ore easily snap the cooked treats apart later.
With a
aper on top of the treats and press the mixture into
l break the loops!). Cover treats loosely with plastic and let
For The Rice Krispie Treats: Grease a 13x9x2 pan and
heet.
Bake the dog treats for 25 minutes.
Before \"serving
Preheat oven to 350 degrees (175 degrees C).
In a medium bowl, stir together the flour, graham cracker, oatmeal , bouillon, and grated cheese.
Stir in the corn syrup, water, and jelly. Add flour if necessary to make a stiff dough.
Spoon dough onto greased cookie sheet . Make two or four treats depending on the size of your dog. Sprinkle the tops of the treats with the white sugar. Bake in preheated oven for 16 minutes. Cool before serving.
cookie cutters to cut out treats. Transfer to baking sheets; reroll
Using the original Rice Krispies Treats recipe, add caramel topping to melted marshmallow mixture at step 1 just before adding cereal.
Follow remaining directions in steps 2 and 3. Put in freezer for 30 minutes and then cut in 2 x 2-inch squares.
Yields 24 treats.
nd flatten slightly.
Bake for 10 minutes then remove them
ake in 325 degree oven for one hour, until completely hard
Sprinkle chopped, mixed dried fruit in the bottom of a 13 x 9 x 2-inch pan coated with cooking spray.
Using the original Rice Krispies Treats recipe, gently press cereal mixture into pan on the top of mixed fruit.
Put in freezer for 30 minutes.
Invert pan and cut into squares.
Yields 24.
Mix \"Reindeer Treats\" with peanut butter.
Place mixture in the refrigerator for 15 minutes or until ingredients have cooled and hardened.
Shape mixture into a ball to look like a reindeer's head.
Put raisins where eyes and nose go.
Push antlers into head.
Keep in refrigerator until ready to eat.
Preheat oven to 200. Line cookie sheet with parchment paper (easier) or spray with Pam.
Boil water.
Cut liver into approx 1x2x1/2 inch thick pieces. Kitchen shears work well.
Drop liver into boiling water for a few minutes.
Remove and place on cookie sheet with about 1/2-1 inch between the pieces.
Bake for one hour.
Rotate pan and bake for another hour.
Remove parchment paper to wire rack and cool.
Store in refrigerator or freeze.
Break into smaller pieces for treats.
hin royal frosting over your treats and allow 1- 1/2
o 3 quarts of water for the pasta. Add 1 tsp
Blend yogurt, peanut butter, banana, and flaxseed meal in a food processor or blender until smooth. Pour into 8 lined cups of a muffin tin (silicone cupcake liners work well for these), filling cups halfway. Top each with a dogbone treat.
Cover with plastic wrap and freeze until solid, at least 2 hours. Pop treats out of tin, remove liners, and freeze in a zip-top plastic freezer bag up to 2 weeks.
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
And for the Uncle Arthur, pour 1 shot Galliano into a martini glass, add your standard apple martini (vodka and apple sour liqueur, drop a cinnamon stick in the drink and for all the recipes --
--flirt shamelessly.
Lightly grease the insides of the cookie cutters using either oil or cooking spray. Place them on a paper-lined baking sheet.
Melt chocolate over a warm-water bath or in the microwave.
Stir in brown rice crispies.
Spread mixture into cookie cutters pressing down lightly. Decorate your treats with mini chocolate candies if desired.
Allow to harden for 1 1/2 hours. I didnt need to put them into the fridge, but depending onto the climate/weather you might need to do that.
Carefully remove the cookie cutters.
Directions:
Preheat oven to 350 degrees Fahrenheit. Combine flour and garlic powder. Mix in chicken broth and vegetable(s). Add enough cold water to form a ball. Roll out dough to 1/2\" and using a cookie cutter, cut into shapes (your choice-I like to use one shaped like a bone or a heart). Place on a non-stick cookie sheet & bake for 25 minutes. Let cool.
Since there are no preservatives, I recommend storing all homemade dog treats in the refrigerator.