Hound Hearts

• 1/4 cup vegetable oil
• 1/4 lb ground or minced chicken
• 1/4 cup minced celery
• 1 cup chicken broth (low sodium or sodium free)
• 2 cups of cooked rice
• 4 cups whole wheat flour
• 4 tablespoons dried sage

1. Heat vegetable oil in skillet over medium/high heat. Add ground chicken and celery and cook, stirring frequently until meat is no longer pink, 3-4 minutes.

2. Place cooked chicken and celery, including oil, into blender with chicken broth. Puree.

3. Combine flour, cooked rice, chicken purée, and sage in a large bowl. Mix thoroughly.

4. Roll out dough on floured surface to about 1/4 inch thick. Using a heart shaped cookie cutter cut into heart shapes. Combine dough scraps and continue to roll out and cut into shapes.

5. Place cookies on ungreased, foil lined baking sheet, and bake in a preheated 325 degree oven for 30-35 minutes. Turn off oven and let cookies dry in oven for 3 hours or overnight. Makes about 5-6 dozen cookies.

Bark Appétit!

*Milo is our FIRST official Valentine of 2012!*