Ingredients

Cheesecake Layer:

• 2 (8-ounce) packages cream cheese, softened
• 1/2 cup sugar
• 3 eggs
• 1/4 cup sour cream
• 1 tsp vanilla extract
• 4 oz. chopped Hershey chocolate bar, melted

Chocolate Cake:

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY’S Cocoa
• 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

Chocolate Frosting:

• 1/2 cup (1 stick) butter
• 2/3 cup HERSHEY’S Cocoa
• 3 cups powdered sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract

2 cups Hershey’s Milk Chocolate Chips

Directions

To prepare the cheesecake:

1. Preheat oven to 325 degrees F. Line a 10-inch round baking pan with aluminum foil. Let the edges of foil extend over sides of pan and then spray the foil with non-stick cooking spray.
2. In large bowl, beat cream cheese, sugar and vanilla extract at medium speed with an electric mixer until creamy and smooth. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated. Stir in sour cream and melted chocolate.
3. Pour batter into prepared pan. Bake for 45 minutes, or until the top just starts to turn golden.
4. Let the cheesecake cool completely in its pan on a wire rack then cover and chill for 4 hours.

To prepare the chocolate cake:

1. Heat oven to 350°F. Grease and flour two 10-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

To prepare the chocolate frosting:

1. Melt butter. Stir in cocoa.
2. Alternately add powdered sugar and milk, beating to spreading consistency.
3. Add small amount additional milk, if needed. Stir in vanilla.

To assemble:

1. Spread a layer of frosting on top of one chocolate cake.
2. Using edges of foil as handles, remove cheesecake from pan and peel away foil. Carefully layer the cheesecake on top of the frosted cake. If the cheesecake becomes hard to work with, you can place in the freezer for 20-30 minutes.
3. Spread some chocolate frosting on top of the cheesecake layer.
4. Place second chocolate cake on top and ice with frosting on top and on all sides. Decorate the sides of the cake with Hershey’s chocolate chips.

Makes 1 (10-inch) cheesecake.

Ingredients

• 2 cup of elbow macaroni
• 1 container (250 ml) of garlic & herb cream cheese
• 2 tablespoons of Parmesan cheese
• 2 tablespoons of Panko bread crumbs
• 1/4 chopped green onion
• 1 pound of chopped and cooked bacon

Directions

1. Cook macaroni as per directions
2. In separate fry pan, chop and cook bacon.  Then drain.
3. As soon as macaroni is cooked, strain and mix in cream cheese and half of Parmesan cheese. Mix until creamy.
4. Mix breadcrumbs and Parmesan cheese in separate bowl and set aside.
5. Mix green onion and bacon in with macaroni.
6. Sprinkle bread crumbs/parmesan cheese on top and back at 350 degrees until it starts to turn golden and is crispy.

Serves: 4

Ingredients

• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed French onion soup
• 1 (12 fluid ounce) can or bottle beer
• 6 French rolls
• 2 tablespoons butter

Directions

1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Ingredients

• 4 ounces of uncooked small penne, pastina, or other small pasta
• 3/4 cup chopped onion
• 2 cloves garlic; minced
• 1 can (about 14 ounces) stewed tomatoes
• 1 can (around 14 ounces) reduced sodium chicken broth
• 1 tablespoon minced fresh Italian parsley
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground turmeric
• 8 ounces of firm, while-fleshed fish, cut into 1-inch pieces (we prefer Basa)
• 3 ounces small raw shrimp, peeled.

Directions

1. Cook pasta according to package directions.  Drain, set aside.
2. Meanwhile spray large nonstick saucepan with nonstick cooking spray; heat over medium heat.  Add onion, garlic and fennel seeds; cook and stir 3 minutes or until union is tender.
3. Stir in tomatoes, broth, parsley, pepper, and turmeric.  Bring to a boil; reduce heat and simmer for 10 minutes.  Add fish; cook 1 minute.  Add shrimp; cook until shrimp are pink and opaque.  Divide pasta among 4 bowls; ladle soup over pasta

Makes four servings.

Source: The Soup Bible

Ingredients

• 1/2 ea Green bell pepper; *
• 1/2 ea Red bell pepper; *
• 1/2 ea Yellow bell pepper; *
• 1/4 teaspoons of Red pepper; crushed
• 3/4 cups of Monterey Jack cheese; shredded
• 2 tb Chopped ripe olives

* Peppers should be seeded and cut into 6 strips each.

Directions

1. Cut bell pepper strips crosswise into halves.  Arrange in ungreased broilerproof pie pan, 9 X 1 1/4-inches or round pan 9 X 2-inches. Sprinkle with cheese, olives and red pepper.  Set oven control to broil. Broil peppers with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes.

Ingredients

• 6 Eggs-hard boiled
• 2 tablespoons Mayonnaise or salad dressing
• 1 teaspoons of grated onion
• 1 teaspoons of mustard
• 1/2 teaspoons of Worcestershire Sauce
• 1 can Devilled ham (2 1/2 oz)
• Salt and pepper to taste

Directions

1. Cut hard cooked eggs in half lengthwise-removing yolks to bowl. Mix remaining ingredients with yolks and pile lightly into reserved halves. Dust lightly with Paprika before serving.

Ingredients

• 1 small turkey breast tenderloin (1/2 pound to 3/4 pound) cut into 1/2 cubes
• 1/2 cup honey mustard dressing
• 8/10 slices bacon, cut crossways into thirds.
• 1/2 cup jellied cranberry sauce
• 2 tablespoons ground mustard
• 1 to 2 tablespoons chopped fresh chives.

Directions

1. In a shallow bowl, mix turkey and 1/2 cup of honey mustard dressing.  Cover and refrigerate 30 minutes to marinate.
2. Remove turkey from marinade; discard marinate.  Wrap bacon pieces around each turkey piece; secure with a toothpick.  Please on ungreased boiler pack wrack.
3. Broil with tops 4-6 inches from heat for 8-12 minutes, turning once, until turkey is no longer pink in centre and bacon begins to look crisp.
4. Meanwhile, in 1-quart saucepan, mix-cranberry sauce, 2 tablespoons honey mustard dressing and mustard.  Cook over low heat, stirring occasionally, just until melted and well blended; cool slightly. Just before serving, sprinkle with chive. 
5. Serve turkey bites with sauce.

You can make these 24 hours in advance.  Cover tightly and refrigerate.  Just before serving, heat for 15 minutes at 375 degrees Fahrenheit.