---------- Recipe via Meal-Master (tm) v8.02 Title: SHAMROCK CHOCOLATE CREAM CHEESE PIE Categories: Pies, Desserts, Holiday Yield: 8 servings 8 oz Cream cheese; softened 3 oz Cream cheese; softened 3/4 c Sugar 1 ts Vanilla extract 1/4 ts Peppermint extract (opt.) 1/4 c HERSHEY'S Cocoa 2 Eggs 1/2 c Whipping cream 1 Packaged crumb crust (6 oz.) - OR... - Homemade 9" graham cracker - crumb crust Whipped topping Chocolate curls (optional) Green sprinkles (optional) Heat oven to 350 F. In large bowl, beat cream cheese, sugar, vanilla and peppermint extract, if desired, until well blended. Add cocoa; beat until well blended, scraping sides of bowl and beaters frequently. Add eggs; beat well. Stir in whipping cream. Pour into crust. Bake 35 to 40 minutes. (Center will be soft but will set upon cooling.) Cool to room temperature. Cover; refrigerate several hours or overnight. Garnish with whipped topping and chocolate curls, if desired. Cover; refrigerate leftover pie. 6 to 8 servings. NUTRITIONAL INFORMATION PER SERVING (1/8 RECIPE) * 400 Calories * 6 gm Protein * 35 gm Carbohydrate * 26 gm Fat 14 gm Saturated Fat * 110 mg Cholesterol * 250 mg Sodium * 55 mg Calcium Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: FESTIVE COOKIES 'N' MINT PIE Categories: Pies, Desserts, Holiday Yield: 8 servings 1 1/2 c Miniature marshmallows 1/4 c Milk 7 oz Cookies 'n' Mint Chocolate -(HERSHEY'S), broken into - pieces & divided 1 c Cold whipping cream - divided 1 Packaged crumb crust (6 oz.) Few drops green food color -(optional) 1. In medium microwave-safe bowl, place marshmallows and milk. Microwave at HIGH (100%) 1 minute or until marshmallows are melted and mixture is smooth when stirred. Cool completely. 2. Meanwhile, in small microwave-safe bowl, place half of candy pieces and 2 tablespoons whipping cream. Microwave at HIGH 1 to 1-1/2 minutes or just until chocolate is melted when stirred; spread over bottom of crumb crust. 3. In small bowl, beat remaining whipping cream until stiff; fold into marshmallow mixture. Finely chop remaining candy bar pieces; fold into whipped cream mixture with food color, if desired. Spread into crust over top of chocolate layer. Cover; refrigerate until firm. Garnish as desired. Cover; refrigerate leftover pie. 6 to 8 servings. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: KILLARNEY COOKIES 'N' MINT MOUSSE Categories: Desserts, Holiday Yield: 6 servings 7 oz Cookies 'n' Mint Chocolate -(HERSHEY'S), - broken into pieces 1 1/2 c Miniature marshmallows 1/3 c Milk 3 1/2 c Non-dairy whipped topping -(thawed and divided) Few drops green food color -(optional) 1. In medium microwave-safe bowl, place candy pieces, marshmallows and milk. Microwave at HIGH (100%) 1 minute; stir vigorously. If necessary, microwave at HIGH additional 30 seconds at a time, until chocolate and marshmallows are melted when well stirred; cool to room temperature. 2. Fold 2 cups whipped topping into chocolate mixture until well blended. Spoon into dessert dishes. Cover; refrigerate 2 hours or until set. Stir food color into remaining 1-1/2 cups whipped topping, if desired; use as garnish. 6 servings. PARFAIT VARIATION: Prepare chocolate mixture as directed; do NOT spoon into dishes. Alternately spoon chocolate mixture and thin layers of remaining 1-1/2 cups whipped topping into parfait glasses. Cover; refrigerate until cold. Garnish as desired. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: LEPRECHAUN COOKIES 'N' MINT CAKE Categories: Cakes, Desserts, Holiday Yield: 1 cake 7 oz Cookies 'n' Mint Chocolate -(HERSHEY'S), - broken into pieces Few drops green food color -(optional) 1 pk Yellow cake mix (18 oz.) -(with pudding in the mix) COOKIES 'N' MINT GLAZE -(recipe follows), optional 1. Heat oven to 350 F. Grease and flour 12-cup fluted tube pan. 2. Using food processor, chop candy bar pieces very finely; set aside in small bowl. 3. Prepare cake mix batter as directed on package, using water, vegetable oil and whole eggs. In small bowl, reserve 1-1/2 cups batter; stir into reserved chopped candy bar. 4. Into remaining vanilla batter, stir in food color, if desired. Pour into prepared pan. Drop chocolate batter by spoonfuls into center of batter, about 1-inch in from each side of tube. 5. Bake 35 to 40 minutes or until wooden pick inserted comes out clean. Cool 10 minutes; remove from pan, inverting onto wire rack. Cool completely. Top with COOKIES 'N' MINT GLAZE, if desired. 12 to 16 servings. COOKIES 'N' MINT GLAZE: In small microwave-safe bowl, unwrap and break 1 HERSHEY'S Cookies 'n' Mint Chocolate Bar (7 oz.) into pieces; add 1 teaspoon shortening (not butter, margarine or oil). Microwave at HIGH (100%) 45 seconds. In necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chocolate is melted when stirred. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: LUCK OF THE IRISH DESSERT SQUARES Categories: Desserts, Holiday Yield: 6 servings ---------------------------CHOCOLATE CRUMB CRUST--------------------------- 1 c Graham cracker crumbs 1/4 c HERSHEY'S Cocoa 1/4 c Sugar 5 tb Butter or margarine; melted -------------------------CHOCOLATE LAYER & TOPPING------------------------- 3 oz Cream cheese; softened 1/2 c Sugar 1/2 c HERSHEY'S Cocoa 1/4 c Milk 5 c Non-dairy whipped topping -thawed, divided 1/4 ts Mint extract -(more if desired) Green food color Mint leaves (optional) 1. Prepare CHOCOLATE CRUMB CRUST: In small bowl, stir together all ingredients until well blended. Press crumb mixture onto bottom of 9-inch square pan. 2. For CHOCOLATE LAYER: In small bowl, beat cream cheese until fluffy. Gradually add sugar, beating until well blended. Add cocoa alternately with milk, beating until smooth. Gradually fold in 3 cups whipped topping; spoon mixture over crumb crumb. 3. For TOPPING: In small bowl, stir together remaining 2 cups whipped topping, mint extract and food color; spread over chocolate layer. Cover; refrigerate about 6 hours or until set. Cut into squares. Garnish with mint leaves, if desired. Cover; refrigerate leftover dessert. 6 to 9 servings. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: LUCK OF THE IRISH TRUFFLES Categories: Candies, Desserts, Holiday Yield: 42 candies 1/4 c Whipping cream 1/3 c Sugar 6 tb Butter (no substitutes) 7 oz Cookies 'n' Mint Chocolate -(HERSHEY'S), - broken into pieces 1 ts Vanilla extract Chocolate sprinkles 1. Place wax paper on tray. 2. In small saucepan, stir together whipping cream, sugar and butter; cook over low heat, stirring constantly, until mixture just begins to boil. Remove from heat; immediately add candy bar pieces and vanilla. Stir until chocolate is melted and mixture is well blended. 3. Pour into glass 9-inch pie plate. Cover; refrigerate several hours or overnight to ripen and harden. 4. With spoon, form into 3/4-inch balls, working quickly to prevent melting; roll in sprinkles. Place on prepared tray. 5. Cover; refrigerate 2 hours or until firm. Store, covered, in refrigerator. About 3-1/2 dozen candies. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: ST. PATRICK'S DAY FROZEN DESSERT Categories: Desserts, Holiday Yield: 10 servings 7 oz Cookies 'n' Mint Chocolate -(HERSHEY'S), - broken into pieces 1/4 c Water 1 Egg; slightly beaten 1 c Cold whipping cream 10 HERSHEY'S Nuggets Chocolates -(any variety), -chopped into 1/4" pieces 1. In medium microwave-safe bowl, place candy bar pieces and water. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until chocolate is melted and mixture is blended when stirred; stir in beaten egg. Microwave at MEDIUM (50%) 1 to 1-1/2 minutes or until mixture is very hot, but not boiling; cool to lukewarm. 2. In small bowl, beat whipping cream until stiff; fold into chocolate mixture. 3. Line muffin cups (2-1/2 inches in diameter) with foil bake cups. Fill prepared muffin cups about 3/4 full with chocolate mixture; sprinkle tops with chopped candy. Cover; freeze until firm. Allow to stand at room temperature about 10 minutes before serving to soften slightly. Freeze leftover cups. 10 servings. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: ST. PATRICK'S DAY PARFAITS Categories: Desserts, Holiday Yield: 6 servings 3 c Miniature marshmallows; OR 30 -Large marshmallows 1/2 c Milk 2 tb Green creme de menthe; OR.. 1/2 ts -Mint extract plus... 2 dr -Green food color 1 c Semi-Sweet Chocolate Chips -OR- MINI CHIPS Chocolate -(HERSHEY'S) 1/4 c Powdered sugar 1 1/2 c Whipping cream Candy mint leaves -OR- fresh mint (optional) 1. In medium saucepan, combine marshmallows and milk. Cook over low heat, stirring constantly, until marshmallows are melted and mixture is smooth. 2. Into small bowl, pour 1 cup marshmallow mixture. Stir in creme de menthe; set aside. 3. Add chocolate chips and powdered sugar to marshmallow mixture remaining in saucepan. Return saucepan to low heat; stir constantly until chips are melted. Remove from heat; cool to room temperature. 4. In large bowl, beat whipping cream until stiff; fold 1-1/2 cups into mint mixture. Fold remaining whipped cream into chocolate mixture. Alternately spoon chocolate and mint mixtures into parfait glasses. Refrigerate until cold or place in freezer until firm. Garnish as desired. 6 servings. PEPPERMINT VARIATION: Substitute 2 tablespoons crushed hard peppermint candy and 1 to 2 drops red food color, if desired, for liqueur or mint extract and green food color. Garnish with chocolate curls, if desired. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: SHAMROCK COOKIES 'N' MINT DESSERT Categories: Desserts Yield: 12 servings 1 c All-purpose flour 1 c Sugar 1/4 c HERSHEY'S Cocoa 1/2 c Butter; softened -(do not use margarine) 4 Eggs 1/2 c Light corn syrup 7 oz Cookies 'N' Mint Chocolate -(HERSHEY'S), -broken into pieces ----------------------------------FILLING---------------------------------- 2 c Powdered sugar 1/2 c Butter; softened 2 tb Milk Few drops green food color -(if desired) ----------------------------------TOPPING---------------------------------- 7 oz Cookies 'n' Mint Chocolate -(HERSHEY'S) -broken into pieces 1/3 c Whipping cream 1. Heat oven to 350 F. Line 13x9x2-inch baking pan with foil; grease foil. 2. In large bowl, beat flour, sugar, cocoa, butter, eggs and corn syrup until smooth. Using food processor, finely chop candy bar; stir into flour mixture. Pour batter into prepared pan. 3. Bake 25 to 30 minutes or until mixture begins to pull away from sides of pan. Cool completely in pan on wire rack. Prepare FILLING; spread on cake. Cover; refrigerate. 4. Prepare TOPPING; pour over filling, gently spreading over entire top. Cover; refrigerate until firm. With cookie cutters, cut into shamrock shapes or cut into squares. 12 to 15 servings. FILLING: In medium bowl, place 2 cups powdered sugar, 1/2 cup (1 stick) softened butter, 2 tablespoons milk and few drops green food color, if desired. Beat until smooth and of desired consistency. TOPPING: Unwrap 1 HERSHEY'S Cookies 'n' Mint Chocolate Bar (7 oz.); broken into pieces. In small microwave-safe bowl, place chocolate pieces; add 1/3 cup whipping cream. Microwave at HIGH (100%) 45 seconds or until chocolate is melted and mixture is well blended when stirred. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: CHOCOLATE SWEETHEART CAKES FOR TWO Categories: Cakes, Desserts Yield: 2 sm. cakes 3/4 c All-purpose flour 1/4 c Granulated sugar 1/4 c Packed light brown sugar 3 tb HERSHEY'S Cocoa 1/2 ts Baking soda 1/8 ts Salt 1/2 c Water 3 tb Vegetable oil 1/2 ts White vinegar 1/2 ts Vanilla extract -----------------------------CHOCOLATE FROSTING----------------------------- 1 tb Butter or margarine 2/3 c Powdered sugar 1 tb HERSHEY'S Cocoa 2 ts -to... 3 ts Milk 1/8 ts Vanilla extract -------------------------------FOR GARNISHING------------------------------- 1 Tube pink decorating icing 1. Heat oven to 350 F. Grease and flour 8-inch square baking pan. 2. In medium bowl, stir together flour, granulated sugar, brown sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; beat with whisk or spoon until smooth. 3. Pour batter into prepared pan. Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. 4. Transfer cake to cutting board. Using 3-1/4 inch heart-shaped cookie cutter, cut cake into 4 pieces. Spread CHOCOLATE FROSTING on top of two pieces; place remaining two hearts on top. Garnish with decorating icing. 2 small cakes. CHOCOLATE FROSTING: In small microwave-safe bowl, place butter. Microwave at HIGH (100%) 20 seconds or until butter is melted. Stir together powdered sugar and cocoa; add to butter mixture alternately with milk, beating with spoon or whisk until smooth. Stir in vanilla. About 1/3 cup frosting. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: FUDGEY VALENTINE CAKE Categories: Cakes, Desserts Yield: 10 servings 2/3 c Butter or margarine - softened 1 3/4 c Sugar 2 Eggs 1 ts Vanilla extract 1 3/4 c All-purpose flour 3/4 c HERSHEY'S Cocoa -OR- European Style Cocoa 1 1/2 ts Baking soda 1 ts Salt 1 1/2 c Dairy sour cream -------------------------PINK BUTTERCREAM FROSTING------------------------- 1/2 c Butter or margarine - softened 4 1/4 c Powdered sugar 4 tb -to... 5 tb Milk 2 ts Vanilla extract 1/4 ts Red food color Maraschino cherries, or Chocolate curls (optional) 1. Heat oven to 350 F. Grease and flour two 9-inch heart-shaped pans.* 2. In large bowl, beat butter and sugar on medium speed of electric mixer until light and fluffy. Add eggs and vanilla; beat well. 3. Stir together flour, cocoa, baking soda and salt; add to butter mixture alternately with sour cream, blending well. Beat 3 minutes on medium speed. 4. Pour into prepared pans. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. 5. Prepare PINK BUTTERCREAM FROSTING. Frost top of 1 layer; place second layer on top. Frost top & sides of entire cake. Garnish with maraschino cherries or chocolate curls, if desired. 10 to 12 servings. PINK BUTTERCREAM FROSTING: In small bowl, beat butter until light and fluffy. Gradually add powdered sugar alternately with milk and vanilla until smooth and of desired consistency; stir in food color. *NOTE: One 8-inch square baking pan and one 8-inch round baking pan (each must be 2-inches deep) may be substituted for heart-shaped pans. Prepare, bake and cool cake as directed above. Cut round layer in half, forming 2 half circles; place cut edge against adjacent sides of square layer to form heart. Frost entire cake. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: HEAVENLY HEART CAKE Categories: Cakes, Desserts Yield: 10 servings 3/4 c HERSHEY'S Cocoa 2/3 c Boiling water 3/4 c Butter or margarine - softened 2 c Sugar 1 ts Vanilla extract 2 Eggs 2 c Cake flour; OR... 1 3/4 c -All-purpose flour 1 1/4 ts Baking soda 1/4 ts Salt 3/4 c Buttermilk or sour milk* -------------------------GLOSSY CHOCOLATE FROSTING------------------------- 1 1/2 c HERSHEY'S MINI CHIPS -(Semi-Sweet Chocolate) 2 c Powdered sugar 3/4 c Dairy sour cream 1 ts Vanilla extract Milk ------------------------CREAMY BUTTERCREAM FROSTING------------------------ 2 c Powdered sugar 1/4 c Butter or margarine - softened 2 tb -to... 3 tb Milk 1/2 ts Vanilla extract 1. Heat oven to 350 F. Grease and flour 2 heart-shaped pans or 2 9-inch round baking pans. 2. In small bowl, stir together cocoa and boiling water until smooth; set aside. In large bowl, beat butter, sugar and vanilla until fluffy; beat in eggs and cocoa mixture. 3. Stir together flour, baking soda and salt; add alternately with buttermilk to butter mixture. 4. Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. 5. Prepare GLOSSY CHOCOLATE SOUR CREAM FROSTING; frost cake . Pipe border around top edge and base of cake with CREAMY BUTTERCREAM FROSTING. Garnish as desired. 10 to 12 servings. * To sour milk: Use 2 teaspoons white vinegar plus milk to equal 3/4 cup. GLOSSY CHOCOLATE SOUR CREAM FROSTING: In medium microwave-safe bowl, place small chocolate chips. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Add powdered sugar, sour cream and vanilla; beat until smooth. Add milk, 1/2 teaspoon at a time, for a thinner consistency. About 2-1/2 cups frosting. CREAMY BUTTERCREAM FROSTING: In small bowl, combine 2 cups powdered sugar, 1/4 cup (1/2 stick) softened butter or margarine, 2 to 3 tablespoons milk and 1/2 teaspoon vanilla extract; beat until smooth and creamy. 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 format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: HUGS AND KISSES VALENTINE CAKE Categories: Cakes, Dessert Yield: 12 servings 24 HERSHEY'S HUGS -OR- HUGS WITH ALMONDS 24 HERSHEY'S KISSES -or- KISSES WITH ALMONDS 3/4 c Butter or margarine - softened 2/3 c Granulated sugar 2/3 c Packed light brown sugar 1 1/2 ts Vanilla extract 3 Eggs 2 1/2 c All-purpose flour 2 ts Baking powder 1/2 ts Salt 1 c Milk Frosting ---------------------------------ADDITIONAL--------------------------------- HERSHEY'S KISSES HERSHEY'S HUGS 1. Heat oven to 350 F. Grease and flour 13x9x2-inch baking pan. Remove wrappers from chocolate pieces; coarsely chop. 2. In large bowl, beat butter, granulated sugar, brown sugar and vanilla until creamy. Add eggs, one at a time, beating well after each addition. 3. Stir together flour, baking powder and salt. Add flour mixture alternately with milk to butter mixture, beating well after each addition. Stir in chopped chocolate. 4. Pour 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. Frost as desired. Arrange additional chocolate pieces in heart shape on top of cake. 12 to 16 servings. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: HERSHEY'S SYRUP TWO-TONE CAKE Categories: Cakes, Desserts Yield: 18 servings 1 pk Yellow light cake mix -(about 18.25 oz.) 1 oz Butter flavor granules 8 oz Nonfat cream cheese 1 c Water 3 Egg whites 1 ts Almond extract (optional) 1 ts Vanilla extract --------------------------HERSHEY'S SYRUP TOPPING-------------------------- 1 c All-purpose flour 1 c Sugar 1/2 ts Baking powder 1 c HERSHEY'S Syrup 4 Egg whites Heat oven to 350 F. Spray 15-1/2x10-1/2x1-1/8-inch baking pan with vegetable oil spray. In large mixer bowl, blend dry cake mix, butter granules, cream cheese, water, egg whites, almond extract, if desired, and vanilla until combined; spread evenly into prepared pan. Prepare HERSHEY'S SYRUP TOPPING; pour evenly over vanilla batter in prepared pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Serve with whipped topping and additional chocolate syrup, if desired. Cover; refrigerate leftover cake. 18 servings. HERSHEY'S SYRUP TOPPING: In small mixer bowl, beat 1 cup all-purpose flour, 1 cup sugar, 1/2 teaspoon baking powder, 1 cup HERSHEY'S Syrup and 4 egg whites until combined. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: HERSHEY'S 50% REDUCED FAT CHOCOLATE FROSTING Categories: Cakes, Frostings Yield: 10 servings 1 c 50% Reduced Fat Chips -HERSHEY's, Semi-Sweet 1 c Powdered sugar 3 tb Skim milk In small microwave-safe bowl, place chips. Microwave at HIGH (100%) for 45 seconds; stir until melted. Gradually add powdered sugar and skim milk, beating with wire whisk. If necessary, microwave at HIGH additional 30 to 45 seconds or until mixture is smooth when beaten. Spread immediately. Nutrition Facts Serv size: 2 tbsp (35g), Servings: about 10, Amount Per Serving: Calories 120, Fat Cal. 25, Total Fat 4g (16%DV), Sat.Fat 3.5g (18% DV), Sodium 5mg (0% DV), Total carb. 24g (8% DV), Dietary Fiber less than 1g (4% DV), Sugars 21g, Protein 1g. Not a significant source of cholesterol, vitamin A, vitamin C, calcium, and iron. Percent Daily Values (DV) are based on a 2,000 calorie diet. Contains 3.5 g of Salatrim per serving, only 55% of which is used by the body. Therefore this recipe provides 2.5 g of available total fat per serving vs. 4.5 g in the HERSHEY'S CHOCOLATE FROSTING recipe. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: HERSHEY'S 50% REDUCED FAT CHOCOLATE-ORANGE CAKE Categories: Cakes Yield: 15 servings 1 c Packed light brown sugar 2/3 c Lower fat margarine -(40% oil) 4 Egg whites 1 c Skim milk 1 tb Orange juice 2 c All-purpose flour 2 c Quick-cooking oats 1 tb Freshly grated orange peel 1 ts Baking soda 1/2 ts Salt 12 oz 50% Reduced Fat Chips -(HERSHEY'S Semi Sweet) Heat oven to 350 F. Spray 13x9x2-inch baking pan with vegetable cooking spray. In large bowl, stir together brown sugar, margarine and egg whites; stir in skim milk and orange juice. Stir in flour, oats, orange peel, baking soda, salt and chocolate chips. Spread in prepared pan. Bake 25 to 30 minutes or until light golden brown and center feels firm when touched lightly. Cool completely. 15 servings. Nutrition Facts Serv size: 1 piece (101g), Servings: 15, Amount Per Serving: Calories 300, Fat Cal. 72, Total Fat 10g (15%DV), Sat.Fat 6g (30% DV), Cholest. 0mg (0% DV), Sodium 220mg (9% DV), Total carb. 51g (17% DV), Dietary Fiber 3g (12% DV), Sugars 29g, Protein 6g, Vitamin A (6% DV), Vitamin C (2% DV), Calcium (4% DV), Iron (10% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. Contains 4.5 g of Salatrim per serving, only 55% of which is used by the body. Therefore this recipe provides 8 g of available total fat per serving vs. 16 g in the CHOCOLATE CHIP AND OAT SNACKIN' CAKE recipe. Contains 3.5 g of Salatrim per serving, only 55% of which is used by the body. Therefore this recipe provides 2.5 g of available total fat per serving vs. 4.5 g in the HERSHEY'S CHOCOLATE FROSTING recipe. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: HERE'S MY HEART FUDGE Categories: Candy, Desserts Yield: 96 squares 10 oz Premier White Chips -(HERSHEY'S), divided 1 ts Almond extract 1/2 c HERSHEY'S Cocoa -OR European Style Cocoa 1/4 c Butter or margarine; melted 1 ts Vanilla extract 4 1/2 c Sugar 7 oz Marshmallow creme 12 oz Evaporated milk 1/4 c Butter or margarine Few drops red food color -(optional) 1 c Candied red cherries -quartered 1. Line 13x9x2-inch pan with foil. 2. In medium bowl, place 1 cup white chips and almond extract. In second medium bowl, stir together cocoa, melted butter and vanilla extract until mixture is smooth; add remaining 2/3 cup white chips (chips do not need to melt). 3. In heavy 4-quart saucepan, stir together sugar, marshmallow creme, evaporated milk and 1/4 cup butter. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil (bubbles can't be stirred down); continue boiling and stirring 5 minutes. Remove from heat. Immediately add half of hot mixture to bowl with white chips only. Pour remainder into cocoa mixture; stir to blend. 4. Beat white chip mixture until chips are completely melted; stir in red food color, if desired, and cherries. Spread evenly in prepared pan. Beat cocoa mixture until chips are melted and mixture thickens slightly. Spread evenly over top of white layer. Cover; refrigerate until firm. Remove from pan; peel off foil. Cut with heart-shaped cookie cutters or cut into squares Cover; store in refrigerator. About 8 dozen squares. NOTE: For best results, do not double this recipe. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: COCOA COOKIE HEARTS Categories: Cookies Yield: 48 cookies 1/2 c Butter or margarine - softened 1 c Sugar 2 Eggs 2 c All-purpose flour 1/2 c HERSHEY'S Cocoa 1 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt VALENTINE FROSTING 1 1/2 c Powdered sugar 2 tb Butter or margarine -OR- shortening 2 tb Milk 1/2 ts Vanilla extract 3 dr Red food color (optional) 1. In large bowl, beat butter, sugar and eggs on medium speed of electric mixer until light and fluffy. Stir together flour, cocoa, baking powder, baking soda, and salt; add to butter mixture beating until well blended. Cover; refrigerate dough about 1 hour or until firm enough to handle. 2. Heat oven to 350 F. On lightly floured surface, roll dough to 1/8-inch thickness; cut with heart-shaped cookie cutter. Place on ungreased cookie sheet. 3. Bake 5 to 7 minutes or until no imprint remains when touched lightly in center. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Frost with VALENTINE FROSTING; decorate as desired. About 4 dozen cookies. VALENTINE FROSTING: In bowl, beat powdered sugar, shortening, milk, vanilla and food color, if desired, until smooth and of spreading consistency. About 3/4 cup frosting. VARIATION: CHOCOLATE VALENTINE FROSTING: Stir 3 tablespoons HERSHEY'S Cocoa into powdered sugar. Omit food color. Proceed as directed above, increasing milk to 3 tablespoons. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: HERSHEY'S 50% REDUCED FAT CHOCOLATE BROWNIES Categories: Cookies, Desserts Yield: 36 pieces 3/4 c HERSHEY'S Cocoa 1/2 ts Baking soda 2/3 c Lower fat margarine -(40% oil) -melted & divided 1/2 c Boiling water 2 c Sugar 3 Egg whites 1 ts Vanilla extract 1 1/3 c All-purpose flour 1/4 ts Salt 1 c 50% Reduced Fat Chips -(HERSHEY'S Semi-Sweet) Heat oven to 350 F. Spray 13x9-inch baking pan with vegetable oil spray. In large bowl, stir together cocoa and baking soda; stir in 1/3 cup melted margarine. Add boiling water; stir until mixture thickens. Stir in sugar, egg whites, vanilla and remaining 1/3 cup melted margarine; stir until smooth. Add flour and salt; blend completely. Stir in baking chips; pour into prepared pan. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into squares. 36 brownies. Nutrition Facts Serv size: 1 piece (31g), Servings: 36, Amount Per Serving: Calories 100, Fat Cal. 25, Total Fat 3g (5%DV), Sat.Fat 1.5g (8% DV), Cholest. 0mg (0%DV), Sodium 55mg (2% DV), Total carb. 19g (6% DV), Dietary Fiber less than 1g (4% DV), Sugars 14g, Protein 1g, Vitamin A (2% DV), Vitamin C (0% DV), Calcium (0% DV), Iron (2% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. Contains 1 g of Salatrim per serving, only 55% of which is used by the body. Therefore this recipe provides 2.5 g of available total fat per serving vs. 5 g in the HERSHEY'S ULTIMATE CHOCOLATE BROWNIES recipe. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: "PERFECTLY CHOCOLATE" CHOCOLATE CHIP COOKIES Categories: Cookies, Desserts Yield: 60 cookies 2 1/4 c All-purpose flour 1/3 c Hershey's Cocoa 1 ts Baking soda 1/2 ts Salt 1 c Butter; softened 3/4 c Granulated sugar 3/4 c Packed light brown sugar 1 ts Vanilla extract 2 Eggs 2 c Semi-Sweet Chocolate Chips -(HERSHEY'S) 1 c Chopped nuts (optional) Heat oven to 375 degrees Fahrenheit. Stir together flour, 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. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies. NUTRITIONAL INFORMATION PER SERVING (1 COOKIE = 1/60 RECIPE) * 100 Calories * 1 gm Protein * 13 gm Carbohydrate * 5 gm Fat * 3 gm Saturated Fat * 15 mg Cholesterol * 55 mg Sodium * 5 mg Calcium Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: CHOCOLATE CHERRY VALENTINE TORTE Categories: Cakes, Desserts Yield: 1 torte 2 Eggs; separated 1 1/2 c Sugar; divided 1 1/4 c All-purpose flour 1/2 c HERSHEY'S Cocoa 3/4 ts Baking soda 1/2 ts Salt 1/2 c Vegetable oil 1 c Buttermilk or sour milk* CREAM FILLING 1 c Cold whipping cream 2 tb Sugar 1 ts Vanilla extract --------------------------CHOCOLATE WHIPPED CREAM-------------------------- 1/2 c Sugar 1/4 c HERSHEY'S Cocoa 1 c Cold whipping cream 1 ts Vanilla extract ---------------------------------------------------------------------------- 1 cn (21 oz.) cherry pie filling -- chilled 1. Heat oven to 350 F. Grease and flour three heart-shaped baking pans or three 9-inch round baking pans.** 2. In small bowl, beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside. 3. In large bowl, stir together flour, remaining 1 cup sugar, cocoa, baking soda and salt. Add oil, buttermilk and egg yolks; beat until smooth. Gently fold egg whites into batter. 4. Pour about 1-2/3 cups batter into each prepared pan. Bake 18 to 20 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to wire racks. Bake remaining layer, if necessary. Cool 5 minutes; remove from pan to wire rack. Cool completely. 5. Prepare CREAM FILLING. Place 1 layer on serving plate; pipe or spoon 1-inch border 1/2 inch thick around outer edge of layer. Spread half of pie filling in center. Top with second cake layer. Spread layer with half of remaining CREAM FILLING. Top with third layer. Spoon remaining pie filling on top of cake to within 1 inch of edge. 6. Prepare CHOCOLATE WHIPPED CREAM; frost sides of cake. Pipe top edge with remaining CREAM FILLING. Refrigerate until serving time. Cover; store leftover torte in refrigerator. 8 to 10 servings. * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup. ** If only two pans are available, reserve remaining batter in refrigerator for the third layer while first 2 layers bake. CREAM FILLING: In bowl, combine 1 cup (1/2 pt.) cold whipping cream with 2 tablespoons sugar and 1 teaspoon vanilla extract; beat until stiff. CHOCOLATE WHIPPED CREAM: In bowl, combine 1/2 cup sugar and 1/4 cup HERSHEY'S Cocoa. Add 1 cup (1/2 pt.) cold whipping cream and 1 teaspoon vanilla extract; beat on low speed to blend. Beat on high speed until stiff. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: CHOCOLATE LOVER'S TORTE Categories: Cakes, Desserts Yield: 10 servings 1/4 c Butter 1/3 c HERSHEY'S Cocoa 2/3 c Butter; softened 1 c Sugar; plus... 3 tb Sugar; (divided) 3 Eggs; separated 1 ts Vanilla extract 1/4 ts Almond extract 3/4 c All-purpose flour 1/2 ts Salt 1/4 c Milk 2/3 c Finely ground almonds CHOCOLATE CHIP GLAZE 1/4 c Water 3 tb Sugar 1 c HERSHEY'S MINI CHIPS -(Semi-Sweet Chocolate) 1/2 ts Vanilla extract ---------------------------------------------------------------------------- Sweetened whipped cream -(optional) 1. Heat oven to 350 F. Generously grease and flour 2 heart-shaped or 9-inch round baking pans. 2. In small saucepan, melt 1/4 cup butter. Remove from heat; stir in cocoa. 3. In large bowl, beat 2/3 cup butter and 1 cup sugar until creamy. Add chocolate mixture, egg yolks, vanilla and almond extracts; beat until blended. Gradually add flour, salt and milk; beat until well blended. Stir in almonds. 4. In medium bowl, beat egg whites until foamy; gradually add remaining 3 tablespoons sugar, beating just until soft peaks form. Gently fold into chocolate mixture. 5. Pour batter evenly into prepared pans. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes (cake will settle slightly); remove from pans to wire racks. Cool completely. 6. Prepare SMOOTH AND GLOSSY CHOCOLATE CHIP GLAZE. Place one cake layer on serving plate; spoon half of glaze over layer. Top with second layer. Spread top and sides with remaining glaze. Cool until glaze is set. Garnish as desired. 10 to 12 servings. SMOOTH AND GLOSSY CHOCOLATE CHIP GLAZE: In small saucepan, combine 1/4 cup water and 3 tablespoons sugar. Heat to boiling, stirring until sugar is dissolved. Remove from heat; stir in 1 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate and 1/2 teaspoon vanilla extract. Beat with whisk or spoon until chips are melted. Use immediately. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: BLACK FOREST TORTE Categories: Desserts, Cakes Yield: 10 servings 2 c Sugar 1 3/4 c All-purpose flour 3/4 c HERSHEY'S Cocoa 1 1/2 ts Baking powder 1 1/2 ts Baking soda 1 ts Salt 2 Eggs 1 c Milk 1/2 c Vegetable oil 2 ts Vanilla extract 1 c Boiling water 1 cn (21 oz.) cherry pie filling - chilled 4 oz Frozen whipped topping - thawed Sliced almonds (optional) Heat oven to 350 F. Grease and flour two 9-inch round baking pans. In large mixer bowl, blend sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes. Remove from mixer; stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire rack. Place one layer on serving plate. Spread half of pie filling over layer to within 1/2 inch of edge. Spoon or pipe border of whipped topping around edge. Top with second cake layer. Spread remaining pie filling to within 1/2 inch of edge. Make border around top edge with remaining topping. Garnish with sliced almonds, if desired. Refrigerate until just before serving. 10 to 12 servings. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: CHOCOLATE MINI CHEESECAKES Categories: Desserts Yield: 24 portions ---------------------------CHOCOLATE CRUMB CRUST--------------------------- 1 1/2 c Vanilla wafer crumbs 6 tb HERSHEY'S Cocoa 6 tb Powdered sugar 6 tb Butter or margarine; melted --------------------------------------------------------------------------- 1/2 c HERSHEY'S Cocoa 1/4 c Butter or margarine; melted 24 oz Cream cheese; softened 14 oz Sweetened condensed milk -(not evaporated milk) 3 Eggs 2 ts Vanilla extract ------------------------------CHOCOLATE GLAZE------------------------------ 2 c Semi-Sweet Chocolate Chips -(HERSHEY'S) 1 c Whipping cream 1 ts Vanilla extract Heat oven to 300 F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups or spray with vegetable cooking spray.* Press about 1 tablespoonful CHOCOLATE CRUMB CRUST mixture onto bottom of each cup. Stir together cocoa and 1/4 cup butter. Beat cream cheese until fluffy. Beat in cocoa mixture. Gradually beat in sweetened condensed milk. Beat in eggs and vanilla. Fill muffin cups with batter. Bake 35 minutes or until set. Cool 15 minutes; remove from pan to wire rack. Cool completely. Refrigerate. Before serving, spread with CHOCOLATE GLAZE. Allow to set. Serve at room temperature. About 24 mini cheesecakes. CHOCOLATE CRUMB CRUST: In medium bowl, stir together 1-1/2 cups vanilla wafer crumbs, 6 tablespoons HERSHEY'S Cocoa, 6 tablespoons powdered sugar and 6 tablespoons melted butter or margarine. CHOCOLATE GLAZE: In medium saucepan over low heat, melt 2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips with 1 cup (1/2 pt.) whipping cream and 1 teaspoon vanilla extract. Stir until smooth. Use immediately. About 2 cups glaze. *If vegetable cooking spray is used, cool baked cheesecakes. Freeze 15 minutes; remove with narrow spatula. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: CHOCOLATE SURPRISE TRUFFLES Categories: Candies Yield: 36 truffles 1/2 c Unsalted butter; softened 2 1/2 c Powdered sugar 1/2 c HERSHEY'S Cocoa 1/4 c Whipping cream 1 1/2 ts Vanilla extract ----------------------------------CENTERS---------------------------------- After-dinner mints, Whole candied cherries, Whole almonds, Pecan OR walnut halves ----------------------------------COATING---------------------------------- Powdered sugar Sweetened Coconut Flakes -(MOUNDS brand) -OR- chopped nuts In large mixer bowl, beat butter. Stir together powdered sugar and cocoa; add to butter mixture alternately with whipping cream and vanilla, blending well. Refrigerate until firm. Shape small amount of mixture around desired center; roll into 1-inch balls. Drop into desired coating, turning until well covered. Refrigerate until firm. About 3 dozen truffles. VARIATION: Add 1/2 teaspoon rum extract, decrease vanilla to 1 teaspoon. Hershey's and Mounds are registered trademarks of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: HOLIDAY CHOCOLATE COOKIES Categories: Cookies Yield: 36 servings 1/2 c Butter or margarine - softened 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 ----------------------------DECORATOR'S FROSTING---------------------------- 1 1/2 c Powdered sugar 2 tb Shortening 2 tb Milk 1/2 ts Vanilla extract Red food color Heat oven to 325 F. In large mixer bowl, beat butter, sugar, egg and vanilla until light and fluffy. Stir together, stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture, blending well. On lightly floured surface, roll small portion of dough at a time to 1/4-inch thickness. (Refrigerate dough if too soft to roll.) Cut with 2-1/2-inch cookie cutter; place on ungreased cookie sheet. Bake 5 to 7 minutes or until only slight indentation remains when touched lightly. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Prepare DECORATOR'S FROSTING. Frost cookies; decorate as desired. About 3 dozen cookies. DECORATOR'S FROSTING: In small mixer bowl, combine all ingredients except red food color; beat until smooth and of spreading consistency. Tint with food color, blending well. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: JINGLE BELLS CHOCOLATE PRETZELS Categories: Candies Yield: 24 servings 1 c Semi-Sweet Chocolate Chips -(HERSHEY'S) 1 c Premier White Chips -(HERSHEY'S), divided 1 tb Shortening; plus... 1/2 ts Shortening; (divided)* 24 Pretzels (3x2 inches) -(salted or unsalted) * (do not use butter, margarine or oil) Cover tray with wax paper. In medium microwave-safe bowl, place chocolate chips, 2/3 cup vanilla milk chips and 1 tablespoon shortening. Microwave at HIGH (100%) 1 minute; stir. Microwave at HIGH additional 1 to 2 minutes, stirring every 30 seconds, until chips are melted when stirred; with whisk, stir vigorously until smooth. With fork, dip each pretzel into chocolate mixture; tap fork on side of bowl to remove excess chocolate. Place coated pretzels on prepared tray. In small microwave-safe bowl, place remaining 1/3 cup vanilla milk chips and remaining 1/2 teaspoon shortening. Microwave at HIGH (100%) 15 to 30 seconds or until chips are melted when stirred with whisk; using tines of fork, drizzle across pretzels. Refrigerate until chocolate is set. Store in airtight container in cool, dry place. About 2 dozen coated pretzels. WHITE DIPPED PRETZELS: Prepare tray as directed above. In medium microwave-safe bowl, place 1-2/3 cups (10-oz. pkg.) HERSHEY'S Premier White Chips and 2 tablespoons shortening (do not use butter, margarine or oil). Microwave at HIGH (100%) 1 to 2 minutes or until chips are melted when stirred with whisk. Dip pretzels as directed above. In small microwave-safe bowl, place 1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1/4 teaspoon shortening (do not use butter, margarine or oil). Microwave at HIGH (100%) 30 seconds to 1 minute or until chips are melted when stirred; using tines of fork, drizzle across pretzels. Refrigerate and store as directed above. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: NUTTY PEANUT BUTTER FUDGE Categories: Candies Yield: 3 pounds 2 1/4 c Sugar 3/4 c Evaporated milk 1/4 c Butter or margarine 7 oz Jar marshmallow creme 10 oz REESE'S Peanut Butter Chips 1 ts Vanilla extract 1 c Broken walnuts Candied cherries, halved - (red and green) Butter 8-or 9-inch square pan. In heavy 2-3/4-quart saucepan combine sugar, evaporated milk, butter and marshmallow creme. Cook over medium heat, stirring constantly, until mixture begins to boil. Continue cooking and stirring 5 minutes; remove from heat. Immediately add peanut butter chips and vanilla, stirring until chips are melted. Stir in walnuts. Pour into prepared pan. Score and decorate warm fudge with cherry halves; cool completely. About 3 pounds. VARIATION: 1/4 cup each green and red candied cherries, quartered can be stirred in with walnuts. NOTE: For best results, do not double this recipe. Reese's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: SEASON'S BEST THUMBPRINT COOKIES Categories: Cookies, Holiday Yield: 36 servings 1/2 c Butter or margarine - softened 2/3 c Sugar 1 Egg 1 ts Vanilla extract 1 c All-purpose flour 1/3 c HERSHEY'S Cocoa 1/4 ts Salt 2 tb Milk 1 c Chopped walnuts Your choice of FILLING -(recipes follow) 1 c Cherry pie filling - chilled In large mixer bowl beat butter, sugar, egg and vanilla until light and fluffy. Stir together flour, cocoa and salt; blend into butter mixture. Add milk; beat until well blended. Stir in walnuts. Refrigerate dough at least 1 hour or until firm enough to handle. Heat oven to 350 F. Lightly grease cookie sheet. Shape dough into 1-inch balls; place on prepared cookie sheet. Press thumb into center of each cookie. Bake 10 to 12 minutes or until set. Remove from cookie sheet to wire rack; cool. To serve, place about 1/2 teaspoonful filling in thumbprint; top with about 1 teaspoonful pie filling. Store cookies in refrigerator. About 3 dozen cookies. VANILLA FILLING: In small bowl, combine 3/4 cup powdered sugar, 1 tablespoon plus 1 teaspoon softened butter or margarine, 2 to 3 teaspoons milk and 1/2 teaspoon vanilla extract; beat until smooth. CHOCOLATE CREAM FILLING: In small mixer bowl, beat 1 package (3 oz.) cream cheese, softened and 1/2 cup powdered sugar until well blended. Add 2 tablespoons HERSHEY'S Cocoa and 1/4 teaspoon vanilla extract; beat until smooth. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: SIMPLE CHOCOLATE COATING Categories: Candies Yield: 1 recipe 12 oz Semi-Sweet Chocolate Chips -(HERSHEY'S) - OR HERSHEY'S MINI CHIPS -(Semi-Sweet Chocolate) 2 tb Shortening; plus... 2 ts Shortening* * (do not use butter, margarine or oil) Cover tray with wax paper. In medium heat-proof bowl, place chocolate chips and shortening. In separate large heat-proof bowl, put very warm water (100 to 110 F.) to 1-inch depth. Carefully place bowl with chocolate into bowl with water; water should come halfway up side of chocolate bowl. With dry rubber scraper, stir chocolate and shortening CONSTANTLY, until chocolate and shortening are melted and mixture is smooth. Do NOT get water in bowl with chocolate.* If water cools, replace it with very warm water as directed above. Remove chocolate bowl from inside water bowl. With fork, one at a time, dip chilled centers into chocolate mixture; gently tap fork on edge of bowl to remove excess chocolate.** Invert coated center on prepared tray; swirl small amount of melted chocolate on top to cover fork marks; let stand until firm. Store candies loosely covered in cool, dry place. Coating for 3 to 4 dozen centers. * If water or moisture gets into chocolate, it can seize and tighten. As an emergency measure, ONLY, stir in additional shortening, 1/2 teaspoonful at a time, just until chocolate is fluid again. ** If chocolate mixture cools below 84 F, return bowl with chocolate into bowl with warm water. Chocolate is best for coating between 84 and 88 F. CHOCOLATE CANDY IN MOLDS: Melt chocolate with shortening as directed above; remove bowl from inside water bowl. Spoon chocolate mixture into plastic candy molds; let stand until firm. Invert molds over prepared tray; tap candy from molds onto tray. Store as directed above. About 4 dozen 1x1-1/2 inch candies. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: TOFFEE POPCORN CRUNCH Categories: Candies, Snacks, Gifts Yield: 1 batch 10 c Popped popcorn 1 c Whole almonds 10 oz SKOR English Toffee Bits -(HERSHEY'S) 2/3 c Light corn syrup Heat oven to 275 F. Grease large roasting pan (OR two 13x9x2-inch baking pans). Place popcorn and almonds in prepared pan. In heavy medium saucepan, combine toffee bits and corn syrup. Cook over medium heat, stirring constantly, until toffee is melted (about 12 minutes). Pour over popcorn mixture; stir until evenly coated. Bake 30 minutes, stirring frequently. Remove from oven; stir every 2 minutes until slightly cooled. Cool completely. Store in tightly covered container in cool dry place. About 1-1/2 pounds popcorn. NOTE: For best results, do not double this recipe. Hershey's and Skor are registered trademarks of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: S'MORE BARS Categories: Cookies, Candies Yield: 24 servings 3/4 c Butter or margarine - softened 2/3 c Sugar 1 Egg 1 ts Vanilla extract 3 c Graham cracker crumbs 1/2 c All-purpose flour 1/2 ts Salt 8 Milk Chocolate Bars -(HERSHEY'S), 1.55 oz. each 3 1/2 c Minature marshmallows 1. Heat oven to 350 F. Grease 13x9x2-inch baking pan. 2. In large bowl, beat butter. Add sugar; beat on medium speed of electric mixer until light and fluffy. Blend in egg and vanilla. Stir in graham cracker crumbs, flour and salt. 3. Set aside 2-1/2 cups graham cracker crumb mixture. Press remaining mixture into bottom of prepared pan. Place candy bars, side by side, breaking to fit, if necessary, on top of mixture in pan. Sprinkle marshmallows evenly on top of chocolate bars in pan. Crumble reserved graham cracker crumb mixture on top of marshmallows. 4. Bake 30 minutes. Cool 10 minutes in pan on wire rack. Cut into bars; cool completely. About 24 bars. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: S'MORES Categories: Desserts Yield: 2 snacks 2 Graham crackers 1 Milk Chocolate Bar -(HERSHEY'S), 1.55 oz. 2 lg Marshmallows 1. Break graham crackers in half. Break chocolate bar in half; center one section on each of 2 graham cracker halves. Top each with marshmallow. Place on paper towel. 2. Microwave at HIGH (100%) 10 to 15 seconds or until marshmallow puffs. Top each with another graham cracker half; press gently. Let stand 1 minute to soften chocolate. Serve immediately. 2 snacks. CONVENTIONAL METHOD: Center half of chocolate bar on each of 2 graham cracker halves. Place remaining 2 graham cracker halves on cookie sheet; top each with marshmallow. On middle oven rack, broil 30 seconds or just until marshmallows are golden brown. Immediately invert onto chocolate-topped graham crackers; press gently. Let stand 1 minute to soften chocolate. Serve immediately. PEANUTTY VARIATION: Spread thin layer REESE'S Creamy or Crunchy Peanut Butter on graham crackers. Proceed as above. CHOCOLATE BANANA S'MORE: Place slices of banana on top of chocolate bar; proceed as above. CHOCO-CHERRY S'MORE: Cut two maraschino cherries into slices; place on top of chocolate bar; proceed as above. CHOCO-BERRY S'MORE: Place slices of strawberries on top of chocolate bar; proceed as above. CARAMEL S'MORE: Drizzle marshmallow with HERSHEY'S Butterscotch Caramel Fudge Chocolate Shoppe Topping. RASPBERRY S'MORE: Spread thin layer of seedless red raspberry preserves on graham cracker. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias -----