---------- Recipe via Meal-Master (tm) v8.02
 
      Title: COCOA APPLESAUCE BREAD
 Categories: Breads
      Yield: 1 loaf
 
  1 2/3 c  All-purpose flour
    3/4 c  Sugar
    1/3 c  HERSHEY'S Cocoa
      1 ts Baking powder
      1 ts Baking soda
      1 ts Salt
    1/4 ts Ground cinnnamon
      1 ds Ground nutmeg
    1/2 c  Shortening
      2    Eggs
      1 c  Applesauce
    1/2 c  Chopped pecans
           VANILLA GLAZE
           -(recipe follows)
 
  Heat oven to 350 F. Grease bottom only of 9x5x3-inch loaf pan. In large
  mixer bowl, stir together flour, sugar, cocoa, baking powder, baking
  soda, salt, cinnamon and nutmeg. Add shortening, eggs and applesauce;
  beat just until blended. Stir in pecans. Spoon mixture into prepared
  pan. Bake 50 to 55 minutes or until wooden pick inserted in center comes
  out clean. Cool 15 minutes; remove from pan to wire rack. Cool
  completely. Prepare VANILLA GLAZE; drizzle over bread. 1 loaf (14
  servings).
  
  VANILLA GLAZE: In small bowl, stir together 1/2 cup powdered sugar and 3
  to 4 teaspoons milk. About 1/4 cup glaze.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible recipe format by Karen Mintzias (km@salata.com)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: FUDGEY PEANUT BUTTER CHIP MUFFINS
 Categories: Breads
      Yield: 1 batch
 
    1/2 c  Applesauce
    1/2 c  Quick-cooking rolled oats
    1/4 c  Butter or margarine
           -- softened
    1/2 c  Granulated sugar
    1/2 c  Packed light brown sugar
      1    Egg
    1/2 ts Vanilla extract
    3/4 c  All-purpose flour
    1/4 c  HERSHEY'S Cocoa
           -OR European Style Cocoa
    1/2 ts Baking soda
    1/4 ts Ground cinnamon (optional)
      1 c  REESE'S Peanut Butter Chips
           Powdered sugar (optional)
 
  Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter) with
  paper bake cups. In small bowl, stir together applesauce and oats; set
  aside. In large mixer bowl, beat butter, granulated sugar, brown sugar,
  egg and vanilla until well blended. Add applesauce mixture; blend well.
  Stir together flour, cocoa, baking soda and cinnamon, if desired. Add to
  butter mixture, blending well. Stir in peanut butter chips. Fill muffin
  cups 3/4 full with batter. Bake 22 to 26 minutes or until wooden pick
  inserted in center comes out almost clean. Cool slightly in pan on wire
  rack. Sprinkle muffin tops with powdered sugar, if desired. Serve warm.
  12 to 15 muffins.
  
  VARIATION:
  FUDGEY CHOCOLATE CHIP MUFFINS:
  Omit Peanut Butter Chips. Add 1 cup HERHSEY'S Semi-Sweet Chocolate Chips.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible recipe format by Karen Mintzias (km@salata.com)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: HERSHEY'S 50% REDUCED FAT BANANA NUT BREAD
 Categories: Breads
      Yield: 2 loaves
 
    1/2 c  Fat-free dairy sour cream
      2 ts Baking soda
  1 1/2 c  Sugar
    1/4 c  Margarine; softened
    1/2 c  Frozen egg substitute
           -- thawed
    3/4 ts Salt
      3 c  All-purpose flour
      1 c  Mashed ripe banana (3 med.)
      1 ts Vanilla extract
     12 oz HERSHEY'S Baking Chips
           -(Reduced Fat Semi-Sweet)
    1/2 c  Chopped nuts
 
  Heat oven to 350F. Lightly spray two 9x5x3-inch loaf pans with non-stick
  vegetable cooking spray. In small bowl, stir together sour cream and
  baking soda; set aside. In large bowl, beat sugar and margarine on
  medium speed of electric mixer until well blended. Add egg substitute
  and salt; beat well. Gradually add flour to sugar mixture, beating until
  well blended. Add sour cream mixture, banana and vanilla; beat until
  smooth. Fold in chips and nuts. Pour batter evenly into prepared pans.
  Bake 45 to 55 minutes or until wooden pick inserted in center comes out
  clean. Cool 10 minutes. Remove from pans to wire rack; immediately wrap
  in plastic wrap. Cool completely before slicing. 2 loaves (32 servings).
  
  Nutrition facts:
  
  Serv size: 1 slice (53g), Servings: 32, Amount Per Serving: Calories
  160, Fat Cal. 35, Total Fat 5g* (8% DV), Sat.Fat 2.5G (13% DV), Cholest.
  0mg (0% DV), Sodium 150mg (6% DV), Total carb. 27g (9% DV), Dietary
  Fiber 1g (4% DV), Sugars 17g, Protein 3g, Vitamin A (0% DV), Vitamin C
  (0% DV), Calcium (0% DV), Iron (4% DV). Percent Daily Values (DV) are
  based on a 2,000 calorie diet.
  
  *contains 2g of Salatrim per serving, only 55% of which is used by the
  body. Therefore this recipe provides 4g of available fat per serving vs
  11g in the regular Hershey's Chocolate Chip Banana Nut Bread recipe
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible recipe format by Karen Mintzias (km@salata.com)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: BUSY DAY COCOA ICING
 Categories: Cakes, Frostings
      Yield: 2 cups
 
    1/4 c  Butter; softened
      6 tb Boiling water
    1/2 c  HERSHEY'S Cocoa
      2 ts Vanilla extract
      3 c  Powdered sugar
 
  In small bowl, stir together butter and water until butter is melted.
  Add cocoa and vanilla; beat until well blended. Gradually add powdered
  sugar, beating until smooth, creamy and of spreading consistency. Add
  additional water, if necessary. About 2 cups icing.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible recipe format by Karen Mintzias (km@salata.com)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: HERSHEY'S 50% REDUCED FAT FILLED ANGEL CAKE ROLL
 Categories: Cakes
      Yield: 10 servings
 
      1 pk Angel food cake mix
           - (16 oz.)

----------------------------------FILLING:----------------------------------
      1    Envelope unflavored gelatin
    1/4 c  Cold water
      8 oz Neufchatel cheese; softened
    1/3 c  Powdered sugar
      2 ts Vanilla extract
      1 c  HERSHEY'S Baking Chips
           -(Reduced Fat Semi-Sweet)
    1/2 c  Skim milk
  1 1/2 c  Light whipped topping
           (non-dairy), thawed
 
  * Heat oven to 350F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil;
  extending foil about 1 inch above edge of pan. Sprinkle clean towel with
  powdered sugar.
  
  * Prepare cake according to package directions. Pour batter into
  prepared pan. Bake 25 minutes or until top springs back when touched
  lightly. Immediately invert onto prepared towel; gently peel off foil.
  If necessary, trim crusty edges from cake. Immediately roll cake and
  towel together, starting from narrow edge. Cool completely on wire rack.
  
  * Prepare FILLING: In small bowl, sprinkle gelatin over water; allow to
  stand 3 minutes to soften. In food processor, combine Neufchatel cheese,
  powdered sugar and vanilla; process until smooth. In medium
  microwave-safe bowl, place chips and skim milk. Microwave at HIGH (100%)
  1-1/2 minutes. Add gelatin mixture; stir until gelatin is dissolved and
  mixture is smooth. Pour chip mixture into cheese mixture; process until
  smooth, about 2 minutes. Add whipped topping; process about 1 minute.
  Pour mixture into medium bowl; refrigerate until set, about 2 hours.
  
  * Unroll cake; remove towel. Spread filling to within 1/2 inch of edges
  of cake. Starting at narrow edge, reroll cake. Place seam side down on
  serving plate. Refrigerate about 2 hours. Lightly dust with powdered
  sugar before serving.
  
  10 servings.
  
  Nutrition facts:
  Serv size: 1 piece (112g), Servings: 12, Amount Per Serving: Calories
  290, Fat Cal. 70, Total Fat 9g* (14% DV), Sat.Fat 7G (35% DV), Cholest.
  15mg (5% DV), Sodium 370mg (15% DV), Total carb. 48g (16% DV), Dietary
  Fiber 1g (4% DV), Sugars 40g, Protein 7g, Vitamin A (0% DV), Vitamin C
  (0% DV), Calcium (6% DV), Iron (2% DV). Percent Daily Values (DV) are
  based on a 2,000 calorie diet.
  
  *contains 3g of Salatrim per serving, only 55% of which is used by the
  body. Therefore this recipe provides 8g of available total fat per
  serving vs 20g in HERSHEY'S Angel Cake Roll With Mousse Filling
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible recipe format by Karen Mintzias (km@salata.com)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHEWY SKOR TOFFEE BITS COOKIES
 Categories: Cookies
      Yield: 48 cookies
 
  2 1/4 c  All-purpose flour
      1 ts Baking soda
    1/2 ts Salt
    1/2 c  Butter or margarine
           -- softened
    3/4 c  Granulated sugar
    3/4 c  Packed light brown sugar
      1 ts Vanilla extract
      2    Eggs
     10 oz HERSHEY'S SKOR Baking Bits
           -(English Toffee)
 
  Heat oven to 350 F. Stir together flour, baking soda and salt. In large
  mixer bowl, beat butter, granulated sugar, brown sugar and vanilla until
  well blended. Add eggs; blend thoroughly. Gradually add flour mixture,
  beating well. Stir in toffee bits. Drop by rounded teaspoonfuls onto
  lightly greased cookie sheet. Bake 9 to 11 minutes or until lightly
  browned. Cool slightly; 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 recipe format by Karen Mintzias (km@salata.com)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: DOUBLE FUDGE SAUCEPAN BROWNIES
 Categories: Cookies, Desserts
      Yield: 18 brownies
 
    2/3 c  All-purpose flour
    1/4 ts Baking soda
    1/4 ts Salt
    1/2 c  Sugar
      2 tb Butter or margarine
      2 tb Water
     12 oz HERSHEY'S Chocolate Chips
           - (Semi-Sweet), divided
 
  2 eggs, slightly beaten
  1 teaspoon vanilla extract
  1/2 cup chopped nuts (optional)
  
  Heat oven to 325F. Grease 9-inch square baking pan. In bowl, stir
  together flour, baking soda and salt. In medium saucepan, combine sugar,
  butter and water. Cook over low heat, stirring constantly, until mixture
  comes to boil. Remove from heat; immediately add 1 cup chocolate chips,
  stirring until melted. Stir in eggs and vanilla until blended. Gradually
  add flour mixture, blending well. Stir in remaining 1 cup chips and
  nuts, if desired. Pour batter into prepared pan. Bake 25 to 30 minutes
  or until brownies begin to pull away from sides of pan. Cool completely
  in pan on wire rack. Cut into squares.
  
  About 1-1/2 dozen brownies.
  
  HIGH ALTITUDE DIRECTIONS:
  Increase flour to 3/4 cup
  Decrease sugar to 1/3 cup plus 2 tablespoons
  Increase water to 3 tablespoons
  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 recipe format by Karen Mintzias (km@salata.com)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: HERSHEY'S 50% REDUCED FAT CHOCOLATEY CHIP COOKIES
 Categories: Cookies
      Yield: 60 cookies
 
  2 1/4 c  All-purpose flour
      1 ts Baking soda
    1/2 ts Salt
    1/2 c  60% oil spread
    3/4 c  Granulated sugar
    3/4 c  Packed light brown sugar
      1 ts Vanilla extract
      2    Eggs
     12 oz Reduced fat baking chips
           -(semi-sweet)
 
  Heat oven to 375 degrees Fahrenheit. Stir together flour, baking soda
  and salt. In large bowl, beat spread, granulated sugar, brown sugar and
  vanilla with electric mixer until creamy. Add eggs, beat well. Gradually
  add flour mixture, beating well. Stir in chips. Drop by rounded
  teaspoons onto ungreased cookie sheet. Bake 8-10 minutes or until
  lightly browned. Cool slightly; remove from cookie sheet to wire rack.
  
  To make softer, chewier cookies, add 1 or 2 tablespoons unsweetened
  applesauce to egg mixture.
  
  Makes 5 dozen cookies.
  
  Nutrition information per cookie: 70 calories, 2.5 grams total fat (2
  grams available fat versus 4.5 grams fat in a classic chocolate chip
  cookie)
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible recipe format by Karen Mintzias (km@salata.com)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: HERSHEY'S 50% REDUCED FAT FORGOTTEN CHIPS COOKIES
 Categories: Cookies
      Yield: 30 cookies
 
      2    Egg whites
    1/8 ts Cream of tartar
    1/8 ts Salt
    2/3 c  Sugar
      1 c  HERSHEY'S Baking Chips
           -(50% Reduced Fat
           - Semi-Sweet)
      1 ts Vanilla extract
 
  Heat oven to 375F. Lightly spray cookie sheet with non-stick vegetable
  cooking spray. In small mixer bowl, beat egg whites with cream of tartar
  and salt until soft peaks form; gradually add sugar, beating until stiff
  peaks form. Carefully fold in chips and vanilla. Drop by teaspoons onto
  prepared cookie sheet. Place cookie sheet in preheated oven; immediately
  turn off oven and allow cookies to remain 6 hours or overnight, withut
  opening door. Remove cookies from cookie sheet. Store in airtight
  container in cool, dry place. about 2-1/2 dozen cookies.
  
  Nutrition facts: Serv size: 2 cookies (21g), Servings: 15, Amount Per
  Serving: Calories 90, Fat Cal. 25, Total Fat 2.5g* (4% DV), Sat.Fat 2.5G
  (13% DV), Sodium 25mg (1% DV), Total carb. 17g (6% DV), Sugars 15g,
  Protein 1g, Not a significant source of cholesterol, dietary fiber,
  vitamin A, vitamin C, calcium, or iorn. Percent Daily Values (DV) are
  based on a 2,000 calorie diet.
  
  *contains 2.5g of Salatrim per serving, only 55% of which is used by the
  body. Therefore this recipe provides 1.5g of available fat per serving
  vs 3.5g in the regular Forgotten Chips Cookies recipe
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible recipe format by Karen Mintzias (km@salata.com)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: HERSHEY'S 50% REDUCED FAT OATMEAL CHIP COOKIES
 Categories: Cookies
      Yield: 48 servings
 
    3/4 c  60% vegetable oil spread
           -- softened
    3/4 c  Granulated sugar
    3/4 c  Packed light brown sugar
      2    Eggs
      1 ts Vanilla extract
  1 1/4 c  All-purpose flour
      1 ts Baking soda
    1/2 ts Ground cinnamon
           -(or more, if desired)
    1/2 ts Salt
  2 3/4 c  Quick-cooking rolled oats
     12 oz HERSHEY'S Baking Chips
           -(Reduced Fat Semi-Sweet)
      1 c  Raisins
 
  Heat oven to 375F. In large bowl, beat spread, granulated sugar and
  brown sugar with electric mixer until well mixed. Add eggs and vanilla;
  beat until creamy. Stir together flour, baking soda, cinnamon and salt;
  gradually add to sugar mixture, mixing well. Stir in oats, chocolate
  chips and raisins. Drop by teaspoons onto ungreased cookie sheet. Bake 8
  to 10 minutes or until golden brown. Cool slightly; remove from cookie
  sheet to wire rack. Cool completely.
  
  4 dozen cookies.
  
  Nutrition facts:
  Serv size: 1 cookie (26g), Servings: 48, Amount Per Serving: Calories
  110, Fat Cal. 25, Total Fat 3.5g* (5% DV), Sat.Fat 1.5G (8% DV),
  Cholest. 10mg (3% DV), Sodium 70mg (3% DV), Total carb. 19g (6% DV),
  Dietary Fiber 1g (4% DV), Sugars 13g, Protein 2g, 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 1g of Salatrim per serving, only 55% of which is used by the
  body. Therefore this recipe provides 3g of available fat per serving vs
  6g in the regular Oatmeal Butterscotch Cookies recipe
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible recipe format by Karen Mintzias (km@salata.com)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: HERSHEY'S DOUBLY CHOCOLATE COOKIES
 Categories: Cookies
      Yield: 54 cookies
 
      2 c  All-purpose flour
    2/3 c  HERSHEY'S Cocoa
    3/4 ts Baking soda
    1/4 ts Salt
      1 c  Butter or margarine
           -- softened
  1 1/2 c  Sugar
      2    Eggs
      2 ts Vanilla extract
     12 oz HERSHEY'S Chocolate Chips
           -(Semi-Sweet) OR...
 11 1/2 oz -Milk Chocolate Chips
    1/2 c  Coarsely chopped nuts
           -- (optional)
 
  Heat oven to 350F. Stir together flour, cocoa, baking soda and salt. In
  large mixer bowl, beat butter, sugar, eggs and vanilla until light and
  fluffy. Gradually add flour mixture, beating well. Stir in chocolate
  chips and nuts, if desired. Drop by rounded teaspoonfuls onto ungreased
  cookie sheet. Bake 8 to 10 minutes or just until set. Cool slightly;
  remove from cookie sheet to wire rack. Cool completely. 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 recipe format by Karen Mintzias (km@salata.com)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: HERSHEY'S 50% REDUCED FAT CHOCOLATE SYRUP SNACK CAKE
 Categories: Cakes
      Yield: 15 servings
 
    1/2 c  60% vegetable oil spread
           -- softened
      1 c  Sugar
      1 cn HERSHEY'S Syrup (16 oz.)
      3    Eggs
      1 c  All-purpose flour
    1/4 c  HERSHEY'S Cocoa
      1 c  HERSHEY'S Baking Chips
           -(Reduced Fat Semi-Sweet)
    1/4 c  Chopped nuts
           QUICK VANILLA DRIZZLE
           -(recipe follows)
 
  Heat oven to 350F. Spray 13x9x2-inch baking pan with vegetable cooking
  spray. In large bowl, beat spread and sugar on medium speed of electric
  mixer until well blended. Add syrup, eggs, flour and cocoa; beat well.
  Pour batter into prepared pan. Sprinkle chips and nuts over top. Bake 30
  to 35 minutes or until cake springs back when touched gently in center.
  Cool completely in pan on wire rack. Drizzle QUICK VANILLA DRIZZLE over
  top. 15 servings.
  
  QUICK VANILLA DRIZZLE: In small bowl, stir together 1/2 cup powdered
  sugar and 2 to 3 teaspoons skim milk. About 1/4 cup drizzle.
  
  Nutrition facts:
  Serv size: 1 piece (87g), Servings: 15, Amount Per Serving: Calories
  280, Fat Cal. 60, Total Fat 8g* (12% DV), Sat.Fat 3.5G (18% DV),
  Cholest. 45mg (15% DV), Sodium 75mg (3% DV), Total carb. 51g (17% DV),
  Dietary Fiber 2g (8% DV), Sugars 40g, Protein 4g, Vitamin A (6% DV),
  Vitamin C (0% DV), Calcium (2% DV), Iron (8% DV). Percent Daily Values
  (DV) are based on a 2,000 calorie diet.
  
  *contains 2.5g of Salatrim per serving, only 55% of which is used by the
  body. Therefore this recipe provides 7g of available fat per serving vs
  16g in the regular Hershey's Chocolate Syrup Snack Cake recipe
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible recipe format by Karen Mintzias (km@salata.com)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHOCOLATE CHIP PUMPKIN CHEESECAKE
 Categories: Cakes, Desserts
      Yield: 1 cake
 
---------------------------CHOCOLATE COOKIE CRUST---------------------------
      1 c  Vanilla wafer crumbs
           -(about 30 wafers, crushed)
    1/4 c  HERSHEY'S Cocoa
    1/4 c  Powdered sugar
    1/4 c  Butter or margarine; melted

----------------------------------FILLING----------------------------------
     24 oz Cream cheese; softened
      1 c  Sugar
      3 tb All-purpose flour
      1 ts Pumpkin pie spice
      1 c  Canned pumpkin
      4    Eggs
  1 1/2 c  HERSHEY'S MINI CHIPS
           -(Semi-Sweet Chocolate)

------------------------CHOCOLATE LEAVES (OPTIONAL)------------------------
           Non-toxic leaves
    1/2 c  HERSHEYS'S MINI CHIPS
           -(Semi-Sweet Chocolate)
 
  Prepare CHOCOLATE COOKIE CRUST. Increase oven temperature to 400 F. In
  large mixer bowl, beat cream cheese, sugar, flour and pumpkin pie spice
  until well blended. Add pumpkin and eggs; beat until well blended. Stir
  in small chocolate chips; pour batter into prepared crust. Bake 10
  minutes. Reduce oven temperature to 250F; continue baking 50 minutes.
  Remove from oven to wire rack. With knife, loosen cake from side of pan.
  Cool completely; remove side of pan. Refrigerate before serving. Prepare
  and garnish with CHOCOLATE LEAVES, if desired. Cover; refrigerate
  leftover cheesecake. 10 to 12 servings.
  
  CHOCOLATE COOKIE CRUST: Heat oven to 350 F. In medium bowl, stir
  together 1 cup vanilla wafer crumbs (about 30 wafers), 1/4 cup HERSHEY'S
  Cocoa, 1/4 cup powdered sugar and 1/4 cup (1/2 stick) melted butter or
  margarine. Press mixture firmly onto bottom and 1/2 inch up side of
  9-inch springform pan. Bake 8 minutes; cool slightly
  
  CHOCOLATE LEAVES: Thoroughly wash and dry several non-toxic leaves. In
  small microwave-safe bowl, place 1/2 cup HERSHEY'S MINI CHIPS Semi-Sweet
  Chocolate. Microwave at HIGH (100%) 30 to 45 seconds or until smooth
  when stirred. With small soft-bristled pastry brush, brush melted
  chocolate on backs of leaves. (Avoid getting chocolate on leaf front;
  removal may be difficult when chocolate hardens.) Place on wax
  paper-covered cookie sheet; refrigerate until very firm. Beginning at
  stem, carefully pull green leaves from chocolate leaves; refrigerate
  until ready to use.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible recipe format by Karen Mintzias (km@salata.com)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHOCOLATE TRUFFLE CAKE SUPREME
 Categories: Cakes
      Yield: 10 servings
 
  1 1/4 c  Unsalted butter
    3/4 c  HERSHEY'S Cocoa
      1 c  Sugar; plus...
      1 tb Sugar
      1 tb All-purpose flour
      2 ts Vanilla extract
      4    Eggs; separated
      1 c  Cold whipping cream
           Chocolate curls (optional)
 
  Heat oven to 425 F. Grease bottom of 8-inch springform pan. In medium
  saucepan over low heat, melt butter. Add cocoa and 1 cup sugar, stirring
  until well blended. Remove from heat; cool slightly. Stir in flour and
  vanilla. Add egg yolks, one at a time, beating well after each addition.
  In small mixer bowl, beat egg whites with remaining 1 tablespoon sugar
  until soft peaks form; gradually fold into chocolate mixture. Spoon
  batter into prepared pan. Bake 16 to 18 minutes or until edges are firm
  (center will be soft). Cool completely on wire rack (cake will sink
  slightly in center as it cools). Remove side of pan. Refrigerate cake at
  least 6 hours. In small mixer bowl, beat whipping cream until soft peaks
  form; spread over top of cake. Cut cake while cold, but let stand at
  room temperature 10 to 15 minutes before serving. Garnish with chocolate
  curls, if desired. 10 servings.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible recipe format by Karen Mintzias (km@salata.com)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: HARVEST CAKE ROLL
 Categories: Desserts, Cakes
      Yield: 10 servings
 
      3    Eggs
      1 c  Granulated sugar
    2/3 c  Canned pumpkin
      1 ts Vanilla extract
    3/4 c  All-purpose flour
      2 ts Ground cinnamon
      1 ts Baking powder
    1/2 ts Ground ginger
    1/2 ts Ground nutmeg
    1/2 ts Salt
           Powdered sugar

------------------------PEANUT BUTTER WHIPPED CREAM------------------------
      1 c  REESE'S Peanut Butter Chips
    1/3 c  Milk
  1 1/2 c  Miniature marshmallows; OR
     15    -large marshmallows
      1 c  Cold whipping cream
    1/2 ts Vanilla extract
 
  Heat oven to 350 F. Grease 15-1/2x10-1/2x1/2-inch jelly-roll pan. Line
  bottom of pan with wax paper; grease paper. In large bowl, beat eggs on
  high speed of electric mixer until very thick and lemon colored, about 5
  minutes. Gradually add granulated sugar, beating until sugar dissolves.
  Stir in pumpkin and vanilla. Stir together flour, cinnamon, baking
  powder, ginger, nutmeg and salt; fold into pumpkin mixture. Spread
  batter evenly into prepared pan. Bake 12 to 15 minutes or until top
  springs back when touched lightly in center. Immediately loosen edges
  from side of pan. Invert cake on clean lint-free towel sprinkled
  generously with powdered sugar. Carefully remove wax paper. While hot,
  roll cake and towel together from narrow end in jelly roll fashion. Cool
  on wire rack. Unroll cake; remove towel. Evenly spread PEANUT BUTTER
  WHIPPED CREAM on cake almost to edges. Starting at same narrow end, roll
  up. Place cake, seam-side down, on platter. Sprinkle with powdered
  sugar; refrigerate before serving. Cover; refrigerate leftover cake. 10
  servings.
  
  PEANUT BUTTER WHIPPED CREAM:
  
  In saucepan over low heat, melt peanut butter chips with milk. Add
  marshmallows, stirring until melted. Cool to lukewarm. In bowl, beat
  whipping cream until stiff; fold in peanut butter chip mixture and
  vanilla. About 2 cups whipped cream.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible recipe format by Karen Mintzias (km@salata.com)
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: STREUSEL APPLE-SPICE CAKE
 Categories: Cakes
      Yield: 12 servings
 
    1/2 c  Butter or margarine
           -- softened
      1 c  Sugar
      2    Eggs
      1 ts Vanilla extract
  2 1/4 c  All-purpose flour
    3/4 ts Baking powder
    3/4 ts Ground cinnamon
    1/2 ts Baking soda
    1/4 ts Ground cloves
    1/8 ts Salt
    3/4 c  Milk
  1 1/2 c  Chopped peeled tart apples
    3/4 c  HERSHEY'S MINI CHIPS
           -(Semi-Sweet Chocolate)

------------------------------STREUSEL TOPPING------------------------------
    1/3 c  All-purpose flour
      3 tb Sugar
      2 tb Butter or margarine

------------------------SEMI-SWEET CHOCOLATE GLAZE:------------------------
      3 tb HERSHEY'S MINI CHIPS
           -(Semi-Sweet Chocolate)
    1/2 ts Shortening
 
  Heat oven to 350 F. Grease 9x5x3-inch loaf pan. In large mixer bowl,
  beat butter and sugar until light and fluffy. Add eggs and vanilla; beat
  well. Stir together flour, baking powder, cinnamon, baking soda, cloves
  and salt; add alternately with milk to butter mixture, beating until
  well blended. Gently fold in apples and small chocolate chips. Spoon
  batter into prepared pan. Sprinkle STREUSEL TOPPING over top. Bake 1
  hour and 10 to 15 minutes or until wooden pick inserted in center comes
  out clean. Cool 10 minutes; remove from pan to wire rack. Turn right
  side up. Drizzle SEMI-SWEET CHOCOLATE GLAZE over top, if desired. Allow
  glaze to set before cutting cake. 12 servings.
  
  STREUSEL TOPPING:
  
  In small bowl, stir togther 1/3 cup all-purpose flour and 3 tablespoons
  sugar; cut in 2 tablespoons butter or margarine to form fine crumbs.
  
  SEMI-SWEET CHOCOLATE GLAZE:
  
  In small microwave-safe bowl, place 3 tablespoons HERSHEY'S MINI CHIPS
  Semi-Sweet Chocolate and 1/2 teaspoon shortening. Microwave at HIGH
  (100%) 30 to 45 seconds or until chips are melted when stirred.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible recipe format by Karen Mintzias (km@salata.com)
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: HOLIDAY DOUBLE CHOCOLATE BROWNIES
 Categories: Cookies, Desserts, Holiday
      Yield: 36 brownies
 
      1 c  Butter or margarine
      2 c  Sugar
      2 ts Vanilla extract
      4    Eggs
    1/2 c  HERSHEY'S Cocoa
  1 1/4 c  All-purpose flour
    1/2 ts Baking powder
    1/4 ts Salt
     10 oz Holiday Baking Bits
           -(Candy Coated, HERSHEY'S)
 
  Heat oven to 350 F. 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. Spread
  batter into prepared pan. Bake 10 minutes; sprinkle candy coated bits
  over top. Bake 20 to 25 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 recipe format by Karen Mintzias (km@salata.com)
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: HOLIDAY DOUBLE CHOCOLATE COOKIES
 Categories: Cookies
      Yield: 42 servings
 
  1 1/2 c  All-purpose flour
    1/2 c  HERSHEY'S Cocoa
    1/2 ts Baking soda
    1/4 ts Salt
    1/2 c  Butter or margarine
           -- softened
    3/4 c  Packed light brown sugar
    1/2 c  Granulated sugar
      1 ts Vanilla extract
      2    Eggs
     10 oz Holiday Baking Bits
           -(Candy Coated, HERSHEY'S)
           -- divided
 
  Heat oven to 350 F. Stir together flour, cocoa, baking soda and salt. In
  large mixer bowl, beat butter, brown sugar, granulated sugar and vanilla
  until well blended. Add eggs; beat well. Gradually add flour mixture,
  blending well. Stir in 1 cup candy coated bits. Drop by rounded
  teaspoonfuls onto lightly greased cookie sheet. Press 8 to 9 of
  remaining bits on dough before baking. Bake 7 to 9 minutes or until
  cookie is set. Do not overbake. Cool slightly; remove from cookie sheet
  to wire rack. Cool completely. 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 recipe format by Karen Mintzias (km@salata.com)
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: HARVEST PUMPKIN TORTE
 Categories: Cakes, Desserts
      Yield: 1 torte
 
      4    Eggs; separated
    3/4 c  Sugar; plus...
      1 tb Sugar
    1/2 c  All-purpose flour
    1/3 c  HERSHEY'S Cocoa
    1/2 ts Baking soda
    1/4 ts Salt
    1/3 c  Water
      1 ts Vanilla extract
           Slivered almonds (optional)

------------------------------PUMPKIN FILLLING------------------------------
      1 c  Canned pumpkin
    1/4 c  All-purpose flour
    1/3 c  Butter or margarine
           -- softened
      3 tb Shortening
      1 ts Ground cinnamon
    1/4 ts Ground nutmeg
  1 3/4 c  Powdered sugar

------------------------------CHOCOLATE GLAZE------------------------------
      1 tb Butter or margarine
      2 tb HERSHEY'S Cocoa
      1 tb Water
    2/3 c  Powdered sugar
    1/4 ts Vanilla extract
 
  Heat oven to 375 F. Line 15-1/2x10-1/2x1-inch jelly roll pan with foil;
  generously grease foil. In large mixer bowl, beat egg yolks on medium
  speed of electric mixer 3 minutes; gradually add 1/2 cup sugar, beating
  2 additional minutes. Stir together flour, cocoa, 1/4 cup sugar, baking
  soda and salt; add to egg yolk mixture alternately with water, beating
  on low speed just until batter is smooth. Stir in vanilla; set aside. In
  small mixer bowl, beat egg whites until soft peaks form; gradually add
  remaining 1 tablespoon sugar, beating until stiff peaks form. Gradually
  fold beaten egg whites into chocolate mixture until well blended. Spread
  batter evenly into prepared pan. Bake 14 to 16 minutes or until top
  springs back when touched lightly. Immediately loosen cake from edges of
  pan; invert onto clean, slightly dampened towel. Carefully peel off
  foil. Cool completely. Meanwhile, prepare PUMPKIN FILLING. Cut cake
  crosswise into four equal pieces. Place one piece on serving plate;
  spread about 3/4 cup PUMPKIN FILLING over top. Repeat layering with
  remaining cake and filling, ending with cake layer. Spread CHOCOLATE
  GLAZE over top; garnish with almonds, if desired. Refrigerate until
  serving time. Refrigerate leftovers. 8 to 10 servings.
  
  PUMPKIN FILLING:
  In small saucepan, combine pumpkin and flour; cook over medium heat,
  stirring constantly, until mixture boils (mixture will be very thick).
  Remove from heat; set aside. Cool completely. In small mixer bowl, beat
  butter and shortening until creamy; add spices. Gradually add powdered
  sugar, beating until light and fluffy. Slowly blend in pumpkin mixture.
  Refrigerate until mixture ready to use. About 2-1/4 cups filling.
  
  CHOCOLATE GLAZE:
  In small saucepan over low heat, melt butter; add cocoa and water. Cook,
  stirring constantly, until mixture thickens. Do not boil. Remove from
  heat; gradually add powdered sugar and vanilla, beating with whisk until
  smooth. Add additional water, 1/2 teaspoon at a time, until of desired
  consistency. About 1/2 cup glaze.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible recipe format by Karen Mintzias (km@salata.com)
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: COCOA SUBSTITUTION
 Categories: Information
      Yield: 1 article
 
 
  HERSHEY'S Cocoa may be substituted for a variety of chocolate baking
  ingredients in recipes. HERSHEY'S Unsweetened Cocoa is naturally low in
  fat, very low in sodium and is cholesterol-free. Use the following guide
  to substitute HERSHEY'S Cocoa for other chocolate:
  
  Unsweetened Baking Chocolate = 3 level tablespoons HERSHEY'S Cocoa plus
  1 tablespoon shortening (liquid or solid) equals 1 square (1 ounce)
  chocolate.
  
  Semi-Sweet Chocolate = 6 level tablespoons HERSHEY'S Cocoa plus 7
  tablespoons sugar plus 1/4 cup shortening equals 1 cup semi-sweet
  chocolate chips or six squares (1 ounce each) semi-sweet baking
  chocolate.
  
  Premelted Unsweetened Chocolate = 3 tablespoons HERSHEY'S Cocoa plus 1
  tablespoon oil or melted shortening equals 1 envelope (1 ounce).
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible recipe format by Karen Mintzias (km@salata.com)
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: MELTING DIRECTIONS--HERSHEY'S SEMI-SWEET CHOCOLATE CHIPS
 Categories: Information
      Yield: 1 article
 
     12 oz HERSHEY'S Chocolate Chips
           -(Semi Sweet)
 
  MICROWAVE: Place 2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate
  Chips in small microwave-safe bowl. Microwave at HIGH (100%) 1-1/2
  minutes; stir. If necessary, microwave at HIGH an additional 15 seconds
  at a time, stirring after each heating, just until chips are melted when
  stirred.
  
  TOP OF STOVE: Place chips in small heavy saucepan over lowest possible
  heat. Stir constantly just until chips are melted.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible recipe format by Karen Mintzias (km@salata.com)
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHOCOLATE CURLS
 Categories: Information, Garnishes
      Yield: 1 article
 
           HERSHEY'S Milk Chocolate Bar
           -OR-
           SPECIAL DARK Bar
           -OR-
           Unsweetened Baking Chocolate
 
  HERSHEY'S Milk Chocolate Bar, SPECIAL DARK Bar or HERSHEY'S Unsweetened
  Baking Chocolate
  
  The secret to successful curls is chocolate at the proper temperature,
  slightly warm but still firm. On a warm day, room temperature might be
  fine. Place unwrapped chocolate bar on cookie sheet. Place in cooled
  oven until warm. (Or place in microwave oven on HIGH (100%) 30 seconds
  or just until chocolate feel slightly warm) With even pressure, draw
  vegetable peeler along underside of chocolate; a curl will form.. Use
  wooden pick to lift curl onto wax paper-covered tray. Refrigerate until
  firm. Use side of b ar for narrow curls. Use width of one or tow blocks
  for medium-size curls. Use entire width of bar of large curls.
  
  NOTE: Chocolate curls can be refrigerated in covered container and
  stored 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 recipe format by Karen Mintzias (km@salata.com)
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHOCOLATE DRIZZLE
 Categories: Garnishes
      Yield: 1 half cup
 
    1/2 c  HERSHEY'S Chocolate Chips
           -(Semi Sweet)
      2 ts Shortening
 
  In small microwave-safe bowl, place 1/2 cup HERSHEY'S Semi-Sweet
  Chocolate Chips or Chunks and 2 teaspoons shortening (not butter,
  margarine or oil). Microwave at HIGH (100%) 30 seconds; stir. If
  necessary, microwave at HIGH an additional 15 seconds at a time,
  stirring after each heating, just until chunks are melted and mixture is
  smooth. With tines of fork, drizzle over top of dessert, in decorative
  design.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible recipe format by Karen Mintzias (km@salata.com)
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHOCOLATE LEAVES
 Categories: Information, Garnishes
      Yield: 1 recipe
 
           Non-toxic leaves
    2/3 c  HERSHEY'S Chocolate Chips
           -(Semi Sweet)
 
  Non-toxic leaves such as rose or lemon leaves 2/3 cup HERSHEY'S
  Semi-Sweet Chocolate Chips
  
  Thoroughly wash and dry leaves to be coated. In top of double boiler
  over not, not boiling, water, melt 2/3 cup HERSHEY'S Semi-Sweet
  Chocolate Chips; stir until completely melted. With small soft-bristled
  pastry brush, brush melted chocolate on top of each leaf. (Use underside
  of leaf for more distinct vein markings.) Avoid getting chocolate on
  other side of leaf or removal may be difficult. Place on wax
  paper-covered cookie sheet; refrigerate until very firm. Carefully peel
  or tear leaves away from chocolate. Place on tray; cover and
  refrigerate until ready to use.
  
  NOTE: Most leaves are safe to use providing they have been thoroughly
  washed. If in doubt, check with your florist Rose leaves and lemon
  leaves are particularly attractive.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible recipe format by Karen Mintzias (km@salata.com)
 
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