2.50 C   Whole Wheat Flour
0.50 C   Powdered Dry Milk
0.50 t    Garlic Powder
1.00 t    Brown Sugar or Honey
6.00 T    Meat or Bacon Drippings, cold right from refrigerator, not melted or soft!

1.00       Egg, slightly beaten
0.50 C    Ice Water

Preheat oven to 350F.  Lightly oil a cookie sheet.  Combine flour, dry milk, garlic powder and sugar. Cut in meat drippings until mixture resembles corn meal.  Mix in egg.  Add enough water so that mixture forms a ball.  Using your fingers, pat out dough onto cookie sheet to 1/2" thick.  Cut dough into squares appropriate for your dog size. Prick each cookie with fork. Bake 25-30 minutes.  Remove from tray and cool on rack.  Store in airtight container.

1.00 C    Oatmeal
1.00 C    Rye Flour
2.00 T    Sugar
1.00 T    Melted Butter or Margarine
0.50 C    Milk

Combine oatmeal, 3/4 cup of the rye flour, sugar and butter together. Slowly add the milk till a firm but slightly sticky dough forms. Scrape out dough onto a wooden board or counter. Knead in the rest of the rye flour till the dough stiffens a little. Wrap in saran wrap and chill for one hour.

Preheat oven to 350 degrees. Roll out dough till 1/4 inch thickness. Cut into shapes ( I like to use scotty dog cutters). Place on lightly greased cookie sheets. Bake for 15 minutes. Turn off oven and let biscuits rest till cool in oven with the door closed. Store in air-tight container for up to 2 weeks.

3.00    (2 1/2 oz. each) jars of baby food; either beef or chicken
0.25 C  Dry Milk Powder
0.25 C  Wheat Germ or Cream of Wheat

Combine all ingredients in bowl and mix well. Roll into small balls and place on well-greased cookie sheet.  Flatten slightly with a fork. Bake in preheated 350F oven for 15 minutes until brown.  Cool on wire rack.  Refrigerate to keep fresh or freeze.  Great for older dogs with teeth problems.

2.50 C    Flour
0.50 C    Dry Milk Powder
0.50 C    Vegetable Oil
2.00 T     Brown Sugar
2.00        Vegetable Bouillon Cubes; dissolved in
0.75 C     Boiling water
0.50 C     Carrots (optional)
1.00        Egg

Preheat oven to 300F. Mix all ingredients into a ball and roll out to about 1/4" thick. Cut with bone-shaped cookie cutter, or strips, or a cutter shape of your own choice. Place on ungreased cookie sheet and bake 30 minutes at 300F.

2.75 C    Water
0.25 C    Applesauce, unsweetened
0.25 t     Vanilla
4.00 C     Whole Wheat Flour
1.00 C     Dried Apple Chips ( you can also use fresh fruit)

1.00 T     Baking Powder
1.00        Egg, beaten slightly
4.00 T     Honey

Preheat oven to 350 degrees. Spray muffin tin with cooling spray.   Mix all wet ingredients thoroughly. Combine dry ingredients in separate bowl. Add wet to dry slowly , scraping well to make sure no dry mixture is left. Pour into muffin tins. Bake for 1 1/4 hours or until a toothpick inserted into center comes out dry. Sotre in a sealed container. Makes around 12-14 pupcakes.

3 1/2oz Jar liver or beef baby food
1/3 cup Wheat germ
2/3 cup Non-fat dry milk

 
Mix all ingredients well.  Drop by the tablespoons onto a greased cookie sheet. Bake in a preheated 350F oven for 12-15 minutes. Cool. Store in the refrigerator.

6.00     Slices Cooked Bacon, crumbled
4.00     Eggs, well beaten
1/8 C    Bacon fat
1.00 C  Water
0.50 C  Non-Fat Dry Milk Powder
2.00 C  Graham Flour
2.00 C  Wheat Germ
0.50 C   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. Yield: about 4 dozen dog cookies.

5.00 C   Flour
0.25 C   Peanuts, chopped
0.50 t    Baking Soda
1.00      Egg
0.25 C   Vegetable Oil
1.50 C   Banana, pureed
2.00 t    Vanilla
water

Preheat oven to 325F. Place dry ingredients in large bowl. Make a well in the center. Blend egg, oil and banana together.  Add into the dry ingredients in well.  Start combining together.  Add water, one teaspoon at a time as needed. Knead by hand on table until mixed thoroughly.  Form into logs approximately 2" - 2 1/2" high.  Flatten so that log is 6" -- 7" wide by 1" high.  Place on non-stick baking sheets or lightly greased ones.  Bake 30 - 40 minutes.  Remove and cool for 10 minutes.  Slice into 1/2" - 3/4" slices.  Place on baking sheets and bake for about 20 minutes or until golden brown.  Cool.  Store in airtight container.

1.00 C   Yellow Cornmeal
1.00 C   Oatmeal
0.25 t    Baking Powder
0.50 t    Garlic Powder
1.00      Tuna in oil can, undrained
1/3 C     Water

Grind oatmeal in processor to make a coarse flour. Set aside in small bowl. In food processor, whirr tuna with the oil, and water then add all the rest of ingredient. Pulse til mixture forms a ball, Pulse to knead for 2-3 minutes. Knead on floured surface till it forms a soft ball of dough. Roll out to a 1/8"-1/4" thickness. Cut into shapes. Bake on lightly greased cookie sheet , at 350 for 20-25 minutes. Cool completely.

0.50 C   Vegetable Oil
0.50 C   Shortening
1.00 C   Honey
2.00      Eggs
3.75 C   White Flour
2.00 t    Cream of Tartar
1.00 t    Baking Soda
0.50 C    Cornmeal
2.00 t    Cinnamon

Mix vegetable oil, shortening, honey with eggs.  Beat well.  Add flour, soda and cream of tartar.  Knead dough until mixed well.  Shape dough by rounded teaspoons into balls.  Mix the cornmeal and cinnamon together in a bowl and roll balls in mixture.  Place 2 inches apart on a greased cookie sheet. Press the balls down with a fork.  Bake for 8-10 minutes at 400F.  Cool on a rack.  Store in airtight container

2.00 C   Whole Wheat Flour
1.00 T   Baking Powder
1.00 C   Peanut Butter (chunky or smooth)
1.00 C   Milk

Preheat oven to 375F.  In a bowl, combine flour and baking powder.  In another bowl, mix peanut butter and milk, then add to dry ingredients and mix well. Place dough on a lightly floured surface and knead.  Roll dough to 1/4 inch thickness and use a cookie cutter to cut out shapes.  Bake for 20 minutes on a greased baking sheet until lightly brown.  Cool on a rack, then store in an airtight container.

12.00 C   Oatmeal 
4.00 C    Whole Wheat Flour
8.00       Eggs
0.75 C    Oil
0.66 C    Honey
0.50 C    Molasses
2.00 C    Milk
1 large can solid pack pumpkin (optional)
3 to 4 mashed bananas (optional)

Preheat oven to 325. Grease 2 cookie sheets, dump everything into a VERY large bowl.  Mix this whole mess together, pat onto greased cookie sheets & bake at 325F for 1 hour.  After 1 hour turn oven off, crack oven door & allow cookies to cool in oven.  Break into whatever size you want.  These freeze really well. My guys love these, they sit in front of the oven waiting.

1.00 C   Whole Wheat Flour
1.00 C   Grated Cheddar Cheese
1.00 T   Soft Butter or Margarine
0.50 C   Milk

 
Mix flour and cheese together. Add the softened butter. Slowly add milk till you form a stiff dough. You may not need all of the milk. Knead on floured board for a few minutes.

Roll out to 1/4 inch thickness. Cut into shapes and place on ungreased cookie sheet. Bake 350 degrees oven for 15 minutes. Let cool in oven with the door slightly open till cold and firm. Refrigerate to keep fresh.

2 cups brown rice flour
1 Tablespoon activated charcoal (find this at drugstores, not the briquets!)
3 Tablespoons canola oil
1 egg
1/2 cup chopped fresh mint
1/2 cup chopped fresh parsley
2/3 cup lowfat milk

Preheat oven to 400F. Lightly oil a cookie sheet. Combine flour and charcoal. Add all the other ingredients.Drop teaspoonfulls on oiled sheet, about 1 inch apart. Bake 15-20 minutes. Store in airtight container in the refrigerator.  Place on ungreased cookie sheet.  Bake 15 minutes., turn them over and bake another 10 minutes.  Cool on wire racks.