Flea Away Dog Biscuits and Chicken Liver cookies

I've tried these two this past month and they are a"hit"! Tracey Avers,Botanical Dog Independent Pet Product Consultant .

Flea-Away Dog Biscuits
The flea repellent in these biscuits is the garlic.
You can also try
mixing a little raw garlic into your dog's regular food.

2 cups all-purpose flour
1/2 cup wheat germ
1/2 cup brewer's yeast
1 teaspoon salt
2 cloves garlic, minced
3 tablespoons olive oil or sesame oil
1 cup chicken stock, or beef or vegetable stock
Preheat the oven to 400 degrees.
Grease two to three baking sheets. In a medium bowl, combine the first four ingredients. In a large mixing bowl,combine the garlic and oil. Alternately, add the flour mixture and thestock into the oil and garlic, beating until the dough is well mixed.Shape the dough into a ball. On a lightly floured surface, roll the doughto a 12-inch circle. Using a two-inch biscuit cutter, cut the dough intorounds. (Or use a cookie cutter with a dog-biscuit shape.) Transfer thebiscuits to greased baking sheets. Bake 20 to 25 minutes, or until thebiscuits are well browned. Turn off the heat and allow the biscuits to dryin the oven for several hours or over night. Store in the refrigerator orfreezer.Makes about 2 dozen biscuits.

Chicken Liver Cookies

2 cups flour
1 cup wheat germ, or 1 cup cornmeal, or 1/2 cup of each
1 egg, lightly beaten
3 tablespoons vegetable oil
1/2 cup chicken broth
2 tablespoons chopped fresh parsley, or 2 teaspoons dried
1 cup chopped chicken livers, cooked

Preheat the oven to 400 degrees.
In a medium bowl, combine the flour andwheat germ or cornmeal. In a large mixing bowl, beat the egg with the oil,then add the broth and parsley, and mix well. Add the dry ingredients tothe wet ingredients a little at a time, stirring to combine. Fold in thechicken livers. The dough will be firm. Turn the dough onto a lightlyfloured surface and knead it briefly. Roll the dough to a thickness of 1/2inch, and cut it into desired shapes. Place cookies one inch apart ongreased cookie sheets. Bake for 15 minutes or until firm. Store cookies inthe refrigerator or freezer.

Makes about 24 small, or 15 medium-sized cookies.