Ingredients:

2 cups whole wheat flour (you can use another type of flour if your dog is sensitive to wheat) 1 cup rolled oats> 1/3 cup peanut butter, chunky or smooth (I used smooth this time) 1 1/4 cups hot water Additional flour for rolling Instructions: Preheat oven to 350 F Mix dry ingredients together. Mix in the peanut butter and hot water. You may need to add more flour if the dough is too sticky. Knead the dough well. Roll out the dough into 1/4" thickness and cut into shapes with dog cookie cutters. Bake on a lightly greased cookie sheet for 40 minutes. Turn off the oven and let them cool overnight. If you and your dog can't wait that long, cool them completely on a wire rack before serving. Instead of cutting out more shapes with the left over peanut butter and oatmeal dough, I rolled it into balls. Then I made a cross hatch fork mark on the dog cookies. This is the same way you would do for human peanut butter cookies. Storing: This peanut butter dog biscuit recipe makes biscuits that will last in a sealed air tight container at room temperature for one week. You can store them in the refrigerator for 3 weeks and in the freezer for up to 6 months. INGREDIENTS 1 cup all-purpose flour 1/4 cup wheat germ 1/4 cup brewer's yeast 1 teaspoon salt 1 1/2 tablespoons canola oil 1/2 cup low-sodium canned chicken stock, plus more for brushing DIRECTIONS 1. Preheat oven to 400 degrees. In a medium bowl, whisk together flour, wheat germ, yeast, and salt; set aside 2. Place oil in a large bowl. Add stock and flour mixture in three alternating batches, beginning and ending with stock. Mix well. 3. On a lightly floured work surface, roll out dough to about 3/8-inch thick. Shape biscuits using a dog-bone-shaped cookie cutter or by cutting around a store-bought dog bone with a butter knife.(Make biscuits that are appropriate for your dog's size.) 4. If desired, you can spell out your dog's name or a holiday message in the dough with a toothpick (wet the toothpick first so it won't stick). 5. Transfer to parchment-lined baking sheets. Repeat with remaining dough. 6. Bake biscuits 10 minutes. Brush with stock; rotate baking sheets, and bake 10 minutes more. Turn off oven, leaving door closed. Let dog biscuits stand in oven to dry completely, about 1 1/2 hours. Wrap as a gift, or store in an airtight container at room temperature. INGREDIENTS 2 cups barley flour 1/2 cup old-fashioned oatmeal 1/3 cup shredded cheddar 1/4 cup grated Parmesan cheese 1/3 cup unsweetened applesauce 2 tablespoons olive oil DIRECTIONS Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment paper; set aside. In a large bowl, mix together all ingredients and about 3 tablespoons water to form a dough. Roll out mixture between two sheets of plastic wrap to 1/4-inch thick; remove plastic wrap and cut out biscuits with a 3 1/2-inch bone-shaped cookie cutter. Reroll scraps and continue cutting out biscuits. Space biscuits 1 inch apart on prepared baking sheet. Bake for 30 minutes until nicely browned and firm. Transfer biscuits to a wire rack. Turn off oven and place biscuits on wire rack in oven overnight. Remove from oven and store in an airtight container up to 2 weeks. INGREDIENTS: 1 cup of whole wheat flour, brown rice flour, or gluten free flour 1 cup of grated carrots 1 tsp. baking poder 1 egg 1/2 cup unsweetened apple sauce DIRECTIONS: Preheat oven 350 degrees F. Mix ingredients together until dough forms. Roll dough into small balls and place on a cookie sheet lined with parchment paper. Press dough down slightly so the biscuits are about about 1/4 inch thick. Bake until golden brown and let cool on a wire rack. Ingredients: 1 cup (255g) natural creamy peanut butter 3/4 cup (180ml) nonfat milk 1 large egg (or 1/4 cup unsweetened applesauce) 2 cups (244g) whole wheat flour* 1 Tablespoon baking powder 1/3 cup (30g) oats (either whole-rolled or quick oats are fine) 2-3 strips bacon, chopped

Directions: Preheat oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. In a large bowl, gently mix the peanut butter, milk, and egg together with a large spoon or spatula. Switch to a whisk to make sure no lumps remain. Add the flour and baking powder. You may need to turn the dough out onto the counter and use your hands to work in the flour. Mix in the oats and chopped bacon. The dough is extremely thick and heavy. Using a rolling pin, roll the dough out into 1/4" thickness. Cut into shapes using cookie cutters or a knife. Arrange on the baking sheets. Bake for 18-20 minutes, or until very lightly browned on the bottom. Remove from the oven, and flip the treats to bake the other side for 10-12 more minutes. Allow to cool completely before serving to your pup. Store at room temperature or in the refrigerator for up to 1 week. Treats freeze well, up to 2 months. Cinnamon Bun Bites 2 cups (500 mL) whole wheat flour 1 tsp. (5 mL) baking poder 1/4 tsp. (2 mL) salt 1/2 cup (125 mL) water or milk 1/4 cup (60 mL) canola oil 1 large egg 2 Tbsp. (30 mL) honey 1 tsp. (5 mL) cinnamon 1/4 cup (60 mL) finely chopped walnuts or pecans (optional) Cream cheese drizzle (optional): 1/4 cup (60 mL) light cream cheese 1-2 Tbsp. (15-30 mL) milk or water Preheat oven to 350F. In a large bowl, combine flour, baking powder and salt. In a small bowl stir together water, oil and egg. Add to the dry ingredients and stir just until you have a soft dough. On a lightly floured surface, roll or pat the dough into a rectangle that measures roughly 814-inch. Drizzle with honey and sprinkle with cinnamon and nuts, if using. Starting from a long edge, roll up jelly-role style and pinch the edge to seal. Using a sharp serrated knife or (even better) dental floss, slice half an inch thick and place slices cut side down on a cookie sheet that has been sprayed with nonstick spray. Bake for about 15 minutes, until springy to the touch. Wait until they have cooled completely before you spread them with cream cheese. Makes about 2 dozen biscuits. Store extra in a tightly covered container of freeze. If they are frosted, store the container in the fridge. Apple Crunch Pupcakes Ingredients 2 cups wter cup applesauce (unsweetened) 2 tbsp honey 1/8 tbsp vanilla extract 1 medium egg 4 cups whole wheat flour 1 cup dried apple chips (unsweetened) 1 tbsp baking powder Directions Preheat oven to 350 degrees Mix water, applesauce, honey, egg, and vanilla together in a bowl Add remaining ingredients and mix until well blended Pour into lightly greased muffin pans Bake 1 hours