1 cup Cream
6 oz. Good quality White chocolate in small pieces
3 cups Milk
½ teaspoon Vanilla Extract

1.  Pour heavy cream in small saucepan over medium-low heat.  Place chocolate in a heat-proof bowl, and set aside.  When cream simmers around edge of pan, about 4 minutes, remove from heat, and pour over chocolate.  When Chocolate begins to melt, stir to combine cream and chocolate until mixture is melted.  Set aside.

2.  In medium saucepan over medium heat, warm milk until hot but not boiling, about 5 minutes.  When milk steams reduce heat and slowly whisk in chocolate mixture until combined.  Remove from heat, and whisk in vanilla extract.  Whisk until light foam forms.  Serve immediately.

Pumpkin Souffle

Pumpkin Souffle

Yield: 6 servings

Cooking spray or butter
Sugar for dusting

6 eggs, separated
3/4 teaspoon cream of tartar
1/2 cup sugar
1/2 cup canned solid pack pumpkin or make your own
1/2 teaspoon pumpkin pie spice (cinnamon, ginger, nutmeg, allspice)
Crushed ginger snaps, optional

Spray 6 (5 oz.) souffle dishes. Dust with sugar. Set aside.

In large bowl, using an electric mixer, beat egg whites with cream of tartar until foamy. Add sugar 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Set aside.
Beat egg yolks until thick and lemon-colored. Thoroughly fold in pumpkin and spice. Gently fold yolk mixture into beaten whites. Spoon into prepared ramekins.

Place cups in baking pan. Fill pan with very hot water to within 1/2 inch of top of dishes.

Bake in preheated 375 F oven until puffy and delicately browned, about 15 to 20 minutes.

Top with crushed gingersnaps, if desired.

In heavy saucepan, dissolve cornstarch and salt in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add margarine and vanilla. Cool slightly.

Slice 2 bananas; dip in lemon juice and drain. Arrange on bottom of prepared pastry shell. Pour filling over bananas; cover. Chill 4 hours or until set. Spread top with whipped cream. Slice remaining bananas; dip in lemon juice, drain and garnish top of pie. Refrigerate leftovers.

This easy guacamole recipe yields about 16 appetizer servings.

You'll need:
6 ripe avocados, seeded, peeled, cut in chunks
Juice of 3 limes
2 tsp salt, or to taste
1 medium sweet white onion, diced
2 large ripe Roma tomatoes, seeded, diced
2 medium fresh jalapeno peppers, seeded if desired, diced
2 cups Mexican-blend finely grated cheese, or finely grated Cheddar
½ cup chopped cilantro leaves
1 pint sour cream
Food coloring for team colors (optional)
Colorful tortilla chips for dipping

Double Chocolate Fruit Tart
Provided by: HersheysKitchens.com

"A no-bake dessert made with a chocolate crust spread with chocolate cream cheese and topped with sliced fruit." Original recipe yield: 1 - 12 inch pizza pan.

Ingredients:
1 1/2 cups vanilla wafer crumbs
1/3 cup HERSHEY®'S Cocoa Powder
1/3 cup confectioners' sugar
1/2 cup butter, melted

1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
3 tablespoons HERSHEY®'S Cocoa Powder
1 tablespoon milk
1 1/2 teaspoons vanilla extract

1 pint strawberries, halved
4 kiwis, peeled and sliced
1 cup fresh blueberries
2 bananas, sliced
1 fresh peach - peeled, pitted and sliced
1/4 cup apricot preserves

Directions:

Make Chocolate Crumb Crust:
Butter bottom and side of 12-inch pizza pan. In medium bowl, stir together vanilla wafer crumbs, cocoa and powdered sugar. Stir in butter. Press mixture onto bottom and up side of prepared pan; refrigerate thoroughly.

For the Double Chocolate Fruit Tart:
In medium bowl, beat cream cheese, sugar, cocoa, milk and vanilla until smooth and well blended. Spread mixture over Chocolate Crumb Crust. refrigerate until chilled. Arrange fruit on cream cheese mixture. Heat preserves until thin; cool slightly. Glaze fruit with preserves. Refrigerate until set. Cut into wedges.

Chocolate Turtle Cheesecake

"A cheesecake reminiscent of those turtle shaped chocolate and caramel nut bars. Garnish with whipped cream, chopped nuts, and maraschino cherries if desired." Original recipe yield: 1 - 9 inch springform pan.

Ingredients:
2 cups vanilla wafer crumbs
2 tablespoons unsalted butter, melted
1 (14 ounce) package individually wrapped caramels
1 (5 ounce) can evaporated milk
1 cup chopped pecans
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs and melted butter. Press into the bottom of a 9 inch springform pan.

In a heavy saucepan over low heat, melt the caramels with the evaporated milk. Heat and stir frequently until smooth. Pour caramel sauce into crust, and top with pecans.

In a large bowl, combine cream cheese, sugar and vanilla; beat well until smooth. Add eggs one at a time, mixing well after each addition. Melt the chocolate, and blend into cream cheese mixture. Pour chocolate batter over pecans.

Bake in preheated oven for 40 to 50 minutes, or until filling is set. Loosen cake from the edges of pan, but do not remove rim until cooled to prevent the top from cracking. Chill in refrigerator for 4 hours, or overnight.