Pumpkin Peanut Butter Dog Ice Cream
Prep time: 20 minutes
½ cup pumpkin puree (not pumpkin pie filling)
2 Tablespoons creamy peanut butter no sugar added
2 Tablespoons honey
32 ounces of plain, whole milk yogurt
In a large mixing bowl, whisk together pumpkin, peanut butter, and honey until smooth. (You may need to warm the peanut butter and honey to make it easier to stir.) Fold in yogurt until combined. Divide into freezer-safe containers and freeze for at least 2 hours. Let your pup enjoy them!
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Use up your leftover chicken. Finely chop 1 1/2 cups cooked chicken, then mix with 1 cup nonfat plain Greek yogurt. Drop spoonfuls onto a cookie sheet and flatten, then freeze and serve.
Salmon Cat Treats
10 ounce can of salmon undrained
1 egg beaten
2 cups whole wheat flour
Small goldfish cookie cutter
Heat oven to 350 degrees. Pulse 10 ounce can of salmon undrained in food processor, chop as finely as possible. In a standard mixer, combine salmon, one egg beaten and 2 cups whole wheat flour until dough forms. If dough is too dry, add up to 1/3 cup of water. If dough is too wet or sticky, add a bit more flour. Dough should be tacky but not sticky. Roll out dough on a floured surface until about ¼ inch thick. Use a ¾ inch cookie cutter in the shape of your choice to make your treats. Please treats on a parchment lined baking sheet and bake at 350 degrees for 20 minutes. When cookies are slightly browned and crunchy, they are done. Allow cookies to cool completely before serving. Store cookies in an air-tight container for up to two weeks.