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S’mores 

Sam Houston Area Council

The word “S’More” means ‘some more’ because that’s what everyone says after they eat one.

Ingredients

3 sections of a Hershey’s chocolate bar,

1 graham cracker rectangle broken into two squares along the dotted line,

a marshmallow,

a marshmallow roasting stick

Ingredients

ü  Put the chocolate on 1 square of the graham cracker.

ü  Keep the other cracker piece ready for the top.

ü  Place the marshmallow on the end of your stick.

ü  Carefully roast the marshmallow over the fire by holding it about 2 inches above the fire, rotating it until it is golden brown. (Adult supervision needed.)

ü  With help from an adult or a buddy, grasp the marshmallow between the graham cracker with chocolate and the other cracker piece.

ü  Gently squish the marshmallow so that the chocolate will melt.

ü  Be careful – it will be hot. This can be tricky, especially if it’s dark!

ü  Let it cool before you take a bite.

S’more Yummy Variations Of S’mores 

Sam Houston Area Council

P Stuff your chocolate inside the marshmallow before roasting then squeeze the marshmallow between the two cracker pieces.

P Sliced bananas and a roasted marshmallow between coconut cookies

P Peanut butter, jelly and a roasted marshmallow between graham crackers

P Apple slices, peanut butter, chocolate and a roaster marshmallow between graham crackers

P Strawberry slices and roasted marshmallow between shortbread cookies

P Mint-flavored chocolate and a roasted marshmallow between graham crackers

P A peanut butter cup and a roasted marshmallow between graham crackers

P Put your marshmallow and chocolate between fudge striped cookies rather than graham crackers

S’more Cones 

Sam Houston Area Council

Ingredients

Sugar cone,

caramel cube,

15 chocolate chips,

large marshmallow,

drinking glass

Directions

ü  Place the cone in the drinking glass with the pointy end down.

ü  Put the caramel and the chocolate chips in the bottom of the cone.

ü  Microwave on high for 15 seconds.

ü  Add the marshmallow and microwave another 15 seconds.

S’more On A Stick 

Sam Houston Area Council

Ingredients

3 marshmallows,

popsicle stick,

chocolate – chips or bar,

crushed graham crackers

Directions

P Put three marshmallows on a popsicle stick,

P Place on a plate in the microwave,

P Heat only long enough to soften slightly,

P Let cool for a couple of minutes.

P Melt 2 ½ cups chocolate on the stove or in the microwave in a bowl.

P Roll the marshmallows in the melted chocolate.

P Sprinkle with crushed graham crackers.

P Place on waxed paper and refrigerate for 30 minutes.

Peanut Butter S'mores

San Gabriel Valley, Long Beach, & Verdugo Hills Councils

Ingredients:

ü  2 pkgs chocolate covered peanut butter cups - 16 ounces

ü  8 graham cracker squares

ü  4 large marshmallows

Instructions:

Place 1 peanut butter cup on each of 4 crackers. 

Spear marshmallows on long fork or clean stick;

Toast them over campfire coals or over grill on low heat.

Set a toasted marshmallow on top of each peanut butter cup

Top each with cracker. 

Press together and hold for a few seconds to melt chocolate.

Roll Up S’Mores

Alice, Golden Empire Council

Ingredients:

Chocolate Chips

Mini Marshmallows

8” flour tortilla

Aluminum Foil

Directions:

ü  Spoon two Tablespoons of chocolate chips and 12 mini marshmallows onto the center of the flour tortilla.

ü  Roll up like a burrito, wrap in the foil.

ü  On campfire coals, heat for 4 minutes, turning halfway. 

ü  On a grill, double the time to 8 minutes total. 

ü  When the foil is cool enough to hold, fold down foil on one end and enjoy!

BAKED S’MORES

Utah National Parks

Ingredients:

1 box favorite brownie mix

1 pkg graham crackers

1 ½ cup mini marshmallows

Directions:

ü  In a 9x13 baking pan, layer graham crackers.

ü  Mix brownies according to direction on package.

ü  Pour brownie batter over graham cracker layer,

ü  Bake as directed on package.

ü  Immediately remove from oven and sprinkle marshmallows over top.

ü  Place back into warm oven for about one minute or until marshmallows are soft.

CHOCOLATE GRAHAM WHIPPED CREAM SANDWICHES

Utah National Parks

These are so good!

Ingredients:

Chocolate graham crackers (not chocolate covered)

Non fat whipped topping

Directions:

ü  Break graham cracker in half.

ü  Put 2 Tbs of whipped topping on one half.

ü  Top with other half.

ü  Put in freezer to freeze for 2 hours.

Solar Plum Fruit Leather

Celebrate the Summer sun by using solar power to make fruit leather.  Try substituting other fruits such as apricots, but add a little lemon or pineapple juice to keep light colors from going brown.

Ingredients:

2 pounds of fresh plums

¼ cup light corn syrup

Saucepan

Blender

Plastic Wrap

Directions:

ü  Slice the plums thinly; discard pits and place in large saucepan.

ü  Add the corn syrup and bring to a boil for 3 minutes.

ü  Pour this mixture into a blender and blend until smooth.

ü  Set aside to cool.

ü  Cover cookie sheets with clear plastic wrap

ü  Pour the strained puree to ¼” thickness.

ü  Let dry in the sun (can take up to 2 days in the sun).

ü  Your Fruit Leather is done when it pulls off the plastic easily.

Shubert the Frog 

Alice, Golden Empire Council

Ingredients:

Lime Sherbet

Green decorating gel (or a strip of green fruit leather or even lime peel)

Junior mints

Green Gummy Ring Candy

Small green plate

Instructions:

«  Set a scoop of sherbet (or any green ice cream) on a small green paper plate trimmed to resemble a lily pad.

«  Cut one green gummy ring candy into quarters and place under the sherbet to make frog feet.

«  Set a Junior Mint and half a gummy ring in place for each eye at the top and back of the sherbet scoop.

«  Finally, add a mouth and nostrils with decorator gel or one of the options.

This would be a great treat after spending time looking for frogs and pond creatures! Alice

WATERMELON ICE

Utah National Parks

Ingredients:

2 cups watermelon

½ cup whipped topping

Directions:

ü  Remove seeds from about 2 cups of watermelon.

ü  Place watermelon in blender and grind it up.

ü  Chill. Fold in whipped topping and mix well.

ü  Tastes sort of like watermelon sherbet.

Colorful Popsicles (Red, White, Blue)

Sam Houston Area Council

Ingredients

2 cups blue Powerade, Gatorade or Kool-Aid – something blue

12 5 ounce cups

1 cup frozen whipped topping

1 cup vanilla yogurt

12 craft sticks

2 cups cran-raspberry juice

Directions

ü  To begin, divide the blue juice between the twelve cups.

ü  Place the cups in the freezer until the juice is almost frozen (30-45 minutes).

ü  Mix together whipped topping and yogurt and then divide this among the twelve cups.

ü  Return the cups to the freezer for another 45 minutes.

ü  Use the cran-raspberry juice for the last layer and place them back in the freezer until solid.

ü  To remove the pops from cups, run warm water over the outside of each cup. Makes twelve popsicles.

Spoon Fudge

Capital Area Council

Serving Size   16

Ingredients:

1- Gallon size ZipLoc (tm) plastic bag

1 lb. powdered sugar

1 cube butter (1/4 lb.)

1- 3oz. cube of cream cheese

1/2 tsp. vanilla

1/4 to 1/2 cup of cocoa

Directions

1.       Place all the ingredients in the Ziploc bag and squeeze out all the air.

2.       Squish and smoosh the bag until all the ingredients are well mixed and there is a creamy consistency.

3.       Add a favorite flavor & stuff ( raisins, peanut butter, etc)

4.       Take a spoon and enjoy

PACK O’ PUNCH SLUSHEE

Utah National Parks

Ingredients:

1 pkg. unsweetened drink mix (any flavor)

1 cup sugar

1 cup water

Ice

Directions:

ü  Get out your blender!

ü  Add drink mix, sugar and 1/2 cup water.

ü  Blend well to dissolve sugar.

ü  Fill blender with ice and remaining water.

ü  Blend until smooth.

ü  Try Hawaiian style and add 1 scoop vanilla ice cream in bottom of cup!

ROLL AROUND ICE CREAM

Utah National Parks

Ingredients:

1 cup milk

1 cup heavy cream

1/3 cup sugar

1 tsp. vanilla

1 clean empty 1 lb. coffee can with lid

1 clean empty 3 lb. coffee can with lid

Ice cubes

Rock or table salt

Directions:

ü  Mix the milk, cream, sugar and vanilla.

ü  Pour into the 1 lb. coffee can and put the lid on.

ü  Seal with duct tape.

ü  Place the small can inside the 3 lb. can

ü  Fill the large can with ice and salt.

ü  Duct tape the lid.

ü  Wrap a towel around the can because it will get very cold.

ü  Give the can to two Scouts and have them roll it back and forth on the floor for at least 20 minutes.

ü  If the ice melts, unseal the large can and add ice and salt.

ü  After 20 minutes have passed unseal the small can.

ü  Inside will be delicious vanilla ice cream!

Ice Cream In A Ziploc Bag 

Sam Houston Area Council

Ingredients

1 gallon freezer Ziploc bag

1 quart freezer Ziploc bag (heavy duty)

4 cups ice

¼ cup rock salt

1 cup whole milk

1 teaspoon vanilla extract

2 tablespoons sugar

Directions

1.       Pour the milk, vanilla extract, and sugar into the small Ziploc bag.

2.       Squeeze as much air out as possible and seal the bag carefully.

3.       Place the small Ziploc bag down into the large bag.

4.       Put the ice and salt with the small bag inside of the big bag.

5.       Seal the large bag tightly.

Seedless Watermelon Ice Cream Cake

Great Salt Lake Council

Ingredients:

1/2 to 1 Gallon Lime Sherbet

1/2 to 1 Gallon Raspberry or Strawberry Sherbet

1 Metal Bowl (amount of Sherbet depends on what size bowl you use)

Freezer

Directions

ü  Take the lime sherbet and soften just enough to work with and spread it around the edges of the metal bowl until sides are completely covered about 1/2” thick.

ü  Freeze for about 45 minutes or until firm.

ü  When frozen take the pink sherbet and soften just enough to be able to fill in the rest of the bowl.

ü  Freeze for 45 minutes or until firm.

ü  When frozen or when you’re ready to serve remove cake by filling sink with just enough hot water so that when you set the bowl in the water it will not go over the sides of the bowl.

ü  Let sit for about 1 minute and then tip bowl onto a plate. Slice like a watermelon.