Quick Dog Food Recipes

1/4 cup rolled oats
1/2 cup yogurt
1/4 cup vegetables
250 mgs crushed vitamin C for dogs
1 teaspoon honey
1 teaspoon apple cider vinegar
1 teaspoon kelp seaweed powder
1 teaspoon alfalfa powder
1 digestive enzyme for dogs Optional
1 teaspoon flax seed oil
1/4 cup kibble

Soak rolled oats in yogurt overnight. Mix all ingredients and serve. Add kibble if desired.

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 cup soft butter

1/2 cup corn oil

1 jar baby food, meat, beef, strained

4 eggs

2 strips beef jerky

Preheat oven to 325 degrees.

Grease and flour an 8×5x3 inch loaf pan.

Cream butter until smooth. Add corn oil, baby food, and eggs. Mix until smooth. Mix dry ingredients into beef mixture until batter is smooth.

Crumble beef jerky and fold into batter. Pour batter into loaf pan.

Bake 1 hour and 10 minutes.

Cool on wire rack 15 minutes.

Ice with plain yogurt or cottage cheese.

Store uneaten cake in refrigerator.

3 1/2 cups all purpose flour

1 cup cornmeal

1 package unflavored gelatin

1/4 cup milk

1 egg

1/4 cup corn oil

1 jar Baby food, meat, beef, strained

1 beef bouillon cube

3/4 cup boiling water — or beef stock

Dissolve bouillon cube in water. Sift dry ingredients in large bowl. Add milk, egg, oil, beef and beef bouillon. Stir until well mixed.

Roll out on a floured surface to 1/4 inch thickness. Cut in 1/4 inch by 3 inch strips, twisting each stick 3 turns before placing on cookie sheet.

Bake 35-40 minutes at 400 degrees.

Store in refrigerator.

6 slices crumbled cooked bacon
4 wll beaten eggs
1/8 cup bacon grease
1 cup water
1/2 cup powdered non-fat milk
2 cup graham flour
2 cup wheat germ
1/2 cup cornmeal

Mix ingredients with a strong spoon; drop heaping tablespoonfuls onto a greased baking sheet.

Bake in a 350 oven for 15 minutes.

Turn off oven and leave cookies on baking sheet in the oven overnight to dry out.

2 cups whole wheat flour
2/3 cup yellow cornmeal
1/2 cup shelled sunflower seeds
2 tablespoons corn oil
1/2 cup chicken broth
2 eggs
1/4 cup low-fat milk
1 egg — beaten

Heat oven to 350 degrees.

In a large bowl, mix together flour, cornmeal and seeds. Add oil, broth and egg mixture. The dough should be firm. Let sit 15-20 minutes. On a lightly floured surface, roll out dough 1/4 inch thick. Cut into shapes and brush with beaten egg.

Bake for 25-35 minutes, until golden brown.

Remove and cool.

Store in airtight container.

2 1/2 teaspoons dry yeast
1/4 cup warm water
1 teaspoon salt — optional
1 egg
1 cup chicken broth — slightly warmed
1 cup whole wheat flour
1/2 cup rye flour — optional
1/2 cup cornmeal
1 cup cracked wheat
1 1/2 cups all-purpose flour

In a large bowl, dissolve yeast in warm water. Add salt, one beaten egg, and the warmed chicken broth. Add all flour except the all-purpose flour and mix well. Slowly add all-purpose flour until a stiff dough is formed and it can be kneaded by hand. Knead for only a couple minutes, just enough to get the dough to hold together. Roll out dough about 1/4″ thick and cut with cookie cutters,

Place biscuits on a large cookie tray and place directly in a 300 degree oven, they don’t need to rise.

Bake for 45 min. and then turn off the oven.

You can let them sit in the oven overnight and in the morning they will be real hard and good for your dog’s teeth.

You could also vary this recipe by adding milk for a milk-bone type biscuit or shortening for a little extra fat. Try different liquids and even honey or molasses. Check with your veterinarian for any other nutritional suggestions.

2 chicken thighs — or white meat
1 stalk celery — sliced thick
3 carrot — peeled and halved
2 small potato — peeled and cubed
2 cups rice — uncooked

Place chicken pieces in large pot. Cover with cold water (5 -6 cups). Add carrots, celery, and potatoes to water. Add salt to taste if you want.

Cover and simmer on low heat about 2 hours until the chicken becomes tender.

Add the rice, cover and cook over low heat for about 30 minutes until the rice is tender and most of the liquid is absorbed.

Remove soup from heat. Pull the chicken meat off the bone ( if will practically fall off), discard bones. Return shredded pieces to pot. Stir well.

Let cool.

Store in the refrigerator or freeze.

1 jar baby food, dinner, vegetables and beef, strained
2 1/2 cups all purpose flour
1 cup whole wheat flour
1 cup rice
1 package unflavored gelatin
1 whole egg
2 tablespoons vegetable oil
1 cup powdered milk
1 package yeast
1/4 cup warm water
1 beef bouillon cube

Dissolve yeast in warm water. Mix dry ingredients in large bowl. Add yeast, egg, oil, baby food and dissolved beef bouillon. Mix well. Mixture will be very dry, knead with hands until it forms a ball. Roll out on floured surface to 1/4 inch thickness, cut in 1 or 2 inch circles.

Bake on un-greased cookie sheet 30 minutes at 300 degrees.

Store in refrigerator.

2 3/4 cups water
1/4 cup unsweetened applesauce
2 tablespoons honey
1 medium egg
1/8 teaspoon vanilla extract
4 cups whole wheat flour
1 cup dried apples
1 tablespoon baking powder

Preheat oven to 350 degrees.

In a small bowl, mix together water, applesauce, honey, egg, and vanilla. In a large bowl, combine flour, apple chips, and baking powder. Add liquid ingredients to dry ingredients and mix until very well blended. Pour into greased muffin pans,

Bake 1 1/4 hours, or until a toothpick inserted in the center comes out dry.

Store in a sealed container.

Makes 12 to 14 cupcakes

1 1/2 cups whole wheat flour
1 1/4 cups grated cheddar cheese
1/4 pound margarine — corn oil
1 clove garlic — crushed
1 pinch salt
1/4 cup Milk — or as needed

Grate the cheese into a bowl and let stand until it reaches room temperature. Cream the cheese with the softened margarine, garlic, salt and flour. Add enough milk to form into a ball.

Chill for 1/2 hour. Roll onto floured board. Cut into shapes.

Bake at 375 degrees for 15 minutes or until slightly brown, and firm.

Makes 2 to 3 dozen, depending on size.