Smores Pie

  • 1 stick Softened Butter
  • ½ cups White Sugar
  • 1 whole Egg
  • 1 teaspoon Vanilla
  • 1 cup Flour
  • 1 cup Graham Cracker Crumbs
  • 1 teaspoon Baking Powder
  • 7 ounces, weight Container Of Marshmallow Creme
  • 8 whole (1.55 Oz Bars) Hershey's Chocolate Bars, Unwrapped
  • 1 cup Marshmallows
  • ¼ cups Chocolate Chips

  • Preheat oven to 350°F and spray a 9″ pie pan with baking spray.
    In a large bowl beat butter and sugar together until combined, then add egg and vanilla and stir them in. Stir in flour, graham cracker crumbs and baking powder.
    Divide the dough in half. Press half the dough in the bottom and up the sides of the prepared pie pan. Evenly spread the Marshmallow Creme over the bottom crust. Separate chocolate squares and place on top of the Marshmallow Creme. Place 1 cup of marshmallows on top.
    Using the remaining crust, pat sections of dough on top of and around all the marshmallows (they will still show through and that is great!). Sprinkle with 1/4 cup chocolate chips, then bake 20 minutes until lightly browned.
    Remove pan from oven and set it on a wire rack. Cool completely before cutting, or you will have a gooey mess. Not that I know …

    Found this recipe on from

    -36 Oreo Cookies
    -1/4 cup butter or margarine melted
    -2 Packages of Instant Vanilla Flavored JELL-O Pudding (3.4 oz each)
    -1 1/2 cups COLD
    -1 Tub (8oz) Cool Whip whipped topping thawed
    Make It
    CRUSH 24 cookies finely; mix with butter. Press onto bottom and up side of 9-inch pie plate.
    CHOP remaining cookies. Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in COOL WHIP and chopped cookies; spoon into crust.
    REFRIGERATE 4 hours or until set.
    Kraft Kitchens Tips
    Prepare using Reduced Fat OREO Cookies and COOL WHIP LITE Whipped Topping.
    Make it Easy
    To easily serve pie, dip bottom of pie plate in hot water for 30 sec. before cutting to serve.
    For a holiday look, prepare using JELL-O White Chocolate Flavor Instant Pudding and Holiday OREO Cookies.

    Recipe from Kraft HERE

    Muddy Buddies
    9 cups Corn Chex, Rice Chex,
    Wheat Chex or Chocolate Chex cereal (or combination)

    1 cup semisweet chocolate chips

    1/2 cup peanut butter

    1/4 cup butter or margarine

    1 teaspoon vanilla

    1 1/2 cups powdered sugar

    1.Into large bowl, measure cereal; set aside.

    2.In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

    3.Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

    King's Ham and Cheese Rolls.


    Pic courtesy of:


    1 package of Kings Hawaiian Sweet Rolls (Walmart usually has these and I have also seen them at Bashas'. They are by the Deli, not on the bread aisle.)

    1/2 lb. of ham

    1/4 lb. Swiss cheese

    Cut the rolls in half. Fill with ham and cheese. Put the rolls in a 9 x 13 in. pan. Pour the following sauce over the sandwiches:

    1 stick melted butter

    1 tsp poppy seeds

    2 Tbsp Worcestershire Sauce

    1/4 tsp. garlic salt

    Cover the rolls and refidgerate overnight. Bake at 350 until the cheese melts, about 15-20 minutes.

    Best served warm.