Pug Notes Newsletter ~ Winter 2013

Happy Wednesday everyone!
R-Chee & I are so excited to let you know that…
The Pug Notes Newsletter ~ Winter 2013 is now online for your reading pleasure!
It is jam packed with fun news, photos, events, recipes, customer photos and more!
Come and meet Scooter & Humphrey from AU & dozens of gorgeous puggies from all over the world in the Meet The Pugs section!
I am excited to introduce 3 new embellishments in my Etsy Shop that you can add to any Sweater Vest, Hat or Neck Warmer!
How Fun!
This issues recipe: Smiling Spuds is nutritious and deeelicious!
…and we even found a FUN Heart Shaped Carrots tutorial to share with you!
Play with your Food & make any meal for your family of 2 and 4 footed love ones feel extra loved and special all year long!
Tootsie is guaranteed make you smile while she takes a nap on her new 24 x 30 Dog Bed (Pug Design A68) her mom Traci R. got for her!
This is only a preview of what you will find. 🙂
The complete Winter 2013 Newsletter is available here for you to enjoy so please click through when you have time.
If you would like a copy of the Newsletter to be emailed to you every quarter, please just email me anytime or sign up in the green outlined box at the top left corner of the blog. 🙂
I would also love to feature your pugs and recipes in the upcoming newsletters so please send them anytime you want to!
xoxoxox
Melissa & Archie
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Dog Treat Recipe ~ Wild & Crazy Rice Cakes

Happy Thursday everyone!
It is me…
R-Chee!
I have a yummy treat recipe for all of you!
My momma says they are good for me but I don’t believe her!
They are just toooo deeelicious for them to be healthy! 🙂
Wild & Crazy Rice Cakes
I N G R E D I E N T S:
3 cups cooked wild rice 1 cup unsweetened natural applesauce 1 small chopped apple (or fruit or veggies of your choice) 3 eggs ½ cup cooked quinoa or favorite grain ¼ lb cooked ground turkey, beef chicken or fish ¼ tsp sage ¼ tsp rosemary
I N S T R U C T I O N S:
Preheat oven to 350 degrees. Mix all ingredients together and spoon into grease muffin tins. Bake 25 minutes or until egg mixture is cooked and cakes are solid.
Cool before serving Store in freezer until ready to use. Yields 20-24 mini wild & crazy rice cakes.
Packed with protein & fiber! Archie loves them! 4 Paws Up!
Ooooo!  Is all for me?
Yummy!
Nom Nom Nom!
Ohhhhh!
It is all gone!
More Please momma!
Oh R-Chee, you are so funny!
I will give you another one tomorrow!
These are treats!  Not meal replacements!
Tee Hee!
Please let us know if you make any!
We would love to hear how you like them too!
xoxoxo
Melissa & R-Chee