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Mom cooks better for our birds than she does for us!! We’ll come out to the kitchen, sniffing hungrily and say, "OH! What’s for dinner?” Then to our disappointment, Mom will say, "It’s not for you! It’s for the birds!”

Here are some recipes that she uses:

Bird Bread

Jiffy Corn Bread - 1 box
2 eggs
1/2 cup of their favorite seed / pellets
1/2 cup milk
1 cup vegetables (chopped / grated)

NOTE: You can also add cooked rice (all flavors, like wild rice, brown rice, white is alright too), noodles, beans. Just remember to cook with no salt), they also love a small amount to peppers and green bell pepper.

Lightly grease 8" x 8" pan, and line with waxed paper. Mix all the ingredients together to form a batter, pour into the prepared pan. Bake at 350 degrees for about 25 - 30 minutes. When cool, remove the waxed paper and cut into serving size pieces.

Can be frozen and used when needed or treat time! Your baby will love it!
Sharon’s Veggie Puff

1 cup cooked broccoli florets
1/2 Sweet Dumpling (or other) squash, cooked and seeded, flesh removed from rind
1 egg, including the shell, if desired
1 Tablespoon ground flax seed
1 Tablespoon Bob's Red Mill 8 or 12 grain hot cereal, uncooked

Run all this through the food processor until you have a fine puree, about 2 minutes on high. Pour into an appropriately sized microwaveable dish sprayed with Pam. Place a paper towel across the top and then a nice glass casserole lid if you have one. Microwave on 70% for about 5-6 minutes, or until the puff pulls away from the side of the dish and a toothpick inserted in the center comes out dry.

You can make this as is if you have multiple types of birds, and then dish out a portion and kind of mush into it some seeds, pellets, or whatever. Or, if you have just one type of bird or they all get the same stuff, you can put it in before cooking. Either way, cool before serving.

I did a similar one yesterday using sweet potatoes and carrots. So far, they are going over pretty well.

Here is another one from Sharon…I think I want to live at her house

Apple Cinnamon Oatmeal Bread

4 oz jar Apple Yogurt Breakfast baby food (Earth's Best Organic)
1 egg with shell, washed
1 Tablespoon ground flax seed
2 Tablespoons uncooked cereal mix (Bob's Red Mill 8-Grain Wheat free Hot
Cereal, for instance)
1 Teaspoon ground cinnamon

2 Tablespoons wheat flakes (Bob's Red Mill Rolled Wheat)
1 packet instant oatmeal with apples and cinnamon

Place first five ingredients in blender or food processor and blend
thoroughly. While that is blending, open the oatmeal into a sieve and
shake, allowing most of the sugar to be eliminated. Spray a small
microwave bowl with Pam, and pour the liquid in. Stir in the oatmeal and
wheat flakes. Microwave for approximately 6 minutes at medium, until the
sides pull away from the bowl and a toothpick inserted into the center
comes out clean.

Leave the eggshell off and the sugar in, and it's good for people, too!
 
Home Made Nutriberry-Like Treat

1 cup of dried fruit
2 tablespoon of coconut
1/2 cup of uncooked oatmeal
1/2 cup of raisins
1/4 cup of seeds and /or crushed nuts
2 Tablespoons of peanut butter
1 Tablespoon of honey or molasses

Blend all the dry ingredients in a food processor until chopped
finely. Place mixture into a bowl; add peanut butter and honey or
molasses. Mix very well and the mixture is sticky. Roll mixture into
small 1/2 ball and place on a cookie sheet. Bake at 325 for about 20
minutes. Cool and serve. They are very good. If you use molasses
they are very dark in color. For US$7/- of ingredients and recipe
times 4 about 90 balls are got.

Thank you Carol for submitting the following recipes!

QUICK  & EASY BIRDIE TREATS

1/2 cup  slightly crushed cheerios, bran flakes, or corn flakes
1/4 cup peanut  butter
1 egg

Mix all ingredients. Pour onto an oven safe soup bowl.  Baked at 350
degrees about 10-12 minutes until no longer gooey. Mash a fresh  strawberry or a
few banana slices on top and serve.
 
APPLE MUFFINS


1/2 tsp. orange peel
1 cup vanilla yogurt
2 eggs beaten
3 cups  flour
3/4 cup sugar
1 1/2 tsp. cream of tartar
3/4 tsp baking  soda
1/2 tsp cinnamon
1/2 cup butter
1 cup of finely chopped  apple

Mix all ingredients together in a large bowl. Fill lightly greased  muffin cups 2/3 full. Bake at 350 degrees for 15-20 minutes until tops are  brown. After baking, brush tops of muffins with melted butter and sprinkle with mix of  1/2 tsp cinnamon, 1/3rd cup of sugar. I love these as well as my  birds.
 

SWEET POTATO  MUFFINS

1 cup white enriched  flour
3/4 cup whole wheat flour
1 teaspoon salt
1 tablespoon baking  powder
1 tablespoon brown sugar
1 teaspoon honey
1/2 cup chopped  nuts
1/2 cup chopped dates
2 eggs
3/4 cups milk
1 cup cooked,mashed  sweet potatoes
1/4 cup melted butter

Mix the first 8 ingredients  together. Crush eggshells to almost a powder with the back of a spoon. Mix  shells in with eggs. Add eggs to the
remaining moist ingredients.Stir together  with dry ingredients until combined. Spoon into greased muffin tins. Bake at 425  degrees about 25 minutes or until springy to the touch. Cool and freeze  individual muffins or 1/2 muffins. Defrost muffins as needed.
 

YUMMY YAM  CAKES


2 large yams
1/4 cup  raisins
1/4 cup chopped apples
1/4 cup mashed bananas
1/2 cup fresh  corn
1/2 teaspoon pumpkin pie spice
1/4 cup vanilla yogurt

Boil  yams until soft. Add raisins to boiling water during the last 5 minutes. Remove  raisins and reserve. Pour out water and peel skins off of
yams. Put yams back in  pot and mash. Add pumpkin pie spice, raisins, apples, banana, corn and yogurt.  Spoon into ice cube trays and defrost as needed. Remove from cage after 1 hour  to prevent spoilage. Note: For birds that won't eat  pellets, add some in the  sweet potato mixture before freezing.
 

NO-BAKE YAM  BALLS


1 large yam
1/2 cup raisins
1  mashed banana
1 cup fresh mixed vegetables or frozen mixed vegetables
1  cup diced apples
1/2 cups quick-cooking oatmeal or corn flakes or granola  cereal or similar cereal 
Prepare the yam by piecing it several times with  a knife or food skewer, then place the potato in the microwave and cook it on  HIGH for about 5-9 minutes, or until the potato is tender. Halfway through the  cooking, turn  the potato
over. When it is finished cooking, set it aside on a  plate or other surface and allow it to almost completely cool.

When the  potato is cool enough to handle, add the remaining ingredients to the mixing  bowl, then use an electric mixer on a high speed to thoroughly beat all the  ingredients together; blend for several minutes, or until everything has been  reduced to tiny chunks, and the mixture is consistent. Check the consistency of  the mixture. It shouldn't be too thick; you should be able to mold it easily  with your hands and have it hold its shape. Adjust the consistency by adding  water as needed.

Line a small baking sheet or tray with wax paper; begin  to form some marble-size balls of the mixture by tearing off chunks and rolling  them
between your  hands. Arrange each ball onto the prepared baking sheet, then  repeat with  the remaining mixture. The balls are ready to be served immediately. Promptly place any leftovers in the refrigerator until ready to  use.

Alternately, you can individually wrap each ball in wax paper, foil  or plastic wrap and freeze. Defrost the frozen balls before serving. Makes 80 balls.
 

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