Preheat oven to 350F. Lightly oil a cookie sheet. Combine flour, dry milk, 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 1/2" thick. Cut dough into squares appropriate for your dog size. Prick each cookie with fork. Bake 25-30 minutes. Remove from tray and cool on rack. Store in airtight container.

 

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.

Preheat oven to 400F. Lightly oil a cookie sheet. Combine flour and charcoal. Add all the other ingredients.Drop teaspoonfulls on oiled sheet, about 1 inch apart. Bake 15-20 minutes. Store in airtight container in the refrigerator.

Preheat oven to 325F. Place dry ingredients in large bowl. Make a well in the center. Blend egg, oil and banana together. Add into the dry ingredinets in well. start combining together. 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 iis 6" - 7" wide by 1" high. Place on non-stick baking sheets or lightly greased ones. Bake 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. Store in airtight container.

Directions:
Preheat oven to 350 ° F (180 ° C).
In a large bowl, combine olive oil (extra-virgin olive oil is more expensive, but lower grade olive oils are blended with other vegetable oils that may contain corn or soy), 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.

 

Instructions:
Dissolve yeast in warm water. Mix dry ingredients in large bowl. Add yeast, egg, oil, baby food and dissolved beef bouillon. Mix well. Mixture will be very dry, knead with hands until it forms a ball. Roll out on floured surface to 1/4 inch thickness, cut in 1 or 2 inch circles. Bake on un-greased cookie sheet 30 minutes at 300 degrees.

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Beefy Doggie Cookies

2 6-once jars of beef-and-vegetable baby food
1 cup of wheat germ
2 cups of nonfat dry milk

Preheat your oven to 350Ÿ. Mix all ingredients in a large bowl with a fork. Drop by small spoonfuls onto a greased pan. You can flatten slightly or you can cut into fun shapes such as bones, paws, ect. Bake for 12-15 minutes until slightly brown at the edges. Let cool. Store in fridge for up to one week. Give to your pooch and let them enjoy!

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Big Boy Beef Biscuits

1/2 cup dry milk
1 egg
2 teaspoons minced garlic
1 teaspoon parsley
6 tablespoons olive oil
2 teaspoons honey 1 small (2.5 oz) jar beef baby food
1/2 cup beef broth
1/2 cup rye flour
1 cup cup whole wheat flour
1/2 cup rice flour
1/2 cup cracked wheat

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For the Glaze - 1 egg, 2 tablespoons beef broth

Directions:
Preheat oven to 325 ° F (165 ° C).
In a large bowl, combine the dry milk, egg garlic, parsley, oil, honey, baby food, and broth. Gradually blend in the flours and cracked wheat. Add enough wheat flour to form a stiff dough.
Transfer to a floured surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball, and roll to 1/2-inch (12 mm) thick. Using bone-shaped cookie cutters, make biscuits! Transfer to ungreased baking sheets, spacing them about 1/4 inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits.
Bake for 30 minutes. Whisk together the egg and broth for the glaze. Brush biscuits with the glaze on both sides. Return to oven and bake for an additional 30 minutes. Let cool overnight.
Makes several dozen small bones that freeze well. Or 2 1/2 to 3 dozen large bones, depending on the size of cookie cutter you use.

 

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup soft butter
1/2 cup corn oil
1 jar baby food, meat, beef, strained
4 eggs
2 strips beef jerky -- (2 to 3)

Preheat oven to 325 degrees. Grease and flour an 8x5x3 inch loaf pan. Cream butter until smooth. Add corn oil, baby food, and eggs. Mix until smooth.
Mix dry ingredients into beef mixture until batter is smooth. Crumble beef jerky and fold into batter. Pour batter into loaf pan. Bake 1 hour and 10 minutes. cool on wire rack 15 minutes. Ice with plain yogurt or cottage cheese.

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.

 

Dissolve bouillon cubes in hot water. Add milk and drippings and beat. In a separate bowl, mix flour and oatmeal. Pour liquid ingredients into dry ingredients and mix well. Press onto an ungreased cookie sheet and cut into shapes desired. Bake at 300 for 1 hour. Turn off heat and leave in the oven to harden. Refrigerate after baking.

 

In small bowl, dissolve yeast in warm water. In large bowl combine broth, powdered milk, margarine, honey, egg. 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 4-5 minutes until dough is not sticky. Pat or roll dough to 1/2" thickness and cut into bone shapes. Place on a greased cookie sheet, cover lightly and let set for 20 minutes. Bake in a 350F. oven for 45 minutes. Turn off heat and leave in oven several hours or over night. Makes approximately 3 1/2 pounds.

Instructions:
Cut in 1/3 cup shortening until mix is coarse crumbs. Stir in 1 egg. Dissolve 1 tablespoon instant chicken or beef bouillon granules in 1/2 cup water. Stir liquid into flour mix with a fork. Form dough into a ball and knead on floured board for 5 minutes. Divide ball in half and roll each portion until 1/2 inch thick. Use a cookie cutter or shape biscuits. Put 6 on a plate and microwave at medium for 5 to 10 minutes or until firm and dry to touch. Turn biscuits over after 1/2 cooking time.

 

Banana Bites

Ingredients:
2 1/4 cups whole wheat flour
1/2 cup powdered milk -- nonfat
1 egg
1/3 cup banana -- ripe, mashed
1/4 cup vegetable oil
1 beef bouillon cube
1/2 cup water -- hot
1 tablespoon brown sugar

Instructions:
Mix all ingredients until will blended. Knead for 2 minutes on a floured surface.

Roll to 1/4 " thickness. Use a 2 1/2" bone shaped cookie cutter (or any one you prefer). Bake for 30 minutes in a 300 degrees oven on ungreased cookie pans.

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. Food Coloring can be added to give the biscuits some color

Mix all ingredients and knead for 3 minutes. Roll 1/2-inch thick and cut into desired shapes (a bone-shaped cookie cutter is nice). Bake on a greased cookie sheet for 30 minutes at 350°F.

1 1/2 cups whole wheat flour
1 cup all-purpose flour
1 cup powdered milk
1/3 cup bacon grease *can substitute Beef fat or Chicken fat
1 egg -- lightly beaten
1 cup cold water

In a bowl, combine flour and milk powder. Drizzle with melted fat. Add egg and water; mix well. Gather dough into a ball. On floured surface, pat out dough. Roll out to 1/2 inch thickness. Cut into desired shapes. Gather up scraps of dough and repeat rolling and cutting. Bake on un-greased baking sheets in 350 degree oven for 50 - 60 minutes or until crispy. (you can store in the fridge). Yield: Makes about 36 - 2 1/2 inch biscuits.

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Bow Wow Rewards
3/4 C. hot water
1 beef bouillon cube
1/2 C. margarine
1/2 C. powdered milk
1/2 tsp. salt
2 tsp. sugar
1 beaten egg
3 C. wheat flour

Dissolve bouillon cube in hot water. Stir in margarine. Mix in powdered milk, salt, sugar, egg and flour to make a stiff dough. Pat onto cookie sheet to 1/2 inch thick, then cut into shapes. Bake at 350 degrees for 50 minutes. Let them cool completely in the oven.

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Instructions:
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: Blend together. Spread frosting over cool brownies. Cut into 3 inch or 1 1/2 inch squares.

Combine carrots, eggs and garlic. Mix until smooth. Add dry ingredients. Roll out on heavily floured surface and cut into bars or desired shapes. Bake at 300 degrees for 45 minutes or to desired crunchiness. The centers will continue to harden as they cool. Brush with egg white before baking for a glossy finish.

 

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Carob Covered Crunchies

2 1/4 cup whole wheat flour
1 egg
1/4 cup vegetable oil
1/4 cup applesauce
1 buillion cube (beef or chicken) dissolved in 1/2 cup HOT water
1 tbsp. honey
1 tsp. molasses
Carob chips (about 1 cup)

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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Cheesie Bacon Biscuits

3/4 cup whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
1 stick margarine, softened
2/3 cup brown sugar
1 egg, slightly beaten
1 1/2 tsp. vanilla
1 1/2 cups regular oats, uncooked
1 cup (4 oz.) shredded cheddar cheese
2/3 cup 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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Chicken and Honey Biscuits

2 1/2 teaspoons dry yeast
1/4 cup lukewarm water
1 egg
3/4 cup chicken broth 1/4 cup honey
2 tablespoons minced garlic
3 cups whole wheat flour
1 cup cracked wheat

Directions:
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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Chicken Liver Cookies

2 cups Flour
3 tbs. Vegetable oil
1 cup wheat germ or cormeal if wheat allergies are a problem
1 egg, lightly beaten
1/2 cup chicken broth
2 tsp. parsley
1 cup cooked chicken liver, chopped

Combine flour and wheat germ. In separate bowl, beat egg with oil, then add broth & parsley, mix well. Add the 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. Bake at 400F for 15 minutes or until firm. Store in refrigerator.

 

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Chicken N Garlic Bites

1 cup wheat flour
1 cup grated cheddar cheese
1 tablespoon garlic powder ( not garlic salt!)
1 tablespoon soft butter or margarine
1/2 cup milk

Mix flour and cheese together. Add garlic powder and softened butter. Slowly add milk till you form a stiff dough. You may not need all of the milk. Knead on floured board for a few minutes.
Roll out to 1/4 inch thickness. Cut into shapes and place on ungreased cookie sheet. Bake 350 degrees oven for 15 minutes. Let cool in oven with the door slightly open till cold and firm. Refrigerate to keep fresh

 

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Cinnamon Chicken Treats

1 cup of flour
1 cup OF chicken broth
3/4 cup of oatmeal
1/4 corn starch
1/4 cup of oil
1 table spoon of baking powder
2 table spoons of cinnamon

Mix the ingredients together and cook for 20 minutes at 350 degrees.

 

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Classic Canine Cookies

4 cups whole wheat flour
1/4 cup cornmeal
1/4 cup cooked rice
1 egg
2 Tbsp. vegetable oil
Juice from a small orange
1 2/3 cup 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.
Yield: about 12 pieces

 

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Dog Cookies with Chicken Broth

Ingredients:
2 cups whole wheat flour
2/3 cup yellow cornmeal
1/2 cup sunflower seeds -- shelled
2 tablespoons corn oil
1/2 cup chicken broth
2 eggs
1/4 cup low-fat milk
1 egg -- beaten

Instructions:
Heat oven to 350 degrees. In a large bowl, mix together flour, cornmeal and seeds. Add oil, broth and egg mixture. The dough should be firm. Let sit 15-20 minutes. On a lightly floured surface, roll out dough 1/4 inch thick. Cut into shapes and brush with beaten egg. Bake for 25-35 minutes, until golden brown. Remove and cool. Store in airtight container.

 

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Dog Oil Supplement

Ingredients:
1/4 cup olive oil
1/4 cup canola oil
1/4 cup cod liver oil
1/4 cup flax seed oil

Instructions:
Place oils in brown bottle and shake well. Store in refrigerator.
Add two teaspoons to the dogs food each day. Can be add to dry food as well.
Safflower and Sunflower oil may used as well.

 

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Everyday Biscuits

2 teaspoons dry yeast
1/2 cup lukewarm water
2 tablespoons dry parsley
2 tablespoons minced garlic 1 1/2 cups chicken broth
3 tablespoons honey
1 egg
5-6 cups whole wheat flour

Directions:
Preheat oven to 350 ° F (180 ° C).
In a large bowl, dissolve yeast in warm water. Stir in the parsley, garlic, broth, honey, and egg. Gradually blend in flour, adding enough 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 small bone-shaped cookie cutters, make biscuits! Transfer to ungreased baking sheets, spacing them about 1/4 inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits.
Bake for 30 minutes. Remove from oven and turn over. Bake for an additional 15 minutes, or until lightly browned on both sides. Let cool overnight. (After we finish baking all batches of biscuits, we turn off the oven, then spread all the biscuits out on one baking sheet and set them in the oven to cool overnight. The extra time in the oven as it cools off helps make the treats crispier and crunchier.)
Makes several dozen small bones that keep and freeze well. We like these biscuits because they're quick and easy and we always have the ingredients on hand to make them. Our boys like them because they're good!

 

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Fancy's Favorite Treats

1 cup rolled oats
1/3 cup margarine or butter
1 cup boiling water
3/4 cup cornmeal
1 tablespoon sugar
2 teaspoons chicken or beef instant bullion
1/2 cup milk
4 ounces shredded cheddar cheese ( 1 cup)
1 egg, beaten
2 cups white or wheat flour

Preheat oven to 325 degrees.Grease cookie sheets. In large bowl combone rolled oats, margarine and water; let stand for 10 minutes. Sitr in cornmeal, sugar, boullion, milk,cheese and egg. Mix well. Add flour 1 cup at a time, mixing well after each addition to form stiff dough.
On floured surface, knead in remaining flour until dough is smooth and no longer sticky, 3 to 4 minutes. Roll or pat out dough to 1/2 inch thickness; cut with cookie cutter. Place 1 inch apart on cookie sheets.
Bake for 35 to 45 minutes or until golden brown. Cool completely. Store loosely covered. Makes 3 1/2 dozen large biscuits.

 

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Frozen Doggie Yums

1 cup water
1 cube chicken or beef boillion (dog's favorite)
4 small pieces of chicken or beef
Disolve boillion in water and tear meat into smaller pieces about 1/2 inch squares. Freeze for about 12 hours or until solid. Great for hot days!!

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Frozen Peanut Butter Yogurt Treats

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

1. Put the peanut butter in a microwave safe dish and microwave until melted.
2. Mix the yogurt and the melted peanut butter in a bowl.
3. Pour mixture into cupcake papers and freeze.

 

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"Good Dog" Cookies

1/2 cup powdered milk
1 egg, well beaten
2 1/2 cups flour
1/2 tsp garlic salt
1 1/2 tsp brown sugar
1/2 cup water
6 tblsp gravy
Baby food meat

Mix all ingredients well. Roll out on a floured board about 1/2" thick. Cut out cookie shapes with floured cutters.
Bake at 350F for 25-30 minutes. Cool, maybe leaving them in the oven to dry. Cookies should be hard. Store in an airtight container.

 

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Gourmet Dog Biscuits

12-16 ozs. raw liver
1 1/2 lbs. white flour
8 ozs. Quaker Oats
3 bouillon cubes, (meat or chicken flavored)
Approx. 1 cup water
2 eggs, beaten

Preheat oven to 350F. Grease 3 baking sheets. Chop the liver finely, by hand or in food processor. 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 sheets about 1/2" thick. Dip a small dog-biscuit cutter in flour before cutting out each portion. Remove uncut parts. Spread out on another cookie sheet and repeat.Bake 1 hour. Store in airtight container in fridge for 2 weeks.

 

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Healthy Dog Snacks

1 3/4 cups plain flour
2 tsp toasted wheat germ
1/2 cup brown sugar
1/4 cup sesame seeds
rind of 1 lemon
12 tsp butter or margarine
1/2 cup ground walnuts
1/2 tsp vanilla extract

Combine all the ingredients. Knead until thoroughly blended. Divide into 6 parts. Roll each into a log. Wrap loosely in waxpaper. Freeze. When needed, thaw and slice into 1/2 thick slices (across roll). Preheat oven to 375F. Place cookies on an ungreased cookie pan. Bake about 12 minutes. Makes 6-8 cookies per roll.

 

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Home Made Party Cake

2/3 cup ripe mashed bananas
1/2 cup softened butter
3 large eggs
3/4 cup water
2 cups Unbleached Flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 cup chopped pecans
Frosting:
2 cup mashed banana
1 tablespoon butter
6 tablespoon carob flour
2 teaspoons vanilla
3 tablespoon unbleached flour
1 teaspoon cinnamon

Cake:
In mixing bowl, beat together mashed banana and butter until creamy. Add eggs and water. Beat well. Stir in dry ingredients. Beat until smooth. Add nuts and raisins. Spoon batter evenly into oiled and floured bundt pan. Bake at 350 degrees for about 35 minutes. Cool on wire rack 5 minutes, remove from pan, replace on rack and cool.
Frosting:
Blend thoroughly and spread on cool cake. Sprinkle with chopped pecans. The frosting contains carob, which is a safe (almost tastes like) chocolate substitute.

 

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Icy Paws
Ingredients:
2 cartons plain or vanilla yogurt (32 oz each)
1 small can tuna in water (8oz.)
2 tsp. garlic power
24 3 oz. plastic cups (not paper)

Instructions:
Open yogurt, if they are full to the top use a spoon & scoop out one cup (these will be frozen as plain yogurt). Put half of the can of tuna in each yogurt container add the garlic power (1 tsp. in each) & stir thoroughly.
Use a spoon & scoop the mixture into the cups. Place on a tray & freeze overnight.
Makes about 24 treats.

 

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Lab Liver Chip Cookie

Ingredients:
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

Instructions:
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.

 

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Liver Brownies

2 lbs chicken livers
2 C corn meal
2 C wheat germ
2 eggs
2 1/2 tsp. granulated garlic (not salt)
1/2 C dried parsley

Liquefy livers in food processor, pour into mixing bowl and add other ingredients. Mix until smooth like a brownie batter. Spread on a cookie sheet (1/2 sheet cake size) (I use parchment paper to line the pan) until it's evenly spread about 1/3 inch thick. Bake at 350 F for about 35 minutes. When cool cut into squares, or whatever shapes you prefer. I keep them in a ziplock bag in the refrigerator.

 

 

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Liver Treats

1 lb. beef liver
1 cup whole wheat flour
1 cup cornmeal
12 - 14 cloves garlic
2 eggs

Puree liver and garlic in food processor. Add eggs, whole wheat flour and cornmeal. Grease cookie sheet and pour mixture onto cookie sheet. Bake in 350 oven for 20 minutes, flipping over halfway through baking. Cut into desired sized squares.
I usually place 1/2 of this recipe in a tupperware and keep in the fridge. The other half I freeze.......these freeze well.

 

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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

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

 

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Munchy Crunchy Meat Treats

1/2 cup non-fat powdered milk
1 egg, beaten
1 1/2 cups rice flour
1/2 tsp. garlic powder
1 tsp. honey
1/2 cup water
5 tsp. chicken or beef broth
1 jar baby food 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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Muttloaf Recipe

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 wheat germ
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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Newf Breakfast Bars

12 c. oatmeal
4 c. whole wheat flour
>8 eggs
3/4 c. oil
2/3 c. honey
1/2 c. molasses
2 c. milk
1 large can solid pack pumpkin (optional)
3 to 4 mashed bananas (optional)

Preheat oven to 325. Grease 2 cookie sheets
Dump everything into a VERY large bowl. Mix this whole mess together (I use my hands, AFTER I take my rings off, another story), pat onto greased cookie sheets & bake at 325 for 1 hour. After 1 hour turn oven off, crack oven door & allow cookies to cool in oven. Break into whatever size you want (mine like LARGE).
These freeze really well.

 

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Nutty Bones

1 3/4 cups flour
1/4 cup sesame seeds
1/2 cup brown sugar
12 tbs. butter
1/2 cup ground walnuts
1 egg yolk
1/2 cup vanilla extract
2 tbs. toasted wheat germ

Combine ingredients, knead until thoroughly blended. Roll out till 1/2" thick. Cut into shapes or just squares. Bake at 375F on ungreased cookie sheet for 12-15minutes. Cool. Store in airtight container. Keeps 2 weeks.

Oatmeal Cookie Treats

2 cups rice 2 packages Reg. Flavor oatmeal (mixed w/milk)
1/4 cup molasses
1 cup carrots
1/3 cup spinach
1 1/4 cup flour
1/2 tbsp brown gravy mix
4 tbsp applesauce
1/2 tbsp vegetable oil

Preheat oven to 350degrees Stir Ingredients, but adding flour gradually. Drop on cookie sheet using tsp. Bake 15-20 minutes or until golden brown. Makes approx. 20 cookies. Enjoy!!!

 

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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
Directions:
Preheat oven to 325 ° F (165 ° C).
In a large bowl,dissolve yeast in water. Add stock, oil, cheese, drymilk, 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.

Party Pupcakes

1 large apple
1 1/2 cups 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
8 oz Neufchatel Cheese (lowfat cream cheese)
2 tablespoons plain yogurt
2 tablespoons honey
2-3 tablespoons flour

Directions:
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. Add enough flour to thicken the frosting to a good spreading consistency. Frost 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 15-20 minutes (or until a toothpick inserted in the center of the cake comes out clean). Let the cake cool, then frost and decorate.

 

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Peanut Butter Bones

1 package dry yeast
1/2 cup lukewarm water
1 cup mashed potatoes
1 cup milk
1/4 cup molasses
1/2 cup chicken stock 1 cup chunky peanut butter
1 cup whole wheat flour
1/2 cup rye flour
1/2 cup rice flour
1 egg
2 cups all-purpose white flour

Directions:
Preheat oven to 325 ° F (165 ° C).
In a large bowl, dissolve the yeast in water. In a large saucepan, mix together the potatoes, milk, molasses, stock, and peanut butter. Heat, stirring frequently until boiling. Remove from heat and let cool to room temperature. Add yeast mixture. Gradually blend in the egg, wheat, rye, and rice flours. Add enough white 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 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 bones that freeze well--and have the consistency of pizza crusts, a favorite snack for most spoiled dogs!

 

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Peanut Butter Dog Biscuits

1 ½ cups water
½ cup oil
2 eggs
3 tablespoons peanut butter
2 tsp. vanilla
2 cups flour
½ cup cornmeal
½ cup oats

Blend wet ingredients together. Whisk dry ingredients together and mix into wet mixture to form a ball of dough. Roll out and shape. Put onto a non-stick cookie tray or lightly greased one. Cook 20 minutes at 400 F. Turn off oven and allow the biscuits to cool in oven until crisp and hard. Store in airtight container.

 

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Peanut Butter n' Honey Crunchies

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

Directions:
Preheat oven to 350 ° F (180 ° C).
In a small dutch oven or large saucepan, combine honey, peanut butter (try to find a brand that has no added suger, salt or other ingredients; ideally it should only contain peanuts), chicken broth, and peanut oil. Heat, stirring often, until mixture begins to simmer. Remove from heat. Stir in rolled oats and oat bran and let cool until lukewarm -- or cool enough to work with. Gradually blend in oat flour, adding enough to form a stiff dough.
Transfer to a floured (oat flour or rye flour) surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball, and roll to 1/4-inch (6 mm) thick. Use a mini-cookie cutter or cut into small squares. Transfer to ungreased baking sheets, spacing them about 1/4 inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits. If the dough becomes too crumbly to work with after a few rollings, sprinkle with a little water to bind it together and knead it for 30 seconds or so.
Bake for 30 minutes. Remove from oven and turn over. Bake for an additional 30 minutes, or until golden brown on both sides. After you finish baking all batches of biscuits, turn off the oven, spread all the biscuits in one baking pan and set them in the oven to cool for a few hours or overnight. The extra time in the oven as it cools off helps make the treats crispier. These make a more delicate crunchy biscuit, so we use them more for special or training treats, not tartar control.
Makes several dozen small treats that keep and freeze well.

 

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Peanut Butter Puppy Poppers

2 cups whole-wheat flour
1 tbsp. baking powder
1 cup peanut butter (chunky or smooth)
1 cup milk

Preheat oven to 375'F. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk, then add to dry ingredients and mix well. Place dough on a lightly floured surface and knead. Roll dough to 1/4 inch thickness and use a cookie cutter to cut out shapes. Bake for 20 minutes on a greased baking sheet until lightly brown. Cool on a rack, then store in an airtight container. --- This is the original recipe, but I have found the cookies burn easily.

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Pet Puffs

Ingredients:
1 package Dry yeast
1/4 cup Warm water(110-115F.)
1 1/2 cups Whole wheat flour
1 cup All-Purpose flour
1 package Unflavored gelatin
1 cup Non-fat dry milk powder
1/4 cup Corn oil
1 Egg
1 Can pet food -- (6 to 8 oz)
1/4 cup Water

Instructions:
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.

 

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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 oz. 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.

 

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Peanut Butter Puppy Poppers

2 cups whole-wheat flour
1 tbsp. baking powder
1 cup peanut butter (chunky or smooth)
1 cup milk

Preheat oven to 375'F. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk, then add to dry ingredients and mix well. Place dough on a lightly floured surface and knead. Roll dough to 1/4 inch thickness and use a cookie cutter to cut out shapes. Bake for 20 minutes on a greased baking sheet until lightly brown. Cool on a rack, then store in an airtight container. --- This is the original recipe, but I have found the cookies burn easily.

 

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Poofy Doggy Drops

1 pkg. dry yeast
1/4 cup warm water(110-115F.)
1 1/2 cups whole wheat flour
1 cup flour
1 pkg. unflavored gelatin
1 cup dry milk powder
1/4 cup corn oil
1 egg
6 oz pet food,canned
1/4 cup water

Dissolve yeast in 1/4 cup warm water. Mix all dry ingredients together. Add the rest of the ingredients . (Dough will be very stiff. Drop dough by level half-teaspoons onto ungreased cookie sheet. Bake in a preheated 300F. oven 25 minutes. Leave in oven to dry and cool. Store in airtight container.

 

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Pugs Pops

1 Quart fruit juice
1 banana, mashed
1/2 cup yogurt
Mix ingredients together thoroughly, then freeze.

 

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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.

 

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Raviloi 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 cottage cheese, 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 wild rice or cooked barley, can be used in place of meat.

 

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Scrumptious Carob Bake

6 cups white rice flour
1/8 cup peanut oil
1/8 cup margarine -- safflower oil type
1 Tbsp brown sugar
4 ounces carob -- chips, melted
1 cup water
1/4 cup molasses
1/2 cup powdered milk

Mix dry ingredients in a large bowl. Add remaining ingredients and mix until blended. Dough will be stiff. Chill. Roll dough on a greased cookie pan and cut into shapes 1/2 inch thick. Bake at 300 for 1 hour.

 

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Snickerpoodles

1/2 cup vegetable oil
1/2 cup shortening
1 cup honey
2 eggs
3 ¾ cups white flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ cup cornmeal
2 teaspoons cinnamon

Mix vegetable oil, shortening , honey with eggs. Beat well. Add flour, soda and cream of tartar. Knead dough until mixed well. Shape dough by rounded teaspoons into balls. Mix the cornmeal and cinnamon together in a bowl and roll balls in mixture. Place 2 inches apart on a greased cookie sheet . Press the balls down with a fork. Bake for 8-10 minutes at 400F. Cool on a rack. Store in airtight container.

 

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Soft Banana Strips

1 egg
1c fast-cook oats
1/2 banana
1/3c milk
1/2c all-purpose flour
1/8c rice

Squash bananas, and beat the egg. then spread evenly on a plate.
Next, heat in microwave for 3 and 1/2 minutes. when done, let them cool.
Then cut and serve.

 

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Soft Doggie Cookies

3 (2 1/2 oz. each) jars of baby food; either beef or chicken
1/4 cup Dry milk powder
1/4 cup Wheat germ or cream of wheat

Combine all 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 rack. Refrigerate to keep fresh or freeze. Great for older dogs with teeth problems.

 

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Sunshine Liver Brownies

3 to 3 1/2 lbs of liver, beef or chicken
1 C whole wheat flour
4.25 oz jar fresh minced or crushed garlic
2 C white flour
1/2 C corn meal

1 med shaker of grated parmesan cheese
Preheat oven to 350 degrees. Cover cookie sheet with foil, coat with cooking spray, sprinkle lightly with corn meal and set aside. Process liver and garlic in food processor or blender until it looks like milk chocolate. Pour into large mixing bowl and blend in the rest of the ingredients. Spread evenly onto cookie sheet (the mixture will be thick) and sprinkle lightly with corn meal. Bake until no pink is left. I usually bake them for about 30 min for one pan and then turn the oven off but leave the brownies inside until they are cool. Cut in pieces and be ready to be loved by your dog(s). I have yet to meet a dog that doesn't like SLBs and I think that this is about the greatest bait on earth... Enjoy!!!

 

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Surprise Snacks

¼ cup hot water
8 each chicken or beef bouillon -- cubes
1 package dry yeast
1 ½ cups tomato juice
2 cups flour , divided
2 cups wheat germ
1 ½ 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 3250F. 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.

 

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Tempting Training Treats

Ingredients:
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

Instructions:
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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Thanksgiving Treat

2 lbs. ground turkey
2 eggs
2 cups cooked rice
8 oz. peas
3 carrots, diced
1 apple, diced
2 cloves garlic, minced

Preheat oven to 375 degrees. In mixing bowl, combine all ingredients. Mix well by hand. On baking sheet, form into the shape of a large dog bone. Bake at 375 degrees for 45 minutes. Let cool and serve.

 

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Turkey Treats

2 cups cooked turkey -- cut up
2 cloves garlic
4 teaspoons grated cheese
1 tablespoon parsley -- freshly chopped
2 egg
2 cups whole wheat flour
2 tablespoons brewer's yeast
2 tablespoons vegetable oil

Combine turkey, garlic, cheese, parsley and mix well. Beat the eggs in a bowl and pour over turkey mixture. Add the flour, yeast, and oil. Stir until thoroughly mixed and all ingredients are coated. Drop into small lumps onto ungreased cookie sheet. Cook in a 350 degree oven for about 20 minutes, until brown and firm. Store in refrigerator.

 

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Vegetarian Dog Biscuits

2 1/2 cups 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 all ingredients into a ball 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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Wacky Wheat Treats

2 jars baby food meat (chicken, lamb, beef, etc.. - you choose!)
1/2 cup non-fat dry milk
2 ounces wheat germ
1/3 cup water
1/2 cup flour
1 tsp. garlic powder

Mix together well. Roll out dough on floured surface. Cut out witch hat patterns and place on lightly greased cookie sheet.
Bake in a 325 degree oven until golden brown, about 30-35 minutes.

 

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Wheat Dog Biscuits

3/4 cup hot water, beef broth or chicken broth
1/3 cup margarine
1/2 cup powdered milk
1/2 teaspoon salt (optional)
1 tbsp minced garlic
1 tbsp parsley flakes
1 egg, beaten
3 cups whole wheat flour

Preheat oven to 325 degrees. In large bowl, combine water or broth with margarine. Add powdered milk, salt garlic, parsley and egg. Stir in flour in 1/2 cup increments, mixing well after each addition.
Knead the dough for 3-4 minutes and roll out to 1/2 inch thickness. Cut into desired shapes, place on greased cookie sheet and bake for 50 minutes.
Remove from oven and let dog biscuits cool until dry and hard. (I often leave them in the oven after turning it off.) Makes approx. 1-1/4 pound dry dog biscuits.

 

Yogurt Pups

Ingredients:
16 ounces plain nonfat yogurt
3/4 cup water
1 tablespoon chicken bouillon granules
Instructions:
Dissolve bouillon in water, Combine water and yogurt in blender and blend thoroughly, Pour into small containers for freezing, cover and freeze.
Dog meals and snacks don't have to hard to make or take a lot of time. Many snacks can be grabbed straight out of your refrigerator and are much healthier than baked goods.

However, there are a few things that I have noticed regarding many homemade dog food recipes that you should avoid doing.

1. Don't microwave your dog's food. Microwaving kills vitamins, minerals and nutrients. The radiation also alters the cell structure of the food. Scientific studies have shown that humans that eat microwaved foods have significant and disturbing changes in their blood cells. Microwaving has many serious side-effects, including altering the minerals in vegetables into cancerous free radicals. It's bad enough that we humans continue to use microwaves to cook our food... let's not subject our animals to it as well.

2. Many recipes that I've seen promote using beef/chicken bouillon cubes and/or canned beef/chicken broth. These products have very high and unhealthy sodium levels. Either use sodium reduced broths or better yet make your own.

3. Obviously, some sort of flour is needed to bind together baked dog biscuits. However, instead of using white flour, whole wheat flour and/or cornmeal in your recipes, substitute spelt flour instead. It's much more easily digestible for both humans and animals. Flour and cornmeal are hard for animals to digest and many are or can become allergic to these grains.

4. Don't feed your dog too many "baked" treats that contain flour and cornmeal. Opt for more natural, healthy, and uncooked treats (some recipes are listed below).

Healthy Homemade Dog Food Recipes

You can make up several days worth of dog food at one time or cook them up while you prepare your own supper. Here are a few recipes to try out:

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Shepherd Pie

6 oz beef or chicken broth (low sodium or make your own)
1 pound ground beef, chicken or turkey
1 cup mashed potatoes
1/2 cup mixed vegetables (no onions or mushrooms)

Mix broth, meat and vegetables together. Grease casserole dish and pat mixture into dish. Top with potatoes. Bake at 300 degrees for 30 minutes.

Sometimes your dog may have a slightly upset stomach with possibly some diarrhea involved. The following recipe is a nice bland mixture that still tastes good and should help to solve your pup's tummy problems.

3 boneless, skinless chicken breasts, cut up (either raw or cooked)
1 cup cooked brown rice
1 cup cooked carrots
1 cup non or low-fat cottage cheese

Mix together and serve according to you're dog's size, weight and activity level. This recipe should be good for one large dog for 1 main meal or 2 smaller meals. If you desire, you can also add 1 tbsp of flax seed oil for added essential fatty acids.

Quick Dog Treats

Dogs, like humans, like to have their snacks. The following two snacks are healthy and quick to prepare:

Frosty Cube Treats

1 large container plain yogurt (make sure it contains live acidophilus cultures and no sugar or artificial sweeteners)
1 cup ground carrots OR ground apples OR lightly cooked ground liver

Mix together and fill ice-cube trays. Freeze. Pop one out for a treat when frozen.

Banana Mash

1/2 cup low fat cottage cheese
1 ripe banana, mashed
1 tbsp flax seed oil

Mix together and serve for a nice, quick, healthy snack.

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Recipe for a 15 pound dog
Start with:
Small amount of vegetable oil in your pan
Add:
Cooked, skinless chicken 1/10 cup
Cooked Brown rice 1/5 cup
Cooked Peas 10 grams
Cooked pumpkin 50 grams
Pinch of salt
Add Children multi vitamin/mineral to finished food

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Recipe for a 45 pound dog
Everything the same as above except:
1/2 cup chicken
1 3/4 cup brown rice
1/4 cup peas
1/5 cup pumpkin
Adult multivitamin added to finished food

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Recipe for a 75 pound dog
Everything the same as above except:
3/4 cup Chicken
2 1/4 cups brown rice
1/4 cup peas
1/4 cup pumpkin
Add Adult multivitamin

Ground chicken
Ground beef
4% small curd cottage cheese
2 cups quaker oats soaked in low sodium chicken broth
peas
string beans
2 tablespoons salmon or fish oil (health food store or break open capsules from grocery store)
2 eggs
2 boiled yams or sweet potatoes -this is great protein and helps keep everything moist.

Mix together and make into meatballs the size of your dogs portion. Bake them at 350 until they are completely done. Freeze into bags and warm up in microwave until warm and serve. They should love it and it is all digested so there is very little waste and smell. I am so sorry for all of the pet owners who have lost pets in this mess, I hope this recipe helps.

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Basic Chicken Stock
Dog Food Recipe
Ingredients
8 tablespoons corn oil
2 kilos chicken backs and necks
4 liters water
2 large cups baby cabbage chopped
2 cups carrots chopped
Parsley 5 strings
3 liters water

In a large kettle or pot, heat up 4 tablespoons of oil over medium heat. Add in the chicken pieces and brown them on all sides evenly. Remove the chicken and reserve. Add 1 cup of water to pot and deglaze it over medium heat. Make sure to loosen all the scrapings of browned bits. Add these dripping to the chicken and reserve this.
In the same pot, heat up the remaining oil over medium heat. Add in the baby cabbageand carrots and cook until baby cabbage are transparent. Add in the reserved chicken with the drippings, parsley, remaining water, and bring all this to a boil. Reduce the heat and let it simmer covered for 2 hours.
To obtain stock, strain the mixture and let it cool down to room temperature. Refrigerate. Remove any fat from the top surface. This can be used within several days or freeze and use in portions.
To make soup, remove all the chicken parts and serve the vegetables and broth over kibbles.
Makes 2 ½ liters.

1/3 cup margarine, softened
3 cups whole wheat flour
1/2 cup powdered skim milk
1/2 tsp garlic powder
3/4 cup water, room temp
1 egg, beaten.

In large bowl cream marg and flour with pastry cutter. In small bowl dissolve powdered skim milk and garlic powder in water. Whisk in egg. Make well in flour mixture and gradually stir in egg mixture until well blended. Knead dough on floured surface, about 3 to 4 mins. Roll dough to 1/4' to 1/2' thickness. Cut biscuits with small cookie cuter, place on cookie sheets lind with parchment paper. Bake about 40 mins at 325F. Remove from pan immediately and cool on wire rack. Store in fridge but keep enough at room temp for 3 or 4 days. Also freeze well.
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Note: These need to be baked and left in the oven overnight or...make sure you have time to leave them in your oven for no less than 7 or 8 hours.
Store the biscuits in air tight containers or zipshut plastic bags.
3 1/2 cups all-purpose flour
2 cups whole wheat flour
1 cup rye flour
1 cup cornmeal
2 cups cracked wheat (bulgar)
1/2 cup nonfat dry milk
4 teaspoons salt (dogs need some salt in their diet)
1 package dry yeast
2 cups chicken stock or other liquid (such as...water from cooked veggies)
1 egg
1 tabespoon water (to brush on top of biscuits)

Mix together good. Combine all the dry ingredients except the yeast in a large mixing bowl. In a separate bowl, dissolve the yeast in 1/4 cup warm water. To this, add the chicken stock. Add the liquid to the dry ingredients. Knead mixture for about 3 minutes. Dough will be quite stiff...if too stiff add a little extra liquid or an egg. Preheat oven to 300 degrees F. Roll dough out on floured surface to about 1/2 inch thickness. Cut dough into shapes with cookie cutters or, just cut into squares. Place on an ungreased cookie sheet and brush with the egg and water mixture.
Place in oven and after 45 minutes, turn off the heat (don't open oven door) and leave bisquits overnight in the oven to get bone hard. Dogs LOVE these.
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1 whole chicken (okay, this one is cooked)
1/2 bag wild brown rice (cooked in with the chicken)
1 C Quick Oats

small can of sweet peas or cooked fresh peas. *optional
Oats are added when chicken is done. Pour oats in and remove from heat. Serve as is or over dry kibble.

Turkey and Vegetable Mix

two pounds of ground turkey and a bag of chopped
mixed vegetables

I choose turkey because it's easier to digest than beef. (Using fresh veggies is actually a better idea because they have more minerals and vitamins in them.) This made a day's meals for my little Beagle. How much you'll need to make will depend on the size of your dog. You can always make up a big pot of this recipe, then refrigerate the leftovers. You can refrigerate the leftovers for up to a week. Then, for his or her next meal, just take out the desired amount and microwave it until it's just warm........