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Chocolate Havanese

Jinx' blue cheese nuggets


  • 1 pound beef liver (454g)
  • 1/2 cup beef bouillon
  • 1/2 cup wheatgerm (125ml)
  • 2 cups flour (500ml)
  • 1/4 cup molasses
  • 1/4 cup shelled sunflower seeds (60ml)
  • 1/2 cup water (125ml)
  • 1 medium carrot
  • 2 eggs
  • 1 tsp. minced garlic (5 ml)
  • 1/4 cup crumbled blue cheese(60ml)
  • mixing and baking instructions

    Preheat oven to 350 degrees. In a large bowl, mix together flour and wheat germ. In a blender or food processor, process carrots and seeds till finely minced. Mix into dry ingredients. Make a well in the center. In a blender or food processor puree liver, eggs, broth, blue cheese, garlic and molasses. Pour into well and stir. Batter should be thick like muffin batter. Spoon into greased mini muffin tins and bake for 15 minutes. Turn out on rack and cool. Freeze in a Zip lock freezer bag and just pull out a piece or two as needed. Blue cheese nuggets tend to dry out quickly if stored on the counter but freeze very well. Makes about 5 dozen nuggets.

    If you prefer, you can spoon the batter into a greased 9x13 pan. Bake for 30-40 minutes. Cool and cut into squares then freeze.

    The base for this nose twitching treat is from a liver cake recipe by Claire Paulson. While having lunch, I dropped a chunk of blue cheese. All the dogs came running. So I tossed the blue cheese in to the liver batter, added a few things and a new favourite was created.