.

Dogs like the occasional cool treat just as much as we do, so why not treat them to a homemade ice cream made just for them?

While dairy isn’t terribly good for dogs, yogurt contains much less lactase than regular milk and the live cultures are great for your dog’s digestive system. As with human treats, all things in moderation!

Frosty Paws Dog Ice Cream

32 oz vanilla yogurt
1 mashed banana or one large jar of banana baby food
2 T peanut butter
2 T honey

Blend all together and freeze in paper cups. Peel away the cups & place in your pets dish to serve. These can also be made in a non-salt automatic ice cream maker and served like regular ice cream in a dish.

DO NOT freeze in ice cube trays as your dog is likely to eat them so fast he’ll choke.

I’m breaking out of my standard human-food recipe post today for some animal munchies! It’s been a pretty eventful week as far as our household animals are concerned: we picked up a new litter of kittens last Saturday to foster until they’re big and old enough to go up for adoption. The five little kitties can be seen live for most of the day at their very own website, at http://thekittenroom.com!

So, in honor of all the four-legged family members in my home, both permanent and temporary, I’m going to share a recipe for dog biscuits that my dogs absolutely adore (I’ve tried treats for the cats but they don’t care for anything beyond catnip!).

I love to make my own homemade dog treats because I like knowing exactly what’s going into them — and what’s not. These biscuits are always a hit, and I swear our two little dogs know when I’m prepping for them, too.

These biscuits are easy and foolproof, but make sure you don’t store it in an airtight container (they’ll get moldy)

Fido’s Favorite Treats

1 cup rolled oats
1/3 cup butter
1 cup boiling water
3/4 cup cornmeal
1 tablespoon sugar
2 teaspoons chicken or beef instant bullion
1/2 cup milk
4 ounces shredded cheddar cheese (1 cup)
1 egg, beaten
2 cups wheat flour (white flour will work, too)

Preheat oven to 325 degrees. Grease cookie sheets or line with parchment paper. In large bowl combine rolled oats, margarine and water and let stand for 10 minutes. Stir in cornmeal, sugar, bouillon, milk,cheese and egg. Mix well. Add flour 1 cup at a time, mixing well after each addition to form a stiff dough.

On floured surface, knead in remaining flour until dough is smooth and no longer sticky, 3 to 4 minutes. Roll or pat out dough to 1/2 inch thickness; cut with cookie cutter. Place 1 inch apart on cookie sheets.

Bake for 35 to 45 minutes or until golden brown. Cool completely. Store loosely covered or in the fridge. Makes 3 1/2 dozen large biscuits.