From The Way Cool Kitchen

Kid's Favorite Camp Recipe 2017... S'Mores Cupcakes

This Summer we made every variation possible of S'Mores Cupcakes! It was hands down the kids' favorite recipe of the summer! 

Here is one of the camper's favorite versions.

yield: 16 CUPCAKES



1 1/4 cup (168g) graham cracker crumbs

5 tbsp (70g) butter, melted

5 tbsp (65g) sugar


1 cup  all purpose flour

1 cup  sugar

6 tbsp  Cocoa powder

Chef Mary's Favorite Easy Asian BBQ Lettuce Wraps

Prep Time 5 minutes, Cook Time 10 minutes, Total Time 15 minutes, Yield 4


  • 1/3 cup brown sugar, packed
  • 1/4 cup soy sauce
  • 1 tablespoon sesame oil
  • 1/2 teaspoon crushed red-pepper flakes, or more to taste
  • 1/4 teaspoon ground ginger
  • 1 tablespoon vegetable oil
  • 3 cloves garlic, minced
  • 1 pound ground beef, pork, or turkey
  • 2 green onions, thinly sliced
  • 1/2 tsp toasted sesame seeds
  • 4 Heads Bibb Lettuce 


Chef Peter's Favorite Ice Cream

12 Servings


•             1/2 cup cold milk

•             1 tablespoon vanilla extract

•             1 (14 ounce) can sweetened condensed milk

•             1/8 teaspoon salt

•             1 pint heavy cream

  • 2/3 Cup Chocolate Syrup ( To Make Chocolate Variation)



1.            In a medium bowl, stir together cold milk, vanilla, condensed milk and salt. Set aside.

Chef Jeff's Favorite Meatballs

Turkey Meatballs

Prep Time: 15 mins Total Time: 21 mins Serves: 6, Yield: 30 meatballs


1 lb lean ground turkey

3 garlic cloves, minced

1/4 cup onion, finely chopped

1/4 cup parsley, chopped

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon oregano

1 egg, beaten

1/2 cup dry breadcrumbs


Mix all the ingredients and shape into 30 meatballs approximately 1" across.

Spray a nonstick pan lightly with veggie oil.

Chef Christine's Favorite Soft Pretzels


  • 1 1/2 cups warm (110 to 115 degrees F) water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 package active dry yeast
  • 22 ounces all-purpose flour, approximately 4 1/2 cups
  • 2 ounces unsalted butter, melted
  • Vegetable oil, for pan
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg yolk beaten with 1 tablespoon water
  • Coarse Sea salt to top



Italian Relish Topped Brats

Summertime is all about making the most of the beautiful weather and cooking outdoors. Here is a delicious alternative to your typical grilled brat tested last night and enjoyed out on the patio these Italian relish topped brats are "Molto Bene"! 

Italian Relish


1 red bell pepper, small diced

1/2 sweet vadalia onion, chopped

2 cloves garlic, minced

1/2 cup chopped fresh parsley

1/4 Cup shredded parmesan regiano cheese

1 tablespoon butter

1/4 Cup Olive Oil

2 Tablespoons white wine vinegar

Sweet Corn Tamales

Sweet Corn Tamales


  • 1.5 Cups fresh corn kernals, pureed
  • 1 1/2 Sticks butter, softened
  • 1/2 Cup granulated sugar
  • 1 Egg
  • 1/2 TBSP Salt
  • 1/2 TSP Baking powder
  • 1 Cup Dried Corn Flour, (Harina De Maiz)
  • 20 Dried Corn Husked (Soaked in warm water to make pliable.)


1.            Add the corn kernels to a blender or food processor and puree until smooth.


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