Doggie Smores Dog Treats Food

PB AND PUMPKIN PRETZEL DOG TREATS

Steps:

• Preheat the oven to 375˚. Line a baking sheet with parchment paper. Beat the pumpkin puree, eggs and peanut butter in a large bowl with a mixer on medium-high speed until well combined. Gradually beat in the flour until a stiff dough forms.
• Scoop out a baseball-size ball of dough and roll into an 18-inch-long rope. Form into a U shape, then cross the ends and press them against the bottom of the U. Transfer to the prepared pan. Repeat to make 8 to 10 pretzels.
• Bake until the pretzels are golden brown, 12 to 16 minutes. Let cool on the baking sheet.

NUTTY SQUIRRELS DOG TREATS

Steps:

• Preheat the oven to 325˚ F and line a baking sheet with parchment paper. Combine the water, peanut butter, molasses and canola oil in the bowl of a stand mixer. Slowly add the flour and mix on low speed until all the ingredients are combined and a dough forms.
• Turn out the dough onto a clean surface and roll out to a 3/8-inch thickness. Cut out shapes with a squirrel cookie cutter; use a toothpick to make the eyes and a knife to score the arms and legs.
• Place the cutouts scored-side down on the baking sheet. Place a second baking sheet on top to prevent air bubbles from forming. Bake 15 minutes, then remove the top baking sheet, flip the cutouts and continue baking, uncovered, until just golden and slightly firm, 5 to 10 more minutes.
• Turn off the oven but keep the treats in the oven to dry, 2 hours (this will allow all the moisture to evaporate completely). Remove from the oven and spread a small amount of peanut butter on the tail with a knife; dip the tail in crushed peanuts. Place in the refrigerator or freezer to set. Store in an airtight container for up to 2 weeks.

GOOD DOGGIE DOG TREATS

Steps:

• Set oven to 300 degrees.
• In a bowl, combine all ingredients.
• Stir until well blended.
• Knead dough for about 1 minute.
• On a floured surface, roll out dough to 1/4" thickness.
• Cut out into bone shapes.
• Place on a greased cookie sheet.
• Bake for 30 minutes.
• Cool before storing in a container.