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Before you jump to Pumpkin Peanut Butter Dog Biscuits recipe, you may want to read this short interesting healthy tips about Goodies that give You Energy.
Enjoying healthy foods can make all the difference in how we feel. Increasing our daily allowance of well balanced meals while decreasing the intake of unhealthy kinds contributes to a more wholesome feeling. A salad tends to make us feel better than a piece of pizza (physically anyway). Sometimes it’s tough to find healthy foods for snacks between meals. Finding snacks that really help us feel better and enhance our levels of energy often involves lots of shopping and painstaking reading of labels. Why not try one of many following healthy snacks the next time you need some extra energy?
If you might be looking for a quick snack, you can’t go drastically wrong with a whole grain one. Starting your morning with a piece of whole grain toasted bread can give you that extra boost you need to get going. Chips and crackers created from whole grains can be excellent for quick snacks to eat on the go. Make the modification from refined products such as white bread to the healthier whole grain alternatives.
There are lots of healthy snack foods you can choose that don’t involve a lot of preparation or searching. Being healthy doesnt need to be a battle-if you let it, it can be quite uncomplicated.
We hope you got insight from reading it, now let’s go back to pumpkin peanut butter dog biscuits recipe. You can have pumpkin peanut butter dog biscuits using 7 ingredients and 7 steps. Here is how you do it.
The ingredients needed to prepare Pumpkin Peanut Butter Dog Biscuits:
- Provide 3 c flour
- You need 2 eggs
- Get 1/2 can pumpkin puree (about 7 oz)
- Take 1/2 small jar peanut butter (about 8 oz)
- Take 1 tsp cinnamon
- Get 1 tsp ginger
- Prepare 1.5 oz dry powdered milk
Steps to make Pumpkin Peanut Butter Dog Biscuits:
- Preheat oven to 350°
- Blend together all of the wet ingredients.
- Add spices and dry milk.
- Slowly add flour and mix thoroughly.
- Roll out dough half at a time on floured surface to 1/8" thick. Cut and place on ungreased cookie sheets. They won't spread so they can be close together on the sheet.
- Bake for 20 minutes or until hard. I leave mine in the oven after they are done and the oven is off to help dry them even more without further browning them.
- Refrigerate or freeze until needed. These will mold if not stored properly! (Experience talking here!)
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