The Student News Site of Conestoga High School



Baking treats for Halloween: S’mores and Ginger Snaps


    By Madison Red, Staff Reporter

    Spooky S’mores:

    S’mores are a classic campfire treat, but with the warm weather rapidly disappearing roasting marshmallows outside becomes less enjoyable. However, with this easy no fire required recipe, you’ll not only be able to make your favorite summer snack, but you’ll keep coming back for s’more.


    • Keebler Ready Crust Mini Graham Cracker Pie Crusts
    • Mini marshmallows
    • Hershey’s Chocolate Bar
    • Pumpkin Peeps


    1. Unwrap one mini pie crust
    2. Break the Hershey bar into sections and line the inside of the pie crust with 3-5 rectangles
    3. Take a handful of mini marshmallows and place them on top of the chocolate rectangles (TIP: Don’t fill the marshmallows all the way to the top of the pie crust; give them some room to expand
    4. Bake at 180ºF for 7 minutes or until smores-after-broilingthe chocolate just melts
    5. Broil on low for 2 minutes or until the marshmallows just start to brown
    6. (TIP: Watch the marshmallows and wait until they are brown; cooking times may vary and the marshmallows will burn if they are kept in for too long.)
    7. Top with two pumpkin peeps


    Ginger Snaps:

    The holiday season is just around the corner and with this simple cookie recipe it’ll be a piece of cake to whip up a satisfying dessert.

    Cookie Ingredients –adding-in-the-other-cookie-ingredients

    • ¾ cup Crisco (shortening)
    • 1 cup Sugar
    • 1 Egg
    • ¼ cup Molasses (unsulphured or sulphured)
    • 2 cups Flour
    • 2 tsp. Baking Soda
    • ½ tsp. Salt
    • 1 tsp. Cinnamon
    • ¼ tsp. Cloves
    • ½ tsp. Ground Ginger

    Topping Ingredients  –

    • ½ tsp. Cinnamon
    • 3 tsp. Sugar


    1. Mix the shortening and the sugar in an electric mixer with the beater attachment until thoroughly combined
    2. Add the rest of the Cookie Ingredients to the sugar shortening mixture and mix until a brown dough forms
    3. Roll the dough into small balls
    4. Combine the Topping Ingredients in a small bowl
    5. Dip each of the small dough bowls into the Topping mixture and place them on an ungreased baking sheet
    6. Bake at 350ºF for 11 minutes
    7. Let cool for 10 minutes before removing from baking sheet

    Madison Red can be reached at [email protected].

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