Tail Waggin'- Mutt
Barked: Fri Nov 19, '10 2:59pm PST 
Do you have a recipe to share? Share all recipes here! It can be for dogs, cats, and people. Please mark your recipes as dog, cat, or people recipe before posting.

Dog treat recipe -

"Bow Wow Brownies"

1/2 C. vegetable oil
2 T. honey
1 C. whole wheat flour
4 eggs
1 t. vanilla
1/2 C. carob chips
1/4 C. carob powder
1/2 t. baking powder

In medium bowl, blend oil and honey thoroughly using wooden spoon. Add flour, eggs, vanilla, carob chips, carob powder and baking powder and mix well. Pour onto greased 15 x 10-inch baking sheet.

Bake at 350°F. 30 to 35 minutes. Let cool. Cut into bite-size squares. Refrigerate in sealed container, carefully labeled.
Goofball- Mavredes (RB- 9-21-11)

Food Food and- Food
Barked: Sat Nov 20, '10 5:03am PST 
You gotta make SURE you label it too for guest that go into your frig. LOL I have some great stories on that. I rehab wildlife so you never know what is in my refigerator. big laugh

Tail Waggin'- Mutt
Barked: Sat Nov 20, '10 4:57pm PST 
Dog treat recipes -

"Canine Casserole"

2 C. brown rice, uncooked
1/2 C. finely chopped carrots
1/2 C. finely chopped broccoli
1 t. vegetable oil
1/2 lb. ground chuck hamburger
1 garlic clove, crushed

Cook rice in steamer. Steam carrots and broccoli until tender.

Warm oil in pan over medium heat. Add hamburger and garlic and saute until cooked through. Combine all the ingredients. Allow to cool before serving. Refrigerate leftovers, carefully labeled.


Tail Waggin'- Mutt
Barked: Sat Nov 20, '10 4:57pm PST 
Cat treat recipe -

"Grassy Goodness"

1 small carrot, peeled and finely grated
1/2 C. chopped sprouts
2 t. finely chopped fresh parsley
1/2 t. fresh organic catnip
2 T. vegetable broth

Blend carrot, sprouts, parsley and catnip in a medium-size bowl. Add broth and lightly toss. Serve a small portion in your cat's bowl and refrigerate the leftovers in an airtight container.

Tail Waggin'- Mutt
Barked: Sat Nov 20, '10 4:59pm PST 
People recipe -

"Maple Popcorn"

1/4 cup popcorn kernels
1/4 cup firmly packed brown sugar
1 tablespoon pure maple syrup
1/4 cup water
2 tablespoons coconut, grated
4 tablespoons almond flakes
1 teaspoon cinnamon

Pour the popcorn into an already heated hot-air popcorn popper and start popping, allowing the popped kernels to fall into a large bowl. Set aside.

In a large skillet over medium heat stir the brown sugar, maple syrup and water until it comes to a boil. Reduce to a thick syrup (soft-ball stage on a candy thermometer). Test a drop of syrup in cold water. It should form a ball that flattens when removed and pressed between your fingers.

Mix in the coconut and almonds. Pour the topping over the popcorn, stirring gently to flavor each kernel. Sprinkle with the cinnamon.

As it cools, the topping will harden. Before it cools completely, use your fingers to separate the popcorn kernels.

Serves 4

Source: Culinary Institute of New Orleans