Jen’s Home-made Dog Treats Recipe
For those of you who might be wondering…
So, why am I posting a recipe of home-made dog treats?
It’s because this recipe is human-grade and it tastes good (minus the seasonings and high salt content) — yep, we tasted and tried a few morsels ourselves before we fed the very first batch we made to our pets.
In one of the pages I have written on this blog, I have mentioned about cooking at home and hearing compliments from family and friends after they’ve tasted my mom’s kitchen creations. We stick with this basic principle that cooking a delicious meal right in our own kitchen makes the big difference in taste and experience.
Going back to baking home-made doggy treats…
We apply the same basic cooking principles with quality and our pets in mind. Our dogs are part of our family and we only want the best for them. If you will take a look at the ingredients of most commercial pet food, aside from being processed and expensive, they also contain preservatives. That’s why we seldom feed them pet food from the supermarket, and yes we cook their own viands (ulam) to mix in with rice.
Their old-school, veteran veterinarian is also an advocate of feeding home-cooked/home-prepared pet meals because of the very same reason.
Okay, on to our recipe for the day.
2 whole eggs
2-3 tablespoons powdered milk or 1/4 cup evaporated or skim milk
1-2 cups water
400 grams quick-cooking oatmeal
400 grams plain flour
35-40 grams parsley, chopped (leaves and stalks | this herb helps reduce doggy bad breath)
5 pieces chicken liver (because our dogs love it)
tiny pinch of salt
1/2 cup water for boiling chicken liver
2 8×8-inch non-stick square pans
turbo broiler set to medium heat, with 1-inch water (a la bain-marie) in the stainless steel/glass pot – this prevents the baked treats from drying up
Boil the chicken liver in water and a pinch of salt. Cook until tender and when the broth has reduced and the liver already sticking onto the skillet.
Cool before chopping.
*** Note: Be careful when adding salt. The recipe doesn’t need much because it’s only used to preserve the chicken liver. If you’ll taste the boiled chicken liver, it doesn’t and shouldn’t taste salty even after reducing the broth.
In a mixing bowl, combine all the dry ingredients.
Mix in the chopped chicken liver. If you were able to save some of the reduced broth, mix it in as well (this is optional).
Mix well all of the ingredients in the bowl before adding the evaporated milk or the powdered milk mixed with water. Add and mix in the 2 eggs.
Add the 1-2 cups water gradually until you get a thick pancake-like batter. It should not be runny, but should coat the spatula and can be poured easily. If you want a moist, chewy treat, this is just the right consistency.
Pour half each of the mixture into the 2 8×8 square pans. Cover each pan with aluminum foil.
*** Note: If you are using a different sized and shaped pan, just make sure to pour in about an inch-thick of batter. This will not rise as much as other baked goods, but you’d want a chewy and thoroughly cooked treat as a result.
Bake in a pre-heated turbo broiler for about 20-30 minutes. You can use a toothpick to check if it’s cooked through after 20 minutes.
Cool the baked treats before slicing into cubes.
What we usually do is we slice one in half before freezing. The other one is cut into cubes and kept in an air-tight container, which can last for a week in the fridge.
But this rarely happens because our dogs love it.
See for yourself…
So, what do you think?
Give us a shout-out when you’ve tried and tested this recipe at home!