German Shepherds                                                                                                German Shepherd Puppies

Last updated - Sunday, November 08, 2015 08:02:48 PM -0600

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Show puppies by Anatomy; Loyal Companions and Protection by Nature; Health and Longevity by good genetics; and proven by Health Testing Certifications. Brought to you by a thoughtful knowledgeable trusted breeder of over 45 years. Breeders of the finest quality Schutzhund/IPO titled & Breed Surveyed German Shepherds in the United States. Our breeding program maintains the integrity of the German Shepherd's heritage to preserve the ideal human-canine bond. 

Our Merkel Geneology is from
Haßloch, Germany

We are published in these books

Haus Merkel
   Breeder Name: Dyan Merkel
   Location: North Texas
   Contact Info:

   Hip/Elbow Certifications: Yes
   Degenerative Myopathy Certifications: Yes
   Thyroid tests: Yes
   CERF tests: No

   Titles/certifies breeding stock in discipline?: Yes

   Raises breeding stock from puppies: Yes
   Titles dogs bred on premise:  Yes
   Imports titled breeding stock: Yes
   Buys from other Breeders:  NO MORE!

   Has trained in Schutzhund: Yes
   HOT from puppy to SchH3: Yes
   HOT and bred to SchH3: Yes

   Show ratings: Yes
   Breed survey: Yes

   V Putz vom Haus Merkel SchH3, Kkl 1a
   V Ulla vom Haus Merkel SchH3, Kkl 1a
   V Zessa vom Haus Merkel SchH2, IPO3, Kkl1a
   V Riesa vom Haus Merkel SchH2, Kkl 1a
   V Puma vom Haus Merkel SchH2, Kkl 1a
   V Emma vom Haus Merkel SchH1, Kkl 1a
   SG Wickie vom Haus Merkel IPO1 a
   SG Vessa vom Haus Merkel IPO1 a
   SG1 Clar vom Haus Merkel SchH1 a
   Ch Merkel's Opium SchH1
   V Merkel's Arletta SchH1, a
   SG, VP2 Nixe vom Haus Merkel BH, AD, a
   SG Feli vom Haus Merkel BH, AD, a
   Ch Merkel's Leica UDT, OFA
   Merkel's Leibchen Shiloh UDT, OFA
   Ch Merkels Sangria UDT, OFA
   United States Grand Victrix
   Ch Merkels Vendetta  ROM, OFA
   Ch Merkel' Quaestor CD, ROM, OFA
   Ch Merkel's Essence UD, OFA
   Merkel's Coda vom Jennerick CDX, OFA
   National Certified Search & Rescue
   Lieb vom Haus Merkel OFA,
   National Obedience Winner
Ch Merkel's Cut Up of Timmee UDT, OFA
   Certified United States Service Dog
   Bryn vom Haus   Merkel CGC, OFA
   Certified United States Service Dog
Fred vom Haus Merkel
   Ch Merkel's The Cutting Edge OFA
   Ch Merkel's Virtual Reality OFA
   Ch Merkel's Tequila CD, OFA
   Ch Merkel's Sante Fe OFA
   Merkel's Spellbound ROM,
   Merkel's Emma ROM , OFA

   Merkel's Estes CD, near ROM
   2009 Annual Achievement Award Recipient
   Ch Merkel's Heart's are Wild
   Ch Merkel's Heart to Heart CD, OFA
   World Sieger Larus von Batu SchH3 Kkl 1a
   World Sieger Zamp vom Thermodos SchH3, Kkl 1
   World Sieger Yasko vom Farbenspiel SchH3,Kkl 1a
   VA Dux della Valcuvia SchH3, Kkl1a


S I T E    N A V I G A T I O N

About our 46 years in the Breed

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Excellent Link to pet/health videos
Any health care links located here are NOT to replace a veterinarian visit; please take your dog to a vet immediately at any sign of odd behavior or any symptoms of illness or injury. Call your vet and describe your dog's symptoms with any of your concerns about the dog's well-being. Your veterinarian may discover changes in your dog's health that you have overlooked. It is always better to err on the side of caution

von Willebrand Disease
Hip dysplasia Positioning
(A badly positioned x-ray can make
your dog look dysplasic!)
Triple Pelvic Osteotomy
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My beloved mother
(Dorothy Conner Merkel Obituary)
Love, kindness & laughter was her gift to all.  Always on my mind forever in my heart!


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Calorie Content (calculated):
ME 3894 kcal/kg;429 kcal/cup

Formula for Active Dog & Puppies contains high levels
of Proteins and Energy with only 30% carbohydrates! This super premium food is naturally formulated with added vitamins, minerals and other additives that work
together to support a strong and healthy immune and digestive system. As with all Victor dog foods, this formula is free from Corn, Wheat, Soy or Glutens and is also made using GMO Free. Dogs love the all natural flavor of this super premium food



Click on photo for the

attribution (C) DFDK9 

Canine body language

THIS is why you do not walk your dogs on asphalt or concrete in the summer. If you see someone walking their dogs on asphalt or concrete, PLEASE educated them and get the pet to cooler ground. Original post was from Pet Ambulance Victoria

This should be sent to all the veterinarians including the specialists!


We have received two notices. (1) Nails wrapped in cheese at dog parks in Chicago and Massachusetts (see pic). (2) from some friends that in Augusta Maine dog park, antifreeze is being found in doggie water bowls. Please beware and be careful and PLEASE SHARE and spread the word

Ever wonder where puppy mill dogs come from? Here's an example. Many get cooked alive in the sun and freeze to death in the winter. If you purchase your dog from a pet store, I can guarantee your "AKC" certified dog came from a place like this.  This one is even better than the ones  I saw in Iowa and Missouri!

Do you recognize she is a Yorkie?
Please do not purchase your pet from a Pet shop, Backyard breeder or Commercial Puppy Mill.

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"The man who rears a dog must complete what the breeder began..." Max v. Stephanitz; Father of the German Shepherd Dog


"Fun at the Beach"

"Fun at Work"

This is a real combination of symptoms that spells out EMERGENCY. These are the classic symptoms of a condition referred to as "bloat" - a dog that is pacing, restless and has unproductive attempts to vomit.

This is a common problem in large breed deep-chested dogs but can also occur in smaller dogs.

Basically what happens is this - the stomach twists causing the blood supply to the stomach to be compromised then leads to tissue death. As tissues are damaged, toxins are released and a sequence of events occurs that if left untreated, leads to death.

If you ever notice these symptoms in your dog, call your local veterinarian or emergency clinic as soon as possible.

This is a condition that is fairly common and often occurs in the evening or nighttime hours. It is also a very expensive condition to treat.  READ MORE...


Dealing with Excessive Barking

The first step to stopping barking is to understand why it is happening. Dogs bark for all kinds of reasons, including anxiety, boredom and/or loneliness. Sometimes they bark just because it feels good.  Luckily, most dogs will respond to one or other intervention to curtail their barking. Whether you simply bring an outdoor dog inside or take the time to apply behavior-modification techniques, you can cause a dog to be less of a nuisance and to be more socially acceptable.

Removing Skunk Odor

No need for the tomato juice. Use a mixture of 10 parts hydrogen peroxide to 1 part baking soda. Add a dash of degreasing dishwashing soap and pour into a spray bottle. Spray liberally over dry coat and allow to air dry. Avoid eyes. Works on other objects, too!

Click link below to enjoy the Birding Site






Add your recipe here

Storing Dog Treats
In general you should store dog treats the same way you would homemade people cookies.  That being said, there are two main variables that determine storage time - the amount and type of fat in the recipe and your local weather conditions.  If your recipe uses fats such as butter, or meat bits or juices then it will be more prone to rancidity than a recipe that uses some vegetable oil or shortening.  Your treats may mold or spoil much faster in humid or very hot climates. 

Refrigeration and Freezing -  Refrigeration will prolong the life of more fragile dog treats. Make sure to store in a tightly sealed container or zip lock bag.  You can also freeze most treats in zip lock freezer bags.  Allow to thaw completely before use.

Mutt Meatballs

  • 1/2 pound ground beef
  • 1/3 cup grated cheddar cheese cup rye flour
  • 1 carrot, finely chopped/grated
  • 1/2 cup bread crumbs
  • 1 egg
  • 1 teaspoon tomato paste

Preheat oven to 350º . Combine all ingredients in a bowl.  Scoop out by the spoonful and roll into mini-size meatballs.  Place the meatballs on a cookie sheet Bake 15 to 20 minutes.  Store in the refrigerator

Wheatfree Salmon Treats   From Ruthie on the B.A.R.F. list. 

Put these ingredients into a food processer, mix VERY WELL. Pour potato flour through the opening while the motor is running. I can't tell you exactly how much, but I would guess about 2-3 cups. When the dough forms, like a pie curst, and rolls into a ball it is ready to take out.

Dump this mess onto potato floured counter or board. Knead more flour into this and when it is a rolled out cookie consistancy, it is ready to roll out into about 14 inch thick. I use a pizza cutter to roll our long strips and then cut crosswise to make samll squares . If you want FANCY you may use a cookie cutter. Bake on cookie sheets, sprayed Pam or line the sheet with parchemnt paper. I put in as many as will fit. Usually two whole cookie sheets suffices. I bake this in a 375º oven for 20 min. Turn and rotate the cookie sheets and bake about 10 more minutes. You can make them as soft or as hard as you want.


Preheat oven to 400F. Lightly oil a cookie sheet. Combine flour and charcoal. Add all the other ingredients.Drop teaspoonfulls on oiled sheet, about 1 inch apart. Bake 15-20 minutes. Store in airtight container in the refrigerator.

Archie Squares

  • 2 1/2 cups whole wheat flour
  • 1/2 cup powdered dry milk
  • 1/2 tsp. garlic powder
  • 1 tsp. brown sugar or honey
  • 6 tbs. meat or bacon drippings, cold right from refrigerator, not melted or soft!
  • 1 egg, slightly beaten
  • 1/2 cup Ice water

Preheat oven to 350F. Lightly oil a cookie sheet. Combine flour, dry milk, garlic powder and sugar. Cut in meat drippings until mixture resembles corn meal. Mix in egg. Add enough water so that mixture forms a ball. Using your fingers, pat out dough onto cookie sheet to 1/2" thick. Cut dough into squares appropriate for your dog size. Prick each cookie with fork. Bake 25-30 minutes. Remove from tray and cool on rack. Store in airtight container.

Wheat-Free Scotty Biscuits

  • 1 cup oatmeal
  • 1 cup rye flour
  • 2 tablespoons sugar
  • 1 tablespoon melted butter or margarine
  • 1/2 cup milk

Combine oatmeal, 3/4 cup of the rye flour, sugar and butter together. Slowly add the milk till a firm but slightly sticky dough forms. Scrape out dough onto a wooden board or counter. Knead in the rest of the rye flour till the dough stiffens a little. Wrap in saran wrap and chill for one hour.

 Preheat oven to 350 degrees. Roll out dough till 1/4 inch thickness. Cut into shapes ( I like to use scotty dog cutters). Place on lightly greased cookie sheets. Bake for 15 minutes. Turn off oven and let biscuits rest till cool in oven with the door closed. Store in air-tight container for up to 2 weeks.

Cheesie Bites

  • 1 cup wheat flour
  • 1 cup grated cheddar cheese
  • 1 tablespoon soft butter or margarine
  • 1/2 cup milk

Mix flour and cheese together. Add the softened butter. Slowly add milk till you form a stiff dough. You may not need all of the milk. Knead on floured board for a few minutes.

Roll out to 1/4 inch thickness. Cut into shapes and place on ungreased cookie sheet. Bake 350 degrees oven for 15 minutes. Let cool in oven with the door slightly open till cold and firm. Refrigerate to keep fresh.

Doggy Oatmeal Cookies

  • 1 cup uncooked oatmeal
  • ¾ cup cornmeal
  • 3 cup whole wheat flour
  • ¾ cup powdered milk
  • ½ cup margarine
  • 1 tsp. bouillon granules
  • 1 ½ cup meat broth or hot water
  • 1 egg, beaten

Preheat oven to 325F. Dissolve bouillon in meat broth, while still hot, put some of the broth into a blender with the garlic and blend on high. Pour all broth into large bowl, add margarine & oatmeal & stir. Let sit 5 minutes to cool. Stir in powdered milk, cornmeal & egg. Add flour, 1/2 cup at a time, mixing well after each addition. Knead by hand, adding more flour if needed. Roll on floured surface to 1/2" thick, cut into shapes. Place on greased cookie sheet. Bake 50- 60 minutes, allow to cool & dry out until hard.

Soft Doggie Cookies

  • 3 (2 1/2 oz. each) jars of baby food; either beef or chicken
  • 1/4 cup Dry milk powder
  • 1/4 cup Wheat germ or cream of wheat

Combine all ingredients in bowl and mix well. Roll into small balls and place on well-greased cookie sheet. Flatten slightly with a fork. Bake in preheated 350F oven for 15 minutes until brown. Cool on wire rack. Refrigerate to keep fresh or freeze. Great for older dogs with teeth problems.

Fido's Favorite Treats

Store in the refrigerator or in the freezer as these can go moldy if left at room temperature for very long.  

  • 1 cup rolled oats
  • 1/3 cup margarine or 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 white or wheat flour

Preheat oven to 325 degrees.Grease cookie sheets. In large bowl combone rolled oats, margarine and water; let stand for 10 minutes. Sitr in cornmeal, sugar, boullion, milk,cheese and egg. Mix well. Add flour 1 cup at a time, mixing well after each addition to form 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. Makes 3 1/2 dozen large biscuits.

Milk Bone Dog Biscuits

  • 3/4 cup hot water
  • 1/3 cup margarine
  • 1/2 cup powdered milk
  • 1 teaspoon salt
  • 1 egg, beaten
  • 3 cups whole wheat flour
  • Variation: increase margarine to 1/2 cup and add 2 teaspoons sugar

In large bowl pour hot water over the margarine. Stir in powdered milk, salt, and egg. Add flour, 1/2 cup at a time. Knead for a few minutes to form stiff dough. Pat or roll to 1/2 inch thickness. Cut into bone shapes. Bake at 325 degrees for 50 minutes. Cool. They will dry out quite hard. Makes about 1 1/4 pounds of biscuits. Costs around 30 cents per pound.

Healthy Dog Snacks

  • 1 3/4 cups plain flour
  • 2 tsp toasted wheat germ
  • 1/2 cup brown sugar
  • 1/4 cup sesame seeds
  • rind of 1 lemon
  • 12 tsp butter or margarine
  • 1/2 cup ground walnuts
  • 1/2 tsp vanilla extract

Combine all the ingredients. Knead until thoroughly blended. Divide into 6 parts. Roll each into a log. Wrap loosely in waxpaper. Freeze. When needed, thaw and slice into 1/2 thick slices (across roll). Preheat oven to 375F. Place cookies on an ungreased cookie pan. Bake about 12 minutes. Makes 6-8 cookies per roll.

Veggie Bones

  • 3 cups minced parsley
  • 1/4 cup carrots, chopped very fine
  • 1/4 cup shredded mozzarella or parmesan cheese
  • 2 tablespoons olive oil
  • 2 3/4 cups whole wheat flour
  • 2 tablespoons bran
  • 2 teaspoons baking powder
  • 1/2 to 1 cup of water

Preheat oven to 350 degrees, rack on middle level. Lightly grease a large baking sheet.

Stir together parsley, carrots, cheese, and oil. combine all the dry ingredients and add to veggies. Gradually add 1/2 cup of water, mixing well. Make a moist but not wet dough. If needed, add a little more water. Knead for one minute.

roll dough out to 1/2 inch thickness. Using cookie cutter or a glass, cut out the shapes and transfer them to the baking sheet. Gather the scraps and reroll and cut.

Bake for 20-30 minutes until biscuits have browned and hardened slightly. (They will harden more as they cool.) Speed cooling by placing them on wire racks. Store in airtight tin. 

Vegetarian Dog Biscuits

  • 2 1/2 cups flour
  • 3/4 cup dry milk powder
  • 1/2 cup vegetable oil
  • 2 tbs. brown sugar
  • 2 vegetable bouillon cubes; dissolved in
  • 3/4 cup boiling water
  • 1/2 cup carrots (optional)
  • 1 egg

Preheat oven to 300F. Mix all ingredients into a ball and roll out to about 1/4" thick. Cut with bone-shaped cookie cutter, or strips, or a cutter shape of your own choice. Place on ungreased cookie sheet and bake 30 minutes at 300F.

Apple Crunch Pupcakes

  • 2 3/4 cups water
  • 1/4 cup applesauce, unsweetened
  • 1/4 teaspoon vanilla
  • 4 cups whole wheat flour
  • 1 cup dried apple chips ( you can also use fresh fruit)
  • 1 tablespoon baking powder
  • 1 egg, beaten slightly
  • 4 tablespoons honey

Preheat oven to 350 degrees. Spray muffin tin with cooling spray.

Mix all wet ingredients thoroughly. Combine dry ingredients in separate bowl. Add wet to dry slowly , scraping well to make sure no dry mixture is left. Pour into muffin tins. Bake for 1 1/4 hours or until a toothpick inserted into center comes out dry. Sotre in a sealed container. Makes around 12-14 pupcakes. 

Poofy Doggy Drops

  • 1 pkg. dry yeast
  • 1/4 cup warm water(110-115F.)
  • 1 1/2 cups whole wheat flour
  • 1 cup flour
  • 1 pkg. unflavored gelatin
  • 1 cup dry milk powder
  • 1/4 cup corn oil
  • 1 egg
  • 6 oz pet food,canned
  • 1/4 cup water

Dissolve yeast in 1/4 cup warm water. Mix all dry ingredients together. Add the rest of the ingredients . (Dough will be very stiff. Drop dough by level half-teaspoons onto ungreased cookie sheet. Bake in a preheated 300F. oven 25 minutes. Leave in oven to dry and cool. Store in airtight container. 

Bonnie's Sunshine Liver Brownies  contributed by RosaKiana Rossi

The recipe makes a lot of brownies so keep any leftovers (should there be any) in the freezer because they spoil real easy.

  • 3 to 3 1/2 lbs of liver, beef or chicken
  • 1 C whole wheat flour
  • 2 C white flour
  • 1/2 C corn meal
  • 1 med shaker of grated parmesan cheese

Preheat oven to 350 degrees. Cover cookie sheet with foil, coat with cooking spray, sprinkle lightly with corn meal and set aside. Process liver in food processor or blender until it looks like milk chocolate. Pour into large mixing bowl and blend in the rest of the ingredients. Spread evenly onto cookie sheet (the mixture will be thick) and sprinkle lightly with corn meal. Bake until no pink is left. I usually bake them for about 30 min for one pan and then turn the oven off but leave the brownies inside until they are cool. Cut in pieces and be ready to be loved by your dog(s). I have yet to meet a dog that doesn't like SLBs and I think that this is about the greatest bait on earth... Enjoy!!!

Panda's Party Cake  contributed by Kymythy Schultze, Affenbar Newfoundlands

  • 2/3 cup ripe mashed bananas
  • 1/2 cup softened butter
  • 3 large eggs
  • 3/4 cup water
  • 2 cups unbleached white flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 cup chopped pecans
  • 1/2 cup dried fruit bits

In mixing bowl, beat together mashed banana and butter until creamy. Add eggs and water. Beat well. Stir in dry ingredients. Beat until smooth. Add nuts and fruit. Spoon batter evenly into oiled and floured bundt pan. Bake at 350 degrees for about 35 minutes. Cool on wire rack 5 minutes, remove from pan, replace on rack and cool.

Optional Frosting

  • 2 cup mashed banana
  • 1 Tblsp butter
  • 6 Tblsp carob powder
  • 2 tsp vanilla
  • 3 Tblsp unbleached flour
  • 1 tsp. cinnamon

Blend thoroughly and spread on cool cake. Sprinkle with chopped pecans. The frosting contains carob, which is a safe (almost tastes like) chocolate substitute

 Newf Breakfast Bars  Contributed by Martha Taylor-Young, RNC, Dragon Rest Newfoundlands

I love this recipe because it makes a lot & it's so easy, you just throw everything into the bowl, mix & pat onto 2 greased cookie sheets, no rolling or cookie cutters.

  • 12 c. oatmeal
  • 4 c. whole wheat flour
  • 8 eggs
  • 3/4 c. oil
  • 2/3 c. honey
  • 1/2 c. molasses
  • 2 c. milk
  • 1 large can solid pack pumpkin (optional)
  • 3 to 4 mashed bananas (optional)

Preheat oven to 325. Grease 2 cookie sheets

Dump everything into a VERY large bowl. Mix this whole mess together (I use my hands, AFTER I take my rings off, another story), pat onto greased cookie sheets & bake at 325 for 1 hour. After 1 hour turn oven off, crack oven door & allow cookies to cool in oven. Break into whatever size you want (mine like LARGE).

These freeze really well. My guys love these, they sit in front of the oven waiting.

Darlene's Favorite Dog "Cookie"contributed by Darlene Stever, Moksgm'ol Newfs

My favorite dog "cookie" (low-fat, low-calorie, about 20 calories per 4" cookie).

  • 2 cups rye flour
  • 1/2 cup vegetable oil
  • 2/3 cup warm water
  • 1/2 cup white flour
  • 1/4 cup cornmeal

Mix well. I usually add about 1/4 tsp either vanilla or mint flavor.

Roll out to 1/4" thick. Cut into shapes (I usually use about a 3-4" bone-shape cutter). Bake on lightly greased cookie sheet for 30 minutes at 350 degrees.

Surprise Snacks

  • ¼ cup hot water
  • 8 each chicken or beef bouillon -- cubes
  • 1 package dry yeast
  • 1 ½ cups tomato juice
  • 2 cups flour , divided
  • 2 cups wheat germ
  • 1 ½ cups whole wheat flour

Place the hot water and bouillon cubes in a large mixing bowl and mash with a fork. Sprinkle yeast over this mixture and let stand about 5 minutes, until yeast is dissolved. Add the tomato juice, half the flour and the wheat germ and stir to form a smooth batter. Gradually work in the remaining flour and the whole wheat flour with your hands. Divide the dough into 4 balls. Roll each ball out on a floured board to about 1/4" thick. Cut into shapes and place on ungreased cookie sheets about an inch apart. Bake in a 3250F. oven for 1 hour, then turn off the heat and let biscuits dry in oven for about 4 hours or overnight with the door propped open slightly. Store in airtight container.

Liver Bow-wownies  contributed by Ruth Landmann

  • 2 lbs chicken livers
  • 2 C corn meal
  • 2 C wheat germ
  • 2 eggs
  • 2 1/2 tsp. granulated garlic (not salt)
  • 1/2 C dried parsley

Liquefy livers in food processor, pour into mixing bowl and add other ingredients. Mix until smooth like a brownie batter. Spread on a cookie sheet (1/2 sheet cake size) (I use parchment paper to line the pan) until it's evenly spread about 1/3 inch thick. Bake at 350 F for about 35 minutes. When cool cut into squares, or whatever shapes you prefer. I keep them in a ziplock bag in the refrigerator.

Boo's Biscuits  Contributed by Sandra Strassman-Sundy

  • 3 1/2 cup whole wheat flour
  • 2 cup Quaker oats
  • 1 cup milk
  • 1/2 cup hot water
  • 2 beef or chicken bouillon cubes
  • 1/2 cup meat drippings

Dissolve bouillon cubes in hot water. Add milk and drippings and beat. In a separate bowl, mix flour and oatmeal. Pour liquid ingredients into dry ingredients and mix well. Press onto an ungreased cookie sheet and cut into shapes desired. Bake at 300 for 1 hour. Turn off heat and leave in the oven to harden. Refrigerate after baking.

Nutty Bones

  • 1 3/4 cups flour
  • 1/4 cup sesame seeds
  • 1/2 cup brown sugar
  • 12 tbs. butter
  • 1/2 cup ground walnuts
  • 1 egg yolk
  • 1/2 cup vanilla extract
  • 2 tbs. toasted wheat germ

Combine ingredients, knead until thoroughly blended. Roll out till 1/2" thick. Cut into shapes or just squares. Bake at 375F on ungreased cookie sheet for 12-15minutes. Cool. Store in airtight container. Keeps 2 weeks.

Liver Treats (for dogs) Contributed by Sandra Strassman-Sundy

  • 1 lb. pureed liver
  • 2 cups corn meal
  • 1 cup flour
  • dash garlic salt or powder

Spread out on cookie sheet in a thin layer. Bake at 350 for about 20 minutes. Cool and cut into small pieces.

Dog-Gone Good Snacks

  • 3 1/2oz Jar liver or beef baby food
  • 1/3 cup Wheat germ
  • 2/3 cup Non-fat dry milk

Mix all ingredients well.. Drop by the tablespoons onto a greased cookie sheet. Bake in a preheated 350F oven for 12-15 minutes. Cool. Store in the refrigerator.

Fox Run Dog Biscuits  Contributed by Sandra Strassman-Sundy

  • 2 1/2 cup whole wheat flour
  • 1/2 cup nonfat dry milk powder
  • 1 tsp. sugar
  • 1 tsp. salt
  • 6 Tbsp. margarine or oil
  • 1 egg
  • 2/3 cup cold water

Combine dry ingredients and mix well. Add the remaining ingredients and stir with a wooden spoon to form a stiff dough. Alternately, combine all ingredients in a food processor and process until dough forms.

Roll out to a thickness of about 1/2 inch; cut into dog bone shapes with dog bone cutters or into sticks about three inches long and 3/4 inch wide.

Bake on an ungreased baking sheet for 25 minutes in a 350 oven. Cool on a rack, then store in an airtight container. Yield: approximately 20 biscuits

Cheese Multi-Grain Dog Biscuits

  • 1 cup uncooked Oatmeal
  • 1/4 cup butter or bacon drippings
  • 1 egg, beaten
  • 1 1/2 cups hot water
  • 1 cup cornmeal
  • 1/2 cup powdered Milk
  • 1 cup wheat germ
  • 4 oz (1 cup) grated cheese
  • 3 cups whole wheat wlour

In large bowl pour hot water over oatmeal and butter/bacon drippings; let stand for 5 minutes. Stir in powdered milk, grated cheese, egg. Add cornmeal and wheat germ. Mix well. Add flour, 1/3 cup at a time, mixing well after each addition. Knead 3-4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll dough to 1/2" thickness. Cut into shapes and place on a greased baking sheet. Bake for 1 hour at 300F. Turn off heat and dry in oven for 1 1/2 hours or longer. Makes approximately 2 1/4 pounds.

Bacon Bits for Dogs Contributed by Sandra Strassman-Sundy

  • 6 slices cooked bacon, crumbled
  • 4 eggs, well beaten
  • 1/8 cup bacon fat
  • 1 cup water
  • 1/2 cup non-fat dry milk powder
  • 2 cup graham flour
  • 2 cup wheat germ
  • 1/2 cup cornmeal

Mix ingredients with a strong spoon; drop heaping tablespoonfuls onto a greased baking sheet. Bake in a 350 oven for 15 minutes. Turn off oven and leave cookies on baking sheet in the oven overnight to dry out. Yield: about 4 dozen dog cookies.

Marion's Dog Bone Biscuits Contributed by Sandra Strassman-Sundy

  • 2 eggs
  • 2 Tbsp. soy flour
  • 2 Tbsp. wheat germ
  • 1/2 tsp. salt
  • 4 Tbsp. cold water
  • 2 cup whole-wheat flour
  • 2 Tbsp. nonfat dry milk powder

In a large bowl, beat the eggs, then add the next four ingredients. Combine the wheat flour and milk powder and mix into the dough. Beat with a wooden spoon or work into a stiff dough with your hands, leaving any dry bits and crumbs in the bowl.

Pat the dough into a rectangle about 1/2 inch thick, then cut into bones with a cookie cutter or sticks 3" x 3/4".

Place on ungreased baking sheet and bake at 350 for 25 minutes. Remove from oven; flip the bones over and bake for another 25 minutes. Cool on racks, then store in an airtight container. Yield: about 16 biscuits

Bait Snacks

  • ½ cup warm water
  • 1/2 cup powdered dry milk
  • 1 pound liver, chopped
  • ½ 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 minutes. Cut quickly into squares while hot (or use cookie cutter) . Store in freezer. Variation: You can substitute ½ cup peanut butter instead of the liver and garlic.

Dog Biscuits Contributed by Sandra Strassman-Sundy

  • 2 1/2 cups whole wheat flour
  • 1/2 cup nonfat powdered milk
  • 1 tsp. sugar (or less)
  • 1 tsp. salt (or less)
  • 1 egg
  • 1 tsp. beef or chicken bouillon granules
  • 1/2 cup hot water

In a large bowl, dissolve bouillon in hot water. Cool to room temperature. Add remaining ingredients. Knead for three minutes or until dough forms a ball.

Roll dough until 1/2" thick; cut into dog bone shapes. Bake on lightly greased cookie sheet for 30 minutes at 350.

"Good Dog" Cookies

  • 1/2 cup powdered milk
  • 1 egg, well beaten
  • 2 1/2 cups flour
  • 1/2 tsp garlic salt
  • 1 1/2 tsp brown sugar
  • 1/2 cup water
  • 6 tblsp gravy
  • Baby food meat

Mix all ingredients well. Roll out on a floured board about 1/2" thick. Cut out cookie shapes with floured cutters.
Bake at 350F for 25-30 minutes. Cool, maybe leaving them in the oven to dry. Cookies should be hard. Store in an airtight container.

 Johanne's Liver Treats contributed by Johanne Ambis, owned by an English Setter named Chutney

  • 1 lb. beef liver
  • 1 cup whole wheat flour
  • 1 cup cornmeal
  • 2 eggs

Puree liver in food processor. Add eggs, whole wheat flour and cornmeal. Grease cookie sheet and pour mixture onto cookie sheet. Bake in 350 oven for 20 minutes, flipping over halfway through baking. Cut into desired sized squares.

I usually place 1/2 of this recipe in a tupperware and keep in the fridge. The other half I freeze.......these freeze well.

Peanut Butter Puppy Poppers contributed by Nicole Curran, owned by a pug in Delaware

  • 2 cups whole-wheat flour
  • 1 tbsp. baking powder
  • 1 cup peanut butter (chunky or smooth)
  • 1 cup milk

Preheat oven to 375'F. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk, then add to dry ingredients and mix well. Place dough on a lightly floured surface and knead. Roll dough to 1/4 inch thickness and use a cookie cutter to cut out shapes. Bake for 20 minutes on a greased baking sheet until lightly brown. Cool on a rack, then store in an airtight container. --- This is the original recipe, but I have found the cookies burn easily.

Banana Biscotti

  • 5 cups flour
  • 1/4 cup peanuts, chopped
  • ½ teaspoon baking soda
  • 1 egg
  • ¼ cup vegetable oil
  • 1 ½ cups banana, pureed
  • 2 teaspoons vanilla
  • water

Preheat oven to 325F. Place dry ingredients in large bowl. Make a well in the center. Blend egg, oil and banana together. Add into the dry ingredinets in well. start combining together. Add water, one teaspoon at a time as needed. Knead by hand on table until mixed thoroughly. Form into logs approximately 2" - 2 1/2" high. Flatten so that log iis 6" -- 7" wide by 1" high. Place on non-stick baking sheets or lightly greased ones. Bake 30 - 40 minutes. Remove and cool for 10 minutes. Slice into 1/2" - 3/4" slices. Place on baking sheets and bake for about 20 minutes or until golden brown. Cool. Store in airtight container.

Garlic Bites for Dogs

  • 1 cup flour
  • 4-6 cloves garlic
  • 1/4 cup hot water
  • 1/8 cup chopped nuts or seeds
  • 1 tbs. vegetable oil
  • 1 egg, beaten
  • dry milk powder

Mix all ingredients in bowl (or food processor) and add enough milk powder to make firm dough. Roll out dough to thin sheet, put flour on sheet and cut dough with cookie cutter of your choice. Place on oiled cookie sheet. Bake at 300F. for about 45 minutes, for hard lightly toasted biscuits. Let sit in turned off oven to finish drying if you like.

Bulgar Biscuits  Contributed by Sandra Strassman-Sundy

  • 3 cups flour
  • 3 cups whole wheat flour
  • 2 cups bulgur wheat
  • 1 cup corn meal
  • 1 1/2 instant non-fat milk
  • 3 cups chicken broth
  • milk

Mix flours, bulgur wheat, corn meal, and instant milk. Add 2 cups broth; mix well with hands until dough gets stiff. Add more broth as necessary. On lightly floured surface with floured rolling pin, roll dough to 1/4" thickness. Cut out biscuits. Place on ungreased baking sheet. Brush each lightly with milk. Bake at 300 for 45 minutes. Turn off oven; leave biscuits in oven overnight.

Chicken Liver Cookies

  • 2 cups 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.

Wheatless Tuna Biscuits

  • 1 cup yellow cornmeal
  • 1 cup oatmeal
  • 1/4 tsp. baking powder
  • 1/2 tsp. garlic powder
  • 1 small can tuna in oil , undrained
  • 1/3 cup water

Grind oatmeal in processor to make a coarse flour. Set aside in small bowl. In food processor, whirr tuna with the oil, and water then add all the rest of ingredient. Pulse til mixture forms a ball, Pulse to knead for 2-3 minutes. Knead on floured surface till it forms a soft ball of dough. Roll out to a 1/8"-1/4" thickness. Cut into shapes. Bake on lightly greased cookie sheet , at 350 for 20-25 minutes. Cool completely.

Doggie Liver Dip  Contributed by Sandra Strassman-Sundy

  • 1 lb. beef liver
  • 2 cups beef bouillon
  • 1 Tbsp. minced onion
  • 1 16-oz. container plain yogurt

Cut liver into chunks. Cover with bouillon and simmer until completely cooked; drain. Put liver and remaining ingredients in food processor. Blend until smooth. If necessary, add reserved bouillon or water to achieve desired consistency. Refrigerate immediately. Use within 3-4 days.

Serve with raw carrots, celery, or pieces of dog biscuits. Alternately, use to stuff cooked marrow bones.

Peanut Butter Dog Biscuits

  • 1 ½ cups water
  • ½ cup oil
  • 2 eggs
  • 3 tablespoons peanut butter
  • 2 tsp. vanilla
  • 2 cups flour
  • ½ cup cornmeal
  • ½ cup oats

Blend wet ingredients together. Whisk dry ingredients together and mix into wet mixture to form a ball of dough. Roll out and shape. Put onto a non-stick cookie tray or lightly greased one. Cook 20 minutes at 400 F. Turn off oven and allow the biscuits to cool in oven until crisp and hard. Store in airtight container.

Another version of Peanut Butter Dog Biscuits

  • 1 cup flour
  • 1/2 cup milk
  • 2 Tbs peanut butter
  • ¼ cup grated parmesan cheese
  • 1 tsp baking powder
  • 1 egg white
  • 1 Tbs chicken broth

Mix flour and milk until lumpy. Add peanut butter and broth. Mix parmesan cheese with first 4 ingredients. Add egg white. Mix well or until it has the consistency of pancake batter. Add baking powder. Pour onto greased cookie sheet, making 2" drops. Bake at 400F for 15-20 minutes until golden brown. Cool.

Gourmet Dog Biscuits

  • 12-16 ozs. raw liver
  • 1 1/2 lbs. white flour
  • 8 ozs. Quaker Oats
  • 3 bouillon cubes, (meat or chicken flavored)
  • Approx. 1 cup water
  • 2 eggs, beaten

Preheat oven to 350F. Grease 3 baking sheets. Chop the liver finely, by hand or in food processor. Mix flour and oats, crumble in the bouillon cubes, add eggs and the chopped liver. Add enough water to make a firm but slightly sticky dough. Spread evenly on the sheets about 1/2" thick. Dip a small dog-biscuit cutter in flour before cutting out each portion. Remove uncut parts. Spread out on another cookie sheet and repeat.Bake 1 hour. Store in airtight container in fridge for 2 weeks.

Cheesie Bacon Biscuits

  • 3/4 cup whole wheat flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 stick margarine, softened
  • 2/3 cup brown sugar
  • 1 egg, slightly beaten
  • 1 1/2 tsp. vanilla
  • 1 1/2 cups regular oats, uncooked
  • 1 cup (4 oz.) shredded cheddar cheese
  • 2/3 cup wheat germ
  • 1/2 lb. bacon, cooked crisp, drained, and crumbled

Combine flour, soda and salt; mix well and set aside. Cream butter and sugar; beat in egg and vanilla. Add flour mixture, mixing well. Stir in remaining ingredients.

Drop dough by rounded teaspoons onto ungreased baking sheets. Bake at 350 for 16 minutes. Cool on baking sheet for a minute or so before removing to cooling rack.

No-Flea Dog Biscuits

  • 2 cups unbleached flour
  • 1/2 cup wheat germ
  • 1/2 cup brewers yeast
  • 2 ea. cloves garlic, minced
  • 3 tbs. vegetable oil
  • 1 cup chicken stock

Preheat the oven to 400F. and oil two or three baking sheets. Combine first four ingredients. In a large mixing bowl, combine garlic and oil. Slowly stir flour mixture and stock alternately into oil and garlic, beating well, until the dough is well-mixed. Shape dough into a ball. On lightly floured surface, roll out dough 12" thick. Using a 2" biscuit cutter or knife, cut dough into rounds. Transfer biscuits to prepared baking sheets. Bake 20-25 minutes or until well-browned. Turn off heat and allow biscuits to dry in oven for several hours. Store in refrigerator or freeze. Makes about 26 biscuits.

Fowl Weather Treats Contributed by Sandra Strassman-Sundy

  • 2 large jars chicken-flavored junior baby food
  • 4 cups cooked ground turkey
  • 1 cup grated cheddar cheese
  • 1 cup cheddar cheese cracker crumbs
  • 1 tsp. poultry seasoning
  • 1 medium onion, minced
  • 1 1/2 tsp. salt
  • crushed cracker crumbs

Mix all ingredients and roll into balls (sized to suit your dog). Roll balls into additional cracker crumbs. Place on wax paper lined baking sheet and freeze until solid. Transfer to freezer bags and store until ready to use.

When it is treat time, take out as many as needed, place on ungreased baking sheet. Bake at 350 for 5-7 minutes or until cheese melts. If you want to serve only a few, heat in microwave until cheese is melted.

Bowser Biscuits

  • 1 pkg. dry yeast
  • 1/2 cup warm water
  • 2 cups flour
  • 2 cups warm chicken or beef broth
  • 1 cup cornmeal
  • 1/2 cup powdered milk
  • 1 cup wheat germ
  • 1/4 cup margarine or butter
  • 2 cups cracked wheat
  • 1/4 cup honey
  • 4 cups whole wheat flour
  • 1 Egg; Beaten

In small bowl, dissolve yeast in warm water. In large bowl combine broth, powdered milk, margarine, honey, egg. Add yeast/water and mix well. Stir in flour, cornmeal, wheat germ and cracked wheat. Mix well. Add whole wheat flour, 1/2 cup at a time, mixing well after each addition. Knead in the final amounts of flour by hand and continue kneading for 4-5 minutes until dough is not sticky. Pat or roll dough to 1/2" thickness and cut into bone shapes. Place on a greased cookie sheet, cover lightly and let set for 20 minutes. Bake in a 350F. oven for 45 minutes. Turn off heat and leave in oven several hours or over night. Makes approximately 3 1/2 pounds.

Traildog Biscuits

  • 1 1/2 cups flour
  • 1 1/2 cups whole wheat flour
  • 1 cup rye flour
  • 1 egg, beaten
  • 1 cup oats
  • 1/2 cup vegetable oil
  • 1 cup cornmeal
  • 1 3/4 cups beef or chicken broth
  • 1/4 cup liver powder; available in health food stores

Preheat oven to 300F. Mix all dry ingredients in a large bowl. Add egg, oil, and beef broth. Mix the dough, adding enough additional flour to make a dough that can be rolled. On a floured surface, roll to 1/2" thickness, then cut into shapes or squares. Prick with a fork. Bake for 2 hours. Turn the oven off, and let biscuits stand in oven overnight to harden. Store in airtight container.


  • 1/2 cup vegetable oil
  • 1/2 cup shortening
  • 1 cup honey
  • 2 eggs
  • 3 ¾ cups white flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ cup cornmeal
  • 2 teaspoons cinnamon

Mix vegetable oil, shortening , honey with eggs. Beat well. Add flour, soda and cream of tartar. Knead dough until mixed well. Shape dough by rounded teaspoons into balls. Mix the cornmeal and cinnamon together in a bowl and roll balls in mixture. Place 2 inches apart on a greased cookie sheet . Press the balls down with a fork. Bake for 8-10 minutes at 400F. Cool on a rack. Store in airtight container/

Rudy's Pet Frosting

  • 1/2 stick of butter
  • 1/4 c dry cat or dog food
  • 1/2 c sugar
  • 1-2 T milk or water
  • 1 T flour if needed for thickening

Put everything in a food processor and mix well until desired thickness. Spread on pet's favorite cake or cookies. This is for occassion treating only. Store in airtight container in refrigerator.

Homemade Frosty Paws  Contributed by Tina Ingerski

  • 1 Quart plain or vanilla yogurt
  • 1 banana or 1 lrg jar banana baby food
  • 2 Tbsp peanut butter
  • 2 Tbsp honey
  • 2 Tbsp carob powder (optional)
If using regular banana mash well....mix all ingredients until well blended ( you could use a food processor or blender) Place into ice cube trays or small bathroom sized cups and freeze. Once frozen you can store in freezer in plastic bag. The great thing is you can play with recipe and add stuff that your dog likes. I use the carob powder or carob chips . Some people add granola to theirs.




Last updated - Thursday, March 19, 2015 08:36:18 PM -0500

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Last updated - Thursday, March 19, 2015 08:36:18 PM -0500

This site designed an

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