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Results 41 - 50 of 80 for pineapple-mint cup
41. TANGY MINT TEA
In small pitcher, place tea bags and mint; add boiling water. Cover ... leaves. Add sugar, pineapple-orange juice and rum; serve ... doubled to serve 10-12.
Combine in punch bowl. Serves 14.
Combine in punch bowl. Serves 14.
Boil sugar and water for ... ingredients. Add 1 cup of fresh mint leaves and let sit until ... the punch adds a festive flavor. Chill and serve.
Combine first 4 ingredients and chill. When cold, fold in Cool Whip and spoon into 9 x 13 inch dish. Cover and freeze. Serve frozen.
Prepare charcoal fire for grilling. In small saucepan over medium low heat, combine all glaze ingredients. Cook until butter melts, ...
47. FRENCH MINT TEA
Add rinds to: Boil 5 ... 4 individual tea bags, in 4 cups boiling water. Add to above mixture: Chill. Serve over ice, garnish with fresh mint.
48. FROZEN LIME-MINT
Combine undrained pineapple, dry Jello, marshmallows and mints. Cover and refrigerate several ... Store frozen salads in freezer for about 2 weeks.
In large bowl, combine both cans undrained pineapple, dry lime gelatin, marshmallows, and mints. Cover and refrigerate for ... more paper baking cups in muffin pans. Cover and ... mint sprigs, if desired.
Mix pineapple and Jello; let stand in refrigerator overnight. Add mints, Cool Whip and nuts. ... Cut into squares and serve on lettuce leaves.
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