How about your treat your dog to a tasty and healthy Thanksgiving treat?

This easy to make turkey loaf will have your mutt giving thanks any time of the year!

Ingredients:

• 1 lb or 450g of left over turkey meat
• 1 cup of cooked brown rice
• 1/4 cup grated carrot
• 1/2 cup low sodium chicken stock
• 3 tablespoons or 20g of chopped parsley

Instructions:

Preheat your oven to 350 F or 120 C
Finely chop the cold turkey and mix all ingredients together well in a bowl.
Fill a loaf tin with the mixture lightly press the mixture into the tin.
Bake the loaf for 45 minutes

Let it cool, cut into bite-sized pieces and store in fridge!

Ingredients:

• 1 lb. chicken liver
• 2 eggs
• 2 tablespoons molasses
• 1 1/2 cups cornmeal
• 1/2 cup dried milk

Instructions:

Combine all ingredients in a blender and blend until smooth. Pour onto a baking tray and bake at 400 until the sides start to come away from the pan or a knife comes out clean.

Let it cool, cut into pieces and store in fridge!

Ingredients

• 5 cups Whole wheat flour
• 1 cup Milk
• 2 Eggs
• 10 tablespoon Vegetable oil or bacon fat
• 1 pinch Onion or garlic powder
• 1 teaspoon Salt
• 1/2 cup Cold water
• 1 tablespoon Vegetable oil to grease pan

Makes about 40 dog biscuits

Instructions

Preheat your oven to 350 degrees. Grease cookie sheets. Mix all ingredients well. Pinch off pieces of the dough and roll them into two-inch balls. Bake biscuits at 350 degrees for 35 to 40 minutes. Let them cool, then store in an airtight container.

Ingredients

• 1/2 cup non-fat powdered milk
• 1 egg, beaten
• 1 1/2 cups rice flour
• 1/2 tsp. garlic powder
• 1 tsp. honey
• 1/2 cup water
• 5 tsp. chicken or beef broth
• 1 jar baby food meat (any flavour)

Instructions
Combine all ingredients well. Form into a ball. Roll dough out on a floured surface. Cut out desired shapes. Bake in a 350 degree oven for 25-30 minutes. Let cool. The treats should be hard and crunchy.

Ingredients

• 1 large apple
• 1 1/2 cups wheat flour
• 1/4 cup oatmeal
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup plain yogurt
• 1/2 cup water
• 1/4 cup vegetable oil
• 2 tablespoons honey 2 eggs
• 1 cup grated cheddar cheese

For the Frosting

• 8 oz Neufchatel Cheese (lowfat cream cheese)
• 2 tablespoons plain yogurt
• 2 tablespoons honey
• 2-3 tablespoons flour

Instructions
Preheat oven to 400 ° F (200 ° C). Grease muffin tins.

Core, slice and mince the apple (use a food processor if you have one). Set aside. In a large bowl, mix together flour, oatmeal, baking powder, and baking soda. In a medium bowl, blend together the yogurt, water, oil, honey, and eggs, then stir in the apple and cheese. Add to the flour mixture and stir until mixed.

Spoon into the muffin tins, filling each cup about three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let rest in the muffin tins for a few minutes, then remove and set aside to cool.

For the frosting, combine the Neufchatel cheese (at room temperature), honey, and yogurt until smooth. Add enough flour to thicken the frosting to a good spreading consistency. Frost the pupcakes and you’re ready for a doggone good party!

Makes 16-18 pupcakes. If you prefer a single-layer cake, spoon the batter into a sheet pan and bake for an extra 15-20 minutes (or until a toothpick inserted in the center of the cake comes out clean). Let the cake cool, then frost and decorate.

Ingredients

• 3 to 4 chicken breasts (no bone, no skin)
• 1 1/2 cups non-sticky rice (we use basmati)
• fat free cottage cheese

Instructions
Microwave the chicken breasts until fully cooked. Cut into tip of the finger size pieces. Reserve the juice for the first meal. Steam the rice until fully cooked. Combine the chicken and rice. Add a pinch of salt if you didn’t already salt the rice. Add any other seasoning your dog likes. (Ours have severe allergies, so we season with Feverfew.)

When ready to feed the dogs, combine half their recommended kibble with sufficient chicken/rice mixture to make up about 1/3 their ration. Make up the rest with fat free cottage cheese.

This makes a very low fat diet, typically less than 10%. You can add vegetable fats or fish oil to improve vitamin absorption, but do be sparing. In the first batch of food, add the cooking juices from the chicken to the kibble.

This recipe makes enough food for several feedings, so don’t put the chicken drippings in the storage container: it will only hasten spoilage. Also, don’t leave the mix down: it will spoil very fast.

We make a batch of chicken/rice every other day. Our two dogs combined weigh over 200 pounds. If you have one or smaller dogs, you can reduce the recipe. The vets say they have never seen healthier dogs.

Ingredients

• 2 cups Unsifted all-purpose flour
• 1 1/4 cups Shredded cheddar cheese
• 2 cloves Garlic, finely chopped
• 1/2 cup Vegetable oil
• 4 1/2 tbsp Water (up to 5 tbsp.)

Instructions

Preheat oven to 400°F. Make a cardboard pattern of a dog bone, 4 inches long or use a dog-bone cookie cutter. Combine flour, cheese, garlic and vegetable oil in container of food processor. Cover, whirl until mixture is consistency of coarse meal. With machine running, slowly add water until mixture forms a ball.

Divide dough into 12 equal pieces. Roll out each piece to 1/2″ thickness. Cut out bones. Transfer to ungreased cookie sheet. Bake in preheated hot oven for 10 to 15 minutes or until bottom of cookies are lightly browned. Carefully transfer bones to wire rack to cool completely. Refrigerate in airtight container.

Ingredients

• 2 cups water
• 2 bananas
• 1 tsp. vanilla
• 3 cups flour (white or whole wheat)
• 1 tbsp. baking powder
• 1 egg
• 3 tbsp. honey

Instructions

Heat oven to 350 degrees F. Mash bananas in a large bowl. Mix in all the rest of the ingredients until well blended, and then pour into cupcake pans. Bake 20 minutes. These are great for birthdays! Some carob chips can be melted and used for “frosting.”
Feel free to add other ingredients such as sunflower seeds (without the shell), nuts, carob chips, shredded carrot, or diced apple. Crunchy peanut butter can be used instead of smooth. Whole wheat flour is always better than white. Extra treats or double batches can be frozen for future use.

Ingredients

• 1/2 cup extra virgin olive oil
• 1 tablespoon garlic granules
• 4 tablespoons parsley 2 cups beef broth
• 2 cups barley flour
• 3-4 cups rye flour

Instructions
Preheat oven to 350 ° F (180 ° C).

In a large bowl, combine olive oil (extra-virgin olive oil is more expensive, but lower grade olive oils are blended with other vegetable oils that may contain corn or soy), garlic and parsley. Heat the beef broth (it’s best to make your own, canned or condensed broths have added salt, sugars, and preservatives) or water until steaming and add to the olive oil mixture . Stir in barley flour and let cool until lukewarm — or cool enough to work with. Gradually blend in rye flour, adding enough to form a stiff dough.

Transfer to a floured (rye flour) surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball, and roll to 1/4-inch (6 mm) thick. Use the cookie cutter of your choice (we prefer to make small bones) or cut into small squares. Transfer to ungreased baking sheets, spacing them about 1/4 inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits.

Bake for 30 minutes. Remove from oven and turn over. Bake for an additional 30 minutes, or until golden brown on both sides. After you finish baking all batches of biscuits, turn off the oven, spread all the biscuits in one baking pan and set them in the oven to cool for a few hours or overnight. The extra time in the oven as it cools off helps make the treats crunchier.

Makes several dozen small treats that keep and freeze well.

Ingredients

• 250 ml (1 cup) whole wheat flour
• 175 ml (3/4 cup) dry milk
• 60 ml (1/4 cup) cornmeal
• 100 ml (1/3 cup) bacon drippings
• 1 beef bouillon cube, smashed
• 120 ml (1/2 cup) buckwheat flour
• 120 ml (1/2 cup) instant oatmeal
• 1 egg
• 120 ml (1/2 cup) hot water

Instructions

Combine flour, cornmeal, milk, and oats in a large bowl. Cut in bacon drippings and mix in egg, bouillon, and hot water. Knead until a ball forms. Roll to ½” thickness on a lightly floured surface and cut into doggie-themed shapes. Microwave at half power for 10 minutes and allow to cool overnight.

Variations – Use Biscuit mix if you don?t have cornmeal handy.

Quick Tip – Try experimenting with different cutout shapes and thicknesses, just be certain to keep a close eye on them while baking.