---------- Recipe via Meal-Master (tm) v8.05 Title: QUICK MACARONI AND CHEESE Categories: Main dish, Side dish, Pasta Yield: 6 servings 4 c Elbow Macaroni -OR- Small Shells, uncooked 3 c Cubed cheese spread -(pasteurized process) 2/3 c Milk 1/4 c Butter or margarine 1/2 ts Salt 1/4 ts Ground black pepper 1/2 ts Dry ground mustard -- (optional) 1. Cook pasta according to package directions; drain. 2. In large saucepan over low heat, stir together hot pasta, cheese, milk, butter and seasonings. Stir until cheese is melted and sauce is smooth. Serve immediately. 6 to 8 servings. VARIATION: For a quick ham and cheese dish, stir in 2 cups cubed cooked ham. * Copyright 1995 Hershey Foods Corporation. * Recipe may be reprinted courtesy of the Hershey Kitchens. (Meal-Master format courtesy of Karen Mintzias.) ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: CHINESE CHICKEN SALAD Categories: Salads, Pasta, Poultry, Main dish Yield: 4 servings 1/3 c Soy sauce 1 tb Sesame oil; plus... 1 1/2 ts Sesame oil -OR- vegetable oil 1 tb Prepared mustard 2 c Cooked chicken -- cut into thin strips 8 oz Orzo; uncooked 8 oz Frozen snow pea pods 8 oz Canned water chestnuts -- drained 1/2 c Sliced green onion Chow mein noodles -- (optional) 1. In medium bowl, blend soy sauce, oil and mustard; add chicken. Toss lightly until well coated; allow to stand about 1 hour to blend flavors. 2. Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Cook snow peas according to package directions; drain well. 3. In large bowl, stir together chicken mixture, pasta, snow peas, water chestnuts and onion. 4. Cover; refrigerate. Serve on lettuce leaves, garnished with chow mein noodles, if desired. 4 to 6 servings. * Copyright 1995 Hershey Foods Corporation * Recipe may be reprinted courtesy of the Hershey Kitchens. (Meal-Master format courtesy of Karen Mintzias) ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: CLASSIC LASAGNE Categories: Pasta, Main dish Yield: 8 servings 1 lb Ground beef 3 c Spaghetti sauce 16 oz Lasagne, uncooked 4 c Ricotta cheese 2 c Shredded mozzarella cheese -- divided 1/4 c Grated Parmesan cheese 2 Eggs 1 tb Chopped fresh parsley 1 ts Salt 1/4 ts Ground black pepper 1. In large skillet, brown meat; drain. Stir in spaghetti sauce; simmer 10 minutes. 2. Cook pasta according to package directions; drain. Lay flat on foil to cool. Heat oven to 350 F. 3. In large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. Spread about 1/3 cup meat sauce on bottom of 13x9x2-inch glass baking dish. 4. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third cheese mixture over pasta; spread with about 3/4 cup meat sauce. Repeat layers TWICE, beginning and ending with pasta. Top with remaining meat sauce; sprinkle with remaining 1/2 cup mozzarella cheese and additional Parmesan cheese, if desired. 5. Cover with foil. Bake 45 minutes or until hot and bubbly. Remove foil; bake about 10 additional minutes, or until lightly browned. Let stand 10 minutes before cutting. 8 to 12 servings. Make Ahead Directions: Prepare as directed above. Do not bake. Cover baking dish tightly with plastic wrap, then foil. Freeze up to 2 months or refrigerate up to 48 hours. Remove foil and plastic wrap; replace foil. If frozen, bake at 350 F. 2 hours 15 minutes. Remove foil; bake 10 minutes longer or until lightly browned. If refrigerated, bake at 375 F. 50 to 60 minutes or until hot and bubbly. Remove foil; bake 10 minutes longer or until lightly browned. Let stand 10 minutes before cutting. To make individual portions, prepare as directed in recipe above. Refrigerate unbaked lasagne overnight. Cut into 8 to 12 squares (serving size pieces). Place each piece in small microwave-safe dish. Cover tightly. Freeze up to 2 months. Thaw in refrigerator overnight. Microwave each dish, loosely covered at HIGH (100%) 2-1/2 to 3-1/2 minutes or until hot and bubbly. * Copyright 1995 Hershey Foods Corporation * Recipe may be reprinted courtesy of the Hershey Kitchens. (Meal-Master format courtesy of Karen Mintzias) ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: TUNA NOODLE BAKE Categories: Main dish, Casserole Yield: 4 servings 6 oz Wide Egg Noodles, uncooked 10 3/4 oz Cream of mushroom soup - (condensed) 1 1/4 c Milk 1/3 c Grated Parmesan cheese -OR- Romano cheese 1/4 c Chopped stuffed olives 9 1/4 oz Tuna, drained and flaked Salt to taste Black pepper to taste 1. Heat oven to 350 F. Cook noodles according to package directions for 4 minutes; drain. 2. In buttered 2-quart casserole, combine soup, milk, cheese, olives, tuna, salt and pepper; stir in hot noodles. 3. Bake, uncovered, 25 to 30 minutes or until bubbly and lightly browned. 4 servings. * Copyright 1995 Hershey Foods Corporation * Recipe may be reprinted courtesy of the Hershey Kitchens. (Meal-Master format courtesy of Karen Mintzias) ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: PASTA SALAD VINAIGRETTE WITH TUNA Categories: Salads, Pasta, Fish Yield: 6 servings 8 oz Medium Shells, uncooked 2 tb Olive oil; plus... 2 ts Olive or vegetable oil 2 tb Fresh lemon juice 2 tb Red wine vinegar 15 oz Canned cannellini beans - (white kidney), - drained and rinsed 7 oz Roasted red peppers - drained and chopped 6 1/2 oz Tuna, drained and flaked 1/2 c Chopped green onion 1/3 c Chopped fresh parsley Salt Freshly ground black pepper 1. Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. 2. In small bowl, whisk together oil, lemon juice and vinegar. 3. In large bowl, stir together cooled pasta, dressing and remaining ingredients. Cover; refrigerate 2 to 4 hours. 6 servings (1-1/3 cups each). NUTRITIONAL INFORMATION PER SERVING = 1-1/3 CUP 280 Calories 16 g Protein 40 g Carbohydrate 6 g Total Fat ( 10 mg Cholesterol 410 mg Sodium [Copyright 1995 Hershey Foods Corporation] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: MACARONI SALAD Categories: Pasta, Salads Yield: 6 cups 8 oz Elbow Macaroni, uncooked 1 c Mayonnaise 1/2 c Finely chopped celery 1/3 c Finely chopped carrot 1/4 c Finely chopped onion 1 Hard-cooked egg, chopped 2 tb Sweet pickle relish 3/4 ts Dry ground mustard 1/4 ts Salt 1/8 ts Ground black pepper 1 ds Paprika 1. Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. 2. In large bowl, combine cooled pasta with remaining ingredients; toss lightly. Cover; refrigerate several hours to blend flavors, stirring occasionally. 6 servings (1 cup ea.). NOTE: Recipe can be doubled. [Copyright 1995 Hershey Foods Corporation] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: SUMMER CELEBRATION CHOCOLATE CAKE Categories: Cakes Yield: 18 Servings 1 3/4 c Cake flour 1 c Sugar 1/3 c HERSHEY'S Cocoa 1 ts Baking powder 1 ts Baking soda 1/2 ts Salt 1/2 c Buttermilk 1/4 c Vegetable oil 1/4 c Applesauce 1 ts Vanilla extract 3/4 c Hot water --------------------------QUICK CHOCOLATE FROSTING-------------------------- 2 tb Butter or margarine - softened 1 3/4 c Powdered sugar 3 tb HERSHEY'S Cocoa 3 tb Boiling water 1/2 ts Vanilla extract 1. Heat oven to 350 degrees F. Spray 13x9x2-inch baking pan with vegetable cooking spray. 2. In large bowl, stir together flour, sugar, cocoa, baking powder, baking soda and salt. Add buttermilk, oil, applesauce and vanilla, then water. Beat on medium speed of electric mixer until well blended. 3. Pour batter into prepared pan. Bake 25 to 28 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost with QUICK CHOCOLATE FROSTING. 18 servings. QUICK CHOCOLATE FROSTING 1. In medium bowl, beat butter. Gradually add powdered sugar and cocoa alternately with 2 to 3 tablespoons water and vanilla, beating until smooth of and desired consistency. About 3/4 cup frosting. [Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: CHOCOLATE FRIED ICE CREAM Categories: Desserts Yield: 6 servings 1 qt Vanilla ice cream 1 c Vanilla wafer crumbs -(about 30 wafers, crushed) 1/2 c Finely chopped pecans 1/2 c MOUNDS Sweetened Coconut -Flakes 3 tb HERSHEY'S Cocoa 2 Eggs Vegetable oil ----------------------------CHOCOLATE NUT SAUCE---------------------------- 3 tb Butter or margarine 1/3 c Pecan pieces 2/3 c Sugar 1/4 c HERSHEY'S Cocoa 1/8 ts Salt 1/2 Cup light cream 1/2 Teaspoon vanilla extract 1. With scoop, form 6 ice cream balls. Place on wax-paper-covered tray. Cover; freeze several hours or until very firm. 2. In bowl, stir together vanilla wafer crumbs, nuts, coconut and cocoa; set aside. In small bowl, beat eggs. 3. Coat ice cream balls with crumb mixture, pressing crumbs firmly into ice cream. Dip balls in beaten egg; coat again with crumb mixture. Place on wax-paper-covered tray; freeze 2 hours or until very firm. 4. Just before serving, heat 2-inches oil in fry pan or deep fryer to 375 degrees F. Remove 2 balls at a time from freezer; fry in hot oil 20 to 25 seconds or until browned. Drain; serve immediately with CHOCOLATE NUT SAUCE. 6 servings. CHOCOLATE NUT SAUCE 1. In small saucepan over low heat, melt butter; add nuts, cooking until lightly browned. Remove from heat; stir in sugar, cocoa and salt. Blend in light cream. 2. Over low heat, cook, stirring constantly, until mixture just begins to boil. Remove from heat; stir in vanilla. Serve warm. About 1 cup sauce. [Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: FROZEN PEANUT BUTTER PIE Categories: Pies, Desserts Yield: 1 Pie 1/2 c REESE'S Peanut Butter -(Creamy) 3 oz Cream cheese, softened 1/2 ts Vanilla extract 1 c Powdered sugar 1/2 c Milk 3 1/2 c Non-dairy whipped topping - thawed 1 Graham cracker crumb crust 1. In small bowl, combine peanut butter, cream cheese and vanilla; beat until smooth. Gradually add powdered sugar and milk, blending until smooth. 2. Fold in topping. Pour into crust. Freeze several hours or until firm. 6 to 8 servings. [Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: CHOCOLATE DROP SUGAR COOKIES Categories: Cookies Yield: 12 Cookies 2/3 c Butter; softened 1 c Sugar 1 Egg 1 1/2 ts Vanilla extract 1 1/2 c All-purpose flour 1/2 c HERSHEY'S Cocoa 1/2 ts Baking soda 1/4 ts Salt 1/3 c Buttermilk or sour milk* Additional sugar 1. Heat oven to 350 degrees F. Lightly grease cookie sheet. 2. In large bowl, beat butter and sugar until well blended. Add egg and vanilla; beat until light and fluffy. Stir together flour, cocoa, baking soda and salt; add alternately with buttermilk to butter mixture. 3. Using ice cream scoop or 1/4 cup measuring cup, drop dough about 2 inches apart onto prepared cookie sheet. Bake 13 to 15 minutes or until cookie springs back when touched lightly in center. 4. While cookies are on cookie sheet, sprinkle lightly with additional sugar. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 1 dozen cookies. * To sour milk: Use 1 teaspoon white vinegar plus milk to equal 1/3 cup. [Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CHIP COOKIES Categories: Cookies, Bar Yield: 48 Bars 2 1/4 c All-purpose flour 1/3 c HERSHEY'S Cocoa 1 ts Baking soda 1/2 ts Salt 1 c Butter or margarine -- softened 3/4 c Granulated sugar 3/4 c Packed light brown sugar 1 ts Vanilla extract 2 Eggs 12 oz HERSHEY'S Chocolate Chips -(Semi-Sweet) 1 c Chopped nuts (optional) 1. Heat oven to 375 degrees F. 2. Stir together flour, cocoa, baking soda and salt. In large bowl, beat butter, granulated sugar, brown sugar and vanilla on medium speed of electric mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. 3. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. About 5 dozen cookies. PAN RECIPE: Spread batter evenly in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 375 degrees F. 20 to 22 minutes or until cookie begins to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. About 48 bars. [Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: CHOCOLATE-COVERED BANANA POPS Categories: Desserts Yield: 9 Pops 3 lg Ripe bananas 9 Wooden popsicle sticks 12 oz HERSHEY'S Chocolate Chips -(Semi-Sweet) 2 tb Shortening* 1 1/2 c Unsalted, roasted peanuts -(coarsely chopped) *(do not use butter, margarine or oil) 1. Peel bananas; cut each into thirds. Insert wooden stick into each banana piece; place on wax-paper-covered tray. Cover; freeze until firm. 2. In microwave-safe container, place chocolate chips and shortening. Microwave at HIGH (100%) 1-1/2 to 2 minutes or until chocolate is melted and mixture is smooth when stirred. 3. Remove bananas from freezer just before dipping. Dip each piece into warm chocolate, covering completely; allow excess to drip off. Immediately roll in peanuts. Cover; return to freezer. Serve frozen. 9 pops. VARIATION: HERSHEY'S Milk Chocolate Chips or HERSHEY'S MINI CHIPS Semi-Sweet Chocolate may be substituted for HERSHEY'S Semi-Sweet Chocolate Chips. [Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: EASIEST HOMEMADE CHOCOLATE ICE CREAM Categories: Desserts Yield: 1 Quart 2 c Cold whipping cream 1 c HERSHEY'S Syrup; chilled 1 ts Vanilla extract 1. In large bowl, beat whipping cream until stiff. Gently fold in syrup and vanilla. Spoon into 8- square pan or 9x5x2-inch loaf pan. 2. Cover; freeze about 1 hour or until partially frozen; stir to break up ice crystals. Continue freezing several hours or until firm. 3. To serve, scoop into dessert dishes or cones. About 1 qt. ice cream. VARIATION: COOKIES AND CHOCO-CREAM: Break chocolate sandwich creme-filled cookies (about 8) into small pieces to equal 1 cup. Fold into chocolate mixture before freezing. SWEET CHERRY CHOCOLATE CREAM: Cut 1-1/2 cups pitted ripe sweet cherries into quarters. In small saucepan, combine cherries with 1/4 cup sugar; heat to boiling, stirring constantly. Remove from heat; cool completely. Drain; fold into chocolate mixture before freezing. [Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: FROSTY SUMMER FUDGE BROWNIE DELIGHT Categories: Cookies Yield: 15 Servings 1 c Butter or margarine 4 oz HERSHEY'S Baking Chocolate -(unsweetened), - broken into pieces 2 c Sugar 4 Eggs 1 ts Vanilla extract 1 c All-purpose flour 1/4 ts Salt 1/2 ga Raspberry frozen yogurt -OR peach frozen yogurt - softened 1/2 c HERSHEY'S Chocolate Chips -(regular or mini) 1. Heat oven to 350 degrees F. Grease 15-1/2x10-1/2x1-inch jelly roll pan. 2. In large microwave-safe bowl, place butter and chocolate. Microwave at HIGH (100%) 1-1/2 to 2 minutes or until chocolate is melted and mixture is smooth when stirred; stir in sugar. Add eggs, one at a time, beating until blended; add vanilla. Stir in flour and salt until blended. Spread batter evenly into prepared pan. 3. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Spread softened frozen yogurt over top of brownie. Cover; freeze until firm, at least 4 hours. Sprinkle chocolate chips over top, just before serving. Cut into pieces; serve frozen. Freeze leftover dessert. 15 servings. [Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: AMBROSIA CREAM PIE Categories: Pies, Desserts Yield: 8 servings 11 oz Mandarin orange segments - well drained 8 oz Crushed pineapple - well drained 1 c Milk 1 pk Vanilla pudding and pie mix -(instant, 4-serving size) 1 c Non-dairy whipped topping - thawed 1/2 c MOUNDS Sweetened Coconut -Flakes 1 Packaged crumb crust (6 oz) ----------------------------------OPTIONAL---------------------------------- Additional whipped topping Coconut 1. Chop orange segments. Lightly press orange pieces and pineapple between layers of paper towels to remove excess moisture. 2. In medium bowl, combine milk and pudding mix; stir well. Add whipped topping, stir well. Add coconut, oranges and pineapple; stir well. Pour into crust. 3. Cover; refrigerate until firm enough to cut, 6 hours or overnight. Cover; store in refrigerator. Garnish with additional whipped topping and coconut, if desired. 8 servings. [Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: COOKIES 'N' CREME PIE Categories: Pies, Desserts Yield: 1 Pie 1 7-oz. Cookies 'n' Creme Bar -OR 21 Cookies 'n' Creme Nuggets 1/2 c Milk 1 1/2 c Miniature marshmallows 3 1/2 c Non-dairy whipped topping - thawed 1 6-oz. chocolate crumb crust ----------------------------------OPTIONAL---------------------------------- Sweetened whipped cream; OR Non-dairy whipped topping 1. Remove wrappers from candy; cut into pieces. 2. In medium microwave-safe bowl, place milk and marshmallows. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until marshmallows are melted and mixture is smooth when stirred. Add candy pieces, stirring until melted and well blended. Cool completely. 3. Fold whipped topping into marshmallow mixture. Spoon into crust. Cover; freeze several hours or until firm. Garnish with sweetened whipped cream or whipped topping, if desired. Freeze leftovers. 6 to 8 servings. [Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: CHICKEN CACCIATORE LASAGNE Categories: Poultry, Pasta Yield: 8 Servings 12 Pieces Oven Ready Lasagne - uncooked 1 tb Olive or vegetable oil 2 lg Green peppers - sliced into thin rings 1 lb Chicken breast tenders -(boneless, skinless) - cut into thirds 1/2 ts Garlic salt 3 c Spaghetti sauce 1 1/2 c Sliced mushrooms, drained 16 oz Part-skim mozzarella cheese - shredded 1.Remove 12 pieces of pasta from package. Heat oven to 350 F. 2.In large skillet over medium heat, heat oil; add green pepper. Cook until tender, turning occasionally, about 15 minutes; remove from skillet. Sprinkle chicken with garlic salt; cook until no longer pink. 3.Meanwhile, in 13x9x2-inch baking dish, spread 1/2 cup spaghetti sauce. 4.Place 3 pieces uncooked pasta crosswise in dish. Pieces should not overlap or touch side of pan since they will expand when baked. 5.Spread about 2/3 cup sauce over pasta, covering pasta completely. Layer one-third each green pepper rings, chicken and mushrooms over sauce. Sprinkle with 1 cup mozzarella cheese. 6.Repeat steps 4 and 5 TWO more times. Top with remaining 3 pasta pieces. Spread remaining sauce on top, covering pasta completely. Cover with foil. 7.Bake 30 minutes; remove foil. Sprinkle with remaining cheese; bake 15 minutes or until hot and bubbly. Let stand 10 minutes before cutting. 8 to 10 servings. [Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: PASTA WITH GRILLED SHRIMP & VEGETABLES MARINARA Categories: Main dish, Seafood Yield: 9 servings 1 md Zucchini -cut into 3/4" thick slices -quartered 1 sm Sweet red pepper - cut into 1-inch chunks 1 sm Sweet yellow pepper - cut into 1-inch chunks 6 oz Sliced fresh mushrooms 3/4 c Italian salad dressing -(reduced-calorie), divided 3/4 lb Medium-size fresh shrimp - peeled and deveined 12 oz Fettuccine, uncooked 28 oz Jar marinara sauce Cook vegetables and shrimp on your outdoor grill during summer or broil indoors during cold weather. Either way, you won't miss the fat in this colorful, tangy dish. 1.In large baking dish, toss vegetables and 1/2 cup salad dressing; cover. 2.In small bowl, toss shrimp and remaining dressing; cover. Marinate vegetables and shrimp 30 minutes; drain. 3.Grill or broil vegetables until slightly brown, about 5 minutes on each side. Grill or broil shrimp until pink, about 2 minutes on each side. 4.Cook pasta according to package directions; drain. Meanwhile, in large saucepan, stir toge through. Toss hot pasta and sauce. 9 servings (about 1 cup each). For best results, use AMERICAN BEAUTY, IDEAL by San Giorgio, P&R, RONZONI, SAN GIORGIO or SKINNER Fettuccine. NUTRITIONAL INFORMATION PER SERVING = 1/9 OF RECIPE 270 Calories 12 g Protein 41 g Carbohydrate 6 g Total Fat ( 50 mg Cholesterol 620 mg Sodium [Copyright 1995 Hershey Foods Corporation] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: TEXAS STYLE TWIRLS Categories: Pasta, Main dish Yield: 4 servings 1 lb Lean ground beef 1 c Chopped onion 3 Garlic cloves; minced 15 oz Tomato sauce 1 c Barbecue sauce 1 c Chopped tomato -fresh or canned 1/2 c Chopped fresh parsley 1 ts Dried oregano leaves 1/4 ts Ground cayenne pepper - (optional) Salt to taste 12 oz Rotini or Rotelle, uncooked 1.In large skillet, cook meat, onion and garlic until meat is brown and onion is tender; drain. 2.Add remaining ingredients except pasta; heat to boiling. Reduce heat; simmer, uncovered 15 minutes. 3.Meanwhile, cook pasta according to package directions; drain. Toss hot pasta and sauce. 4 to 6 servings. For best results, use AMERICAN BEAUTY Rotini; IDEAL by San Giorgio Rotelle or Rotini; P&R Rotelle or Rotini; RONZONI Rotelle or Rotini, SAN GIORGIO Rotelle or Rotini; or SINNER Twirls. [Copyright 1995 Hershey Foods Corporation] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: MEDITERRANEAN VEGETABLE PASTA SALAD Categories: Salads, Side dish, Pasta Yield: 8 servings 8 oz Rotelle or Rotini, uncooked 2 c Cucumber slices -(partially-peeled), - cut into halves 1 c Cherry tomato quarters 3/4 ts Dried dillweed 3/4 c Ranch salad dressing -(reduced-calorie - or fat free) 1/2 c Plain lowfat yogurt Crumbled feta cheese -(optional) 1.Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. 2.In large bowl, toss cooled pasta with cucumber, tomato and dillweed. 3.In small bowl, stir together dressing and yogurt; stir into pasta mixture until evenly coated. 4.Cover; refrigerate, stirring occasionally. Sprinkle with cheese before serving, if desired. 8 servings (about 1 cup each). For best results, use AMERICAN BEAUTY Rotini; IDEAL by San Giorgio Rotelle or Rotini; P&R Rotelle or Rotini; RONZONI Rotelle or Rotini; SAN GIORGIO Rotelle or Rotini; or SKINNER Twirls. NUTRITIONAL INFORMATION PER SERVING = 1 CUP 180 Calories 6 g Protein 26 g Carbohydrate 5 g Total Fat ( g Saturated Fat) 5 mg Cholesterol 180 mg Sodium [Copyright 1995 Hershey Foods Corporation] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: ANTIPASTO PASTA SALAD Categories: Salads, Pasta Yield: 6 servings 8 oz Rotini, Rotelle or Twirls - uncooked 1 1/2 c Cherry tomatoes, halved 1/2 lb Cubed Provolone cheese 1/2 lb Cubed salami 3/4 c Pitted black olives 3/4 c Green pepper strips 1/4 c Sliced pimiento, drained 1 c Italian salad dressing 1. Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. 2. In large bowl, toss cooled pasta with remaining ingredients until well blended. Cover; refrigerate to blend flavors, stirring occasionally. 6 to 8 servings. [Copyright 1995 Hershey Foods Corporation] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: TUNA PASTA SALAD Categories: Salads, Seafood, Pasta Yield: 6 servings 8 oz Shells, uncooked 1 1/2 c Fresh broccoli florets 6 1/2 oz Tuna in water -- drained and flaked 1 sm Green pepper -- cut into strips 1 sm Sweet red pepper -- cut into strips 1/2 c Italian salad dressing -reduced-calorie -or fat free 1/3 c Sliced pitted ripe olives 1 ts Dried Italian seasoning 1. Cook pasta according to package directions, adding broccoli during last 3 minutes of cooking; drain. Rinse with cold water to cool quickly; drain well. 2. In large bowl, stir together cooled pasta and broccoli and remaining ingredients. Cover; refrigerate 2 hours. 6 servings (about 1-1/3 cups ea.). [Copyright 1995 Hershey Foods Corporation] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: VEGETABLE PASTA SALAD ALLA SICILIANA Categories: Salads, Pasta Yield: 8 servings 16 oz Penne, Ziti, or Mostaccioli - uncooked 4 c Fresh broccoli florets 1/2 c Vegetable oil 1/4 c White wine vinegar 2 Garlic cloves; minced 1 ts Dried oregano leaves 1/2 ts Dried basil leaves 1/4 ts Dried crushed red pepper - flakes 3 c Quartered cherry tomatoes 1/3 c Grated Parmesan cheese Salt to taste 1.Cook pasta according to package directions, adding broccoli during last 2 minutes of cooking; drain. Rinse with cold water to cool quickly; drain well. 2.In small bowl, whisk together oil, vinegar, garlic and seasonings. 3.In large bowl, toss pasta and broccoli, cherry tomatoes, 1/2 cup dressing and Parmesan cheese. Season to taste. 4.Cover; refrigerate. Before serving, toss well with remaining dressing. 8 servings. For best results, use AMERICAN BEAUTY Mostaccioli; IDEAL by San Giorgio Ziti or Mostaccioli; P&R Penne, Ziti or Mostaccioli, RONZONI Penne, Ziti or Mostaccioli; SAN GIORGIO Penne, Ziti or Mostaccioli; or SKINNER Mostaccioli. [Copyright 1995 Hershey Foods Corporation] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: COCOA ALMOND COOKIES Categories: Cookies Yield: 48 Cookies 1 c Butter or margarine 3 oz Cream cheese, softened 1 c Sugar 1 Egg 1 ts Vanilla extract 1/4 ts Almond extract 2 1/2 c All-purpose flour 1/3 c HERSHEY'S Cocoa 3/4 ts Baking powder 1/4 ts Baking soda --------------------------------COCOA GLAZE-------------------------------- 2 tb Butter or margarine 2 tb HERSHEY'S Cocoa 2 tb Water 1 c Powdered sugar 1/2 ts Vanilla extract 1/8 ts Almond extract ----------------------------------GARNISH---------------------------------- Chopped or sliced almonds In large bowl, beat butter and cream cheese until well blended. Add sugar; beat well. Add egg, vanilla and almond extract; beat until blended. Stir together flour, cocoa, baking powder and baking soda; gradually add to butter mixture, beating until well blended. Divide dough into fourths; shape each part into ball. Place one ball on wax paper; flatten into a round. Repeat with remaining balls. Wrap well; refrigerate about 6 hours or overnight. Heat oven to 375°F. Working with one part at a time, on lightly floured flat surface, roll dough 1/4 inch thick. Cut with 2-inch diameter round cookie cutter. Place cutouts on ungreased cookie sheet. Bake 6 to 8 minutes or until set. Remove from cookie sheet to wire rack; cool completely. Prepare COCOA GLAZE; drizzle over tops of cookies. Immediately garnish with almonds. About 4 dozen cookies. Cocoa Glaze: In small saucepan over low heat, melt butter. Add cocoa and water, stirring until thickened. Do not boil. Remove from heat. Gradually add powdered sugar, vanilla extract and almond extract, if desired, beating with whisk or spoon until smooth. Use immediately. About 1/2 cup glaze. Nutritional Information Per Serving = 1 Cookie with Glaze * 100 Calories * 1 g Protein * 12 g Carbohydrates * 5 g Total Fat (3g saturated fat) * 20 mg Cholesterol * 65 mg Sodium [Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master recipe format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: HOT COCOA FOR A CROWD Categories: Beverages Yield: 22 Servings 1 1/2 c Sugar 1 1/4 c HERSHEY'S Cocoa 1/2 ts Salt 3/4 c Hot water 4 qt Milk 1 tb Vanilla extract In 6-quart saucepan, combine sugar, cocoa and salt; gradually add water. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 2 minutes. Add milk. Heat to serving temperature, stirring frequently. Do not boil. Remove from heat; stir in vanilla. Serve hot. About twenty-two 6-oz. servings. [Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master recipe format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: RICH AND CREAMY COCOA Categories: Beverages Yield: 3 servings 3 tb Sugar 2 tb HERSHEY'S Cocoa -(European Style) 1/4 c Water 1 1/4 c Milk 1/2 c Light cream 1/2 ts Vanilla extract Desired topping* *PEPPERMINT CREAM TOPPING or MOCHA CREAM TOPPING (optional, recipes follow) In medium saucepan, combine sugar and cocoa; add water, stirring well. Cook over medium heat, stirring constantly, until mixture boils. Stir in milk and light cream. Heat to serving temperature. Do not boil. Remove from heat; add vanilla. Serve immediately. Garnish with desired topping. About 3 servings. PEPPERMINT CREAM TOPPING: In small bowl, combine 1/2 cup cold whipping cream, 2 tablespoons sugar, 1 tablespoon HERSHEY'S European Style Cocoa, 1/2 teaspoon vanilla extract and 1/8 teaspoon peppermint extract; beat until stiff. Cover; refrigerate leftover topping. About 1 cup topping. MOCHA CREAM TOPPING: In small bowl, combine 1/2 cup cold whipping cream, 2 tablespoons sugar, 1 tablespoon HERSHEY'S European Style Cocoa, 1 teaspoon powdered instant coffee and 1/2 teaspoon vanilla extract; beat until stiff. Cover; refrigerate leftover topping. About 1 cup topping. [Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master recipe format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: ROYAL HOT CHOCOLATE Categories: Beverages Yield: 8 servings 2 oz HERSHEY'S Baking Chocolate -(Unsweetened), - broken into pieces 1 cn Sweetened condensed milk -(14 oz.) 4 c Boiling water 1 ts Vanilla extract 1 ds Salt Whipped cream Ground cinnamon In large, heavy saucepan over very low heat, melt chocolate. Stir in sweetened condensed milk. Gradually add water, stirring until well blended. Stir in vanilla and salt. Garnish with whipped cream and cinnamon. Eight 6-ounce servings. [Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master recipe format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: CHOCOLATE APRICOT UPSIDE-DOWN CAKE Categories: Cakes, Desserts Yield: 8 Servings 1/4 c Butter or margarine; melted 1/3 c Packed light brown sugar 1/4 c Chopped pecans 17 oz Canned apricot halves -- drained 1 c All-purpose flour 1/3 c HERSHEY'S Cocoa -OR European Style Cocoa 1 1/4 ts Baking powder 1/4 ts Salt 1 c Granulated sugar 1/2 c Butter or margarine 2 Eggs 1/2 c Milk 1 ts Vanilla extract TOPPING* * CINNAMON SPECKLED WHIPPED TOPPING (recipe follows) Heat oven to 375øF. In 9-inch round or 9-inch square baking pan, melt 1/4 cup butter in oven. Remove from oven. Add brown sugar; mix well. Spread evenly over bottom of pan. Arrange apricots in pan with rounded side down. Sprinkle pecans around apricots. Stir together flour, cocoa, baking powder and salt. In large bowl, beat granulated sugar and butter. Add eggs; beat well. Add flour mixture alternately with milk and vanilla; beat until blended. Spread batter evenly over apricots. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Immediately invert cake onto serving plate. Serve slightly warm or at room temperature with CINNAMON SPECKLED WHIPPED TOPPING. 8 servings. CINNAMON SPECKLED WHIPPED TOPPING: In small bowl, combine 1 cup (1/2 pt.) cold whipping cream, 3 tablespoons powdered sugar and 1/8 teaspoon ground cinnamon; beat until stiff. About 2 cups topping. [Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master recipe format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: DECADENT HOLIDAY CHOCOLATE TORTE Categories: Desserts, Cakes Yield: 12 servings 3 Eggs; separated 1/8 ts Cream of tartar 1 1/2 c Sugar 1 c Butter or margarine; melted 2 ts Vanilla extract 1/2 c All-purpose flour 1/2 c HERSHEY'S Cocoa -OR European Style Cocoa 1/4 c Water 1 c Finely chopped pecans ------------------------------SEMI-SWEET GLAZE------------------------------ 1 c HERSHEY'S Semi-Sweet Chips 1/3 c Whipping cream SNOWY WHITE CUT-OUTS (optional) HERSHEY'S Holiday Candy Coated Bits (optional) Heat oven to 350øF. Line bottom and sides of 9-inch springform pan with foil; grease foil. In small bowl, beat egg whites and cream of tartar until soft peaks form. In large bowl, beat egg yolks, sugar, melted butter and vanilla until well blended. Add fl Cover; refrigerate. Prepare SEMI-SWEET GLAZE. Spread top and sides of torte with prepared glaze. Cover; refrigerate. Prepare SNOW WHITE CUT-OUTS, if desired; garnish top of torte with cut-outs. Press holiday bits onto sides, if desired. 12 servings. SEMI-SWEET GLAZE: In small microwave-safe bowl, place 1 cup HERSHEY'S Semi-Sweet Chips and 1/3 cup whipping cream. Microwave at HIGH (100%) 1 minute; stir until smooth. Use immediately. SNOWY WHITE CUT-OUTS: Line tray with heavy duty foil. Melt 1-2/3 cups (10-oz. pkg.) HERSHEY'S Premier White Chips and 1 teaspoon shortening (do not use butter, margarine or oil) as directed on package. Immediately spread mixture about 1/8-inch thick on prepared tray. Before mixture is firm, using small cookie cutters cut into desired shapes; do not remove from tray. Cover; refrigerate until firm. Gently peel off shapes. Decorate with writing gel, if desired. [Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master recipe format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: FUDGE TRUFFLE CHEESECAKE Categories: Desserts Yield: 12 servings 12 oz HERSHEY'S Chocolate Chips -(Semi-Sweet) 24 oz Cream cheese; softened 1 cn Sweetened condensed milk -(14 oz.) 4 Eggs 2 ts Vanilla extract CHOCOLATE CRUMB CRUST 1 1/2 c Vanilla wafer crumbs 1/2 c Powdered sugar 1/3 c HERSHEY'S Cocoa 1/3 c Butter or margarine; melted Heat oven to 300øF. In microwave-safe bowl, place chocolate chips. Microwave at HIGH (100%) 1-1/2 minutes; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chips, eggs and vanilla; mix well. Pour into prepared CHOCOLATE CRUMB CRUST. Bake 1 hour and 5 minutes or until center is set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate several hours before serving. Garnish as desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings. CHOCOLATE CRUMB CRUST: In medium bowl, stir together 1-1/2 cups vanilla wafer crumbs, 1/2 cup powdered sugar, 1/3 cup HERSHEY'S Cocoa and 1/3 cup melted butter or margarine. Press firmly onto bottom of 9-inch springform pan. [Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master recipe format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: HOLIDAY FUDGE CAKE Categories: Cakes Yield: 1 Cake 1 c All-purpose flour 3/4 c Sugar 1/4 c HERSHEY'S Cocoa 1 1/2 ts Powdered instant coffee 3/4 ts Baking soda 1/4 ts Salt 1/2 c Butter or margarine -- softened 3/4 c Dairy sour cream 1 Egg 1/2 ts Vanilla extract ------------------------------FUDGE NUT GLAZE------------------------------ 1/2 c Whipping cream 1/4 c Sugar 1 tb Butter 1 1/2 ts Light corn syrup 1/3 c HERSHEY'S Chocolate Chips -(Semi-Sweet) 3/4 c Hazelnuts or pecans -OR- macadamia nuts 1/2 ts Vanilla extract Heat oven to 350øF. Grease 9-inch round baking pan; line bottom with wax paper. Grease paper; flour paper and pan. In large bowl, stir together flour, sugar, cocoa, instant coffee, baking soda and salt. Add butter, sour cream, egg and vanilla; beat on low speed of electric mixer until blended. Increase speed to medium; beat 3 minutes. Pour batter into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack; gently peel off wax paper. Cool completely. Prepare FUDGE NUT GLAZE. Place cake on serving plate; pour glaze evenly over cake, allowing some to run down sides. Arrange nuts in decorative design on top. Refrigerate until glaze is firm, about 1 hour. 8 to 10 servings. FUDGE NUT GLAZE: In small saucepan, combine ingredients except nuts and vanilla. Cook over medium heat, stirring constantly, until mixture boils. Continue to cook, stirring constantly, 5 minutes. Remove from heat. Cool 10 minutes; stir in nuts and vanilla. [Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master recipe format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: HOLIDAY MINT LOG Categories: Desserts, Holiday Yield: 1 Log 4 Eggs; separated 1/2 c Sugar; plus... 1/3 c Sugar; (divided) 1 ts Vanilla extract 1/2 c All-purpose flour 1/3 c HERSHEY'S Cocoa 1/4 ts Baking powder 1/4 ts Baking soda 1/8 ts Salt 1/3 c Water ------------------------------HOLIDAY FILLING------------------------------ 1 c Cold whipping cream 2 tb Powdered sugar 7 Drops green food color -(if desired) 1 7-oz Cookies n' Mint Bar -----------------------------CHOCOLATE DRIZZLE----------------------------- 1/4 c HERSHEY'S Chocolate Chips -(Semi-Sweet) 1 1/2 ts Shortening -------------------------------WHITE DRIZZLE------------------------------- 1/4 c Premier White Chips -(HERSHEY'S) 1 ts Shortening Heat oven to 375øF. Line 15-1/2 x lO-1/2 x 1-inch jelly-roll pan with foil; generously grease foil. In large bowl, beat egg whites on high speed of electric mixer until soft peaks form; gradually add l/2 cup sugar, beating until stiff peaks form. In small bowl, beat egg yolks and vanilla on medium speed 3 minutes. Gradually add remaining 1/3 cup sugar; continue beating 2 additional minutes. Stir together flour, cocoa, baking powder, baking soda and salt; on low speed, add to egg yolk mixture alternately with water, beating just until batter is smooth. Gradually fold chocolate mixture into beaten egg whites with rubber spatula until well blended. Spread batter evenly into prepared pan. Bake 12 to 15 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert on clean towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake in towel starting from narrow end; place on wire rack to cool completely . Prepare HOLIDAY MINT FILLING. Carefully unroll cake; remove towel. Spread cake with filling; reroll cake. Drizzle with CHOCOLATE DRIZZLE and WHITE DRIZZLE. Refrigerate until just before serving. Cover; refrigerate leftover cake. lO to 12 servings. HOLIDAY FILLING: In small mixer bowl, beat 1 cup (1/2 pt.) cold whipping cream, 2 tablespoons powdered sugar and 7 to 8 drops green food color, if desired, until stiff. Fold in one 7 oz. coarsely chopped HERSHEY'S Cookies n' Mint Chocolate Bar. (Do not use food processor to chop.) CHOCOLATE DRIZZLE: In small microwave-safe bowl, place 1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1-1/2 teaspoons shortening. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH additional 20 seconds or just until chocolate is melted and mixture is smooth when stirred. WHITE DRIZZLE: In small microwave-safe bowl, place 1/4 cup HERSHEY'S Premier White Chips and 1 teaspoon shortening. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH additional 10 seconds or just until chips are melted and mixture is smooth when stirred. [Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master recipe format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: COCOA RUM BALLS Categories: Cookies Yield: 48 Pieces 3 1/4 c Vanilla wafer crumbs -(12-oz. box wafers) 1 1/2 c Chopped nuts 3/4 c Powdered sugar 1/4 c HERSHEY'S Cocoa -OR European Style Cocoa 1/2 c Light rum* 3 tb Light corn syrup Powdered sugar In large bowl, combine crumbs, nuts, 3/4 cup powdered sugar and cocoa. Add rum and corn syrup; blend well. Shape into 1-inch balls; roll in powdered sugar. Store in airtight container 2 to 3 days to develop flavor. Reroll in powdered sugar before serving. About 4 dozen balls. * 1/2 cup orange juice plus 1 teaspoon freshly grated orange peel can be substituted for rum. [Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master recipe format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: MERRY CHOCOLATE NUT CLUSTERS Categories: Candies Yield: 36 Pieces 1 c HERSHEY'S Chocolate Chips -(Semi-Sweet) 1/2 c HERSHEY'S White Chips 1 tb Shortening* 11 1/2 oz Lightly salted peanuts -- divided * (do not use butter, margarine or oil) In small microwave-safe bowl, place chocolate chips, white chips and shortening. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until chips are melted and mixture is smooth when stirred. Reserve 1/4 cup peanuts for garnish; stir remaining peanuts into chocolate mixture. Drop by teaspoonfuls into 1-inch diameter candy papers; top each candy with peanut. Refrigerate, uncovered, until chocolate is set, about 1 hour. Store in airtight container in cool, dry place. About 3 dozen candies. [Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master recipe format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: RICH 'N GOOD CHOCOLATE TRUFFLES Categories: Candies Yield: 48 servings 1 2/3 c Whipping cream 1/2 c Butter 8 oz HERSHEY'S Baking Chocolate -(Semi-Sweet), chopped 1 1/3 c HERSHEY'S Chocolate Chips -(Semi-Sweet), chopped* 1 tb Vanilla extract -OR desired liqueur ----------------------------------COATING---------------------------------- 1/2 c Sifted HERSHEY'S Cocoa 3 tb Sifted powdered sugar In medium saucepan, place whipping cream and butter. Cook over medium heat, stirring constantly, until mixture boils; remove from heat. Stir in both chocolates until completely melted; continue stirring until mixture cools and thickens slightly. Stir in vanilla. Pour into shallow glass dish. Cover; refrigerate 4 to 6 hours or until firm. To form truffles, with spoon, scoop mixture into 1-inch balls; roll in COATING. Cover; refrigerate until firm. Reroll before serving, if desired. Serve cold. About 4 dozen truffles. * Food processor can be used for chopping chocolate. COATING: In small bowl, stir together 1/2 cup sifted HERSHEY'S Cocoa and 3 tablespoons sifted powdered sugar. Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. [Meal-Master recipe format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: CHOCOLATE CHIP KISS COOKIES Categories: Cookies Yield: 48 Cookies 9 oz HERSHEY'S KISSES -OR- KISSES WITH ALMONDS 1 c Butter or margarine -- softened 1/3 c Granulated sugar 1/3 c Packed light brown sugar 1 ts Vanilla extract 2 c All-purpose flour 1 c HERSHEY'S MINI CHIPS -(Semi-Sweet Chocolate) CHOCOLATE DRIZZLE* 1/4 c HERSHEY'S MINI CHIPS 1 ts Shortening * or HERSHEY'S Chocolate Shoppe Topping Heat oven to 375øF. Remove wrappers from chocolate pieces. In large bowl, beat butter, granulated sugar, brown sugar and vanilla until well blended. Add flour to butter mixture; blend until smooth. Stir in small chocolate chips. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls; place on ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Prepare CHOCOLATE DRIZZLE, if desired. Drizzle over each cookie. About 4 dozen cookies. CHOCOLATE DRIZZLE: In small microwave-safe bowl, place 1/4 cup HERSHEY'S MINI CHIPS and 1 teaspoon shortening. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 20 seconds or until chocolate is melted and mixture is smooth when stirred. Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. [Meal-Master recipe format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: COCOA PECAN CRESCENTS Categories: Cookies Yield: 42 Cookies 1 c Butter or margarine -- softened 2/3 c Granulated sugar 1 1/2 ts Vanilla extract 1 3/4 c All-purpose flour 1/3 c HERSHEY'S Cocoa 1/8 ts Salt 1 1/2 c Ground pecans Powdered sugar In large bowl, beat butter, granulated sugar and vanilla until light and fluffy. Stir together flour, cocoa and salt; gradually add to butter mixture, blending well. Stir in pecans. Cover; refrigerate dough 1 hour or until firm enough to handle. Heat oven to 375øF. Shape scant tablespoons dough into logs about 2-1/2 inches long; place on ungreased cookie sheet. Shape logs into crescents, tapering ends. Bake 13 to 15 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar. About 3-1/2 dozen cookies. Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. [Meal-Master recipe format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: DOUBLE CHOCOLATE HITS Categories: Cookies Yield: 42 servings 2/3 c Butter or margarine -- softened 1 c Sugar 1 Egg 1 ts Vanilla extract 1/2 c HERSHEY'S Cocoa 1/2 c Buttermilk or sour milk* 1 3/4 c All-purpose flour 1/2 ts Baking soda 1/2 ts Salt 1 c HERSHEY'S MINI CHIPS -(Semi-Sweet Chocolate) Heat oven to 350øF. In large bowl, beat butter, sugar, egg and vanilla until well blended. In small bowl, stir cocoa and buttermilk until smooth. Add to butter mixture; beat well. Stir together flour, baking soda and salt; add to butter mixture, beating just until blended. Stir in small chocolate chips. Drop dough by teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until center of cookies is not quite set. Remove from cookie sheet to wire rack. Cool completely. About 3-1/2 dozen cookies. * To sour milk: Use 1-1/2 teaspoons white vinegar plus milk to equal 1/2 cup. Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. [Meal-Master recipe format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: OATMEAL COOKIE DROPS WITH MILK CHOCOLATE AND ALMONDS Categories: Cookies Yield: 48 servings 2 HERSHEY'S w/Almonds Bars 2 -(7 oz.) Milk Chocolate - With Almonds 3/4 c Butter or margarine -- softened 1/2 c Packed light brown sugar 1/2 c Granulated sugar 3 tb Light corn syrup 2 Eggs 1 ts Vanilla extract 1/2 ts Almond extract 2 1/4 c All-purpose flour 1 ts Baking soda 1/2 ts Salt 1 1/2 c Old-fashioned rolled oats -OR quick-cooking 1/2 c Toasted chopped almonds --(optional)* Heat oven to 350øF. Cut chocolate into approximately 1/2-inch pieces. In large bowl, beat butter, brown sugar and granulated sugar until well blended. Add corn syrup, eggs, vanilla and almond extracts; beat well. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Stir in oats, chocolate and almonds, if desired. Drop by heaping teaspoons onto ungreased cookie sheet. Bake 9 to 11 minutes or until edges begin to brown and cookie is set. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies. * To toast almonds: Heat oven to 350øF. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool. Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. [Meal-Master recipe format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: PEANUT BUTTER AND MILK CHOCOLATE JUMBLES Categories: Cookies Yield: 54 Cookies 1 c Butter or margarine -- softened 1/2 c REESE'S Peanut Butter -(Creamy or Crunchy) 1 c Sugar 2 Eggs 1 ts Vanilla extract 2 c All-purpose flour 1/2 ts Baking soda 1/2 ts Salt 14 oz HERSHEY'S Milk Chocolate - cut into 1/4-inch pieces * or Milk Chocolate with Almonds Bars (7 oz. each bar) Heat oven to 350øF. In large bowl, beat butter, peanut butter and sugar until well blended. Add eggs and vanilla; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until blended. Stir in candy pieces. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 9 to 11 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4-1/2 dozen cookies. Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. [Meal-Master recipe format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: RUGELACH Categories: Cookies Yield: 36 servings 1 c Butter or margarine -- softened 8 oz Cream cheese; softened 2 1/4 c All-purpose flour COCOA NUT FILLING 1 1/2 c Ground walnuts 6 tb Sugar 3 tb HERSHEY'S Cocoa 3 tb Milk ----------------------------------TOPPING---------------------------------- 1 tb Butter or margarine; melted 2 tb Sugar 1/4 ts Ground cinnamon In large bowl, beat softened butter and cream cheese on medium speed of electric mixer until blended and smooth. Gradually add flour, beating on low speed until well blended. Divide dough into 3 equal parts; wrap individually in plastic wrap. Refrigerate 3 to 4 hours or until firm enough to roll. Heat oven to 375øF. On lightly floured surface, roll one piece of dough into 9-inch circle (keep remaining dough in refrigerator). Cut circle into 12 wedges. Place about 1 teaspoon prepared filling at wide end of each wedge; spread about three-fourths of the way up wedge. Starting at wide end, roll toward the point. Place cookies, point sides down, about 1 inch apart on ungreased cookie sheet. Brush with melted butter. Stir together sugar and cinnamon; sprinkle over cookies. Bake 15 to 20 minutes or until golden. Remove from cookie sheet to wire rack. Cool completely. Repeat procedure with remaining dough and filling. 3 dozen cookies. COCOA NUT FILLING: In small bowl, stir together 1-1/2 cups ground walnuts, 6 tablespoons sugar and 3 tablespoons HERSHEY'S Cocoa; stir in 3 tablespoons milk. About 1 cup filling. Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. [Meal-Master recipe format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: FIRESIDE STEAMED PUDDING Categories: Desserts, Holiday Yield: 14 Servings 1 1/2 c Plain dry bread crumbs 1 c Sugar; divided 2 tb All-purpose flour 1/2 ts Baking powder 1/8 ts Salt 6 Eggs; separated 21 oz Canned cherry pie filling - divided 2 tb Butter or margarine; melted 1/2 ts Almond extract 1/4 ts Red food color 1 c HERSHEY'S MINI CHIPS -(Semi-Sweet Chocolate) ----------------------------CHERRY WHIPPED CREAM---------------------------- 1 c Cold whipping cream 1/4 c Powdered sugar 1/2 ts Almond extract Thoroughly grease 8-cup tube mold or heat-proof bowl. In large bowl, stir together bread crumbs, 3/4 cup sugar, flour, baking powder and salt. In medium bowl, stir together egg yolks, 1-1/2 cups cherry pie filling, butter, almond extract and food color; add to crumb mixture, stirring gently until well blended. In large bowl, beat egg whites until foamy; gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold about one-third beaten whites into cherry mixture, blending thoroughly. Fold in remaining egg whites; gently fold in small chocolate chips. Pour batter into prepared tube mold. (If mold is open at top, cover opening with foil; grease top of foil.) Cover mold with wax paper and foil; tie securely with string. Place a rack in a large kettle; pour water into kettle to top of rack. Heat water to boiling; place mold on rack. Cover kettle; steam over simmering water about 1-1/2 hours or until wooden pick inserted comes out clean. (Additional water may be needed during ste ming.) Remove from heat; cool in pan 5 minutes. Remove cover; unmold onto serving plate. Serve warm with CHERRY WHIPPED CREAM. 12 to 14 servings. CHERRY WHIPPED CREAM: In medium bowl, beat 1 cup (1/2 pt.) cold whipping cream with 1/4 cup powdered sugar until stiff; fold in pie filling remaining from pudding (about 1/2 cup) and 1/2 teaspoon almond extract. Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. [Meal-Master recipe format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: FUDGEY FONDUE Categories: Desserts, Snacks Yield: 3 Cups 12 oz HERSHEY'S Chocolate Chips -(Semi-Sweet) 3/4 c Milk 14 oz Sweetened condensed milk - (not evaporated milk) --------------------------ASSORTED FONDUE DIPPERS-------------------------- Cake pieces Marshmallows Cherries Grapes Mandarin orange segments Pineapple chunks Strawberries Fresh fruit slices In heavy saucepan, combine chocolate chips, milk and sweetened condensed milk. Cook over low heat, stirring constantly, until chocolate chips are melted and mixture is hot. Pour into fondue pot or chafing dish; serve warm with Assorted Fondue Dippers. About 3 cups fondue. Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. [Meal-Master recipe format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: HOLIDAY PUDDING SURPRISE Categories: Desserts Yield: 12 servings 2 tb Sugar 2 ts HERSHEY'S Cocoa 6 tb Butter or margarine -- softened 3/4 c Sugar 2 Eggs 1/2 c HERSHEY'S Cocoa 1 1/2 c All-purpose flour 1 ts Baking soda 1/2 ts Salt 1/4 c Milk 21 oz Canned cherry pie filling 1 1/4 c Coarsely chopped walnuts Powdered sugar Walnut halves Additional cherries ----------------------------CRIMSON CHERRY SAUCE---------------------------- 21 oz Cherry pie filling 1/4 c Kirsch 2 tb Sugar Generously grease 2 to 2-1/2-quart pudding mold with tight-fitting lid or heat-proof bowl. Combine 2 tablespoons sugar and 2 teaspoons cocoa. Coat mold or bowl with cocoa mixture; tap out excess. In separate large bowl, beat butter and 3/4 cup sugar until fluffy. Beat in eggs. Add 1/2 cup cocoa; beat until smooth and well blended. Stir together flour, baking soda and salt; add to butter mixture alternately with milk until well blended. With rubber spatula, fold in cherry pie filling and walnuts to blend thoroughly. Spoon batter into prepared mold; cover.* Set mold on rack in deep pot; add boiling water to come halfway up side of mold. Cover pot; steam 2 to 2-1/2 hours or until pick inserted in center comes out clean. (Add boiling water as needed to maintain water level.) Remove mold from pot; cool 15 to 20 minutes. Carefully loosen and invert onto serving plate. Dust top with powdered sugar. Garnish with wreath of walnut halves and drained cherries. Serve warm, cut in wedges, with CRIMSON CHERRY SAUCE. 12 servings. * If using bowl, cover top of bowl with double thickness of lightly greased foil. Fold down edges of foil around rim; tie snugly with string. CRIMSON CHERRY SAUCE: In small saucepan,stir together 1 can (21 oz.) cherry pie filling, 1/4 cup kirsch (cherry-flavored liqueur)** and 2 tablespoons sugar. Cook over medium heat, stirring constantly, just until simmering. Serve warm. About 2-1/4 cups sauce. **1/4 cup water and 1/2 teaspoon almond extract may be used in place of kirsch; omit sugar. Proceed as above. NOTE: Pudding can be made up to 1 month in advance. Remove from mold; cool completely. Wrap securely; freeze. To reheat, thaw pudding; remove from wrapping and return to mold. Cover; steam as above for 1 hour or until thoroughly heated. Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. [Meal-Master recipe format courtesy of Karen Mintzias] ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: DOUBLE PEANUT BUTTER PAISLEY BROWNIES Categories: Cookies, Brownies Yield: 36 Pieces 1/2 c Butter or margarine -- softened 1/4 c Reese's Creamy Peanut Butter 1 c Granulated sugar 1 c Packed light brown sugar 3 Eggs 1 ts Vanilla extract 2 c All-purpose flour 2 ts Baking powder 1/4 ts Salt 10 oz Reese's Peanut Butter Chips 1/2 c Hershey's Syrup Heat oven to 350F. Grease 13x9x2-inch baking pan. In large bowl, beat butter and peanut butter. Add sugar and brown sugar; beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Stir together flour, baking powder and salt; mix into peanut butter mixture, blending well. Stir in peanut butter chips. Spread half of batter into prepared pan; spoon syrup over top. Carefully spread with remaining batter; swirl with metal spatula or knife for marbled effect. Bake 35 to 45 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into squares. About 36 brownies. [Hershey's is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal-Master recipe format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: GRAHAM BROWNIES Categories: Cookies, Brownies Yield: 16 Brownies 1/2 c Butter or margarine 1 c Sugar 1 ts Vanilla extract 2 Eggs 2/3 c Graham cracker crumbs - (about 4 crackers) 1/3 c All-purpose flour 1/3 c Hershey's Cocoa 1/4 ts Baking powder 1/4 ts Salt 1/2 c Chopped nuts (optional) BROWNIE FROSTING 3 tb Butter or margarine -- softened 3 tb Hershey's Cocoa 1/2 ts Vanilla extract 1 c Powdered sugar 2 tb Milk Heat oven to 350øF. Grease 9-inch square baking pan. In medium saucepan, melt butter. Remove from heat; stir in sugar and vanilla. Add eggs; beat well with spoon. Add remaining ingredients, stirring until mixture is well blended. Spoon batter into prepared pan. Bake 20 to 25 minutes or until brownie springs back when lightly touched in center. Do not overbake Cool completely in pan on wire rack. Frost with BROWNIE FROSTING, if desired. Cut into squares. 16 brownies. BROWNIE FROSTING (optional): In small bowl, combine 3 tablespoons butter or margarine, softened, 3 tablespoons Hershey's Cocoa and 1/2 teaspoon vanilla extract. Add 1 cup powdered sugar and 1 to 2 tablespoons milk; beat to spreading consistency. About 1 cup frosting. [Hershey's is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal-Master recipe format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: BEST CHOCOLATE CHERRY MINI CAKES Categories: Desserts, Cakes Yield: 18 Cupcakes 1 1/2 c All-purpose flour 1 c Sugar 1/4 c Hershey's Cocoa -OR- European Style Cocoa 1 ts Baking soda 1/2 ts Salt 1 c Water 2/3 c Vegetable oil 1 tb White vinegar 1 ts Vanilla extract ---------------------------CHERRY CREAM FROSTING--------------------------- 1/4 c Milk 2 tb All-purpose flour 1/4 c Shortening 1 ts Almond extract 2 1/4 c Powdered sugar 1/4 c Chopped maraschino cherries -- drained (optional) Few drops red food color -- (optional) Heat oven to 350øF. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. In large bowl, stir together flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; beat thoroughly. Fill muffin cups 2/3 full with batter. Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely. Prepare CHERRY CREAM FROSTING; pipe or spread onto top of each cupcake. Top with maraschino cherry. Cover; refrigerate leftovers. About 1-1/2 dozen cupcakes. CHERRY CREAM FROSTING: In small saucepan, stir together milk and flour. Cook over low heat, stirring constantly with whisk, until mixture thickens and just begins to boil. Remove from heat; refrigerate until chilled. In medium bowl, beat flour mixture, shortening, almond extract and powdered sugar until smooth. If cherries are used, dry thoroughly on paper towels; stir into mixture with food color, if desired. [Hershey's is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal-Master recipe format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: CHOCOLATE CHERRY UPSIDE-DOWN CAKE Categories: Cakes Yield: 9 servings 1 tb Cold water 1 tb Cornstarch 1/2 ts Almond extract (optional) 21 oz Canned cherry pie filling 1 2/3 c All-purpose flour 1 c Sugar 1/4 c Hershey's Cocoa 1 ts Baking soda 1/2 ts Salt 1 c Water 1/3 c Vegetable oil 1 ts White vinegar 1/2 ts Vanilla extract Sweetened whipped cream Heat oven to 350øF. In medium bowl, stir together 1 tablespoon water, cornstarch and almond extract, if desired, until cornstarch is dissolved. Add pie filling; gently stir until well blended. Spread mixture evenly on bottom of ungreased 9-inch square baking pan. In large bowl, stir together flour, sugar, cocoa, baking soda and salt. Add 1 cup water, oil, vinegar and vanilla; beat with spoon until batter is smooth and well blended. Pour batter evenly over cherries. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; invert onto serving plate. Serve warm with whipped cream. About 9 servings. [Hershey's is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal-Master recipe format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: ST. PATRICK'S CHOCOLATE CLOVER CUPCAKES Categories: Cakes, Desserts, Holiday Yield: 36 servings 1 2/3 c All-purpose flour 1 1/2 c Sugar 1/2 c Hershey's Cocoa 1 1/2 ts Baking soda 1 ts Salt 1/2 ts Baking powder 1/2 c Shortening 2 Eggs 1 1/2 c Buttermilk or sour milk* 1 ts Vanilla extract BUTTERCREAM FROSTING 6 tb Butter or margarine -- softened 2 2/3 c Powdered sugar 1/2 c Hershey's Cocoa 1/3 c Milk 1 ts Vanilla extract ----------------------------------GARNISH---------------------------------- Decorative clover candies Heat oven to 350øF. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. In large bowl, stir together flour, sugar, cocoa, baking soda, salt and baking powder. Add shortening, eggs, buttermilk and vanilla; beat on low speed of electric mixer 1 minute, scraping sides of bowl frequently. Beat on high speed 3 minutes or until batter is well blended. Fill muffin cups 1/2 full with batter. Bake 15 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely. Frost with ONE-BOWL BUTTERCREAM FROSTING. Garnish with decorative clovers. About 3 dozen cupcakes. * To sour milk: use 4-1/2 teaspoons white vinegar plus milk to equal 1-1/2 cups. ONE-BOWL BUTTERCREAM FROSTING: In medium bowl, beat butter. Gradually add powdered sugar and cocoa alternately with milk, beating to spreading consistency. Stir in vanilla. About 2 cups frosting. NUTRITIONAL INFORMATION PER SERVING = 1 CUPCAKE 150 Calories (45 Calories from Fat) 5 g Total Fat (1.5 g Saturated Fat) 10 mg Cholesterol 160 mg Sodium 25 mg Calcium (2% Daily Value) 23 g Total Carbohydrates 2 g Protein [Hershey's is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal-Master recipe format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: CHOCOLATE-COCONUT FROSTING Categories: Cakes, Frostings Yield: 2 Cups 1/3 c Sugar 1 tb Cornstarch 3/4 c Evaporated milk 3 Hershey's Bars, 1.55 oz. ea -(Milk Chocolate) -- broken into pieces 1 tb Butter or margarine 1 c Mounds Sweetened Coconut -- Flakes 1/2 c Chopped nuts In small saucepan, stir together sugar and cornstarch; stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture boils; remove from heat. Add chocolate bar pieces and butter; stir until chocolate is melted and mixture is smooth. Stir in coconut and nuts. Immediately spread on cake. About 2 cups frosting. [Hershey's is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal-Master recipe format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: COCOA-COCONUT SNACKIN' CAKE Categories: Cakes Yield: 9 servings 1/4 c Butter or margarine; melted 1/3 c Hershey's Cocoa 8 oz Dairy sour cream 1 1/4 c All-purpose flour 1 c Sugar 3/4 ts Baking soda 1/4 ts Salt 2 Eggs; slightly beaten 1 c Mounds Sweetened Coconut -- Flakes 1/2 c Chopped nuts Powdered sugar (optional) Heat oven to 350øF. Grease 9-inch square baking pan. In small bowl, combine butter and cocoa; stir in sour cream. In large bowl, stir together flour, sugar, baking soda and salt. Add cocoa mixture and eggs; stir until dry ingredients are moistened. Stir in coconut and nuts. Spread batter into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Sift powdered sugar over top, if desired. 9 to 12 servings. [Hershey's is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal-Master recipe format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: HERSHEY'S DISAPPEARING CAKE Categories: Cakes Yield: 1 Cake 1/4 c Butter or margarine -- softened 1/4 c Shortening 2 c Sugar 1 ts Vanilla extract 2 Eggs 1 3/4 c All-purpose flour 3/4 c Hershey's Cocoa 3/4 ts Baking powder 3/4 ts Baking soda 1/8 ts Salt 1 3/4 c Milk Heat oven to 350øF. Grease and flour 13x9x2-inch baking pan. In large bowl, beat butter, shortening, sugar and vanilla until light and fluffy. Add eggs; beat well. Stir together flour, cocoa, baking powder, baking soda and salt; add alternately with milk to butter mixture, blending well. Pour batter into prepared pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Frost as desired. 12 to 15 servings. [Hershey's is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal-Master recipe format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: MOUNDS CHOCOLATE CUPCAKES Categories: Cakes Yield: 30 Cupcakes ------------------------------COCONUT FILLING------------------------------ 8 oz Cream cheese; softened 1/3 c Sugar 1 Egg 1/2 ts Almond extract 1/8 ts Salt 1 c Mounds Sweetened Coconut -Flakes -------------------------------CUPCAKE BATTER------------------------------- 3 c All-purpose flour 2 c Sugar 2/3 c Hershey's Cocoa 2 ts Baking soda 1 ts Salt 2 c Water 2/3 c Vegetable oil 2 tb White vinegar 2 ts Vanilla extract Prepare COCONUT FILLING (below). Heat oven to 350øF. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. In large bowl, stir together flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; beat on medium speed of electric mixer 2 minutes. Fill muffin cups 2/3 full with batter. Spoon 1 level tablespoon FILLING into center of each cupcake. Bake 20 to 25 minutes or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool completely. About 2-1/2 dozen cupcakes. COCONUT FILLING: In small bowl, beat cream cheese, sugar, egg, almond extract and salt until smooth and creamy. Stir in coconut. [Hershey's is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal-Master recipe format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: BLARNEY STONE-KISSED COOKIES Categories: Cookies Yield: 36 Cookies 1 c Butter or margarine -- softened 1 c Sugar 1 Egg 1 ts Vanilla extract 1 3/4 c All-purpose flour 1/2 c Hershey's Cocoa 1 1/2 ts Baking powder 1/2 ts Salt Hershey's Kisses -(Milk Chocolates) -----------------------------QUICK COOKIE GLAZE----------------------------- 3/4 c Powdered sugar, 4 ts Milk 1/4 ts Vanilla extract 4 Drops green food color In large bowl, beat butter, sugar, egg and vanilla until well blended. Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until well blended. Divide dough in half; place each half on separate sheet of wax paper. With hands, shape each half into log with squared sides, about 7 inches long and 2-1/4 inches wide. Wrap each log in wax paper or plastic wrap. Refrigerate until firm, at least 8 hours. Heat oven to 325øF. Cut logs into 3/8-inch thick slices. Place onto ungreased cookie sheet. Bake 15 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Remove wrappers from chocolate pieces. Prepare QUICK COOKIE GLAZE; drizzle over top of cookies. Immediately place a chocolate piece on each cookie. About 3 dozen cookies. QUICK COOKIE GLAZE: In small bowl, stir together 3/4 cup powdered sugar, 3 to 4 teaspoons milk, 1/4 teaspoon vanilla extract and 3 or 4 drops green food color, if desired, until of drizzling consistency. [Hershey's is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal-Master recipe format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: CHOCOLATE ALMOND BISCOTTI Categories: Cookies Yield: 18 Cookies 1/2 c Butter or margarine -- softened 1 1/4 c Sugar 2 Eggs 1 ts Almond extract 2 1/4 c All-purpose flour 1/4 c Hershey's Cocoa -OR- European Style Cocoa 1 ts Baking powder 1/4 ts Salt 1 c Sliced almonds Additional sliced almonds -- (optional) ------------------------------CHOCOLATE GLAZE------------------------------ 1 c Hershey's Semi-Sweet Chips 1 tb Shortening* --------------------------------WHITE GLAZE-------------------------------- 1/4 c Premier White Chips -(Hershey's) 1 ts Shortening *(do not use butter, margarine or oil in Glaze recipes). Heat oven to 350øF. In large bowl, beat butter and sugar until well blended. Add eggs and almond extract; beat until smooth. Stir together flour, cocoa, baking powder and salt; blend into butter mixture, beating until smooth. (Dough will be thick.) Using wooden spoon, work almonds into dough. Divide dough in half. With lightly floured hands, shape each half into rectangular log about 2 inches in diameter and 11 inches long; place on large ungr eased cookie sheet, at least 2 inches apart. Bake 30 minutes or until logs are set. Remove from oven; cool on cookie sheet 15 minutes. Using serrated knife and sawing motion, cut logs into 1/2-inch diagonal slices. Discard end pieces. Arrange slices, cut sides down, close together on cookie sheet. Bake 8 to 9 minutes. Turn each slice over; bake an additional 8 to 9 minutes. Remove from oven; cool on cookie sheet on wire rack. Dip end of each biscotti in CHOCOLATE GLAZE or drizzle glaze over entire cookie. Drizzle WHITE GLAZE over chocolate glaze. Garnish with additional almonds, if desired. About 2-1/2 dozen cookies. CHOCOLATE GLAZE: In small microwave-safe bowl, place 1 cup Hershey's Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine or oil). Microwave at HIGH (100%) 1 to 1-1/2 minutes or until smooth when stirred. About 1 cup glaze. WHITE GLAZE: In small microwave-safe bowl, place 1/4 cup Hershey's Premier White Chips and 1 teaspoon shortening (do not use butter, margarine or oil). Microwave at HIGH (100%) 30 to 45 seconds or until smooth when stirred. About 1/4 cup glaze. [Hershey's is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal-Master recipe format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: DEEP DARK CHOCOLATE COOKIES Categories: Cookies Yield: 48 Cookies 3/4 c Butter or margarine -- softened 3/4 c Granulated sugar 1/2 c Packed light brown sugar 1 ts Vanilla extract 2 Eggs 1 3/4 c All-purpose flour 1/2 c Hershey's Cocoa -OR European Style Cocoa 3/4 ts Baking soda 1/2 ts Baking powder 1/4 ts Salt 1 c Hershey's Semi-Sweet Chips 1/2 c Chopped nuts Heat oven to 375øF. In large bowl, beat butter, granulated sugar, brown sugar and vanilla on medium speed of electric mixer about 2 minutes or until creamy. Add eggs; beat well. Stir together flour, cocoa, baking soda, baking powder and salt; gradually add to butter mixture, beating just until blended. Stir in chocolate chips and nuts. Drop by heaping teaspoons onto ungreased cookie sheet. Bake 7 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. [Hershey's is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal-Master recipe format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: SHAMROCK CHOCOLATE COOKIES Categories: Cookies, Holiday Yield: 36 Cookies 1/2 c Butter or margarine 3/4 c Sugar 1 Egg 1 ts Vanilla extract 1 1/2 c All-purpose flour 1/3 c Hershey's Cocoa 1/2 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt -------------------------------SHAMROCK GLAZE------------------------------- 3 tb Butter or margarine 2 c Powdered sugar 1 ts Vanilla extract 3 tb Milk Green food color ---------------------------SATINY CHOCOLATE GLAZE--------------------------- 2 tb Butter or margarine 3 tb Hershey's Cocoa 2 tb Water 1 c Powdered sugar 1/2 ts Vanilla extract In large bowl, beat butter, sugar, egg and vanilla until light and fluffy. Stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture, blending well. Refrigerate about 1 hour or until firm enough to roll. Heat oven to 325øF. Roll dough, a small portion at a time, on lightly floured surface or between 2 pieces of wax paper to 1/4 inch thickness. With cookie cutter, cut into shamrock shapes; place on ungreased cookie sheet. Bake 5 to 7 minutes or until no indentation remains when lightly touched. Cool slightly; remove from cookie sheet. Cool on wire rack. Frost with SHAMROCK GLAZE or SATINY CHOCOLATE GLAZE. About 36 (2-1/2 inch) cookies. SHAMROCK GLAZE: In small saucepan over low heat, melt butter. Remove from heat; blend in powdered sugar and vanilla. Gradually add milk, beating to desired consistency. Blend in 2 or 3 drops green food color. About 1 cup glaze. SATINY CHOCOLATE GLAZE: In small saucepan over low heat, melt butter; add cocoa and water, stirring constantly until mixture thickens. Do not boil. Remove from heat; gradually add powdered sugar and vanilla, beating with whisk until smooth. Add additional water, 1/2 teaspoon at a time, until desired consistency. About 3/4 cup glaze. [Hershey's is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal-Master recipe format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: TROPICAL NUT CRISPS Categories: Cookies Yield: 60 Cookies 3/4 c Butter or margarine -- softened 1 c Sugar 1/4 c Light corn syrup 1 Egg 1/2 ts Orange or lemon extract -OR pineapple extract 1/2 ts Vanilla extract 1 2/3 c Premier White Chips -(HERSHEY'S), divided 2 1/2 c All-purpose flour 2 ts Baking soda 1/4 ts Salt 1 1/4 c Finely ground nuts ------------------------------WHITE CHIP GLAZE------------------------------ 2/3 c White chips 1 1/2 ts Shortening In large bowl, beat butter and sugar until light and fluffy. Add corn syrup, egg, orange and vanilla extracts; blend well. In small microwave-safe bowl, place 1 cup white chips. Microwave at HIGH (100%) 1 minute or until smooth when stirred; add to butter mixture, beating until blended. Stir together flour, baking soda and salt; add to white mixture, blending well. Refrigerate 1 hour or until dough is firm enough to handle. Heat oven to 350F. Shape dough into 1-inch balls; roll in nuts, pressing nuts into dough lightly. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until golden around edges. Cool several minutes; remove from cookie sheet to wire rack. Cool completely. Drizzle WHITE CHIP GLAZE over each cookie. About 5 dozen cookies. WHITE CHIP GLAZE: In small microwave-safe bowl, place remaining 2/3 cup white chips and 1-1/2 teaspoons shortening. Microwave at HIGH (100%) 45 seconds; stir until smooth when stirred. [Hershey's is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal-Master recipe format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: BLACK FOREST MINI CHEESECAKES Categories: Desserts Yield: 24 servings 24 Vanilla wafer cookies 16 oz Cream cheese; softened 1 1/4 c Sugar 1/3 c Hershey's Cocoa 2 tb All-purpose flour 3 Eggs 8 oz Dairy sour cream 1/2 ts Almond extract Canned cherry pie filling -- chilled -----------------------------SOUR CREAM TOPPING----------------------------- 8 oz Dairy sour cream 2 tb Sugar 1 ts Vanilla extract Heat oven to 325øF. Line muffin cups (2-1/2 inches in diameter), with foil bake cups. Place one vanilla wafer (flat-side down) in bottom of each cup. In large bowl, beat cream cheese until smooth. Add sugar, cocoa and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract. Fill each muffin cup almost full with batter. Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoonful SOUR CREAM TOPPING on each cup. Cool completely in pan on wire rack; refrigerate. Just before serving, garnish with cherry pie filling. Cover; refrigerate leftover cheesecakes. 1-1/2 to 2 dozen cheesecakes. SOUR CREAM TOPPING: In small bowl, stir together 1 container (8 oz.) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract; stir until sugar is dissolved. [Hershey's is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal-Master recipe format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: ULTRA CHOCOLATE CHEESECAKE Categories: Desserts Yield: 12 servings -----------------------------MOCHA CRUMB CRUST----------------------------- 1 1/4 c Vanilla wafer crumbs 1/4 c Sugar 1/4 c Hershey's Cocoa 1 ts Powdered instant espresso 1/3 c Butter; melted ----------------------------------FILLING---------------------------------- 24 oz Cream cheese; softened 1 1/4 c Sugar 1 c Dairy sour cream 2 ts Vanilla extract 1/2 c Hershey's Cocoa 2 tb All-purpose flour 3 Eggs -----------------------------CHOCOLATE DRIZZLE----------------------------- 1/2 c HERSHEY'S Semi-Sweet Chips 2 ts Shortening* *(do not use butter, margarine or oil in CHOCOLATE DRIZZLE.) Prepare MOCHA CRUMB CRUST. Heat oven to 350øF. In large bowl, beat cream cheese and sugar until fluffy. Add sour cream and vanilla; beat until blended. Add cocoa and flour; beat until blended. Add eggs; beat well. Pour into crust. Bake 50 to 55 minutes or until set. Remove from oven to wire rack. With knife, loosen cake from side of pan . Cool completely; remove side of pan. Prepare CHOCOLATE DRIZZLE; drizzle over top. Refrigerate 4 to 6 hours. Cover; refrigerate leftover cheesecake. 12 servings. MOCHA CRUMB CRUST: Heat oven to 350øF. In medium bowl, stir together crumbs, sugar, cocoa and instant espresso. Add butter; stir until well blended. Press mixture firmly onto bottom and 1-inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly. CHOCOLATE DRIZZLE: In small microwave-safe bowl, place 1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips and 2 teaspoons shortening (do not use butter, margarine or oil). Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth. [Hershey's is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal-Master recipe format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: QUICK & EASY CHOCOLATE CHIP CHERRY PIE Categories: Pies, Desserts Yield: 1 Pie 21 oz Cherry pie filling 1 tb Cornstarch 1 Graham cracker crumb crust -(9-ounce size) 8 oz Cream cheese; softened 1/4 c Sugar 2 Eggs 1/2 ts Almond extract 1/2 ts Vanilla extract 1/2 c Hershey's Chocolate Chips -OR Reg. or Mini Semi-Sweet Heat oven to 350øF. In bowl, stir together pie filling and cornstarch until blended; pour into crust. Beat cream cheese, sugar, eggs and extracts; pour evenly over pie filling. Sprinkle chocolate chips evenly over top. Bake 35 to 40 minutes or until almost set in center. Cool completely on wire rack. Cover; refrigerate. Refrigerate leftover pie. 8 to 10 servings. [Hershey's is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal-Master recipe format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: TRADITIONAL COCONUT CREAM PIE Categories: Pies, Desserts Yield: 8 servings 2/3 c Sugar 1/3 c Cornstarch 2 tb All-purpose flour 1/4 ts Salt 3 Eggs 3 c Milk 1 tb Butter 2 ts Vanilla extract 1 1/4 c Mounds Sweetened Coconut --Flakes Whipped topping Toasted coconut In medium saucepan, stir together sugar, cornstarch, flour and salt; stir in eggs until mixture is well blended. Gradually stir in milk. Cook over medium heat, stirring constantly with whisk, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Stir in coconut until blended; pour into baked pie crust. Press plastic wrap directly onto surface; refrigerate 6 to 8 hours or until set. Just before serving, spread with whipped topping; sprinkle with toasted coconut. Cover; refrigerate leftover pie. 8 servings. [Hershey's is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal-Master recipe format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: TRIPLE DECKER CHOCOLATE COCONUT CREAM PIE Categories: Pies, Desserts Yield: 8 servings 2/3 c Sugar 1/3 c Cornstarch 1/4 ts Salt 3 c Milk 3 Eggs; slightly beaten 1 tb Butter or margarine 2 ts Vanilla extract 1/2 c Mounds Sweetened Coconut - Flakes 3 tb Hershey's Cocoa 3 tb Sugar 2 tb Milk 1 Baked 9-inch pie crust -- cooled Whipped topping In medium saucepan, stir together 2/3 cup sugar, cornstarch, salt and 3 cups milk; blend in eggs. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Into small bowl, pour 1-1/2 cups cream filling; stir in coconut. Set aside. Stir together cocoa, 3 tablespoons sugar and 2 tablespoons milk; blend into remaining cream filling in saucepan. Return to heat; cook just to boiling, stirring constantly. Remove from heat; pour 1 cup chocolate filling into baked pie crust. Spread coconut filling over chocolate layer. Top with remaining chocolate filling; spread evenly. Press plastic wrap directly onto surface; refrigerate 6 to 8 hours. Just before serving, spread with whipped topping. Cover; refrigerate leftover pie. 8 servings. [Hershey's is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal-Master recipe format courtesy of Karen Mintzias -----