DIABETIC DOG TREATS
If you have a diabetic dog like we do, then you know it is hard to find a treat that will do no harm. This is one of those treats. It is easy to fix, and even dogs without diabetes will enjoy them.
Provided by BARB MAXWELL
Categories 100+ Everyday Cooking Recipes More Meal Ideas Recipes Pet Food Recipes Pet Treat Recipes
Time 20m
Yield 36
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 10x15 inch jellyroll pan with parchment paper.
- Place the liver into a food processor. Pulse until finely chopped. If you have room, add the flour and eggs, and process until smooth. Otherwise, transfer to a bowl, and stir in the flour and eggs using a wooden spoon. Spread evenly in the prepared pan.
- Bake for 15 minutes in the preheated oven, or until the center is firm. Cool, and cut into squares using a pizza cutter. The treats will have a consistency similar to a sponge. Store in a sealed container in the refrigerator.
Nutrition Facts : Calories 31.2 calories, Carbohydrate 1.9 g, Cholesterol 52 mg, Fat 0.7 g, Fiber 0.2 g, Protein 4.1 g, SaturatedFat 0.2 g, Sodium 13.1 mg, Sugar 0 g
SUGAR DOGS
I found this recipe in a magazine called Home Cooking. Works very very well on a buffet. KID PLEASER TOO!!
Provided by riffraff
Categories Lunch/Snacks
Time 3h20m
Yield 18 serving(s)
Number Of Ingredients 3
Steps:
- Wrap each piece of hot dog in a bacon strip.
- Place hot dogs in crockpot.
- Pour bag of brown sugar over the top.
- Cook on low until sugar melts and dogs are done to your likeing.
- Be careful stirring so as not to unwrap all the dogs!
- Careful not to burn.
- Serve hot.
Nutrition Facts : Calories 568.8, Fat 34.9, SaturatedFat 13.1, Cholesterol 59.4, Sodium 1138.7, Carbohydrate 52.5, Sugar 51.2, Protein 11.9
KOREAN CORN DOGS RECIPE BY TASTY
These cheesy, beefy, sweet, and savory corn dogs probably have you drooling already. Beef hot dogs and mozzarella sticks are dredged in a slightly sweet batter, coated in crunchy toppings, deep-fried to perfection, then drizzled with ketchup and mustard.
Provided by Tikeyah Whittle
Categories Lunch
Time 30m
Yield 12 servings
Number Of Ingredients 17
Steps:
- Fill a large stock pot fitted with a deep-fry thermometer with canola oil. Heat the oil over medium-high heat until the temperature reaches 350°F (180°C). Reduce the heat to medium to maintain the temperature. Set a wire rack over a baking sheet and place it nearby.
- Prepare the potatoes: Bring a large pot of salted water to a boil. Add the potatoes and blanch for 2 minutes, then drain and transfer to a medium bowl. Let cool to room temperature, 15-20 minutes. Once cooled, sprinkle the flour over the potatoes and toss until well coated, shaking off and discarding any excess.
- Make the batter: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a 2-cup liquid measuring cup, whisk together 1 cup of milk and the egg until well combined. Pour the wet ingredients into the dry ingredients and whisk until combined. The batter should be fairly thick; if it is too thick to whisk, add more milk, 1 tablespoon at a time. Transfer the batter to a pint glass or another tall, narrow container. Refrigerate until ready to use.
- Thread each hot dog half onto the pointy end of a skewer, cut-side up, pushing down to about 2 inches below the tip. Thread the mozzarella rectangles onto the skewers above the hot dogs so they are flush with the cut ends of the hot dogs and the tips of the skewers.
- Add the panko, floured potatoes, and rice puffs to individual plates or small trays.
- Working one at a time, dip a cheese and hot dog skewer into the cup with the batter, coating completely. Gently shake off any excess batter.
- For the original dogs: Roll a battered dog in the panko bread crumbs until well coated, using your fingers to pack on the bread crumbs as needed.
- For the potato dogs: Roll a battered dog in the floured potatoes, using your hands to pack on the potatoes to ensure they stick. Immediately roll the potato-coated dog in the panko bread crumbs until completely coated.
- For the crispy rice dogs: Roll a battered dog in rice puffs until completely coated, using your fingers to pack on the puffs as needed.
- Place the coated dogs in the hot oil, 2-3 at a time, and fry for 2-3 minutes, until golden brown and crispy, using tongs to turn as needed. Transfer to the wire rack and sprinkle all over with sugar (use tongs when turning; the sticks will be very hot). Repeat with the remaining corn dogs to make 4 of each kind.
- To serve, drizzle ketchup and mustard over the corn dogs.
- Enjoy!
Nutrition Facts : Calories 637 calories, Carbohydrate 66 grams, Fat 28 grams, Fiber 1 gram, Protein 29 grams, Sugar 11 grams
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