Chocolate Covered Pretzels

Chocolate  Covered Pretzels

This recipe is from Love From The Oven

Chocolate  Covered Pretzels by Christi

Chocolate Covered Pretzels


  • 1 bag (16 oz) Snyder’s Of Hanover Old Tyme Pretzels or Pretzel Rods
  • 1 package (16 oz) Chocolate or Vanilla Candiquik or other candy coating
  • Assorted Sprinkles


Melt Candiquik or other chocolate coating according to package directions. Line two baking sheets with was or parchment paper. Working one pretzel at a time, dip your pretzel into your melted Candiquik or other candy coating. Tap pretzel gently to shake off excess candy coating. Sprinkle with sprinkles of choice. Place on wax paper to allow to dry, approximately 30 minutes. Repeat with remaining pretzels. Store in a covered container.


Paleogang Chocolate Mug Cake

Paleogang Chocolate Mug Cake

   Today is Friday night and for 33 years I had a rule to self no  cooking,  treat myself and have somebody else do the cooking.  I am not a stay at home blogger.  I have worked at many  local  car dealerships for 28 years , I blog after I get off work in the evening and on weekends.  Today I stay home and reheated a Shepard pie that was amazing.  And as I trying to think of some time to post about so I decided to make a cake in a mug…. Genesis I now have my post. Try it and let me know what you think.


2 tablespoons coconut flour
2 tablespoons unsweetened cocoa powder
½ teaspoon baking powder
1 egg
2 tablespoons coconut milk
2 tablespoons melted coconut oil
2 tablespoons maple syrup
½ teaspoon vanilla extract


  1. In small bowl whisk together coconut flour, cocoa powder and baking powder.
  2. Add egg, coconut milk, coconut oil, maple syrup and vanilla and mix until everything is every well combined.
  3. Fill a large mug  and microwave on high for about 2 minutes.




I made Sohpie’s @ A Squirrel in the Kitchen                                                                                                              Paleo  Vanilla Ice-cream and your are going to have to try it too.


  1. Combine all the ingredients in a saucepan and warm-up over medium-low heat, stirring frequently, for about five minutes.
  2. Taste and adjust the sweetener if needed.
  3. Allow the liquid to cool down completely. You can speed up the process by refrigerating the coconut mixture.
  4. Pour into the ice-cream machine and churn following the manufacturer’s instructions.
  5. You can enjoy immediately as a soft serve, or freeze for a couple of hour before serving.
  6. When frozen solid, allow the ice cream to thaw at room temperature for about 30 minutes before serving.


Red, White and Blue Poke Cake

Red, White and Blue Poke Cake



1 (15.25 oz) boxed white cake mix
1 cup boiling water
1 (3 oz) box strawberry flavored Jell-o
1/2 cup cold water

1 (8 oz) tub Cool-Whip whipped topping
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla

1 pound strawberries, cut into triangles
2 cups blueberries (Depending on how big or small they are, the cup size will vary. I used 50 blueberries that were a mix of medium and large sizes)


Make cake as directed on the back of the box for a 9″×13″ pan.

Let the cake cool for 20 minutes and “poke” the cake with a large fork until the entire surface of the cake is covered.

Mix together the boiling water and Jell-o until the Jell-o is completely dissolved. Pour in the cold water and mix well then pour over the cake.

Cover the cake with plastic wrap and refrigerate for three hours.

Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat with a mixer until smooth. Spread on top of cake.

Top with strawberries and blueberries and keep in the fridge until ready to serve.

JELL-O Firecrackers

JELL-O Firecrackers

Recipe by Kraft

    • Add 2/3 cup boiling water to berry gelatin mix in small bowl; stir 2 min. until completely dissolved. Repeat in separate bowl with cherry gelatin mix. Cool.
    • Meanwhile, sprinkle unflavored gelatine over 1/4 cup milk in medium bowl; let stand 5 min. Bring remaining milk to simmer in saucepan. Remove from heat; stir in sugar and vanilla. Add to plain gelatine mixture; stir until gelatine is completely dissolved. Cool 10 min.
    • Spoon berry gelatin into 20 (1-oz.) plastic shot glasses sprayed lightly with cooking spray, adding about 2 tsp. to each. Refrigerate 15 min. or until set but not firm.
    • Top with unflavored gelatine mixture, adding about 2 tsp. to each cup. Refrigerate 10 min. Insert cherry, stem end up, into white gelatine layer in each cup. Refrigerate 2 min.
    • Cover with cherry gelatin, adding about 2 tsp. to each cup. Refrigerate 2 hours or until firm. Remove desserts from cups before serving.