“I’M NACHO DADDY DIP” (HUMANS ONLY!)
By: Ecco D’Oro

In a large casserole dish, spread 1 can of re-fried beans on the bottom. Then spread 2/3 pounds ground, browned beef (or chicken) w/ 1 taco seasoning packet. Next, spread one layer of sour cream. Next, spread one layer of salsa that has been drained (1 cup). Sprinkle one bag of Mexican Blends shredded cheese evenly over the last layer. Then, 1 layer of shredded lettuce (1/2 cup). Garnish with black olives, jalapenos (if desired) and more shredded cheese. Serve with Scoopable tortilla chips

 

 

 

 “SWEET BROWN NUTTER DOG DELIGHTS”  (HUMANS ONLY!)
By: Roso

 Take 2 cups of graham cracker crumbs. Melt 1 stick of butter. Mix w/ crumbs and press down into large casserole dish to form a crust. Bake for 15 minutes at 350 until it's a little firm but not burned! Remove from oven and sprinkle 1 bag of milk or dark chocolate chips (your choice) over the crust. Then sprinkle 1 bag of butterscotch chips over the chocolate chips. Sprinkle shredded coconut on top of chips and chopped nuts (walnuts preferably) on top of the coconut. Take 1 can of sweetened condensed milk and drizzle lightly over the mix. Pop back in the oven until all is slightly melted and coconut is lightly browned (approx. 15-20 minutes). Let cool and set. Cut into bars.

 

 

“PEANUTBUTTER BARK KISSES” (HUMANS ONLY!)

By: Sancho Valiente

1 lb. white chocolate
1 cup peanut butter
1 1/2 cup Rice Krispies
1 cup mini marshmallows
1/2 cup peanuts- ground/chopped.
1/2 cup Reese's pieces

Melt chocolate in microwave on low. Add peanut butter, stir until smooth. Add marshmallows and warm again slightly. Then add Rice Krispies, Reese's Pieces and peanuts; While still warm drop in spoonfuls on waxed paper. Cool, and then serve.

“PUPPY CHOW” (HUMANS ONLY!)

By: Sancho Valiente


1 stick butter
1 cup peanut butter
1 cup chocolate chips
1 teaspoon vanilla
1 box Chex cereal
2 1/2 cup powdered sugar
1 cup peanuts
Melt butter, peanut butter, vanilla and chocolate chips together in microwave. Mix chex cereal and peanuts and spread on waxed paper on sheet pan. Pour melted peanut butter mixture over this. Put powdered sugar in a brown paper bag. Add Chex mixture and shake. Put back on waxed paper and into refrigerator until cools. The powdered sugar makes the cereal separate and looks like puppy chow. (Make sure not to share this with real puppies, as it has chocolate in it). You can also substitute nutella and almond or hazelnut slivers for peanut butter and peanuts. yum yum.

“SHAGGY DOG COOKIES” (HUMANS ONLY!)

By: Sancho Valiente

1 stick butter
1 cup sugar
1/2 cup raisins- chopped or chopped figs
1 egg- beaten
1 cup chopped pecans
2 cups Rice Krispies
1/2 tsp. vanilla
Coconut
Sugar

Melt butter, add sugar, raisins/figs, egg, vanilla and pecans. Heat to boil and keep stirring for about 10 minutes. Add Rice Krispies. Cool. Make into small balls with hands. Roll in coconut or sugar.

 “STICKY BEARD CARAMEL ROLLS” (HUMANS ONLY!)
By: Jaime

Take 18 Rhodes frozen rolls and arrange in a bunt pan greased with butter spray. Sprinkle one box of dry “Cook and Serve” butterscotch pudding mix over the rolls. Melt one stick of butter with one cup brown sugar. Mix until thick Carmel, pour over rolls. Heat following frozen roll instructions.

“ SMOKIN’ HERB STEAK” (HUMANS ONLY – but worth the counter surf)
By: Kerri-Anne

Cook a London broil. On the stove, mix a spreadable cheese (allouette, garlic & herb), chopped garlic, pan drippings from the meat. Stir on low flame until mixed. Slice a long baguette and toast the slices. Serve meat on a slice of toast with a dollop of garlic cheese sauce.

 “GRILLED STUFFED CLUCKER” (HUMANS ONLY- but save a scrap for the pooch.)  
By: Katie
Take boneless, skinless chicken breast and pound out to about 1/4 inch. Spread with cream cheese.
Place asparagus spears on top and roll up. Secure with toothpicks or tie with twine.
Place on hot grill and turn occasionally until cooked through.
Season-up cream cheese with herbs of choice for more flavor

 

 

 

“SWISH 4 FISH SALMON MARINADE” (HUMANS ONLY!)   
By: Carol

Extra Virgin Olive Oil
Light Soy Sauce
Crushed Garlic Clove
Lemon pepper
Tbsp. Grey Poupon

Just throw it together and measure to your personal taste! Mmmmmmmmmmm!

“SHAKIN’ BACON DOGS” (HUMANS ONLY – unless something falls on floor!)
By: Sandra

Cut hot dogs into fourths.

Wrap with 1/2 slice of bacon and secure with a tooth pick. Sprinkle with brown sugar and bake until bacon is done (375 degrees). Serve right away- or refrigerate and nuke ‘em for a midnight snack! Everyone will ask how you make these critters! The secret’s out!

“LA TORTA DI RICOTTA DI MAMMA”   (HUMANS ONLY!)
Translated: “Mom's Italian Cheese Cake”
By: Sunday at the Giacometti’s

Ingredients:
1 pound Whole Milk Ricotta cheese
11 0z of Cream cheese
3 tablespoons of vanilla extract
3/4 cup sugar
One 10 inch spring form pan
1 pint Heavy Whipping cream
3 packages of lady fingers
For the glaze:
Use any fresh fruit in Season
Raspberries make for a pretty presentation.
2 pints fresh raspberries carefully rinsed and dried
2-3 tablespoons corn starch
3/4 cup water
1/4 cup good raspberry liquor
1/4 cup crushed raspberries
3/4 cup sugar

Line a spring form pan with lady fingers. All lady fingers should be flat side facing the interior of the pan. Line the bottom of the pan with lady fingers. If the spring form is nonstick, it is not necessary to line anything with paper.
It is extremely important that your cheeses be at room temperature for a creamier texture and no lumps. Carefully combine Ricotta, cream cheese, vanilla and sugar.

In a separate chilled bowl, carefully whip your whipping cream until good stiff peaks form.
Carefully fold your whipped cream into your cheese mixture a little at a time. You should see a nice fluffy consistency.
Pour half of batter carefully into spring form pan. Carefully place lady fingers across the top of the batter, creating another layer.
Pour remaining batter into pan.
Cover and refrigerate immediately.
Needs 24 hours in the refrigerator to set and rest. Must be done one day ahead

To make glaze:
Into a pan on low heat add sugar, liquor, water. Slowly whisk in a handful of crushed raspberries. Let the sugar melt. You will see your glaze almost bubble. Turn off heat and whisk in 2-3 tablespoons of corn starch. Keep cooking on low until your glaze turns brighter red color and your glaze is gel- like. This should take about 4-5 minutes on low. Set aside. Refrigerate.
1 hour before serving, carefully place fresh raspberries across the top of your cake. Pour cool glaze over the cake. Refrigerate for one hour.
Enjoy~

 

PEANUT BUTTER CUPS (FOR THE DOG!)
By: Sancho Valiente

1 Dixie Cup
Peanut Butter

Smear inside of Dixie Cup with peanut butter. Give to dog. This should keep them busy, like a Kong that they can safely destroy after they've licked the good stuff out of it.

 “LOCO PUPPY TREATS” (FOR THE DOG!)
By: Amy

3 cups whole wheat flour (substitute for gluten free or regular flour if dog has a wheat allergy)                     
2 small cans dog food or cat food (or one big can)
1 egg
1 ½ to 2 cups liquid (chicken broth or water). Make sure it isn't too dry or too wet.

Pre-heat oven to 375 degrees. Stir together all ingredients and drop by spoonful on greased cookie sheet. Bake for 12-14 minutes. These can be stored in refrigerator or frozen.

“MORTIMOR BREWSTER’S APPLE PUP CAKES” (FOR THE DOG!)
By: Denny

♥This is a secret dog treat recipe from Sweet Puppy Treats in Chicago, Illinois!

1 cup milk,
1tbs baking powder
1 cup apple sauce,
2 tbs cinnamon,
2 cups Peanut Butter

Mix until all are joined and liquid y, add enough flour until moist but not sticky roll into balls and place in cup cake pan, bake at 350 until firm and golden brown!!! ENJOY!!

“SQUASH ME SWEETLY GOURMET DOG TREATS” (FOR THE DOG!)
By: Cloverton the Deaf Dog

Ingredients:
2 cups of cooked & mashed butternut squash, sweet potato or pumpkin
4 eggs (small eggs or 3 large eggs)
½ cup of peanut butter
½ cup of honey
3 tablespoons of ground cinnamon (may want to add more if your spice is old)
1 ½ tablespoons of ground ginger (may want to add more if your spice is old)
4 cups of rice flour

Process:
1. Preheat oven to 300
2. Mix wet ingredients and spices
3. Mix in rice flour – dough should be slightly sticky (if too dry add in some water)
4. Make treat shapes (I roll it out and use a biscuit cutter)
5. Bake from 15 min to 1 hour depending on how big/thick treats. Cookies should be brown around the edges.
6. Leave them out overnight so they get really hard
7. Store in a sealed container or zip lock bag

keeps for about 30 days.

“FROSTY PAWS” (FOR THE DOG!)
By: Mary, Nick & Lucy

1 large container fat free vanilla yogurt
1 jar baby food bananas
1 tbs honey
1 tbs peanut butter

Put in blender and mix well. Pour into plastic ice cube trays and freeze. When frozen, pop them out and keep in freezer bags. They are bit sized and great for a summer snack!

 

"Koly-Tini" (FOR THE DOG!)
By: Jodi

Chicken or beef broth with frozen peas, green beans or carrots!
Be creative! Your pooches will love this one!

 

 

 

 

 

Chinny Chin Chin Biscuits
By: Stacey and Axel & Evie

2 ½ cups Rice Flour
2 Eggs
½ cup canned pumpkin
2 Tbsp peanut butter
½ tsp salt
½ tsp cinnamon

Preheat oven to 350°.  Combine all ingredients and add cold water as needed to make dough.  A food processor is ideal for this recipe.

Roll out to ¼” - ½” and using cookie cutters cut into desired shapes.   Bake on ungreased cookie sheet till hard, about 40 minutes. 

Cool and store in airtight container.  You will be the best human your dog has ever seen with these treats!