Recipes For Your Dog
Wheat Free Snacks for Kidney Problems
2 cups white rice flour
1/2 cup soy flour
1/4 cup cornmeal
2 tablespoons safflower oil
2 large eggs
1/4 cup 1% milk
1/4 cup molasses -- unsulphered
1/2 cup unsalted sunflower seeds
Preheat oven to 350 degrees. Mix eggs and milk. Mix dry ingredients. Add
oil, molasses and egg mixture (save 1 Tbsp egg mixture). Knead together (add
milk if too dry), let sit for 1/2 hour. Roll to 1/4 to 1/2 inch and cut into
desired shapes with cookie cutter. Put on cookie sheet, brush on remaining
egg mixture, and bake 30 minutes. Let cool and store in tightly sealed
Parsley Snacks For Bad Breath
3/4 cup Fresh Parsley Minced
1/4 cup grated carrot
1 tbsp vegetable oil (or safflower oil)
3/4 cup whole wheat flour
1/2 cup corn meal
1/2 tsp baking powder
1/4 cup water
Preheat oven to 350. In small bowl mix parsley, carrot, oil. In large bowl
mix flour, cornmeal, baking powder. Add parsley mixture. Add water until
you can form a ball. Between two pieces of wax paper, roll out to between
1/4 to 1/2 inch thick. You can use cookie cutters, but I use a pizza cutter
to make little squares. Bake 15 minutes for softer cookies, 30 minutes for
Chicken & Honey Biscuits
2 tsp yeast
1/4 cup lukewarm water
3/4 cup chicken broth
1/4 cup honey
2 TBLSP minced garlic
3 cups whole wheat flour
1 cup cracked wheat
Preheat oven to 325F. In a large bowl, dissolve yeast in
warm water. Add egg, broth, honey, and garlic. Gradually blend in
the flour and cracked wheat. Add enough wheat flour to form a stiff
dough. Transfer to a floured surface and knead until smooth. Roll
the dough to 1/4-inch and cut out biscuits. Place on ungreased
baking sheets, and bake for 45 minutes. Let cool overnight and
Slice liver (or heart) into chunks.
Place on lightly greased baking sheet.
Bake at 325 degrees for 15-20 minutes, turn and bake 5 minutes more.
Watch carefully that they don't burn.
Chop into smaller pieces and serve. They freeze well.
Peanut Butter Biscuits
3 cups whole wheat flour
1 cup cornmeal
1 cup quick oats - uncooked
1 cups hot water
1/4 cup olive or vegetable oil
2 eggs- lightly beaten
3 to 4 tablespoons peanut butter- smooth
Combine peanut butter, hot water, oil, and eggs in a bowl. Mix until
smooth. Set aside. Combine flour, cornmeal, and oats in a separate
bowl. Mix well. Pour the bowl of the wet ingredients into the bowl of
dry ingredients. Mix well with hand mixer until dough forms.
Knead dough on a floured board until no longer sticky. Add flour as
needed. Roll out dough to 1" thick. Cut into shape with a
floured bone shape cookie cutter, or whatever cookie cutter you would like. Place on a lightly greased or
non-stick cookie sheet. Bake at 400 degrees for 20 to 30 minutes, or
until firm to the touch. Remove from oven and let cool until hard. Store
in an airtight container in the refrigerator. (dough can be frozen for
Cheese and Garlic Cookies
1 1/2 cups whole wheat flour
1 1/4 cups grated cheddar cheese
1/4 pound corn oil margarine
1 clove garlic, crushed
pinch of salt
Grate the cheese and let stand until it reaches room temperature. Cream
the cheese with the softened margarine, garlic, salt, and flour. Add enough milk
to form inta a ball. Chill for 1/2 hour. Roll onto floured board. Cut into shapes
and bake at 375 for 15 minutes or until slightly brown, and firm. Makes 2 to 3
dozen, depending on size.
Gravy For Dry Dog Food
1 Boneless/skinless Chicken Breast
4 Cups Water
1 Cup Flour
2 Whole Eggs
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.
Homemade Frosty Paws
32 oz. vanilla yogurt
1 mashed banana or one large jar of baby fruit
2 Tblsp. peanut butter
2 Tblsp. honey
Blend all together and freeze in either 3 oz. paper cups or ice cube trays. Microwave just a few seconds before serving
2 1/4 cups whole wheat flour
1/2 cup nonfat dry milk
1/3 cup mashed ripe banana
1/4 cup vegetable oil
1 beef bouillon cube, dissolved in 1/2 cup hot water
1 tbsp. brown sugar
Mix all ingredients until well 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-degree F oven on ungreased cookie sheets.
Beefy Dog Cookies
2 6-once jars of beef-and-vegetable baby food
1 cup of wheat germ
2 cups of nonfat dry milk
Preheat your oven to 350 F. Mix all ingredients in a large bowl with a fork. Drop by small spoonfuls onto a greased pan. You can flatten slightly or you can cut into fun shapes such as bones, paws, ect. Bake for 12-15 minutes until slightly brown at the edges. Let cool. Store in fridge for up to one week.
2 lbs chicken livers
2 C corn meal
2 C wheat germ
2 1/2 tsp. granulated garlic (not salt)
1/2 C dried parsley
Liquefy livers in food processor, pour into mixing bowl and add other ingredients. Mix until smooth like a brownie batter. Spread on a cookie sheet (1/2 sheet cake size) until it's evenly spread about 1/3 inch thick. Bake at 350 F for about 35 minutes. When cool cut into squares, or whatever shapes you prefer.
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 400 degrees. 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.
1- 1/2 lbs. lean ground meat (beef, turkey, beef heart, chicken, lamb, deer, etc)
1-1/2 cups frozen mixed veggies
1 cup uncooked oats (quick or old fashioned – don't use instant, they are high in sugar)
1/2 cup shredded carrots
1 egg slightly beaten (or 2 egg whites)
1/3 cup skim milk
1-1/2 teaspoons Italian seasoning (preservative free)
1/2 teaspoon salt
Heat oven to 350°. Using a large bowl, mix all ingredients until moist enough to make into a loaf. Put mixture into 9x5 inch loaf pan and bake in oven until done (45 – 60 minutes). Drain and let cool for 5 minutes before slicing. Cut into even portions (about 8 slices), and then cut into even portions again. Yield = 8 - 16 servings, depending on portion size fed. Wrap individual portions in wax paper, place in freezer baggies and freeze
1 large container of non-fat PLAIN yogurt
2 ounces of cooked and shredded chicken (or cooked chicken liver)
Put in blender. Choose liquify. Blend well.
Pour in ice cube molds. Freeze overnight.
This site and its contents are intended to
serve as basic informational purposes
--not a substitute for--
professional veterinary care!