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    I make a really easy one that Im in the process of tweaking. My dogs LOVE this one though. I just bought some unsweetened carob chips to drizzle over the cookies for next time. I also am going to use pumpkin in place of the peanut butter.

    Peanut Butter Goodness Dog Treats

    1 1/2 cups whole wheat flour
    1 1/2 cups rice flour
    1/2 cup peanut butter (all-natural or organic)
    1 cup water
    2 tablespoons oil
    2 tablespoons ground flax seed

    Preheat the oven to 350 F. Combine oil, peanut butter, water and ground flax. Add flour, one cup at a time, forming a dough. Knead dough into firm ball and roll to 1/4 inch thickness.

    Cut into 3 to 4 inch pieces. Place on an ungreased cookie sheet. Bake at 350 F for 20 minutes. Makes 2 1/2 dozen cookies.
    by

    This recipe was in BARK magazine quite a few years ago and is a favorite. They smell so good baking. I use a bone shaped cookie cutter.

    GINGERBONES

    Ingredients
    4 cups all-purpose flour
    2 cups whole wheat flour
    1 cup molasses
    1 cup water
    ½ cup vegetable oil
    4 tablespoons ground ginger
    2 teaspoons ground cinnamon
    1 teaspoon ground cloves

    Place all ingredients in a large bowl. Mix thoroughly to combine. You may need to add a little more oil and water to mix into a good doughy consistency. Roll out dough on floured surface to about Ό inch thick. Using a cookie cutter, cut into desired shapes. 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 and bake in preheated 325 degree oven for 30 to 35 minutes.
    by

    Here's one of the more popular recipes I bake for Christmas. I had people asking for them throughout the year. Didn't have that with the other biscuits I made. I think I'll try the Ginger ones this year.

    Buster’s Favourite Dog Biscuits
    Yield: Makes about 5 dozen biscuits Active time: 40 min Total time: 9 1/4 hr
    Ingredients
    • 1 1/4 cups all-purpose flour
    • 1 1/4 cups whole-wheat flour
    • 1 1/4 cups rye flour
    • 1 1/4 cups old-fashioned rolled oats
    • 1/2 cup toasted wheat germ
    • 1/2 cup packed light brown sugar
    • 1 tablespoon baking powder
    • 1 1/2 teaspoons salt (omit if using margarine)
    • ½ teaspoon garlic powder
    • 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into tablespoon pieces or margarine
    • 1 cup plus 1 tablespoon water
    • 1/2 cup chopped fresh flat-leaf parsley
    • 1/2 cup chopped fresh mint leaves
    • 1 large egg
    Preparation
    Pulse flours, oats, wheat germ, brown sugar, baking powder, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with pea-size butter lumps. Add 1 cup water and pulse until a coarse, dense dough forms.
    Turn out onto a lightly floured surface and knead in parsley and mint until well distributed. Gather, then, halve dough with scraper. Form into 2 balls and flatten each into a 6-inch disk.
    Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Grease 2 large baking sheets.
    Roll out 1 disk of dough into a round (1/3 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, wrap in plastic and chill until firm.) Cut out as many biscuits as possible and arrange about 1/4 inch apart on 1 baking sheet.
    Whisk together egg and 1 tablespoon water. Brush biscuits with egg wash and bake, switching position of sheets halfway through, until tops are golden brown, about 35 minutes total. Turn off oven and dry biscuits in oven overnight.
    *Cooks' note: Biscuits keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 month.
    by

    I made dog cookies 2 years ago. The recipe was a big hit with the dogs. Here it is:

    Chicken Liver Cookies

    2 cups Rice Flour
    3 tbs. Vegetable oil
    1 cup wheat germ (or cormeal if wheat allergies are a problem)
    1 egg, lightly beaten
    1/2 cup chicken broth
    2 tsp. parsley
    1 cup cooked chicken liver, chopped

    Combine flour and wheat germ. In separate bowl, beat egg with oil, then add broth & parsley, mix well. Add the dry ingredients to bowl a little at a time, stirring well. Fold in chicken livers and mix well. Dough will be firm. Turn dough out on lightly floured surface and knead briefly. Roll out 1/2" thick and cut into shapes. Place on greased cookie sheet 1" apart. Bake at 400F for 15 minutes or until firm. Store in refrigerator.
    by

    Here are 3:

    Bad Breath Banishers
    2 Cups Brown Rice Flour
    1 Tablespoon activated charcoal (find this in at drugstore, not the briquets)
    3 tablespoons canola oil
    1 egg
    1/2 cup chopped fresh mint
    1/2 cup chopped fresh parsley
    2/3 cup low fat milk
    preheat oven 400F. lightly oil cookie sheet. combine flour and charcoal. add all the other ingredients. drop teaspoonfulls on oil sheet, about 1" apart. Bake 15-20 mins. store in airtight container in the refrigerator.

    Bait Snacks

    1/2 cup warm water
    1/2 cup powdered dry milk
    1 pound liver chopped
    1/2 cup wheat germ
    1 teaspoon garlic powder
    1 cup corn meal
    1 cup whole wheat flour

    liquefy liver and water in food processor. pour into a mixing bowl and add all the other ingredients. mix well and pour onto greased cookie sheet spread evenly. bake at 350 degrees for 30 mins. cut quickly into squares while hot (or use cookie cutter). Store in Freezer

    Can also substitute 1/2 cup peanutbutter instead of liver and garlic.

    The bait snack I made when I was training one of my dogs was very lazy and not food motivated so it was real hard to get him to stuff until I made these and he and everyother dog in class loved them.

    This one just looked easy and stores in frige or freezer

    Baby Food Doggie Cookies

    3 jars baby food, meat, beef, strained -- *See note below
    1/4 cup cream of wheat---See Note
    1/4 cup dry milk

    combine all ingreds in bowl and mix well. roll into small balls and place on well greased cookie sheet. flatten slightly with fork. bake in preheated oven for 15 min until brown. cool on wire racks and store in refrigerator. also freezes well.

    *Note: Carrot