Homemade Gold: Treat Recipes that You Can Trust  backback
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 (2 oz. each) either beef or chicken
cup dry milk powder
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 3 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
cup peanut butter
cup wheat germ
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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1

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.

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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)
2 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 300F for 45 minutes.

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1

Cookies a la Rufus

cup wheat germ
cup powdered milk
1 egg
1 jar baby meat - preferably liver or beef
jar water

Mix well and drop on a cookie sheet. The cookies should be the size of a quarter. Bake for 20 minutes at 350F or microwave on HIGH for 7 to 12 minutes. Refrigerate.

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1

Daisy's Delights  (Pets Are Loving Support)

1 pound ground turkey
1 cup cooked brown rice
1 egg beaten
cup fresh chopped parsley
3 tablespoons wheat germ
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 350F for 60 minutes or until done. Serve slices over dry dog food. 

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1

Health Muffins  (Bonnie Goodfriend)

1 cups oat flour
1 cup rolled oats
1 cup oat bran
2 teaspoons baking soda
1 teaspoon cinnamon
1 egg lightly beaten
cup honey
3 tablespoons vegetable oil
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 425F. 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.

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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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1

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 350F. Makes 30 cookies.

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1

Microwave Easy Treat for Dogs

3 jars baby food,  meat or vegetable
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.

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1

Munchie Crunchy Meat Treats  (Laura Davis)

cup nonfat powdered milk
1 egg beaten
1 cups rice flour
teaspoon honey
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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1

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
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 inch balls. In large pan, bring 1 quart water to boiling to which you have added cup chicken soup or the 2 bouillon cubes. Drop balls into boiling water. Boil for 3 minutes. Remove from water, drain and cool. Refrigerate.

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1

Dog-Gone Good Cookies

3 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 350F. oven for 12 to 15 minutes. Let cool before giving to your dog. Refrigerate in a closed container.

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1

Cheese & Garlic Dog Cookies  (Laura Toms)

1 cups white rice flour
1 cups grated cheddar cheese
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 hour. Roll onto floured board. Cut into shapes and bake at 375F for 15 minutes or until slightly brown, and firm. Makes 2 to 3 dozen, depending on size.

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1

Liver Lover Doggie Treats (Nancy Allton)

cup dry milk
cup wheat germ
1 teaspoon honey
1 3 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 350F 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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1

Flea Hater's Dog Biscuits

1 cup rice flour
cup wheat germ
cup brewer’s yeast (available at health-food stores)
1 tablespoon plus 1 teaspoons canola oil
1 clove garlic, chopped medium
cup chicken stock plus 3 tablespoons for basting

1. Heat oven to 400F. 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 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 1 hours longer. Makes about 5 dozen bone biscuits

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1

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.

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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.

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1

Rocky Road Trip Carob Bars

cup granola
cup peanuts
cup coconut
cup oatmeal
1 cups unsweetened carob chips
cup peanut butter
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

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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 350F. 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
cup carrots, chopped very fine
cup shredded mozzarella or grated parmesan
2 tablespoons bran
2 teaspoons baking powder
to 1 cup water

Preheat oven to 350F, 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 cup water, mixing well to make a moist but not wet dough. Knead for 1 minute. Roll dough out to 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.

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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
cup honey
cup peanut butter
1 small apple
cup vegetable oil
2 teaspoon vanilla
1 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 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 325F for 50 to 60 minutes.

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1

Corn, Wheat & Yeast Free Peanut Butter 'n Honey Oat Crunchies
(Two Dog Press)

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 350F. 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 inch (6 mm) thick. Use a mini-cookie cutter or cut into small squares. Transfer to ungreased baking sheets, spacing them about 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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1

Mary's Tail Wagging Treats

1 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
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 350F for 25 to 30 minutes. Cut into bars and serve to some very happy puppers. Store in refrigerator.

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