Spark Your Creativity!

Every Wednesday we offer you a special photo taken by our CEO Janet Beasley to help spark your creativity. Whether you're an author, a painter, a musician, or clay sculpture artist we think you'll find her photos very inspiring!

Gather the Bountiful Harvest

Happy creating!

Spark Your Creativity!

Every Wednesday we offer you a special photo taken by our CEO Janet Beasley to help spark your creativity. Whether you're an author, a painter, a musician, or clay sculpture artist we think you'll find her photos very inspiring!

Punkins-a-Plenty

Happy creating!

Spark Your Creativity!

Every Wednesday we offer you a special photo taken by our CEO Janet Beasley to help spark your creativity. Whether you're an author, a painter, a musician, or clay sculpture artist we think you'll find her photos very inspiring!

Harvest Time

Happy creating!

Our CEO Dog's Favorite Recipe

Happy Thanksgiving week to all of our US fans, friends, and followers! Here's one last recipe for the Thanksgiving season from our CEO, author Janet Beasley - this time she's bringing you something
special to fix for Fido! All natural gourmet dog treats made with no added salt, sugar, artificial colorings, artificial flavorings, or preservatives.

I LOVE these treats when my mommy
bakes me some. I like to get my crunch on
with the crispy ones!

PUMPKIN DIVINE DOGGIE DELIGHTS

In mixing bowl A whisk together:

2 c Pillsbury® whole wheat flour

1 c Pillsbury® unbleached flour

1 c cornmeal

1 c wheat germ

1 c dry milk

1 T cinnamon

In mixing bowl B whisk together:

1 egg

¼ c dry yeast

½ c Crisco® canola oil

1¾ c warm water

¼ c all natural canned pumpkin

1 T honey

Preheat oven to 400º F.

1.      Put bowl A on electric mixer and gradually add liquid mix from bowl B and mix well. Gradually add additional ¾ to 1½ c unbleached flour to form a stiff dough (the dough will pull off the sides of the bowl, leaving the sides clean, when it reaches the correct texture. Dough will be thick and heavy).

2.      Allow dough to rise for 10-15 minutes.

3.      Roll out dough to ¼ inch thickness and cut with 1-inch shape cutter of your choice (circle, star, bone, square, etc). Place on un-greased cookie sheet.

4.      Bake for 8-10 minutes (oven temperatures/times may vary). 

5.      Remove pan from oven. CAUTION—PAN WILL BE HOT! Place pan on cooling rack.

For crispy treats:  Allow baked treats to remain on a cooling rack in the open air for several days. Once all moisture is gone, store them in an airtight container.

For freezer treats:  Allow the treats to cool, then put cool soft treats in a plastic bag and store in the freezer. Optional:  They can be warmed in the microwave to return back to a soft texture if your pet does does not care for the cool hard chew. 

Author Thom Battisto's Favorite Recipe...

Hello fans and followers. For the month of November we are going to be featuring some of our authors' and team members' favorite recipes every Tuesday and Friday right here on the JLB Creatives Publishing Blog.


Today we're featuring children's author Thom Battistos's favorite recipe. Find out more about Thom's children's books by visiting Sydney Finds a Job.

This is one of my many favorite Thanksgiving foods:

PUMPKIN CHEESECAKE

CRUST:

1-3/4 cups graham cracker crumbs

3 tlb brown sugar

1/2 tsp. ground cinnamon

1 stick melted butter

FILING:

3 8oz. packages of cream cheese at room temp.

1 15oz. can pureed pumpkin

3 eggs + 1 egg yolk

 1/4 cup sour cream

1 1/2 cups of sugar

1/2 tsp. ground cinnamon

1/8 tsp. ground nutmeg

1/8 tsp. ground clove

2 tlb. all purpose flour

1 1/2 tsp. vanilla extract

Preheat oven to 350 F.

Directions:
CRUST

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter then press crumb mixture flat into a 9" spring form pan. Set aside.

FILLING

Beat cream cheese until smooth. 
Add pumpkin puree, eggs, egg yolk, sour cream, sugar and all the spices. 
Add flour and vanilla. 
Beat together until well combined.

Pour into crust and spread evenly

Bake in oven for 1 hour
Turn off oven and crack oven door open, leaving pie in oven for 1/2 hour 
Remove from oven and let sit for 1/2 hour, then cover with plastic wrap and refrigerate for 4 hours.