Welcome to this, the third in our healthy homemade dog treat series where we show you how to make your very own tasty canine snacks. The recipes for dog treats on this page are fun to make and have your dog’s health in mind. It’s important that any additional food you provide for your dog is factored against what they would normally eat, so if you do offer your dog some of these tasty morsels remember to subtract an equivalent volume from their normal portion size of regular food.
Birthday Cake for Pups
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
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. Store uneaten cake in refrigerator.
Biscuits For Dogs
1 cup oatmeal -- uncooked
1/3 cup margarine
1 tablespoon beef bouillon granules
5 1/2 cups hot water
1 tablespoon garlic powder -- optional
3/4 cup powdered milk
3/4 cup cornmeal
3 cups whole wheat flour
1 whole egg -- beaten
Pour hot water over oatmeal, margarine, and bouillon; let stand for 6 min. Stir in milk, cornmeal, and egg. Add flour, 1/2 c. at a time; mix well after each addition. Knead 3 - 4 min., adding more flour it necessary to make a very STIFF dough. Roll or pat dough to 1/2" thickness. Cut into dog bone shapes with cookie cutter. Bake at 325 degrees for 50 min. on baking parchment Allow to cool and dry out until hard. Store in container.
BJ'S Peanutty Pupcicles
1 ripe banana
1/2 cup peanut butter
1/4 cup wheat germ
1/4 cup chopped peanuts
Mash banana's and peanut butter, stir in wheat germ. Chill 1 hour. Place in container, store in refrigerator or freezer.
Bone A Fidos
2 1/4 teaspoons Dry yeast
1/4 cup warm water
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.
1/2 pound ground beef -- uncooked
1/4 cup chicken broth
1/3 cup black beans, cooked -- mashed
1/3 cup cottage cheese
1 teaspoon 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.
3 1/2 cup whole wheat flour
2 cup Quaker oats
1 cup milk
1/2 cup hot water
2 beef or chicken bouillon cubes
1/2 cup meat drippings
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 degrees for 1 hour. Turn off heat and leave in the oven to harden. Refrigerate after baking.
Bow Wow Biscuits
2 1/2 cups whole wheat flour
1/2 cup wheat germ
1/2 cup powdered milk
1/2 teaspoon salt
1/2 teaspoon garlic powder
8 tablespoons bacon grease -- or margarine
1 egg -- beaten
1 teaspoon brown sugar
2 tablespoons beef broth -- or chicken
1/2 cup ice water
6 slices Bacon -- crumbled, optional
1/2 cup cheddar cheese, shredded -- optional
In a big mixing bowl, mix all the ingredients thoroughly to form a dough. Roll the dough out with a rolling pin and use a cookie cutter to make shapes for cookies, Bake cookies at 350 degrees for 20 - 25 min.
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.
Serving Ideas : Add 1 Teaspoon Dog Oil Supplement and 1 teaspoon Dog Powder Mix Supplement for added nutrition before folding burritos.
Bread Machine Dog Biscuits
3/4 cup Beef stock -- *see Note
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.