Hershey's Recipe Contest Winner: Inside-Out Reese's Cake



Reese’s Cake

Recipe by Grady Riser (age 10)

VeryVera Camp hosted a Hershey’s Recipe Contest this Summer, where ALL campers were invited to create their own recipe using the grab bag of Hershey’s products that they received at camp. Our winner: ten-year-old Grady Riser, who attended the Augusta, GA camp in July, created this divine recipe: Inside-Out Reese’s Cake. Trust us, it is a must-try!

Inside-Out Reese’s Cake

Cake Ingredients

1 butter-recipe cake mix

Cake Ingredients

Cake Ingredients

3 large eggs

1 stick unsalted butter, room temperature

4 tablespoons Hershey’s cocoa powder (100% cacao)

4 tablespoons light brown sugar

1 oz Hersey’s Kitchens Unsweetened Chocolate Baking Bar, finely chopped*

12 oz Hershey’s semi-sweet chocolate chips*

Frosting Ingredients

1 cup Creamy Reese’s Peanut Butter

6 oz cream cheese, room temperature

ó cup powdered sugar

2 tablespoons light brown sugar

Milk or heavy whipping cream (small amount – 1-2 tablespoons)


Reese’s Peanut Butter Chips

Hershey’s Syrup (chocolate flavor)


Preheat the oven to 350 degrees. Combine eggs, cake mix, and butter. I like to beat the eggs first and then add in the cake mix and butter. Don’t throw away your butter wrapper because we will use it later. Next, add Hershey’s cocoa powder and brown sugar, beating well to combine (about 3-4 minutes on medium speed). Finally, add chopped Hershey’s Kitchens unsweetened chocolate baking bar and Hershey’s Kitchens semi-sweet chocolate chips, beating on low just until well combined.

Prepare your cake pan (I used a deep 9-inch round pan) by greasing it with the buttery side of your butter wrapper and then sifting and gently shaking some of the cocoa powder over it, getting the bottom and sides where you greased. Instead of these steps, you could use a floured non-stick cooking spray or butter/oil plus flour, but I’m planning not to frost the sides of my cake and didn’t want anything non-chocolate changing its color.

Bake at 350 degrees for 65-70 minutes or until set.

While it is baking, you can work on your frosting. Beat together the peanut butter and the cream cheese. (I used the wire attachment on the mixer for this.) You can have the mixer running on a pretty high speed for the peanut butter and cream cheese, but you definitely want to slow it down when you start adding in the powdered sugar or you will have a tasty but messy white cloud all over you. Add in the brown sugar and keep mixing. Once those are combined, increase the speed and watch to make sure all is well combined. If the frosting seems too stiff or dry, you may want to add some cream or milk. I added about one tablespoon of heavy whipping cream to mine, but whether you do this will depend on personal preference.

Once you get the frosting how you want it, wrap the mixing bowl with plastic wrap and put it in the refrigerator while you wait for your cake to finish cooking.



Once the cake is done, remove it from the oven and allow it to cool completely or it will melt your frosting! Bring the frosting from the refrigerator a few minutes before you plan to start frosting so that it will be easier to work with. Give it a good stir and then spoon it onto the top of your cake. Spread it gently with the back of a big spoon or an offset spatula (for a more polished result). Garnish with Reese’s Peanut Butter Chips and serve with Hershey’s Syrup (chocolate flavor) and vanilla ice cream. Enjoy!

*This cake is really rich and chocolaty, which is how I like it, but if you want to reduce the richness, you can eliminate the unsweetened chocolate bar and cut the chocolate chip amount in half.

VeryVera Mary Poppins Saturday Camp Recipes

Fish & Chips (Chicken)

Yield: 24 nuggets

Time 30 minutes

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  • 1lb boneless skinless chicken breasts, cut into bite size pieces

  • 1 cup panko breadcrumbs

  • ½ cup finely grated or powdered parmesan

  • ½ tsp dried thyme

  • Coarse sea salt

  • Freshly cracked pepper

  • ½ cup all purpose flour

  • 2 large eggs, lightly beaten

  • Sauce for serving


  • Oven

  • Baking sheets (2)

  • Parchment paper

  • Cutting board (Red for raw chicken)

  • Knife

  • Measuring spoons and cups

  • 2 shallow dishes

  • Tongs

  • Serving plate and sauce bowl

  • Cooking spray

  • Mixing bowls


  1. Preheat oven to 400 degrees F. Spread panko out evenly on a rimmed baking sheet and bake until golden brown, about 3-5 minutes. Transfer to a small mixing bowl, then add parmesan and thyme. Toss until combined. Rinse off baking sheet, then cover with parchment paper. Increase oven temperature to 450 degrees F.

  2. Place flour and eggs in a separate shallow dish.

  3. Cut chicken breast into bite-size pieces. Generously season the chicken with a few pinches of salt and pepper.

  4. One at a time, add a piece of chicken to the flour, and toss until coated, shaking off excess. Then dip it in egg until coated. Make sure to get excess egg wash off of the chicken before transferring into step. Then transfer to panko mixture, and toss until it is completely coated (It may work best by placing the chicken in the bowl with panko and pouring panko on top of the chicken).

  5. Transfer to parchment lined baking sheet. Repeat with remaining chicken.

  6. Bake until chicken is cooked through, about 10-12 minutes, flipping halfway through.

  7. Serve chicken nuggets warm with dipping sauce, if desired.

Fish & Chips (Fries)

Yield 8 servings

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Time 45 minutes


  • 6 large baking potatoes, cut into ¼ inch thick matchsticks

  • 4 Tbsp olive oil

  • Salt

  • Cooking Spray


  • Oven

  • Oven Mitt

  • Large bowls

  • Colander  

  • Knives

  • Cutting boards

  • Dry kitchen towels

  • Sheet pans

  • Cooking spray

  • Spatula

  • Measuring spoons


  1. Preheat the oven to 450 degrees F

  2. Scrub the potatoes and peel if desired.  Cut the potatoes into ¼” round slices. Handout 1-2 slices to each camper. Slice into 1/4-inch-wide sticks. Place the potatoes in a large bowl, then pour very hot tap water over the top so that it covers the potatoes by at least 1 inch. Let sit for 10 minutes.

  3. After 10 minutes, transfer to a clean towel and pat the potatoes dry.  

  4. In a dry, large bowl, toss the potatoes with the oil and ½ teaspoon salt.

  5. Coat a baking sheet with cooking spray

  6. Spread the potatoes in a single layer

  7. Cook until golden crisp, about 35 minutes

  8. Remove the fries with a spatula and season with salt

Poppin’ Clouds

Yield 30 clouds

Time 30 minutes

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For the Clouds

  • 1 cup all purpose flour

  • 3 tablespoons unsweetened cocoa powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup buttermilk

  • 2/3 cup granulated sugar

  • 2 tablespoons butter, melted

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1 teaspoon distilled white vinegar

  • ⅓ cup icing

For the Glaze

  • 4 ounces cream cheese, softened to room temperature

  • 3 cups powdered sugar

  • 1 teaspoon vanilla extract

  • 4 tablespoons milk (use more as needed)


  • Oven

  • Oven mitts

  • Mini muffin pans (2)

  • Baking sheets

  • Parchment paper

  • 3 large mixing bowls

  • Cooking spray

  • Sifter

  • Whisk

  • Rubber spatulas

  • Glass bowls

  • Regular spoons

  • Toothpicks

  • Wire rack

  • Knife (utensil)

  • Tongs

  • Plastic bowls (6)


  1. Preheat oven to 350°F. Spray two 24-count mini muffin pan well with nonstick cooking spray and set aside.

  2. In a large mixing bowl, sift together the flour, cocoa powder, baking soda, and salt. Whisk until well combined and set aside.

  3. In a separate mixing bowl, mix together the buttermilk, sugar, melted butter, egg, vanilla, and vinegar until fully combined. Combine the wet and dry ingredients and mix until just combined, making sure not to over mix the batter.

  4. Evenly distribute the batter between the mini muffin pan. Fill each muffin tin half way. Bake at 350°F for 10-12 minutes or until toothpick inserted into the donut holes comes out clean.

  5. For the glaze: While the donut holes are baking, prepare the glaze. Add the cream cheese, powdered sugar, vanilla, and milk to a medium sized mixing bowl and mix until fully combined and no lumps remain. Set aside.

  6. Once the donut holes finish baking, remove from the oven and cool in the pan for 5-10 minutes, then remove the donut holes from the pan and transfer to a wire rack to cool (You may insert a knife around the edge of the muffin tins if you are having trouble taking the donut holes out. They can be placed in the freeze for a faster cooling time).

  7. Once the donut holes are cooled, crumble the donut holes in a large bowl and add frosting. Use clean hands to mix together the frosting and the crumbs. If the mixture is still too crumbly, add more icing. Once moldable and mixed well, use hands to make round balls.

  8. Dip each donut hole into the glaze and transfer clean baking sheet lined with parchment paper to allow the glaze to harden.

  9. After the glaze is on, sift some powdered sugar on top to complete the look.

Hobnob Biscuits

Yield: 20 biscuits

Time: 20 minutes

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  • 125 g (~9 Tbsp) unsalted butter

  • 80 g (⅓ cup + 1 Tbsp) light brown sugar

  • 2 Tbsp golden syrup

  • 80 g (1 cup) quick cooking oats

  • 4 Tbsp wheat germ

  • 100 g (1 cup minus 2 Tbsp) whole wheat flour

  • ½ tsp baking soda

  • ½ tsp baking powder

  • ½ tsp salt


  • 100 g dark chocolate, chopped

  • 1 tsp coconut oil or butter


  • baking trays

  • parchment paper

  • large bowl

  • Stand mixer with paddle

  • wire rack

  • wooden spoon

  • rubber spatula

  • measuring cup/spoons

  • kitchen scale

  • Forks

  • Small bowl

  • Mini crockpot


  1. Preheat the oven to 350 degrees F. line two baking trays with parchment paper

  2. In a large bowl with a wooden spoon or stand mixer fitted with the paddle attachment, cream together the butter and sugar for 2-3 minutes until pale and smooth. Add the golden syrup and beat to combine. Stir in the oats and wheat germ followed by the flour, baking powder, baking soda and salt

  3. Take about 2 teaspoons of dough and roll into a ball. Please note the dough will be crumbly. Place onto one of the prepared trays and press down lightly in the middle so that it spreads to about 4 cm wide. Repeat with the remaining dough, leaving a few centimeters between each ball as they will flatten and spread as they bake

  4. Bake for 10-12 minutes until golden brown and the kitchen smells like toasted oats. Remove from the oven and leave to cool on the tray for a few minutes then transfer to wire rack. Don’t worry if they feel slightly soft; they should firm up and become crunchy as they cool

  5. Melt the chocolate and coconut oil together in a heatproof bowl set over a pan of simmering water (double-boiler method). Spoon a little bit of chocolate onto the top of each biscuit and use a palette knife, butter knife or back of a spoon to spread it over the surface. Set them aside to harden.

  6. Place remaining melted chocolate in Ziplock bag or piping bag and drizzle chocolate over chocolate-coated biscuits in a cross-hatch pattern. You may also use a fork and lightly drizzle the melted chocolate on top. Leave to set again.

  7. Store in airtight container for 3-4 days


Time 10 minutes

  • Pack of Jolly Rancher Hard Candy

  • Lollipop sticks


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  • Oven

  • Oven mitt

  • Sheet pans

  • Parchment paper


  1. Preheat oven to 275 degrees F. Cover a baking sheet with parchment paper.

  2. Place three or four Jolly Rancher hard candies side by side the baking sheet (as below). You can make a cross with 5 Jolly Ranchers in a cross-shape. You can make a flower by arranging 5 Jolly ranchers together like the petals of a flower. Make sure to leave room for lollipop sticks!

  3. Bake for about 6 minutes. Remove the pan from oven and immediately place the stick into the candy, rolling a bit to ensure a good bond.

  4. Wait to cool and enjoy!

VeryVera Egg-stravaganza Recipes

Springtime Pasta Salad

Yield: 6 servings

Time 30 minutes

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- 1⁄2 lb Rotini Pasta

- 1 tbsp of salt (for boiling noodles)

- 1 cup of cherry tomatoes

- 1 cup of broccoli

- 1 cup of asparagus

- 1⁄2 cup yellow bell pepper, or sweet bell peppers

NOTE: You can change, add, or

subtract any veggies listed above.


-1⁄3 cup of olive oil

- Juice of roughly 1 lemon

- 1 garlic clove, minced

- 1⁄2 Tbsp dill

- 1 tsp salt


1. Bring 2 pots of water to a boil, one with salted water, other not salted. While

waiting for water to boil, prepare vegetables

2. Prepare vegetables: Wash all vegetables. Cut broccoli into florets. Cut off the

ends of the asparagus and then cut into thirds. Set aside broccoli and

asparagus to blanch in 2nd pot of unsalted water. Half or quarter cherry

tomatoes. Cut bell pepper into strips and then half them (If using sweet bell

peppers, cut into rounds). Place cherry tomatoes and pepper in a large bowl.

3. In the first pot with salted water, prepare noodles according to the instructions

on package until al dente.

4. In the second pot with unsalted water, turn off heat once water starts to boil.

Add cut asparagus and broccoli into water. Let sit in hot water for 2-4 minutes

or until desired doneness. Drain.

5. Dressing: Place olive oil in a large mixing bowl. Whisk in lemon juice until

emulsified. Add garlic, dill, and salt. Stir well.

6. All ingredients into large bowl. Add dressing over top and mix well.

7. This recipe can be eaten fresh or chilled.

Easter Egg Fruit Pizza

Yield 6 servings

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Time 30 mins


- 1 batch sugar cookie dough

- 12 oz. cream cheese brick (room temp)

- 6 tbsp butter (room temp)

- 2 1⁄2 cups powdered sugar

- 1 tsp vanilla extract

- 2 cartons of strawberries

- 1 carton of blueberries

- 2 kiwis

- 1 bag of cutie oranges


1. Roll out cookie dough on a baking sheet.

2. Cut out 6 egg-shaped pieces of dough and lay on parchment paper on cookie sheet.

You can use the remainder of the dough, if any, to make extra cookies.

3. Bake according to package instructions until golden brown

4. Allow to cool.

5. Using an electric mixer, beat together cream cheese and butter in a large bowl until

smooth and creamy.

6. Add sugar, continue to beat until well blended.

7. Add vanilla and stir.

8. Spread frosting onto the cookie, then decorate and create a design with your fruits.

NOTE: The picture taken above was a photograph of the cookie dough rolled into one large

piece of dough and decorated. To make things easier for camp, each of the children will cut

out their own “egg” shaped cookie and decorate.

Carrot Crescent Rolls

Yield 8 rolls

Time 30 minutes

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-1 can (8 oz) Pillsbury refrigerated

crescent rolls

- 1 package (8 oz) cream cheese, softened

- 1⁄4 cup fresh parsley, chopped

- spare few sprigs of parsley for


- 1⁄4 cup fresh chives, chopped

- 1⁄2 tsp lemon zest

- 1⁄4 tsp salt


1. Heat oven to 400°F. Roll sheets of foil from shorter ends into cone-shaped molds.

Unroll dough on work surface; if using crescent rolls, press seams to seal to create

one big sheet. Use pizza cutter or knife to cut dough lengthwise into 8 (1-inch) strips.

2. Wrap 1 strip around each foil mold to create carrot shape. Place 1 inch apart on

ungreased cookie sheet

3. Bake 7-9 minutes or until golden brown. Transfer to cooling rack; cool completely

before removing foil molds

4. In a large bowl, beat cream cheese, parsley, chives, lemon peel and salt with electric

mixer on medium speed until smooth and combined. Pipe cream cheese mixture into

cavity of each crescent. Top with 1-2 sprigs of parsley for carrot top.

Carrot Cake Trifle

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Time 25 minutes

Yield 5 cookies


-1 box of Betty Crocker Super Moist Carrot

Cake Mix

o 3 eggs

o Vegetable oil

o Water

- 1 medium carrot or 2 thin carrots, grated

o Slices for bunny ears for garnish

-1.5 sticks of butter, softened

-3 cups powdered sugar

- 1 Tbsp vanilla extract

-8 oz Softened Cream Cheese

-16 oz Cool Whip

- Chopped walnuts or pecans (optional)


1. Preheat the oven to temperature on cake mix instructions. Prepare the carrot cake

recipe as instructed. Grate 1 medium carrot and add into cake mixture. Pour batter

into a 9x13 pyrex baking dish. Allow to cool when finished. You can crumble the

cake or cut into small cubes

2. For the whipped mixture: using an electric mixer on high/medium speed, cream

together the softened cream cheese and butter until it becomes light and fluffy. This

will take 3-5 minutes and you will need to scrape down the sides.

3. Turn the mixer down to a low speed and add the powdered sugar 1⁄2 cup at a time

until combined. Pour in vanilla and mix for another 2-3 minutes as it continues to

fluff. With the mixer still on low, add the Cool Whip a little at a time until everything

is combined. Transfer into a piping bag.

4. In a clear cup, place in one layer of carrot cake crumbles. Then pipe a layer of your

whipped cream cheese mixture on top. You can add chopped walnuts or pecans if

desired. Repeat with more layers if desired.

A Very Vera-tine's Day Saturday Camp Recipes

Garlic Knots

Yield: 16 knots

Time 20 minutes


  • 14 oz. pizza dough (room temperature)


Garlic Butter Coating

  • 5 Tbsp unsalted butter

  • 4 cloves garlic, minced (or 2 tsp pre-minced garlic)

  • ¼ cup parsley, minced

  • 1 tsp salt


  • 2 sheet pans

  • Pastry brush

  • Parchment paper

  • Cooking spray

  • Small saucepan

  • Oven

  • Stovetop

  • Cutting board

  • Small knife (mince parsley)

  • Pizza cutter or knife

  • Rolling pin

  • Ruler


  1. Preheat oven to 400 degrees F.

  2. Set out 2 large baking sheets and line them with parchment paper and spray with baking spray

  3. Cut the dough into 4 equal pieces and flatten into rectangles.

  4. Working with one piece at a time, flatten into rough 4x5-inch rectangles

  5. Slice the dough rectangle into strips using a pizza wheel or a knife to make 4 long 1x5-inch strips

  6. Roll each 1-inch strips into long cylindrical shapes (like a snake) and then tie it in a knot. Set each knot down on the baking sheet and repeat with remaining dough. Remember to leave some space between each knot.

  7. Brush the tops of the knots with olive oil.

  8. Bake the knots in the oven for 12-15 minutes, or until nicely browned on top

  9. While the garlic knots are baking, melt the butter in a small pot and cook the garlic gentle in it just long enough to take off the raw garlic edge, about 1-2 minutes over medium-low heat. add the salt and parsley and stir to combine. Turn off the heat.

  10. Once the knots are done, take them out of the oven and let cool for 5 minutes. Pain the garlic-butter mixture and serve.

Honey Mustard Glazed Grilled Chicken

Yield ~4 servings


Time 25 minutes


  • 2 Tbsp butter

  • 1/4 cup honey

  • 1/4 cup dijon mustard

  • 1 Tbsp olive oil, and plus more for the grill

  • 2 tsp fresh lemon juice

  • Salt and freshly ground black pepper

  • 4 (6 oz) boneless skinless chicken breasts

  • Fresh parsley, for garnish (optional)


  • Measuring cups/spoons

  • Cutting board

  • Knife

  • Meat tenderizer or rolling pin

  • Tongs

  • Grill for stovetop

  • Two small bowls

  • Pastry/basting brush

  • Large plastic bag to pound chicken


  1. Place butter in a small microwave-safe bowl and heat in microwave until melted then stir in honey, dijon mustard, olive oil, and lemon juice.

  2. Season with salt and pepper to taste and add half of the honey mustard mixture to a second bowl.

  3. Preheat a grill to 425 degrees and pound thicker parts of chicken breasts in a plastic bag so they’re an even thickness and season both sides with salt and pepper, and brush grill grates lightly with oil.

  4. Grill chicken 5 minutes then brush top and with honey mustard glaze (reserving 2nd bowl of glaze for the end).

  5. Flip chicken to the opposite side, and brush the second side with honey mustard glaze and continue to grill until chicken is cooked through, about 5 minutes longer (center must register 165 on an instant-read thermometer).

  6. Brush both sides of chicken with remaining glaze from the second bowl and then let rest on a plate several minutes before serving and garnish with fresh parsley if desired.

Strawberry Brownie Cheesecake Trifles

Yield 8 servings

Time 30 minutes



For the Cheesecake filling:

  • 1 1/2 cups heavy whipping cream

  • 8 ounces cream cheese softened

  • 1/4 cup granulated sugar

For the Brownie:

  • 1 cup granulated sugar

  • 1/3 cup unsweetened cocoa powder

  • 1/2 cup butter, melted

  • 1/2 teaspoon vanilla

  • 1/8 teaspoon salt

  • 2 eggs beaten

  • 1/2 cup + 2 tablespoons all-purpose flour

  • 1/2 cup semi-sweet chocolate chips

For the garnish:

  • 3 (6 ounce) containers strawberries

  • Chocolate syrup

  • 1 tablespoon mini chocolate chips


  • Measuring cups/spoons

  • Medium mixing bowl

  • Large mixing bowl

  • Rubber spatula

  • Hand mixer and/or stand mixer (filling and brownie)

  • Cutting board

  • Lettuce knife

  • Oven

  • 8x8 baking dish

  • Aluminum foil

  • Cooking spray

  • Ruler (optional)

  • Knife

  • Piping bag/Ziploc bag

For the Brownie:

  1. Preheat oven to 350 degrees F. Line an 8x8 inch baking dish with foil and then lightly coat with cooking spray.

  2. In a mixing bowl, whisk sugar and cocoa together. Mix in the melted butter, vanilla, and salt. Beat in the eggs and then mix in the flour until just combined and then stir in the chocolate chips. Pour batter into the pan and bake for 27-30 minutes, until toothpick come out clean.

  3. Cool to room temperature before cutting. Cut into half inch cubes.

For the Cheesecake:

  1. Beat cream cheese and sugar together using a standing electric mixer or electric hand mixer. Slowly pour in the whipping cream while mixing. Beat until stiff peaks.


  1. Assemble the trifle with a layer of brownie cubes in the bottom of the trifle dish(es), spoon or pipe on a layer of the cream cheese mixture, followed by a layer of fresh raspberries. Repeat and then drizzle with chocolate syrup and sprinkle with chocolate chips. Serve immediately.

Red Velvet Whoopie pies


Time 25 minutes

Yield 5 cookies


  • 1 Red Velvet Cake Mix

  • 1 stick (1/2 C) margarine, softened

  • 1 egg

  • Frosting (homemade or store bought-whichever you prefer)

  • Mini Valentine’s Cookie Cutters


  • Oven

  • Stand mixer

  • Rubber spatula

  • Icing spatula or piping bag/ziploc bag

  • Mini heart cookie cutter or other mini shapes

Cooking spray

  • 2-3 baking sheets


  1. Preheat your oven to 350 degrees.

  2. Combine your cake mix, margarine and egg with an electric mixer till well mixed.

  3. Roll into balls that are about an inch and a half in size. Place them on a cookie sheet, gently press them down so that they are slightly flattened.

  4. Bake for 9-11 minutes.

  5. Allow them to cool.

  6. Once they are cooled, set aside half of the cookies at the base, and use other half of cookies to cut out shapes in the center.

  7. Frost the cookies set aside earlier with cream cheese frosting (use your favorite recipe or keep it simple and use store bought). Then sandwich the cookies together.

Valentine’s Tic Tac Toe

Time 25 minutes



  • Graham crackers

  • Frosting or melted candy melts

  • Conversation Candy Hearts


  • Rubber spatula/icing knife

  • Piping bag/Ziploc bag

  • Tall glass (optional to fill piping bag)


  1. Melt candy melts if using per instruction

  2. Place piping bag/Ziploc bag in a tall glass and fill with melted candy melts or frosting. Cut the tip

  3. Pipe out 2 vertical and 2 horizontal lines to create a tic tac toe grid. If using candy melts, allow it to dry for couple minutes.

  4. Using 2 different colored conversation candy hearts, play tic tac toe!

Crepes with Spinach, Bacon, and Mushroom Filling

September is National Mushroom Month! Our Advanced Campers enjoyed making this crepe recipe this summer, so we hope you'll try it!

Basic Crepes

  • 1 cup all-purpose flour
  • 2 eggs
  • ½ cup milk
  • ½ cup water
  • ¼ teaspoon salt
  • 2 tablespoons. butter, melted

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat.

Pour or scoop the batter onto the griddle, using approximately ¼ cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn, and cook the other side. Separate with wax paper and keep warm until ready to serve.

Spinach, Bacon, and Mushroom Filling

  • 1 recipe Basic Crepes
  • 6 slices bacon
  • 1 tablespoons. unsalted butter
  • ½ pound fresh mushrooms, sliced
  • 3 tablespoons. unsalted butter
  • ¼ cup all-purpose flour
  • 1 cup milk
  • 1 (10 oz.) package frozen chopped spinach, thawed and drained
  • 1 tablespoons chopped fresh parsley
  • 2 tablespoons grated Parmesan cheese
  • Salt and pepper to taste
  • 2/3 cup chicken broth
  • 2 eggs
  • ½ cup lemon juice

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saute mushrooms.

In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in ¼ cup flour, stirring constantly, until a smooth paste is formed. Gradually stir in 1 cup milk, stirring constantly, until a smooth thick gravy is formed. Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt, and pepper. Let cook until somewhat thick, about 10 minutes.

In saucepan, bring broth to a boil. In a small bowl, whisk together eggs and lemon juice. Temper eggs and broth together, whisking constantly to cook and not to scramble the eggs. Again, salt and pepper to taste. Fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce.

Cup 'o Joe Cookies

Did you know that August is Family Fun Month? Try this delicious cookie recipe featuring Cooking Camp sponsor Hershey with your family today!


  • 1 roll Pillsbury refrigerated sugar cookies
  • 1/3 cup Hershey's unsweetened baking cocoa
  • 1 ½ tablespoons instant espresso coffee powder or granules
  • ¼ cup whipping cream
  • 1/3 cup Hershey's semi-sweet mini chips


Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350 ̊ F. In large bowl, mix cocoa, espresso powder and cream with wooden spoon until well blended. Crumble cookie dough into cocoa mixture; stir until well blended.

Shape dough into 30 balls; place 2 inches apart on ungreased cookie sheets. Using bottom of drinking glass, flatten balls into 1 ½ inch rounds. Press thumb into center of each round to make an indentation. Fill each indention with ½ teaspoon of the chocolate chips. Bake 9 to 13 minutes or until edges of cookies are set. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 20 minutes.

Potato Stacks

Potato Stacks were a HUGE hit with our 2016 campers. If you're looking to switch up your potato side, this is the recipe!

  • Prep Time:15m
  • Cook Time:40m
  • Total Time:55m


  • Oil spray
  • 1 ½ lb potatoes
  • 2 tablespoons butter
  • 2 garlic cloves, crushed
  • ¼ cup cream
  • ½ tsp salt
  • Black pepper
  • 1 cup cheddar cheese, hand-grated
  • 2 tablespoons fresh thyme leaves or 1 tbsp dried thyme


  1. Preheat oven to 350F. Spray a standard 12 muffin tin with oil. Peel then slice potatoes into thin slices. Place butter and garlic in a microwave proof bowl, then melt in 30 second bursts. Add cream, salt and pepper into the butter. Stir to dissolve the salt. Place potato slices into the muffin tin so they go halfway up the muffin tin. Drizzle each potato stack with ½ tsp of cream mixture then sprinkle with half the thyme. Sprinkle HALF the cheese over the potato stacks.
  2. Top with remaining potato slices. Drizzle with remaining cream mixture and remaining thyme. Cover loosely with foil and bake for 35 minutes. Remove from oven, sprinkle with remaining cheese and bake without foil for 10 minutes or until golden and the potato is soft. Let stand for 5 minutes before removing. Use a tablespoon or butter knife to help scope them out.

Zucchini Pizza Bites

I think many well-intentioned people start losing steam on their New Years Resolutions around the end of January. If you feel like you're out of healthy options, no fear! We've got a Saturday Camp-approved recipe to try. These Zucchini Pizza Bites are diet-friendly and kid-friendly! Plus, they're done in no time. 

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Zucchini Pizza Bites

Serves: 8

Total time: 20 minutes


  • 1 tablespoon olive oil
  • 3 zucchini, cut into 1/4-inch thick rounds
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup marinara sauce
  • 1/2 cup finely grated mozzarella
  • 1/4 cup pepperoni minis
  • 1 tablespoon Italian seasoning


  1. Preheat oven to broil.
  2. Heat olive oil in a large skillet over medium-high heat. Working in batches, add zucchini and cook, flipping once, until golden, about 1-2 minutes on each side; season with salt and pepper, to taste.
  3. Place zucchini rounds onto a large baking sheet. Top each zucchini round with marinara, mozzarella, and pepperoni minis.
  4. Place into oven and cook until the cheese has melted, about 1-2 minutes.
  5. Serve immediately, sprinkled with Italian seasoning, if desired.