or pouring on top of food.
In a large mixing
an combine the can of dog food and 10 oz of water
Preheat oven to 350 degrees.
Mix flour and baking powder in a large mixing bowl.
Add dog food, vegetable oil, sugar (if using) & eggs to dry ingrdients.
Slowly add milk until mix reaches batter consistency.
Pour in a greased 9 x 13 inch pan and bake for thirty-five minutes until set in center.
Let cool in pan for twenty minutes before removing.
and olive oil. Store the dog food in resealable containers in the
ee what amount of dry dog food your dog should eat daily. For
oup. Mix in processed cheese food and desired amount of jalapeno
Cut angel food cake in slices.
Layer in a 9 x 13-inch glass dish.
Spread 1 can cherry filling on top of cake.
Put another layer of angel cake.
In a bowl, put sour cream, vanilla pudding and milk; beat until creamy.
Spread on cake layer.
Top with Cool Whip lite.
Sprinkle with chopped nuts.
Refrigerate for 5 hours. Serve cold and scoop out.
Can also be made in a trifle bowl.
Just before serving, crush the Butterfinger candy bars into tiny pieces (leave in wrapper and hit with something heavy).
Add to Cool Whip and frost the angel food cake.
If you only want a piece at a time, leave Cool Whip mixture in bowl and refrigerate.
ieces or put in a food processor and pulse until you
Place all ingredients in food processor, mix until a ball forms. (if you use cooked liver or chicken, reduce amount of water).
Roll dow on lightly floured surface to about 1/2\" thick.
Cut out the shapes your prefer, or using a cookie cutter.
Place 1\" apart onto ungreased cookie sheets.
Cook 40 minutes in preheated oven at 350F and let cookies cool in closed oven.
ube on a food processor.
Using the food processor with a
Combine all ingredients and mix well.
Use 1/4 cup of mixture in place of 1 egg.
Yield:
1/2 cup.
Per serving (1/4 cup): calories, 100; fat, 6 g; sodium, 0; cholesterol, 0. Use 1/4 cup to replace each whole egg in most recipes.
In recipes calling for up to 2 egg yolks, use 1/4 cup per yolk.
Once made, refrigerate and use in 7 days.
Pour into the bowl a food processor and chop. Transfer to
Preheat oven to 325\u00b0F.
Mix together all dry ingredients in a medium size bowl.
Mix together all wet ingredeints in a small bowl.
Mix the wet ingredients into the dry ingredients. Batter should feel like biscuit dough.
Turn out onto a lightly floured surface and knead 4-6 times. Roll out to 1/2\" thick.
Cut into biscuit shapes, or your favorite dog shapes.
Bake at 325F for 2 hours. Allow to cool in the oven so they harden (can allow to stay in oven overnight).
Store in an airtight container.
Woof! Woof!
Mix all ingredients together and knead for 3 minutes.
Roll out to 1 inch thick.
Use a dog bone shaped cookie cutter, and place biscuits on an ungreased baking sheet.
Bake in preheated oven at 350 degrees for 20-25 minutes.
Makes approximately 2 dozen doggie biscuits.
ixture.
For a 50lb dog fill freezer bags with 2
emaining dough. Knead the red food coloring into the 1 cup
In a medium mixing bowl, combine all ingredients.
Stir with fork or wire whisk until thoroughly combined.
Store in refrigerator up to 1 week.
Or freeze in 1 egg portions.
In recipes, use 1/4 cup egg substitute for each whole egg required. Makes 1 cup.
Put all ingredients into blender jar and blend until smooth. Store in covered jar in refrigerator.
Can be frozen.
Freeze in 1/4 cup amounts.
Use in place of egg in recipes or scramble.
One quarter cup is equal to 1 egg.
One quarter cup equals 80 calories.
he sauce on your hot dog, the dogs must be grilled