Blog Archives

Recipe Friday – Liver and Rye Treats for Dogs

Try these out if you want to give your dog a new treat!


  • 2½ cups of rye flour
  • 1 tsp of baking powder
  • ½ cup of water
  • ½ cup of chicken livers
  • 3 tbsp of canola oil



1. Preheat the oven to 325 degrees F.

2. Dust the baking sheet with rye flour.

3. Combine all the ingredients in a food processor and pulse for about 1 minute, or until the dough forms a ball shape.

4. Remove from the food processor and knead briefly into a well-formed dough ball.

5. Transfer directly to the baking sheet.

6. Flatten the ball and shape it carefully into a square.

7. Lightly dust the top of the dough with extra rye flour and roll with a rolling pin into a 10 inch square.

8. Cut the dough with a pizza cutter into 1 inch squares. If you want to get creative, you can use a dog bone cookie cutter to create the cookie shapes.

9. Bake in the oven for 30-35 minutes for softer cookies and 40-45 minutes for crispier cookies.

10. Remove your homemade dog treats from the oven and let them cool in the baking sheet.

11. Once cool, break them apart on the cut lines.  Store in a container in the fridge for a week and freeze if any leftovers.

Recipe Friday – Peanut Butter Oaty Cookies for Dogs

Your dog may enjoy this peanut buttery treat; I will post the regular recipe, along with substitutions for those doggies with allergies:


  • 2 cups whole wheat flour  (you can use 1 3/4 cups of brown rice flour, or any other gluten free flour, you may have to play with the actual amount, but this amount worked well for me.)
  • 1 cup oats (you can buy organic oats, or gluten free ones)
  • 1/3 cup all natural peanut butter ( you can buy all natural peanut butter, where peanuts are the only ingredient)
  • 1 cup warm water



1. Preheat oven to 350 degrees.

2. Mix all dry ingredients together. Add in the peanut butter and slowly add in the warm water while mixing together.

3. Roll out into 1 inch balls and place on a greased cookie sheet. Cook for 25 to 30 minutes. Remove from oven and let sit for an hour to firm up.

4. Store in the refrigerator for about a week and freeze any leftovers.  Remember to feed in moderation.

Recipe Friday – Strawberry Chicken Treats For Dogs Grain & Gluten Free

Here is a great recipe for dogs that have food allergies and even for those who do not.  The strawberries add a sweet touch to the treat!


  • 1 Chicken breast, cooked and chopped
  • 1 Cup chopped Strawberries (approximately 3 large strawberries)
  • 2 Tablespoons Honey
  • 1 teaspoon Cinnamon
  • 2 Eggs
  • 1/4 Cup Milk
  • 1 1/2 Cup Buckwheat Flour



1. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat.

2. In a large bowl add all ingredients and mix well.

3. Knead dough into ball and pat onto a heavily floured surface 1/2 inch thick, this is a very sticky dough so you wont be able to use a rolling pin and its best to work in small sections.  Cut with your cookie cutter of choice.

4. Place on prepared baking sheet and bake for 10 to 15 minutes.

5. Cool and refrigerate.  Depending on the cookie cutter, you can make 2-4 dozen treats.

Recipe Friday – Peanut Butter Popsicles

Now that the warmer weather is here (Hopefully to stay!) I have an easy recipe to make some popsicles for dogs!


  • Half to one small jar of peanut butter
  • Half to one whole small banana
  • 2 Tablespoons of warm water



1. In a small mixing bowl, combine peanut butter with a little water or half a mashed banana. (The water and banana aren’t essential but help with freezing consistency.)

2. Line an ice cube tray or cookie sheet with wax paper. (You don’t have to use the paper, but it can make prying the cubes out easier.)

3. Spoon the mixture into the cubes, or drop onto the tray just like you would cookie dough.

4. Freeze. If you need to reuse the tray right away, pop out the cubes and store them in a bag or container in the freezer.

5. Serve. Keep in freezer until consumed.

Recipe Friday – Chicken Carrot Broccoli Dog treats (Wheat Free)

With everything going on in the country right now, it seems trivial to be writing this blog.  I do hope that all who read this are well and safe and maybe reading this blog can be a small bright spot in what has been a very heavy week.


  • 1 Chicken breast, cooked and chopped
  • 1 cup finely grated Carrots
  • 1/2 cup chopped Broccoli
  • 1 teaspoon Lemon juice
  • 3 tablespoons Butter, softened
  • 1 Egg
  • 2 cups Oat Flour



  1. In a large bowl mix in all ingredients one at a time, stirring well after each addition
  2. Divide the dough into fourths and place each ball of dough on to a piece of wax paper.
  3. Shape the dough into rolls about 1 1/2 inches in diameter and wrap each in plastic wrap or foil and allow to chill in the refrigerator for at least three hours.
  4. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat.
  5. To bake, slice rolls about 1/4 inch and bake on prepared baking sheet for 15 to 20 minutes. Cool and refrigerate.
  6. The rolls can be frozen for about four weeks, if working with frozen rolls it is best to let the stand at room temperature for about 15 to 20 minutes before slicing.

Recipe Friday – Strawberry Droolers for Dogs

The reason I called these “strawberry droolers” is because when I made them for Sasha, she drooled all over as I was making her do tricks before serving them to her.  Hope your dog enjoys them as much as she does!


Jam Ingredients

  • 1 1/4 cups strawberries, chopped
  • 1 1/2 tsp cornstarch

Dough Mixture

  • 1 1/4 cup rolled oats (not instant)
  • 1 1/4 cup of whole wheat flour (or about one cup of rice flour for a wheat free alternative)
  • 1/2 cup unsweetened coconut flakes
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 cup honey
  • 1/4 cup canola oil
  • 1 mashed up banana
  • 1 egg



  1. Pre-heat the oven to 375.
  2. Mix together the chopped strawberries with the cornstarch in a saucepan. Over medium heat, let them cook together until it reaches a jam like consistency. It should be thick but not too chunky.
  3. In a large mixing bowl, combine all of the dry ingredients. In a separate bowl, lightly beat the egg, then add the canola oil, honey, and mashed banana. Add this wet mixture to the dry and mix ‘er up.
  4. Cut a large sheet of parchment paper (about the size of a baking tray). Spread the “dough” mixture onto the parchment, then spread the strawberry jam on top evenly.
  5. Now, use your parchment to roll this into a log. Start by lifting the parchment (the side nearest to you) and proceed to roll the dough away from you. After each roll over, lift the parchment off and begin another roll. This is akin to rolling sushi.
  6. Firm it up into more of a cylindrical shape, then wrap the edges and let it cool and set a bit in the fridge for half an hour.
  7. Unwrap your bundle of strawberry coconut joy and place the parchment with log on a baking tray. Gently, and with a sharp knife, cut your cookie rounds. Lay your cookies out on the parchment paper. Sprinkle a little coconut on top of each cookie (coconut does wonders for a dog’s coat), and bake, uncovered, for 20 minutes.
  8. Serve in moderation.  Store in airtight container for a week, if there are leftovers, put in freezer.

Recipe Friday – Pumpkin Blueberry Cookie Treats For Dogs

These are sure to be a hit with dogs everywhere!  I have included information for the recipe to be regular and gluten free:


  • 1/2 cup applesauce
  • 1/2 cup canned pumpkin
  • 2 cups 100% whole wheat flour (use about 2 1/2 cups of brown rice flour or almond flour for a gluten free option.  You may have to play with the amount to get the right consistency.)
  • 1/2 cup flax seed meal
  • 1/3 cup blueberries
  • 1/3 cup water


1. Preheat your oven to 350 degrees F.

2. Blend together the applesauce and pumpkin. Once the applesauce and pumpkin are well combined, stir in the flour and flax seed meal. Add in enough water until dough just becomes workable. The dough will be a little stiff, but don’t worry, that’s what you need. Work the rest of the ingredients together with your hands until well mixed.

3. Roll out to 1/2 inch thickness and cut in to your desired shapes.

4. Place 1 inch apart on parchment paper lined cookie sheets. Press the blueberries into your treats (I made a circular cookie with a  thumbprint in the cookies and pressed the berries into the thumbprints.)  It is all right if the berries break open and get gooey.

5. Bake on one side for 20 minutes then turn over and bake on the other side for another 20 minutes until golden brown. Allow to cool before feeding to your pups!

Store in the refrigerator for a week and freeze the rest if there are leftovers.  The amount it makes depends on the size of cookies you make.

Recipe Friday – Taco Treats For Dogs

These are a huge hit, make them tiny and feed them in moderation.  If you do not want to do a taco “shell”, you can always just make the filling.


Taco Shell

  • 1 1/4 cup all-purpose flour*
  • 1/4 cup brown rice flour
  • 1 tbsp ground flax
  • 1 tsp vegetable oil
  • chicken broth

*To make the shells gluten free, just use 1 1/2 cups of rice flour, or play around with the rice flour amount, until it is the consistency that you desire.


  • 1/4 cup finely shredded cheese
  • 1/8 cup carrots, chopped very small
  • 2 tbsp parsley, chopped
  • 1/2 cup lean ground beef, cooked, cooled and in small crumbles (if your dog cannot tolerate beef, you can use any other ground meat)
  • 1 large egg



1. Preheat oven to 350 F

2. Mix flour, brown rice flour, ground flax. Then mix in vegetable oil. Once you have incorporated the vegetable oil, slowly add chicken broth until the dough just begins to hold together.  Add chicken broth with a spoon, stir it, and then add more, spoon by spoon. Once you have added enough broth, knead dough until it becomes soft, 1-2 minutes. Shape dough into a disc, wrap with plastic wrap and place in the fridge for 30 minutes.

3. While the dough is chilling, make the filling.

4. Mix finely shredded cheese, carrots, parsley, and ground beef (or meat). Mix in the egg.

5. On a floured surface, roll out chilled dough, thinly. Cut out circular shapes.

6. Place a little filling on one side of the circle and flip the other side over.

7. Place tacos on a baking sheet that’s been lightly greased or lined with parchment paper. Lightly press down on the tacos, to help them stick together better.

8. You will bake for a total of 20 minutes. About 8 minutes into the baking process, flip the tacos over. If you see the tacos separating too much you may need to press them down at this point with a spatula.  Continue baking 12 minutes more or until ready.

9. Let the tacos cool before giving them to your pups. Once completely cooled, store them in the fridge. They should be good for 2-3 days, always check for mold before serving.

Recipe Friday – Bacon Cookies

Your dog will be happy with these amazing treats, as long as their humans don’t consume all the bacon first!


  • ½ cup rolled oats
  • ½ cup crumbled cooked bacon (~5 slices)
  • 1 Tablespoon bacon fat
  • ¾ cup hot water
  • 1 egg
  • 1/3 cup cornmeal
  • ~1 1/2 c (whole wheat) flour (For a gluten free treat, use about 1 cup of rice flour)


1. Mix the oats, bacon, and fat in a large bowl and then pour on the hot water. Stir the mixture until most of the water is absorbed and the fat is evenly distributed.

2. Next, whisk in the egg and cornmeal. Then begin adding the flour, about a half cup at a time, until a firm dough forms.

3. Scoop the dough into balls with a large tablespoon* and place each ball on a lightly greased cookie sheet.  Using your fingers, flatten each ball into a biscuit shape. The biscuits won’t spread or rise in the baking, so whatever shape you make them into is the shape they will be.

4. Bake the biscuits in a 325 degree oven for about 20 minutes, until the biscuits are firm, but with a bit of give in the center. When they are completely cool, serve.

IMPORTANT: The size varies depending on the size of your dog’s mouth. These biscuits can get stuck to the roof of a dog’s mouth, so either make the biscuit size accordingly or break them up before giving them to your dog.  These treats are a bit softer, so if your dog is older, or has sensitive mouth/teeth, these will be great for them.  But they are not just for older dogs.  Any dog will love these treats, just feed in moderation!


Recipe Friday – Pot Pie (Minus The Pie)

Your dog is sure to love this treat.  Sasha could not get enough.  I will be making this often!


  • 1 tablespoon butter
  • 1 tablespoon flour (for gluten free flour, try rice flour or almond flour)
  • 1 cup low-sodium chicken broth
  • 1/4 pound deli-sliced turkey, chopped (or any other meat, if your dog cannot eat turkey)
  • 1 cup frozen peas and carrots, thawed
  • 2 tablespoons chopped flat-leaf parsley


1. In a small skillet, heat the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the chicken broth and bring to a boil over high heat. Lower the heat and simmer until thickened, 2 to 3 minutes.

2. Stir in the turkey, veggies and parsley and cook until heated through, 2 to 3 minutes. Let cool to almost room temperature, then serve.

Makes about 4 servings depending on the size of your dog.