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A simple system that teaches you how to train your dog using a clicker. Click on the book for more info. MORE AGILITY TRAINING FOR DOGS RESOURCES
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With Valentine’s Day coming up, you don’t want to forget your dog! They need to feel loved, too.Show them how much you care by baking them some of these sweet training dog treats. Chocolate is what they’ll be craving but we all know that’s bad for dogs so try this recipe that uses Carob instead. They’ll never know the difference!
Choco-Dog Treats
- 3 cups whole wheat flour
2 1/2 cups oatmeal
1/2 cup wheat germ
1/2 cup powdered milk
1 TB brown sugar
2 ounces (1/4 cup) carob chips, melted
1 cup water
1/4 cup molasses
2 TB peanut oil
2 TB corn oil or margarine
In a large bowl, mix the first 4 ingredients until well-blended. Then add the carob chips, water, molasses, peanut oil and corn oil (or margarine) and mix until blended. The dough will be stiff. Roll it out to 1/2 inch thick and then cut into shapes. Prepare a cookie sheet with cooking spray and place shapes on it. Bake at 300 degrees for 1 hour. Recipe makes 2 – 3 dozen.
This next recipe probably won’t tempt you but your dog will be delighted. A warning: some people may not like preparing this because it calls for raw liver. If you can stomach the preparation, your dog will love you for it!
Cookie Bonz
- 1 pound beef liver
2 cups water
1 1/2 cups toasted wheat germ
1 1/2 cups whole wheat flour
Bring the liver and water to boil over high heat in a 2 quart suacepan. Cover and simmer for 10 minutes or until no longer pink in the center. Pour through a strainer over a bowl and reserve 1 cup of the liquid. Cut liver into 1 inch pieces. Put the liver in a blender or food processor and whirl. Add reserved liquid and and blend until it’s a smooth puree. Pour into a bowl and then stir in wheat germ and flour until well-moistened. Place dough onto a well-floured surface and roll out to 1/2 inch thick. Cut into shapes using a bone-shaped cookie cutter. Place 1 1/2 inches apart on a greased baking sheet and bake in a 350 degree oven for 20 minutes or until browned. Turn off the heat and leave in the oven at least 3 hours.
Refrigerate in airtight container up to 2 weeks. You can also freeze for longer storage. Recipe makes 7 large bons, or 11 medium bonz or 46 small bonz.
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