Ingredients

• 1 c. mini marshmallows
• 1 c. semisweet chocolate chips
• 1 c. strawberries, hulled and quartered
• Graham crackers, for serving

​
Directions

1. Heat grill to medium-low. Tear off two 12-inch squares of foil. 
2. Layer marshmallows, chocolate chips, then strawberries in an even layer about 4 inches wide in center of one piece of foil. Place second sheet of foil on top and fold sides over 4 times to seal tightly. 
3. Place covered pack on campfire grill or in skillet over fire, 4 minutes. Immediately cut open and serve with graham crackers for dipping.

​*This recipe and photo appears courtesy of Dragon Fire Grills.

​Ingredients
​CHOCOLATE CAKE:

• 1 Box Devil's Food Cake Mix
• 3 eggs
• 1/2 C. oil
• 1 C. milk

FROSTINGS:

• 1 C. butter room temperature
• 2 tsp. vanilla extract
• 1 1/2-2 C. powdered sugar
• 2 Tbsp. milk
• 1/3 C. unsweetened cocoa powder

Instructions

1. Preheat oven to 350 degrees and line pan with cupcake liners. Green for a grass field look is used here, but you can use your team colors.
2. Combine cake mix, eggs, oil and milk and stir until smooth.
3. Fill cupcake liners 3/4 full and bake for 15-20 minutes.
4. Let cool.
5. FROSTINGS: Beat butter, vanilla extract and powdered sugar until smooth. Remove about 1/4 cup to keep as your "white" frosting for the football threads. Continue to add milk and cocoa powder for your "brown" football frosting.
6. Pipe frosting onto cupcakes like photo.

This recipe first appeared on yourcupofcake.com.

​Ingredients

• 1 1/2 cups finely crushed vanilla wafers
• 1/2 cup chopped pecans
• 1/4 cup butter, melted
• 17 vanilla wafers
• 2 large ripe bananas, diced
• 1 tablespoon lemon juice
• 2 tablespoons light brown sugar
• 3 (8-oz.) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup coarsely crushed vanilla wafers
• Garnishes: sweetened whipped cream, vanilla wafers, sliced bananas tossed in lemon juice

​Step 1
Preheat oven to 350°. Stir together first 3 ingredients in a small bowl until well blended. Press mixture onto bottom of a greased and floured 9-inch springform pan. Stand 17 vanilla wafers around edge of pan (rounded sides against pan), pressing gently into crust to secure. Bake 10 minutes. Cool completely on a wire rack (about 30 minutes).

Step 2
Combine bananas and lemon juice in a small saucepan. Stir in brown sugar. Cook over medium-high heat, stirring constantly, 1 minute or just until sugar has dissolved.

Step 3
Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add granulated sugar, beating until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Beat in vanilla. Gently stir banana mixture into cream cheese mixture. Pour batter into prepared crust.

Step 4
Bake at 350° for 45 to 55 minutes or until center is almost set. Remove cheesecake from oven; gently run a knife around edge of cheesecake to loosen. Sprinkle top of cheesecake with coarsely crushed wafers. Cool completely on a wire rack (about 1 hour). Cover and chill 8 hours.

courtesy of myrecipes.com

​Ingredients

• 1 (15.25 ounce) package yellow cake mix 
• 1 cup water
• 3 large eggs eggs
• ½ cup vegetable oil
• 1 (16 ounce) package prepared chocolate frosting 
• 18 lollipop sticks
• 1 (14 ounce) bag chocolate candy melts
• 1 (.75 ounce) tube decorating icing

​Directions

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat cake mix, water, eggs, and oil in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes more. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Cool completely, at least 1 hour.
• Crumble cake into a large bowl. Stir frosting into cake crumbles until mixture is sticky but not too smooth. Chill in refrigerator, at least 30 minutes.
• Roll cake mixture into 1 1/2-inch balls and arrange on a baking sheet. Place 1 lollipop stick into each ball.
• Melt about 1/4 cup chocolate candy melts in a microwave-safe bowl in the microwave, about 20 seconds. Dip each cake pop in the melted chocolate. Repeat melting chocolate and dipping remaining cake pops. Decorate pops with decorating icing.

​Cook's Notes:
Pre-baked cake and frosting may be stored in freezer and refrigerator respectively for up to two weeks. Thaw cake fully and mix as instructed. Any flavor of cake and icing can be used. Directions for baking cake are based from the specific brand used. Follow box instructions for making cake if using a different brand.

This recipe appears courtesy of allrecipes.com.

​Ingredients:

• 1 roll (16.5 oz) refrigerated chocolate chip cookies
• 1 package (8 oz) cream cheese, softened
• 1/2 cup creamy peanut butter
• 1 cup powdered sugar
• 1/4 cup milk
• 1 cup frozen whipped topping, thawed SAVE $
• 3/4 cup hot fudge topping
• 1/4 cup chopped peanuts

 
Directions: 

• Heat oven to 350°F. In ungreased 12-inch pizza pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
• Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
• Meanwhile, in medium bowl, beat cream cheese, peanut butter, powdered sugar and milk until smooth. Fold in whipped topping.
• Spread 1/2 cup of the fudge topping over cooled crust. Spread peanut butter mixture over top. Drizzle with remaining 1/4 cup fudge topping. Sprinkle with peanuts. Refrigerate at least 30 minutes or until serving time. Cut into wedges or squares.

Expert Tip: Prepare the cookie pizza crust up to a day ahead of time. After it's cooled, wrap it tightly in plastic wrap and store at room temperature until you're ready to top it off.

​This recipe first appeared  at Pillsbury.com

Ingredients

• 1 cup Peanut butter, smooth style, with salt 
• 4 Bananas, raw
• 8 (1 ounce) squares Bakers Choc Semi-Sweet Chocolate Bar 
• 1 tablespoon Shortening
• ⅓ cup toffee baking bits - Hershey Skor Baking Bits 

​Directions

• Step 1 Cover a baking sheet with waxed paper.
• Step 2 Spoon a thin layer of peanut butter on top of each banana slice. Insert a toothpick through the peanut butter layer into the banana. Place banana bites onto the prepared baking sheet; freeze for 30 minutes to overnight.
• Step 3 Melt chocolate and shortening in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Step 4 Cover another baking sheet with waxed paper.
• Step 5 Remove 2 to 4 banana bites from the freezer at a time; coat each bite with chocolate mixture. Place coated banana bites on the second baking sheet; sprinkle each with toffee bits. Repeat until all the bites are coated. Return banana bites to freezer until set, at least 1 hour. Allow bites to sit in room temperature for about 15 minutes before serving.

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