Flea Terminator Dog Treats Recipe 435

FLEA TERMINATOR DOG TREATS RECIPE - (4.3/5)

Steps:

• Preheat oven to 375 degrees. Dissolve the beef bouillon in the water. Line a rimmed baking sheet with parchment paper. Mix the flour, cornmeal, brewers' yeast and garlic powder in a large bowl. Stir in the cooled bouillon mixture and egg yolks. Mix until well blended. Pour mixture into the lined baking sheets. Spread it thin with a spatula until the thickness is fairly even. The parchment paper lining will make it easy to get the treats out of the pan when they are done. Bake for about 10 minutes and pull out of the oven and 'score' the treats with a pizza cutter so they will be easy to break up when done. Bake for another 10 minutes (for a total of 20 minutes). Turn the oven off and leave to cool in the oven for at least 3 hours, or overnight. When cooled, lift the parchment off the sheet and break the treats into pieces. Note: Use only sodium free bouillon, as salt is not good for dogs. Do not use fresh garlic, as it is not good for dogs.

FLEA TERMINATOR DOG TREATS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Dissolve beef bouillon cubes in boiling water, and set aside. Grease cookie sheets.
• In a large bowl, stir together the whole wheat flour, corn meal, brewers yeast, and garlic powder. Add the yolks, then gradually pour in the bouillon water while stirring. Mix thoroughly to form a firm dough. On a floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies one inch apart onto cookie sheets.
• Bake for 20 minutes in the preheated oven, then turn the oven off, and leave the cookies inside for at least 3 hours or overnight to harden. Store in an airtight container at room temperature.

FLEA TERMINATOR DOG TREATS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Dissolve beef bouillon cubes in boiling water, and set aside. Grease cookie sheets.
• In a large bowl, stir together the whole wheat flour, corn meal, brewers yeast, and garlic powder. Add the yolks, then gradually pour in the bouillon water while stirring. Mix thoroughly to form a firm dough. On a floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies one inch apart onto cookie sheets.
• Bake for 20 minutes in the preheated oven, then turn the oven off, and leave the cookies inside for at least 3 hours or overnight to harden. Store in an airtight container at room temperature.

FLEA TERMINATOR DOG TREATS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Dissolve beef bouillon cubes in boiling water, and set aside. Grease cookie sheets.
• In a large bowl, stir together the whole wheat flour, corn meal, brewers yeast, and garlic powder. Add the yolks, then gradually pour in the bouillon water while stirring. Mix thoroughly to form a firm dough. On a floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies one inch apart onto cookie sheets.
• Bake for 20 minutes in the preheated oven, then turn the oven off, and leave the cookies inside for at least 3 hours or overnight to harden. Store in an airtight container at room temperature.

FLEA TERMINATOR DOG TREATS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Dissolve beef bouillon cubes in boiling water, and set aside. Grease cookie sheets.
• In a large bowl, stir together the whole wheat flour, corn meal, brewers yeast, and garlic powder. Add the yolks, then gradually pour in the bouillon water while stirring. Mix thoroughly to form a firm dough. On a floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies one inch apart onto cookie sheets.
• Bake for 20 minutes in the preheated oven, then turn the oven off, and leave the cookies inside for at least 3 hours or overnight to harden. Store in an airtight container at room temperature.

FLEA TERMINATOR DOG TREATS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Dissolve beef bouillon cubes in boiling water, and set aside. Grease cookie sheets.
• In a large bowl, stir together the whole wheat flour, corn meal, brewers yeast, and garlic powder. Add the yolks, then gradually pour in the bouillon water while stirring. Mix thoroughly to form a firm dough. On a floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies one inch apart onto cookie sheets.
• Bake for 20 minutes in the preheated oven, then turn the oven off, and leave the cookies inside for at least 3 hours or overnight to harden. Store in an airtight container at room temperature.