|
Meals/Side Dishes ~ Dog Cakes ~ Dog Treats ~ Frozen/Cold Treats
Grrrrisotto · olive oil · sesame oil · 1
potato, peeled and finely chopped · 3-4
button mushrooms, cut into quarters or sliced · 50g/2 oz
cooked whole grain rice · 50g/2 oz
canned sweet corn · 75 g/3
oz cooked chicken, in strips or chunks · 39 g/2
tbsp plain yogurt Heat the
oil, throw in the potato pieces, and saute
until translucent. Add the mushrooms, and keep stirring while adding
the rice
and the sweet corn. Next add the chicken, stirring a little longer;
reduce
the heat to low. Keep stirring for a further 2-3 minutes. Lastly stir
in
the yogurt, reduce the heat to very low. Continue to stir for 1 more minute . Cover and leave for 5 minutes,
lifting off the
lid and stirring briefly every minute or so. Allow to cool completely. Sprinkle sesame oil on
top of food (optional).
· 1
Boneless/skinless Chicken Breast · 4 Cups
Water · 1 Cup
Flour · 2 Whole
Eggs · (all items approx.) Boil
chicken breast for about 1/2 an hour, remove to cool. Add flour to
chicken water. Beat out lumps. Add pre-beaten eggs. Cook on low heat
until it's done thickening. Pulverise
chicken in food processor. Add to flour/egg gravy.
May need to add more.water.
Unfortunately
it won't freeze. But using a few tablespoons daily, it should be used
up
before it sours.
Carnivorous
Kibble Oat and Rice Kibble -2 cups
all-purpose
unbleached flour or whole-wheat flour Preheat
over
to 350 degrees and grease a large baking sheet. In a large mixing bowl,
combine flour, oats, rice, milk powder and bone meal. In a mall bowl
combine egg, oil and tamari sauce. Stir water into dry ingredients,
then add egg micture, mixing well. Batter will be thin. Spread evenly
on baking sheet, 1/2 inch thick (as for pizza). Bake 45 minutes. Cool
kibble, then break into small pieces. Store in covered contain in
fridge or divide into individual servings, place in freezer bags and
freeze. Makes 6 cups. Katie
Cudlin's Dog Food · 8 cups
oats · 2 cups
brown rice · 6 Cups
barley · 2 lbs.
carrots finely grated · 3-4
bunches broccoli - grate stems, chop flowerets · 6
zucchini grated or 1 lb. green beans chopped · 1/2
bunch parsley, chopped · 4-5
cloves garlic, minced Use 8 quart stock pots. Cook oats. In another pot, cook brown rice and barley. Cool (to save time, cook in evening and cool overnight). Next day: Cut vegetables - use food processor. Using rubber gloves, combine all ingredients in a 25 quart stock pot. Shape into balls about 1/4 lb. each. Wrap and freeze.
· 4 whole egg · 1
tablespoon cream · 2/3 cup
milk, skim · 3 ounces
meat -- *see Note · 2 ounces
shredded lowfat cheddar cheese -- or other
type · 1 whole
pie crust (9 inch) · 1/2
teaspoon garlic powder -- optional · 1 sprig
parsley -- chopped fine Pre-heat oven to 375 degrees. Wisk egg, cream,
milk together, then pour into pie crust. Add meat, cheese evenly Bake
for 30-45 min. Till done. Let it cool. Sprinkle fresh parsley.
· 1
tablespoon olive oil · 2 pounds
beef -- *see Note · 2 cups
cabbage -- chopped · 3 cloves
garlic -- minced, up to 4 · 18
ounces canned sweet potatoes -- drained and chopped · 14 1/2
ounces canned tomato wedges -- undrained · 1 1/2
cups tomato juice · 3/4 cup
apple juice · 1
teaspoon ginger root -- up to 2, grated · 2 cups
green beans, frozen -- cut crosswise · 1/3 cup
peanut butter · 6 cups
cooked brown rice Heat the
oil in a large skillet over medium-high heat. Cook Beef, Add the
cabbage and garlic; cook, stirring, until the cabbage is tender-crisp, about 5 minutes. Stir in
the sweet potatoes, tomatoes, tomato juice, apple juice, ginger. Reduce
the heat to medium-low; cover. Simmer until hot and bubbling,
about 6 minutes. Stir in
the green beans and simmer, uncovered, for 5 minutes. Stir in the
peanut butter until well-blended and hot, about 1 minute. Spoon over rice. *Note: Low
Fat, or use chicken, lamb, fish. Liver can be used as well.
· 1 egg --
beaten · 1/3 cup
applesauce · 1 cup
vegetables -- *see Note · 1 cup
cooked rice · 1
tablespoon brewer's yeast Mix all
ingredients well. Drop by rounded teaspoonfuls onto a greased cookie
sheet. Bake in a preheated 350 degree oven for about 12 minutes, or
until lightly browned and firm. Cool. Store in the fridge, or freeze. Note:
mashed or grated small. Any desired veggies can be used, such as
zucchini, peas, carrots, potatoes, etc...
· 3 cups
boiled potatoes -- sliced · 2
tablespoons vegetables -- grated · 1/2 cup
Creamed cottage cheese · 1
tablespoon Nutritional Yeast · 2
tablespoons Grated carrots · 1/4 cup
Whole milk · 1/4 cup
Grated cheese Layer in a
casserole dish the first 5 ingredients. Then pour the milk on top of
all; sprinkle with cheese. Bake about 15 minutes at 350 until cheese melts and slightly
browns. Serve cool. Notes: As
a potato substitute, you can use 3 cups of cooked oatmeal or 3 cups
cooked brown rice.
Combine
dry ingredients. Add liquids and beat until smooth. Pour into a
greased, 8" square baking pan. Bake in a preheated 425F. oven 15-20 minutes. Yield: 16 (2") squares.
Crust: -2 cups
cake flour Mix all
ingredients together. Knead on a lightly floured surface. Spray a
regular sized, 12 " pizza pan with nonstick spray. Next, spread the
dough to the edges of
the pan, forming a lip around the ends. Set aside. Sauce
& Toppings: -1 tomato In a food
processor, blend tomato, tomato puree and garlic. Spoon the mixture
over the pizza crust. Sprinkle the cheese and spices evenly over sauce.
Cut the pizza
into slices with a pizza cutter or sharp knife. Bake in a 325 degree
oven
for 25 minutes. Take out and sprinkle rice evenly over pizza. Return to
oven and bake 25 minutes more. Yield: one 12 inch pizza
· 1 1/2 cups All-Purpose flour · 1 1/2
tsp. Baking powder · 1/2 cup
Margarine, softened · 1/2 cup
Corn oil · 1 Jar
strained beef or liver baby food (2 1/2-ounce) · 4 Eggs · 3 Strips
dog beef jerky, crumbled (optional) · Plain
yogurt (for dogs) or cottage cheese (for dogs or cats), for icing Sift flour
and baking powder together; set aside. In large bowl, with electric
mixer at medium speed, cream margarine until smooth. Add corn oil, baby
food and eggs; mix until smooth. At low speed, gradually beat flour
mixture into
beef mixture until batter is smooth. Fold in beef jerky. Pour batter into well-greased and floured 8"x5"x3" loaf
pan.
Bake in a preheated 325F. oven 70 minutes.
Let
cool on wire rack a few minutes before removing from pan to cool completely. Ice each slice with
yogurt or cottage cheese for dogs, or with cottage
cheese for cats. Yield: 1 (8") loaf cake.
· 2/3 cup
ripe mashed bananas · 1/2 cup
softened butter · 3 large
eggs · 3/4 cup
water · 2 cups
unbleached white flour · 2
teaspoons baking powder · 1
teaspoon baking soda · 2
teaspoons cinnamon · 1/2 cup
chopped pecans · In mixing bowl, beat together mashed banana and butter until creamy. Add eggs and water. Beat well. Stir in dry ingredients. Beat until smooth. Add nuts. Spoon batter evenly into oiled and floured bundt pan. Bake at 350 degrees for about 35 minutes. Cool on wire rack 5 minutes, remove from pan, replace on rack and cool. Optional
Frosting: 2 cup
mashed banana 1
tablespoon butter 6
tablespoon carob powder 2
teaspoons vanilla 3
tablespoon unbleached flour 1 teaspoon
cinnamon Blend
thoroughly and spread on cool cake. Sprinkle with chopped pecans. The
frosting contains carob, which is a safe (almost tastes like) chocolate
substitute.
· 2 cups
whole wheat flour · 1/2 cup
soybean flour · 1 cup
skim milk -- or water · 1
tablespoon honey · 1
tablespoon canola oil -- or sunflower · 1
teaspoon sea salt Mix dry
ingredients. Add liquid and honey. Mix and let the dough rest in a warm
place for 15 minutes. Add oil and allow to sit
another 1/2 hour. Take walnut size portions of dough and flatten into
small cakes.
Bake in oven at 400 for 1/2 hour. For cats, roll dough into 1/4"
thickness
and bake on a sheet scored into small sections 1/4" square or smaller.
YIELD: 12 Servings
· 1lb
ground beef-extra lean · 8 eggs · 1 cup
oat meal · 1/2 cup
cracker crumbs Using
electric mixer, blend all items together until completely blended. Pour
into an
oblong cake pan sprayed with non-stick spray. Bake in oven at 350 for
25-
35 minutes. Allow to cool. Carefully invert on to plate and frost with
non-fat sour cream or imitation potato topping. Store
leftovers in refrigerator.
· 1 1/2 c.
all purpose flour · 3/4 c.
of milk · 1/4 c.
of margarine softened · 4 egg
yolks · 2 tsp.
baking powder · 1 tsp.
vanilla extract · 1/2 tsp.
of salt · 2 ounces
of melted carob Heat oven to 350 degrees. Grease and flour loaf pan,9x5x3. Beat all ingredients in a large mixing
bowl. Pour into pan. Bake 65-70 minutes. Let cool.
Frost with cream cheese or plain yogurt.
· 1
chicken bouillon cube · 1 cup
Whole-wheat flour · 2 cups
Wheat germ · 1/2 cup
Cornmeal · 2 Eggs · 1/2 cup
Vegetable oil · 1
tablespoon Minced garlic · 2 cups
water · vegetable oil spray -- Garlic Flavor Preheat
oven to 375 degrees. Dissolve bouillon cube in warm water. Combine
flour, wheat germ, cornmeal, eggs, oil, garlic and water. Spray two
cake pans with garlic-flavored oil, and sprinkle with flour. Bake 50
minutes. After removing cake from
oven, turn upside down and let cool.
· 2 3/4
cups water · 1/4 cup
unsweetened applesauce · 2
tablespoons honey · 1 medium
egg · 1/8
teaspoon vanilla extract · 4 cups
whole wheat flour · 1 cup
apple, dried · 1
tablespoon baking powder Preheat
oven to 350 degrees. In a small bowl, mix together water, applesauce,
honey, egg, and vanilla. In a large bowl, combine flour, apple chips,
and baking powder. Add liquid ingredients to dry ingredients and mix
until very well blended. Pour into greased muffin pans, Bake 1 1/4
hours, or until a toothpick inserted in the center comes out dry. Store in a sealed container. Makes 12
to 14 pupcakes
· 3
tablespoons peanut butter · 2
tablespoons honey · 1 banana
-- *See Note · 16
ounces vanilla yogurt · 1
tablespoon whole wheat flour Mix the
peanut butter, honey, and fruit together until well blended. In a
separate bowl, combine the yogurt and flour, mix well. Add the
fruit mixture to the yogurt and blend together. Keep cold in
refrigerator. Use this
dip to coat or dip biscuits and treats into. Allow treats to chill in
refrigerator until coating is set and firm; this prevents big messes!
· 1 3/4
cups Flour · 1/4 cup
Sesame seeds · 1/2 cup
Brown sugar · 12 tbs.
Butter · Lemon
rind · 1/2 cup
Ground walnuts · 1 Egg
yolk · 1/2 cup
Vanilla extract · 2 tbs.
Toasted wheat germ Combine
ingredients, knead until thoroughly blended. Divide into 6 parts.
Freeze. To bake,
thaw and roll 1/2" thick. Cut out. Bake at 375F. onungreased cookie
sheet for 13
minutes.
· 1 1/2 Cup Wheat Flour · 1/2 Cup
Wheat Germ · 2 tbls Dark Brown Sugar · 1 1/2 Cup Milk · 1 1/2 tbls Creamy Peanut Butter Preheat
oven to 400 degrees. Grease two cookie sheets. Mix dry ingredients and
set
aside. In large mixing bowl, combine peanut butter and milk on high
speed
until well blended and creamy. Gradually add dry ingredients until
blended. Turn onto
floured surface, roll to 1/2", cut into appropriate shapes and bake 20
minutes
or until done. Place on cooling rack and allow to
cool thoroughly before feeding to Bowser.
· 1 cup Any natural dry dog food · 2 Eggs,
beaten lightly · 1 tsp. Polyunsaturated oil · 1/3 cup
Cold water · Sprinkle
of garlic powder · 1/2 cup
Chicken soup OR 2 chicken bouillon cubes Grind dry dog food smooth in a food processor or blender. Lightly beat egg and add oil. Mix all moist ingredients together except soup. Add to dry ingredients. Form into 1/2" balls. In large pan, bring 1 quart water to boiling to which you have added 1/2 cup chicken soup or the 2 bouillon cubes. Drop balls into boiling water. Boil for 3 minutes. Remove from water, drain and cool. Refrigerate.
· 1 1/4
pounds beef liver -- or chicken liver · 2 cups
wheat germ · 2
tablespoons whole wheat flour · 1 cup
cooked barley · 2 whole
eggs · 3
tablespoons peanut butter · 1 clove
garlic · 1
tablespoon olive oil · 1
teaspoon salt -- optional Pre heat oven to 350. Liquefy liver and garlic clove in a
blender, when its smooth add eggs and peanut butter. Blend till smooth.
In separate mixing bowl combine wheat germ, whole wheat flour, and
cooked Barley. Add processed liver mixture, olive oil and salt. Mix
well. spread mixture
in a greased 9x9 baking dish. Bake for 20 minutes or till done. When
cool
cut into pieces that accommodate your
doggies size. Store in refrigerator or freezer.
· 2 cups Unbleached flour · 1/2 cup
Wheat germ · 1/2 cup
Brewers yeast · 2 ea.
Cloves garlic, minced · 3 tbs.
Vegetable oil · 1 cup
Chicken stock Preheat
the oven to 400F. and oil two or three
baking sheets. Combine first four ingredients. In a large mixing bowl,
combine garlic and oil. Slowly stir flour mixture and stock alternately
into oil and garlic, beating well, until the dough is well-mixed. Shape
dough into a ball.
On lightly floured surface, roll out dough 12" thick. Using a 2"
biscuit
cutter or knife, cut dough into rounds. Transfer biscuits to prepared
baking sheets. Bake 20-25 minutes or until well-browned. Turn off heat and
allow biscuits to dry in oven for several hours. Store in refrigerator
or freeze. Makes about 26 biscuits.
· 1 1/2 cups whole wheat flour · 1 1/2
cups Bisquick ® baking mix · 1/2 cup
mint leaves -- loosely packed · 1/4 cup
milk · 4
tablespoons margarine · 1 egg · 1 1/2
tablespoons maple syrup -- or corn syrup Combine
all ingredients in food processor, process until well mixed, mint is
chopped, and a large ball forms. Press or roll on non-stick surface
(floured board or ceramic) to a thickness of 1/4-1/2". Cut into 1x2"
strips or with bone-shaped cookie cutter and place on non-stick cookie
pan. Bake at 375° for 20 minutes or until lightly
browned. Cool and store in air-tight container. Makes about 30 medium biscuits.
· 2 jars
baby food, meat, beef, strained -- *see Note · 1/2 cup
nonfat dry milk · 2 ounces
wheat germ · 1/3 cup
water · 1/2 cup
flour · 1
teaspoon garlic powder Mix
together well. Roll out dough on floured surface. Cut out patterns and
place on
lightly greased cookie sheet. Bake in a 325 degree oven until golden
brown,
about 30-35 minutes. Note:
chicken, lamb, beef, etc.. - you choose.
· 2 cups
brown rice flour · 1 Tbl. charcoal · 1 large
egg slightly beaten · 3 Tbl.
vegetable oil · 1/2 cup
chopped parsley · 1/3 cup
chopped fresh mint · 2/3 cup
milk Preheat
oven to 400. Combine flour, salt and charcoal. In a medium bowl,
combine egg, oil, parsley and mint; mix well. Slowly stir in flour
mixture, then add enough milk to make a
dough the consistency of drop biscuits. Drop heaping tablespoons of
dough about 1 in. apart onto greased baking sheets. Bake 15 min., or
until firm. Store cooled biscuits in tightly covered container in
refrigerator.
· 1 1/2
cups All-Purpose Flour · 1 1/2 cups Whole wheat flour · 1 tsp.
Garlic powder · 1 cup · 1 Egg · 1 cup
Oats · 1/2 cup
Vegetable oil · 1 cup
Cornmeal · 1 3/4
cups Beef broth · 1/4 cup
Liver powder; available in health food stores Place oven
rack in upper third of oven. Heat oven to 300F.
Line a cookie sheet with foil. Mix flours and all other dry ingredients
in a large bowl. Add egg, oil, and beef broth. Mix the dough, adding
enough additional flour to make a dough
that can be
rolled. On a floured surface, roll to 1/2" thickness, then cut into
heart
shapes with floured heart cookie cutter or pattern cut from cardboard
(2" dia. for small dog; 3 1/2" for
large).
If using pattern, flour top of dough first. Place hearts
1" apart on foil covered cookie sheet. Reroll
scraps. With a skewer prick a line of dots halfway through dough 1/4"
from sides and down centers. Bake for 2 hours. Turn the oven off, and
let biscuits stand in oven overnight to harden.
Can be stored in plastic bags at room temperature up to 3 months. Makes about 24 - 3 1/2" hearts.
· 1 cup
water · 1 cup
quick cooking oats · 1/ 4 cup butter -- half stick · 1/2 cup
cornmeal · 1
tablespoon sugar · 1
teaspoon salt · 1/2 cup
milk · 1/3 cup
peanut butter · 3 cups
whole wheat flour Boil water
in a saucepan. Add oats and butter. Let oats soak for ten minutes. Stir
in
the cornmeal, sugar, salt, milk, peanut butter, and egg. Mix
thoroughly.
Add the flour, one cup at a time (you may not need the entire amount)
until
a stiff dough forms. Knead dough on floured surface until smooth, about
3
minutes. Roll to 1/2" thickness. Place on a greased cookie sheet. Glaze: 1 large
egg 2 tbsp.
milk Mix well.
Brush glaze on dough with a pastry brush. Bake in a pre-heated 325
degree oven for 35-45 minutes or until golden brown. Cool completely.
· 6 cups
white rice flour · 1/8 cup
peanut oil · 1/8 cup
margarine -- safflower oil type · 1 Tbsp
brown sugar · 4 ounces
carob -- chips, melted · 1 cup
water · 1/4 cup
molasses · 1/2 cup
powdered milk Mix dry
ingredients in a large bowl. Add remaining ingredients and mix until
blended. Dough will be stiff. Chill. Roll dough on a greased cookie pan and cut into shapes 1/2 inch
thick. Bake at 300 for 1 hour.
· 2 3/4
cups water · 1/4 cup
unsweetened applesauce · 2
tablespoons honey · 1 medium
egg · 1/8
teaspoon vanilla extract · 4 cups
whole wheat flour · 1 cup
apple, dried · 1
tablespoon baking powder Preheat
oven to 350 degrees. In a small bowl, mix together water, applesauce,
honey, egg, and vanilla. In a large bowl, combine flour, apple chips,
and baking powder. Add liquid ingredients to dry ingredients and mix
until very well blended. Pour into greased muffin pans, Bake 1 1/4
hours, or until a toothpick inserted in the center comes out dry. Store in a sealed container. Makes 12
to 14 pupcakes
· 2 1/4
cups whole wheat flour · 1/2 cup
nonfat dry milk · 1 egg · 1/2 cup
vegetable oil · 1 beef
bouillon cube · 1/2 cup
hot water · 1
Tablespoon brown sugar Preheat
the oven to 300 degrees. In a large mixing bowl, combine all
ingredients,
stirring until well blended. Knead dough 2 minutes. On a
floured surface, use a floured rolling pin to roll out dough to
1/4-inch thickness. Using a bone shaped cookie cutter cut out bones. Bake 30 minutes on an ungreased baking sheet. Remove from pan and cool
on wire rack.
· 2 1/4
cups whole wheat flour · 1/2 cup
powdered milk -- nonfat · 1 egg · 1/3 cup
banana -- ripe, mashed · 1/4 cup
vegetable oil · 1 beef
bouillon cube · 1/2 cup
water -- hot · 1
tablespoon brown sugar Mix all
ingredients until will blended. Knead for 2 minutes on a floured
surface. Roll to 1/4 " thickness. Use a 2
1/2" bone shaped cookie cutter (or any one you prefer). Bake for 30
minutes in a 300 degrees oven on ungreased
cookie pans.
· 2 1/4
cups whole wheat flour · 1 egg · 1/4 cup
applesauce · 1/4 cup
vegetable oil · 1 beef
bouillon -- or chicken · 1/2 cup
hot water · 1
tablespoon honey · 1
tablespoon molasses · 1 cup
carob bar -- about Mix all
ingredients together until well blended. Knead dough two minutes on a
lightly floured surface. Roll to 1/4" thickness. Bake on an ungreased cookie sheet for 30 minutes in a 300
degree oven. Cool. Melt carob
chips in microwave or saucepan. Dip cool biscuits in carob or lay on a
flat
surface and brush carob over the biscuits with a pastry brush. Let cool.
Preheat
oven to 325F/160C. Mix dry, then wet ingredients until lumpy. Add
water, one teaspoon at a time as needed. Knead by hand on table until
mixed thoroughly. Form into logs approximately 2" - 2 1/2" high.
Flatten so that log is 6"
- 7" wide by 1" high. Place on non-stick baking sheets. Bake
approximately
30 - 40 minutes. Remove and cool for 10 minutes. Slice into 1/2" - 3/4"
slices. Place on baking sheets and bake for about 20 minutes or until
golden brown. Cool.
Liquefy
liver and water in food processor. Pour into mixing bowl and add other
ingredients. Mix well and pour onto greased cookie sheet. Spread
evenly. Bake at 350 degrees for 30 minutes. Cut quickly into squares
while hot (or use cookie cutter ) .Store in freezer. Variation:
1/2 cup peanut
butter in place of the liver and garlic.
Grind
oatmeal in processor til a coarse flour,
put in a
bowl. to processor add tuna with the
oil, and water , process til pureed, add
all
the rest of ingredient. Pulse til mixture
forms
a ball, Pulse to knead for 2-3 minutes. Turn out to floured
board , knead if needed to soft dough. Roll out to a 1/8"-1/4"
thickness. Cut into desired shapes. Bake on lightly greased cookie sheet , at 350 for 20-25 minutes. Cool
completely.
Dissolve
yeast in 1/4 cup warm water. Mix dry ingredients. Add all ingredients
together. (Dough will be very stiff; it may be necessary to mix with
your hands.) Drop dough by level half-teaspoons onto ungreased cookie sheet. Bake in a preheated
300F. oven 25 minutes. Yield: About 13 dozen treats.
Mix in
food processor or blender until smooth. Pour onto greased cookie sheet.
Bake for 30 minute at 350F. When cool cut into squares.
Note: This recipe was a
hit at a several dog get-togethers! Mix in a
large bowl:
Mix in
small bowl, then add to above:
Cook at
350 degrees, 12 minutes for mini muffins, 20-25 for large muffins. (can
also be used to fill Kong or marrowbone)
· 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.
· 32
ounces vanilla yogurt · 1 cup
peanut butter Put the
peanut butter in a microwave safe dish and microwave until melted. Mix
the yogurt and the melted peanut butter in a bowl. Pour mixture into
cupcake papers and freeze. Fruity
Yogurt Treats · 2 kiwi
fruit -- mashed · or jar baby food fruit · 8 ounces
strawberry yogurt -- or other Mix
together, freeze in ice cube tray. serve.
· 16
ounces plain nonfat yogurt · 3/4 cup
water · 1
tablespoon chicken bouillon granules Dissolve
bouillon in water. Combine water and yogurt in blender and blend
thoroughly, Pour into small containers for freezing, cover and freeze.
· 2
chicken or beef boullion cubes · 3 cups
water Dissolve boullion in water. Pour into small styrofoam cups or
ice cube tray. Freeze. Serve frozen.
· one part instant oatmeal · two parts water · instant chicken or beef bouillon powder ·
(optional) large glob of peanut butter Mix and
let sit for a few minutes until the oatmeal absorbs most of the liquid.
It
isn't even necessary to heat it. Spoon into small containers and freeze. Some other suggestions to add: yogurt,
pureed liver, garlic, pureed vegetables.
· 1 banana
· 4 oz.
plain or fruit yogurt · 2 oz.
water Process in blender or food processor till
smooth. Pour into old
frosty paws cups, ramekins or something similar. *Freeze and Serve.This recipe fills about 3 FP cups.*
· 1 quart
vanilla yogurt · 1 medium
banana · 2 T peanut butter (I use natural style) · 2 T
honey Puree the
banana in a food processor (a blender would probably work fine). Add
the peanut butter and honey and continue processing until smooth. Add
yogurt and process just long enough to blend all ingredients together. Place 18 small paper cups (bathroom size) in a baking
pan (one 9x13 or two 8x8 work well). Fill
paper cups to about 2/3's full. An ice cream scoop or a
measuring cup makes the job easier. Freeze until solid. I transfer the frozen treats to zip-lock bags for
storing in the freezer.
· Bouillon
· Jerky
Strips · Water Fill a
muffin tin with cool water and add a pinch of bouillon. Place a Jerky
Stick inside and freeze.
:1 fresh banana 2 tbs wheat germ 1 tbs plain yogurt (can use your pet's favorite
flavor as well) In a bowl,
mash up banana. Then, add wheat germ and yogurt. Mash all ingredients
together and use spoon to add to a muffin tin or cups. Freeze for 4
hours.
-1 Quart
fruit juice Mix
ingredients together thoroughly, then
freeze. This can
be eaten by people too. Compiled by Lizzi Go
to: www.chicagocanine.com
|