Doggie Bacon Chicken Layer Cake Recipes

DOGGIE BACON CHICKEN LAYER CAKE

Steps:

• Generously grease and flour two 8" round cake pans; set aside.
• Combine flour and baking powder; set aside. In a mixing bowl, beat softened margarine until smooth.
• Add eggs and corn oil; mix well.
• Add strained chicken and shredded carrots; mix until smooth.
• Add flour mixture and mix thoroughly.
• Pour batter into the 2 prepared 8" cake pans.
• Bake at 325°F for 60 minutes.
• Let cool for a few minutes before removing from pans.
• Cool completely on wire racks.
• Place one layer on a serving plate and spread yogurt over top. Place second layer on top, then spread yogurt on top and sides of entire cake. Sprinkle crumbled bacon or bits of jerky strips over top. Use "Pupperoni" sticks for candles.

CHICKEN AND RICE CAKES WITH BACON FOR DOGS AND PEOPLE!

Steps:

• In a medium saucepan, bring the chicken broth to a boil over high heat.
• Add the rice, lower the heat, and summer until tender, about 15 minutes.
• Transfer to a medium bowl and let cool.
• While the rice is cooking, in a medium nonstick skillet, cook the bacon over medium-high heat until crisp, about 5 minutes; drain on paper towels.
• Finely chop the bacon and add to the cooled rice.
• Reserve the skillet.
• Mix the eggs and bread crumbs into the rice mixture; season with salt and pepper.
• Shape into 4 equal-sized patties.
• In the reserved skillet, heat the olive oil, 2 turns of the pan, over medium heat.
• Add the rice cakes and cook for 4 minutes on each side.
• Let cool for 10 minutes before serving to your pup.
• Top the people's portions with sour cream and salsa.

YELLOW LAYER CAKE

Steps:

• FOR CAKE:.
• Grease and flour two 9" round cake pans. Combine sugar, oil, water, eggs and cake mix in a large bowl. Add sour cream and mix thoroughly. Pour batter into the prepared cake pans. Back at 350 for 45-55 minutes, or until toothpick inserted in center comes out celan. Cool layers in pans on a wire rack for 5 minutes; remove from pans by inverting onto wire rack, and continue to cool.
• Makes one double layer cake.
• FOR FROSTING:.
• Cream butter well in a large bowl. Add cocoa and powdered sugar, mix at low speed and add milk. Beat until creamy. Place on cake layer on a plate and spread icing evenly over the top. Set the second layer on top of the first and spread icing on the sides and top of the cake.

BACON-WRAPPED CHICKEN DOGS

Steps:

• Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with foil and spray foil with cooking spray.
• Stir 1 tablespoon mayonnaise, mustard, pepper, and cayenne together in a small bowl.
• Slice chicken breast in half lengthwise, then slice each piece in half again. Align the thicker end of one piece of chicken with the thinner end of another, forming a consistent thickness that would fit into a hot dog bun. Repeat with remaining two pieces.
• Transfer chicken to a plate and season chicken with kosher salt. Spread mayonnaise mixture over top and toss to coat.
• Re-align chicken pieces and wrap each chicken "dog" with 2 slices bacon, making sure you don't wrap too tightly and that you tuck the ends of the bacon underneath the chicken. Place on the prepared baking sheet.
• Bake in the center of the preheated oven until the bacon is browned and the chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Generously spread hot dog rolls with mayonnaise and add jalapeno slices. Place chicken dogs on rolls and top with barbecue sauce.