[COLOR="Blue"]5 Heath candy bars
3 eggs
1 cup sugar or granulated splenda
3 cups whipping cream
1 1/2 cups half and half
3 teaspoons vanilla extract

Freeze the candy bars.
Beat eggs by hand until fluffy.
Slowly beat in the sugar.
Add cream, half and half, and vanilla and mix well.
Pour mixture into an ice cream mixer and freeze.
While ice cream is freezing place frozen candy bars in a plastic bag and break into small pieces with a knife handle.
When ice cream is done remove it from ice cream maker and add candy pieces. Mix well with a large spoon and store in freezer.[/COLOR]

[COLOR="DarkOrange"]4 quarts popped popcorn or 1 1/2 bags microwave popcorn
1 cup spanish peanuts
4 tablespoons butter
1 cup brown sugar or brown sugar splenda
1/2 cup light corn syrup
2 tablespoons molasses
1/4 teaspoon salt

Preheat oven to 250 degrees.
Combine popcorn and peanuts in a metal bowl or on a cookie sheet and place in preheated oven.
Combine remaining ingredients in a saucepan.
Bring mixture to boil over medium heat while stirring.
Use a cooking thermometer to measure temperature while bringing mixture to 260-275 degrees. this will take 20-25 minutes.
Remove popcorn and peanuts from oven and, working quickly, pour caramel mixture in a fine stream over them. Then place them back in oven for 10 minutes.
Mix well every five minutes so that all popcorn is coated.
Cool and store in a covered container[/COLOR]

[COLOR="Magenta"]cake-
4 egg whites
1 sixteen ounce box golden pound cake mix
2/3 cup water

Frosting-
1/8 cup Nestle Butterscotch Morsels
1/2 cup butter, softened
1 1/2 cups powdered sugar or splenda

Preheat oven to 325 degrees.
beat egg whites until thick.
Blend egg whites with cake mix and water.
Pour batter into greased 9x12" baking pan. Bake for 30 minutes or until the top is golden brown and a toothpick inserted in center comes out clean. Let cool.
To make the frosting melt the butterscotch morsels in a microwave on high for 45 seconds.
Mix butter with melted butterscotch. Add powdered sugar. Blend with a mixer unti; frosting has a smooth consistency.
Spread frosting on top of cooled pound cake.
Cut cake into 9 rows then make two cuts lengthwise. This should divide cake into 27 equal pieces.[/COLOR]

cake-
nonstick cooking spray
4 egg whites
1 sixteen ounce box of golden pound cake mix
2/3 cup water

filling-
1/3 cup shortening
1 1/2 cops powdered sugar and splenda
1 tablespoon sugar or granulated sugar
1/2 cup cream
1 teaspoon vanilla extract
2 drops lemon extract

Preheat oven to 325 degrees.
Fold ten 12x14" pieces of foil in half twice. Wrap the folded foil around the twinkie size spice bottle to create a mold. Arrange the molds on a cookie sheet or shallow pan. Grease inside of each mold with a light coating of nonstick spray.
To make the cake beat egg whites until stiff. In a seperate bowl combine cake mix with water and beat until blended. Fold egg whites into cake batter and slowly combine until completely mixed.
Pour batter into the molds, filling each 3/4". Bake for 30 minutes, until cake is golden brown and toothpick inserted in center comes out clean.
To make the filling cream butter and shortening. Slowly add sugars while beating.
Add evaporated milk, vanilla, and lemon extract.
Mix on medium speed until smooth and fluffy.
When cakes are done and cooled use a toothpick to make three small holes in bottom of each one. Move toothpick around inside of eack cake to create space for filling.
Use a cake decorator or pastry bag to inject each cake with filling through all three holes.

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