Cut one large strawberry into 4 slices.
Lay one slice of strawberry on top of each Girl Scout Thin Mint Cookie.
For a second option:
Slice about 4 strawberries into a bowl.
Crumble 1 to 2 Girl Scout Thin Mint Cookies over top.
Garnish with 1 tbsp thawed whipped topping, such as Cool Whip Free.
FOR THE CHOCOLATE MINT COOKIE CRUST: In a small bowl
In a large mixing bowl, cream the butter, white and dark sugars. Beat in the egg, water and vanilla. In a separate bowl, sift together the flour, baking soda, and salt. Blend flour mixture into the butter mixture, and stir well. Wrap dough in waxed paper and chill at least 2 hours.
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Cover each thin mint with 1 tablespoon of dough. Place on cookie sheet and top with a pecan.
Bake at 375 for 10 to 12 minutes. Let cool slightly on cookie sheet before removing to racks.
lour mixture.
Stir in mint baking chips and milk choc
Combine pulverized cookie crumbs and cream cheese, mixing
lternately with milk. Stir in mint. Shape into two 8-in
Preheat oven to 350 (F).
Mix sugar, margarine, mint extract, and egg in large bowl.
Stir in flour, baking soda, and salt.
Stir in mint chocolate chips.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 11-13 minutes, or until light golden brown.
Cool slightly; remove from cookie sheet and cool completely.
lus 2 tablespoons oil, the mint, hazelnuts, garlic, and salt and
1. mix cookie mix, butter, extract, food color, and egg in bowl until soft dough forms. stir in chips and chunks.
2. using small cookie scoop or teaspoon drop dough 2 inches apart on ungreased cookie sheet
3. bake at 350 degrees for 8-10 minutes. cool 3 minutes. remove to sire rack. store tightly covered at room temperature
In a food processor, combine mint and sugar. Pulse until finely
Boil mint leaves in 1/2 cup water for 5 minutes and SAVE liquid.
Add to apple Juice to make 6 cups.
Mix Pectin with 1/4 cup sugar and add to apple juice.
Bring to a rolling boil.
Stir in remaining sugar and bring to a rolling boil AGAIN and boil 1 minute.
Add mint flavoring to taste and Green Food coloring to tint.
Skim off foam if needed; Pour into heat-resistant jars with lids and seal.
In a tall glass, muddle mint leaves, simple syrup or lavender syrup, lime juice, blueberries, and rum. Muddle just enough to combine flavors, being careful not to over-muddle.
Fill glass with crushed ice. Top with club soda and stir.
Garnish with 3 blueberries on a toothpick. Serve with a straw.
alls and place on ungreased cookie sheet about 2 inches apart
Blend bananas, rice milk, yoghurt and honey until all are well mixed. Add the spinach and mint leaves and blend until smooth. Adjust with more or less rice milk depending on how thick you would like the smoothie to be.
Decorate with a few extra mint leaves on top and break a pecan nut into small pieces, sprinkling it over for added flavour!
Enjoy this healthy treat!
Find more recipes at: http://www.veggies4one.blogspot.co.uk.
n chocolate chips and chopped mint. Form dough into a disc
1/3 cup butter and mint extract in large mixer bowl
Preheat oven to 350 degrees F.
In a large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms.
Stir in creme de menthe baking chips and chocolate chunks.
Using a small cookie scoop or teaspoon, drop dough 2 inches apart on a parchment-lined cookie sheet.
Bake 8 to 10 minutes or until set.
Cool 3 minutes on the cookie sheet, then transfer to a wire rack.
Serve warm or cool completely. Store tightly covered at room temperature.
oiling) water, 1 cup of mint chocolate chips; stir until smooth
egrees.
Grease 2 large cookie sheets, set aside.
Combine
urface to rest.
For mint sauce: Blend all ingredients in