Tag: dog biscuit recipe

This time of year, apple orchards around the country are sending delighted locals home with bushels full of all the diversity of the apple world. Red Delicious, Macintosh, Pink Lady, Granny Smith and more are gracing many tarts, pies and jam jars this Fall. BestBullySticks.com knows it wouldn’t be Autumn if the smell of some concoction of baked apples wasn’t wafting out of the kitchen.

Don’t let your dog miss out on the apple harvest! Melissa from her Yuki + Rocket (her two Schnauzers) blog has done it again. Her take on this apple-licious dog treats is sure to please your pooch! Here is Melissa’s recipe for Peanut Butter Apple Dog Biscuits!

Ingredients
1 1/2 cups of brown rice flour
1 1/2 cups wheat germ
2 tbsp flaxseed meal
1 tsp cinnamon
1 medium apple, grated, remove core and all seeds
1 tsp freshly grated ginger
1/2 cup natural smooth peanut butter
1/4 cup honey
1/8 cup of fat free milk

Directions
1. Preheat oven to 350 degrees

2. Line a baking sheet with parchment paper

3. In a large bowl, combine brown rice flour, wheat germ, flaxseed meal, and cinnamon.

4. With a fork, fold in apple and ginger, taking care the ginger does not stay in a clump and is evenly distributed throughout the mix.

5. In a separate small bowl, mix the peanut butter and honey. After combined mix it into the large bowl.

6. Add milk. Read more

One of the most exciting moments on the Best Bully Sticks Healthy Dog Blog is discovering the ingenious recipes that dog lovers whip up in their homes! What’s even more wonderful is that they give us the opportunity to share them with you!

That being said, this Wednesday’s trip into Best Bully Stick’s recipe book is a gift from the blog Sliver & Chalk. This blog, created and curated by Megan VanSchaick, a freelance writer and a lover of whimsy and art. She posts many craft projects and recipes, including the one she shared with us, Rustic Root Vegetable Dog Treats.

Here is Megan's original post along with wonderful photos of her process and her beautiful dogs, Draya and Bronx.

“A few months ago, in the midst of my sourdough bread flurry, I decided to try my hand at homemade dog treats. I’ve never felt great about dog biscuits.  Also, we have lots of veggie scraps in this house, even with keeping a stock bag in the freezer. And my dogs love fruits and vegetables. Draya would shank you in the back to get a piece of banana; Bronx seems to feel the same about carrots.

I had a kitchen disaster this week, while attempting beet chips, which led to lots of raw beet scraps. And I always keep a jar of chopped carrot peels in the freezer. Then there was that lone banana, staring at me from atop the flour tin, accusing me of not eating it before those spots showed up. Whatever could be done?

Dog biscuits. (Don’t you think Rustic Root Vegetable Dog Treats sounds so much more Martha-y than Vegetable Scrap Dog Biscuits? Me, too.)

There are a billion dog treat recipes on the web (beware: many of these contain a lot of sugar and salt), but I use a super simple base that I can alter according to what veggies I’m using.

My base is just cornmeal, flour, a bit of oil or applesauce, and egg. Everything else is determined by what I have on hand, usually. Read more

Flea season can be quite a pain and leave your dog defenseless and howling for relief against these aggravating & irritating bloodsuckers. Itching, scratching and discomfort caused by flea bites can cause skin irritations, ear infections and hair loss. When fighting the war on fleas, prevention is key! We have an easy & tasty anti flea remedy biscuit recipe that will leave your dog drooling and the fleas fleeing. So keep those fleas at bay with a delicious snack your dog will beg for.

Ingredients:

3 cubes beef bouillon
1 1/2 cups boiling water
2 cups whole wheat flour
1 cup cornmeal
8 pieces of Cooked Bacon
2/3 cup brewers' yeast
2 tablespoons garlic powder
2 egg yolks

Directions:

1. Preheat the oven to 375 degrees F.

2. Dissolve beef bouillon cubes in boiling water, and set aside.

3. Grease cookie sheets.

4. In a large bowl, stir together the whole wheat flour, corn meal, bacon, brewer' s yeast, and garlic powder. Add the yolks, and then gradually pour in the bouillon water while stirring. Mix thoroughly to form firm dough.

5. On a floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies one inch apart onto cookie sheets.
6. Bake for 20 minutes in the pre heated oven, then turn the oven off, and leave the cookies inside for at least 3 hours or overnight to harden. Store in an airtight container at room temperature.

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