Doggy Dip
· 3 tablespoons peanut butter
· 2 tablespoons honey
· 1 banana -- *See Note
· 16 ounces vanilla yogurt
· 1 tablespoon whole wheat flour
Mix the peanut butter, honey, and fruit together until well blended. In a separate bowl, combine the
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!
P-B Doggy Treats
· 1 1/2 Cup Wheat Flour
· 1/2 Cup Wheat Germ
· 2 tbs Dark Brown Sugar
· 1 1/2 Cup Milk
· 1 1/2 tbs Creamy Peanut Butter
Preheat oven to 400 degrees. Grease two cookie sheets. Mix dry ingredients and set aside. In large mixing bowl, combine peanut butter and milk on high speed until well blended and creamy. Gradually add dry ingredients until blended. Turn onto floured surface, roll to 1/2", cut into appropriate shapes and bake 20 minutes or until done. Place on cooling rack and allow to cool thoroughly before feeding to Bowser.
Muttzoh
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.
Barking 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
· 1 teaspoon salt -- optional
Pre heat oven to 350. Liquefy liver and garlic clove in a blender, when its smooth add eggs and peanut butter. Blend till smooth. In separate mixing bowl combine wheat germ, whole wheat flour, and cooked Barley. Add processed liver mixture, olive oil and salt. Mix well. spread mixture in a greased 9x9 baking dish. Bake for 20 minutes or till done. When cool cut into pieces that accommodate your doggies size. Store in refrigerator or freezer.
Wacky Wheat Treats
· 2 jars baby food, meat, beef, strained -- *see Note
· 1/2 cup nonfat dry milk
· 2 ounces wheat germ
· 1/3 cup water
· 1/2 cup flour
· 1 teaspoon garlic powder
Mix together well. Roll out dough on floured surface. Cut out patterns and place on lightly greased cookie sheet. Bake in a 325 degree oven until golden brown, about 30-35 minutes.
Note: chicken, lamb, beef, etc.. - you choose.
Peanut Butter & Oats Glazed Goodies
· 1 cup water
· 1 cup quick cooking oats
· 1/ 4 cup butter -- half stick
· 1/2 cup cornmeal
· 1 tablespoon sugar
· 1 teaspoon salt
· 1/2 cup milk
· 1/3 cup peanut butter
· 3 cups whole wheat flour
Boil water in a saucepan. Add oats and butter. Let oats soak for ten minutes. Stir in the cornmeal, sugar, salt, milk, peanut butter, and egg. Mix thoroughly. Add the flour, one cup at a time (you may not need the entire amount) until a stiff dough forms. Knead dough on floured surface until smooth, about 3 minutes. Roll to 1/2" thickness. Place on a greased cookie sheet.
Glaze:
1 large egg
2 tbsp. milk
Mix well. Brush glaze on dough with a pastry brush. Bake in a pre-heated 325 degree oven for 35-45 minutes or until golden brown. Cool completely.
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.
Dog Bones
· 2 1/4 cups whole wheat flour
· 1/2 cup nonfat dry milk
· 1 egg
· 1/2 cup vegetable oil
· 1 beef bouillon cube
· 1/2 cup hot water
· 1 Tablespoon brown sugar
Preheat the oven to 300 degrees. In a large mixing bowl, combine all ingredients, stirring
until well blended. Knead dough 2 minutes. On a floured surface, use a floured rolling pin to roll out dough to 1/4-inch thickness. Using a bone shaped cookie cutter cut out bones. Bake 30 minutes on an ungreased baking sheet. Remove from pan and cool on wire rack.
Bulldog Banana Bites
· 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
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.
Carob Cornered
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.