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For the dogs!!

Discussion in 'Recipes and Cooking Tips' started by Michele, Jan 9, 2014.

  1. Michele

    Michele Chi Super Dog Administrator

    Yogurt-Berry Bone Parfait

    Spoil your dog rotten with this drool-worthy dessert, created by blogger Rosalyn Acero of SugarTheGoldenRetriever.com. Acero’s a master at whipping up treats gentle enough for her pup’s sensitive tummy.

    1. As a mold, use a 31/4-inch bone cookie cutter. Place on a flat surface, such as a glass plate.

    2. Pour 1 tbsp Greek yogurt into mold. Freeze about 1 hour.

    3. Add 2 tsp fresh blackberry juice (from about three smashed blackberries). Freeze 20 to 30 minutes.

    4. Place little pieces of raspberry over blackberry juice, then pour 1 tbsp plain yogurt on top. Freeze 20 minutes.

    5. Place 1 tsp homemade Toasted Coconut Honey Oats (see recipe below) on top. Freeze another 10 to 15 minutes.

    Toasted Coconut Honey Oats

    1. Mix 11⁄2 tbsp coconut oil and 1/4 cup rolled or instant oats. In a skillet, toast over medium-high heat 5 to 7 minutes, until oats are golden brown. Remove from heat and mix in 1 tsp honey.
  2. Michele

    Michele Chi Super Dog Administrator

    3-Ingredient Salmon Cat Treats

    These feline goodies are purrfection thanks to TheCookieRookie.com’s Becky Hardin. When freshly baked ones are in the drawer, Hardin’s tabby cat, Dill, will sit nearby and meow for them all day.

    1.Heat oven to 350°. Pulse 10 oz canned salmon (undrained) in a food processor and chop as finely as possible.

    2. In a stand mixer, combine salmon, 1 egg (beaten) and 2 cups whole wheat flour until dough forms. If dough is too dry, add up to 1/3 cup water. If dough is too wet or sticky, add a bit more flour. Dough should be tacky but not sticky.

    3. Roll out dough on a floured surface until about 1/4 inch thick. Use a 3/4-inch cookie cutter in the shape of your choice to create your treats.

    4. Place treats on a parchment-lined baking sheet and bake at 350° for about 20 minutes. When they’re slightly browned and crunchy, they’re done.

    5. Allow to cool before serving.

    Store in an airtight container for up to 2 weeks.
  3. Michele

    Michele Chi Super Dog Administrator

    Kiwi-Strawberry-Banana Pupsicles

    Talk about lucky dogs! Tennille Tejeda, author of DoggyDessertChef.com, makes these goodies for her two shelter adoptees. Your pooch will give them two paws up.

    1. To create the first layer, add 1 peeled, chopped kiwi and 1⁄2 cup water to a blender or food processor. Whirl until smooth. Pour about 1 inch of kiwi mixture into the bottom of each of 4 plastic cocktail cups. Place in freezer for an hour or until frozen.

    2. For the second layer, add 1⁄2 cup strawberries and 1⁄2 cup water to blender or food processor. Whirl until smooth. Pour about 1 inch of strawberry mixture over first layer. Place in freezer for an hour or until frozen.

    3. For the third and final layer, add 1 banana and 1⁄2 cup water to blender or food processor. Whirl until smooth. Pour about 1 inch of banana mixture over second layer. Freeze overnight to allow to fully set.

    4. When ready to serve, run warm water outside of the cup so the pupsicle slips out.

    Makes 4 pupsicles.
  4. Nat Ursula

    Nat Ursula Good Dog

    That looks yummy for me! Lol
    Michele likes this.
  5. Pamela Bates

    Pamela Bates Little Dog

    Sounds awesome
  6. Michele

    Michele Chi Super Dog Administrator

    Spinach, Carrot and Zucchini dog treats


    • 1 cup pumpkin puree
    • 1/4 cup peanut butter
    • 2 large eggs
    • 1/2 cup old fashioned oats
    • 3 cups whole wheat flour, or more, as needed
    • 1 carrot, peeled and shredded
    • 1 zucchini, shredded
    • 1 cup baby spinach, chopped
    1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
    2. In the bowl of an electric mixer fitted with the paddle attachment, beat pumpkin puree, peanut butter and eggs on medium-high until well combined, about 1-2 minutes.
    3. Gradually add old fashioned oats and 2 1/2 cups flour at low speed, beating just until incorporated. Add an additional 1/4 cup flour at a time just until the dough is no longer sticky. Add carrot, zucchini and spinach, beating just until incorporated.
    4. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough to 1/4-inch thickness. Using cookie cutters, cut out desired shapes and place onto the prepared baking sheet.
    5. Place into oven and bake until the edges are golden brown, about 20-25 minutes.*
    6. Let cool completely.
  7. Michele

    Michele Chi Super Dog Administrator

    Chicken and wild rice dog treats

    • 6 oz . Boneless Chicken Breast, boiled or grilled; cooled
    • 1/2 c . Cooked Wild Rice; cooled
    • 1/2 c . Chicken Stock
    • 2 1/2 c . All Purpose Flour
    • 1/4 tsp . Salt
    • 1 Egg
    1. Preheat oven to 350 degrees F.
    2. Combine chicken, rice and chicken stock in a mini food processor or blender and pulse until a paste forms.
    3. Add the flour, salt, egg and chicken paste into a bowl and mix well.
    4. Sprinkle a little flour on a flat surface and knead dough until it's no longer sticky; then roll it out with a rolling pin about 1/2-inch thick.
    5. Cut out shapes and place them on a parchment paper lined baking sheet. Mine yielded 32 biscuits using a 3.5" cookie cutter.
    6. Bake for 25-30 minutes until light brown. Remove from oven and allow to cool completely before serving.
  8. Michele

    Michele Chi Super Dog Administrator

    Pumpkin apple dog treats

    • 4 - 4.5 cups oatmeal plus additional
    • 1 medium apple
    • 1 egg
      1 CUP canned pumpkin
    • Instructions
      1. Preheat oven to 400 degrees F.
      2. Grind the oatmeal down in a food processor or blender. Transfer to mixing bowl.
      3. Core apple, being sure to remove all of the seeds. Grate apple, and add to bowl with oatmeal.
      4. Add egg and canned pumpkin to bowl and mix well to combine. The mixture will be thick and slightly sticky.
      5. On a surface dusted with oatmeal (ground or not, your choice) roll the dough out to approximately 1/2" thick. Use a doggy bone cookie cutter to cut dough into shapes, and transfer to a lined baking sheet.
      6. Bake for approximately 12-15 minutes, or until golden and crispy. Allow to cool to room temperature, then store in an airtight container for up to a week.

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