In the Greyhound adoption world, it is more likely the case that our adopted Greyhounds have become a bit overweight which presents an entirely different set of problems for the adopter.
But sometimes there are those Greyhounds who are "hard keepers" which means weight is hard to keep on them. They require a bit more food per meal and sometimes that is not even enough.
A wonderful, healthy way to get some weight on a Greyhound is to feed them something called "Fat Balls". These are fed raw and most require about 4-5 balls per meal, however, as the recipe indicates, you can feed up to 10 per meal. These are fed in addition to their normal kibble or you can feed alone as a meal.
Here is the recipe. Again, DO NOT COOK!
Fat Balls
2 lbs. raw hamburger (the cheaper and fattier, the better)
3 or 4 raw eggs
1 c. peanut butter
1/2 c. Karo syrup
1 c. wheat germ or 1 c. oatmeal
Dump it all into a large bowl and mix it together with your hands. Form it into balls about the size of a ping-pong ball, and feed up to 10 meatballs per serving. Freeze until served. It's better served raw to preserve all the fat.
Tis the season to make wonderful treats! I made these for a work function the other day although I failed to have the time to make the pumpkin faces on all of them! It is a very cute idea though. And these are very tasty morsels!!
You really won't be able to eat just one!
As Julia would say, "Bon Appétit"!
2 refrigerated ready-to roll pie crusts
8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter
Optional
1/2 cup chocolate morsels
vegetable oil
re-sealable plastic bags
Preheat oven to 350 degrees. Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will
need to roll the dough thinner than it comes out of the box. Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time,
alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie. Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust. Bake for 12-15 minutes. Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.
Makes 24 pies. Keep refrigerated.
To decorate, melt chocolate in a heat-proof bowl in the microwave on
medium. Heat in 30 second intervals, stirring in between until melted.
Add a little vegetable oil to make the chocolate more fluid. Transfer to
a re-sealable plastic bag and cut the corner off. Drizzle or draw faces
on pies.
Note: The cutter I used was 3 3/4 inches wide, but if you don’t have
one, don’t worry. Just use a round cutter around that size or slightly
smaller to cut circle shapes out of the dough. Then make stems with the
scraps. Press each stem over the edge and down the side of the dough
before filling.
Pumpkin pie spice is a mixture of cinnamon, ginger, nutmeg and allspice.
Enjoy!
