Have you ever wanted to make your own dog treats? If so, then it is time to put on your baking face and gather up supplies! We asked you to send us some of your dog’s favorite treat recipes and these were the entries we received that are notably drool worthy:
Beef liver sliced up into small enough pieces (as many treats as you want to make)
Boil with a small amount of oil added, then place the pieces on a sheet, drizzle chicken broth on them and leave them in the oven for an hour at 250 degrees. (check frequently, depending on the texture that you want them)
^How easy! I did get warned by a person on our facebook page that it does smell a little funky, so maybe this is an early morning, windows open kind of recipe. 😉 The smellier they are, the more dogs like it!
1 can salmon (pink)
½ cup chopped parsley, or 1 bunch fresh
3 eggs, shells included
½ cup ground flaxseeds
Coffee grinder, or food processor would work to mix everything together.
2 to 3 cups potato flour
Preparation & Cooking
Our entry author says “Put these ingredients in a food processor and mix VERY WELL. Pour potato flour through the opening while the processor is on. Use 2-3 cups until dough forms to consistency of a pie crust and rolls into a ball—now it’s ready to take out. Dump it onto a potato-floured counter or kneading board. Knead more flour into the dough and when it’s rolled out to a cookie-dough like consistency, roll it out one last time to about a ¼-inch think. Use a knife or pizza cutter to make small squares; you can also use cookie cutters if you want to be fancy. Bake on a greased or papered cookie sheet (you will probably need 2) at 375 degrees for 20 minutes. Turn and rotate the cookie sheets and bake for about 10 more minutes.
If cooked until crisp, you can store these biscuits at room temp for 1-2 weeks.
Sweet Tooth Recipe:
Ingredients: One large apple, 1/4 cup honey, 1/2 cup water, 1/2 tsp cinnamon, 1 cup oatmeal and 1 and 1/2 cup whole wheat flour.
Directions: Preheat oven to 350 degrees. Core, slice and mince apple. In a large bowl, combine the minced apple, honey, water, cinnamon and oatmeal. Gradually blend in flour, adding enough to make a stiff dough. Spoon the dough by rounded teaspoon onto an ungreased baking sheet, spacing about 2 inches apart. Using the bottom of glass dipped in wheat flour (to prevent sticking) and flatten each ball into a circle. Bake for 30 minutes. Remove from oven and flip each cookie over to brown evenly on both sides. Reduce over temperature to 325 degrees. Return to oven and bake another 30 minutes. Let cool overnight.
Did her dogs like it? Here’s the link to the video:
Sweet Salmon Aux Pommes
2 medium sweet potatoes (can also substitute one can of cooked plain pumpkin)
1 can of salmon
2 ½ cups non-wheat flour (oat flour works especially well)
1 tablespoon flaxseeds (optional)
Boil the sweet potatoes approximately 20-30 minutes until done. You should be able to easily stick a fork in them and break them apart. Put the potatoes into a food processor, add the salmon and set to “pulse.” When the salmon and sweet potato mixture is combined, add 1 cup of flour and process until smooth, then add the next cup of flour and repeat, repeating again with the last ½ cup. If adding flaxseeds, add at the end. They’ll give the treats an extra nutty flavor with the added benefit of more Omega-3 fatty acids (especially good for the skin and coat). Using a tablespoon, make “drop” cookies on a greased cookie sheet, evening out with the back of the spoon.
Bake at 425 degrees for 30 minutes or until brown. Refrigerate.
1 1/2 c. oat flour
1 1/2 c. brown rice flour
1 6-oz. can tomato paste
1/2 c. fresh mozzarella, finely chopped
1/2 c. grated parmesan cheese
1 tsp. dried rosemary*
1 tsp. dried oregano
1 tsp. dried basil
1/4 tsp. garlic powder
3/4 c. water
Preheat oven to 350 degrees. Combine all ingredients and mix thoroughly until a dough forms. Roll the dough out on a lightly floured surface to 1/4″thickness. Use a cookie cutter or pizza cutter to cut out shapes. Place on an ungreased cookie sheet (they can be close together as they don’t spread while cooking).
Bake for 20-25 minutes or until golden brown. Remove from the oven and let cool completely on a wire rack. Store in an airtight container in the refrigerator.
*Rosemary provides more than just seasoning; it has medicinal as well as gustatory benefits as a natural antibiotic and antiseptic.
1 cup milk
½ cup water
1 teaspoon salt
10 tablespoons melted bacon fat
5 cups of flour
Preheat oven to 350. Lightly grease a cookie sheet. Beat eggs in a large bowl; stir in milk, salt, and bacon fat until well-blended. Gradually stir in flour to make a stiff dough. Pinch off pieces of the dough and roll into 2-inch balls. Place on prepared baking sheet.
Bake for 35-40 minutes and cool on racks. Store in a covered container in the fridge.
Peanut Butter a la Pumpkin
* 2 1/2 cups whole wheat flour or oat flour
* 2 eggs
* 1/2-1 cup canned pumpkin
* 2 tablespoons peanut butter
* 1/2 teaspoon ground cinnamon
1. Preheat oven to 350 degrees F
2. Whisk together the flour, eggs, pumpkin, peanut butter, and cinnamon in a bowl. Add water as needed to help make the dough workable, but the dough should be dry and stiff. Roll the dough into a 1/2-inch-thick roll. Cut into 1/2-inch pieces.
3. Bake in preheated oven until hard, about 40 minutes.
**And for those that are baking challenged, but want to make something yummy:
Let us know how your baking adventures go. 🙂 Bon appetit!