Halloween And Fall Recipes For Your Dogs!

You’ll need…

*2 1/2 cups whole wheat flour
*2 eggs
*1/2 cup canned pumpkin
*2 tablespoons peanut butter
*1/2 teaspoon salt
*1/2 teaspoon ground cinnamon

1. Preheat oven to 350 degrees F (175 degrees C).

2. Whisk together the flour, eggs, pumpkin, peanut butter, salt, and cinnamon in a bowl. Add water as needed to help make the dough workable, but the dough should be dry and stiff. Roll the dough into a 1/2-inch-thick roll. Cut into 1/2-inch pieces.

3. Bake in preheated oven until hard, about 40 minutes.

Thanks to allrecipes.com!

You’ll need…

*12 oz whole wheat flour
*12oz bread flour
*2 oz wheat germ
*1 t salt
*2T brown sugar
*3-4T Flax Seed (optional)
*3 eggs
*1c vegetable oil
*3oz powdered dry milk
*1c water

1. Combine wheat flour, bread flour, wheat germ, salt, and brown sugar, and flax seed in mixing bowl. Stir in eggs and vegetable oil.

2. Dissolve dry milk in water then incorporate the mixture.

3. Mix to form a very firm dough that is smooth and workable. Adjust by adding a little extra flour or water as required.

4. Cover the dough and set aside to relax for 15-20 min.

5. Roll the dough out to 1/2″ thick. Cut out biscuits using a bone-shaped cutter 3″x1.5″ (7.5×3.7cm). Place the biscuits on sheet pans lined with baking paper.

6. Bake at 375°F for approx. 40 minutes or until biscuits are brown and, more importantly, rock-hard. Let biscuits cool, then store in a covered container five to six feet off the flour. Use as needed to reward your four-legged friends.)

Thanks to White On Rice Couple!

You’ll need…

*KONG Ice Tray Mold (alternatively, a regular large ice cube tray)
*Plain Yogurt
*Coconut Oil
*(small) Sliced Bananas OR Sliced Strawberries

1. Mix yogurt and coconut oil together and pour into tray mold.

2. Add sliced bananas or strawberries.

3. Freeze overnight and serve.

Thanks to sugarthegoldenretriever.com!

After a walk on a chilly night, serve this to your hungry dog.

1. Mix 16oz of plain Greek yoghurt and 1/2 cup of peanut butter with one chopped banana.

2. Freeze overnight and serve.

Thanks to changingmydestiny.wordpress.com!

You’ll need…

*2 cups (500 mL) whole wheat flour
*1 tsp. (5 mL) baking powder
*1/4 tsp. (2 mL) salt
*1/2 cup (125 mL) water or milk
*1/4 cup (60 mL) canola oil
*1 large egg
*2 Tbsp. (30 mL) honey
*1 tsp. (5 mL) cinnamon
*1/4 cup (60 mL) finely chopped walnuts or pecans (optional)

Cream cheese drizzle (optional):
*1/4 cup (60 mL) light cream cheese
*1-2 Tbsp. (15-30 mL) milk or water

1. Preheat oven to 350°F.

2. In a large bowl, combine flour, baking powder and salt. In a small bowl stir together water, oil and egg. Add to the dry ingredients and stir just until you have a soft dough.

3. On a lightly floured surface, roll or pat the dough into a rectangle that measures roughly 8×14-inch. Drizzle with honey and sprinkle with cinnamon and nuts, if using. Starting from a long edge, roll up jelly-role style and pinch the edge to seal. Using a sharp serrated knife or (even better) dental floss, slice half an inch thick and place slices cut side down on a cookie sheet that has been sprayed with nonstick spray.

4. Bake for about 15 minutes, until springy to the touch. Wait until they have cooled completely before you spread them with cream cheese.

5. Makes about 2 dozen biscuits. Store extra in a tightly covered container of freeze. If they are frosted, store the container in the fridge.

Thanks to babble.com!

You’ll need…

*1 1/2 cups whole wheat flour
*1/2 cup wheat germ
*1/2 cup melted bacon fat
*1 large egg
*1/2 cup cold water

1. Preheat the oven to 350°F.

2. Combine all ingredients in a medium bowl and mix by hand until dough forms. Add more flour if the dough is too sticky. Add more bacon fat or water if the dough is too stiff.

3. Roll out onto a floured surface, to a thickness of just under 1/2-inch. Cut into 1×4-inch bars and transfer to a cookie sheet. Poke divots into the bars (I use the end of a chopstick) and bake in a preheated oven for approximately 20 minutes or until lightly browned. Turn the oven off, flip the bars, and place back in the oven until cool (this will further crisp them).

4. Treats can be stored in an airtight container at room temperature.

Thanks to thekitchn.com!

You’ll need…

*2 cups barley flour
*1/2 cup old-fashioned oatmeal
*1/3 cup shredded cheddar
*1/4 cup grated Parmesan cheese
*1/3 cup unsweetened applesauce
*2 tablespoons olive oil

1. Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment paper; set aside.

2. In a large bowl, mix together all ingredients and about 3 tablespoons water to form a dough. Roll out mixture between two sheets of plastic wrap to 1/4-inch thick; remove plastic wrap and cut out biscuits with a 3 1/2-inch bone-shaped cookie cutter. Reroll scraps and continue cutting out biscuits.

3. Space biscuits 1 inch apart on prepared baking sheet. Bake for 30 minutes until nicely browned and firm.

4. Transfer biscuits to a wire rack. Turn off oven and place biscuits on wire rack in oven overnight. Remove from oven and store in an airtight container up to 2 weeks.

Thanks to Courtney Knapp!

You’ll need…

*2 cups all-purpose flour, plus more for surface
*1/2 cup wheat germ
*1/2 cup brewer’s yeast
*2 teaspoons salt
*3 tablespoons canola oil
*1 1/2 cups homemade or store-bought low-sodium chicken stock

1. Preheat oven to 400 degrees.

2. Line 2 baking sheets with parchment. Combine flour, wheat germ, brewer’s yeast, and salt in a large bowl. Place canola oil in a large bowl. Add flour mixture to oil in 3 additions, alternating with 1 cup stock; mix until combined.

3. Knead dough on a lightly floured surface for 2 minutes (dough will be sticky). Roll out dough to 1/4-inch thickness. Cut out rounds using a 2-inch fluted cutter. Transfer to baking sheets. Make an indentation toward the bottom of 1 circle using your thumb, then press dough to make an arch of 4 small circles on top of the thumbprint using the tip of your pinky.

4. Repeat with remaining rounds. Freeze for 15 minutes. Bake for 20 minutes, rotating sheets and lightly brushing with remaining 1/2 cup chicken stock halfway through. Turn oven off, and let stand in oven for 40 minutes.

Thanks to Martha Stewart Living!

You’ll need…

*1 egg
*2/3 cup beef broth or chicken broth
*2 cups whole wheat flour
*3 tablespoons quick cooking oats

1. Grease a shallow, microwave-safe plate or baking dish. Set aside.

2. Whisk together the egg and broth in a large bowl. Gradually stir in the flour and oats. Turn dough out onto a floured surface and roll out to 1/2 inch thickness. Cut out cookies using a round cookie cutter. Use a smaller round cookie cutter to cut out the center hole. Place on prepared plate, arranging the cookies on the dish without crowding them.

3. Cover with a paper towel, and cook in the microwave on high until firm, about 10 minutes. Repeat steps to use up the remaining dough. Cool on a wire rack.

Thanks to allrecipes.com!

You’ll need…

*1 tablespoon of Greek Yogurt
*1 tablespoon of Plain Yogurt
*2 teaspoon of fresh blackberries juice (=3 pieces of blackberries)
*4 x-small pieces of strawberries
*1 teaspoon of homemade toasted coconut honey oats

Use a Bone cookie cutter as a mold.

1. Pour into the mold ~ 1 tablespoon of Greek yogurt. Freeze it for about an hour.

2. Pour ~2 teaspoon of the fresh blackberries juice. Smashed blackberries can be added too. Freeze it for about 20 to 30 minutes.

3. Place little pieces of strawberries.

4. Pour ~1 tablespoon of plain yogurt. Freeze it for 20 minutes.

5. Place the tasted oats on top. Freeze it for another 10-15 minutes and serve.