There are lots of dog treat recipes out there on the internet, which can be overwhelming. Here’s a list I’ve compiled of some of my favorite recipes from some of my favorite sites.  These all come from some other really great dog blogs and you should check them all out too. I can’t take credit for any of these. If you like these, each one of these sites has tons more recipes to try!

Before you start, though, you need to make sure that your dog isn’t allergic to any of the ingredients. Check out the other post Being Safe When Making Homemade Dog Treats so that you don’t make a mistake and have to bring your dog to the vet.

Everyday Bisquits from Two Dog Press

2 teaspoons dry yeast
1/2 cup lukewarm water
2 tablespoons dry parsley

1 1/2 cups chicken broth
3 tablespoons honey
1 egg
5-6 cups whole wheat flour

Preheat oven to 350 ° F (180 ° C).

In a large bowl, dissolve yeast in warm water. Stir in the parsley, broth, honey, and egg. Gradually blend in flour, adding enough to form a stiff dough.

Transfer to a floured surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball, and roll to 1/4-inch (6 mm) thick. Using small bone-shaped cookie cutters, make biscuits! Transfer to ungreased baking sheets, spacing them about 1/4 inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits.

Bake for 30 minutes. Remove from oven and turn over. Bake for an additional 15 minutes, or until lightly browned on both sides. Let cool overnight. (After we finish baking all batches of biscuits, we turn off the oven, then spread all the biscuits out on one baking sheet and set them in the oven to cool overnight. The extra time in the oven as it cools off helps make the treats crispier and crunchier.)

Makes several dozen small bones that keep and freeze well. We like these biscuits because they’re quick and easy and we always have the ingredients on hand to make them. Our boys like them because they’re good!

We make our own chicken broth by boiling 1 pound of chicken in 8 cups of water, seasoned with 1 teaspoon thyme, 3 teaspoons parsley, 1 teaspoon celery seed, and one bay leaf, for 1 1/2 hours. Remove the chicken and use it for salads or other recipes that call for cooked chicken. Let the broth cool before using it in these recipes.

Liver Brownies from Bull Wrinkle

2 lbs chicken livers
2 C corn meal
2 C wheat germ
2 eggs
2 1/2 tsp. granulated garlic (not salt)
1/2 C 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 thick. 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.

Peanut Butter Treats (For Dogs AND People) From Hungry Mutt

3 c. whole wheat flour
1/2 c. rolled oats
2 tsp. baking powder
1-1/2 c. milk
1-1/4 c. peanut butter
1 T. molasses

Preheat oven to 350 F. Combine flour, oats and baking powder in a large bowl. Mix the milk, peanut butter, and molasses until smooth, add to dry ingredients. Knead dough with hands, it will be stiff. Roll out to 1/4″ thick and cut into shapes. Bake for 20 minutes or until lightly browned. Turn off oven and leave in oven until cool. Store in airtight container. Yields 30 servings.

Vegetarian Mini Muffins from Dog Paw Print

Combine all ingredients in a large bowl. If the shredded carrots and apple are too wet, add some of the dry ingredients to the mixture until it is a thick batter. Lightly grease mini muffin tins and spoon the mixture into the compartments until they are about ¾ of the way full and bake for 15 minutes at 400°F (200°C) or until browned.

1 apple, cored and shredded
2 cups (480 ml) carrots, shredded
⅓ cup (100 ml) molasses
¼ (60 ml) water
1 cup (250 ml) flax seed
¼ cup (60 ml) dry oats
¾ cup (200 ml) whole wheat flour

Parmesan Biscuits From GWI

• 4 cups self-rising flour
• 1/3 cup parmesan cheese
• 1/3 cup powdered skim milk
• garlic powder (if you wish)
• 1/3 cup canola oil
• 1/3 cup hot water (as hot as you can get it)

Mix all dry ingredients together.

In small bowl, beat two eggs. Add 1/3 cup canola oil. Add 1/3 cup HOT water.

Add well-beaten wet ingredients to the center of mixed dry ingredients and mix by hand, then knead into a ball.

Roll out to the thickness you desire and use cookie cutters (or a flour-coated water glass) to cut out cookies. Place on parchment lined baking sheet and bake at 300 degrees F (149 degrees C) for about 30 minutes, until they are lightly browned.

Turn off oven and leave cookies in the oven overnight to cool. Serve right out of the oven the next A.M.

If you’d rather not do all the rolling and cookie cutting, you can make biscotti by forming two loaves on the parchment paper. Cut before baking for the 30 minutes. After baking, separate and lay each piece flat on paper in oven and bake for 10 more minutes, thend leave in oven overnight.

If any of you readers have additional dog treat recipes that you’d like to share, please send them in and we’ll post them here on ProudDogHealth.com