ddition. Beat in flour, vanilla, peppermint extract, and salt until smooth
n a medium bowl, combine crushed chocolate wafer cookies, melted butter
ntil creamy and smooth; stir peppermint extract into butter mixture. Whisk
n white chocolate morsels and peppermint baking chips.
In a
Stir crushed chocolate wafer crumbs, 1/4
onfectioners' sugar with the butter, peppermint extract, vanilla extract, and egg
acks. Remove wax paper. Spread Peppermint Filling evenly between cake layers
onfectioners' sugar, melted butter, cream, peppermint extract and Berry color in
Put 2 cups of chocolate milk and about 3 scoops of ice cream in a blender.
Blend well.
Add peppermint flavoring and 1 teaspoon of crushed peppermint.
Blend a little bit more.
Pour into a glass and put one or two scoops of ice cream on top. Sprinkle some of the crushed peppermint over the top.
Spoon ice cream into punch bowl.
Add eggnog and chilled club soda and mix well.\tStir in food coloring.\tSpoon whipped cream over surface and mix gently.
To serve fill punch cup; put a spoonful more whipped cream and sprinkle with crushed peppermint and add a peppermint stick.
Makes sixteen 4-ounce servings.
Combine chocolate wafer crumbs and butter in small bowl; mix well.
Press over bottom and up side of 9-inch pie plate.
Combine ice cream and whipped topping in bowl; mix until smooth.
Spoon into pie shell.
Sprinkle with crushed candy.
Freeze until firm. Garnish with additional crushed peppermint candy, if desired. Yield:
6 servings.
Prepare cocoa mix as directed on package.
Add crushed peppermint candies.
Top with a crown of Reddi-Wip.
Insert peppermint candy stick.
Serve immediately.
Combine chocolate chips, sweetened condensed milk, butter, peppermint extract, and salt in a large microwave-safe bowl.
Heat in the microwave on medium-high until chips are melted, 5 to 6 minutes, stirring every 2 minutes.
Pour chocolate mixture into an 8x8-inch silicone baking dish; top with crushed peppermint candies. Lightly press candies, using the back of a spoon, into chocolate mixture. Refrigerate until set, 1 hour.
ogether brownie mix, cocoa and crushed peppermint candies in large bowl. Add
radually add gelatin, milk and peppermint candy, mixing until blended; chill
Pop corn in large pan, 1/2 cup at a time, and set aside in large
bowl.
Melt\ttogether over low heat butter, crushed peppermint\t sticks
and
marshmallows.
Pour
over
popcorn. Butter
hands
and make into balls, putting a peppermint stick in each ball.
Beat Milnot until very stiff.
Add oil and beat about 1 minute. Add syrup, flavor and few drops of red food color.
Beat until blended.
Fold in crushed peppermint candy.
Freeze in freezer tray; smooth without stirring.
Coat rim of glass in white chocolate and dip in crushed peppermint.
Mix all liquids into a martini shaker with ice and shake.
Make sure to shake hard enough to mix the almond butter into the liquids.
Strain and serve!
Carefully melt the white chocolate in the microwave or on the stove. Stir constantly to prevent burning.
Once melted, stir half of the crushed peppermint into the white chocolate.
Put the popcorn in a large bowl and pour the melted white chocolate and peppermint mixture on top.
Stir the mixture to coat the popcorn, then sprinkle the remaining peppermint over the popcorn.
Enjoy.
ime until well-incorporated. Fold crushed peppermint candies into filling with a