Creamy Blueberry Dip

2 cups blueberries
1/3 cup light cream cheese (1/3 of an 8-ounce block)
1 Tablespoon apricot preserves

In processor, mix blueberries, light cream cheese and apricot
preserves; blend until smooth.

Serve with cut up fruit.

Makes 8 servings

1 package (9 ounces)devil’s food cake mix

1/2 cup confectioners’ sugar

1 package (3 ounces) cream cheese, softened

2 tablespoons butter, softened

1/2 teaspoon vanilla extract

1 1/2 cups milk

1 box (3.9 ounces) instant chocolate pudding mix

2 cups frozen whipped topping, thawed

8-inch plastic flowerpot

2 plastic drinking straws

2 silk flowers

8 gummi worms

Prep Time: 30 minutes plus chilling

Baking Time: 35-40 minutes

Makes 8 servings

1. Preheat oven to 350F. Coat a 9-inch round cake pan with cooking spray. Prepare cake mix according to package directions. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool cake completely in pan on a wire rack.

2. Remove cake from pan; cut into pieces. Place one-third of cake pieces in a food processor. Process until crumbs form; set aside. Repeat with remaining cake pieces.

3. Combine confectioners’ sugar, cream cheese, butter and vanilla in a large bowl. Beat with an electric mixer on low speed just until combined. Beat on medium speed until smooth, 1-2 minutes. Add milk and pudding mix; beat on low speed until well combined. Fold in whipped topping.

4. Sprinkle one-third of cake crumbs into the clean flowerpot (be sure to start with a new flowerpot). Spoon half of pudding mixture on top of crumbs. Repeat layers, ending with cake crumbs.

5. Chill for at least 3 hours before serving. Place plastic straws in pot; trim as needed. Insert silk flower into each straw. Tuck ends of gummy worms in cake “dirt” just before serving.

Per Serving: 486 Cal.; 6g Protein; 25g Fat; 57g Carb.; 503mg Sodium; 105mg Chol.; 1g Fiber.

Tip: Frozen whipped topping can’t be thawed in the microwave; thaw it in the refrigerator. A 16-ounce container will thaw in about 6 hours.

Easy Cherry Cheesecake Bars

Crust
1 stick plus 2 tablespoons cold butter (10 tablespoons or 5 ounces)
cut into small pieces
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup ground almonds
few drops almond flavoring

Fruit Filling
1 jar (16 to 18 ounces) cherry preserves
about 36 maraschino cherries, drained, halved

Cream Cheese Filling
2 packages (8 ounces each) cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/2 teaspoon almond flavoring

Grease a 9×13-inch baking pan. Heat oven to 350 degrees.
In a food processor or with pastry blender, work crust ingredients
together just until it begin to stick together a bit. Press into
prepared pan. Bake for 12 to 15 minutes, or until lightly browned
around edge.

Let cool slightly in pan on a rack.

Prepare fruit filling. Mix preserves and cherries; spread over crust.

Make the cream cheese filling. In a mixing bowl, beat cream cheese
until light. Beat in sugar and eggs and flavoring until well blended.
Spread over the cherry layer. Bake for 25 to 30 minutes.

BUTTERSCOTCH CRESCENTS

1/2 cup HERSHEY’S Butterscotch Chips
1/4 cup MOUNDS Sweetened Coconut Flakes
2 tablespoons finely chopped nuts
1 can (8 oz.) refrigerated quick crescent dinner rolls
Powdered sugar

1. Heat oven to 375°F.

2. Stir together butterscotch chips, coconut and nuts in small bowl. Unroll dough to form 8 triangles. Lightly sprinkle 1 heaping tablespoon butterscotch mixture on top of each; gently press into dough. Starting at shortest side of triangle, roll dough to opposite point. Place rolls, point side down, on ungreased cookie sheet; curve into crescent shape.

3. Bake 10 to 12 minutes or until golden brown. Sprinkle with powdered sugar. Serve warm. 8 crescents.

CHOCOLATE TRUFFLE CAKE SUPREME

1-1/4 cups (2-1/2 sticks) unsalted butter
3/4 cup HERSHEY’S Cocoa
1 cup plus 1 tablespoon sugar, divided
1 tablespoon all-purpose flour
2 teaspoons vanilla extract
4 eggs, separated
1 cup (1/2 pt.) cold whipping cream
Chocolate curls (optional)

1. Heat oven to 425°F. Grease bottom of 8-inch springform pan.

2. Melt butter in medium saucepan over low heat. 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.

3. Beat egg whites with remaining 1 tablespoon sugar in medium bowl until soft peaks form; gradually fold into chocolate mixture. Spoon batter into prepared pan.

4. 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.

5. Beat whipping cream in small bowl 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

CHOCOLATE ICE CREAM CAKE

. 2 eggs, separated
. 1-1/2 cups sugar, divided
. 1-1/4 cups all-purpose flour
. 1/2 cup HERSHEY’S Cocoa
. 3/4 teaspoon baking soda
. 1/2 teaspoon salt
. 1/2 cup vegetable oil
. 1 cup buttermilk or sour milk*
. ICE CREAM LAYERS (recipe follows)
. 3/4 cup sweetened whipped cream or non-dairy whipped topping
. 1/2 cup fresh fruit, sliced
. CHOCOLATE CREAM ROSETTES (recipe follows, optional)

Heat oven to 350°F. Grease and flour three 9-inch round baking pans. (If only 2 pans are available, reserve one-third of batter in refrigerator while first 2 layers are baking.)

In small bowl, beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form. In large bowl, stir together flour, remaining 1 cup sugar, cocoa, baking soda and salt. Add oil, buttermilk and egg yolks; beat until smooth. Gently fold egg white mixture into batter. Pour about 1-2/3 cups batter into each prepared pan.

Bake 18 to 20 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to wire racks. (Bake remaining layer, if necessary.) Cool completely.

Wrap each layer separately in foil; freeze several hours or several days in advance of serving. Prepare ICE CREAM LAYERS. Remove cake and ICE CREAM LAYERS from freezer; peel off foil. On serving plate, alternately layer cake and ice cream layers, beginning and ending with cake. Wrap tightly; return to freezer. Just before serving, frost top of cake with whipped cream. Arrange fruit in decorative design on top; pipe on CHOCOLATE ROSETTES, if desired. 10 to 12 servings.

ICE CREAM LAYERS: Line two 9-inch round layer pans with foil; working quickly, evenly spread 1/2 gallon of your favorite flavor slightly softened ice cream into prepared pans. Cover tightly; freeze until firm.

CHOCOLATE CREAM ROSETTES: In small mixer bowl, stir together 1/4 cup sugar and 2 tablespoons HERSHEY’S Cocoa. Stir in 1/2 cup cold whipping cream and 1/2 teaspoon vanilla extract. Beat until stiff; spoon into decorating bag fitted with large rosette tip.

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

Spice Buttermilk Muffins

Ingredients
Batter:
1 cup (225 ml) sugar
1/2 cup (125 ml) butter
2-1/2 cups (600 ml) flour
2 tsp (10 ml) baking soda
1 tsp (5 ml) nutmeg
1/2 tsp (2 ml) cinnamon
3/4 cup (175 ml) plus 1 tbsp (15 ml) buttermilk
Topping:
1/2 cup (125 ml) sugar
1 cup (225 ml) walnuts, chopped
1/2 tsp (2 ml) cinnamon
1/2 tsp (2 ml) nutmeg

Preheat oven to 375 degrees (200 C.).

In mixing bowl cream together butter and sugar with electric mixer. Add eggs and beat once more.

Sift flour into separate bowl together with baking soda, nutmeg, and cinnamon. Add flour mixture and buttermilk to the first mixture, at low speed, alternating wet and dry.

Grease muffin tins and pour batter. Sprinkle nut topping on each. Bake 10 to 15 minutes

Dark Chocolate Frosting

Ingredients
3/4 cup (175 ml) margarine (stick type)
3 cups (700 ml) granulated sugar
1 cup (225 ml) evaporated milk
1 12 oz (336 grm). pkg. semisweet real chocolate chips
1 7 oz (196 grm). jar Kraft marshmallow creme
1 tsp (5 ml). vanilla

Mix margarine, sugar and milk in heavy 3 quarts (2850 ml) saucepan; bring to full boil, stirring constantly.
Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234 degrees (100 C.) (soft ball stage), stirring constantly to prevent scorching.
Remove from heat.
Gradually stir in chocolate chips until melted.
Add marshmallow creme and vanilla; mix well.
Thin icing, if necessary, with 1 to 2 tablspoons hot water or coffee.

Pumpkin-Raisin Bread

vegetable cooking spray
1/2 cup flour
1/2 cup whole wheat flour
1/2 cup cornmeal
1 cup dark brown sugar, packed
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
8 ounces canned pumpkin puree
1/2 cup plain low-fat yogurt
2 1/2 tablespoons vegetable oil
1 egg
1 egg white
1 cup raisins

1. Heat the oven to 350°F. Spray a 9×5 inch loaf pan with vegetable cooking spray and lightly flour.

2. Combine the flours, cornmeal, sugar, baking powder, baking soda, cinnamon, allspice and salt in a large bowl.

3. Combine the pumpkin puree, yogurt, oil, egg and egg white in a medium bowl and mix well. Add the wet ingredients to the dry, along with the raisins and mix briefly. Do not over blend.

4. Pour the batter into the prepared pan and bake until a toothpick comes out clean, about 55 to 60 minutes.

5. Transfer the bread to a wire rack and cool slightly. Remove the loaf from the baking pan and cool completely before slicing.

This recipe can be made ahead and stored in an airtight container for up to one week. This bread can be frozen. Once the bread is completely cool, wrap well and freeze for up to three months.

Pumpkin Creme Caramel

For the caramel base:
3/4 cup super fine sugar
3 tablespoons water

For the flan:
1 cup super fine granulated sugar
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1/8 teaspoon cardamom
1/8 teaspoon salt
1 1/2 cups pumpkin puree (canned or fresh)
1 12-ounce can evaporated skim milk
3/4 cup egg substitute
1 tablespoon vanilla extract

1. Preheat the oven to 350°F.

For the caramel base:

1. Melt sugar with water in a small copper or heavy-gauged saucepan over moderate heat. Stir occasionally to melt sugar.

2. Let the mixture boil without stirring for at least 5 minutes until the liquid turns golden brown.

3. Immediately pour into a 9″ baking dish.

For the flan:

1. Mix the pumpkin, evaporated milk, egg substitute and vanilla in a bowl by hand or mixer.

2. Add the dry ingredients and blend well.

3. Pour the mixture into the prepared baking dish.

4. Place the dish in a larger pan and pour hot water into the larger pan until the water comes halfway up the edge of the baking dish.

5. Bake for 1 hour or until the flan is set.

6. Cool until room temperature then refrigerate for at least 4 hours and up to 1 day before serving.

7. Before serving run a sharp knife around the edge of the flan and invert onto a platter making sure that the caramel runs down the top and sides.

Serving Size: 1/10th