PetStyle Pet Recipes

PetStyle Pet Recipes

Kitty Pounce Balls

1 small can sardines
1/4 brewers yeast
1/2 cup wheat germ
3 Tbsp. dried catnip

Pre-heat oven to 225 degrees F.
Drain and soak sardines in cool water for 5 minute to remove excess salt. Drain. Add brewers yeast and wheat germ and roll into 24 bite-sized balls, adding more wheat germ if necessary. Roll each ball in dried catnip to coat. Place on greased cookie sheet and bake in a low oven (250F) for 30 - 45 minutes or until very firm. Cool completely and store in an airtight container. Roll one of these in front of your cat and watch it pounce!

Courtesy of: North Shore Animal League


Filled Doggie Treats

6 slices whole wheat bread
1/2 cup natural unsweetened peanut butter
1/2 large banana
1/4 cup brewers yeast
1/2 cup cup shredded cheese

Pre-heat oven to 225 degrees F.
Mash together bananas with peanut butter, leaving some small chunks. Add brewers yeast and mix well. Sandwich between slices of bread and cut out into shapes using bone shaped (or other) cookie cutter. Place on greased cookie sheet and sprinkle with cheese. Bake in a low oven (225F) for 10 - 15 minutes or until biscuits are brown and crunchy on top. Cool completely before serving. Can be kept in freezer.

Courtesy of: North Shore Animal League


Little Fish Treats for Cats

1 (8oz.) can tuna in oil
2 cups cornmeal
2 cups whole wheat flour
1/2 cup dried brewers yeast (optional)
3/4 cup water
2/3 cup oil (use the tuna oil)

Preheat oven to 325 degrees.
Drain oil from tuna in can and save. Combine cornmeal, flour and yeast in a large bowl; mix well. Add in drained tuna, water and tuna oil; mix thoroughly. Roll dough out onto lightly floured surface to 1/4-inch thickness. Cut out and mold into little fish (or other) shapes and transfer to an un-greased baking sheet. Bake until light brown on top. Transfer to rack to cool. Store in an airtight container and refrigerate.

Courtesy of: North Shore Animal League


Sweet Holiday Corn-dy Canes

1 cup corn flour or finely ground corn meal
1/2 cup whole wheat flour
3 Tbs. honey
1/4 cup water
1 Tbs. of oil
3 Tbs. finely grated raw beets

Preheat oven to 325 degrees.
Mix flours; add oil, water and honey. Mix well. Divide dough in two and add the raw beets to one half, mixing in well to color. Roll each half between your palms into 1/2 inch diameter log, and then twist the red and white logs together to make a striped cane. Roll the cane back and forth under your hands on a lightly floured board until it is 1/4 inch diameter. Cut to desired lengths and shape into small candy cane shapes. Transfer to lightly greased cookie sheet and bake until lightly golden and firm.

Courtesy of: North Shore Animal League


Beagle Bagels

2 cups whole wheat flour
1 package active dry yeast
1 cup vegetable broth, warm
1 tablespoon molasses

Preheat oven to 375.
Combine 1c four with yeast.
Add broth, molasses, and beat 3 min.
Add remaining flour.
Knead till smooth.
Cover. Allow to rise 1 hour.
Pull off small chunks of dough. Roll into balls.
Poke hole in balls with the end of a wooden spoon.
Place on greased cookie sheet.
Allow to rise 1 hour.
Bake for 25 minutes.

Supplied by: Yummy for dogs 



  Carrot Muffins 

2 cups whole wheat flour
1 tablespoon baking powder
2 tablespoons nutritional yeast
2 cups grated carrot or carrot pulp
NRG egg replacer equivalent to 2 eggs
1 cup rice milk
1/4 cup vegetable oil

Preheat oven to 350 degrees.
In a large bowl, combine flour, baking powder, yeast, and carrot.
In a separate bowl, combine egg replacer, rice milk, and oil.
Add wet ingredients to dry.
Stir to moisten all dry ingredients.
Spoon batter into greased mini muffin tins.
Bake until toothpick inserted in center comes out clean. 

Supplied by: Yummy for dogs 



Chewy Chihuahua Cookies 

1 1/2 cups oat bran
1 1/4 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1 3/4 cups low sodium chicken broth
1 1/2 cups cooked chicken -- chopped fine
1 tablespoon canola oil
1 large egg
1/2 cup amaranth
1 cup low sodium chicken broth

Add amaranth to low sodium chicken broth, bring to boil reduce heat to simmer and simmer for 20 minutes with lid on. All the liquid may not absorb this is fine. Allow to cool.

Pre-heat oven to 375. In large mixing bowl add oat bran, whole wheat flour, baking soda, baking powder and mix well. When amaranth has cooled add to bowl, then add low sodium chicken broth, cooked chicken, canola oil and egg and mix. When amaranth has cooled add to bowl and mix.

Spoon mixture on baking sheet to accommodate the size of your dog. Bake 15 minutes for 1 1/2 inch to 3 inch cookies. Bake 15 minutes for 1 1/12 inch small muffins or 20 to 30 minutes for regular size muffins of 2 1/2 inch diameter. Store leftovers in air-tight container freezer or fridge

Serving Ideas : Use low sodium beef broth and cooked low fat beef or lamb in place of chicken.

Supplied by: Yummy for dogs 

Image: Valentina Razumova

Share With Other Pet Parents: