Homemade Gold: Suzi Beber Treat Recipes that You Can Trust  backback
Our furkids' favorite homemade treat is made from Applegate Farms Natural Organic Uncured Turkey or Chicken. Enjoy Suzi Beber's healthy recipes. They are all corn, soy, and wheat-flour, and yeast FREE!

Blues' Basic Satin Balls

1 pound ground beef or ground chicken (or a combination of ground meats)
3.25 ounces organic puffed rice
3.25 ounces large flake oats or oatmeal
1.25 ounces wheat germ
1 egg, with shell
1 packet Knox gelatin
2 tablespoons cold pressed olive oil (or other cold pressed oil, e.g., safflower, avocado)
2 tablespoons unsulphured blackstrap molasses (An extra egg can be used in place of the molasses, if diarrhea is a concern.)

This can be served raw or baked. To bake, preheat oven to 350F degrees, grease a small Pyrex, add all ingredients, and bake for 35 minutes, then cut into squares, and store in the refrigerator. This recipe can be easily doubled, and the addition of approximately 1/4 cup fresh churned unsalted butter, makes it much easier to incorporate all of the ingredients.



Easier than Pie, Baked Granola Apples

4 apples (e.g., Macintosh, Delicious)
1 cup low fat granola*
sprinkling of carob & cinnamon

*Make sure the granola you use has no added sugar or salt. Many health food stores carry a variety of granolas for you to choose from.

Preheat oven to 350F. Hollow out unpeeled apples. Firmly pack with granola. Place in a shallow ungreased baking dish like a pie plate. Sprinkle with a pinch of cinnamon and a pinch of carob powder as well. Bake uncovered in preheated oven for 30 minutes, or until apples are tender. Let apples cool to room temperature, then serve this tasty treat with a dollop of goat milk yogurt or other yogurt of your choice.




Doggie Delights Barley Casserole

1 cups barley grits or pearl barley
6 tbsp finely grated carrot
1 large clove garlic, minced
2 cups goat cheese
3 large eggs
1 cup whole barley flour
1 cup other grain (e.g., organic brown rice flour, spelt, kamut )

Bring 3 cups of filtered water to a boil. Add barley grits and carrot, bring back to a boil, then put a lid on the pot, turn off the stove, and let the barley absorb the water. When this is done, mix in garlic, grated goat cheese, and eggs, and mix thoroughly. Add barley flour and other flour or whole grain. Mix again. Then, you can either serve this, or, you can bake* the mixture in a Pyrex dish. The end result is a casserole that can easily be cut into squares and served at room temperature.

*Suggested baking time is 1 hour at 350F.




Bar None Power Bars

4 cups large oats
2 cups oatmeal (or grains such as millet, barley, kamut, spelt)
1 cup boiling filtered water (or cup water with cup pureed banana or apple sauce)
6 tbsp cold pressed organic safflower oil
6 tbsp unsulphured blackstrap molasses
2 tbsp unpasteurized honey
4 eggs
1 cup dry fruit such as cranberries
1 freshly chopped apple
1 tbsp ground carob

Preheat oven to 350F. Put all the ingredients into a large bowl. Mix with about 1 cup of boiling water (or combination of water, banana, etc.) in order to form a sticky dough. Place dough in a well greased baking pan or glass Pyrex, and bake for approximately 45 minutes. You can test for 'doneness' by inserting a toothpick into the center—the bars are ready if the toothpick comes out clean. Remove pan from oven and score into squares. Cool completely on a wire rack before storing.

Note: This is a very easy recipe to double or triple. The bars freeze beautifully, and can be shared by four footed and two footed pals alike.




Bowwowlicious Brownies

1 cup yogurt
2 cups oat flour
2/3 cup filtered water
1 tsp pure vanilla extract
1 cup carob powder
cup finely chopped unsalted nuts (e.g., almonds, walnuts, etc.)
1 tsp baking powder

Preheat oven to 350F. Lightly grease a square cake pan. In a bowl combine the flour with the water until you have a smooth consistency. Add the yogurt and mix well. Add remaining ingredients, making sure that everything is well combined. Pour into cake pan. Bake for approximately 25 minutes, or until the top is dry and springs back when you touch it with a finger. Cool completely before serving. Store in refrigerator or cut into small squares and freeze.




Carob Truffles for Canine Tummies

12 oz package carob chips (found in most health food stores)
1 cup peanut butter, with no salt or sugar
1 cup oatmeal

In a double boiler melt the carob chips, stirring continually. Remove from heat and add the peanut butter and oatmeal. Stir until the mixture thickens enough to form balls in the palm of your hand. It may be necessary to cool the mixture in the refrigerator first. Form balls and roll or sprinkle with oatmeal. Transfer to airtight container and refrigerate. Truffles are also wonderful as a frozen treat, especially as the warm weather arrives.

As an alternative, you can spread the mixture out on a lightly greased cookie sheet, cool completely in the refrigerator, and then score and break into small nibble sized delectably delicious treats.




Carrot Cakes

1 cups oat flour
1 cup rolled oats
1 cup oat bran
1 tsp baking soda
1 tsp cinnamon
1 tsp ground carob
2 cups finely grated carrots, or you can use zucchini, or apples, or a combination
cup sunflower seeds
1 beaten egg
3 tbsp cold pressed oil (e.g., safflower, olive, etc.)
1 cup chicken stock, apple juice, or filtered water

Preheat oven to 375F. Combine flour, oats, bran, baking soda, cinnamon, carob, carrots, and sunflower seeds in a large bowl. Add beaten egg, oil, and chicken stock. Make sure to mix all the ingredients well. Lightly grease mini muffin tins. Fill tins with batter. Bake for 15 minutes or until a tooth pick comes out clean from the center of a muffin. Remove muffins from the oven and allow to cool completely before storing in an airtight container or Ziploc bag.




Crock Potting for your Dog

4 cups brown rice
3 pounds chicken, boneless, skinless chicken thighs (approx 18)
1 grated carrot
cup chopped green beans
2 cloves garlic, finely minced or grated
tsp rosemary
tsp parsley
4 level tbsp bonemeal (available from health food stores)
3 tsp alfalfa
3 tsp kelp
12 cups filtered water

Add the rice first, followed by the carrot, beans and garlic. Then, mix the bonemeal, rosemary, parsley, kelp, and alfalfa together, and sprinkle the mixture on top of the rice and vegetables. Mix everything. Then add the chicken and finally the filtered water. Keep in mind, for any grain you use, use a 3:1 ratio, i.e., 1 cup grain to 3 cups water. This amount makes sufficient food to feed 1 dog for 6 days or 2 dogs for 3 days.

There are two temperature settings. Low is recommended for slow all-day cooking. One hour on High equals approximately 2 to 2 hours on Low. Select your cook setting depending on when you want the food to be ready. Do not use your crock pot for storing foods, and do not reheat foods in the crock pot. If you don't have a crock pot, you can use a big soup pot to make this meal, or a clay baker.

Drizzle 1 tablespoon of oil onto your dog's food just before serving (safflower, olive, canola, etc.). Make sure you buy the best quality oil you can. 

Interesting Notes:
Alfalfa is rich in vitamins and minerals; fine tonic, kidney cleanser and alkalinizer of the whole system. Rosemary is used in the treatment of heart ailments; general heart tonic; good for high blood pressure, headaches, nervous ailments; also a blood cleanser; good for gastritis. Parsley is considered to be useful in cancer prevention and treatment. It is beneficial to the urinary system and is used for bladder and kidney complaints. It is full of iron, vitamin A, provitamin A, calcium and phosphorus.

Now, if you decided that you like this combination, there are other things you could do during the week, to ensure that your dog is getting a well balanced diet. You could give 1 boiled chicken liver to your dog, 3 or 4 times a week. You could also feed 2 eggs per week. Additional liver is important for a dog's calcium/phosphorus ratio and also provides additional vitamins and minerals.




Frosty Paws
Use any one of these 6 groupings of ingredients!

1 large 32 oz container of plain or vanilla yogurt
1 ripe banana
2 tbsp peanut butter, with no added salt or sugar
2 tbsp honey

2 cups melon (e.g., seedless watermelon, honeydew, or cantaloupe)
2 cups filtered water
2 tbsp honey
1 large container of plain yogurt
1 cup pure pumpkin puree
1/8 tsp carob powder (a big pinch)

1 large container of plain or fruit bottom yogurt
2 ripe bananas
tsp pure vanilla extract
2 cups applesauce (that contains no sugar)
2 cups filtered water
1/8 tsp cinnamon (a big pinch)
1 small container of plain or vanilla yogurt
1 ripe banana
2 ounces (4 tbsp) filtered water

Blend ingredients using a food processor or blender. Freeze in ice cube trays and then transfer to Ziploc freezer bags for easy storage. Molds can also be used or small Dixie cups. If using the Dixie cups, fill the cups 2/3 full to allow for expansion. A large measuring cup makes filling trays, cups, or molds very easy. Frosty Paws are great for teething puppies.

Remember, you can use any kind or combination of fruits to make your Frosty Paws, or use a medley of vegetables instead. Banana strawberry is a yummy combination, or how about fresh cranberries, or one of the very best sources of antioxidants . . . blueberries.

Did you know that ...
In place of regular yogurt, why not give goat milk yogurt a try. Goat milk has 13% less lactose than cow milk, and because its milk particles are small, goat milk is very easy to digest. Goat milk fatty acids have a unique metabolic ability to limit cholesterol deposits in body tissues. Compared to cow's milk, goat milk has similar amounts of protein, fat, iron, vitamin C, and vitamin D, but has more natural vitamin A, and more vitamin B.




Fruit 'n' Oats

cup rolled oats (not instant)
8 ounces whole milk yogurt
cup fruit (e.g., bananas, blueberries, or strawberries)

Place rolled oats in a bowl. Add yogurt. Add fruit. Mix well. Soak overnight in the refrigerator and serve in the morning. For  recipes to make your own yogurt at home, click here.




Holiday Carob Chews

cup unsweetened granola
2 tbsp ground carob
3 cups oat flour
2 cups filtered water

* * * * * *
extra granola or oatmeal, for rolling

Combine all except the extra granola or oatmeal and milk. Make small balls—the size of a truffles, dip in milk, and then roll in granola. Place on ungreased cookie sheet, and bake for 20 minutes. Turn off oven and allow chews to cool completely before storing them in an airtight container. These tempting treats freeze beautifully, and there are lots of wags and woofs out there who actually prefer them freshly frozen. And, don't forget . . . carob is great for digestion.




Mini Dog Muffins

1 cups rice or barley flour
cup oat flour
2 tsp baking powder
tsp baking soda
1 tsp dried oregano
cup butter
pound of grated cheese (e.g. cheddar)
1 cup plain yogurt (goat yogurt if available)
cup chicken stock (or beef stock, vegetable stock, water, or milk)
1 egg
2 tsp blackstrap molasses

Preheat oven to 375F. Lightly coat a mini muffin pan with vegetable oil spray. Blend the dry ingredients in a bowl. Melt butter in microwave or on stove and place in separate bowl, adding yogurt and chicken stock and then blending well. Beat in egg and molasses. Add this wet mixture to dry ingredients and stir until moistened. Fold in cheese. Fill muffin tins. Bake for 10 to 15 minutes and then cool on rack. These muffins should be stored in the refrigerator and also freeze well.




Morning Glory Pup Muffins

Combine the following dry ingredients:
1 cup unbleached all purpose flour
1 cup oat flour
2 tsp baking soda
2 tsp cinnamon
1 tsp carob powder

Then add:
2 cups grated carrots
1 cup fresh or frozen cranberries (chopped)
cup coconut
1 apple, grated

In another bowl, beat the following:
2 eggs
1 cup cold pressed safflower oil (or other cold pressed oil of your choice)

Stir oil mixture into flour/carrot mixture until batter is just combined. Spoon into well greased mini muffin tray, filling each muffin cup to the mark. Bake in a 350F oven for 15 minutes. If you use a regular sized muffin tray, this recipe will make 18 regular sized muffins. These muffins freeze beautifully.




Pumpkin Cranberry Muffins

2 eggs
cup organic safflower oil (or other cold pressed oil)
1 cup pumpkin puree (e.g., Stokely Pure Pumpkin)
1 cups oat or barley flour
1 tsp cinnamon
1 tsp ground carob
1 tsp baking powder
1 tsp baking soda
1 cup finely chopped fresh cranberries 

Preheat oven to 375F. Combine eggs, oil, and pumpkin puree. Blend thoroughly. Add dry ingredients and blend until smooth. Add finely chopped cranberries. Lightly grease mini muffin tins and fill each with batter. Bake in preheated oven for 15 minutes. Cool completely on rack before storing in an airtight container or Ziploc bag. These muffins freeze beautifully. This recipe makes 34 mini muffins.





4 eggs
1 cup goat milk, or other whole milk
2/3 cup barley or oat flour
cup grated parmesan or cheddar cheese
1 finely grated garlic clove

Preheat oven to 425F. Lightly grease a muffin tin pan. You can either use a pan that holds 12 regular muffins, but a 24 muffin mini pan is preferred for recipes like this. In a large bowl beat together the eggs and the milk. Add the flour and cheese, beating until all ingredients are well blended. A food processor or blender can be used for this step. Spoon batter into prepared muffin tin, filling cups 2/3 full. Bake in preheated oven for 30 to 25 minutes until the Pup Puffs are lightly browned on top. Cool completely before storing. This recipe can easily be doubled and they freeze well.





3 lbs sweet potatoes or yams (or a combination)
2 large carrots, sliced
1 large apple, sliced
2 cups chopped dried apricots
3 to 4 tbsp fresh lemon juice
tsp cinnamon
2/3 cup fresh orange juice
1 cup apple juice

Preheat oven to 350F. Peel the sweet potatoes and/or yams and cut them into one-inch pieces. Place them in a large bowl and add all the remaining ingredients, tossing until nicely combined. Don't worry if it's not perfectly uniform. Transfer to a 2-quart casserole or equivalent baking pan (or 9" x 13" Pyrex) and cover with foil. Bake for 1 to 2 hours or until everything is very tender and indistinguishable from everything else. (Tsimmes is a festive Jewish dish that combines vegetables and fruit, and savory with tart and sweet.)




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