reak apart half package of mint oreos. pulse until they turn into
Reserve 2/3 cup crushed Oreos.
Mix remaining crushed Oreos with 1/4 cup melted margarine in bowl.
Press in 9 x 13-inch baking pan.
Chill.
Melt chocolate in heavy saucepan.
Add 1/2 cup margarine, sugar, salt and evaporated milk.
Boil for 4 minutes, stirring constantly.
Add vanilla; cool.
Spread over crust.
Chill in freezer until set.
Spread ice cream over chocolate layer. Sprinkle reserved Oreos over top.
Freeze in covered container until firm.
Cream the butter, cream cheese and confectioner's sugar. Add brown sugar and vanilla. Add chocolate chips and make into a ball. Crush Oreos and roll the ball in the crumbs.
Refrigerate for an hour. Serve with chocolate or cinnamon graham crackers.
lus 2 tablespoons oil, the mint, hazelnuts, garlic, and salt and
Crush one large package of Oreo (minus 1 cup) cookies and mix with melted margarine.
Press into a 9 x 13-inch pan.
Soften 1/2 gallon ice cream and pour over crust.
Refreeze.
Then pour a jar of Hershey's fudge over re-hardened ice cream.
Spread Cool Whip on top and refreeze, after sprinkling with reserved crushed Oreos.
lternately with milk. Stir in mint. Shape into two 8-in
Crush 1/2 of Oreos and spread on bottom of 9 x 13-inch pan. Whip the cream.
Fold in mints and marshmallows and spread on top of Oreo crumbs.
Crush remaining Oreos and spread on top of whipping cream mixture.
Refrigerate for 24 hours or overnight.
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.
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.
urface to rest.
For mint sauce: Blend all ingredients in
Make up mix according to package, but make mix a little thinner like pancake batter. Dip Oreos in batter and fry in hot grease. Drain and dust with confectioners sugar. One mix does a large bag of Oreos.
To make the Mint Simple Syrup, bring the sugar
Put milk in bowl and dip a few Oreos in the milk.
Make a layer of cookies in a large pan.
Spread whipped topping over cookies.
Repeat the process of layers to the amount desired. Crumble 3 to 4 dry cookies on top of the last layer of whipped topping.
Melt almond bark following package instructions.
Drop in Oreos and turn to coat.
Lift out and let excess drip off.
Place on wax paper.
Cool for 30 minutes, then add decoration as desired.
I use the star tip with red icing to make a mock poinsettia and then add green icing leaf tip with a silver candy bead for shine.
The possibilities are only limited to your imagination.
Stores great in sealed tub and also mails easily.
Beat the butter, sugar and mint until they begin to change
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.
epper.
Chop 2 tablespoons mint leaves; reserve remaining leaves.
Crush mint leaves in a small saucepan
se.
Semi-Sweet Chocolate Mint Ganache:.
Heat the cream