---------- 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
 
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---------- 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
 
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---------- 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
 
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---------- 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
 
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