1/2 cup chocolate drink powder (Nestle Quick is best)
1 1/2 cup nonfat dry milk
3 cups water

Mix all contents in a blender for 30 seconds.
Refrigerate until cool.


(This is one of my favorite recipes and I make it all the time)

[COLOR="Blue"]3/4 cup milk
1/4 cup Nestle quick chocolate powder
4 cups vanilla ice cream

Combine all ingredients in a blender. Blend on medium until creamy, stirring if necessary.
If mixture is too thin freeze in blender or in cups until thicker[/COLOR]

5 ounces Eagle sweetened condensed milk
1 teaspoon vanilla extract
2 cups powdered sugar or splenda
14 ounces premium shredded or flaked coconut
one 24 ounce package milk. chocolate chips

Blend condensed milk and vanilla.
Add powdered sugar to the above mixture a little at a time, stirring until smooth.
Stir in coconut. Mixture should be firm.
Pat mixture firmly into a greased 9x13x2" pan. Chill until firm.
Melt chocolate into a double boiler over hot (not boiling) water, stirring often. You can also melt chocolate in the microwave in a bowl. Heat for 1 minute on high, stir, then heat 1 more minute.
Remove coconut mixture from refrigerator and cut into 1x2" bars.
Set each one on a fork and dip into chocolate. Tap fork against side of pan or bowl to remove any excess chocolate.
Air dry to room temperature on wax paper.

To make Almond joy and 1 cup dry roasted almonds to the list of ingredients.
Substitute milk chocolate for semi sweet.
In the last step place 2 almonds atop each bar before dipping.

[COLOR="SandyBrown"]1 cup sugar or granulated splenda
heavy cream
3 tablespoons light corn syrup
2 tablespoons butter
1 teaspoon vanilla extract
nonstick spray

Combine first 4 ingredients in a saucepan over medium heat. Stir until sugar is dissolved.
Let mixture boil until it reaches 310 degrees on a cooking thermometer.
Stir in vanilla then remove from heat.
Coat lollipop molds with nonstick spray and pour mixture in.
Place a small piece of foil over each mold and press a lollipop stick in center.
When cool remove from molds.[/COLOR]

[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]