Scenic view of trees at camp

Classic Pine Cove Snacks

by Caroline ReyesPosted Apr 20, 2020

snacks

At camp, we’ve been serving up Bible study snacks for a long time. You could say we’ve almost perfected the art. Here are some recipes for some yummy snacks you could make to satisfy your sweet (or salty) tooth!

Oreo Rice Krispie Treats

Who doesn’t love a homemade Rice Krispie treat? This recipe has Oreos, but feel free to add in any candy you would like!

Ingredients

6 cups Rice Krispie cereal

15 Regular Oreos, chopped

5 cups mini marshmallows

3 Tbsp butter

Instructions
  1. Spray a 9×13 dish with cooking spray.
  2. Pour measured Rice Krispie Cereal into a large bowl.
  3. Chop and mash Oreos. You can do this by putting them in a ziplock bag to help keep the mess under control. (You want the Oreos to be a variety of sizes from chunky to finely crushed.)
  4. Add Oreos to Rice Krispie cereal and stir to combine.
  5. In a medium saucepan, heat butter and marshmallows together over medium heat, stirring constantly, until they melt together.
  6. Pour melted marshmallows over cereal and Oreo mixture and use a spatula sprayed with non-stick cooking spray to quickly combine all the ingredients.
  7. As soon as all the cereal is combined, spread mixture into the prepared 9×13 dish. Use the spatula to press the mixture around the dish, and flatten as needed.

Funfetti Cookies

These cookies are easy to make, fun, and delicious! They taste as good as they look—we promise.

Ingredients

1 Box of Funfetti Cake Mix

1 16 oz tub of frosting

1/3 cup oil

2 eggs

Instructions
  1. Mix Funfetti Cake Mix, 1/3 cup oil, and 2 eggs together in a large bowl.  
  2. Shape small cookies for about 2 dozen. 
  3. Bake at 375 degrees for 6-8 min.  
  4. Cool, then frost!

Sopaipilla Cheesecake

Cinnamon sugar goodness plus cream cheese? What could be better!

Ingredients

2 (8 ounce cans) Pillsbury crescent rolls

2 (8 ounce packages) cream cheese (room temperature)

1 1/2 cups sugar, divided

1 teaspoon vanilla extract

1 teaspoon cinnamon

1 stick butter (1/2 cup real butter not margarine)

Instructions
  1. Preheat the oven to 350 degrees. Spray a 9×13 baking dish with cooking spray. Unroll one can of crescent rolls and press it into the bottom of your baking dish, sealing perforations.
  2. In a small bowl, blend the cream cheese, 1 cup of sugar, and the vanilla. Spread evenly over the top of the crescent dough.
  3. Unroll your second can of crescent rolls onto a sheet of saran wrap or some other surface and press the perforations together. Transfer to your baking dish, placing it on top of the cream cheese mixture.
  4. Pour the melted butter on top of the crescent dough.
  5. In a small bowl, combine the remaining 1/2 cup of sugar and cinnamon. Sprinkle evenly over the melted butter.
  6. Bake for 25-30 minutes until bubbly and the bottom crust is slightly browned. Let it cool and store in the refrigerator. When ready to serve, slice and add whipped cream and strawberries if desired.

Source: RealMomKitchen

Popcorn with M&Ms + Pink Lemonade

It’s exactly like it sounds! Pop popcorn, pour M&Ms over popcorn while it’s hot, and then enjoy. Make lemonade from any powder or frozen mix!

Buffalo Chicken Dip

This Buffalo Chicken Dip is always a crowd favorite. Bring this to any event and it will be a huge hit!

Ingredients

2 8 ounce packages cream cheese, softened

1/2-1 cup buffalo sauce (depending on how much buffalo flavor you want)

2 cooked and shredded chicken breasts or 3 cans of chicken 

Sharp cheddar shredded cheese to top

Instructions
  1. Combine cream cheese, chicken and buffalo sauce.  
  2. Top with shredded cheese.  
  3. Bake at 350 degrees until warmed and top cheese is melted.

Oreo Icebox Cake

This easy Oreo Icebox Cake is the perfect dessert for hot weather! A simple no-bake dessert idea that you just assemble and let chill in the fridge overnight.

Ingredients

90 Oreo Cookies (I used Double Stuf, but you can use Original)

3 (12 oz) tubs Cool Whip, thawed

1 1/2 – 2 cups milk

Chocolate sauce (if desired)

Instructions
  1. Dip 30 Oreo Cookies in milk one by one and lay flat in a 9×13 pan.
  2. Spread one tub of Cool Whip over the Oreos. 
  3. Repeat the first two steps  two more times, finishing with a layer of Cool Whip on top.
  4. If desired, drizzle chocolate sauce on top, or additional crushed Oreos.
  5. Cover and chill in the refrigerator for 6 hours or overnight.

Source: Cookies and Cups


Caroline Reyes

Alumni and Marketing Coordinator

Read More Posts

Click here to sign up for our Inside the Cove newsletter!

-->