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Last Updated:
4/8/2014 9:08 AM

 

 

Peanut Butter 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.


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.




Peanut Butter Puppy Poppers
  • 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. ***Cookies burn easily so keep your eye on them!


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.


Pumpkin Cookies

  • 1 1/2 cups whole wheat flour
  • 1/2 cup pumpkin, canned
  • 1 tablespoon brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 4 tablespoons Crisco
  • 1 whole egg
  • 1/2 cup buttermilk

Preheat oven to 400 degrees. Combine flour, cinnamon and nutmeg and cut in shortening. Beat egg with milk and pumpkin and combine with flour, mixing well. Stir until soft dough forms. Drop by tablespoons onto ungreased cookie sheet and bake for 12 to 15 minutes. Let cool and serve


Snickerpoodles
  • 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.


Fleas Navidad Nibblers

  • 2 Tablespoons honey
  • 2 ¾ cups water
  • ¼ cup unsweetened applesauce
  • 1/8 teaspoon vanilla
  • 1 egg
  • ½ cup chopped peanuts
  • 4 cups whole wheat flour
  • 1 Tablespoon baking powder
  • 1 Tablespoon cinaminon
  • 1 Tablespoon nutmeg
In a bowl, mix together honey, water, applesauce, vanilla and egg.
In a separate bowl, mix peanuts, flour, baking powder, cinnamon and nutmeg.
Add wet ingredients to the dry ingredients and stir, mixing well.
Spoon into a greased muffin tin, filling each cup 2/3 full. Bake 35 minutes. Store in a sealed container.
Makes 16 festive holidog muffins



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