“It always made me happy to make treats for my Daddy. It was a little thing I would do just for him. It works!” -Jodi
No-Bake Energy Bites
Jodi made these to help during her “snacking hour” at 3 pm 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
- 1/2 cup peanut butter
- 1/2 cup dark chocolate chips
- 1/2 cup ground flaxseed (optional)
- 1/3 cup toasted coconut
- 1/3 cup honey
- 1 teaspoon vanilla extract
In a medium bowl, stir together all ingredients until thoroughly mixed. Refrigerate 30 minutes or until well chilled. Once chilled, roll into heaping teaspoon-sized balls. Store in an airtight container and keep refrigerated up to 1 week.
Pecan Pie Brownies
BROWNIES
- 18 ounces box brownie mix (18 or 19 ounce) box, plus ingredients listed on box directions
***It’s BEST to use regular brownie mix and NOT fudge like brownies, bc the topping makes is very moist.***
PECAN TOPPING
- ¼ cup unsalted butter melted
- ⅔ cup brown sugar 134 grams
- ⅓ cup light corn syrup
- 2 large eggs
- 1 tablespoon vanilla extract
- ½ teaspoon kosher salt
- 3 cups pecans roughly chopped
Preheat the oven to 350°. Spray a 9×13 baking pan with a light layer of cooking spray.
Mix the brownie mix according to package directions. Spread the prepared brownie mix evenly into the parchment lined baking pan. Bake for 20-25 minutes or until the top is starting to set and no wet batter is visible.
While the brownies are baking, whisk together the melted butter, sugar, corn syrup, eggs, vanilla and salt in a large bowl. Fold in the pecans ensuring they are evenly covered.
Once the brownies have baked for 20-25 minutes pour the pecan mixture evenly over the top. Return the brownies to the oven and bake for an additional 25-30 minutes or until the topping is set and no longer ‘jiggly’.
Allow the brownies to cool completely before slicing and serving.
(We got this recipe from Princess Pinky Girl!)
Easy 3-Layer Brownies
- (1) 30 oz tube of cookie dough
- (1) 14 oz pkg of Oreos
- (1) 19 oz box of brownie mix
- (2) eggs
- Water
- Vegetable oil
- Non-stick spray
Press refrigerated chocolate chip cookie dough into the bottom of a greased 9×13 pan. Place oreos on top of the dough. Make box brownies and pour on top. BAKE at 350° for 30-45 mins until toothpick inserted comes out clean. THEY ARE DECADENT!!
Peanut Butter Popcorn
- 1 bag plain microwavable popcorn
- 1/3 cup of peanut butter
- 1/2 cup of peanuts (optional)
- 1/2 cup of chocolate chips (optional)
Pop 1 bag of plain microwave popcorn. Pour into a big mixing bowl as it cools. Heat 1/3 cup peanut butter in the microwave for 10-15 seconds until smooth and liquidy. (You can use more pb if you’d like!) Stir until it is a pourable consistency. While it’s hot, drizzle the peanut butter over the popcorn and gently stir/toss it so that peanut butter gets on all of the popcorn. You can also add peanuts if you’d like. Spread it out on a pan while it cools. The peanut butter will cool and set into the popcorn. It’s delicious! Once it’s cool, you can sprinkle some chocolate chips on top too.
Jodi’s Mix with a Twist
- 1 can of cocktail peanuts
- 1 big bag of plain DARK CHOCOLATE 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!
Sam’s Firecrackers
- 3 box mini-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.
Puppy Chow
- 6 ozs. milk chocolate chips
- 6 ozs. semi-sweet chocolate chips
- 1 cup peanut butter
- 1/2 cup butter or margarine
- 3 cups confectioner’s sugar
- 1 box Crispex cereal
Melt the first four ingredients together in a microwave for 1 1/2 to 2 minutes. Add cereal to mix until coated. Put confectioner’s sugar in a large paper bag. Add chocolate/peanut butter coated cereal and shake well. Store in a cool, dry place up to one week.
Bold Daddy Snack Mix
- 1 (12 ounce) package crispy corn and
- rice cereal (such as Crispix®)
- 6 tablespoons butter
- 1/4 cup Worcestershire sauce
- 1 tablespoon seasoned salt
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 pinch cayenne pepper, or to taste
- 1 dash jalapeno pepper sauce
Preheat oven to 250°. Pour cereal into a large roasting pan. Melt butter in a saucepan over medium-low heat; stir in Worcestershire sauce, seasoned salt, garlic powder, onion powder, cayenne pepper, and jalapeno pepper sauce. Drizzle sauce over cereal and stir to coat evenly. Bake in the preheated oven, stirring every 15 minutes, until sauce is baked into cereal, about 45 minutes. Cool in pan, about 10 minutes.
Cheesy Daddy
- 2 cups of White Cheddar Cheez Its
- 2 cups of cheese balls (any kind)
- 2 cups of Cheetos (any flavor)
- 2 cups of goldfish (any flavor you choose)
- 1 cup of pretzel sticks
- 3 tbsp of butter
- 1 pkg ranch dressing mix
- 1/2 cup Parmesan cheese
Mix together all cheesy cracker type ingredients in a big bowl. Then melt the butter in microwave (30 seconds at a time). Drizzle melted butter on mixture and stir. Then sprinkle ranch packet and Parmesan cheese and stir. Spread it out on wax paper or foil to cool and set. Store in airtight containers.
Sweet Daddy
- 9 cups Chocolate Chex™ cereal
- 2 cups pecan halves
- 2 cups miniature marshmallows
- 1 package (12 oz) semisweet chocolate chips (2 cups)
- 2 teaspoons vegetable oil
In large bowl, mix cereal, pecans and marshmallows. Spread mixture on 2 large ungreased cookie sheets. In 2-cup microwavable measuring cup, microwave chocolate chips and oil uncovered on High 1 minute, stirring after 30 seconds. If necessary, microwave 15 to 30 seconds longer or until smooth. Drizzle chocolate over cereal mixture. Refrigerate until set; about 10 minutes. Break into pieces. Store in airtight containers.
Jodi’s Seven Layer Bars
- 1/3 cup butter or margarine
- 1 1/2 cups graham cracker crumbs
- 1 (7-ounce) can flaked coconut
- 1 cup (6 ounces) semisweet chocolate morsels
- 1 cup (6 ounces) butterscotch morsels
- 1 (14-ounce) can sweetened condensed milk
- 1 cup chopped pecans
Place butter in a 13×9 inch pan; bake at 325° for 3 minutes or until melted. Add graham cracker crumbs and remaining ingredients, layering in the order listed. (Do not stir.) Bake at 325 for 30 minutes. Cool completely in pan; Cut into bars.
Mississippi Mud Cake
- Chocolate Velvet Cake Batter
- 4 cups miniature marshmallows
- 2 cups chopped pecans, toasted
- 1/2 cup butter or margarine
- 1/3 cup milk
- 3 tablespoons cocoa
- 1 (16-ounce) package powdered sugar, sifted
- 1 teaspoon vanilla extract
Spoon batter into 2 greased and floured aluminum foil-lined 9- x 9- x 2-inch square pans. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; sprinkle each cake evenly with 2 cups miniature marshmallows and 1 cup pecans. Return to oven, and bake 5 more minutes or just until marshmallows begin to melt. Remove from oven, and let cool on a wire rack. Bring butter, milk, and cocoa to a boil in a large saucepan over medium heat, stirring until butter melts. Remove from heat; whisk in powdered sugar and vanilla. Drizzle evenly over cakes in pans. Let cool completely. Cut cakes into squares.
Rice Krispie Treats
- 3 tablespoons butter
- 1 package (10 oz., about 40) Jet-Puffed Marshmallows
- 6 cups Kellogg’s Rice Krispies cereal
In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal. Stir until well-coated. Using a buttered spatula or wax paper, evenly press mixture into a 9 x 13 pan coated with cooking spray. Cool. Cut into 2-inch squares. **This recipe is from the Kellogg’s website. ***Add 1/2 cup of peanut butter when combing ingredients and/or drizzle melted chocolate on top for a different take on this classic snack!