Tag: Homemade Dog Recipes

BestBullySticks.com we know you don’t want to deny your pooch the simple things in life that are just for fun; like cookies! Dog Pack Snacks whipped up this dog-friendly cookie recipe that will make your pooch jump for joy, wag for wonder and smile for seconds!

This recipe makes a small batch of about 20 medium sized cookies but can be easily doubled if you need to make a larger batch. 

Ingredients

• 1 cup flour – I use oat flour but feel free to use wheat if your dog tolerates wheat.
• 1/3 cup unsweetened coconut flakes
• 1/3 cup carob chips
• 2 medium eggs – if your dog has issues with protein, use one egg and 1/4 cup of water instead.
• 1/2 tablespoon of ginger
• 1/4 tablespoon of vanilla

Directions

1. Mix the eggs, ginger and vanilla together, then add the flour, coconut and carob chips one at a time.  Combine the ingredients into a thick sticky dough.
2. Use a melon ball scoop to portion the dough onto your baking sheet.  Be prepared, the dough will stick to the scoop. If you want larger cookies, use a larger melon scoop.
3. Then use your thumb to flatten the middle of the little dough balls.  Again, this is sticky!
4. Bake at 350 degree, near the top of the oven for 25-30 mins until light brown and crisp.

Thanks to Dog Pack Snacks for sharing this great recipe and photo with us!

Enjoy & Bone Appétit!

Be sure to check out all of our Weekly Drool Recipes for more ideas on how to spoil your pup!

Finding a great dog food can be a pain. Many dog parents might think about making their dog’s food for them! But you might say, “Isn’t that expensive?” or “Isn’t that time consuming?” Today, we’re breaking both of those myths!

BestBullySticks.com is sharing a healthy and tasty DIY Dog Food recipe that won’t break the bank! Vanessa Cordero from the Whoreders Blog (a blog about savings!) shared her DIY Homemade Dog Food recipe that her little Boston Terrier pup, Oliver loves! But Oliver is a finicky pup! Read more about Vanessa and Oliver’s journey to find the perfect dog food!

I only want the very best for my little dumpling Oliver, so I've always tried to feed him high quality dog food. The food his breeder had been feeding him caused some vicious gas, it was a nightmare. I switched him to a higher quality food and noticed an improvement right away. After some research, I started feeding Oliver raw food (raw meat, bones and veggies). His gas cleared up almost completely, his coat was soft and shiny and his eyes brightened up significantly. There were two problems: one, Oliver wasn't always 100% down with the food. Sometimes he'd scarf it down, and other times he'd turn his nose up at it. There was no rhyme or reason, I'd just have to cross my fingers at every meal and hope it was a good day. Problem number two, it was really expensive... about $80 a month. Every time Oliver refused to eat a meal and it had to be thrown out, it was like a dagger in my heart and wallet.

My vet had been suggesting homemade dog food forever, and I always thought it would be too much trouble and too expensive. So when I took Oliver in for a follow up on a mystery insect bite (which left my poor little monkey with a swollen face and me with a nervous breakdown at the pet ER), I asked for more info about his recommendation for the home cooked food. I decided to try it out by making a small batch to try, I figured there was nothing to lose. Read more

Since the heat and humidity has ramped up recently, Best Bully Sticks has been sharing lots of great “Beat The Heat” recipes on Wednesday’s Weekly Drool Recipe blog. This week we wanted to still give our readers a recipe to chill out to, but as a main dish, not a treat. Hearty & cool, Rachael Ray’s “Cool-as-a-Cucumber Gazpacho” is guaranteed to please! (“Please give me more,” that is!)

Ingredients

1 cucumber, peeled and seeded
1 small tomato, seeded and coarsely chopped
1/2 bell pepper, seeded and coarsely chopped
2 tablespoons coarsely chopped fresh parsley
Salt and pepper (for people portions)

Directions

1. Using a blender or food processor, pulse all of the ingredients together.

2. Thin with 1/2 cup to 1 cup water as desired.

3. For people portions, season with salt and pepper.

Recipe Notes:
Makes 6 servings.

Enjoy & Bone-Appétit!

(Recipe & photo courtesy of Rachael Ray)

Remember to check out more of our recent recipes in the Weekly Drool Recipe Archive!

Best Bully Sticks brings something special to the table this week: Boo-sotto, a risotto dinner for your pooch.  Boo-sotto is a recipe from Rachael Ray, who created this tasty dish for her aging dog, Boo.

“As Boo got older, she needed a careful balance of meat and carbs; lean protein and a large amount of carbs.”

Rachael and her mom would make this for Boo and even enjoy some themselves! Your pup doesn’t have to be the refined type to enjoy this fancy dinner and neither do you. This meal would be great for your dog's birthday, adoption anniversary or a holiday meal. And as always, check with your vet about which foods are appropriate for you to share with your pet. Read more

What dog doesn’t love a good ball?  A ball toss around the yard is sure to please any pup, but this week Best Bully Sticks shares with readers how to toss up a different kind of good time for your dog.  Meatballs! This week’s Drool Recipe is chocked-full of yummy bits that are drool-worthy and not to mention healthy for your dog.

K-9 Ingredient Meatballs

1/2 pound ground beef

1/2 cup cooked brown rice

1 carrot, shredded

1 stalk celery, finely chopped

1/2 cup frozen chopped spinach, thawed and drained

2 tablespoons chopped flat leaf parsley

2 tablespoons Parmigiano Reggiano cheese

1 large egg

2 teaspoons ground turmeric

Directions

1. Preheat the oven to 400°F. Grease a muffin pan or a baking sheet. 

2. In a medium bowl, combine all of the ingredients and mix well. Fill each muffin tin with about 1/4 cup of the mixture, or form the mixture into 10 balls and place on the baking sheet. 

3. Bake about 15 minutes to ensure the meatballs are cooked through. Let cool completely on a rack.

Recipe Note: Makes about 10-12 meatballs

(courtesy of Rachael Ray)