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2-ingredient Quick Doggie Treats Recipe

It’s difficult to find time to cook dinner for our families, let alone extra time to cook for our pets. However, years ago, I used to cook for my miniature dachshunds on occasion, as well as after school treats for my children. I first tried these Easy Chicken Liver Squares when my daughter was in kindergarten, and left them cooling on the stove. After returning home from school, my young daughter came upstairs to my office where I was working and declared “those cookies on the stove don’t taste very good;” she insisted that I shouldn’t make them again for after school treats.
Tiffany, my almost 14 year old, 8 pound dachshund always danced when I made doggie treats; she loved everyone and got so excited when we returned home from even a short time away, that she actually cried. She did not just wag her tail; she wagged her whole body. Tiffany always followed me while I was working around the house, and sat under my chair when I was at the computer. She was my most dedicated recipe taster and made sure no dish went into the dishwasher with a speck of food left on it. If children were visiting, she always licked their faces clean. While I normally post recipes for busy cooks everywhere to speed up meals, I thought, in honor of Tiffany who recently passed away, that I would post this easy 2 ingredient recipe for doggie treats. I hope some of you will find the time to bake these treats for your pets. Easy Chicken Liver Squares can be stored in the freezer in a Ziploc-type bag for a month or two.

This recipe is suitable for making into a pet birthday cake; half of the batter may be baked in each of two 8” round pans (spray well with non-stick spray and line the bottom of each pan with parchment). The batter can also be made into regular size cupcakes to serve at a canine birthday party.

36 Squares

1 pound chicken livers
1 6 oz. package cornbread mix, (make sure there is no sugar in the ingredients)
  1. Preheat the oven to 350°.

  2. Thoroughly spray a 9 x 13" glass baking dish with non-stick spray.

  3. Place the chicken livers with juice in the food processor and process until smooth.

  4. Add the cornbread mix and pulse a few times until just mixed (do not over mix).

  5. Pour the mixture into the prepared baking dish.

  6. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.

Note: This recipe can also be used to make miniature cupcakes. Prepare according to the recipe, baking in well-greased miniature baking cups (about 1 tablespoon in each cup) for 10 minutes.

Amount Per Serving
Calories 32 Calories from Fat 9
Percent Total Calories From: Fat 29% Protein 28% Carb. 43%

Nutrient Amount per Serving
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 51 mg
Sodium 59 mg
Total Carbohydrate 3 g
Dietary Fiber 0 g
Sugars 0 g
Protein 2 g

Vitamin A 25% Vitamin C 2% Calcium 0% Iron 4%

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Content copyright © 2015 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.


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