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Dog Treats

Photo by Stephanie Wiese

Photo by Stephanie Wiese

That’s Annie.  Isn’t she cute?  She belongs to our good friends, Stephanie and Brian.  Looks like she might be enjoying that snack!

I made dog treats for my sister’s dog, Zack, to include in her housewarming goody box (along with the granola bars and pumpkin bread).  This recipe made a ton of treats (too many to count) so I sent a bag to my parents’ dog, Emmett, and my in-laws’ dogs, Pete and Hero.  Even then, I had more treats left, so I shared them with my coworker and my friends above.

Dog Treats

It would have been fun to cut these into doggy bone shapes, but I didn’t have time to run out and buy a dog bone shaped cookie cutter.  So, I used what I had on hand, which were Wilton mini metal cutters I bought on clearance after Easter last year.   The flower shaped one was perfect!

Umbrella Dog Treats

I also made some umbrella shaped treats for my sister’s dog because she now works for Traveler’s, who’s logo is the red umbrella.

Cross Dog Treats

And, some of the treats I made into the cross shape…because I like to believe that all of our pets are gifts from God.  🙂

The feedback I received so far is that all of the dogs LOVED the treats and couldn’t get enough!  So, maybe I will invest in a doggy bone shaped cutter to make some more!

You can add peanut butter to this recipe, or substitute chicken flavor granules for the beef.  Change it up a bit.  And, if you just google around a bit, you can find other fun dog biscuit recipes out there.  I’d love to try making these bagel treats sometime!

And… yes… I did let my curiousity grab ahold of me and tried a tiny bite of one of the biscuits when I pulled them out of the oven.  Let’s just say, I’ll let the dogs eat these up.

Dog Treats (AllRecipes)

1 cup rolled oats
1/3 cup margarine
1 cup boiling water
3/4 cup cornmeal
2 teaspoons white sugar
2 teaspoons beef bouillon granules
1/2 cup milk
1 cup shredded Cheddar cheese
1 egg, beaten
3 cups whole wheat flour

Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine rolled oats, margarine, and boiling water. Let stand 10 minutes. Grease cookie sheets.

Thoroughly stir in cornmeal, sugar, bouillon, milk, Cheddar cheese, and egg. Mix in flour, 1 cup at a time, until a stiff dough has formed.

Knead dough on a lightly floured surface (I just kneaded with the hook attachment in my KitchenAid), mixing in additional flour as necessary until dough is smooth and no longer sticky. Roll or pat out dough to 1/2″ thickness. Cut with cookie cutter and place 1 inch apart onto the prepared cookie sheets.

Bake 35 to 45 minutes in the preheated oven, until golden brown. Cool before serving. Store in a loosely covered container.

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