Free The Healthy Hound Cookbook: Over 125 Easy Recipes for Healthy, Homemade Dog Food--Including Grain-Free, Paleo, and Raw Recipes! by Paris Permenter, John Bigley Page B

on a lightly floured surface and roll to 1 ⁄ 4 " thickness. Cut into cookie shapes.
Bake for 30 minutes or until browned. Remove cookies from oven and cool completely.
After cookies are cooled, make some of them extra-special by turning them into a sandwich; layer some softened cream cheese between two cookies. Refrigerate for 5 days or freeze in an airtight container for up to 6 months.

Bowser’s Brown Betty
    Brown Betty is a traditional American dessert recipe. Much like a cobbler, the Brown Betty is based on fruit (traditionally apples) layered with a bread crumb crust.
    YIELDS: 4 cups
    8 tablespoons ( 1 ⁄ 2 cup) butter, divided
    4 slices whole-wheat bread
    4 apples, peeled and cored
    1 tablespoon cinnamon
    4 tablespoons blackstrap molasses
Preheat oven to 350°F. Grease a pie plate or 8" × 8" baking dish with half of the butter.
Cut bread into small pieces or crumble by hand. Cut apples into thin slices.
Alternate layers of bread and apples in the greased pie plate, then sprinkle with cinnamon. Drizzle with molasses and dot with slices of butter. Cover dish with foil.
Bake until golden brown (about 45 minutes).
Allow dog’s portion to cool completely (although you can enjoy yours hot with a scoop of vanilla ice cream, if you like!). Refrigerate for 5 days or freeze in an airtight container for up to 6 months.
    The Chef’s Black Gold
    Did you know a tablespoon of molasses contains the same amount of calcium as a glass of milk? Blackstrap molasses also supplies potassium, magnesium, vitamin B 6 , selenium, manganese, iron, sulfur, and copper, making it a good choice for treat sweetening.

Witchy Chicken Fingers
    This canine variation of the ever-popular Witches’ Fingers cookie substitutes sugars and flavorings with savory chicken and the red decorating gel with plain old molasses.
    YIELDS: 20 ( 1 ⁄ 2 " × 4") cookies
    1 1 ⁄ 2 cups cooked chicken
    1 egg
    1 teaspoon baking powder
    2 cups all-purpose flour
    1 1 ⁄ 2 cups whole-wheat flour
    1 tablespoon molasses
    20 whole almonds
Preheat oven to 350°F. Grease a cookie sheet.
In a blender, purée chicken to the consistency of baby food, adding a little water if necessary. Add egg and baking powder and mix.
In a medium bowl, add flours. Add puréed chicken mix to the flours and knead the dough.
Pinch off a golf ball–size piece of dough and roll it between your palms to make a tube of dough about 4" long. Roll it to about finger thickness, then place on cookie sheet.
Use the molasses to paint a little spot beneath the “fingernail” … it will ooze out from beneath the almond “nail” and look like blood. Place a single almond (the tip of the almond should be pointing out, like a spiky fingernail) and press down just a little to secure the almond in the dough.
Bake 20–25 minutes. Cool the treats completely before serving or refrigerating. Refrigerate for 3 days or freeze in an airtight container for up to 6 months.

Thanksgiving Frittata
    Wondering what to do with those Thanksgiving leftovers? A frittata makes a meal for both you and your dog that’s easy to prepare and serve.
    YIELDS: 6 servings
    6 eggs
    1 ⁄ 2 cup Pumpkin Purée (see Chapter 15 )
    2 tablespoons extra-virgin olive oil
    1 ⁄ 2 cup chopped cooked green beans
    1 cup chopped leftover turkey
In a large bowl, mix eggs and pumpkin. Set aside.
In a large skillet, heat olive oil over medium heat. Add turkey and green beans, heating thoroughly.
Reduce heat to medium-low. Pour in egg mixture over turkey and green beans. Cook until set, about 15 minutes.
Cool completely before serving your dog’s portion. Refrigerate for 5 days or freeze in an airtight container for up to 6 months.

Turkey and Cranberry Treats
    Wondering what to do with leftover turkey and cranberries? These treats combine Thanksgiving’s most popular foods in a healthy and tasty treat.
    YIELDS: 36 (2") treats
    3 1 ⁄ 2 cups whole-wheat flour
    1 tablespoon baking powder
    1 cup cooked, chopped turkey
    1 tablespoon olive oil
    1