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TREATS

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Just follow your nose!  Recipes are divided by what you crave for.  Want peanut butter?  Scroll down and that's the category!  Everything is alphabetized too!

CAROB
 
Carob Chip Cookies
Submitted by Gibbon (9/14/06) from
www.doggiebistro.com

2 cups whole wheat flour
1 Tbs. baking powder
1 cup carob chips*
1 cup peanut butter, (smooth or chunky)
1 cup milk
2 eggs
1/4 cup honey

Directions: Combine flour and baking powder in a large bowl. In a small bowl, combine peanut butter, milk, eggs, and honey until well mixed.

Add the milk mixture to the dry ingredients and mix with a hand beater. Add carob chips and mix, only until blended.

Spoon dough onto an ungreased cookie sheet. Bake for about 20 minutes at 375F.Let stand for 1 minute before removing from cookie sheet.

*Found in most health food stores.
 
Chocolate (Carob) chip cookies
Submitted by Marilynn's Thundress Thor (6/12/06)
 
1/2 cup butter, softened
3/4 cup sugar (was going to take it out fully)
2 tablespoons water
1/2 teaspoon vanilla extract
1 egg, beaten
1 1/8 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Carob chips
1/2 cup chopped pecans (optional)

Mommy was going to make these and try them out for me but she doesn't have all the ingredents...does anyone want to brave it and try it and let us know if they work with out the sugar.
 
P-Nut Butter Carob Treats

Ingredients
2 cups whole wheat flour
1 teaspoon baking powder
1/2 cup carob powder
1/2 cup peanut butter
1 cup milk

1. Preheat oven to 375º F.

2. In a bowl, combine flour and baking powder. Add cocoa, peanut butter, and milk and stir well.

3. Place dough on a lightly floured surface and knead; roll dough to 1/4 inch thickness and use a cookie cutter to cut out shapes.

4. Bake for 20 minutes on a greased baking sheet until lightly brown. Cool on a rack, then store in an airtight container.
 
CHEESE
 

Blue Ribbon Dog Blintzes

Submitted by Dexter (1/26/07)

Ingredients

Filling:
2 cups ricotta or cottage cheese
2 eggs
2 tablespoons all purpose flour
1 pinch of salt

Crepes:
1 cup all purpose flour
4 eggs
2 cups milk
4 tablespoons non-salted butter, melted, and also butter for frying blintzes
1 teaspoon salt

Filling is made by, placing cheese, eggs, flour, and salt into a mixing bowl and beating until all this is blended well together. Put this away.

Make crepes by placing, flour, eggs, milk, butter and salt into the blender and blending until batter is smooth. You can also use a food processing container for this. Pour the batter into a measuring cup. Heat a skillet or omelet pan over medium heat and put a little butter in the skillet. Pour in a small amount of batter and tilt the pan so that the batter covers the whole bottom of the pan. Cook this until you see that crepes begin to curl up in the edges. The bottom of the crepes should be golden brown and the top should be covered with little bubbles. Put the crepe, cooked side down, on a clean paper towel or towel. Keep making the crepes until all the batter is gone. You can layer the crepes in between sheets of wax paper until they are ready to be filled.

To fill the crepes, turn the cooked side up. Add a big tablespoon of filling onto the lower third of each pancake and roll these up. Place butter in a skillet over medium heat, and then add blintzes and brown them on all sides. Serve as soon as they are done browning. Makes 16 blintzes.

 
Cheese Nuggets recipe
Submitted by Gibbon (8/1/06)

1 c Uncooked Oatmeal
1 1/2 c Hot Water or Meat Juices
4 oz (1 cup) Grated Cheese
1 Egg, Beaten
1 c Wheat Germ
1/4 c Margarine
1/2 c Powdered Milk
1/4 tb Salt
1 c Cornmeal
3 c Whole Wheat Flour
Servings: 10

In large bowl pour hot water over oatmeal and margarine: let stand for 5 minutes. Stir in powdered milk, grated cheese, salt and egg. Add cornmeal and wheat germ. Mix well. Add flour, 1/3 cup at a time, mixing well after
each addition. Knead 3 or 4 minutes, adding more flour if necessary to make
a very stiff dough. Pat or roll dough to 1/2 inch thickness. Cut into bone
shaped biscuits and place on a greased baking sheet. Bake for 1 hour at 300
degrees. Turn off heat and leave in oven for 1 1/2 hours or longer. Makes
approximately 2 1/4 pounds.  
 
Cheesy Bone Cookies
Submitted by Gibbon (5/6/06)
 
2 cups flour
1 cup shredded cheese
tsp garlic powder
cup vegetable oil
4 tbp water

Bake at 400 degrees for 10 or 15 minutes
Combine flour, cheese, garlic & oil. Knead well, adding water as needed to form stiff dough. Roll out on floured surface to 1/2" thick, cut into bone shapes. Bake until bottom of cookies are lightly browned. Cool completely on wire rack.
 
Mad Dogs and Englishmen Savory Scones (From the Three Dog Bakery Cookbook)
Submitted by Gibbon (1/10/07)

Makes 12 scones

1 cup all-purpose flour
2 tsp baking powder
1/4 cup olive oil
1 cup grated light cheddar cheese
1/2 cup diced cooked chicken
1/2 cup plus 2 T skim milk

Preheat oven to 400 F.  Grease a baking sheet with nonstick vegetable spray.

Stir together the flour and baking powder in a large bowl.  Pour the olive oil into the flour mixture and stir until thoroughly blended.  Stir in the cheese and chicken.  Add 1/2 cup milk to make a soft dough.

Turn the dough out onto a lightly floured surface and knead gently until smooth.  With a rolling pin, roll the dough out to 3/4 inch thickness.  Cut into 2 inch rounds with a cookie cutter or glass and place on the baking sheet.  Brush each biscuit with the remaining milk and bake for 17 to 20 minutes, or until the cheese bits begin to bubble and lightly brown.
 
Paisley's Cheese Treats
Submitted by Tinker Belle NPC (10/8/06)

3 cups Whole wheat Flour
2 tsps Garlic Powder
1/2 cup Vegetable Oil
1 cup Shredded Cheese
1 Egg, beaten
1 cup Milk

1. Mix flour and garlic powder together.
2. Add oil, cheese, egg & milk to flour mix.
3. Knead for 3-4 minutes.
4. Roll to 1/2" thickness.
5. Cut with cookie cutter and place on greased cookie sheet.
6. Bake 25 minutes at 400 degrees.
7. Cool on rack and store at room temperature in a container with a loose fitting lid.


Whole Wheat Cream Cheese Danish
Submitted by Gibbon (6/4/06)
1/4 pound low fat cream cheese
1/2 cup all natural apple sauce, no sugar added
1/2 cup vegetable oil
2 teaspoons real vanilla extract
2 cups whole wheat flour

Directions:
Preheat oven to 350 F (165 C).

In a large bowl, mix all ingredients. Knead dough on a floured surface. Roll dough 1/2-inch (12 mm) thick. Cut with cookie cutter of choice. Put on cookie sheet. Bake for 20 minutes. Turn off oven and let cookies sit in oven 1-2 hours to harden.
 
FISH
 
Fishy Fudge Treats
Submitted by Gio (9/19/06)
 
Here is a recipe that I just love!
Good things about it: They are soft so good for training treats or pups with bad teeth. And they keep well in the fridge.
Bad things about it: They STINK!! Don't invite company over they day you are baking these goodies!

2 sm cans of tuna in water (not drained) OR 1 lge can salmon (not drained)
2 eggs
1 t Garlic powder or crushed garlic
1 1/2 C flour
parm cheese (optional)

1. Blend fish, garlic, and eggs in a blender
2. Put flour in a bowl and mix in liquid from the blender
3. Mix until texture is putty-like. You may need to add a bit of water.
4. Spread in greased pan and sprinkle parm cheese on top
5. Bake at 350 for 15 minutes

Note: If after 15 minutes, they are still too sticky, cut into squares and bake for a few more minutes. Then turn them out of the pan onto a cookie sheet and bake for a few more minutes to dry them out some more. The parm cheese tends to be a bit flaky so if you want something less messy omit the parm. This recipe can be adapted, using the general idea as a base. Pooch not a fan of fish? Try poultry livers (not beef, they have a hard membrane that isn't appreciated by blender motors)! Add in some peanut butter or whatever your pooch likes best. Enjoy!
 
Wheatfree Salmon Treats (version I)
Submitted by Bullet (9/21/06)

8 ounce can salmon, with juice
1/2 cup chopped parsley
3 eggs, shells included
1/2 cup sesame seeds, ground up in coffee grinder
1/2 cup flax seeds, ground up in coffee grinder
2 to 3 cups potato flour
Put these ingredients into a food processor, mix VERY WELL. Pour potato flour through the opening while the motor is running. When the dough forms like a pie crust and rolls into a ball, it is ready to take out.

Dump onto a potato floured counter or board. Knead more flour into this until it is the consistency of a cookie dough. Roll out into a 14-inch long sheet. Use a pizza cutter to cut long strips and then cut crosswise to make small squares. If you want FANCY treats, you may use a cookie cutter, instead.

Bake on cookie sheets, sprayed a non-stick cooking spray, or lined with parchment paper. Bake in a 375 degrees F oven for 20 minutes. Turn and rotate the cookie sheets and bake for 10 more minutes.

You can make them as soft or as hard as you want.
 
Wheat-Free Salmon Treats Recipe (version II)
Submitted by Gibbon (8/24/06)
Recipe found at http://www.momsbudget.com/pettreats/wheatfreesalmon.html

1 can flaked salmon (undrained)
1 cup oatmeal
1 cup yellow cornmeal
1/4 teaspoon baking powder
1/2 teaspoon garlic powder
1/3 cup water

Preheat oven to 350F

In a blender or food processor, combine oatmeal, salmon, and water, and blend until well blended. Remove, and knead until it is a soft dough.

On a lightly floured surface, roll to 1/4" thickness and cut into shapes.Place on a non-stick or lightly greased cookie sheet and bake for 20 to 30 minutes, watching for burning. Remove and cool.

 
FROZEN TREATS
 
Frosty Paws Dog Ice Cream Recipe
Submitted by Bullet (8/24/06)

32 oz. plain yogurt
1 mashed banana
2 T p'nut butter
2 T honey

1. Mix all these ingredients in your blender, then dump into ice cube trays, paper cups, or even a kong toy to freeze and serve.
 
2. If you want to go all out for your mutt you can freeze these homemade frosty paws just like you would homemade ice cream. A salt-less automatic ice cream maker makes this as easy as using any other appliance in your home and the frosty paws will be ready to serve in 10 minutes.

For the ultimate treat, appropriate for desert at a doggy birthday party, follow steps one and two, then take the mostly frozen dog ice cream product of number two and spread it 1” to 1” thick on wax paper. Freeze for five minutes and then remove dog ice cream from freezer. Next, use a paw shaped cookie cutter to cut a paw shaped “frosty paws”, remove ice cream around edges, and return paw shapes to the freezer to freeze solid.
 
Frozen Peanut Butter Yogurt Treats
Submitted by Marilynn's Thundress Thor (3/7/06)

Ingredients

1-32oz. container of vanilla yogurt
1 cup of peanut butter

Directions

1. Put the peanut butter in a microwave safe dish and microwave until melted.
2. Mix the yogurt and the melted peanut butter in a bowl.
3. Pour mixture into cupcake papers and freeze.
My dogs LOVE these after a nice long walk on a hot summer day!!!!
 
FRUIT
 
Apple Cinnamon Delights/Mouth Waterin' Apple Cinnamon Drops
Submitted by Gibbon (11/15/06)/Submitted by Bullet (11/24/06)
1 large apple
1/4 cup honey
1/2 cup of water
1/2 tsp cinnamon
1 cup oatmeal
1-1/2 cups whole wheat flour
1/8 cup whole wheat flour


Directions:

Preheat oven to 350 F (180 C).

Core, slice and mince apple. In a large bowl, combine the minced apple, honey, water, cinnamon, and oatmeal. Gradually blend in the wheat flour, adding enough to form a stiff dough.

In a small bowl, add 1/8 cup wheat flour. Spoon the dough by rounded teaspoon onto ungreased baking sheets, spacing about 2 inches (5cm) apart. Using the bottom of a glass dipped in the wheat flour (to prevent sticking), flatten each spoonful of dough into a circle.

Bake for 30 minutes. Remove from oven and flip each cookie to brown evenly on both sides. Reduce oven temperature to 325 F (165C). Return to oven and bake for an additional 30 minutes. Let cool overnight.

Makes about 3 dozen crunchy cookies, depending on cookie size.
 
Banana Biscotti
Submitted by Gibbon (10/30/06)

5 C. white flour
1/4 cup peanuts -- chopped
1/2 t. baking soda
1 medium egg
1/4 C. vegetable oil
1 1/2 C. pureed banana
2 t. vanilla
Water

Preheat oven to 325F.

Mix dry, then wet ingredients until lumpy. Add water, one teaspoon at a time as needed. Knead by hand on table until mixed thoroughly.

Form into logs approximately 2" - 2 1/2" high. Flatten so that log is 6" - 7" wide by 1" high.

Place on non-stick baking sheets. Bake approximately 30 - 40 minutes. Remove and cool for 10 minutes. Slice into 1/2" - 3/4" slices. Place on baking sheets and bake for about 20 minutes or until golden brown. Cool.
 
Banana Oat Treats
Submitted by Gibbon (5/11/06)
 
1 1/2 cups ripe mashed bananas
1/2 teaspoon vanilla
3 cups oats
1/2 cup chopped peanuts
1/4 cup applesauce

Preheat oven to 350 degrees. Mix all ingredients together. Drop spoonfuls of the mixture onto an ungreased baking sheet, and press flat with a fork. Bake for approximately 15 minutes, then cool on a rack before serving. Store in an airtight container. Can also be frozen.
 
Banana Oat Woofles
Submitted by Gibbon (4/2/06)

1 1/2 cups all-purpose flour
1/4 tsp baking powder
3/4 tsp ground cinnamon
1 1/2 cups quick rolled oats
3/4 cup canola oil
1/2 cup honey
1 large egg
2 medium ripe bananas, mashed
1 tbp pure vanilla extract

Preheat oven to 400 degrees F. Grease cookie sheets with vegetable spray.

Stir the flour, baking powder, cinnamon and oats in a bowl and set aside. In a large bowl, using an electric mixer (I just used a wisk) on low speed, mix the oil, honey, egg, bananas and vanilla until thoroughly combined. Stir the dry ingredients into the wet ingredients.

Drop the dough by the rounded teaspoonful, 2 inches apart, on the baking sheets. Bake for 12 to 15 minutes, or until light golden. Cool to room temperature before serving.

Store in an airtight container for up to 1 week or wrap well and freeze for up to 2 months. Thaw before serving.

Barley Apple Cinnamon Cookies
From Better Food for Dogs - A complete cookbook and nutrition guide
http://www.pets.ca/recipes/recipe8.htm

Submitted by Gibbon (1/27/07)

Makes about 1 lb (500 g) of cookies
- Preheat oven to 350 F (180 C)
- Nonstick baking sheets - Food processor
- Rolling pin - Pizza cutter

2 cups barley flour 500 mL
2 cups whole wheat flour 500 mL
1 tsp ground cinnamon 5 mL
1 cup water 250 mL
1/2 cup chopped cored apple 125 mL
2 tbsp canola oil 25 mL
2 tbsp blackstrap molasses 25 mL
1 large egg

1. In a large bowl, combine barley and whole wheat flours and cinnamon. In a food processor, combine water, apple, oil, molasses and egg. Puree until smooth. Pour over dry ingredients and stir until well incorporated.
2. In the bowl and using hands, knead until dough holds together. Transfer to lightly floured surface. Using a rolling pin, roll out dough to about 1/8-inch (3 mm) thickness.
3. With a fork, poke holes all over the surface of the dough. Using a pizza cutter or a sharp knife, cut dough into bite-size rectangles or squares. Place about 1/2 inch (1 cm) apart on baking sheets.
4. Bake in preheated oven, in batches if necessary, for 20 minutes or until firm. Place pans on racks and let cool completely. Reduce oven temperature to 300 F (150 C). Bake for 30 minutes longer or until hard.

Transfer cookies to a rack and let cool completely. Store in a tightly sealed container for up to 30 days.

 
Blueberry Banana Pupscotti
Submitted by Gibbon (8/5/06)
4 C Whole Wheat Flour
1/4 t baking powder
1/4 t baking soda
1 C mashed banana
1/2 C blueberries, thawed if frozen
2 tbp Canola oil
2 tbp water
1 large egg
1 t vanilla

In a large bowl, combine flour, baking powder and baking soda. In a food processor, combine blueberries, banana, oil, water, egg and vanilla. Puree until smooth and pour over dry ingredients and mix together. Knead with hands until dough holds together. Transfer to lightly floured surface and divide into two equal parts. Shape each piece like a log and flatten logs to about 4 inches wide. Poke holes all over the surface of the log with a fork. Place log on greased baking sheet a few inches apart. Bake in preheated 350 degrees oven for 35 to 40 minutes or until firm. Place pan on a rack to cool for 30 minutes. Reduce oven to 300 degrees. Cut logs into 1/4 inch thick slices. Place them cut side down on greased baking sheet. Bake 30 minutes longer or until hard. Then place on rack to cool completely and can store in sealed container for up to 30 days. It makes about 1 pound of biscotti.
 
Blueberry Peach and Flax Cookies

http://www.pets.ca/recipes/recipe9.htm

Submitted by Gibbon (2/7/07)


Makes about 1 lb (500 g) of cookies
- Preheat oven to 350 F (180 C)
- Nonstick baking sheets - Food processor
- Rolling pin - Pizza cutter
4 cups whole wheat flour 1 L
2 tbsp flaxseeds 25 mL
1/2 tsp ground cinnamon 2 mL
1 cup water 250 mL
1/3 cup blueberries, thawed if frozen 75 mL
3 tbsp finely chopped peeled peaches, 45 mL
thawed if frozen
2 tbsp liquid honey 25 mL
2 tbsp canola oil 25 mL
1 large egg 1
1 tsp vanilla 5 mL
1. In a large bowl, combine flour, flaxseeds and cinnamon. In a food processor, combine water, blueberries, peaches, honey, oil, egg and vanilla. Puree until smooth. Pour over dry ingredients and stir until well incorporated.
2. In the bowl and using hands, knead until dough holds together. Transfer to lightly floured surface. Using a rolling pin, roll out dough to about 1/8-inch (3 mm) thickness.
3. With a fork, poke holes all over the surface of the dough. Using a pizza cutter or a sharp knife, cut dough into bite-size rectangles or squares. Place about 1/2 inch (1 cm) apart on baking sheets.
4. Bake in preheated oven, in batches if necessary, for 20 minutes or until firm. Place pans on racks and let cool completely. Reduce oven temperature to 300 F (150 C). Bake for 30 minutes longer or until hard. Transfer cookies to a rack and let cool completely. Store in a tightly sealed container for up to 30 days.

 
Fruity Yogurt Treats
Submitted by Marilynn's Thundress Thor (3/7/06)

2 kiwi fruit -- mashed
or jar baby food fruit
8 ounces strawberry yogurt -- or other
Mix together, freeze in ice cube tray. serve.
 
Grrrnola Bars
Submitted by Conan (10/31/06)
 
4 cups crushed, flaked cereal
1 1/2 cups sliced almonds, crushed
1 cup carob chips
1 cup chopped dried fruit
1 cup peanut butter
1/4 cup honey
1/4 cup molasses

Spray a 15x10" jelly roll or cookie sheet.

Blend dry ingredients in a bowl. In a small saucepan over medium low heat, combine peanut butter, honey, and molasses and stir constantly until hot and smooth (about 5 minutes). Pour the saucepan mixture over the cereal mixture and stir until well coated. Press into pan. Chill for 15 minutes or let stand 1 hour before cutting.
 
Harley's Buckwheat Banana Bones
Submitted by Harley (1/20/07)
 
4 cups of buckwheat flour
5 mashed bananas
3/4 cups of water
2 Tablespoons of Cinnamon
2 Tablespoons of Allspice
2 Tablespoons of Canola Oil
2 Tablespoons of honey
Mix ingredients, form cookies into what ever shapes you want and bake in an ungreased cookie sheet at 325 degrees for 30 minutes for chewie cookies or 35 minutes for crunchie cookies.
 
New Year's Eve Midnight Licks (Three Dog Bakery Cookbook)
Submitted by Gibbon (12/31/06)

Makes 40 cookies

1 cup all-purpose flour
1/4 cup whole wheat flour
1/2 tsp baking powder
1/4 cup canola oil
1 large ripe banana, mashed
1/2 cup unsweetened applesauce
1 large egg
1 cup quick rolled oats
1 cup carob chips

Preheat oven to 350 F. Grease 2 baking sheets with nonstick vegetable spray.  Stir together the flours and baking powder in a bowl and set aside.  Beat the oil, banana and applesauce together in a bowl using an electric mixer or a spoon.  Beat in the egg.  Add the dry ingredients to the wet ingredients and mis until smooth.  Stir in the oats and carob chips.

Drop the dough by the rounded teaspoonful, 1 1/2 inches apart, on the baking sheets.  Bake for 8 to 10 minutes, until light golden.  Cool to room temperature before serving.  Store in an airtight container for up to 1 week, or wrap well and freeze up to 2 months.  Thaw before serving.
 

Oatmeal Peach Cookies

http://www.pets.ca/recipes/recipe7.htm

Submitted by Gibbon (2/8/07)

Makes about 11/2 lbs (750 g) of cookies
- Preheat oven to 350 F (180 C)
- Nonstick baking sheets - Food processor
- Rolling pin - Pizza cutter
4 cups quick-cooking rolled oats 1 L
11/2 cups water, divided 375 mL
1/2 cup finely chopped peeled peaches, 125 mL
thawed if frozen
2 tbsp canola oil 25 mL
2 tbsp blackstrap molasses 25 mL
1/2 tsp vanilla 2 mL
2 cups whole wheat flour 500 mL
1 tsp ground cinnamon 5 mL
1. In a large bowl, soak oats in 11/8 cups (275 mL) water for 10 minutes.
2. Meanwhile, in a food processor, combine peaches, 1/4 cup (50 mL) water, oil, molasses and vanilla. Puree until smooth. Stir into oat mixture along with remaining water, flour and cinnamon until well incorporated.
3. In the bowl and using hands, knead until dough holds together. Transfer to lightly floured surface. Using a rolling pin, roll out dough to about 1/16-inch (2 mm) thickness.
4. With a fork, poke holes all over the surface of the dough. Using a pizza cutter or a sharp knife, cut dough into bite-size rectangles or squares. Place about 1/2 inch (1 cm) apart on baking sheets.
5. Bake in preheated oven, in batches if necessary, for 16 minutes or until firm. Place pans on racks and let cool completely. Reduce oven temperature to 300 F (150 C). Bake for 20 minutes longer or until hard. Transfer cookies to a rack and let cool completely. Store in a tightly sealed container for up to 30 days.

LIVER
 
Barking Barley Brownies
Submitted by Gibbon (11/12/06)

1 1/4 lbs Beef liver or chicken liver
  2 C Wheat germ
  2 T Whole wheat flour
  1 C Cooked barley
  2 Whole eggs
  3 T Peanut butter
  1 Clove garlic
  1 T Olive oil
  1 t Salt (optional)

Pre heat oven to 350.

Liquify liver and garlic clove in a blender, when its smooth add eggs and peanut butter. Blend till smooth.
In separate mixing bowl combine wheat germ, whole wheat flour, and cooked Barley. Add processed liver mixture, olive oil and salt. Mix well.
spread mixture in a greased 9x9 baking dish. Bake for 20 minutes or till done.
When cool cut into pieces that accommodate your doggies size.
Store in refrigerator or freezer.
 

2 cups all-purpose flour
1 cup cornmeal
1 large egg, beaten
3 tablespoon vegetable oil
1/2 cup chicken broth
2 teaspoons dried parsley
1 cup chopped cooked chicken livers
1 teaspoon brown sugar
1 cup canned mixed vegetables, mashed

Combine flour and cornmeal. In a separate bowl, beat egg with the oil; add broth and parsley, mixing well.
Slowly stir the dry ingredients into the wet ingredients, mixing well. Add the chicken livers and mix well.
Turn out onto a floured work surface and knead for 3 to 5 minutes. Roll dough to 1/2-inch thickness and cut into desired shapes.
Bake at 400*F (205*C) for 15 minutes or until nicely browned. Cool completely on wire racks. Store in refrigerator.
 
Lamb Liver Treats
Submitted by Mikhail (12/3/06)
 
250 gms minced liver
2 cups all purpose flour
2 tablespoons honey
water (not sure of amount)

1.Knead together flour and liver to make a dough of cookie dough consistency.

2. roll out dough to 1/3 inch thick

3. Cut into desired shapes

4. brush over with honey and pop into pre-heated oven and bake as ou would any other cookie, i.e. until golden brown.

Note 1: store in fridge
Note 2: can substitute liver with mashed banana
 
Liver Cheese Brownie Treats
Submitted by Summer (4/10/06)
 
1 pint sized tub of chicken livers (organic)
a bit of cheddar cheese ( she used about block that was 1.5"x1.5"x2"
1 cup whole wheat flour
3 eggs (shells included)

Mom preheated the oven at 350 degrees F.
she then boiled the livers for about an hour till they were nice and tender.
Then she food processed it with the cheese till it was nice and pasty, adding the eggs as she went along. She put the egg shells in the mix and the food processor ground them up to little little bits.
She folded the mixture with the flour till it became a smooth thick paste and greased a baking pan with a little olive oil.
Baked it for about 25 minutes and let cool for about an hour.
 
Submitted by Gibbon (12/28/06)

1 cup flour
1 cup cornmeal
1/2  cup wheat germ
1 teaspoon garlic powder
1 pound  raw liver (any type: chicken, beef, etc)
  
Liquefy liver in blender
Add dry ingredients.  
Drop by teaspoonfuls of mixture onto greased cookie sheet
Flatten with bottom of glass dipped in water and cornmeal.  
Bake at 350 for 15-20 minutes.  
Store in refrigerator.
 

Liver Training Treats

Submitted by Gibbon (2/3/07)

 

1 lb of liver( beef, chicken or liver, I've used all three)
2 cups br. rice flour.
Garlic powder to taste (Try 1 Tablespoon)

Add all ingredients to food processor and process until smooth. Mixture is quite stiff. Put into jelly roll pan preferably covered with parchment paper (it makes life alot easier) and smooth out. It should be 1/4 to 1/2 inch thick. Bake for 30 minutes at around 325 degrees F. At this point you can cut into very small pieces, ie:1/2 inch square and they make very good soft training treats or cut into larger pieces, and bake for another 30 minutes until they are hard. They make great treats and the dogs love them. You could probably cut them into bone shapes at the half way point if you wanted.


Lucy's Liver Slivers
Submitted by Gibbon (5/6/06)
 
1/2 pound cooked chicken livers
1 cup chicken stock*
1/2 cup corn oil
1 tablespoon chopped parsley
1 cup powdered milk
1 cup rolled oats
1/2 cup brewer's yeast
1 cup soy flour
1 cup cornmeal
3 cups whole wheat flour
Preheat oven to 350.

In food processor or blender, process chicken livers, chicken stock, corn oil and parsley until smooth. Transfer to large bowl. Add powdered milk, rolled oats, brewer's yeast, soy flour and cornmeal. Mix well. Gradually add whole wheat flour. You'll have to use your hands here, kneading in as much of the flour as it takes to create a very stiff dough.
Roll dough out to 1/4" thick and cut into stick shapes, about 1/2" by 4" (depending on the size of your dog). A pizza cutter works great!
Bake on ungreased cookie sheet for 20 to 25 minutes until lightly browned and crisp. Turn off heat and let biscuits dry out in oven for several hours. Store in the refrigerator.
 
MEAT
 
Barley Beef Biscuits
Submitted by Gibbon (10/25/06)
1/2 cup extra virgin olive oil
4 tablespoons parsley
2 cups beef broth
2 cups barley flour
3-4 cups rye flour

Directions:
Preheat oven to 350 F (180 C).

In a large bowl, combine olive oil (extra-virgin olive oil is more expensive, but lower grade olive oils are blended with other vegetable oils that may contain corn or soy), and parsley. Heat the beef broth (it's best to make your own, canned or condensed broths have added salt, sugars, and preservatives) or water until steaming and add to the olive oil mixture . Stir in barley flour and let cool until lukewarm -- or cool enough to work with. Gradually blend in rye flour, adding enough to form a stiff dough.

Transfer to a floured (rye flour) surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball, and roll to 1/4-inch (6 mm) thick. Use the cookie cutter of your choice (we prefer to make small bones) or cut into small squares. Transfer to ungreased baking sheets, spacing them about 1/4 inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits.

Bake for 30 minutes. Remove from oven and turn over. Bake for an additional 30 minutes, or until golden brown on both sides. After you finish baking all batches of biscuits, turn off the oven, spread all the biscuits in one baking pan and set them in the oven to cool for a few hours or overnight. The extra time in the oven as it cools off helps make the treats crunchier.

Makes several dozen small treats that keep and freeze well.
 

Beef Cheeseburger Dog Treats Recipe

http://www.momsbudget.com/pettreats/beefcheeseburger.html

Submitted by Gibbon (2/6/07)

 

1 c Uncooked Oatmeal
1 1/2 c Beef Broth (hot)
I cup Grated Cheese
1 Egg, Beaten
1 c Wheat Germ
1/4 c Margerine (melted)
1/2 c Powdered Milk
1/4 tbsp Salt
1 c Cornmeal
3 c Whole Wheat Flour

Preheat oven to 300

In a large bowl, add oatmeal and margarine, then pour hot beef broth over, stirring slowly. Add powdered milk, cheese, salt and egg, stirring until combined. Add cornmeal and wheat germ, mixing well. Then add flour, 1/4 c to 1/3 c at a time, mixing very well between flour additions. Remove from bowl and knead for 4 minutes, adding more flour if neccessary. Using a rolling pin, roll out dough to 1/2" thickness, then cut with cookie cutters. Bake for 1 hour, then turn off heat, and leave in oven until cool.

Big Boy Beef Biscuits
Submitted by Gibbon (10/18/06)

1/2 cup dry milk
1 egg
1 teaspoon parsley
6 tablespoons olive oil
2 teaspoons honey    
1 small (2.5 oz) jar beef baby food (make sure no onions in ingredients)
1/2 cup beef broth
1/2 cup rye flour
1 cup cup whole wheat flour
1/2 cup rice flour
1/2 cup cracked wheat

For the Glaze - 1 egg, 2 tablespoons beef broth

Directions:

Preheat oven to 325 F (165 C).

In a large bowl, combine the dry milk, egg, parsley, oil, honey, baby food, and broth. Gradually blend in the flours and cracked wheat. Add enough wheat flour to form a stiff dough. Transfer to a floured surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball, and roll to 1/2-inch (12 mm) thick. Using bone-shaped cookie cutters, make biscuits!

Transfer to ungreased baking sheets, spacing them about 1/4 inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits. Bake for 30 minutes.

Whisk together the egg and broth for the glaze. Brush biscuits with the glaze on both sides. Return to oven and bake for an additional 30 minutes. Let cool overnight.

Makes several dozen small bones that freeze well. Or 2 1/2 to 3 dozen large bones, depending on the size of cookie cutter you use.
 

Bird and Barley Savory Snarf Down
From the Three Dog Bakery Cookbook

(Submitted by Gibbon 1/18/07)
4 to 6 servings

3 T Canola Oil
1 C pearled barley
1/2 C diced carrots
1/2 C diced celery
1/2 C frozen chopped spinach, thawed and drained
1 C shredded chicken
3 C canned low sodium chicken broth, boiling
1/2 t dried oregano
1/2 t dried basil
1/2 t garlic powder

Heat the oil over medium-high heat in a large saucepan.  Add the barley.  Stir to coat with oil until lightly toasted, about 1 minute.  Add the carrots, celery, spinach and cooked chicken, stirring for 1 minute.  Then add the chicken broth, oregano, basil and garlic powder.  Cover and simmer for 25 minutes.  Cool to room temperature before serving.  Stor covered in fridge for up to 3 days.

 
Cheese and Chicken Delight
Submitted by Gibbon (12/27/06)
 
Ingredients

2 cups of whole-wheat flour
1 cup of unbleached all purpose flour
cup of wheat flakes
1 tablespoon of brewer's yeast
2 tablespoons of hard grated cheese
lb of chicken livers, finely chopped
1 egg
2 tablespoons of canola oil
cup of chicken broth
Grated hard cheese for garnish

Preparation

Place the oven rack in the center of the oven and pre heat the oven to 400 degrees F. Place 1 slightly greased baking pan on the side.
Use a large size bowl and a wire whisk to mix the whole-wheat flour, all purpose flour, wheat flakes, yeast, cheese and chicken livers together.
In a separate smaller bowl beat the egg, oil and chicken broth together with a wire whisk until it acquires a smooth consistency.
Next, blend both the dry and wet preparation together with a spoon or use your hand until it becomes a soft dough and starts to pull away from the bowl it is in. If it is too dry add a teensy bit more broth to it at a time.

Lightly flour a flat surface and turn the dough onto it. Use a rolling pin to roll it out to inch of thickness. Use a cookie cutter to cut out the cookies shapes (whatever shape your dog likes) and make sure to reuse the scraps as you go. You will notice that the dough will become stiffer as you work it.
Put the cookies on the set aside prepared baking pan and place them in the oven. Bake for around 20 to 25 minutes or until the cookies have acquired a light golden brown color and look dry. Then remove them from the oven and place the tray over a rack and allow the cookies to cool completely. Turn the oven off.
Once the cookies have cooled, put them back inside the warm oven in one baking tray and allow them to sit in there undisturbed without opening the oven door for 10 to 15 hours straight.
 
Chicken Cheeseburger Dog Treats
Submitted by Gibbon (11/23/06)

1 c Uncooked Oatmeal
1 1/2 c Chicken Broth (hot)
I cup Grated Cheese
1 Egg, Beaten
1 c Wheat Germ
1/4 c Margerine (melted)
1/2 c Powdered Milk
1/4 tbsp Salt
1 c Cornmeal
3 c Whole Wheat Flour

Preheat oven to 300

In a large bowl, add oatmeal and margarine, then pour hot chicken broth over, stirring slowly. Add powdered milk, cheese, salt and egg, stirring until combined. Add cornmeal and wheat germ, mixing well. Then add flour, 1/4 c to 1/3 c at a time, mixing very well between flour additions. Remove from bowl and knead for 4 minutes, adding more flour if neccessary. Using a rolling pin, roll out dough to 1/2" thickness, then cut with cookie cutters. Bake for 1 hour, then turn off heat, and leave in oven until cool
 
CHICKEN TREATS
Submitted by Gibbon (10/15/06)
 
Approximately 1 1/4 cups of chicken
2 eggs
1 1/2 cups flour (I use whole wheat)
1/4 cup parmesan cheese
1 tsp. minced garlic or healthy sprinkle garlic powder

Preheat oven to 350 degrees F. Run chicken through food processoror mixer first to break it down. Add eggs and garlic; mix well. Add flour and cheese and blend. Pour brownie-like batter into greased 9 x 9 inch pan. Bake for 20 minutes.
 
Chicken Chips Recipe
Submitted by Gibbon (10/26/06)

2 cooked (boiled) chicken breasts
1 clove garlic
1/2 cup chicken broth
1 cup whole wheat flour
1/2 cup cornmeal

Puree chicken and garlic in a food processor or blender. Add in chicken broth. Transfer mixture to bowl and stir in remaining ingredients until it's not sticky anymore. Cut dough in half and shape each into a 1 1/2-inch diameter roll. Wrap in plastic wrap and chill thoroughly.

Slice into thin chips. Bake chips on lightly greased baking sheet at 350 degrees F for 25-40 minutes, turning halfway through baking time. Chips will harden as they cool.
 
Submitted by Gibbon (12/30/06)
 
Makes 40 to 50 bite-size treats
These treats have tasty chunks of chicken and sweet potato and appeal to even the fussiest eaters.

11⁄4 cups of 1⁄2-inch pieces of cooked chicken
1⁄2 cup of 1⁄2-inch pieces of cooked sweet potato
2 cups all-purpose whole wheat flour
1 cup evaporated lowfat milk
1⁄2 teaspoon salt
1⁄2 teaspoon baking powder
2 large eggs

1. Preheat the oven to 350 degrees.
2. Mix all the ingredients together well, making sure the pieces of chicken and sweet
potato are thoroughly coated.
3. Drop by rounded teaspoon onto greased cookie sheets.
4. Bake 14 to 18 minutes or until golden brown.
5. Remove from oven, let cool thoroughly, and store in an airtight container in the
refrigerator.
 
Grandma's Bacon Bites (for doggies)
Submitted by Bullet (9/8/06)

3 cups whole wheat flour
1/2 cup milk
1 egg
1/4 cup bacon fat or vegetable oil
1 tablespoon garlic powder
3 or 4 slices bacon, crumbled
1/2 cup cold water

Mix ingredients together thoroughly.
Roll out on a floured surface to 1/2 to 1/4 inch thickness.
Bake for 35 to 40 minutes at 325 degrees F.
Keep in an airtight container
 
Meaty Chewies
http://dogskitchen.com/
Submitted by Gibbon (12/30/06)

2 cups Whole Wheat Flour
1/2 tsp. Garlic Powder
1 Tbs Fresh Parsley or dry
2 Tbsp Grated Parmesan  Cheese
2 Eggs
1 1/2 cups  Fresh Ground Meat

Combine all ingredients. Make a dough and knead  for about two minutes. Let dough rest for about 10 minutes.Roll out dough ON  a greased cookie sheet, roll out as thin as you like (about 1/2" thick), then with a pizza cutter run through the spread dough and make little squares or big squares, I make mine about (2 x 2), depending on the size of your dog, or use a cookie cutter.
Bake at 350 degrees F.for about 45 minutes, then shut off the heat and let cool in the oven overnight, this way they will be good and crunchie.Store in an air tight container.
Because of the meat contents these cookies must be used within a week...or you can package them into zip-lock bags and can  be frozen.
 
Sunflower Chicken Biscuits
Submitted by Gibbon (12/23/06)

2 cups  whole wheat flour
2/3  cup cornmeal
1/2  cup  shelled sunflower seeds
2 tablespoons oil
1/2  cup chicken broth
1 egg, beaten
2 eggs
1/4 cup milk
  
Mix together flour, cornmeal and seeds.  
Add oil, broth, 2 eggs and milk.  
Mix well
Let sit 15-20 minutes.  On a lightly floured surface,  
Roll dough out to 1/4 inch  and cut into shapes
Brush with beaten egg.  
Bake at 350 F for 25-35 minutes, or until golden  brown.  
Cool on rack.

 
OTHER
 
BEAGLE BAGELS
Submitted by Kiss (11/7/06)

2 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup finely chopped carrots
1/2 cup chopped spinach
1 large egg, beaten
1 teaspoon vegetable oil
3/4 cup water

In a large mixing bowl whisk together the first 4 ingredients. Stir in the carrots and spinach.

Combine the egg, oil and water together and add to the flour mixture, mixing well.

Turn dough out onto a floured work surface and knead for 3 to 5 minutes.

Shape pieces of dough into 1 1/2-inch sized balls. Flatten, then poke hole in center, forming bagel-like shapes.

Bake at 350*F (175*C) for 45 to 50 minutes. Cool on wire racks.
 
BONE BONANZAS
Submitted by Gibbon (4/19/06)

1/2 lb. ground beef, uncooked
1/4 cup chicken broth
1/3 cup mashed black beans
1/3 cup cottage cheese
1 tsp. soy sauce

Combine ground meat and chicken broth in a bowl. Add the black beans and cottage cheese. Add soy sauce. Mix all of the ingredients together thoroughly. Mold the mixture into bone shapes and place on a cookie sheet.
Bake for 45 minutes in a 375 degree oven. Let cool.
 
Cajun Spice Biscuits (From the petprofessor.com site)
Submitted by Gibbon (8/16/06)

1 1/2 cups whole wheat flour
3/4 cup nutritional yeast (NOT Brewer's yeast)
1/2 cup oats
1/4 cup cornmeal
1/3 cup shortening or oil
1/2 cup hot water (more, if needed)
1 teaspoon vegetable bouillon
1/2 teaspoon celery seasoning
1/2 teaspoon thyme
1 teaspoon chervil

In large bowl, combine flour, yeast, oats, and cornmeal.
Cut in shortening with a pastry blender.
Add wet ingredients, adding more water as needed to form a stiff dough.
Roll out on a floured surface, cut into shapes (anyone know where I can find a crayfish shaped cutter?) , and bake on greased cookie sheets at 350 degrees till done
 
Delish Doggy Cookies
Submitted by Benji (12/15/06)

INGREDIENTS
2 1/2 cups whole wheat flour
3/4 cup nonfat dry milk powder
1 egg, beaten
1/2 cup vegetable oil
2 cubes beef bouillon cube
3/4 cup boiling water
2 tablespoons brown sugar
 
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Lightly grease one cookie sheet.
Dissolve bouillon cubes in boiling water and allow to cool.
Combine the flour, dry milk, egg, oil, beef broth and brown sugar. Mix well and knead dough for 1 minute.
On a floured surface roll out dough to about 1/4 inch thickness. Cut out bones and place on cookie sheet.
Bake for 30 minutes and allow to cool.
 

2 cups whole wheat flour
1/2 cup soybean flour
1 cup skim milk -- or water
1 tablespoon honey
1 tablespoon canola oil -- or sunflower
1 teaspoon sea salt

Mix dry ingredients. Add liquid and honey. Mix and let the dough rest in a warm place for 15 minutes. Add oil and allow to sit another 1/2 hour. Take walnut size portions of dough and flatten into small cakes. Bake in oven at 400 for 1/2 hour.
 
Garbanzo Pepita Biscuits
Submitted by Gibbon (12/30/06)

Pumpkin seeds are a good source of omega 6 fatty acids!

1 1/2 cups chick pea flour
1 cup whole wheat flour
1/4 cup cornmeal
1 cup rice milk
2 tablespoons oil
1/4 cup molasses
3/4 cup pumpkin seeds
water as needed    

In a large bowl, combine flours, cornmeal and seeds.
Add wet ingredients. Stir, adding more water as needed to form a stiff dough.
Roll out onto a lightly floured surface. Cut with cookie cutters.
Bake on well oiled cookie sheets at 300 degrees till crisp.

Optional: To glaze before baking, mix 1/2c soy milk with 1 tbsp molasses. Brush over biscuits before baking.
 

Gingham Dog Biscuits Recipe

Submitted by Gibbon (1/29/07)

1 cup whole wheat flour
2 tablespoons wheat germ
1/4 cup bran flakes
1/4 cup soy flour
1 tablespoon molasses
2 tablespoons oil -- or fat
1 tablespoon kelp --or salt
1 teaspoon sage
1/2 teaspoon bone meal
1/3 cup milk --or water

Mix all ingredients together. Knead and shape into crescents, rounds or sticks for dogs. Bake 25-30 minutes in a moderate
oven (350F) until lightly toasted. If the biscuits are not hard enough, leave them in the oven with the heat turned off for an hour or as long as desired.

Glazed Beagle Biscuits
Submitted by Gibbon (9/23/06)

2 teaspoons beef bouillon granules
1/3 cup oil
1 cup boiling water
2 cups rolled oats
3/4 cup cornmeal
1/2 cup milk
1 cup grated cheese
1 egg -- beaten
1 cup rye flour
2 cups white flour
Topping:
1 cup beef broth
1/2 teaspoon garlic powder
3 tablespoons oil

Add bouillon and oil to boiling water then add oats. Let mixture stand for a few minutes. Stir in the cornmeal, milk, cheese, and egg. Slowly stir in the flours. Knead on a lightly floured surface until the dough is smooth and no longer sticky. Roll out to about 1/4 inch thick and cut into bone shapes. Place on a greased baking sheet. Spoon topping over biscuits. Turn them over and repeat with other side. Bake at 325û for 45 minutes or until lightly browned on bottom. Turn off the oven and leave biscuits in until cool.
 

Good Dog Cookies

Submitted by Gibbon (2/3/07)

 

I found this one in allrecipes.com - from the comments section, one user said that they thought it would be hard like a biscuit but it's more like a cookie...

 

INGREDIENTS
2 1/2 cups whole wheat flour
3/4 cup nonfat dry milk powder
1 egg, beaten
1/2 cup vegetable oil
2 cubes beef bouillon cube
3/4 cup boiling water
2 tablespoons brown sugar

DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Lightly grease one cookie sheet.
Dissolve bouillon cubes in boiling water and allow to cool.
Combine the flour, dry milk, egg, oil, beef broth and brown sugar. Mix well and knead dough for 1 minute.
On a floured surface roll out dough to about 1/4 inch thickness. Cut out bones and place on cookie sheet.
Bake for 30 minutes and allow to cool.

Honey Oat Dog Treats Recipe
Submitted by Gibbon (5/7/06)
 
2 cups whole-wheat flour
cup old fashioned oats
teaspoon turmeric
teaspoon garlic powder
teaspoon cinnamon
1/3 cup honey
cup water
2 large eggs
cup yellow cornmeal

place first 5 ingredients in medium mixing bowl.blend with a whisk.
add honey, water and eggs.
mix.dough will be sticky --
sprinkle half of the cornmeal over a sheet of waxed paper.place dough on waxed paper and pat it out to 1/4" thickness.
as you pat, sprinkle more cornmeal over the dough.and on your hands to make it easier --
cut with 2 1/2" cookie cutter or cut into rectangles.
place on sprayed cookie sheet --
bake at 325* for 30 minutes.40 minutes for a little harder treat.
 
Molasses Almond Cookies
Submitted by Gibbon (12/7/06)
 
Yield: 30 servings
3 c Whole Wheat Flour
1/4 c Wheat Germ
1/2 c Molasses
4 tb Margarine, softened
1/2 ts Salt
1/4 c Sliced almonds
1 Egg, beaten
Preheat oven to 375 F. Combine Flour, wheat germ, salt & almonds, cut in margarine, stir in egg, and molasses. Roll into ball, add water if needed. Roll on floured surface to 1/2" thick, cut into shapes and place on greased baking sheet. Bake 20 min., cool, store in airtight container.
 
Snickerpoodles
Submitted by Gibbon (6/17/06)
1/2 cup vegetable oil
1/2 cup shortening
1 cup honey
2 eggs
3 cups white flour
2 teaspoons cream of tartar
1 teaspoon baking soda
cup cornmeal
2 teaspoons cinnamon

Mix vegetable oil, shortening , honey with eggs. Beat well. Add flour, soda and cream of tartar. Knead dough until mixed well. Shape dough by rounded teaspoons into balls. Mix the cornmeal and cinnamon together in a bowl and roll balls in mixture. Place 2 inches apart on a greased cookie sheet . Press the balls down with a fork. Bake for 8-10 minutes at 400F. Cool on a rack. Store in airtight container.
 
Wheat Garlic Crisps
http://www.petfoodrecipes.com/index.php?detailed=133
Submitted by Gibbon (1/2/07)
 
Preheat oven to 350 degrees

2 cups whole wheat flour
1/4 cup white flour
1/4 cup cornmeal
2 teaspoons garlic powder
6 tablespoons corn oil
2/3 cup warm water
'Dog Bone' cookie cutter

Roll out dough to 1/4" thickness. Cut with dog bone cutter and place on foil-lined cookie sheets. Use scraps to make new ball; roll and cut as above.

Bake 40 minutes. Cool on a wire rack at least 24 hours. Biscuits must be completely dry before packaging.

 
PEANUT BUTTER
 
PAISLEY'S PEANUT BUTTER CRUNCHIES
Submitted by Tinker Belle NPC (10/8/06)
 
1 1/2 cups Whole Wheat Flour
1/2 cup All Purpose Flour
1 Tbsp Baking Powder
1 cup Peanut Butter (Smooth or Crunchy)
3/4 cup Milk

1. Mix flour and baking powder.
2. Whisk peanut butter and milk until smooth.
3. Add mixes together.
4. Divide into 2 dough balls.
5. Knead for 2 minutes.
6. Roll to 1/4" to 1/2" thickness.
7. Cut with cookie cutter and place on cookie sheet lined with foil.
8. Bake 15 minutes at 400 degrees.
9. Cool on rack and store in sealed, plastic bags in refrigerator.

 
PEAMUTT BUTTER
Submitted by Gibbon (4/19/06)
 
This one won't stick to the "woof" of your dog's mouth...
1/4 cup peanut butter
1 cup water
1 cup oatmeal
1 tablespoon vegetable oil
2 1/4 cups whole wheat flour
Preheat oven to 375 degrees. In a large bowl combine peanut butter, oil,
and water. Gradually add flour, then oatmeal. Roll dough to 1/4 inch
thickness and cut with a cookie cutter. Place on an un greased cookie
sheet.
Bake at 375 degrees for 35 minutes. Makes 2 1/2 dozen.
 
Peanut Brindle Treat Recipe
Submitted by Gibbon (9/15/06)

Ingredients
5 cups rice flour
1 tablespoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 cup peanuts (chop)

In a bowl, mix all ingredient except chopped peanuts
together thoroughly. Set aside.

1 egg
1/4 cup honey
1/4 cup peanut butter
1 small apple
1/2 cup vegetable oil
2 1/2 teaspoon vanilla
1 1/2 cup water

In a food processor, add the above ingredients and blend together. When mixture is thoroughly blended, add to the bowl of dry ingredients. Combine and turn our on a lightly floured surface. Place a piece of plastic wrap on top of dough then roll out dough to 1/4 - inch thickness. Remove the plastic wrap ans score dough into 4 by 3-inch rectangles. Spritz the top of the rectangles with water and sprinkle chopped peanuts over them. Press the chopped peanuts in to the dough with the palm of your hand. Bake at 325 degrees F for 50 to 60 minutes.
 
Peanut Butter and Honey Oat Crunchies Recipe
Submitted by Gibbon (7/26/06)

1/4 cup honey
1 cup crunchy peanut butter
2 cups chicken broth or water
1/3 cup peanut oil
1 cup rolled oats
1 cup oat bran
3-4 cups oat flour

Directions:
Preheat oven to 350 F (180 C).

In a small dutch oven or large saucepan, combine honey, peanut butter (try to find a brand that has no added suger, salt or other ingredients; ideally it should only contain peanuts), chicken broth, and peanut oil. Heat, stirring often, until mixture begins to simmer. Remove from heat. Stir in rolled oats and oat bran and let cool until lukewarm -- or cool enough to work with. Gradually blend in oat flour, adding enough to form a stiff dough.

Transfer to a floured (oat flour or rye flour) surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball, and roll to 1/4-inch (6 mm) thick. Use a mini-cookie cutter or cut into small squares. Transfer to ungreased baking sheets, spacing them about 1/4 inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits. If the dough becomes too crumbly to work with after a few rollings, sprinkle with a little water to bind it together and knead it for 30 seconds or so.

Bake for 30 minutes. Remove from oven and turn over. Bake for an additional 30 minutes, or until golden brown on both sides. After you finish baking all batches of biscuits, turn off the oven, spread all the biscuits in one baking pan and set them in the oven to cool for a few hours or overnight. The extra time in the oven as it cools off helps make the treats crispier. These make a more delicate crunchy biscuit, so we use them more for special or training treats, not tartar control.

Makes several dozen small treats that keep and freeze well.
 
Peanut Butter Banana Cookies
Submitted by Bullet (10/18/06)

2 ripe bananas
cup chunky peanut butter (approx.)
1 egg
cup honey
cup water
tsp baking soda
1 tsp baking powder
1 Tbs cinnamon
cup dry powdered milk
cup canola oil (or other vegetable oil)
1 cup whole wheat flour
cup dry oatmeal
2 cups flour (approx.)

Directions:

Preheat oven to 350 F (180 C).

Combine peeled bananas, peanut butter, egg, honey, water and baking soda in food processor (or mixing bowl). Blend well. Add baking powder, cinnamon, dry milk, and oil. Blend well again. Add whole wheat flour and oatmeal. Blend well again. Add bread flour a little at a time, blending after each addition, until it's the consistency of bread dough. Knead for a few minutes. (You could also make the dough in a bread machine using the dough cycle.)

Let the dough sit, covered under a bowl for about 15 minutes, then roll out to about to inch thick on a floured board. Cut into shapes with cookie cutters or cut into small 1 to 2 inch squares using a pizza-cutter.

Spray cookie sheets with nonstick spray, place dough on sheets, and bake on middle rack in for 30 minutes, until bottom of cookies are golden brown. Turn oven off and leave cookies in oven for eight to twelve hours to harden.

Makes about five dozen, depending cookie size.
 
Peanut Butter Bones
Submitted by Logan (4/19/06)

1/4 Cup Peanut Butter
1 tablespoon vegetable oil
1 cup water
2 1/4 cups whole wheat flour
1 cup oatmeal

Preheat oven to 375 degrees. In a large bowl combine peanut butter, oil, and water. Gradually add flour, then oatmeal. Roll dough to 1/4 inch thickness and cut with cookie cutter. Place on an ungreased cookie sheet.
Bake at 375 degrees for 35 minutes. Makes 2 1/2 dozen.
 
Peanut Butter Delight
Submitted by Gibbon (7/18/06)

1 1/4 c. flour
1/2 tsp. cinnamon
3/4 c. 100% Natural Creamy Peanut Butter
1 Tbs. Honey
1/2 cup skim milk

Combine all wet ingredients and slowly add dry ingredients. Make a dough and knead for about two minutes. Let dough rest for about 10 minutes. Roll out dough ON a greased cookie sheet, roll out as thin as you like (about 1/2" thick), then with a pizza cutter run through the spread dough and make little squares or big squares, I make mine about (2 x 2), depending on the size of your dog, or use a cookie cutter.

Bake at 350 degrees for about 45 minutes, then shut off the heat and let cool in the oven overnight, this way they will be good and crunchie. Store in an air tight container.
 
Peanut Butter Honey Nut Treats
Submitted by Miss Ginger (11/20/06)
 
1/2 half cup natural peanut butter (creamy or chunky)
2 cups hunny nut cheerios
1 cup all-purpose flour
1/2 cup vegetable oil
2 large eggs
Preheat oven to 350 degrees

Warm the peanut-butter for about one minute in the microwave until soft enough for mixing.  Add the rest of the ingredients to the softened peanut butter mixing gently but thoroughly.  If the mixture is too moist, add lightly more flour to make it more dense.  Form rounded teaspoons of the dough in to balls, squeezing each ball with your hands to press it together.  This keeps the balls from crumbling while baking.

Place on un-greased cookie sheets.  If you use a greased cookie sheet, the cookies come out way too runny and oily.  Bake for 10 minutes or until firm, golden-browned, and crisp.  Remove from oven, let cool completely, and store in an airtight container for no more than three days.

If you make them tiny enough, they make a great training treat for when you need an extra incentive-reward.  Or, you can just make them normal size and then crumble them.  Dogs love 'em just the same!!

Peanut Butter 'Nilla Biscuits
Submitted by Gibbon (5/17/06)
 
1 1/2 cups water
1/2 cup oil
3 tablespoons peanut butter
2 teaspoons vanilla
2 cups whole wheat flour
1/2 cup cornmeal
1/2 cup oats

In a large bowl, combine flour, cornmeal, and oats.
Stir in oil, peanut butter, vanilla, and water.
Knead till smooth, adding more flour or water as needed.
Roll out on a lightly floured surface.
Cut with cookie cutters.
Bake on a greased cookie sheet at 400 degrees for 20 minutes.
 
Peanut Butter Refridgerator cookies
Submitted by Dizzy Dean (6/20/06)

1/2 cup natural PB
1/4 cup honey
2 tblspoons milk
1/2 wheat germ
1/4 cup garbanzo bean flour (soy flour can also be used)
3/4 cup whole wheat flour
1/4 cup butter
1 egg

Preheat oven to 325 F
Combine PB, butter, egg and honey in food processor, Mix well. Ad milk and mix again. Add dry ingredients and mix again. Form dough into log(s) with a diameter of the prefered cookie size you want to serve. Wrap log(s) in plastic wrap and refrigerate atleast 2 hours. When ready to bake cut 1/4 inch thick slices. take a fork and press it flat against the top of the cookie to make a decorative tread. Place the cookies on a greased baking sheet and bake for 8 to 10 minutes or until tops are slightly brown. Let cool and serve, can be saved in a plastic bag in a cabinet.
you can freeze and thaw the logs before cutting and baking.
Extra garbanzo bean flour? Make some hummus.
This healthy treat is edible to humans, so enjoy!
 
Pooch Peanut Butter Swirls
Submitted by Gibbon

Dough #1:

4 cups whole wheat flour
1/2 cup cornmeal
1 1/3 cup water
1/3 cup peanut butter
1 egg

Combine all #1 ingredients and mix thoroughly. Knead on a lightly floured surface. Set aside.

Dough #2:

4 cups whole wheat flour
2/3 cup cornmeal
1/2 cup mashed banana
1 egg
1 1/4 cup water
2 Tbsp. vegetable oil
2 Tbsp. molasses
2 Tbsp. cinnamon

Combine all #2 ingredients and mix thoroughly. Knead on a lightly floured surface.


Roll each dough separately to a 1/8 inch thickness, into rectangles. Lightly brush a little water over the top of the light dough. Place the dark dough on top, then roll up like a jelly roll. Wrap the roll in plastic and chill in the freezer for one hour. Cut the roll into 1/4 inch slices. Place them on a cookie sheet sprayed with non-stick spray. Bake at 350 degrees for one hour.

Yield: 36 pieces

VEGGIES
 
Canine Carrot Treats
Submitted by Gibbon (6/14/06)

2 cups carrots, boiled and pureed
2 eggs
2 tbsp minced garlic
2 cups flour (or rice flour or rye flour)
1 cup rolled oats
1/4 cup wheat germ

Combine carrots, eggs and garlic and mix well. Add dry ingredients. Roll out on floured surface. Cut into small bar shapes. Bake for 45 minutes at 300 degrees.
 

Carrot and Cinnamon Cookies

http://www.pets.ca/recipes/recipe13.htm

Submitted by Gibbon (2/6/07)

Makes about 1 lb (500 g) of cookies
- Preheat oven to 350 F (180 C)
- Nonstick baking sheets - Food processor
- Rolling pin - Pizza cutter
4 cups whole wheat flour 1 L
1/2 cup cornmeal 125 mL
1 tsp ground cinnamon 5 mL
1 cup chopped carrot 250 mL
1/2 cup water 125 mL
2 tbsp canola oil 25 mL
2 tbsp liquid honey 25 mL
1 large egg 1
1 tsp vanilla 5 mL
1. In a large bowl, combine flour, cornmeal and cinnamon. In a food processor, combine carrot, water, oil, honey, egg and vanilla. Puree until smooth. Pour over dry ingredients and stir until well incorporated.
2. In the bowl and using hands, knead until dough holds together. Transfer to lightly floured surface. Using a rolling pin, roll out dough to about 1/8-inch (3 mm) thickness.
3. With a fork, poke holes all over the surface of the dough. Using a pizza cutter or a sharp knife, cut dough into bite-size rectangles or squares. Place about 1/2 inch (1 cm) apart on baking sheets.
4. Bake in preheated oven, in batches if necessary, for 20 minutes or until firm. Place pans on racks and let cool completely. Reduce oven temperature to 300 F (150 C). Bake for 30 minutes longer or until hard. Transfer cookies to a rack and let cool completely. Store in a tightly sealed container for up to 30 days.
Variation
- Low-Fat Carrot and Cinnamon Cookies: For a lower-fat version of this cookie recipe, replace the canola oil with 2 tbsp (25 mL) of additional water.

Doggie Cheesy Carrot Muffins
Submitted by Gibbon (5/7/06)

Mix in a large bowl:
1 cup all purpose flour
1 cup whole wheat flour
1 tsp. baking powder
1 cup grated cheddar cheese
1 cup grated carrot
Mix in small bowl, then add to above:
2 large eggs
1 cup milk
cup vegetable oil
Cook at 350 degrees, 12 minutes for mini muffins, 20-25 for large muffins.
 
Carrot Apple Oatmeal Flax Cookies
Submitted by Gibbon (9/17/06)

Makes about 1 lb (500 g) of cookies
- Preheat oven to 350F (180C)
- Nonstick baking sheets - Food processor
- Rolling pin - Pizza cutter
3 cups whole wheat flour 750 mL
1 cup quick-cooking rolled oats 250 mL
2 tbsp flaxseeds 25 mL
1/2 tsp ground cinnamon 2 mL
3/4 cup water 175 mL
1/2 cup chopped carrot 125 mL
1/4 cup finely chopped cored apple 50 mL
2 tbsp each blackstrap molasses 25 mL
and canola oil
1 large egg 1
1 tsp vanilla 5 mL

1. In a large bowl, combine flour, oats, flaxseeds and cinnamon. In a food processor, combine water, carrot, apple, molasses, oil, egg and vanilla. Puree until smooth. Pour over dry ingredients and mix well.

2. In the bowl and using hands, knead until dough holds together. Transfer to lightly floured surface. Using a rolling pin, roll out dough to about 1/8-inch (3 mm) thickness. With a fork, poke holes all over the surface of the dough. Using a pizza cutter or a sharp knife, cut dough into bite-size rectangles or squares. Place about 1/2 inch (1 cm) apart on baking sheets.

3. Bake in preheated oven, in batches if necessary, for 20 minutes or until firm. Place pans on racks and let cool completely. Reduce oven temperature to 300F (150C). Bake for 30 minutes longer or until hard. Transfer cookies to a rack and let cool completely. Store in a tightly sealed container for up to 30 days.
 

Paisley's Pass the Peas & Carrots Cookies

Submitted by Tinker Belle (2/1/07)


1 cup Canned Mixed Peas & Carrots, drained
2 1/2 cups Whole Wheat Flour
1/2 cup Powdered Skim Milk
1 tsp Garlic Powder
6 Tbsps Vegetable Oil
1 Egg, beaten
1/2 cup Ice Water

1. Puree carrots and peas and set aside.
2. Mix flour, powdered milk & garlic powder together.
3. Gradually add flour mix with pureed veggies, oil, egg & ice water until well blended.
4. Divide into 2 dough balls.
5. Knead about 2 minutes.
6. Roll to 1/4" to 1/2" thickness.
7. Cut with cookie cutter and place on foil lined cookie sheet.
8. Bake 15 minutes at 350 degrees. Turn over and bake for another 25 minutes.
9. Cool completely and store in a container with a loose fitting lid.

Sweet Potato Biscuits
Submitted by Gibbon (11/5/06)

2 cups flour
1 cup rolled oats
2 cups mashed sweet potato
1 cup peanut butter
2 eggs
1 tsp each ginger powder and garlic powder

Combine sweet potatoes, peanut butter and eggs in blender
Pour into a bowl
Add dry ingredients.
Roll out dough
Cut with cookie cutters
Bake at 300 F for 45 minutes
Turn off oven and leave cookies to dry for at least 3 hours.
 

Veggie Vittles

Submitted by Gibbon (2/7/07)

 

1 egg -- beaten
1/3 cup applesauce
1 cup cooked vegetables -- *see Note
1 cup cooked rice
1 tablespoon brewer's yeast

Mix all ingredients well. Drop by rounded teaspoonfuls onto a greased
cookie sheet. Bake in a preheated 350 degree oven for about 12 minutes, or until lightly browned and firm. Cool. Store in the fridge, or freeze.

Note: mashed or grated small. Any desired veggies can be used, such as zucchini, peas, carrots, potatoes, etc...


All recipes are submitted by members of the group.  However, some pups can't eat certain foods.  Remember, every pup is different, so be aware before trying any of the recipes - knowledge is power!

You are what you eat!