Chicago Canine's Dog Recipes

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.

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.

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.