Peanut Butter Dog Treat Recipes

Ingredients

• 1-32oz. container of yogurt
• 1 cup of Peanut butter

Directions

1. Put the peanut butter in a microwave safe dish and microwave until melted.
2. Mix the yogurt and the melted Peanut butter in a bowl.
3. Pour mixture into cupcake papers and freeze.

Ingredients

• 2 cups whole-wheat flour
• 1 cup wheatgerm
• 1 cup Peanut butter
• 1 egg
• 1/4 cup vegetable oil
• 1/2 cup water
• 1/2 teaspoon salt

Directions

Preheat oven to 350 degrees F.

Combine flour wheatgerm and salt in large bowl then mix in Peanut butter, egg oil and water. Roll dough out onto a lightly floured surface till about 1/2 inch thick...then cut out the biscuits using a cookie cutter -- but Mom uses a dog bone cutter but any neat cutter will do (or make squares). Put the biscuits onto an ungreased baking sheet.

Bake 15 mins for the smaller sized cookies and up to 35 mins. for larger shaped ones. Store in the fridge ...if they last that long!

Ingredients

• 1 1/2 cups water
• 1/2 cups safflower oil (or canola oil)
• 2 medium eggs
• 3 tablespoons Peanut butter (Sugar free, creamy)
• 2 teaspoons vanilla
• 1 1/2 cups whole wheat flour
• 1 1/4 cups unbleached white flour
• 1/2 cups cornmeal
• 1/2 cups rolled oats
• Additional flour for rolling

Directions

Preheat oven to 400 F.

Mix water, oil, eggs, Peanut butter, and vanilla with a wire whisk. Add flours, cornmeal, and Oats. Combine with a mixer.

Take one-third of the dough and place on a floured surface. flour top of dough. Gently knead, adding more flour as necessary to form a pliable dough (This will require a substantial amount of flour). Roll out to 1/2 - 3/4 inch thickness and cut shapes using cookie cutters. Repeat until all dough is used. Place on an ungreased baking sheet.

Bake 400 F, 20-25 minutes, depending on thickness of biscuits . Leave in oven 20 minutes after turning oven off to crisp. Store in an airtight container.

Ingredients

• 1 ½ cups water
• ½ cup oil
• 2 eggs
• 3 tablespoons Peanut butter
• 2 tsp. vanilla
• 2 cups flour
• ½ cup cornmeal
• ½ cup Oats

Directions

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 the biscuits to cool in oven until crisp and hard. Store in airtight container.

Ingredients

• 1 1/2 cups water
• 1/4 cup vegetable oil
• 1/4 cup applesauce
• 2 eggs
• 2 tsp. vanilla
• 1/3 cup Peanut butter (crunchy works great)
• 2 1/2 cups whole wheat flour
• 3/4 cup regular flour
• 1 cup cornmeal
• 3/4 cup Oats

Directions

1. Preheat oven to 400 degrees.
2. Mix liquid ingredients together well.
3. Combine the dry ingredients in a large bowl.
4. Pour the wet mixture into the dry ingredients bowl and mix thoroughly until smooth.
5. Roll into a ball; place ball on floured surface.
6. Roll out to 1/2" thickness.
7. Cut into desired shapes (bone-shaped cookie cutters work great!).
8. Place on ungreased cookie sheets.
9. Bake for 20 minutes; turn off the oven and leave the biscuits in there for one hour to harden. 

Ingredients

Dough #1:

• 4 cups whole wheat flour
• 1/2 cup cornmeal
• 1 1/3 cup water
• 1/3 cup Peanut butter
• 1 egg

Combine all #1 ingredients and mix thoroughly. Knead on a lightly floured surface. Set aside.

Dough #2:

• 4 cups whole wheat flour
• 2/3 cup cornmeal
• 1/2 cup mashed banana
• 1 egg
• 1 1/4 cup water
• 2 Tbsp. vegetable oil
• 2 Tbsp. molasses
• 2 Tbsp. cinnamon

Combine all #2 ingredients and mix thoroughly. Knead on a lightly floured surface.

Directions

1. Roll each dough separately to a 1/8 inch thickness, into rectangles.
2. Lightly brush a little water over the top of the light dough.
3. Place the dark dough on top, then roll up like a jelly roll.
4. Wrap the roll in plastic and chill in the freezer for one hour.
5. Cut the roll into 1/4 inch slices. Place them on a cookie sheet sprayed with non-stick spray.
6. Bake at 350 degrees for one hour.