Celebrate National Dog Biscuit Day with Your Favorite Furry Friends!
Valentine’s Day may have come and gone, but you can always show your love for your furry friends by giving them some tasty treats! Sunday, February 23, is National Dog Biscuit Day and in honor of this holiday consider celebrating by baking some homemade snacks for your best bud.
When cooking for your pets, you’ll want to ensure that any recipe you use contains pet-friendly ingredients and has been approved by a veterinarian. There can be a lot of misleading and incorrect information on the Internet, but we’ve got you covered!
Here’s an ASPCA Animal Poison Control Center (APCC) and ASPCA veterinarian-approved recipe you can safely make for your dog.
Puffy Cream Cheese Dog Biscuits
1 package (1/4 oz) dry yeast
¼ cup warm water
2 1/3 cups whole-wheat flour
¼ cup unsweetened applesauce*
4 oz cream cheese, softened
1 egg
¼ cup powdered milk
Preheat oven to 350 degrees. Dissolve yeast in warm water in a small bowl. Combine with all ingredients and mix well, adding more water if needed. Roll out to 1/4 inch thickness on floured surface and cut individual biscuits with cookie cutter. Place on greased cookie sheet and bake for 25-30 minutes or until golden brown. Keep in refrigerator for 1 week or freezer for up to two months.
*Make sure you aren’t using “sugar-free” applesauce and that none of your ingredients contain xylitol.
Is your kitty pouting in the corner for a piece of the action too? While it may be “Dog Biscuit Day,” we have a flavorsome fix for your feline companions too. Try this cat treat recipe to let your cat know just how much you care!
Tasty Tuna Cat Treats
¾ cup whole-wheat flour
1 egg
1 tsp catnip
1 can tuna in water (can swap in salmon or chicken, based on your cat’s preference).
Preheat oven to 350 degrees. Combine all ingredients and mix well, adding more flour or water to achieve dough consistency. Roll into small balls or cut individual bite-sized treats with a small cookie cutter or knife. Place on greased cookie sheet and bake for 15-20 minutes or until slightly crispy. Keep in refrigerator for one week or freezer for up to two months.
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