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Wholesome Treats From Recipe Collections


Some of the wonderful, delightful and wholesome finds across the web for my awesome pals. All of these recipes that I have posted are winners with my poms and there never seems to be enough. Some require a little work but you will know exactly what your best friend is eating

Peanut Butter Canine Delights


Photo by Romulo Yanes, Recipe from Epicurious





  • 1 1/4 cups all-purpose flour

  • 1 1/4 cups whole-wheat flour

  • 1 1/4 cups cornmeal

  • 1 1/4 cups old-fashioned rolled oats

  • 1/2 cup toasted wheat germ

  • 1/2 cup packed light brown sugar

  • 1 tablespoon baking powder

  • 1 1/2 teaspoons salt

  • 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into tablespoon pieces

  • 1 cup plus 1 tablespoon water

  • 1/2 cup chopped fresh flat-leaf parsley

  • 1/2 cup chopped fresh mint leaves

  • 1 large egg




1.) Pulse flours, cornmeal, oats, wheat germ, brown sugar, baking powder, and salt in a food processor until combined.


2.) Add butter and pulse until mixture resembles coarse meal with pea-size butter lumps.


3.) Add 1 cup water and pulse until a coarse, dense dough forms.


4.) Turn out onto a lightly floured surface and knead in parsley and mint until well distributed.


5.) Gather, then halve dough with scraper. Form into 2 balls and flatten each into a 6-inch disk.


6.) Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.


7.) Grease 2 large baking sheets.


8.) Roll out 1 disk of dough into a round (1/3 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, wrap in plastic and chill until firm.)


8.) Cut out as many biscuits as possible and arrange about 1/4 inch apart on 1 baking sheet.


9.) Gather scraps and reroll, then cut out more biscuits. Repeat with remaining dough, using other baking sheet.


10.) Whisk together egg and 1 tablespoon water.


11.) Brush biscuits with egg wash and bake, switching position of sheets halfway through, until tops are golden brown, about 35 minutes total.


12.) Turn off oven and dry biscuits in oven overnight.

Multigrain Chicken & Herb Biscuits


Photo and Recipe from Pinterest





  • ½ cup Rye Flour

  • 1 cup Wheat Flour

  • 2 cups All-Purpose Flour

  • 1 tbsp Parsley

  • 2 tsp Dill

  • 2 tsp Oregano

  • 2 Eggs

  • ½ cup Water

  • ¼ cup Oil

  • ½ cup Shredded Chicken




1.) Preheat the oven to 325°F.


2.) Combine your rye, wheat, and white flour together in a separate bowl and set aside.


3.) In your large mixing bowl combine the eggs, water, oil and mix on medium setting til combined.


4.) Add your herbs and continue mixing while you slowly add the shredded chicken coating the pieces and checking that there is no skin or bones attached.


5.) When your wet ingredients are mixed, slowly scoop in the flour while it mixes on a low setting. The end result will yield a moist but not wet ball of dough, if yours appears to be too dry add a tsp of water at a time and keep mixing. If it happens to be too wet simply sprinkle a little white flour in and continue mixing.


6.) Once you have the consistency dough needed sprinkle some flour on the flat surface you plan to roll the dough on and rub some flour on your pin. When rolling make sure you flip and flour the surface to make sure nothing sicks. Once the dough is the thickness you want cut out your treats and place them on a nonstick sheet.


( I have small poms so I generally make my cookies thin and cut them out with small bone shaped cutters. If you’d prefer a thicker, larger biscuit you will have to watch and adjust your cooking time accordingly.)


Bake for 25 minutes checking regularly, they should just be getting a golden brown edge to them when finished. Turn off the oven and let them sit for 2 hours while they harden.

Homemade Doggie Treats
Photo and Recipe from The Kitchn


  • 1 1/2 cups whole wheat flour

  • 1/2 cup wheat germ

  • 1/2 cup melted bacon fat

  • 1 large egg

  • 1/2 cup cold water




1.) Preheat the oven to 350°F.


2.) Combine all ingredients in a medium bowl and mix by hand until dough forms. Add more flour if the dough is too sticky. Add more bacon fat or water if the dough is too stiff.


3.) Roll out onto a floured surface, to a thickness of just under 1/2-inch. Cut into 1x4-inch bars and transfer to a cookie sheet.


4.) Poke divots into the bars (I use the end of a chopstick) and bake in a preheated oven for approximately 20 minutes or until lightly browned.


5.) Turn the oven off, flip the bars, and place back in the oven until cool (this will further crisp them).


6.) Treats can be stored in an airtight container at room temperature.


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