[COLOR="DarkOrange"]Donuts-
1 one fourth package active dry yeast
2 tablespoons warm water (98 degrees)
3/4 cup warm milk (30 seconds in microwave)
2 1/2 tablespoons butter
1 egg
1/3 cup sugar or granulated splenda
1 teaspoon salt
2 3/4 cups flour
3 cups oil

Glaze-
5 1/3 tablespoons butter
2 cups powdered sugar or splenda
1/2 teaspoon vanilla
1/3 cup hot water

chocolate glaze-
1 cup semisweet chocolate chips

To make donuts dissolve yeast in the warm water in a medium bowl.
Add milk, butter, egg, sugar, and salt and blend with mixer until smooth.
Add half the flour and mix for 30 seconds.
Add remaining flour and knead dough with flour dusted hands until smooth.
Cover bowl of dough and leave in a warm place for 1 hour, until dough doubles in size.. You can tell it has risen enough when you poke it with a finger and the indentation stays.
Roll out dough on a heavily floured surface until it's 1/2" thick.
Cut out donuts with a donut cutter, you should have a dozen donuts when done.
Place donuts on plates or cookie sheets, cover, and let stand in a warm place for 30-45 minutes, until double in size.
Heat oil in a large frying pan over medium heat. Bring oil to 350 degrees. Test with scrap dough, if it bubbles rapidly oil is ready.
Fry each donut for 30 seconds per side or until light golden brown. Cool on paper towels.
To make glaze combine butter with powdered sugar in a medium bowl and blend with electric mixer.
Add vanilla and hot water. Mix until smooth.
If your making the chocolate glaze melt chocolate chips in a microwave safe bowl in microwave for 30-40 seconds. Stir, then microwave another 30 seconds and stir again until completely melted. Add to glaze mixture. Blend until smooth.
When donuts have cooled dip each top surface into glaze and then cool on a plate for 15 minutes, until glaze is firm. [/COLOR]

[COLOR="Sienna"]Rolls-
1 1/4 ounce package active dry yeast
1 cup warm milk (105-110 degrees)
1/2 cup sugar or granulated splenda
1/3 cup butter
1 teaspoon salt
2 eggs
4 cups flour

filling-
1 cup packed brown sugar or splenda brown sugar
2 1/2 tablespoons cinnamon
1/3 cup softened butter

Icing-
8 tablespoons softened butter
1 1/2 cups powdered sugar or splenda
1/4 cup cream cheese
1/2 teaspoon vanilla
1/8 teaspoon salt

To make the rolls dissolve yeast in warm milk in a large bowl.
Add sugar, butter, salt, eggs, and flour then mix well.
Knead dough into a large ball, using your hands dusted lightly
with flour. Put in a bowl, cover, and let rise in a warm place for 1 hour.
Roll dough out on a lightly floured surface. Roll flat until 21" long and 16" wide. Should be 1/4" thick.
Preheat oven to 400 degrees.
To make the filling combine brown sugar and cinnamon in a bow. Spread softened butter evenly over surface of dough and then sprinkle evenly with cinnamon sugar mixture.
Work carefully from the top (21" side) and roll dough down to the bottom edge.
Cut into 1 3/4" slices and place 6 at a time, evenly spaced, in a lightly greased baking pan. Bake for 10 minutes or until light brown on top.
While rolls bake combine icing ingredients. Beat with electric mixer until fluffy.
When rolls come out of the oven coat each generously with icing.[/COLOR]

[COLOR="Magenta"]1 heath candy bar
1/4 cup milk
2 1/2 cups vanilla ice cream
1 teaspoon fudge topping

Freeze the Heath bar.
Break candy into tiny pieces with a knife handle before removing wrapper.
Combine all ingredients in a blender for 30 seconds on medium speed. Stop blender to stir mixture with a spoon. Repeat until well mixed.
Pour into a glass.[/COLOR]

[COLOR="Orange"]1 cup orange Juice
1 cup water
2 egg whites
3/4 teaspoon vanilla extract
1/4 cup sugar or granulated splenda
1 heaping cup ice

Combine all ingredients in a blender and blend on high for 15-30 seconds, until well blended.[/COLOR]

1 cup peanut butter
1/4 teaspoon salt
1/2 cup powdered sugar or splenda
1 twelve ounce package hershey's milk chocolate chips

Mix together peanut butter, salt, and powdered sugar in a small bowl until firm.
Slowly melt chocolate chips in a double boiler over hot, not boiling, water. You can also melt them in a microwave set on high for 2 minutes, stirring halfway through. Add the salt.
Grease muffin tin cups and spoon some chocolate into each cup, filling halfway.
With a spoon draw the chocolate up the edges of each cup until all sides are coated. Cool in refrigerator until firm.
Spread 1 teaspoon of peanut butter onto chocolate in each cup, leaving room for another chocolate layer.
Pour some chocolate onto the top of each candy and spread to edges.
Let set at room temperature or covered in refrigerator. Turn out of pan when firm.