Roof! Puppy Chow

I wanted to share this recipe for weekends that are full of Sport tournaments and when little snacks are needed! This is a really simple recipe that is fun and delicious!



1/2 cup peanut butter

1/4 cup butter

1 cup chocolate chips

1/2 teaspoon vanilla

9 cups of Crispix cereal (any flavor)

3 cups powdered sugar



1. Combine pb, butter, and chocolate chips in a microwave safe bowl.

2. Microwave for one minute then stir to blend all ingredients well. Add 1/2 tsp of vanilla. Stir.

3. Place the 9 cups of Crispix cereal in a very large bowl

4. Pour the peanut butter- chocolate mixture over the cereal and toss evenly, making sure all the cereal gets a good covering.

5. Place the powdered sugar in a large zip-lock type plastic bag.

6. Add the peanut butter, chocolate cereal mixture to the bag, leaving enough room for the puppy chow to be shaked

7. Shake the bag vigorously to evenly coat each piece of the puppy chow with the powdered sugar.

8. Once the mixture is fully coated, place in a large serving bowl.

9. Coat any additional pieces by shaking the mixture in the powdered sugar filled bag. Add powdered sugar to the bag as needed until all the mixture is coated.

Feed your Sweetheart’s Sweet tooth!

Looking for a Romantic night on Valentine’s day? Don’t know what to do? Well here is an idea! Make your sweetheart a nice meal with this Ghirardelli Chocolate Raspberry Cheesecake Hearts.  Also a beverage to accompany these little sweets is an extra-fizzy Shirley-Temple! So get “fizzy” with it!




1 1/2 cups chocolate graham cracker crumbs

1/2 cup ground almonds

4 Tbs whites sugar

3/4 cup melted butter


4 (8 oz.) packages cream cheese, softened

3/4 cup white sugar

4 eggs Raspberry puree (recipe below)

2 cups Ghirardelli 60% Cacao Bittersweet Chocolate Chips

1/2 cup heavy cream

Raspberry Puree:

1 (10 oz.) package frozen raspberries

4 Tbs white sugar

Chocolate Ganache (optional):

8 oz. Ghirardelli 60% Cacao Bittersweet Chocolate Chips

1/2 cup heavy cream




1. Preheat over 325 ˚ F

2. CRUST: In a microwave safe bowl, melt the butter. Add the chocolate graham crackers, ground almonds, and sugar and mix until combined. Press mixture into the bottom of 9-inch springform pan and set aside.

3. PUREE: In a saucepan, combine raspberries and sugar. Bring to boil, and continue boiling 3-5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds and set aside.

4. CHEESECAKE: In a small pot  over low heat, bring the whipping cream to just boiling. Remove from heat and add the chocolate chips. Set aside for 5 minutes and then stir until smooth.

5. In large bowl, mix together cream cheese and 3/4 cup sugar until smooth. Beat in eggs, one at a time. Remove approximately 1 1/2 cup of this batter and place into a smaller bowl and add 1/2 cup raspberry puree. Blend until combined. Add the melted chocolate to the remaining batter and mix until combined. Pour the chocolate cheesecake batter into the pan. Very carefully layer the raspberry cheesecake mixture on top of the chocolate mixture. Bake for 60 to 75 minutes, or until filling is set. Cool in pan, then cover with plastic wrap and refrigerate until cold before removing from pan.



Shirley Temple


1 can of sprite

1 jar of cherries including their juice

**for extra fizz also use club soda**


Pour a can of sprite in a cup. Your choice of how much cherry juice in it. Stir and enjoy!