Combine after-dinner mints and heavy cream. Heat gently, stirring, until melted. Bring to a boil then remove from heat. Transfer to a clean, dry bowl and chill overnight.
Whip chocolate mint cream. Fold in raspberries and mini meringues. Transfer to 4 dessert glasses and chill for 1 hour.
To serve, garnish with reserved mints, raspberries, meringues and mint leaves.
Thaw ice cream at room temperature for 10 to 15 minutes.
Fill pie crusts with ice cream.
Top with Cool Whip.
Freeze until ready to serve.
Serves 8 to 10.
Place 1 cup of ice cream in a Tupperware Quick Shake container. Add 1/4 cup milk, 1/2 teaspoon vanilla and a few drops of mint flavoring.
Apply seal and cap, shake until well combined.
Pour into a 12 ounce tumbler.
Repeat, using the same amounts of ice cream, milk, vanilla and mint flavoring, to fill tumbler.
With remaining ice cream, milk, vanilla and mint flavoring, prepare a second shake, following the same two-step procedure used to make first shake.
Place 1 cup of the ice cream in a shaker cup.
Add 1/4 cup milk, 1/2 teaspoon vanilla and a few drops of mint flavoring. Apply seal and shake well.
Repeat and serve in 12-ounce glasses.
Mix first 3 ingredients together (will look gummy).
Place in a 13 x 9 x 2-inch pan.
Refrigerate 4 to 8 hours.
Then take Cool Whip and mix with crushed after-dinner mints.
Mix with jello mixture and freeze overnight.
Keep in freezer until ready to serve.
Combine coffee or espresso and Bailey's Mint Irish Cream.
Add Vodka.
Top with whipped cream and serve.
ide yet.
To prepare mint mousse: In the microwave melt
Fold whipped cream into white chocolate. Transfer to a piping bag with a plain tip. Pipe 1 tuft of cream on 1/2 of 16 chocolate mints. Place 1 raspberry on the other 1/2 of each chocolate mint. Stack 2 filled mints then place the remaining plain mints on top. Chill until ready to serve.
To serve, arrange stacks on plates and dust with powdered sugar. Decorate with fresh mint.
Preheat the oven to 325\u00b0F.
Place the pears in a baking dish.
Pour the juice in as well.
Place a mint chocolate square on each pear.
Bake for just about 5 minutes or so till the chocolate slightly melts and some of the mint starts to ooze out.
Serve along with little of the juice.
nd freeze several hours.
*After-Dinner Mint Ice Cream: add 3/4
Combine crumbs and margarine; reserve 1/2 cup for topping. Press remaining crumb mixture onto bottom of 9-inch spring-form pan or pie plate. Chill. Gradually add milk to Marshmallow Creme, mixing until well blended. Add extract and food coloring; fold in whipped cream. Pour into pan; freeze until firm. Sprinkle with remaining crumbs or garnish with mint, if desired.
Using a metal spatula, fill crumb crust with 1 1/2 cups softened ice cream.
Freeze to harden.
Spread 3/4 cup Mrs. R's Hot Fudge Topping (room temperature) on hardened ice cream.
Freeze. Repeat with second layer, using 1 1/2 cups ice cream.
Spread with whipped topping.
Serve frozen.
Garnish with chocolate curls.
Put half of the crushed Oreos in the bottom of 9 x 13-inch pan.
Whip the cream and add marshmallows and mint.
Spread over layer of Oreos.
Sprinkle rest of cookie crumbs on top. Refrigerate for 2 days before serving.
The mints will melt into the rest of the ingredients.
op to cover the chocolate mint, smooth top and pipe the
harp knife.
Serve with after dinner coffee.
keep in the
Melt chocolate over low heat in small saucepan or in microwave until smooth.
Brush insides of foil cups with chocolate to within 1/8 inch of top.
Repeat until chocolate is about 1/8 inch thick.
Refrigerate cups for 10 minutes.
Brush another layer of chocolate over first layer.
Refrigerate until very firm.
Carefully peel liners from chocolate and store covered in refrigerator or freezer until ready to use.
Just before serving, fill with your favorite liqueur.
have a salad spinner, after the salted tomatoes stand for
ngredients except lamb and Herb Mint Sauce. Blend and pour combined
To make the Mint Simple Syrup, bring the sugar
astes good.
Add the mint, chillis and sugar, stir till