Soft Liver Snacks

• 1). Preheat your oven to 350 degrees.
  
  
• 2). Rinse 1 lb. of raw chicken or beef liver under running water. Use paper towels to pat it dry. Use a knife to cut the liver into 1-inch cubes.
  
  
• 3). Place your cut-up liver, 1/3 cup of grated carrots and a whole egg into a food processor. Turn your food processor on and allow it to run until the ingredients become liquefied. If there still are a few small chunks, this is OK. For the carrots, you can use pre-shredded carrots or you can grate them yourself over a box grater.
  
  
• 4). Place 1-1/2 cups of wheat flour, 1 tsp. of oregano and 1 cup of cornmeal in a medium mixing bowl. Use a wooden spoon to combine these dry ingredients.
  
  
• 5). Pour the liver mixture into the flour mixture. Use your wooden spoon to continue to mix the ingredients together until they are completely mixed together.
  
  
• 6). Grease the inside of an 8-by-8-inch baking pan. You can use cooking spray or butter. Or you can line the inside of the pan with parchment paper. Pour your batter into the pan.
  
  
• 7). Bake your liver snacks in the oven for 30 minutes before removing them. Allow them to cook in the pan for another five minutes. Then run a knife around the edge of the pan and turn the snacks out on to a wire cooking rack. Leave them to completely cool.
  
  
• 8). Use a knife to cut your cooked snacks into 1-inch squares. Store your snacks in a zip-top bag for up to a week. These will need to be refrigerated. You can also freeze your snacks for up to 6 months.
  
  

Soft Dog Cookies

• 1). Preheat your oven to 350 degrees.
  
  
• 2). Empty 7-1/2 oz. of beef or chicken baby food into medium-sized mixing bowl. Stir in 1/4 cup each of powdered milk and wheat germ. Use a wooden spoon to stir to combine thoroughly. If you do not have wheat germ, you can substitute cream of wheat.
  
  
• 3). Grease a cookie sheet using cooking spray. If you prefer, you can line the sheet instead with a silicone baking mat or parchment paper.
  
  
• 4). Form the batter into balls and place them onto the cookie sheet. You want balls that are about the size of a large grape. Space them about an inch apart. Use the underside of a fork to flatten the balls down.
  
  
• 5). Bake your cookies for 15 minutes. They will turn brown. Remove them from the oven and transfer them to a wire cooling rack. Your finished cookies can be kept in an airtight plastic storage container for up to a week or frozen for up to three months in zip-top bags.