Chocolate and Peanut Butter S'mores

Anyone who's outgrown classic s'mores will love this version: gooey-sweet melted marshmallow tempered by bittersweet chocolate cookies and salty roasted peanuts. 

Spread 1 tablespoon peanut butter (at room temperature, for easy spreading) onto a thin, crisp chocolate water (such as Nabisco Famous Chocolate Wafers). 

Slide 1 skewer-toasted marshmallow onto peanut butter. 

Top with a second wafer and squish down gently. Eat, licking fingers.




http://shine.yahoo.com/shine-food/8-delicious-smores-38-camping-desserts-204300126.html

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Cream Cheese Sausage Balls with Creamy Mustard Dipping Sauce

Ingredients:

1 lb Sausage , uncooked ( regular or hot)

8 oz cream cheese, softened

1 1/4 cups Bisquick Baking Mix

4 oz Cheddar cheese , shredded

Directions:

Preheat oven to 400°.

Mix all ingredients until well combined. Roll into 1 inch balls.

Bake for 20-25 minutes or until golden.

You can make these ahead and refrigerate until needed. Or also freeze until ready to use, you will need to add a few minutes to the baking time.

Dipping Sauce:
1/2 cup MAYO
1/2 cup SOUR CREAM
2 Tablespoons DIJON MUSTARD
1 Tablespoon WHITE WINE VINEGAR
2-6 drops HOT SAUCE
1 medium GARLIC CLOVE, crushed

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Snack Mix

Prep: 15 min., Cool: 30 min. Use a glass bowl when you zap this in the microwave. 

Yield: Makes 13 cups

Ingredients

• 2  (1-oz.) envelopes Ranch dressing mix
• 1/2  cup  vegetable oil
• 3  cups  crisp oatmeal cereal squares
• 3  cups  corn-and-rice cereal
• 3  cups  crisp wheat cereal squares
• 2  cups  pretzel sticks
• 1  cup  dried cherries
• 1  cup  candy-coated chocolate pieces

Preparation

1. Whisk together Ranch dressing mix and 1/2 cup vegetable oil in a large microwave-safe glass bowl. Stir in oatmeal cereal squares and next 3 ingredients.

2. Microwave mixture at HIGH 2 minutes, and stir well. Microwave at HIGH 2 more minutes, and stir well. Spread mixture in a single layer on wax paper, and let cool 30 minutes. Add cherries and candy pieces. Store in an airtight container up to 5 days.

Note:  I used Quaker Essentials Oatmeal Squares for crisp oatmeal cereal squares, Crispix for corn-and-rice cereal, and Wheat Chex for wheat cereal squares.

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LATE NIGHT SNACK STACK

2 to 3 cans refrigerated biscuit
Butter to taste
Cinnamon to taste
Brown sugar to taste
Pancake syrup to taste

Preheat oven to 350 degrees. Grease medium or large pie pan. Place biscuits to cover bottom of pan. Spread butter, cinnamon, brown sugar and pancake syrup evenly over biscuits. Add a second layer of biscuits, but smaller as if to build a pyramid. Top with butter, cinnamon, brown sugar and syrup. Add the final layer of biscuits to top the pyramid, and spread with butter, cinnamon, brown sugar and syrup. Bake in oven 20 to 30 minutes.

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Bacon Cheddar And Ranch Pita Chips

¼ cup olive oil 
1 ½ tbs ranch dressing mix 
3 (6”) pita rounds 
1/3 cup real bacon bits 
½ cup shredded cheddar cheese 

Preheat oven to 350. Combine olive oil and dressing mix in a small bowl. Split each pita bread into 2 rounds. Cut each round into 8 wedges. Place wedges on a lightly greased baking sheet. Brush rough side of each wedge with oil mixture. Sprinkle wedges with bacon bits and then cheese. Bake at 350 for 15 minutes or until crisp. Remove from oven, transfer to wire racks to cool. Makes 4 dozen.

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Party Nibbles

1 pkg(6 oz)seasoned croutons 
1 pkg(6 oz)fish shaped crackers 
1 pkg(6 1/2 oz)pretzel twists 
1 can(12 oz)mixed nuts 
3/4 cup butter or margarine, melted 
1 tsp hickory flavored salt 
1/4 tsp garlic powder 

Combine first 4 ingredients in a large roasting pan, stir well. Combine last 3 ingredients, stir well. Drizzle over nut mixture, stir well. Bake at 250 for 1 hour, stirring every 15 minutes. Makes 3 qts.

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