Homemade Hershey’s Chocolate Syrup

Homemade Hershey’s Chocolate Syrup Recipe 

Makes about 16 ounces (2 cups)

Ingredients:

3/4 cup cocoa powder

1 1/4 cups water

1 1/2 cups sugar

1 1/2 teaspoons vanilla extract

Dash salt

Directions:

Use a big saucepan – at least 2 quarts. This will expand when boiling, and overflows will make a big mess on your stove top! I use a 3-quart saucepan.

Combine the cocoa powder, water, sugar and salt in a saucepan over medium heat. Mix with a whisk until smooth.

Stir constantly with a whisk or a wooden spoon until it boils.

Allow it to boil for 1-2 minutes.

Remove from heat.

Add vanilla.

Syrup will be very thin/watery. Allow to cool completely and it will thicken to about the same consistency as Hershey’s syrup.

Store the syrup in a mason jar or any other container. It will keep for several weeks in the fridge. If you want to be really sneaky, pour the cooled syrup into an empty or almost-empty Hershey’s syrup container and see if anyone notices the difference!

 

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Veggie Party Pizza

 

Ingredients

• 2 packages crescent roll dough
• 2 250g packages cream cheese, softened
• 1 28g package Ranch dressing mix
• 1 cup mayonnaise
• 2 cups cauliflower florets
• 2 cups broccoli florets
• 3 green onions, sliced
• 2 cups diced or cherry tomatoes, halved
• 1 cup cheddar cheese, shredded

Instructions

1. Preheat oven to 375F.
2. Spread crescent roll dough on a cookie sheet. Pinch together the seams to make into one big dough rectangle. Pinch around the edges to make the crust.
3. Bake crescent roll dough for 12 minutes or until golden brown. Set aside to cool.
4. Add cream cheese, ranch mix and mayonnaise to a bowl. Cream together with an electric mixer on low speed until combined. Spread on baked crust.
5. Spread veggies evenly over the ranch dressing. Top with cheddar cheese.

  

Cut into slices and serve cold. Refrigerate any uneaten portions.

Nutrition Information:

 

YIELD:

 12 

SERVING SIZE:

 1 slice

Amount Per Serving: CALORIES: 436TOTAL FAT: 37gSATURATED FAT: 15gTRANS FAT: 0gUNSATURATED FAT: 20gCHOLESTEROL: 62mgSODIUM: 602mgCARBOHYDRATES: 20gFIBER: 2gSUGAR: 4gPROTEIN: 8g

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KETO ROBERT REDFORD DESSERT

INGREDIENTS

  

• 1 C. Almond flour
• 1 C. FInely chopped pecans
• 5 Tbsp. Butter unsalted and melted
• ½ C. Swerve confectioner sugar substitute divided
• 1 ½ C. Heavy whipping cream
• 4 oz. Cream cheese softened
• 1 Box Sugar free chocolate pudding mix
• 1 ½ C. Unsweetened almond milk

INSTRUCTIONS

 

• Preheat the oven to 350 degrees.
• In a bowl, mix together the almond flour, pecans and butter until well combined.
• Press the mixture into the bottom of a well greased 9x9 baking dish, and bake for 20 minutes.
• Let the crust cool completely.
• Beat together the heavy whipping cream and ¼ cup of the sugar substitute until soft peaks have formed.
• Add the cream cheese to a mixing bowl with a ¼ cup of the sugar substitute, and blend until smooth.
• Place half of the whipped cream mixture into the bowl with the cream cheese, and blend until smooth and fluffy.
• Whisk together the pudding mix and almond milk in a bowl until smooth and thickened.
• Spread the cream cheese mixture over the cooled crust.
• Top the cream cheese layer with the chocolate pudding.
• Spread the remaining whipped cream on top of the chocolate pudding layer.
• Garnish with additional chopped pecans if desired.
• Chill for 4 plus hours before serving.

Net Carbs: 5

 

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Nacho Cheese Sauce

Melt 3 - 4 Tbs butter in your skillet.
Add 2 tablespoons of all purpose flour.
Add 1 cup of whole milk.
Add a 1/4 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. Then stir.
Add 8 ounces of cheese. Stir until cheese melts

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Pretzel Sparklers

Ingredients

• 8 ounces white baking chocolate, chopped
• 1 package (10 ounces) pretzel rods
• Colored candy stars or sprinkles

Directions

• In a microwave-safe bowl; melt chocolate at 70% power for 1 minute;
• stir. Microwave at additional 10- to 20-second intervals, stirring
• until smooth.
• Dip each pretzel rod about halfway into chocolate; allow excess to
• drip off. Sprinkle with stars. Place on waxed paper to dry. Yield:
• about 2 dozen.

Nutritional Facts: 1 serving (2 each) equals 105 calories, 2 g fat (1 g saturated fat), 1 mg cholesterol, 311 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.

Recipe from Taste of Home 

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Patriotic JELL-O

Patriotic JELL-O
Ingredients:

• 4 small (3 oz.) boxes of JELLO-O in different colors (I used two packages each of strawberry and blueberry)
• 1 (14 oz.) can sweetened condensed milk
• 2 envelopes unflavored gelatin

Directions:
1.) Make a double batch of each flavor of JELL-O according to package instructions in two 9×13-inch pans.  Refrigerate until completely chilled.
2.) Remove the JELL-O and use a knife to cut each batch into small squares (about 1/2-inch).  Carefully remove all squares from the pans, then mix and layer the blocks into a new 9×13-inch pan.
3.) In a separate bowl, sprinkle 2 envelopes unflavored gelatin into 1/2 cup cold water and let it sit for 3 minutes. After the gelatin blooms, add 1 1/2 cup boiling water and stir to dissolve.  Stir in the can of condensed milk.
4.) Refrigerate mixture for 20-30 minutes until cooled. Pour cooled milk mixture evenly over JELL-O. Chill overnight.
5.) Use a knife to cut the JELL-O into squares, or use cookie cutters to cut into fun shapes.  Add any final decor (we added paper flag picks and flag napkins) for serving.

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Patriotic Taco Salad

Ingredients

• 1 pound ground turkey or beef
  
• 1 medium onion, chopped
• 1-1/2 cups water
• 1 can (6 ounces) tomato paste
• 1 envelope taco seasoning
• 6 cups tortilla or corn chips
• 4 to 5 cups shredded lettuce
• 9 to 10 pitted large olives, sliced lengthwise
• 2 cups (8 ounces) shredded cheddar cheese
• 2 cups cherry tomatoes, halved

Directions

• In a large skillet, cook beef and onion over medium heat until meat
• is no longer pink; drain. Stir in the water, tomato paste and taco
• seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20
• minutes.
• Place chips in an ungreased 13-in. x 9-in. dish. Spread beef mixture
• evenly over the top. Cover with lettuce. For each star, arrange five
• olive slices together in the upper left corner. To form stripes, add
• cheese and tomatoes in alternating rows. Serve immediately. Yield:
• 8 servings.

from Taste of Home

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Cupcake Cones

This is great for pitch-ins, birthdays, 4th of July, Labor Day etc... Depending on  how you decorate them!

INGREDIENTS:

1 (18.25 ounce) package yellow cake mix 24 flat bottomed ice cream cones

1 cup semi-sweet chocolate chips 1 ounce colored candy sprinkles

DIRECTIONS:

1.	Prepare cake mix according to directions. Fill each cone about 3/4 full of batter, up to first ridge. Place cones in the cups of a cupcake pan or on cookie sheets.
2.	Bake at 400 degrees F (205 degrees C) for 15 to 18 minutes.
3.	Place 10 chocolate chips on top of each warm cone, and in a minute or two spread melted chocolate over top. Decorate with icing and candies.

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Patriotic Berry Bites

Time prep: 15 min     Total Time: 44 min

servings total: 32 servings

What You Need

1 pkg.  (16.5 oz.) refrigerated sliceable sugar cookies

2 tubs  (8 oz. each) PHILADELPHIA SNACK DELIGHTS White Chocolate

2 cups  fresh raspberries

1 cup  fresh blueberries

 

Make It

HEAT oven to 350°F.
LINE 13x9-inch pan with parchment, with ends of parchment extending over sides. Cut cookie dough into thin slices. Arrange on bottom of prepared pan; press to form crust.
BAKE 12 to 14 min. or until lightly browned. Cool.
USE parchment handles to lift crust from pan. Spread crust with SNACK DELIGHTS; decorate with fruit as shown in photo.

Kraft Kitchens Tips

Substitute

Substitute halved fresh strawberries for the raspberries.

Variation

Substitute foil for the parchment paper.

servings

total:
32 servings

nutritional info per serving

per serving

Calories

 110

Total fat

 5 g

Saturated fat

 2.5 g

Cholesterol

 10 mg

Sodium

 85 mg

Carbohydrate

 15 g

Dietary fiber

 1 g

Sugars

 10 g

Protein

 1 g

Vitamin A

 0 %DV

Vitamin C

 4 %DV

Calcium

 0 %DV

Iron

 6 %DV

Recipe from KRAFT.com

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