Enjoy these recipes submitted by some of our Facebook friends!

3 Cups Whole Wheat Flour
1/2 Teaspoon Ground Ginger
1 Teaspoon Ground Cinnamon
1/4 Cup + 1 Tablespoon Vegetable Oil
1/2 Cup Molasses
1/2 Cup Water

Prehead oven to 325 degrees.  Lightly grease a cookie sheet.
In large bown, sift together flour, ginger and cinnamon.
Mix in the oil, molasses and water.  Let rest for 15 minutes.
On lightly floured surface, roll out the dough to 1/4" thick.
Cut out cookies with bone shaped cookie cutter.
Transfer to cookie sheet and bake until firm.  About 20 minutes.

This recipe is from an old issue of Every Day with Rachael Ray.
 

2 Eggs
1/2 cup canned pumpkin
2 tablespoons dry milk
1/4 teaspoon sea salt
2 1/2 cups brown rice flour *
1 teaspoon dried parsley (optional)

Preheat oven to 350.

In large bowl, whisk together eggs and pumpkin to smooth. Stir in dry milk, sea salt, and dried parsley (if using, optional). Add brown rice flour gradually, combining with spatula or hands to form a stiff, dry dough. Turn out onto lightly floured surface (can use the brown rice flour) and if dough is still rough, briefly knead and press to combine.

Roll dough between 1/4 – 1/2″ – depending on your dog’s chew preferences, – and use biscuit or other shape cutter to punch shapes, gathering and re-rolling scraps as you go. Place shapes on cookie sheet, no greasing or paper necessary. If desired, press fork pattern on biscuits before baking, a quick up-and-down movement with fork, lightly pressing down halfway through dough. Bake 20 minutes. Remove from oven and carefully turn biscuits over, then bake additional 20 minutes. Allow to cool completely on rack before feeding to dog.

* Brown rice flour gives the biscuits crunch and promotes better dog digestion. Many dogs have touchy stomachs or allergies, and do not, like many people I know, tolerate wheat.

Makes up to 75 small (1″) biscuits or 50 medium biscuits.
 

 Here's a super easy treat for any dog!  

Cut an apple in half and fill with peanut butter, put back together making a peanut butter apple sandwich.  Freeze!  
Give to Fiddo for a fun toy until it thaws enough for them to eat it up.  

You could try other options too... Carrots, bananas, other veggies or even dog bones!
The options are endless.
 

Submitted by Kirsten Brown

1 med ripe banana 
1 C shredded carrot (don't remove skin)
1/4 C Unsweetened Apple Juice or Apple Sauce
1/8 C Water
1 1/2 C Whole Wheat Flour
1 C Old Fashioned Rolled Oats
1 Tbls Peanut Butter (optional)

Mash banana, add carrots and remaining ingredients.  Mix until thoroughly combined.  Kneed dough with hands until dough forms (I make in my kitchenaid mixer).  Moved to lightly floured surface and roll dough until 1/2 to 1/4" thick. Cut into bite size pieces or use a cookie cutter.  

Bake on cookie sheet at 350 for about 25 minutes.  

For crispier treats - turn oven off after 25 minutes and leave treats in oven for additional time - checking treats for desired crispness.
 

Submitted by Kathy Cossette

Bag of Carob Chips
1/2 - 3/4 C Peanut Butter

Mix together and melt in a double boiler or fondue pot.  Pour about 1 Tablespoon of mixture into mini cupcake papers on all mixture onto a wax paper lined cookie sheet.  Let cool and harden.  Can be broken into bite size pieces.
 

Submitted by Norma Brettell

1/2 cup shredded cheddar cheese
2 tablespoons softened margarine
1 1/2 cups whole wheat flour
1/2 cup milk

Preheat oven to 375 degrees.
Cream together cheese and margarine.  Add milk and flour.  Blend and mold into a ball.  Roll dough to 1/4" thickness.  Cut dough with cookie cutter and place on ungreased cookie sheet.
Bake for 30-35 minutes (careful, mine were done at 25 minutes) or until edges start to brown.