Surprise Snacks

1/4 cup hot water

8 chicken bouillon cube -- or beef

1 package dry yeast

1 1/2 cups tomato juice

2 cups flour -- divided

2 cups wheat germ

1 1/2 cups whole wheat flour

Place the hot water and bouillon cubes in a large mixing bowl and mash with a fork. Sprinkle yeast over this mixture and let stand about 5 minutes, until yeast is dissolved. Add the tomato juice, half the flour and the wheat germ and stir to form a smooth batter. Gradually work in the remaining flour and the whole wheat flour with your hands.

Divide the dough into 4 balls. Roll each ball out on a floured board to about 1/4" thick. Cut into shapes and place on ungreased cookie sheets about an inch apart. Bake in a 325F. oven for 1 hour, then turn off the heat and let biscuits dry in oven for about 4 hours or overnight with the door propped open slightly. Store in airtight container.

Tempting Training Treats

2 1/3 cups flour -- all-purpose or whole wheat

1/4 cup olive oil

1/4 cup applesauce

1/2 cup grated cheese -- like parmesan

1 large egg

1 teaspoon garlic powder

1/4 cup powdered milk -- non-fat

Combine all ingredients in a large bowl; mix well; Roll the dough out to size of a cookie sheet; Pat the dough onto a lightly greased cookie sheet, bringing it to the edges. Using a sharp knife or a pizza cutter, cut desired sizes into dough (just score through). If you're using as training treats, cut them into small pieces; Sprinkle a little extra cheese and garlic powder if desired on dough for flavor. Bake in a 350 degree oven about 15 minutes until golden brown. Turn off the oven and let cool for a few hours; They will keep hardening the longer you leave them. Break them apart; store tightly covered or in the freezer.

Tess' Tantalizing Treats

1 cup oatmeal -- quick

1/4 cup margarine

1 1/2 cups hot water

1/2 cup powdered milk

1 cup grated cheddar cheese -- or Swiss, Colby

1/4 teaspoon garlic powder