School’s out! What are you planning to do with your keiki this summer? If you’re looking for activities that get them out into nature, encourage exploration and adventure, and help build confidence, YMCA’s Camp Erdman fits the bill.

Camp Erdman provides children entering grades two to 11 opportunities to make new friends and experience new activities, during six-day camps scheduled from June 14 through Aug. 7. Standard fee is $610. Visit ymcahonolulu.org or call 687-6236.

Here are some twists on campfire favorites.

S’MORES ICEBOX CAKE

» 2 cups whipped topping
» 1/2 teaspoon vanilla extract
» 1 cup marshmallow creme
» 1-1/2 cups miniature marshmallows, divided
» 1-1/2 cups chocolate pudding
» 1 (14.4-ounce) box original or chocolate graham crackers

Line 9-by-5-inch loaf pan with plastic wrap. Wrap should extend over sides of pan.

In large mixing bowl, gently fold together whipped topping, vanilla and marshmallow creme. Spread 3/4 cup of mixture evenly on bottom of pan. Sprinkle 1/3 cup marshmallows and top with layer of graham crackers. Spread 1/2 cup pudding over graham crackers. Top with another layer of crackers.

Repeat to make 3 layers, ending with graham crackers. Press down if necessary. Spread remaining whipped-topping mixture on top. Cover with plastic wrap and refrigerate at least 12 hours.

To serve, remove top layer of plastic wrap. Place serving platter upside down over pan; turn platter and pan over. Remove pan; peel off plastic wrap.

Smooth outside of cake with spatula and sprinkle remaining marshmallows on top.

Use hand torch to lightly toast marshmallows if desired. Serves 9.

Approximate nutritional information, per serving: 350 calories, 10 g fat, 4.5 g saturated fat, 5 mg cholesterol, 370 mg sodium, 63 g carbohydrate, 2 g fiber, 27 g sugar, 5 g protein

BREAKFAST BOWLS

» 1 tablespoon butter
» 12 thin slices whole-grain bread, crust removed
» 12 slices precooked bacon
» 1/2 cup chopped tomatoes
» 12 eggs
» Salt and pepper, to taste
» 1/4 cup chopped chives

Heat oven to 375 degrees. Lightly butter muffin tin and press 1 slice bread into each muffin section. Layer with 1 slice bacon and top with chopped tomatoes and 1 egg. Season with salt and pepper to taste.

Bake to desired consistency, about 10 minutes for runny yolk. Garnish with chives and serve. Serves 12.

Approximate nutritional information, per bowl (not including salt to taste): 180 calories, 9 g fat, 3 g saturated fat, 195 mg cholesterol, 300 mg sodium, 12 g carbohydrate, 2 g fiber, 2 g sugar, 12 g protein

MINI CHILI CHEESE DOGS

» 2 cups homemade chili, heated
» 1 can crescent roll dough
» 1/2 cup shredded sharp cheddar cheese
» 1/2 cup shredded mozzarella
» 1/2 cup chopped sweet onions (optional)
» 4 all-beef hot dogs, cut in half to make 8 mini hot dogs
» 1 tablespoon butter, melted
» 1 tablespoon grated Parmesan cheese
» 1/4 teaspoon garlic powder
» 1/4 teaspoon parsley flakes

Heat oven to 375 degrees. Spray 9-inch square casserole dish with cooking spray. Pour preheated chili into dish and spread evenly; set aside.

Unroll crescent roll dough and separate into precut portions. Top each piece of dough with both cheeses and onion. Place mini hot dogs on wide ends of crescent rolls. Carefully roll dough over hot dog.

Place rolls on heated chili. Bake 15 to 20 minutes or until dough is golden brown.

In small bowl, combine butter, Parmesan, garlic powder and parsley. Brush each wrapped dog with butter mixture. Serve immediately. Serves 8.

Approximate nutritional information, per serving (based on 8 servings and 8 dogs/pound): 340 calories, 25 g fat, 9 g saturated fat, 35 mg cholesterol, 850 mg sodium, 16 g carbohydrate, 1 g fiber, 3 g sugar, 16 g protein

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.