Several years ago when the media was filled with accounts of dogs and cats dying from tainted commercial foods and treats, I made a decision that would ensure the safety of my four dogs. I decided to prepare all their food myself, including their treats. Beside the fact that some treats still have ingredients from China which was the source of the most tainted components, high quality treats are expensive. When one has four dogs, it makes it very costly to buy the most trusted commercial brands. Added to this, I have two dogs with allergies so I must avoid wheat, corn, and chicken. I have gathered some great dog treat recipes and I will list a few favorites according to my doggie connoisseurs. The following have received the two paws up endorsement from Angus, Kieran, MacDuff and Fergie-Mo.

Their number one and all time favorite is Muffins to Die For.

One and a half cups of oat flour

Two teaspoons of baking powder

One half teaspoon of baking soda

One quarter cup olive oil, or safflower oil

One quarter cup of liver broth

One quarter cup pureed liver (Bells is best if you can get it)

One cup of yogurt (goats milk is best if you can find it)

One egg

Preheat oven to 375 degrees. Gently cook the chicken livers in water and save the broth. Combine dry ingredients in a large bowl. Whirl all other ingredients in a blender or food processor. Add wet ingredients to dry, and mix thoroughly. Next spoon the batter into lightly greased mini muffin tins and bake for 15 minutes. Remove and turn out onto cooling rack and cool completely. Store the muffins in air-tight containers or zip-lock bags. Keep in the refrigerator or you can freeze them. Anything with moisture should not be stored at room temperature or else mold can develop.

Every dog seems to love to get to the kitty's food. The next recipe is sure to satisfy Fido's kitty food tooth! This cookie is also enjoyed by our feline friends.

Something Fishy

Four cups oat flour or whole wheat flour

Two cups mashed sweet or white potatoes

One cup chicken broth (use low salt if store bought)

One 6 ounce can of skinless, boneless salmon, drained

Four tablespoons dried dill weed

One quarter cup of olive oil

Place all ingredients in a large bowl. Mix thoroughly to combine.

Roll out dough on floured surface to about inch thick. Using a cookie cutter (fish shapes are cute) cut cookies. Combine dough scraps and continue to roll out and cut into shapes until all dough has been used.

Place cookies on ungreased foil-lined baking sheets,

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