------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chocolate Mint Pinwheels Categories: Chocolate Mint Cookies Desserts Servings: 10 1 1/2 c Chocolate Mint Chips; * 3/4 c Butter; Softened 1/3 c Sugar 1 ea Egg; Large 1 t Vanilla Extract 1/2 t Salt * One 10-oz package of Nestle Toll House Mint-Chocolate Morsels; divided. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Melt, over hot (not boiling) water, 1/2 cup mint-chocolate chips, stir until smooth. Cool to room temperature, set aside. In a large bowl, combine butter and sugar; beat until creamy. Add egg and vanilla extract, blend well. Gradually beat in flour and salt. Place 1 cup of dough in a small bowl. Add melted chips; blend thoroughly. Shape into a ball, flatten, (mixture will appear curdled). Cover with plastic wrap. Shape remaining dough into ball; flatten. Cover with plastic wrap. Chill until firm, about 1 1/2 hours). Preheat oven to 375 degrees F. Between sheets of waxed paper, roll each ball of dough into a 13 x 9-inch rectangle. Remove top layers of waxed paper and invert the chocolate dough onto the plain dough. Peel off waxed paper. Starting from the long side, roll up jelly roll stype. Cut into 1/4-inch slices; place on ungreased cookie sheet. Bake at 375 degrees F. for 7 to 8 minutes. Cool completely on wire racks. Melt over hot, (not boiling), water remaining 1 cup of chips; stir until smooth. Spread flat side of cookie with 1/2 slightly rounded teaspoonful melted chocolate. Chill until set. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Minty Fudge Brownies Categories: Chocolate Mint Cookies Desserts Servings: 12 1 1/4 c Flour; Unbleached 1/2 t Baking Soda 1/2 t Salt 1 c Sugar 1/2 c Butter 3 T ;Water 1 1/2 c Mint-Chocolate Chips; * 1 1/2 t Vanilla Extract 3 ea Eggs; Large 1 c Nuts; Chopped 1 x Walnut Halves; Optional * Chips should be 1 bag (10 oz) of Mint-Chocolate Chips from Nestles. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Preheat oven to 325 degrees F. In a small bowl, combine flour, baking soda, and salt; set aside. In medium saucepan, combine sugar, butter and water; bring JUST TO A BOIL. Remove from heat. Add mint-chocolate chips and vanilla extract; stir until chips are melted and mixture is smooth. Transfer to a large bowl. Add eggs, 1 at a time, beating well after each addition. Gradually blend in flour mixture. Stir in nuts. Spread into a greased 13 X 9 X 2-inch baking pan. Bake at 324 degrees F for 30 to 35 minutes. Cool completely on wire rack, cut into 1 1/2-inch squares. Garnish with walnut halves, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chocolate Mint Cookies Categories: Cookies Chocolate Mint Desserts Servings: 12 1 1/2 c Mint Chocolate Chips; * 1 c Flour; Unbleached 3/4 t Baking Powder 1/4 t Baking Soda 1/4 t Salt 1/4 c Butter; Softened 6 T Sugar 1/2 t Vanilla Extract 1 ea Egg; Large -----------------------------------GLAZE----------------------------------- 1 c Mint Chocolate Chips; * 1/4 c Vegetable Shortening 3 T Corn Syrup 2 1/4 t ;Water * This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate chips; divided into 1 cup and 1/2 cup. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ COOKIES: Melt over hot (not boiling) water, 1/2 cup mint chocolate chips; stir until smooth. Set aside. In a small bowl, combine the flour, baking powder, baking soda, and salt; set aside. In a large bowl, combine butter, sugar and vanilla extract; beat until creamy. Beat in egg; blend in melted chips. Gradually beat in the flour mixture. Shape dough into a ball and wrap in waxed paper. Chill about 1 hour. Preheat oven to 350 degrees F. On a lightly floured board, roll dough to 1/16-inch thickness. Cut with a 2-inch cookie cutter. Reroll remaining dough and cut out cookies again. Place on ungreased cookie sheets. Bake at 350 degrees F. for 8 to 10 minutes. Cool completely on wire racks. GLAZE: Combine over hot (not boiling)water the remaining mint chocolate chips, vegetable shortening, corn syrup, and water; stir until morsels are melted and mixture is smooth. Remove from heat but keep mixture over hot water. Dip 1/2 of each cookie into glaze; shake off any excess glaze. Place cookies on waxed paper line cookie sheets. Chill until glaze sets (about 10 minutes). Keep refrigerated until ready to use. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chocolate Mint Meltaways Categories: Cookies Chocolate Mint Desserts Servings: 12 1 1/2 c Mint-Chocolate Chips; * 3/4 c Butter; Softened 1/2 c Confectioners' Sugar; Sifted 1 ea Egg Yolk; Large 1 1/4 c Flour; Unbleached -----------------------------------GLAZE----------------------------------- 1/2 c Mint Chocolate Chips; * 1 1/2 T Vegetable Shortening 2 T Almonds; Toasted, Chopped * Use 1 10-oz bag of Nestles Mint-Chocolate Chips and divide into 1 cup and 1/2 cup. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ COOKIES: Preheat oven to 350 degrees F. Melt over hot (not boiling) water, 1 cup of mint chocolate chips; stir until smooth. Set aside. In a large bowl, combine butter, confectioners' sugar, and egg yolk. Beat until creamy. Add melted chips and flour; beat until well blended. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees F. for 8 to 10 minutes. Allow to stand for 3 minutes before removing from cookie sheets. Cool completely on wire racks. GLAZE: Combine over hot (not boiling) water the remaining 1/2 cup of mint-chocolate chips and vegetable shortening. Stir until chips are melted and mixture is smooth. Drizzle each cookie with 1/2 t of the glaze; sprinkle with almonds. Chill until set. Stor in airtight container in the refrigerator. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chocolate Mint Sugar Cookie Drops Categories: Mint Chocolate Cookies Desserts Servings: 12 2 1/2 c Flour; Unbleached 1 1/2 t Baking Powder 3/4 t Salt 1 1/4 c Sugar; Divided 3/4 c Vegetable Oil 2 ea Eggs; Large 1 t Vanilla Extract 1 1/2 c Mint-Chocolate Chips; * * Use 1 10-oz bag of Nestles Mint-Chocolate Chips in this recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ In medium bowl, combine flour, baking powder and salt; set aside. In a large bowl, combine 1 cup sugar and vegetable oil; mix well. Beat in eggs and vanilla extract. Gradually beat in the flour mixture. Stir in Mint-Chocolate chips. Shape into balls using rounded teaspoonfuls of dough; roll in remaining 1/4 cup of sugar. Place on ungreased cookie sheets. Bake at 350 degrees F. for 8 to 10 minutes. Cool completely on wire racks. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Double Chocolate Mint Chip Cookies Categories: Mint Chocolate Cookies Desserts Servings: 6 1 1/2 c Mint-Chocolate Chips; * 1 1/4 c Flour; Unbleached 3/4 t Baking Soda 1/2 t Salt 1/2 c Butter; Softened 1/2 c Brown Sugar; Firmly Packed 1/4 c Sugar; Granulated 1/2 t Vanilla Extract 1 ea Egg; Large 1/2 c Nuts; Chopped * Use 1 10-oz bag of Nestles Toll House Mint-Chocolate Chips divided in half for this recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Preheat oven to 375 degrees F. Melt over hot (not boiling) water, 3/4 cup of the mint-chocolate chips; stir until smooth. Remove from heat; cool to room temperature. In a small bowl, combine flour, baking soda and salt; set aside. In a large bowl, combine butter, brown sugar, sugar, and vanilla extract; beat until creamy. Add melted chips and egg; beat well. Gradually blend in the flour mixture. Stir in remaining 3/4 cup of mint-chocolate chips and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 375 degrees F. for 8 to 10 minutes. Allow to stand 2 to 3 minutes; remove from cookie sheets. Cool completely on wire racks. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Minty Mousse Pie Au Chocolat Categories: Mint Chocolate Pies Desserts Servings: 6 6 T Sugar; Divided 2 T Cornstarch; AND 2 t Cornstarch 1 c Mint-Chocolate Chips; * 1 1/2 c Milk 1 c Cream; Heavy 1 ea Graham Cracker Crust; 9" ** * Use Nestles mint-chocolate chips in this recipe. 2/3 rds of a 10 oz bag. ** Use a prepared 9-inch graham cracker crust in this recipe, or if desired use your own favorite cracker crust. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ In medium heavy guage saucepan, combine 4 T sugar, cornstarch, and mint-chocolate chips. Gradually stir in milk. Cook, stirring constantly, over medium heat until mixute BOILS. BOIL 1 MINUTE; remove from heat. Transfer to a large bowl; cover surface of chocolate mixture with plastic wrap. Cool to room temperature (20 to 30 minutes). In a medium bowl, combine heavy cream with remaining 2 T sugar; beat until stiff. Remove plastic wrap from chocolate; beat well. Fold in whipped cream. Spoon into crust. Chill until firm (about 2 to 3 hours). ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chocolate Mint Layer Cake Categories: Chocolate Mint Cakes Desserts Servings: 8 1 c Mint-Chocolate Chips;Nestles 1 1/4 c ;water, divided 2 1/4 c Flour; Unbleached 1 t Salt 1 t Baking Soda 1/2 t Baking Powder 1 1/2 c Brown Sugar; Firmly Packed 1/2 c Butter, Softened 3 ea Eggs; Large --------------------------CHOCOLATE MINT FROSTING-------------------------- 1/2 c Mint-Chocolate Chips;Nestles 1/4 c Butter 1 t Vanilla Extract 1/4 t Salt 3 c Confectioners' Sugar 6 T Milk ---------------------------------GARNISHES--------------------------------- 1 x Chocolate Leaves 1 x Chocolate Curls 1 x Chocolate Gratings CAKE: Preheat oven to 375 degrees F. In a small saucepan, combine mint-chocolate chips and 1/4 cup of water. Cook over medium heat, stirring constantly, until chips are melted and mixture is smooth. Cool 10 minutes. In medium bowl, combine flour, salt, baking soda, and baking powder; set aside. In a large bowl, combine brown sugar and butter; beat until creamy. Add eggs, 1 at a time, beating well after each addition. Blend in chocolate mixture. Gradually beat in flour mixture alterantely with remaining 1 cup of water. Pour into 2 greased and floured 9-inch round baking pans. Bake at 375 degrees F. for 25 to 30 minutes, or until cakes test done. Coll completely on wire racks. Fill nd frost with Chocolate Mint Frosting. Garnish as desired. CHOCOLATE-MINT FROSTING: Combine over hot (not boiling) water, the mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Stir in vanilla extract and salt. Transfer to a large bowl. Gradually beat in the confectioners' sugar alternately with milk; beat until smooth. (if necessary add more milk until desired consistency is reached.) GARNISHES: Use chocolate curls and grated chocolate on top of the cake. Form a ring of grated chocolate pieces around the outside edge and use the curls in the center. To make chocolate leaves, select several small leaves, wash and dry them and paint one side of them with melted chocolate. Chill until firm and peel the leaf off the chilled chocolate. Use as garnish. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Nutty Chocolate Mint Fudge Categories: Candies Mint Chocolate Servings: 12 7 oz Marshmallow Cream; (1 jar) 1 1/2 c Sugar 2/3 c Evaporated Milk 1/4 c Butter 1/4 t Salt 1 1/2 c Mint-Chocolate Chips;Nestles 1/2 c Chopped Nuts 1 t Vanilla Extract In heavy gauge saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a FULL ROLLING BOIL over medium heat, stirring constantly. Remove from heat. Add Mint-Chocolate chips; stir until chips are melted and mixture is smooth. Add nuts and vanilla extract. Pour into foil-lined 8-inch square pan. Chill until firm, about 2 hours. Cut into 1-inch squares. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Minty Mallows Categories: Candies Mint Chocolate Servings: 12 14 oz Sweetened Condensed Milk 1 1/2 c Mint-Chocolate Chips;Nestles 2 c Marshmallows; Miniature 1 c Nuts; Coarsley Chopped Combine over hot (not boiling) water; sweetened condensed milk and mint chocolate chips. Stir until chips are melted and mixture is smooth. In a large bowl, combine marshmallows and nuts. Add chocolate mixture; mix well. Spread into a foil-lined 9-inch square pan. Chill until firm, about 20 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chocolate Creme de Mints Categories: Candies Chocolate Mint Servings: 12 2 c Milk Chocolate Chips;Nestles 1/4 c Sour Cream 2 1/2 T Mint Flavored Liqueur Melt over hot (not boiling) water, milk chocolate chips; stir until smooth. Remove from heat. Blend in sour cream. Stir in mint flavored liqueur. Transfer to a small bowl. Chill until thickened, about 30 minutes. Fill pastry bag fitted with decorative tip; pipe 1-inch candies onto foil-lined cookie sheets. Chill until ready to serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chocolate Mint Baked Custard Categories: Chocolate Mint Desserts Servings: 8 1 1/2 c Milk; Divided 1 c Mint-Chocolate Chips;Nestles 1 c Sweetened Condensed Milk 2 ea Eggs; Large Preheat oven to 350 degrees F. In a small saucepan, combine 1/2 c milk and the mint-chocolate chips. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Set aside. In a large bowl, combine remaining 1 c of milk, condensed milk, and eggs; beat until well blended. Add chocolate mixture; beat well. Pour into a 1-quart casserole. Fill a 13 x 9 x 2-inch baking pan with 4 cups of water. Place casserole in baking pan. Bake at 350 degrees F. for 50 to 55 minutes. Serve warm or cool completely. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chocolate Mint Baked Alaska Categories: Mint Chocolate Desserts Servings: 12 -----------------------------------CRUST----------------------------------- 1 1/2 c Mint-Chocolate Chips;Nestles 3 t Butter 1 1/2 c Chocolate Wafer Crumbs ----------------------------------FILLING---------------------------------- 1 c Mint-Chocolate Chips;Nestles 2 T Corn Syrup 2 T Heavy Cream 3 pt Vanilla Ice Cream; Softened ----------------------------------MERINGUE---------------------------------- 4 ea Egg Whites; Large 1/2 t Cream Of Tartar 3/4 c Sugar CRUST: Combine over hot (not boiling) water, 1/2 cup mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Add chocolate wafer crumbs; stir until well blended. Press into bottom of 9-inch springform pan; freeze until firm. FILLING: Combine over hot (not boiling) water, remaining 1 cup of chips, corn syrup, and heavy cream. Stir until chips are melted and mixture is smooth. Cool to room temperature. In a large bowl, whip the ice cream until smooth but not melted. Gradually stir in chocolate mixture (flecks will appear in ice cream). Spoon into center of crust, mounding high in center and leaving 3/4-inch edge. Using spatula, smooth to form dome. Freeze until firm. Remove sides of pan. Preheat oven to 450 degrees F. MERINGUE: In a large bowl, combine egg whites and cream of tartar; beat until soft peaks form. Gradually add sugar, beat until stiff peaks form. Spread meringue over ice cream and crust to cover completely; swirl to decorate. Bake at 450 degrees F. for 4 to 6 minutes or until lightly browned. Serve IMMEDIATELY ! ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chocolate Mint Ice Cream Categories: Mint Chocolate Desserts Servings: 4 1 1/2 c Heavy Cream 1 c Milk 1/3 c Sugar 1 1/2 c Mint-Chocolate Chips;Nestles 2 ea Egg Yolks; Large 1/8 t Salt In heavy guage saucepan, combine 1 1/4 cups heavy cream, milk, sugar and 1 cup of mint chocolate chips. Cook over low heat, stirring with wire whisk, until chips are melted and mixture is smooth. Remove from heat. In a medium bowl, beat egg yolks and salt until thick. Gradually add chocolate mixture, beat until well blended. Chill 30 minutes. In a small heavy guage saucepan, combine remaining 1/2 cup of chips and 1/4 cup of heavy cream. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat and set aside. Pour chilled chocolate/egg mixture into an electric iceream freezer; churn until thick, about 25 minutes. Pour in reserved chocolate mixture; churn 10 seconds more. Remove dahser; cover and store in freeze until ready to serve. -----------------------------------------------------------------------------