Veggie Biscuits
1/2 cup shredded cheddar cheese
1/2 cup margarine
1/2 cup cooked carrots or peas (or combination of both)
1 cup whole wheat flour
Milk

Combine the cheese and margarine. Mix in the carrots and/or peas and flour. Add enough milk to form for a stiff dough ball. Chill dough for 1  hour. Roll dough out on floured surface to 1/4-inch thickness and cut into desired shapes. Bake at 375* for 15 minutes or until nicely browned.

Oatzy Biscuits
1 1/2 cups warm water
1 cup oats
1/3 cups margarine
1 teaspoon base or bouillon granules (any flavor)
3/4 cup powdered milk
3/4 cup cornmeal
1 large egg, beaten
3 cups whole wheat flour

In large mixing bowl, pour hot water over the oats, margarine and base. Let stand for 5 minutes. Stir in powered milk, cornmeal and egg. Slowly stir in the flour, to form a stiff dough (adding more flour if needed).
Turn dough out onto a floured work surface and knead 3 to 5 minutes. Roll dough to 1/2-inch thickness. Cut into desired shapes and place on a greased baking sheet.

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Salad Bar Bones
2 1/2 Cups all-purpose flour
1 cup finely diced fresh baby spinach
1/2 cup finely chopped broccoli flowers
1/2 cup grated carrots
1 teaspoon garlic minced
1/4 cup non-fat yogurt
1/4 cup un-sweetened applesauce

Preheat the oven to 350*. Mix together all the ingredients and then form  the dough into a ball. Drop the ball onto a floured breadboard and knead the dough with your hands. If th dough is too sticky, add a little more flour to the breadboard. Roll the dough out to about 1/4 inch thick. Use a 3-inch dog bone-shaped cookie cutter to cut out the dough. Place the shape on greased cookie sheet. Bake 15 - 20 minutes or until golden brown. Remove fron the oven, let cool thoroughly, and store in air-tight container.
(Crunchier Treats)...When all the cookies have been baked, turn off the oven. Out all the cookies back on cookie sheet and return to oven, Leave them in the cooling oven for several hours or overnight to harden. 

Molasses Oatmeal Treats
11/4 cups quick oats
3/4 cup non-fat dry milk
1/2 cup all-purpose flour
1/4 cup flaxseed meal
2 tablespoons dark molasses
1/3 cup melted butter
1 large egg
1/2 cup warm water

Combine all the dry ingredients until thoroughly mixed. Add the molasses, melted butter, and egg to the dry ingredients and stir well. Add the warm water and mix until the mixture forms a ball of dough. Form marble-size pieces on a heavy-duty paper plate (not Styrofoam). Microwave the plate of treats at 50 % power for 4 - 5 minutes or until the balls are firm and dry. Remove from microwave. let cool thoroughly, and store in an air-tight container.

Carob Doggy Cookies
2 cups whole wheat flour
1 tablespoon baking powder
1 cup carob chips
1 cup smooth or chunky peanut butter
1 cup low-fat or whole milk
2 eggs
1/4 cup honey

Combine the flour and baking powder in a large bowl.
In a smaller bowl combine the peanut butter, milk, eggs, and honey. Mix well until combined. Add the milk mixture to the dry ingredients and mix with a hand beater. After the ingredients are mixed, add the carob chips, just until combined.
Heat oven to 375 degrees F.
Using a teaspoon (or if you have large dogs, a tablespoon) drop the cookies onto an un-greased cookie sheet. Bake for about 20 minutes. Let stand one minute, then remove from cookie sheet. Place on a cookie rack to completely cool. Makes 60-75 bite-size treats.

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An Apple a Day Doggie Treat
2 cups whole wheat flour
1/2 cup unbleached flour
1/2 cup cornmeal
1 apple—chopped or grated
1 egg—beaten
1/3 cup vegetable oil
1 tablespoon brown sugar, packed
3/8 cup water

Preheat oven to 350 degrees. Spray cookie sheet with vegetable oil spray. Lightly dust work surface with flour. Blend flours and cornmeal m large mixing bowl. Add apple, egg, oil, brown sugar and water; mix until well blended.
On floured surface, roll dough out to 7/8-inch thickness. Cut with cookie cutters of desired shape and size. Place treats on prepared sheet.  Bake in preheated oven 35 to 40 minutes. Turn off oven. Leave door closed 1 hour to crisp treats. Remove treats from oven.
Store baked treats in airtight container or plastic bag and place in refrigerator or freezer.
Makes 2 to 2 1/2 dozen

Beagle Bagels
2 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup finely chopped carrots
1/2 cup chopped spinach
1 large egg, beaten
1 teaspoon vegetable oil
3/4 cup water

In a large mixing bowl whisk together the first 4 ingredients. Stir in the carrots and spinach.
Combine the egg, oil and water together and add to the flour mixture, mixing well.
Turn dough out onto a floured work surface and knead for 3 to 5 minutes.
Shape pieces of dough into 1 1/2-inch sized balls. Flatten, then poke hole in center, forming bagel-like shapes.
Bake at 350*F (175*C) for 45 to 50 minutes. Cool on wire.

Banana Mutt Cookies
1 1/2 cups ripe mashed bananas
1/2 teaspoon vanilla extract
3 cups oats
1/2 cup chopped peanuts
1/4 cup applesauce

Heat oven to 350 degrees F.
Mix all ingredients together thoroughly. Drop spoons-full of the mixture onto an un-greased baking sheet, and press flat with a fork. Bake for approximately 15 minutes, then cool on a rack before serving. Store in an airtight container.
Makes about 20 mutt pleasures.

Cheddar Cheese Cookies
8 ounces shredded cheddar cheese
1/2 cup margarine
1 large egg
1 garlic clove, minced
1 1/2 cups whole wheat flour
1 1/2 cups wheat germ
Pinch of salt
2 tablespoons milk

Cream the cheese and margarine together using an electric mixer. Add the egg and garlic, beating mixture well. Stir in the flour, wheat germ, salt and milk, mixing well. Cover and chill dough for 1 hour.
Roll dough out onto a floured work surface to 1/4-inch thick. Cut into desired shapes. Place on un-greased baking sheet Bake at 375* for 15 to 18 minutes.

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Apple Cinnamon Cookies
5 ounces dried apples
1 teaspoon cinnamon
1 tablespoon parsley flakes
1 cup ice water
1/2 cup corn oil plus 1 tablespoon
5 cups flour
1/2 cup carnation powdered milk
2 eggs

Heat oven to 350 degrees F.
Place in food processor the dried apples and finely chop.
Place the apples, cinnamon, parsley, water, oil, flour, dry milk and eggs in a large bowl and mix well until dough forms.
On a lightly floured surface, roll out the dough to a 1/4-inch thick. Cut into desired shapes and place on cookie sheet  and bake for 20 to 25 minutes.
I sometimes roll the dough into 1-inch logs and cut it into 1-inch pieces

Green Grain - Free Goodies
1 cup Force (Dehydrated dog food)
1 cup hot water
1 large egg
2 tablespoons low-fat plain yogurt
2 tablespoons vegetable oil
1 cup potato flour
Place the force in a bowl and add the hot water, stir and let sit for 10 - 15 minutes to allow the force to re-hydrate. When the force has absorbed the water, forming a thick paste, add the remaining ingredients, mix well. Drop by rounded teaspoons onto greased cookie sheet. Bake at 375* for 10 minutes for soft, chewy goodies. Remove from the oven, let cool thoroughly, and store in an air-tight container.
(Crunchier Treats) for crispy treats, when all the cookies have been baked, turn off the oven. Put all the cookies back on the cookie sheet and return them to the oven. Leave them in the cooling oven for several hours or overnight to harden.

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Zoe' Biscuits of Love
2 cups unbleached wheat flour
1 cup cornmeal
1 egg
3 tablespoons vegetable oil
2 teaspoons chopped fresh parsley
3/4 cup chicken broth (low sodium)

Preheat oven to 400. Mix the flour and cornmeal in one bowl. In a separate and larger bowl, whip the egg with the oil, parsley and chicken broth. Add the flour mixture and mix until a soft dough forms. Knead the dough and roll it out to 1/2 inch thickness. Use cookie cutters to cut the dough into canine-pleasing shapes, such as cats, cars and fire hydrants. Bake for 15 minutes. Cool the biscuits before servings.

Baby Food Dog Cookies
3 (4-oz) Jars bay food( should not contain onion or garlic)
1/4 cup cream of wheat cereal
1/4 cup dry milk

Combine all ingredients together, mixing well, Roll into 1-inch balls and place on a greased baking sheet. Flatten each ball with a  fork.
Bake at 350 for 15 minutes or until lightly browned. Cool on wire rack.

Chicken Beef Crunchers
3 1/2 cups all-purpose flour
2 cups whole wheat flour
1 cup rye flour or 1/2 cup wheat flour and 1/2 cup cornmeal
1 cup cornmeal
2 cups bulgur
1/2 cup nonfat dried milk
1 tablespoon salt
1 package yeast in 1/4 cup warm water
2 cups chicken or beef stock
1 egg mixed with 1 tablespoon milk

Heat oven to 300 degrees F.
In a large bowl combine dry ingredients. Add dissolved yeast and stock. Mix together. Knead for about three minutes into a stiff dough. Roll the dough into 1/4-thick sheets. Cut with cookie cutter and place on baking sheet. Bake for 45 minutes; turn oven off and leave biscuits to cool overnight.
Makes approximately 30 cookies

Yogurt Yummys
1 6oz can tuna in water
2 cups plain low-fat yogurt

Dump the tuna and its water into a bowl and break up the chunks. Add the yogurt and mix well. Spoon the mixture into small paper cups, such as those you would stock in the bathroom (dixie cups.) Place in thr freezer, and leave them there at least several hours, until frozen. To serve, turn over a frozen treat and pop it out of the cup or tear the cup away from it. This treat can be messy if your dog eats it slowly.

Berries Yogurt Yummies; Dogs love the sweetness of ripe berries, Puree some berries (blueberries, strawberries, raspberries,) Use 1 cup of pureed berries in place of the tuna.

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Italian Beef Treats
2 cups cooked grounded beef
1 tablespoon minced garlic
1 6-oz can tomato paste
1/2 cup canned grated Parmesan and Romano cheese
1 1/2 cups all-purpose flour
1/2 cup nonfat dry milk
2 large eggs

Preheat the oven to 350, Mix together the first three ingredients until the neat is well coated. Add the remaining ingredients and mix well. Drop by teaspoons onto greased cookie sheets. Bake for 10-15 minutes until the bottoms are golden brown. Remove from the oven, let cool thoroughly, and store in an airtight container in the refrigerator. Makes 40 to 50 bite size treats.

Leap for Liver
1 pound sliced beef liver (save the juice)
1/4 water
1 small box corn muffin mix

Preheat oven to 350. In a food processor, blend the liver one slice at a time on high until liquefied. Add a little  water into a large bowl. The add the liver liquid and mix thoroughly. Spray an 8 1/2 - by  11 inch baking pan with nostick spray. Pour the liver mix into the pan. Bake for 20-30 minutes, or until the middle springs back at your touch. Cool and cut into small cubes. Store the cubes in re-sealable plastic bags in the freezer.

Dog Biscuits Deluxe
2 cups whole wheat flour
1 teaspoon bone meal
1/4 cup cornmeal
2 tablespoons corn oil or soy oil
1/2 cup soy flour
1/4 cup un-sulfured molasses
1/2 cup sunflower or pumpkin seeds
1 teaspoon iodized salt
1 large egg mixed with 1/4 cup milk

Mix all dry ingredients in a 2-quart bowl. Add oil and molasses plus all but 1 tablespoon of the egg-milk mixture. Knead a few minutes to make a firm dough, adding more milk if needed. Let dough rest 1/2 hour or more.
Roll out to 1/2 inch. Brush with remaining egg-milk mixture and cut into biscuit-size pieces with a pastry wheel, knife, or bone biscuit cutter. Bake on cookie sheets at 350 degrees F for 30 minutes or until lightly toasted.
To make harder biscuits, turn off the heat after baking and leave in the oven for an hour or more.

Say Cheese Please
1 1/2 cups water
1 cup quick - cooking oats, uncooked
1/4 cup margarine, softened at room temp
1 cup grated cheddar cheese
1 egg, whisked
1/2 cup powered milk
1 cup cornmeal
1 cup wheat germ
3 cups whole wheat flour

Preheat oven to 325. Bring water to a boil. Pour hot water into a large bowl and add the oats and margarine. Stir the misture and let stand for 5 minutes. Add the cheese, egg and milk and stir with spoon. Blend in the cornmeal and the wheat germ. Slowly add the flour, 1/3 cup at a time, until you form a stiff dough. Roll out the dough to a  1/2 inch thickness. Cut into  a dog - or bone shaped biscuits with cookie cutters. Place the biscuits on a baking sheet coated with nonstick spray. Bake for 50 minutes, or until the biscuits are golden brown. Turn off the heat and let the biscuits remain inside the oven for 1 hour to make them crunchy. Allow to cool and serve as treats or homemade kibble. 

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Canine Cookies
2 cups quick-cooking oats
4 chicken bouillon cubes (low-sodium)
1/2 cup margarine
2 cups boiling water
2 cups whole wheat flour
1 1/2 cups yellow cornmeal
1 cup nonfat milk
2 eggs
2 tablespoons sugar
2 cups grated cheddar cheese
All purpose flour

Preheat oven to 350. Spray cookie sheets with nonstick cooking spray. Mix together the oats, bouillon cubes, and margarine in a large bowl. add the remaining ingredients except the all purpose flour. Form the mix into a big ball, adding flour as needed to make a stiff dough. Roll out the dough to 1/2 inch thickness. Use dog - or bone -shape cookie cutters to cut out cookie shapes. Place them on the cookie sheets. Bake for 10 to 12 minutes, or until golden brown. Let the cookies cool completely before offering as treats.

Must Have Muffins
1 1/2 cups oat flour
1 cup oat bran
1cup rolled oats
2 teaspoons cinnamon
2 teaspoons baking soda
1 egg, whisked
1/3 cup honey
3 tablespoons sunflower oil
3/4 cup skim or nonfat milk

Preheat oven to 425. Spray a 12 muffin pan with nonstick spray. In a large bowl, mix the flour, bran oats, cinnamon, and baking soda. In a separate bowl blend the egg, honey and oil. Add the milk to the bowl with the dry ingredients and then add the egg, honey, and oil mix. Stir well. Spoon into the muffin pan, filling the cups three-quarters full. Note: Use may use paper cups but not not use foil cups. Bake 15-20 minutes. cool before serving. Store extras in resealable plastic bags in the freezer.

Chunk Chicken and Sweet Potato
1 1/4 cups of 1/-inch pieces of cooked chicken
1/2 cup of 1/2-inches of cooked sweet potato
2 cups all-purpose whole wheat flour
1 cup evaporated low-fat milk
1/2 teaspoon salt
1/2 teaspoon baking powder
2 large eggs

Preheat oven to 350. Mix all ingredients together well, making sure the pieces of chicken And sweet potato are thoroughly coated. Drop by rounded teaspoon onto greased cookie sheets. Bake 14-18 minutes or until golden brown. Remove from oven, let cool thoroughly, and store in an airtight container in the refrigerator.

Beef and Barley Biscuits
2 cups Barley flour
1 cup rye flour
1/2 cup low-sodium beef bouillon powder
1/2 cup crumbled or shredded cooked beef (such as Hamburger)
1/2 cup un-sweetened applesauce
1 cup warm water

Preheat oven to 350, Combine all the ingredients,  mixing well to make sure all the dry ingredients are moistened and the meat is coated with the flour mixture. Some cooked cuts of beef are drier than others and may have less fat than others; if the mixtures is to dry, add a little water - just a little at a time, The dough should be a little sticky, the consistency of dropped biscuit dough. 
Drop by rounded teaspoon onto greased cookie sheets. 
Bake for 10-15 minutes or until the bottoms are golden brown. Remove from oven, let cool thoroughly and store in an airtight container in the refrigerator. Makes 40-50 bite size treats. 
(Crunchier Treats): for crisper treats, when all the cookies have been baked, turn off the oven. Put all the cookies back on a cookie sheet and return them to the oven. Leave them in the cooling oven for several hours or over night to harden.

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Bacon Flavored Dog Biscuit
5 cups whole wheat flour
10 tablespoons melted bacon fat
1 cup milk
1/2 cup water
2 large eggs
1 teaspoon salt

Mix all ingredients well. Pinch off pieces of dough and roll them into 2-inch balls and place on a well greased baking sheet. Bake at 350 for 35 to 40 minutes. cool on wire rack.

Parmesan Pleasure
2 cups whole wheat flour
1/3 cup vegetable oil
1/3 cup powdered milk
1 egg
1/4 cup Parmesan cheese
Preheat oven to 350. In a blender or food processor, thoroughly blend all ingredients. Add enough water to form a stiff dough consistency. Use a wooden rolling pin dusted with flour to roll out the dough to 1/2 inch thickness. Place the dough on an ungreased cookie sheet. Bake for 15- 20 minutes. If you want crunchy treats, turn off the oven and let the cookies stay in the oven for additional hour. For more doughy treats, remove the cookie sheet right way. Allow the giant treat cookie to cool before breaking it into small pieces. Store the pieces inside resealable plastic bags in the refrigerator. 

Turkey Jerky
1 pound ground raw turkey
1 tablespoon light (or low-fat) Italian salad dressing

Preheat oven to 200. Ina a blender or food processor, puree together the raw ground turkey and Italian salad dressing. You can add a little water to keep the mixture moving in the blender if needed. Puree until the mixture is a thick paste.
Spread the mixture over the bottom of a greased cookie sheet. Bake for 2 hours with  the oven door slightly open so that the moisture can escape. Remove from the oven, flip the jerky over, and cut into one-inch squares. Put the squares back on a cookie sheet, return to the oven, and bake for 1-2 more hours or until the treats are dry and leathery. Remove from the oven, let cool thoroughly, and store in an airtight container in the refrigerator. Makes 125-175 1-inch treats

Kashi Cookies
2 cups honey puffed Kashi cereal
1 cup flour
1 teaspoon baking powder
1/2 cup water
1 large egg
1 cup honey puffed Kashi cereal, for rolling out treats

Preheat oven to 350. Use a blender or food processor to grind 2 cups Kashi cereal to a coarse powder. In a large bowl, mix the ground Kashi with the flour and baking powder. Add the water and egg and mix until a dough forms. Knead the dough with your hands until  the ingredients are well mixed. Place the ball of dough on a floured breadboard and flatten. Roll out about halfway and turn over. Sprinkle 1/2 cup un-ground Kashi cereal over the dough and roll it into the dough as you finish rolling it out to about 1/4 inch thick. Use a 3-inch dog bone-shaped cookie cutter to cut the dough into shapes. Place the cookies on greased cookie sheet. Bake for 10-minutes or until the bottoms are golden brown. Turn the cookies over and put them back in the oven for another 5 minutes, until the cookies are golden brown on both sides. Remove from the oven, let cool thoroughly, and store in airtight container.
(Crunchier Treats)...For crisper treats, when all the cookies have been baked, turn off the oven. Put all the cookies back on a cookie sheet and return them to the oven. Leave them in the cooling oven for several hours or overnight to harden. Makes 20-25 3-inch long dog bone shaped cookies.

Bow Wow Brownies
1/2 cup vegetable oil
2 tablespoons honey
1 cup whole wheat flour
4 eggs
1 teaspoon vanilla
1/2 carob chips
1/4 cup carob powder
1/2 teaspoon baking powder

Preheat oven to 350. In a medium-siz bowl, blend the oil and honey thoroughly using a wooden spoon. Add the remaining ingredients and mix well. Pour onto a greased 115 by 10 inch baking sheet. Bake for 30-35 minutes. Let cool, then Frost if desired. Cut into bite-sized squares and store in a sealed container in the refrigerator. 

Bow-Wow Brownie Frosting
12 oz fat-free cream cheese
1 teaspoon honey
1 teaspoon Vanilla

In a small mixer, blend all three ingredients. Use a spatula to spread the frosting over the pan of cooled brownies

Gravy Cookies
2 1/2 cups whole wheat flour
2 small jars beef flavored bay food
6 tablespoons beef gravy (low-sodium)
1 egg
1/2 cup nonfat dry milk
1/2 cup water
1 tablespoon brown sugar

Preheat oven to 350. Combine all ingredients in a large mixing bowl. Lightly pat your hands with flour and shape the mix into a big ball. Flatten the ball using a floured wooden rolling pin. Use a cookie cutter to cut the dough into triangles or stars. Place the cookies on a greased cookie sheet. Bake for 25 minutes, or until lightly browned. Allow the cookies to cool before serving.

Chicken Dipped Treats
1 3/4 cups water
1 cup quick-cooking oats, uncooked
1/3 cup margarine softened to room temp
1 chicken-flavored bouillon cube (low-sodium)
3/4 cup powered milk
1 egg, whisked
3/4 cup cornmeal
3 cups whole wheat flour

Preheat oven to 325. Bring water to a boil. Pour the water into a large bowl and add the oats, margarine, and bouillon cube. Mix well and let stand for 5 minutes. Stir in the powered milk, egg, and cornmeal. Slowly add the flour, 1/2 cup at a time, mixing with a wooden spoon. Knead the dough a few minutes to create a stiff consistency. Using a rolling pin, roll out the dough until it is 1/2 inch thick. Cut the dough into golf-ball size circles and place on a cookie sheet about 1 inch apart. Bake for 45-50 minutes, or until the treats are golden brown. Remove the pan fron the oven. Let the treats cool until hard and crunchy. 

Doggie Delights
2 cups whole wheat flour
1/2 cup rice flour
1/2 soy flour
1/4 powdered milk
1 tablespoon shopped parsley
1 package active dry yeast
1/4 cup warm water
1 cup chicken stock (low-sodium)
1 egg
1 tablespoon skim milk

Preheat oven to 350. In a large bowl, combine the flours, powered milk and parsley. In s small bowl, dissolve the yeast in the warm water. Add the chicken stock to the yeast. Combine the liquid mixture into a large bowl and knead for 3-4 minutes. Sprinkle a cutting board with flour. Use a wooden pin to roll out the dough on the cutting board to a 1/4 inch thickness. Cut out dough into bone shapes; place them on an ungreased cookie sheet. Beat the egg with the skim milk. Brush the dough lightly with the glaze. Bake for 45 minutes. Turn off the heat and let the biscuits dry an additional 2 hours inside the oven. Cool before serving.

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Yogurt Salmon Yummies
1 6oz can Salmon in water
2 cups plain low-fat yogurt

Dump the salmon and its water into a bowl and break up the chunks. Add the yogurt and mix well. Spoon the mixture into small paper cups, such as those you would stock in the bathroom (dixie cups.) Place in thr freezer, and leave them there at least several hours, until frozen. To serve, turn over a frozen treat and pop it out of the cup or tear the cup away from it. This treat can be messy if your dog eats it slowly.

Zoe's Birthday Cake
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup soft butter
1/2 cup corn oil
1 jar baby food, meat, beef, strained
4 eggs
2 strips beef jerky -- (2 to 3)

Preheat oven to 325 degrees. Grease and flour an 8x5x3 inch loaf pan. Cream butter until smooth. Add corn oil, baby food, and eggs. Mix until smooth.  Mix dry ingredients into beef mixture until batter is smooth. Crumble beef jerky and fold into batter. Pour batter into loaf pan. Bake 1 hour and 10 minutes. cool on wire rack 15 minutes. Ice with plain yogurt or cottage cheese.
Store uneaten cake in refrigerator

Banana Birthday Pup-Cakes
1 large ripe banana mashed
1/2 cup high quality dry dog food kibble
1 7 oz package Jiffy Banana nut muffin mix
2 large eggs
2/3 cup evaporated low-fat milk

Preheat oven to 350. Peel the large banana and mash with fork. Put the dog food kibble in a food processor or blender and grind to a coarse flour. Measure 1/2 cup after grinding. Put the ground dog food in a large bowl with the mashed banana. Add the remaining ingredients and mix thoroughly. Grease or line muffin cups with paper (not foil) baking cups. Pour the batter into the cups, filling each 1/2 to 2/3 full. Bake 15-20 minutes or until golden brown. (The baking time may vary depending on the composition of the dry food used and the fullness of the baking cups.) Remove the pup-cakes from the oven, allow to cool thoroughly and store in airtight container. If desired, frost with a thin layer of whipped cream cheese. You may press a couple blueberries into the frosting or sprinkle each pup-cake with a pinch of ground dog food. Makes 12 Pup-Cakes.

Zoe's Thanksgiving Feast
1 teaspoon olive oil
1/2 cup mashed potatoes
1 egg
1/2 cup diced cooked turkey meat
1/2 cup chopped broccoli
1/3 cup grated cheddar cheese

Warm the olive oil in a medium-sized pan over medium heat. In a small bowl, whisk together the potato and egg. Pour the potato and egg mixture into the pan. Add the turkey and broccoli. Cover the pan, reduce heat to low, and simmer until the egg is cooked. Top with the grated cheese and let it cook for a few minutes longer to allow the cheese to melt. Let cool before serving.

Potato Cranbry X-mas Cookies

Birthday Blueberry Pup-Cakes
1/2 cup high-quality dry dog food kibble
1 7oz package Jiffy Blueberry Muffin mix
1 cup fresh or frozen blueberries
2 large eggs
2/3 cup evaporated low-fat milk

Preheat oven to 350. Put the dog food kibble in a food processor of blender and grind to a coarse flour. Measure 1/2 cup after grinding. In a large bowl, combine ground dog food kibble and the remaining ingredients until well mixed, The batter should be like a slightly grainy cake batter. Grease or line muffin cups with paper baking cups. (Avoid foil baking cups; paper ones are digestible, so there's no danger in case your dog accidentally eats one, but foil could cause problems.) Pour the batter into the cups, filling each 1/2 to 2/3 full. Bake 15-20 minutes or until golden brown. (The baking time may vary, depending on the composition of the dry dog food used and the fullness of the baking cups,) Remove pup-cakes from the oven, allow them to cool thoroughly, and store them in an airtight container. If desired, frost with a thin layer of whipped cream cheese. You may press a couple blueberries into the frosting or sprinkle each pup-cake with a pinch of ground dog food. Makes 12 Pup Cakes.

Birthday Breakfast Bonanza
1 tablespoon margarine
3 eggs
2 ham slices, diced
2 cheddar cheese slices

Heat the margarine in a nonstick skillet over medium heat. add the egg and scramble until they are fluffy. Add the ham and cheese slices and stir until well mixed. remove from heat and cool before serving.

Munchy Cup Cakes

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Valentine Hearts

Halloween Hidden Treats

Zoe's Pancakes

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Christmas Cranbry Corn Muffins

Beans and Bacon Stir-fry
3 strips turkey or other low-fat bacon
1 16oz can kidney beans
3 carrot, peeled and diced
3 celery stalks, diced
3 tablespoons chopped fresh or 3 teaspoons dried parsley
1 teaspoon apple vinegar
Pinch of black pepper

Cook the bacon strips in a large skillet. Do not drain the grease. Break up the bacon into little pieces. Warm the kidney beans in a separate pan over medium heat for 5 minutes. Stir often. add the carrots and celery to the skillet with the bacon. cook over medium heat for a few minutes, stirring occasionally. Add the beans, parsley, apple vinegar, and pepper to the mix. cool before serving.

Zoe's Dessert
4 cups of rice milk
1 Tablespoon Vanilla
1 Tablespoon of honey or peanut butter

Set paper cup cake liners into a muffin tin. I a large bowl, stir together all ingredients. Use a cup with a spout to pour the mixture into the muffin cups, Freeze. To serve, remove paper liner and place treat in dog or cat bowl. For a double treat, place a miniature dog biscuit in the filled muffin tin before freezing.

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