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The Humane Society takes
no responsibility for the contents of this page.
The recipes included on this page are not vet approved so please use at
your own discretion.
Try to use ingredients with little or no salt and sugar. And use in
moderation these recipes are not recommended for daily consumption.
CAROB DOGGY COOKIES
2 cups whole wheat flour
1 tablespoon baking powder
1 cup carob chips
1 cup smooth or chunky peanut butter
1 cup low-fat or whole milk
2 eggs
1/4 cup honey
Combine the flour and baking powder in a large bowl.
In a smaller bowl combine the peanut butter, milk, eggs, and honey.
Mix well until combined. Add the milk mixture to the dry ingredients and
mix with a hand beater. After the ingredients are mixed, add the carob
chips, just until combined.
Preheat oven to 375 degrees F.
Using a teaspoon (or if you have large dogs, a tablespoon) drop the
cookies onto an ungreased cookie sheet. Bake for about 20 minutes. Let
stand one minute, then remove from cookie sheet. Place on a cookie rack
to completely cool. CHEDDAR DOG BISCUITS
2 cups unsifted all-purpose flour
1 1/4 cups shredded Cheddar cheese
2 cloves garlic, finely chopped
1/2 cup vegetable oil
4 1/2 to 5 tablespoons water
Preheat oven to 400 degrees F.
Make a cardboard pattern of a 4-inch long dog bone or use a dog-bone
cookie cutter.
Combine flour, cheese, garlic and vegetable oil in container of food
processor. Cover, whirl until mixture is consistency of coarse meal.
With machine running, slowly add water until mixture forms a ball.
Divide dough into 12 equal pieces. Roll out each piece to 1/2-inch
thickness. Cut out bones. Transfer to ungreased cookie sheet. Do not
re-roll scraps. Bake in preheated hot oven for 10 to 15 minutes or until
bottom of cookies are lightly browned.
Carefully transfer bones to wire rack to cool completely. Refrigerate
in airtight container.
BACON BITES (for doggies)
3 cups whole wheat flour
1/2 cup milk
1 egg
1/4 cup bacon fat or vegetable oil
1 tablespoon garlic powder
3 or 4 slices bacon, crumbled
1/2 cup cold water
Mix ingredients together thoroughly. Roll out on a floured surface to
1/2 to 1/4 inch thickness. Bake for 35 to 40 minutes at 325 degrees F. FROSTY PAWS ICE CREAM
32 ounces vanilla yogurt
1 mashed banana or one large jar of baby fruit
2 tablespoons peanut butter
2 tablespoons honey
Blend all together and freeze in either 3 ounce paper cups or ice
cube trays. Microwave just a few seconds before serving.
NOTE: This can also be made with baby meat instead of the fruit and
peanut butter.
PEANUT-BUTTER TREATS FOR DOGS
3 cups whole-wheat flour
1/2 cup rolled oats
2 teaspoons baking powder
1 cup milk
1 1/4 cups peanut butter
1 tablespoon molasses
Preheat oven to 350 degrees F.
Combine flour, oats and baking powder in large bowl. Mix milk, peanut
butter and molasses until smooth; add to dry ingredients. Knead dough
with hands (it will be stiff). Roll out to 1/4 inch thick and cut into
shapes. Bake 20 minutes or until lightly browned. Turn off oven and
leave in oven until cool. Store in airtight container.
| MIKEY'S MACKEREL CAT MUNCHIES
Source: Cat Nips! by Rick and Martha Reynolds - reprinted in
the Sacramento Bee, December 12, 1992
1/2 cup canned mackerel, drained
1 cup whole-grain bread crumbs
1 tablespoon vegetable oil
1 egg, beaten
1/2 teaspoon brewer's yeast, optional
Preheat oven to 350 degrees F.
In a medium-size bowl, mash the mackerel with a fork into tiny
pieces. Combine it with the remaining ingredients and mix well. Drop
mixture by 1/4 teaspoonsful onto a greased cookie sheet. Bake for 8
minutes.
Cool to room temperature and store in an airtight container in
the refrigerator.
SU-PURR SALMON PATE
1 (6 ounce) can boneless, skinless salmon
1/4 cup bread crumbs
1/2 cup finely chopped celery
1 egg, beaten
1 envelope unflavored gelatine
1/2 cup water
Preheat oven to 325 degrees F.
Combine all ingredients and mix well. Pack into a small
fish-shaped mold (or other small mold) and bake for 45 minutes.
Serve at room temperature. |
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