S'mores Pops

Ingredients:

• 1 bag large marshmallows
• 1 package semi-sweet chocolate chips
• 6 to 9 cinnamon sugar graham crackers
• lollipop sticks (available in cake decorating section of craft stores)

Preparations:

1. Stick the lollipop sticks until they are securely in the middle of the marshmallows. 
2. Place the graham crackers in a strong ziplock bag, and use a rolling pin to crush them until they are crumbs. Don't crush them until they are powder. Then, pour in a small bowl.
3. Heat the chocolate chips in the microwave, in 15 second intervals, until they are melted.
4. While holding the stick, carefully dip a marshmallow in the chocolate mixture until completely covered.  
5. Gently roll the sides and top of the marshmallow in the graham cracker crumbs until they are well-coated.  
6. Place on a plate or on wax paper to let cool and dry.

Muddy Buddies

Ingredients:

• 9 cups rice Chex
• 1 cup semi-sweet chocolate chips
• 1/2 cup peanut butter
• 1/4 cup butter or margarine
• 1 tsp vanilla
• 1 1/2 cup powdered sugar

Preparations:

1. Place cereal into a very large bowl, probably the largest one you own. 
2. In a microwavable bowl add chocolate chips, peanut butter and butter. Microwave in 15 second intervals, stirring in between, until all is smooth and melted. Stir in vanilla. 
3. Pour over cereal and toss to coat completely. Very carefully add in powdered sugar and toss to coat completely. 
4. Store in an airtight container in the fridge.

Renaissance Fair Almonds

Ingredients:

• 1 cup sugar
• 3 cups raw almonds (or a 16 oz bag)
• 1/2 Tbsp cinnamon
• 1/4 cup water

Preparations:

1. In a large skillet combine the sugar, cinnamon and water. Heat until all the sugar is dissolved. The easiest way to tell is when it stops changing color when you stir up the bottom.
2. Add the almonds and stir constantly with a spoon over medium heat, coating the almonds with the syrupy mixture. Keep stirring until the sugar crystallizes and no water remains.  Once the sugar starts to crystallize, all the water will boil off very quickly.
3. Remove the pan from heat and scoop the almonds onto wax or parchment paper on a cookie sheet. Let the cinnamon almonds cool in the fridge before serving. These can be made a few days ahead.

Deep Dish Cookies

 

Ingredients:

• 2 tubes of pre-made cookie dough
• 8 small ramekins, about 4" in diameter
• Vanilla ice cream

Preparations:

1. Preheat oven to 375 F.
2. Fill ramekins 3/4″ deep with raw, room temperature cookie dough, roughly 1/4 of a tube. This can be done well in advance and stored in the fridge until time to bake.
3. Set ramekins on baking sheet and bake on the middle rack of the oven for about 15 minutes, or until the top is just slightly golden brown
4. Place ramekins on individual plates because they'll be hot and top with vanilla ice cream. One cookie is more than enough for one serving.

Baked, Fancy Mac And Cheese

Ingredients:

• 1 pound mini tube pasta, like rigatoni, penne, or macaroni
• 1/2 teaspoon olive oil
• 5 Tbsp unsalted butter
• 1 shallot, finely minced
• 2 garlic cloves, minced
• 1/4 cup flour
• 2 cups milk
• 1/3 cup mascarpone cheese (optional, or could use ricotta)
• 8 oz grated swiss cheese (or 1 shredded bag)
• 8 oz grated sharp cheddar cheese
• 8 oz grated mozzarella cheese
• 1/4 tsp salt
• 1/2 tsp pepper
• 1/4 tsp nutmeg
• 1/4 cup Italian bread crumbs

Preparations:

1. Preheat oven to 375 degrees F. Boil water and prepare pasta according to directions, cooking for 3-4 minutes less than called-for time.
2. Heat a large oven-safe skillet over medium heat (the very large one). Once hot, add in olive oil and butter, then throw in shallots. Stir to coat and cook for 2-3 minutes, until soft. Add in garlic and cook for 30 seconds. 
3. Add flour to the skillet and whisk constantly to create a roux. Let cook for 2-3 minutes until golden brown. 
4. Pour in milk, stirring continuously for another 1-2 minutes. Add all of the grated cheeses, and mascarpone if using. Stir continuously until mixture thickens, about 3-4 minutes. Season with salt, pepper and nutmeg. Add pasta to the skillet and toss thoroughly to coat.
5. Sprinkle the top of the mixture with breadcrumbs. Bake for 30-35 minutes, or until top is golden brown and bubbly. Serve immediately.