---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHOCOBERRY SPLASH
 Categories: Beverages
      Yield: 1 serving
 
    3/4 c  Cold milk
      3 tb Frozen strawberries w/syrup
           -- thawed
      2 tb Hershey's Syrup
      2 tb Vanilla ice cream; plus...
      1    Scoop vanilla ice cream
      2 tb Club soda
           Crushed ice
 
  Into blender container, place milk, strawberries, syrup and 2
  tablespoons ice cream. Cover; blend on medium speed until smooth. Pour
  into tall glass filled with ice. Add club soda; stir. Top with scoop of
  ice cream; garnish with additional fruit, if desired. Serve immediately.
  One 12-ounce serving.
  
  Variations:
  
  Substitute the following fruits for the frozen strawberries:
  
  Fresh Strawberry Splash: 1/4 cup sweetened fresh strawberries.
  
  Peach Splash: 1/3 cup canned peach slices or pieces, or 1/2 peeled fresh
  peach.
  
  Pineapple Splash: 2 slices canned or 1/4 cup crushed pineapple.
  
  Raspberry Splash: 3 tablespoons frozen raspberries with syrup, thawed.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: COCOA SYRUP
 Categories: Beverages, Condiments
      Yield: 2 cups
 
  1 1/2 c  Sugar
    3/4 c  Hershey's Cocoa
      1 ds Salt
      1 c  Hot water
      2 ts Vanilla extract
 
  In medium saucepan, stir together sugar, cocoa and salt. Gradually add
  water, stirring to keep mixture smooth. Cook over medium heat, stirring
  constantly, until mixture boils; boil and stir 3 minutes. Remove from
  heat; stir in vanilla. Pour into heatproof container. Cool to room
  temperature. Cover; refrigerate. Use as topping for ice cream and
  desserts or for chocolate-flavored drinks. About 2 cups syrup.
  
  Variations:
  
  Hot Cocoa: Add 1 to 2 tablespoons Cocoa Syrup to mug of hot milk; stir
  until blended.
  
  Cocoa Syrup Drink: Add 1 to 2 tablespoons Cocoa Syrup to tall glass of
  cold milk; stir until blended.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: HOT COCOA
 Categories: Beverages
      Yield: 5 servings
 
    1/2 c  Sugar
    1/4 c  Hershey's Cocoa
      1 ds Salt
    1/3 c  Hot water
      4 c  Milk
    3/4 ts Vanilla extract

----------------------------------OPTIONAL----------------------------------
           Miniature marshmallows
           -OR-
           Sweetened whipped cream
 
  In medium saucepan, stir together sugar, cocoa and salt; stir in water.
  Cook over medium heat, stirring constantly, until mixture comes to a
  boil. Boil and stir 2 minutes. Add milk; stirring constantly, heat to
  serving temperature. Do Not Boil. Remove from heat; add vanilla. Beat
  with rotary beater or whisk until foamy. Serve topped with marshmallows
  or whipped cream, if desired. Five 8-oz. servings.
  
  Variations: Add one of the following with the vanilla extract:
  
  Spiced Cocoa: 1/8 teaspoon ground cinnamon and 1/8 teaspoon ground
  nutmeg. Serve with cinnamon stick, if desired.
  
  Mint Cocoa: 1/2 teaspoon mint extract or 3 tablespoons crushed hard
  peppermint candy or 2 to 3 tablespoons white creme de menthe. Serve with
  peppermint candy stick, if desired.
  
  Citrus Cocoa: 1/2 teaspoon orange extract or 2 to 3 tablespoons orange
  liqueur.
  
  Swiss Mocha: 2 to 2-1/2 teaspoons powdered instant coffee.
  
  Cocoa au Lait: Omit whipped cream. Spoon 2 tablespoons softened vanilla
  ice cream on top of each cup cocoa at serving time.
  
  Slim-Trim Cocoa: Omit sugar. Combine cocoa, salt and water; substitute
  skim milk. Proceed as above. With vanilla, stir in sugar substitute with
  sweetening equivalence of 1/2 cup sugar.
  
  Canadian Cocoa: 1/2 teaspoon maple extract.
  
  Microwave Single Serving: In microwave-safe cup or mug, combine 1
  heaping teaspoon Hershey's Cocoa, 2 heaping teaspoons sugar and dash
  salt. Add 2 teaspoons cold milk; stir until smooth. Fill cup with milk.
  Microwave at HIGH (100%) 1 to 1-1/2 minutes or until hot. Stir to blend;
  serve.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: HOT COCOA MIX
 Categories: Beverages
      Yield: 15 servings
 
      2 c  Nonfat dry milk powder
    3/4 c  Sugar
    1/2 c  Hershey's Cocoa; OR...
           Hershey's European Style
           -Cocoa
    1/2 c  Powdered non-dairy creamer
      1 ds Salt
 
  In large bowl, combine all ingredients; blend well. Store in tightly
  covered container. 3-3/4 cups mix (About fifteen 6-ounce servings).
  
  Single Serving: Place 1/4 cup mix in heatproof cup or mug; add 3/4 cup
  boiling water. Stir to blend. Serve hot, topped with marshmallow, if
  desired.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: APPLE CHIP SNACKING CAKE
 Categories: Cakes
      Yield: 9 servings
 
      2    Eggs
    1/2 c  Vegetable oil
    1/4 c  Apple juice
      1 ts Vanilla extract
  1 3/4 c  All-purpose flour
      1 c  Granulated sugar
    1/2 ts Baking soda
    1/2 ts Ground cinnamon
    1/2 ts Salt
  1 1/2 c  Chopped peeled tart apples
    3/4 c  Hershey's Chocolate Chips
           - (Semi-Sweet)
           -OR Hershey's Mini Chips
           -- (Semi-Sweet Chocolate)
    1/2 c  Chopped nuts
           Powdered sugar
           -OR- whipped topping and
           - ground cinnamon (optional)
 
  Heat oven to 350 degrees Fahrenheit. Grease and flour 8 or 9-inch square
  baking pan. In large bowl, beat eggs slightly; add oil, apple juice and
  vanilla. Stir together flour, granulated sugar, baking soda, cinnamon
  and salt; stir into batter until blended. Add apples, chocolate chips
  and nuts; stir until well blended. Pour batter into prepared pan. Bake
  40 to 45 minutes or until cake begins to pull away from sides of pan.
  Cool completely in pan on wire rack. Sprinkle powdered sugar over top or
  serve with dollop of whipped topping sprinkled with cinnamon, if
  desired. 9 servings.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: BLACK MAGIC CAKE
 Categories: Cakes
      Yield: 1 cake
 
      2 c  Sugar
  1 3/4 c  All-purpose flour
    3/4 c  Hershey's Cocoa
      2 ts Baking soda
      1 ts Baking powder
      1 ts Salt
      2    Eggs
      1 c  Buttermilk or sour milk*
      1 c  Strong black coffee; OR...
      2 ts -powdered instant coffee
           -plus 1 cup boiling water
    1/2 c  Vegetable oil
      1 ts Vanilla extract
 
  Heat oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round
  baking pans or one 13x9x2-inch baking pan. In large bowl, stir together
  sugar, flour, cocoa, baking soda, baking powder and salt. Add eggs,
  buttermilk, coffee, oil and vanilla; beat on medium speed of electric
  mixer 2 minutes (batter will be thin). Pour batter into prepared pans.
  Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular
  pan or until wooden pick inserted in center comes out clean. Cool 10
  minutes; remove from pans to wire racks. Cool completely. Frost as
  desired. 10 to 12 servings.
  
  * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: ONE-BOWL BUTTERCREAM FROSTING
 Categories: Cakes, Frostings
      Yield: 1 recipe
 
-------------------------------1 CUP FROSTING-------------------------------
      3 tb Butter or margarine
           -- softened
      1 c  Powdered sugar
      2 tb -to...
      3 tb Milk
    1/2 ts Vanilla extract

-------------------------------2 CUP FROSTING-------------------------------
      6 tb Butter or margarine
           -- softened
  2 2/3 c  Powdered sugar
      4 tb -to...
      6 tb Milk
      1 ts Vanilla extract
 
  One Cup Frosting:
  
  Add cocoa depending on desired taste:
  
  Light Flavor: 2 tablespoons Hershey's Cocoa or Hershey's European Style
  Cocoa
  
  Medium Flavor: 1/4 cup Hershey's Cocoa or Hershey's European Style Cocoa
  
  Dark Flavor: 1/3 cup Hershey's Cocoa or Hershey's European Style Cocoa
  
  In small mixer bowl, beat butter. Add powdered sugar and cocoa
  alternately with milk; beat to spreading consistency. Blend in vanilla.
  Two Cup Frosting:
  
  Add cocoa depending on desired taste:
  
  Light Flavor: 1/3 cup Hershey's Cocoa or Hershey's European Style Cocoa
  
  Medium Flavor: 1/2 cup Hershey's Cocoa or Hershey's European Style Cocoa
  
  Dark Flavor: 3/4 cup Hershey's Cocoa or Hershey's European Style Cocoa
  
  NOTE: 1 cup frosting will frost top of 13x9-inch cake. 2 cups frosting
  will fill and frost an 8-or 9-inch two layer cake.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CREAMY CHOCOLATE CHEESECAKE
 Categories: Desserts, Cakes
      Yield: 1 cake
 
      1 c  Finely crushed pretzels
           -- (salted or unsalted)
      1 tb Sugar
    1/3 c  Butter or margarine; melted
     16 oz Cream cheese; softened
      1 c  Sugar
    1/3 c  European Style Cocoa
           -(Hershey's)
      2    Eggs
      1 c  Dairy sour cream
      2 ts Vanilla extract
 
  Heat oven to 350 degrees Fahrenheit. In medium bowl, stir together
  crushed pretzels, 1 tablespoon sugar and butter. Press mixture onto
  bottom of 9-inch springform pan. Bake 8 minutes; cool slightly. In large
  mixer bowl, beat cream cheese until smooth and creamy. Gradually beat in
  1 cup sugar and cocoa. Add eggs, one at a time, beating well after each
  addition. Stir in sour cream and vanilla; blend well. Pour batter over
  crust. Bake 35 minutes. Turn off oven; leave cheesecake in oven 20
  minutes without opening door. Remove from oven. With knife, loosen cake
  from side of pan. Cool completely; remove side of pan. Cover;
  refrigerate. Garnish as desired. Cover; refrigerate leftover cheesecake.
  10 to 12 servings.
  
  Creamy Chocolate Cheesecake Squares
  
  Double ingredients above for pretzel crust. Press mixture firmly on
  bottom of buttered 13x9x2-inch baking pan. Bake as directed. Prepare
  cheesecake using recipe above. Bake 35 minutes or until edges are set
  (edges may crack slightly). Remove from oven. Cool completely in pan on
  wire rack. Cover; refrigerate.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHOCOLATETOWN SPECIAL CAKE
 Categories: Cakes
      Yield: 1 cake
 
    1/2 c  Hershey's Cocoa; OR...
           -Hershey's European Style
           -Cocoa
    1/2 c  Boiling water
    2/3 c  Shortening
  1 3/4 c  Sugar
      1 ts Vanilla extract
      2    Eggs
  2 1/4 c  All-purpose flour
  1 1/2 ts Baking soda
    1/2 ts Salt
  1 1/3 c  Buttermilk or sour milk*

----------------------------------FROSTING----------------------------------
      6 tb Butter or margarine
           -- softened
  2 2/3 c  Powdered sugar
    1/2 c  Hershey's Cocoa; OR...
           -Hershey's European Style
           -Cocoa
    1/3 c  Milk
      1 ts Vanilla extract
 
  Heat oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round
  baking pans. In small bowl, stir together cocoa and water until smooth.
  In large mixer bowl, beat shortening, sugar and vanilla until light and
  fluffy. Add eggs; beat well. Stir together flour, baking soda and salt;
  add to shortening mixture alternately with buttermilk, beating until
  well blended. Add cocoa mixture; beat well. Pour batter 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. Frost with One-Bowl Buttercream Frosting. 8 to 10 servings.
  
  * To sour milk: Use 4 teaspoons white vinegar plus milk to equal 1-1/3
  cups.
  
  One-Bowl Buttercream Frosting:
  
  In small mixer bowl, beat butter. Add powdered sugar and cocoa
  alternately with milk; beat to spreading consistency (additional milk
  may be needed). Blend in vanilla. 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 compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CLASSIC HERSHEY BAR CAKE
 Categories: Cakes
      Yield: 1 cake
 
      1 c  Butter or margarine
           -- softened
  1 1/4 c  Granulated sugar
      4    Eggs
      6    Hershey's Milk Chocolate
           -Bars (1.55 oz. each)
           -- melted
  2 1/2 c  All-purpose flour
    1/4 ts Baking soda
      1 ds Salt
      1 c  Buttermilk or sour milk*
    1/2 c  Hershey's Syrup
      2 ts Vanilla extract
      1 c  Chopped pecans
           Powdered sugar (optional)
 
  Heat oven to 350 degrees Fahrenheit. Grease and flour 10-inch tube pan
  or 12-cup fluted tube pan. In large mixer bowl, beat butter until
  creamy; gradually add granulated sugar, beating on medium speed of
  electric mixer until well blended. Add eggs, one at a time, beating well
  after each addition. Add chocolate; beat until blended. Stir together
  flour, baking soda and salt; add to chocolate mixture alternately with
  buttermilk, beating until blended. Add syrup and vanilla; beat until
  blended. Stir in pecans. Pour batter into prepared pan. Bake 1 hour and
  15 minutes or until wooden pick inserted in center of cake comes out
  clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
  Sift powdered sugar over top, if desired. 12 to 16 servings.
  
  * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: COCOA CHEESECAKE
 Categories: Cakes, Desserts
      Yield: 1 cake
 
     16 oz Cream cheese; softened
    3/4 c  Sugar; plus...
      2 tb Sugar; (divided)
    1/2 c  Hershey's Cocoa
      2 ts Vanilla extract; divided
      2    Eggs
      1 c  Dairy sour cream
           Graham Crust
           -(recipe follows)
           Fresh fruit, sliced
 
  Heat oven to 375 degrees Fahrenheit. In large mixer bowl, beat cream
  cheese, 3/4 cup sugar, cocoa and 1 teaspoon vanilla until well blended.
  Add eggs; blend well. Pour batter into prepared Graham Crust. Bake 20
  minutes. Remove from oven; cool 15 minutes. Increase oven temperature to
  425 degrees Fahrenheit. In small bowl, stir together sour cream,
  remaining 2 tablespoons sugar and remaining 1 teaspoon vanilla until
  smooth; spread evenly over top of cheesecake. Bake 10 minutes; remove
  from oven. Loosen cheesecake from side of pan; cool to room temperature.
  Refrigerate several hours or overnight; remove side of pan. Garnish with
  fresh fruit. Cover; refrigerate leftover cheesecake. 10 to 12 servings.
  
  Graham Crust: In bowl, combine 1 1/2 cups graham cracker crumbs, 1/3 cup
  sugar, and 1/3 cup melted butter or margarine. Press mixture onto bottom
  and halfway up side of 9-inch springform pan.
  Variation:
  
  Chocolate Lover's Cheesecake: Prepare batter as directed above; stir 1
  cup Hershey's Semi-Sweet Chocolate Chips into batter before pouring into
  crust. Bake and serve as directed.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: COCOA FUDGE FROSTING
 Categories: Cakes, Frostings
      Yield: 1 recipe
 
    1/2 c  Butter or margarine
    1/2 c  Hershey's Cocoa; OR...
           -Hershey's European Style
           -Cocoa
  3 2/3 c  Powdered sugar
    1/3 c  Milk
      1 ts Vanilla extract
 
  In small saucepan over low heat, melt butter. Add cocoa; stir constantly
  just until mixture begins to boil. Remove from heat; pour into small
  mixer bowl. Add powdered sugar alternately with milk, beating to
  spreading consistency. Blend in vanilla. Spread frosting while warm.
  About 2-1/4 cups frosting.
  
  Variation:
  
  Peppermint: Add 1 tablespoon finely crushed peppermint candy to frosting
  mixture.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CREAMY BROWNIE FROSTING
 Categories: Frostings, Cakes
      Yield: 1 cup
 
      3 tb Butter or margarine
           -- softened
      3 tb Hershey's Cocoa
      1 tb Light corn syrup or honey
    1/2 ts Vanilla extract
      1 c  Powdered sugar
      1 tb -to...
      2 tb Milk
 
  In small mixer bowl, beat butter, cocoa, corn syrup and vanilla. Add
  powdered sugar and 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 compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: DEEP DARK CHOCOLATE CAKE
 Categories: Cakes, Desserts
      Yield: 1 cake
 
      2 c  Sugar
  1 3/4 c  All-purpose flour
    3/4 c  Hershey's Cocoa; OR...
           -Hershey's European Style
           -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-BOWL BUTTERCREAM FROSTING
      6 tb Butter or margarine
           -- softened
  2 2/3 c  Powdered sugar
    1/2 c  Hershey's Cocoa; OR...
           -Hershey's European Style
           -Cocoa
    1/3 c  Milk
      1 ts Vanilla extract
 
  Heat oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round
  baking pans or one 13x9x2-inch baking pan. In large mixer bowl, stir
  together sugar, flour, cocoa, baking powder, baking soda and salt. Add
  eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2
  minutes. Stir in boiling water (batter will be thin). Pour batter into
  prepared pans. Bake 30 to 35 minutes for round pans, 35 to 40 minutes
  for rectangular pan or until wooden pick inserted in center comes out
  clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
  (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL
  BUTTERCREAM FROSTING. 8 to 10 servings.
  
  One-Bowl Buttercream Frosting:
  
  In small mixer bowl, beat butter. Add powdered sugar and cocoa
  alternately with milk; beat to spreading consistency (additional milk
  may be needed). Blend in vanilla. About 2 cups frosting.
  High Altitude Directions
  
  Decrease sugar to 1-3/4 cups Increase flour to 1-3/4 cups plus 2
  tablespoons Decrease baking powder to 1-1/4 teaspoons Decrease baking
  soda to 1-1/4 teaspoons Increase milk to 1 cup plus 2 tablespoons Bake
  at 375 degrees Fahrenheit, 30 to 35 minutes for both pan sizes
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: HOT FUDGE PUDDING CAKE
 Categories: Cakes
      Yield: 8 servings
 
  1 1/4 c  Granulated sugar
           -- divided
      1 c  All-purpose flour
      7 tb Hershey's Cocoa; divided
      2 ts Baking powder
    1/4 ts Salt
    1/2 c  Milk
    1/3 c  Butter or margarine
           -- melted
  1 1/2 ts Vanilla extract
    1/2 c  Packed light brown sugar
  1 1/4 c  Hot water
           Whipped topping
 
  Heat oven to 350 degrees Fahrenheit. In bowl, stir together 3/4 cup
  granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt.
  Stir in milk, butter and vanilla; beat until smooth. Pour batter into
  ungreased 8-or 9-inch square baking pan. Stir together remaining 1/2 cup
  granulated sugar, brown sugar and remaining 4 tablespoons cocoa;
  sprinkle mixture evenly over batter. Pour hot water over top; do not
  stir. Bake 35 to 40 minutes or until center is almost set. Let stand 15
  minutes; spoon into dessert dishes, spooning sauce from bottom of pan
  over top. Garnish with whipped topping, if desired. About 8 servings.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: MARBLE CHEESECAKE
 Categories: Cakes, Desserts
      Yield: 1 cake
 
      3 pk Cream cheese; softened
           -(8 oz. each)
      1 c  Sugar; divided
    1/2 c  Dairy sour cream
  2 1/2 ts Vanilla extract; divided
      3 tb All-purpose flour
      3    Eggs
    1/4 c  Hershey's Cocoa
      1 tb Vegetable oil
           Chocolate Crumb Crust
           - (recipe follows)
 
  Prepare Chocolate Crumb Crust. Heat oven to 450 degrees Fahrenheit. In
  large mixer bowl, beat cream cheese, 3/4 cup sugar, sour cream and 2
  teaspoons vanilla until smooth. Gradually add flour, blending well. Add
  eggs, one at a time, beating well after each addition; set aside. Stir
  together cocoa and remaining 1/4 cup sugar. Add oil, remaining 1/2
  teaspoon vanilla and 1-1/2 cups of cream cheese mixture; blend well.
  Spoon plain and chocolate batters alternately over prepared Chocolate
  Crumb Crust, ending with spoonfuls of chocolate on top; gently swirl
  with spatula or knife for marbled effect. Bake 10 minutes. Reduce oven
  temperature to 250 degrees Fahrenheit; continue baking 30 minutes. Turn
  off oven; leave cheesecake in oven 30 minutes without opening door.
  Remove from oven. Loosen cheesecake from side of pan; cool to room
  temperature. Refrigerate several hours or overnight; remove side of pan.
  Cover; refrigerate leftover cheesecake. 10 to 12 servings.
  
  Chocolate Crumb Crust
  
  Heat oven to 350 degrees Fahrenheit. In bowl, stir together 1-1/4 cups
  vanilla wafer crumbs (about 40 wafers), 1/3 cup powdered sugar and 1/3
  cup Hershey's Cocoa; blend in 1/4 cup (1/2 stick) butter or margarine,
  melted. Press mixture onto bottom and 1/2 inch up side of 9-inch
  springform pan. Bake 8 minutes; cool completely. 9-inch springform pan.
  Bake 8 minutes; cool.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: OLD-FASHIONED CHOCOLATE CAKE
 Categories: Cakes
      Yield: 1 cake
 
    3/4 c  Butter or margarine
           -- softened
  1 2/3 c  Sugar
      3    Eggs
      1 ts Vanilla extract
      2 c  All-purpose flour
    2/3 c  Hershey's Cocoa
  1 1/4 ts Baking soda
      1 ts Salt
    1/4 ts Baking powder
  1 1/3 c  Water
    1/2 c  Hard peppermint candy, opt.
           -(finely crushed)
           Add'l hard peppermint candy
           --(crushed), optional

----------------------------------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
 
  Heat oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round
  baking pans or one 13x9x2-inch baking pan. In large mixer bowl, combine
  butter, sugar, eggs and vanilla; beat on high speed of electric mixer 3
  minutes. Stir together flour, cocoa, baking soda, salt and baking
  powder; add alternately with water to butter mixture, beating until
  blended. Add candy, if desired. 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. Frost
  with ONE-BOWL BUTTERCREAM FROSTING. Just before serving, garnish with
  peppermint candy, if desired. 8 to 10 servings.
  One-Bowl Buttercream Frosting:
  
  In small mixer bowl, beat butter. Add powdered sugar and cocoa
  alternately with milk; beat to spreading consistency (additional milk
  may be needed). Blend in vanilla. About 2 cups frosting.
  Variation:
  
  Chocolate Cupcakes: Fill paper-lined muffin cups (2-1/2 inches in
  diameter) 2/3 full with batter. Bake at 350 degrees Fahrenheit for 20 to
  25 minutes; cool. Frost. About 2-1/2 dozen cupcakes.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: QUICK & EASY CHOCOLATE CAKE
 Categories: Cakes
      Yield: 1 cake
 
      4 oz Hershey's Baking Chocolate
           -(Unsweetened),
           - broken into pieces
    1/4 c  Butter or margarine
  1 2/3 c  Boiling water
  2 1/3 c  All-purpose flour
      2 c  Sugar
    1/2 c  Dairy sour cream
      2    Eggs
      2 ts Baking soda
      1 ts Salt
      1 ts Vanilla extract
 
  Heat oven to 350 degrees Fahrenheit. Grease and flour 13x9x2-inch baking
  pan. In large mixer bowl, combine chocolate, butter and water; with
  spoon, stir until chocolate is melted and mixture is smooth. Add flour,
  sugar, sour cream, eggs, baking soda, salt and vanilla; beat on low
  speed of electric mixer until smooth. Pour batter into prepared pan.
  Bake 35 to 40 minutes or until wooden pick inserted in center comes out
  clean. Cool completely 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 compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: QUICK & EASY CHOCOLATE FROSTING
 Categories: Frostings, Cakes
      Yield: 1 recipe
 
      3 oz Hershey's Baking Chocolate
           - (Unsweetened),
           - broken into pieces
      1 c  Miniature marshmallows
    1/3 c  Milk
    1/2 c  Butter or margarine
           - softened
  2 1/2 c  Powdered sugar
    1/2 ts Vanilla extract
 
  In medium saucepan over low heat, melt chocolate, stirring constantly.
  Add marshmallows; stir frequently until melted. (Mixture will be very
  thick and will pull away from sides of pan.) Spoon mixture into small
  mixer bowl; beat in butter. Add milk very gradually, beating until
  smooth. Gradually add powdered sugar and vanilla; beat to desired
  consistency. About 2-1/4 cups frosting.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHOCOLATE PEANUT CLUSTERS
 Categories: Candies, Microwave
      Yield: 24 candies
 
    1/2 c  Milk Chocolate Chips
           -- (Hershey's)
    1/2 c  Semi-Sweet Chocolate Chips
           -- (Hershey's)
      1 tb Shortening
           -(do not use butter,
           -margarine or oil)
      1 c  Unsalted, roasted peanuts
 
  In small microwave-safe bowl, place milk chocolate chips, semi-sweet
  chocolate chips and shortening. Microwave at HIGH (100%) 1 to 1-1/2
  minutes or just until chips are melted and mixture is smooth when
  stirred. Stir in peanuts. Drop by teaspoonfuls into 1-inch diameter
  candy or petit four papers. Allow to set until firm. Store in airtight
  container in cool, dry place. About 2 dozen candies.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: DOUBLE-DECKER FUDGE
 Categories: Candies
      Yield: 2 pounds
 
      1 c  Reese's Peanut Butter Chips
      1 c  Hershey's Chocolate Chips
           - (Semi Sweet or Hershey's
           - Mini Chips Semi-Sweet
           - Chocolate)
  2 1/4 c  Sugar
      7 oz Marshmallow creme
    3/4 c  Evaporated milk
    1/4 c  Butter
      1 ts Vanilla extract
 
  Line 8-inch square pan with foil, extending foil over edges of pan.
  Measure peanut butter chips into one medium bowl and chocolate chips
  into second medium bowl. In heavy 3-quart saucepan, combine sugar,
  marshmallow creme, evaporated milk and butter. Cook over medium heat,
  stirring constantly, until mixture boils; boil and stir 5 minutes.
  Remove from heat; stir in vanilla. Immediately stir one-half hot mixture
  (1-1/2 cups) into peanut butter chips until chips are completely melted;
  quickly pour into prepared pan. Stir remaining one-half hot mixture into
  chocolate chips until chips are completely melted. Quickly spread over
  top of peanut butter layer. Cool completely. Remove from pan; place on
  cutting board. Peel off foil; cut into 1-inch squares. Store tightly
  covered. About 5 dozen pieces or about 2 pounds candy.
  Variations:
  
  Peanut Butter Fudge: Omit chocolate chips; place 1-2/3 cups (10-oz.
  pkg.) Reese's Peanut Butter Chips in large bowl. Cook fudge mixture as
  directed above; add to chips, stirring until chips are completely
  melted. Pour into prepared pan; cool to room temperature.
  
  Chocolate Fudge Omit peanut butter chips; place 2 cups (12-oz. pkg.)
  Hershey's Semi-Sweet Chocolate Chips or Hershey's Mini Chips Semi-Sweet
  Chocolate in large bowl. Cook fudge mixture as directed above; add to
  chips, stirring until completely melted. Pour into prepared pan; cool to
  room temperature.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: FOOLPROOF DARK CHOCOLATE FUDGE
 Categories: Candies
      Yield: 2 pounds
 
      3 c  Semi-Sweet Chocolate Chips
           - (Hershey's)
     14 oz Sweetened condensed milk
           - (not evaporated milk)
      1 ds Salt
      1 c  Chopped walnuts
  1 1/2 ts Vanilla extract
 
  Line 8-or 9-inch square pan with foil. In heavy saucepan over low heat,
  melt chocolate chips with sweetened condensed milk and salt. Remove from
  heat; stir in walnuts and vanilla. Spread evenly into prepared pan.
  Refrigerate 2 hours or until firm. Remove from pan; place on cutting
  board. Peel off foil; cut into squares. Store loosely covered at room
  temperature. About 5 dozen pieces or 2 pounds.
  
  Variation:
  
  Touchdown Chocolate Fudge: After adding nuts and vanilla, cool 10 to 12
  minutes. On foil-lined baking sheet, quickly and gently form into
  football shape (do not overwork). Refrigerate as above. Place on serving
  plate. Garnish as desired. About 2 pounds.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: RICH COCOA FUDGE
 Categories: Candies
      Yield: 36 pieces
 
      3 c  Sugar
    2/3 c  Hershey's Cocoa; OR...
           -Hershey's European Style
           -Cocoa
    1/8 ts Salt
  1 1/2 c  Milk
    1/4 c  Butter
      1 ts Vanilla extract
 
  Line 8-or 9-inch square pan with foil; butter foil. In heavy 4-quart
  saucepan, stir together sugar, cocoa and salt; stir in milk. Cook over
  medium heat, stirring constantly, until mixture comes to full rolling
  boil. Boil, without stirring, to 234 degrees Fahrenheit or until syrup,
  when dropped into very cold water, forms a soft ball which flattens when
  removed from water. (Bulb of candy thermometer should not rest on bottom
  of saucepan). Remove from heat. Add butter and vanilla. Do not stir.
  Cool at room temperature to 110 degrees Fahrenheit (lukewarm). Beat with
  wooden spoon until fudge thickens and loses some of its gloss. Spread
  quickly into prepared pan; cool. Cut into squares. About 36 pieces or
  1-3/4 pounds.
  
  NOTE: For best results, do not double this recipe.
  Variations:
  
  Nutty Rich Cocoa Fudge: Beat cooked fudge as directed. Immediately stir
  in 1 cup chopped almonds, pecans or walnuts and spread quickly into
  prepared pan.
  
  Marshmallow-Nut Cocoa Fudge: Increase cocoa to 3/4 cup. Cook fudge as
  directed. Add 1 cup marshmallow creme with butter and vanilla. Do not
  stir. Cool to 110 degrees Fahrenheit (lukewarm). Beat 8 minutes; stir in
  1 cup chopped nuts and pour into prepared pan. (Fudge does not set until
  poured into pan).
  High Altitude Directions
  
  Increase milk to 1-2/3 cups.
  
  Use soft ball cold water test for doneness or test and read thermometer
  in boiling water, subtract difference from 212 degrees Fahrenheit. Then
  subtract that number from 234 degrees Fahrenheit. This is the soft ball
  temperature for your altitude and thermometer.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: HERSHEY'S WHITE CHIPS ALMOND FUDGE
 Categories: Candies
      Yield: 36 pieces
 
     10 oz Premier White Chips
           -(Hershey's)
    2/3 c  Sweetened condensed milk
           -(not evaporated milk)
  1 1/2 c  Chopped slivered almonds
           -(coarsely chopped)
           - toasted*
    1/2 ts Vanilla extract
 
  Line 8-inch square pan with foil, extending foil over edges of pan. In
  medium saucepan over very low heat, melt white chips and sweetened
  condensed milk, stirring constantly, until mixture is smooth. Remove
  from heat. Stir in almonds and vanilla. Spread into prepared pan. Cover;
  refrigerate 2 hours or until firm. Use foil to lift fudge out of pan;
  peel off foil. Cut fudge into squares. About 3 dozen pieces or 1-1/2
  pounds fudge.
  
  * To toast almonds: Spread almonds on cookie sheet. Bake at 350 degrees
  Fahrenheit, stirring occasionally, 8 to 10 minutes or until lightly
  browned; cool.
  
  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 compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: NO-BAKE BUTTERSCOTCH HAYSTACKS
 Categories: Candies, No-bake
      Yield: 24 candies
 
      1 c  Butterscotch Chips
           - (Hershey's)
    1/2 c  Reese's Peanut Butter Chips
      1 tb Shortening
           -(do not use butter,
           - margarine or oil)
  1 1/2 c  Chow mein noodles
           -- coarsely broken
 
  Line tray with wax paper. In medium microwave-safe bowl, place
  butterscotch chips, peanut butter chips and shortening. 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 and mixture is smooth when stirred. Immediately add
  chow mein noodles; stir to coat. Drop mixture by heaping teaspoonfuls
  onto prepared tray or into paper candy cups; let stand until firm. If
  necessary, cover and refrigerate until firm. Store in tightly covered
  container in refrigerator. About 2 dozen candies.
  Variation:
  
  Chocolate Haystacks: Substitute 1 cup Hershey's Semi-Sweet Chocolate
  Chips or Hershey's Milk Chocolate Chips for butterscotch chips. Proceed
  as directed above with peanut butter chips, shortening and chow mein
  noodles.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: HERSHEY'S CLASSIC CHOCOLATE CHIP COOKIES
 Categories: Cookies
      Yield: 60 cookies
 
  2 1/4 c  All-purpose flour
      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
     12 oz 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 with 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.
  
  Classic Chocolate Chocolate Chip Cookies: Add 1/3 cup Hershey's Cocoa to
  flour mixture.
  
  Pan Recipe: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll
  pan. Bake at 375 degrees Fahrenheit 20 minutes or until lightly browned.
  Cool completely; cut into bars. About 4 dozen bars.
  
  Skor & Chocolate Chip Cookies: Use 1 cup finely chopped Skor bars and 1
  cup Hershey's Semi-Sweet Chocolate Chips in place of 2 cups chocolate
  chips; omit nuts. Drop and bake as directed.
  
  Ice Cream Sandwich: Press one small scoop of vanilla ice cream between
  two cookies.
  
  High Altitude Directions
  
  Increase flour to 2-2/3 cups. Decrease baking soda to 3/4 teaspoon.
  Decrease granulated sugar to 2/3 cup. Decrease packed light brown sugar
  to 2/3 cup. Add 1/2 teaspoon water with flour. Bake at 375 degrees
  Fahrenheit, 5 to 7 minutes or until top is light golden with golden
  brown edges.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: COCOA KISS COOKIES
 Categories: Cookies
      Yield: 54 cookies
 
      1 c  Butter or margarine
           - softened
    2/3 c  Sugar
      1 ts Vanilla extract
  1 2/3 c  All-purpose flour
    1/4 c  Hershey's Cocoa
      1 c  Finely chopped pecans
      9 oz Hershey's Kisses Chocolates
           Powdered sugar
 
  In large bowl, beat butter, sugar and vanilla until creamy. Stir
  together flour and cocoa; add in butter mixture, beating until blended.
  Add pecans; beat until well blended. Refrigerate dough about 1 hour or
  until firm enough to handle. Heat oven to 375 degrees Fahrenheit. Remove
  wrappers from chocolate pieces. Mold scant tablespoon of 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, about 1 minute; remove from cookie sheet to wire rack. Cool
  completely. Roll in powdered sugar. Roll in sugar again before serving,
  if desired. About 4-1/2 dozen cookies.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: ENGLISH TOFFEE BARS
 Categories: Cookies
      Yield: 36 bars
 
    1/2 c  Butter
      2 c  All-purpose flour
      1 c  Packed light brown sugar
      1 c  Pecan halves
           TOFFEE TOPPING
           - (recipe follows)
      1 c  Milk Chocolate Chips
           - (Hershey's)
 
  Heat oven to 350 degrees Fahrenheit. In large bowl, combine butter,
  flour and brown sugar. With pastry blender or fork, cut in butter until
  fine crumbs form (a few large crumbs may remain). Press into ungreased
  13x9x2-inch baking pan. Sprinkle pecans over crust. Prepare Toffee
  Topping; drizzle evenly over pecans and crust. Bake 20 to 22 minutes or
  until topping is bubbly and golden; remove from oven. Immediately
  sprinkle milk chocolate chips over top; press gently onto surface. Cool
  completely in pan on wire rack. Cut into bars. About 36 bars.
  
  Toffee Topping: In small saucepan, combine 2/3 cup butter and 1/3 cup
  packed light brown sugar; cook over medium heat, stirring constantly,
  until mixture comes to a boil. Continue boiling, stirring constantly, 30
  seconds. Use immediately.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: FIVE LAYER BARS
 Categories: Cookies
      Yield: 36 servings
 
    3/4 c  Butter or margarine
  1 3/4 c  Graham cracker crumbs
    1/4 c  Hershey's Cocoa
      2 tb Sugar
     14 oz Sweetened condensed milk
           - (not evaporated milk)
      6 oz Semi-Sweet Chocolate Chips
           -(Hershey's)
      1 c  Raisins
           -OR- chopped dried apricots
           -OR- miniature marshmallows
      1 c  Chopped nuts
 
  Heat oven to 350 degrees Fahrenheit. Place butter in 13x9x2-inch baking
  pan. Heat in oven until melted; remove pan from oven. Stir together
  crumbs, cocoa and sugar; sprinkle evenly over butter. Pour sweetened
  condensed milk evenly over crumb mixture. Sprinkle with chocolate chips
  and raisins. Sprinkle nuts on top; press down firmly. Bake 25 to 30
  minutes or until lightly browned. Cool completely in pan on wire rack.
  Cover with foil; let stand at room temperature 6 to 8 hours. Cut into
  bars. About 36 bars.
  
  Variation:
  
  Golden Bars: Substitute 1 cup Reese's Peanut Butter Chips for chocolate
  chips. Sprinkle 1 cup golden raisins or chopped dried apricots over
  chips. Proceed as above.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: HERSHEY'S BEST BROWNIES
 Categories: Cookies
      Yield: 36 servings
 
      1 c  Butter or margarine
      2 c  Sugar
      2 ts Vanilla extract
      4    Eggs
    3/4 c  Hershey's Cocoa; OR...
           -Hershey's European Style
           -Cocoa
      1 c  All-purpose flour
    1/2 ts Baking powder
    1/4 ts Salt
      1 c  Chopped nuts (optional)
 
  Heat oven to 350 degrees Fahrenheit. Grease 13x9x2-inch baking pan. In
  large microwave-safe bowl, place butter. Microwave at HIGH (100%) 2 to
  2-1/2 minutes or until melted. Stir in sugar and vanilla. Add eggs, one
  at a time, beating well with spoon after each addition. Add cocoa; beat
  until well blended. Add flour, baking powder and salt; beat well. Stir
  in nuts, if desired. Pour batter 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 bars. About 36 brownies.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: HERSHEY'S SYRUP SNACKING BROWNIES
 Categories: Cookies, Desserts
      Yield: 36 servings
 
    1/2 c  Butter or margarine
           - softened
      1 c  Sugar
  1 1/2 c  Hershey's Syrup
      4    Eggs
  1 1/4 c  All-purpose flour
      1 c  Semi-Sweet Chocolate Chips
           -(Hershey's)
 
  Heat oven to 350 degrees Fahrenheit. Grease 13x9x2-inch baking pan. In
  large mixer bowl, beat butter and sugar. Add syrup, eggs and flour; beat
  well. Stir in chocolate chips. Pour batter 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 bars. About 36 brownies.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: FAVORITE CHOCOLATE SAUCE
 Categories: Desserts, Sauces
      Yield: 3 cups
 
    1/2 c  Butter or margarine
    3/4 c  Hershey's Cocoa
  1 3/4 c  Sugar
      1 ds Salt
      1 cn Evaporated milk (12 oz.)
      1 ts Vanilla extract
 
  In medium microwave-safe bowl or 4-cup glass measure, place butter.
  Microwave at HIGH (100%) 1 to 1-1/2 minutes or until melted. Add cocoa;
  stir until smooth. Add sugar, salt and evaporated milk; stir until well
  blended. Microwave at HIGH 5 to 8 minutes, stirring occasionally, or
  until mixture comes to a boil. Beat with whisk until smooth. Stir in
  vanilla. Serve warm on cake, ice cream or other desserts. Cover;
  refrigerate leftover sauce. About 3 cups sauce.
  
  To reheat: Microwave at HIGH a few seconds at a time until warm.
  
  Variations:
  
  Chocolate-Nut Sauce: At the end of cooking, stir in 1 cup coarsely
  chopped toasted nuts
  
  Chocolate-Mint Sauce: Stir in 1/2 teaspoon peppermint extract with
  vanilla extract.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: PEANUT BLOSSOMS
 Categories: Cookies
      Yield: 48 servings
 
      9 oz Hershey's Kisses
           - (Milk Chocolates)
    1/2 c  Shortening
    3/4 c  Reese's Peanut Butter
           - Creamy or Crunchy
    1/3 c  Granulated sugar
    1/3 c  Packed light brown sugar
      1    Egg
      2 tb Milk
      1 ts Vanilla extract
  1 1/2 c  All-purpose flour
      1 ts Baking soda
    1/2 ts Salt
           Granulated sugar
 
  Heat oven to 375 degrees Fahrenheit. Remove wrappers from chocolate
  pieces. In large mixer bowl, beat shortening and peanut butter until
  well blended. Add 1/3 cup granulated sugar and brown sugar; beat until
  light and fluffy. Add egg, milk and vanilla; beat well. Stir together
  flour, baking soda and salt; gradually add to peanut butter mixture.
  Shape dough into 1-inch balls. Roll in granulated sugar; place on
  ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned.
  Immediately place chocolate piece on top of each cookie, pressing down
  so cookie cracks around edges. Remove from cookie sheet to wire rack.
  Cool completely. About 4 dozen cookies.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: PEANUT BUTTER CHIPS AND JELLY BARS
 Categories: Cookies
      Yield: 16 servings
 
  1 1/2 c  All-purpose flour
    1/2 c  Sugar
    3/4 ts Baking powder
    1/2 c  Cold butter or margarine
      1    Egg; beaten
    3/4 c  Grape jelly
     10 oz Reese's Peanut Butter Chips
           -- divided
 
  Heat oven to 375 degrees Fahrenheit. Grease 9-inch square baking pan.
  Stir together flour, sugar and baking powder; with pastry blender or
  fork, cut in butter until mixture resembles coarse crumbs. Add egg;
  blend well. Reserve half of mixture; press remaining mixture onto bottom
  of prepared pan. Spread jelly evenly over crust. Sprinkle 1 cup peanut
  butter chips over jelly. Stir together remaining crumb mixture with
  remaining 2/3 cup chips; sprinkle over top. Bake 25 to 30 minutes or
  until lightly browned. Cool completely in pan on wire rack. Cut into
  bars. About 16 bars.
  High Altitude Directions
  
  Increase flour to 1-1/2 cups plus 1 tablespoon Add 1 tablespoon water
  with egg Do not change baking time or temperature
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: PEANUT BUTTER TEMPTATIONS
 Categories: Cookies
      Yield: 42 cookies
 
     14 oz Reese's Peanut Butter Cups
           -(Miniatures)
    1/2 c  Butter or margarine
           - softened
    1/2 c  Packed light brown sugar
    1/2 c  Granulated sugar
    1/2 c  Reese's Creamy Peanut Butter
      1    Egg
    1/2 ts Vanilla extract
  1 1/2 c  All-purpose flour
    3/4 ts Baking soda
    1/2 ts Salt
 
  Heat oven to 375 degrees Fahrenheit. Remove wrappers from candies. Line
  small muffin cups (1-3/4 inches in diameter) with paper bake cups. In
  large mixer bowl, beat butter, brown sugar, granulated sugar, peanut
  butter, egg and vanilla until light and fluffy. Stir together flour,
  baking soda and salt; add to butter mixture, beating until well blended.
  Shape dough into 1-inch balls; place one in each prepared muffin cup. Do
  not flatten. Bake 10 to 12 minutes until puffed and lightly browned;
  remove from oven. Immediately press peanut butter cup onto each cookie.
  Cool completely in muffin pan. About 3-1/2 dozen cookies.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: PEANUTTY CHEWY BARS
 Categories: Cookies
      Yield: 24 bars
 
  1 1/4 c  All-purpose flour
    2/3 c  Granulated sugar
    1/3 c  Hershey's Cocoa
    1/4 c  Packed light brown sugar
      1 ts Baking powder
    1/4 ts Salt
    1/2 c  Butter or margarine
      2    Eggs; slightly beaten
     10 oz Reese's Peanut Butter Chips
      1 cn Sweetened condensed milk
           -(14 oz. can)
           -(not evaporated milk)
      1 c  Sweetened Coconut Flakes
           -(Mounds brand)
 
  Heat oven to 350 degrees Fahrenheit. Grease 13x9x2-inch baking pan. In
  large bowl, stir together flour, granulated sugar, cocoa, brown sugar,
  baking powder and salt. Add butter; cut in with pastry blender or with
  hands until mixture is well blended, resembling coarse crumbs. Add eggs;
  mix well. Spoon mixture into prepared pan, pressing firmly onto bottom
  of pan. Bake 8 to 10 minutes or until mixture is set. Remove from oven;
  sprinkle peanut butter chips on top. Drizzle sweetened condensed milk
  evenly over chips; top with coconut. Return to oven; bake 20 to 25
  minutes or until lightly browned on top. Cool completely in pan on wire
  rack. Cut into bars. About 24 bars.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SENSATIONAL PEPPERMINT PATTIE BROWNIES
 Categories: Cookies
      Yield: 36 servings
 
     24 sm York Peppermint Patties
           -(1-1/2-inch)
  1 1/2 c  Butter or margarine; melted
      3 c  Sugar
      1 tb Vanilla extract
      5    Eggs
      2 c  All-purpose flour
      1 c  Hershey's Cocoa
      1 ts Baking powder
      1 ts Salt
 
  Heat oven to 350 degrees Fahrenheit. (325 degrees Fahrenheit. for glass
  baking dish). Remove wrappers from peppermint patties. Grease
  13x9x2-inch baking pan. In large bowl, stir together butter, sugar and
  vanilla. Add eggs; beat until well blended. Stir in flour, cocoa, baking
  powder and salt; blend well. Reserve 2 cups batter. Spread remaining
  batter in prepared pan. Arrange peppermint patties about 1/2 inch apart
  in single layer over batter. Spread reserved 2 cups batter over patties.
  Bake 50 to 55 minutes or until brownies begin to pull away from sides of
  pan. 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 compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: QUICK & EASY FUDGEY BROWNIES
 Categories: Cookies
      Yield: 24 brownies
 
      4 oz Hershey's Baking Chocolate
           -(Unsweetened)
           -broken into pieces
    3/4 c  Butter or margarine
      2 c  Sugar
      3    Eggs
  1 1/2 ts Vanilla extract
      1 c  All-purpose flour
      1 c  Chopped nuts (optional)

----------------------------------OPTIONAL----------------------------------
           FROSTING (recipe follows)
      3 oz Hershey's Baking Chocolate
           -(Unsweetened)
           -broken into pieces
      1 c  Miniature marshmallows
    1/2 c  Butter or margarine
           - softened
    1/3 c  Milk
  2 1/2 c  Powdered sugar
    1/2 ts Vanilla extract
 
  Heat oven to 350 degrees Fahrenheit. Grease 13x9x2-inch baking pan. In
  large microwave-safe bowl, place chocolate and butter. Microwave at HIGH
  (100%) 1-1/2 to 2 minutes or until chocolate is melted and mixture is
  smooth when stirred. Add sugar; stir with spoon until well blended. Add
  eggs and vanilla; mix well. Add flour and nuts, if desired; stir until
  well blended. Spread into prepared pan. Bake 30 to 35 minutes or until
  wooden pick inserted in center comes out almost clean. Cool completely
  in pan on wire rack. Frost with QUICK & EASY CHOCOLATE FROSTING, if
  desired. Cut into squares. About 24 brownies.
  Quick & Easy Chocolate Frosting
  
  In medium saucepan over low heat, melt chocolate, stirring constantly.
  Add marshmallows; stir frequently until melted. (Mixture will be very
  thick and will pull away from sides of pan). Spoon mixture into small
  mixer bowl; beat in butter. Gradually add milk, beating until smooth.
  Add powdered sugar and vanilla; beat to desired consistency. About 2-1/4
  cups frosting.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: REESE'S CHEWY CHOCOLATE COOKIES
 Categories: Cookies
      Yield: 72 servings
 
      2 c  All-purpose flour
    3/4 c  Hershey's Cocoa
      1 ts Baking soda
    1/2 ts Salt
  1 1/4 c  Butter or margarine
           - softened
      2 c  Sugar
      2    Eggs
      2 ts Vanilla extract
     10 oz Reese's Peanut Butter Chips
 
  Heat oven to 350 degrees Fahrenheit. Stir together flour, cocoa, baking
  soda and salt. In large bowl, beat butter and sugar with electric mixer
  until light and fluffy. Add eggs and vanilla; beat well. Gradually add
  flour mixture, beating well. Stir in peanut butter chips. Drop by
  rounded teaspoons onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do
  not overbake; cookies will be soft. They will puff while baking and
  flatten while cooling.) Cool slightly; remove from cookie sheet to wire
  rack. Cool completely. About 4-1/2 dozen cookies.
  
  Pan Recipe: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll
  pan. Bake at 350 degrees Fahrenheit 20 minutes or until set. Cool
  completely in pan on wire rack; cut into bars. About 4 dozen bars.
  
  Ice Cream Sandwich: Prepare CHEWY CHOCOLATE COOKIES as directed; cool.
  Press small scoop of vanilla ice cream between flat sides of cookie.
  Wrap and freeze.
  
  High Altitude Directions
  
  Increase flour to 2 cups plus 2 tablespoons. Decrease baking soda to 3/4
  teaspoon. Decrease sugar to 1-2/3 cups. Add 2 teaspoons water with flour
  mixture. Bake at 350 degrees Fahrenheit, 7 to 8 minutes. Yield increases
  to about 6 dozen.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHOCOLATE MINT DESSERT
 Categories: Desserts
      Yield: 12 servings
 
      1 c  All-purpose flour
      1 c  Sugar
    1/2 c  Butter or margarine
           -- softened
      4    Eggs
      1 cn (16-oz.) Hershey's Syrup
           MINT CREAM CENTER
           --(recipe follows)
           CHOCOLATE GLAZE
           --(recipe follows)
 
  Heat oven to 350 degrees Fahrenheit. Grease 13x9x2-inch baking pan. In
  large mixer bowl, combine flour, sugar, butter, eggs and syrup; beat
  until smooth. Pour batter into prepared pan. Bake 25 to 30 minutes or
  until top springs back when touched lightly in center. Cool completely
  in pan on wire rack. Spread MINT CREAM CENTER on cake. Cover;
  refrigerate. Pour CHOCOLATE GLAZE over chilled dessert. Cover;
  refrigerate at least 1 hour before serving. Cover; refrigerate leftover
  dessert. About 12 servings.
  
  MINT CREAM CENTER: In small mixer bowl, combine 2 cups powdered sugar,
  1/2 cup (1 stick) softened butter or margarine, and 2 tablespoons green
  creme de menthe*; beat until smooth.
  
  * 1 tablespoon water, 1/2 to 3/4 teaspoon mint extract and 3 drops green
  food color may be substituted for creme de menthe.
  
  CHOCOLATE GLAZE: In small saucepan over very low heat, melt 6
  tablespoons butter or margarine and 1 cup Hershey's Semi-Sweet Chocolate
  Chips. Remove from heat; stir until smooth. Cool slightly.
  
  Chocolate Mint Triangles: Cut dessert into about twelve 3-inch squares;
  cut each square diagonally into halves. About 24 triangles.
  
  Double Chocolate Mint Dessert Hershey's Mint Chocolate Chips may be
  substituted for Hershey's Semi-Sweet Chocolate Chips in Chocolate
  Topping. Omit creme de menthe in Mint Cream Center.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: QUICK CREAMY CHOCOLATE PUDDING
 Categories: Desserts
      Yield: 1 recipe
 
    2/3 c  Sugar
    1/4 c  Hershey's Cocoa
      3 tb Cornstarch
    1/4 ts Salt
  2 1/4 c  Milk
      2 tb Butter or margarine
      1 ts Vanilla extract
           Whipped topping (optional)
           Chopped nuts (optional)
 
  In medium saucepan, stir together sugar, cocoa, cornstarch and salt;
  gradually stir in milk. Cook over medium heat, stirring constantly,
  until mixture boils; boil and stir l minute. Remove from heat; stir in
  butter and vanilla. Pour into individual dessert dishes. Press plastic
  wrap directly onto surface; refrigerate. Garnish with whipped topping
  and chopped nuts, if desired. 4 to 5 servings.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: EASY DOUBLE CHOCOLATE ICE CREAM
 Categories: Desserts
      Yield: 6 servings
 
      1 pt Cold whipping cream
      2 tb Hershey's Cocoa
     14 oz Sweetened condensed milk
    1/3 c  Hershey's Syrup
 
  Line 9x5x3-inch loaf pan with foil. In large mixer bowl, beat whipping
  cream and cocoa until stiff. Stir together sweetened condensed milk and
  syrup; fold into whipped cream mixture. Pour into prepared pan. Cover;
  freeze until firm, about 6 hours. 6 servings (5 cups).
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: OLD-FASHIONED CHOCOLATE ICE CREAM
 Categories: Desserts
      Yield: 1 recipe
 
      2 c  Sugar
    2/3 c  Hershey's Cocoa
    1/4 c  All-purpose flour
    1/4 ts Salt
      2 c  Milk
      2    Eggs, slightly beaten
      1 tb Vanilla extract
      1 qt Light cream
    1/2 pt Whipping cream
 
  In medium saucepan, combine sugar, cocoa, flour and salt; stir in milk
  and eggs. Cook over medium heat, stirring constantly, until mixture
  boils; boil and stir 1 minute. Remove from heat. Stir in vanilla, light
  cream and whipping cream. Refrigerate until cold. Freeze in ice cream
  freezer according to manufacturer's directions. About 2-1/2 quarts ice
  cream.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: HERSHEY'S COCOA CREAM PIE
 Categories: Pies, Desserts
      Yield: 1 pie
 
    1/2 c  Hershey's Cocoa
  1 1/4 c  Sugar
    1/3 c  Cornstarch
    1/4 ts Salt
      3 c  Milk
      3 tb Butter or margarine
  1 1/2 ts Vanilla extract
      1    Baked 9-inch pie crust
           -OR-
           -graham cracker crumb crust
           - (cooled)
           Sweetened whipped cream
 
  In medium saucepan, stir together cocoa, sugar, cornstarch and salt.
  Gradually add milk to dry ingredients, stirring until smooth. Cook over
  medium heat, stirring constantly, until mixture boils; boil l minute.
  Remove from heat; stir in butter and vanilla. Pour into baked pie crust.
  Carefully press plastic wrap directly onto pie filling. Cool;
  refrigerate 6 to 8 hours. Top with whipped cream. 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 compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: HERSHEY BAR PIE
 Categories: Pies
      Yield: 8 servings
 
           CHOCOLATE PETAL CRUST
           - (recipe follows) OR...
      1    -baked 9-inch pie crust
           - (cooled)
      7 oz Hershey's Milk Chocolate
           -Bar (broken into pieces)
    1/3 c  Milk
  1 1/2 c  Miniature marshmallows; OR
     15    -large marshmallows
    1/2 pt Cold whipping cream

----------------------------------OPTIONAL----------------------------------
           Sweetened whipped cream
           Cherry pie filling; chilled

---------------------------CHOCOLATE PETAL CRUST---------------------------
    1/2 c  Butter or margarine
           -- softened
      1 c  Sugar
      1    Egg
      1 ts Vanilla extract
  1 1/4 c  All-purpose flour
    1/2 c  Hershey's Cocoa
    3/4 ts Baking soda
    1/4 ts Salt
 
  Prepare CHOCOLATE PETAL CRUST. In top of double boiler over hot, not
  boiling, water, melt chocolate bar pieces with milk, stirring
  frequently. Add marshmallows, stirring until melted; remove from over
  top of hot water. Cool to room temperature. In small mixer bowl, beat
  whipping cream until stiff; carefully fold into chocolate mixture. Spoon
  into prepared crust. Cover; refrigerate until firm, about 4 hours.
  Garnish with whipped cream or cherry pie filling, if desired. Cover;
  refrigerate leftover pie. 8 servings.
  
  CHOCOLATE PETAL CRUST:
  Heat oven to 375 degrees Fahrenheit. Grease 9-inch pie plate. In large
  mixer bowl, beat butter, sugar, egg and vanilla until light and fluffy.
  Stir together flour, cocoa, baking soda and salt; add to butter mixture.
  Shape soft dough into two rolls, 1-1/2 inches in diameter. Cut one roll
  into 1/8-inch slices; arrange slices, edges touching, on bottom and up
  side of prepared pie plate. (Small spaces in crust will not affect pie.)
  Bake 8 to 10 minutes. Cool completely. Enough dough for 2 crusts.
  
  Note: Remaining roll of dough may be frozen for later use.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: PEANUT BUTTER CREAM PIE
 Categories: Pies
      Yield: 1 pie
 
      1 pk Vanilla pudding/pie filling
           -(4-serving size, instant)
      1 c  Dairy sour cream
      1 c  Milk
     10 oz Reese's Peanut Butter Chips
      2 tb Vegetable oil
      1    Packaged crumb crust (6 oz)
           Whipped topping
 
  In small mixer bowl, blend pudding mix, sour cream and milk. In small
  microwave-safe bowl, place peanut butter chips and oil. Microwave at
  HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH additional
  15 seconds or until chips are melted and mixture is smooth when stirred.
  Gradually add to pudding, beating on high speed of electric mixer until
  smooth. Pour into crust. Cover; refrigerate several hours or overnight.
  Garnish with whipped topping. 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 compatible format by: Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: WHITE CHIP FRUIT TART
 Categories: Desserts
      Yield: 1 tart
 
    3/4 c  Butter or margarine
           -- softened
    1/2 c  Powdered sugar
  1 1/2 c  All-purpose flour

-------------------------------WHITE FILLING-------------------------------
     10 oz Premier White Chips
           - (Hershey's)
    1/4 c  Whipping cream
      8 oz Softened cream cheese

-------------------------------FRUIT TOPPING-------------------------------
    1/4 c  Sugar
      1 tb Cornstarch
    1/2 c  Pineapple juice
    1/2 ts Lemon juice
           Assorted fresh fruit
           - sliced
 
  Heat oven to 300 degrees Fahrenheit. In small mixer bowl, beat butter
  and powdered sugar until smooth; blend in flour. Press mixture onto
  bottom and up side of 12-inch round pizza pan. Flute edge, if necessary.
  Bake 20 to 25 minutes or until lightly browned; cool completely. Prepare
  white filling; spread on cooled crust. Cover; refrigerate. Prepare fruit
  topping. Cover; refrigerate assembled tart until just before serving. 10
  to 12 servings.
  
  White Filling:
  
  In microwave-safe bowl, place Hershey's Premier White Chips and whipping
  cream. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until chips are
  melted and mixture is smooth when stirred vigorously. Beat in cream
  cheese.
  
  Fruit Topping:
  
  In small saucepan, stir together sugar and cornstarch; stir in juices.
  Cook over medium heat, stirring constantly, until thickened; cool.
  Meanwhile, arrange fruit on top of filling; carefully pour or brush
  juice mixture over fruit.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible format by: Karen Mintzias
 
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