Can I have some mint dessert recipes please?

Chocolate Mint Pound Cake

1/2 cup (1 stick) butter or margarine, softened

4 oz. (1/2 of 8 oz. pkg.) cream cheese, softened

3/4 cup sugar

2 eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1-2/3 cups (10-oz. pkg.) HERSHEY'S Mint Chocolate Chips, divided

3 to 4 drops green food color(optional)

MINT CHOCOLATE CHIP GLAZE(recipe follows)

1. Heat oven to 325°F. Grease and flour 9x5x3-inch loaf pan.



2. Beat butter, cream cheese and sugar in medium bowl until fluffy. Add eggs and vanilla; beat well. Stir in flour and baking powder; stir in 1 cup mint chocolate chips (reserving the remainder for glaze) and green food color, if desired. Pour batter into prepared pan.



3. Bake 45 to 50 minutes or until cake pulls away from sides of pan. Cool 10 minutes; remove from pan. Cool completely on wire rack. Prepare MINT CHOCOLATE CHIP GLAZE; spread over top of cake, allowing glaze to run down sides. Cool completely. About 10 servings.



MINT CHOCOLATE CHIP GLAZE: Place remaining 2/3 cup mint chocolate chips and 2 tablespoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds to 1 minute or until chips are melted and mixture is smooth when stirred.

http://www.hersheys.com/recipes/recipes/...



Fudgey Mint Cheesecake Bars

Sensational Peppermint Pattie Brownies

Walnut Mint Bars

HERSHEY'S Chocolate Peppermint Log

Peppermint Pattie Cheesecake

http://www.hersheys.com/recipes/recipes/...

Can I have some mint dessert recipes please?
Gosh, are you having a big cooking day... mint recipe, what about Grasshopper pie. Make a crumb crust pie shell with crushed chocolate biscuits,melted butter and nutmeg, then filling is 1 cup of sugar and 1/2 cup apple juice stir on stovetop till sugar is dissolved, add 4 beaten eggs,and stirring until thickened. take off heat, add 2 sheets titanium strength gelatine leaves that have been soaked and squeezed out. also add 1 cup of cream,and 1/4 cup of creme de menthe. whisk well and pour through a sieve, cool then pour into chocolate pie crust,chill, whip 2 cups of cream and decorate top of pie, crumble 2 chocolate peppermint crisp bars over the top , yum
Reply:Bake a chocolate cake and while it is still hot melt some chocolate mint patties or mit choc. chips on top and spread them around for an icing effect.



Get some choc.mint wafers and line a cake pan. Top with Choc. mint pudding mixed with cool whip. Add another layer of the wafers and a layer of cool whip with choc. mint chips sprinkled on top
Reply:CHOCOLATE MERINGUE AND MINT CHIP ICE CREAM CAKE



10 1/2 tablespoons sugar, divided

1/2 cup powdered sugar

3 tablespoons unsweetened cocoa powder

4 large egg whites

2 pints mint chip ice cream, slightly softened

1/2 cup chilled whipping cream

1/4 teaspoon vanilla extract

1/4 cup chocolate sprinkles





Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 200°F. Line 2 large baking sheets with parchment paper. Trace two 12x4-inch rectangles, spaced slightly apart, on 1 paper. Trace one 12x4-inch rectangle on second paper. Turn papers over (marked lines should show through). Sift 3 tablespoons sugar, powdered sugar, and cocoa into medium bowl. Using electric mixer, beat egg whites in large bowl until frothy. Add 1 1/2 tablespoons sugar and beat until soft peaks form. Gradually add 5 tablespoons sugar, beating until whites are stiff and glossy. Fold in cocoa mixture. Spread 1/3 of meringue (about 1 1/2 cups) evenly over each marked rectangle. Bake meringues until dry, reversing sheets every hour, about 4 hours total. Turn off oven; leave meringues in oven overnight.



Lift meringues from parchment. Place 2 meringues on work surface. Gently spread 1 pint ice cream over each, being careful not to press hard to avoid cracking meringues. Place 1 filled meringue on long platter. Top with second filled meringue, then third meringue, pressing lightly to adhere. Cover and freeze assembled cake at least 2 hours and up to 1 day.



Beat cream, vanilla, and remaining 1 tablespoon sugar in small bowl until peaks form. Spread whipped cream on top layer of meringue to cover; scatter chocolate sprinkles evenly over. Cut crosswise into slices and serve.



Makes 8 to 10 servings.



Bon Appétit

August 2006



Epicurious.com ? CondéNet, Inc. All rights reserved.
Reply:I am a Pampered Chef consultant, and here's another great recipe from our main website. Enjoy!



For more info on products or consulting, visit

http://www.pamperedchef.biz/candiceskitc...



Grasshopper Torte



Ingredients:

15 creme-filled chocolate sandwich cookies, finely chopped

3 tablespoons butter or margarine, melted

1 jar (7 ounces) marshmallow creme

1 tablespoon milk

3 cups softened frozen vanilla nonfat yogurt

1 container (8 ounces) frozen light whipped topping, thawed

1/2 teaspoon peppermint extract

8 drops green food coloring

Additional chopped creme-filled chocolate sandwich cookies (optional)



Directions:

1. Finely chop cookies using Food Chopper; place in Small Batter Bowl. Add butter and mix well. Press crumb mixture onto bottom of Springform Pan. Refrigerate while preparing filling.



2. Combine marshmallow creme and milk in Classic Batter Bowl; whisk using Stainless Steel Whisk. Add frozen yogurt; whisk until well blended. Fold in whipped topping, peppermint extract and food coloring using Mix 'N Scraper?. Pour over prepared crust. Cover and freeze until firm; 8 hours or overnight. Before serving, garnish with additional chopped cookies, if desired.



Yield: 12 servings



Nutrients per serving: Calories 240, Total Fat 8 g, Saturated Fat 5 g, Cholesterol 10 mg, Carbohydrate 37 g, Protein 3 g, Sodium 170 mg, Fiber 0 g



?The Pampered Chef, Ltd. 2003