Mix ingredients together for 5 minutes.
Scrape bowl often. Last fold in chocolate chip mints.
Bake at 350\u00b0 for 35 to 40 minutes or until done (cake mix directions).
Blend all ingredients, except Frango mints, in a large mixing bowl.
Beat 2 minutes at medium speed.
Blend in melted Frango mints.
Mix until well blended.
Bake in a greased and floured 10-inch tube pan at 350\u00b0 for 55 to 60 minutes.
Cool in pan. After a few minutes, remove from pan.
When cool, dust with powdered sugar.
Mix ingredients together for 5 minutes.
Scrape bowl often. Last fold in chocolate chip mints.
Bake at 350\u00b0 for 35 to 40 minutes or until done (cake mix directions).
urdling.
Stir in melted mints and liqueur until smooth.
br>Mix in the melted frango mints. Mix until very smooth.
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.
Place Junior Mints in freezer and preheat oven to 350\u00b0.
With an electric mixer or food processor, combine cream cheese and sugar until smooth.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla.
Pour into crust.
Chop cold Junior Mints and sprinkle onto cheesecake.
Bake 40 to 45 minutes or until just set.
Cool on wire rack, then chill several hours or overnight.
Makes 8 servings.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Remove paper liners from peanut butter cups; place upside down on waxed paper.
Place a small amount of frosting on each peanut butter cup; center a mint on each.
Using frosting, make a loop for each cap's tassel.
Place an M&M on top of each loop.
nch rectangle.
Arrange the mints evenly on dough, forming 7
Melt chocolate chips; let
cool.
In a bowl add 1/2 cup butter, sifted powdered sugar
(maybe
a
little
more so will stand up good), 2
eggs, vanilla and peppermint extract.
Beat real good by hand until thick enough to drop by spoon on waxed paper.
May put through cake decorator tube.
Melt chocolate chips.
In bowl, mix margarine, powdered sugar, eggs and vanilla well.
Add melted chocolate chips and peppermint to mixture.
Beat well.
Drop by small globs on a cookie sheet lined with wax paper and chill.
Line a baking sheet or plate with waxed paper.
Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula.
Beat confectioners' sugar, egg substitute, and butter together in a bowl with an electric mixer until smooth and creamy. Add melted chocolate and beat until incorporated. Beat mint extract and vanilla extract into chocolate mixture until light and fluffy.
Drop chocolate mixture by the heaping teaspoonful onto prepared baking sheet. Chill in the ...
Melt the chololate over hot water, then cool.
Cream butter.
Add powdered sugar.
Mix.
Add eggs; beat well.
Add cooled chocolate, vanilla and flavoring.
Mix well and drip on waxed paper.
Place in fridge for at least 4 hours, preferably overnight.
Store in cool, dry place.
Using electric mixer, beat butter and sugar together until light and fluffy.
Add melted chocolate and continue beating until thoroughly mixed.
Add egg yolks and beat again until fluffy.
Beat in peppermint extract.
Sprinkle about 1 teaspoon cookie crumbs into candy liners and top with chocolate mixture.
Freeze for at least 1 hour. Serve straight from the freezer and re-freeze leftover. You can top these with maraschino cherries, crushed candy canes, even whipped cream, but not necessary. (For a more decadent dessert, serve in ...
ixer. Shake the chopped Andes Mints in a ziploc bag with