Easter cookies and treats for our dogs

April 11, 2:35 AMLA Small Dogs ExaminerJohnny Ortez

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Holly Stevens, a Chihuahua owner and member of Chihuahua Yahoo Groups, shared these recipes with me. She said her taste testers loved them! Rufus and I planning to give these recipes a try on Saturday in time for our annual Easter egg hunt on Sunday. Give them a try and let us know what y’all think.

Carob Cornered Crunchies

Ingredients:
2 1/4 cup whole wheat flour
1 egg
1/4 cup vegetable oil
1/4 cup applesauce
1 bouillon cube (beef or chicken) dissolved in 1/2 cup HOT water
1 tbsp. honey
1 tsp. molasses
Carob bar (about 1 cup)

Directions:
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 and serve.

For our grain free pups consider Jerky Turkey which is a gentle-on-the-tummy treat that is grain-free and low in fat.

Ingredients:
1 lb. raw ground turkey (or chicken)
1 Tb. extra-virgin olive oil
1 tsp. finely chopped fresh herbs such as thyme or parsley (optional)

Directions:
Preheat oven to 200°. Combine all ingredients in a food processor and purée the mixture. Line a jelly roll pan with aluminum foil or parchment paper (it makes clean-up easier) and pour the mixture into it. Spread evenly.

Bake two hours with the oven door slightly ajar to allow the moisture to escape. Remove from oven and, using a pizza cutter or knife, cut into small, individual-sized portions. Place pieces back in the oven, flipped over, and bake an additional one to two hours, or until the treats are dry and leathery. Store in an airtight container in the refrigerator and enjoy at your leisure.

Stevens found the first recipe on the internet and the other in a book called the Organic Dog Biscuit Cookbook from the Bubba Rose Biscuit Company written by Jessica Disbrow and Eric Talley.
 

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