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Doggone Good

January 12, 2010
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At least if you believe a German Shepherd:

She has given both of these two paws up.. they’re her FAVORITES, in fact.  She used to do just about anything for those sandwich-cookie-look-a-likes from Petco.

Until someone introduced these bacon treats to her.  If you gave her a doggie sandwich cookie and a bacon treat, she’d leave the sandwich cookie and inhale the bacon treat.

Then I tried Brown Eyed Baker’s Peanut Butter Doggie Bone recipe.  It was so simple – I almost always have everything in the cupboard.

These are our two regular treat recipes now… store-bought treats pale in comparison to these and it’s some comfort knowing we could eat these because they’re made from things we regularly eat ourselves.

(Can’t you just hear her in this picture?  “Mooooooooom…!  Enough with the pictures!  Let’s EAT!”)

Peanut Butter Doggie Bones

Source: Brown Eyed Baker

  • 2 c. whole-wheat flour
  • 1 T. baking powder
  • 1 c. natural peanut butter (I’ve also used reduced fat; try to use something with as little salt as possible since that’s not so good for dogs… or people, really.)
  •  1 c. milk (Michelle’s recipe states low-fat, I usually use skim)

Preheat oven to 375°.  

In a bowl, combine flour and baking powder.  In another bowl, mix peanut butter and milk.  Add wet mixture to dry, and mix well.

Turn out dough on a lightly floured surface and knead.  (I honestly never remember to do this and usually use parchment paper.)  Roll out to 1/4-inch thickness and cut out shapes.  Place on a greased baking sheet (again, I use parchment paper on the cookie sheets) and bake 20 minutes or until lightly brown.  Cool on a rack and store in an airtight container. (Because these are natural, I usually seal them in a zipper bag in the refrigerator.)

K-9 Nation Biscuits

Source: A newspaper in the Green Bay area (unknown which one) via Halle and Sydney’s “Mom”

  • 3 c. whole wheat flour
  • 1/2 c. yellow cornmeal
  • 1/4 c. flaxseed
  • 1/2 t. garlic powder
  • 1 c. fried bacon, drained, cooled, and chopped (~2/3 lb)
  • 1 1/2 c. beef broth (preferably low sodium or homemade)
  • 1/2 c. olive oil

Note: We bought actual bacon the first time we made these and ever since have been buying the bags of crumbled bacon pieces because we never have bacon in the house and usually ended up wasting the remaining 1/3 lb or whatever was left. 

Preheat oven to 375°.

In a large bowl, place the flour, cornmeal, flaxseed, garlic powder, and bacon, stirring loosely to incorporate ingredients.

Add the broth and olive oil to the dry ingredients, stirring with a sturdy spoon until the dough becomes pliable.

Place the dough on a floured work surface.  (Again, I use parchment paper here…see a pattern?)  Roll out or pat down to a thickness of ~1/2″.  (This is usually pretty thick – I often go thinner, depending what I’m doing with it.)   Use a pizza cutter to slice vertically and then horizontally to form cube shapes.  (The size of the cubes will depend on the size of your dog.  Obviously a Great Dane might want a bigger treat than a Chihuaha!  I’ve tried cutting shapes out of this, and it will work, but often times hit a bigger piece of bacon, causing it to look a little odd.  Xena’s favorite is I cut them into strips and then twist them to be kind of like her old favorite – Beggin’ Strips.)

Place the pieces onto a baking sheet covered with parchment paper.  Bake for 35-40 minutes or until golden brown.

 

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