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Make some unforgettable treats for your furry friends!
Marvelous Mutt Meatballs
1/2 pound ground beef or sirloin
1/3 cup grated cheddar cheese
1 carrot, finely chopped
1/2 cup bread crumbs
1 egg, whisked
3 tablespoons tomato paste (low sodium)
Preheat the oven to 350 degrees.
Combine all ingredients in a medium-sized bowl.
Scoop out by the spoonful and roll into mini-size meatballs.
Place the meatballs on a cookie sheet sprayed with nonfat cooking spray.
Bake for 15 to 20 minutes.
Cool and store in the refrigerator in a container with a lid.
Summer Pupsicles
Treat your pup to a yummy, frozen pupsicle on a hot, summer day!
Ingredients:
*Unsweetened, plain lowfat yogurt (NO XYLITOL)
*Blueberries
*Strawberries
*Dog Chew Sticks
*You will also need a plastic cup and a pair of scissors.
Split the ingredients into four even layers. Put a layer of yogurt on the bottom of the cup, layer on some strawberries, add more yogurt, layer on blueberries and top off with more yogurt. The ingredients should fill about one-fourth of the cup. Insert the chew stick into the middle of the cup
Freeze overnight.
Once frozen, cut away the plastic cup.
Doggie Birthday Cookies
Make your best friends birthday extra special with homemade cookies!
Ingredients:
FOR THE COOKIES
1 cup plain (no sugar) pumpkin puree
2 tablespoons plain (no sugar or salt) peanut butter
2 1/2 cups whole-wheat flour
2 large eggs
1/4 cup unsweetened applesauce
FOR THE FROSTING
1/4 cup cornstarch or tapioca
1/4 cup water
2 teaspoons honey
food coloring and sprinkles (NO XYLITOL)
INSTRUCTIONS
Preheat the oven to 350 degrees
In a small bowl, mix the cornstarch, water and honey, adding the water gradually until it is a nice consistency that sticks to the cookie (it should be a little runny). Add food coloring.
In a large mixing bowl, combine the pumpkin puree, peanut butter, whole-wheat flour, eggs and unsweetened applesauce. Mix together until well-combined.
Gradually add a bit of flour at a time to the dough, so you can handle it without it sticking to your fingers.
Roll out the dough on a well-floured surface to about 1/2 inch thick. Cut out the dough into desired shapes with cookie cutters.
Place the cookies onto a baking sheet lined with parchment paper. Bake for eight minutes or until edges of the cookies are lightly browned.
Remove the cookies from the oven and let them cool completely before frosting.
To frost, gently dip the top of each cookie into the cornstarch slurry, immediately add sprinkles and let dry. Store in the freezer.
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