“De-Tax” and Save a Mint

April 15th

Detoxing is all the rage right now. And while it might be a good idea to cleanse our bodies from toxins, this week we’re thinking more about “de-taxing” and “de-stressing” now that tax season is over. How many of us say, “whew! Glad that’s done!”? To celebrate, make yourself a delicious 100 calorie treat – Chocolate Peanut Butter Swirls (recipe below).

SAVE a Mint
Whether you received a refund or not, buy a bag of mints this week and we’ll give you $1 off your purchase. Offer applies to Dutch Chocolate Mints, Leman Mints (big bag only), Dark Chocolate Mini Mints, and Midnight Mints (all pictured above). Help yourself “de-tax” and put a little more “mint” in your pocket.

What’s Next?

Now it’s time to move onto more “exciting” things, like organizing and spring cleaning! Have you ever wanted all your spices organized in an easy-to-read way? How about having them all in the same containers? Check out our new 4 oz. glass spice jars with lids for only 99¢! They will make cooking easier and faster, plus your cupboard will be perfectly planned.

Did you know Lemon essential oil is antiseptic, antifungal and antiviral? What does that mean? It means it’s great for cleaning! Make an easy All-Purpose Cleaner with 2 c. boiling water, 2 T. white vinegar, 1/2 t. dish soap, 1 t. baking soda and 5 drops of lemon oil. Mix all these ingredients together in a LARGE bowl. Transfer to a spray bottle to use. With a fresh lemon scent, you might even enjoy spring cleaning. Learn more about uses for essential oils at our classes (below). And if you do want to detox, two drops of lemon oil in your water is great for that.


Mild Cheddar – originally – $6.39 – now $5.39

Hard Salami – originally – $6.59 – now $5.49

Also on SALE this week:

Save 25% off Easter Candy!


 100 Calorie Chocolate Peanut Butter Swirls –all ingredients available at The Country Cupboard 

Lindy Gandy shared this recipe with me recently. These look delicious, don’t they? They also look easy with just three ingredients. Perfect for “de-taxing”.
Makes: 12 mini-muffin sized cups

Serving size: 1 cup

2/3 cup dark chocolate chips
4 tbsp. creamy peanut butter

2 tsp. coconut oil, warmed

Step 1: Melt the chocolate in the microwave or in a double boiler, watching closely and stirring occasionally to ensure it melts smoothly and doesn’t burn. Spray a mini muffin tin with cooking spray, then evenly distribute the chocolate into the cups, spooning it mostly to one side.

Step 2: In a small bowl, stir together the peanut butter and the melted coconut oil until combined. This will help thin the peanut butter out, making it easier to mix with the chocolate. (This recipe also works great with sunbutter, but almond butter proved to be a bit too thin). Spoon the peanut butter mixture into the other side of the cups.
Step 3: Using a toothpick, swirl the chocolate and peanut butter together. There’s no right or wrong way to do this-just have fun with it!
Step 4: Place the muffin tin in the freezer and allow them to set for at least half an hour. Run a sharp knife around the edge of the cups to pop them out of the tin. Serve immediately-the peanut butter will begin to soften quickly (but in my opinion, that makes for an even more scrumptious result).

Serving Size: 1 mini cup

CALORIES 100; FAT 7.4g (sat 3.9g, mono 1.3g, poly 0.8g); PROTEIN 1.8g; CARB 9g; FIBER 1g; CHOL 0mg; IRON 0.7mg; SODIUM 29mg; CALC 2mg

A Peek in the Pantry

Come hungry. Digest good information and good food.
Stop in, email or call to sign up.
*Essential Oils 101 (basic)
Learn what they are, what they do, and how to use them.
Thursday, April 30th at 7-9 pm and Friday, May 1st at 8:30-10:30 am.
*Medicine Makeover  (intermediate)
For those who already use oils – use them for your health

Thursday, April 30th 3-5 pm – if there is enough interest.

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