Tag Archives: Animal Treats

Homemade Bacon Cheddar Dog Treats (munchkinsandmilitary)

4 strips bacon,  cooked crispy
1/2 c shredded Cheddar cheese
1 1/2 c milled oatmeal
2 large eggs

Preheat oven to 350 F. Combine bacon, cheese and oatmeal in mixing bowl. Allow mixer to break bacon and cheese up into little bits. Add eggs to the dry mix to form a thick sticky dough. Dust surface of counter with additional milled oatmeal, to prevent sticking. Roll dough out to approx 1/4″. Use cookie cutters to cut out desired shapes. Bake treats on a parchment paper lined baking tray for approx 20 min (slightly longer if treats are larger). Treats will be a paleish brown when they’re ready. Allow to cool completely before feeding to your pet. Yields 24.


Homemade Chicken Jerky Recipe For Dogs (prouddogmom)

1 lb boneless chicken breast

Preheat oven to 250º F. Trim the chicken of all visible fat. Rinse and pat dry. Using a cookie sheet with sides, line it with parchment paper. Place a wire rack onto the cookie sheet (this will allow the air to circulate as the chicken is dehydrating). Slice the chicken 1/8 – 1/4″ thick. Place chicken slices on a rack and cook for 2 hours *(check them after an hour and then every 30 min or so. Everyone’s oven can vary a little, so after you make them once you can adjust the time as necessary). Flip over after 2 hours. Continue to cook another 30 – 45 min. Turn oven off and let cool in the oven with the door open a little. Note: Can also use this recipe for beef jerky. Just use a lean cut of meat, cut off all visible fat and cook the same as the chicken jerky.

Homemade Peanut Butter and Bacon Dog Treats (sallysbakingaddiction)

1 c natural creamy peanut butter
3/4 c nonfat milk
1 large egg (or 1/4 c unsweetened applesauce)
2 c whole wheat flour (measured correctly)
1 T baking powder
1/3 c oats (either whole, rolled or quick oats)
2 – 3 strips cooked bacon, chopped

Preheat oven to 325° F. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside. In a large bowl, gently mix the peanut butter, milk and egg together with a wooden spoon or rubber spatula. Add the flour and baking powder. You may need to turn the dough out onto a floured work surface and use your hands to work in the flour. Mix in the oats and bacon. The dough is extremely thick and heavy. Using a floured rolling pin, cut into shapes using cookie cutters or a knife. Arrange on the baking sheets. Bake for 18 – 20 min or until very lightly browned on the bottom. Remove from the oven, and flip the treats to bake the other side for 10 – 12 more min. Allow to cool completely before serving to your pup. Store at room temp or in the refrigerator for up to 1 week. The treats freeze well up to 2 months. Additional Notes (This taken directly off her website): Unbleached all purpose flour is safe for dogs, but whole wheat was more highly recommended by our vet because of its added health benefits. Again, please consult with your vet about any allergies your dog may have.

Kitty Delights (serendipityandspice)

5 oz can tuna
1/2 c white cornmeal
1/2 c flour
1/2 c water

Mix all ingredients together until it forms a ball. Break off tiny pieces and roll into a small bite size ball and place on baking sheet. Flatten ball with a finger, just like making thumbprint cookies. Bake at 350 for 5 min. Flip and bake an additional 5 min. Let cool and have your kitties enjoy!

Homemade Peanut Butter Dog Treats (damndeliscious)

2/3 pumpkin puree
1/4 c peanut butter
2 large eggs
3 c whole wheat flour, or more as needed

Preheat oven to 350 F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat pumpkin puree, peanut butter and eggs on medium-high until well combined, about 1 – 2 min. Gradually add 2 1/2 c flour at low speed, beating just until incorporated. Add an additional 1/4 c flour at a time just until the dough is no longer sticky. Working on a lightly floured surface, knead the dough 3 – 4 times until it comes together. Using a rolling pin, roll the dough to 1/4″ thickness. Using cookie cutters, cut out desired shapes and place onto the prepared baking sheet. Place into oven and bake until the edges are golden brown, about 20 – 25 min. Let cool completely. Note: Baking time will vary depending on the size and thickness of the treats. Serving size will also vary depending on the desired shapes and cookie cutters used.

Homemade Dog Biscuits for Dog Weight Loss (dogtreatkitchen)

1 medium ripe banana
1 c shredded carrots
1/4 c applesauce, unsweetened
1/8 c water (you may need to add an additional 1/8 c water)
1 1/2 c whole wheat flour
1 c rolled oats

Preheat oven to 350° F. Mash the ripe banana in a small bowl. Grate the carrots, and mix with the banana. Then pour in the applesauce and water. In a medium bowl, whisk together the flour and oats. Make a well in the center of the dry ingredients and pour in the carrot mix. Stir until thoroughly combined. Knead the dough in the bowl with your hands. Fold out onto a floured surface and continue to knead until a dough has formed. Roll out to 1/2″ thickness. Cut out into 3″ pieces. Lightly spray a baking sheet with non-stick spray. Place the cut outs on the baking sheet and bake for 25 min. Let them cool completely on a wire rack. These treats will be fresh in the refrigerator for 3 weeks. Keep them in the freezer for up to 6 months. Note: For crunchier biscuits, leave them in the oven overnight after it’s turned off, and you’ll bake up a sweet and crisp homemade dog treat. Yield: Using a 3″ cookie cutter, you’ll get 24 biscuits.

Butterfly Nectar (premeditatedleftovers)

1 c water
1/4 c sugar
twine or string

In a small saucepan bring water to a boil, stir in sugar and simmer until dissolved. Remove from heat and cool completely. While syrup is cooling cut sponges into 4 smaller rectangles. Cut or poke a small hole in each sponge. Cut 8″ length of string and thread through sponge. Dip sponge in syrup until full, allow excess to drip from sponge before hanging on limbs, porch railings or anywhere else you want to leave a “drink station” for your winged friends. Alternatively, you can place several sponges in a shallow dish with the syrup mix and place in your garden.

No Melt Suet (thebirdersreport)

1 c suet or lard
1 c crunchy peanut butter
2 c “quick cook” oatmeal
2 c yellow cornmeal
1 c flour
1/3 c sugar
ground nuts (opt)

Melt the suet and peanut butter in a large pot. Stir in the remaining ingredients, a couple of cups at a time. The mix should be the consistency of cookie dough. If it’s too runny, add more flour. Spoon it into suet trays (kept from store bought suet), a shallow pyrex baking dish or a loaf pan that you can cut into squares after refrigerating. Press the dough down into the forms to remove all the air and you have a solid suet cake. If you are going to use some right away, place it in the refrigerator until solid and freeze the rest sealed in plastic. That’s it! No melt suet that will stand 115 degree temp in the summer. If you can, use real suet, add some fresh ground nuts to the mix and the birds won’t leave you alone! Enjoy. Note: The first secret is to use actual suet. This is not necessary as you can simply use lard for your suet, however, the birds like the real thing better. Get the suet from the meat department at your local grocery store. They always have plenty of fat that they trim off their beef and it always has some meat attached to it also. Put it through a meat grinder, several pounds at a time, then freeze what you don’t use immediately. Divide the ground suet into 2 c portions, seal them in bags and freeze. Can mix 1/2 suet and 1/2 lard for this recipe. If you want to you can throw in some ground nuts also (another secret that keeps the birds coming back for more). Can triple the recipe and store it in the freezer.

Cheesy Beefy Dog Treats (bakedbyjoanna)

1 c water
3 beef bouillon cubes
1 c rolled oats
1/2 c cornmeal
1/2 c milk
1 c cheddar cheese, shredded
1 egg, beaten
3 c white or whole wheat flour

Preheat the oven to 325 and line a baking sheet with parchment paper; set aside. In a small pot, boil the water with the beef bouillon cubes on high heat until the cubes dissolve. Transfer the beef mix to a large bowl and add the oats; allow this mix to sit for 10 min. Beat the cornmeal, milk, cheese and egg into the oat mix until combined. (It will look lumpy.) Mix in the flour 1 c at a time. Turn out the dough on a lightly floured work surface and knead until the dough becomes smooth and a ball is formed. Roll the dough to a 1/2″ thickness. Using a cookie cutter or a knife, cut out square, circle or milk bone shapes and place the cut dough on the prepared baking sheet 1″ apart. Bake for 45 min or until golden brown. Cool completely on the baking sheet; store in a loosely covered container. Yield: 36.

No Flea Dog Biscuits (bakeatmidnite)

2 c oats
1 c powdered brewers yeast
1 1/4 c whole wheat flour (or any flour)
1 egg
3/4 c water
1 c shredded cheddar cheese

Preheat oven to 350. Line a large baking sheet with parchment. Place brewers yeast, oats, flour and cheese in a large bowl. In a separate small bowl, beat egg. Add egg to flour mix and stir well. Add only enough water to make a rollable dough. Roll out dough to 1/4″ thickness on a lightly floured surface. Cut into desired shapes. Bake for 30 min. Turn off oven and leave biscuits in there until oven is completely cool (this dehydrates them for storage). Yield: Amount varies, about 2 1/2 dozen “medium” dog bone biscuits.

Milkbone Dog Biscuits (bakeatmidnite)

1/3 c butter
3/4 c hot water
1/3 c non-fat dry milk
1 beef (chicken or veggie) stock cube
3 c whole wheat flour (or flour of your choice)

Preheat oven to 350 F. Line 1 or 2 baking sheets with parchment paper. The amount of sheets you use will depend on how many biscuits you cut by size. Cut butter up into pieces and place in a large bowl. Add the non-fat dry milk and the stock cube. Pour the hot water over this and mix until butter is melted. Add flour and mix well, forming a dough you can roll. On a lightly floured surface, roll out dough to 1/4″ thickness and cut into desired shapes. Prick with a fork. Place on prepared sheets. Bake for 45 – 50 min. Turn off the oven and let the biscuits sit in the oven until completely cool. This helps to dry them for storage. Yield: Amount is variable, but about 2 dozen 3″ bone shaped biscuits.

Bacon Cheese Dog Biscuits (bakeatmidnite)

2 slices bacon, cooked til crisp and diced
3 T bacon drippings
1 c shredded cheddar cheese
1/2 c corn meal
3/4 c water, divided
2 c whole wheat flour
1 egg, beaten

Preheat oven to 350. Line a baking sheet with parchment paper (how many sheets you use depends on the size you cut your biscuits). In a large bowl, combine the bacon, drippings, beaten egg, 1/4 c water and corn meal. Stir well to combine. Add the flour and only as much of the remaining 1/2 c water to produce a rollable dough. Roll dough to a little less than 1/4″. Cut out in desired shapes/sizes. Place biscuits on prepared sheet and bake for 30 min. Turn off oven and let biscuits sit in the oven until oven is completely cool (this dehydrates the biscuits so they store better). Makes about 2 1/2 – 3 dozen 3″ biscuits.

Dog Biscuits With Chicken Flavouring (grouprecipes)

2 c whole wheat flour
2/3 c yellow cornmeal
1/4 c reduced fat peanut butter
a dash of garlic powder & dried oregano (NEVER use raw garlic or onion)
2 T corn oil
1/2 c chicken broth (beef broth can be used as well)
2 eggs, mixed with 1/4 c powdered skim milk
1 egg, beaten

Preheat oven to 350. In a large bowl mix together flour, cornmeal, garlic powder, oregano and peanut butter. Add oil, broth and egg mix. Mix well, the dough should be firm. Let sit for 15 – 20 min. On a lightly floured surface roll out dough 1/4″ thick. Cut into shapes and brush with beaten egg. Bake for 25 – 30 min, until golden brown and firm to the touch. Allow to cool for at least 1 hour.

Cat Treats (grouprecipes)

1 c whole wheat flour
1/4 c soy flour
1 T catnip
1 egg
1/3 c milk
2 T wheat germ
1/3 c powdered milk
1 T unsulfered molasses
2 T butter

Pre heat oven to 350. Mix dry ingredients and add molasses, egg, oil and milk. Roll out on a flat, oiled cookie sheet and cut into small cat size bites. Bake for 20 min, cool and store in a tightly sealed container.

Homemade Microwave Doggie Treats (grouprecipes)

2 c whole wheat flour
3 T rolled oats
1 egg, beaten
2/3 c chicken or beef broth

In a large mixing bowl, mix the flour and oats together. Make a well in the center. Add the beaten egg and broth. Mix together until well blended. Shape the dough into a ball and refrigerate for about 1 hour. On a lightly floured surface, roll the dough to about 1/2″ thick. Cut with a small cutter. Arrange the unbaked treats, in a single layer, in a shallow microwavable dish or on a piece of parchment paper. Place in a microwave oven and cook on high power for about 10 min or until the treats are firm. Place on a wire rack to cool and harden. Store the treats in a covered container in the refrigerator.

Beef and Cheddar Dog Biscuits (browneyedbaker)

1 c rolled oats
1/3 c unsalted butter, cut into pieces
1 c boiling water
3/4 c cornmeal
2 t sugar
2 t beef bouillon granules
1/2 c milk
1 c shredded cheddar cheese
1 egg, beaten
3 c whole wheat flour

Preheat oven to 325 and line 2 baking sheets with parchment paper or silicone mats; set aside. In a large bowl, pour the boiling water over the oats and butter. Stir briefly and let stand for 10 min. Add the cornmeal, sugar, beef bouillon, milk, cheese and egg to the bowl; mix well. Stir in the whole wheat flour, 1 c at a time, until a stiff dough as formed. Transfer the dough to a lightly floured surface and knead, adding additional flour if necessary, until the dough is smooth and no longer sticky. Divide the dough in half. Working with one half at a time, roll the dough out with a rolling pin to 1/2″ 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. Bake 35 – 45 min, until golden brown. Remove to wire racks to cool completely. Yield: About 24 4″ biscuits.

Yummy Chicken Liver Balls Cat Treats

1 lb finely chopped cooked chicken livers
1 c cornmeal
3/4 c flour
2 large eggs
1/4 c chicken broth

Preheat oven to 350. Combine all the ingredients, making sure the chicken liver is well-coated. The dough should be stiff, but if it’s too dry, add a little more chicken broth. Form the dough into pea- to marble-sized balls and place on a greased cookie sheet. With the tip of a spoon, press a tiny indentation into the top of each ball. With a spoon, carefully drip a few drops of chicken broth in each indentation. Bake the treats for 8 – 10 min or until the bottoms of the treats are golden brown. Remove from the oven, let cool thoroughly and store in an airtight container in the refrigerator.

Oyster Cat Treats

1 3.75 oz can oysters
6 baby carrots
2 T tomato paste
1 large egg
1/3 c plain, unseasoned bread crumbs
2 ts brewer’s yeast

Preheat oven to 350. Place the oysters, carrots and tomato paste in a food processor or blender; puree until they form a smooth paste. In a mixing bowl, combine the pureed mix and the remaining ingredients, mixing well. Drop by 1/2 t onto a greased cookie sheet. Bake for 8 – 12 min or until the bottoms of the treats are golden brown. Flip the treats and bake for another 5 min or until both sides are golden brown. Remove from the oven, let cool thoroughly and store in an airtight container in the refrigerator.

Cat Bite Treats

1 1/2 c whole wheat flour
1 1/2 t organic catnip
1/3 c dry milk
1/2 c milk
2 T melted butter
1 T honey
1 large egg

Preheat oven to 350. Combine dry ingredients in a mixing bowl. Add wet ingredients and mix to form dough. Roll out, adding more flour if needed, and cut into squares or small shapes. Bake for approx 20 min. Remove from the oven and cool completely. Store in an airtight container, or freeze and thaw as needed. Note: This is a good template for biscuit treats for cats; feel free to substitute your cat’s favorite ingredient (say, tuna or bonito flakes) for the catnip.

Cat Treats (amybires)

1 1/2 c whole wheat flour
1 1/2 t organic catnip
1/3 c dry milk
1/2 c milk
2 T melted butter
1 T honey
1 large egg

Combine dry ingredients in mixing bowls. Add wet ingredients and mix to form dough. Roll out, adding more flour if needed, and cut into squares or small shapes. Bake at 350 for approx 20 min. Cool completely. Store in airtight container or freeze and thaw as needed.