Soft Liver Dog Treats Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch square baking dish and line with parchment paper.
• Add oats to the bowl of a food processor; pulse for 10 to 15 seconds until finely chopped. Pour into a large bowl and add flour. Add liver to the food processor and process until smooth, 10 to 15 seconds. Add eggs and blend until well combined, about 10 seconds. Add oil for a little flavor and process.
• Add liver mixture to oat and flour mixture and stir until well blended. Spoon into prepared baking dish.
• Bake in the preheated oven until firm to the touch but not hard and crispy, 30 to 40 minutes. Remove from oven and cool on a wire rack. Cut into doggy-bite-sized pieces.

Steps:

• Place chicken livers and liquid in blender, liquify.
• Add egg, mix a minute more.
• Pour into bowl.
• Add flour and corn meal.
• Mix.
• Spray jelly roll pan with pam.
• Pour mixture into pan.
• Bake 15 minutes in 400 degree hot oven.
• Cut into small squares while still warm. Keep in freezer to prevent spoilage.

Steps:

• Preheat oven to 350 degrees. Line 9 x 13 or jelly roll pan with foil or parchment paper and spray with pan. This stuff really sticks to the pan.
• Pulverize livers in blender.
• Add eggs and mix.
• Add cornmeal, garlic and salt and mix.
• Pour into pan and bake for 30 minutes.
• If harder treats are desired, cut in to desired size and return to oven for 20 minutes.
• Store in the refrigerator up to a week or freeze.

Steps:

• Preheat oven to 350°F.
• Combine all ingredients in a blender or food processor.
• Puree until smooth and well mixed (it may be necessary to add more water or oats, depending on how wet the liver is; I do not drain mine).
• Line two 13x9" pans with nonstick foil or parchment paper.
• Divide the puree between the two pans and spread evenly.
• Bake at 350 for 25 minutes, until tops are no longer moist and cakes can be lifted from the pans (the bottoms will be golden brown).
• Allow to cool slightly, then cut with a knife or pizza cutter into small pieces. For training treats for a small to medium sized dog, aim for pea-sized pieces.
• Freeze treats that you will not use in the next few days.

Steps:

• Cook the green beans (on the stove or microwave) do not drain. Allow too cool.
• Preheat the oven to 350°F
• Puree the liver I use a food processor. I prefer lamb liver for dogs with allergies but I have used chicken, pork or beef liver. if you use beef or pork liver cut it up into small chunks before processing or the processor might jam up.
• Once the liver is processed I add the cooked (cooled) green beans to the mix including the water. Process it till it is lump free. You may have to process it in small amounts till it's all done.
• Put all pureed ingredients in a bowl add the instant mashed potatoes gradually while stirring. you should end up with a thick paste if its to runny to hold up on it's own add more potatoes.
• Press it flat on greased cookie sheets about a 1/3 of an inch thick (more than a quarter inch less than a 1/2). The thicker the cookie the longer they take to bake.
• I use a piece of plastic baffle from lighting to score the dough but you could use a pizza cutter this is not a biscuit recipe but soft reward treats so they can be made small or big depending how you want to serve them. Score the all the cookie sheets this usually make at least 2 sheets worth.
• Place one sheet near the bottom of the oven and the other near the middle bake 20 minutes then trade sheet middle to bottom bottom to middle. Bake 20 more minutes. you should have 2 sheets of dark brown around the edges semi soft dog treats. cook longer if you want them firmer. remove from cookie sheet freeze all you will not use in 2 days place the rest in the fridge. My dogs all love these.

Steps:

• Preheat oven to 200. Line cookie sheet with parchment paper (easier) or spray with Pam.
• Boil water.
• Cut liver into approx 1x2x1/2 inch thick pieces. Kitchen shears work well.
• Drop liver into boiling water for a few minutes.
• Remove and place on cookie sheet with about 1/2-1 inch between the pieces.
• Bake for one hour.
• Rotate pan and bake for another hour.
• Remove parchment paper to wire rack and cool.
• Store in refrigerator or freeze.
• Break into smaller pieces for treats.