Compiled Recipe – Mexican Hot Chocolate Snickerdoodles

Mexican Hot Chocolate Snickerdoodles

* PAM Baking Spray
* 1 cup all-purpose flour
* 2 envelopes (0.96 oz. each) Swiss Miss Simply Cocoa Dark Chocolate Hot Cocoa Mix
* 2 tsps. ancho chili powder, divided
* ¼ tsp. baking soda
* ¼ tsp. cream of tartar
* ¼ tsp. salt
* ½ cup unsalted butter, softened
* ½ cup granulated sugar
* 1 egg
* ½ tsp. vanilla extract
* 2 tbsp. granulated sugar
* 1 tsp. ground cinnamon
* ¼ tsp. cayenne pepper

1) Preheat oven to 350°F. Spray baking sheets with baking spray.

2) Stir together flour, cocoa, 1 teaspoon chili powder, baking soda, cream of tartar and salt in small bowl; set aside. Cream butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla and beat on medium speed until blended. Add flour mixture and beat until just combined.

3) Stir together 2 tablespoons sugar, remaining 1 teaspoon chili powder, cinnamon and cayenne pepper in small bowl. Shape dough into 1-inch balls. Roll in sugar mixture and place on baking sheets. Bake 10 to 12 minutes until just set. Let cool 1 minute then remove to wire racks to cool completely.



Compiled Recipe – Marshmallow Ice Cream Pie

 Marshmallow Ice Cream Pie

* 1 to 14oz. sweetened condensed milk
* 2 tsps. vanilla extract
* 2 tbsp. vodka
* 2 cups cold, heavy whipping cream
* 15 Campfire Cherry Roasters
* splash of water
* 2 graham cracker pie crusts
* 1 cup Campfire mini marshmallows, divided

1) In a large bowl, mix together sweetened condensed milk, vanilla extract and vodka; set aside.

2) In the bowl of an electric mixer, whip heavy cream with the whisk attachment until stiff peaks form; set aside. Be careful not to over beat the cream.

3) In a medium microwave safe bowl, place the Campfire® Cherry Roasters and a splash of water. Microwave on high in 30 second intervals until marshmallows are puffed and melty. Watch them carefully as to avoid any spills. Stir until smooth and allow to cool slightly.

4) Spoon whipped cream into sweetened condensed milk mixture and fold in gently taking care not to deflate the whipped cream. Pour melted Cherry Roasters on top of the whipped cream mixture and continue to fold in.

5) Divide mixture between the graham cracker crusts and top each pie with 1/2 cup of mini marshmallows. Cover the pies and freeze for at least 6 hours or until ice cream is firm. Slice and serve!


Compiled Recipe – Peppermint Chocolate Chip Cookies

Peppermint Chocolate Chip Cookies

* 1 ½ cup butter
* 1 cup white sugar
* 1 cup brown sugar
* 3 medium eggs
* 2 tsps. vanilla extract
* 4 ¼ cups all-purpose flour
* ½ tsp. semi-sweet chocolate chips
* 1 cup peppermint candies, coarsely crushed

1) Preheat oven to 375°F.

2) In the mixer, cream butter until soft then add sugars. Beat until smooth and fluffy.

3) Add eggs, one at a time, beating well after each addition. Stir in vanilla.

4) In a bowl, sift the dry ingredients together. Add to the creamed mixture.

5) Fold in the chocolate chips and candies.

6) Drop or scoop cookie dough on baking sheets, 1 to 2 inches apart.

7)  Bake for 10-12 minutes.



Compiled Recipe – Classic Pecan Pie

Classic Pecan Pie

* 1 to 9 inch pie dough (store bought or homemade)
* 6 tbsp. unsalted butter
* 1 cup light corn syrup
* 1 cup light brown sugar
* 2 tsps. pure vanilla extract
* 3 large eggs, lightly beaten
* ½ tsp. salt
* 2 ½ cups raw pecan halves

1) Place baking sheet in oven. Preheat oven to 350°F.

2) Gently line pie pan with rolled out pie dough. Be sure to press into edges and up the sides. Use fingers or a fork to create a decorative edge of your choice. Set aside.

3) In a large bowl, whisk together butter, corn syrup, brown sugar, and vanilla extract. Add eggs and salt and whisk until mixture is even. Fold in pecan halves.

4) Pour mixture into pie crust and spread evenly with a spatula. Take pieces of aluminum foil and gently cover edges of pie crust. Place pie on preheated baking sheet and bake for 60-70 minutes or until pie is set in center.

5) Remove pie and allow to cool completely before serving or chilling. Pie can be made the day ahead and refrigerated overnight. Allow pie to come to room temperature before serving.


Compiled Recipe – Maple Blondie Crispy Treats

Maple Blondie Crispy Treats


(For blondies layer)
* 1 stick unsalted butter, melted
* 1 cup light brown sugar
* 1 egg, lightly beaten
* 1 tsp. vanilla extract
* 1 cup all-purpose flour
* ½ tsp. baking powder
* 1/8 tsp. baking soda
* pinch of salt
* 1/3 cup white chocolate chips

(For the crispy treats layer)
* ½ bag Campfire Maple Roasters
* 3 tbsps. unsalted butter
* 4 cups crisp rice cereal
* 1 to 2 tsps. milk
* seasonal sprinkles (optional)


(Make blondie layer)
1) Preheat oven to 350°F. Spray an 8×8 baking dish with non-stick baking spray (or spread with butter) and set aside.

2) Place butter in the bottom of a large microwave safe bowl. Microwave for 1-2 minutes or until melted. Add brown sugar, egg, and vanilla and whisk until smooth. Add in flour, baking powder, baking soda, and salt and stir to combine. Fold in white chocolate chips.

3) Spread blondie mixture into prepared baking dish and bake for 25-27 minutes or until a toothpick comes out clean. Allow to cool.

(Make the crispy treats layer)
1) Place Maple Roasters and butter in the bottom of a large microwave safe bowl. Microwave on high for 1 minute or until butter is melted and marshmallows are puffed. Stir until mixture is smooth. Fold in cereal until evenly coated in marshmallow. Spread over blondie layer and use damp fingertips to press smooth.

2) Mix together powdered sugar and milk (a little at a time) to make glaze. Drizzle glaze over crispy treats layer and sprinkle with seasonal sprinkles if desired.


Compiled Recipe – Healthy Banana Cream Pie Milkshake

Healthy Banana Cream Pie Milkshake

* 2 medium bananas
* 2 tsps. vanilla extract
* ¼ tsp. cinnamon
* ½ cup (120 grams) plain or Vanilla Greek yogurt or dairy-free /vegan Greek cultured coconut milk
* ¼ (60 mL) cup milk of choice, plus additional if desired
* 2 to 4 tbsps. whipping or heavy cream
* 2 tbsps. Graham cracker crumbs

1) Blend the bananas, vanilla, cinnamon, Greek yogurt and milk together with an immersion blender, food processor, or a high-powered blender until well combined.

2) Pour into a glass.

3) Using an electric hand mixer, whip the cream until stiff peaks form and spoon the cream on top of the milkshake.

4) Garnish with graham cracker crumbs.

5) Enjoy immediately.


Compiled Recipe – Japanese Style Cheesecake

Japanese Style Cheesecake

* 1 (8-ounce) pack cream cheese, cubed, at room temperature
* ¼ cup milk
* ¼ cup butter, cubed, at room temperature
* ½ cup sugar, divided
* ¼ cup all-purpose flour
* 1 tsp. baking powder
* 1 tbsp. lemon juice
* 1 tsp. vanilla extract
* 5 medium eggs, whites and yolks separated
* ¼ tsp. cream of tartar

1) Preheat oven to 325°F. Line the bottom and sides of an 8- or 9-inch round pan with parchment paper.

2) In a double boiler, melt cream cheese, milk, and butter until smooth.

3) Add 1/4 cup sugar, flour, baking powder, egg yolks, lemon juice, and vanilla extract; mix until well combined. Set aside and let cool.

4) In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites with cream of tartar. Add remaining sugar gradually. Whip until soft peaks form.

5) Fold in 1/3 of the whipped egg whites into the cream cheese mixture, then fold in the remaining egg whites. Do this gently and gradually to prevent the whipped egg whites from deflating.

6) Pour mixture into the prepared pan. Place pan in a large rectangular baking pan with 2- to 3-inch-high sides. Pour hot water into the outer pan until halfway full. Bake in the preheated oven for 1 hour and 15 minutes or until top is browned and cake looks set. Turn off heat.

7) Let cool inside oven until almost at room temperature. Chill overnight or at least 4 hours before serving.


Compiled Recipe – Strawberry Rhubarb Milkshake

Strawberry Rhubarb Milkshake


(For the sauce)
* 1 ¼ cup strawberries, sliced
* 1 ¼ rhubarb, cut into half-inch pieces
* ¾ cup sugar
* 2 tbsp. corn starch
* ¼ tsp. salt
* 1 tsp. vanilla extract
* one lemon, to be zested (about 1 tsp. lemon zest)

(For the milkshake)
* ¾ cup vanilla ice cream
* 1 cup milk
* ¼ cup strawberry rhubarb sauce


(To make the sauce)
Stir the fruit, sugar, corn starch and salt together in a saucepan. Stirring frequently, cook over medium-low heat. Once fruit has started to soften, mash with potato masher or between spoon and side of pan. Continue cooking until mixture is thick and bubbly. Remove saucepan from heat and stir in vanilla. Zest lemon right over saucepan and stir zest into sauce. Cover and refrigerate until cool. Makes about 1 1/2 cup sauce.

(To make the milkshake)
Combine ice cream, milk and sauce in blender. Blend until well combined. Makes 1 large or 2 small milkshakes.



Compiled Recipe – Caramel Apples

Caramel Apples

* 1 cup sugar
* ¾ cup heavy cream
* ½ cup unsalted butter
* ½ tsp. salt
* ¼ cup heavy cream
* ½ tsp. vanilla extract
* 8 apples

1) Attach a candy thermometer to a medium, heavy bottomed saucepan. Add sugar, ¾ cup heavy cream, unsalted butter and salt.

2) Whisk and cook over high heat until temperature registers 246◦F (firm ball stage). Turn heat off and carefully add ¼ cup heavy cream and vanilla extract.

3) Dip prepared apples into mixture, turning to coat and letting excess drip off. Use a teaspoon to baste hard-to-reach spots. Coat bottoms with preferred toppings, pressing firmly to adhere.


Compiled Recipe – Blueberry Coconut Milk Smoothie

Blueberry Coconut Milk Smoothie

* 1 (14 ounce) can light coconut milk (or 2 cups coconut ice cream)
* 1 cup frozen blueberries
* 1 frozen banana
* ¼ cup quick cooking oats
* ¼ cup pecans, chopped
* 2 tbsp. maple syrup
* ½ tsp. pure vanilla extract
* ½ tsp. ground cinnamon
* ¼ tsp. ground nutmeg
* sprinkle of crushed pecans or graham cracker crumbs

1) Place all ingredients except the crushed pecans (or graham crackers) into a high-speed blender and blend until smooth.

2) Garnish each smoothie with crushed pecans or graham cracker crumbs.