1. Peel and slice apples.
2. Place in Dutch oven or other deep pot over fire.
3. In separate bowl, combine brown sugar, flour, oats, and pecans. Cut with butter. Mix with apples.
4. Spread mixture over apples and cook until apples are soft.
5. Pour hot apple mixture over Angel Food Cake.

Old Fashioned Smores

This favorite never goes out of style. Who doesn’t love chocolate, marshmallows and Graham crackers?

• Hershey Bars
• Graham Crackers
• Marshmallows
• Long sticks or forks

1. Place marshmallow on stick or fork and toast until golden brown over fire.
2. Place Hershey bar and toasted marshmallow on ½ of Graham cracker, cover with other half of Graham cracker – think sandwich.
3. Eat and enjoy!

Smores with a Nutty Twist

Taking an old favorite to another level.

• Hershey Bars
• Graham Crackers
• Marshmallows
• Creamy Peanut Butter
• Long sticks or forks
• Aluminum Foil

1. Spread peanut butter on ½ of Graham cracker then place on sheet of aluminum foil.
2. Place marshmallows on stick or fork and toast over fire until golden brown.
3. Place gooey marshmallow over peanut butter-covered Graham cracker.
4. Put Hershey bar on top of marshmallow and cover with other half of Graham cracker.

Banana Boat

Add some ice cream to this one and have a banana split right in front of the campfire. Source: http://www.allrecipes.com

• Banana
• Hershey’s chocolate bar or chocolate chips
• Marshmallows or mini marshmallows
• Heavy duty aluminum foil

1. Cut your banana down the middle. Leave it in the peel.
2. Stuff with chocolate and marshmallows.
3. Wrap in aluminum foil and place in hot coals for about 5-10 minutes. Turn and rotate often.
4. It is ready when chocolate is melted and marshmallows are gooey.

Monkey Bread

1 pk Yellow light cake mix

-(about 18.25 oz.) 1 oz Butter flavor granules

8 oz Nonfat cream cheese

1 c Water

3 Egg whites

1 ts Almond extract (optional)

1 ts Vanilla extract

————————–HERSHEY’S SYRUP TOPPING————————– 1 c All-purpose flour

1 c Sugar

1/2 ts Baking powder

1 c HERSHEY’S Syrup

4 Egg whites

Heat oven to 350 F. Spray 15-1/2×10-1/2×1-1/8-inch baking pan with vegetable oil spray. In large mixer bowl, blend dry cake mix, butter granules, cream cheese, water, egg whites, almond extract, if desired, and vanilla until combined; spread evenly into prepared pan. Prepare HERSHEY’S SYRUP TOPPING; pour evenly over vanilla batter in prepared pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Serve with whipped topping and additional chocolate syrup, if desired. Cover; refrigerate leftover cake. 18 servings. HERSHEY’S SYRUP TOPPING: In small mixer bowl, beat 1 cup all-purpose flour, 1 cup sugar, 1/2 teaspoon baking powder, 1 cup HERSHEY’S Syrup and 4 egg whites until combined. Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.