• 1/2 cup shredded cheddar cheese, packed measure
• 1 large egg
• 1/3 cup water
• 1 cup whole wheat flour (1 to 2 tablespoons more if needed)
• White flour for dusting the surface" 

1. Preheat oven to 350-degrees.
2. Line a baking sheet with parchment paper, and then set to the side.
3. Briefly run the cheese through a mini food processor to chop it up (or use a knife to chop).
4. Add the egg and water to a large bowl and whisk until smooth
5. Add the cheese and flour to the bowl and stir to form a dough.
6. Knead the dough a few times in the bowl to fully combine; add a tablespoon or more flour if needed.
7. Roll dough out onto a lightly floured flat surface and pat it down with your hands or rolling pin to your desired thickness (i.e. 1/2-inch thick).
8. Use an open cookie cutter to cut out the dog treats and lay them onto the prepared baking sheet.
9. Combine the scraps and roll the dough to cut out more cookies.
10. Bake treats until crunchy all the way through (approximately 25 minutes or more depending on the thickness of the cookies).
11. Completely cool the treats on the baking sheet.
12. Store them in an airtight container at room temperature or in the refrigerator for up to 1 month. They won’t last that long though!" 

Makes 12 bone shaped cookies using a cookie cutter about 3-inches long.

• 1 cup O Organics® whole wheat flour
• 2 teaspoons baking powder
• 1/3 cup quick cooking oats or old fashioned oats
• 1 large egg
• 1/4 cup canola oil (or vegetable oil of choice)
• 1/3 cup O Organics® Old Fashioned Creamy peanut butter
• 3 tablespoons O Organics® honey
• 3 tablespoons O Organics® canned pumpkin (or unsweetened applesauce)
• 3/4 cup finely chopped O Organics® Baby-Cut Carrots (use mini food processor)
• 4 ounces Lucerne® Neufchatel cheese, room temperature
• 5 tablespoons O Organics® Old Fashioned Creamy peanut butter, room temperature

1. Preheat oven to 350-degrees. Coat a mini cupcake pan with cooking spray.
2. In a bowl, whisk together the flour, baking powder and oats; set aside.
3. Place the egg, canola oil, peanut butter, honey and pumpkin, in a mixing bowl and beat on low speed until blended.
4. On low speed, beat in the carrots then the flour and oat mixture. Use a cookie scoop to fill each of the cups with the batter. Bake for 15 minutes.
5. While pup-cakes are cooling, combine Neufchatel cheese with peanut butter with a mini spatula or spoon.
6. Add a dollop of the frosting (about 1 rounded teaspoon) to the top of each pup-cake and garnish with a mini snack bone if desired.
7. Refrigerate the pup-cakes you will use within a week in a covered container. Freeze the remaining pup-cakes in a covered container and thaw them as you need them.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.

Makes 10 servings