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Pet Recipes
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PUMPKIN MUFFINS
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| Dry Ingredients |
Wet Ingredients |
2 cups whole wheat flour
1 cup oats
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking powder, optional
1 tsp. baking soda, optional
1 tsp. salt, optional
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4 eggs
1 can pumpkin
2/3 cups vegetable oil
1 tsp. vanilla
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Preheat oven to 350 degrees. Pour wet ingredients into dry ingredients. Fold together. Pour into small muffin sheets. Bake for 20-25 minutes.
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CARROT COOKIES
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| Dry Ingredients |
Wet Ingredients |
2 cups whole wheat flour
1 cup oats
½ cup wheat germ
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2 cups carrots (boiled and pureed)
2 eggs
2 tsp. garlic (minced)
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Preheat oven to 300 degrees. Combine carrots, eggs and garlic. Mix until smooth. Add dry ingredients. Roll out on heavily floured surface and cut into bars or desired shapes. Bake for 45 minutes or to desired crunchiness. The centers will continue to harden as they cool. Brush with egg white before baking for a glossy finish.
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PEANUT BUTTER COOKIES
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| Dry Ingredients |
Wet Ingredients |
2 ½ cups whole wheat flour
1 tsp. sugar, optional
1 tsp. salt, optional
sesame seeds, optional
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6 tbsp. margarine
1 egg
2 egg whites, lightly beaten
½ cup skim milk
¼ cup creamy peanut butter
2 tsp. cold water
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Preheat oven to 350 degrees. Combine flour, sugar and salt. With a pastry blender or a fork, cut in the margarine until the mixture looks like coarse crumbs. Beat egg in a small bowl. Stir in milk and peanut butter (mixture will be lumpy). Add egg mixture to flour mixture; stir. Stir in the water, 1 teaspoon at a time, until the dough forms a ball. On a lightly floured surface, knead dough for 3 minutes. Roll dough out to a 1/2-inch-thick rectangle. Cut into desired shapes with a cookie cutter. Brush with beaten egg whites and, if desired, sprinkle with sesame seeds. Bake in oven until firm and golden, about 30 minutes.
Yield: 3 Dozen
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DOG BABY FOOD COOKIES
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| Ingredients |
3 jars baby food (beef, chicken, carrots or other vegetables)
¼ cup cream of wheat, chicken
¼ cup dry milk powder
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Preheat oven to 350 degrees. Combine ingredients in bowl and mix well. Roll into small balls and place on well greased cookie sheet. Flatten slightly with a fork. Bake in oven for 15 minutes until brown. Cool on wire racks and store in the refrigerator or freezer.
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