Puppy Chow snack mix

  • Total TimePrep/Total Time: 15 min.
  • Makes13 cups


  • 1 box (12 ounces) Corn Chex
  • 2 cups semisweet chocolate chips
  • 3/4 cup creamy peanut butter
  • 1/3 cup butter, cubed
  • 3 cups confectioners’ sugar


  • Pour cereal into a very large bowl. In a large microwave-safe bowl, combine chocolate chips, peanut butter and butter. Microwave on high 30 seconds. Stir gently. Continue microwaving on high, stirring every 30 seconds, until melted and blended. Pour over cereal; gently stir to coat
  • In batches, place confectioners’ sugar in a gallon-sized bag, add cereal mixture and shake until well coated. Spread cereal out on a baking sheet. Let stand until set. Store in airtight containers.

Banana Chocolate cake

Recipe details

  • Yield8 servings
  • Time spentPrep time: 15 MinutesCook time: 30 MinutesTotal time: 45 Minutes


  • 2 large eggs
  • 3 overripe bananas, mashed
  • 1/2 cup (96 grams) vegetable oil
  • 1/4 cup (50 grams) whole milk, room temperature
  • 11/2 cup (190 grams) plain flour, sifted
  • 1/4 cup (20 grams) cocoa powder
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • 1/2 cup (100 grams) dark brown sugar
  • 1/2 cup (100 grams) white sugar
  • 3/4 cup (120 grams) dark chocolate chips, optional


Grease a loaf pan with baking spray or line with parchment paper. Preheat your oven to 180°c/350°f.In a bowl or jug, whisk together your wet ingredients: banana, oil, eggs, and milk.In a separate bowl, mix your dry ingredients: cocoa powder, flour, baking soda, cinnamon, and sugars until combined.Add your whisked wet ingredients into your dry ingredient mixture and mix thoroughly with a whisk or spatula until you get a smooth batter. Your batter would be on the thick side.Pour your batter into your pan and sprinkle your chocolate chunks/chips on top of your batter. (if using chocolate chips)Bake in your oven for 30 minutes or until a skewer inserted comes out with a few MOIST crumbs.Allow to cool for 10 minutes in the pan before removing from the pan and allowing to cool completely.

Pineapple pretzel squares

Betty Crocker cookbook

These perfect Pineapple Pretzel Squares have got the perfect balance of sweet ‘n’ salty, and a satisfying pretzel crunch! With whipped topping and cream cheese added to the mix, these dessert bars-are bound to be everyone’s favorite dessert.

What You’ll Need

  • 2 cups finely crushed pretzels
  • 3/4 cup (1-1/2 sticks) butter, melted
  • 1 cup + 3 tablespoons sugar, divided
  • 2 (4-serving) packages pineapple gelatin
  • 2 cups boiling water
  • 1 cup ice water
  • 1 (20-ounce) can crushed pineapple, drained well
  • 2 (8-ounce) packages cream cheese, softened
  • 1 (12-ounce) container frozen whipped topping, thawed and divided

What to Do

  1. Preheat oven to 400 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. In a medium bowl, combine crushed pretzels, butter, and 3 tablespoons sugar. Press mixture into bottom of baking dish. Bake 8 minutes; let cool.
  3. In a large bowl, dissolve gelatin in boiling water. Stir in ice water and pineapple, and chill until slightly thickened.
  4. In another large bowl, with an electric mixer, beat cream cheese and remaining 1 cup sugar until smooth and creamy. Fold in 3 cups whipped topping and spread evenly over pretzel crust. Spread pineapple mixture over cream cheese layer.
  5. Cover and chill at least 4 hours or until firm. Garnish with remaining whipped topping and cut into squares.

Coffee Grounds Garbage Disposal DeodorizerBy: Stephanie Gerber from Hello Glow

Nothing ruins the aroma of homemade cooking faster than a stinky garbage disposal. Learn how to get rid of that smell with this recipe for Coffee Grounds Garbage Disposal Deodorizer. With this tutorial, you can use a natural deodorizer to clear up any strange odors coming from your garbage disposal so you won’t have to keep pouring chemicals down your drain. This homemade air freshener uses classic cleaning ingredients like baking soda and vinegar to scrub away anything that’s causing odors in your sink. Simply drop one of the deodorizers down your sink and rinse to make your kitchen smell good again.
 1 cup coffee grounds (used or fresh)
 3/4 cup Epsom salt
 1/2 cup baking soda
 3 tablespoons vinegar


  1. If you want to be really green, collect your used coffee grounds each morning and sprinkle them out on a plate until they are completely dry. Store them in a zip top bag until you have at least 1 cup. If you want to get started right away, pick up an inexpensive bag of pre-ground coffee at the market.
  2. In a medium size mixing bowl, combine coffee, Epsom salt and baking soda and mix well.
  3. Slowly add the vinegar. The baking soda will react with the vinegar and start to bubble a little bit, but will subside quickly.
  4. Stir the ingredients so the mixture starts to clump together. If your mixture is too dry, add more vinegar (1/2 teaspoon at a time) until it becomes damp enough

Using a melon baller or small scoop pack the mixture and create as many little tablets as you

  1. To Use:
    can. Lay them out on parchment paper until they are dry, then store in a jar.
  2. Put them out on parchment paper until they are dry, then store in a jar and keep close to your garbage disposal.
  3. Simply drop a tablet or two down your garbage disposal while it’s on, rinse with a stream of cold water. To really pack a punch, drop a tablet or two down the disposal and rinse with 1 cup of vinegar


It was during my Summer vacation in 1978 when I made a memorable New friend. I remember it as distinctly as if it was yesterday. I Would have been 13 years old back then. One particularly sunny morning I awoke and over my usual bowl of Cereal a curious idea formed in my young mind. I decided to go to The zoo. I had always liked zoos, finding never ending joy in the Delights and beauty of all the creatures. Now, living as I did in Birmingham, England, we were most fortunate to have an excellent zoo, Dudley, a mere eight miles from the house. I recall it was about 9am when I set off on my trusty old Bicycle. On my back hung my tattered back pack, which contained my Favorite sandwich, cheese and onion, and a flask of hot tea. This Was going to be an adventure I thought! About 90 minutes later, I dutifully arrived at my destination. I did not have any money, I rarely did back then. However I had Formulated a cunning plan. I was, after all, an exceedingly Determined 13 years old. I rode to the back of the park, in search of an alternate Entrance. I soon spied a climbable fence at the back. I chained my Bike to a lamp post and being rather agile, I scaled the eight foot Railing. Then with a combination of courage and foolishness, I Leaped onto the grass on the other side. I got up and jubilantly Discovered that I had made it in one piece. However, my cheery disposition quickly disappeared when I found Myself in the llama pen. My escape would involve a steep descent Covered in stinging nettles. I started off by carefully climbing Down the hill. It did not take me long however and I awkwardly Slipped and fell. I suddenly regretted wearing short trousers and a T-shirt as I rolled and rolled through the bushes, ripping my skin, And stinging me all over. I landed at the bottom with a resounding thump. As I opened my Eyes, I felt a strange sensation. A llama was affectionately licking My cheek. Alarmed, and rather embarrassed by the affection, I Quickly stood up, raced to the fence, and as the Llama watched with a Seemingly broken heart, I ungraciously leaped out of the pen. I eagerly began to explore the rest of the zoo. Within an hour I began to feel puckish, so I searched for a comfortable shaded spot To relax and eat. Before long, I found the ideal place — a little Wall surrounding a shallow body of water, where a giant tortoise Lived. As I crouched down and began my little feast, the tortoise Hurried away as quickly as he could, which wasn’t particularly fast At all. I watched and was strangely fascinated. In fact, I was so Intrigued I continued to sit there. The sad truth was that so very Few people actually gave this magnificent fellow much more than a Fleeting glance. They were far too interested in the monkeys, the Lions and tigers. Yet, here was the oldest (and perhaps wisest?) Animal in the entire place. I found out by reading the information Card that he was already almost a hundred years old, and still in his Prime. After a while, a peculiar thing happened. He walked over to me. I was taken aback, and I might add, flattered. It appeared this Fellow was enjoying my company as well. I cautiously and nervously scratched his head. My new friend Seemed a little unsure at first as he quickly sunk back deep into the Safety of the shell. But, a few moments later, his head returned, And I went back into scratching mode. He seemed to stretch out his Neck as far as he could. I had made some sort of a connection with The fellow! I ended up sitting there for the rest of the day until the park Closed and I was forced to leave. As I got up to go, the tortoise Tried to follow me. I distinctly remember him trying to lift himself Over his enclosure. He couldn’t make it and seemed to be a little Frustrated. The next day found me at my local library discovering all I Could about these creatures with prehistoric roots. Over the next Few weeks, I went back quite often and I soon found a much easier way To sneak in the zoo. I even got friendly with some of the zoo Keepers. They obviously knew I wasn’t paying, yet seemed to turn a Blind eye. I always found myself back at that seemingly magical place. It Became my sanctuary. My old friend seemed, in my imagination, to be Looking for me, eagerly anticipating my arrival. As I walked up, I Would watch him plod over to me. I started to bring a few radishes Or pieces of lettuce — he seemed to appreciate the gesture. Soon, summer was over, school started, and I stopped my visits. I was also turning into a mature teenager and I regret to say that Perhaps I had other things on my mind than the wonderful friendship I Had developed over the summer. As I have gotten older, whenever I go to the zoo, I always check out if they have a giant tortoise. Whenever I see one, my mind and Heart goes back to that wonderful summer of 1978. I suspect he is still there, waiting and looking. The next time I am back in England I think I shall go and see. Only this time, I will actually pay to enter the zoo!

The Wren Still Sings-by Pamela R. Blaine

It was one of those rainy and dreary spring days. Although it-wasn’t extremely cold, it seemed that the wind caused a chill to-come over me. It was the kind of weather that after a few days-of it, my mood began to match the gloomy climate.I had finished my chores and was hurrying as fast as I could toget back into the warm house and out of the continuous drizzle when I heard something. I ran on inside the back door to get outof the rain but I turned and peeked back out the screen door. Iwanted to see if I could discover the origin of the lovely soundthat I was hearing. As I listened, I heard the sound again. I looked over toward the lilac bush and there sat a little wren that had made her nest in the tomato juice can that Mom had hung inthe bushes years ago. The wind was causing her house to sway and-the rain was coming down harder than ever.Yet, she seemed to look upward as she held on tightly with hertiny bird feet to a small branch and continued her sweet musical-solo. Although her world was shaken, the wren still sang.Perhaps we could take a lesson from the birds and learn to makeour nests, feed our young, and sing to God. The birds don’t askfor better nests or even better material for nests. They don’t complain about their lot in life, but they take what God has given them and then they do their best to create something beautiful with it.I have always enjoyed watching birds. I delight in the brilliant red of the cardinal, the beauty of the bluebird, and the unique touch of red on the red winged blackbird.The birds each have a special song of their own to sing. Somehave a very brief series of chirps while others have a whole chorusto perform. The Whippoorwill seems to sing her name while the quail simply calls his “bob white”.I have a tiny hummingbird’s nest that is a work of art. It isso small and beautifully made that I wonder at the perfection ofthis wee bird’s creation. It is completely round and about thesize of silver dollar. The outside is foundational with the rougher pieces of sticks and materials at the bottom of the nest.Gradually, the materials become softer until the finishing touch on the very top of the inside of the nest is covered with a softlayer of hair and fur.The birds around us are all different yet they don’t seem unhappy with their plumages nor do they try to look like other birds. The sparrow doesn’t rush right out to get his feathers dyed red to look like the cardinal nor does the robin try to peckaway on a tree like the woodpecker.The birds seem to be very content as they sing, fly, and work at their job of being a bird. It doesn’t seem to me that birds have much trouble with being happy. It must be because they trust their heavenly Father. They don’t worry about life. they just-live it. The birds neither sow nor reap yet God feeds and takescare of them and we are told that we are of so much greater valuethan the birds.The wind, rain, and the storms of life happen to people as well as to birds, but let’s try to look up when our world is shaken too, and remember that the wren still sings!

Spinach roll ups

What You’ll Need

  • 1 (10-ounce) package frozen chopped spinach, thawed and well drained
  • 1 cup mayonnaise
  • 1 (8-ounce) container sour cream
  • 3 scallions, thinly sliced
  • 1 (.4-ounce) envelope Ranch-style dressing mix
  • 1 (3-ounce) package bacon bits
  • 9 (10-inch) flour tortillas

What to Do

  1. In a large bowl, combine all ingredients except tortillas; stir well.
  2. Spread mixture on tortillas, distributing evenly. Roll up jelly roll fashion; wrap each in plastic wrap.
  3. Chill 4 to 6 hours. Cut into 1/2-inch-thick slices and serve.

Mini cream cheese rolls

What You’ll Need

  • 2 (8-ounce) cans refrigerated crescent rolls
  • 2 (3-ounce) packages cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

What to Do

  1. Preheat oven to 375 degrees F. Unroll crescent rolls, and separate each dough portion along center perforation to form 8 rectangles; press diagonal perforations to seal.
  2. Stir together cream cheese, granulated sugar, and lemon juice; spread cream cheese mixture evenly over each rectangle. Roll up, jellyroll fashion, starting at long end. Gently cut each log into 6 slices. Place rolls, cut side up, in an ungreased 9- x 13-inch pan. Bake 15 minutes or until lightly browned.
  3. Meanwhile, combine powdered sugar and milk in a mall bowl; stir in vanilla. Drizzle over warm rolls.


Chocolate Glaze: Microwave 1 cup semisweet chocolate chips in a microwave-safe glass bowl at HIGH 1 1/2 minutes or until melted, stirring twice. Drizzle chocolate over warm rolls.

Orange glaze: Combine 1 cup powdered sugar, 1 teaspoon grated orange rind, 2 tablespoons orange juice, and 1 teaspoon vanilla extract. Drizzle over warm rolls.

Think out of the box with your toppings!