My Mexican hot dog...because I have 5 mouths to feed not 4

As I've mentioned, I am a mother of two. However, that is slightly incorrect; I have a third child who happens to be covered in fur. Oscar or Ozzy is my Mexican hot dog. He is a beautiful sweet mix of Chihuahua and Teckel. He is the sweetest most loving dog you will ever meet and we adore him. He is also a bottomless pit; he could probably eat himself to death.

We have always been careful with his diet. That said, the kids give him more than his fair share of treats when I'm not looking. With the kids home over the holidays, Ozzy was spoiled rotten and in so doing we ran out of doggy treats.

With all the cooking I've been doing for the rest of the family, I decided it was high time to try making treats for the Oz-man. I turned to my good friend Google and found a whole bunch of interesting recipes online; the following is the one I went with and my princess Olivia helped. Need I say it was a hit!

Recipe inspired by my one of my cooking idols, Giada DeLaurentiis


  • Vegetable oil cooking spray
  • 2 cups of all-purpose flour
  • 1/2 cup old fashioned oats
  • 1 tablespoon baking powder
  • 1 cup of chicken broth (Bovril)
  • 1 cup creamy peanut butter

 How to

  • Preheat oven to 375 degrees .
  • Spray a baking sheet with vegetable oil cooking spray and set aside.
  • In a large bowl, combine the flour, oats and baking powder. Stir in the chicken broth and the peanut butter until the mixture forms a crumbly dough. Press the dough together to form a ball.
  • On a lightly floured work surface, knead the dough for 30 seconds until smooth.
  • Roll out the dough about 1/2-inch thick.
  • Cut into bite-sized squares with a sharp knife.
  • Bake until light golden for approximately 20 minutes.
  • Let them cool completely before storing them in an airtight container (mason jar) for up to 1 week.
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