Homemade Peanut Butter & Bacon Dog Treats


1 c. natural creamy peanut butter

3/4 c. nonfat milk

1 large egg (of 1/4 c. unsweetened apple sauce)

2 c. whole wheat flour

1 Tablespoon baking powder

1/3 c. oats (either whole-rolled or quick oats are fine)

2-3 strips bacon, chopped


Preheat oven to 325 degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

In a large bowl, gently mix the peanut butter, milk, and egg together with a large spoon or spatula. Switch to a whisk to make sure no lumps. Add the flour and baking powder. Turn dough out the counter and use your hands to work in the flour. Mix in the oats and chopped bacon. The dough is extremely thick and heavy.

Using a rolling-pin, roll the dough out into 1/4 inch thick. Cut into shapes using cookie cutters or a knife. Arrange on the baking sheets. Bake for 18-20 minutes, or until very lightly browned on the bottom. Remove from the oven, and flip the treats to bake the other side for 10-12 more minutes.

Allow to cool completely before serving to your canine friend. Store at room temperature or in the refrigerator for up to 1 week. Treats freeze well, up to 2 months.

* Unbleached all-purpose flour is safe for dogs, but whole wheat is more highly recommended for its added health benefits. Gluten-free flour or brown rice flour can be used.

Apple Carrot Dog Treats


1 c. whole wheat flour, brown rice flour, or gluten-free flour

1 c. grated carrots

1 teaspoon baking powder

1 egg

1/2 c. unsweetened apple sauce (I used home canned apple sauce, no sugars added)


Preheat oven 350 degrees F.

Mix ingredients together until dough forms. Roll dough into small balls and place on a cookie sheet lined with parchment paper. Press dough down slightly so the biscuits are about 1/4 inch thick. Bake until golden brown and let cool on a wire rack.

Mix ingredients together until




Sweet Potato Dog Biscuits


1 c. canned sweet potato (you can sub fresh if you want)

1-3/4 c whole wheat flour, brown rice flour, or gluten-free flour

1 egg (beaten)


Preheat oven to 350 degrees F.

Stir ingredients together in a large bowl until dough forms. Roll dough into small balls and place on a cookie sheet lined with parchment paper. Press dough down slightly so the biscuits are about 1/4 inch thick. Bake until golden brown and let cool on a wire rack.


Peanut Butter Pumpkin Dog Treats


1  15 oz can pumpkin purée

2 eggs

1/2 c. oats (optional if your dog is on a grain free diet, sub an extra 1/4 c. grain free flour)

3 c. whole wheat flour, brown rice flour, or gluten-free flour

3 Tablespoons of all natural peanut butter


Preheat oven to 350 degrees F.

In small bowl, stir together the flour, oats

In a separate large bowl, whisk together the eggs, pumpkin and peanut butter until mixed. Stir wet ingredients into dry.

Pour on a floured surface and roll dough out to 1/2 inch thick. Cut out using cookie cutter. The dough will be a little sticky, a dusting of flour for your hands and the rolling-pin will help! Bake for 30 to 35 minutes until golden brown.

Place on cooling racks and let cool thoroughly. They will harden as they cool.


Do not use a pumpkin spice blend or anything that could contain nutmeg. It is toxic to dogs and even in small amounts can make them sick.

Dog Treats


1 c. Rolled Oats                                    2 teaspoons Beef Bouillon granules

1/3 c. margarine                                   1/2 c. Milk

1 c. Boiling Water                                 1 c. Shredded Cheddar Cheese

3/4 c. cornmeal                                    1 Egg, beaten

2 teaspoons White Sugar                      3 c. Whole Wheat Flour


1. Preheat oven to 325 degrees F (165 degrees C), in a large bowl, combine rolled oats, margarine, and billing water. Let stand 10 minutes. Grease cookie sheets.

2. Thoroughly stir in cornmeal, sugar, bouillon, milk, Cheddar cheese, and egg. Mix in flour, 1 cup at a time, until a stiff dough has formed.

3. Knead dough on a lightly floured surface, mixing in more flour as necessary until dough is smooth and no longer sticky. Roll or pat out dough to 1/2″ thick. Cut with cookie cutter, and place 1 inch apart on the prepared cookie sheets.

4. Bake 35-45 minutes in the preheated oven, until golden brown. Cool before serving. Store in a loosely covered container.

* You can change the flavor of these by substituting chicken bouillon for the beef.

Peanut Butter Dog Biscuits

This healthy recipe for dog biscuits has only four ingredients – whole wheat flour, rolled oats, peanut butter and water. If your dog has wheat allergies, try making these with another flour like rice or potato. Water may need adjusting. They last for one week at room temperature when kept in an air-tight container. Or store them for up to three weeks in the refrigerator or up to six months in the freezer. Make sure to defrost the biscuits before tossing them to your canine friends. If your pooch is small, use a small cookie cutter. If man’s best friend is a burly brute, make larger biscuits.


2 c. Whole Wheat flour
1 c. Rolled Oats
1/3 c. smooth or chunky peanut butter
1-1/4 c. hot water
Additional flour for rolling


1. In a large bowl, whisk together flour and oats. Mix in the peanut butter and hot water. If the dough is too sticky, add more flour.

2. Knead the dough well. Round it into a ball and cover with plastic wrap and let rest 15 minutes.

3. Heat oven to 350-degrees. On floured parchment paper, roll out the dough to 1/4-inch thickness and cut into shapes with cookie cutters of choice. Since the dough doesn’t spread while baking, you can cut the biscuits close together. Remove scraps and pick up the parchment by opposite ends and transfer toa baking sheet. Repeat with remaining dough.

4. Bake 40 minutes. Turn off the oven and leave them in the oven to cool overnight. The drier they get, the longer they will stay fresh. If you can’t wait that long, cool them completely on a wire rack and treat your doggie to a guilt-free snack.

Dehydrated Jerky For Dogs

Dehydrating food is all the rage these days – great for summer’s fruit, berry and vegetable bounty, and for making sumptuous, healthy treats for your dogs (not to mention yourself). While it’s possible to dehydrate food in an oven, it’s much more efficient and convenient to use a dehydrator. And making it in your own home means you don’t have to worry about contaminants or adulterated ingredients. (We hear you can also make yogurt in a dehydrator – wouldn’t your dog love that!)

Here’s a recipe for every dog’s favorite: chicken jerky. Before you start, make sure you have a very sharp knife. Also, partially frozen meat is easier to slice, and the thinner the slices, the less time they take to dry.


1/2 pounds boneless, skinless chicken breast tenders
1/2 cup vegetable oil
Your choice of dog-friendly seasonings: parsley, rosemary, sage (preferably fresh and chopped very fine)


Rinse the chicken breasts and remove any fat, which slows down the dehydrating process and will shorten the jerky’s shelf life.

Slice the chicken into strips about 1/4 to 1/8 inch thick; slicing with the grain will make the jerky even chewier.

Coat the strips with oil and seasonings.

Place the strips on the dehydrator tray, spacing them evenly; make sure they do not touch. The drying process depends on adequate airflow between the strips.

Put the tray in the dehydrator, turn it on and set the temperature for 140 degrees.

It will take between 3-12 hours for the strips to fully dry, depending on how thick you cut them and the exact temperature of your dehydrator. After the first hour, start checking the strips on an hourly basis. To find the dryness level, remove one strip from the dehydrator, cut into it with a sharp knife and check the inside. When the meat is completely dried, you won’t see any moisture and it will be the same color throughout. If it needs more time, put it back in for another hour. As it gets closer to being finished, check every half hour.

Store it in airtight container; zip-lock bags work great for this. Refrigerate the containers for an even longer shelf life.