Gourmet S’mores Recipes

Belgard will be giving away an Ashland Fire Pit Kit as part of our annual upcoming National S’mores Day celebration, which begins on August 10. Last year’s fire pit winner, Elaine Pitenis, just so happens to be a chef! So, we asked her to help us prepare for this year’s celebration with some new gourmet s’mores recipes. She was excited to oblige us and gave us some super yummy new gourmet s’mores recipes with varying levels of difficulty. Try them yourself!

Phyllo S’mores

Phyllo Dough S'mores Recipes Gourmet
Photo/styling: Cameron Gonzales

Thanks to her Greek heritage, Chef Elaine specializes in Greek cuisine. As a result, her family often makes s’mores with phyllo dough using the following recipe:

  • Take 10 sheets of phyllo and layer with melted butter.
  • Cut into 3” squares and bake at 350º F for 7-10 min.
  • When cool, place 4 squares of Hershey’s chocolate and one roasted marshmallow on top of a square of baked phyllo, and top with another layer of baked phyllo.
  • Allow the chocolate to melt, and eat!
  • To make indoors, simply use un-toasted marshmallows and place back in the oven until melty.

Chocolate Chip Cookie S’mores

Chocolate Chip Cookie S'mores Recipes
Photo/styling: Cameron Gonzales

Who doesn’t love a good chocolate chip cookie? Plus, this recipe is easy enough for kids to make by themselves (with adult supervision, of course…especially near the fire). For this recipe, you’ll need Pepperidge Farm® Farmhouse™ Thin & Crispy Milk Chocolate Chip Cookies or large homemade chocolate chip cookies.

  • Cover one of the cookies with Hershey’s chocolate pieces to fit your cookie.
  • Carefully toast marshmallows in fire pit
  • Take one toasted marshmallow that is still on the skewer and place on top of the Hershey’s chocolate.
  • Take another cookie and cover the hot marshmallow by pressing down firmly enough to pull out the skewer.
  • Allow the heat from the hot marshmallow to melt the chocolate. 
  • Wait until s’mores cools before eating. 

Baklava Truffle S’mores

Baklava Truffle S'mores Recipes

This gourmet s’mores recipe is the most difficult, but also the most delicious. Baklava is a rich Greek dessert of layered phyllo dough filled with chopped nuts and held together with syrup on honey. You can make it from scratch or purchase pre-made baklava in many local grocery stores and bakeries. To make the Baklava Truffles, you will need the following ingredients:

  • 8 ounces of semi-sweet or bittersweet chocolate (high quality or Ghirardelli 62% cacao)
  • 1/2 cup of heavy whipping cream
  • 1 teaspoon of vanilla extract (optional)
  • Cocoa powder
  • 8 servings of Baklava, crumbled

TRUFFLE PREPARATION: (Yield: 30 Baklava truffles)

  • In a small, heavy saucepan bring the heavy whipping cream to a simmer (stir and scrape down the sides with a spatula every few minutes).
  • Place the chocolate pieces in a separate bowl. Pour the scalding cream carefully over the chocolate, add the vanilla and allow to stand for about 10 minutes, then stir until smooth. (This chocolate base is called ganache.)
  • Allow to cool, then place in the refrigerator for two hours. Remove and use a teaspoon to roll out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.
  • Roll balls in cocoa powder first, then roll in broken baklava and serve in small baking papers, or place in the refrigerator until needed. Baklava Truffles can be frozen in a sealed container for up to 3 months.

NOW, FOR THE S’MORES: To use a truffle to make a Baklava Truffle S’more, roast a marshmallow on a long skewer. Take one truffle and one roasted marshmallow (still on the skewer) and place between two graham crackers. Remove the hot marshmallow by pressing down firmly enough to pull out the skewer, which will also press the truffle to get it warm and melty.

Gourmet Greek Grilling Ideas to Inspire Your Inner Outdoor Chef

Happy National Grilling Month! Last August, we sponsored a contest to win a Belgard fire pit. Selected completely by random, we were pleasantly surprised to learn that the winner (Elaine Pitenis) is a working chef specializing in Greek Cuisine! To help us celebrate our National Grilling Month Giveaway, we asked Chef Elaine to share some of her favorite grill recipes. Celebrate with us by enjoying these recipes and enter for your chance to win our Grilling Month prize package of a Belgard Weston Grill Island Kit, Omaha Steaks® for a year, plus grilling accessories!

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GRILLED OCTOPUS

The most popular appetizer in Greece during the summer is grilled octopus. Octopus can be purchased fresh or frozen and is tenderized before grilling with olive oil, lemon juice and Greek seasonings, then grilled to perfection in under 10 minutes. In Greece, it’s usually served with a cool glass of ouzo on ice.

GRILLED OCTOPUS RECIPE IDEAS
(Food photography credit: Nikki Ross)

INGREDIENTS

  • 1 large octopus (about 3 pounds)
  • 1/2 cup olive oil
  • 1/3 cup lemon juice
  • 1 teaspoon Greek oregeno
  • 1/2 teaspoon black pepper
  • 2 garlic cloves, peeled and minced

 DIRECTIONS

  1. Wash and clean the exterior of the octopus by peeling any outer skin.
  2. Place the octopus in a large pot and cover, simmering over low heat with no liquid in the pot, for about an hour, until the octopus is tender and bright pink. The octopus will exude its own juices while cooking. 
  3. Remove octopus from the pot and drain. Allow to cool.
  4. Cut the octopus into smaller pieces by its tentacles. Combine marinade ingredients and allow the octopus to marinate 4-5 hours, or overnight.
  5. Grill octopus over medium heat, brushing it occasionally with the marinade, until it is slightly charred and crisp, approximately 3-4 minutes on each side.  
  6. Serve immediately.

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PAITHAKIA (Grilled Lamb Chops)

One of the favorite dishes in Greece is lamb, and Grilled Lamb Chops are simply the best and quickest way to enjoy lamb. The most tender lamb chops come from baby lamb. These juicy, tender and delicate lamb chops are prepared with plenty of olive oil and Greek seasonings to bring out all the glorious flavors.

PAITHAKIA (Grilled Lamb Chops) Recipe Ideas
(Food photography credit: Nikki Ross)

INGREDIENTS

  • 5 lamb chops
  • 1/2 cup olive oil
  • 1/2 cup fresh lemon juice
  • 2 teaspoons Greek oregano
  • Salt and pepper, to taste

 DIRECTIONS

  1. Brush lamb chops with olive oil and season lightly with oregano, salt and pepper.
  2. Grill on medium-hot grill for 3 minutes on each side.
  3. Mix olive oil, lemon juice, oregano, salt, pepper in bowl and pour over grilled lamb chops, and serve.

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CHICKEN SOUVLAKI

A summer treat in every Greek home is Chicken Souvlaki. Delicately prepared with free range chicken, the breast meat is cubed, skewered, and then marinaded for several hours to intensify the flavor.

CHICKEN SOUVLAKI Recipe Ideas
(Food photography credit: Nikki Ross)

INGREDIENTS / MATERIALS

  • 3-4 pounds boneless, skinless, free-range chicken breast, cubed
  • 12 wooden skewers
  • large plastic container

MARINADE

  • 1 cup extra virgin olive oil
  • 3/4 cup lemon juice
  • 2 cloves garlic, minced
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoon Greek oregano

 DIRECTIONS

  1. Skewer cubed chicken. Place in a plastic food container and add marinade.  Cover container and refrigerate at least 4 hours.
  2. On medium heat, grill for 10 minutes on each side until meat has a nice char and all pink is gone.
  3. Serve with rice pilaf or on warm pita bread with a dollop of tzatziki sauce.

. . .

MELITZANOSALATA (Greek Eggplant Dip)

There is no more delicious appetizer for entertaining guests than Greek-style Eggplant Dip. Grilling the eggplant is easy and gives it a delicate and smoky flavor. Eggplant is a low-fat food that’s high in potassium, and when combined with olive oil and garlic, it’s a heart-healthy way to boost your nutrition.

MELITZANOSALATA (Greek Eggplant Dip) Recipe Ideas
(Food photography credit: Nikki Ross)

INGREDIENTS

  • 1 large eggplant
  • 1 red onion
  • 1/2 cupc olive oil
  • 1/4 cup lemon juice
  • 2 cloves garlic
  • Salt and pepper to taste
  • Garnish: kalamata olive and lemon slices

 DIRECTIONS

  1. Grill whole eggplant on medium heat for 30-45 minutes, depending in the size of the eggplant. Turn eggplant on the grill every 10 minutes using long tongs. Grill until the eggplant is slightly charred and has collapsed. Allow to cool before peeling the skin.
  2. In a food processor, combine the eggplant flesh with the chopped onion, garlic, and lemon juice, pulsing while adding the olive oil gradually. For a more textured consistency, use a fork instead of food processor to combine all the ingredients.
  3. Chill in the refrigerator for at least 1 hour, allowing the all the flavors to mingle.
  4. Season with salt and pepper to taste. Serve with pita bread.

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Elaine Pitenis Greek Chef

About Elaine Pitenis and My Big, Fat, Greek Cooking Class!

Elaine Pitenis grew up in Cambridge, Massachusetts and did her graduate work in Microbiology at Harvard University. She worked in the fields of Microbiology and Cancer Research before marrying and having four beautiful children. The family moved to Greece and lived in Athens for a short time before relocating to Daytona Beach, FL in 1999 and opening her Greek Cooking School. While in Greece, Elaine learned cooking techniques from several acclaimed Greek chefs from Corinth, Kastoria, and the islands of Samos and Salamina. Elaine began teaching Greek Cooking in 2004 at The Casements in Ormond Beach, FL and has used the acquired techniques from Greece in addition to her prior knowledge of the culinary arts through her mother Connie Spinos, who was an exceptional Home Economics teacher before she retired. My Big, Fat, Greek Cooking Classes elicit a fusion of both “old world” traditional cooking techniques blended with her own flavorful and innovative methods to offer her students a unique, hands-on cooking class that creates delicious, heart-healthy Grecian delicacies.                         

How to Grill the Perfect Steak

Grilling season is here. It’s time for backyard barbecues, summer picnics, delicious food, sunshine and summer vibes. Become the grill master at the next party with Omaha Steaks’ secrets to grilling the perfect steak in your outdoor kitchen.

How to Grill the Perfect Steak

SELECTING YOUR IDEAL STEAK CUT

Every steak cut has a unique flavor profile and tenderness. The key to perfect grilling is starting with a great steak! Select an aged steak for increased tenderness and intense flavors -– all Omaha Steaks steak cuts are aged at least 21 days. Here’s a guide to finding your perfect steak cut:

  • Filet Mignon – The most tender steak with a mild, elegant flavor. The filet mignon is an ideal companion for rich toppings, wine-based sauces, blue cheese butters and mushroom sauteés.
  • Ribeye – The most marbled steak cut with a rich butter and bold flavor. This versatile steak cut features a tender texture and intense flavor. Top a ribeye with this smoky bacon butter for a truly decadent steak experience.
  • New York Strip – A well-marbled steak with a firmer texture. Bone-in or boneless, the New York strip delivers an unmistakably bold beef flavor.
  • Top Sirloin – This naturally lean cut of steak is bursting with bold, full-bodied beef flavor and a firm texture.
  • T-Bone – This iconic steak is actually two steaks in one — a filet mignon and a New York strip — giving it two distinct flavor profiles. This large steak is perfect for sharing (or not, we won’t tell.)
Grilling the Perfect Steak Tips

STEAK SEASONING TIPS

Thaw your steak completely and season both sides liberally with sea salt and cracked pepper or a coarse steak rub. Our chefs recommend seasoning your steak about 30 minutes before cooking to allow the salt to work its way into the beef and create more flavor. You can also rub a little bit of olive oil on your steaks before seasoning to help seasonings stick. 

GRILL PREP TIPS

Whether you use a charcoal or gas grill, it’s the heat that matters. Before grilling, clean your grates and preheat your gas grill to high or start your charcoal 10-15 minutes before you grill. You want your grill to be hot before adding your steak. We recommend brushing your clean grill grates with oil before adding any food.

STEAK COOKING TEMPERATURES

Once the grill is hot and oiled, carefully place your steaks directly over the heat source. Now… let the heat do the work. Flip your steak only once, and don’t poke, press or prod it. We use the 60/40 rule when steak cooking: flip the steak once, at about 60% of the total cooking time for an even cook. Use the chart below or the Omaha Steaks app cooking timer for juicy grilled steaks every time.

Steak Thickness Temperature Chart for Grilling the Perfect Steak

The “doneness” of a steak is best determined by the internal temperature of the beef. Every person has a preference, but if you ask our experts … medium rare is best. Use a high-quality meat thermometer to measure the temperature of your steak for your perfect doneness.

Rare 120-130F
Medium-Rare 130-140F
Medium 140-150F
Medium-Well 150-160F
Well-Done 160F+

RESTING YOUR STEAKS

Grilling a great steak is easy when you select a great steak, follow our grilling steps and use the cooking chart. But, the real secret to a juicy steak is to let your steak rest!

Rest your cooked steak at least 5 minutes after removing from the grill to allow the steak juices to redistribute. A foil tent can help regulate temperature during the resting period.

We’ve shared our steak cooking secrets. Now, grab a drink, head outdoors and enjoy the best steak you’ve ever made!

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Guest post and images by Omaha Steaks , America’s Original Butcher, delivering the best steaks in the world.

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Win a Weston Grill Island Kit

Recipes and Tips from Omaha Steaks®

Ah, summertime. Family time. Pool time. And best of all…steak time. Before you light the grill in your outdoor kitchen this evening, take a look at these tips and recipes from the steak experts at Omaha Steaks®.

GRILLED FILET MIGNON WITH ROASTED LEEKS AND FENNEL

Impeccable steak flavor collides with the sweet, nutritious taste of roasted leeks and fennel in this wholesome savory recipe. With only 15 minutes of prep time, you can spend less time cooking and more time enjoying.

GET THE RECIPE

RIBEYE CAP ROAST + SMOKY BACON, CHIVE AND SHALLOT BUTTER

RIBEYE CAP ROAST + SMOKY BACON, CHIVE AND SHALLOT BUTTER RECIPE

The Private Reserve® ribeye cap roast, an Omaha Steaks exclusive, is carved from the most prized part of the ribeye and makes the perfect centerpiece for family gatherings. Get tips for cooking this amazing cut of meat via slow roast, quick roast, gas grill and charcoal grill.

READ THE BLOG

CARNITAS-STYLE GRILLED BEEF TACOS

CARNITAS-STYLE GRILLED BEEF TACOS RECIPE

Healthy, hearty tacos are always a hit at any gathering. Omaha Steaks Flat Iron Steaks, marinated in sauce bursting with zesty flavor, are topped with fresh cilantro and lime wedges for to-die-for freshness. Tomatillo and avocado salsa combine to make the perfect garnish for this crowd-pleasing dish.

GET THE RECIPE


COMING SOON: July is National Grilling Month, and Belgard and Omaha Steaks will be joining forces to give away a fabulous grill master prize package that will include a Weston Stone® Grill Island Kit and Omaha Steaks for a year! Stay tuned for our contest kickoff.

. . .

Recipes and photos courtesy of Omaha Steaks.

Win a Weston Grill Island Kit

Wood-Burning Brick Oven Recipes

A growing trend in outdoor kitchen design is to incorporate multiple cooking surfaces, which adds to a kitchen’s functionality. Wood-burning brick ovens make a stunning addition to an outdoor kitchen, yet some shy away under the mistaken assumption that brick ovens can only be used for cooking pizza. Although, wood-fired pizza recipes have a far superior flavor to pizza cooked any other way, the truth is that brick ovens create even temperatures for balanced cooking and add an amazing layer of flavor to practically any dish that can be prepared in a standard indoor oven. Here are a collection of brick oven recipes to get you started.

BABY BACK RIBS

Baby Back Ribs Brick Oven RecipeBaby back ribs are typically a crowd favorite. The down side is that they normally take hours to cook, since the standard method for getting the right texture and moisture level is to cook them “low and slow.” However, the high consistent temperatures that can be created in a brick oven seals in the meat’s natural juices and cooks ribs in a fraction of the time.

Ingredients
  • 3 Racks of Baby Back Ribs
  • French’s Yellow Mustard
  • Dry Rub – your favorite recipe or store-bought
Preparation
  1. Fire up your brick oven to 450-500°F — use an infrared temperature gun to check temp when ready.
  2. Cut full rack of ribs in half (to fit a rib rack). Coat both sides of ribs with mustard.
  3. Rub in dry spices on either side. Place ribs in rack with drip pan underneath in middle of hearth.
  4. Roast ribs for 35-40 minutes. Spin the rack around (front to back) midway through the cooking process.

NOTE: Cooking times will vary with size and thickness of ribs.

FRENCH ONION SOUP

French Onion Soup Brick Oven RecipesFrench onion soup is one of those comfort foods that just warms the soul. Savory, cheesy, brothy goodness in a bowl. Just make sure the bowls you use are rated to withstand 500-degree temperatures. The directions call for the first few steps of this recipe to be prepped on a stove, but you could also use a gas grill. The soup will, of course, be finished in the brick oven.

Ingredients
  • 1/2 Cup Unsalted Butter
  • 4 Onions – sliced
  • 2 Garlic Cloves – chopped
  • 2 Bay Leaves
  • 2 Fresh Thyme Sprigs
  • 1 Cup Sherry (or your favorite wine)
  • 3 Heaping Tablespoons All-Purpose Flour
  • 2 Quarts Beef Broth
  • 1 Baguette – sliced
  • 1/4 Lb. Each: Grated Gruyere & Swiss Cheese
  • Kosher salt and fresh ground pepper
Preparation (serves 4)
  1. Fire up your brick oven to 500°F — use an infrared temperature gun to check temp when ready.
  2. Melt butter in a large pot over medium heat on stove. Add the onions, garlic, bay leaves, thyme, salt and pepper and cook until onions are caramelized — about 20 minutes. Add the wine and bring to a boil. Make sure to reduce heat and simmer until wine has evaporated and the onions are dry — about 5 minutes. Discard bay leaves and thyme sprigs.
  3. Dust the onions with flour and give them a stir. Cook on medium heat for 10 minutes. Add beef broth and bring back to a simmer. Cook for 10 minutes more and season with salt and pepper.
  4. Arrange baguette slices on the very front of the oven hearth and cook for 3 minutes to toast.
  5. Pour soup into 4 oven-safe bowls with the ability to handle 500-degree heat. Add baguette slices on top of soup bowls and load each with cheese. Place soup bowls at the very front of the oven hearth and watch the cheese melt!

FIRE ROASTED VEGETABLES

Fire Roasted Brick Oven Veggie RecipesIf you like roasted veggies and typically cook them in the oven or on the grill, wait until you taste the difference! Using this brick oven recipe, you’ll never want them prepared any other way. The super-high temperature used for this recipe optimizes the flavor, sealing in moisture and adding a slight crispy texture to the exterior of each vegetable.

Ingredients
  • Red, Green, Orange and Yellow Bell Pepper
  • 1 Small Spanish Onion
  • 1 Zucchini
  • 8 Small Portabella Mushrooms
  • Olive Oil and Sea Salt
Preparation
  1. Fire up your oven to 700°F – use an infrared temperature gun to check temp when ready.
  2. Cut vegetables to desired size and thickness and place in vented grill pan with a drip pan underneath. Drizzle olive oil over vegetables and add sea salt to taste.
  3. Place in middle of hearth. Roast veggies for 5-10 minutes. Make sure to stir from time to time while cooking; watch closely to avoid burning. Cooking times will vary per desired crispiness.

NOTE: When cooking with oil, marinades and sauces, always use a griddle, skillet or drip pan.

BASIC PIZZA DOUGH

Pizza Dough Brick Oven RecipeYes, this blog post is about the fact that brick ovens are not just for cooking pizza, but since a wood-fired brick oven is the absolute best way to cook a pizza, we just had to give you a dough recipe. And although you can certainly make wonderful pizzas using prepared crusts or store-bought dough, if you want an authentic brick oven pizza experience, homemade dough is the way to go.

Ingredients
  • 1 1/2 Cups Warm Water (about 110°F to 115°F)
  • 1/4 Ounce Active Dry Yeast
  • 1 teaspoon Sugar
  • 3 1/2 Cups All–Purpose Flour
  • 1/2 Cup Semolina Flour (or fine ground yellow corn meal)
  • 1/3 Cup Olive Oil (and extra for coating the bowl)
  • 1 teaspoon Salt
PREPARATION (makes 2 pizza crusts)
  1. Combine yeast, water and sugar in a mixing bowl and stir. Let sit until foamy on top.
  2. Add 1/2 cup flour, the semolina, and 1/3 cup olive oil with the salt. Mix and continue working in the flour a 1/4 cup at a time until completed.
  3. Put the dough on a lightly-floured work surface and knead until smooth and tacky.
  4. Prepare a large mixing bowl coated in olive oil and place the dough in it. Cover the bowl with wax paper or wet towel. Place in a warm area and let double in size; usually takes over an hour.
  5. Knead the dough a little and separate into two equal portions. At this point, store in airtight bags; it’s ready to use as directed in recipes.

Note: You can freeze and store this dough up to four months. Make sure before using to thaw for several hours at room temperature or in the refrigerator.

FOR MORE RECIPE IDEAS: Visit the Recipes for Company section of the Outdoor Living by Belgard blog.

Brick oven recipes and photos courtesy Chicago Brick Oven®.

2018 Fireside Memories & S’mores Recipes

In August, we reached out to our audience and asked you share your personal fireside memories and unique s’mores recipes as part of our annual National S’mores Day Fire Pit Giveaway. We had an overwhelming response and received more than 3,000 stories and recipes from across the nation!

CONGRATULATIONS TO:

Elaine P. from Daytona Beach, FL

Winner of a beautiful Belgard Ashland Fire Pit Kit and a year’s supply of delectable artisan chocolate from Chuao Chocolatier®.

Belgard Ashland Fire Pit Kit

Thanks to Elaine for sharing her family recipe for Greek S’mores:

Being Greek, our family always make s’mores using Phyllo dough. Take 10 sheets of Phyllo and layer with melted butter. Cut into 3” squares and bake at 350º F for 7-10 min. When cool, place 4 squares of Hershey’s chocolate and one marshmallow on top of a square of baked Phyllo, and too with another layer of baked Phyllo. Allow to melt, and eat! Kali orexi! (Bon appetite in Greek!)

.   .   .

We’d also like to thank the thousands of others who shared their special memories and recipes with us. Here are a few of our favorite submissions. For more stories and memories from our contest, be sure to visit the Outdoor Living by Belgard Facebook page, where we’ll be sharing more of these throughout the month.

FIRESIDE MEMORIES

Outdoor Living Blog

Although I’m pretty sure I had s’mores prior to going to 4-H camp, it was at 4-H camp around a campfire with s’mores that I got my first kiss.  –L. Cobb (Phoenix, AZ)

My late husband and I finally after 40 years of hard work were able to build a beautiful new home on our farm! My then 9-year-old grandson really wanted to build a fire pit, so he and his Papa made one — very primitive because it was my grandson’s “design”! His Papa passed away a few months later! 3 and 1/2 years later, it’s still there — a sweet memory, but not too functional!   –Anon (Tulelake, CA)

When we were little, my mom’s parents would often have family BBQ nights with our family and cousins. Our grandparents had bamboo growing wildly in their backyard and had an open fire pit. When we would arrive, we got to select a bamboo stalk, and my grandpa, dad or uncle would cut our choices down and sharpen one end with a large knife. All of us cousins would then huddle around the fire pit to roast hot dogs. Then we would move on to roasting marshmallows and making s’mores. Fun times!  –Anon (Rancho Santa Margarita, CA)

My favorite s’mores memory was traveling from the city in New York (Harlem) to the mountains with my family and grilling s’mores by the campsite. My Dad died when I was 9 years old, and this was one of the very few cherished memories of him I had left. My mom raised the 8 of us by herself and always tried to maintain this campsite visit and s’mores tradition throughout our childhood.  –G. Clarke, Atlanta GA

We used to go to a hayride every year, and at the end of the night, we would sit around a fire and sing songs and eat s’mores with the marshmallows toasted to a crisp so that they were super gooey.  –Anon (Rock Glen, PA)

On my birthday a few years ago, we were camping and didn’t have a cake. We did have candles, so we put one on a marshmallow and tried to light the candle in the campfire! We went through several candles before one was lit long enough to sing “Happy Birthday!”  –R. Drew (Reserve, KS)

My cherished memory was when my boys wanted to start making s’mores on their own. I was like, they don’t need mom anymore. They were like, we want to make them for you mom, so just let us treat you, but you can still buy the items :). I felt needed again, lol.  –K. Jefferson (Arlington, TX)

Every summer we rent a cottage and take the grandchildren up North for a week. We have a bonfire almost every night, we make s’mores, and then play campfire games. One of our newest recipes is a “walking s’more.” Take a small bag of teddy grahams, crush the bears, then slice open the bag. Drop in a Hershey’s bar that’s been broken into pieces, and finally, a hot toasted marshmallow. You need to eat this treat with a spoon or a fork, but you can take it down to the dock while you eat and listen to the loons. Wonderful summer fun and hopefully a lifetime of memories.   –K. Lewis (Sandwich, MA)

MORE S’MORES RECIPES

S'more Recipes Outdoor Living Blog

Graham crackers, strawberry marshmallows toasted golden brown and semi-sweet chocolate.  –Anon (Monroe, MI)

1 coconut shortbread cookie, 1/2 pineapple ring, 1 chocolate bar, 1 melted marshmallow, 1 coconut shortbread cookie. Layer as above and enjoy!  –Anon (Spanish Fort, UT)

Heat oven to 350°F. Place 9 graham squares in single layer on bottom of 8-inch square pan; top with 36 marshmallow halves. Sprinkle with chopped chocolate. Top with remaining marshmallow halves, cut sides down. Bake 9 to 11 minutes or until marshmallows are puffed and golden brown. Let stand 5 minutes and cut into squares.   –Anon (Nashville, TN)

Graham crackers, dark chocolate, marshmallows, 4 blackberries. Yum!  –D. Griffin (Farr West, UT)

Graham crackers drizzled with caramel, then chocolate, topped with a roasted cinnamon marshmallow.  –Anon (New Richmond, OH)

Chocolate graham cracker, Hershey’s mint chocolate bars, Smash Mallow mint chocolate chip marshmallows.  –S. Coleman (Cottonwood Heights, UT)

Regular s’mores, but put peanut butter on the graham cracker. It’s great! –T. Campbell (Northville, MI)

We used to roll our marshmallows in Jello powder before roasting them! Chocolate strawberry s’mores!  –B. Westfall (Rochester, MN)

Try using a peanut butter cup with a chocolate graham cracker. –R. Kinkaid (Ballston Lake, NY)

S’more Pie: Graham cracker pie crust, cold chocolate pudding filling with chocolate chunks — set in fridge to chill. Add Marshmallow Creme topping spread on top and return to fridge to chill. Ready to slice and serve after 1 to 1.5 hrs.  —H. Hansen (Desert Hot Springs, CA)

Hollow out the toasted marshmallow and drizzle in some Bailey’s liqueur.   –J. Cloward (Bar Nunn, WY)