Blog Archives

Recipe Friday – Greens and Pork for Dogs

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.

Recipe Friday – Turkey Cuppy-Cakes For Dogs

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.

Recipe Friday – Frozen Dog Treats (Carob and Peanut Butter)

These treats are great and can’t be beat in the heat!  Also, humans can try them as there isn’t anything in them that we cannot eat.


  • 2 Cups plain yogurt (your choice of fat %)
  • 1/2 Cup chunky peanut butter
  • 1 Tablespoon carob powder (CANNOT be substituted with chocolate)
  • 1 Teaspoon cinnamon
  • 12 small paper cups



1. Mix ingredients in a large bowl. Divide evenly into 12 cups (approx. 1/4 cup each).

2. Put into the freezer for at least 3 hours. Peel off, or pop out of, paper cup. Serve.

Makes about 12 cups.

Recipe Friday – Peanut Butter Banana Doggie Treats

Here are some yummy treats for your pup.


  • 1 Banana, peeled
  • 1 Cup oat flour
  • 2/3 Cup rolled oats
  • 1/2 Cup dried parsley
  • 3 Tablespoons peanut butter
  • 1 Egg, beaten



1. Preheat oven to 300°F.

2. Put banana in a large bowl and use a spoon or potato masher to mash it thoroughly.

3. Add oat flour, oats, parsley, peanut butter, and egg and stir well to combine. Set aside for 5 minutes.

4. Roll mixture into 24 balls, using about 1 tablespoon dough for each.

5. Transfer each ball to a large parchment paper-lined baking sheet as done. Use the back of a spoon or the heel of your hand to press each ball into a (1 1/2 to 2 inch) coin.

6. Bake until firm and deep golden brown on the bottom, 40 to 45 minutes. Set aside to let cool completely.

7. It’s best to store these in an airtight container in the refrigerator. Or, freeze them to give to your dog later; just be sure to thaw the treats before serving.

Recipe Friday – Simple Dog Treats (4 ingredients!)

These simple, four ingredient treats are easy to make and fun for your dogs to eat!  I will include a gluten free option in the recipe.


  • 1. 2 tbsp natural peanut butter (check the label to make sure it says gluten free.  You can buy all natural peanut butter where the only ingredient is peanuts).
  • 2. 2 scoops (using the scoop that comes in the canister or about 1/2 cup total) rolled oats (get the gluten free oats option, if you are trying to make the recipe gluten free)
  • 3. 1/2 cup natural, unsweetened applesauce (make sure there is NO high fructose corn syrup.)
  • 4. 1/2 cup whole wheat flour (or you can use about 1/3 cup rice flour for gluten free option)



1. Preheat oven to 350 degrees.

2. Combine all ingredients in a mixing bowl until they form a soft dough ball.

3. Roll out dough onto floured surface with lightly floured rolling pin. (I used a little more whole wheat flour.)

4. Cut out small sections of dough using a cookie cutter or slice with a pizza cutter into about 1.5 in. squares.

5. Place on a lightly sprayed cookie sheet and bake for about 15 minutes or until browned slightly.

*You can play around with the thickness of the dough.  If you want softer treats, the dough can be rolled out thicker.  If you want crisp treats, the dough should be rolled out thinner.  Keep refrigerated for a week and freeze any left overs.

Recipe Friday – Liver BBQ Treats For Dogs (Wheat Free)

These interesting treats make dogs feel like they are eating our food!


  • 1/2 pound bacon
  • 1 pound liver (such as calf liver, chicken liver, beef liver, etc.)
  • 1 cup cooked mashed sweet potato puree (substitute carrot, pumpkin, or butternut squash)
  • 1 cup rolled oats (not instant)
  • 1/2 cup coarsely ground cornmeal (preferably organic/gmo-free)
  • 1/2 cup flaxseeds
  • 1/2 cup chicken broth (salt-free or low sodium; you can also use water)
  • 2 large eggs + 1 egg, divided
  • 1/4 cup bbq sauce (use a non-spicy variety, or just omit this if you do not want your dog to have BBQ sauce)



  1. Preheat oven to 250 degrees. Line two cookie sheets with parchment paper or a silpat and set aside. Arrange 2 baking racks in middle of oven.
  2. Cook the bacon on a skillet over medium heat until the fat is rendered and bacon is a bit crisp. Remove from skillet and transfer to food processor. Drain all but a thin layer of fat and add the liver pieces, cooking them in batches about 2 minutes on each side, until cooked completely through (will be stiffer and shrunken a bit). Add the cooked pieces of liver to the food processor and puree into a paste. Add the oats, flaxseeds and cornmeal and puree again into a thick dough.
  3. Transfer to a mixing bowl or stand-up mixer, and add the sweet potatoes, chicken broth, eggs and egg yolk (reserve the 3rd white). Mix well until a thick, sticky dough forms and gathers into a ball. If too wet, add a bit more ground cornmeal until you reach the right consistency.
  4. Sprinkle cornmeal over your work surface and turn out the dough. Using a cornmeal dusted rolling pin, roll out the dough until it’s about 1/2″ thick. Use 2″ round cookie cutters dusted in cornmeal to cut out circles, and transfer them to the prepared cookie sheets (they can be placed close together). Re-roll out any remaining dough and repeat until all dough is used.
  5. *No cookie cutter or just want a quicker way? You can also just cut the dough into 2″ squares with a knife or pizza cutter.
  6. Place in oven and bake until dry and crunchy–3 hours in the oven. (Check about 20 minutes before end of time to make sure they’re not burning.)
  7. Remove from oven and lower heat to 200 degrees.
  8. Whisk together the remaining egg white and the bbq sauce. Brush on the still-warm treats and then return to the oven for another 40 minutes to allow the glaze to set.
  9. Store completely cooled treats in an air-tight container for up to 6 weeks.


Makes about 40 2-inch treats, remember to feed in moderation.


Recipe Friday – Yummy Muffins For Dogs

Yes you can make muffins for dogs!  Your dog is sure to love these treats!  Remember to feed in moderation.  You may even try and enjoy them!


  • 1 cup Blueberries
  • 1/2 cup Raspberries
  • 1/2 cup Strawberries
  • 1 cup Milk
  • 2 1/3 cup Whole Wheat Flour (you can try to make a wheat free version using about 2 cups of rice flour or almond flour)
  • 1/3 cup Honey
  • 1/4 cup Vegetable Oil
  • 1 Egg
  • 4 teaspoons Baking Powder
  • 1 teaspoon Vanilla Extract



1. Preheat oven to 350 degrees Fahrenheit and grease muffin tins.

2. In a large bowl mix milk, oil, honey then add egg.

3. In a separate bowl mix wheat flour and baking powder, once well mixed add to wet mixture. Once mixed add vanilla and fold in fruit.

4. Fill greased muffin tins about 1/3 full and bake for 20 to 25 minutes or until the center springs back when touched.

5. Allow to cool on a wire rack and refrigerate for several days, freeze any leftovers.

Recipe Friday – Turkey and Sweet Potato Treats For Dogs

Here is a great recipe for your pups to enjoy the treats from Thanksgiving!


  • 1 pound ground Turkey, cooked and drained (if your dog is allergic to Turkey, you can use beef, or pork, same amount)
  • 1 large Sweet Potato, cooked and mashed
  • 1 teaspoon Cinnamon
  • 1/4 cup Milk (any kind of milk will do)
  • 2 cups Soy Flour



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

2. In a large bowl mix all ingredients one at a time, stirring well after each addition.

3. Scoop 1/2 tablespoon sized balls into prepared baking sheet and bake for 20 to 25 minutes, until browned at the edges. Cool and Refrigerate.

Recipe Friday – Cheddar Pumpkin Treats Gluten Free (For Dogs)

Your dog will come running for these tasty treats.  I will post the gluten free version, plus the recipe if you wish to make yours not gluten free.


  • 1 cup Pumpkin Puree
  • 1/2 cup shredded Cheddar Cheese
  • 1 teaspoon Cinnamon
  • 1/4 cup Oats
  • 1/2 cup Soy Flour (or you can use 1 cup of whole wheat or regular white flour, if you want a “lighter” gluten free flour, since soy flour is kind of heavy, you can use about 3/4 cup rice flour, you may need to play around with the measurements, since density and moisture content may be an issue)


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

2. Mix all ingredients in a large bowl until well combined.

3. Spread by hand onto the prepared baking sheet 1/4 inch thick. Then use a knife, or any kind of sharper cooking tool to kind of score it into a grid for cutting pieces later when cooked.

4. Bake for 10 to 15 minutes, until browned at the edges. (you may need more time for this step)

5. Cool and break into pieces then refrigerate.

Recipe Friday – Meaty Cakes (For Dogs)

This recipe will have your dog sitting up and begging for more!


  • 1 -1/2 cups quick oatmeal (if your dog has allergies, you can buy gluten free oats)
  • 1/2 cup oat flour (or flour of your choice.  If your dog has gluten allergies, oat flour is good, or rice flour.)
  • 1/2 cup cooked ground chicken (or other ground meat of your choice)
  • 1/2 cup shredded carrots
  • 1 Egg
  • 3 tablespoons Salmon Oil
  • 1/4 cup water



1. Preheat oven to 350 degrees.

2. Mix all the ingredients together to form a heavy sticky dough.  Use a medium scoop to divide the dough onto your cookie sheet.

3. Press the middle of the ball down with your thumb so that it cooks evenly (don’t press all the way rather, press so the ball is no longer a ball, but  more even/flat).

4. Bake for 35 to 40 minutes until golden brown at the edges.  Let treats sit in the oven (turned off) for an hour or two to dry out.

5. Cool and serve as a treat or crumble over your dog’s food.

Makes 14-16 medium/large meaty cakes.

You can store the rest in a Tupperware container in the refrigerator for about a week and a half.  If you do not want to serve it cold, take out of the fridge and leave out for an hour before serving, or warm slightly in the microwave on low for 10-15 seconds.