ShOuLd NoT BaN EaTiNg ChoCoLaTeS

Research Yields Sweet Results

"Chemically speaking, chocolate really is the world's perfect food"

There's an extra reason to smile next time you receive a heart-shaped box of chocolates. New findings indicate that this traditional gift could make your heart healthier, reduce your risk of cancer, and possibly help you live a longer, healthier life.

The Antioxidant Connection

Susan Fussell of the American Cocoa Research Institute recently said, "We found out that chocolate contains an enormous amount of antioxidants - higher than any other food." She continued, "Antioxidants are very important because they help reduce the risk of developing cancer and heart disease, and they also offer some anti-aging health benefits."

Researchers at the Institute have also noticed that control subjects who ingested chocolate showed increased levels of high-density lipoprotein cholesterol (HDL). It has been established that a high ratio of HDL balancing your low-density lipoprotein (LDL) has the benefit of reducing the risk of heart disease.

Professor Tissa Kappagoda of the University of California - Davis has been studying the effects of chocolate's antioxidants (knows as flavanoids) on blood vessels in animals. She said, "Flavanoids found in cocoa stimulate the blood vessels to produce nitric oxide. Nitric oxide relaxes the smooth muscles in blood vessel walls."

Cocoa is just one of a group of plants that produces these beneficial antioxidants. Other sources include tea, grapes, almonds, apples, wine and strawberries.

Besides flavanoids, chocolate also contains vitamins A, B1, C, D, and E, and can contain potassium, sodium, iron, fluorine, magnesium, copper, and zinc.

Still More To Be Learned

Cocoa beans contain flavanoids, but various processing techniques will result in different amounts in the finished product. "At this point, there are going to be some products out there which have very low concentrations of flavanoids", says Carl Keen at the University of California - Davis Department of Nutrition. The chocolate industry has not yet taken steps to include this information in the nutritional data listings on food products. The Mars Company is an exception, and now marks some of their products with their own "Cocoapro" trademark. According to the company, this indicates "a promise to the consumer that chocolate products from Mars Incorporated are made from cocoa beans that are specially handled to preserve their natural goodness." This wording is vague, but seems to indicate that the company is attempting to retain the naturally present flavanoids in the finished product. It should also be noted that the Mars Company provides the lion's share of funding for nutritional research regarding chocolate.

Reaping The Benefits Of Chocolate

Keep in mind that chocolate also has a high fat content and about 150 calories per ounce. Therefore, it should be enjoyed in moderation as part of a healthy diet and exercise program.

Of course, these findings lead us to an important question - will children still love chocolate when they find out it's good for them?

ChOcOlAtE ChErRy BaRs

Ingredients:

• 1 cup (2 sticks) butter or margarine
• 3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
• 2 cups sugar
• 4 eggs
• 1-1/2 cups plus 1/3 cup all-purpose flour, divided
• 1/3 cup chopped almonds
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 1/2 teaspoon almond extract
• 1 cup HERSHEY'S MINI KISSES Brand Milk Chocolates
• 1 cup chopped maraschino cherries, drained

Directions:

1. Heat oven to 350°F. Generously grease 13x9x2-inch baking pan.

2. Melt butter in large saucepan over low heat; stir in cocoa until smooth. Remove from heat. Add sugar, 3 eggs, 1-1/2 cups flour and almonds; mix well. Pour into prepared pan. Bake 20 minutes.

3. Meanwhile, whisk together remaining 1 egg, remaining 1/3 cup flour, sweetened condensed milk and almond extract. Pour over baked layer; sprinkle chocolates and cherries over top. Return to oven.

4. Bake 20 to 25 minutes or until set and edges are golden brown. Cool completely in pan on wire rack. Refrigerate until cold, 6 hours or overnight. Cut into bars. Cover; refrigerate leftover bars. About 48 bars.

ChOcOlAtE AnD PeAnUt BuTtEr FiLlEd PeAnUt BuTtEr BlOnDiEs

Ingredients:

• 3/4 cup REESE'S Creamy Peanut Butter
• 1/4 cup (1/2 stick) butter or margaine, softened
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1-1/3 cups (8-oz. pkg.) REESE'S Milk Chocolate Baking Pieces Filled with Peanut Butter Creme

Directions:

1. Heat oven to 350 F. Grease 8- or 9-inch baking pan.

2. Beat peanut butter, butter, brown sugar and granulated sugar in large bowl until well blended. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; add to peanut butter mixture, beating until well blended.

3. Spread one half of batter in prepared pan. Sprinkle baking pieces over batter. Drop remaining batter by 1/2 teaspoonfuls over mixture, covering baking pieces.

4. Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. About 16 bars.

ChErRy-BrIgHt ChOcOlAtE BrOwNiEs

Ingredients:

• 1/2 cup chopped maraschino cherries, well drained
• 1/3 cup butter or margarine, softened
• 3/4 cup sugar
• 2 eggs
• 2 tablespoons light corn syrup
• 1 teaspoon almond extract OR 2 tablespoons kirsch (cherry brandy)
• 1 teaspoon vanilla extract
• 2/3 cup all-purpose flour
• 1/3 cup HERSHEY'S Cocoa
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/3 cup chopped slivered almonds
• Additional maraschino cherries, halved (optional)

Directions:

1. Heat oven to 350°F. Grease and flour 9-inch square baking pan.

2. Lightly press cherries between layers of paper towels to remove excess moisture; set aside. Beat butter, sugar and eggs in medium bowl until creamy. Mix in corn syrup, almond extract and vanilla until well blended. Stir together flour, cocoa, salt and baking powder; add to butter mixture, mixing until well blended. Stir in cherries and almonds; pour batter into prepared pan.

3. Bake 25 to 30 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Frost, if desired. Cut into squares. Garnish with additional cherries, if desired. About 16 brownies.

ChAmPiOnShIp ChOcOlAtE ChIp BaRs

Ingredients:

• 1-1/2 cups all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 cup (1 stick)cold butter or margarine
• 2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips, divided
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 1 egg, slightly beaten
• 1 teaspoon vanilla extract
• 1 cup chopped nuts

Directions:

1. Heat oven to 350°F.

2. Stir together flour and brown sugar in medium bowl; cut in cold butter until crumbly. Stir in 1/2 cup chocolate chips; press mixture on bottom of ungreased 13x9x2-inch baking pan. Bake 15 minutes.

3. Combine sweetened condensed milk, egg and vanilla in large bowl. Stir in remaining 1-1/2 cups chips and nuts. Spread evenly over hot baked crust. Bake 25 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars. About 36 bars.

CaLiFoRnIa ChOcOlAtE BaRs

Ingredients:

• 6 tablespoons butter or margarine, softened
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 egg
• 1 teaspoon freshly grated orange peel
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped dried apricots
• 1/2 cup coarsely chopped walnuts
• 1 cup HERSHEY'S MINI KISSES Brand Milk Chocolates
• MILK CHOCOLATE GLAZE(recipe follows)

Directions:

1. Heat oven to 350 F. Grease 9-inch square baking pan.

2. Beat butter, granulated sugar, brown sugar and egg in large bowl until fluffy. Add orange peel and vanilla; beat until blended. Stir together flour, baking soda and salt; add to butter mixture. Stir in apricots, walnuts and chocolates; spread into prepared pan.

3. Bake 25 to 30 minutes or until lightly browned and bars begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare MILK CHOCOLATE GLAZE; drizzle over top. Allow to set; cut into bars. About 16 bars.

MILK CHOCOLATE GLAZE: Place 1/4 cup HERSHEY'S MINI KISSES Brand Milk Chocolates and 3/4 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwwave-safe bowl. Microwave at HIGH (100%) 45 seconds or until chocolates are melted and mixture is smooth when stirred.

BeSt BrOwNiEs

Ingredients:

• 1/2 cup (1 stick) butter or margarine, melted
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup all-purpose flour
• 1/3 cup HERSHEY'S Cocoa
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped nuts(optional)
• CREAMY BROWNIE FROSTING(recipe follows)

Directions:

1. Heat oven to 350�F. Grease 9-inch square baking pan.

2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly into prepared pan.

3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into squares. About 16 brownies.

CREAMY BROWNIE FROSTING

3 tablespoons butter or margarine, softened
3 tablespoons HERSHEY'S Cocoa
1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 to 2 tablespoons milk

Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.

ChOcOlAtE ChIp CaNdY CoOkIe BaRs

Ingredients:

• 1-2/3 cups all-purpose flour
• 1-1/2 cups plus 2 tablespoons sugar, divided
• 3/4 teaspoon baking powder
• 1 cup (2 sticks)cold butter or margarine, divided
• 1 egg, slightly beaten
• 1/2 cup plus 2 tablespoons (5-oz. can) evaporated milk, divided
• 2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips, divided
• 1/2 cup light corn syrup
• 1-1/2 cups sliced almonds

Directions:

1. Heat oven to 375°F.

2. Stir together flour, 2 tablespoons sugar and baking powder in medium bowl; using pastry blender, cut in 1/2 cup butter until mixture forms coarse crumbs. Stir in egg and 2 tablespoons evaporated milk; stir until mixture holds together in ball shape. Press onto bottom and 1/4-inch up sides of 15-1/2x10-1/2x1-inch jelly roll pan.

3. Bake 8 to 10 minutes or until lightly browned; remove from oven, leaving oven on. Sprinkle 1-1/2 cups chocolate chips evenly over crust; do NOT disturb chips.

4. Place remaining 1-1/2 cups sugar, remaining 1/2 cup butter, remaining 1/2 cup evaporated milk and corn syrup in 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture boils; stir in almonds. Continue cooking and stirring to 240°F on candy thermometer (soft-ball stage) or until small amount of mixture, when dropped into very cold water, forms soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.) Remove from heat. Immediately spoon almond mixture evenly over chips and crust; do NOT spread.

5. Bake 10 to 15 minutes or just until almond mixture is golden brown. Remove from oven; cool 5 minutes. Sprinkle with remaining 1/2 cup chocolate chips; cool completely. Cut into bars. About 4 dozen bars.

SpEcIaL DaRk ChOcOlAtE ChIp ScOnEs

Ingredients:

• 3-1/4 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon plus 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips
• 1/2 cup chopped nuts(optional)
• 2 cups chilled whipping cream
• 2 tablespoons butter, melted
• Additional sugar
• Powdered sugar(optional)

Directions:

1. Heat oven to 375 F. Lightly grease 2 baking sheets.



2. Stir together flour, 1/2 cup sugar, baking powder and salt in large bowl. Stir in chocolate chips and nuts, if desired.



3. Stir whipping cream into flour mixture, stirring just until ingredients are moistened.



4. Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Divide dough into three equal balls. One ball at a time, flatten into 7-inch circle; cut into 8 triangles. Transfer triangles to prepared baking sheets, spacing 2 inches apart. Brush with melted butter and sprinkle with additional sugar.



5. Bake 15 to 20 minutes or until lightly browned. Serve warm, sprinkled with powdered sugar, if desired. 24 scones.

RiCh ChOcOlAtE HoLiDaY CuPs

Ingredients:

• 1/2 cup (1 stick) butter or margarine, softened
• 1 package (3 oz.) cream cheese, softened
• 1/3 cup sugar
• 3/4 cup flour
• 1/4 cup HERSHEY'S Cocoa
• CHOCOLATE FILLING(recipe follows)
• VANILLA GLAZE(recipe follows)
• 6 maraschino cherries, each cut into 4 strips

Directions:

1. Beat butter and cream cheese in large bowl on medium speed until well blended. Beat in sugar until creamy. Beat in flour and cocoa until well blended. Cover and refrigerate about 2 hours or until easy to shape.

2. Heat oven to 350°. Grease 24 miniature muffin cups (1-3/4x1 inch). Shape dough into 24 balls. Press each ball into bottom and side of muffin cup. Divide CHOCOLATE FILLING evenly among each.

3. Bake 16 to 18 minutes or until set. Cool about 20 minutes; remove from pan. Cool completely. Drizzle VANILLA GLAZE over tops; garnish each with piece of maraschino cherry. 24 cups.

CHOCOLATE FILLING

1/4 cup plus 2 tablespoons HERSHEY'S Cocoa
1/4 cup (1/2 stick) butter or margarine, melted
1/2 cup sugar
1-1/2 teaspoons vanilla extract
1 egg

Stir together cocoa and butter in small bowl; stir in remaining ingredients.

VANILLA GLAZE: Stir together 1/2 cup powdered sugar, 1-1/2 to 2 teaspoons milk and 1/8 teaspoon vanilla extract until thin enough to drizzle.

ChOcOlAtE MiLk ShAkE

Ingredients:

3 cups Cold milk
1 small pkg. Chocolate pudding mix
1 1/2 cup Vanilla ice cream

Directions:

Pour milk into blender container. Add remaining ingredients; cover. Blend at high speed 15 seconds or until smooth. Let stand a few minutes. Mixture will thicken as it stands. Thin with additional milk, if needed.

Make this a low fat shake by using skim milk, sugar free pudding mix, and ice milk or frozen yogurt.

HoT ChOcOlAtE AlMoNd DrInK

Ingredients:

6 ounces good-quality bittersweet or semisweet chocolate, chopped
1 teaspoon unsweetened cocoa, plus more for garnish
2 cups almond milk
1 teaspoon vanilla extract
***Chocolate-Covered Almonds***
1/2 cup almonds, roasted
2 ounces bittersweet or semisweet chocolate, chopped.

Directions:

Place the chocolate and cocoa in a mixing bowl. Bring almond milk to a boil in a saucepan. Pour over chocolate and cocoa and whisk well to melt and make frothy. Stir in vanilla. If available, use a hand blender or hand mixer to make it even more frothy on top. Pour into mugs and serve immediately. Dust with cocoa to garnish and serve with Chocolate-Covered Almonds.

For Chocolate-Covered Almonds: Place a metal bowl of chocolate on top of one inch of water in a small saucepan. Bring water to a low simmer; stir chocolate until melted. Remove pan from heat. Working quickly, dip half of each almond in melted chocolate. Let dry on waxed paper, and serve.

This recipe for Almond Hot Chocolate serves/makes 4

PaTrIOtIc CoCoA CuPcAkEs

Ingredients:

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup buttermilk or sour milk*
• 1 cup boiling water
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• VANILLA FROSTING(recipe follows)
• Cake stars OR blue and red decorating icing (in tube)

Directions:

1. Heat oven to 350°F. Grease and flour muffin cups (2-1/2 inches in diameter) or line with paper bake cups.

2. Combine dry ingredients in large bowl. Add eggs, buttermilk, water, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Fill cups 2/3 full with batter.

3. Bake 15 minutes or until wooden pick inserted in center comes out clean. Remove cupcakes from pan. Cool completely. To make chocolate stars for garnish, if desired, cut several cupcakes into 1/2- inch slices; cut out star shapes from cake slices. Frost remaining cupcakes. Garnish with chocolate stars or with red and blue decorating icing. About 30 cupcakes.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

VANILLA FROSTING: Beat 1/4 cup (1/2 stick) softened butter, 1/4 cup shortening and 2 teaspoons vanilla extract. Add 1 cup powdered sugar; beat until creamy. Add 3 cups powdered sugar alternately with 3 to 4 tablespoons milk, beating to spreading consistency. About 2-1/3 cups.

FuDgEy PeAnUt BuTtEr ChIp MuFfInS

Ingredients:

• 1/2 cup applesauce
• 1/2 cup quick-cooking rolled oats
• 1/4 cup (1/2 stick) butter or margarine, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon(optional)
• 1 cup REESE'S Peanut Butter Chips
• Powdered sugar(optional)

Directions:

1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

2. Stir together applesauce and oats in small bowl; set aside. Beat butter, granulated sugar, brown sugar, egg and vanilla in large bowl 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.

3. 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 HERSHEY'S Semi-Sweet Chocolate Chips.

CoCoA GiNgEr SpIcE MuFfInS

Ingredients:

• 2-1/2 cups all-purpose flour
• 1/4 cup HERSHEY'S Cocoa
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 cup hot water
• 1 cup molasses
• 1/2 cup packed brown sugar
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 cup butter, melted
• 2 eggs, slightly beaten
• 1-1/2 cups HERSHEY'S Semi-Sweet Chocolate Chips

Directions:

1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

2. Combine flour, cocoa, salt, baking powder and baking soda in medium bowl; set aside. Stir together hot water, molasses, brown sugar, ginger, cinnamon, nutmeg, cloves, melted butter and eggs in large bowl. Add dry ingredients, stirring just until moistened. Stir in chocolate chips. Fill muffin cups about 2/3 full with batter.

3. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove to wire rack. Cool completely.

Makes 2 dozen muffins.

ChOcOlAtE QuIcKiE StIcKiEs

Ingredients:

• 8 tablespoons (1 stick) butter or margarine, divided
• 3/4 cup packed light brown sugar
• 4 tablespoons HERSHEY'S Cocoa, divided
• 5 teaspoons water
• 1 teaspoon vanilla extract
• 1/2 cup coarsely chopped nuts(optional)
• 2 cans (8 oz. each) refrigerated quick crescent dinner rolls
• 2 tablespoons granulated sugar

Directions:

1. Heat oven to 350°F.

2. Melt 6 tablespoons butter in small saucepan over low heat; add brown sugar, 3 tablespoons cocoa and water. Cook over medium heat, stirring constantly, just until mixture comes to boil. Remove from heat; stir in vanilla. Spoon about 1 teaspoonful chocolate mixture into each of 48 small muffin cups (1-3/4-inches in diameter). Sprinkle 1/2 teaspoon nuts, if desired, into each cup; set aside.

3. Unroll dough; separate into 8 rectangles; firmly press perforations to seal. Melt remaining 2 tablespoons butter; brush over rectangles. Stir together granulated sugar and remaining 1 tablespoon cocoa; sprinkle over all rectangles. Starting at longer side, roll up each rectangle; pinch seams to seal. Cut each roll into 6 equal pieces. Press gently into prepared pans, cut-side down.

4. Bake 11 to 13 minutes or until light brown. Remove from oven; cool 30 seconds. Invert onto cookie sheet. Let stand 1 minute; remove pans. Serve warm or cool completely. 4 dozen small rolls.

NOTE: Rolls can be baked in two 8-inch round baking pans. Heat oven to 350°F. Cook chocolate mixture as directed; place half in each pan. Prepare rolls as directed; place 24 pieces, cut-side down, in each pan. Bake 20 to 22 minutes. Cool and remove from pans, as directed above.

ChOcOlAtE DeSsErT WaFfLeS

Ingredients:

• 1/2 cup HERSHEY'S Cocoa
• 1/4 cup (1/2 stick) butter or margarine, melted
• 3/4 cup sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk or sour milk*
• 1/2 cup chopped nuts(optional)
• HOT FUDGE SAUCE(recipe follows)
• STRAWBERRY DESSERT CREAM or APPLE-CINNAMON TOPPING or PEACH-NUTMEG TOPPING or CHOCOLATE MAPLE SAUCE(recipes follow)

Directions:

1. Stir cocoa and butter in bowl until smooth; stir in sugar. Add eggs and vanilla; beat well. Stir together flour, baking soda and salt; add alternately with buttermilk to cocoa mixture. Stir in nuts, if desired.

2. Bake in waffle iron according to manufacturer's directions. Carefully remove waffle from iron. Serve warm with HOT FUDGE SAUCE and STRAWBERRY DESSERT CREAM. About ten 4-inch waffles.

* To sour milk: Use 1-1/2 teaspoons white vinegar plus milk to equal 1/2 cup.

NOTE: Leftover waffles can be frozen; thaw in toaster on low heat.

HOT FUDGE SAUCE

3/4 cup sugar
1/2 cup HERSHEY'S Cocoa
1/2 cup plus 2 tablespoons (5-oz. can) evaporated milk
1/3 cup light corn syrup
1/3 cup butter or margarine
1 teaspoon vanilla extract

Combine sugar and cocoa in small saucepan; stir in evaporated milk and corn syrup. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; add butter and vanilla, stirring until butter is melted. Serve warm. About 1-3/4 cups sauce.
STRAWBERRY DESSERT CREAM: Beat 1 cup (1/2 pt.) cold whipping cream in small bowl until stiff. Fold in 1/3 cup strawberry preserves and 3 drops red food color, if desired. About 2 cups topping.

APPLE-CINNAMON TOPPING: Heat 1 can (21 oz.) apple pie filling, 1 tablespoon butter or margarine and 1/8 teaspoon ground cinnamon in small saucepan until warm.

PEACH-NUTMEG TOPPING: Heat 1 can (21 oz.)peach pie filling and 1/8 teaspoon ground nutmeg in small saucepan until warm.

CHOCOLATE MAPLE SAUCE

3/4 cup sugar
1/3 cup HERSHEY'S Cocoa
3/4 cup evaporated milk
1/4 cup (1/2 stick) butter or margarine
1/8 teaspoon salt
1/2 teaspoon maple flavor
1/2 teaspoon vanilla extract

Combine sugar and cocoa in small saucepan; stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute; remove from heat. Add butter and salt, stirring until butter is melted. Stir in maple flavor and vanilla. Serve warm. Refrigerate leftovers. About 1-1/3 cups sauce.

ChOcO-LoWfAt MuFfInS

Ingredients:

• 1-1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup vanilla lowfat yogurt
• 2/3 cup nonfat milk
• 1/2 teaspoon vanilla extract
• Powdered sugar(optional)
• 
  

Directions:

1. Heat oven to 400°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

2. Stir together flour, granulated sugar, cocoa, baking powder, baking soda and salt in medium bowl; stir in yogurt, milk and vanilla just until combined. Do not beat. Fill muffin cups 2/3 full with batter.

3. Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan on wire rack. Remove from pans. Sprinkle powdered sugar over tops of muffins, if desired. Serve warm. Store, covered, at room temperature or freeze in airtight container for longer storage. 14 muffins.

DeEp DaRk FuDgE

Ingredients:

• 1-1/2 cups sugar
• 1 jar (7 oz.) marshmallow creme
• 1 can (5 oz.) evaporated milk(about 2/3 cup)
• 1/4 cup (1/2 stick) butter or margarine
• 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips
• 1/2 teaspoon vanilla extract

Directions:

1. Line 8- or 9-inch square pan with foil. Butter foil; set aside.

2. Combine sugar, marshmallow creme, evaporated milk and butter in heavy medium saucepan. Cook over medium heat, stirring constantly, to a full boil. Boil, stirring constantly, 5 minutes. Remove from heat; add chocolate chips and vanilla. Stir just until chips are melted; pour into prepared pan. Refrigerate 1 hour or until firm. Cut into squares. Store tightly covered in a cool, dry place. About 2-1/4 pounds fudge.

ChOcOlAtE DiPpEd SnAcKs

Ingredients:

• 1/2 cup HERSHEY'S Milk Chocolate Chips
• 1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips
• 1 tablespoon shortening(do not use butter, margarine, spread or oil)
• Cookies, dried apricots, miniature pretzels or potato chips

Directions:

1. Cover tray with wax paper.

2. Place chocolate chips and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred. Cool slightly. Dip 2/3 of each snack or fruit into chocolate mixture. Shake gently to remove excess chocolate. Place on prepared tray. Refrigerate, uncovered, about 30 minutes or until coating is firm. Store in airtight container in cool, dry place. About 1/2 cup coating.