Thursday, March 7, 2013

Meet Kelly!


Kelly Smit joins our team all the way from the Canadian Rockies! She and her family loaded up their truck & RV and arrived Clampett-style in Columbus in September 2012.  

In addition to two small boys, a husband, and a dog, Kelly brings over 20 years of hospitality experience with her. As an Events Manager and Guest Services expert she has worn many hats over the years. Her first love is Event Planning, as there is no better job satisfaction than seeing a project come to life.

Kelly's favorite 240sweet marshmallow is the Bacon Maple Toffee because, c'mon, BACON!

Recipe: Magic Marshmallow Crescent Puffs

Where did the marshmallow go? Children and grownups alike will enjoy this sweetly mystifying treat. Use your favorite 240sweet flavor and get the kids to help you prepare these crisp puffs for a spring surprise.


  • 1 can (8 oz) refrigerated crescent dinner rolls
  • 1/4 cup melted butter
  • 2 treat bag-sized 240sweet marshmallows, cut into quarters (or a bag of petites!)
  • 1/4 cup 240sweet Cinnamon Sugar

Heat your oven to 375F. Spray 8 medium muffin cups with cooking spray.

Pop the can of dough and separate it into 8 triangles. Spread your first triangle out flat. Place 1/4 piece of a large 240sweet marshmallow (your choice of flavor!) - or 2-3 petite puffs - on the shortest side of the triangle. Roll the dough up, starting at the shortest side and rolling it around the marshmallow to the opposite point. Make sure the marshmallow is completely covered by the dough and pinch the edges to seal them tight. Once they're sealed, place the wrapped roll in a muffin cup.
When every cup is full, brush the tops of the dough rolls with butter and sprinkle with 240sweet Cinnamon Sugar. This will make for a sweet and crispy crust!

Bake 12-15 minutes or until golden brown. Cool in the pan 1 minute before removing your crescent puffs. Let them cool a few minutes more until they're just warm - then serve and take a peek inside.

Recipe adapted from, photo by Pam-I-Am.