Doxie Chef

This page is continuously changing. Please check back often.

If you have any biscuit or cookie recipes you would like to submit, just email me and I'll put them on.

Peanut Butter Dog Biscuits
by Nancy Silk

2 cups whole wheat flour
1 cup cornmeal
1/2 cup rye flour
1/4 cup wheat germ
1 egg
1/4 cup natural peanut butter (no sugar)
1/2 - 1 cup of water

Heat oven to 300 degrees.

Blend all the dry ingredients together. Add egg, and add water while mixing until you have a stiff, but workable dough. Dust surface and dough, roll to about 1/8 inch and use cookie cutter of choice, or use knive to cut into rectangular shapes. Spray cookie sheets with baking spray oil, and place close together (they do not raise or spread). Bake 45 to 60 minutes. Make sure they are pretty hard. Put in an open bowl overnight to finish hardening.

This will last my five mini's about two weeks. It's nice to make extra batches and freeze them. That way you always have some on hand. You can also substitute the peanut butter with a jar of baby food meat, or finely ground liver. These cookies were tested on all neighborhood dogs, finicky Yorkshire terriers, and shy puppers! The cookie passed all tests with slurpy kisses and tail wags! I never leave home without them!

Birthday dog! Kay's Birthday Cake
by Kay Nelson

13 ounce can premium dog food
1 cup flour
1 and 1/2 teaspoon baking powder
1/2 pound beef liver
2 eggs, separated
12 ounces low or non fat cream cheese softened.

Preheat oven to 350 degrees and butter a 9 inch round cake pan. Simmer the beef in a little water until cooked. cool and grind in a blender to a smooth, soft paste. Mix thoroughly with canned dog food. Beat the egg whites to soft peaks and fold into the liver mixture. Blend in flour and baking powder being careful not to over mix. you want to retain the lightness of the egg whites. Bake for 35 to 45 minutes until an inserted toothpick comes our clean. cool and frost with the soft cream cheese. Decorate with dog biscuits and serve.

Pamey's Doggie Treats
by Pam Finn

1C all purpose flour
1C cornmeal
1/4C parmesean cheese
1/4-1/2C vegetable oil, tuna oil or salmon oil
1/2C water or broth
1 clove garlic, crushed

Mix all ingredients well & roll out onto a lightly floured board to about 1/2 inch thick. Cut shapes with cookie cutter. Bake at 300F for 40 min or until lightly browned.

Charlie's Liver and Rice Delights
by Pam Finn

1 lb raw beef liver
1 cup raw rice
1 cup flour
1 cup corn meal
1/2 cup wheat germ
1 or 2 Tbsp garlic powder.

  1. Cook rice as you would normally cook rice.
  2. With blender or food processor, whiz the raw beef liver.
  3. Whiz cooked rice. If your blender is big enough, you can whiz it together with 2. If you whiz it too long, it becomes very sticky like "Mochi".
  4. In a large bowl, mix 2, 3 and the rest of the ingredients. It is very hard mix,so you may need to use your hand or very strong spoon.
  5. Roll out onto a lightly floured cooky sheet to about 1/4 inch thick. Bake in a 350F oven for about 20 min. Then cut them in pieces.

Nacht Haus Cookies
by Jere Mitternight

Jere's pups loved these cookies. Remember that Jere doesn't do details so she's guessing at the measurements. She recommends that one plays with it (!) until the mixture is a cookie dough consistency.

about 2 cups of flour
1 or 2 eggs
one small can of dog food, Jere used Mighty dog
potato flakes, about 1/2 cup
some Yucca powder and sea kelp
about 1TBL of olive oil
a dollup of yogart
water to make it like cookie dough
left over roast, chopped (Note: If you are not going to use the cookies up in a few days, don't use the roast because it will spoil.)

She spooned the mixture out onto a cookie sheet so that each cookie dollop was the size of a 1/2 dollar. Jere then baked them at 300 F for a few hours, until they got like hockey pucks!

The kids loved them, and they were crunchy enough to help out the teeth! (If you bake it like brownies, you'll have to use a chainsaw to cut them!)

Fred Kepner's Spotted Dove
by Roger Kepner

  1. Find one fat bird, stupidly filling up with seed with back to handsome, sunning dog.
  2. Silently stalk, then leap for the kill.
  3. With jaws, grasp bird firmly around the neck and shake violently until still.
  4. Partially remove feathers and bark for Mom.
  5. Mom sees bird, makes noise, and shovels bird into trash can to age.
  6. Follow Mom to kitchen for most excellent Milk Bone treat.
  7. Return to trash can periodically while waiting for bird to ripen.
  8. Friday morning; some guys in a big truck steal the ripe bird and all the other goodies. Why does this keep happening to me?

Thank you. (Slurp, slurp, wag, wag, wag)

Fred Fu Kepner
Note: Fred is a 10 lb. smooth red mini, 9 years old, with 100 lbs of attitude and the firm conviction that he is really a Doberman.

Chef Lady MaguireGarlic Dog Biscuits
submitted by Jane Manturi

Yield: 25 servings

1/2 c Whole wheat flour
1 ts White sugar
1/4 ts Salt
6 tb Margarine - softened
1 Egg
1/2 c Non-fat dry powdered milk
1/2 c Cool water
1 tsp Garlic powder- NOT GARLIC SALT

Mix all dry ingredients - flour, sugar, salt, powdered milk and garlic powder - together. Add margarine, egg and water and mix. Knead for 3 to 5 minutes until dough forms a nice ball. Roll to about 1/2 inch thick and cut into desired shapes. Bake on lightly greased cookie sheet for 30 minutes at 350 degrees F.

For variation use chicken or beef broth.

Doggy Cheese Bone Cookies
submitted by Jane Manturi
(original source: "Feeding Fido" by Joan Cone, Arthur L. Cone Jr., and Robert H. George, D.V.M.)

Yield: 1 serving

2 cups Unsifted all-purpose flour
1/4 cup Shredded cheddar cheese
2 cloves Garlic, finely chopped
1/2 cup Vegetable oil
4 tb Water

Preheat oven to 400 degrees. Combine flour, cheese, garlic and oil in container of food processor. Cover; whirl until mixture is consistency of coarse meal. With machine on, slowly add water until mixture forms a ball. Divide dough into 12 equal pieces. Roll out each to 1/2 inch thick. Cut into desired shapes. Transfer to ungreased coome sheet. Cook at 400 degrees for 10 to 15 minutes or until bottom of cookies are lightly browned. Carefully transfer to wire rack and cool completely.

OR BY HAND: Combine flour, cheese, garlic and oil, knead well, add water if needed to form stiff dough Roll out on floured surface to 1/2 inch thick, cut into shapes. Cook as above...


Chicken Liver Cookies
submitted by Jane Manturi wanted!

Yield: 24 servings

2 cups Flour
1 cup Wheat germ (or cornmeal)
1/2 cup Chicken broth
1 cup Cooked, chopped chicken liver
3 tb Vegetable oil
1 egg, lightly beaten
2 ts chopped parsley

Preheat oven to 400 F.

Combine flour and wheat germ (or cornmeal). In separate bowl, beat egg with oil, then add broth & parsley, mix well. Add dry ingredients to bowl a little at a time, stirring well. Fold in chicken livers and mix well. Dough will be firm.

Turn dough out on lightly floured surface and knead briefly. Roll out 1/2 inch thick and cut into shapes. Place on greased cookie sheet 1 inch apart. Bake 15 minutes or until firm.

Store in refrigerator.

Gus's Favourite Milk Bones
submitted by Jane Manturi

Yield: 1 batch

1 1/2 cup barley flour (found in health food stores)
2 tb bonemeal flour (also found in health food stores)
1/2 ts salt
2 ts baking soda
1 1/2 tb Vegetable oil
1 ea egg yolk
1/2 c Milk
2tb Honey

Cream the dry ingredients together with the oil. In a a separate bowl, beat together the egg yolk, and honey. Gradually mix into the dry ingredients. Knead into a dough. Roll the dough out on a lightly floured surface to about 1/2 inch thick. Cut into any shape you like. You may also find bonew shaped cuttes at a good gourmet shop. Prick the bones with a fork and place on a greased cookie sheet. Bake in a preheated 375 degree oven for about 20 minutes. Turn once to brown evenly.

Ziggy & Emily's Favorite Dog Treats
by Becky DeLonay

1 Cup Rolled Oats
1/3 Cup butter
1 Cup boiling water
3/4 Cup cornmeal
1 TBSP. sugar
2 Tsp. chicken or Beef falvored instant bouillon
1/2 cup milk
8oz. (1 cup) shredded cheddar cheese
1 egg (beaten)
2-3 cups flour

Heat oven to 325 degrees. Grease cookie sheets. In large bowl combine rolled oats, butter and boiling water; let stand for 10 minutes.
Stir in cornmeal, sugar bouillon, milk, cheese & egg. Mix well, lightly spoon flour into measuring cup; level off. Add flour 1 cup at a time, mixing well after each addition to form a stiff dough.
On floured surface, knead in remaining flour until dough is smooth & no longer sticky, 3-4 minutes. Roll or pat out dough to 1/2 inch thickness; cut with bone-shaped cookie cutters. Place 1" apart on greased cookie sheets.
Bake at 325degrees for 35-45 minutesor until golden brown . Cool completely, store loosely covered. 3-1/2 dozen Large or 8 dozen small dog biscuits.

Canine Carrot Cake
by Becky DeLonay
(proud owner of 2 Miniature B&T Dachies)

1 Cup whole-wheat flour
1 tsp. soy flour
1 tsp. baking soda
1/4 cup chopped peanuts
1 egg
1/4 cup oil
1 tsp. vanilla extract
1/3 cup honey
1 cup ground or grated carrots

In large bowl, combine flours, baking soda, peanuts. Mix in egg, oil, vanilla, honey and carrots until well-combined. Preheat oven to 325 degrees. Pour batter into an 9-inch-square cake pan and bake 15-20 minutes, or until done. Makes 1 cake. (I make mine into either cupcakes OR I purchased the little Mini-loaf pans works GREAT!)

Homepage DC Family Recipes Rescue What's Up Dachs? Rainbow Bridge Bow Wow Links Wiener Writings

Last modified on 10-Oct-97 09:58 PM
Copyright ©2001 All Rights Reserved The Pixel Barrel
This website was created by The Pixel Barrel