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.
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.
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.
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 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.
Isis loved these treats. Remember to just make these every once in a while, as fish is not the best thing to feed your cat all the time. I have included a wheat free version of these treats as well:
- 1/2 cup milk (can be any kind that you have on hand. Soy does not work well in this application though)
- 4 crab sticks (if you use crab flakes, use about 7 of them. If you are using a can of crab, you can use the whole can)
- 1 egg
- 1/2 cup flour (if you want to make it wheat free, use about 1/2 cup of rice flour)
Set oven to 350F.
Grease a cookie sheet with olive oil.
Mix all ingredients together well, it should have the consistency of cookie batter, but a very moist batter, not dry. You may have to play with the amount of flour to get the right consistency.
Roll dough out on a parchment paper, cut into bite size pieces and transfer onto the greased cookie sheet.
Bake until golden brown. Depending on the size of your treats, it could take 10 minutes to cook, or up to 20 minutes or longer.
Store in an airtight container for a few days, then freeze the rest if there are leftovers.
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.
- 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.