Yummy Treats For Your Dog

Complied by Brenda Hagel © 2003

Please note that these recipes were posted on the RAW Dog Canada Newsgroup. They contain a variety of options; some of which include grains, commercial dog food, sugar etc. In other words, not all these recipes are RAW treat recipes. Feel free to experiment and substitute ingrediants for the benefit of your pet.

Snickerpoodles

• 1/2 cup vegetable oil
• 1/2 cup shortening
• 1 cup honey
• 2 eggs
• 3 3/4 cup white flour
• 2 tsp. Cream of tartar
• 1 tsp. Baking soda
• 1/2 cup cornmeal
• 2 tsp. Cinnamon

Mix vegetable oil, shortening, honey with egg. Beat well. Add flour, soda and cream of tartar. Knead dough until mixed well. Shape dough by rounded teaspoons into balls. Mix the cornmeal and cinnamon together in a bowl and roll balls in mixture.

Place 2 inches apart on a greased cookie sheet. Press the balls down with a fork. Bake for 8-10 minutes at 400F. Cool on a rack. Store in airtight container.

Peanut Butter Dog Biscuits

• 1 1/2 cups water
• 1/2 cup oil
• 2 eggs
• 3 tbsp. Peanut butter
• 2 tsp. Vanilla
• 2 cups flour
• 1/2 cup cornmeal
• 1/2 cup oats

Blend wet ingredients together. Whisk dry ingredients together and mix into wet mixture to form a ball of dough. Roll out and shape. Put onto a non-stick cookie tray or lightly greased one.

Cook 20 minutes at 400 F. Turn off oven and allow biscuits to cool in oven until crisp and hard. Store in airtight container.

Wheatless Tuna Biscuits

• 1 cup yellow cornmeal
• 1 cup oatmeal
• 1/4 tsp. Baking powder
• 1/2 tsp. Garlic powder
• 1 small can tuna in oil, undrained
• 1/3 cup water

Grind oatmeal in processor to make a coarse flour. Set aside in small bowl. In food processor, whirl tuna with the oil, and water then add all the rest of the ingredients. Pulse til mixture forms a ball. Pulse to knead for 2-3 minutes. Knead on floured surface till it forms a soft ball of dough. Roll out to a 1/8 - 1/4 inch thickness. Cut into shapes.

Bake on lightly greased cookie sheet at 350 F for 20-25 minutes. Cool completely.

Chicken Liver Cookies

• 2 cups flour
• 3 tbsp. Vegetable oil
• 1 cup wheat germ or cornmeal if wheat allergies are a problem
• 1 egg, lightly beaten
• 1/2 cup chicken broth
• 2 tsp. Parsley
• 1 cup cooked chicken liver, chopped

Combine flour and wheat germ. In separate bowl, beat egg with oil, then add broth & parsley, mix well. Add the dry ingredients to bowl a little at a time, stirring well. Fold in chicken livers and mix well. Dough will be firm.

Turn dough out on lightly floured surface and knead briefly. Roll out 1/2 inch thick and cut into shapes.

Place on greased cookie sheet 1 inch apart. Bake at 400 F for 15 minutes or until firm. Store in refrigerator.

German Shepherd Casserole

• 500 gms of any meat
• 1 carrot finely chopped
• 1 small potato finely chopped
• 1 stick celery finely chopped
• 1/2 cup sliced green beans (stringless)
• 1 tbsp. Gravox

Place all ingredients into a large casserole dish. Cover with water and mix. Place lid on casserole. Microwave on High for 10 minutes and then Medium for 10 minutes.

This should be cooked at least an hour before feeding so that it is well cooled.

Garlic Bites For Dogs

• 1 cup flour
• 4-6 cloves garlic
• 1/4 cup hot water
• 1/8 cup chopped nuts or seeds
• 1 tbsp. Vegetable oil
• 1 egg, beaten
• dry milk powder

Mix all ingredients in bowl (or food processor) and add enough milk powder to make firm dough. Roll out dough to thin sheet, put flour on sheet and cut dough with cookie cutter of your choice.

Place on oiled cookie sheet. Bake at 300 F for about 45 minutes, for hard lightly toasted biscuits.

Let sit in turned off oven to finish drying if you like.

“Good Dog” Cookies

• 1/2 cup powdered milk
• 1 egg, well beaten
• 2 1/2 cups flour
• 1/2 tsp. Garlic salt
• 1 1/2 tsp. Brown sugar
• 1/2 cup water
• 6 tbsp. Gravy
• Baby food meat

Mix all ingredients well. Roll out on a floured board about 1/2 inch thick.
Cut out cookie shapes with floured cutters.
Bake at 350 F for 25-30 minutes.
Cool, maybe leaving them in the oven to dry.
Cookies should be hard. Store in airtight container.

Bait Snacks

• 1/2 cup warm water
• 1/2 cup powdered dry milk
• 1 pound liver, chopped
• 1/2 cup wheat germ
• 1 tsp. Garlic powder
• 1 cup corn meal
• 1 cup whole wheat flour

Liquefy liver and water in food processor. Pour into a mixing bowl and add all the other ingredients.

Mix well and pour onto greased cookie sheet. Spread evenly. Bake at 350 F for 30 minutes. Cut quickly into squares while hot (or use cookie cutter). Store in freezer.

Variation: You can substitute 1/2 cup peanut butter instead of the liver and garlic.

Bacon Bits For Dogs (not for Humans)

• 6 slices cooked bacon, crumbled
• 4 eggs, well beaten
• 1/8 cup bacon fat
• 1 cup water
• 1/2 cup non-fat dry milk powder
• 2 cups graham flour
• 2 cups wheat germ
• 1/2 cup cornmeal

Mix ingredients with a strong spoon; drop heaping tablespoons onto a greased baking sheet.

Bake in a 350 F oven for 15 minutes. Turn off oven and leave cookies on baking sheet in the oven overnight to dry out.
Yield: about 4 dozen dog cookies

Dog-Gone Good Snacks

• 3 1/2 oz Jar liver or beef baby food
• 1/3 cup Wheat germ
• 2/3 cup Non-fat dry milk

Mix all ingredients well. Drop by the tablespoons onto a greased cookie sheet.

Bake in a preheated 350 F oven for 12-15 minutes. Cool. Store in the refrigerator.

Liver Treats (for Dogs)

• 1 lb. Pureed liver
• 2 cups corn meal
• 1 cup flour
• dash garlic salt or powder

Spread out on cookie sheet in a thin layer.
Bake at 350 for about 20 minutes.
Cool and cut into small pieces.

Nutty Bones

• 1 3/4 cups flour
• 1/4 cup sesame seeds
• 1/2 cup brown sugar
• 12 tbsp. Butter
• 1/2 cup ground walnuts
• 1 egg yolk
• 1/2 cup vanilla
• 2 tbsp. Toasted wheat germ

Combine ingredients, knead until thoroughly blended.
Roll out til 1/2 inch thick.
Cut into shapes or just squares.
Bake at 375 F on ungreased cookie sheet for 12-15 minutes.
Cool. Store in airtight container. Keeps 2 weeks.

Boo’s Biscuits

• 3 1/2 cups whole wheat flour
• 2 cups Quaker oats
• 1 cup milk
• 1/2 cup hot water
• 2 beef or chicken bouillon cubes
• 1/2 cup meat drippings

Dissolve bouillon cubes in hot water. Add milk and drippings and beat. In a separate bowl, mix flour and oatmeal. Pour liquid ingredients into dry ingredients and mix well.

Press onto an ungreased cookie sheet and cut into shapes desired. Bake at 300 F for 1 hour. Turn off heat and leave in the oven to harden. Refrigerate after baking.

Liver Bow-wownies

• 2 lbs. Chicken livers
• 2 cups corn meal
• 2 cups wheat germ
• 2 eggs
• 2 1/2 tsp. Granulated garlic (not salt)
• 1/2 cup dried parsley

Liquefy livers in food processor, pour into mixing bowl and add other ingredients.

Mix until smooth like a brownie batter. Spread on a cookie sheet (1/2 sheet cake size) (I use parchment paper to line the pan) until it’s evenly spread about 1/3 inch thikc. Bake at 350 F for about 35 minutes. When cool, cut into squares, or whatever shapes you prefer. I keep them in a ziplock bag in the refrigerator.

Fave Dog “Cookie”

• 2 cups rye flour
• 1/2 cup vegetable oil
• 2/3 cup warm water
• 1/2 cup white flour
• 1/4 cup cornmeal

Mix well. I usually add about 1/4 tsp. Either vanilla or mint flavor. Roll out to 1/4 inch thickness. Cut into shapes (I usually use about a 3-4 inch bone shape cutter) Bake on lightly greased cookie sheet for 30 minutes at 350 F.

Poofy Doggy Drops

• 1 pkg dry yeast
• 1/4 cup warm water (110-115F)
• 1 1/2 cups whole wheat flour
• 1 cup flour
• 1 pkg. Unflavored gelatin
• 1 cup dry milk powder
• 1/4 cup corn oil
• 1 egg
• 6 oz pet food, canned
• 1/4 cup water

Dissolve yeast in 1/4 cup warm water. Mix all dry ingredients together. Add the rest of the ingredients (Dough will be very stiff) Drop dough by level half-teaspoons onto ungreased cookie sheet. Bake in a preheated 300F oven 25 minutes. Leave in oven to dry and cool. Store in airtight container.

Apple Crunch Pupcakes

• 2 3/4 cups water
• 1/4 cup applesauce, unsweetened
• 1/4 tsp. Vanilla
• 4 cups whole wheat flour
• 1 cup dried apple chips (you can also use fresh fruit)
• 1 tbsp. Baking powder
• 1 egg, beaten lightly
• 4 tbsp. Honey

Preheat oven to 350 F . Spray muffin tin with cooking spray. Mix all wet ingredients thoroughly. Combine dry ingredients in separate bowl. Add wet to dry slowly, scraping well to make sure no dry mixture is left. Pour into muffin tins. Bake for 1 1/4 hours or until a toothpick inserted into center comes out dry.

Store in a sealed container. Makes around 12-14 pupcakes.

Vegetarian Dog Biscuits

• 2 1/2 cups flour
• 3/4 cup dry milk powder
• 1/2 cup vegetable oil
• 2 tbsp. Brown sugar
• 2 vegetable bouillon cubes; dissolved in 3/4 cup boiling water
• 1/2 cup carrots (optional)
• 1 egg

Preheat oven to 300 F.
Mix all ingredients into a ball and roll out to about 1/4 inch thick. Cut with bone shaped cookie cutter, or strips, or a cutter shape of your choice.

Place on ungreased cookie sheet and bake 30 minutes at 300 F.

Bad Breath Banishers

• 2 cups brown rice flour
• 1 tbsp. Activated charcoal (find this at drugstores)
• 3 tbsp. Canola oil
• 1 egg
• 1/2 cup chopped fresh mint
• 1/2 cup chopped fresh parsley
• 2/3 cup lowfat milk

Preheat oven to 400 F.
Lightly oil a cookie sheet.
Combine flour and charcoal. Add all the other ingredients. Drop teaspoonfulls on oiled sheet, about 1 inch apart.
Bake 15-20 minutes.
Store in airtight container in the refrigerator.

Healthy Dog Snacks

• 1 3/4 cups plain flour
• 2 tsp. Toasted wheat germ
• 1/2 cup brown sugar
• 1/4 cup sesame seeds
• rind of 1 lemon
• 1/2 tsp. Butter or margarine
• 1/2 cup ground walnuts
• 1/2 tsp. Vanilla extract

Combine all the ingredients. Knead until thoroughly blended. Roll each into a log. Wrap loosely in waxpaper. Freeze. When needed, thaw and slice into 1/2 thick slices (across roll). Preheat oven to 375 F. Place cookies on an ungreased cookie pan. Bake about 12 minutes.
Makes 6-8 cookies per roll.

Milk Bone Dog Biscuits

• 3/4 cup hot water
• 1/3 cup margarine
• 1/2 cup powdered milk
• 1 tsp. Salt
• 1 egg, beaten
• 3 cups whole wheat flour

Variation: Increase margarine to 1/2 cup and add 2 tsp. Sugar In large bowl, pour hot water over the margarine. Stir in powdered milk, salt, and egg. Add flour, 1/2 cup at a time.

Knead for a few minutes to form stiff dough. Pat or roll to 1/2 inch thickness. Cut into bone shapes.
Bake at 325 F for 50 minutes. Cool.
They will dry out quite hard.
Makes about 1 1/4 pounds of biscuits. Costs around 30 cents per pound.

Soft Doggie Cookies

• 3 (2 1/2 oz. Each) jars of baby food, either beef or chicken
• 1/4 cup Dry milk powder
• 1/4 cup Wheat germ or cream of wheat

Combine all ingredients in bowl and mix well. Roll into small balls and place on well-greased cookie sheet. Flatten slightly with fork.

Bake in preheated 350 F oven for 15 minutes until brown. Cool on wire rack. Refrigerate to keep fresh or freeze. Great for older dogs with teeth problems.

Leftovers Stew

• Any dog safe leftovers
• 2 eggs
• milk (as much as your dog prefers)
• dog food (you won’t need too much)

Cut up leftovers into pieces. Be sure there are no tiny bones. Use as much as you want. Mix together, and heat in microwave for 20-30 sec. (Or serve cold) Poor over dog food

Doggie Gravy For Dry Food

• 1 Boneless/skinless Chicken Breast
• 4 cups water
• 1 cup flour
• 2 Whole Eggs

Boil chicken breast for about 1/2 hour, remove to cool. Add flour to chicken water. Beat out lumps. Add pre-beaten eggs. Cook on low heat until it’s done thickening. Pulverise chicken in food processor. Add to flour/egg gravy. May need to add more water. Unfortunately it won’t freeze. But using a few tablespoons daily, it should be used up before it sours.

Chicken and Kibble

• 3 to 4 chicken breasts (no bone, no skin)
• 1 1/2 cups non-sticky rice (we use basmati)

Microwave the chicken breasts until fully cooked. Cut into tip of the finger size pieces. Reserve the juice for the first meal. Steam the rice until fully cooked. Combine the chicken and rice. Add a pinch of salt if you didn’t already salt the rice. Add any other seasoning your dog likes. (Ours have severe allergies, so we season with Feverfew)

When ready to feed the dogs, combine half their recommended kibble with sufficient chicken/rice mixture to make up about 1/3 their ration. Make the rest with fat free cottage cheese.

This makes a very low fat diet, typically less than 10%. You can add vegetable fats or fish oil to improve vitamin absorption, but do be sparing. In the first batch of food, add the cooking juices from the chicken to the kibble.

This recipes makes enough food for several feedings, so don’t put the chicken drippings in the storage container; it will hasten spoilage. Also don’t leave the mix down; it will spoil very fast.

We make a batch of chicken/rice every other day. Our two dogs combined weigh over 200 pounds. If you have one or smaller dogs, you can reduce the recipe. The vets say they have never seen healthier dogs.

Bone A Fidos

• 2 1/4 tsp. Dry yeast (or 1 packed)
• 1 tbsp. Compressed fresh yeast
• 1/4 cup warm water
• 1 pinch of sugar
• 3 1/2 cup all-purpose flour
• 2 cups whole wheat flour
• 2 cups cracked wheat or 1 cup cornmeal
• 1 cup rye flour
• 1/2 cup nonfat dry milk
• 4 tsp. Kelp powder
• 4 cups beef or chicken broth
• 1 Large egg
• 2 tbsp. Milk

Equipment needed:
cookie sheets lined with parchment or aluminum foil
rolling pin
3 1/2 inch bone cutter or 2 1/2 round cookie cutter

Place 2 oven racks in the upper and lower thirds of the oven. Preheat oven to 300F. Sprinkle the dry yeast or crumple the compressed yeast over the sugar and allow the yeast to sit in a draft-free spot for 10-20 minutes. The mixture should be full of bubbles. If not, the yeast is too old to be useful.

In a large bowl, place all the dry ingredients and stir to blend them. Add the yeast mixture and 3 cups of the broth. Using your hands, mix to form the dough, adding more broth if needed to make the dough smooth and supple. Half a batch at a time, knead the dough covered with a moist towel while shaping and cutting the first.

Roll out using a 3 - 31/2 inch bone cutter or round cookie cutter. Reroll the scraps.

Repeat the procedure with the remaining dough. For an attractive shine, lightly beat together the egg and milk. Brush the glaze on the cookies.

Bake for 45-60 minutes or until brown and firm. For even baking, rotate the cookie sheets from top to bottom three quarters of the way through the baking period.

Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely. Store in an airtight container at room temperature. The dough must be used immediately. The baked cookies will keep for many months. Allow cookie sheets to cool completely between batches.

Doggie Biscuits

• 2 1/2 c whole-wheat flour
• 1/2 c powdered milk
• 1/2 ts salt
• 1/2 ts garlic powder
• 1 ts brown sugar
• 6 tb butter
• 1 ea EGG, beaten
• 1/2 c ice water **

**Butter, margarine, shortening or meat juices may be used.

Combine the flour, milk, salt garlic powder and sugar. Cut in butter until mixture resembles cornmeal. Mix in Egg, then add enough ice water to make a ball. Pat dough to 1/2 inch thick on a lightly oiled cookie sheet. Cut out shapes with a cookie cutter or biscuit cutter and bake on cookie sheet for 25 minutes at 350F.

Remove from oven and cool on a wire rack. To vary the flavor and texture, at the time the egg is added, add any of the following:

• 1 cup pureed cooked green vegetables or carrots
• 6 tbsp whole wheat or rye kernals
• 3 tbsp liver powder (last 2 items available in health food stores)

Dog Bones

• 2 1/2 cups whole-wheat flour
• 1/2 cup nonfat dry milk -- powdered
• 1 teaspoon sugar
• 1 teaspoon salt
• 6 tablespoons margarine
• 1 egg

Mix ingredients with about 1/2 cup of cold water. Knead for 3 minutes. Dough should form a ball. Roll to 1/2” thick and cut with dog bone cookie cutters (or whatever you prefer).

Bake on a lightly greased cookie sheet for 30 minutes at 350 degrees F. Optional ingredients: Add powdered chicken or beef bouillon or dried soup greens or dried soup mix. If you add these, I would eliminate the 1 teas. of salt.

Breadmaker Dog Biscuits

You should be able to convert dog biscuit recipes to your bread machine. If you have a 1 1/2 lb. machine, use about: 1 cup liquid (eggs count as a scant 1/4 cup liquid) and a total of 3 cups of dry ingredients (flour and grains). If the mixture is too stiff for your machine to mix easily, add 1 to 2 tbsp. more liquid.

Cheese Bone Dog Cookies

• 2 c Unsifted all-purpose flour
• 1 1/4 c Shredded cheddar cheese
• 2 cl Garlic, finely chopped
• 1/2 c Vegetable oil
• 4 1/2 tb Water (up to 5 tbs.)

Preheat oven to hot (400 degrees)
Make a cardboard pattern of a dog bone, 4 inches long or use a dog-bone cookie cutter.
Combine flour, cheese, garlic and vegetable oil in container of food processor. Cover, whirl until mixture is consistency of coarse meal. With machine running, slowly add water until mixture forms a ball.
Divide dough into 12 equal pieces. Roll out each piece to 1/2” thickness. Cut out bones. Transfer to ungreased cookie sheet. Do not reroll scraps.
Bake in preheated hot oven for 10 to 15 minutes or until bottom of cookies are lightly browned. Carefully transfer bones to wire rack to cool completely. Refrigerate in airtight container.

Dog Pooch Munchies

• 3 c Whole wheat flour
• 1 ts Garlic salt
• 1/2 c Soft bacon fat
• 1 c Shredded cheese
• 1 Egg, beaten slightly
• 1 c Milk

Preheat oven to 400 F. degrees.
Place flour and garlic salt in a large bowl. Stir in bacon fat. Add cheese and egg. Gradually add enough milk to form a dough. Knead dough and roll out to about 1 inch thick.
Use dog bone cookie cutter to cut out dough. Place on greased cookie sheet. Bake about 12 minutes, until they start to brown.
Cool and serve.

Microwave Easy Treat for Dogs

• 3 Jars baby food, meat or vegetable
• 1/2 cup Cream of wheat

Drop by teaspoon on wax paper covered paper plate, flatten with fork, cover with second paper plate. Microwave on high 4-5 min., cool, store in refrigerator.

Flea Away

• 1 1/4 Cup Cottage Cheese
• Vitamin E 1001 U
• 1/4 Teaspoon Garlic Powder
• 1 Tbsp Bacon Grease

Mix all the ingredients and add to food daily. Not only will it keep the fleas away, the dog will love the way it tastes.

Muttzoh Balls

• 1 cup Any natural dry dog food
• 2 Eggs, beaten lightly
• 1 tsp. Polyunsaturated oil
• 1/3 cup Cold water
• Sprinkle of garlic powder
• 1/2 cup Chicken soup or 2 chicken bouillon cubes

Grind dry dog food smooth in a food processor or blender. Lightly beat egg and add oil. Mix all moist ingredients together except soup. Add to dry ingredients. Form into 1/2” balls. In large pan, bring 1 quart water to boiling to which you have added 1/2 cup chicken soup or the 2 bouillon cubes. Drop balls into boiling water. Boil for 3 minutes. Remove from water, drain and cool. Refrigerate.

Rover’s Rewards

• 3/4 cup hot water or meat juices
• 1/2 cup powdered milk
• 1 egg, beaten
• 1/3 cup margarine
• 3 cups whole wheat flour

In a large bowl, pour hot water or meat juices over margarine. Stir in powdered milk and egg. Add flour, a little at a time mixing well after each addition. Knead on floured surface until you get a smooth dough and one that can be rolled out. Roll into 1/2” thickness and cut out with biscuit cutter or knife into desired shapes. Bake on greased baking sheets at 325F. for 50 minutes. Allow to cool and dry out until hard.

Puppy Party Appetizers

• 1/2 lb. Ground beef
• 1/2 cup Whole wheat bread crumbs
• 1 Carrot, finely grated
• 1 Egg; beaten
• 1 tsp. Grated cheese
• 1 tsp. Tomato paste
• 1/2 tsp. Garlic powder

Preheat oven to 350F. Combine all ingredients, mix well. Roll into meat balls. Place on a greased cookie sheet. Bake 15 minutes or until brown and firm. Cool and store in refrigerator in airtight container or freeze.

Garlic & Cheese Treats

• 1 1/2 cups whole wheat flour
• 1 1/4 cups grated cheese, cheddar or something mild
• 1/2 stick softened margarine
• 2 garlic cloves, crushed
• Milk as needed.

Cream the cheese and margarine together. Add the garlic. Add the flour and mix thoroughly. Add enough milk to form into a ball. Chill for 1/2 hour or so. Roll onto lightly floured surface. Cut into shapes and bake at 375 degrees for 15 minutes or until lightly golden brown and firm.
Makes 2-3 doz. Cookies

Corny Chicken Balls

• 3/4 cups chicken broth
• 1/4 cup low-fat milk
• 3/4 cup yellow cornmeal
• 2 1/3 cups whole wheat flour
• 1/2 cup shelled unsalted sunflower seeds (or shelled pumpkin seeds)
• 1 egg
• 1/4 cup fresh parsley flakes
• 3 tbsp. Corn oil

Put cornmeal and flour into a large bowl. Combine chicken broth, milk, oil, egg, parsley and sunflower seeds in another bowl and stir well. Add liquid to mixture of cornmeal/flour mixture. Knead for about 1 minute. Form into ball, and let stand for about 15 minutes. Flour cutting board well, then roll out dough to a thickness of about 1/8 inch circles. Roll circles into balls between palms of hands. Bake in a 350 degrees F oven for about 25 minutes, then lower heat to 200 degrees F for another 30 minutes. Remove from oven, allow to cool and store in refrigerator.

Beefy Twisters

• 3 1/2 cups flour, all-purpose
• 1 cup corn meal
• 1 package unflavored gelatin
• 1/4 cup milk
• 1 egg
• 1/4 cup corn oil
• 1 jar strained beef (baby food)
• 1 beef bouillon cube
• 3/4 cup boiling water or beef stock

Dissolve bouillon cube in water. Sift dry ingredients in large bowl. Add milk, egg, oil, beef and beef bouillon. Stir until well mixed. Roll out on a floured surface to 1/4 inch thickness.

Cut in 1/4 inch by 3 inch strips, twisting each stick 3 turns before placing on cookie sheet. Bake 35-40 minutes at 400 degrees F. Store in fridge.

Hound Meatballs

• 1/2 lb. Ground beef
• 2 tbsp. Grated cheese
• 1 carrot, finely grated
• 1/2 tsp. Garlic powder
• 1/2 cup bread crumbs
• 1 egg, beaten
• 1 tsp. Tomato paste

Preheat oven to 350 degrees F. Combine all ingredients together; mix thoroughly. Roll into meatballs. Place on a cookie sheet sprayed with a non-fat cooking spray. Bake for 15-20 minutes or until they are brown and firm.
Cool and store in the refrigerator or freezer.

Peanutty Pupcicles

• 1 banana
• 1/2 cup peanut butter
• 1/4 cup wheat germ
• 1/4 cup chopped peanuts

Mash banana’s and peanut butter, stir in wheat germ. Chill 1 hour. With wet hands, solid. Place in container and store in refrigerator or freezer.

For permission to reproduce this article email bhagel@quadrant.net