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Snickerpoodles

• 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.

• 1 8 oz. can salmon with juice
• 1/2 cup chopped parsley
• 3 eggs, shells included
• 1/2 cup sesame seeds ground up in coffee grinder
• 1/2 cup flax seeds ground up in coffee grinder
• 2-3 cups potato flour

Put these ingredients into a food processer, mix VERY WELL. Pour potato flour through the opening while the motor is running. I can't tell you exactly how much, but I would guess about 2-3 cups. When the dough forms, like a pie curst, and rolls into a ball it is ready to take out.

Dump this mess onto potato floured counter or board. Knead more flour into this and when it is a rolled out cookie consistancy, it is ready to roll out into about 14 inch thick. I use a pizza cutter to roll our long strips and then cut crosswise to make samll squares . If you want FANCY you may use a cookie cutter. Bake on cookie sheets, sprayed Pam or line the sheet with parchemnt paper. I put in as many as will fit. Usually two whole cookie sheets suffices. I bake this in a 375º oven for 20 min. Turn and rotate the cookie sheets and bake about 10 more minutes. You can make them as soft or as hard as you want.

Bad Breath Banishers -

• 2 cups brown rice flour
• 1 Tablespoon activated charcoal (find this at drugstores, not the briquets!)
• 3 Tablespoons canola oil
• 1 egg
• 1/2 cup chopped fresh mint
• 1/2 cup chopped fresh parsley
• 2/3 cup lowfat milk

Preheat oven to 400F. Lightly oil a cookie sheet. Combine flour and charcoal. Add all the other ingredients.Drop teaspoonfulls on oiled sheet, about 1 inch apart. Bake 15-20 minutes. Store in airtight container in the refrigerator.

 

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 oven for 15 minutes. Let cool in oven with the door slightly open till cold and firm. Refrigerate to keep fresh.   

  

Apple Crunch Pupcakes

• 2 3/4 cups water
• 1/4 cup applesauce, unsweetened
• 1/4 teaspoon vanilla
• 4 cups whole wheat flour
• 1 cup dried apple chips ( you can also use fresh fruit)
• 1 tablespoon baking powder
• 1 egg, beaten slightly
• 4 tablespoons honey

Preheat oven to 350 degrees. Spray muffin tin with cooling spray.

Mix all wet ingredients thoroughly. Combine dry ingredients in separate bowl. Add wet to dry slowly , scraping well to make sure no dry mixture is left. Pour into muffin tins. Bake for 1 1/4 hours or until a toothpick inserted into center comes out dry. Sotre in a sealed container. Makes around 12-14 pupcakes. 
 

  

Liver Bow-wownies

• 2 lbs chicken livers
• 2 C corn meal
• 2 C wheat germ
• 2 eggs
• 2 1/2 tsp. granulated garlic (not salt) OR * fresh crushed garlic from a jar
• 1/2 C dried parsley

Liquefy livers in food processor, pour into mixing bowl and add other ingredients. Mix until smooth like a brownie batter. Spread on a cookie sheet (1/2 sheet cake size) (I use parchment paper to line the pan) until it's evenly spread about 1/3 inch thick. Bake at 350 F for about 35 minutes. When cool cut into squares, or whatever shapes you prefer. I keep them in a ziplock bag in the refrigerator.  

Liver Treats (for dogs)

• 1 lb. pureed liver
• 2 cups corn meal
• 1 cup flour
• dash garlic powder OR * fresh crushed garlic from a jar

Spread out on cookie sheet in a thin layer. Bake at 350 for about 20 minutes. Cool and cut into small pieces.

     

Johanne's Liver Treats

• 1 lb. beef liver
• 1 cup whole wheat flour
• 1 cup cornmeal
• 12 - 14 cloves garlic OR * fresh crushed garlic from a jar
• 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.

Peanut Butter Puppy Poppers

• 2 cups whole-wheat flour
• 1 tbsp. baking powder
• 1 cup peanut butter (chunky or smooth)
• 1 cup milk

Preheat oven to 375'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 20 minutes on a greased baking sheet until lightly brown. Cool on a rack, then store in an airtight container. --- This is the original recipe, but I have found the cookies burn easily.

  

Chicken Liver Cookies

• 2 cups Flour
• 3 tbs. Vegetable oil
• 1 cup wheat germ or cormeal if wheat allergies are a problem
• 1 egg, lightly beaten
• 1/2 cup chicken broth
• 2 tsp. 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" thick and cut into shapes. Place on greased cookie sheet 1" apart. Bake at 400F for 15 minutes or until firm. Store in refrigerator.

Wheatless Tuna Biscuits

• 1 cup yellow cornmeal
• 1 cup oatmeal
• 1/4 tsp. baking powder
• 1/2 tsp. garlic powder
• 1 small can tuna in oil , undrained
• 1/3 cup water

Grind oatmeal in processor to make a coarse flour. Set aside in small bowl. In food processor, whirr tuna with the oil, and water then add all the rest of ingredient. Pulse til mixture forms a ball, Pulse to knead for 2-3 minutes. Knead on floured surface till it forms a soft ball of dough. Roll out to a 1/8"-1/4" thickness. Cut into shapes. Bake on lightly greased cookie sheet , at 350 for 20-25 minutes. Cool completely.

Peanut Butter Biscuits

• 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.

Cheesie Bacon Biscuits

• 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.

No-Flea Dog Biscuits

• 2 cups unbleached flour
• 1/2 cup wheat germ
• 1/2 cup brewers yeast
• 2 ea. cloves garlic, minced
• 3 tbs. vegetable oil
• 1 cup chicken stock

Preheat the oven to 400F. and oil two or three baking sheets. Combine first four ingredients. In a large mixing bowl, combine garlic and oil. Slowly stir flour mixture and stock alternately into oil and garlic, beating well, until the dough is well-mixed. Shape dough into a ball. On lightly floured surface, roll out dough 12" thick. Using a 2" biscuit cutter or knife, cut dough into rounds. Transfer biscuits to prepared baking sheets. Bake 20-25 minutes or until well-browned. Turn off heat and allow biscuits to dry in oven for several hours. Store in refrigerator or freeze. Makes about 26 biscuits.