Please visit daily for new recipes for dogs and cats. Completely free with no strings!! Compliments of Willie the Hero Dog, November 11, 1993 - May 28, 2005. 2005. Look at "Blog Archive" on right navigation bar for list of all posts. Click on the topic of your choice to view that post. You can also view more posts by clicking "older posts" at the bottom of the page.
Preheat oven to 350 degrees F. Mix ingredients together with enough water to make a stiff dough. Roll out and cut into Christmas shapes. Bake on cookie sheet until hard.
Preheat oven to 350 degrees F. Mix ingredients together with enough water to make a stiff dough. Roll out and cut into Christmas shapes. Bake on cookie sheet until hard.
Preheat oven to 350 degrees. In a large bowl, combine dry ingredients. In a separate bowl, beat honey, corn oil, egg and milk. Gradually add mixture to dry ingredients to form a dough. Form into 1-inch balls and bake at 350 F on an un-greased cookie sheet for 15 minutes. Makes 18 balls.
Preheat oven to 350 degrees. In a large bowl, combine dry ingredients. In a separate bowl, beat honey, corn oil, egg and milk. Gradually add mixture to dry ingredients to form a dough. Form into 1-inch balls and bake at 350 F on an un-greased cookie sheet for 15 minutes. Makes 18 balls.
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.
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.
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.
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.
Free Sample of Dog Lovers Choice
http://www.dogloverschoice.com/FreeSample.aspx
Free Sample of Dog Lovers Choice
http://www.dogloverschoice.com/FreeSample.aspx
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.
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.
Combine all ingredients in a large bowl; mix well; Roll the dough out to size of a cookie sheet; Pat the dough onto a lightly greased cookie sheet, bringing it to the edges.Using a sharp knife or a pizza cutter, cut desired sizes into dough (just score through). If you're using as training treats, cut them into small pieces; Sprinkle a little extra cheese and garlic powder if desired on dough for flavor.
Bake in a 350 degree oven about 15 minutes until golden brown. Turn off the oven and let cool for a few hours; They will keep hardening the longer you leave them. Break them apart; store tightly covered or in the freezer.
Combine all ingredients in a large bowl; mix well; Roll the dough out to size of a cookie sheet; Pat the dough onto a lightly greased cookie sheet, bringing it to the edges.Using a sharp knife or a pizza cutter, cut desired sizes into dough (just score through). If you're using as training treats, cut them into small pieces; Sprinkle a little extra cheese and garlic powder if desired on dough for flavor.
Bake in a 350 degree oven about 15 minutes until golden brown. Turn off the oven and let cool for a few hours; They will keep hardening the longer you leave them. Break them apart; store tightly covered or in the freezer.
1. Combine flour, sugar and salt. With a pastry blender or a fork, cut in the margarine until the mixture looks like coarse crumbs.
2. Beat egg in a small bowl. Stir in milk and peanut butter (mixture will be lumpy). Add egg mixture to flour mixture; stir. Stir in the water, 1 teaspoon at a time, until the dough forms a ball.
3. On a lightly floured surface, knead dough for 3 minutes. Roll dough out to a 1/2-inch-thick rectangle. Cut into desired shapes with a cookie cutter. Brush with beaten egg whites and, if desired, sprinkle with sesame seeds.
4. Bake in a preheated 350'F oven until firm and golden, about 30 minutes.
1. Combine flour, sugar and salt. With a pastry blender or a fork, cut in the margarine until the mixture looks like coarse crumbs.
2. Beat egg in a small bowl. Stir in milk and peanut butter (mixture will be lumpy). Add egg mixture to flour mixture; stir. Stir in the water, 1 teaspoon at a time, until the dough forms a ball.
3. On a lightly floured surface, knead dough for 3 minutes. Roll dough out to a 1/2-inch-thick rectangle. Cut into desired shapes with a cookie cutter. Brush with beaten egg whites and, if desired, sprinkle with sesame seeds.
4. Bake in a preheated 350'F oven until firm and golden, about 30 minutes.
Preheat oven to 400F.
Combine flour and wheat germ. In a separate bowl, beat egg with oil, then add broth and parsley; mix well. Add dry ingredients to bowl a little at a time, stirring well. Fold in chicken livers and mix well. Dough will be firm.
Turn dough out on lightly floured surface and knead briefly. Roll out 1/2" thick and cut into shapes. Place on greased cookie sheet 1" apart and bake for 15 minutes or until firm. Store in refrigerator.
Preheat oven to 400F.
Combine flour and wheat germ. In a separate bowl, beat egg with oil, then add broth and parsley; mix well. Add dry ingredients to bowl a little at a time, stirring well. Fold in chicken livers and mix well. Dough will be firm.
Turn dough out on lightly floured surface and knead briefly. Roll out 1/2" thick and cut into shapes. Place on greased cookie sheet 1" apart and bake for 15 minutes or until firm. Store in refrigerator.
Preheat oven to 375°F. Spray Cookie Sheet with cooking spray oil.
Put all ingredients, except flour, into a food processor and process till well combined. Add flour through processor tube until blended and the mixture forms into a stiff dough using extra flour as needed.
Turn out dough onto a lightly floured work surface and kneed for about 1 minute. Roll out to a thickness of about 1/4".
Cut into shapes using a cookie cutter dipped in flour.
Place on greased cookie sheets. Bake treats for about 30 minutes or until firm and nicely browned. Cool treats on a wire rack.
Preheat oven to 375°F. Spray Cookie Sheet with cooking spray oil.
Put all ingredients, except flour, into a food processor and process till well combined. Add flour through processor tube until blended and the mixture forms into a stiff dough using extra flour as needed.
Turn out dough onto a lightly floured work surface and kneed for about 1 minute. Roll out to a thickness of about 1/4".
Cut into shapes using a cookie cutter dipped in flour.
Place on greased cookie sheets. Bake treats for about 30 minutes or until firm and nicely browned. Cool treats on a wire rack.
Mix dry ingredients. Cut in butter or shortening. Mix water and egg, add to dry ingredients. Grease cookie sheet.
Pat dough out to about 1/2 inch thick and cut with cookie cutter.
Pat out scraps and proceed as before. Bake for about 30 minutes at 350 degrees.
Mix dry ingredients. Cut in butter or shortening. Mix water and egg, add to dry ingredients. Grease cookie sheet.
Pat dough out to about 1/2 inch thick and cut with cookie cutter.
Pat out scraps and proceed as before. Bake for about 30 minutes at 350 degrees.
Preheat oven to 350. Grease 3 cookie sheets. Chop the liver finely, or put briefly in a blender. Mix flour and oats, crumble in the bouillon cubes, add eggs and the chopped liver. Add enough water to make a firm but slightly sticky dough. Spread evenly on the cookie sheets, about 1/2" thick.Dip a small dog-cookie cutter in flour before cutting out each portion. Bake 1 hour.
Can be kept for about 2 weeks. Store in refrigerator.
Preheat oven to 350. Grease 3 cookie sheets. Chop the liver finely, or put briefly in a blender. Mix flour and oats, crumble in the bouillon cubes, add eggs and the chopped liver. Add enough water to make a firm but slightly sticky dough. Spread evenly on the cookie sheets, about 1/2" thick.Dip a small dog-cookie cutter in flour before cutting out each portion. Bake 1 hour.
Can be kept for about 2 weeks. Store in refrigerator.
Preheat oven to 400F. Lightly oil a cookie sheet. Combine flour and charcoal. Add all the other ingredients.Drop teaspoonfulls on oiled sheet, about 1 inch apart. Bake 15-20 minutes. Store in airtight container in the refrigerator.
Preheat oven to 400F. Lightly oil a cookie sheet. Combine flour and charcoal. Add all the other ingredients.Drop teaspoonfulls on oiled sheet, about 1 inch apart. Bake 15-20 minutes. Store in airtight container in the refrigerator.
Combine carrots, eggs and garlic. Mix until smooth. Add dry ingredients. Roll out on heavily floured surface and cut into bars or desired shapes. Bake at 300 degrees for 45 minutes or to desired crunchiness. The centers will continue to harden as they cool. Brush with egg white before baking for a glossy finish.
Combine carrots, eggs and garlic. Mix until smooth. Add dry ingredients. Roll out on heavily floured surface and cut into bars or desired shapes. Bake at 300 degrees for 45 minutes or to desired crunchiness. The centers will continue to harden as they cool. Brush with egg white before baking for a glossy finish.
Preheat oven to 350 degrees. Mix all ingredients together well. Roll out to 1/4 inch thick. Cut into desired shapes with cookie cutter. Bake 35 to 40 minutes. Let cool and store in tightly sealed container.
Preheat oven to 350 degrees. Mix all ingredients together well. Roll out to 1/4 inch thick. Cut into desired shapes with cookie cutter. Bake 35 to 40 minutes. Let cool and store in tightly sealed container.
There are some foodstuffs that humans relish which cause illness and death if eaten by pets. Chocolate, macadamia nuts and onions are good examples. Each of these foods contains chemicals which rarely cause problems for humans, but for dogs, these same chemicals can be deadly.
There are some foodstuffs that humans relish which cause illness and death if eaten by pets. Chocolate, macadamia nuts and onions are good examples. Each of these foods contains chemicals which rarely cause problems for humans, but for dogs, these same chemicals can be deadly.
Combine flour and baking powder in a large bowl. Combine milk and peanut butter in a separate bowl and mix until smooth. Gradually stir peanut butter mixture into flour in the larger bowl. Knead dough by-hand and roll-out on floured surface to desired thickness. Cut-out treats. Place aluminum foil on cookie sheet and bake 15 minutes at 400o . Cool before storing. Note: cooking time may vary depending upon thickness.
Combine flour and baking powder in a large bowl. Combine milk and peanut butter in a separate bowl and mix until smooth. Gradually stir peanut butter mixture into flour in the larger bowl. Knead dough by-hand and roll-out on floured surface to desired thickness. Cut-out treats. Place aluminum foil on cookie sheet and bake 15 minutes at 400o . Cool before storing. Note: cooking time may vary depending upon thickness.
 |
 |
 |
|
||
 |
|
 |
|
||
