tir in 3/4 cup peppermint chunks. Pour mixture onto the
Mix together first four ingredients. I use a potato masher to get all the lumps out.
Put the starlight mints into a freezer bag and smash. I use a rubber mallet from my tool box! This is a great holiday stress reliever :).
When they're mainly powder with a few little pieces of mint, add them to the mix and stir well.
When ready to enjoy around three heaping teaspoons per cup will do. I use half milk and half water when preparing.
They look great in a little mason jar with a ribbon!
inutes. Fold in the crushed peppermint candy. Transfer the batter to
Melt chocolate over a double boiler. Stir in peppermint extract.
Transfer to a pan lined with parchment and sprayed and spread in an even layer.
Sprinkle on peppermint pieces.
Refrigerate 1 hour, until firm.
Break into pieces and enjoy!
ntervals, stirring until smooth. Place peppermint candies in heavy-duty plastic
Scrape down bowl. Add milk, peppermint extract, and food coloring and
owl and stir in the peppermint extract and red food color
orsels are melted.
PLACE peppermint candies in heavy-duty plastic
um package.
Glue 4 peppermint candies onto side of gum
ntil completely combined. Add the peppermint chips.
Roll the dough
Line an 8 x 8-inch pan with foil.
Over low heat in saucepan, melt condensed milk with butter.
Remove from heat.
Add vanilla chips and white chocolate squares (broken up).
Add peppermint; stir until all chocolate is melted.
Pour into pan.
Dot the top with red and green coloring.
Drag knife through it to give marbled effect.
Refrigerate 8 hours.
Cut into squares after turning out onto cutting board.
You will also need 1 round cookie cutter (3-inch), 24 pieces 12 x 12-inch clear squares cellophane and 1/2-inch holiday ribbon. Preheat oven to 350\u00b0. Tint the cookie dough with the green food coloring and flavor it with the peppermint extract. Roll it to 1/4-inch thickness and then press out 24 circles, using the cookie cutter. Bake them for 10 to 12 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Beat the butter and white sugar with an electric mixer in a large bowl until smooth. Beat egg into butter mixture until completely incorporated. Mix flour and salt into the butter mixture until just incorporated. Fold crushed candy canes into the batter, mixing just enough to evenly combine. Roll dough into balls 1 tablespoon at a time; arrange on baking sheets.
Bake in the preheated oven until firm, 8 to 10 minutes. Allow cookies to cool on the baking sheet for 1 minute before removing to ...
Melt chocolate and stir in peppermint chips.
Spread on waxed paper; let stand until firm.
Break into pieces and store in airtight container.
Makes great holiday candy snacks.
Blend 3 pints of softened ice cream and milk in a punch bowl. Add peppermint extract and a few drops of coloring.
Gradually add ginger ale and stir gently.
Cut in remaining ice cream to float in small pieces.
Serves 32.
Beat cream cheese, margarine and syrup together; blend well. Add peppermint flavoring and 4 cups powdered sugar.
Mix well. Divide into thirds; knead few drops food coloring into each 1/3 (2); leave 1/3 white.
oiler stirring until smooth. Place peppermint candy in a heavy duty
Line baking sheet with waxed paper.
Microwave morsels on medium high for 1 minute or until smooth.
Place peppermint candies in a plastic bag and smash.
While holding strainer over melted morsels pour crushed candies into strainer.
Stir mixture.
Spread mixture to desired thickness on baking sheet.
Let stand for 1 hour or until firm.
Break into pieces.
ce cube trays, place 1 peppermint (see description) into each cube
half minutes, stir, add peppermint extract. Spoon mixture onto prepared