It was a great — and hot — 4th of July week! Mike and I and some of our kids and grandkids walked in four parades — Red, White and Boom in Columbus, Kamm’s Corner in Cleveland, Parma, and Beavercreek. We pass out lots of cookbook at the parades. And as we do, people frequently ask me about my favorite recipe. If they have children with them I might point out the play dough recipe or the treasure stones recipe. And if they have a dog, I suggest the frozen dog treats, especially during this very hot weather.

The frozen dog treat recipe was one of the recipes that was submitted to me on Facebook. I have made it a couple of times and our Springer Spaniel Teddy loves them. It’s easy enough for kids to make. My granddaughter Mary made some last week for her dog. They contain pumpkin and peanut butter and salmon oil so they are very healthy. I didn’t have salmon oil at first so I used bacon drippings or olive oil. But salmon oil is very good for their coat so if you can’t find it locally you can order it online.

I also have a recipe our Chocolate Lab Maggie loved. She used to steal the gingerbread men from the Christmas tree every year so when I found this recipe for ginger doggie bones I knew she would love them! And they make nice gifts for all your dog friends.

Cheyenne’s Frozen Pumpkin Dog Treats

15 oz. can of pure pumpkin

1 cup plain Greek yogurt

1 cup peanut butter

1/4 cup rolled oats

1/4 cup salmon oil (optional)

Mix pumpkin, yogurt, rolled oats and salmon oil together in a blender or food processor. Then slowly add in peanut butter until thoroughly mixed. Spoon into ice cube trays — silicone ones work the best. Freeze overnight, then take out of trays and put in a container to keep in the freezer.

Ginger Doggie Bones

3 cups all purpose flour

3 cups whole wheat flour

1 cup molasses

1/2 cup vegetable oil

1 cup water

2 teaspoons cinnamon

4 tablespoons ground ginger

1 teaspoon cloves

Mix all ingredients together in a large bowl. Roll out dough on a floured surface to 1/4 inch thick. Cut into bone shapes with cookie cutter. Place on ungreased baking sheet. Bake at 325° for 30 minutes.