Fat Loss 4 Idiots

Dog Treat Recipes

Fresh Breath Biscuits

  • 2 cups brown rice flour
  • 1 Tablespoon activated charcoal (from pharmacy, not the BBQ charcoal)
  • 3 Tablespoons canola oil
  • 1 egg
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 2/3 cup low fat milk

Preheat oven to 200°.

Lightly grease a baking sheet.

Combine flour and charcoal.

Add all the other ingredients.

Drop teaspoonfulls on the greased baking sheet, about 1 inch apart.

Bake from 15 to 20 minutes.

Cool and store the biscuits in airtight container in the refrigerator.

Cheese and Garlic Bites

  • 1 cup wheat flour
  • 1 cup grated cheddar cheese
  • 1 tablespoon garlic powder (not garlic salt!)
  • 1 tablespoon soft butter or margarine
  • 1/2 cup milk

Mix flour and cheese together.

Add garlic powder and softened butter.

Slowly add milk till you form a stiff dough. (You may not need all of the milk).

Knead on floured board for a few minutes.

Roll out to 1/4 inch thickness.

Cut into shapes and place on ungreased cookie sheet.

Bake at 180° degrees oven for 15 minutes.

Let cool in oven with the door slightly open till cold and firm.

Refrigerate to keep fresh.

Soft Doggie Cookies

  • 3 (2 1/2 oz. each) jars of baby food; either beef or chicken
  • 1/4 cup Dry milk powder
  • 1/4 cup Wheat germ or cream of wheat

Combine all the ingredients in a bowl and thouroughly mix.

Roll it into small balls and place on well-greased cookie sheet.

Flatten slightly with a fork.

Bake in preheated 180° oven for 15 minutes until brown.

Cool on wire rack.

Refrigerate to keep fresh or freeze.

Great for older dogs with teeth problems.

Baby Food Soft Doggie Cookies

  • 3 jars of baby food: either beef or chicken
  • 1/4 cup Dry milk powder
  • 1/4 cup Wheat germ

Combine ingredients in a bowl and mix well.

Roll into small balls and place on well-greased cookie sheet.
Flatten slightly with a fork.

Bake in preheated 350 oven for 15 minutes or until brown.

Cool on wire racks and STORE IN REFRIGERATOR...also freezes well.

Notes: cream of wheat can be substituted for the wheat germ.

Cookies are soft and chewy – perfect for old dogs, or dogs who can’t chew very well.

Peanutty Pupcicles

  • 1 ripe banana
  • 1/2 cup peanut butter
  • 1/4 cup wheat germ
  • 1/4 cup chopped peanuts

Mash banana's and peanut butter, stir in wheat germ.

Chill 1 hour.

Place in container, store in refrigerator or freezer.

Garlic Cookies

  • 1 cup uncooked oatmeal
  • ¾ cup cornmeal
  • 3 cup whole wheat flour
  • ¾ cup powdered milk
  • 4 cloves garlic, minced (optional)
  • ½ cup margarine
  • 1 tsp. bouillon granules
  • 1 ½ cup meat broth or hot water
  • 1 egg, beaten

Preheat oven to 160°.

Dissolve bouillon in meat broth, while still hot, put some of the broth into a blender with the garlic and blend on high.

Pour all broth into large bowl, add margarine & oatmeal & stir.

Let sit 5 minutes to cool.

Stir in powdered milk, cornmeal & egg.

Add flour, 1/2 cup at a time, mixing well after each addition.

Knead by hand, adding more flour if needed.

Roll on floured surface to 1/2" thick, cut into shapes.

Place on greased cookie sheet.

Bake 50- 60 minutes, allow to cool & dry out until hard.

Good Dog Biscuits

  • 1 3/4 c Whole wheat flour
  • 1/2 c Oatmeal
  • 1/2 c Cornmeal
  • 1/4 c Liver powder (available at Health food stores)
  • 2 tb Brewer's yeast powder
  • 1/4 c Bone meal powder
  • 3 tb Powdered milk
  • 2 Eggs, lightly beaten
  • 3 tb Wheat germ oil (you may Substitute bacon drippings Or vegetable oil)
  • 1/2 c Water

Preheat the oven to 325~F.

In a large bowl or in the food processor, combine the flour, oatmeal, cornmeal, liver powder, brewer's yeast, bone meal, and powdered milk.

Stir in the eggs, oil, and water and mix thoroughly.


The dough will be very stiff and dry.

Remove the dough to a lightly floured surface or pastry cloth.

Roll or pat it into a rectangle 1/4 to 1/2 inch thick.

Cut into bone-shaped biscuits with a small knife, or use a bone-shaped cookie cutter.


Re--roll the leftover scraps of dough and cut into shapes until all the dough is used.

Place on a lightly greased or parchment-lined baking sheet and bake for 40 to 50 minutes until brown and dried through.

Cool on a rack.

Yield: About 12 large bones or 24 small ones.

Gourmet Dog Biscuits

Ingredients for Gourmet Dog Treats - Gourmet Dog Biscuits:

  • 12-16 ounces raw liver
  • 1 1/2 lb White flour
  • 8 oz Quaker Oats
  • 3 Bouillon cubes, meat or Chicken flavored
  • 1 cup Water- approx.
  • 2 Eggs, beaten

Preheat oven to 350.

Grease 3 cookie sheets.

Chop the liver finely, or put briefly in a blender.

Mix flour and oats, crumble in the bouillon cubes, add eggs and
the chopped liver.

Add enough water to make a firm but slightly sticky dough.

Spread evenly on the cookie sheets, about 1/2" thick.

Dip a small dog-cookie cutter in flour before cutting out each portion.

Bake for 1 hour.

Gourmet Dog Biscuits can be kept for about 2 weeks.

Store in refrigerator.

Microwave Doggie Doughnuts

  • 2 cup Whole wheat flour
  • 1 Egg, lightly beaten
  • 2/3 cup Beef or chicken broth
  • 3 tb Oatmeal
  • 1 tsp Garlic powder

Place flour in a bowl, add egg and broth, mix well.


Blend in oatmeal and garlic powder.

Roll dough into a ball.

Roll out on a lightly floured surface to 1/2" thick.

Cut with small doughnut cutters.

Re-roll scraps and repeat.

Shape last bits by hand.


Arrange rings on a shallow baking dish or on a sheet of parchment paper in a single layer.


Cook on high 10 min or until firm.

Let cool until hardened.


Store in covered container (when dog is not looking!!)

Chicken Crunchies

If you have any cats, they’ll love these, too!

  • 1 1/2 cups whole-wheat flour
  • 1 1/2 cups rye flour
  • 1 1/2 cups brown rice flour
  • 1 cup wheat germ
  • 1 teaspoon dried kelp or alfalfa
  • 1 teaspoon garlic powder
  • 4 tablespoons vegetable oil
  • 1 1/2 cups chicken broth, or beef broth
  • 1 pound ground chicken
  • 1 to 2 tablespoons brewer’s yeast

Preheat the oven to 350 degrees.

In a large bowl, combine the first six dry ingredients.

Slowly add oil, broth and chicken, and mix well.

On a lightly floured surface, roll the dough to a thickness of 1/8 inch, then place it on a greased cookie sheet.

Bake until golden brown.

Cool, then break into bite-sized pieces.

Place pieces in a bag with the brewer’s yeast and shake to coat them.

Store leftovers in an airtight container in the refrigerator.

Makes 2 to 3 dozen pieces.

 

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