Sweet Peach Tea

• 1 ounce tea leaves (Earl Grey or Darjeeling, about 1/3 cup loose tea or 7 bags)
• 1 lemon, sliced
• 1 piece ginger (about 2 inches), peeled and smashed
• 1 quart boiling water
• 8 cups ice cubes
• 2 peaches, peeled, pitted and diced
• 1/2 cup sugar
• 8 sprigs mint
• 1 peach, pitted and sliced

Place tea, lemon and ginger in a heatproof container and add boiling water. Let tea steep 7 to 8 minutes. Place 4 cups of the ice in a pitcher, then pour in tea. Blend diced peaches and sugar in a blender until smooth; mix into tea. Serve in glasses over remaining ice and garnish with mint and peach slices.

Rice Krispies Cupcakes

• 3 tablespoons   butter or margarine
• 1 package (10 oz., about 40)   marshmallows
• - OR -
• 4 cups   miniature marshmallows
• 2 teaspoons   vanilla
• 1/2 teaspoon   strawberry extract
• 6 cups  Rice Krispies cereal
•    Canned frosting or decorating gel
•    Assorted sprinkles and candies 
•  
•  
  1. Line twelve 2 1/2-inch muffin-pan cups with paper or foil bake liners or place 12 silicone cupcake molds on baking sheet. Set aside.
  2. With adult help, in large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in vanilla and strawberry extract.
  
  3. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated
  
  4. Evenly divide warm mixture into prepared cupcake molds. Using buttered hands, gently press into molds, leaving tops slightly rounded.
  
  5. Decorate with frosting, sprinkles and/or candies. Serve immediately or store uncovered in refrigerator for up to 12 hours. Remove from refrigerator one hour before serving.