Chicago Canine's Dog Recipes

The recipes listed here are posted for the enjoyment of you and your pets. These recipes are meant to be fed as treats or for occasional meals. They should not replace your pet's regular diet or make up the bulk of your pet's food. Please do not overfeed your pet (remember, small pets have small stomachs!)
The use of some ingredients may be counter-indicated for pets with certain health conditions. If you are not sure if a recipe is ok for your dog, please ask your vet. While some recipes mention cats, please be aware that certain ingredients, such as garlic, should not be fed to cats.

If you have an overweight or small dog or a cat, you may want to check the calorie content of a recipe before feeding. There are websites where you can input a recipe and they will calculate the nutrition information for you.
Here is one website with that feature:
http://caloriecount.about.com/cc/recipe_analysis.php

 If you are looking for a good quality food to feed your dog, we recommend the Dog Food Analysis website for reviews and information on commercial diets, or DogAware.com's diet pages for information on different types of diets for dogs as well as feeding dogs with medical conditions.

Some of the recipes listed here contain grains, wheat, corn or soy. Some pets are allergic or sensitive to these ingredients, or are on a grain free diet. My own dogs and cats generally eat grain-free diets, however I do sometimes make these recipes for them, and I feel ok about feeding them as it is a very occasional treat.

If your dog or cat is allergic to one of the grains in a recipe or is on a grain-free diet, you may be able to substitute an ingredient to make the recipe acceptable for your pet. Some options for substitutions for dogs who can't eat wheat or white flour are brown rice, barley, oat, quinoa, amaranth or rye flours.

If your dog is on a grain-free diet you may be able to substitute grain-based flours with grain-free potato flour, tapioca, or chick pea flour.

To substitute for flour, you may need to alter the amount being used. The following sites provide information on how and how much to substitute:
http://allrecipes.com/HowTo/Using-Alternative-Flours/Detail.aspx
http://www.foodsubs.com/Flournw.html
http://www.ext.colostate.edu/pubs/foodnut/09329.html

Grr-Risotto

• olive oil
• sesame oil
• 1 potato, peeled and finely chopped
• 3-4 button mushrooms, cut into quarters or sliced
• 50g/2 oz cooked whole grain rice
• 50g/2 oz canned sweet corn
• 75 g/3 oz cooked chicken, in strips or chunks
• 39 g/2 tbsp plain yogurt

Heat the oil, throw in the potato pieces, and saute until translucent. Add the mushrooms, and keep stirring while adding the rice and the sweet corn. Next add the chicken, stirring a little longer; reduce the heat to low. Keep stirring for a further 2-3 minutes. Lastly stir in the yogurt, reduce the heat to very low. Continue to stir for 1 more minute . Cover and leave for 5 minutes, lifting off the lid and stirring briefly every minute or so. Allow to cool completely. Sprinkle sesame oil on top of food (optional).

Doggy Gravy for Dry Food

• 1 Boneless/skinless Chicken Breast
• 4 Cups Water
• 1 Cup Flour
• 2 Whole Eggs

(all items approx.)
Boil chicken breast for about 1/2 an hour, remove to cool. Add flour to chicken water. Beat out lumps. Add pre-beaten eggs. Cook on low heat until it's done thickening. Pulverise chicken in food processor. Add to flour/egg gravy. May need to add more.water. Unfortunately it won't freeze. But using a few tablespoons daily, it should be used up before it sours.

Carnivorous Kibble

• 2 cups  whole wheat flour
• 1 cup rye flour
• 1 cup nonfat dry milk powder
• 1 teaspoon bone meal
• 2 eggs
• 1/2 cup vegetable oil
• 2 cloves garlic, minced
• 2 tablespoons Worcestershire sauce
• 1 1/2 cups water
• 2 cups (about 1 lb) cooked ground beef, pork or veal

Preheat over to 350 degrees and great a large baking sheet. In a large mixing bowl, combine whole wheat and rye flours, milk powder and bonemeal. In a small bowl, beat eggs and blend in oil, then stir in garlic and Worcestershire sauce. Add water to flour mixture and blend well. Fold in egg mixture and mix thouroughly. Add meat and press it into dough evenly. Spread mixture 1/2 inch thick on bakingsheet and bake 45 minutes. Cool kibble, then break into bite-size chunks. Refridgerate and serve within 2 days or freeze in individual portions. Makes 4 cups of kibble.

Oat and Rice Kibble

• 2 cups all-purpose unbleached flour or whole-wheat flour
• 1 cup rolled oats
• 1 cup cooked brown rice
• 1/2 cup nonfat dry milk powder
• 1 tablespoon bonemeal
• 1 egg
• 3 tablespoons vegetable oil
• 2 tablespoons tamari sauce (optional)
• 1 cup water

Preheat over to 350 degrees and grease a large baking sheet. In a large mixing bowl, combine flour, oats, rice, milk powder and bone meal. In a mall bowl combine egg, oil and tamari sauce. Stir water into dry ingredients, then add egg micture, mixing well. Batter will be thin. Spread evenly on baking sheet, 1/2 inch thick (as for pizza). Bake 45 minutes. Cool kibble, then break into small pieces. Store in covered contain in fridge or divide into individual servings, place in freezer bags and freeze. Makes 6 cups.

Peanut Butter & Oats Glazed Goodie Treats

• 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. Cut into shapes with cookie cutters or knife. Place on a greased cookie sheet.

KC's Dog Food

• 8 cups oats
• 2 cups brown rice
• 6 Cups barley
• 2 lbs. carrots finely grated
• 3-4 bunches broccoli - grate stems, chop flowerets
• 6 zucchini grated or 1 lb. green beans chopped
• 1/2 bunch parsley, chopped
• 4-5 cloves garlic, minced

Use 8 quart stock pots. Cook oats. In another pot, cook brown rice and barley. Cool (to save time, cook in evening and cool overnight). Next day: Cut vegetables - use food processor. Using rubber gloves, combine all ingredients in a 25 quart stock pot. Shape into balls about 1/4 lb. each. Wrap and freeze.
(To be fed with meat.)

Doggie Quiche

• 4 whole egg
• 1 tablespoon cream
• 2/3 cup milk, skim
• 3 ounces meat (beef, pork, chicken)
• 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 375 degrees. Wisk egg, cream, milk together, then pour into pie crust. Add meat, cheese evenly Bake for 30-45 min. Till done. Let it cool. Sprinkle fresh parsley.

Chow Chow Stew

• 1 tablespoon olive oil
• 2 pounds beef -- *see Note
• 2 cups cabbage -- chopped
• 3 cloves garlic -- minced, up to 4
• 18 ounces canned sweet potatoes -- drained and chopped
• 14 1/2 ounces canned tomato wedges -- undrained
• 1 1/2 cups tomato juice
• 3/4 cup apple juice
• 1 teaspoon ginger root -- up to 2, grated
• 2 cups green beans, frozen -- cut crosswise
• 1/3 cup peanut butter
• 6 cups cooked brown rice

Heat the oil in a large skillet over medium-high heat. Cook Beef, Add the cabbage and garlic; cook, stirring, until the cabbage is tender-crisp, about 5 minutes. Stir in the sweet potatoes, tomatoes, tomato juice, apple juice, ginger. Reduce the heat to medium-low; cover. Simmer until hot and bubbling, about 6 minutes. Stir in the green beans and simmer, uncovered, for 5 minutes. Stir in the peanut butter until well-blended and hot, about 1 minute. Spoon over rice.

*Note: Low Fat, or use chicken, lamb, fish. Liver can be used as well.

Veggie Vittles

• 1 egg -- beaten
• 1/3 cup applesauce
• 1 cup vegetables -- *see Note
• 1 cup cooked rice
• 1 tablespoon brewer's yeast

Mix all ingredients well. Drop by rounded teaspoonfuls onto a greased cookie sheet. Bake in a preheated 350 degree oven for about 12 minutes, or until lightly browned and firm. Cool. Store in the fridge, or freeze.

Note: mashed or grated small. Any desired veggies can be used, such as zucchini, peas, carrots, potatoes, etc...

Potatoes Au Canine Or Feline

• 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.

Canine/Human Cornbread

• 1 cup Cornmeal
• 1 cup All-Purpose flour
• 4 tsps. Baking powder
• 1 cup Milk
• 1 Egg, beaten
• 1/2 cup Bacon grease or vegetable oil

Combine dry ingredients. Add liquids and beat until smooth. Pour into a greased, 8" square baking pan. Bake in a preheated 425F. oven 15-20 minutes. Yield: 16 (2") squares.

Chewy Cheesy ChiChi Pizza

Crust:

• 2 cups cake flour
• 1 1/4 cup whole wheat flour
• 1/4 cup olive oil
• 1 egg
• 1 cup water
• 1 tsp. baking soda

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:

• 1 tomato
• 1/2 cup tomato puree
• 1 garlic clove
• 1/4 cup grated parmesan cheese
• 1/2 tsp. orgegano
• 1/2 tsp. basil
• 2/3 cup cooked rice

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

Canine or Feline 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 (for dogs) or cottage cheese (for dogs or cats), for icing

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 each slice with yogurt or cottage cheese for dogs, or with cottage cheese for cats. Yield: 1 (8") loaf cake.

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 white flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/2 cup chopped pecans

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. 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.

Optional Frosting:

• 2 cup mashed banana
• 1 tablespoon butter
• 6 tablespoon carob powder
• 2 teaspoons vanilla
• 3 tablespoon unbleached flour
• 1 teaspoon cinnamon

Blend thoroughly and spread on cool cake. Sprinkle with chopped pecans. The frosting contains carob, which is a safe (almost tastes like) chocolate substitute.

Dog and Cat Mini Cakes

• 2 cups whole wheat flour
• 1/2 cup soybean flour
• 1 cup skim milk -- or water
• 1 tablespoon honey
• 1 tablespoon canola oil -- or sunflower
• 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 for 1/2 hour. For cats, roll dough into 1/4" thickness and bake on a sheet scored into small sections 1/4" square or smaller. YIELD: 12 Servings

Birthday Cake

• 1lb ground beef-extra lean
• 8 eggs
• 1 cup oat meal
• 1/2 cup cracker crumbs

Using electric mixer, blend all items together until completely blended. Pour into an oblong cake pan sprayed with non-stick spray. Bake in oven at 350 for 25- 35 minutes. Allow to cool. Carefully invert on to plate and frost with non-fat sour cream or imitation potato topping. Store leftovers in refrigerator.

Carob Loaf Cake

• 1 1/2 c. all purpose flour
• 3/4 c. of milk
• 1/4 c. of margarine softened
• 4 egg yolks
• 2 tsp. baking powder
• 1 tsp. vanilla extract
• 1/2 tsp. of salt
•  2 ounces of melted carob

Heat oven to 350 degrees. Grease and flour loaf pan,9x5x3. Beat all ingredients in a large mixing bowl. Pour into pan. Bake 65-70 minutes. Let cool. Frost with cream cheese or plain yogurt.

Chicken Garlic Birthday 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.

Doggy Dip

• 3 tablespoons peanut butter
• 2 tablespoons honey
• 1 banana 
• 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 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!

Cookie Bones

• 1 3/4 cups Flour
• 1/4 cup Sesame seeds
•  1/2 cup Brown sugar
• 12 tbs. Butter
• Lemon rind
• 1/2 cup Ground walnuts
• 1 Egg yolk
• 1/2 cup Vanilla extract
• 2 tbs. Toasted wheat germ

Combine ingredients, knead until thoroughly blended. Divide into 6 parts. Freeze. To bake, thaw and roll 1/2" thick. Cut out. Bake at 375F. onungreased cookie sheet for 13 minutes.

P-B Doggy Treats

• 1 1/2 Cup Wheat Flour
• 1/2 Cup Wheat Germ
• 2 tbls Dark Brown Sugar
• 1 1/2 Cup Milk
• 1 1/2 tbls 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.

Barley Bow Wow 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.

No-Flea Dog Biscuits

• 2 cups Unbleached flour
• 1/2 cup Wheat germ
• 1/2 cup Brewers yeast
• 2 ea. 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.

Breath Busters Biscuits

•  1 1/2 cups whole wheat flour
•  1 1/2 cups Bisquick ® baking mix
• 1/2 cup mint leaves -- loosely packed
• 1/4 cup milk
•  4 tablespoons margarine
• 1 egg
•  1 1/2 tablespoons maple syrup -- or corn syrup

Combine all ingredients in food processor, process until well mixed, mint is chopped, and a large ball forms. Press or roll on non-stick surface (floured board or ceramic) to a thickness of 1/4-1/2". Cut into 1x2" strips or with bone-shaped cookie cutter and place on non-stick cookie pan. Bake at 375° for 20 minutes or until lightly browned. Cool and store in air-tight container. Makes about 30 medium biscuits.

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.

Breath Biscuits

•  2 cups brown rice flour
•  1 Tbl. charcoal
• 1 large egg slightly beaten
• 3 Tbl. 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.

Happy Dog Biscuits

• 1 1/2 cups All-Purpose Flour
• 1 1/2 cups Whole wheat flour
• 1 tsp. Garlic powder
• 1 cup Rye flour
• 1 Egg
• 1 cup Oats
• 1/2 cup Vegetable oil
• 1 cup Cornmeal
• 1 3/4 cups Beef broth
• 1/4 cup Liver powder; available in health food stores

Place oven rack in upper third of oven. Heat oven to 300F. Line a cookie sheet with foil. 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 into heart shapes with floured heart cookie cutter or pattern cut from cardboard (2" dia. for small dog; 3 1/2" for large). If using pattern, flour top of dough first. Place hearts 1" apart on foil covered cookie sheet. Reroll scraps. With a skewer prick a line of dots halfway through dough 1/4" from sides and down centers. Bake for 2 hours. Turn the oven off, and let biscuits stand in oven overnight to harden. Can be stored in plastic bags at room temperature up to 3 months. Makes about 24 - 3 1/2" hearts.

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.

Apple Crunch Pupcakes

• 2 3/4 cups water
• 1/4 cup unsweetened applesauce
• 2 tablespoons honey
• 1 medium egg
• 1/8 teaspoon vanilla extract
• 4 cups whole wheat flour
• 1 cup apple, dried
• 1 tablespoon baking powder

Preheat oven to 350 degrees. In a small bowl, mix together water, applesauce, honey, egg, and vanilla. In a large bowl, combine flour, apple chips, and baking powder. Add liquid ingredients to dry ingredients and mix until very well blended. Pour into greased muffin pans, Bake 1 1/4 hours, or until a toothpick inserted in the center comes out dry. Store in a sealed container.
Makes 12 to 14 pupcakes

Basic 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 -- approx.

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.

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.

Bow Wow Bait Biscuits

    * 1/2 cup warm water
    * 1/2 cup powdered milk
    * 1 pound liver
    * 1/2 cup wheat germ
    * garlic powder
    * 1 cup corn meal
    * 1 cup whole wheat flour

Liquefy liver and water in food processor. Pour into mixing bowl and add other ingredients. Mix well and pour onto greased cookie sheet. Spread evenly. Bake at 350 degrees for 30 minutes. Cut quickly into squares while hot (or use cookie cutter ) .Store in freezer.

Variation: 1/2 cup peanut butter in place of the liver and garlic.

Wheat Free 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 processor til a coarse flour, put in a bowl. to processor add tuna with the oil, and water , process til pureed, add all the rest of ingredient. Pulse til mixture forms a ball, Pulse to knead for 2-3 minutes. Turn out to floured board , knead if needed to soft dough. Roll out to a 1/8"-1/4" thickness. Cut into desired shapes. Bake on lightly greased cookie sheet , at 350 for 20-25 minutes. Cool completely.

Cats enjoy these as well, but please leave out the garlic if you will be sharing with feline friends.

Pet Puffs

    * 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.

Cats enjoy these as well!

Liver Bait

    * 1 lb. Beef liver
    * 1 cup Cornmeal
    * 4 Eggs
    * Garlic salt/powder

Mix in food processor or blender until smooth. Pour onto greased cookie sheet. Bake for 30 minute at 350F. When cool cut into squares. Makes great training treats.

Doggie Cheesy Carrot Muffins
Note: This recipe was a hit at several dog events!

Mix in a large bowl:

    * 1 cup all purpose flour
    * 1 cup whole wheat flour
    * 1 tsp. baking powder
    * 1 cup grated cheddar cheese
    * 1 cup grated carrot

Mix in small bowl, then add to above:

    * 2 large eggs
    * 1 cup milk
    * ¼ cup vegetable oil

Pour mixture into muffin tins. Cook at 350 degrees, 12 minutes for mini muffins, 20-25 for large muffins.

The recipes below in the Frozen/Cold Treats category can be used to fill a Kong or similar treat-dispensing toys, or placed into the center of a marrow bone.

Kong toys are a great interactive toy for dogs. They can be used to occupy an active dog, keep them out of trouble and prevent boredom. Kong toys are also useful for keeping a puppy quiet and are good for teething puppies. Frozen and cold fillings are especially good for teething puppies as they are soothing to the puppy's gums.

A Kong toy has a large hold at one end where the filling goes in, and a small hole at the other end. When filling Kongs with liquids or soupy fillings, you’ll need to plug up the smaller hole first so the liquid doesn’t pour out. If you find that your dog empties the Kong quickly, you can also plug the larger hole to make it harder for the dog to get the filling out. Some things you can use to plug the holes include: a cut piece of vegetable fruit (no grapes--they are bad for dogs), cheese, dog treats, peanut butter, veggies such as a baby carrots, or anything else that will fit. If your filling is liquid you may also want to place the Kong is a plastic cup to prevent dripping while you are freezing it.
If you want to keep your dog busy longer, you can also other foods to the Kong by mixing them in with the soupy filling or creating layers. Adding solid foods will make it more difficult for the dog to remove the filling and they will be occupied longer. You can add dog biscuits, fruit, veggies, bully sticks, kibble or whatever your dog likes to the Kong along with one of the recipes below.

Peanutty Pupcicles

• 1 ripe banana
• 1/2 cup peanut butter
• 1/4 cup wheat germ
• 1/4 cup chopped peanuts

Mash bananas and peanut butter, stir in wheat germ. Chill 1 hour. Place in container, store in refrigerator or freezer.

Frozen Peanut Butter Yogurt Treats

• 32 ounces vanilla yogurt
• 1 cup peanut butter

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

Fruity Yogurt Treats

• 2 kiwi fruit mashed, or 1 jar baby food fruit
• 8 ounces strawberry yogurt -- or other

Mix together, freeze in ice cube tray. serve.

Yogurt Pups

• 16 ounces plain nonfat yogurt
• 3/4 cup water
• 1 tablespoon chicken bouillon granules

Dissolve bouillon in water. Combine water and yogurt in blender and blend thoroughly, Pour into small containers for freezing, cover and freeze.

Puppy Pops

• 2 chicken or beef boullion cubes (No-salt/no onion variety)
• 3 cups water

Dissolve boullion in water. Pour into small styrofoam cups or ice cube tray. Freeze. Serve frozen.

Frost-ee Paws #1

• one part instant oatmeal
• two parts water
• instant chicken or beef bouillon powder
• (optional) large glob of peanut butter

Mix and let sit for a few minutes until the oatmeal absorbs most of the liquid. It isn't even necessary to heat it. Spoon into small containers and freeze. Some other suggestions to add: yogurt, pureed liver, garlic, pureed vegetables.

Frost-ee Paws #2

• 1 banana
• 4 oz. plain or fruit yogurt
• 2 oz. water

Process in blender or food processor till smooth. Pour into old frosty paws cups, ramekins or something similar. Freeze and Serve.

Homemade Frosty Paws #3

• 1 quart vanilla yogurt
• 1 medium banana
• 2 T peanut butter (I use natural style)
• 2 T honey

Puree the banana in a food processor (a blender would probably work fine). Add the peanut butter and honey and continue processing until smooth. Add yogurt and process just long enough to blend all ingredients together. Place 18 small paper cups (bathroom size) in a baking pan (one 9x13 or two 8x8 work well). Fill paper cups to about 2/3's full. An ice cream scoop or a measuring cup makes the job easier. Freeze until solid. Transfer the frozen treats to zip-lock bags for storing in the freezer.

Frozen Jerky Pops

• Bouillon
• Jerky Strips
• Water

Fill a muffin tin with cool water and add a pinch of bouillon. Place a Jerky Stick inside and freeze.

Bananarama

• 1 fresh banana
• 2 tbs wheat germ
• 1 tbs plain yogurt (can use your pet's favorite flavor as well)

In a bowl, mash up banana. Add wheat germ and yogurt. Mash all ingredients together and use spoon to add to a muffin tin or cups. Freeze for 4 hours.

Pugs Pops

• 1 Quart fruit juice
• 1 banana, mashed
• 1/2 cup yogurt

Mix ingredients together thoroughly, place into small cups or posicle molds and then freeze. This can be eaten by people too.