Chicken and Applesauce Dog Biscuits

Your dog will be even more of a best friend if you make them these chicken and applesauce dog biscuits.  After all, what dog doesn't love chicken?! In addition, this recipe uses all natural ingredients so you'll know you little pooch is getting the best. Savory chicken bouillon with naturally sweet applesauce my this a wholesome treat you furry friend will love.

For this recipe, you will need the following:

• 3 cups of whole wheat flour
• 1/4 cup sunflower seeds, shelled
• 1/4 cup applesauce
• 1/4 cup vegetable oil
• 1 T. molasses
• 1 tsp. honey
• 1 egg
• 1 chicken bouillon cube dissolved in a half cup of hot water

Preheat your oven to 350 degrees. Combine all ingredients into a mixer. Mix until all ingredients are incorporated. The dough will be pretty stiff.

 

Roll the dough out onto a floured surface until it is about 1/2 inch thick. Using your favorite cookie cutter, cut shapes out for your furry little friend.

 

Bake for 30 minutes until they are nice and crunchy. Allow them to cool on a wire rack. This allows air circulation so the biscuits don't get soft.

 

Enjoy!

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Creative Corn Bread

Moist cornbread with various toppings. Goes great with chili, football or just by itself with a little honey butter. Adding cream corn is the secret here. The cream sauce makes it extra moist and the corn gives it extra texture. I top some of them with bacon (you can't go wrong there), some with jalapenos and some I keep traditional.

For this recipe, you will need the following:

• 1 1/2 cups of flour
• 2/3 cup sugar
• 1/2 cup yellow corn meal
• 1 TBS baking powder
• 1/2 tsp salt
• 1 15 oz. can of creamed corn 
• 3/4 cup of whole milk (approximately)
• 2 eggs
• 1/3 cup vegetable oil
• 3 TBS melted butter
• 6 pieces of bacon, cooked and crumbled (optional)
• 4 jalapeno slices (optional)

Preheat your oven to 350 degrees. Place a colander or seive over a bowl and pour the creamed corn into it. Using a spatula, work the to extract as much liquid as you can. Set both the corn and liquid aside.

In a large mixing bowl, combine the flour, sugar, corn meal, baking powder and salt. Whisk to blend. Pour the reserved creamed corn liquid into a 2 cup measuring cup. Add enough whole milk to make it 1 1/4 cups of liquid. 

To the liquid, add the eggs, oil and butter. Whisk to blend. Add this liquid to the flour mixture and stir until just blended.Finally, fold in the reserved corn.

Pour into prepared muffin cups (coated with cooking spray) filling each cup 2/3 to 3/4 full. As a variation, you can top some of the muffins with crumbled bacon or jalapenos. Bake for 18 to 20 minutes until a toothpick inserted into the center comes out clean. Place the muffin pans on a wire rack for 5 minutes to cool slightly. Remove the muffins from the pan and allow them to cool on the rack. Serve warm.

Enjoy!

I welcome your comments. Click here to add your thoughts.