Banana Boats / Camping Banana Splits

Apparently I have had these before, according to my mother, but as I can't remember tasting this fabulous creation. The picture does not do it justice because after making this the first day of our three day camping trip we had it everyday following. So delicious and easy!

Ingredients

1 banana per person

Bag of Chocolate Chips

Bag of Mini Marshmallows

Aluminum Foil

Directions

1. Place a banana in the middle of a square piece of aluminum foil

2. Cut down the middle of the banana peel to open up the banana

3. Take two 1/2 inch pieces out of the banana and cut the banana down the middle

4. Stuff your banana with a handful of marshmallows and chocolate chips

5. Wrap foil around the banana

6. Place over coals for 10 minutes or until chocolate and marshmallows have melted

7. Unwrap and enjoy

If you would like to make these at home, place the wrapped bananas in the oven at 350 degrees for 25 minutes.

Marshmallow Walnut Brownies

Ingredients

Brownies

1 Cup Butter

1/3 Cup Cocoa

2 Cups Sugar

4 Eggs

1 3/4 Cup Flour

2 Teaspoons Vanilla

1 1/2 Cup Walnuts, Chopped

1 Cup Miniature Marshmallows

Fudge-Chocolate Frosting

1/3 Cup Butter

3 Tablespoons Cocoa

3 Tablespoons Milk

1 3/4 Cup Powdered Sugar

Pinch of Salt

1 Teaspoon Vanilla

1-3 Tablespoons Milk

Directions

Brownies

1. Melt butter in saucepan.

2. Remove from heat and add cocoa and sugar. Mix well.

3. Add eggs one at a time, beating after each.

4. Add flour, vanilla, & walnuts

5. Pour into greased 9 inch square baking pan.

6. Bake at 350 degrees for 30 minutes.

7. Turn the oven off and put marshmallows on top of the brownies.

8. Return brownies to oven until marshmallows are barely melting.

9. Drizzle Fudge-Chocolate Frosting on top

Fudge-Chocolate Frosting

1. Melt butter in saucepan. Remove from heat.

2. Add cocoa and milk. Beat until smooth.

3. Add powdered sugar, salt, and vanilla. Mix well.

4. Add 1-3 tablespoons of milk and keep beating until smooth and barely runny.

Recipe from Worldwide Ward Cookbook

Red Velvet Cake

Picture Courtesy of Catherine Martin

Ingredients
1/2 Cup of Shortening
1 1/2 Cups Sugar
1 or 2 (1 oz.) Bottle of Red Food Coloring
1 tsp. Vanilla Extract
2 1/2 Cups of Sifted Cake Flour
1/2 tsp. Salt
2 tsps. Cocoa
1 Cup Buttermilk
1 Tbsp. White Vinegar
1 tsp. Baking Soda
Cream Cheese Frosting (see below)
Garnish: Chopped Pecans

Cream Cheese Frosting
1 (8oz) package of Cream Cheese, softened
1/2 Cup Margarine or Butter, softened
1 (16 oz) Package Powdered Sugar, sifted
1 tsp Vanilla Extract

-Beat cream cheese and butter until fluffy. Gradually add powdered sugar, beating at low speed until blended; add vanilla, beating until blended.

Directions
1.Beat shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
2. Stir in food coloring and vanilla, blending well.
3. Combine flour, salt, and cocoa; set aside.
4. Combine buttermilk, vinegar, and soda in a 4-cup liquid measuring cup (mixture will bubble).
5. Add flour mixture to shortening mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at a low speed until blending after each addition. Beat at a medium speed 2 minutes pour batter into 3 greased and floured 8-inch round cakepans.
6. Bake at 350 degrees for 25 minutes. Cool in pans or wire racks 10 minutes; remove from pans, and cool completely on wire racks.
7. Spread Cream Cheese Frosting between layers of cake. Garnish with chopped pecans if desired.

Yield: 1 3 layer cake

Dracula Cookies

Ingredients
6 hazelnut truffles
5 ounces white candy coating, chopped
1 green or red Fruit Roll-Up
6 cream-filled chocolate sandwich cookies
1 can (6.4 oz) black decorating icing
6 slivered almonds, cut in half

Directions
1. Place truffles on a waxed paper-lined pan. Freeze for 10 minutes or until chilled. Meanwhile, in a small bowl melt candy coating; stir until smooth. Dip truffles in coating to cover completely; return to pan. Refrigerate until hardened.
2. Cut Fruit-Roll-Up into 2.5 x 1.5 inch strips. Reheat candy coating if necessary. Dip truffles in candy coating again; immediately place one on each cookie. Wrap a fruit strip around base of truffle for cape. Let stand until set.
3. Using decorating icing and a round tip, pipe hair, eyes, and mouth on each. Be creative! Insert almonds as fangs.

Recipe from Taste of Home

Chocolate Pecan Toffee

Picture Courtesy of Catherine Martin

Ingredients
1 Cup Sugar
1 Cup Butter
1/4 Cup Water
1/2 tsp. Salt
1 tsp. Vanilla
1 (6 oz) package (1 cup) Semi Sweet Chocolate Chips
1 Cup Chopped Pecans

Directions
1. Butter pan
2. Combine Sugar, Butter, Water, and Salt in a 4 qt sauce pan.
3. Cook over medium heat, stir in vanilla
4. Pour mixture onto prepared pan spread to desired thickness.
5. Sprinkle chocolate chips over hot candy.
6. Let stand for 5 minutes
7. Spread melted chocolate evenly over candy
8. Sprinkle with pecans

No Bake Oatmeal Cookies

Picture Courtesy of Catherine Martin

Recipe by Jane Roe

Ingredients

2 cups Sugar

1/2 cup Cocoa

1/2 cup Milk

1 stick of Butter

1/2 cup Peanut Butter

2 1/2 cup Oatmeal

1 tsp Vanilla

Directions

1. Put Sugar, Cocoa, Milk, and Butter in pot. Bring to boil and boil for 3 minutes stirring frequently. 

2. Add Peanut Butter, Vanilla, & Oatmeal (slowly or it will glob up)

3. Spoon on Sal pat and let cool

4. Enjoy!