Pam in the kitchen!
So I don’t have to keep repeating them here are my favorite recipes – cheap and easy and healthy! If you make a double batch, it will make a gallon bag of treats.
2 cans Tuna (in water)
2 TBSP oil
½ cup pumpkin
2 TBSP parm cheese
2 cups flour (I use spelt)
Mix everything together (food processor works best). Add flour until consistency of brownies. Spread in a brownie pan (I use a 9 x 9 one). Bake at 350 for 20-25 minutes. Cut into bite sized pieces the size of a green pea. Freezes beautifully and will keep unfrozen in refrigerator for 3-4 days
4 cups flour (I use spelt flour)**
2 or 3 or 4 tablespoons of minced garlic
1/2 cup vegetable oil
1 cup shredded cheese
1 cup milk
Mix it all together and then knead it on a floured surface for a minute or two. Roll out with rolling pin to about 1/4″ or so, put on oiled baking sheet, use pizza cutter to cut into small squares and bake for 25 minutes at 400 degrees. A double batch makes a gallon of treats.
** Recipe calls for 3 cups but I changed it to 4 cups because it was way too wet.
2 6oz cans tuna OR 1 14 oz can salmon (do not drain either)
1 1/2 cup whole wheat flour (or spelt flour)
1 Tbsp garlic powder or granulated garlic
2 eggs — lightly beaten
Grated Parmesan cheese, about 1 handful
Mix all ingredients together in food processor. Grease a 9×9 pan (I use spray canola oil). Bake in 350 degree oven for 20 minutes
Freezes beautifully and will keep unfrozen in refrigerator for 3-4 days.
Use chicken or turkey hot dogs only!!!!
Take one pound of hot dogs and cut to the appropriate size for your dog and place on a microwaveable surface as spread out as you can.
Microwave them for about 10-15 MINUTES. Yes minutes.
The point is to take all of the moisture out of them so they are easier and less slimy to handle. Every microwave is different in strength, so test yours by doing about 5 minutes at a clip.
For dogs with food allergies, do a google search of “baby food dog treats.” They are easy, usually 2 ingredients and most of the dogs are fine with them.
Peanut butter and oatmeal cookies
2 cups spelt flour,
1 cup oats,
1/2 cup peanut butter,
1/2 tsp cinnamon,
1-1/2 cups warm water.
Mix and knead a little, flour surface and roll out to 1/4 or less but try to make them all the same because of cooking time. 30 to 45min depend on thickness. oven 350 and put parchment paper on cookie sheets. Before baking you can use a knife or pizza cutter to cut it up to desired size pieces. WARNING: when using peanut butter, make sure it doesn’t have xylitol in it. Unfortunately, “xylitol” will never be on the ingredient list – it may be listed as “natural sweetener,” so call the company to ask if that is xylitol or not. (Xylitol, while perfectly fine for humans is DEADLY for dogs.
1 pound ground beef
2 eggs, beaten
3 cups of spelt flour
1 cup of rolled oats (only use the stuff at the health food store)
1 cup water
In blender or food processor, mix beef and beaten eggs until well blended.
In large bowl, combine flour and oats, then gradually mix in beef mixture with your hands (ick!) until well blended.
Add water and stir to form a sticky dough.
Divide into 2 balls so it is easier to work with.
Knead about 2 minutes on a floured surface, adding in a little more flour until dough isn’t sticky anymore.
Roll to about 1/4″ thickness.
Place on greased cookie sheet. Score with pizza cutter or knife and bake for 1 hour at 350 degrees
1 cup of canned or frozen mixed peas and carrots, drained
2-1/2 cups of spelt flour
1/2 cup powdered skim milk
1 tsp. garlic powder (I use crushed garlic)
6 tablespoons vegetable oil
1 egg, beaten
1/2 cup ice water
In blender or food processor, puree peas and carrots.
In large mixing bowl, combone flour, powdered skim milk and garlic.
Make a well in the middle and stir in the balance of the ingredients.
Divide dough into 2 balls so it is easy to work with.
Knead dough on floured surface for about 2 minutes.
Roll out to about 1/4″ thickness.
Place on baking sheet covered in tin foil.
I use a pizza wheel or you can use a knife to score it into the size pieces to suit your dog. Bake about 40 minutes at 350 degrees. If you use cookie cutters, after 15 minutes, turn the biscuits over and cook for another 25. I found I didn’t need to do this using the slab, with scores in it method. I also found that the dough was too wet, so I added more flour than the recipe called for.
Peanut Butter Shortbread
(Yes I know I mention that peanut butter is toxic for dogs in my book. Afloxin is the mold that historically is on peanuts. Many people are allergic to this mold as well. If your dog is allergic, use a cashew butter or other nut butter. If your dogs are okay with peanut butter, then by all means use it.) You will also have to make sure that the peanut butter you use does NOT have Xylitol in it. Xylitol is DEADLY for dogs.
1 1/2 cups spelt flour
1/2 cup all purpose flour
1 Tbsp baking powder
1 cup peanut butter
3/4 c. milk
In a large mixing bowl, combine flour and baking powder.
In a small bowl, whisk peanut butter and milk until smooth ***Important to do in a seperate bowl…it works better.
Make a well in the flour mixture and gradually stir in peanut butter mixture until well blended.
Use hands to work dough into 2 pliable balls, the warmth from your hands will help make the dough more workable.
Knead each dough ball about 2 minutes.
With a rolling pin, roll dough between 1/4″ and 1/2″ thickness.
Cut with biscuit cutter or (just roll it out and score it into littel tiny pieces right before baking) and place on a baking sheet lined with foil. Bake 15 minutes at 400 degrees…. ***CAREFUL, I found these burn easily….I watched carefully and pulled out at 12 minutes.
1 pound of beef liver
2 cups flour (I prefer to use spelt or oat flour – wheat is a top allergin of dogs)
(While you are at it – make a double batch so you don’t stink up the house too often.)
Put liver in food processor and mix until it is gross .
Add in flour and egg and stir.
Put in pan that is WELL GREASED and bake for about 25 minutes at 350 degrees. Cut and take out of pan while still hot. If you don’t you’ll end up throwing it all away because you’ll never get it out of the pan. They cut up and freeze well.
1 can salmon – not drained.
Stick in food processor with 3-5 cloves of garlic.
Stir in 2-3 cups flour (I never use wheat flour – I use oat flour or quinoi flour or spelt).
Roll into 1/4″ to 1/2″ layers between waxed paper. Then place on cookie sheet, scoring lightly into little squares before baking at 350 degrees for about 10-15 minutes.