Who Doesn't Like a Twist to a Rice Krispie Treat?

I am running on the treadmill, chanting "I really do like running, I really do like running". Who am I fooling? A black, wide rubber band wrapped around two rollers with digital controls to "really" add to my other mantra: No Pain, No Gain. I am listening to good ol ROCK on my miniature IPOD in one of those stretchy arm wraps with earplugs attached to keep the beat going while imaging myself with muscles clearly visible and flexing in my legs. I deserve a sweet and gooey treat for going through all the mental dialog and personal conniving so I had better be planning something Damn well worth the sweat! (I don't care that I will be cutting myself a 3" x 3" piece and nibbling on little crumbs that fall off the knife, knowing the crumbs are so out of bounds.) Fresh, bright, sunshine yellow lemons are sitting on my counter next to perfectly ripe, reddish green mangoes. Homemade vanilla bean ice cream with Jack Daniels swirled in just after being churned to the right thickness is waiting in the freezer, all types and colors of chocolate are sitting patiently in a dark pantry and what am I craving? A sassed up rice krispie treat. We are talking loaded with crunchy peanut butter, semi-sweet chocolate, slightly crushed and salted peanuts, local clover honey, the BIG & Fluffy marshmallows, and a few rice krispies to make sure the gooey, chewy dessert fits in my rice krispie treat category. Ingredients:

• 3/4 cup honey


• 1 cup crunchy peanut butter


• 1 cup semi-sweet chocolate chips


• 1 cup salted peanuts


• 3 cups Rice Krispies


• 12 large marshmallows

Directions:

• Melt honey and crunchy peanut butter on the stove or in the microwave. Bring to a boil and remove from heat. Add the chocolate chips and marshmallows, stirring until melted. Add the peanuts and rice krispies, stirring until combined.


• Spoon into a 8" x 8" pan (I did not butter my mine and had no trouble getting the treats to pop out. You can if you choose to be on the safe side.) Cut into squares.

Spring Colored Candy Mints

Spring time means flowers, warmer weather, Spring showers, and Color! I came across a recipe for these cute little candy mints; so easy to put together and the flavor reminds me of the filling I used to make for my Mom's chocolate, mint fudge when I was growing up. I have not tasted this filling since then, and I do not even want to remember how long ago that was!

My photo-taking is a little off because the color did not come out crisp for me. The top photo is color true.

The little mint recipe is called Cream Cheese Mints and I actually found the recipe in one of Paula Deen's magazines so I thought I would share:

Cream Cheese Mints

(adapted from Paula Deen)

1 (3-oz.) package cream cheese, softened

1/4 cup all-vegetable shortening

1/2 t. peppermint oil - or flavor of choice

4 cups confectioners' sugar

Directions:

Line a baking sheet with parchment paper. In a medium bowl, beat cream cheese, shortening and peppermint (or flavor of choice) with a mixer until smooth. Gradually add confectioners' sugar, beating until well combined. (Dough will be soft and elastic.) Roll dough into small balls, and place each ball on prepared baking sheet. Press fork into each ball to flatten. Cover baking sheet with plastic wrap and chill mints overnight.

Famous Chocolate Bourbon Balls

Chilling out and re-starting my engines in the kitchen. I am still up at 12:30 Monday night, so why not make chocolate bourbon balls, right? Crush a few vanilla wafers with a rolling pin, melt a little chocolate over simmering water and toss around a good amount of Great bourbon! My Mom even said these bourbon balls tasted better then hers. I made these for Christmas treats. Who says bourbon balls should be left just for the holidays???Very easy recipe too!
Chocolate Bourbon Balls
6 ounces semi-sweet chocolate morsels
3 T. corn syrup
1/2 cup bourbon
2 1/2 cups vanilla wafer crumbs
1/2 cup sifted confectioners' sugar
1 cup nuts, finely chopped
Granulated sugar

Directions:
Melt chocolate morsels over simmering water.
Remove from heat. Add corn syrup and bourbon; set aside.
In large bowl, combine vanilla wafer crumbs, confectioners sugar and nuts.
Add chocolate mixture; mix well. Let stand 30 minutes.
Form into 1-inch balls. Roll in granulated sugar. Let season in covered container for several days.