Tuna Treats for Cats

• 1/2 cup whole wheat flour
• 1/2 cup nonfat powdered milk
• 1/2 can tuna, in oil or 1/2 cup cooked chicken, chopped into small pieces
• 1 tablespoon vegetable or cod liver oil
• 1 egg, beaten
• 1/4 cup water

In large bowl, mash the tuna (or chicken). Add the flour and powdered milk, mixing well. Stir in the water, oil and egg, mixing well. Mixture will be sticky.

Shape mixture into 1/2-inch sized balls. Place on greased baking sheets. Press balls to flatten.
Bake at 350*F (175*C) for 10 minutes. Remove treats from oven; let sit 5 minutes and then turn treats over and bake another 10 minutes or until golden brown.

Cool completely on wire rack. Store in an air tight container in refrigerator.

Mackerel Cat Munchies

• 1/2 cup canned mackerel, drained
• 1 cup whole-grain bread crumbs
• 1 tablespoon vegetable oil
• 1 large egg, beaten
• 1/2 teaspoon Brewer's yeast, optional

In a medium-sized bowl, mash the mackerel with a fork into tiny pieces. Add the remaining ingredients and mix well.

Drop mixture by 1/4 teaspoonfuls onto a greased baking sheet.

Bake at 350*F (175*C) for 8 minutes. Cool and store in an airtight container in the refrigerator.

Veggie Dog Biscuits

• 1/2 cup shredded cheddar cheese
• 1/2 cup margarine
• 1/2 cup cooked carrots or peas (or combination of both)
• 1 cup whole wheat flour
• Soy milk

Combine the cheese and margarine. Mix in the carrots and/or peas and flour. Add enough milk to form for a stiff dough ball. Chill dough for 1 hour.

Roll dough out on floured surface to 1/4-inch thickness and cut into desired shapes.

Bake at 375*F (190*C) for 15 minutes or until nicely browned.

Oil Supplement for Dog Food

• 1/4 cup olive oil
• 1/4 cup canola oil
• 1/4 cup cod liver oil
• 1/4 cup flax seed oil

Combine all ingredients together in a tightly covered jar/bottle or other container and shake well. Store in refrigerator.

To use, add one to two teaspoons daily to your dog's wet and/or dry food.

Note: Safflower and sunflower oil may used as well.

Pupcakes

• 3 C. water2 carrots, shredded
• 1 egg
• 1/2 t. vanilla
• 2 T. honey
• 2 ripe bananas, mashed
• 4 C. whole wheat flour
• 1 t. baking powder
• 1 t. ground nutmeg
• 1 t. ground cinnamon

In large mixing bowl, blend water, carrots, egg, vanilla and honey. Add mashed bananas. In separate bowl, mix flour, baking powder, nutmeg and cinnamon. Combine flour mixture with carrot mixture and mix thoroughly. Coat 12 cupcake pan with nonstick spray. Fill each cup about three-quarters full. Bake at 350°F. 50 to 60 minutes. Cool before serving.

Free Sample of Dog Lovers Choice

Free Sample of Dog Lovers Choice
http://www.dogloverschoice.com/FreeSample.aspx

Peanut Butter n' Honey Oat Dog Crunchies (corn-, wheat- and yeast-free)

• 1/4 cup honey
• 1 cup crunchy peanut butter
• 2 cups water
• 1/3 cup peanut oil
• 1 cup rolled oats
• 1 cup oat bran
• 3-4 cups oat flour

Preheat oven to 350 ° F

In a small dutch oven or large saucepan, combine honey, peanut butter (try to find a brand that has no added suger, salt or other ingredients; ideally it should only contain peanuts), water, and peanut oil. Heat, stirring often, until mixture begins to simmer. Remove from heat. Stir in rolled oats and oat bran and let cool until lukewarm -- or cool enough to work with. Gradually blend in oat flour, adding enough to form a stiff dough.

Transfer to a floured (oat flour or rye flour) surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball, and roll to 1/4-inch (6 mm) thick. Use a mini-cookie cutter or cut into small squares. Transfer to ungreased baking sheets, spacing them about 1/4 inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits. If the dough becomes too crumbly to work with after a few rollings, sprinkle with a little water to bind it together and knead it for 30 seconds or so.

Bake for 30 minutes. Remove from oven and turn over. Bake for an additional 30 minutes, or until golden brown on both sides. After you finish baking all batches of biscuits, turn off the oven, spread all the biscuits in one baking pan and set them in the oven to cool for a few hours or overnight. The extra time in the oven as it cools off helps make the treats crispier. These make a more delicate crunchy biscuit, so we use them more for special or training treats, not tartar control.

Makes several dozen small treats that keep and freeze well.