Prep 10 mins
Cook 20 mins
I use this recipe as bait for my show dogs and as a treat for my obedience dogs. I can just throw it into my tack box and go. I freeze it in batches of 10-12 1x4 sticks. I have only met about 3 dogs that did not like this treat.
- 1 -1 1⁄2 lb liver (any kind will work, but I use beef)
- 2 boxes Jiffy cornbread mix
- 1 tablespoon garlic powder
- Put liver, juice and all, in food processor.
- Puree well.
- Pour into bowl and add other ingredients.
- Spread out into 2 greased cookie sheets, making sure it has no thin spots.
- Bake at 400 degrees for about 20 minutes or until very brown on top.
- Cool and cut into desired size.
- This recipe freezes well and will not spoil if unrefrigerated for 3-4 days.
Woof!! My dogs loved this stuff! It was easy to make (a little sloppy) and not for the faint of stomach - but if you love your dog(s) like I do, you're up for the challenge. This cuts nicely into squares of your choice, which was great for me as one of my dogs is 4#, one is 9#, and the other is 100#! A great way to use up the liver I had in my freezer - I used pork & lamb. So, Goldragon: Toby, Sindee & Keywee thank you so much for this recipe!
I heard about this at a dog training class and had to try it. The dogs loved every step of the process! I will say that my bread did rise while being baked so next time I will do a thinner layer in the baking pan. I also did reduce the amount of garlic powder since it can be toxic to dogs. I also had bacon fat from baking bacon this morning and used that to keep the bread from sticking and added some into the mix for extra flavor and that worked perfectly. No sticking at all here!
I'm guessing Storm would give this 5 stars. I gave her two pieces and she has since laid down on the kitchen floor in front of the counter where the rest of the batch is right now. As in...I'm not moving in case there's more in it for me! I used 1 lb liver and 1 box of Jiffy (that's what I had). From that, I got one jelly roll pan of treats. Thanks for sharing. WARNING: I really like liver, but before it was baked, this was quite possibly the grossest thing I've ever had in my kitchen.