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1. AFGHAN ALFALFA BISCUITS

 

2 cups whole wheat flour

1/2 cup soy flour

1 teaspoon bone meal -- optional

2 tablespoons nutritional yeast

1 tablespoon lecithin -- optional

1/2 teaspoon salt

1/4 teaspoon garlic powder

3 tablespoons alfalfa sprouts -- chopped

1 cup brown rice -- cooked

3 tablespoons canola oil

1/2 cup water

 

Combine flours, bone meal, yeast, lecithin, salt, garlic powder and alfalfa

leaves. Add rice and oil. Combine well. Add 1/4 cup water and mix well.

Dough should be very easy to handle, not crumbly. Add more water if needed

to achieve proper consistency. Lightly flour board or counter and roll out

dough to 1/4 inch thickness. Cut with 2 1/2 inch cutter. Bake at 350 degrees

for 25 minutes. Makes 3 dozen.

 

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2. ARF-ARF APPLE CINNAMON DROPS

 

1 Large Apple

1/4 C Honey

1/2 C Water

1/2 tsp. Cinnamon

1 C Oatmeal

1 1/2 C Wheat Flour

1/4 C Wheat Flour

 

Preheat oven to 350.  Core, slice and mince the apple (use a food processor

if you have one). In a large bowl, combine the minced apple bits, honey,

water, cinnamon, and oatmeal. Gradually blend in the wheat flour, adding

enough to form a stiff dough.  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. Adjust the size of the drops based on

how big a treat you like to feed your dog. Bake for 30 minutes. Remove from

oven and flip each cookie to brown evenly on both sides. Reduce oven

temperature to 325. Return to oven and bake for an additional 30 minutes.

 

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3. BACON BIT DOG COOKIES

 

6 slices cooked bacon, crumbled

4 eggs, well beaten

1/8 cup bacon fat

1 cup water

1/2 cup non-fat dry milk powder

2 cup graham flour

2 cup wheat germ

1/2 cup cornmeal

 

Mix ingredients with a strong spoon; drop heaping tablespoonfuls onto a

greased baking sheet. Bake in a 350 oven for 15 minutes. Turn off oven and

leave cookies on baking sheet in the oven overnight to dry out. Yield: about

4 dozen dog cookies.

 

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4. BACON CHEESE DOG BISCUITS

 

3/4 cup Flour

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

2/3 cup Butter

2/3 cup Brown Sugar

1 Egg

1 teaspoon Vanilla

1 1/2 cups Uncooked oats

1 cup Cheddar Cheese -- shredded

1/2 cup Wheat Germ

1/2 pound Bacon -- or bacon bits

 

Combine flour, soda and salt; mix well and set aside. Cream butter and

sugar, beat in egg and vanilla. Add flour mix mixing well. Stir in oats,

cheese, wheat germ and bacon. Drop by rounded tablespoon onto ungreased

baking sheets. Bake at 350 for 16 minutes. Cool and let the critters enjoy!

 

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5. BARKIN' BANANA BISCOTTI

 

5 cups White Flour

1/4 cup Peanuts -- chopped

1/2 teaspoon Baking Soda

1 medium Egg

1/4 cup Vegetable oil

1 1/2 cups pureed Banana

2 teaspoons Vanilla

Water

 

Preheat oven to 325F/160C. 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.

 

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6. BARLEY BEEF BISCUITS

 

1/2 cup extra virgin olive oil

1 tablespoon garlic granules

4 tablespoons parsley

2 cups beef broth

2 cups barley flour

3-4 cups rye flour

 

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), garlic 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.

 

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7. BASIC DOG BISCUITS

 

1/2 c. powdered milk

1 egg, beaten

2 1/2 cups flour of choice

1/2 tsp. salt

1/2 tsp. garlic or onion powder

1/2 cups cold water

6 tbs. meat drippings or margarine

 

Preheat oven to 350 degrees F. Mix forming into ball-Roll 1/2 inch thick.

Cut into shapes, reroll scraps & repeat. Bake 25-30 minutes.

 

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8. BEAGLE BAGELS

Unlike the human variety, these little canine bagels are crunchy. To soften

them, for the occasional treat of bagels with cream cheese or peanut butter,

microwave for about 30 seconds.

 

1 cup whole wheat flour

1 package yeast (1/4 ounce)

1 cup chicken or beef broth, warmed*

1 tablespoon honey

1 cup unbleached white flour

 

Preheat oven to 375°. In large bowl combine the whole wheat flour with the

yeast. Add 2/3 cup chicken broth and honey and beat for about 3 minutes.

Gradually add the remaining flour. Knead the dough for a few minutes until

smooth and moist, but not wet (use reserve broth as necessary). Cover the

dough and let it rest for about 5 minutes. Divide the dough into about 15-20

pieces, rolling each piece into a smooth ball. Punch a hole into each ball

with your finger or end of spoon and gently pull the dough so the hole is

about a 1/2" wide. Don't be too fussy here, the little bagels rise into

shape when they bake. Place all the bagels on a greased cookie sheet and

allow to rise 5 minutes. Bake for 25 minutes. Turn the heat off and allow

the bagels to cool in the oven.

 

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9. BEEF TWISTS

 

3 1/2 cups flour, all-purpose

1 cup cornmeal

1 package unflavored gelatin

1/4 cup milk

1 egg

1/4 cup corn oil

1 jar Baby food, meat, beef, strained

1 beef bouillon cube

3/4 cup boiling water -- or beef stock

 

Dissolve bouillon cube in water. Sift dry ingredients in large bowl. Add

milk, egg, oil, beef and beef bouillon. Stir until well mixed. Roll out on a

floured surface to 1/4 inch thickness. Cut in 1/4 inch by 3 inch strips,

twisting each stick 3 turns before placing on cookie sheet. Bake 35-40

minutes at 400 degrees. Store in refrigerator.

 

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10. BEST FRIEND DOG BISCUITS

 

2 1/2 c Whole wheat flour

1 tsp Brown sugar

1/2 c Powdered dry milk

6 tbsp Meat drippings

1/2 tsp Salt

1 Beaten egg

1/2 tsp Garlic powder

1/2 c Ice water

 

Preheat oven to 350. Lightly oil a cookie sheet. Combine flour, dry milk,

salt, garlic powder and sugar. Cut in meat drippings until mixture resembles

corn meal. Mix in egg. Add enough water so that mixture forms a ball. Using

your fingers, pat out dough onto cookie sheet to half inch thick. Cut with

cookie cutter or knife and remove scraps. Scraps can be formed again and

baked. Bake 25-30 minutes. Remove from tray and cool on rack.

 

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11. BISCUIT BARS

 

1 package dry yeast

1/4 cup warm water

1 pint chicken stock

3 1/2 cups unbleached flour

2 cups whole-wheat flour

1 cup rye flour

2 cups cracked wheat -- or wheat germ

1/2 cup dry milk

1 teaspoon salt -- optional

1 egg

1 tablespoon milk

 

Beat egg with 1 Tb milk. Dissolve yeast in 1/4 cup warm water. Add to

chicken stock. Combine all dry ingredients. Add chicken stock mixture. Knead

on a floured surface for about 3 minutes, working into a stiff dough. Roll

out to a thickness of 1/4 inch. Cut into bars or with a cookie cutter. Brush

with egg/milk wash and place on cookie sheets. Bake in 300 degree oven for

about 45 minutes. Turn off heat and leave biscuits in oven overnight. Makes

4 to 5 dozen bars.

 

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12. BONE A FIDOS

 

2 1/4 teaspoons Dry yeast

1/4 cup warm water -- (liquid measure)

1 Pinch sugar

3 1/2 cups All-purpose flour

2 cups Whole wheat flour

2 cups Cracked wheat

1 cup Rye flour

1/2 cup Nonfat dry milk

4 teaspoons Kelp powder

4 cups Beef broth -- or chicken

 

GLAZE:

1 large egg

2 tablespoons Milk

 

Equipment: Cookie sheets lined with parchment or aluminum foil; rolling pin;

3-31/2" bone cutter or 2 1/2" round cookie cutter.

 

Place 2 oven racks in the upper and lower thirds of the oven. Preheat oven

to 300 degrees.

 

Sprinkle the dry yeast or crumple the compressed yeast over the water (110

degrees if dry yeast, 100 degrees if compressed yeast). Add a pinch of sugar

and allow the yeast to sit in a draft-free spot for 10 - 20 minutes. The

mixture should be full of bubbles. If not, the yeast is too old to be

useful.

 

In a large bowl, place all the dry ingredients and stir to blend them. Add

the yeast mixture and 3 cups of the broth. Using your hands, in the bowl,

mix to form the dough, adding more broth if needed to make the dough smooth

and supple. Half a batch at a time, knead the dough briefly on a lightly

floured counter. (Keep the second batch of dough covered with a moist towel

while shaping and cutting the fast.)

 

Roll out the dough into an 18 x 13 x 1/4" rectangle. Cut it into desired

shapes, using a 3 - 3 l/2-inch bone cutter or a 2 l/2-inch round cookie

cutter. Re-roll the scraps. Repeat the procedure with the remaining dough.

 

For an attractive shine, lightly beat together the egg and milk. Brush the

glaze on the cookies. Bake for 45 to 60 minutes or until brown and firm.

 

For even baking rotate the cookie sheets from top to bottom three quarters

of the way through the baking period. Use a small, angled metal spatula or

pancake turner to transfer the cookies to wire racks to cool completely.

Store in an airtight container at room temperature. The dough must be used

immediately. The baked cookies will keep for many months.

 

Allow cookie sheets to cool completely between batches.

 

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13. BONE BONANZAS

 

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.

 

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14. BONE-IFIED BARLEY BROWNIES

 

1 1/4 pounds beef liver -- or chicken liver

2 cups wheat germ

2 tablespoons whole wheat flour

1 cup cooked barley

2 whole eggs

3 tablespoons peanut butter

1 clove garlic

1 tablespoon olive oil

 

Preheat oven to 350. Liquefy liver and garlic clove in a blender. Add the

eggs and peanut butter when smooth. Continue blending until entire mixture

is 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 onto a greased baking dish. Bake for 20 minutes and

then cut into pieces.

 

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15. BORZOI BACON BITES

 

1 egg

6 pieces of raw bacon

1/3 cup of vegetable oil

2 cups of whole wheat flour

1/2 cup of water

 

Heat oven to 350 degrees and cut bacon pieces into small bits. Mix the bacon

and the ingredients in a large bowl. Mix until a smooth texture. Drop

teaspoon-sized balls onto a cookie sheet and bake until brown.

 

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16. BOW WOW BIRTHDAY CAKE

 

1 1/2 cups All-Purpose flour

1 1/2 tsp. Baking powder

1/2 cup Margarine, softened

1/2 cup Corn oil

1 Jar strained beef or liver baby food (2 1/2-ounce)

4 Eggs

3 Strips dog beef jerky, crumbled (optional)

Plain yogurt or cottage cheese, for icing

Vienna sausages, for candles

 

Sift flour and baking powder together; set aside. In large bowl, with

electric mixer at medium speed, cream margarine until smooth. Add corn oil,

baby food and eggs; mix until smooth. At low speed, gradually beat flour

mixture into beef mixture until batter is smooth. Fold in beef jerky. Pour

batter into well-greased and floured 8"x5"x3" loaf pan. Bake in a preheated

325F. oven 70 minutes. Let cool on wire rack a few minutes before removing

from pan to cool completely. Ice with yogurt or cottage cheese and top with

a few vienna sausage "candles". Yield: 1 (8") loaf cake.

 

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17. BOW WOW BURRITOS

 

1 tablespoon oil

12 ounces cooked beef -- *see Note

1 clove garlic -- minced

3 tablespoons chunky peanut butter

1 can sweet potatoes -- (23-oz.) drained

1 can black beans -- (15-oz.) rinsed

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon cinnamon

2 teaspoons beef bouillon -- powder

6 flour tortillas -- (10-inch)

2 tablespoons cilantro -- chopped

6 tablespoons cheese -- shredded

6 tablespoons vegetables -- **see Note

 

Heat oil in large skillet over medium heat until hot. Add garlic; cook and

stir 2 to 3 minutes or until tender. Stir in peanut butter, sweet potatoes

and beans; mash slightly. Add cumin, cinnamon and chili powder, beef

bouillon; mix well. Reduce heat to low; add beef, cover and simmer 2 to 3

minutes or until thoroughly heated, stirring occasionally.

 

Meanwhile, heat tortillas according to package directions. To serve, spoon

and spread scant 1/2 cup mixture across center third of each tortilla with

one piece of meat in center.

 

Top each with 1 tablespoon sour cream, 1 teaspoon cilantro, I tablespoon

Cheese spread to cover mixture.

Fold sides of each tortilla 1 inch over filling. Fold bottom 1/3 of tortilla

over filling; roll again to enclose filling.

 

*Note: Beef or chicken cut into 1/2 inch strips, or "meatless" meat for the

vegetarian doggies.

 

**Note: Optional... Shredded veggies for added nutrition, carrots, green

beans, broccoli etc.

 

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18. BREAD MACHINE DOG BISCUITS #1

 

3/4 cup Beef stock -- *see Note

1 egg

3 tablespoons oil

1 cup all-purpose flour

1 cup whole wheat flour

1/3 cup Bulgur -- **see Note

1/3 cup Bran

1/4 cup nonfat dry milk

1/4 teaspoon Garlic powder

1 1/2 teaspoons yeast

 

Place ingredients in bread pan according to manufacturers directions and

press "Dough" cycle.

 

When machine beeps, remove dough to lightly floured countertop and with a

rolling pin, roll dough out to 1/4" thickness.

 

Using a dog bone cookie cutter (or any small seasonal cookie cutters), cut

out dog biscuits and place on a lightly greased cookie sheet or one

sprinkled with cornmeal. Re-roll scraps and repeat till all dough is used

up. Place in a warm location and let rise 30 minutes.

 

Bake at 325 for 30 minutes until brown and no longer soft. Place on a rack

to cool. Store in an airtight container.

 

* Chicken, Vegetable Or use hot water and 2 or 3 -bouillon cubes.

**If you don't have bulgur try substituting something like a 7-grain cereal.

 

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19. BREAD MACHINE DOG BISCUITS #2

 

1 c Beef, chicken or vegetable stock

1 c Bread flour OR all-purpose flour

1 c Whole wheat flour OR rye flour OR other dark flour

1 c Bulgar wheat

1/4 c Non-fat dry milk powder

1/2 ts Salt

1 1/2 ts Yeast

 

Use dough cycle. Roll dough to 1/4" thickness. Cut with cookie cutters or

knife. Place on baking sheets sprinkled with cornmeal. Cover with clean

kitchen towels and let rise in warm place about 45 minutes. Bake at 325

degrees for 45 minutes. When all are baked, turn off oven and return all

cookies to cooling oven overnight to harden. Store in airtight container.

 

Note: Using a 3.5" bone shaped cutter, I get about 30-35 cookies from this

recipe.

 

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20. BULLDOG BROWNIES

 

1/2 cup shortening

3 Tbsp. honey

4 eggs

1 tsp. vanilla

1 cup whole wheat flour

1/4 cup carob powder

1/2 tsp. baking powder

 

Cream shortening and honey together thoroughly. Add remaining ingredients.

Beat well. Bake in a greased cookie sheet (10x15") for 25 minutes at 350

degrees. Cool completely.

 

Frosting:

12 ounces non-fat cream cheese

2 tsp. honey

 

Blend together. Spread frosting over cool brownies.

Cut into 3 inch or 1 1/2 inch squares.

 

Yield: 12 - 24 pieces

 

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21. BURGER BALLS

 

10 lbs. hamburger meat (the cheapest kind)

1 large box of Total cereal (or comparable brand)

1 large box of oatmeal

1 jar of wheat germ

1 1/4 cups vegetable oil

1 /14 cup of unsulfured molasses

10 raw eggs

10 envelopes of unflavored gelatin

pinch of salt

 

Mix all ingredients together, much like you would a meatloaf. Divide into 10

quart freezer bags and freeze. Thaw as needed.

 

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22. CAROB-COVERED CRUNCHIES

 

2 1/4 cups whole wheat flour

1 egg

1/4 cup applesauce

1/4 cup vegetable oil

1 beef bouillon -- or chicken

1/2 cup hot water

1 tablespoon honey

1 tablespoon molasses

1 cup carob bar -- about

 

Mix all ingredients together until well blended. Knead dough two minutes on

a lightly floured surface. Roll to 1/4" thickness. Bake on an ungreased

cookie sheet for 30 minutes in a 300 degree oven. Cool. Melt carob chips in

microwave or saucepan. Dip cool biscuits in carob or lay on a flat surface

and brush carob over the biscuits with a pastry brush. Let cool.

 

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23. CARROT & CHEESE MUFFINS

 

1 c all-purpose flour

1 c whole wheat flour

1 tb baking powder

1 c cheddar cheese; Shredded

1 c carrot; grated

2 lg eggs

1 c milk

 

Preheat oven to 350 degrees. Grease a muffin tin or line it with paper

baking cups. Combine the flours and baking powder and mix well. Add the

cheese and carrots and use your fingers to mix them into the flour until

they are well-distributed. In another bowl, beat the eggs. Then whisk in the

milk and vegetable oil. Pour this over the flour mixture and stir gently

until just combined. Fill the muffin cups three-quarters full with the

mixture. Bake for 20-25 minutes or until the muffins feel springy. Be sure

to let the muffins cool before letting your dog do any taste testing! One

muffin for medium to large dog, half a muffin for a toy or small dog.

 

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24. CHEESE BONE DOG COOKIES

 

2 c Unsifted all-purpose flour

1 1/4 c Shredded cheddar cheese

2 cloves Garlic, finely chopped

1/2 c Vegetable oil

4 1/2 tb Water (up to 5 tbs.)

 

Preheat oven to hot (400 degrees) Make a cardboard pattern of a dog bone, 4

inches long or use a dog-bone cookie cutter. Combine flour, cheese, garlic

and vegetable oil in container of food processor. Cover, whirl until mixture

is consistency of coarse meal. With machine running, slowly add water until

mixture forms a ball. Divide dough into 12 equal pieces. Roll out each piece

to 1/2" thickness. Cut out bones. Transfer to ungreased cookie sheet. Do not

reroll scraps. Bake in preheated hot oven for 10 to 15 minutes or until

bottom of cookies are lightly browned. Carefully transfer bones to wire rack

to cool completely. Refrigerate in airtight container.

 

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25. CHEESE NUGGETS

 

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 tbs. Salt

1 c Cornmeal

3 c Whole Wheat Flour

 

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.

 

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26. CHEESY BACON BISCUITS

 

3/4 c whole wheat flour

1/2 ts baking soda

1/2 ts salt

1 stick margarine; softened

2/3 c brown sugar

1 egg; slightly beaten

1 1/2 ts vanilla

1 1/2 c regular oats; uncooked

1 c (4 oz.) shredded cheddar cheese

2/3 c wheat germ

1/2 lb bacon; cooked crisp, drained and crumbled

 

Combine flour, soda and salt; mix well and set aside. Cream butter and

sugar; beat in egg and vanilla. Add flour mixture, mixing well. Stir in

remaining ingredients. Drop dough by rounded teaspoons onto ungreased baking

sheets. Bake at 350 for 16 minutes. Cool on baking sheet for a minute or so

before removing to cooling rack.

 

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27. CHEESY CHIHUAHUA PIZZA

 

Crust --

2 cups cake flour

1 1/4 cups whole wheat flour

1/4 cup olive oil

1 egg

1 cup water

1 teaspoon baking soda

 

Sauce & Toppings --

1 tomato

1 cup tomato puree

1 clove garlic

1/4 cup parmesan cheese -- grated

1/2 teaspoon oregano

1/2 teaspoon basil

2/3 cup cooked rice

 

Crust: Mix all ingredients together. Knead on a lightly floured surface.

Spray a regular sized, 12 " pizza pan with nonstick spray. Next, spread the

dough to the edges of the pan, forming a lip around the ends. Set aside.

 

Sauce & Toppings: In a food processor, blend tomato, tomato puree and

garlic. Spoon the mixture over the pizza crust. Sprinkle the cheese and

spices evenly over sauce. Cut the pizza into slices with a pizza cutter or

sharp knife.

Bake in a 325 degree oven for 25 minutes. Take out and sprinkle rice evenly

over pizza. Return to oven and bake 25 minutes more. Yield: one 12 inch

pizza.

 

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28. CHICKEN AND HONEY BISCUITS

 

2 1/2 teaspoons dry yeast

1/4 cup lukewarm water

1 egg

1/4 cup honey

2 tablespoons minced garlic

3 cups whole wheat flour

 

Preheat oven to 325 ° F (165 ° C).

In a large bowl, dissolve yeast in water. Add egg, broth, honey, and garlic.

Gradually blend in the flour 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 1/4-inch (6 mm)

thick. Using bone-shaped cookie cutters, cut out biscuits. Place on

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 45

minutes. Let cool overnight. Makes several dozen biscuits that freeze well.

 

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29. CHICKEN GARLIC CAKE

 

1 chicken bouillon cube

1 cup Whole-wheat flour

2 cups Wheat germ

1/2 cup Cornmeal

2 Eggs

1/2 cup Vegetable oil

1 tablespoon Minced garlic

2 cups water

vegetable oil spray -- Garlic Flavor

 

Preheat oven to 375 degrees. Dissolve bouillon cube in warm water. Combine

flour, wheat germ, cornmeal, eggs, oil, garlic and water. Spray two cake

pans with garlic-flavored oil, and sprinkle with flour. Bake 50 minutes.

After removing cake from oven, turn upside down and let cool.  MAKES two

small cakes.

 

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30. CHICKEN LIVER COOKIES

 

2 C Flour

3 Tbs. Vegetable Oil

1 C Cornmeal

1 - Egg Beaten

1/2 C Chicken Broth

2 tsp. Parsley

1 C Chop Cooked Chicken Livers

1 tsp. Brown Sugar

1 C Mashed Vegetables

 

Preheat oven to 400. Combine flour and Cornmeal. In a separate bowl, beat

Egg with Oil, then add broth and Parsley; mix well. Add dry ingredients to

bowl a little at a time, stirring well. Fold in chicken livers and mix well.

Dough will be firm. Turn dough out on lightly floured surface and knead

briefly. Roll out 1/2" thick and cut into shapes. Place on greased cookie

sheet 1" apart and bake for 15 minutes or until firm. Store in refrigerator.

 

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31. CHOW CHOW CHICKEN TREATS

 

1lb. ground chicken

1 cup white flour

3 eggs

1 tsp chopped garlic

pinch of salt

1/4 cup of milk (used to thin mixture)

 

Blend all ingredients in food processor.  Pour mixture in 8x8 or 9x9

nonstick pan, bake at 275 deg for 1 1/2 hours remove from oven allow to cool

and cut into small biscuits.

 

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32. CLASSIC CANINE COOKIES

 

4 cups whole wheat flour

1/4 cup cornmeal

1/4 cup cooked rice

1 egg

2 tablespoons vegetable oil

Juice from a small orange

1 2/3 cups water

 

Mix all ingredients together well. Turn out onto a lightly floured surface

and knead. Roll out dough to about 1/8 inch thickness and cut out desired

shapes... doggy bones, paws, balls, etc... have fun!

 

Dipping Sauce:

 

#1

3 cups vanilla chips

1 Tbsp. spinach powder

1 tsp. garlic powder

1 tsp. vegetable oil

 

#2

3 cups carob chips

1 tsp. vegetable oil

1 tsp. turmeric powder

 

Melt chips in a double boiler or microwave. Add oils and seasonings. Dip

tips of cookies, when cooled, into desired sauce and place on a pan lined

with wax paper until set.

 

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33. CRAVIN' COLLIE COOKIES

 

1 egg

1 cup oats

2 cups flour

1 tablespoon brown sugar

1 cube chicken or beef bouillon

1/2 cup HOT water (add bouillon to this to dissolve)

1 tablespoon oil

 

Add the bouillon to the hot water, set aside. Mix together flour & oatmeal,

brown sugar, mix in the oil, egg, and the bouillon in the water. You will

want to mix this well enough to make the dough pliable. The dough may be

rolled to any thickness you like, and baked at 325 for 50 minutes.

 

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34. CROCKPOT DOGGIE STEW

 

1 lb ground lamb (ground beef, mackerel or salmon can be substituted)

1 1/2 c brown rice (up to)

3 md potatoes

2 stalks brocolli

3 md carrots

4 cloves garlic

1/2 onion

1 sheet kombu; sea kelp -(optional)

 

I cook this in a crockpot. You can use an iron kettle or dutch oven on the

stove on low. Preparation only takes about 20 minutes and makes about 10 to

14 (8ounce) bags, that are frozen.

 

Brown/steam lamb in frypan. After it gets going, put in the chopped garlic

and onions to brown. Boil water, put about 4 or 5 cups into the

crock/kettle, so it is already hot while you are fixing the rest of the

ingredients. Add cubed potatoes to the frypan. Cut brocolli and add this to

the crock. Put the rest of the works in the crock, add enough hot water to

cover (on my standard crock, this is about 1 inch from the top.) Add salt

and pepper to taste. Throw in 1.5 cup of brown rice & mix, then plug the

crockpot in and cook on low for 8 hours or so.

 

I do this the night before and let it cook while I sleep, then I turn it off

in the morining and leave it in the crockpot until I get back from work, so

the stew has cooled enough to where I can put it into baggies (plastic bags

and twist ties). I use a small yogurt container to hold the sandwich bags

and scoop 8 oz. into each bag. I freeze them all up (10 to 14 bags) and put

one frozen bag in the fridge from the freezer to thaw for the next day.

Takes about 15 mins. to bag up.

 

My dog gets 4oz (half a bag) added to her Nurto's Lamb & Rice kibble dog

food in her morning and evening meal. I put half in a frypan with water to

warm up. She thinks this is Ambrosia! If you want to make a milder mix, for

your dog that might be having intestinal problems, boil and drain the lamb

before you put it in the crock. I normally don't do this because a lot of

the flavor is in the drippings. You can also subtitute ground beef for the

lamb if you can't find lamb. If you feed your dog chicken, you can

substitute chopped or ground chicken.

 

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35. DACHSHUND DOG COOKIES

 

3-1/2 c. whole wheat flour

2 tsp. cod liver oil

3 c. rolled oats

2 eggs

1/2 c. powdered milk

1-1/2 c. beef or chicken bouillon

1/2 c. bacon grease

 

Combine all ingredients into a sticky dough. Take a tablespoon or so of

dough in your hands and roll out into a  hotdog shape, about two inches

long. Drop onto ungreased cookie sheet and bake at 325 F for 50 minutes.

Cool on rack and store in plastic bag. Makes about 30.

 

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36. DELUXE DOG BISCUITS

 

2 c whole wheat flour

1/4 c cornmeal

1/2 c soy flour

1 ts bone meal

1 ts sea salt

1/4 c sunflower seeds (or pumpkin seeds)

2 tb oil (or melted butter or fat)

1/4 c unsulfered molasses

2 eggs mixed with 1/4 cup milk

 

Mix dry ingredients and seeds together. Add oil, molasses, and all but 1 TB

of egg/milk mixture. Add more milk if needed to make firm dough. Knead a few

minutes, let dough rest 1/2 hour or more. Roll out to 1/2 inch. Cut into

shapes and brush with the rest of the egg/milk mixture. Bake on cookie

sheets at 350 degrees for 30 minutes or until lightly toasted. To make

biscuits harder, leave them in the oven with the heat turned off for an hour

or more.

 

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37. DOG BISCUITS #1

 

3 1/2 c Flour

2 c Whole wheat flour

1 c Rye flour

1 c Cornmeal

2 c Cracked wheat

4 ts Salt

1/2 c Dry milk

1 Egg

1 pk Dry yeast (1 T)

1 pt Chicken stock

 

Ingredients not generally available may be found at health food stores.

Dissolve yeast in 1/4 c warm water. Add chicken stock and pour into dry

ingredients. Knead for 3 minutes, working into a stiff dough. Roll dough

into a 1/4 in. thick sheet and cut with cookie cutters (cutters shaped like

dog biscuits are available). Bake in 300 degree oven for 45 minutes, then

turn oven off and leave biscuits in oven overnight. In the morning the

biscuits will be bone hard.

 

Note: This dough is extremely stiff to work with, but the end product is

excellent.

 

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38. DOG BISCUITS #2

 

3/4 c Hot water or meat juices

1/3 c Margarine

1/2 c Powdered milk

1/2 ts Salt

2 ts Sugar

1 Egg; beaten

3 c Whole wheat flour

 

Pour hot water or juice over margarine. Add powdered milk, salt, sugar, and

egg. Gradually add flour, about 1/2 C at a time till you have a stiff dough.

Knead 3-4 minutes. Roll out 1/2" thick and cut into shapes. Bake in 325

degree oven for 50 minutes.

 

Note: I use a food processor with plastic blade.

 

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39. DOG BISCUITS #3

 

1 1/2 c Flour

1 1/2 c Whole wheat flour

1 c Rye flour

1 c Oats

1 c Cornmeal

1/4 c Liver powder*

1 ts Salt

1 ts Garlic powder

1 Egg

1/2 c Vegetable oil

1 3/4 c Beef broth

 

*Liver powder available in health food stores.

 

Mix flours and all other dry ingredients in a large bowl. Add egg,oil and

beef broth. Mix the dough, adding enough additional flour to make a dough

that can be rolled. On a floured surface, roll to 1/2" thickness, then cut

with cookie cutter into desired shapes. Prick with a fork halfway through

each biscuit and bake on foil-covered cookie sheets for 2 hours at 300. Turn

the heat off,but keep the biscuits in the oven until hardened. Store up to 3

months in plastic bag in refrigerator.

 

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40. DOG BISCUITS #4

 

2 1/2 c whole-wheat flour

1/2 c nonfat dry milk; powdered

1 ts sugar

1 ts salt

6 tb margarine

1 egg

 

Mix ingredients with about 1/2 cup of cold water. Knead for 3 minutes. Dough

should form a ball. Roll to 1/2" thick and cut with dog bone cookie cutters

(or whatever you prefer). Bake on a lightly greased cookie sheet for 30

minutes at 350 degrees F.

 

Optional ingredients: Add powdered chicken or beef bouillon or dried soup

greens or dried soup mix. If you add these, I would eliminate the 1 ts of

salt.

 

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41. DOG BISCUITS #5

 

1 lb beef liver

2 lg eggs; shells washed

1 c cottage cheese, lowfat

1 1/2 c wheat germ

3 1/4 c whole-wheat flour

 

Rinse liver and cut into 1-inch chunks. Put in a 2-quart pan with 1 cup

water, and bring to a boil on high heat. Reduce heat, cover and simmer

gently until liver is no longer pink, about 5 minutes. Put liver in a

blender, saving the liquid from previous step. Break in eggs, including

shells. Whirl to puree, adding reserved liquid as needed. Scrape mixture

into bowl, adding remaining cooking liquid, cottage cheese, wheat germ and 3

cups flour. Stir until evenly moistened. Knead until dough no longer feels

sticky, adding more flour as required. Roll out dough onto a floured board

until 1/2 inch thick. Cut dough with floured bone-shaped cookie cutter. Bake

in 300 degree oven until bones are tinged darker brown and feel firm to

touch, about 1 hour. Cool on racks. Once cool, bones should be hard when

pressed; if not, bake 10 minutes more at 300 degrees and cool. Makes about 4

1/2 dozen 3 1/2 inch long bones.

 

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42. DOG BISCUITS #6

 

1 pk active dry yeast

1 c warm chicken broth

2 tb molasses

1 3/4 c all-purpose flour (up to 2 c.)

1 1/2 c whole wheat flour

1 c cracked wheat

1/2 c cornmeal

1 tb milk

1/2 c nonfat dry milk powder

2 ts garlic powder

1 beaten egg

 

Dissolve yeast in 1/4 cup warm water (110 degrees to 115 degrees). Stir in

broth and molasses. Add 1 cup of the all-purpose flour, the whole wheat

flour, cracked wheat, cornmeal, dry milk, garlic and 2 teaspoons salt. Mix

well. On floured surface knead in remaining flour. Roll out, half at a time,

to 3/8-inch thickness. Cut into desired shapes. Place on ungreased baking

sheets. Brush tops with mixture of egg and milk. Repeat with remaining

dough. Bake in 300 degrees oven for 45 minutes. Turn oven off; let dry

overnight in oven. Makes 42 to 48 biscuits.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

43. DOG BISCUITS #7

 

3 1/2 c unbleached flour

2 c ww flour

1 c rye flour

2 c bulgur (cracked wheat)

1 c cornmeal

1/2 c instant dry milk

4 ts salt

1 env dry active yeast

1/4 c warm water

3 c chicken broth

1 egg slightly beaten w/ 1 tsp milk

 

Mix first 7 ingredients (up to yeast) in lg bowl w/wooden spoon. Dissolve

yeast in warm water. Add to dry ingredients. Add chicken broth and stir

until dough forms. Roll out to 1/4" thickness. Cut out bone shapes and place

on greased

cookie sheets. Brush w/ egg mixture (glaze). Bake for 45 min at 300. Turn

off oven; leave biscuits overnight to harden. Yield: 30 lg bones. These make

great Xmas gifts for dog owners.

 

TIP!!!! TO MAKE A DOG BONE COOKIE CUTTER: Bend an empty tuna can into a bone

shape, using two pair of pliers and starting at opposite, symmetrical

points.

 

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44. DOG CAROB TREATS

(for those pups with a taste for chocolate)

 

3 cup whole wheat flour

1/2 cup wheat germ

2 1/2 cup oatmeal

1/8 cup peanut oil

1/8 cup corn oil margarine

1 tbsp. brown sugar

2 oz. Carob chips (available in health food stores), melted

1/4 cup molasses

1 cup water

1/2 cup powdered milk

 

Mix dry ingredients in a large bowl. Add remaining ingredients and mix until

blended. Dough will be stiff. Chill. Preheat oven to 300F. Roll dough on a

greased cookie pan and cut into squares 1/2 inch thick. Bake at 300 F for 1

hour. Makes 2 to 3 dozen.

 

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45. DOGGIE DIP

 

3 tbs. peanut butter

2 tbs. honey

1 very ripe banana or a large jar of baby food fruit, any flavor

1 16 ounce container vanilla yogurt

1 tbs. whole wheat flour

 

Mix the peanut butter, honey, and fruit together until well blended. In a

separate bowl, combine the yogurt and flour, mix well. Add the fruit mixture

to the yogurt and blend together. Keep cold in refrigerator. Use this dip to

coat or dip biscuits and treats into. Allow treats to chill in refrigerator

until coating is set and firm; this prevents big messes!

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

46. DOGGIE LIVER DIP

 

1 lb beef liver

2 c beef bouillon

1 tb minced onion

1 ts garlic powder

1 16-oz container plain yogurt

 

Cut liver into chunks. Cover with bouillon and simmer until completely

cooked; drain. Put liver and remaining ingredients in food processor. Blend

until smooth. If necessary, add reserved bouillon or water to achieve

desired consistency. Refrigerate immediately. Use within 3-4 days. Serve

with raw carrots, celery, or pieces of dog biscuits. Alternately, use to

stuff cooked marrow bones.

 

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47. DOGGIE LIVER TREATS

 

1 lb Raw liver

2 Cloves garlic

1 Box corn muffin mix (Martha White works well)

 

Heat oven to temperature listed for the corn muffins. In blender or food

processor, mix liver and garlic until liquid. Mix in box of muffin mix.

Scrap onto a cookie sheet and pat to about 1/2 to 1 inch thick. Bake until

very firm but not burned. Cut into squares. May be frozen.

 

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48. DOG-GONE DELIGHTS

 

1 pound ground turkey

1 cup cooked brown rice

1 egg beaten

1/4 cup fresh chopped parsley

3 tbsp. wheat germ

1/2 cup carrots

2 tbsp. minced garlic

 

Combine all ingredients in a large bowl and mix well. Put into a lightly

greased loaf pan. Bake at 350 degrees for 60 minutes or until done. Serve

slices over dry dog food.

 

Note: Fresh garlic is good for the skin, helps repel fleas and aid

digestion; parsley will take care of the breath!

 

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49. DOG NOG

A tasty holiday drink for your dog.

 

1 cup SOY Milk

1 egg yolk

1T sugar

 

Mix sugar and egg, then add the milk. Make sure to stir well so that the

sugar doesn't clump.

 

**Note: Raw egg white is hard for dogs to digest so be sure all the white is

separated out.**

 

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50. DOG POOCH MUNCHIES

 

3 c Whole wheat flour

1 ts Garlic salt

1/2 c Soft bacon fat

1 c Shredded cheese

1 Egg, beaten slightly

1 c Milk

 

Preheat oven to 400 F. degrees. Place flour and garlic salt in a large bowl.

Stir in bacon fat. Add cheese and egg. Gradually add enough milk to form a

dough. Knead dough and roll out to about 1 inch thick. Use dog bone cookie

cutter to cut out dough. Place on greased cookie sheet. Bake about 12

minutes, until they start to brown. Cool and serve.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

51. DRIED LIVER TREATS

 

1 beef liver

 

All you need are beef livers. Try your local meat packers; they often throw

them away. Or you can buy fresh liver from the supermarket. Cut the liver

into approximately 1 inch slices. Place in your food dehydrator for 24

hours*. Use Pam or the equivalent on the drying racks, so the liver won't

stick. Let dry for 24 hours.

 

*Or you could place them on a cookie sheet and bake in a 325 degree oven for

about 45 minutes to help dry them out.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

52. FIDO'S FAVORITE TREATS

 

1 c Uncooked Oatmeal

1 tb Bouillon Granules

3/4 c Powdered milk

1 Egg, Beaten

1/3 c Margarine

1 1/2 c Hot Water

3/4 c Cornmeal

3 c Whole Wheat Flour

 

In a large bowl pour hot water over oatmeal, margarine, and bouillon

granules: let stand 5 minutes. Stir in powdered milk, cornmeal and egg. Add

flour, 1/2 cup at a time, mixing well after each addition. Knead 3 to 4

minutes, adding more flour if necessary to make a very stiff dough. Pat or

roll dough to 1/2 inch thikness. Cut into bone shapes and place on a greased

baking sheet. Bake in a 325 degree oven for 50 minutes. Allow to cool and

dry out until hard. Makes approximately 1 3/4 pounds.

 

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53. FLEA-AWAY DOG BISCUITS

The flea repellent in these biscuits is the garlic. You can also try mixing

a little raw garlic into your dog's regular food.

 

2 cups Unbleached flour

1/2 cup Wheat germ

1/2 cup Brewers yeast

2 Cloves garlic, minced

3 tbs. Vegetable oil

1 cup Chicken stock

 

Preheat the oven to 400F and oil two or three baking sheets. Combine first

four ingredients. In a large mixing bowl, combine garlic and oil. Slowly

stir flour mixture and stock alternately into oil and garlic, beating well,

until the dough is well-mixed. Shape dough into a ball. On lightly floured

surface, roll out dough 12" thick. Using a 2" biscuit cutter or knife, cut

dough into rounds. Transfer biscuits to prepared baking sheets. Bake 20-25

minutes or until well-browned. Turn off heat and allow biscuits to dry in

oven for several hours. Store in refrigerator or freeze. Makes about 26

biscuits.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

54. FLEAS NAVIDAD NIBBLERS

Twas the night before Christmas and all through the house, not a creature

was stirring, except for the dog eating these off of the counter.... as

quiet as a mouse.

 

2 tablespoons honey

2 3/4 cups water

1/4 cup unsweetened applesauce

1/8 teaspoon vanilla

1 egg

1/2 cup chopped peanuts

4 cups whole-wheat flour

1 tablespoon baking powder

1 tablespoon cinnamon

1 tablespoon nutmeg

 

Preheat oven to 350 degrees. In a bowl, mix together honey, water,

applesauce, vanilla and egg.

In a separate bowl, mix peanuts, flour, powder, cinnamon and nutmeg. Add wet

ingredients to the dry ingredients and stir, mixing well. Spoon into a

greased muffin tin, filling each cup 2/3 full. Bake for 35 minutes. Cool and

store in a sealed container. Bakes 16 festive Holidog muffins.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

55. FOWL WEATHER TREATS

 

2 large jars chicken-flavored junior baby food

4 cups cooked ground turkey

1 cup grated cheddar cheese

1 cup cheddar cheese cracker crumbs

1 tsp. poultry seasoning

1 tsp. garlic powder

1 medium onion, minced

1 1/2 tsp. salt

crushed cracker crumbs

 

Mix all ingredients and roll into balls (sized to suit your dog). Roll balls

into additional cracker crumbs. Place on wax paper lined baking sheet and

freeze until solid. Transfer to freezer bags and store until ready to use.

When it is treat time, take out as many as needed, place on ungreased baking

sheet. Bake at 350 for 5-7 minutes or until cheese melts. If you want to

serve only a few, heat in microwave until cheese is melted.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

56. FRESH BREATH DOG BISCUITS

Feed these treats to your dog and notice the difference! Mint and parsley

are natural breath fresheners and charcoal is an odor absorber. The crunchy

biscuits help prevent tarter from building up on your dog's teeth.

 

2 cups brown rice flour

1 Tbs. charcoal

1 large egg slightly beaten

3 Tbs. vegetable oil

1/2 cup chopped parsley

1/3 cup chopped fresh mint

2/3 cup milk

 

Preheat oven to 400. Combine flour, salt and charcoal. In a medium bowl,

combine egg, oil, parsley and mint; mix well. Slowly stir in flour mixture,

then add enough milk to make a dough the consistency of drop biscuits. Drop

heaping tablespoons of dough about 1 in. apart onto greased baking sheets.

Bake 15 min., or until firm. Store cooled biscuits in tightly covered

container in refrigerator.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

57. FROZEN DOGGIE DELIGHTS

 

1 ripe banana

1/2 cup peanut butter

1/4 cup wheat germ

1/4 cup unsalted peanuts -- chopped

 

In a small bowl, mash banana and peanut butter together using a fork. Mix in

wheat germ. Place in refrigerator for about an hour until, firm. With your

hands, roll rounded teaspoonfuls of mixture into balls. Roll balls in

peanuts, coating them evenly. Place on cookie sheet in freezer. When

completely frozen, pack into airtight containers and store in freezer. You

may want to double this recipe so you can share!

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

58. FUSSY- EATER TREATS

 

1 LB Ground Chuck

1 C Dry Kibble

1 C Wheat Germ Flakes

1 C Hot Water

1/4 C Honey

1/4 C Peanut Oil

1/4 C Borden's Mirra-Coat

 

Grind Kibble in food processor or blender. Mix all ingredients together,

roll in small meat balls and freeze. Use as needed for Treats, Bait or for

Weight Gain.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

59. GARLIC CHICKEN CHEWIES

 

1 cup whole wheat flour

1 cup regular flour

1 cup white cornmeal

3 tbsp olive oil

3 eggs (beaten)

1/2 cup juice from boiling chicken giblets

4-5 fresh garlic cloves

1 pound chicken giblets and hearts (or chicken liver)

 

Place olive oil, fresh eggs, chicken stock, fresh peeled garlic cloves, and

boiled chicken gizzards in the blender. Blend until well mix, a little

chunky not quite smooth. Then mix in the flours and cornmeal. Place on

greased cookie sheets. Bake 20 minutes in a 450 degree oven. Store in the

fridge or freeze if you will not use in over four days. They even like them

straight out the freezer! The garlic is good for their heart and is a

natural flea deterrent. The olive oil and eggs are good for a healthy coat.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

60. GINGHAM DOG BISCUITS

 

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. Bake 25-30 minutes in a moderate oven (350 degrees) until lightly

toasted. Watch the narrow strips as they tend to get done sooner than the

others. 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.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

61. GLAZED BOXER BISCUITS

 

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 325 for 45 minutes or until lightly

browned on bottom. Turn off the oven and leave biscuits in until cool.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

62. GOOD BOY BISCUITS

 

1 3/4 c Whole wheat flour

1/2 c Oatmeal

1/2 c Cornmeal

1/4 c Liver powder

2 T Brewer's yeast powder

1/4 c Bone meal powder

3 T Powdered milk

2 Eggs, lightly beaten

3 T Wheat germ oil (you may substitute bacon drippings or vegetable oil)

1/2 c Water

 

Preheat oven to 325. In a large bowl or in a food processor, combine the

flour, oatmeal, cornmeal, liver powder, brewer's yeast, bone meal and

powdered milk. Stir in the eggs, oil and water and mix thoroughly. The dough

will be very stiff and dry. Remove the dough to a lightly floured surface or

pastry cloth. Roll or pat it into a rectangle 1/4 to 1/2" thick. Cut into

bone-shaped biscuits with a small knife, or use a cookie cutter. Reroll the

leftover scraps of dough and reshape, until all the dough is used. Place on

a lightly greased cookie sheet and bake for 40-50 minutes until brown and

dried through. Cool on a rack. Yield: about 12 large bones or 24 small

bones.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

63. GOURMET DOG BISCUITS

 

12-16 oz. raw liver

1 1/2 lbs. white flour

8 oz. Quaker Oats

3 bouillon cubes, (meat or chicken flavored)

Approx. 1 cup water

2 eggs, beaten

 

Preheat oven to 350F. Grease 3 cookie sheets. Chop the liver finely, or put

briefly in a blender. Mix flour and oats, crumble in the bouillon cubes, add

eggs and the chopped liver. Add enough water to make a firm but slightly

sticky dough. Spread evenly on the tins, about 1/2" thick. Dip a small

dog-biscuit cutter in flour before cutting out each portion. Bake 1 hour.

Can be kept for about 2 weeks.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

64. GRAPE TREATS

A refreshing treat for your dog.

 

There are 3 simple directions......

1. Pick some grapes from a bunch

2. Wash them

3. Freeze them

 

This is a great recipe. It is simple but tasty. I like them and so do my

dogs.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

65. GREYHOUND GREEN BEAN GRUB

 

1 lb. green beans, cooked and sliced (fresh or frozen)

1 can cream of mushroom soup

1/2 cup milk

2 tsp. Worcestershire sauce

1/2 cup cheddar cheese + extra

 

Mix all ingredients together except beans. Place beans in oven casserole,

add

sauce mixture and stir well. Cover and bake in a 350 degree oven for 25

minutes.

Uncover the casserole and sprinkle top with more cheddar cheese. Bake 5

minutes more. Let cool. *This is great as an occasional treat with regular

kibble - plus humans can share also!!

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

66. HANUKKAH NOSHERS

Makes 30 chewish Jewish delights. A perfect snack for all orthodogs.

 

1/4 cup unsweetened applesauce

1 egg

1/2 cup peanut butter

1 teaspoon vanilla

1 1/4 cups water

4 cups whole-wheat flour

1/2 cup cornmeal

1/2 cup quick-cook oats

1/4 cup chopped peanuts

 

Preheat oven to 350 degrees. In a large mixing bowl, combine applesauce,

egg, peanut butter, vanilla and egg. In a second bowl, mix peanuts, flour,

cornmeal and oats. Add wet ingredients to the dry ingredients and stir,

mixing well. Turn dough onto a floured surface and knead until thoroughly

mixed together. Roll out dough to 1/4-inch think and cut out shapes. Place

on a greased baking sheet and bake for 45 minutes. Cool on a rack before

serving. Store in a sealed container.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

67. HEALTHY MUFFINS

 

1 1/2 cups oat flour

1 cup rolled oats

1 cup oat bran

2 tsp. baking soda

1 tsp. cinnamon

1 egg lightly beaten

1/4 cup honey

3 Tbs. vegetable oil

3/4 cup milk

 

Optional Ingredients:

apples/banana's blended together

shredded zucchini and carrots

nuts/raisins

shredded cheddar/jack cheese

cooked chicken

 

Preheat oven to 425. Line muffin tins with foil/paper muffin forms. Mix dry

ingredients. In a separate bowl, mix the egg, honey and oil. Mix the milk in

with the dry ingredients, blending well. At this point mix your "optional"

ingredients into the honey mixture, then mix the honey mixture into the

flour/milk batter. Put in muffin tins and bake for 15 - 20 minutes. These

muffins freeze well.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

68. HOLIDAY DOG COOKIES

 

1/2 c flour

3/4 c oatmeal

1/4 c honey crunch wheat germ

1/4 c peanut butter

1/4 c salad oil

1/4 c honey

1 ts baking powder

 

In a large bowl, with mixer at low peed, mix one cup flour with remaining

ingredients and 1/2 cup water until well blended. Stir in the remaining 1/2

cup flour with a wooden spoon. Preheat oven to 350 F. With floured hands, on

well-floured surface, knead dough until dough holds together. Roll dough to

1/4-inch thick. With dog cookie cutter, cut as many as possible. Bake on

large ungreased cookie sheet for 20 minutes. Turn oven off and let cookies

remain in oven for one hour longer to harden up a bit. Makes 20 medium sized

DOG cookies..your dog will love them, guaranteed!

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

69. HOMEMADE FROSTY PAWS RECIPE

 

32 oz vanilla yogurt

1 mashed banana or 1 large jar of babyfood fruit

2 Tablespoons peanut butter

2 Tablespoons honey

 

Blend together.

Freeze in 3 oz. paper cups or ice cube trays.

Microwave a few seconds to thaw slightly before serving.

 

Note: Babyfood meat can be substituted instead of the fruit and peanut

butter.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

70. HOTDOG TREATS

 

4 or 5 low-fat turkey dogs into little rounds (cut into œ inch slices)

 

Spread the tidbits on a couple paper towels and microwave them for 9 minutes

on high. (Watch them. They'll sputter and sizzle, but if they turn black,

something has gone awry and your house is gonna stink. Actually your house

is probably going to smell like hotdogs for awhile even if everything goes

okay.) :)

 

Let them cool off, and then store them in a zip-lock. Keep them in the

refrigerator.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

71. KEESHOND QUICHE

 

4 whole egg

1 tablespoon cream

2/3 cup milk, skim

3 ounces meat -- *see Note

2 ounces shredded lowfat cheddar cheese -- or other type

1 whole pie crust (9 inch)

1/2 teaspoon garlic powder -- optional

1 sprig parsley -- chopped fine

 

Pre-heat oven to 375F degrees. Wisk egg, cream, milk together, then pour

into pie crust. Add meat and cheese evenly. Bake for 30-45 minutes until

done. Let it cool. Sprinkle fresh parsley.

 

Note: fine chopped, any type of meat they like. Pre cooked, unless you use

liver.

Fresh shredded veggies can be used as well.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

72. LABRADOR LIVER-CHIP COOKIE

 

2 cups Whole wheat flour

1/3 cup Butter -- melted

1 Egg -- beaten

6 tablespoons Water

1/4 cup liver -- dried or jerky-style treats -- chopped

 

Preheat oven to 350 degrees. Combine flour, butter, egg, and water. Mix

well. Blend in liver bits. Turn onto a greased baking pan. Bake 20 to 25

minutes. Cool and cut.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

73. LAPDOG LIVER BROWNIES

These brownies may be cut to any size and will not crumble in your pocket.

They also freeze well.

 

1 lb. of calf or pork liver

1 cup of flour

1/2 cup corn meal

2 Tbsp garlic salt

1 Tbsp garlic powder

 

Puree all of the above in a food processor. Pour onto a cookie sheet lined

with aluminum foil which has been oiled. Mixture will be thick. Press flat

and even. Bake at 350 degrees for 20 minutes. Brownies are done when the

pink is gone. Do not over bake or the brownies will crumble. Recipe may be

doubled.  You can also use fresh garlic instead of the garlic powder, and/or

add parsley flakes for color.

 

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74. LEMON NUT COOKIE BONES

 

1 3/4 c Flour

1/2 c Brown sugar

Lemon rind

1 Egg yolk

2 tbs. Toasted wheat germ

1/4 c Sesame seeds

12 tbs. Butter

1/2 c Ground walnuts

1/2 c Vanilla extract

 

Combine all ingredients, knead until thoroughly blended. Divide dough into 6

parts, roll each part into a log. Freeze. When needed, thaw and roll into

1/2" thick slabs and cut into bone shapes. Bake at 375 F on ungreased cookie

sheet for approximately 13 min. Yield: 36 servings.

 

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75. LHASA APSO LIVER LUMPS

 

1 lb. Liver

1/2 tsp. Garlic powder

1 Egg

2 cups Whole wheat flour

 

Preheat oven to 350F. Mix liver, egg and garlic powder in food processor

until smooth (A blender will work too) until liver looks like baby food.

Stir in flour a little at a time, until you have a thick but pourable

batter. Spread into a greased 8"x8" pan. Bake until dry, approx. 30 minutes

Cut into 1/2" squares. Freeze and use as needed. No need to thaw.

 

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76. MALTESE MEATBALLS

 

1/2 pound ground beef

2 tablespoons grated cheese

1 carrot -- finely grated

1/2 teaspoon garlic powder

1/2 cup bread crumbs -- whole wheat is best

1 egg -- beaten

1/2 tablespoon tomato paste

 

Preheat oven to 350 degrees. Combine all ingredients together; mix

thoroughly. Roll into meatballs - whatever size is appropriate for your dog.

Place on a cookie sheet sprayed with non-fat cooking spray. Bake for 15-20

minutes, or until they are brown and firm. Cool and store in the fridge or

freezer.

 

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77. MASTIFF MUNCHY MUFFINS

 

2 carrot

2 3/4 cups water

1 egg

1/4 teaspoon vanilla

2 tablespoons honey

1 1/2 banana -- *see Note

4 cups whole wheat flour

1 tablespoon baking powder

1 tablespoon cinnamon

1 tablespoon nutmeg

 

Shred the carrot with a hand shredder or in a blender. Mix all wet

ingredients together in a bowl, then add the pureed banana. Mix together

thoroughly. Set aside. Combine the dry ingredients. Add the wet ingredients

to the dry and mix thoroughly, leaving no dry mixture on the bottom. Coat a

12 muffin pan with nonstick spray. Fill each muffin hole 3/4 full. Bake

about 1 hour at 350 degrees.

 

*Note: over ripe. Try replacing the banana with one apple for a different

flavor!

 

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78. MICROWAVE DOGGIE BISCUITS

 

2 cups whole wheat flour

1 egg

1/2 cup beef or chicken broth

2 Tbs. wheat germ (optional)

1/2 teaspoon garlic salt

1/2 teaspoon onion salt

1/2 teaspoon garlic powder

 

1. Place the flour in a mixing bowl. Add the egg and enough broth to moisten

the flour. Add the remaining ingredients.

 

2. Roll the dough into a ball. Sprinkle flour on the work surface and break

off small pieces of dough. Form them into rolls or ring shapes. Place on a

large baking dish in a single layer.

 

3. Nuke on HIGH in microwave for 10 minutes, or until firm. Let the biscuits

cool and harden before giving them to your dog.

 

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79. MICROWAVE DOGGIE DOUGHNUTS

 

2 cups Whole wheat flour

3 tbs. Oatmeal

1 Egg; lightly beaten

1 tsp. Garlic powder

2/3 cup Beef or chicken broth

 

Place flour in a bowl, add egg and broth, mix well. Blend in oatmeal and

garlic powder. Roll dough into a ball, roll out on a lightly floured surface

to 1/2" thick. Cut with small doughnut cutters. Reroll scraps and repeat.

Shape last bits by hand. Arrange rings on a shallow baking dish or on a

sheet of parchment paper in a single layer. Cook on high 10 minutes or until

firm. Let cool until hardened. Store in covered container when doggies not

looking.

 

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80. MICROWAVE EASY DOGGIE TREAT

 

3 Jars meat or vegetable baby food

1/2 c cream of wheat

 

Mix together and drop by teaspoon on wax paper covered paper plate, flatten

with a fork, cover with second plate. Microwave on HIGH for 2-5 minutes.

Cool and store in refrigerator.

 

Notes: 3 minutes for my microwave.

 

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81. MILK BONE DOG BISCUITS

 

3/4 cup hot water

1/3 cup margarine

1/2 cup powdered milk

1 teaspoon salt

1 egg, beaten

3 cups whole wheat flour

 

In large bowl pour hot water over the margarine. Stir in powdered milk,

salt, and egg. Add flour, 1/2 cup at a time. Knead for a few minutes to form

stiff dough. Pat or roll to 1/2 inch thickness. Cut into bone shapes. Bake

at 325 degrees for 50 minutes. Cool. They will dry out quite hard. Makes

about 1 1/4 pounds of biscuits. Costs around 30 cents per pound. Variation:

increase margarine to 1/2 cup and add 2 teaspoons sugar.

 

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82. MINI CAKES FOR DOGS

 

2 cups whole wheat flour

1/2 cup soybean flour

1 cup skimmed milk or water

1 tablespoon honey

1 tablespoon Canola or sunflower oil

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 degrees for 1/2 hour.

 

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83. MOLASSES ALMOND COOKIES FOR DOGS

 

3 c. whole wheat flour

1/2 c. molasses

1/2 tsp. salt

1 egg, beaten

1/4 c. wheat germ

4 T. margarine, softened

1/4 c. sliced almonds

 

Preheat oven to 375 F. Combine flour, wheat germ, salt, and almonds, cut in

margarine, stir in egg, and molasses. Roll into ball, add water if needed.

Roll on floured surface 1/2" thick, cut into shapes and place on greased

baking sheet. Bake 20 minutes, cool, store in airtight container. Yield 30

servings.

 

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84. MUNCHIE CRUNCHY MEAT TREATS

 

1/2 cup powdered milk -- non-fat

1 egg -- beaten

1 1/2 cups rice flour

1/2 teaspoon honey

1/2 cup water

5 teaspoons chicken broth -- or beef

1 jar baby food, meat, beef, strained -- meat, any flavor

 

Combine all ingredients well. Form into a ball. Roll dough out on a floured

surface. Cut out desired shapes. Bake in a 350 degree oven for 25-30

minutes. Let cool. The treats should be hard and crunchy.

 

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85. MUTTLOAF

 

1/2 cup amaranth -- *see Note

1 1/2 cups chicken broth

1 1/2 pounds ground chicken -- or turkey

1/2 cup cottage cheese

2 whole egg

1/2 cup oats, rolled (raw)

1/4 cup carrot -- finely chopped

1/4 cup spinach -- finely chopped

1/4 cup zucchini -- finely chopped

2 cloves garlic

1 tablespoon olive oil

 

Add amaranth and chicken broth to sauce pan and bring to a boil, reduce heat

and simmer for 20 minutes. Set aside and let cool. Preheat oven to 350. In a

large mixing bowl add meat, cottage cheese, veggies, and eggs. Mix

thoroughly. Add wheat germ, cooled amaranth and olive oil mix well. Add

mixture to loaf pan, bake at 350 for 1 hour or until done.

 

Note: Amaranth can be found in a health food store, if not use barley.

Barley will need 4 cups of broth and 50 minutes to cook.

 

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86. MUTT-ZOH BALLS

 

1 cup Any natural dry dog food

2 Eggs, beaten lightly

1 tsp. Polyunsaturated oil

1/3 cup Cold water

Sprinkle of garlic powder

1/2 cup Chicken soup OR 2 chicken bouillon cubes

 

Grind dry dog food smooth in a food processor or blender. Lightly beat egg

and add oil. Mix all moist ingredients together except soup. Add to dry

ingredients. Form into 1/2" balls. In large pan, bring 1 quart water to

boiling to which you have added 1/2 cup chicken soup or the 2 bouillon

cubes. Drop balls into boiling water. Boil for 3 minutes. Remove from water,

drain and cool. Refrigerate.

 

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87. NUTTY 'NILLA NUMMIES

 

3 tbsp. creamy peanut butter

1 1/2 c. water

1/2 c. canola oil (olive oil or vegetable oil can be used)

2 tsp. vanilla

2 medium eggs

1/2 c. cornmeal

1 1/2 c. whole-wheat flour

1 1/2 c. unbleached flour

1/2 c. rolled oats

 

Combine the peanut butter, water, oil, eggs, and vanilla in a bowl and beat

with electric mixer until well mixed. Set aside. Combine the cornmeal,

whole-wheat flour, unbleached flour and rolled oats in a second bowl and

mix. Pour the wet ingredients into the dry ingredients, and beat--either by

hand or electric mixer until a ball of dough forms. Roll the dough out on a

lightly floured board to a thickness of 1/2 inch. Use a favorite cookie

cutter and place cut biscuits on a non-stick cookie sheet. Bake at 400

degrees for 20 minutes.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

88. OATMEAL DOG BISCUITS

 

3 C Wheat Flour

3 C Oatmeal (Uncooked)

1/2 C Wheat Germ

6 Tbs. Margarine

1/4 C Molasses

1 C Evaporated Milk

1 C Water

 

Mix together the first 3 ingredients. Then thoroughly mix in the last 4

ingredients. Dough will be stiff. Chill for a half hour. Roll rounded

teaspoonfuls into balls. Flatten, place on greased cookie sheet. Bake at 300

for 1 hour.

 

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89. PARMESAN HERB TREATS

 

1 package dry yeast

1/4 cup lukewarm water

2 cups chicken stock

2 tablespoons olive oil

1/2 cup parmesan cheese

1/2 cup non-fat dry milk

2 tablespoons dried parsley

1 teaspoon oregano

2 teaspoons dried minced garlic

1 cup whole wheat flour

1/2 cup rye flour

1/2 cup rice flour

1 cup cracked wheat

 

For the Glaze:

1 egg

1 tablespoon milk

 

Preheat oven to 325 ° F (165 ° C).

In a large bowl,dissolve yeast in water. Add stock, oil, cheese, dry milk,

and herbs. 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 round or crescent-shaped cookie cutters, cut out

treats. Place on 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 45 minutes. Remove from oven. In a small bowl, whisk together the

egg and milk for the glaze. Brush the biscuits with glaze, turn and brush

other side. Bake for an additional 30 minutes. Let cool overnight. Makes

about 4 dozen 3-inch (7.5 cm) treats.

 

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90. PARTY PUPCAKES

 

1 large apple

1 1/2 cups whole wheat flour

1/4 cup oatmeal

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 cup plain yogurt

1/2 cup water

1/4 cup vegetable oil

2 tablespoons honey

2 eggs

1 cup grated cheddar cheese

 

For the Frosting:

1 8 oz package Neufchatel Cheese (lowfat cream cheese)

2 tablespoons plain yogurt

2 tablespoons honey

 

Preheat oven to 400 ° F (200 ° C). Grease muffin tins.

 

Core, slice and mince the apple (use a food processor if you have one). Set

aside. In a large bowl, mix

together flour, oatmeal, baking powder, and baking soda. In a medium bowl,

blend together the

yogurt, water, oil, honey, and eggs, then stir in the apple and cheese. Add

to the flour mixture and stir

until mixed.

 

Spoon into the muffin tins, filling each cup about three-quarters full. Bake

for about 20 minutes or

until a toothpick inserted in the center of a muffin comes out clean. Let

rest in the muffin tins for a

few minutes, then remove and set aside to cool.

 

For the frosting, combine the Neufchatel cheese (at room temperature),

honey, and yogurt until

smooth. Spread on the pupcakes and you're ready for a doggone good party!

 

Makes 16-18 pupcakes. If you prefer a single-layer cake, spoon the batter

into a sheet pan and bake

for an extra 10 minutes. Decorate with raisins for extra special occasions.

 

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91. PEANUT BRINDLE

 

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 and 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 into the dough with the palm of your hand. Bake at 325

degrees F for 50 to 60 minutes. Yield: 12 to 14 pieces

 

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92. PEANUT BUTTER DOG BISCUITS

 

1 1/2 c. whole wheat flour

1/2 c. soy flour

1 tbsp. baking powder

1 c. peanut butter (sugar free -- smooth or chunky)

3/4 c. milk

 

Preheat oven to 400 degrees. Combine wheat and soy flour and baking powder

in mixing bowl. In a separate bowl, whisk together peanut butter and milk

until well combined and smooth. Fold peanut butter-milk mixture into dry

ingredients and mix well to a soft dough. Turn out dough onto lightly

floured surface; knead lightly. Roll dough out to 3/8 - 1/4 inch thick; cut

into pieces 1-2 inches square (depending on dog's size). Place 1/2 inch

apart on ungreased baking sheets. Bake 15 minutes or until lightly browned.

Store cooled biscuits in refrigerator.

 

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93. PET PARTY MIX

 

2 cups Cheerios

2 cups Chex mix

2 teaspoons gravy, dry mix, brown

1/2 cup Bacos

2 cups Shredded Wheat -- spoon size

1/2 cup melted butter -- or margarine

1/2 cup American Cheese -- grated

1 cup dog treats (Pupperoni, Jerky Treats, etc.)

 

1. Preheat oven to 275 .

 

2. Pour melted butter/margarine into a 33x23 cm baking pan. Stir in cheese,

bacon bits, and gravy mix. Add cereal and stir until all pieces are coated.

 

3. Heat until crisp, approx. 45 min.

 

4. Let cool and store in tightly sealed container.

 

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94. PET PUFFS

A crisp and chewy treat.

 

1 pkg. Dry yeast

1/4 cup Warm water (110-115F.)

1 1/2 cups Whole wheat flour

1 cup All-Purpose flour

1 pkg. Unflavored gelatin

1 cup Non-fat dry milk powder

1/4 cup Corn oil

1 ea. Egg

6 oz Can pet food

1/4 cup Water

 

Dissolve yeast in 1/4 cup warm water. Mix dry ingredients. Add all

ingredients together. (Dough will be very stiff; it may be necessary to mix

with your hands.) Drop dough by level half-teaspoons onto ungreased cookie

sheet. Bake in a preheated 300F. oven 25 minutes.

Yield: About 13 dozen treats.

 

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95. PINT-SIZED CARROT TREATS

 

1/2 cup cheddar cheese -- shredded

1/4 cup margarine -- half stick

1 drop red food coloring -- or more if needed

1 drop yellow food coloring -- or more if needed

1 jar baby food carrots

1 cup all-purpose flour

1/2 garlic powder

1/4 cup milk -- or more if needed

 

Melt cheese and margarine in a saucepan, stirring frequently. Take off heat.

Stir in food dye, to make orange color. Add carrots, flour, and garlic

powder. Stir until well blended. Add enough milk to form into a ball.

Transfer to a mixing bowl and chill for one hour.  Roll dough on a lightly

floured, flat surface to 1/4" thickness. Place on a cookie sheet lightly

sprayed with nonfat cooking spray. Bake in a preheated 350 degree oven for

20 - 30 minutes, or until golden brown. Cool completely.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

96. POMERANIAN PEANUT BUTTER HONEY BISCUITS

 

3/4 c flour

1/4 cup rolled oats

1 egg

1 tablespoon honey

1 teaspoon peanut butter

1/4 cup vegetable shortening

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon vanilla

 

Microwave honey and peanut butter until runny (about 20 seconds) Mix

remaining ingredients together and form into teaspoon-sized balls on a

cookie sheet. Bake at 350 for 8 to 10 minutes.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

97. POOCHY PEANUT BUTTER SWIRLS

 

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

 

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98. POODLE PASTA

 

3 1/2 cups whole wheat flour

8 ounces beef liver

3 whole egg

1 tablespoon olive oil

8 tablespoons butter -- optional

 

Puree beef liver in blender until smooth. Add eggs and blend for about a

minute. Put flour in a large mixing bowl and make a well in the center of

the flour. Pour liver and egg mixture into well along with olive oil. Mix

well until thoroughly combined. Turn dough out on floured board and knead

well for at least 5 minutes or until smooth and shiny. Wrap dough in plastic

wrap and let dough rest in refrigerator for at least 1 hour, no longer than

2 days.

When ready to make pasta, divide dough into 8 equal portions, approximately

4 ozs. each. Form into desired pasta shapes with hands or use pasta machine.

Cook in rapidly boiling water until al dente. For thin noodles,

approximately 10 minutes, for thicker noodles a few minutes longer. Drain

noodles and toss with 1 tablespoon butter per serving, if desired. Instead

of butter, try tossing noodles with 1 tablespoon olive oil, canola oil or

other oil high in omega-3 and omega-6 fatty acids.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

99. POTATOES AU CANINE

 

3 cups boiled potatoes -- sliced

2 tablespoons vegetables -- grated

1/2 cup Creamed cottage cheese

1 tablespoon Nutritional Yeast

2 tablespoons Grated carrots

1/4 cup Whole milk

1/4 cup Grated cheese

 

Layer in a casserole dish the first 5 ingredients. Then pour the milk on top

of all; sprinkle with cheese. Bake about 15 minutes at 350 until cheese

melts and slightly browns. Serve cool.

 

Notes: As a potato substitute, you can use 3 cups of cooked oatmeal or 3

cups cooked brown rice.

 

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100. PUMPKIN-PATCH DOG BISCUITS

 

1 1/2 cups whole wheat flour

1 tablespoon brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

4 tablespoons butter-flavored Crisco

1/2 cup pumpkin, canned

1 whole egg

1/2 cup buttermilk

 

Preheat oven to 400 degrees. Combine flour, cinnamon and nutmeg and cut in

shortening. Beat egg with milk and pumpkin and combine with flour, mixing

well. Stir until soft dough forms. Drop by tablespoons onto ungreased cookie

sheet and bake for 12 to 15 minutes. Let cool and serve.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

101. PUPPY POPCICLES

 

1 can of chicken or beef broth

1/2 can water (use broth can)

 

Mix the broth of your choice with the water, pour into ice cube trays,

freeze, and serve frozen. This great for dogs in hot climates.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

102. PUPPY PRETZELS

 

1 teaspoon brown sugar

2 teaspoons active dry yeast

2/3 cup water

3/4 cup whole wheat flour

3 tablespoons soy flour, low fat

1/4 cup nonfat dry milk

1 tablespoon dried liver powder

1 tablespoon bone meal flour

3/4 teaspoon salt

1 egg -- beaten (1/2 in recipe, 1/2 in glaze)

2 tablespoons cooking oil

3 tablespoons wheat germ

 

Dissolve yeast and sugar in warm water.

Combine dry ingredients. Add half of the beaten egg, oil and yeast-water

mixture. Mix well.

Knead on a well floured board until dough is firm. Place in oiled bowl,

cover and let rise until double in bulk.

Shape into pretzels and place on greased cookie sheet. Bake in preheated 375

degree oven for 15 minutes. Remove and brush with beaten egg and sprinkle

with wheat germ. Return to oven and bake at 300 degrees for about 15 minutes

until nicely browned and quite firm.

 

Note: You may omit liver powder and bone meal flour if you have difficulty

locating them.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

103. RANCH BISCUITS

 

1 pack dry yeast

2 cup warm chicken or beef broth

1/4 cup margarine or hamburger grease

1 egg, beaten

2 cup all purpose flour

1 cup wheat germ

4 cup whole wheat flour

1/2 cup warm water

1/2 cup powdered milk

1/4 cup honey

1/4 tsp. salt

1 cup cornmeal

2 cup cracked wheat

 

Preheat oven to 350 F. In small bowl, dissolve yeast in warm water. In large

bowl combine broth, powdered milk, margarine, honey, egg and salt. Add

yeast/water and mix well. Stir in flour, cornmeal, wheat germ and cracked

wheat. Mix well. Add whole wheat flour, 1/2 cup at a time, mixing well after

each addition. Knead in the final amounts of flour by hand and continue

kneading for 4 or 5 minutes until dough is not sticky. Pat or roll dough to

1/2 inch thickness and cut into bone shapes. Place on a greased cookie

sheet, cover lightly and let rest for 20 minutes. Bake in a 350 F oven for

45 minutes. Turn off heat and leave in oven several hours or over night.

Makes approximately 3 1/2 pounds.

 

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104. RAVIOLI WOOFER STUFFING

 

3 tablespoons whole wheat flour

3/4 cup cottage cheese, 2% fat

2 eggs

1/2 cup cooked Atlantic salmon -- finely diced

2 tablespoons parsley sprig -- finely chopped

 

Prepare the POODLE PASTA recipe. Form into the desired ravioli shape and

size. Cover with damp cloth and set aside. In a bowl, mix yogurt, whole

wheat flour and eggs. Add salmon and parsley mix a few more moments.

Depending on ravioli size, place 1 to 4 teaspoons in center of each, moisten

edges and fold. Ravioli can be boiled or baked. If boiling, place in rapid

boiling water for 10 to 15 minutes or till done. If baking pre-heat oven to

375, place ravioli on a baking sheet, put in oven for 20 to 25 minutes.

 

Note: use leftover meat such as beef, chicken, lamb etc. Also shredded

veggies like carrots, sweet potato, etc. or chopped veggies such as green

beans, broccoli, kale etc. raw oat meal and cooked rice or cooked barley,

can be used in place of meat.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

105. ROTTWEILER RYE CRISPS

 

2 cups rye flour

1/2 cup soy bean flour or 1/4 cup each white flour & corn meal

6 tbsp. oil

2/3 cup warm water

 

Blend flours. Mix oil with water; add flours. Mix well. Dough should form a

ball. Pat out on lightly oiled cookie sheet to 1/4 inch. Cut into desired

size pieces or with a dog biscuit cutter; remove scraps. Bake at 350 degrees

for 40 minutes. Cool on wire rack.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

106. ROVER'S REWARDS

 

3/4 cup hot water or meat juices

1/3 cup bacon grease or margarine

1/2 cup powdered milk

1/2 teaspoon salt

2 teaspoons sugar

1 egg -- beaten

3 cups whole wheat flour -- (approximately)

 

In a large bowl, pour hot water or juices over grease or margarine. Stir in

powdered milk, salt, sugar, and egg. Add flour, 1/2 cup at a time, mixing

well after each addition. Knead 4 to 5 minutes adding more flour if

necessary to make a very stiff dough. Pat or roll to 1/2 inch thickness. Cut

into bone shapes and place on a greased baking sheet. Bake at 325 for 45

minutes.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

107. SAMOYED SALMON TREATS

 

1 can salmon, canned, pink

1/2 cup chopped parsley

3 eggs -- shells included

1/2 cup sesame seeds -- ground in coffee grinder

1/2 cup flax seeds -- ground in coffee grinder

2 cups potato flour -- (2 to 3)

 

Put these ingredients into a food processor, mix VERY WELL. Pour potato

flour through the opening while the motor is running. I can't tell you

exactly how much, but I would guess about 2-3 cups. When the dough forms,

like a pie crust, and rolls into a ball it is ready to take out. Dump this

mess onto potato floured counter or board. Knead more flour into this and

when it is a rolled out cookie consistency, it is ready to roll out into

about 14 inch thick. I use a pizza cutter to roll our long strips and then

cut crosswise to make small squares . If you want FANCY you may use a cookie

cutter. Bake on cookie sheets, sprayed Pam or line the sheet with parchment

paper. I put in as many as will fit. Usually two whole cookie sheets

suffices. I bake this in a 375º oven for 20 min. Turn and rotate the cookie

sheets and bake about 10 more minutes. You can make them as soft or as hard

as you want.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

108. SCHNAUZER SNACKS

 

1/4 cup hot water

8 chicken bouillon cubes -- or beef

1 package dry yeast

1 1/2 cups tomato juice

2 cups flour -- divided

2 cups wheat germ

1 1/2 cups whole wheat flour

 

Place the hot water and bouillon cubes in a large mixing bowl and mash with

a fork. Sprinkle yeast over this mixture and let stand about 5 minutes,

until yeast is dissolved. Add the tomato juice, half the flour and the wheat

germ and stir to form a smooth batter. Gradually work in the remaining flour

and the whole wheat flour with your hands. Divide the dough into 4 balls.

Roll each ball out on a floured board to about 1/4" thick. Cut into shapes

and place on ungreased cookie sheets about an inch apart. Bake in a 325 F

oven for 1 hour, then turn off the heat and let biscuits dry in oven for

about 4 hours or overnight with the door propped open slightly. Store in

airtight container.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

109. "SHARE 'EM WITH THE CAT" TREATS

 

1 c whole wheat flour

3 tb virgin olive oil

1 c water -distilled or filtered

1 garlic clove-minced or

-powdered

1 c oatmeal

1/4 ts sea salt

2 tb parsley, chopped

1/2 c wheat germ

 

Preheat oven to 425 degrees. Blend all ingredients, reserving the wheat germ

for later. Roll the dough 1/4 inch thick and press into any shape you like.

Place biscuits at least 1" to 1 1/2 " apart on an oiled cookie sheet and

bake for 20 minutes. When done, sprinkle wheat germ on top for flavor.

 

Note: Cut these biscuits into hearts and circles for dogs, and into strips

for cats who prefer snacks that have points.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

110. SHELTIE SCONES

 

2 1/2 cups self-rising flour

1 cup beef liver -- chopped

1/2 cup water -- or beef stock

1/2 cup milk

2 tablespoons butter

1/4 teaspoon salt

 

(Chopped Liver: Just boil the liver until it is gray and a rubbery

consistency. Or if you have a microwave, cook it on high for about 8 mins.

Chop it up into small pieces and when cool put the pieces into a number of

airtight bags and store in the fridge. Use liver pieces as treats when

training)

 

Scones: Sift flour and salt into a bowl, rub in butter. Add chopped liver.

Use a knife to stir in milk and enough water to mix to a sticky dough. Turn

dough onto lightly floured surface, knead quickly and lightly until dough is

smooth. Press dough out evenly to about 2 cm and cut into rounds. Place on

prepared tray and bake in very hot over for 15 minutes. Makes about 16-18.

 

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111. SHIH TZU SUSHI

 

1 can salmon, canned, pink -- reserve liquid

1 cup brown rice

2 cups water -- plus salmon liquid

1 whole egg, hard-boiled -- chopped

1/2 cup peas and carrots, frozen -- or more if desired

1 tablespoon fresh parsley -- chopped

2 tablespoons cod liver oil

1 package Nori Sheets -- *see Note

 

Drain salmon, reserve liquid for rice. do not remove bones or skin, flake

with fork. Defrost peas and carrots.

In a sauce pan add salmon liquid, water, brown rice, cook. let cool to

touch.

In a mixing bowl add salmon, brown rice, chopped egg, peas and carrots, and

parsley, cod liver oil. Mix well.

place one nori sheet on a flat surface and spread mixture 1/4 inch over

nori, leave 1/4 inch edge of nori and dampen with water. And roll. repeat

till nori sheets are used, or mixture is gone.

Individually wrap in plastic wrap, refrigerate till ready to serve.

Cut rolls into size for your doggie.

 

Note: Nori Sheets is dried seaweed found in the oriental section of your

grocery store or specialty shop. This recipe freezes well also.

 

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112. SNICKER-POODLES

 

1/2 cup vegetable oil

1/2 cup shortening

1 cup honey

2 eggs

3 3/4 cups white flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 cup cornmeal

2 teaspoons cinnamon

 

Mix vegetable oil, shortening and honey together until smooth. Add eggs and

beat well. Blend in flour, baking 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 cookie sheet that has been sprayed with a nonstick spray.

Press the balls down with a fork twice going in 2 different directions or

press with your favorite stamp. Bake 8 minutes at 400oF. Remove from baking

sheet and cool on a rack. Yield: 36 pieces

 

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113. SOFT DOGGIE COOKIES

Definitely something to howl about! Cookies are soft and chewy (good for

older pets who have lost a few teeth). And they can be whipped up in no

time.

 

3 jars baby food -- (2 1/2 oz. each) either beef, chicken or beef/vegetable

1/4 cup dry milk powder

1/4 cup wheat germ (cream of wheat can be substituted for wheat germ)

 

Combine ingredients in bowl and mix well. Roll into small balls and place on

well-greased cookie sheet. Flatten slightly with a fork. Bake in preheated

350F. oven for 15 minutes until brown. Cool on wire racks and STORE IN

REFRIGERATOR. Also freezes well.

 

*Variation: Substitute cream of wheat for wheat germ and then use tablespoon

to make cookie sized drops on plate. Microwave for 4 minutes on Medium-High.

Suggest keeping an eye on them in microwave and perhaps start out for only 3

1/2 minutes. They do come out soft.

 

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114. SPICED DOG BISCUITS

 

1 1/2 c unbleached all-purpose flour

1 1/2 c whole-wheat flour

1/2 c cornmeal

2 tb nonfat dry milk powder

1 ts ground cinnamon

1 ts ground nutmeg

1 1/2 ts ground allspice

1 egg, slightly beaten

1 c water (use 1 to 1-1/4 cups water)

 

Stir together flours, cornmeal, dry milk powder, cinnamon, nutmeg and

allspice in a large bowl. Add egg, then begin adding water gradually,

stirring with a wooden spoon. Add just enough water to produce a very stiff

dough. If you add too much water and dough is no longer stiff, add a little

more flour. Knead the dough with your hands to create a smooth texture.

Preheat oven to 350øF. Roll out dough 1/4 inch thick. (It helps if the top

and bottom of the dough are lightly floured.) Use a cookie cutter to cut out

biscuits. Place biscuits about 1/2 inch apart on lightly greased cookie

sheets. Bake for about 45 minutes to 1 hour. The biscuits should be lightly

browned and should not be moist inside. Turn off oven and leave biscuits

inside without opening oven door for 5 hours, or overnight, to let them

harden. Store in an airtight container. Yield: About 4 dozen (3-by-1-inch)

biscuits.

 

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115. SWEET-TOOTH SMACKERS

 

1/2 cup skim milk

1/2 cup apple juice

1 cup natural peanut butter ( I use chunky)

2 cups whole wheat flour

1 Tbs. baking powder

1/3-1/2 cup raisins

1 egg, beaten

1 cup carob chips

 

1) Preheat oven 375 degrees.

2) Combine milk and apple juice.

3) Slowly add mix to peanut butter, stir after each addition to combine.

4) Add baking powder to measured flour, stir to combine.

5) Add flour mix to peanut butter mixture, 1/2 at a time.

stir to combine.

6) Turn to floured board and knead 2-3 minutes until thoroughly mixed and

holding together.

7) Roll out to 1/4 inch thick and cut to desired shapes. (I make 1 inch

squares and use a pastry cloth)

8) On half of shapes, brush with egg and place 2-? raisins (depending on

size of shape)

9) Place a "dry" shape on top and press edges to seal

10) Bake at 375 degrees for 25-35 min. or until lightly brown. Let cool on a

rack.

11) Melt carob chips and drizzle on treats, or can dip

( I have found that dipping can cause them to become a little "soggy" in

humid weather, I prefer to drizzle one side, allow to dry, and drizzle other

side. This allows for air circulation )

12) Let sit overnight and store in covered container.

 

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116. TAIL-WAGGIN' TREATS

 

1 cup oatmeal -- quick

1/4 cup margarine

1 1/2 cups hot water

1/2 cup powdered milk

1 cup grated cheddar cheese -- or Swiss, Colby

1/4 teaspoon garlic powder

1 egg -- beaten

1 cup cornmeal

1 cup wheat germ

3 cups whole wheat flour

1 tablespoon beef bouillon -- or chicken

 

1.Preheat oven to 300°.

 

2.In large bowl pour hot water over oatmeal and margarine (cut-up melts

faster); let stand 5 minutes. Stir in powdered milk, grated cheese, garlic

powder, bouillon and egg. Add cornmeal and wheat germ. Mix well. Add flour,

1/2 cup at a time, mixing well after each addition. Knead 3-4 minutes,

adding more flour if necessary to make very stiff dough. Pat or roll dough

to 1/2 inch thickness.

 

3.Cut into bone shaped biscuits and place on a greased baking sheet. Bake

for 1 hour. Turn off heat and leave in oven an additional 1 1/2 hours or

longer.  Makes approximately 2 1/4 pounds.

 

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117. TANTALIZING TRAINING TREATS

 

2 1/3 cups flour -- all-purpose or whole wheat

1/4 cup olive oil

1/4 cup applesauce

1/2 cup grated cheese -- like parmesan

1 large egg

1 teaspoon garlic powder

1/4 cup powdered milk -- non-fat

 

Combine all ingredients in a large bowl; mix well; Roll the dough out to

size of a cookie sheet; Pat the dough onto a lightly greased cookie sheet,

bringing it to the edges. Using a sharp knife or a pizza cutter, cut desired

sizes into dough (just score through). If you're using as training treats,

cut them into small pieces; Sprinkle a little extra cheese and garlic powder

if desired on dough for flavor. Bake in a 350 degree oven about 15 minutes

until golden brown. Turn off the oven and let cool for a few hours; They

will keep hardening the longer you leave them. Break them apart; store

tightly covered or in the freezer.

 

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118. TERRIER TIDBITS

 

8 oz Boiled chicken livers

1/2 cup Cornmeal

1 cup Wheat flour

1 tsp. Garlic powder

1 tsp. Beef bouillon

1 Egg

1 tbs. Yeast flakes

2 tbs. Vegetable oil

Parmesan cheese

 

Preheat oven to 350F. Blend all in food processor. Press into big cookie

sheet about 1" thick, sprinkle parmesan cheese on top. Bake for 45 minutes

then cut into bite size squares, put back in oven at 200F for 1 hour.

Refrigerate in airtight container.

 

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119. TUNA BISCUITS

 

1 cup yellow cornmeal

1 cup oatmeal

1/4 tsp. baking powder

1/2 tsp. garlic powder

1 can tuna in oil (small) -- undrained

1/3 cup water

 

Grind oatmeal in food processor until it resembles a coarse flour; put into

a bowl. To processor add tuna (with the oil) and water; process until

pureed; add all the rest of ingredients. Pulse until mixture forms a ball.

Pulse to knead for 2-3 minutes. Turn out onto floured board; knead (if

needed) to soft dough texture. Roll out to a 1/8"-1/4" thickness. Cut into

desired shapes. Bake on a lightly greased cookie sheet at 350 for 20-25

minutes. Cool completely.

 

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120. TURKEY JERKY

Use a low-sodium teriyaki sauce, especially for older dogs.

 

1 pound ground turkey, or substitute ground chicken or beef

3 teaspoons teriyaki sauce

1 to 2 cloves garlic

1/2 teaspoon ginger

 

Preheat the oven to the lowest setting, 150 to 170 degrees. Mix all

ingredients and spread thinly onto a cookie sheet. Place in the oven and

bake for two hours. During baking, keep the oven door propped open. After

two hours, remove the jerky from the oven and blot any grease with paper

towels. Slice the jerky into one- to two-inch strips. Turn the slices over

and return to the oven and bake two more hours. Allow them to cool, then

store in the freezer. Makes about 2 dozen treats.

 

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121. VEGETARIAN DOG BISCUITS

 

2 1/2 cups All-Purpose flour

3/4 cup Dry milk powder

1/2 cup Vegetable oil

2 tbs. Brown sugar

2 Vegetable bouillon cubes; dissolved in

3/4 cup boiling water

1/2 cup Carrots (optional)

1 Egg

 

Preheat oven to 300F. Mix everything into a workable dough and roll out to

about 1/4" thick. Cut with bone-shaped cookie cutter, or strips, or a cutter

shape of your own choice. Place on ungreased cookie sheet and bake 30

minutes at 300F.

 

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122. VEGGIE BONES

 

3 cups minced parsley

1/4 cup carrots -- shredded

1/4 cup shredded mozzarella cheese

2 tablespoons olive oil

2 3/4 cups all-purpose flour

2 tablespoons bran

2 teaspoons baking powder

1/2 cup water -- possibly more

 

Preheat oven to 350 F, rack on middle level. Lightly grease a baking sheet.

Stir together parsley, carrots, cheese, and oil. Combine all the dry

ingredients and add to the veggies. Gradually add 1/2 cup of water, mixing

well. Make a moist, but not wet dough. If needed add a little more water.

Knead for one minute. Roll out dough to 1/2 inch thickness. Using cookie

cutter, cut out the shapes and transfer them to a baking sheet. Re-roll the

scraps and continue until dough is all used up. Bake for 20 to 30 minutes

until biscuits have browned and hardened slightly. They will harden more as

they cool. Store in an airtight container.

 

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123. WEIGHT-ON MEATBALLS

 

1 1/2 lbs fatty raw hamburger mince

1/2 cup wheat germ oil or wheat germ

3 eggs

3 cups oatmeal

 

Form into meatballs. Place on cookie sheet, put in freezer. After frozen,

put in containers. Microwave about 30 seconds per meatball, depending on

size. Give 2-3 per day. Also excellent for the finicky eater.

 

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124. WEIGHT-WATCHERS DOG BISCUITS

 

2 cups Whole wheat flour

1/2 cup Soy flour

1/2 cup Cornmeal

1/4 cup Brewer's yeast

1/4 cup Dry milk powder

1 tsp. Garlic powder

1 tbs. Parsley - finely chopped

1 pkg. Dry active yeast

1/4 cup Warm water

1 cup Chicken stock

 

GLAZE: 1 Egg beaten + 1 tbs. Milk

 

Preheat oven to 300F. Combine the flours, cornmeal, brewer's yeast, dry milk

powder, garlic powder and parsley in large bowl. In a small bowl, dissolve

the yeast in warm water and stir well. Then add the chicken stock. Pour the

liquid mixture into dry ingredients. Working with your hands, combine all

ingredients completely. Knead for several minutes. Sprinkle a board with

additional cornmeal and roll dough out to 1/4" thickness. Cut into shapes

and place on ungreased cookie sheet. Brush lightly with egg glaze (beaten

egg and milk added together) and bake 45 minutes. Turn heat off and let

biscuits dry out in oven for several hours or overnight. Store in airtight

container.

 

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125. YAPPY NEW YEAR YUM YUMS

 

2 tablespoons honey

2 3/4 cups water

1/4 cup unsweetened applesauce

1/8 teaspoon vanilla

1 egg

4 cups whole-wheat flour

1 cup dried apple chips

1 tablespoon baking powder

1 tablespoon cinnamon

1 tablespoon nutmeg

 

Preheat oven to 350 degrees. In a bowl, mix together honey, water,

applesauce, vanilla and egg.

Combine flour, apple chips, baking powder, cinnamon and nutmeg in a separate

bowl and mix thoroughly. Add wet ingredients to dry and mix well, scraping

sides and bottom of bowl to be sure no dry mixture is left. Spoon into

greased muffin pans so that each cup is 3/4 full and bake for approximately

1 hour. Cool and store in a sealed container.