Perfect Homemade Kibble dog recipes

Kaptin’s Krunchy Kibble

Makes 20 to 30 servings

This is my basic kibble recipe.

I keep the first 8 cups in a sealed container in the refrigerator and freeze the rest in vacuum-sealed food storage bags.

With the vacuum-sealed food storage system, you can take out only what you need and then reseal the bag.

The kibble will keep in an airtight container for 2 weeks in the refrigerator or 3 months in the freezer.

Ingredients:

4 cups whole wheat flour
2 cups rye flour
2 cups nonfat milk powder
2 teaspoons bone meal
1 cup plain wheat germ
1⁄2 cup chopped fresh parsley, or 22⁄3 tablespoons parsley flakes
1 teaspoon kosher salt
4 eggs
1 cup safflower, olive, or corn oil
4 tablespoons Worcestershire sauce
3 cups water
4 cups cooked ground beef, pork, lamb, duck, chicken, or turkey
2 cups cooked and puréed sweet potatoes
1 1⁄2 cups chopped dried apples
2 cups frozen chopped spinach, thawed and drained

How To:

  1. Preheat the oven to 300 degrees. Spray two large cookie sheets with nonstick cooking spray.
  2. In a large mixing bowl, combine the flours, milk powder, bone meal, wheat germ, parsley, and salt.
  3. Beat the eggs and blend them with the oil in a smaller mixing bowl. Add the Worcestershire sauce
  4. Add the water to the flour mixture and mix well.
  5. Fold in the egg mixture and combine it all evenly.
  6. Add the meat, sweet potatoes, dried apples, and spinach and press them into the dough.
  7. Spread the dough on the cookie sheets, making it very flat and thin. Use a knife to cut it into small squares.
  8. Bake for 45 minutes to 1 hour or until the kibble is golden brown and not doughy when you break a piece open. During the baking process, take a wooden spoon or spatula and move the kibble around on the cookie sheet so that it bakes evenly. Then turn off your oven, keeping the door closed, and let it dry out in the off oven for at least 4 to 6 hours or overnight.
  9. When you remove your kibble from the oven, it will still be slightly warm and moist. Let it sit on cooling racks for another hour or two until it is completely dry and cool.

Variations:Here are some other ingredients I like to add for flavor and nutrients: alfalfa leaf, barley, basil leaf, beets, broccoli, brown rice, carrots, flaxseed meal, green beans, kamut, nutritional yeast flakes, peas, potatoes, rolled oats, rosemary leaf, and zucchini.

Pumpkin and Veggie Kibble

Makes 20 to 30 servings

Pumpkin is loaded with fiber, is low in calories, and has lots of beta carotene and vitamin A.

It’s also naturally sweet, which dogs love.

This kibble will keep for 2 weeks in the refrigerator or 3 months in the freezer in an airtight container.

Ingredients

4 cups whole wheat flour
2 cups rye flour
2 cups nonfat milk powder
1⁄2 cup rolled oats
2 teaspoons bone meal
1 cup plain wheat germ
1 teaspoon kosher salt
1⁄2 cup chopped fresh parsley, or 2 2⁄3 tablespoons parsley flakes
4 eggs
1 cup safflower, olive, or corn oil
1 cup molasses 4 tablespoons Worcestershire sauce
3 cups water 4 cups ground chicken, cooked and then puréed
2 cups canned pumpkin
2 cups frozen chopped spinach, thawed and drained
1 cup dried apples, crushed
11⁄2 cups dried veggies (a mixture is fine—use what you can find)

How To

  1. Preheat the oven to 300 degrees. Spray two large cookie sheets with nonstick cooking spray.
  2. In a large mixing bowl, combine the flours, milk powder, rolled oats, bone meal, wheat germ, salt, and parsley.
  3. In a smaller mixing bowl, beat the eggs. Blend in the oil, molasses, and Worcestershire sauce.
  4. Add the water to the flour mixture and mix well.
  5. Fold in the egg mixture and combine it all evenly.
  6. Add the chicken, pumpkin, spinach, dried apples, and dried veggies and press into the dough.
  7. Spread the dough on the cookie sheets, making it very flat and thin. Use a knife to cut the dough into small squares.
  8. Bake for 45 minutes to 1 hour or until the kibble is golden brown and not doughy when you break a piece open. During the baking process, take a wooden spoon or spatula and move the kibble around on the cookie sheet so that it bakes evenly. Then turn off your oven, keeping the door closed, and let it dry out in the off oven for at least 4 to 6 hours or overnight.
  9. When you remove your kibble from the oven, it will still be slightly warm and moist. Let it sit on cooling racks for another hour or two until it is completely dry and cool. Once dry, break the kibble into pieces.

Lamb Kibble

Makes 20 to 30 servings

In the United States, lamb was originally introduced as a substitute for beef or chicken, often combined with rice, for dogs with allergies.

The use of a previously unfed protein is how veterinarians typically determine the presence of a food allergy.

Lamb is no longer effective in isolating food allergies in dogs because it is now found in most commercial dog foods.

Today we have lamb, fish, duck, sweet potato, and several other interesting foods to choose from when feeding our pets.

Here is a homemade lamb kibble recipe that your dog is sure to love!

It will keep for 2 weeks in the refrigerator or 3 months in the freezer in an airtight container.

Ingredients:

4 cups whole wheat flour
2 cups rye flour
2 cups nonfat milk powder
1⁄2 cup rolled oats
2 teaspoons bone meal
1 cup plain wheat germ
1 teaspoon kosher salt
1⁄2 cup chopped fresh parsley, or 2 2⁄3 tablespoons parsley flakes
4 eggs
1 cup safflower, olive, or corn oil
4 tablespoons Worcestershire sauce
3 cups water
4 cups ground lamb, cooked and then puréed well
2 cups cooked and puréed sweet potatoes
2 cups frozen chopped spinach, thawed and drained

How To

  1. Preheat the oven to 300 degrees. Spary a large baking pan with nonstick cooking spray.
  2. In a large mixing bowl, combine the flours, milk powder, rolled oats, bone meal, wheat germ, salt, and parsley.
  3. Beat the eggs and blend them with the oil in a smaller mixing bowl. Add the Worcestershire sauce.
  4. Add the water to the flour mixture and mix well.
  5. Fold in the egg mixture and combine evenly.
  6. Add the lamb, sweet potatoes, and spinach and press into the dough.
  7. Spread the dough in the baking pan, making it very flat and thin. Use a knife to cut it into small squares.
  8. Bake for 45 minutes to 1 hour or until the kibble is golden brown and not doughy when you break a piece open. During the baking process, take a wooden spoon or spatula and move the kibble around on the baking pan so that it bakes evenly. Then turn off the oven, keeping the door closed, and let it dry out in the off oven for at least 4 to 6 hours or overnight.
  9. When you remove your kibble from the oven, it will still be slightly warm and moist. Let it sit on cooling racks for another hour or two until it is completely dry and cool. Once dry, break the kibble into pieces.

Cordon Bleu with a Simple Twist

Makes 8 to 10 servings

When I was in cooking school, Chicken Cordon Bleu was one of our first test recipes, and it always stuck with me.

Here is my version for dogs. At holiday time, I find that I have a lot of leftover meat, so this is how I use it.

This recipe will keep for 3 days in the refrigerator or 2 months in the freezer.

1 pound baked ham, cooked and ground
1 pound ground chicken (grind leftover cooked chicken or start with fresh ground chicken)
3⁄4 cup sweet potatoes, parboiled and then cubed
3⁄4 cup canned plain pumpkin
1 cup cooked brown rice
1 cup shredded Monterey Jack cheese
1⁄2 cup corn
2 tablespoons plain wheat germ
1 tablespoon brewer’s yeast
3 tablespoons chopped fresh parsley, or 1 tablespoon parsley flakes
3 eggs, beaten
1 3⁄4 cup milk
1⁄2 cup Parmesan cheese

  1. Preheat the oven to 350 degrees. Spray a ring mold, loaf pan, or baking dish with nonstick cooking spray.
  2. In a large mixing bowl, combine the ham, chicken, sweet potatoes, pumpkin, rice, Monterey Jack cheese, corn, wheat germ, brewer’s yeast, and parsley.
  3. Mix the eggs with the milk and pour over the meat mixture. Sprinkle with Parmesan cheese.
  4. Bake for 1 hour or until the Parmesan cheese is melted and golden brown and a knife inserted into the center comes out clean. The casserole should hold its shape without jiggling; the egg and milk mixture bakes everything together almost like a custard. Let cool and serve.

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