We have been given the devastating news that our beloved dog, Grace, has terminal cancer, which has already spread to her lymph nodes, so we are now giving her the best end-of-life care that we can. Gracie has been the biggest blessing to our family, extended family, and friends for over 14 years, and words can’t describe how heartbroken we all are. Until the time is right, to keep her comfortable, she will need pills three times a day for the remainder of her life, and she has quickly tired of balls of peanut butter and cream cheese with hidden pills inside. To make our good girl happy, I made this easy, no-bake recipe for homemade pill pockets for dogs, so she gets a tempting & tasty treat that eases her stress while taking her pills. I made a version with pumpkin puree & oat flour, along with a peanut butter, cheddar cheese, & oat flour version, so she’ll have a variety of flavors. So far, she loves both types and hasn’t noticed that there are pills inside. Send good thoughts to our Gracie girl–she has been the best, best girl, and we love her so much.

Homemade Pill Pockets

Pumpkin & Oat Pill Pockets:

• ½ cup + 1 tbsp of oats, divided, (½ cup blended to oat flour in food processor)
• 3 tbsp pumpkin puree, more if needed (do not use pumpkin pie filling

Cheddar Cheese, Peanut Butter, & Oat Pill Pockets:

• ½ cup cheddar cheese, shredded
• ¼ cup oats, blended into flour in a food processor
• ¼ cup Xylitol-free peanut butter (Xylitol is poisonous for dogs, so be sure it’s not in the peanut butter)

How to Make Homemade Pill Pockets for Dogs:

To make the pumpkin & oat pill pockets, place ½ cup of the oats in a food processor and blend until it’s oat flour.

Pour into a bowl and add 2 tablespoons of pumpkin puree and the remaining 1 tablespoon of oats, and mix until combined. Add more puree, if needed, until it is pliable and not very sticky.

Use a teaspoon to measure the pill pockets and form them into balls.

Poke a hole in the center with a chopstick or straw.

Place in a single layer in an airtight container between pieces of parchment paper, and store in the fridge for 7-10 days or freezer for 1 month.

To make the cheddar cheese, peanut butter, & oat pill pockets, place the cheese in a bowl.

Place the oats in a food processor and blend until oat flour.

Add the oat flour to the bowl with the cheese.

Add the peanut butter and mix until well combined and not very sticky.

Use a teaspoon to measure the pill pockets and form them into balls.

Poke a hole in the center with a chopstick or straw.

Place in a single layer in an airtight container between pieces of parchment paper, and store in the fridge for 7-10 days or freezer for 1 month.

Flashback to Our First Day with Grace:

Print

Homemade Pill Pockets

Course Dog Treats

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 32 +/-

Author Pam - For the Love of Cooking

Equipment

• Food Processor
• Chopstick or Straw

Ingredients

Pumpkin & Oat Pill Pockets:

• ½ cup + 1 tbsp of oats divided, (½ cup blended to oat flour in food processor)
• 3 tbsp pumpkin puree more if needed (do not use pumpkin pie filling

Cheddar Cheese, Peanut Butter, & Oat Pill Pockets:

• ½ cup cheddar cheese shredded
• ¼ cup oats blended into flour in a food processor
• ¼ cup Xylitol-free peanut butter Xylitol is poisonous for dogs, so be sure it's not in the peanut butter

Instructions

• To make the pumpkin & oat pill pockets, place ½ cup of the oats in a food processor and blend until it's oat flour.
• Pour into a bowl and add 2 tablespoons of pumpkin puree and the remaining 1 tablespoon of oats, and mix until combined. Add more puree, if needed, until it is pliable and not very sticky.
• Use a teaspoon to measure the pill pockets and form them into balls.
• Poke a hole in the center with a chopstick or straw.
• Place in a single layer in an airtight container between pieces of parchment paper, and store in the fridge for 7-10 days or freezer for 1 month.
• To make the cheddar cheese, peanut butter, & oat pill pockets, place the cheese in a bowl.
• Place the oats in a food processor and blend until it becomes oat flour.
• Add the oat flour to the bowl with the cheese.
• Add the peanut butter and mix until well combined and not very sticky,
• Use a teaspoon to measure the pill pockets and form them into balls.
• Poke a hole in the center with a chopstick or straw.
• To store, place them in a single layer in an airtight container between pieces of parchment paper. Store them in the fridge for 7-10 days or in the freezer for 1 month.

Click here for more strawberry recipes

The post Fresh Strawberry Recipes first appeared on For the Love of Cooking.]]> https://fortheloveofcooking.net/recipe/fresh-strawberry-recipes/feed 0 65357 https://fortheloveofcooking.net/recipe/broccoli-recipes-we-cant-stop-making https://fortheloveofcooking.net/recipe/broccoli-recipes-we-cant-stop-making#respond Wed, 13 May 2026 20:21:11 +0000 https://fortheloveofcooking.net/?post_type=evergreen_posts&p=84687 Broccoli is one of our favorite vegetables because it’s delicious, versatile, and healthy. I’ve gathered several broccoli recipes we can’t stop making and I hope you find a few recipes your family will love.                          

Broccoli is one of our favorite vegetables because it’s delicious, versatile, and healthy. I’ve gathered several broccoli recipes we can’t stop making and I hope you find a few recipes your family will love.

 

 

 

 

 

 

 

 

 

 

 

 

 

The post Broccoli Recipes We Can’t Stop Making first appeared on For the Love of Cooking.]]>

Sandwiches are the perfect light meal option and are a great way to use ingredients in your refrigerator and pantry. I’ve gathered some of our best sandwiches we can’t resist and I hope you find a few recipes that tempt you.

Click here for more SANDWICH recipes

Breakfast and Brunch Recipes for Mother’s Day

Lunch and Dinner Recipes for Mother’s Day

Dessert Recipes for Mother’s Day

Do you need more ideas?

Click here to see more Mother’s Day recipes

Click here to see more BREAKFAST recipes

Click here to see more LUNCH recipes

Click here to see more DINNER recipes

Click here to see more DESSERT recipes

I made this Italian pastina soup recipe (aka pastina en brodo or Italian Penicillin Soup) because my daughter has a terrible cough and cold right now. I’ve seen so many versions of this viral Italian penicillin soup recipe, but I decided to try one from The Menu Maid because it sounded amazing. I cooked the pasta separately from the broth, so my daughter can make bowls of it in the coming days without the pasta becoming gummy. She had two bowls, along with some crusty bread, and said it was comforting and delicious.

Italian Pastina Soup

Ingredients:

• 1½ tbsp butter
• 4 small carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 medium yellow onion, chopped
• 3 whole garlic cloves, peeled & smashed
• Sea salt and freshly cracked black pepper, to taste
• 6 cups chicken broth
• 2 bay leaves
• Parmesan rind, optional, but adds umami, flavor, and richness
• 1 cup cold chicken broth or water
• ¾ cup acini di pepe, or tiny star-shaped pasta
• Juice of 1 lemon

Serving:

• Fresh parsley, finely minced
• Parmesan, freshly grated
• Fresh lemon wedges

How to Make an Italian Pastina Soup:

Heat the butter in a large Dutch oven or soup pot over medium heat. Add all the carrots, celery, onion, and garlic cloves and season with sea salt and freshly cracked black pepper to taste. Cook, stirring often, for 5-6 minutes, to soften a bit and bring out their natural sweetness.

Add chicken broth, bay leaves, and Parmesan cheese rind. Turn the heat up and bring to a boil, then cover with a lid, reduce the heat to medium-low, and simmer for 30 minutes, or until the veggies are very soft.

Remove and discard the Parmesan rind and bay leaves.

Use a slotted spoon to transfer the veggies to your blender. Add 1 cup of cold broth (or water) to the veggies. Blend the cooled veggies and broth in your blender until completely smooth.

Pour into the broth and stir to combine. Add the juice of one lemon. Taste the broth and re-season if needed.

Meanwhile, cook the acini di pepe in a large saucepan of well-salted boiling water to al dente. Drain.

Ladle some broth into a serving bowl and stir in the desired amount of drained pasta.

Serve with fresh parmesan cheese, parsley, and lemon wedges.

Print

Italian Pastina Soup

Course Lunch, Main, Soup

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Large Dutch oven or Large Soup Pot
• Blender
• Large saucepan

Ingredients

• 1½ tbsp butter
• 4 small carrots peeled and chopped
• 2 celery stalks chopped
• 1 medium yellow onion chopped
• 3 whole garlic cloves peeled & smashed
• Sea salt and freshly cracked black pepper to taste
• 6 cups chicken broth
• 2 bay leaves
• Parmesan rind optional, but adds umami, flavor, and richness
• 1 cup cold chicken broth or water
• ¾ cup acini di pepe or tiny star-shaped pasta
• Juice of 1 lemon

Serving:

• Fresh parsley finely minced
• Parmesan freshly grated
• Fresh lemon wedges

Instructions

• Heat the butter in a large Dutch oven or soup pot over medium heat. Add all the carrots, celery, onion, and garlic cloves and season with sea salt and freshly cracked black pepper to taste. Cook, stirring often, for 5-6 minutes, to soften a bit and bring out their natural sweetness.
• Add chicken broth, bay leaves, and Parmesan cheese rind. Turn the heat up and bring to a boil, then cover with a lid, reduce the heat to medium-low, and simmer for 30 minutes, or until the veggies are very soft.
• Remove and discard the Parmesan rind and bay leaves.
• Use a slotted spoon to transfer the veggies to your blender. Add 1 cup of cold broth (or water) to the veggies. Blend the cooled veggies and broth in your blender until completely smooth.
• Pour into the broth and stir to combine. Add the juice of one lemon. Taste the broth and re-season if needed.
• Meanwhile, cook the acini di pepe in a large saucepan of well-salted boiling water to al dente. Drain.
• Ladle some broth into a serving bowl and stir in the desired amount of drained pasta.
• Serve with fresh parmesan cheese, parsley, and lemon wedges.

We had some bok choy in the fridge, and I had a craving for something healthy yet flavorful, so I made this easy bok choy in ginger sauce recipe from Recipe Tin Eats. This simple Asian side dish is incredibly easy to make and pairs nicely with most Asian main dishes and salads. Instead of a side dish, I served these simple, delicious greens on a bed of garlic rice with a big drizzle of spicy chili crisp. It was such a simple, flavorful, comforting meal, which my son and I happily devoured.

Bok Choy in Ginger Sauce

Sauce:

• 1¼ tsp cornstarch
• 1 tsp soy sauce, or more to taste
• 1 tsp Mirin or Chinese cooking wine
• ½ tsp oyster sauce (use vegetarian version if desired)
• ½ tsp toasted sesame oil
• 2 tbsp water
• Pinch of sea salt
• Pinch white pepper

Ingredients:

• 1 tbsp vegetable oil
• 2 tbsp ginger, finely julienned, patted dry
• 3 small bok choy, trim & discard the base, and slice large leaves in half, lengthwise, rinsed well
• 2 tbsp water

How to Make Bok Choy in Ginger Sauce:

Prepare all ingredients (mise en place) before starting the cooking process.

Prepare the sauce by combining the cornstarch with the soy sauce, Mirin, oyster sauce, and toasted sesame oil until well mixed, and no lumps remain. Add the water and mix to combine.  Side Note: Add water last as it’s easier to make lump-free with less liquid. 

Flavor the oil by heating it and the ginger in a large skillet over medium heat. Once the ginger starts sizzling, cook, stirring constantly, for 1 minute until it turns light golden and is a bit floppy.

Add bok choy, then toss with the ginger oil for 15-20 seconds to coat.

Steam the bok choy by turning the heat up to medium-high, adding the water, and covering with a lid. Steam for just 45 seconds.

Add the sauce by removing the lid, pouring it in, and tossing for 30 seconds until the sauce changes from murky to clear and thickens. Bok choy should be just a little floppy but still have a soft crunch. Taste and re-season if needed.  Side Note: If your sauce gets too thick, add a tiny splash of water and mix.  

To serve, pour the bok choy and all the sauce into a serving bowl and serve immediately. Enjoy.

Print

Bok Choy in Ginger Sauce

Course Sides

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2 - 4

Author Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

Sauce:

• 1¼ tsp cornstarch
• 1 tsp soy sauce or more to taste
• 1 tsp Mirin or Chinese cooking wine
• ½ tsp oyster sauce use vegetarian version if desired
• ½ tsp toasted sesame oil
• 2 tbsp water
• Pinch of sea salt
• Pinch white pepper

Ingredients:

• 1 tbsp vegetable oil
• 2 tbsp ginger finely julienned, patted dry
• 3 small bok choy trim & discard the base, and slice large leaves in half, lengthwise, rinsed well
• 2 tbsp water

Instructions

• Prepare all ingredients (mise en place) before starting the cooking process.
• Prepare the sauce by combining the cornstarch with the soy sauce, Mirin, oyster sauce, and toasted sesame oil until well mixed, and no lumps remain. Add the water and mix to combine.  Side Note: Add water last as it's easier to make lump-free with less liquid.
• Flavor the oil by heating it and the ginger in a large skillet over medium heat. Once the ginger starts sizzling, cook, stirring constantly, for 1 minute until it turns light golden and is a bit floppy.
• Add bok choy, then toss with the ginger oil for around 15 seconds to coat.
• Steam the bok choy by turning the heat up to medium-high, adding the water, and covering with a lid. Steam for just 45 seconds.
• Add the sauce by removing the lid, pouring it in, and tossing for 30 seconds until the sauce changes from murky to clear and thickens. Bok choy should be just a little floppy but still have a soft crunch.  Side Note: If your sauce gets too thick, add a tiny splash of water and mix.  Taste and re-season if needed.
• To serve, pour the bok choy and all the sauce into a serving bowl and serve immediately. Enjoy.

Click here for more Mexican recipes for Cinco de Mayo

See More Mother’s Day Recipes Here

To complete my homemade KFC meal, I needed a homemade chicken gravy recipe to serve over the mashed potatoes I was making. This easy KFC copycat chicken gravy recipe, which I adapted from the Slow-Roasted Italian, can be made with or without chicken drippings and creates a smooth, rich gravy. This gravy recipe uses simple ingredients like butter, chicken broth, seasonings, and beef base, which adds a nice depth of flavor. This tasty chicken gravy was a big hit with my whole family and paired nicely with creamy mashed potatoes, oven-fried chicken, and KFC coleslaw.

Easy Homemade Chicken Gravy

Ingredients:

• 4 tbsp unsalted butter
• 4 tbsp flour
• ¼ tsp onion powder
• ⅛ tsp garlic powder
• ⅛ tsp white pepper
• 3 cups chicken broth
• ½-1 tsp beef base, to taste
• Sea salt and freshly cracked black pepper, to taste

How to Make an Easy Homemade Chicken Gravy:

Melt the butter in a large saucepan over medium heat.   Side Note: If you have browned bits in a skillet from cooking chicken, you can start this recipe right in the same skillet, adding the butter to the browned bits and continuing as written. Please note, you will have those bits and pieces in your finished gravy–it will not be perfectly smooth.

Add the flour, onion powder, garlic powder, and white pepper to the melted butter and stir to make a roux.

Continue cooking, stirring often, over medium heat for 2-3 minutes, just until the roux begins to brown.

Slowly whisk the mixture continuously while gradually adding chicken broth to the pan until a smooth liquid forms.   Side Note: The key to a smooth gravy is to add the liquid ingredients to the roux slowly, whisking the entire time. Take your time; otherwise, the flour reacts quickly to the hot liquid, and clumps will form.

Add the beef base and bring the mixture to a simmer. Continue whisking and heating until the gravy thickens, 2-3 minutes.

Season to taste with sea salt and freshly cracked black pepper.

Remove from heat and serve over hot, creamy mashed potatoes.

Store in an airtight container in the refrigerator for up to 7 days.

Print

Easy Homemade Chicken Gravy

Course Sides

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 3 cups +/-

Author Pam - For the Love of Cooking

Equipment

• Large saucepan

Ingredients

• 4 tbsp unsalted butter
• 4 tbsp flour
• ¼ tsp onion powder
• ⅛ tsp garlic powder
• ⅛ tsp white pepper
• 3 cups chicken broth
• ½-1 tsp beef base to taste
• Sea salt and freshly cracked black pepper to taste

Instructions

• Melt the butter in a large saucepan over medium heat.   

  Side Note: If you have browned bits in a skillet from cooking chicken, you can start this recipe right in the same skillet, adding the butter to the browned bits and continuing as written. Please note, you will have those bits and pieces in your finished gravy–it will not be perfectly smooth.
• Add the flour, onion powder, garlic powder, and white pepper to the melted butter and stir to make a roux. 
• Continue cooking, stirring often, over medium heat for 2-3 minutes, just until the roux begins to brown.
• Slowly whisk the mixture continuously while gradually adding chicken broth to the pan until a smooth liquid forms.   

  Side Note: The key to a smooth gravy is to add the liquid ingredients to the roux slowly, whisking the entire time. Take your time; otherwise, the flour reacts quickly to the hot liquid, and clumps will form.
• Add the beef base and bring the mixture to a simmer. Continue whisking and heating until the gravy thickens, 2-3 minutes.
• Season to taste with sea salt and freshly cracked black pepper.
• Remove from heat and serve over hot, creamy mashed potatoes.
• Store in an airtight container in the refrigerator for up to 7 days.