Pawsome Recipes

BACON AND EGGS BISQUITS

2 cups - Whole Wheat Flour

1 1/2 cups - Cornmeal

1/2 cup - Bacon (cooked) about 4 to 5 strips

1 cup - Eggs (scrambled) about 3 to 4 eggs

1/4 cup - Vegetable Oil

1 cup - Water

1/2 Tsp - Salt

1.Preheat oven to 350 degrees

2.Combine flour, cornmeal, and salt in large bowl and mix add in cooked bacon, cooked eggs, oil, and water.  You can also add in some of the bacon grease if desired.  Mix thoroughly.

3.Roll dough out onto lightly floured surface to about a 1/2 inch thickness.  Cut out bisquits with a cookie cutter.

4.Transfer bisquits to an ungreased baking sheet

5.Bake 15 to 25 minutes for small or 30 to 35 minutes for large (3") bisquits.

6.Transfer to rack to cool.  Store in airtight container and refrigerate.

 PEANUT BUTTER BISQUITS

2 cups - Whole Wheat Flour (I use 1/2 whole wheat and 1/2 white)

1 cup - Toasted Wheat Germ (this can be bought bulk at Hy-Vee in the natural food area)

1 cup - Peanut butter

1 - Egg

1/4 cup - Vegetable Oil

1/2 to 1 cup - Water

1/2 Tsp - Salt

1.Preheat oven to 350 degrees

2 Combine flour, wheat germ, and salt in a large bowl.  Mix in peanut butter, egg, oil and water.  (Mix with hands until it is stiff enough to roll out - I usually use about 3/4th cup of water)

3.Roll dough out on lightly floured surface to about 1/2 inch thick*. Cut out biscuits with cookie cutter.

4. Transfer biscuits to an ungreased baking sheet

5.Bake 15 to 25 minutes for small (1") or 30 to 35 minutes for large (3")

6.Transfer to rack to cool.  Store in airtight container and refrigerate. (I freeze extra treats, but do not refrigerate)

Notes -

1. *I usually roll them out to about 1/4th to 1/2 in thickness

2.These will burn rather quickly.  I use a small round cutter and bake them approx. 10 minutes.  I then remove them from oven and turn them.  Put back in oven for approx 5 to 10 minutes more watching them carefully.  They should be slightly brown on both sides.  Remove them from cookie sheet immediately or they will continue to brown.

CAT CRACKERS

6 ounces tuna in oil (don’t drain)

1 cup cornmeal

1 cup flour

1/3 cup water

Preheat oven to 350 degrees.  Measure all ingredients into a large bowl.  Use your hands to mix thoroughly.  Roll out to 1/4–inch thickness on a floured surface.  Cut into small pieces.  Place on a greased cookie sheet.  Bake for about 20 minutes, until just golden.  Let cool.  Divide into 4 plastic zipper bags and seal.  Store in refrigerator up to one week.