1/2 cup low fat, hard cheese, grated
1/4 cup butter
1 small jar, pureed carrots ( baby food )
1 small jar, pureed mixed vegetables ( baby food )
1 cup rye flour ( extra might be needed )
1/4 tsp. garlic powder
1/4 tsp. celery flakes
1/4 cup chicken broth
Melt butter and cheese in a saucepan and remove from heat. Add garlic powder, celery flakes, baby foods and flour. Stir until well blended. Add enough broth to form a ball of dough. You may need a bit more or less that the amount noted in the recipe. Chill dough in the freezer for 1 hour or so. Ensure that the dough is covered with kitchen wrap so it doesn't dry out. Roll dough on a floured board to 1/4" thickness. If it's too sticky, add a bit more flour and try again. Place on a non stick cookie sheet and bake in a 350 degree oven for 30 minutes, or until golden brown. Cool before storing in a sealed container
1/2 cup barley flour
1 cup rye flour
1/3 cup chicken broth ( home made or low sodium )
2 Tbs. Safflower oil
1/2 Tsp. parsley flakes
1/2 clove pressed garlic
Mix flours. Add broth and oil. Mix well. Roll dough onto a board and cut into shapes or strips. Place on an ungreased cookie sheet and bake at 350 degrees F until golden. Tell the dog to stop whining while the crunchies cool.
1 pound ground beef
1 egg, beaten
1 cup quick cook rolled oats
3 cups barley flour
1 cup beef broth ( home made or low sodium )
1/2 clove pressed garlic
1/2 Tsp. Kelp
Combine meat and egg in a food processor . Mix until well blended. Combine oats and flour in a large bowl and begin to mix the meat in slowly. Work it until it's blended well. Add garlic and kelp and mix again. Add broth to produce a dough that's somewhat sticky. Knead on a floured surface and add flour if needed. Roll dough to 1/4 inch thickness. Cut into shapes or simply use a knife to shape squares or triangles. Place treats on a non stick cookie sheet and bake for approx. 1 hour at 350 degrees F. The treats should be well done and will harden further as they cool.
These do not need to be refrigerated and they won't last long enough to worry about it.
One of my clients is an inventive cook. This recipe was shared with me by Samantha Crawford and her GSD ' Hogan '
1-32oz. container of vanilla yogurt
1 cup of peanut butter
1. Put the peanut butter in a microwave safe dish and microwave until
melted.
2. Mix the yogurt and the melted peanut butter in a bowl.
3. Pour mixture into cupcake papers and freeze.
The following recipe is donated by Brigitte Wiatowski who is a valued member of my egroups list ( www.yahoogroups.com/subscribe/K9Kitchen ) As the proud owner of 17 Alaskan Malamutes, Briggitte knows a thing or two about training treats!
1lb ground liver (I use beef)
1C flour( If your dogs have wheat allergies try Spelt)
1/2C cornmeal or oatmeal ( I use cornmeal)
1-3Tblsp Garlic salt ( I use 1 and grind fresh garlic with the liver)
This is all I use. You can add eggs, cottage cheese grated cheese, fruit veggies etc. This stuff is very thick like wet concrete. Spread on a lightly greased cookie sheet and bake at 350F for about 30 minutes. I spread mine 1/2" thick. You can spread it thinner and bake it longer and it will get more crispy. cool and peel of the sheet. break into pieces. It will store in the Fridge for 1 week. I freeze mine.