As you put the finishing touches on your holiday baking, don’t forget to include your pet. Festive treat recipes are described here.

Puppermint Patties

Nothing says holidays quite like peppermint. As you make peppermint candies or create a festive peppermint flavored icing, prepare these breath freshening treats for your dog. Ingredients you will need are:

· 3 cups flour of choice
· ¼ cup dry milk
· ½ cup chicken stock or water
· 1 egg
· 1 tsp baking powder
· ¼ tsp peppermint oil or 2 TBSP fresh mint
· ¼ cup fresh parsley or 4 tsp dried parsley

Preheat the oven to 180o C. Combine all ingredients in a large mixing bowl until a dough forms. If dough is crumbly and dry, add water one tablespoon at a time. Roll out the dough to 0.5 cm thickness, and cut out shapes using a cookie cutter or a drinking glass. Place cut-outs on a lined cookie sheet and bake for 30 minutes, or until fully cooked. Recipe yields 40 bone-shaped cookies, and treats can be stored in an air-tight container at room temperature for 1 – 2 weeks.

Doggy Egg Nog

Who says the adults get to have all the fun? This festive doggy drink is perfect for Christmas Eve when traditional egg nog begins to flow, only much healthier! You will need:

· 7 oz. plain Greek yogurt
· 2 oz. baby food, such as sweet potatoes or pumpkin
· ¼ cup water
· 1 egg
· Gingerbread man or Animal Cracker for garnish
· Cinnamon (optional)

Simply combine the above ingredients (minus the garnish) in a blender until the drink becomes frothy. Pour the mixture into a wide-mouthed cup or bowl, and garnish with cracker and cinnamon.

Canine Candy Canes

Candy canes are a favorite treat at Christmastime. You can replicate these whimsical and colorful treats at home with this deceptively easy recipe. Ingredients required are:

· 3 cups all-purpose flour
· ½ cup powdered milk
· ½ tsp baking powder
· 1 chicken bouillon cube
· 2 large eggs
· 2 tsp red food coloring
· ½ tsp peppermint oil

In a large bowl, mix the flour, powdered milk, and baking powder together. In a separate bowl, pour warm water over the bouillon cube and whisk, until dissolved. Next, whisk two eggs into the chicken bouillon. Pour the wet ingredients into the dry ingredients and knead until dough forms, approximately 2 minutes. If necessary, add additional flour until dough is no longer sticky. Separate the dough in half, forming two dough balls.

Working with one ball of dough, form a well in the ball and add red food coloring and peppermint oil. Knead the dough until oil and dye are fully integrated and place both balls of dough in the refrigerator to chill for 2 hours.

Next, preheat the oven to 180o C and lay out a piece of parchment paper for your work surface. Further divide each ball of dough into tablespoon-sized balls. Roll each smaller ball into long cylindrical pieces, approximately 12 cm long. Twist together one red piece of dough with a non-colored piece of dough and form the traditional candy cane shape.

Place candy canes on a lined baking sheet and bake for 10 minutes. Allow candy canes to cool completely on a wire rack. Recipe yields 20 candy canes that will last for 2 – 3 weeks in an airtight container in the refrigerator.