Homemade Dog Treat recipes for training or just for the heck of it

Things you can do with chicken broth (I boiled mine with garlic and a tiny bit of ginger. Ginger suppose to boost up immune system).submitted by Noriko and Misha

1. Save it in ice tray - My dog loves the garlic chicken flavor ice cube.

2. Save some in a spray bottle - Lightly spray the broth over Charlee Bears or Chreeos or etc in a ziplock bag and keep them refrigerated. It gets soft and can be broken into pieces easy. Good for small breed dogs.

3. Use peanut butter to seal the tiny whole of a Kong toy. Set it into a coffee mug or a cup. Pour the broth into the toy and stick it into the freezer.

4. For dog that is on diet. Save some in a small plastic bottle with a nozzle. Use it as reward during training.

Other stuffing for a Kong and a processed bone...
Cottage cheese, peanut butter, can dog food, yogurt, your left over meal, etc.
Freeze it all!!

Beef liver treats
1. Boil with garlic, ginger and oregano (option)
2. Cut up into a desirable pieces.
3. Spread them over a cookie sheet and bake at low temp. This process will keep the treats last longer than just boiled.

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Peanut Butter Dog Biscuits
From the kitchen of Diane Colvin

1 1/2 cup water
1/2 cup safflower oil
2 eggs
3 tbsp peanut butter
2 tsp vanilla
1 1/2 cup whole wheat flour
1 1/4 cup unbleached white flour
1/2 cup cornmeal
1/2 cup rolled oats

1. Mix water, oil, eggs, peanut butter, and vanilla with a wire whisk.

2. Add flours, cornmeal, and oats. Stir until mixed well.

3. Place dough on a floured work surface. Knead gently, adding more flour as necessary to form a pliable dough

4. Roll out to 1/2-3/4-inch thickness and cut shapes using cookie cutters. Repeat until all dough is used.

5. Place on an ungreased baking sheet. Bake 400°F, 20-25 minutes, depending on thickness of biscuits. Leave in oven 20 minutes, after turning oven off, to crisp. Store in an airtight container.

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Our favorite training Treats - MEAT FLAVORED CHEERIOS
Submitted by Rickie Roo - suggested by Noriko for class

Fill a large plastic food bag or storage container with cheerios (we use about 1/3 of the box at a time)
put in hot dog slices (we use 2 hot dogs) seal bag or cover container and let sit overnight.

Next day, pull out the hot dogs, and put the shrunken cheerios into your training bag.

Cheerios will soak up the hot dog flavor and are so easy to use at class and are LOW FAT.

Noriko has also suggested spraying the cheerios with leftover chicken, beef or veggie stock. YUM.

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Yipee – I –Aye –O BONANZA dog cookies
Submitted by PJpupp *** A FAVORITE
· 1 1/2 cups flour
· 1 1/2 cups whole wheat flour
· 1 tsp. garlic powder
· 1 cup rye flour
· 1 egg, beaten
· 1 cup oats
· 1/2 cup vegetable oil
· 1 cup cornmeal
· 1 3/4 cups beef or chicken broth
· 1/4 cup liver powder; available in health food stores
Preheat oven to 300F. Mix all dry ingredients in a large bowl. Add egg, oil, and beef broth. Mix the dough, adding enough additional flour to make a dough that can be rolled. On a floured surface, roll to 1/2" thickness, then cut into shapes or squares. Prick with a fork. Bake for 2 hours. Turn the oven off, and let biscuits cool well. Store in airtight container.

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Oodles of Snickerpoodles
Submitted by Gigi in honor of her friends from the Poodle Crew
· 1/2 cup vegetable oil
· 1/2 cup shortening
· 1 cup honey
· 2 eggs
· 3 ¾ cups white flour
· 2 teaspoons cream of tartar
· 1 teaspoon baking soda
· ½ cup cornmeal
· 2 teaspoons 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

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Cheesie Bacon Biscuits
Submitted by Rickie Roo
· 3/4 cup whole wheat flour
· 1/2 tsp. baking soda
· 1/2 tsp. salt
· 1 stick margarine, softened
· 2/3 cup brown sugar
· 1 egg, slightly beaten
· 1 1/2 tsp. vanilla
· 1 1/2 cups regular oats, uncooked
· 1 cup (4 oz.) shredded cheddar cheese
· 2/3 cup wheat germ
· 1/2 lb. bacon, cooked crisp, drained, and crumbled
Combine flour, soda and salt; mix well and set aside. Cream butter and sugar; beat in egg and vanilla. Add flour mixture, mixing well. Stir in remaining ingredients.
Drop dough by rounded teaspoons onto ungreased baking sheets. Bake at 350 for 16 minutes. Cool on baking sheet for a minute or so before removing to cooling rack.

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Barkin Good Peanut Butter Biscuits
Submitted by Magi
· 1 cup flour
· 1/2 cup milk
· 2 Tbs peanut butter
· ¼ cup grated parmesan cheese
· 1 tsp baking powder
· 1 egg white
· 1 Tbs chicken broth
Mix flour and milk until lumpy. Add peanut butter and broth. Mix parmesan cheese with first 4 ingredients. Add egg white. Mix well or until it has the consistency of pancake batter. Add baking powder. Pour onto greased cookie sheet, making 2" drops. Bake at 400F for 15-20 minutes until golden brown. Cool.

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Wheat-Free Mojo Biscuits
Submitted by Mojo
· 1 cup oatmeal
· 1 cup rye flour
· 2 tablespoons sugar
· 1 tablespoon melted butter or margarine
· 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 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.

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Gourmet Dog Biscuits
Submitted by Mushu
· 12-16 ozs. raw liver
· 1 1/2 lbs. white flour
· 8 ozs. Quaker Oats
· 3 bouillon cubes, (meat or chicken flavored)
· Approx. 1 cup water
· 2 eggs, beaten
Preheat oven to 350F. Grease 3 baking sheets. Chop the liver finely, by hand or in food processor. Mix flour and oats, crumble in the bouillon cubes, add eggs and the chopped liver. Add enough water to make a firm but slightly sticky dough. Spread evenly on the sheets about 1/2" thick. Dip a small dog-biscuit cutter in flour before cutting out each portion. Remove uncut parts. Spread out on another cookie sheet and repeat.Bake 1 hour. Store in airtight container in fridge for 2 weeks.

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Champions Liver Treats
Submitted by Gigi
· 1 lb. 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 oven for 20 minutes, flipping over halfway through baking. Cut into desired sized squares.
I usually place 1/2 of this recipe in a tupperware and keep in the fridge. The other half I freeze.......these freeze well.

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Power Dog Cookies
Submitted by the dogs of the PM2 Dog Agility Team
· 1/2 cup powdered milk
· 1 egg, well beaten
· 2 1/2 cups flour
· 1/2 tsp garlic salt
· 1 1/2 tsp brown sugar
· 1/2 cup water
· 6 tblsp gravy
· Baby food meat
Mix all ingredients well. Roll out on a floured board about 1/2" thick. Cut out cookie shapes with floured cutters.
Bake at 350F for 25-30 minutes. Cool, maybe leaving them in the oven to dry. Cookies should be hard. Store in an airtight container.

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Cheesie Bacon Drops
Submitted by the dogs of the PM2 Dog Agility Team
· 3/4 cup whole wheat flour
· 1/2 tsp. baking soda
· 1/2 tsp. salt
· 1 stick margarine, softened
· 2/3 cup brown sugar
· 1 egg, slightly beaten
· 1 1/2 tsp. vanilla
· 1 1/2 cups regular oats, uncooked
· 1 cup (4 oz.) shredded cheddar cheese
· 2/3 cup wheat germ
· 1/2 lb. bacon, cooked crisp, drained, and crumbled
Combine flour, soda and salt; mix well and set aside. Cream butter and sugar; beat in egg and vanilla. Add flour mixture, mixing well. Stir in remaining ingredients.
Drop dough by rounded teaspoons onto ungreased baking sheets. Bake at 350 for 16 minutes. Cool on baking sheet for a minute or so before removing to cooling rack.

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Gracies Goodies
Submitted by Rickie Roo in honor of Gracie Solomon
Store in the refrigerator or in the freezer as these can go moldy if left at room temperature for very long.

· 1 cup rolled oats
· 1/3 cup margarine or butter
· 1 cup boiling water
· 3/4 cup cornmeal
· 1 tablespoon sugar
· 2 teaspoons chicken or beef instant bullion
· 1/2 cup milk
· 4 ounces shredded cheddar cheese ( 1 cup)
· 1 egg, beaten
· 2 cups white or wheat flour
Preheat oven to 325 degrees.Grease cookie sheets. In large bowl combone rolled oats, margarine and water; let stand for 10 minutes. Sitr in cornmeal, sugar, boullion, milk,cheese and egg. Mix well. Add flour 1 cup at a time, mixing well after each addition to form stiff dough.
On floured surface, knead in remaining flour until dough is smooth and no longer sticky, 3 to 4 minutes. Roll or pat out dough to 1/2 inch thickness; cut with cookie cutter. Place 1 inch apart on cookie sheets.
Bake for 35 to 45 minutes or until golden brown. Cool completely. Store loosely covered. Makes 3 1/2 dozen large biscuits.

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Bacon Bits for Dogs (not for humans)
Submitted by PM2 Dog Agility
· 6 slices cooked bacon, crumbled
· 4 eggs, well beaten
· 1/8 cup bacon fat
· 1 cup water
· 1/2 cup non-fat dry milk powder
· 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. Yield: about 4 dozen dog cookies.

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Big Dog Breakfast Bars
I love this recipe because it makes a lot & it's so easy, you just throw everything into the bowl, mix & pat onto 2 greased cookie sheets, no rolling or cookie cutters.
· 12 c. oatmeal
· 4 c. whole wheat flour
· >8 eggs
· 3/4 c. oil
· 2/3 c. honey
· 1/2 c. molasses
· 2 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 (I use my hands, AFTER I take my rings off, another story), pat onto greased cookie sheets & bake at 325 for 1 hour. After 1 hour turn oven off, crack oven door & allow cookies to cool in oven. Break into whatever size you want (mine like LARGE).
These freeze really well. The dogs love these, they often sit in front of the oven waiting.