The recipe for these dog cookies has been in my collection for years, and I have long forgotten the source. They are quick and easy to prepare, but they do require a bit of guesswork.
2 – six-ounce jars of baby food – either Beef, Chicken, or liver.
NOTE: Brand doesn’t matter but be sure the jar doesn’t contain onion or garlic.
2 Cups nonfat dry milk
1 Cup wheat germ
Whole wheat flour – approximately 2 1/2 cups.
Preheat oven to 350 degrees. Mix all the ingredients in a large bowl. If the dough is too thin, add whole wheat flour a little at a time, mixing well until the consistency works for dropping by small spoonfuls onto a greased baking sheet. I use a melon baller for this part. Flatten the balls slightly with the back of a fork.
Bake 12-14 minutes, depending on your oven, until slightly brown on the edges. Cool and store in the refrigerator up to a week or freeze.
I usually freeze them by the dozen in zip-close baggies. That way I can pull out a bag at a time and give out the treats over a week to my 2 dogs.