A Camp Fire Weekend; The Ring of fire!

Smore's

Ingredients

• 2 cups milk chocolate chips

• 1/2 cup heavy whipping cream

• 1 package (14.4 ounces) graham crackers, quartered

• 1 cup marshmallow creme

• 2 cartons (7 ounces each) milk chocolate for dipping

• 4 ounces white candy coating, melted, optional

Buy IngredientsPowered by Chicory

Directions

• Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool to room temperature or until mixture reaches a spreading consistency, about 10 minutes.

• Spread chocolate mixture over half of the graham crackers. Spread marshmallow creme over remaining graham crackers; place over chocolate-covered crackers, pressing to adhere.

• Melt dipping chocolate according to package directions. Dip each s'more halfway into dipping chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; let stand until dipping chocolate is set.

• If desired, drizzle tops with melted white candy coating; let stand until set. Store in an airtight container in the refrigerator.

Test Kitchen TipsKeep on whisking! At first, the chocolate and cream mixture may look separated. But don't panic—it will smooth out with plenty of whisking. For a hint of richer flavor, mix peanut butter into the marshmallow creme. A tablespoon or two should do it.

Nutrition Facts 1 piece: 145 calories, 7g fat (4g saturated fat), 5mg cholesterol, 66mg sodium, 19g carbohydrate (13g sugars, 1g fiber), 2g protein.

Ingredients

• 1 package (8 ounces) cream cheese, softened

• 1/2 cup sugar

• 1 can (15-3/4 ounces) lemon pie filling, divided

• 1 carton (8 ounces) frozen whipped topping, thawed

• 1 graham cracker crust (9 inches)

Buy IngredientsPowered by Chicory

Directions

• In a small bowl, beat cream cheese and sugar until smooth. Beat in half of the pie filling. Fold in the whipped topping. Spoon into crust. Spread remaining pie filling over cream cheese layer. Refrigerate for at least 15 minutes before serving.

Nutrition Facts 1 piece: 526 calories, 24g fat (13g saturated fat), 104mg cholesterol, 251mg sodium, 72g carbohydrate (61g sugars, 1g fiber), 6g protein.

Star-Studded Blueberry Pie

Ingredients

• Pastry for double-crust pie (9 inches)

• 4 cups fresh or frozen blueberries

• 1 cup sugar

• 1/4 cup quick-cooking tapioca

• 1 tablespoon lemon juice

• 1/4 teaspoon salt

• 2 tablespoons butter

Buy IngredientsPowered by Chicory

Directions

• On a lightly floured surface, roll one half of pie dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim; flute edge. Refrigerate 30 minutes. Leave remaining pie dough refrigerated.

• Preheat oven to 400°. Combine blueberries, sugar, tapioca, lemon juice and salt; toss gently. Let stand for 15 minutes.

• Add filling to pie pastry; dot with butter. Bake 20 minutes on a lower oven rack. Reduce heat to 350°; bake 10 minutes more. Cover edges loosely with foil to prevent burning. Return to lower rack of oven; bake 15-20 minutes longer, until blueberries are bubbly and beginning to burst. Cool on a wire rack.

• Roll remaining dough to a 1/8-in.-thick circle. Cut out stars using different-sized cookie cutters as desired. Place on an ungreased baking sheet. Bake at 350° until golden brown, 5-10 minutes. Remove to wire racks to cool. Place stars over cooled pie in any pattern desired.

Test Kitchen TipsTime-saving tip: Bake star cutouts a day in advance. For a filling that's ultra smooth, finely grind tapioca in a food processor before stirring it in. Don't skip the 30-minute resting time before baking: It helps your fluting stay defined.

Nutrition Facts 1 piece: 424 calories, 17g fat (8g saturated fat), 18mg cholesterol, 304mg sodium, 67g carbohydrate (33g sugars, 2g fiber), 3g protein.

All-American Hamburgers

Ingredients

• 1 pound ground beef

• 2 tablespoons finely chopped onion

• 2 tablespoons chili sauce

• 2 teaspoons Worcestershire sauce

• 2 teaspoons prepared mustard

• 4 slices process American cheese or cheddar cheese, halved diagonally

• 2 slices Swiss cheese, halved diagonally

• 4 hamburger buns, split and toasted

• Lettuce leaves, sliced tomato and onion, cooked bacon strips, ketchup and mustard, optional

Buy IngredientsPowered by Chicory

Directions

• Combine first 5 ingredients, mixing lightly but thoroughly. Shape into 4 patties. Grill burgers, covered, on a greased rack over medium direct heat until a thermometer reads 160° and juices run clear, about 6 minutes on each side.

• During the last minute of cooking, top each patty with 2 triangles American cheese and 1 triangle Swiss cheese. Serve on buns; if desired, top with lettuce, tomato, onion, bacon, ketchup or mustard.

Nutrition Facts 1 hamburger: 432 calories, 21g fat (9g saturated fat), 80mg cholesterol, 681mg sodium, 26g carbohydrate (6g sugars, 1g fiber), 30g protein.

Pretzel Gelatin Dessert

Ingredients

• 2 cups crushed pretzels

• 3/4 cup butter, melted

• 2 tablespoons sugar

• FILLING:

• 1 package (8 ounces) cream cheese, softened

• 1 cup sugar

• 1 carton (8 ounces) frozen whipped topping, thawed

• TOPPING:

• 2 packages (3 ounces each) strawberry gelatin

• 2 cups boiling water

• 1/2 cup cold water

• Optional: Fresh strawberries and additional whipped topping

Buy IngredientsPowered by Chicory

Directions

• Preheat oven to 350°. Mix crushed pretzels, melted butter and sugar; press onto bottom of an ungreased 13x9-in. baking dish. Bake 10 minutes. Cool completely.

• For filling, beat cream cheese and sugar until smooth. Stir in whipped topping; spread over crust. Refrigerate, covered, until cold.

• In a small bowl, dissolve gelatin in boiling water. Stir in cold water; refrigerate until partially set. Pour carefully over filling. Refrigerate, covered, until firm, 4-6 hours.

• Cut into squares. If desired, serve with strawberries and additional whipped topping.

Nutrition Facts 1 piece: 401 calories, 22g fat (14g saturated fat), 50mg cholesterol, 401mg sodium, 48g carbohydrate (37g sugars, 1g fiber), 4g protein.

Grilled Vegetable Platter

Ingredients

• 1/4 cup olive oil

• 2 tablespoons honey

• 4 teaspoons balsamic vinegar

• 1 teaspoon dried oregano

• 1/2 teaspoon garlic powder

• 1/8 teaspoon pepper

• Dash salt

• 1 pound fresh asparagus, trimmed

• 3 small carrots, cut in half lengthwise

• 1 large sweet red pepper, cut into 1-inch strips

• 1 medium yellow summer squash, cut into 1/2-inch slices

• 1 medium red onion, cut into wedges

Buy IngredientsPowered by Chicory

Directions

• In a small bowl, whisk the first 7 ingredients. Place 3 tablespoons marinade in a large bowl. Add vegetables; turn to coat. Cover; marinate 1-1/2 hours at room temperature.

• Transfer vegetables to a grilling grid; place grid on grill rack. Grill vegetables, covered, over medium heat until crisp-tender, 8-12 minutes, turning occasionally.

• Place vegetables on a large serving plate. Drizzle with remaining marinade.

Test Kitchen TipsCommon olive oil works better for cooking at high heat than virgin or extra-virgin oil. These higher grades have ideal flavor for cold foods, but they smoke at lower temperatures. If you do not have a grilling grid, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain. Check out some of our other delicious grilled vegetable recipes.

Nutrition Facts 1 serving: 144 calories, 9g fat (1g saturated fat), 0 cholesterol, 50mg sodium, 15g carbohydrate (11g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 2 fat.

Granola Trail Mix

Ingredients

• 1 package (16 ounces) banana-nut granola

• 1 package (15 ounces) raisins

• 1 package (12.6 ounces) milk chocolate M&M's

• 1 can (12 ounces) honey-roasted peanuts

Buy IngredientsPowered by Chicory

Directions

• Place all ingredients in a large bowl; toss to combine. Store in airtight containers.

Nutrition Facts 1/2 cup: 331 calories, 15g fat (4g saturated fat), 3mg cholesterol, 73mg sodium, 46g carbohydrate (30g sugars, 3g fiber), 7g protein.

Pineapple Pretzel Fluff

Ingredients

• 1 cup coarsely crushed pretzels

• 1/2 cup butter, melted

• 1 cup sugar, divided

• 1 package (8 ounces) cream cheese, softened

• 1 can (20 ounces) unsweetened crushed pineapple, drained

• 1 carton (12 ounces) frozen whipped topping, thawed

Buy IngredientsPowered by Chicory

Directions

• Preheat oven to 400°. Mix pretzels, melted butter and 1/2 cup sugar. Press into a 13x9-in. pan. Bake 7 minutes. Cool completely on a wire rack.

• Meanwhile, in a large bowl, beat cream cheese and remaining sugar until creamy. Fold in pineapple and whipped topping; refrigerate, covered, until serving.

• To serve, break pretzel mixture into small pieces. Stir into pineapple mixture.

Nutrition Facts 1/2 cup: 334 calories, 19g fat (13g saturated fat), 39mg cholesterol, 230mg sodium, 37g carbohydrate (31g sugars, 1g fiber), 2g protein.