Category Archives: Recipes
It’s been a while since I posted a recipe for cats. I may have posted something similar to this recipe ages ago, but I figured this is a good one, and one that I made for Isis over the holidays.
- 1 large egg
- 1 4-oz jar chicken and brown rice baby food (or something meaty which may include canned wet cat food)
- 1/4 Cup parsley, coarsely chopped
- 2 teaspoons olive oil
- 2 Tablespoons water
- 1 Cup brown rice flour
- 1/2 Cup cooked white (or brown) rice
- You may also want to add: 1 tablespoon of catnip or a hearty tablespoon of extra wet cat food.
1. Place a rack in the middle of the oven and preheat oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, whisk together egg, baby food (or wet cat food), parsley, olive oil, and water. Add brown rice flour and cooked rice. Stir to incorporate. The mixture will be thick but spreadable.
3. Spread mixture onto prepared baking sheet creating a rectangle that is about 1/3 of an inch thick. Bake for 12 to 15 minutes.
4. Remove from the oven. Let rest until cool enough to handle, then slice soft dough into bite-sized pieces. Return pieces to the oven to bake for another 8 minutes. Remove from the oven. Allow to cool completely. Store in an airtight container in the fridge. Store treats in the fridge just to be safe.
Happy Holidays and Happy New Year to all! Here is a great recipe to try for your pups:
- 4 slices Bacon, crisply cooked and crumbled
- 1 cup frozen Chopped Collard Greens, thawed
- 1 Egg
- 2 tablespoons Milk
- 1 cup Soy Flour (or you can use about 1 cup of rice flour or about 1 1/2 cups of wheat flour if your dog does not have allergies to wheat).
1. Preheat oven to 350F and line a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl mix all ingredients until well combined.
3. Knead dough into ball and roll onto a heavily floured surface as thin as you can, cut with the cookie cutter of your choice.
4. Place on your prepared cookie sheet and bake for 10 to 15 minutes, until crisp at the edges. Cool and refrigerate.
5. Store in airtight container in the fridge for about a week, freeze any left overs.
Just in time for the holidays, you can make a yummy treat for your dog! I will include recipe items for dogs with gluten allergies.
- 3 cups whole wheat flour (about 2 1/2 -3 cups of rice flour for dogs with allergies)
- ½ cup powdered milk (most powdered milk is gluten free, but check the label just in case)
- 1 cup chicken broth (some broth contains wheat, so make sure you read the label, and make sure it is gluten free, or if you cook chicken for yourself, you can save the broth from cooking it).
- 2 large eggs (set one aside for egg wash)
- 1 tsp. Peppermint oil
- red food coloring (optional)
- Whisk all your wet ingredients together until well combined.
- Add dry ingredients, one at a time, stirring between each addition to incorporate.
- Knead dough on floured surface for 2-3 minutes.
- Divide dough in half, make a well in one half and add the peppermint and food coloring-working it in and adding food coloring until desired color is reached.
- Place both dough rolls back into bowl, cover, and refrigerate for 1 hour to firm dough.
- Preheat oven to 350F.
- Cover a cookie sheet in foil and spray with nonstick cooking spray.
- Whisk egg for wash in a small bowl.
- Remove dough from refrigerator, break each dough color up into an equal number of pieces- about a Tbsp. or so in size-depending on the size of the recipient.
- Roll each ball into a small snake-like shape.
- .Work on a long sheet of wax paper creating candy canes to prevent sticking- dough will still be somewhat sticky and that is normal.
- Twist one of each color together and bend the end to create a hook shape.
- Place your “Candy Cane” on the foil lined baking sheet.
- Brush each with egg wash.
- Bake for 10-12 minutes.
- Cool completely and store in an airtight container. Keep in fridge for a week and if there are leftovers, freeze them in freezer bags for up to six months.
These are great stocking stuffers for your dog. I have included ingredients for a gluten free recipe for those dogs with allergies. Enjoy!
- 1 medium banana, peeled
- 1 cup whole wheat flour (or try 3/4 to 1 cup of rice flour, or 3/4 to 1 cup of almond flour)
- 2/3 cup rolled oats (if your dog has allergies, Bob’s Red Mill has a gluten free version of rolled oats)
- 1/2 cup dried parsley
- 3 T creamy peanut butter
- 1 egg, beaten
1. Preheat oven to 300F. Mash banana in large bowl. Add all additional ingredients and mix well. Let sit for 5 minutes.
2. Roll out mixture to desired thickness and cut with cookie cutters. Bake on parchment lined-baking sheets for 40-45 minutes.
3. Let cool completely, and then enjoy!
Keep in airtight container in fridge for one week and freeze any left overs. Depending on what size cookie cutters you use and the thickness of the dough you want, this recipe can yield 1-3 dozen treats. Remember to feed in moderation.
Here is a yummy treat your dog is sure to love, best of all, it is gluten free!
- 2 Cups oat flour
- 1 Cup cooked butternut squash
- 1/2 Cup applesauce (try to buy unsweetened)
- 1 egg
- 2 Tablespoon maple syrup (some people do not like giving their dogs extra sugar, so if you want to omit this, you can)
- 1 Teaspoon vanilla extract
- 1 1/2 Teaspoon ground cinnamon
- ¼ Teaspoon sea salt (if you don’t have sea salt, you can always try regular table salt.)
1. In large bowl thoroughly mix all ingredients and preheat oven to 350F.
2. Drop by teaspoonfuls onto paper lined cookie sheet. These can be placed close together since they wont expand. Lightly sprinkle cinnamon on top of each cookie.
3. Bake for 20 minutes or until lightly browned.
4. Remove from the oven to a baker’s rack and let cool.
You can feed these with their regular meal or as a treat. Keep in airtight container in fridge and after one week, freeze any leftovers. They should keep for about 2 months in the freezer.
With Thanksgiving here in the USA just a few weeks away, here is a great recipe where you can use up some of your leftovers and make treats for your pups. I have included gluten free ingredients for those pups with allergies.
- 1 pound ground Turkey, cooked and drained (If your dog cannot eat turkey, ground chicken, duck, pork or beef is fine.)
- 1/4 cup dried Cranberries
- 1/4 cup Pumpkin Puree (check that label says gluten free if you are making it for dogs with allergies.)
- 1 stick Butter, softened
- 1/2 cup Milk (you can use any other milk if your dog cannot handle cow’s milk.)
- 1 Egg
- 1 cup Whole Wheat Flour (you can try 3/4-1 cup of rice flour if your dog has allergies.)
- 1 teaspoon Baking Powder (make sure the label says gluten free if your dog has allergies.)
1. Preheat oven to 350F and grease a muffin tin with olive oil or skip greasing and just line with paper cups.
2. In a medium bowl mix whole wheat flour (or rice flour) and baking powder then set aside.
3. In a large bowl mix cooked ground turkey (or other ground meat), cranberries, pumpkin puree, butter, milk and egg.
4. Once well combined add the flour mixture and stir until mixed.
5. Spoon cupcake batter into muffin tin until 1/2 full, flatten to fill the cups.
6. Bake for 20 minutes, until a toothpick inserted in the middle comes out clean.
7. Cool 5 minutes in pans then remove and place on wire racks to cool completely.
If you want something extra special, top with a scoop of mashed potatoes and a sprinkling of parsley.
Makes about 3 dozen cuppy-cakes. Store in the fridge in an airtight container for about a week. Freeze any leftovers and thaw as needed.
Have any leftover pumpkin? Here is a great recipe for some yummy treats for your dog!
- 1 Cup Fresh Pumpkin
- 1 and ½ Cups Rice Flour
- 1 Tablespoon Cinnamon
- ½ Tablespoon Freshly Ground Ginger
- 1 Free Range Egg
- 1 Cup Honey (if you are worried about using honey, you can use less or omit if need be)
- 1 Cup Vegetable Oil
1. Preheat oven to 350 degrees Fahrenheit. Line a flat baking tray with baking paper.
2. Peel and dice pumpkin into cubes and bring to boil in saucepan of water. Drain pumpkin and allow to cool. Puree in blender or food processor (or if you want to be old school, mash your pumpkin to a fine puree). Chill in refrigerator.
3. Combine flour, cinnamon and ginger in bowl and mix well.
4. Combine egg, honey and vegetable oil in large bowl and whisk until well combined.
5. Add the chilled pumpkin puree to the wet ingredients and whisk until well combined.
6. Slowly add the dry ingredients to the wet, whisking well until all ingredients are combined.
7. With teaspoons, spoon the batter onto the lined tray spacing about one inch apart to make mini cake patties.
8. Bake for 15 minutes. To test, insert a toothpick into the cake. If it comes out clean, the cake is ready and can be removed from the oven. Allow cakes to cool and serve.
Makes approximately 30 pumpkin dog treats. Freeze any leftovers not consumed within several days.
These treats are not real dog bones, but homemade with a yogurt topping.
For the Bones
- 2 ½ cups non-bleached flour (or try two cups of rice flour for a gluten free option)
- 1 Egg
- 1 cup of water
- 1 chicken bouillon (if you are looking for a gluten free recipe, make sure the bouillon has no gluten in it)
For the Icing
- 1 cup non-fat plain yogurt (gluten free for dogs with gluten allergies)
- 1/2 cup water
1. Pre-heat oven to 350 degrees and spray the cookie pan lightly to prevent the bones from sticking.
2. Mix all of the ingredients together and knead dough until it forms a ball.
3. Take a small piece of dough and roll until it looks like a 6″ round line of dough, about the thickness of a marker.
4. Place the dough in the bone shaped cookie pan and press it into the shape of the bone.
5. Bake for 30 minutes.
6. Take out of the oven and allow the bones to cool. Don’t you just love the cracks? They make them look like real skeleton bones!
7. Mix 1 cup of non-fat plain yogurt with about ½ cup water. Mix well so that there are no lumps.
8. Place the cooled bones into the bowl with the yougurt “dip” and cover the entire bone.
9. Place the “dipped” bone on to wax paper.
10. Place bones in freezer until the yogurt dip is frozen. They were hard in about an hour.
Halloween is just around the corner and we don’t want to forget about our furry friends. Here is a treat your dogs should love!
- 2 eggs
- 1/2 Cup Blueberries
- 2 Tablespoons powdered Milk
- 2 Cups Wheat Flour (for gluten free, you can use about 1 3/4 cups rice flour)
- 2 Cups Cream Cheese
- 1/2 Cup approximately of blueberry juice
- 2 Tablespoons Honey
1. Preheat oven to 350 degrees.
2. Puree blueberries in a blender and combine all ingredients in a large bowl until well mixed. Knead dough into ball and roll onto a floured surface 1/4 inch thick and cut with cookie cutter of your choice (or try to cut out bats using a knife). Bake on a lightly greased cookie sheet for 20 to 30 minutes until slightly browned.
3. Cool before serving and refrigerate.
Beat cream cheese and honey together until fluffy, add juice from blueberries for blue tint color. Spread on cookies.
Here is a great treat for your hungry pooches out there!
- 1 medium sweet potato
- 1/4 cup whole wheat all-purpose flour (or you can use about 1/4 cup rice flour for a gluten free version)
- 1/4 cup water (adjust measurement according to size of potato used)
- Mini-cupcake pan and mini-cupcake skirts
- Some parsley (if you want to add something to freshen your dog’s breath, totally optional)
1. Wash, peel and dice sweet potato; although you can leave the skins on if desired.
2. Steam sweet potato until it is nice and soft, even a little mushy.
3. Mash sweet potato in a bowl with a fork.
4. Mix in flour, parsley and water at the same time to achieve a thick paste.
5. Scoop mixture into mini-cupcake skirts and bake for 40 minutes at 350 until crisp and golden.
6. Allow to cool then treat your pup!