I N G R E D I E N T S
1 can tuna or salmon
1/2 cup chopped fresh parsley
3 eggs
1/2 cup sesame seeds
1/2 cup sunflower or pumpkin seeds
2 cups (or more as needed) whole wheat flour
I N S T R U C T I O N S
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.
I N G R E D I E N T S
2 cups Flour
1 cup cornmeal
1 egg, lightly beaten
1/2 cup chicken broth
3 tablespoons vegetable oil
2 teaspoons fresh, chopped parsley
1 cup cooked chicken livers, chopped
I N S T R U C T I O N S
Preheat oven to 400 degrees
Combine flour and cornmeal in a bowl. In a large bowl add the egg, oil and broth and mix. Add the flour mixture about 1/3 at a time and mix well between additions. Add chopped chicken livers until well incorporated into a stiff dough. Turn out dough onto a lightly floured work surface and kneed for about 1 minute. Roll out to a thickness of about 1/2". Cut into shapes using a cookie cutter dipped in flour. Place on greased cookie sheets. Bake treats for about 15 minutes or until firm.
I N G R E D I E N T S
1 1/4 cups flour
1/4 cups dry milk powder
2 tablespoons dry milk powder (+ more)
1 vegetable cube -- or packet
1/4 cup boiling water
2 tablespoons boiling water (+ more)
1/4 cup safflower oil (or canola oil)
1 teaspoon brown sugar not packed
1/4 cups carrots, shredded or -ground
1/2 egg or egg substitute
Additional small flour for dusting
Variation: -garlic powder
I N S T R U C T I O N S
Preheat oven 300 F.
Dissolve veggie cube or packet in the boiling water.Mix dry ingredients; mix wet ingredients separately, except egg. Pour wet ingredients into dry; mix lightly. Add a well in the center and add the egg. Mix.
Place dough on a lightly floured surface, sprinkle a little flour on top. Roll out to not more than 1/8". To avoid dough sticking to rolling pin, sprinkle a little flour on top of dough. The key is not to use too much flour. They will puff up otherwise.
Cut out shapes with a cookie cutter.
Place on ungreased cookie sheet. Bake 15 minutes., turn them over and bake another 10 minutes.
Cool on wire racks. Store in an airtight container.
· 1 lb of any kind of liver, pureed
· 1 cup of any kind of flour
· 1 cup of corn meal
· 2 Tbsp of Garlic powder (amount optional)
· 1 Tbsp of oil
Puree the liver and mix in the other ingredients. Spread on a cookie sheet or jellyroll pan (I line a pan with foil and oil it). Bake at 350 degrees for about 25 minutes. Cool and break in pieces. I divide into bags and freeze. It thaws very quickly or the dogs will eat it still frozen. They care not.
· 3 cups oatmeal
· 1 1/4 cups flour
· 2 eggs
· 1/4 cup oil
· 1/2 cup honey
· 1/2 cup milk
· 2 mashed bananas
Blend liquid ingredients, eggs and mashed bananas, making sure to mix well. Add flour and oatmeal. Mixture will be similar to cake mix. Spread into a well-greased pizza pan and bake at 325 degrees for about 25 minutes. Cut into tiny squares or strips using a pizza cutter. Keep refrigerated; store unused in freezer.
· 1 lb. ground turkey (pure turkey, NOT turkey sausage)
· 1 cup oatmeal
· 1 egg
· parmesan (I used 1/2 cup)
· garlic powder
Mix all ingredients together using hands and pat into a greased loaf pan. Bake at 350 degrees for 30-35 minutes. Cool *thoroughly*, then cut into thick strips (these do not hold together when slicing into small squares); freeze unused portions and keep the portions you're using refrigerated. Has the consistency of meatloaf.
· 2 tablespoons corn oil
· ½ cup peanut butter
· 1 cup water
· 1 cup whole wheat flour
· 2 cups white flour
Preheat oven to 350°. Combine oil, peanut butter and water. Add Flour 1 cup at a time, then knead into firm dough. Roll dough to ¼ inch thickness and cut with small bone shaped cookie cutter. Bake at 350° for 20 minutes. Makes 2½ dozen.
1 package apple, dried
1 teaspoon Cinnamon -- (I usually just shake some in)
1 Tablespoon parsley, freeze-dried
1 cup ice water
1/2 cup Corn Oil
5 cups flour
1/2 cup powdered milk
2 large eggs
1 tablespoon corn oil
Put the apples in a food processor so that pieces are small. Combine in a bowl all of the ingredients -- can add oil or water if dough is too dry. Using a rolling pin roll out dough to about 3/16" thick (can make thinner or thicker). Using a cookie cutter -- cut into shapes -- place on cookie sheets. Bake at 350 degrees for approx 20 -25 minutes (until golden).
NOTE: if you substitute corn meal just subtract about 3/4 cup from flour and add Corn meal
1 1/2 cups whole wheat flour
1 1/4 cups grated cheddar cheese
1/4 pound margarine -- corn oil
1 pinch salt
1/4 cup Milk -- or as needed
Grate the cheese into a bowl and let stand until it reaches room temperature.
Cream the cheese with the softened margarine, salt and flour. Add enough
milk to form into a ball.
Chill for 1/2 hour. Roll onto floured board. Cut into shapes and bake at 375
degrees for 15 minutes or until slightly brown, and firm.
2 cups whole wheat flour
1/2 cup soy flour
1 teaspoon bone meal -- optional
2 tablespoons nutritional yeast
1 tablespoon lecithin -- optional
1/2 teaspoon salt
3 tablespoons alfalfa sprouts -- chopped
1 cup brown rice -- cooked
3 tablespoons canola oil
1/2 cup water
Combine flours, bone meal, yeast, lecithin, salt, and alfalfa leaves.
Add rice and oil. Combine well. Add 1/4 cup water and mix well. Dough should be very easy to handle, not crumbly. Add more water if needed to achieve proper consistency.
Lightly flour board or counter and roll out dough to 1/4 inch thickness. Cut with 2 1/2 inch cutter. Bake at 350 degrees for 25 minutes.
2 3/4 cups water
1/4 cup unsweetened applesauce
2 tablespoons honey
1 medium egg
1/8 teaspoon vanilla extract
4 cups whole wheat flour
1 cup apple, dried
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.
Flavoring: Meat drippings, broth or water from canned tuna (enough to make a stiff dough).
Combine flour, powdered milk in a medium sized bowl. Add
beaten egg, flavoring and mix well with hands. Dough should be very stiff. If
necessary add more flavoring.
On a well floured surface, roll out dough to 1/4 inch thickness. Cut with shaped cookie cutters of your choice.
Place biscuits on cookie sheets and bake at 350 degrees for 30 minutes.
2 cups brown rice flour
1 Tablespoon activated charcoal (find this at drugstores, not the briquets!)
3 Tablespoons canola oil
1 egg
1/2 cup chopped fresh mint
1/2 cup chopped fresh parsley
2/3 cup lowfat milk
Preheat oven to 400F. Lightly oil a cookie sheet. Combine flour and charcoal. Add all the other ingredients. Drop teaspoon full on oiled sheet, about 1 inch apart. Bake 15-20 minutes.
Ingredients:
1/4 cup olive oil
1/4 cup canola oil
1/4 cup cod liver oil
1/4 cup flax seed oil
Instructions:
Place oils in brown bottle and shake well. Store in refrigerator.
Add two teaspoons to the dogs food each day. Can be add to dry food as well.
6 cups white rice flour
1/8 cup peanut oil
1/8 cup margarine -- safflower oil type
1 Tbsp brown sugar
4 ounces carob -- chips, melted
1 cup water
1/4 cup molasses
1/2 cup powdered milk
Mix dry ingredients in a large bowl. Add remaining ingredients and mix until blended. Dough will be stiff. Chill. Roll dough on a greased cookie pan and cut into shapes 1/2 inch thick. Bake at 300 for 1 hour.
3/4 cup hot water, beef broth or chicken broth
1/3 cup margarine
1/2 cup powdered milk
1/2 teaspoon salt (optional)
1 tbsp minced garlic
1 tbsp parsley flakes
1 egg, beaten
3 cups whole wheat flour
Preheat oven to 325 degrees. In large bowl, combine water or broth with margarine. Add powdered milk, salt garlic, parsley and egg. Stir in flour in 1/2 cup increments, mixing well after each addition.
Knead the dough for 3-4 minutes and roll out to 1/2 inch thickness. Cut into desired shapes, place on greased cookie sheet and bake for 50 minutes.
Remove from oven and let dog biscuits cool until dry and hard. (I often leave them in the oven after turning it off.) Makes approx. 1-1/4 pound dry dog biscuits
2 lbs. ground turkey
2 eggs
2 cups cooked rice
8 oz. peas
3 carrots, diced
1 apple, diced
2 cloves garlic, minced
Preheat oven to 375 degrees. In mixing bowl, combine all ingredients. Mix well by hand. On baking sheet, form into the shape of a large dog bone. Bake at 375 degrees for 45 minutes. Let cool and serve.
My skunks and raccoons go crazy over this….so do the dogs and cats!
3 (2 1/2 oz. each) jars of baby food; either beef or chicken
1/4 cup Dry milk powder
1/4 cup Wheat germ or cream of wheat
Combine all ingredients in bowl and mix well. Roll into small balls and place on well-greased cookie sheet. Flatten slightly with a fork. Bake in preheated 350F oven for 15 minutes until brown. Cool on wire rack. Refrigerate to keep fresh or freeze.
(everyone here loves these from the birds, coons, skunks, pigs, dogs, cats)
Ingredients:
16 ounces plain nonfat yogurt
3/4 cup water
1 tablespoon chicken bouillon granules
Instructions:
Dissolve bouillon in water, Combine water and yogurt in blender and blend thoroughly, Pour into small containers for freezing, cover and freeze.
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.
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.
3 1/2 cups flour, all-purpose
1 cup cornmeal
1 package unflavored gelatin
1/4 cup milk
1 egg
1/4 cup corn oil
1 jar Baby food, meat, beef, strained
1 beef bouillon cube
3/4 cup boiling water -- or beef stock
Dissolve bouillon cube in water. Sift dry ingredients in large bowl. Add milk, egg, oil, beef and beef bouillon. Stir until well mixed. Roll out on a floured surface to 1/4 inch thickness. Cut in 1/4 inch by 3 inch strips, twisting each stick 3 turns before placing on cookie sheet. Bake 35-40 minutes at 400 degrees. Store in refrigerator.
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