Grasshopper Dessert Squares

Another great mint dessert from Better Crocker, this one is Grasshopper Squares and I have fond memories of the drink "Grasshopper" because when I was young I remember my parents would make pitchers of this pretty green concoction in a blender for parties at the holidays.


1 1/2  cups chocolate cookie crumbs (from 15-oz package)
1/4  cup sugar
6  tablespoons butter or margarine, melted
2  packages (8 oz each) cream cheese, cubed, softened
1/3  cup green crème de menthe liqueur
1/4  cup white crème de cacao liqueur
1 1/2   jars (7 oz each) marshmallow creme (2 1/4 cups)
1 1/2  cups whipping cream


1  Line 13x9-inch pan with foil so edges of foil extend over sides of pan; spray with cooking spray. In pan, mix cookie crumbs, sugar and butter. Press evenly in bottom of pan.


2  In large bowl, beat cream cheese, crème de menthe and crème de cacao with electric mixer on medium speed until smooth. Add marshmallow creme; beat until smooth. Refrigerate about 45 minutes or until mixture mounds when dropped from a spoon.


3  In chilled large bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream into marshmallow mixture until blended. Pour over crust. Freeze about 4 hours or until firm.


4  Remove from pan, using foil to lift. Let dessert stand at room temperature 10 minutes before cutting. Freeze any remaining dessert tightly covered.

Double Layer Mint Fudge

When I came across this dessert I couldnt resist to copy it to my recipe box.  Who doesn't love fudge especially when you have two popular tastes like peppermint and chocolate.  Better Crocker never fails and I get most of my desserts from that site.   

Fudge Layer

1 bag (12 oz) semisweet chocolate chips (2 cups)

1  can (16 oz) creamy chocolate ready-to-spread frosting

Peppermint Layer

1  bag (12 oz) white vanilla baking chips (2 cups)

1 can (16 oz) creamy vanilla ready-to-spread frosting

2  drops red food color

1/2 cup finely crushed peppermint candy

2  milk chocolate candy bars (1.55 oz each), chopped

1 Line 13x9-inch pan with foil so foil extends over sides of pan; lightly butter foil. In 3-quart saucepan, melt chocolate chips over low heat, stirring constantly, until smooth. Remove from heat. Stir in chocolate frosting. Spread in pan. Refrigerate 20 minutes.

2  Meanwhile, in 3-quart saucepan, melt vanilla baking chips over low heat, stirring constantly, until smooth. Remove from heat. Stir in vanilla frosting and food color until well blended. Fold in crushed peppermint candy.

3  Spread carefully over chilled chocolate layer. Sprinkle chopped candy bars over top; press in lightly. Refrigerate just until set, about 1 hour.

4  As soon as fudge is set, use foil to lift fudge from pan; remove foil. Cut into 13 rows by 9 rows. Store at room temperature.

CHOCOLATE MINT CHEESECAKE BARS

Another decadent dessert for a hot  summer day that anyone I know would not turn down.  Do you love cheesecake...??   I sure do.  



1 Ingredients


2 cups finely crushed creme-filled chocolate sandwich cookie crumbs
1/2 cup butter or margarine, melted
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 eggs
1 tablespoon peppermint extract
1/2 cup semi-sweet chocolate chips
2 teaspoons Crisco All-Vegetable Shortening
14 creme de menthe thin candies, chopped




Directions


1. Preheat oven to 325 degrees F. In medium bowl, combine cookie crumbs and butter; mix well. Press crumb mixture firmly on bottom of 9-inch baking pan. Bake 6 minutes. Cool. 


2. In medium bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, eggs and peppermint extract until smooth. Pour over cooled cookie base and bake for 25 to 30 minutes. Cool 20 minutes; chill. 


3. Just before serving, in heavy saucepan, melt chocolate chips and shortening. Drizzle over top of chilled cheesecake bars. Sprinkle chopped chocolate mint candies over the top. Cut into bars. Store leftovers covered in refrigerator.


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THIN MINT CRISPY COOKIES

The other day I had a taste for chocolate and mint. Well, to my surprise, I discovered I had a bag of semi-sweet chocolate chips. Many concoctions can be made out of chocolate chips. 


Ingredients - sleeve ritz crackers 
 - 1 pkg semi-sweet chocolate chips - 1 tsp peppermint extract 
 - 1/2 c crushed peppermint candies 


Directions


1.   Line up crackers on a waxed-lined cookie sheet. Melt the chocolate in a double boiler or microwave. To keep your hands from getting messy, put a large mixing spoon in the pan with the chocolate, get another regular spoon. Put a cracker onto the bigger spoon and using the smaller spoon pour some chocolate over it and flip the cracker do it the same way. Scrape the excess chocolate in the pan.


2. Repeat the same method for each cracker. When all the crackers are covered with chocolate, sprinkle crushed peppermint on top of them. Then put the waxed-paper cookie sheet in the fridge until the chocolate firms up.


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FROZEN KEY LIME PIE

It's that time of year when the temps are soaring and you want a nice cool treat at night after dinner, or just something while watching TV.


I absolutely love Key Lime Pie as much as me, this recipe will not disappoint.


.
1 9 inch graham cracker pie crust (i used a oreo cookie crust)
 8 oz cool whip
 1 can eagle brand milk
 1/2 c lime juice (key lime or just lime)
 15 drops of green food coloring (if you like)
 1 drop of blue food coloring


 GARNISH 


 1 can(s) whipped topping
 1 md and thinly sliced limes for garnish
 1 Tbsp or lime zest
 1 Tbsp and chocolate shavings for garnish




 DIRECTIONS:


1 Blend all ingredients well. 

2 Pour into 9" graham cracker crust. Chill in freezer at least 3 hours or 
over night. 

3 You can use dollops of whipped topping and thin slices of lime for 
garnish or... 

4 Use lime zest and chocolate shavings right before serving.