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 Homemade Gold: Treat Recipes that You Can Trust
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Our furkids' favorite
homemade treat is made from Applegate Farms Natural Organic Uncured Turkey or
Chicken. Enjoy
these easy
healthy treat recipes. They are all
corn, soy, and wheat-flour FREE. They also all contain no sugar, salt, or
artificial ingredients. Treats that have an
are corn, soy, wheat AND yeast free!
 1
Baby Food Soft Doggie Cookies
3 jars baby food (2½ oz. each) either beef or chicken
¼ cup dry milk powder
¼ cup wheat germ (Cream of Wheat can be substituted)
Combine ingredients in bowl and mix well. Roll into small balls and
place on well-greased cookie sheet. Flatten slightly with a fork.
Bake in preheated 350F. oven for 15 minutes until brown. Cool on
wire racks and STORE IN REFRIGERATOR. Also freezes well.
*Variation: substitute cream of wheat for wheat germ and then use
tablespoon to make cookie sized drops on plate. Microwave for 4
minutes on Medium-High. Suggest keeping an eye on them in microwave
and perhaps start out for only 3½ minutes. They do come out soft.
Also suggested using Beef/Vegetable Dinner Baby Dinner instead of
Beef or Chicken. Cookies are soft and chewy (good for older pets who
have lost a few teeth). |
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1
BJ'S Peanutty Pupcicles
1 banana
½ cup peanut butter
¼ cup wheat germ
¼ cup chopped peanuts
Mash banana's and peanut butter, stir in wheat germ.
Chill 1 hour. With wet hands, solid. Place in
container, store in refrigerator or freezer.
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Honey Pupsicle
2 tablespoons honey
2 tablespoons peanut butter
1 32oz. container fat free yogurt
1 ripe banana or large jar of baby food fruit
Add mixture to yogurt. Stir well, and place
mixture in ice cube trays or (if you want
larger) paper cups. This fills two good sized
ice cube trays. Microwave for a few seconds
before giving to your Goldens. |
1
Carrot Cookies
2 cups pureed carrots
2 small eggs (can use egg substitute)
2 tablespoons pureed garlic (can actually be
bought this way in a jar)
2¼ cups unbleached oat flour
1 cup rolled oats
Combine carrots, egg substitute and garlic. Mix
until smooth. Add flour and oats. Roll out on a
heavily floured surface and then cut into bars.
Bake at 300°F for 45 minutes. |
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Cookies a la Rufus
¾ cup wheat germ
¼ cup powdered milk
1 egg
1 jar baby meat - preferably liver or beef
½ jar water
Mix well and drop on a cookie sheet. The cookies
should be the size of a quarter. Bake for 20
minutes at 350°F or microwave on HIGH for 7 to
12 minutes. Refrigerate. |
1
Daisy's Delights
(Pets Are Loving Support)
1 pound ground turkey
1 cup cooked brown rice
1 egg beaten
¼ cup fresh chopped parsley
3 tablespoons wheat germ
½ cup carrots
2 tablespoons minced garlic
Combine all ingredients in a large bowl and mix
well. Put into a lightly greased loaf pan. Bake
at 350°F for 60 minutes or until done. Serve
slices over dry dog food. |
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Health Muffins (Bonnie Goodfriend)
1½ cups oat flour
1 cup rolled oats
1 cup oat bran
2 teaspoons baking soda
1 teaspoon cinnamon
1 egg lightly beaten
¼ cup honey
3 tablespoons vegetable oil
¼ cup milk
1 optional ingredient: apples & bananas blended
together, or shredded zucchini & carrots, or
nuts, or shredded cheddar & jack cheese, or
cooked chicken
Preheat oven to 425°F. Line muffin tins with
foil/paper muffin forms. Mix dry ingredients. In
a separate bowl, mix the egg, honey and oil. Mix
the milk in with the dry ingredients, blending
well. At this point mix your "optional"
ingredients into the honey mixture, then mix the
honey mixture into the flour/milk batter. Put in
muffin tins and bake for 15 to 20 minutes. These
muffins freeze well. |
1
Icy Paws (Gretchen Stone)
2 cartons plain or vanilla fat free yogurt
(32oz. each)
1 small can tuna in water (8oz.)
2 teaspoon garlic power
24 3oz. plastic cups (not paper)
Open yogurt, if they are full to the top use a
spoon & scoop out one cup. (these will be frozen
as plain yogurt). Put half of the can of tuna in
each yogurt container add the garlic power (1
teaspoon in each) & stir thoroughly. Use a spoon
& scoop the mixture into the cups. Place on a
tray & freeze overnight. Makes about 24 treats.
Variations
Natural Flea Prevention: Mix in garlic
powder, brewers yeast & fennel seed. Veggie
Delight: Mix in cooked peas or other vegetables.
Chicken Icy Paws: use canned chicken instead of
tuna. Potassium Boost: Add in a mashed banana. |
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Delectable Delights (Marantha
Poms)
2 cups powdered milk
2 cups wheat germ
1 cup oats
2 jars baby food meat
1 egg
Enough water to moisten
Use low speed on mixer to blend all ingredients
together. Drop by tablespoons and flatten
evenly. Place cookies one inch apart on a
lightly greased cookie sheet. Bake approximately
20 to 25 minutes at 350°F. Makes 30 cookies.
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Microwave Easy Treat for Dogs
3 jars baby food,
meat or vegetable
½ cup Cream of Wheat Drop by teaspoon on wax paper covered
paper plate, flatten with fork, cover with second paper plate. Microwave
on high 4 to 5 minutes, cool, store in refrigerator. |
1
Munchie Crunchy Meat
Treats (Laura Davis)
½ cup nonfat powdered milk
1 egg beaten
1½ cups rice flour
½ teaspoon honey
½ cup water
5 teaspoons chicken or beef broth
1 jar strained beef baby food
Combine all ingredients well. Form into a ball.
Roll dough out on a floured surface. Cut out
desired shapes. Bake in a 350° oven for 25 to 30
minutes. Let cool. The treats should be hard and
crunchy. |
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Muttzoh Balls
1 cup any natural dry dog food
2 eggs beaten lightly
1 teaspoon polyunsaturated oil
1/3 cup cold water
Sprinkle of garlic powder
½ cup chicken broth soup or 2 chicken bouillon
cubes
Grind dry dog food smooth in a food processor or
blender. Lightly beat egg and add oil. Mix all
moist ingredients together except soup. Add to
dry ingredients. Form into ½ inch balls. In
large pan, bring 1 quart water to boiling to
which you have added ½ cup chicken soup or the 2
bouillon cubes. Drop balls into boiling water.
Boil for 3 minutes. Remove from water, drain and
cool. Refrigerate. |
1
Dog-Gone Good Cookies
3½ oz. jar liver or beef baby food
1/3 cup wheat germ
2/3 cup nonfat dry milk
Mix baby food, wheat germ and dry milk. Add a
little water if too thick. Drop by the
tablespoon-full onto a greased cookie sheet.
Bake in a preheated 350°F. oven for 12 to 15
minutes. Let cool before giving to your dog.
Refrigerate in a closed container. |
1
Cheese & Garlic Dog
Cookies (Laura Toms)
1½ cups white rice flour
1¼ cups grated cheddar cheese
¼ pound safflower oil
1 clove garlic, crushed
Grate the cheese and let stand until it reaches
room temperature. Cream the cheese with the
softened margarine, garlic, salt, and flour. Add
enough milk to form into a ball. Chill for ½
hour. Roll onto floured board. Cut into shapes
and bake at 375°F for 15 minutes or until
slightly brown, and firm. Makes 2 to 3 dozen,
depending on size. |
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Liver Lover Doggie
Treats (Nancy Allton)
½ cup dry milk
½ cup wheat germ
1 teaspoon honey
1 3½ oz. jar baby food or cooked liver
Combine the dry milk and the wheat germ; drizzle
in the honey on top of the baby food or the
blended cooked liver. Stir until well mixed.
Roll into small bite size balls and place on a
well oiled cookie sheet, flatten the balls with
a fork, Bake at 350°F for 8 to 10 minutes. When
they are done they will have the consistency of
fudge. Allow the treats to cool and store in
Ziploc bags prior to placing them in the freezer
for storage. |
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Flea Hater's Dog
Biscuits
1 cup rice flour
¼ cup wheat germ
¼ cup brewer’s yeast (available at health-food
stores)
1 tablespoon plus 1½ teaspoons canola oil
1 clove garlic, chopped medium
½ cup chicken stock plus 3 tablespoons for
basting
1. Heat oven to 400°F. Line a sheet pan with
parchment paper. Mix flour, wheat germ, brewer’s
yeast, and salt together in a medium bowl. In a
mixing bowl, combine oil and garlic. Alternately
add ½ cup chicken stock and flour mixture in 3
parts; mix until well combined. Knead about 2
minutes by hand on floured surface; dough will
be sticky.
2. On a lightly floured surface, roll dough out
about 3/8 inch thick. Cut out bone shapes; place
on prepared baking sheet. Bake 10 minutes,
rotate baking sheet, and baste with remaining 3
tablespoons chicken stock. Bake 10 minutes
longer. Turn off oven, leaving oven door closed.
Leave pan in oven for 1½ hours longer. Makes
about 5 dozen bone biscuits |
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Frosty Cubes (Eloise Danniels)
Mix large container of Yogurt (with live
acidophilus cultures and no sugar) with ground
Carrots, Apples (raw or cooked) or lightly
cooked ground Liver. Ladle into ice-cube trays
and freeze. |
1
Canned Pumpkin Treats (Carol Liss)
Cover cookie sheet with waxed paper, spoon
out individual sized portions of canned pumpkin
(not pumpkin pie filling) directly from can and
freeze for 30 minutes. Peel frozen portions from
waxed paper, place in plastic bag or other
container and store in freezer until needed. |
1
Rocky Road Trip Carob
Bars
¼ cup granola
¼ cup peanuts
¼ cup coconut
¼ cup oatmeal
1¼ cups unsweetened carob chips
¼ cup peanut butter
¼ cup honey
In a food processor, grind the granola, peanuts,
coconut and the oatmeal. Melt the carob chips,
peanut butter and honey over medium heat. Mix
dry ingredients into melted mixture until
coated. Pour the whole mixture into a 8 x 8 inch
pan lined with plastic wrap. Chill for 15
minutes. Slice it into 12 sections and serve.
Keep refrigerated. Yield: 12 bars |
1
Banana Mutt Cookies
3 cups mashed bananas
1 teaspoon vanilla
6 cups oats
1 cup chopped peanuts
1/3 cup unsweetened applesauce
Mix ingredients together thoroughly. Preheat
oven to 350°F. Drop mixture by spoonfuls on
cookie sheet and press flat. Bake at 350° for
approximately 15 minutes. Keep stored in air
tight container. Yield: about 2 dozen cookies.
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1
Veggie Bones (Wild About Animals)
3 cups minced parsley
¼ cup carrots, chopped very fine
¼ cup shredded mozzarella or grated parmesan
2 tablespoons bran
2 teaspoons baking powder
½ to 1 cup water
Preheat oven to 350°F, rack on the middle
level. Lightly grease a large baking sheet. Stir
together parsley, carrots, cheese and oil. Stir
together flour, bran and baking powder and mix
well with vegetables. Gradually add ½ cup water,
mixing well to make a moist but not wet dough.
Knead for 1 minute. Roll dough out to ½ inch
thick. Using a cookie cutter, cut out shapes and
put on baking sheet. Gather the scraps and
re-roll and cut out more. Bake for 20 to 30
minutes, until biscuits have browned and
hardened slightly. Transfer to a rack to cool.
Store in airtight container. Makes 12 to 24
biscuits. |
1
Wheat-Free Peanut
Brindle
5 cups rice flour
1 tablespoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 cup peanuts (chop)
In a bowl, mix all ingredients except chopped
peanuts together thoroughly. Set aside
1 egg
¼ cup honey
¼ cup peanut butter
1 small apple
½ cup vegetable oil
2½ teaspoon vanilla
1½ cup water
In a food processor, add the above ingredients
and blend together. When mixture is thoroughly
blended, add to the bowl of dry ingredients.
Combine and turn out on a lightly floured
surface. Place a piece of plastic wrap on top of
dough then roll out dough to ¼ inch thickness.
Remove the plastic wrap and score dough into 4 x
3 inch rectangles. Spritz the top of the
rectangles with water and sprinkle chopped
peanuts over them. Press the chopped peanuts
into the dough with the palm of your hand. Bake
at 325°F for 50 to 60 minutes. |
1
Corn, Wheat & Yeast
Free Peanut Butter 'n Honey Oat Crunchies
(Two Dog Press)
¼ cup honey
1 cup crunchy peanut butter
2 cups chicken broth or water
1/3 cup peanut oil
1 cup rolled oats
1 cup oat bran
3 to 4 cups oat flour
Preheat oven to 350°F. In a small Dutch oven or
large saucepan, combine honey, peanut butter
(brand with no added sugar, salt or other
ingredients; ideally it should only contain
peanuts), chicken broth, and peanut oil. Heat,
stirring often, until mixture begins to simmer.
Remove from heat. Stir in rolled oats and oat
bran and let cool until lukewarm or cool enough
to work with. Gradually blend in oat flour,
adding enough to form a stiff dough.
Transfer to a floured (oat flour or rye flour)
surface and knead until smooth (about 3 to 5
minutes). Shape the dough into a ball, and roll
to ¼ inch (6 mm) thick. Use a mini-cookie cutter
or cut into small squares. Transfer to ungreased
baking sheets, spacing them about ¼ inch (6 mm)
apart. Gather up the scraps, roll out again, and
cut additional biscuits. If the dough becomes
too crumbly to work with after a few rollings,
sprinkle with a little water to bind it together
and knead it for 30 seconds.
Bake for 30 minutes. Remove from oven and turn
over. Bake for an additional 30 minutes, or
until golden brown on both sides. After you
finish baking all batches of biscuits, turn off
the oven, spread all the biscuits in one baking
pan and set them in the oven to cool for a few
hours or overnight. The extra time in the oven
as it cools off helps make the treats crispier.
These make a more delicate crunchy biscuit, so
we use them more for special or training treats,
not tartar control. Makes several dozen small
treats that keep and freeze well. |
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Mary's Tail Wagging
Treats
1½ cups of barley flour (or organic brown
rice flour or spelt flour)
2 large brown, organic, range fed eggs
1 12 ounce can of salmon (do not drain)
2 teaspoons crushed garlic
¼ cup low fat or nonfat parmesan cheese
Mix all of the ingredients together and then
place in a 9" x 9" baking pan that has been
sprayed with extra virgin olive oil. Bake at
350°F for 25 to 30 minutes. Cut into bars and
serve to some very happy puppers. Store in
refrigerator. |
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