There are those who can't seem to understand why others threaten to "rid" those problem cats. Usually some owners of pets. Yet those who have to deal with other's pets, which is what cats are, who continue over and over to destroy and leave filth on other's own private property is a nuisance. There are some that should not own pets, that do not care what is done to neighbors. Those same people are the ones who have no say in what can or can't be done to remove those problems. What happens with these pets come down to the owner. Control them or don't. Would you let your children run free to trash and urinate on other people's property? If so, maybe others will return the favor to you and your home. Since it is apparently no problem there.

These are ones I've copied over the years from here. But none have "meat" added to them. But it might give you some ideas of what direction to go. Scrumptious Scottie Scones Makes approximately 25 sweet and savory scones Preheat oven to 350 degrees. 2 cups white flour 2 tsp baking power 1 tbsp honey ¼ cup vegetable oil 1 egg, beaten ½ cup skim milk (I used 1 % because thats what I had) 1 clove garlic, minced Combine flour, baking power and honey in a bowl. Add oil, egg, milk, garlic, and then stir until mixed thoroughly. Turn out dough onto a lightly floured surface and knead. Roll out to ½ inch thick, cut into 2 inch squares and place on a greased baking sheet. Bake for 15 minutes, allow to cool on a rack, and then serve. Store in an airtight container, and enjoy! Snickerpoodles Dog Treats 1/2 cup canola oil 1/2 cup shortening 1 cup honey 2 eggs 3 3/4 cups white flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/2 cup cornmeal 2 teaspoons cinnamon Mix vegetable oil, shortening and honey together until smooth. Add eggs and beat well. Blend in flour, baking soda and cream of tartar. Knead dough until mixed well. Shape dough by rounded teaspoons into balls. Mix the cornmeal and cinnamon together in a bowl and roll balls in mixture. Place 2 inches apart on a cookie sheet that has been sprayed with a nonstick spray. Press the balls down with a fork twice going in 2 different directions or press with your favorite stamp. Bake 8 minutes at 400. Remove from baking sheet and cool on a rack. Fido's Favorite Treats Yield: 1 batch 1 c. Rolled oats 1/3 c. Margarine 1 c. Boiling water 3/4 c Cornmeal 1 tbp. Sugar 2 tsp. chicken or beef flavored instant bouillon 1/2 c. Milk 4 oz (1 cup) shredded cheddar cheese 1 Egg, beaten 2 c. To 3 cups whole wheat flour. Heat oven to 325 degrees. Grease cookie sheets. In large bowl, combine rolled oats, margarine and boiling water; let stand 10 minutes. Stir in cornmeal, sugar, bouillon, milk, cheese and egg; mix well. Lightly spoon flour into measuring cup; level off. Add flour 1 cup at a time, mixing well after each addition to form a stiff dough. On floured surface, knead in remaining flour until dough is smooth and no longer sticky, 3 to 4 minutes. Roll or pat out dough to 1/2 inch thickness, cut with bone shaped cookie cutter. Place 1 inch apart on greased cookie sheets. Bake at 325 degrees for 35 to 45 minutes on until golden brown. Cool completely. Store loosely covered. Makes 3 1/2 dozen large dog biscuits or 8 dozen small dog biscuits. DOUBLE GINGER DOG BISCUITS 2 ½ c Whole wheat flour ½ c powdered milk ½ t salt ½ c butter 1 T sugar 2 T ground ginger 3 T chopped crystallized ginger 1 egg ½ c water Put first seven ingredients into food processor, pulse until mixture looks like cornmeal. Add egg and water, process until dough forms a ball (you may need a little more water). Roll to 1/3 1/2 inch thick on floured board, cut to desired shapes, gather together and re-roll scraps. Place on cookie sheet with non stick foil on it or spray sheet with Pam. Bake at 350º for 30-35 minutes until firm and dried out. For biscuits to keep well they must be baked until dry and hard. You can also leave them overnight in the oven with door ajar to dry out further. BACON CHEDDAR BISCUITS 2 c Whole wheat flour 3 cloves garlic, finely chopped ½ c bacon fat 2 c shredded cheddar cheese 4 strips cooked bacon cut in small pieces 1 egg ½ c milk Put first three ingredients into food processor, pulse until mixture looks like cornmeal. Add remaining ingredients and process until dough forms a ball. Roll to 1/3 1/2 inch thick on floured board, cut to desired shapes, gather together and re-roll scraps. Place on cookie sheet with non stick foil on it or spray sheet with Pam. Bake at 350º for 30-35 minutes until firm and dried out. For biscuits to keep well they must be baked until dry and hard. You can also leave them overnight in the oven with door ajar to dry out further \ Dog Treats (Marilyn) This is the one that Dana loves: 1/2 cup cornmeal 1 3/4 cups whole-wheat flour 1 tablespoon garlic powder 2 tablespoons low sodium beef, vegetable or chicken stock (regular bullion and canned stock has way too much salt). 2 tablespoons Oscar Meyer Bacon Crumbles 6 tablespoons olive oil 2/3 cup water (approximately) Mix together well. Roll out to approximately ¼ inch thick and cut out with dog biscuit cutter. Bake at 350° for approximately 35 to 45 minutes. Cool completely. Tip: Recommend cooking your own bacon as you will be able to baste the biscuits during baking. One or two pieces of cooked, crumbled bacon should do. If you would rather not cook bacon, use Oscar Meyer Bacon Crumbles. Bacon Bits have tons of red dye in them as well as too many chemical ingredients. DOGGIE TREATS 1 cup rolled oats 1/3 cup chicken fat (or shortening) 1-1/2 cup boiling chicken broth 3/4 cup cornmeal 1 t. sugar 2 t. instant chicken bouillon 4 oz. (1 cup) shredded cheddar cheese 1 egg, beaten 2 to 3 cups whole wheat flour Heat oven 325 F. Grease cookie sheet. In large bowl, combine rolled oats, chicken fat, and boiling stock, let stand 10 minutes. Stir in cornmeal, sugar, bouillon, cheese and egg. Mix well. Lightly spoon flour into measuring cup, level off. Add flour, 1 cup at a time, mix well after each cup to form a stiff dough. On floured surface, knead in remaining flour until dough is smooth and no longer sticky 3 to 4 minutes. Roll or pat out dough to 1/2-in. thick. Cut with bone-shaped cookie cutter. Place 1 inch apart on cookie sheet. Bake at 325° F. for 35 to 45 minutes or until golden brown. Cool completely. Store loosely covered. Makes 3-1/2 dozen large, or 8 dozen small biscuits. PET PARTY MIX 2 cups Cheerios 2 cups spoon-size shredded wheat cereal 2 cups Crispix cereal 1/2 cup melted butter or margarine 2 Tblsp. dry gravy mix 1/2 cup Kraft grated American cheese powder 1/2 cup Bacon bits 1 cup Dog jerky/Pupperoni/Snausages Preheat oven to 250° F. Pour melted butter into 13 x 9 baking pan. Stir in cheese powder, bacon bits and gravy mix. Add cereals and stir well until all pieces are coated. Heat in oven for 45 minutes. Meanwhile cut doggie meat treats into 1/2-inch pieces. Remove cereal from oven; add doggie treats. Store in airtight containers. May be frozen and keeps well. Here are two that were posted a couple of years ago by Marlen. I think of her every time I make them. My dogs love them and I make them for my family's dogs each Christmas. I found cookie cutters in the shape of a German Shepherd and Golden Retriever (our dogs). Tie them up in cute cellophane bags and wah-lah! Great "pet gift"! Fido's Favorite Treats 1 c. Rolled oats 1/3 c. Margarine 1 c. Boiling water 3/4 c Cornmeal 1 tbp. Sugar 2 tsp. chicken or beef flavored instant bouillon 1/2 c. Milk 4 oz (1 cup) shredded cheddar cheese 1 Egg, beaten 2 c. To 3 cups whole wheat flour. Heat oven to 325 degrees. Grease cookie sheets. In large bowl, combine rolled oats, margarine and boiling water; let stand 10 minutes. Stir in cornmeal, sugar, bouillon, milk, cheese and egg; mix well. Lightly spoon flour into measuring cup; level off. Add flour 1 cup at a time, mixing well after each addition to form a stiff dough. On floured surface, knead in remaining flour until dough is smooth and no longer sticky, 3 to 4 minutes. Roll or pat out dough to 1/2 inch thickness, cut with bone shaped cookie cutter. Place 1 inch apart on greased cookie sheets. Bake at 325 degrees for 35 to 45 minutes on until golden brown. Cool completely. Store loosely covered. Makes 3 1/2 dozen large dog biscuits or 8 dozen small dog biscuits. ***************** Molasses Onasis 2 cups whole wheat flour 1/2 cup white flour 1/ Tsp Salt 2 Tbs Vegetable Oil 1/4 Cup Milk 1/4 Cup Cornmeal 1 Tsp Garlic Powder 1/4 Cup Oatmeal 1/4 cup molasses 2 large eggs Preheat oven to 350 F. Mix dry ingredients. Add oil, molasses, eggs and milk. Add more milk as needed to make firm dough. Roll the dough so that it is 1/4" thick and cut into shapes. Bake on lightly oiled cookie sheet for 25-30 minutes. ***************** Linda

As Laurie stated-most commercial cat foods already contain moe than enough liver. My cats love liver too but it's only the rarest treat for them, just because of nutrient overload. I'm sorry that I misunderstood your original intent-I don't use 'shelf-stable' treats except for Pure-Bites chicken so never thought that you were looking for something more convenient than meats. Dry food is not part of my cats' regular diet so I find that a tiny sack of the grain-free limited-ingredient kibble lasts a very long time when used only for treats. And that's with 7 resident cats. No preparation, economical, great for the kittens. Do you have pictures of the kittens?

The pumpkin is great. I'm not comfortable with the Crisco. This is a favorite dog-people treat I've baked for gifts: Peanut-Banana Biscotti -------- ------------ -------------------------------- 5 cups all-purpose flour 1/4 cup chopped peanuts -- (up to 1/2 cup) 1/2 teaspoon baking soda 1 large egg -- lightly beaten 1/4 cup vegetable oil 1 1/2 cups pureed bananas 2 teaspoons pure vanilla extract water Preheat the oven to 325 and set a rack on the middle level. Have ready one or two ungreased nonstick baking sheets. (Or line regular baking sheets with parchment paper.) MIx the flour, peanuts and baking soda together in a large bowl. Gradually stir in the remaining ingredients, except the water, until lumpy but blended. Add enough water, a teaspoon at a time, to make a stiff dough. Knead by hand until thoroughly mixed. (Or blend everything in a food processor.) For very large biscotti, form the dough into 2 logs, each about 2 1/2 inches high, placing one on each baking sheet. Flatten each log so that it is 6 inches wide and 1 inch high. For medium-size biscotti, form 4 logs, 2 on each sheet, and flatten each into loaves that are 3 inches wide and 1 inch high. Bake for 30 minutes. Remove to wire racks and let rest for 10 minutes. (Leave the oven on.) Transfer the logs to a cutting board and slice into 1/2-3/4-inch pieces. (It's easiest to slice them on the diagonal, using a serrated bread knife.) Return the slices to the baking sheets and bake for about 20 minutes longer, turning once, until they are golden brown. Cool on racks. Store in a tightly closed tin at room temperature. Make 30 (large) or 60 (medium) dog (or people) biscuits. Description: "from The Best American Recipes 1999 by permission from Cornell University College of Veterinary Medicine." - - - - - - - - - - - - - - - - - - - And here's another one from Rose Levy Beranbaum that's extra-healthy and makes a big batch. As long as they're not underbaked, they have excellent keeping qualities. Bone á Fidos Categories : Dog Treats Gift Giving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons dry yeast -- (1 envelope) 1/4 cup warm water pinch sugar 3 1/2 cups all-purpose flour -- (dip and sweep method) 2 cups whole-wheat flour -- (dip and sweep method) 2 cups cracked wheat -- (dip and sweep method) OR 1 cup cornmeal -- (dip and sweep method) 1 cup rye flour -- (dip and sweep method) 1/2 cup dry milk -- (lightly spooned into cup) 4 teaspoons kelp powder 4 cups beef or chicken broth Glaze (optional) 1 large egg 2 tablespoons milk Ingredients by weight: 7 grams dry yeast -- (.25 oz.) 59 grams warm water -- (2 oz.) pinch sugar 500 grams all-purpose flour -- (1 lb. 1.5 oz.) 312 grams whole-wheat flour -- (11 oz.) 115 grams cracked wheat -- (4.5 oz.) OR 120 grams cornmeal -- (5 oz.) 145 grams rye flour -- (5.25 oz.) 50 grams nonfat dry milk -- (1.75 oz.) 4 teaspoons kelp powder 907 grams beef or chicken broth -- (2 lbs.) Glaze (optional) 50 grams egg (shelled weight) -- (1.75 oz.) 30 grams milk -- (1 oz.) Equipment: Cookie sheets lined with parchment or foil; rolling pin; 3- 3/12-inch bone cutter or 2 1/2-inch round cookie cutter. Place oven racks in the upper and lower thirds of the oven. Preheat to 300°. Spinkle the yeast over the water (110°). Add a pinch of sugar and allow the yeast to sit in a draft-free spot for 10-20 minutes. The mixture should be full of bubbles. Stir well to dissolve the yeast. In a large bowl place all the dry ingredients and stir to blend. Add the yeast mixture and 3 cups of the broth. Using your hands, mix to form the dough, adding more broth if needed to make the dough smooth and supple. Half a batch at a time, knead the dough briefly on a lightly floured counter. (Keep the second batch of dough covered with a moist towel while shaping and cutting the first.) Roll out the dough into an 18-inch by 13-inch by 1/4-inch rectangle. Cut it into desired shapes, using either a bone cutter or round cookie cutter. Reroll the scraps. Repeat the procedure with the remaining dough. For an attractive shine, lightly beat together the egg and milk. Brush the glaze on the cookies. Bake for 45 to 60 minutes or until brown and firm. For even baking, rotate the cookie sheets from top to bottom three quarters of the way through the baking period. Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely. Store in an airtight container at room temperature. Description: "For gift-giving I use this recipe from Rose Levy Berenbaum's "Christmas Cookies."" Yield: "110 3 1/2-inch bones" - - - - - - - - - - - - - - - - - - -