Pet Recipes

Dog Biscuits	Breath Buster Biscuits	Liver Treats for Dogs	Peanut Butter Biscuits	Apple Crunch Biscuits
Puppy's Pretzels	Rover's Reward	Rice and Meat Dinner	Snicker Poodles	Turkey Treats
Do you have a Recipe you would like to have included here?

1 1/2 cups whole wheat flour
1 1/2 cups bisquick® baking mix
1/2 cup mint leaves - lightly 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.

Preheat oven to temperature in corn muffin directions. Mix liver and garlic in a blender or food processor, then process till liquid. Stir in muffin mix, then scrape onto a baking sheet and pat to app. 1/2-1" thickness. Bake till very firm, but not burned. Cut into squares, then store in refrigerator or freezer.

Serving Size : 1 Preparation
Amount Measure Ingredient
-------- ------------ --------------------------------
1 1/2 cups whole wheat flour
1/2 cup soy flour -- (from co-op)
1 tablespoon baking powder
1/2 teaspoon salt
1 cup peanut butter -- (sugar free smooth or chunky)
3/4 cup milk

Preheat oven to 400 degrees. Combine wheat and soy flour, baking powder and salt in mixing bowl. In a separate bowl, whisk together peanut butter and milk until well combined and smooth. Fold peanut butter-milk mixture into dry ingredients and mix well to a soft dough. Turn out dough onto lightly floured surface; knead lightly. Roll dough out to 3/8 - 1/4 inch thick; cut into pieces 1-2 inches square (depending on dog's size). Place 1/2 inch apart on un-greased baking sheets. Bake 15 minutes or until lightly browned. Store cooled biscuits in refrigerator.

2 3/4 cups water
1/4 cup unsweetened applesauce
2 tablespoons honey
1 medium egg
1/8 tsp. vanilla extract
4 cups whole-wheat flour
1 cup dried apple chips
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.

1 teaspoon brown sugar
2 teaspoons active dry yeast
2/3 cup water
3/4 cup whole wheat flour
3 tablespoons low-fat soy flour
1/4 cup non-fat dry milk
1 tablespoon dried liver powder
1 tablespoon bone meal flour
3/4 teaspoon salt
1 egg -- beaten (1/2 in recipe, 1/2 in glaze)
2 tablespoons cooking oil
3 tablespoons wheat germ

Dissolve yeast and sugar in warm water. Combine dry ingredients. Add
half of the beaten egg, oil and yeast-water mixture. Mix well. Knead on a well floured board until dough is firm. Place in oiled bowl, cover and let rise until double in bulk. Shape into pretzels and place on greased cookie sheet. Bake in preheated 375 degree oven for 15 minutes. Remove and brush with beaten egg and sprinkle with wheat germ. Return to oven and bake at 300 degrees for about 15 minutes until nicely browned and quite firm.
Note: You may omit liver powder and bone meal flour if you have difficulty locating them.

1 package active dry yeast
1 teaspoon sugar
2 cups all-purpose flour
2 cups whole-wheat flour
2 cups cornmeal
2 cups old-fashioned oats -- uncooked
1 cup loosely packed fresh mint leaves -- chopped
1 cup loosely packed fresh parsley leaves -- chopped
1/2 cup toasted wheat germ
1 can beef broth -- 13 3/4 to 14 1/2 ounce can
3/4 cup milk

1. Preheat oven to 350 degrees F. In small bowl, combine yeast, sugar, and 1/4 cup warm water (105 degrees to 115 degrees F.). Let stand until yeast foams, about 5 minutes.

2. In very large bowl, combine all-purpose flour, whole-wheat flour, cornmeal, oats, mint, parsley, and wheat germ. With wooden spoon, stir in yeast mixture, broth, and milk until combined. With hands, knead dough in bowl until blended, about 1 minute.

3. Divide dough in half. Cover 1 piece with plastic wrap to prevent drying out. Place remaining piece of dough on lightly floured surface. With floured rolling pin, roll dough to 1/4-inch thickness. With large (about 5 inches) or small (about 2 inches) cookie cutter, such as bone* or mailman, cut out as many biscuits as possible, reserving trimmings. With spatula, transfer biscuits to large un-greased cookie sheet. Re-roll trimmings and cut more biscuits. Repeat with remaining dough.

4. Bake small biscuits 30 minutes, bake large biscuits 40 minutes. Turn oven off; leave biscuits in oven 1 hour to dry out.

5. Remove biscuits from cookie sheet to wire rack. When cool, store at room temperature in tightly covered container up to 3 months.

1 cup meat -- *see Note
4 cups rice -- plus water as directed
1 cup vegetables -- *see Note
1 tablespoon vegetable oil
2 cloves garlic

Boil all ingredients together in a large pot. Be sure that pork is cooked all the way through. Cool food off and serve.

Note: choose one: hamburger, ground pork (cook all the way through), ground chicken, ground turkey, lamb or liver.
Note: choose one or more of these: sweet potato, regular potato, green beans, carrots, spinach.

For Variety: Noodles and Meat
Same ingredients as Rice and Meat Dinner, except for this:
Boil 1 pound noodles separately. Mix noodles in with meat and vegetable mixture when ready to serve. Italian and Chinese noodles will both work.

1/2 cup vegetable oil
1/2 cup shortening
1 cup honey
2 eggs
3 3/4 cups white flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 cup cornmeal
2 teaspoons cinnamon

Mix vegetable oil, shortening and honey together until smooth. Add eggs and beat well. Blend in flour, baking soda and cream of tartar. Knead dough until mixed well. Shape dough by rounded teaspoons into balls. Mix the cornmeal and cinnamon together in a bowl and roll balls in mixture. Place 2 inches apart on a cookie sheet that has been sprayed with a nonstick spray. Press the balls down with a fork twice going in 2 different directions or press with your favorite stamp.

Bake 8 minutes at 400. Remove from baking sheet and cool on a rack.

2 cups cooked turkey -- cut up
2 cloves garlic
4 teaspoons grated cheese
1 tablespoon parsley -- freshly chopped
2 egg
2 cups whole wheat flour
2 tablespoons brewer's yeast
2 tablespoons vegetable oil

Combine turkey, garlic, cheese, parsley and mix well. Beat the eggs in a bowl and pour over turkey mixture. Add the flour, yeast, and oil. Stir until thoroughly mixed and all ingredients are coated. Drop into small lumps onto un-greased cookie sheet. Cook in a 350 degree oven for about 20 minutes, until brown and firm. Store in refrigerator.