Mint Cookie Bars

These cookie bars are a perfect addition to any dessert buffet or for a sweet treat after dinner.  It is a classic sugar-cookie dough for the base and then minty nonpariels are added into the dough before baking.  And the colors of the non-perils are just sooooooooo pretty and springy!

Mint Cookie Bars

Yields 24 Cookie Bars

Ingredients:

3/4 Cup Unsalted Butter, room temperature

1.5 Cups Granulated Sugar

3 Eggs

2 Teaspoons Vanilla

3 and 3/4 Cups Flour

3/4 Teaspoon Salt

1/4 HEAPING Teaspoon Baking Soda (or 1/4 and 1/8th teaspoon)

2 Cups Mint Nonpariel Candies (small size)

Directions:

1.  Preheat the oven to 375F.

2.  Cream the butter and sugar together until fluffy. 

3.  Add the eggs, one at a time, mixing well after each addition. 

4.  Meanwhile, mix the dry ingredients together in a separate bowl. 

5.  Add the vanilla to the creamed mixture and then slowly add the dry ingredients.

6.  Stir in the minty candies.

7.  Press into a greased 9x13 cake pan and bake at 375F for 10-15 minutes.

Creamy Lime Pie

The name of this pie isn't too fancy . . .but the taste is beyond amazing.  If you love lime, you will really enjoy this.  It is different than a key lime pie . . .much creamier and not as zingy, but still crazy delicious.  This has been one of my most requested desserts over the years.

Creamy Lime Pie

Serves 8

Ingredients:

1 Prepared Graham Cracker Pie Crust 

1 Cup Sugar

3 Tablespoons Cornstarch

1 Cup Water

1/3 Cup Lime Juice

2 Egg Yolks, Slightly Beaten

4 Oz. Cream Cheese - softened and cubed

1 Teaspoon Lime Zest
2 Drops Green Food Coloring

1 Cup Whipping Cream - split into 1/2 Cup and 1/2 Cup

1 Heaping Tablespoon of Powdered Sugar

1 Dash of Vanilla Extract

Instructions:

Step 1:  In a medium saucepan, combine the sugar and cornstarch and stir with a whisk;  mix well. Add in water, lime juice, green food coloring and the egg yolks.  Cook over medium heat until mixture boils and thickens, stirring constantly.  Let boil for 1 minute.  Add the cream cheese and lime zest, stirring until the cream cheese is melted and the mixture is smooth.  Let cool to room temp.

Step 2:  In a large bowl, beat 1/2 Cup of whipping cream until soft peaks form.  Fold into the lime mixture.  Then, pour the filling into the graham cracker crust.  Cover and refrigerate for at least 6 hours or overnight.  

Step 3:  In a large bowl, beat the remaining 1/2 Cup of whipping cream until thickened.Then, add the powdered sugar and vanilla to the bowl.  Continue beating until soft peaks form.  Use this to top the pie immediately before serving.