Chocolate Mochaccino Ingredients: 1/4 cup hot milk 1/4 cup hot strong coffee 2 to 3 tablespoons HERSHEY'S Syrup or HERSHEY'S SPECIAL DARK Syrup Steamed milk or whipped cream Directions: 1. Stir together hot milk, hot coffee and chocolate syrup in large mug or cup. 2. Top with steamed milk or whipped cream. Serve immediately. 1 serving.
Classic Chocolate Malted Ingredients: 1-1/2 cups cold milk 2 cups (1 pt. ) vanilla ice cream 1 cup HERSHEY'S WHOPPERS Chocolate Malt Syrup Directions: 1. Place milk, ice cream and chocolate malt syrup in blender container. Cover; blend until smooth. 2. Pour into glasses; top with additional ice cream, if desired. 2 to 3 servings.
Chocolate Raspberry Cheesecake - Low Fat 24 Plain chocolate wafer Cookies (half of a 9 ounce Box) Nonfat cooking spray 2 (8 ounce) packages fat-free Cream cheese 1 c Sugar 1 c Cocoa 1 t Pure vanilla extract 3 tb Sugar-free seedless black Raspberry preserves 1/2 c Fat free egg substitutes 1 (16 ounce) container Fat-free sour cream 1/4 ts Salt For Fruit Topping: 1 (10 ounce) box sweetened frozen raspberries, thawed 2 Tablespoons cornstarch In a food processor or blender, grind the plain chocolate wafers into fine crumbs. Generously coat a 8.1/2 inch or 9 inch springform pan with nonstick cooking spray. Pour the crumbs into the pan and tilt to coat the bottom and the sides evenly. Set aside. Preheat oven to 350^F. With an electric mixer, beat the fat-free cream cheese until soft. Add the sugar, cocoa, vanilla extract and raspberry preserves and continue beating until the ingredients are incorporated. Add the egg substitutes, fat free sour cream and salt and continue beating until no lumps remain and mixture is smooth and liquid. You may have to beat the mixture for several minutes to reach this consistency. Pour the batter into the prepared pan. Place in oven and immediately reduce oven temperature to 300 degrees. Bake for one hour, or until center is set and firm to the touch. Turn off oven and allow cheesecake to stay in cooling oven for one hour longer. Remove and cool completely. Refrigerate overnight before serving. To make the raspberry sauce, puree the raspberries in a food processor or blender. Strain the pulp through a tea strainer, pressing to remove all the seeds. Discard seeds. Place the cornstarch in a saucepan and stir in the raspberry juice. Bring to a boil, stirring constantly until thickened. Remove from heat immediately to prevent lumps from forming. Cool and chill. Serve one tablespoon of sauce on top of each slice of cheesecake. Cake can also be frozen for two to three weeks before serving. To serve, thaw for 2 days in the refrigerator, then allow to come to room temperature before slicing. Makes 10 servings Per serving, including raspberry sauce: Calories 254 Fat 3.7 grams Cholesterol 11.3 milligrams Sodium 405 milligrams
UPSIDE DOWN GERMAN CHOCOLATE CAKE 1 1/2 cup chopped pecans 1 (7 ounce) package of coconut 1 German Chocolate cake mix 1 (8 ounce) block of cream cheese, softened 1 stick margarine 1 box confectioners' sugar Use a 9 x 13 baking pan. Sprinkle pecans on the bottom. Layer coconut over pecans. Mix cake according to package directions and pour over coconut. Melt butter/margarine, mix with cream cheese and confectioners' sugar. Pour over cake mixture in pan. Bake at 325 degrees for about 1 hour-need to check-sometimes 1 to 1 1/2--done when cake tester is clean.
Chicken Enchiladas in Sour Cream Sauce 1 fryer chicken, cooked and diced 1 small can mushroom (I also use fresh) 4 green onions, chopped 1/2 cup shredded Cheddar cheese 8 to 10 flour tortillas 2 cans cream of chicken soup drippings from cooking chicken 16 oz. sour cream Put chicken, cheese, onions, and mushrooms in flour tortilla shell. Roll up; tuck in sides. Place in greased 9x13 inch pan with seam up. Make sauce with soup, sour cream and chicken drippings. Heat slowly. Pour sauce over enchiladas and bake at 350 degrees for 30 minutes. Sprinkle with cheese.
Sweet Potato Pie TOPPING: 1/4 cup all-purpose flour 1 tbsp packed dark brown sugar 1 tbsp tub-style reduced-calorie margarine 1/4 cup chopped pecans POTATO PIE: 2 egg whites, lightly beaten 1 egg, lightly beaten 1/2 cup evaporated skim milk 1/3 cup packed dark brown sugar 2 tbsp tub-style reduced-calorie margarine, melted 2 tsp vanilla 1 tsp finely shredded orange peel (optional) 1/4 tsp salt 3 cups cooked and mashed sweet potatoes (see tip) For the Topping: In a small bowl, stir together the flour and brown sugar. Then use your fingers to rub the margarine into the flour mixture until crumbly. Stir in the pecans and set aside. For the Potato Pie: Preheat the oven to 350 degrees F. Coat a shallow 2-quart casserole or an 8" X 8" baking dish with butter-flavored no-stick spray and set aside. In a medium bowl, stir together the egg whites, eggs, milk, brown sugar, margarine, vanilla, orange peel (if desired) and salt until well-combined. Then gently stir in the sweet potatoes. Transfer the potato mixture to the prepared casserole. Sprinkle with the topping mixture. Then generously coat the topping with the butter-flavored no-stick spray. Bake about 35 minutes or until heated through and golden on top. Test kitchen tip: To make 3 cups of mashed sweet potatoes, begin with 5 medium sweet potatoes (about 1 3/4 pounds). Peel an cut off any woody portions and ends. Then cut the potatoes into quarters and cook them in boiling water about 30 minutes or until tender. Drain well and mash with a potato masher or beat with an electric mixer on low speed.
BAKED WHOLE HAM WITH PINEAPPLE GLAZE 1 whole ham with bone in Select ham with the bone in according to the number of guests allowing 1/3 pound of ham per guest. Wash the ham and place in a shallow roasting pan with the fat side up 10 to 15 pound ham. Insert a meat thermometer so that the tip is in the center of the thickest part of the ham but does not touch the bone or the drippings. Do not cover bake in oven at 325-degrees until the thermometer reaches 140-degrees. The last 30 minutes take the ham out of oven and remove any skin from top. Score top of ham lightly, cutting uniform diamond shapes. Place a whole cloves in each diamond. Also put a whole pineapple ring every so often with a whole maraschino cherry in center of pineapple held on with a tooth pick through the cherry. Then cover with the pineapple glaze below. Return to the oven for another 30 minutes Pineapple Glaze 1 cup dark brown sugar, packed 1 tablespoon cornstarch 1/4 teaspoon salt 1 can (8 1/2 ounces) crushed pineapple, with syrup 2 teaspoons lemon juice 1 teaspoon prepared mustard In a small sauce pan, place the brown sugar, cornstarch, salt. Then stir in the pineapple, lemon juice, and mustard. Cook over medium heat. stirring constantly. until mixture thickens and boils. Boil and stir for 1 minute. Pour over undrained ham. Baste 2 time while finishing the baking process. Remove and place on a platter to server. This is very good eating and attractive in appearance.
Citrus Shrimp and Scallops Serve these shrimp, scallop, and orange kabobs with parslied rice. 1/2 pound fresh or frozen scallops 12 fresh or frozen large shrimp, peeled and deveined (about 1/2 pound total) 1 teaspoon finely shredded orange peel 1/2 cup orange juice 2 tablespoons soy sauce 1 teaspoon grated gingerroot 1 clove garlic, minced 1/8 to 1/4 teaspoon ground red pepper 12 fresh or frozen pea pods 1 medium orange, cut into 8 wedges Halve any large scallops. Place scallops and shrimp in a plastic bag set in a deep bowl. For marinade, combine orange peel, orange juice, soy sauce, gingerroot, garlic, and red pepper. Pour over seafood. Seal bag. Marinate in the refrigerator for 30 minutes. Drain, reserving marinade. If using fresh pea pods, cook in boiling water about 2 minutes; drain. Or, thaw and drain frozen pea pods. Wrap one pea pod around each shrimp. Thread pea pods and shrimp onto four 10- to 12-inch skewers alternately with scallops and orange wedges. Grill kabobs on an uncovered grill directly over medium-hot coals for 5 minutes. Turn and brush with marinade. Grill 5 to 7 minutes more or until shrimp turn pink and scallops are opaque. Brush occasionally with marinade. Makes 4 servings. Broiling directions: Place kabobs on the unheated rack of a broiler pan. Broil 4 inches from the heat for 4 minutes. Turn and broil 4 to 6 minutes more or until shrimp turn pink and scallops are opaque. Brush occasionally with marinade. Makes 4 servings. Nutrition facts per serving: 133 calories, 1 g total fat, 105 mg cholesterol, 305 mg sodium, 7 g carbohydrate, 22 g protein.
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