recipes

Pumpkin Bread from Hershey’s

Pumpkin Bread from Hershey’s

Portions:3 loaves
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Ingredients

  • 3,5 cups all-purpose flour
  • 3 cups sugar
  • 2 teaspoons baking soda
  • 1,5 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 can canned pumpkin 15 oz.
  • 1 cup vegetable oil
  • ⅔ cup water
  • 4 eggs
  • 3 cup REESE’S Peanut Butter Chips 10-oz. pkg.
  • 1 cup chopped nuts
  • 1 cup raisins optional

Instructions

  • Heat oven to 350°F. Grease and flour three 8-1/2×4-1/2×2-1/2-inch loaf pans.
  • Stir together flour, sugar, baking soda, salt and cinnamon; set aside.
  • Stir together pumpkin, oil, water and eggs in large bowl; gradually add dry ingredients, stirring until well blended.
  • Stir in peanut butter chips, nuts and raisins, if desired.
  • Pour evenly into prepared pans.
  • Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean.
  • Cool in pan 10 minutes; remove from pans to wire racks.
  • Cool completely.
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Course Bread
Holliday Halloween

Cinnamon Chip Muffins

Cinnamon Chip Muffins

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Ingredients

  • 2 cups all-purpose biscuit baking mix
  • ⅓ cup sugar
  • 2 tablespoons vegetable oil
  • 1 egg slightly beaten
  • 1 cup HERSHEY’S Cinnamon Chips
  • ⅔ cup milk

Instructions

  • Heat oven to 400°F. Grease or paperline 12 muffin cups (2-1/2-inches in diameter).
  • Stir together baking mix, sugar, vegetable oil, egg, cinnamon chips and milk in medium bowl just until moistened.
  • Divide batter evenly into prepared muffin cups. 3.
  • Bake 15 to 18 minutes or just until browned.
  • Cool slightly; remove from pan. 12 muffins
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Course Cake / Chocolate / Cupcakes-Brownies

Chocolate glaze

Chocolate glaze

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Ingredients

  • 2 tablespoons butter or margarine
  • 2 tablespoons HERSHEY’S Cocoa
  • 2 tablespoons water
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  • Melt butter in small saucepan over low heat; add cocoa and water, 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 desired consistency.

Notes / Tips / Wine Advice:

makes about 3/4 cup glaze.
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Course Basic recipe

Chocolate-Filled Breakfast Crescents

Chocolate-Filled Breakfast Crescents

Portions:16 crescents.
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Ingredients

  • 2 cans refrigerated quick crescent dinner rolls (8 oz. each)
  • 3 tablespoons butter or margarine, softened
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • ¼ cup HERSHEY’S Cocoa
  • 3 tablespoons finely chopped pecans
  • Chocolate glaze

Instructions

  • Heat oven to 375°F. Separate crescent dough into 16 triangles.
  • Beat butter in small bowl until creamy.
  • Gradually add powdered sugar, beating until well blended.
  • Beat in milk and vanilla.
  • Add cocoa; beat well.
  • Stir in pecans.
  • Spread slightly heaping teaspoon chocolate mixture on each triangle within 1/2 inch of edges.
  • Roll up; start at shortest side of triangle and roll to opposite point.
  • Press all edges to seal completely.
  • Place point side down on ungreased cookie sheet; curve slightly to form crescents.
  • Bake 12 to 15 minutes or until golden brown.
  • Remove from cookie sheet to wire rack.
  • Cool to room temperature.
  • Drizzle CHOCOLATE GLAZE over top of crescents. 16 crescents.
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Course Bread / Breakfast / Chocolate

Chocolate Quicky Sticky Bread

Chocolate Quicky Sticky Bread

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Ingredients

  • 2 loaves frozen bread dough (16-oz. each)
  • ¾ cup granulated sugar
  • 1 tablespoon HERSHEY’S Cocoa
  • 1 teaspoon ground cinnamon
  • ½ cup butter or margarine, melted and divided
  • ½ cup packed light brown sugar
  • ¼ cup water
  • HERSHEY’S MINI KISSES Brand Milk Chocolates

Instructions

  • Thaw loaves as directed on package; let rise until doubled.
  • Stir together granulated sugar, cocoa and cinnamon.
  • Stir together 1/4 cup butter, brown sugar and water in small microwave-safe bowl.
  • Microwave at HIGH (100%) 30 to 60 seconds or until smooth when stirred.
  • Pour mixture into 12-cup fluted tube pan.
  • Heat oven to 350°F.
  • Pinch off pieces of bread dough; form into balls, 1-1/2 inches in diameter, placing 3 chocolates inside each ball.
  • Dip each ball in remaining 1/4 cup butter; roll in cocoa-sugar mixture.
  • Place balls in prepared pan.
  • Bake 45 to 50 minutes or until golden brown.
  • Cool 20 minutes in pan; invert onto serving plate.
  • Cool until lukewarm. 12 servings.
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Course Bread / Chocolate

Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

Portions:18
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Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup mashed ripe banana 2 to 3 medium
  • ½ cup shortening
  • 2 eggs
  • 1 cup HERSHEY’S MINI CHIPS Semi-Sweet Chocolate Chips
  • ½ cup chopped walnuts

Instructions

  • Heat oven to 350°F.
  • Grease bottom only of 9×5-inch loaf pan.
  • Combine all ingredients except small chocolate chips and walnuts in large bowl; blend well on medium speed of mixer.
  • Stir in small chocolate chips and walnuts.
  • Pour batter into prepared pan.
  • Bake 60 to 65 minutes or until wooden pick inserted in center comes out clean.
  • Cool 10 minutes; remove from pan.
  • Cool completely on wire rack. 1 loaf (18 servings)

Notes / Tips / Wine Advice:

VARIATION: HERSHEY’S Milk Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips
may be substituted for small chocolate chips.
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Course Cake / Chocolate

Perfectly chocolate

Perfectly chocolate

Hot Cocoa
Portions:1
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Ingredients

  • 2 tablespoons sugar
  • 3 teaspoons HERSHEY’S Cocoa
  • Dash salt
  • 1 cup milk
  • ¼ teaspoon vanilla extract

Instructions

  • Mix sugar, cocoa and salt in large mug.
  • Heat milk in microwave at HIGH (100%) 1-1/2 minutes or until hot.
  • Gradually add hot milk to cocoa mixture in mug, stirring until well blended.
  • Stir in vanilla. 1 serving.

Notes / Tips / Wine Advice:

VARIATIONS:
Rich and Adult: Increase cocoa to 2 tablespoons; follow recipe above.
Lower Fat: Use nonfat milk; follow recipe above.
Sugar Free: Omit sugar. Combine cocoa and salt. Proceed as above, using nonfat milk. Stir in
vanilla and sugar substitute with sweetening equivalence of 2 tablespoons sugar.
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Course Chocolate / Hot drinks

Coq au Vin

Coq au Vin

Don't let the fancy name fool you. This delectable French dish is simple in the slow cooker.
Portions:4
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Ingredients

  • 1 onion diced
  • 5 slices cooked bacon crumbled
  • ½ cup mushrooms diced
  • 1 tablespoon garlic minced
  • 1 teaspoon dried thyme
  • 2 pounds boneless chicken breasts whole
  • ⅓ cup red wine
  • 1 cup chicken broth
  • ¼ cup tomato paste

Instructions

  • In an oiled slow cooker insert, add the onion, bacon, mushrooms, garlic, thyme, and chicken.
  • Pour in the wine, broth, and tomato paste.
  • Cover and cook on low for seven hours.

Notes / Tips / Wine Advice:

Serving Suggestion:
Serve over your favorite pasta.
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Course Chicken / Crockpot / Main Dish
Cuisine European / French

Cranberry Chicken Salad

Cranberry Chicken Salad

The unique flavors in this dish combine to make dinner delicious.
Portions:4
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Ingredients

  • 1 tablespoon olive oil
  • 1 pound chicken breast sliced into strips
  • 4 cups fresh baby spinach
  • ½ cup dried cranberries
  • ¼ cup walnuts crushed
  • ⅛ cup feta cheese crumbled

Instructions

  • Heat the oil in a skillet over medium heat.
  • Cook the chicken until the meat is no longer pink.
  • Remove from heat and set aside.
  • Spread the spinach over a plate.
  • Distribute the cranberries and walnuts evenly.
  • Add the chicken and top with the feta

Notes / Tips / Wine Advice:

Serving Suggestion:
Serve with a sourdough roll.
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Course Chicken / Fruit / Salad

Fiesta Chicken Salad

Fiesta Chicken Salad

This colorful dish will brighten up your evening.
Portions:4
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Ingredients

  • 1 pound chicken breast cubed
  • 4 cups romaine lettuce
  • 1 cup tomatoes diced
  • ½ cup corn drained
  • 1 orange bell pepper diced
  • ¼ cup mild salsa
  • ⅛ cup cheddar cheese

Instructions

  • Coat a frying pan with nonstick cooking spray.
  • Cook the chicken completely through over medium high heat.
  • Spread the lettuce over a plate.
  • Sprinkle the tomatoes, corn, pepper, and salsa evenly over the lettuce.
  • Top with the chicken and cheese.

Notes / Tips / Wine Advice:

Serving Suggestion:
Serve with a slice Texas toast.
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Course Chicken / Salad