Mix above ingredients in a medium bowl. Add: 1 large egg, 1 Tbsp. cooking oil and 1 cup hot water. Stir well. Roll out on a well-floured surface to 1/2 inch thickness. Place on ungreased cooking sheet. Bake on center rack, (275 degrees F or 140 degrees C) for about 2 hours until dry and very hard. Let stand overnight to dry thoroughly. Makes 10 big bones and 14 puppy bones.
Preheat oven to 350 degrees F, rack on middle level. Lightly greased baking sheet. Stir together parsley, carrots, cheese, and oil. Combine all the dry ingredients and add to the veggies. Gradually add 1/2 cup of water, mixing well. Make a moist, but not wet dough. If needed, add a little more water. Knead for one minute.
Mix ingredients. Roll into 24 small balls. Placed on greased cookie sheet. Flatten with a fork. Bake at 350 degrees F until brown. Makes: 24
Preheat oven to 350 degrees F. In a medium sized bowl, combine the meat, carrot, cheese, brewer's yeast, catnip, and bread crumbs. Add the egg and tomato paste and mix well. Using your hands, roll the mixture into walnut - sized meatballs and place on a lightly greased cookie sheet. Bake for about 15 minutes until the meatballs are brown and firm. Cool the meatballs completely before storing in an airtight container in the refrigerator. These freeze well. serves 24
Mix ingredients in a sealable container and store, tightly sealed, in a cool, dark place. Use as the main food source, supplementing it with fresh fruits and vegetables daily.
Find a stick that's between 1 and 5 centimeters in diameter (2/5 inches to 2 inches). Cover the stick in honey with a brush or dinner knife. Pour bird seed on the stick until the stick is fully covered by the bird seed. You can leave it in the refrigerator to harden or just hang it on your bird's cage.
Preheat the oven to 325 degrees F. In a large mixing bowl, combine 2 cups of the horse oats, the horse bran, flour, brown sugar, baking soda, and carrots. Place the alfalfa cubes in a Ziploc or similar plastic baggie and crush them with a meat tenderizer or heavy utensil. Break the cubes into coarse crumbs, and then add the crumbs to the dry mixture. Stir all of the dry ingredients together until everything is completely blended and consistent.
Add the molasses, butter, and vanilla extract to the dry mixture. Mix all the wet ingredients into the dry, by hand. Cream everything together until the butter and molasses and completely incorporated into the mixture, and everything is consistent. Add the remaining horse oats, and stir them in until they are completely dispersed into the rest of the ingredients and everything is fully blended. Prepare a cookie or baking sheet by greasing with margarine, oil, or non-stick cooking spray. Then tear of small pieces of the dough and roll them between your hands to form golf ball-sized balls.
Stir together bran, flour, soda, and baking powder. Mix together milk, molasses, oil, and egg. Mix wet ingredients into dry ingredients. Bake in greased or paper lined muffin tins at 400 degrees F for 15 minutes.
Mash up the banana and add a small squirt of lemon juice so the banana will stay fresh. Add the honey and raisins, then stir all together. Serve this in a small bowl separate from hamster food mix.
Spread peanut butter on dog biscuit, stale or fresh bread. Stick cereal on top and press in some of your hamster's favorite small foods such as bird seeds or sunflower seeds. Next, press in vegetables around the Cheerios. Press cheese around the vegetables to cover. Have fun hiding the treat where your hamster has to climb to get it.
Preheat the oven to 350 degrees F. In a large mixing bowl, combine the cornmeal, flour, and salt. Mix well by stirring or sifting together until everything is consistent and completely mixed. Add the honey, peanut butter, water, and butter. Then use an electric mixer on a high speed to thoroughly cream everything together. Mix for several minutes, or until all the ingredients are completely blended, and a dough-like mixtures begins to form.
Check the consistency of the dough. It should be easy to shape and mold with your hands. If the dough seems too sticky, gradually add more flour as needed. If it seems too dry and crumbly, add a bit more water as needed to reach the desired consistency. Prepare a cookie sheet by lining it with parchment paper or aluminum foil. Then begin to tear off small pieces of the dough and form them into marble sized balls, by rolling them between your hands. Arrange each ball onto the prepared cookie sheet and gently flatten it slightly. Repeat with the remaining dough until you run out of dough, and can no longer make any more balls. Be sure to space the balls slightly apart to avoid spreading and merging while they cook. Once all the dough has been incorporated into balls, arranged on the sheet and flattened, place the cookie sheet into the preheated oven. Bake for about 10-15 minutes or until firm and golden. Remove the cookies from the oven when they are done cooking, and allow them to cool completely before serving. Store any leftovers in an airtight container. Makes about 4 dozen bunny bites.
Preheat the oven to 250 degrees F. Prepare a cookie or baking sheet by misting it lightly with non-stick cooking spray
In a medium sized mixing bowl, combine all to the ingredients except for the fruit juice. It the dried fruit pieces you are using are fairly large, you may want to mince them into tiny, very fine pieces before adding them to the mix. Try not to use any piece that is larger than a pea, and much smaller than that is ideal. Use an electric mixer on a high speed to thoroughly combine all of the ingredients until everything is completely consistent and fully incorporated into the mix. Once you have mixed all of these ingredients, you will have a thick, dry, crumbly mixture. Slowly begin to add the fruit juice to the mixture, about a Tbsp. at a time. Make sure the juice is completely blended in before adding more. Only add as much juice as you need to get a firm dough that is not sticky, but is soft enough to be molded easily and it not at all crumbly.
Once the dough is sufficient, begin to shape it by tearing off small pieces and rolling them between your fingers to form small, marble sized balls. As you form each ball, place it gently onto the prepared cookie sheet. Continue with the rest of the dough until you run out of dough and can no longer make any more balls. Arrange the balls fairly close to one another, as they won't expand or spread out, but do not crowd them. Once all the balls have been formed, place them into the preheated oven. Bake the balls for about 45 minutes, then turn off the oven completely, but leave them inside to cool, dry out, and harden until very crunchy. The next morning, or once they are completely cool, remove them from the oven. Store any leftovers in an airtight container. Makes about 4 dozen balls.
Preheat oven to 350 degrees F. Heat a large frying pan or skillet over medium high heat. Add the lard and Ferretone to the pan and mix them together as they melt. Once the lard is liquid, add the dry ferret food. Fry the dry food until it is moistened throughout and fragrant. This may take a few minutes. Stir the food well as it fries, to make sure it cooks evenly. Once the dry food is cooked, transfer it to a medium sized mixing bowl. Add the eggs, baby food, ground beef, and raisins. Mix well, either with your hands, or by using an electric mixer on a medium speed. Mix until all the ingredients are consistent and even. Prepare a meatloaf or loaf pan by greasing it with margarine, oil, or non-stick cooking spray. Then transfer the mixture into the prepared pan, and gently pat it down into an even layer. Place the loaf pan into the preheated oven and bake it for about 45-60 minutes, or until the meat is browned and cooked through. Keep an eye on the meatloaf, for the last 15 minutes or so of baking time, as it may have a tendency to suddenly burn. Note that, because of the kibble content, it will look a lot darker than regular meatloaf - the dark color should be distinguished from burning. When the meatloaf is done cooking, remove it from the oven and allow it to cool significantly. Once it is cool enough to handle safely, slice into thin slices, and serve to your pet. Makes 1 loaf, or about 20-25 servings.
About The Author: Debra Frick is a mother of 5 and a grandmother to 8 grandsons and one granddaughter. She is a published author and poetress. Recycling and saving money are her passions. She also loves crocheting and cooking. She is also a pet rescue volunteer and has many pets of her own.
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Wow - what an assortment of recipes! Not edible, but I'm making catnip socks for our three cats. We're taking some of my daughter's old socks, and stuffing them with catnip. Sew them closed and there you go! It's a perfect size for them to hang onto with their front paws and kick with their back feet. Colored socks are better than white, because my cats rub and slobber on them (aah - euphoria!), and the wet catnip discolors the socks. Thanks for the recipes. We might give them a try sometime!
Thanks for all the recipes. I intend to make some of these. Maya, owned by 3 doxies and 2 cats.
Thanks for the horse recipes. I am an aunt to two horses and would love to be able to make treats for them like I do for my doggy niece and nephew. With your recipes, now I can!
Thank you for incliuding guinea pig recipes. I have 2 that will love this. And I have friends/clients with birds, rabbits, hamsters, cats and dogs. Thank You!
What a great bunch of recipes for all our animal family. Thank you, so much! :)
I know I'm a little late for christmas. But do you know of any pig treat recipes. (Miniature potbellied piglets) they can't have any salt (maybe a pinch, but they get salt poisoning) and they can only have a little bit of sugar. And you have to watch because they can't have anything that clumps together because it could cause blockages in their stomach. And I'd like for different flavors (peanut butter, banana, apple, strawberry, peach, etc) but a basic recipe that I could just switch out the flavor would be amazing! Hope to hear back, email at cheerbear71192 at yahoo
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