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 Banana Mutt Cookies
3 c. bananas mashed
1 tsp. vanilla
6 c. oats
1 c. peanuts chopped
1/3 c. applesauce unsweetened
Preheat oven to 350 degrees. Mix all ingredients together thoroughly. Use teaspoon to drop on baking sheet sprayed with Pam and press flat. Bake for approximately 15 minutes or until slightly brown. Cool on rack and store in airtight container.
Yield:2 dozen
Dog Bones
2 1/4 c. whole wheat flour
1/2 c. nonfat dry milk
1 egg
1 beef bouillon cube dissolved in 1/2 c. hot water
1 tbsp brown sugar
Preheat the oven to 300 degrees. In a large mixing bowl, combine all ingredients, stirring until well blended. Knead dough 2 minutes. On a floured surface, use a floured rolling pin to roll out dough to 1/4" thickness. Use a 2 1/2" long bone-shaped cookie cutter to cut out bones. Bake 30 min. on an ungreased baking sheet. Remove from pan and cool on wire rack.
Yield: about 4 dozen dog bones!
Fiesta Bones
3 tbsp water
4 c. wheat flour
1/2 c. cornmeal
1 medium egg
2 tbsp. vegetable oil
1 c. sundried tomatoes
1 tbsp onion, minced
1 tbsp garlic, minced
1 tbsp. cilantro
Preheat oven to 375 degrees. Combine all ingredients. Mix with spoon, then knead by hand. Roll out 1/2" thick. Cut out bone or any other fun shapes with 2 1/2" cutter. Bake for approximately 50 minutes on a baking sheet sprayed with Pam. Cool on rack. Store in a sealed container.
Yield:30 bones.
Liver Dip
1 lb. beef calf or pig liver
1 tbsp. onion, minced
1 16 oz. carton plain yogart
Cover liver in water and simmer. When cooked, remove and grind in food processor or food grinder. Add onion and yogart. Blend until smooth (Add liver broth to achieve proper consistency). Keep tightly covered and refrigerate until needed. Use within 3 to 4 days.
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