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Hi All. My Husky, Shadow, and the fireplug (Chloe) are snackie freaks. I am trying to find some recipes for homemade dog snacks that they will enjoy and that won't cost an arm and a leg. If I can avoid Pupperoni (sp?) it would be good. They love it, but it's costly. Any suggestions? I caught the video for salmon rollovers and I'll give them a shot (if I can find oat flour).


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  1. Hi!
    You will find recipes and tips on the Not About Food board, where doggie lovers gather to discuss their pets and their daily feeding (and snackie) needs. My Ben loves Pupperoni, etc, but I try to give him crunchy snacks whenever possible since the snacks last longer (or at least take him longer to ate) and they're better for his teeth.

    1. i recently purchased the Bouchon Bakery Cookbook by Thomas Keller for my s-i-l. I was pleased to find there's a dog biscuit recipe for her two Jack Russells.

      1. Niece gave me a cookbook from Three Dog Bakery... 2 guys with rescue dogs who briefly had a show in TV. NOTHING iin recipes that you or I wouldn't eat. Main difference in ingredients... very little (or no) fat, salt or sugar.

        1. http://chowhound.chow.com/topics/876317
          this is the link to homemade treats from the NAF board.

          1. Some older pet snack recipes add garlic powder or onion powder. Garlic and onions are not good to give to dogs or cats it negatively affects their blood chemistry.

            Google garlic and dogs or cats for more info.

            1. From my sister in law:
              Wheat free/Corn Free Peanut Butter Bacon Treats

              Yield: about two dozen small treats or a dozen bigger ones (depends on your cookie cutter)
              • 1 cup oat flour
              • 1 cup brown rice flour (can substitute whole wheat flour)
              • 1/2 cup peanut butter (I like Teddie All Natural Chunky Style, but use whatever)
              • ½ tsp bacon grease/bacon fat
              • 1 tsp molasses or honey
              • 1 egg
              • 1/2 cup water
              • 4 pieces of thick cut bacon, cooked well and crumbled up
              • ½ cup of pumpkin (not pumpkin pie filling) *OR*
              • ½ cup of shredded carrot (one medium carrot grated nicely) (choose your fave; Ben favors pumpkin)

              1. Preheat oven to 350°. In a medium bowl combine all wet ingredients until well blended. Incorporate flours to wet mixture and knead into dough.
              2. Roll out to about ¼ inch between two pieces of parchment paper
              3. Cut out with cookie cutter (I use a small juice glass, but they have cute dog bone shapes you can buy)
              4. Place treats on a parchment lined baking sheet (leave space between them) and bake for 25 minutes or until done
              5. Allow to cool completely
              6. Keeps for about a week in the treats jar; freeze the rest (ha ha, "the rest")

              1. A raw meaty bone, like a raw chicken thigh.

                1. Hi all. Further to dog snacks, I decided to take a flyer and made some from my recollection of a video I saw somewhere. I opened a 14 oz. can of salmon (bought 3 at Aldi last year and only used 1, so thought I'd use another), 2 cups of Old Fashioned Oats run thru my food processor to flour (a bit gritty, but, hey - they're dogs), a handful of fresh parsley, several stems of fresh thyme from my garden, both well chopped, and one egg. I mixed all of it well in a bowl, made Tbs. sized balls and flattened them a bit and baked at 325 for an hour. My dogs behaved like they'd died and gone to heaven. I used the salmon because I had it, but there are lots of different canned fish out there, i.e., Bonita, etc., that isn't expensive. I made a large cookie sheet and 1/2 out of the stuff and I'm here to tell you, it's cheaper than bagged snacks and they love it.


                  2 Replies
                  1. re: caiatransplant

                    Your post is just another one in a long line that makes me wish CH had a "Like" button.

                    1. re: caiatransplant

                      Thanks for this. I'd like to try it. But why the fresh thyme?