Cook beaten eggs with approximately 1 1/2 cups milk and butter mints.
Cool and combine with other ingredients.
Pour into ice cream freezer container.
Finish filling with milk.
Process.
Combine dry jello with pineapple (juice and all).
Add marshmallows.
Refrigerate overnight.
Add crushed butter mints and Dream Whip.
Freeze; cover with foil.
Take out early enough to thaw for dessert.
Mix yoghurt, oils ginger/garlic, 1/2 of lemon juice and spices.
Smear over chicken and leave to marinate for 3 hours or overnight in fridge if preferred.
Grill until brown.
SAUCE :
Add the rest of the lemon juice to the tomato puree.
Then add the butter and any left over marinade of the chicken.
Blend over heat.
Just before serving add the fresh cream to the sauce & simmer until sauce thickens.
Place chicken on a platter and spread with sauce.
Serve hot, either over rice or Naan (Indian flat bread).
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
Combine cream cheese, half and half, and butter in heavy saucepan.
Stir over low heat until creamy and butter has melted.
Blend in frosting mix and stir until blended well.
Add peppermint extract and food coloring.
You can divide into different colors and flavors.
Note, though, if you would like to use candy molds or have an itch to try something equally sweet, look into using the Alternative Creamy Mints Recipe.
icrowave.
Add mint, vanilla, butter extract and food coloring.
Cream butter in large mixer bowl until light; add crushed mints.
Add
r two knives,cut in butter until mixture resembles coarse crumbs
Combine all the ingredients in a large bowl.
Knead mixture until smooth.
Shape mints in candy mold or by shaping by hand. Place on cookie sheet; cover with paper towel.
Let dry.
Store in airtight container.
Yields 6 dozen.
Cream together the margarine, milk and butter flavoring until fluffy.
Stir in sugar replacement.
Knead or work with hands until smooth.
Roll into small, marble size balls; press each ball firmly into mold.
Unmold onto waxed paper.
Cream powdered sugar and cream cheese.
Add food coloring and butter flavoring.
Mix until coloring all looks same shade. Shape into balls the size of marbles.
Place on foil or waxed paper and flatten with thumb.
Let dry for 1 1/2 days.
Can be frozen. Yields 100 mints.
Sprinkle dry lime Jell-O on crushed pineapple.
Stir well and add small marshmallows.
Place in refrigerator 6 to 7 hours.
Stir occasionally.
Shave, crush or blend one package of butter mints. Whip one pint of whipping cream or 2 packages of Dream Whip.
Fold whipped cream and the crushed mints into Jell-O mixture.
Place in an oblong pan and freeze.
Serve frozen.
Will keeps 2 weeks in freezer.
ixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk
Mix
mints, marshmallows and pineapple.
Sprinkle jello and mix.
Leave in refrigerator overnight.
Add Cool Whip and freeze.
Mix dry jello with pineapple; mix well.
Add marshmallows and mints.
Refrigerate overnight.
Next day, fold in Cool Whip and mix well.
Pour into 9 x 13-inch pan.
Chill.
Mix together and cook to hard ball stage.
Pour on greased (butter) marble slab.
Add drops of coloring and oil of peppermint.
Fold in edges enough to hold in hands.
Pull mints until hard and glossy.
Cut with scissors to desired sizes.
Mix all ingredients by hand, molding into dough.
Pat small amounts into rubber molds or roll out into \"snakes\" to cup apart for pillow mints.
Allow to air dry before storing (1 hour or longer).
Mix with your hands.
Form into small balls and press with a fork to flatten.
Lay each ball on waxed paper and flatten each one as you make the balls so they do not set up too fast. Chill and store, but be sure to put waxed paper between the layers of mints.
Combine whipped cream, marshmallows and butter mints in large mixing bowl.
Place 1/2 of crushed cookies in bottom of a 9 x 13-inch pan.
Layer the other ingredients on top.
Cover with the rest of the crushed cookies.
Refrigerate until ready to eat. Yield:
6.
Mix pineapple, jello and marshmallows in large bowl.
Cover and let stand overnight in refrigerator.
Next morning whip cream and fold into jello mixture with crushed mints.
Pour into 9 x 13 pan.
Cover and freeze.