It’s Pet Week…and time for kitchen-made treats

Did you know that it’s National Pet Week?
Time for some kitchen-made treats.
Fabulous for patron take-home “doggie” bags. Just an extra “thank you” effort with that check presenter.
The Menu Shoppe has it covered…
great ideas for those little extras…that “matter“.
Have you seen our Guest Check Presenters?
Keeping tabs on trends…
Apparently what’s trending at gastropub menus…
like bison and bacon — are also trending for fresh-baked doggie treats.
Italian Bison Bones
16 ounces ground Bison, cooked and drained
1 cup shredded Cheddar Cheese
1/2 cup shredded Parmesan Cheese
2 tablespoons Olive Oil
1 teaspoon Basil
1/2 tablespoon Parsley
2/3 cup Milk
1 1/4 cup Whole Wheat Flour
 Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat.  In a large bowl mix all ingredients one at a time, stirring well after each addition. Knead dough into ball and roll onto a floured surface 1/4 inch thick and cut with the cookie cutter of your choice. Place on your prepared cookie sheet and bake for
15 minutes. Cool and refrigerate.
Makes 3 to 4 dozen Bones.
Bacon-Parmesan Bones
5 slices Bacon, crisply cooked and crumbled
1/2 cup Milk
1 cup shredded Parmesan Cheese
2 Eggs (slightly beaten)
2 cups Whole Wheat Flour
Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat. In a large bowl mix the chopped bacon, milk, parmesan cheese and eggs until well combined. Gradually blend in the wheat flour and knead dough into ball. Roll onto a floured surface 1/4 inch thick and cut with the cookie cutter of your choice. (I brushed the tops with a beaten egg to make the treats shiny).  Place on your prepared cookie sheet and bake for 10 to 15 minutes, until edges brown. Cool and refrigerate.
Makes 2 to 3 dozen Bones.
If it’s on the menu…
the Menu Shoppe has it covered.
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