Tuesday, July 17, 2012

Leo's Lip Licking Littles - Dog Cookie Recipe

Dehydrated Dog Cookie Recipe


4  Chicken breasts
2  Apple sauce cups unsweetened (4 oz ea) 
1  Bag of frozen green beans cooked (12 oz)
3  Cups oatmeal uncooked (original formula)
2  Tablespoons molasses
1  Cup chicken broth


Starting with:

Bake 4 chicken breasts in a covered dish at 350 degrees for approximately 1 hour, if frozen cook for about 90 minutes.  Check chicken breasts' internal temperature with a meat thermometer, it should be around 170 when done.  Or cut the chicken in half and the center should no longer be pink.  Place in food processor until it looks like this:

 Add the following ingredients to the food processor:

1 cup of chicken broth:

 1 bag of green beans cooked:

2 tablespoons molasses:

2 containers of applesauce:

Mix till it looks like this:

And has this consistency: 
Add more chicken broth if too thick or add more oatmeal if it's too runny.

With a large serving spoon, add to a quart size ziploc bag:

Fill entire bag, close bag and notice the left lower corner, 
cut just a small corner off to make a pasty bag:

Get out your Nesco Dehydrator:

Twist the bag and squeeze the cookie dough out in a circular motion
 on to the Nesco trays.  Aim for the size of a quarter or larger, mine tend to be the size of a 1/2 dollar:

Continue until you have filled all the trays and it looks like the photo below.  
It usually fills 4-5 of the trays depending on how large your chicken breasts are:

 Let the cookies dehydrate for about 7-8 hours at the 160 degree setting.  Break one of the cookies in half to make sure they are crisp. When broken in half they should make a snapping sound indicating that they are very crispy.  They should look like this:
They will shrink a bit as you can see in above photo compared to the photo above it.

All the cookies:

Place a small amount of dry, uncooked rice into a gallon size ziploc bag.  The rice ensures that the cookies stay crisp.

Fill with cookies (makes about 110), close bag and refrigerate after giving out samples to your dogs:
(click on photos to enlarge)

Treats are good for approximately three weeks, but they wont last that long!  I make them about every week to ten days for my four toy breed dogs.   You may cut the recipe in half if you have less dogs or just don't want to make a large batch.  You may also substitute turkey and sweet potatoes for the chicken and green beans.  Your wuffie will love these crispy, healthy treats and beg for more!  Use organic ingredients for an even healthier treat.  I created another version of this recipe for those that don't have a dehydrator, click here.

Purchasing info:  I purchased my Nesco dehydrator at Amazon, you can order one here. I have used it for over two years, so I lasts!  The Kitchen Aid food processor is from QVC, the model I use is here.  It's the K28043-KitchenAid 12-Cup Wide Mouth Food Processor w/4 & 10 Cup Bowl Gloss Cinnamon. I recommend both of these products.  

There are several dog cookie recipes on this blog and more to come.  Here are the links:

Issy's Nutty Nana Dog Cookies
Teddy's Tasty Treats

If you have any questions or comments, feel free comment below. I'd love to hear how your dogs love these cookies or if you have a recipe to share. Have a PEACEful day and don't forget to give your dog a big kiss and hug! 

1 comment:

  1. Ingredients
    1 cup rolled oats 1/3 cup margarine 1 cup boiling water 3/4 cup cornmeal 2 teaspoons white sugar 2 teaspoons beef bouillon granules 1/2 cup milk 1 cup shredded Cheddar cheese 1 egg, beaten 3 cups whole wheat flour
    Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine rolled oats, margarine, and boiling water. Let stand 10 minutes. Grease cookie sheets.
    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.
    Knead dough on a lightly floured surface, mixing in additional flour as necessary until dough is smooth and no longer sticky. Roll or pat out dough to 1/2" thickness. Cut with cookie cutter (I prefer bone shaped), and place 1 inch apart onto the prepared cookie sheets.
    Bake 35 to 45 minutes in the preheated oven, until golden brown. Cool before serving. Store in a loosely covered container.
    Note** you can substitute jiffy cornbread mix and eliminate sugar


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