Mint cookie Truffles

9 oz. thin mint cookies, or grasshopper cookies
4 oz. cream cheese, softened
12 oz. green mint chips

In a food processor, or blender reduce the cookies into crumbs.  You may have to do it in 2 batches.  Mix the cream cheese and crumbs together until mixed.  Roll the mixture into 1-inch sized balls, and place them on a wax paper covered baking sheet.  Place the sheet in the fridge for about 30 minutes. Melt the green mint chips in the microwave, 30 seconds at a time, stirring in between each heat burst.  Roll each ball in the melted chips until it is finely covered.  Use 2 forks to push the truffle around and pick up the truffle and allow the excess to drip off.  Place back on the wax paper.  Stick back in the fridge for a few minutes until the chocolate hardens.  If desired decorate with white chocolate drizzles.  Keep in the fridge until ready to eat.

Messy, but SOOOO Good!!

Homemade Junior Mints
makes about 94 candies
3 oz. cream cheese, at room temperature
1/2 tsp. mint extract
3 -3 1/2 C. powdered sugar
8 oz. semi sweet chocolate

Beat the cream cheese until smooth and creamy. Beat in the mint extract. Add the powdered sugar, 1/2 C. at a time, until the mixture is stiff.  It may look crumbly, but you should be able to push it together with your hands.  Roll mixture into small balls and flatten slightly.

Melt the chocolate in a double boiler, or in the microwave at 50% heat. *Once melted and smooth, dip each mint center in the chocolate.  Once covered, place on a piece of waxed paper. Once all the centers have been dipped, refrigerate until the chocolate has hardened.  Store in the refrigerator.

*To be less mess... I just spooned the melted chocolate over the mint center.  It wasn't covered on the bottom, but saved me time and mess!!

Peppermint fudge

Oh! This is heavenly! It is fudge, but it tastes like divinity! YUMMY!!

Peppermint Fudge
1 1/2 C. crushed peppermint candy
1 C. marshmallow creme
4 C. sugar
1 C. evaporated milk
1/3 C. light corn syrup
6 Tbsp. butter
2 Tbsp. honey
1/2 tsp. salt

In a medium saucepan, combine 1 C. crushed peppermint candies and marshmallow. Cook over medium heat until smooth, stirring constantly. Remove from heat. Butter the sides of a large heavy saucepan or dutch oven. Add sugar, milk, corn syrup, butter, honey, and salt. Cook over medium heat until sugar dissolves, stirring constantly. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan. Increase heat to medium-high and bring to a boil. Using a candy thermometer, cook syrup until it reaches soft ball stage: 234-240 degrees. To test, drop a small amount of fudge in ice water. Syrup should easily form a ball in the water, but flatten out when held in your hand. Stir in marshmallow mixture. Fill your kitchen sink with 2 inches of cold water. Place saucepan in the sink and cool to approximately 120 degrees. Using an electric mixer at medium speed, beat fudge until thickened and no longer glossy. Stir in remaining 1/2 c. peppermint candies. Pour into a buttered 8x11 inch baking pan. Cool completely and cut into 1" squares. store in an airtight container in the refrigerator.

Microwave Caramels

1/2 C. butter
1/2 C. corn syrup
1/2 C. sugar
1/2 C. brown sugar
1/2 C. sweetened condensed milk
1/2 C. pecans, chopped

Melt butter in microwave. Add syrup, sugars and milk. Stir well and microwave 6-8 minutes. Remove and stir in pecans. Pour into a sprayed 8x8 pan and put in the fridge for 30 minutes. Cut into pieces. If it is too firm to cut, warm in the oven for 2 minutes. Can also be dipped in chocolate or just wrap in waxed paper.

**DO NOT DOUBLE this recipe.