Brit + Co. has put together 12 of their favorite Recipes for Homemade Dog Treats. On this Appreciation Day here they are and don’t forget to share your dogs favorite!
This recipe can be made with virtually any sort of fish. Fish is a good choice for dogs and cats with skin sensitivities that flare up with more common meats like chicken or lamb.
4 fillets white fish such as cod or haddock
1 small sweet potato, cut into 1 inch cubes (use only half the quantity, cut into ¼ inch pieces, if serving to cats)
8 tbsp extra virgin olive oil (canola or other oil may be substituted)
2 heads fresh fennel, chopped, tough parts removed (use one head only and chop very finely if serving to cats)
(Optional for dogs) 2 cloves garlic, crushed or finely chopped
What to do
Preheat the oven to 350°F.
Place the sweet potato cubes in a pan of water and boil gently for about 12 minutes until tender.
Place the pieces of fish in a 1 inch deep baking pan.
Drain the sweet potatoes and carefully arrange the cubes around the fish.
Next, add the sliced fennel, scattering it evenly around the sweet potato and fish pieces.
Add the olive oil liberally and then sprinkle on the crushed garlic.
Place the pan in the oven and bake for 35 minutes.
Allow to cool sufficiently before serving.
Your pet’s portion may be served alone as an occasional meal replacement, or fed in small portions along with his usual fare.
Prep Time: 10 minutes
Cook Time: 30-40 minutes
Total Time: 35-40 minutes
1 cup of grated carrots
1 tsp. baking powder
1/2 cup unsweetened apple sauce
Mix ingredients together until dough forms. Roll dough into small balls and place on a cookie sheet lined with parchment paper. Press dough down slightly so the biscuits are about about 1/4 inch thick. Bake until golden brown and let cool on a wire rack.
Prep Time: 10 minutes
Cook Time: 30-40 minutes
Total Time: 30-40 minutes
1 3/4 cups whole wheat flour, brown rice flour, or gluten free flour
1 egg (beaten)
Stir ingredients together in a large bowl until dough forms. Roll dough into small balls and place on a cookie sheet lined with parchment paper. Press dough down slightly so the biscuits are about about 1/4 inch thick. Bake until golden brown and let cool on a wire rack.
yield: About 24 four-inch biscuits
prep time: 20 minutes
cook time: 40 minutes
total time: 1 hour
INGREDIENTS:1 cup rolled oats
1/3 cup unsalted butter (about 5 and 1/3 tablespoons), cut into pieces
1 cup boiling water
¾ cup cornmeal
2 teaspoons granulated sugar
2 teaspoons beef bouillon granules
½ cup milk
1 cup shredded cheddar cheese
1 egg, beaten
3 cups whole wheat flour
DIRECTIONS:1. Preheat oven to 325 degrees F and line two baking sheets with parchment paper or silicone mats; set aside.
2. In a large bowl, pour the boiling water over the oats and butter. Stir briefly and let stand for 10 minutes.
3. Add the cornmeal, sugar, beef bouillon, milk, cheese, and egg to the bowl; mix well. Stir in the whole wheat flour, one cup at a time, until a stiff dough as formed.
4. Transfer the dough to a lightly floured surface and knead, adding additional flour if necessary, until the dough is smooth and no longer sticky.
5. Divide the dough in half. Working with one half at a time, roll the dough out with a rolling pin to ½-inch thickness. Cut with a cookie cutter and space evenly on the prepared baking sheets. Re-roll the remaining dough scraps and continue cutting until all the dough as been used.
6. Bake 35-45 minutes, until golden brown. Remove to wire racks to cool completely.(Recipe adapted from Pennies on a Platter)
Prep Time: 5 minutes
1/2 cup oats (optional if your dog is on a grain free diet, sub an extra 1/4 cup grain free flour)
3 cups whole wheat flour, brown rice flour, or gluten free flour
3 Tbsp of all natural peanut butter
1/2 tsp cinnamon (optional)
In small bowl, stir together the flour, oats, and cinnamon
In a separate large bowl, whisk together the eggs, pumpkin and peanut butter until combined. Stir wet ingredients into dry.
Pour onto a floured surface and roll dough out to 1/2 thick. Cut out using cookie cutter. The dough will be a little sticky, a dusting of flour for your hands and the rolling pin will help! Bake for 30 to 35 minutes until golden brown.
Place on cooling racks and let cool thoroughly. They will harden as they cool.
Prep Time: 45 Minutes
Cook Time: 35 Minutes
Ready In: 1 Hour 20 Minutes
“Some delicious, easy to make dog treats that use simple ingredients! Your dog will love them.”
1 cup rolled oats
1 tablespoon white sugar
1 teaspoon brown sugar
1 cube beef bouillon, crumbled
1 tablespoon poultry seasoning
1 tablespoon mild paprika
3/4 cup cornmeal
2 1/2 cups all-purpose flour
1 cup boiling water
1/3 cup butter, softened
1/2 cup milk
1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
2. In a large bowl, stir together the oats, white sugar, brown sugar, beef bouillon, poultry seasoning, paprika, cornmeal and flour. In a separate bowl, stir together the butter and hot water until butter melts, then stir in the milk and egg. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Mix until well blended. The dough will be stiff. If it is too stiff, add a bit more water. If it is too sticky, add more flour.
3. On a lightly floured surface, knead the dough for a few turns. Roll out to 1/4 to 1/2 inch thickness, and cut into squares or into desired shapes using cookie cutters. Place treats about 1 inch apart on the prepared cookie sheets.
4. Bake for 30 to 35 minutes in the preheated oven, until lightly browned and firm. Let cool for 10 or 15 minutes. When completely cool, store in an airtight container at room temperature.
Submitted By: SCHMOOPIE22 Photo By: CookinBug
ALL RIGHTS RESERVED © 2013 Allrecipes.com Printed from Allrecipes.com 12/15/2013
|Dogs love turkey and sweet potatoes, too. Cook this meal from scratch or use up the leftovers—either way, your chow hounds will chow down with gusto!
Per 1-cup serving (approximate, depending on ingredient substitutions)
Protein 44 g
Carbohydrates 16 g
Dietary fiber 1.9 g
Fat 7.7 g (with gravy; less if omitted)
Facts (Vet’s View)
This is a moderate-carb recipe suitable for healthy adult dogs.
For small dogs, 3/4 cup; medium dogs, 1 1/2 cups; larger or more active dogs, 3 cups.
Add 400 mg calcium per 1-cup serving (600 mg if using bone meal).
Preparation Time: 30 minutes
Makes: 9 1-cup servings
3 lb/1.3 kg skinless turkey pieces (light and dark meat)
1 cup (about 6 oz/175 g) oatmeal (cooked)
1 lb/450 g sweet potatoes, cubed
2 tbsp cranberry sauce
4 tbsp turkey gravy (optional; to reduce the fat content, omit the gravy or substitute olive oil)
Use turkey leftovers or roast the turkey:
1. Preheat oven to 350°F/180°C. Lightly oil a roasting pan.
2. For boneless breast or thigh, cook 30–45 minutes; boned breast or thigh, 45–60 minutes; whole turkey, 1 1/2–2 hours or until the meat juices run clear when pierced with a skewer. Let cool.
3. Remove all the bones and dice the meat into large pieces.
4. If using fresh sweet potatoes, roast with the turkey for about 25–30 minutes or until tender. Let cool, then peel and dice.
5. Meanwhile, cook the oatmeal according to package instructions.
6. Mix together the turkey meat, oatmeal, sweet potatoes, and cranberry sauce. If using gravy or oil, add it now and mix thoroughly. (If your dog is at all prone to pancreatitis or other fat-related upsets, omit the gravy.)
Adapted from The Healthy Dog Cookbook: 50 Nutritious and Delicious Recipes Your Dog Will Love. Published by TFH Publications, 2008. Used by permission. © Ivy Press Limited