Fresh Breath Bull Dog Bites

 

Fresh Breath Bulldog Bites

Ingredients:

• ¾ c All-Purpose Flour
• ¾ c Whole Wheat Pancake Mix
• ¼ cup Mint
• 1/8 c Milk
• 4 Tbl Butter
• 1 Egg
• 1 Tlb Broth
 

Directions:

1. Mix dry ingredients together in a large bowl.
2. In a food processor, mix milk, egg, mint, and broth until the mint is finely chopped.
3. Pour the ingredients from food processor into the bowl with the dry ingredients and mix throughly.
4.  Roll into balls and flatten with a fork.
5. Place on a baking sheet and bake at 350 degrees for 20 minutes.
6. Cool on a wire rack.

 

 

 

 

PB & P Bull Biscuits

 In Autumn, it seems like there is an explosion of everything pumpkin. I love pumpkins. They are fun to grow, fun to teach with, and especially fun to eat. My favorites are pumpkin pie, pumpkin coffee, and pumpkin beer (which is delicious in Beer Brownies). So why not a pumpkin dog biscuit?

Bull loved the Pumpkin Peanut Butter Dog Biscuits, so in an effort to create a similar recipe with fewer ingredients, I did a little research and came up with this recipe. Like most of my other recipes, I read reviews and pulled ingredients from many other recipes to create a good base that can be manipulated however you like. Well, however your dog would like.  If you have any additions or suggestions, I would love to hear them. Enjoy!

    PB & P Bull Biscuits

 Ingredients: 

• 2½ cups whole wheat flour*
• 2 eggs
• 1 cup canned pumpkin (or squash or sweet potatoes)
• 2 tablespoons peanut butter (I prefer chunky. Bull doesn't have a preference.)
• ¾ teaspoon ground cinnamon or pumpkin spice
• Water as needed

Directions: 

1. Preheat oven to 350 degrees
2. Mix together the flour, eggs, pumpkin, peanut butter, salt, and cinnamon
3. Turn dough on a floured surface and knead until no longer sticky. Add flour or water as needed.
4. Roll out the dough as thin or thick as you wish. Cut into pieces or with cookie cutters.
5. Bake for about 30 minutes or until hard 
6. Turn off oven and let sit inside for 30 minutes and transfer to cool on a wire rack or leave in oven to cool over night 

 

Storage:

2 weeks in an air tight container

4 weeks in refrigerator

6 months on freezer

*If you suspect or know your dog has a wheat allergy, use a wheat-free substitute.

 

Pumpkin Peanut Butter Dog Biscuits

Ingredients:

½ cup whole wheat flour*

1 cup quick oats

2 tsp baking powder

1 tsp cinnamon

1 tsp pumpkin pie spice or ginger, nutmeg or all-spice mixture

2 tbsp canola oil

½ cup pumpkin pure

¼ cup peanut butter

¼ cup water

Directions:

Preheat oven 325 degrees

In a large bowl, whisk flour, oats, baking powder, cinnamon, and pumpkin spices

In a medium bowl stir oil, pumpkin, and peanut butter

Make a well in four and pour in pumpkin mixture

Mix well while adding water

Mix until thoroughly combined

Turn dough on a floured surface and knead until no longer sticky

Roll ¼” thick and cut with cookie cutters

Bake on lightly grease baking sheet at 325 degrees for 15-20 minutes

Turn oven off and leave in for 30 minutes

Cool on a wire rack  

Storage:

2 weeks in an air tight container

4 weeks in refrigerator

6 months on freezer

*If you suspect or know your dog has a wheat allergy, use a wheat-free substitute.

Peanut Butter & Oatmeal Dog Biscuits

Ingredients:

¥    2 Cups Whole Wheat Flour*

¥    1 Cup Quick Oats

¥    ½ (or more) Peanut Butter

¥    1 ¼ Cups Hot Water

Directions:

¥    Preheat oven to 350 degrees

¥    Mix dry ingredients together

¥    Mix in peanut butter and hot water

¥    Add more flour of dough is too sticky

¥    Knead dough well

¥    Roll out 1/4” thickness

¥    Cut with cookie cutter

¥    Optional egg wash- Brush biscuits with one whisked egg

¥    Bake on slightly greased cookie sheet for 40 minutes

¥    Turn off and leave in oven over night

*If you suspect or know your dog has a wheat allergy, use a wheat-free substitute.