treat recipes - YorkieTalk.com Forums

hobbette · 10-24-2009, 08:58 PM

Hi guys!

I'm looking for some good treat recipes that use normal ingredients I have in the pantry. I've been toying with a couple I just kinda tossed together myself and the dog likes them ok but I'm no baker. They've both ended up quite soft like chewy cookies. I'd like recipes that get good and hard and it would be great if I could use a piping bag and make tiny ones as they're for training mostly.
I'd also like some ideas on a dog friendly "icing" to dress them up a bit so I can give some to my MIL and her sister. the only icing recipe I've seen said it stayed wet which doesn't seem like it would travel well.

Thanks

Princes mom · 10-25-2009, 08:46 AM

Jerky treats

This can be used for chicken or beef. I only use Purdue boneless, skinless chicken breast or sirloin / any very lean steak. (When I posted this before, I think one member tried it with boneless fresh (not canned) salmon.)

The only thing used is chicken or beef...no oil or seasonings.

1. Set oven at 190 degrees. Cooking takes about 3 hours to allow for dehydration. (Time may vary depending on the oven)

2. After rinseing, slice, then cut chicken or steak into thin strips.

3, Place chicken or steak strips on a rack, metal cookie sheet, or a pizza stone,and bake. If you use a cookie sheet or pizza stone, you will need to turn the strips mid-way thru the cooking cycle. If you place them on a rack, they will not need to be turned.

4. You will need a spatula to turn them, otherwise they may break.

5. Do not use foil directly underneath the strips. It tends to stick.

6. Let cool on a rack. When completely cooled, place in the fridge in a glass or plactic container.

7. These strips freeze well. I only keep out enough for the week, and freeze the rest. I usually cook 3 chicken breast at a time or 1 large steak.

Although the cooking time is long, it is worth it. The thinner the slice, the better. They look sort of like bacon when ready.

luvfla · 10-26-2009, 08:13 AM

I wonder...if I froze the chicken, do you think I could slice it on a mandoline? Then i could get a really thin slice.

10-24-2009, 08:58 PM	#1
hobbette YT Addict Join Date: Feb 2009 Location: OK Posts: 278	treat recipes Hi guys! I'm looking for some good treat recipes that use normal ingredients I have in the pantry. I've been toying with a couple I just kinda tossed together myself and the dog likes them ok but I'm no baker. They've both ended up quite soft like chewy cookies. I'd like recipes that get good and hard and it would be great if I could use a piping bag and make tiny ones as they're for training mostly. I'd also like some ideas on a dog friendly "icing" to dress them up a bit so I can give some to my MIL and her sister. the only icing recipe I've seen said it stayed wet which doesn't seem like it would travel well. Thanks

10-25-2009, 08:46 AM	#2
Princes mom YT 3000 Club Member Join Date: Jun 2008 Location: Georgia Posts: 4,566	Jerky treats This can be used for chicken or beef. I only use Purdue boneless, skinless chicken breast or sirloin / any very lean steak. (When I posted this before, I think one member tried it with boneless fresh (not canned) salmon.) The only thing used is chicken or beef...no oil or seasonings. 1. Set oven at 190 degrees. Cooking takes about 3 hours to allow for dehydration. (Time may vary depending on the oven) 2. After rinseing, slice, then cut chicken or steak into thin strips. 3, Place chicken or steak strips on a rack, metal cookie sheet, or a pizza stone,and bake. If you use a cookie sheet or pizza stone, you will need to turn the strips mid-way thru the cooking cycle. If you place them on a rack, they will not need to be turned. 4. You will need a spatula to turn them, otherwise they may break. 5. Do not use foil directly underneath the strips. It tends to stick. 6. Let cool on a rack. When completely cooled, place in the fridge in a glass or plactic container. 7. These strips freeze well. I only keep out enough for the week, and freeze the rest. I usually cook 3 chicken breast at a time or 1 large steak. Although the cooking time is long, it is worth it. The thinner the slice, the better. They look sort of like bacon when ready. __________________ Prince, rest in peace. We miss you and love you so much.

10-26-2009, 08:13 AM	#3
luvfla YT 3000 Club Member Join Date: Oct 2008 Location: Satellite Beach, FL Posts: 3,691	I wonder...if I froze the chicken, do you think I could slice it on a mandoline? Then i could get a really thin slice.