RECIPES: Make your own dog treats

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Dapper Berry MuttBalls

Equipment: Slicing knife, spoon, measuring spoons, cookie sheet, plastic bags or containers to store food

Ingredients:

  • 12 ripe berries, washed and de-stemmed
  • ½ lb. ground chicken
  • ½ lbs. ground beef
  • 1 egg
  • 1/8 tsp. garlic powder

Directions: Preheat oven to 350 degrees. Take 1 berry and coat it with a thin layer of ground chicken, about 1/8” thick. Add another layer of ground beef and place on grease cookie sheet. Repeat with the remaining berries. Bake for about 20-30 minutes.
Allow to cool and serve. These “MuttBalls” should be stored in a plastic bag in the refrigerator or can be frozen. They will last about a week in the refrigerator or 3 months in the freezer.

Calories: This recipe contains 948 total calories.

 

Rover goes “Rild” for Radishes

Equipment: Food processor, slicing knife,4 quart sauce pot, colander, 9” x 13” baking pan, cookie sheet, measuring spoons, spatula, spoon, plastic storage bags to store or freeze food

Ingredients:

  • 1 lb. radishes, washed (about 2 cups)
  • 4 tsp. flax seed
  • 1 egg
  • 1/8 tsp. cinnamon
  • 1 lb. ground turkey

Directions: Preheat oven to 350 degrees. Boil the radishes until soft. Allow to cool slightly. Combine all of the ingredients in your food processor and puree until smooth. Spread the mixture onto the greased baking pan. Bake for about 60 minutes.
Allow to cool. Slice into 1 inch pieces and place them on the cookie sheet bottom side up. Bake again at 250 degrees for about 3 hours to dry out the cookies.

Allow to cool and serve. These cookies should be stored in a plastic bag in the refrigerator or can be frozen. They will last about a week in the refrigerator or 3 months in the freezer.

Calories: This recipe contains 802 total calories.

 

Yappy Carrot Cake

Equipment: Food processor, slicing knife, 4 quart sauce pot, colander, cupcake pan, cupcake paper cups, measuring spoons, spatula, spoon, plastic storage bags to store or freeze food

Ingredients:

  • 1 lb. baby carrots, washed, (about 2 cups)
  • 4 tsp. flax seed
  • 1 egg
  • 1/8 tsp. cinnamon
  • Plain yogurt for topping

Directions: Preheat oven to 350 degrees. Boil the carrots until slightly soft. Allow to cool slightly. Combine all of the ingredients in your food processor and puree until chunky. Spoon the mixture onto the cupcake pan about ¾ full. Bake for about 30 minutes.
Allow to cool and top with a dollop of yogurt to serve. These cakes should be stored in a plastic bag in the refrigerator or can be frozen. They will last about a week in the refrigerator or 3 months in the freezer.

Calories: This recipe contains 256 total calories.

 

Recipes created by Your Pet Chef.