Favorite Doggie Treat Recipes
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"Nut 'N Honey" Treats (from Nancy Currier)
VERY POPULAR AT CAPITOL BICHON BASHES!

3/4 cup flour
1 egg
1 heaping tablespoon honey
1 heaping teaspoon peanut butter
1/4 cup vegetable shortening
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup rolled oats
1/2 teaspoon vanilla

Preheat over to 350 degrees. Microwave honey and peanut butter for about 20 seconds until runny. Mix all ingredients thoroughly. Drop by 1/2 teaspoon onto ungreased cookie sheet. Bake 8-10 minutes.

Tuna Brownies

2 cans tuna
2 eggs
1 1/2 cups flour
1 Tbsp garlic powder

Mix ingredients together into a doughy ball and press 1/4” thick onto sprayed cookie sheet. Bake at 250 degrees for 25 minutes. Cut into little pieces. Store in fridge or freezer.

Frosty Paws Treats

1 very ripe banana, mashed or 1 large jar of baby fruit
2 Tbsp peanut butter
2 Tbsp honey
32 oz vanilla yogurt (I use fat-free)

Mix together the mashed banana, peanut butter and honey. Add the yogurt and stir until well blended. Freeze in 3 oz paper cups or ice cube trays. You can serve straight from the freezer, or microwave for a few seconds to thaw slightly before serving.

Trooper's Tuna Treats (by Barbara Guzzetti)

2 cups flour
2 cups corn meal
2/3 cup oil
1/2 teaspoon salt
1 can tuna fish in oil (do not drain)
1 egg (optional)

Mix all ingredients together. Roll out about 1/2 inch thick between sheets of wax paper. Use a cookie cutter to make individual treats. Bake at 350 degrees for 25 minutes. Store in refrigerator.

Potato Rice Biscuits (from Nancy Currier, courtesy of Pat Hammel)
THESE ARE WHEAT-FREE -- GREAT FOR DOGS WITH WHEAT ALLERGIES!

10 cups cooked white potatoes (NOT Idahos or Russets)
1 teaspoon salt
2 tablespoons chopped garlic
1/2 cup water
4-5 cups rice and/or barley flour

Yummy optional additions:

12-13 ounces dog food (not gravy type)
2-3 cups cooked carrots
1 cup peanut butter
1 cup mashed banana

Don't peel the potatoes. Just cut them up and microwave them until they're soft enough to poke a fork through. Mash or food process the potatoes, salt, garlic and water until mushy. (If using an optional addition, add it with the potatoes and other ingredients above.) Add flour and mix/knead until blended and the consistency of powder biscuit dough. Roll out 1/4 of the dough at a time, to a 1/4 to 1/2 inch thickness. Cut into any shape using a cookie cutter. (Hint: Shapes with curves will lift up better than shapes with points because of the starchiness of the dough.) Place on ungreased cookie sheet and bake at 350 degrees for 1 hour (if 1/4 inch thickness) to 2 hours (if 1/2 inch thickness). Turn the oven off and leave them in overnight, and they'll be crispy in the morning.