Simple Liver Brownies
1 Box Jiffy Corn Muffin mix
1lb Beef Liver
Blend beef liver in food processor. Combine with muffin mix. You can add a dash of garlic powder if desired. No other ingredients needed! Bake per directions on muffin box: 350 degrees for about 25 minutes, til medium brown. Cut in small squares, zip lock and freeze. Thaw as needed.
Peanut Butter Dog Cookies
1 C Peanut Butter (buy the Dollar store kind)
¼ C vegetable oil
1 egg
½ can beef broth
2 C Oatmeal
1 box Jiffy corn muffin mix
2 C Flour (Brown Rice, Oat, Barley – I avoid white and whole wheat)
Preheat oven to 350. Whisk peanut butter, egg, oil and broth together. Add oatmeal and corn muffin mix. Add enough of the flour to make a very, very stiff dough. Spray the cookie sheet, put a big ball of dough on the sheet, flatten to 1/2 inch thick. Bake about 30 minutes. Use pizza cutter to score straight lines for squares. Flip with spatula so squares break apart. Can bake another 10 minutes for less soft or longer for crispier treats.
This recipe makes two to three cookie sheets, depending on thickness. Can be stored in Ziploc in fridge for short-term, freezer for longer term.
Note:
For the liver ones I make I take 1lb liver, 1 egg, bunch of raw garlic and food process together. Then add oatmeal, Jiffy mix, flour to make stiff dough. Then same as the two recipes above .
Tuna Treats for Fido
2 small cans of tuna in oil, undrained, ( Dollar General has 2/$1)
1/3 C water or broth
¼ tsp. Baking powder
½ tsp, or more, garlic powder or fresh
1 box Jiffy Corn Meal Muffin Mix
1 C Oatmeal
flour, enough to make stiff dough
Whisk water/broth, tuna and spices together. Add Jiffy Mix and oatmeal. Add enough flour to make stiff dough. Spray the cookie sheet, put a big ball of dough on the sheet, flatten to 1/2 inch thick. Bake about 35 minutes. Use pizza cutter to score straight lines for squares. Flip with spatula to break up the squares. Can bake another 10 minutes for less soft or longer for crispier treats.
Makes more than one sheet, depending on thickness. Can be stored in Ziploc in fridge for short-term, freezer for longer term.
Peanut Butter Biscuits
1 ½ C Water
½ C Safflower oil – no substitutes
2 Md. Eggs
3 T Peanut Butter – no sugar
2 t Vanilla
1 ½ C Whole wheat flour
1 ¼ C Unbleached white flour
½ C Cornmeal
½ C Rolled Oats
Mix water, oil, eggs, peanut butter and vanilla with a wire whisk. Add flours, cornmeal and oats. Combine with a mixer. Take 1/3 of the dough and place on a floured surface. Flour top of dough. Gently knead, adding more flour as necessary to form a pliable dough. Roll out ½ to ¾ inch thickness and cut with cookie cutter.
Place on ungreased baking sheet. Bake 400 F for 20 – 25 minutes, depending on thickness of biscuits. Leave in oven 20 minutes after turning oven off to crisp. Store airtight.
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