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.

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!

Apple dip


  • For the Dip:
  • 1 -8 ounce package Cream Cheese, softened
  • 1/2 cup brown sugar
  • 1 cup toffee baking bits
  • For Serving:
  • Apple slices (5-6 apples)
  • Cinnamon Snack Grahams


Combined softened cream cheese with brown sugar and toffee bits in a bowl.

Serve with apple slices and cinnamon grahams.


2 Servings

“Beets are high in immune-boosting vitamin C, fiber, and essential minerals like potassium (essential for healthy nerve and muscle function) and manganese (which is good for your bones, liver, kidneys, and pancreas). Beets also contain the B vitamin folate, which helps reduce the risk of birth defects.  The betalin pigments in beets support your body’s Phase 2 detoxification process, which is when broken down toxins are bound to other molecules so they can be excreted from your body. Traditionally, beets are valued for their support in detoxification and helping to purify your blood and your liver.  The powerful phytonutrients that give beets their deep crimson color may even help to ward off cancer. “ source: Mercola

Spring mixed greens with pickled beets, pears, walnuts & goat cheese drizzled with a homemade sweet red wine vinaigrette dressing.PREP TIME10 minutesTOTAL TIME10 minutes.


  • About 4 healthy handfuls of Organic Spring Mix greens
  • 1/2 cup crumbled goat cheese
  • 1/2 cup toasted walnuts, chopped
  • 1 pear, sliced
  • 1/2 cup Paisley Farms Sweet Pickled Beets, drrained
  • [i]For the Dressing:[/i]
  • 1/4 cup olive oil
  • 1 clove garlic, minced
  • 1 Tablespoon raw honey
  • 2 Tablespoons red wine vinegar
  • Salt & Pepper, to taste


Prepare the dressing by placing the contents in a jar with a lid. Shake until combined. Set aside.Divide the greens evenly onto two plates, divide the beets, pears, walnuts and goat cheese and place on top of the greens.Top with dressing. Serve.

Cake Batter Chocolate Frozen Bananas.


12 ounces of chocolate (you can do white, milk or dark)
2 tablespoons of Funfetti cake batter (powder)
Vegetable oil
2 whole bananas, peeled and halved
4 popsicle sticks


Pull out a platter or large plate and cover with parchment or foil.  Set aside.

Over a double boiler, melt your chocolate of choice.  Slowly start to stir the chocolate until melted.  Add the cake batter powder and mix.  At this point, add a small amount of the oil. This will loosen the chocolate up and make it easier for covering the bananas.  Add tiny amounts until you get to the right consistency.  I probably used about a tablespoon or a bit less.

Take your sticks and insert them cautiously into the larger end of the banana. Then take a spoon and pour the chocolate over the banana. Coat with sprinkles and set on a parchment lined plate and freeze. Serve right out of the freezer, nice and cold.

Frozen Baked Sweet Potato (冰烤地瓜)

  • Recipe by George L.Course:

5minutesCooking time


An oxymoron-sounding name, but a real Taiwanese classic: Frozen Baked Sweet Potatoes. These are baked to caramel-sweet perfection, then frozen to achieve an almost popsicle-like texture. 


  • 4  sweet potatoes (300 – 400g each) 


  • Choosing Sweet Potatoes. Different varieties of sweet potato contain different amounts of sugar content; for this recipe, I recommend using Taiwanese (orange flesh) or Japanese / Korean sweet potatoes (yellow flesh). Sugar content is pivotal so do not use starchy varieties like the Okinawan sweet potato (purple flesh). The ideal shape will be long, slender sweet potatoes that are not too round or too big. They also should not be sprouting, as that will drastically reduce sugar content. 
  • Bake the Sweet Potatoes. Preheat the oven to 230 C (450 F) with convection on, if available. Brush and wash the sweet potatoes very well, then dry completely. Note: Make sure to clean the sweet potatoes very well, especially if you’re planning to eat the skin (which I highly recommend!). Place sweet potatoes directly on the oven rack and let bake. The baking process will take 40-60 minutes, depending on the size and shape of your sweet potatoes. The way to tell when they’re done is by poking & tapping the skin: it should feel hardened and almost completely separate from the flesh, creating a hollow sound. The room should smell distinctly of dark caramel. Once the sweet potatoes are at your desired doneness, take them out of the oven and let them rest on a wire rack. Note: you can enjoy some hot and freeze the rest. 
  • Freeze the Sweet Potato.Once the sweet potatoes have cooled completely, pack them in a freezer-safe bag and freeze for about 4 hours. This will get you the perfect ice cream like texture. Note: Letting the baked sweet potatoes cool completely prevents condensation in the freezer bags. Alternatively, you can flash freeze them uncovered without cooling, then pack them in bags later. If freezing overnight, let the sweet potatoes thaw for about 10 minutes at room temperature before enjoying. Alternatively, microwave the sweet potato for about 30 seconds. Eat it while cold!

Coffee Ice Cream

Recipe details

  • Yield10 Servings
  • Time spentPrep time: 10 MinutesCook time: 20 MinutesTotal time: 30 Minutes


  • 14 oz unsweetened coconut milk
  • 1 c GF regular oat milk
  • 3/4 c sugar
  • 2 eggs
  • 3 tbsp instant decaf coffee


Mix together the coconut milk, oat milk, 2 eggs, sugar and coffee.Pour the ice cream mixture into the metal drum of the ice cream machine.Pour ice around the drum approx 1/4 full. Sprinkle rock salt on top. Repeat the ice and the salt until approx 3/4 full (fill to the top if making a double batch).Mix in the ice cream machine for approximately 20 minutes to desired texture.Pour into a glass bread pan and freeze..


  • Macros Per Heaping 1/2 Cup: 19g Net Carbs, 7g Fat, 2g Protein

Strawberry Pretzel Salad

Strawberry Pretzel Salad
Time: 2 hours 30 minutes
Yield: 12 servings

If “salad” is in the name, does it technically count as dessert? We can’t get enough of this sweet and salty combination topped with tart strawberries. This recipe is always popular at parties, too!

• 6 oz strawberry Jell-O
• 2 cups boiling water
• 2 1/2 cups salted pretzels (measured before crushing)
• 1/4 cup granulated sugar
• 8 tablespoons unsalted butter
• 8-ounce package cream cheese softened
• 1/2 cup granulated sugar
• 8 ounces cool whip thawed in the fridge
• 1 pound fresh strawberries hulled and sliced

Step 1
Pre-heat oven to 350 degrees F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.
Step 2
Crush 2 1/2 cups pretzels in a sturdy Ziploc bag, using a rolling pin.
Step 3
In a medium saucepan, melt 8 tablespoons butter then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to a 13×9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish, and bake for 10 minutes at 350 degrees F, then cool to room temperature.
Step 4
When pretzels have cooled, use an electric hand mixer to beat 8 ounces cream cheese and 1/2 cup sugar on medium/high speed until fluffy and white. Fold in 8 ounces Cool Whip until no streaks of cream cheese remain. Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal. Refrigerate for 30 minutes.
Step 5
Hull and slice 1 pound strawberries then stir into your room-temperature jello. Pour and spread strawberry jello mixture evenly over your cooled cream cheese layer and refrigerate until jello is set (2-4 hours).

3-Ingredient Chocolate Cherry Dump Cake

10 MIN
1 HR 5 MIN
This simple 3-ingredient dump cake results in an addictive chocolate-cherry combo that is best served warm and with a scoop of vanilla ice cream. If you weren’t a chocolate-cherry fan before, you will be after tasting this cake.


cans (21 oz each) cherry pie filling
box Betty Crocker™ Super Moist™ devil’s food cake mix
cup butter, melted
Whipped topping or vanilla ice cream, if desired.

Heat oven to 350°F. Spray bottom of 13×9-inch (3-quart) glass baking dish with cooking spray.
Spread pie filling in baking dish.
Top with dry cake mix; gently shake pan to distribute evenly.
Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.

I add a few stripes of chocolate or cherry syrup(like you make flavored milk with) to make it look nice.

Add a few of your fav nuts to top for the crunch! I like pecan pralines.

Sheet-Pan Sesame Beef and Broccoli

10 MIN
25 MIN
This six-ingredient sheet-pan spin on beef and broccoli is easy enough to make any time you’re craving takeout — and at 25 minutes, it’s faster, too!

cup Annie’s™ organic Asian sesame dressing (from 8-oz bottle)
tablespoon soy sauce
cups fresh broccoli florets (about 1/2 lb) SAVE $
tablespoon packed brown sugar
teaspoon salt
1 1/4
lb boneless beef sirloin steak, cut into 2-inch pieces
teaspoons sesame seed

Cooked white rice, if desired
Green onions, sliced on the bias, if desired

  • Like a little heat? Serve with Sriracha or chile garlic sauce.
  • Save time by purchasing precut 2-inch pieces of sirloin kabob meat and precut broccoli florets.

Thanks to Betty Crocker

Easy chicken roll ups

Time: 55 minutes

Yield: 8 servings

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Chicken, cheese, and broccoli wrapped in flaky pastry then baked in a delicious cream sauce sounds pretty good, right?! Dinner in just one dish and ready in under an hour. You can even substitute the broccoli for your favorite veggies! Make this tasty meal your own.


• 10 1/2 ounces cream of chicken soup • 1/2 cup chicken broth • 1/2cup milk • 1 tablespoon flour • 1/2 teaspoon garlic powder • 1 can crescent rolls • 1 1/2 cups sharp cheddar cheese divided • 1 1/2 cups cooked chicken shredded • 2 cups broccoli, steamed 


Step 1

Begin by preheating the oven to 375 degrees F. Step 2

In a medium-sized mixing bowl, add soup, milk, broth, garlic powder, salt, and pepper to taste. Stir to combine. Pour the contents into the bottom of a 9×13 baking dish. Step 3

Divide the crescent roll triangles. Fill the triangles with 1 1/2 cups of cheese, chicken, and broccoli. Roll up the pastries and place them into the baking dish with the sauce. Step 4

Bake in the oven for 25 minutes. Remove from the oven and top with remaining cheese. Bake again for 5-10 minutes or until the cheese is melted.

Air Fryer Pizza Pockets Recipe With Puff Pastry

From foodtalk

Recipe details

  • Yield3 pizza po
  • Time spentPrep time: 15 MinutesCook time: 10 MinutesTotal time: 25 Minutes


  • 1 puff pastry
  • 15 pieces of pepperoni
  • 1/2 cup shredded mozzarella
  • 1 cup pizza sauce


Slice puff pastry into 3 strips.Coat with pizza sauce.Sprinkle cheese on one half and add the pepperoni.Fold in half and use a fork to seal the edges.Place in the air fryer and cook at 350 degrees F for 10-12 minutes.