Recipe's for dog treats

Anyone got any good recipe's for dog treats, i've got two but ben only likes the sardine cakes and gracie the cheese and garlic bites!!

SARDINE CAKE

2 X CUPS OF WHOLEMEAL FLOUR
2 X TINS OF SARDINES
2 X EGGS
GARLIC TO FLAVOUR (NOT GARLIC SALT)
WATER - AS NEEDED

WHIZZ IT ALL UP IN A BLENDER TO A CAKE MIXTURE CONSISTENCY AND POUR ONTO OILED BAKING TRAY. BAKE AT GAS MARK 4 FOR 30MINS AND WHEN COOL CUT UP INTO SMALL SQUARES.

Cheese n Garlic bites

1 cup wheat flour
1 cup grated cheddar cheese
1 tablespoon garlic powder (not garlic salt!)
1 tablespoon soft butter or margarine
1/2 cup milk

Mix flour and cheese together. Add garlic powder and 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 F oven for 15 minutes. Let cool in oven with the door slightly open till cold and firm.
Refrigerate to keep fresh.

I have just remebered where i got the recipe's from, dogpages! I only copied those two but have found the thread so here are all the recipe's that are on there.


Bailey Bones (Dog Cookies)
• 1 1/4 cup whole wheat flour
• 1/2 cup quick rolled oats
• 1 egg, slightly beaten
• 1/2 cup white flour
• 1 teaspoon sugar
• 3/4 cup powdered milk
• 1/4 cup yellow cornmeal
• 1/2 cup hot water
• 1/3 cup vegetable oil
• 1 tablespoon chicken or beef bouillon granules
Preheat oven to 350 degrees.
In a large bowl, mix all ingredients until well blended. Roll out on floured board. Cut out treats with bone-shaped cookie cutter. Bake 15-20 minutes or until dry.
Makes about 3 dozen.
Times testing notes: These really are for dogs, but we sampled them anyway. Not bad -- they tasted a little like Triscuits -- but we did notice a strong urge to itch behind our ears afterward.


Dog Cookie
• 2 cups rye flour
• 1/2 cup vegetable oil
• 2/3 cup warm water
• 1/2 cup white flour
• 1/4 cup cornmeal
Mix well. You can add about 1/4 teaspoon of either vanilla or mint extract for extra flavor.
Roll out to 1/4-inch thick. Cut into shapes.
Bake on lightly greased cookie sheet for 30 minutes at 350 degrees F.


Dog Biscuits
• 2 1/2 cups whole wheat flour
• 1/2 cup nonfat powdered milk
• 1 teaspoon sugar (or less)
• 1 teaspoon salt (or less)
• 1 egg
• 1 teaspoon beef or chicken bouillon granules
• 1/2 cup hot water
In a large bowl, dissolve bouillon in hot water. Cool to room temperature. Add remaining ingredients. Knead for three minutes or until dough forms a ball.
Roll dough until 1/2-inches thick. Cut into dog bone shapes. Bake on lightly greased cookie sheet for 30 minutes at 350 degrees F.



Cheese N Garlic Bites
• 1 cup wheat flour
• 1 cup grated cheddar cheese
• 1 tablespoon garlic powder (not garlic salt!)
• 1 tablespoon soft butter or margarine
• 1/2 cup milk
Mix flour and cheese together. Add garlic powder and 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 F oven for 15 minutes. Let cool in oven with the door slightly open till cold and firm.
Refrigerate to keep fresh.



Liver Snacks
• 1/2 cup warm water
• 1/2 cup powdered dry milk
• 1 pound liver, chopped
• 1/2 cup wheat germ
• 1 teaspoon garlic powder
• 1 cup corn meal
• 1 cup whole wheat flour
Liquefy liver and water in food processor. Pour into a mixing bowl and add all the other ingredients. Mix well and pour onto greased cookie sheet. Spread evenly.
Bake at 350 degrees F for 30 minutes.
Cut quickly into squares while hot (or use cookie cutter). Store in freezer.
Variation: You can substitute 1/2 cup peanut butter instead of the liver and garlic. Depends on what Fido prefers.


Chicken Liver Cookies
• 2 cups flour
• 3 tablespoons vegetable oil
• 1 cup wheat germ, or cornmeal if wheat allergies are a problem
• 1 egg, lightly beaten
• 1/2 cup chicken broth
• 2 teaspoon parsley
• 1 cup cooked chicken liver, chopped
Combine flour and wheat germ.
In separate bowl, beat egg with oil, then add broth & parsley, mix well.
Add the dry ingredients to bowl a little at a time, stirring well. Fold in chicken livers and mix well.
Dough will be firm. Turn dough out on lightly floured surface and knead briefly. Roll out 1/2-inch thick and cut into shapes.
Place on greased cookie sheet 1-inch apart. Bake at 400 degrees F for 15 minutes or until firm.
Store in refrigerator.


Doggie Liver Dip
• 1 pound beef liver
• 2 cups beef bouillon
• 1 tablespoon minced onion
• 1 teaspoon garlic powder
• 16 ounce container plain yogurt
Cut liver into chunks. Cover with bouillon and simmer until completely cooked. Drain.
Put liver and remaining ingredients in food processor. Blend until smooth. If necessary, add reserved bouillon or water to achieve desired consistency. Refrigerate immediately. Use within 3 to 4 days.
Serve with raw carrots, celery, or pieces of dog biscuits. Alternately, use to stuff cooked marrow bones.



Liver Treats
• 1 pound beef liver
• 1 cup whole wheat flour
• 1 cup cornmeal
• 12 - 14 cloves garlic
• 2 eggs
Puree liver and garlic in food processor. Add eggs, whole wheat flour and cornmeal. Grease cookie sheet and pour mixture onto cookie sheet. Bake in 350 degree F oven for 20 minutes, flipping over halfway through baking. Cut into desired sized squares.
Store in air-tight container and keep in the refrigerator. These also freeze very well.


Milk Bone Dog Biscuits
• 3/4 cup hot water
• 1/3 cup margarine
• 1/2 cup powdered milk
• 1 teaspoon salt
• 1 egg, beaten
• 3 cups whole wheat flour
In large bowl pour hot water over the margarine. Stir in powdered milk, salt, and egg. Add flour, 1/2 cup at a time. Knead for a few minutes to form stiff dough.
Pat or roll to 1/2-inch thickness. Cut into bone shapes. Bake at 325 degrees F for 50 minutes.
Cool. They will dry out quite hard. Makes about 1 1/4 pounds of biscuits. Costs around 30 cents per pound.
Variation: increase margarine to 1/2 cup and add 2 teaspoons sugar


Wheat-Free Scotty Biscuits
• 1 cup oatmeal
• 1 cup rye flour
• 2 tablespoons sugar
• 1 tablespoon butter or margarine, melted
• 1/2 cup 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 in preheated oven 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.


Veggie Bones
• 3 cups minced parsley
• 1/4 cup carrots, chopped very fine
• 1/4 cup shredded Mozzarella or Parmesan cheese
• 2 tablespoons olive oil
• 2 3/4 cups whole wheat flour
• 2 tablespoons bran
• 2 teaspoons baking powder
• 1/2 to 1 cup of water
Preheat oven to 350 degrees F, rack on middle level. Lightly grease a large baking sheet.
Stir together parsley, carrots, cheese, and oil. Combine all the dry ingredients and add to vegetables. Gradually add 1/2 cup of water, mixing well. Make a moist but not wet dough. If needed, add a little more water. Knead for one minute.
Roll dough out to 1/2-inch thickness. Using cookie cutter or a glass, cut out the shapes and transfer them to the baking sheet. Gather the scraps and re-roll and cut.
Bake for 20 to 30 minutes in preheated oven until biscuits have browned and hardened slightly. (They will harden more as they cool.) Speed cooling by placing them on wire racks. Store in airtight tin.

Vegetarian Dog Biscuits
• 2 1/2 cups flour
• 3/4 cup dry milk powder
• 1/2 cup vegetable oil
• 2 tablespoons brown sugar
• 2 vegetable bouillon cubes, dissolved in:
• 3/4 cup boiling water
• 1/2 cup carrots, shredded
• 1 egg
Preheat oven to 300 degrees F.
Mix all ingredients into a ball and roll out to about 1/4-inch thick. Cut with bone-shaped cookie cutter, or strips, or a cutter shape of your own choice.
Place on ungreased cookie sheet and bake in preheated oven for 30 minutes.


Peanut Butter Puppy Poppers
• 2 cups whole wheat flour
• 1 tablespoon baking powder
• 1 cup peanut butter (chunky or smooth)
• 1 cup milk
Preheat oven to 375 degrees F.
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 15 to 20 minutes on a greased baking sheet until lightly brown.
Cool on a rack, then store in an airtight container.


Peanut Butter Biscuits II
• 2 1/2 cups whole wheat flour
• 1/2 cup powdered milk (non fat)
• 1 whole egg
• 8 ounces peanut butter
• 1 tablespoon garlic powder
• 1/2 cup cold water
Preheat oven to 350 degrees F.
Combine all ingredients. Drop by tablespoons onto a greased cookie sheet. Bake in preheated oven for 30 minutes.


Peanut Butter Dog Biscuits
• 1 1/2 cups water
• 1/2 cup oil
• 2 eggs
• 3 tablespoons peanut butter
• 2 teaspoons vanilla
• 2 cups flour
• 1/2 cup cornmeal
• 1/2 cup oats
Blend wet ingredients together. Whisk dry ingredients together and mix into wet mixture to form a ball of dough. Roll out and shape. Put onto a non-stick cookie tray or lightly greased one.
Cook 20 minutes at 400 degrees F. Turn off oven and allow the biscuits to cool in oven until crisp and hard. Store in airtight container.