Dog Biscuits/Treats Recipies

[DogGoneGood]

Cheesie Bacon Biscuits

• 3/4 cup whole wheat flour
  
• 1/2 tsp. baking soda
  
• 1/2 tsp. salt
  
• 1 stick margarine, softened
  
• 2/3 cup brown sugar
  
• 1 egg, slightly beaten
  
• 1 1/2 tsp. vanilla
  
• 1 1/2 cups regular oats, uncooked
  
• 1 cup (4 oz.) shredded cheddar cheese
  
• 2/3 cup wheat germ
  
• 1/2 lb. bacon, cooked crisp, drained, and crumbled
  

Combine flour, soda and salt; mix well and set aside. Cream butter and sugar; beat in egg and vanilla. Add flour mixture, mixing well. Stir in remaining ingredients.
Drop dough by rounded teaspoons onto ungreased baking sheets. Bake at 350 for 16 minutes. Cool on baking sheet for a minute or so before removing to cooling rack.

[DogGoneGood]

Cheesie Bites

• 1 cup wheat flour
  
• 1 cup grated cheddar cheese
  
• 1 tablespoon soft butter or margarine
  
• 1/2 cup milk
  

Mix flour and cheese together. Add the softened butter. Slowly add milk till you form a stiff dough. You may not need all of the milk. Knead on floured board for a few minutes.
Roll out to 1/4 inch thickness. Cut into shapes and place on ungreased cookie sheet. Bake 350 degrees oven for 15 minutes. Let cool in oven with the door slightly open till cold and firm. Refrigerate to keep fresh.

[DogGoneGood]

Chicken Liver Cookies

• 2 cups Flour
  
• 3 tbs. Vegetable oil
  
• 1 cup wheat germ or cormeal if wheat allergies are a problem
  
• 1 egg, lightly beaten
  
• 1/2 cup chicken broth
  
• 2 tsp. parsley
  
• 1 cup cooked chicken liver, chopped
  

Combine flour and wheat germ. In separate bowl, beat egg with oil, then add broth & parsley, mix well. Add the dry ingredients to bowl a little at a time, stirring well. Fold in chicken livers and mix well. Dough will be firm. Turn dough out on lightly floured surface and knead briefly. Roll out 1/2" thick and cut into shapes. Place on greased cookie sheet 1" apart. Bake at 400F for 15 minutes or until firm. Store in refrigerator.

[DogGoneGood]

Darlene's Favorite Dog "Cookie"

Contributed by Darlene Stever, Moksgm'ol Newfs
My favorite dog "cookie" (low-fat, low-calorie, about 20 calories per 4" cookie).

• 2 cups rye flour
  
• 1/2 cup vegetable oil
  
• 2/3 cup warm water
  
• 1/2 cup white flour
  
• 1/4 cup cornmeal
  

Mix well. I usually add about 1/4 tsp either vanilla or mint flavor.
Roll out to 1/4" thick. Cut into shapes (I usually use about a 3-4" bone-shape cutter). Bake on lightly greased cookie sheet for 30 minutes at 350 degrees.

[DogGoneGood]

Dog Biscuits

Contributed by Sandra Strassman-Sundy

• 2 1/2 cups whole wheat flour
  
• 1/2 cup nonfat powdered milk
  
• 1 tsp. sugar (or less)
  
• 1 tsp. salt (or less)
  
• 1 egg
  
• 1 tsp. beef or chicken bouillon granules
  
• 1/2 cup hot water
  

In a large bowl, dissolve bouillon in hot water. Cool to room temperature. Add remaining ingredients. Knead for three minutes or until dough forms a ball.
Roll dough until 1/2" thick; cut into dog bone shapes. Bake on lightly greased cookie sheet for 30 minutes at 350.

[DogGoneGood]

Doggie Liver Dip

• 1 lb. beef liver
  
• 2 cups beef bouillon
  
• 1 Tbsp. minced onion
  
• 1 16-oz. container plain yogurt
  

Cut liver into chunks. Cover with bouillon and simmer until completely cooked; drain. Put liver and remaining ingredients in food processor. Blend until smooth. If necessary, add reserved bouillon or water to achieve desired consistency. Refrigerate immediately. Use within 3-4 days.
Serve with raw carrots, celery, or pieces of dog biscuits. Alternately, use to stuff cooked marrow bones.

[DogGoneGood]

Doggy Oatmeal Cookies

• 1 cup uncooked oatmeal
  
• ¾ cup cornmeal
  
• 3 cup whole wheat flour
  
• ¾ cup powdered milk
  
• ½ cup margarine
  
• 1 tsp. bouillon granules
  
• 1 ½ cup meat broth or hot water
  
• 1 egg, beaten
  

Preheat oven to 325F. Dissolve bouillon in meat broth, while still hot, put some of the broth into a blender with the garlic and blend on high. Pour all broth into large bowl, add margarine & oatmeal & stir. Let sit 5 minutes to cool. Stir in powdered milk, cornmeal & egg. Add flour, 1/2 cup at a time, mixing well after each addition. Knead by hand, adding more flour if needed. Roll on floured surface to 1/2" thick, cut into shapes. Place on greased cookie sheet. Bake 50- 60 minutes, allow to cool & dry out until hard.

[DogGoneGood]

Fido's Favorite Treats

Store in the refrigerator or in the freezer as these can go moldy if left at room temperature for very long.

• 1 cup rolled oats
  
• 1/3 cup margarine or butter
  
• 1 cup boiling water
  
• 3/4 cup cornmeal
  
• 1 tablespoon sugar
  
• 2 teaspoons chicken or beef instant bullion
  
• 1/2 cup milk
  
• 4 ounces shredded cheddar cheese ( 1 cup)
  
• 1 egg, beaten
  
• 2 cups white or wheat flour
  

Preheat oven to 325 degrees.Grease cookie sheets. In large bowl combone rolled oats, margarine and water; let stand for 10 minutes. Sitr in cornmeal, sugar, boullion, milk,cheese and egg. Mix well. Add flour 1 cup at a time, mixing well after each addition to form stiff dough.
On floured surface, knead in remaining flour until dough is smooth and no longer sticky, 3 to 4 minutes. Roll or pat out dough to 1/2 inch thickness; cut with cookie cutter. Place 1 inch apart on cookie sheets.
Bake for 35 to 45 minutes or until golden brown. Cool completely. Store loosely covered. Makes 3 1/2 dozen large biscuits.