CHOCOLATE PEPPERMINT THREE LAYER ICE CREAM PIE

INGREDIENTS:

CRUST:

2 (10 oz. packages) grasshopper mint cookies, crushed

½ cup butter

Filling:

1  (1.75 quart)container Mint Chip Ice Cream

1 (1.75 quart) container Chocolate Ice Cream

1 (1.75 quart) container Peppermint Ice Cream (vanilla ice cream with crushed Andes Mint and a ½ teaspoon peppermint extract)

Garnish:

Crushed Andes Mints, Fresh Mint Sprigs , whipping cream, chocolate syrup

DIRECTIONS:

Crush the grasshopper mint cookies (I used a food processor) .  Pour the Grasshopper Cookie crumbs into a 12” springform pan.  Melt butter.  Mix butter into the crumbs and press down with a fork.  Place in the freezer for about 5 minutes.  Meanwhile, let the Mint Chip ice cream soften.  Using a mixer, soften the mint chip ice cream so it is spreadable.  Spread  mint chip ice cream evenly  over the crust.  Place in the freezer for about 10 minutes as you let the chocolate ice cream soften.  Using a blender, soften the chocolate ice cream.  Remove the pie from the freezer  and spread the chocolate layer evenly over the mint chip layer. Return to the freezer for about 10 minutes while the peppermint ice cream softens.  Soften the peppermint ice cream by using the mixer. Remove the pie from the freezer and spread the peppermint ice cream evenly over the chocolate ice cream.  Sprinkle crushed Andes Mints over the top and gently press into the ice cream.  Let freeze overnight. 

To Garnish: 

Put a fresh mint sprig in the middle and spread chocolate syrup over each slice.  Top with whipping cream.

Ingredients

Cookie Crumbs

Making Crust

Crust

Mixing Mint Chip

Spreading Mint Chip

Mint Chip Layer

Mixing Chocolate Ice Cream

Chocolate Layer

Mixing Peppermint Layer

Spreading Peppermint Layer

Peppermint Layer

Andes Mints, Ready to Freeze

STRAWBERRY JELLO SALAD

Ingredients:

2 Large (6 oz.) packages strawberry Jell-o

5 cups sliced strawberries

1 cup strawberry/kiwi juice (optional – substitute water)

1 can (15.25 oz) crushed pineapple, well drained

1  (10 oz.) package mini marshmallows

¼   cup whipping cream, whipped (maybe less whipping cream…just make sure the salad does not get too runny)

¾ cup sour cream

Directions:

Prepare the day before serving: To make gelatin: Pour the strawberry gelatin powder into  a very large mixing bowl.  Use the speed-set method to dissolve the gelatin.  Mix 3 cups boiling water into the gelatin.  In a separate bowl or measuring cup, Add ice to 1 cup water and 1 cup strawberry kiwi juice to make 2 ½  cups ( of cold liquid – total of 5 ½ cups of liquid including the boiling water).  Stir into gelatin until slightly thickened.  Remove any unmelted ice.

Add the drained pineapple and sliced strawberries.  Stir in.  Add the mini marshmallows and stir in.  The marshmallows will float to the top.  Place in the refrigerator and let set overnight.  Just before serving, remove from the refrigerator and stir.  Add the whipped whipping cream and sour cream.  Place in a serving dish and add to your festive table.

Ingredients

Ice and Strawberry Juice

Making Gelatin

Adding Juice and Ice

Adding Pineapple

Adding Fruit

Adding Strawberries

Adding Marshmallows

Marshmallows Mixed in - Ready to Set

Stirring after Set

Ready to Serve

Yum

CHOCOLATE PEANUT BUTTER, PEANUT BUTTER BALLS

INGREDIENTS:

1 15 oz. jar dark chocolate peanut butter (Jif brand – I found it at Target in December 2013)

5 Tablespoons peanut butter

2 Tablespoons butter , softened

1 teaspoon vanilla

2 cups powdered sugar

Peanut Butter Coating Ingredients:

1 ¾ cups peanut butter chips

½ cup peanut butter

¼ cup heavy whipping cream

Chocolate Peanut Butter Coating Ingredients:

1 bag of chocolate chips

1 bag of peanut butter chips

6 tablespoons whipping cream

DIRECTIONS:

In a large bowl, combine the chocolate peanut butter, peanut butter, butter, vanilla and powdered sugar.  Blend until smooth. Divide in half.  Transfer to two quart size freezer zipper bags.  Cut a small opening in one corner of each bag.  Line two cookie sheets  with parchment paper.  Pipe into small balls on the cookie sheets.  Leave about a half an inch between each ball.  (yes, I know each ball does not look too appetizing)  Place a toothpick in each ball and freeze for at least an hour.

For coating – mix all the ingredients for your choice of coating together in a heavy saucepan or double boiler on low heat, until the desired consistency for coating is reached.  (You can make one tray chocolate peanut butter, and one tray peanut butter.) Remove the balls from the freezer and using the toothpick, dip the balls into the coating and then place back on the parchment paper.  Once all the balls are coated place in the freezer to set. (only take one tray out of the freezer at a time and work fast.  The more frozen the balls, the easier they are to dip.)

Ingredients

Ingredients ready to mix

Mixed

Ready to Pipe

Piped on Parchment

Ready with Toothpicks

Ready to Melt

Coating

Coating

Inside

Yum

PEANUTTY & CHOCOLATELY PEANUT TOFFEE

Ingredients:

1 ½ cups dry roasted peanuts, divided

½ cup milk chocolate pieces

¼ cup white baking pieces

1 cup cups peanut butter chips

1 ½ cups butter (3 cubes), cubed

1 ½ cups sugar

4 ½ tablespoons water

Directions: 

1.Line a 13x9x2-inch baking pan with foil or parchment paper, extending it over edges of pan.  Lightly Spray with cooking spray. In a bowl combine ½ cup of the peanuts, milk chocolate pieces, peanut butter and white baking pieces. Set aside.

2. Pour 1 cup of the peanuts into a prep bowl.  Place near your range to have ready when the toffee mixture has reached 290 degrees. In a 2-quart heavy saucepan combine  the cubed butter, sugar, and water.

Cook over medium heat to boiling, stirring to dissolve sugar. Clip a candy thermometer to the pan. Cook, stirring frequently, until thermometer registers 290 degree F (soft-crack stage), about 15 minutes.

Mixture should boil at a steady rate over the entire surface. (Adjust heat as necessary so that mixture does not boil over.)

3.Remove from heat; remove thermometer.  Pour toffee (butter and sugar) in baking dish. Sprinkle the toffee (butter & sugar) mixture with 1 cup of peanuts, then immediately sprinkle nut/chocolate piece mixture over toffee.  Using the bottom of a measuring cup or a clean flat utensil, gently press the chips and nuts into the hot toffee.  The chips will melt and it will make a nice swirl pattern on the toffee as you use the flat utensil.  Cool about 1 hour before breaking into pieces. If necessary, chill 15 minutes or until chocolate is firm. Makes about 2 pounds (36 servings)

If necessary, chill 15 minutes or until chocolate is firm. Makes about 2 pounds (36 servings)