Ingredients

• 2 large Granny Smith apples, peeled and cored
• 2 (10 ounce) cans refrigerated crescent roll dough
• 1 cup butter
• 1 ½ cups white sugar 
• 1 teaspoon ground cinnamon
• 1 (12 fluid ounce) can or bottle Mountain Dew 

​Directions

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
• Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew over the dumplings.
• Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

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