Yummy Recipes
These recipes were contributed by members of the BML.  Maybe you have one you'd like to share?
Liver Cookies
Liver cookie recipe ingredients are per lb. of liver:
  • Liquify liver in blender.
  • Pour it into a large bowl.
  • Add 1 cup corn meal,
  • 1 3/4 cups flour,
  • 1 teaspoon each of salt, garlic powder.
  • Mix well
  • Should be thick like, sugar cookies.
  • Spread onto greased jelly roll pan ( cookie sheet with a lip on it)
  • Bake at 350 for 20-25 minutes or until dry.
  • Cut into pieces when cool.
  • Must be kept refrigerated or frozen, as they will mildew rather quickly.
  • You can also use chicken liver, but up the flour and corn meal by 50

Contributed by: Isabel Gordon


Frozen Pups
Per batch: 3 big ones or 6 small

1 8oz. carton plain yogurt
1 ripe banana
1/4 cup water
  • Combine in a blender or food processor until smooth.
  • Pour into ice cube trays sprayed with PAM (about 6), or into the tiney Dixie Cups (sprayed with PAM)--about 3 if cups filled about 2/3 full.  Put in freezer & chill until hard...

The texture isn't creamy as frosty paws (more like a popsicle, almost crunchy) but the dogs give them four paws up!

Variations:
1. Substitute plain yogurt for flavored
2. For Rocky Road add the crumbly/crunchy bits in the bottom of the Milk Bones box or any other odds/ends they enjoy.

Contributed by: Lisa Berger
    Healthy Powder
    2 cups nutritional (tortula) yeast
    1 cup lecithin granules
    1/4 cup kelp powder
    1/4 cup bone meal (or 9,000 milligrams calicum or 5 tsp eggshell powder) Must be for human consumption NOT gardeners bonemeal.
    1,000 milligrams vitamin C (ground) or 1/4 tsp sodium ascorbate (optional)

    Contributed by: Shirley Bell
Joey's Dog Biscuits
2 cups wholewheat flour
1 cup cornmeal
2/3 cup brewer's yeast
2 teaspoons garlic powder
2 egg yolks
3 bouillon cubes (or three teaspoons of the bouillon powder), dissolved in 1 1/2 cup boiling water
dried herbs (optional)
  • Mix all ingredients in large bowl.
  • Roll out half of the dough at a time into 1/8 inch thickness.
  • Using a cookie or a pizza cutter, cut to desired shapes and sizes.
  • Bake on an ungreased cookie sheet for 20 minutes at 375 F.
  • Let the cookies cool.
  • Yields about 1 pound.
  • If placed in an airtight container, biscuits will keep for weeks.

Contributed by: Jennie Jansen
 
Pumpkin Goodies
  • 2 cups oats
  • 2 cups wheat flour
  • 4 eggs
  • 1 large can pumpkin
  • 1 teaspoon cinnamon

Mix completely & spread into greased cookie sheet. Bake 1 hour at 350 - Flip after 30 minutes.

Cut into small pieces while still warm. Refrigerate or freeze.

Contributed by:  Rachel Osborn
Liver Biscotti
  • 1 lb chicken or beef liver (puree in food processor)
  • 2 cups wheat flour
  • 1 cup oats
  • 1 egg
  • 2 tablespoons garlic

Mix completely & bake at 350 for 1 hour - flip after 30 minutes.

Cut into pieces - Keep refrigerated.

Contributed by:  Rachel Osborn
Veggie Bars
  • 1 can Green beans
  • 1 can carrots
  • 2 eggs
  • 2 cups oats
  • 2 cups wheat flour
  • 1 tablespoon garlic

Mix completely (by hand or food processor) bake at 350 for 1 hour - flip after 30 minutes.

Cut into pieces - Keep Refrigerated.

Contributed by:  Rachel Osborn