At a poochie party, your dog is the guest of honor, so creating a bunch of pet friendly food is a great way to pamper your pup. Special appetizers that are vet approved are excellent options. At Molly's pug Oliver's first birthday party, I'll be serving up a picnic style meal for the people and scooby snacks for the doggies. Olive oil and bacon truffles and a dog friendly pate on toast, will fill the dogs up after a roaring round of fetch. No birthday party is complete without a cake and Oliver's will be made naturally sweet, colorful, and flavorful: a peanut butter carrot cake. Interested in making these dog food recipes? All you have to do is
Olive Oil and Bacon Truffles
From Jessica Gorman
1/2 pound bacon
3 1/2 cups whole wheat flour
1 cup cornmeal
1/4 cup beef broth
3/4 cup extra-virgin olive oil
- Preheat the oven to 350° and line a baking sheet with foil.
- In a large skillet, cook the bacon over medium heat until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, reserving the grease. Let the bacon cool slightly, then crumble.
- In a large bowl, combine the flour, cornmeal and crumbled bacon.
- In a large measuring cup, stir together 1 1/3 cups warm water and the broth and pour into the dry ingredients. Add the oil and stir together to form a loose dough. Knead on a work surface until smooth.
- Divide the dough into balls of the appropriate size for your dog (about 1 inch for large dogs and 1/2 inch for small dogs) and set on the prepared baking sheet. Drizzle with the reserved bacon grease.
- Bake until firm to the touch, 35 to 45 minutes. Let cool completely.
2 cups chicken broth
1 fresh or dried bay leaf
2 fresh rosemary sprigs
4 fresh thyme sprigs
A few flat-leaf parsley stems
1 pound skinless, boneless chicken thighs, cut into 2-inch pieces
1 carrot, peeled and thinly sliced
6 to 8 slices whole grain bread- toasted, lightly buttered and cut into triangles
- In a deep, medium skillet, bring the chicken broth and 1 cup water to a boil.
- Reduce the heat to a simmer and add the bay leaf. Using a 10-inch-long piece of kitchen string, tie the rosemary, thyme and parsley stems into a bundle. Tie the end of the string to the skillet handle and drop the herbs into the broth.
- Add the chicken and carrot and simmer over medium heat until the chicken is cooked through and the carrots are tender, about 15 minutes. Discard the herb bundle and bay leaf.
- Reserve a ladle of broth and, using a slotted spoon, transfer the chicken and carrots to a bowl and let cool for a few minutes.
- Transfer the chicken mixture to a food processor along with the reserved broth and pulse to form a pâté-like consistency. Serve on toast points.
Makes about 2 cups.
1 cup flour
1 tsp baking soda
1/4 cup peanut butter
1/4 cup vegetable oil
1 cup shredded carrots
1 tsp. vanilla
1/3 cup honey
1 medium container of cottage cheese
- Mix flour and baking soda. Add remaining ingredients.
- Pour into greased 8" round cake pan and bake at 350° for 30 minutes. Let cool.
- Puree cottage cheese in blender for icing. Decorate with more peanut butter and carrots.
Makes 1 cake.