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.
br>Crush or process remaining cookies, then mix them with the
Place icing into cake decorating tubes for easy use.
Squeeze a little green, red and yello icing around edges of thin mint cookie.
Put one vanilla wafer on top and one on bottom of the thin mint cookie so icing hangs out on edges.
aper lined baking sheet. Freeze for 1 hour.
In the
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.
Drizzle chocolate syrup on bottom of each crust.
Put 1/2 of the ice cream in each crust.
Drizzle more chocolate syrup.
Spread cool whip on and then drizzle more syrup.
Crumble grasshopper cookies, or girl scout thin mint cookes on the top (just a few).
Freeze, then serve.
large bowl. Cover; refrigerate for 3 hours or overnight.
mixing bowl, beat butter for about 30 seconds with an
Preheat the grill to high. Season the lamb with sea salt and freshly ground black pepper.
Grill the lamb for about 3 mins each side, or until cooked to desired doneness. Serve with mint pesto.
For the mint pesto, process the herbs, pine nuts, Parmesan cheese and garlic in a food processor until chunky. With the motor running, gradually add oil in a thin stream until smooth. Season to taste.
For the mint and lemon dressing, peel lemons thinly with vegetable peeler, avoiding white pith. Cut peel into long thin strips. Place in small saucepan; cover with water. Bring to a boil. Drain and repeat. Segment lemon over small bowl to catch any juice.
Blend or process lemon segments, reserved juice and remaining dressing ingredients until finely chopped. Transfer to small bowl; stir in lemon peel.
Combine salad ingredients in large bowl. Just before serving, drizzle with dressing.
bowl; mix in crushed cookies. Add milk, 1 tablespoon at
ell. Beat in egg and mint extract.
Sift flour, cocoa
75 degrees oven for 9 to 11
o a nonreactive container.
For the marinade: In a bowl
For Thin Crispy cookies:
For flour, use bleached
Place all ingredients into shaker with ice, shake and strain into a martini glass.
Garnish with crushed pepper- mint crisp chocolate and add fresh mint.
side 2 tablespoons cookie crumbs for garnish. In a small bowl
Preheat the oven to 375\u00b0F.
In a large mixing bowl combine the sugar, brown sugar, margarine, eggs, and vanilla.
Add the remaining ingredients, except for the mint and chocolate chips
Drop dough by the tablespoon onto a cookie sheet.
Cook for 8-10 minutes until golden brown.
Heat oil in a large saucepan on medium heat. Cook leek and garlic until soft. Add potatoes, peas, stock and 3 cups water; bring to a boil. Reduce heat to low; simmer, covered, for 10 mins, or until potatoes are tender. Cool for 15 mins.
Meanwhile, for the mint pistou, blend or process all ingredients until smooth.
Blend or process soup, in batches, until smooth. Return soup to pan; simmer until heated through. Serve bowls of soup topped with mint pistou.
Beat the butter, sugar and mint until they begin to change