Dog Treat Recipes

These are some fun home-made treat recipes you can make for you furry friend. Every dog is unique and individual in his/her tastes so let me know which ones your dog(s) likes the best - and feel free to send me your dog's favorite recipes and I'll add them to the site!
Also, check back frequently as I will add new recipes as my official "taste testers" deem new recipes worthy of sharing.

CHEESY BACON BISCUITS

• 3/4 cup whole wheat flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 stick margarine, softened
• 2/3 cup brown sugar
• 1 egg, slightly beaten
• 1 1/2 tsp. vanilla
• 1 1/2 cups regular oats, uncooked
• 1 cup (4 oz.) shredded cheddar cheese
• 2/3 cup wheat germ
• 1/2 lb. bacon, cooked crisp, drained, and crumbled

Combine flour, soda and salt; mix well and set aside. Cream butter and sugar; beat in egg and vanilla. Add flour mixture, mixing well. Stir in remaining ingredients. Drop dough by rounded teaspoons onto ungreased baking sheets. Bake at 350 for 16 minutes. Cool on baking sheet for a minute or so before removing to cooling rack.

 

HOMEMADE FROSTY PAWS

• 1 Quart plain or vanilla yogurt
• 1 banana or 1 lrg jar banana baby food
• 2 Tbsp peanut butter
• 2 Tbsp honey
• 2 Tbsp carob powder (optional)

If using regular banana mash well....mix all ingredients until well blended ( you could use a food processor or blender) Place into ice cube trays or small bathroom sized cups and freeze. Once frozen you can store in freezer in plastic bag. The great thing is you can play with recipe and add stuff that your dog likes. I use the carob powder or carob chips . Some people add granola to theirs.

 

LIVER BITS

· 1 lb. chicken liver
· 1 cup graham cracker crumbs
· 3 tablespoons molasses or honey
· ¼ cup parsley

Place all ingredients in the bowl of food processor. Process until smooth. Pour into a microwaveable container, approximately 8" square or round. Microwave on high until a toothpick inserted in the center comes out clean. This takes 7 minutes in my microwave, but your mileage may vary. When cooked, turn out of pan immediately, allow the bottom to dry since it will be damp from condensation, and cut into squares while still warm. Spread bits on a foil-lined cookie sheet and bake at 200° for 1.5 hours. Freeze or refrigerate.

 

PEANUT BUTTER DOG BISCUITS

• 1 ½ cups water
• ½ cup oil
• 2 eggs
• 3 tablespoons peanut butter
• 2 tsp. vanilla
• 2 cups flour
• ½ cup cornmeal
• ½ cup oats

Blend wet ingredients together. Whisk dry ingredients together and mix into wet mixture to form a ball of dough. Roll out and shape. Put onto a non-stick cookie tray or lightly greased one. Cook 20 minutes at 400 F. Turn off oven and allow the biscuits to cool in oven until crisp and hard. Store in airtight container.

 

VEGGIE BONES

• 3 cups minced parsley
• 1/4 cup carrots, chopped very fine
• 1/4 cup shredded mozzarella or parmesan cheese
• 2 tablespoons olive oil
• 2 3/4 cups whole wheat flour
• 2 tablespoons bran
• 2 teaspoons baking powder
• 1/2 to 1 cup of water

Preheat oven to 350 degrees, rack on middle level. Lightly grease a large baking sheet. Stir together parsley, carrots, cheese, and oil. combine all the dry ingredients and add to veggies. Gradually add 1/2 cup of water, mixing well. Make a moist but not wet dough. If needed, add a little more water. Knead for one minute. Roll dough out to 1/2 inch thickness. Using cookie cutter or a glass, cut out the shapes and transfer them to the baking sheet. Gather the scraps and reroll and cut. Bake for 20-30 minutes until biscuits have browned and hardened slightly. (They will harden more as they cool.) Speed cooling by placing them on wire racks. Store in airtight tin.

 

WHEAT-FREE DOGGIE BONES

1 c.      oatmeal
1 c.      rye flour
2 Tbs.  sugar
1 Tbs.  butter, melted
½ c.     milk

Combine oatmeal, ¾ c. of the rye flour, sugar and butter together. Slowly add the milk till a firm but slightly sticky dough forms. Scrape out the dough onto a wooden board or counter. Knead in the rest of the rye flour till the dough stiffens a little. Wrap in a saran wrap and chill for one hour. Preheat oven to 350 degrees. Roll out dough till ¼ inch thickness. Cut into shapes. Place on lightly greased cookie sheets. Bake for 15 minutes. Turn off oven and let biscuits rest till cool in oven with the door closed. Store in air tight container for up to two weeks.