The popularity of gourmet, “all natural” treats is growing. Dog treats made with the same ingredients found in our own food are a welcome change from the commercial brands of dog biscuits. Gourmet treats are a big hit with dog owners who prefer alternative all-natural pet diets, and also with those who just want to give their dogs a variety of healthy, yummy snacks.

As you’re trying out new recipes you find on the Internet or in cookbooks, remember that not all food that’s good for humans is good for dogs. Some foods can cause allergic reactions, others, if consumed in sufficient quantities, can make dogs sick or even kill them. Foods to avoid giving your dog include chocolate, onions and raisins.

In general you should store dog treats the same way you would homemade cookies for people. Remeber, if your recipe uses meat or liver then it will most likely need to be refrigerated. Bear in mind that your treats may mold or spoil much faster in humid or very hot climates.

Refrigeration will prolong the life of more fragile dog treats. Make sure to store in a tightly sealed container or zip lock bag. You can also freeze most treats in zip lock freezer bags.

Parmesan Snaps Dog Treats
This is a good recipe to use up left over bits of Parmesan cheese. If you are going to buy some just for the recipe just purchase the least expensive domestic cheese.

I N G R E D I E N T S
1 cup rolled oats
2 tablespoons chopped fresh Italian parsley
1 cup shredded Parmesan cheese
1cups Boiling water + 2 teaspoons chicken or beef flavored instant bouillon
1 cup milk
2 tablespoons olive oil
2-3 cups whole wheat flour

For the glaze:
1 egg, beaten
1/2 cup milk

I N S T R U C T I O N S
Preheat your oven to 170 degrees.
Grease cookie sheets.

In large bowl, combine rolled oats, cheese and parsley. Mix hot bouillon, oil and milk and stir in. Add enough wheat 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 1/2-inch (12 mm) thick. Using round or crescent-shaped cookie cutters, cut out treats. Place on 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 45 minutes. Remove from oven. In a small bowl, whisk together the egg and milk for the glaze. Brush the biscuits with glaze, turn and brush other side. Sprinkle with LOTS of parmesan cheese.Bake for an additional 30 minutes. Let cool overnight.
Makes about 4 dozen 3-inch (7.5 cm) treats.

Liver Treats
Here is a recipe I like because it is quick, easy, cheap, keeps well, etc. and my dogs LOVE it.

I N G R E D I E N T S
1 lb of any kind of liver, pureed
1 cup of any kind of flour
1 cup of rice meal or wheat
2 Tbsp of minced garlic (optional)
1 Tbsp of oil

I N S T R U C T I O N S
Preheat your oven to 170 degrees.
Grease cookie sheets.

Puree the liver and mix in the other ingredients. Spread on a cookie cookie sheet. Bake at 170 degrees for about 25 minutes. Cool and break in pieces. Refrigerate and use within days or divide into bags and freeze.