The fastest, simplest S'mores ever!  My 6-year-old had a blast making these nearly by herself.  If you have a toaster oven, you can make just a few and hardly heat the kitchen up at all.  Even a big batch doesn't make your whole kitchen hot, or make you smell like campfire, or have the neighbors wondering what's on fire.  
If you use GF/CF chocolate chips and GF grahams, these are also a gluten-free, dairy-free treat.

For a big batch, you will need:

1 cup chocolate chips (milk chocolate or semisweet, you choose)
one 10-oz bag regular marshmallows
1/2 cup graham cracker crumbs (I used precrushed ones) OR 4-5 crackers, crushed
Also:
A cookie sheet, an oven with a broil setting, and a sheet of parchment if you want the easiest cleanup.

Put the oven rack in the highest position.  Dump the chocolate chips into a microwaveable bowl; I used a Corelle cereal bowl.  Microwave for one minute; stir.  If it's not quite melted, microwave 30 seconds more; stir. Repeat if needed, but once you get past 2 minutes it overheats and clumps.  (You can rescue it by stirring in 1-2 tsp. oil.)

Dip the bottom half of a marshmallow into the chocolate, then dip into graham cracker crumbs.  Place on cookie sheet, at least 1/2" apart.

Turn the broiler on and put the marshmallows in.  If you have HI and LO options, here's what happened in my oven with them:

HI:  browned at 35-40 seconds.  Centers were still firm.
LO:  browned at 1 1/2- 2 minutes.  Nearly the whole marshmallow was now melted and gooey.  

Either way, watch these things closely!   Don't walk away for even a few seconds or they may be black when you get back.  Flaming marshmallows over a campfire in the dark may be entertaining, but they're not nearly as amusing in the house!

The marshmallows ready to be broiled.
 
 
The monthly envelope full of local ads and coupons arrived a couple days ago.  As I flipped through it, one summery dessert caught my eye:  a dessert pizza.  It was an advertisement for a local pizza buffet, "only" $5.99 for the buffet.  
Well, we have 7 people at home, so $6 x 7 is not something we're willing to spend very often.  :)  Instead, I could make this for under $4 with what I had on hand.  Frozen blueberries and strawberries are always in the freezer here; I get them at DollarTree in the frozen section.  Cream cheese stores way beyond its sell-by date, so I stock up when it's $1 for 8 ounces.  A local store recently had whipping cream at $.33, and it stores quite a bit past the sell-by date, plus it can be frozen.  And I stock up on butter when it's on sale, then keep it in the freezer.

What are some of your must-have-on-hand ingredients?

Cookie base
1 stick butter (1/2 c.), softened
1 c. sugar
1 egg
1/3 c. buttermilk, kefir, OR sour milk (add 1 Tbsp. lemon juice to fresh milk to make 1/3 c.)
1 tsp. vanilla
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 1/2 c. flour

Preheat oven to 375 degrees F.  Cream the butter with sugar; beat in the egg, buttermilk, and vanilla.  Combine baking soda, baking powder, salt, and flour; stir in to the other ingredients.  Grease or spray a 10x17 rimmed cookie sheet or 14" or 15" round pizza pan.  Drop cookie dough on top and pat into an even layer; wet your fingers so the dough doesn't stick so much to you.  Bake for 14-20 minutes, until light golden brown on edges and underside.  Cool completely.  

Topping/Frosting 
3 oz cream cheese
1/4 c. sugar
1/2 cup whipping cream
1 tsp. vanilla

2-4 cups berries or other fruit (I used 1 cup frozen blueberries, about 1 1/2 c. frozen strawberries)

Spread the topping over cooled cookie, cut into squares, and then sprinkle or decorate with fruit.  Serve; cover and refrigerate any leftovers.