Murphy’s Cheese Straws
1/2 cup butter
1 1/2 cups flour
16 oz grated sharp cheddar cheese
1 1/2 teaspoon salt
1/8 teaspoon red pepper
Mix all ingredients in food processor.
Layout flat in ungreased cookie sheet. Flatten and cut into strips.
Bake 375 for 12-15 minutes or until edges are firm, not brown.
SAM’S SORTA SPICY PARTY MIX
1 12OZ. BOX CRISPEX
1 CUP PEANUTS
1 CUP SESAME STICKS
1 CUP PRETZEL STICKS (SNAPPED IN HALF)
3 TSP. CAJUN SEASONING
2 TBS. WORCESTERSHIRE SAUCE
6 TBS. MELTED BUTTER
1/3 CUP BROWN SUGAR
MIX BUTTER, WORCESTERSHIRE SAUCE, BROWN SUGAR AND CAJUN SEASONING IN LARGE BOWL. ADD THE REST OF THE INGREDIENTS. MIX GENTLY UNTIL THOROUGHLY BLENDED. POUR INTO ROASTING PAN. BAKE AT 250 FOR 1 HOUR. MIX EVERY 20 MINUTES WHILE BAKING. COOL IN THE PAN OR ON PAPER TOWELS
6 OZ SEMI SWEET CHOCOLATE CHIPS
6 OZ MILK CHOCOLATE CHIPS
1 CUP CREAMY PEANUT BUTTER
3 CUPS POWDERED SUGAR
Sam’s Spicy Crackers
1 box saltine crackers
1 pkg. dry ranch dip mix
3 tbs. crushed red pepper
2/3-1 cup canola oil
Mix oil, ranch mix and pepper in measuring cup or small bowl. Put all crackers in the largest bowl you have. Pour oil mixture over crackers and begin carefully and lightly stirring with hands(being careful not to break crackers) until all crackers are covered. You can serve right away and they’ll be a bit greasy, or put the crackers on paper towels in another bowl for about an hour to dry a bit.
Easy Microwave Hollandaise Sauce – makes one cup
- 1/4 cup Butter or margarine
- 1 tablespoon lemon juice
- 1/4 cup light cream or half-and-half
- 2 egg yolks, well beaten
- 1/2 teaspoons dry mustard
- 1/4 teaspoon salt
CHRISTMAS WHITE CHOCOLATE TRASH SNACK MIX
- Yield: 24 servings
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Course: Dessert
- Cuisine: American
- 20 ounces white chocolate chips 2 bags
- 1 Large Box Rice Cereal
- 16 ounce bag of Mini Pretzels
- 10 ounces M&Ms
- 2 cups peanuts I prefer salted but unsalted would work too
Note: click on times in the instructions to start a kitchen timer while cooking.
Melt the white chocolate in a microwave safe glass bowl in 30 second increments until full melted.
Add the cereal, pretzels, ¾ of the chocolate candies (reserve some for sprinkling on top so the red and green color stands out) and peanuts to a large trash bag.
Close and shake the bag for a few seconds to mix the ingredients.
Open the bag and add the melted chocolate.
Close the bag again and shake until fully coated, about 30 seconds.
Spread out to dry.
Recipe from dinnerthendessert.com
Jodi made these to help during her “snacking hour” at 3pm and the kids and Murphy love them, too! This recipe is in Holly’s Eating Well Through Cancer cookbook – CLICK HERE to get it!
- 1 cup old-fashioned oats
- 1/3 cup toasted coconut
- 1/2 cup peanut butter
- 1/2 cup ground flaxseed
- 1/2 cup dark chocolate chips (optional)
- 1/3 cup honey
- 1 teaspoon vanilla extract
In medium bowl, stir together all ingredients until thoroughly mixed. Refrigerate 30 minutes or until well chilled. Once chilled, roll into heaping teaspoon-size balls. Store in airtight container and keep refrigerated up to 1 week.
Homemade Coconut & Honey Lip Scrub
- 1 tablespoon coconut oil
- 1 tablespoon honey
- 2 tablespoons brown sugar
- 1/2 tablespoon lukewarm water
- Start by mixing the coconut oil and honey.
- Add the brown sugar and the lukewarm water to this mixture.
- Rub the mixture on your lips in a circular motion for two to three minutes and then rinse with lukewarm water.
Why This Works
Coconut oil is filled with antioxidants and fatty acids that nourish the skin, while the brown sugar acts as a natural exfoliate that helps remove dead, dry skin. Honey is rich in natural healing properties.
Jodi’s Famous Pumpkin Bread
- 2 cups canned pumpkin (Jodi’s modified this to 1-15 oz can of pumpkin)
- 3 cups sugar
- 1 cup water
- 1 cup vegetable oil
- 4 eggs
- 3 1/3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon nutmeg
- 3/4 teaspoon ground cloves (Jodi leaves out the cloves!)
Heat the oven to 350. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and ground cloves into a separate bowl, then stir until combined (great job for the kids). Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
Grease two 9- by 5-inch loaf pans and dust them with flour. Evenly divide the batter between them. Bake for 60 to 70 minutes or until toothpick inserted into the center comes out clean. Cool for 10 to 15 minutes. Remove from pans by inverting them into a rack and tapping the bottoms. You can also take a knife or fork and slide it around the edge of the pumpkin bread to help it comes out of the pan!
Slice and serve plain, buttered, or with cream cheese.
Jodi’s Famous Snack Mix
- 1 can of cocktail peanuts
- 1 big bag of plain M&M’s
- 1 big bag of peanut M&M’s
- 1 large box of raisins
- 1 bag of semi sweet chocolate morsels
Mix even amounts of all ingredients in large bowl. Enjoy!
Hear Jodi talk about it on the show at 33:30 on the podcast below:
Red Velvet Chocolate Chip Cookies (sent to us by Angie)
- 1 box velvet cake mix
- 2 eggs
- 1 teaspoon vanilla
- 1/3 cup vegetable oil
- 3/4 cup chocolate chips
Preheat oven to 350. Combine cake mix, oil, eggs, and vanilla. Mix until a dough forms. Fold in chocolate chips. Roll into balls and bake for 8 minutes.
Makes about 24 cookies.
Killer Oatmeal Cookies with Dark Chocolate Chips
- 1 cup butter, softened
- 1 cup brown sugar, packed
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 1/2 cups flours
- 1 teaspoon each – baking soda, salt and cinnamon
- 3 cups quick oats
- 1 cup pecans (optional)
- 1 bag of dark chocolate chips
Cream butters, sugars and vanilla. Add eggs, baking soda, flour, salt and cinnamon. Stir. Add oats and nuts and chocolate chips (as much as you like!). Stir. Roll dough into walnut-sized balls and flatten. Bake at 350 degrees for a few minutes.
Murphy’s Grandmother’s Ginger Snaps (Heidi)
- 3/4 cup shortening
- 1 cup brown sugar
- 1/2 cup molasses
- 1 egg
- 2 1/4 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- granulated sugar
Cream shortening, brown sugar, molasses and egg till fluffy. Sift together flour, baking soda, salt, ginger, cinnamon and cloves; stir into molasses mixture. Form in small balls about the size of a walnut. Roll in granulated sugar; place 2 inches apart on greased cookie sheet. Bake at 375 degrees for 12 minutes.
Makes about 5 dozen.
Sam’s Chocolate Chip Meringue Cookies
- 3 egg whites at room temp.
- 1/8 teaspoon cream of tartar
- 1/8 teaspoon salt
- 3/4 cup sugar
- 1 tsp vanilla
- 12 oz semi sweet chocolate chips
Set oven to 300 degrees and place wax paper on baking sheets.
Mix together egg whites, salt and tartar until soft peaks form. Add sugar a tablespoon at a time and continue mixing until shiny stiff peaks form. Fold in vanilla and chocolate chips. Place half in a pastry bag with a 1 inch opening (or a ziploc bag with a corner cut off). Squeeze out inch size kisses onto wax paper. Bake for 20-25 minutes or until they are just starting to turn light brown on the peaks. Don’t cook too long because they burn easily.
Remove from the baking sheet and place on a wire rack to cool.
3 Ingredient Pretzel Turtles
- Rolos, unwrapped
- 1 bag rounded pretzels (twists)
- Pecan halves
Place unwrapped rolos on top of rounded pretzels (as many as you can fit on a baking sheet) and bake for 5 minutes at 275.
Take them out, and place a pecan half on the rolo and press down. Put the pecan half on it when it’s still melty! Let cool. Delish!
Hear all about it at (31:08) minutes into the show podcast below.
Chewy Brown Sugar Cookies
- 14 tablespoons unsalted butter, melted
- 1 3/4 cup packed light brown sugar, divided
- 3/4 teaspoon salt
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups (10 ounces) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Adjust two oven racks to upper and lower middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. Stir butter, 1 1/2 cups brown sugar, and salt in a large bowl until combined. Stir in egg and vanilla until combined. Add flour, baking powder, and baking soda to bowl and stir until combined. Scoop 1/4 cup sized balls of dough onto baking sheets (7 to 8 per pan). Add remaining 1/4 cup brown sugar to now empty (unwashed) bowl. Roll each dough ball into sugar, return to pan, and press to about 1 inch thick. Bake until tops have puffed and cracked, and edges are golden, 9 to 11 minutes, rotating pans from top to bottom and front to back halfway through baking. Let cool on pans for 5 minutes, then transfer to wire rack to cool.
- 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
- 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
- 2 (8 ounce) packages BAKER’S Semi-Sweet Baking Chocolate, melted
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
Rolo Ritz Bites
- 1 package of Rolos (unwrap many)
- 1 package of Ritz crackers
Heat the oven to 350. Place Ritz crackers facing down on a cookie sheet, and then place a rolo in the middle of each cracker. Once it’s melting (won’t take long!! – check after 3-5 minutes) remove from oven. Quickly place another Ritz on top and press down. It makes a little Rolo Ritz sandwich.
Crack Dip (sent to us by Stacey)
- 16oz sour cream
- One packet hidden valley ranch dip
- 4-6 slices of fried crispy bacon
- 1 cup shredded cheddar (save a little for on top)
Mix the sour cream and hidden valley ranch together. Add shredded cheddar and chopped scallions. As much or as little as you prefer. Save a little bit of the scallion cheese for on top. Next add chopped bacon and also save some for on top. Fold in all the ingredients and put leftover cheese, scallions, and bacon on top before covering. Let it be in the fridge for about 24hrs. Don’t skip the fridge…all the ingredients seem to collide together making this dip something you just can’t stop eating!
White Chocolate Macadamia Nut Cookies
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets. Bake for 10 minutes in the preheated oven, or until golden brown.
Christmas Muddy Buddies
- 8 cups Chex cereal, divided
- 1/2 cup creamyu peanut butter , divided
- 1 Tbsp vegetable oil, divided
- 1 cup Red Candy Melts
- 1 cup Green Candy Melts
- 1 1/2 cups powdered sugar, divided
- 2 gallon ziplock bags
Place 4 cups of Chex cereal in a large bowl. In a microwave safe bowl, combine 1 cup Red Cany Melts, 1/4 cup peanut butter and 1/2 Tbsp vegetable oil. Microwave on HIGH for 30 seconds, stir and cook in 15 second intervals until smooth. Pour melted peanut butter mixture over cereal, toss to coat. Pour coated cereal into gallon ziplock bag, Pour half of the powdered sugar (3/4 cup) into ziplock bag ans seal. Shake to coat cereal. Pour coated cereal onto parchment or wax paper and allow to set. Repeat process with remaining ingredients and Green Candy Melts. Store in an airtight container for up to a week.
Jodi’s Super Easy Toffee Recipe
- 2 cups of butter (4 sticks)
- 2 cups of sugar
- ¼ tsp salt
- 2 cups semi sweet chocolate chips
- 1 cup sliced almonds
Pour softened butter, sugar and salt into heavy bottomed pot, cook on medium heat until bubbling/boiling. Stir often, but not constantly. You are waiting for it to be an amber color. A warm light brown.
While it’s cooking, place parchment paper on a cookie sheet/pan. When the butter mixture is the right color (it took me about 10-15 minutes) pour onto the parchment paper and spread to all corners with spatula or wooden spoon. While still hot – evenly sprinkle the chocolate chips on top. Then use a little parchment paper on your hand to spread the chips on top. They will melt into a layer. Sprinkle with the almonds pieces. Put in fridge to set – about an hour. Break into pieces and serve or store for 2-3 weeks in airtight container. You can substitute any kind of chopped nuts. Murphy LOVES his!