ot, wet knife, cut the marshmallow into 1-inch cubes, dipping
hocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted
Beat cream cheese and marshmallow creme together until well blended. Cover and refrigerate until chilled, about an hour.
Layer cream cheese mixture alternately with strawberries and blueberries in dessert bowls or wine glasses.
Garnish with fresh mint leaves and serve.
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beat the marshmallow cream, mint extract and green food
To make the Mint Simple Syrup, bring the sugar
In medium saucepan, combine marshmallow cream, sugar, evaporated milk, butter
In 3-cup bowl combine wafers and margarine.
Press mixture firmly onto bottom of container.
In medium mixing bowl beat the marshmallow cream, mint extract and green food color with an electric mixer on medium speed until smooth.
Fold in 1/2 cup of the semi-sweet chocolate pieces.
In heavy gauge saucepan combine marshmallow cream, sugar, evaporated milk, butter and salt.
Bring to full rolling boil over moderate heat, stirring constantly.
Remove from heat.
Add mint chocolate morsels; stir until morsels are melted and mixture is smooth.
Stir in nuts and vanilla extract.
Pour into foil-lined 8-inch square pan.
Chill until firm.
Combine the crushed sandwich cookies and the softened butter in a large bowl; mix well. Press cookie mixture into the bottom of a 9 inch pie pan.
Place the marshmallows and milk in a large, microwave safe bowl. Microwave on High for 3 minutes. Stir to combine. Allow marshmallow mixture to cool for 10 minutes. Stir in mint liqueur; cool completely, about 20 minutes.
Use an electric mixer to beat cream until lightly whipped. Stir into cooled marshmallow mixture. Pour into prepared pie pan and refrigerate until firm, 3 to 4 hours.
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.
Place the tea, mint extract or mint leaves, and sugar, if desired, in a teapot. heat the water to a boil and pour the water into the teapot. Let the tea brew for 3 to 5 minutes, depending on your taste. Strain or pour the tea into a cup. Garnish with a fresh mint sprig.
NOTE: You can also mix fresh or dried mint leaves with the Gunpowder tea before brewing--1/2 teaspoon of each works best. Then omit the mint extract from the recipe.
n this recipe.
Garnish with chopped cilantro or mint. Serve
plenda(R) and vanilla (and marshmallow flavored oil if using.).
tew (no liquid). Stir in mint.
Cut the stem ends
Whisk together all ingredients until blended.
Lemon-Herb Dressing With Chives and Tarragon: Substitute chopped fresh chives for mint. Proceed with recipe as directed.
Lemon-Herb Dressing With Basil: Substitute 1/3 cup chopped fresh basil for mint and tarragon. Proceed with recipe as directed. Season with salt to taste.
Preheat outdoor grill to high. Brush lamb with melted butter or oil and season well. Cook for 2-3 minutes each side, until cooked to your liking.
Whisk mint and cayenne pepper into warm Hollandaise sauce.
Toss together hot potato halves and parsley.
Serve lamb with potatoes and drizzle with mint Hollandaise.
lus 2 tablespoons oil, the mint, hazelnuts, garlic, and salt and
o temperature indicated on package/recipe.
Roll out dough on
Lightly grease a foil-lined 9x9x2 inch pan; set aside.
Heat sugar, butter or margarine, milk and marshmallow creme in heavy 3-quart saucepan over medium heat until mixture boils, stirring constantly. Boil and stir for 5 minutes.
Add Andes Baking Chips and vanilla extract, stirring until chips are melted.
Immediately spread into prepared pan. Refrigerate overnight. Cut into 1 inch squares. Store in airtight container in refrigerator. For creamier fudge, let stand at room temperature 1 hour before serving.
iquid and proceed with the recipe as directed. The amount of