Summer calls for fresh, cool new treats for everyone – including your pets! Here are some fun recipes to try this summer for both cats and dogs.

Tuna Treat


·       can of tuna

·       ½ cup of water


·       Mash the tuna in a mixing bowl (Since the water in it will help for freezing purposes, do not drain).

·       Add 1/3 to ½  cup of water.

·       Mix/Blend.

·       Pour the mix into an ice cube tray.

·       Freeze for 2-3 hours.

·       Pop them out when ready and introduce them to your kitty (This might be a good tool to get them inside from the heat of the day)!

Salmon Treat by Becky Hardin


·       10 oz of canned salmon (undrained)

·       1 beaten egg

·       2 cups of whole wheat flour

·       small cookie cutter(s)


·       Heat oven to 350 degrees.

·       Chop salmon as finely as possible in a food chopper.

·       Mix the salmon, egg, and flour.

·       Add water if the dough is too dry. (Dough should not be dry or sticky.)

·       Roll out the dough on a surface.

·       Use a cookie cutter to cut out the dough into different shapes.

·       Place the treats onto a baking sheet and bake for about 20 minutes. (They should be brown and crunchy.

·       Cool before serving.

·       Serve when ready! 

Banana Pupsicles


·       1 banana

·       32 oz. plain fat-free yogurt

·       2 ½ tbsp of all-natural peanut butter


·       Mash the banana in a mixing bowl.

·       Add 32 oz. of plain fat-free yogurt.

·       Add 2 ½ tablespoons of all-natural peanut butter.

·       Blend the banana, yogurt, and peanut butter together.

·       Pour the mix into an ice cube tray.

·       Freeze for 2-3 hours.

·       Serve when ready!

Watermelon Pupsicles


·       2 ¼ cups of seedless watermelon chunks

·       1 cup of plain fat-free yogurt


·       Blend the chunks of watermelon until they are smooth.

·       Mix together the yogurt and the blended watermelon.

·       Pour the mixture into an ice cube tray.

·       Freeze for 3-4 hours.

·       Serve when ready!

By Staff Writer, Erika Smith