Tag: Weekly Drool Recipe

Happy Fourth of July! Today we celebrate the independence of our country, barbeque with friends and family, and have a day off work! As you’re preparing to go to your family get-together or barbeque down by the lake, don’t forget Fido! Today’s drool-worthy recipe comes from Yuki + Rocket, and of course their mom, Melissa. She’s shared this perfect blueberry cookie recipe that is perfect for your pooch’s taste buds! We know your dog will enjoy this star-spangled dog treat!

Blueberry Stars
Ingredients
2 cups whole wheat flour
1 tbsp flaxseed
1/4 cup rolled oats
1/2 cup applesauce (unsweetened or naturally sweetened)
1/2 cup frozen blueberries, defrosted (preferably organic)
1 tbsp honey
Non- fat milk 

Directions
1. Preheat oven to 350 degrees. 

2. In a medium bowl, mix the flour, flaxseed and oats. Add the applesauce, blueberries (setting aside the blueberry liquid that forms after the defrosting), and honey. Add milk 1 tablespoon at a time, until the dough just begins to hold together.

3. Knead the dough on a floured surface. Roll out the dough to desired thickness and with whatever cookie cutter shape you have chosen, cut out the cookie.

4. Place cookie cut-outs on a silpat or lightly greased baking sheet. Put in oven for about 30 minutes. You need to flip the cookies over halfway through the baking time and also rotate the pan. Let cookies cool completely before icing.

Blueberry Yogurt Icing
Ingredients
One 4 oz., individual serving of non-fat yogurt (I used an organic vanilla yogurt, sweetened with organic sugar)
Reserved blueberry liquid

Recipe Note: If you don't use a sweetened yogurt, you might want to consider adding a little honey to the yogurt.

Directions

1. With a small whisk, mix the yogurt until there are little to no clumps. Slowly add the blueberry liquid, teaspoon at time. Careful not to add too much, you don't want it to become runny.

2. Pour yogurt into some sort of icing decorator. I spooned the yogurt into a plastic squeeze bottle.

3. Store cookies in the refrigerator, icing will set better if left in for a few hours.

Recipe Note: I suggest feeding your pup the cookies the same day they are made or you can store the cookies and yogurt icing separately, if you want to feed them to your pups the next day. If you leave the cookies with yogurt overnight, the yogurt will dry up.

Your dog is sure to see fireworks with these festive treats! Thanks so much for sharing this recipe and the photos with us, Yuki + Rocket!

Dog still hungry? Check out all of Best Bully Sticks Weekly Drool Recipes! 

Homemade with a twist of lemon and a sprig of spearmint and it’s just for your dog! Best Bully Sticks is sharing Doggy Dessert Chef’s Mint Chicken Jerky recipe with you today! Chicken is an all-time favorite flavor for dogs and along with the lemon and mint, you can’t go wrong. The lemon flavored chicken will be a yummy treat and the mint will help freshen your dog's breath! Try out this easy, homemade Mint Chicken Jerky recipe on your dog!

Ingredients
3 Chicken Breasts
2 cups Water
1 tablespoon Lemon Juice
1 tablespoon dried Parsley
2 tablespoon dried Spearmint

Directions
1. Combine water, lemon juice, parsley and spearmint in a bowl.

2. Clean the chicken breasts, then carefully slice them into strips, removing all the fat you can from the meat. They are easier to cut if allowed to freeze slightly.

3. Place chicken strips into the mint marinade and let marinate for at least an hour.

4. Preheat oven to 180 degrees.

5. Place on a cookie sheet 1/2 inches apart.

6. Dry in an oven, with the door slightly open to let out moisture, for about 3 to 4 hours, until meat is dry appearance and texture.

Cool and store in an airtight container.

(Recipe & Photo courtesy of Doggy Dessert Chef)

Want more drool-worthy dishes? Check out all of BBS’s Weekly Drool Recipes! 

Last week, Best Bully Sticks stumbled upon a great treat recipe from a vegetarian blogger, Shelly West. Shelly is the proud Boxer mom of Tuko, who just turned 6 months old not too long ago and in honor of her boy growing up, she decided to make him a simple but yummy ½-year old treat: Peanut Butter Dog Biscuits. With only 4 ingredients, these little dog cookies are the epitome of easy and all-natural.

After seeing Shelly’s great blog and the adorable Tuko, BBS just had to feature this recipe!  Here is Vegetarian Venture’s (a.k.a Shelly’s) original post.

"Although we have only had Tuko (also sometimes referred to as Taco, Teekee, and Tofu) for 4 months, I can hardly remember not having the little guy around. He is always right there whimpering for attention, sleeping in my lap, licking my face, or begging to go outside. Although he was a real handful at first, he has already mellowed greatly since the bewildered puppy that first arrived at our door step from the farm-like upbringing he was born into.

Although this is a bit late, he turned 6 months last week and I felt like we had to celebrate his excelled maturity in some way….so I made him some dog biscuits! I thought about cutting them out with cookie cutters and finding a frosting recipe but he was whimpering for me to play with him the whole time I was making these things. Needless to say, I figured my attention to him was more important than making his next snack look pretty."

Ingredients

2 cups whole wheat flour
1 cup oats
1/3 cup all natural peanut butter
1 cup warm water

Directions:

1. Preheat oven to 350 degrees.

2. Mix all dry ingredients together. Add in the peanut butter and slowly add in the warm water while mixing together.

3. Roll out into 1 inch balls and place on a greased cookie sheet. Cook for 25 to 30 minutes. Remove from oven and let sit for an hour to firm up.

4. Feed to your puppy as a reward, for a snack, or just to see the excited tail wag!

Thanks for sharing, Vegetarian Ventures! To find out more about Shelly, Tuko and their vegetarian ventures, visit their blog, vegetarianventures.com. 

 Make sure to check out all of BBS’s Weekly Drool Recipes! Bone Appétit

It’s cool. It’s sweet. It’s refreshing. And: it’s sticky. Yep, that’s right. Best Bully Sticks is talking about watermelon! Watermelon season is almost upon us, so why not share the most famous berry of summertime with your dog! (Yes, that’s right. A watermelon is actually a berry!) And this is one berry that your dog is sure to love! Slicing open your first watermelon of the season almost makes the transition between spring and summer official.  Best Bully Sticks wants to help you and your pup usher in the summer festivities by sharing Two Little Cavalier's recipe for Watermelon Salad! 

Ingredients

1 baby watermelon
3 -4 tbsp. crumbled feta
½ tbsp. chopped herbs (like basil, tarragon, parsley, or mint)
4 tbsp. extra virgin olive oil
2 tbsp. apple cider vinegar
Salt

Directions

1. Cut watermelon into bite-sized chunks or use a melon baller.

2. In a small bowl whisk olive oil, apple cider vinegar and herbs together. Toss watermelon pieces in mixture to coat.

3. Sprinkle feta chunks over salad along with a pinch of salt.

4. Enjoy a scrumptious and refreshing summer salad with your pup!

(Recipe & Photo courtesy of Two Little Cavaliers)

Make sure to check out all of BBS’s Weekly Drool Recipes! Bone Appétit

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!