Happy S' mores Day!!!

Happy S’mores Day! Here are some s’mores recipes for you.

Classic S’mores

4 Marshmallows, toasted
1 milk chocolate candy bar (1.55 oz.), quartered
4 Graham Crackers, broken in half (8 squares)

Place one toasted marshmallow and one chocolate piece between two graham cracker squares to make each s’more.

You can also make your s’mores indoors by using your microwave. Top each of 4 graham cracker squares with a marshmallow and one piece of chocolate candy. Place on a microwave safe plate. Microwave on high for 15 to 20 seconds or until marshmallows puff. Top each with a second graham cracker square; press together gently to secure. Makes four servings.


Peanut Butter Surprise S’mores

½ 18 oz. pkg. refrigerated sugar cookie dough
½ cup graham cracker crumbs
¼ cup peanut butter
4 thin slices peach or plum
2 or 3 (1.5 oz. bars) dark chocolate, milk chocolate, or white chocolate
1 10- to 12-oz. pkg. marshmallows

Preheat oven to 350°. In a medium bowl break up cookie dough. Gently knead in graham cracker crumbs until evenly combined. Divided dough into 8 balls; place 2 inches apart on large ungreased baking sheet. With fingers, pat balls to ¼ inch thickness. Bake for 10 to 12 minutes or until cookies are lightly browned. Cool on a wire rack for 10 minutes.

On half of the cookies spread flat side with 1 tablespoon peanut butter. Place fruit on peanut butter; top with a piece of chocolate.

Place marshmallows on one end of a long skewer; hold over campfire flame for 30 to 60 seconds, turning frequently until toasted. Place 2 to 3 toasted marshmallows on chocolate; top with remaining cookies. Makes four servings.


I have already posted this recipe before but thought I’d repost it since it has to do with s’mores.


S’mores Pudding

INGREDIENTS: ITEMS NEEDED:

2 Boxes of Instant Chocolate pudding 2 large bowls

1 bag of Mini Marshmallows Hand mixer

1 box of Honey Teddy Grahams Spoon

Milk

PREP TIME: 10 to 15 minutes

Step 1: Mix instant chocolate pudding according to directions on box.
Step 2: Place a layer of Teddy Grahams and marshmallows on the bottom of a large bowl.
Pour some of the chocolate pudding over this layer. Repeat (can make however
many layers you desire). Top with a layer of Teddy Grahams and marshmallows.

*Variation for parents or teachers: Make up the pudding ahead of time, give each child a small bowl, a handful of Teddy Grahams and mini marshmallows and let them make their own individual s’mores pudding treat.

Any uneaten pudding can be stored three to five days in the fridge.

Happy Cheesecake Day!!

Today is National Cheesecake Day!! I LOVE cheesecake! Here are a couple of cheesecake recipes for you.

Cheese Cake Cupcakes

Bottom:

¾ cups graham cracker crumbs

4 Tbsp. melted butter or margarine

1½ Tbsp. granulated sugar

Filling:

½ lb. cream cheese, softened to room temperature

¼ tsp. vanilla

¼ cup granulated sugar

1 egg

          Mix ingredients for the bottom with a fork and set aside. Using electric mixer, combine filling ingredients and mix until smooth and not lumpy. Press graham cracker mixture into bottom of paper cupcake cups in a muffin pan (recipe makes 10 cupcakes). Fill cups about 2/3 full with filling. Bake at 375° for 10 minutes. Refrigerate until thoroughly cooled. Top with an canned pie filling (cherry, strawberry, peach, blueberry, apple, or pineapple).

2- Step Cheesecake

1 (8 oz.) pkg. cream cheese

1/3 cup sugar

1 (8 oz.) Cool Whip

1 (6oz.) graham cracker crumb crust

1 cup cherry pie filling

          Beat cream cheese and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spoon the mixture into the graham cracker crust. Refrigerate for 3 hours. Top with cherry pie filling before serving. Makes 8 servings.

Peanut Butter Pie, Banana Split Pie, Dirt Cake, and Strawberry Margarita Pie

Peanut Butter Pie

8 oz. cream cheese                         9 oz. cool whip

1 cup powdered sugar                     1 chocolate cookie crumb

½ cup peanut butter                        prepared pie crust

½ cup milk

         

          Whip cream cheese until creamy. Beat in sugar, peanut butter and milk. Slowly fold in cool whip. Mix well, pour into pie shell. Refrigerate 3 hours or until set.

Banana Split Pie

30 large marshmallows            1 cup milk

8 oz. carton cool whip             2 cup crushed pineapple, drained

2-4 bananas, peeled                12 maraschino cherries, cut up

walnuts                                    2 graham cracker crusts

chocolate syrup

          Melt marshmallows in milk on top of double boiler; cool. Add cool whip, pineapple, bananas and cherries. Pour into graham cracker crusts. Sprinkle with walnuts on top and drizzle with chocolate syrup. Refrigerate.

Dirt Cake

15 oz. pkg. Oreo cookies                          3 cups milk

2 (3 oz.) pkg. instant vanilla pudding         8 oz. cream cheese

½ cup powdered sugar                              8oz. carton cool whip

          Crush Oreo cookies, divide into 2 equal parts. Mix pudding and milk together, set aside. In a small bowl, blend cream cheese and powdered sugar together then mix into the pudding. Beat until smooth. Fold in cool whip. Put ½ crushed cookies into buttered 9 x 13” pan. Pour cream filling over crumbs. Top with remaining dirt crumbs. Refrigerate 3 hours or until set.

Strawberry Margarita Pie

1 (8 oz.) pkg. frozen sweetened     
whole strawberries, thawed  

 ½ tsp. freshly grated orange peel
 4 oz. frozen whipped topping, thawed

1 (8oz.) pkg. cream cheese, cubed  
1 (10 inch) graham cracker crumb pie crust,

 chilled
1½ tbsp. lime juice                              
 2 tsp. tequila

          In blender or food processor, combine strawberries, cream cheese, lime juice, tequila, and orange peel. Blend or process until combined. Pour mixture into medium bowl; fold in whipped cream. Gently pour into pie crust. Freeze until firm. Let stand at room temperature 5 minutes before serving.