Brickle-Flickle Ice Cream (Mom and Dad's Recipe)

1 pint Cream

13 oz. Evaporated Milk

24 oz. Sweetened Condensed Milk

1 Quart Milk

1 small pkg. Vanilla Instant Pudding

3/4 C. Sugar

4 Tsp. Vanilla

3 Butterfinger Candy Bars, crushed

Combine all ingredients, except candy in Ice Cream Maker. Stir until mixed well. Churn until ice cream reaches a soft texture. Add crushed candy bars, churn-freeze. Makes 4 qts.

Cinnamon Rolls

5 to 6 cups all-purpose flour

1 package (18-1/4 ounces) yellow cake mix

2 packages (1/4 ounce each) quick-rise yeast

2-1/2 cups warm water (120° to 130°)

1/4 cup butter, melted

1/2 cup sugar

1 teaspoon ground cinnamon

FROSTING:

6 tablespoons butter, softened

3 cups confectioners' sugar

1-1/2 teaspoons vanilla extract

2 to 3 tablespoons milk

In a mixing bowl, combine 4 cups flour, dry cake mix, yeast and warm water until smooth. Add enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 45 minutes. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14-in. x 10-in. rectangle. Brush with butter; sprinkle with sugar and cinnamon. Roll up jelly-roll style, starting with a long side. Cut each roll into 12 slices; place cut side down in two greased 13-in. x 9-in. x 2-in. baking pans. Cover and let rise until almost doubled, about 20 minutes. Bake at 400° for 10-15 minutes or until golden brown. Cool for 20 minutes. For frosting, in a mixing bowl, cream butter, confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. Frost warm rolls.

Chocolate Truffle Pie

1/2 C. Pecan Pieces toasted and chopped

1 6oz Chocolate crumb crust

5 oz. Caramels

1/4 C. Evaporated Milk

1 1/2 C. Semisweet chocolate chips

1 C. Heavy whipping Cream

3 Tbsp. Butter

Spinkle pecans on crust. Heat caramels and evaporated milk in heavy saucepan over low heat stirring often until caramels melt and mixture is smooth; pour over pecans.

Heat chocolate chips, cream and butter over low heat, stirring until chocolate melts and mixture is smooth. Pour over caramel layer. Refrigerate about 4 hours until set.

Cheese Stuffed Hamburgers

1 tablespoon ketchup

1 teaspoon prepared mustard

1/4 teaspoon salt

1/8 teaspoon pepper

1 pound lean ground beef

1/4 cup finely shredded cheddar cheese

4 hamburger buns, split

In a small bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into eight thin patties. Sprinkle cheese over two patties; top with remaining patties and press edges firmly to seal. Grill, covered, over medium heat for 6 minutes on each side or until meat is no longer pink. Serve on buns.