November 6, 2002

Hershey's ® Kisses Birthday Cake
Posted by Kelly
In honour of Lady Sunny's Wednesday birthday - Hershey's ® Kisses Birthday Cake

From Hershey's Kitchens
Makes 1 - 2 layer 9 inch cake or 1 - 9x13 inch cake
" A chocolate cake with vanilla frosting decorated with chocolate Kisses. "
Ingredients
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup HERSHEY'S ® Cocoa Powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 (13 ounce) package HERSHEY'S KISSES ® Milk Chocolates
1/3 cup butter
4 cups confectioners' sugar
4 tablespoons milk
1 1/2 teaspoons vanilla extract
Directions
1 Heat oven to 350 F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin).
Pour batter into prepared pans. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in centre comes out clean.
Cool 10 minutes; remove from pans to wire racks. Cool completely.
Frost with Vanilla Buttercream Frosting. Remove wrappers from Kisses. Decorate top and sides of cake with Kisses.
2. To make Vanilla Buttercream Frosting:
In large bowl, beat butter until creamy. Gradually add about half of the powdered sugar, beating well. Slowly beat in milk and vanilla. Gradually add remaining powdered sugar, beating until smooth. Add additional milk, if necessary, until frosting is spreading consistency.
Makes 10 servings
Nutrition at a glance
Servings Per Recipe: 10 amount per serving
Calories 872 Protein 12.1g Total Fat 32g Sodium 583mg Cholesterol 69mg Carbohydrates 138.1g Fibre 7.3g

Steak Florentine
Posted by Mai
Easy recipe...saw Mr. Food make this one. Soooooooooo simple. I love spinach so this is a keeper.

2 to 3 teaspoons Dijon-style mustard
4 to 6 cubed beef steaks (1-1/2 to 1-3/4 pounds total), pounded to 1/4-inch thickness
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 can (2.8 ounces) French-fried onions
3/4 cup (3 ounces) shredded Monterey Jack cheese
1/2 teaspoon salt
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
Preheat the oven to 375°F. Coat a 9" x 13" baking dish with nonstick cooking spray.
Spread 1/2 teaspoon mustard over each cubed steak
In a medium bowl, combine the spinach, onions, cheese, and salt.
Spread the spinach mixture evenly over the tops of the steaks.
Roll up each steak from the short end, tucking in the sides while rolling.
In a small bowl, combine the olive oil, garlic powder, paprika, and pepper; mix well, then brush over the steak rolls.
Place the steak rolls in the baking dish, and bake for 45 to 50 minutes, or until no pink remains in the steak and the filling is hot.
Cut into 1/2-inch-thick slices, and serve.
SERVING SUGGESTION: For a flavourful sauce, spoon warm spaghetti sauce over the steak rolls just before serving.

Streusel French Toast
Posted by Sheri
Prep Time: 20 minutes
Chill: 2 hours
Bake: 30 minutes
Ingredients
Nonstick cooking spray
3/4 cup refrigerated or frozen egg product, thawed, or 3 eggs, slightly beaten
1 cup evaporated fat-free milk
3 tablespoons sugar
2 teaspoons vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 1-inch slices Italian bread (3 to 4 inches in diameter)
1 large shredded wheat biscuit, crushed (2/3 cup)
1 tablespoon butter or margarine, melted
2 cups sliced strawberries
3 tablespoons sugar, or sugar substitute equal to 3 tablespoons sugar
1/2 teaspoon ground cinnamon
Directions:
1. Spray a 2-quart rectangular baking dish with nonstick spray; set aside. In a medium bowl beat together the egg product or eggs, evaporated milk, 3 tablespoons sugar, vanilla, 1/2 teaspoon cinnamon, and nutmeg. Arrange the bread slices in a single layer in prepared baking dish. Pour egg mixture evenly over slices. Cover and chill for 2 to 24 hours, turning bread slices once with a wide spatula.
2. Combine crushed biscuit and melted butter or margarine; sprinkle evenly over the bread slices. Bake, uncovered, in a 375 degree F oven about 30 minutes until lightly browned.
3. Meanwhile, in a small bowl combine the strawberries, 3 tablespoons sugar or sugar substitute, and 1/2 teaspoon cinnamon. Serve with French toast. Makes 6 servings.
Note: Using sugar substitute option: 220 calories and 35 g carbohydrates
Nutritional facts per serving
calories: 244 , total fat: 5g , saturated fat: 2g , cholesterol: 7mg , sodium: 300mg, carbohydrate: 41g , fiber: 1g , protein: 10g , vitamin C: 48% , calcium: 15% , iron: 14%, starch: 2diabetic exchange , fruit: .5diabetic exchange , milk: .5diabetic exchange, lean meat: .5diabetic exchange
Source: Better Homes and Gardens

Chocolate X and O Cookies
Posted by Starr
Following Kelly's lead... X's and O's Cookies, for Lady Sunny!

2/3 cup butter, softened
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
2 tablespoons light corn syrup
2 1/2 cups all-purpose flour
1/2 cup HERSHEY'S® Cocoa Powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Beat In large bowl, beat butter, sugar and vanilla in large bowl on medium speed of mixer until fluffy.
Add eggs; beat well. Beat in corn syrup.
Combine flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until well blended.
Cover; refrigerate until dough is firm enough to handle.
Heat oven to 350 F.
Shape dough into X and O shapes. Place on ungreased cookie sheet.
Bake 5 minutes or until set. Remove from cookie sheet to wire rack.
Cool completely. Decorate as desired with icing.
About 5 dozen cookies.
To shape X's: Shape rounded teaspoon dough into 3-inch logs. Place 1 log on cookie sheet; press lightly in centre. Place another 3-inch log on top of first one, forming X shape.
To shape O's: Shape rounded teaspoon dough into 5-inch logs. Connect ends, pressing lightly, forming O shape.