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.
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.
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!
These interesting treats for dogs will surely be a hit.
- 1/2 cup honey
- 2 cups white whole wheat flour (or white flour) (you can use 1 3/4 cups to 2 cups of rice flour for gluten free)
- 1/2 cup low-fat mayonnaise (this ingredient is to get the other ingredients to bind together. If you don’t want to use it, you can substitute with an egg and a bit of milk)
- 3 heaping tablespoons carob powder (DO NOT use chocolate powder, chocolate in any form is toxic and lethal to dogs).
- 2 teaspoons baking soda
- 1 1/2 cups warm water
- 1 teaspoon vanilla (try to find alcohol free vanilla to use)
- 12 small dog biscuits (these are decorations on the top of the cupcakes, if you do not want to use them, you can omit).
1. Preheat oven to 350 degrees.
2. In a large bowl, blend all ingredients except for dog biscuits together very thoroughly. The mixture will be a little thick.
3. Grease a muffin tin or use cupcake liners and fill each 2/3 full.
4. Bake for 10 minutes or until a thin baked layer forms on top.
5. Remove pan from oven and firmly press one dog biscuit into each cupcake. Some batter will gush out on the sides of the dog biscuit. (again, if you do not use the dog biscuits, you can omit this step)
6. Place muffin tin back into oven and continue baking for 15 minutes or until a toothpick comes out clean when inserted in the middle of a pupcake. (if you do not use the dog biscuits, you can leave the cupcakes in the oven for 20-25 minutes, or until the toothpick comes out clean).
7. Cool completely and store in the refrigerator in an airtight container or ziploc bag.
Here is a great recipe for some yummy treats for your favorite doggies out there:
- 1 Cup Whole Wheat Flour (or for gluten free, use about 3/4 to 1 cup of rice flour)
- ½ Tablespoon Baking Powder (If you are doing a gluten free recipe, make sure to read the label to see that this is gluten free)
- ½ Cup Peanut Butter (I use all natural, no sugar added)
- ¼ Cup Unsweetened Applesauce
- ½ Cup Non-Dairy Milk (I use unsweetened, plain almond milk)
- ¼ Cup Chopped Fresh Parsley, loosely packed (optional)
- Preheat the oven to 375 F.
- Line a baking sheet with parchment paper (or lightly grease). Set aside.
- In a large bowl, combine peanut butter, applesauce, and non-dairy milk. Sift in flour and baking powder and mix well. Fold in fresh parsley (if using).
- Using a cookie dough scoop or heaping tablespoons, spoon dough onto baking sheet. Lightly flatten dough with a spatula.
- Bake for 20 minutes, until lightly browned.
- Remove from oven and cool on a wire rack. Store in an airtight container in the fridge or freezer.
Makes about 14-16 treats, depending on the size you make them.
Here is a great treat, with a Hawaiian theme just for your dog:
- 1/2 cup chopped Ham, cooked
- 1/4 cup shredded Mozzarella Cheese
- 1 (20 ounce can) crushed Pineapple in water, drained
- 1 (6 ounce can) Tomato Paste (make SURE the only ingredient in this is Tomatoes so that the recipe stays dog friendly)
- 1/2 tablespoon dried Parsley
- 2 1/4 cup Brown Rice 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 roll onto a heavily floured surface, the dough is sticky, roll until the dough is 1/4 inch thick. Cut into squares (as if you are cutting a small square pizza into small square pieces).
4. Place on prepared baking sheet and bake for 10 to 15 minutes.
Can make up to 3 to 4 dozen treats.
Cool and refrigerate. You can place leftovers into ziploc bags and store them that way in the fridge for a week, then freeze if you have more left over.
Your dog should love this tasty treat and have them coming back for more. I will post both the regular recipe and the gluten free recipe.
- 3 Cups White Whole-Wheat Flour (or use 2 1/2 to 3 cups of rice flour for gluten free)
- 2 Teaspoons Baking Powder
- 3 Teaspoons Minced Fresh Parsley (can help with bad breath)
- 1/2 Cup Shredded Carrots
- 1/4 Cup Shredded Cheese (your choice)
- 1 jar of Sweet Potato Baby Food (organic preferred, gluten free for those with allergies)
- 2 Tablespoons Olive Oil
- 1/2 Cup Water
1. Preheat oven 350 degrees.
2. Lightly grease a cookie sheet.
3. Mix together parsley, carrots, cheese, baby food and oil.
4. Combine the dry ingredients separately from the veggie mixture.
5. Slowly add 1/2 c. water, then the veggie mixture into the dry ingredients and mix well.
6. Dough should be moist but not wet. Knead for a minute.
7. Roll out dough to 1/4″ thickness. Using a knife, cut out bite size pieces (depending on the size of your dog, the bite size will be either smaller or larger).
8. Bake 15-30 minutes until bites have browned and hardened slightly. (It will all depend on the site of the bites how long they will need to cook. You may notice you need to cook them considerably shorter or longer).
9. Store in an airtight container on counter after thoroughly cooled, for up to 2 weeks. Waiting until cooled is an important step; condensation can build and the moisture will cause treats to mold. For longer storage, store in an airtight container in fridge for up to a month. If you wish longer storage, you can pack them in freezer bags for up to 6 months.