Directions

Add 1 egg, 3/4 cup of water and 3 tbs of vegetable oil, mix until well blended.

Pour batter into greased pan or cupcake pan.

Bake for 20-24 minutes at 350 degrees or microwave batter in microwave safe coffee cups or casserole dishes for 2-3 minutes or until thoroughly cooked.

Add 2 tablespoons of water to the icing mix and top the cooled cake immediately.

Storage: Store in an airtight container in the fridge for up to 7 days.

***plate and whisk not included***

Empty contents of the ice cream mix packet into the ice cream container or use a small blender. Add 2/3 cup of water and blend until all lumps are removed. Pour back into the cup (if using a blender) and replace lid. Put in the freezer for at least 5 hours.

Serving: Serve right out of the container or allow it to thaw for 15 minutes for it to be scoopable

Storage: Store in freezer with lid on when not serving. Lasts up to 6 weeks. Unmixed Shelf Life – 12 months.

Empty contents of the ice cream mix packet into the ice cream container or use a small blender. Add 2/3 cup of water and blend until all lumps are removed. Pour back into the cup (if using a blender) and replace lid. Put in the freezer for at least 5 hours.

Serving: Serve right out of the container or allow it to thaw for 15 minutes for it to be scoopable

Storage: Store in freezer with lid on when not serving. Lasts up to 6 weeks. Unmixed Shelf Life – 12 months.

Directions: Empty contents of the ice cream mix packet into the ice cream container or use a small blender. Add 2/3 cup of water and blend until all lumps are removed. Pour back into the cup (if using a blender) and replace lid. Put in the freezer for at least 5 hours.

Serving: Serve right out of the container or allow it to thaw for 15 minutes for it to be scoopable

Storage: Store in freezer with lid on when not serving. Lasts up to 6 weeks. Unmixed Shelf Life – 12 months.

Flavors Include: Vanilla, Carob, Maple Bacon, Peanut Butter

Directions:Empty contents of the ice cream mix packet into the ice cream container or use a small blender. Add 2/3 cup of water and blend until all lumps are removed. Pour back into the cup (if using a blender) and replace lid. Put in the freezer for at least 5 hours.

Serving: Serve right out of the container or allow it to thaw for 15 minutes for it to be scoopable

Storage: Store in freezer with lid on when not serving. Lasts up to 6 weeks. Unmixed Shelf Life – 12 months.

Peanut Butter: lactose free whole milk, peanuts, cane sugar, gelatin and salt.

Maple Bacon: lactose free whole milk, cane sugar, gelatin, natural maple bacon flavor and salt.

Vanilla: lactose free whole milk, cane sugar, gelatin, natural vanilla flavor and salt.

Carob: lactose free whole milk, cane sugar, carob powder, gelatin, and salt.

Puffed Up Puffer Fish Dog Toy

 Shark Dog Toy

Empty contents of the ice cream mix packet into the ice cream container or use a small blender. Add 2/3 cup of water and blend until all lumps are removed. Pour back into the cup (if using a blender) and replace lid. Put in the freezer for at least 5 hours.

Serving: Serve right out of the container or allow it to thaw for 15 minutes for it to be scoopable

Storage: Store in freezer with lid on when not serving. Lasts up to 6 weeks. Unmixed Shelf Life – 12 months.

Directions

Add 1 egg, 3/4 cup of water and 3 tbs of vegetable oil, mix until well blended.

Pour batter into greased pan or cupcake pan.

Bake for 20-24 minutes at 350 degrees or microwave batter in microwave safe coffee cups or casserole dishes for 2-3 minutes or until thoroughly cooked.

Add 2 tablespoons of water to the icing mix and top the cooled cake immediately.

Storage: Store in an airtight container in the fridge for up to 7 days.

***whisk and plate not included***

Plush with squeaker, Recycled from water bottles, Recyclable.

100% RPET (Recycled Polyester/PET Plastic).

These healthy, soft treats are great for training or just a reward for being a good boy or girl. Made in the USA. Contain no wheat, no corn, no soy, and no sugar. The semi-moist texture is a perfect aid for training and is easy to chew and easy to break into pieces.

INGREDIENTS: oat flour, rice flour, vegetable glycerin, chicken, brewer’s dried yeast, butter vanilla flavor, salt, sorbic acid (a preservative), citric acid (a preservative)

S: 10"-14"

M: 10"-18"

L: 18"-26"

XL: 21"-32"

Directions

Add 1 egg, 3/4 cup of water and 3 tbs of vegetable oil, mix until well blended.

Pour batter into greased pan or cupcake pan.

Bake for 20-24 minutes at 350 degrees or microwave batter in microwave safe coffee cups or casserole dishes for 2-3 minutes or until thoroughly cooked.

Add 2 tablespoons of water to the icing mix and top the cooled cake immediately.

Storage: Store in an airtight container in the fridge for up to 7 days.

***plate and whisk not included***