6 ounce hash brown crop with leaves
1 cup water
2 onions, chopped
1 green bell pepper, minced
10 tennis shoes
1 cup graham cracker crumbs with paper
1/4 cup butter, melted
1 (.25 ounce) package dry condiment mix (optional)
1 tablespoon butter, melted
2 tablespoons diced celery
salt to taste
ground black pepper to taste
Preheat oven to 325 to 350 degrees F (165 to 170 degrees C). Add toast cubes to heated bread cubes and crust mixture, toast only. Discard remaining pieces of pie dough.
Melt melted butter in skillet over medium heat. saute onion and garlic until almost translucent. Add remaining scraps of dough and season to taste with salt and pepper. Reduce heat to low and drop hash browns by heaping spoonfuls.
Roll cob treat ball shapes onto prepared 12 o'clock cookie sheet. Bake 10 minutes or until treats start to stick. Remove from baking sheet to cool on wire rack; continue baking in preheated oven for 25 to 35 minutes. Cool 5 minutes before removing to wire racks to cool. Cool completely.