• 1 cup old fashioned oats
• 1 large egg
• 1/4 cup natural-style peanut butter
• 1 tablespoon vegetable oil of choice
• 1 tablespoon honey
• 1/4 cup milk or water
• 3/4 cup finely shredded carrots
• 1 teaspoon baking soda
• 18 carrot sticks
• OPTIONAL: Garnish pup pops with a dab of mashed potatoes (made with peeled potatoes and plain yogurt or water).

1. Preheat oven to 350-degrees.
2. Coat a mini muffin pan with cooking spray, or brush lightly with vegetable oil, if needed.
3. Add oats to a mini food processor (or similar) and pulse well to create oat flour.
4. In a medium size bowl, whisk the egg until blended.
5. Whisk in peanut butter, oil, honey, and milk/water.
6. Stir in shredded carrots then stir in the oat flour and baking soda just until combined.
7. Use a mini cookie scoop to scoop batter into the prepared mini muffin cups.
8. Bake about 10 minutes or until toothpick inserted into the center comes out clean.
9. Cool on racks and insert carrot sticks into the bottom of the pup cake to make the pup pop.
10. If desired, frost the tops of the mini pup pops with a dab of pup-friendly mashed potatoes (made with peeled potatoes whipped with plain yogurt or water).

Makes approximately 18 pup pops

• 1 cup O Organics® whole wheat flour
• 2 teaspoons baking powder
• 1/3 cup quick cooking oats or old fashioned oats
• 1 large egg
• 1/4 cup canola oil (or vegetable oil of choice)
• 1/3 cup O Organics® Old Fashioned Creamy peanut butter
• 3 tablespoons O Organics® honey
• 3 tablespoons O Organics® canned pumpkin (or unsweetened applesauce)
• 3/4 cup finely chopped O Organics® Baby-Cut Carrots (use mini food processor)
• 4 ounces Lucerne® Neufchatel cheese, room temperature
• 5 tablespoons O Organics® Old Fashioned Creamy peanut butter, room temperature

1. Preheat oven to 350-degrees. Coat a mini cupcake pan with cooking spray.
2. In a bowl, whisk together the flour, baking powder and oats; set aside.
3. Place the egg, canola oil, peanut butter, honey and pumpkin, in a mixing bowl and beat on low speed until blended.
4. On low speed, beat in the carrots then the flour and oat mixture. Use a cookie scoop to fill each of the cups with the batter. Bake for 15 minutes.
5. While pup-cakes are cooling, combine Neufchatel cheese with peanut butter with a mini spatula or spoon.
6. Add a dollop of the frosting (about 1 rounded teaspoon) to the top of each pup-cake and garnish with a mini snack bone if desired.
7. Refrigerate the pup-cakes you will use within a week in a covered container. Freeze the remaining pup-cakes in a covered container and thaw them as you need them.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.

Makes 10 servings

• 1/2 cup O Organics Old Fashioned Creamy Peanut Butter, room temperature
• 1/2 cup Signature SELECT 100% Pure Pumpkin
• 1 tablespoon O Organics 100% Pure Maple Syrup
• 1/2 teaspoon Ground Cinnamon
• 1 1/4 cups Old Fashioned Oats (or rolled oats)
• 20, 1-inch pieces of puppy stick treat (i.e. Pup-Peroni Treats)
• 20 fresh Parsley leaves

1. In a large bowl, mix first 4 ingredients together until blended.
2. Stir in the oats, mixing until completely incorporated.
3. Use a mini cookie scoop to form 20 balls about 1 1/4-inch wide and place them in a waxed paper lined air tight container.
4. Cut a puppy stick treat into 1-inch pieces if you haven’t already.
5. Insert a piece of a puppy stick and a fresh parsley leaf into the center of each ball, like a stem and leaf, and remold the peanut butter mixture around it to form a pumpkin.
6. Cover and keep in the refrigerator until ready to serve your doggie! 

Makes 20 servings