Mint Julep Day 2025 is on Friday, May 30, 2025: Best appetizers to pair with mint juleps?

Friday, May 30, 2025 is Mint Julep Day 2025. Happy National Mint Julep Day! Tags: how to make a mint julep

Best appetizers to pair with mint juleps?

Mint Julep Kisses Cookies

They are very tasty and can be a little addictive! These don't keep long - plan to serve these very soon after making them. If you try the overnight method, make these before bedtime and your cookies will be ready and waiting in the morning. You can also make them early in the day and once the oven is completely cooled, they should be ready.

24-36 cookies 1¼ hours 15 min prep

2 egg whites

3/4 cup granulated sugar

1/2 teaspoon peppermint extract

2 drops green food coloring

6 ounces mini chocolate chips

Preheat gas oven to 325 degrees F.

Beat egg whites until stiff peaks form, gradually adding in the sugar while beating.

Add mint extract and food coloring.

Stir in the mini chocolate chips by hand.

Drop by teaspoonful onto parchment lined cookie sheets.

Set pans into oven and immediately turn off the heat and leave in the oven overnight (no peeking)- as the oven cools down, the cookies will cook.

OR set the pans in the preheated oven and immediately reduce the heat to 275 F and bake for 50 minutes.

Check 10 minutes early in case your oven runs hot- when done, they should be airy, light puffs that are very crisp and fragile on the exterior.

NOTE: This recipe really is meant for a gas oven;electric ovens don't cool down as quickly and may overcook your meringues so the overnight method isn't recommended.

Instead, if you have an electric oven, simply preheat your oven to 275F and cook for 40-50 minutes.

Mint Julep Brownies

24 servings 55 min 10 min prep

1 cup butter

4 ounces unsweetened chocolate squares

4 eggs

2 cups sugar

1 1/2 cups flour

2 tablespoons bourbon

1 teaspoon peppermint extract

1/2 teaspoon salt

powdered sugar (optional)

Preheat oven to 350F, and grease and flour a 13 x 9 inch pan.

Melt butter and chocolate in a saucepan over low heat, stirring often until smooth; cool slightly.

Beat eggs at medium speed in a mixer for 2 minutes; gradually add in sugar.

Beat well.

Add in chocolate mixture, flour, bourbon, extract, and salt and beat well.

Pour batter into the prepared baking pan and bake for 25-30 minutes.

Cool completely before cutting and sprinkling with powdered sugar.

Cherry Tomato Appetizers

You can make these ahead of time to have ready for your guests.

40 appetizers 20 min 20 min prep

40 cherry tomatoes

7 1/2 ounces tuna

4 ounces cream cheese, softened

2 tablespoons onions, grated

salt and pepper

2 tablespoons lemon juice

1 tablespoon heavy cream, to moisten (about)

Cut thin slice from stem end of each tomato.

Remove pulp, and invert on paper towel to drain.

Combine all other ingredients to form a creamy consistency.

Stuff tomatoes using a small spoon.

Garnish with parsley.

Make ahead and chill.

French Bread Appetizers

24 servings 32 min 20 min prep

24 slices French bread, 1/4 inch thick

1 cup cheddar cheese, shredded

1/2 cup mayonnaise

1/2 cup sour cream

1 (7 ounce) package dried Italian salad dressing mix

1/2 cup red bell peppers, chopped

1/2 cup green bell peppers, chopped

Preheat oven to 375 F degrees.

Place bread slices on cookie sheet.

Add cheese,mayonaise, sour cream and dry italian dressing mix well.

Put a scoop of mixture on each bread slice.

Sprinkle bell peppers on top.

Bake 10 to 12 minutes until the cheese has melted.

Cheesy Olive appetizers

Bet you can't eat just one! Prep time includes 20 minutes of flash freezing.

48 appetizers 55 min 40 min prep

2 cups grated cheddar cheese

1/2 cup soft butter

1 cup unsifted all-purpose flour

1/2 teaspoon salt

1/2 teaspoon paprika

1 jar stuffed green olives

Mix together all the ingredients except the olives.

It will be a thick mixture.

Drain at least 48 stuffed green olives.

Wrap approximately 1 teaspoon of the cheese mixture around each olive, to completely cover it.

Flash freeze covered olives at least 20 minutes.

Store in a freezer bag until ready to serve.

Bake on an ungreased cookie sheet at 400F for about 15 minutes.

Mint recipes please?

Mint recipes please?



1 1/2 cups water

3/4 cup (lightly packed) fresh mint leaves (from about 2 small bunches)

1/2 cup sugar

3 tablespoons bourbon

1 tablespoon crème de menthe

1 teaspoon minced fresh mint leaves

4 fresh mint sprigs


Combine first 3 ingredients in heavy large sauce pan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Pour into medium bowl. Refrigerate until cold, about 2 hours.

Strain mint syrup through sieve set over bowl, pressing on mint leaves. Discard mint leaves. Mix bourbon, crème de menthe and minced mint leaves into mint syrup. Process sorbet mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, about 2 hours. (Can be prepared 2 days ahead; keep frozen.)

Freeze 4 parfait glasses for 1 hour. Scoop sorbet into frozen glasses. Garnish with mint sprigs; serve immediately.

Note: If you do not have an ice cream maker, you can turn this mixture into a granita—an Italian frozen dessert. Mix an additional 1/2 cup water into sorbet mixture. Freeze until semifirm, whisking occasionally, about 3 hours. Cover and freeze until solid, at least 6 hours or overnight. Using fork, scrape surface of granita to form crystals. Scoop crystals into frozen glasses; serve immediately.

Serves 4.

Bon Appétit



2 tablespoons bourbon or blended whiskey

1/4 cup finely chopped fresh mint plus 2 tablespoons whole small fresh mint leaves

1 tablespoon sugar

1 medium pineapple (2 lb; labeled "extra sweet")


Stir together bourbon, chopped mint, and sugar in a small bowl. Let stand 20 minutes (to allow flavors to develop).

Meanwhile, trim, peel, quarter, and core pineapple, then cut crosswise into 1/8-inch-thick slices and transfer to a bowl. Pour bourbon mixture through a sieve onto pineapple. Add whole mint leaves and gently toss to combine.

Each serving contains about 86 calories and less than 1 gram fat.

Makes 4 dessert servings.


Low Fat



2 cups water

1 cup chopped fresh mint leaves

1/2 cup sugar

2 tablespoons fresh lemon juice

Garnish: fresh mint leaves


Bring water, mint, and sugar to a boil in a 1- to 2-quart saucepan, stirring until sugar is dissolved, then reduce heat and simmer, uncovered, 3 minutes. Add lemon juice and pour through a fine-mesh sieve, pressing hard on solids and discarding them, then cool.

Freeze mixture in a 1 1/2- to 2-quart shallow nonreactive metal container, stirring and crushing lumps with a fork every 30 minutes, until evenly frozen, 2 to 3 hours. Scrape with a fork to lighten texture, crushing any lumps. Spoon into glasses or bowls.

Makes 4 servings.




about 2 cups mint chocolate chip ice milk, softened lightly

For mint chocolate chip ice milk:

1/2 cup sugar

1 tablespoon cornstarch

2 1/3 cups low-fat (1%) milk

2 large egg yolks, beaten lightly

1 tablespoon green or white crème de menthe

1 ounce fine-quality bittersweet chocolate (not unsweetened), chopped

24 cocoa snaps

For cocoa snaps:

1/2 cup all-purpose flour

1/2 cup sugar

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons unsalted butter, softened

1 large egg, beaten lightly


Sandwich 2 1/2 tablespoons ice milk between 2 snaps, pressing snaps together gently, and put sandwich on a tray in a freezer. Form 11 more sandwiches in same manner and freeze on tray, covered, until hard. Ice-milk sandwiches may be made 1 week ahead and kept frozen, individually wrapped in plastic wrap.

To make mint chocolate chip ice milk:

In a saucepan whisk together sugar and cornstarch and whisk in milk. Bring mixture to a boil over moderate heat, stirring frequently, and boil, stirring constantly, 1 minute. Remove pan from heat.

In a small bowl stir about one fourth milk mixture into yolks and pour into remaining milk mixture, whisking constantly. Cook mixture over low heat, stirring constantly, until slightly thickened and a thermometer registers 160°F. (Do not boil mixture or it will curdle.) Stir in crème de menthe and transfer mixture to a bowl. Chill mixture about 1 hour, or until cool.

In a small heavy saucepan melt chocolate over low heat, stirring occasionally and cool slightly. Put chocolate in a small sealable plastic bag and seal bag, pressing out excess air. Squeeze chocolate to one corner of bag and snip off 1/8 inch from corner to form a makeshift pastry bag. Freeze milk mixture in an ice-cream maker and with motor running add chocolate in a thin stream during last few minutes of freezing time. Makes 3 1/2 cups ice milk.

To make cocoa snaps:

In a bowl whisk together flour, sugar, cocoa powder, baking powder, and salt and with fingers blend in butter until incorporated. Stir in egg until mixture is combined well. Cover dough in bowl and chill until firm, about 1 hour.

Preheat oven to 400°F. and lightly grease a large baking sheet.

Spoon level tablespoons of dough onto a sheet of wax paper and cut each in half. With floured hands roll each piece of dough into a ball and arrange, evenly spaced, on baking sheet. Flatten each ball with floured metal spatula into a disk about 2 inches in diameter and bake in middle of oven 7 to 8 minutes, or until cookies are set but not hard. Cool cookies on racks. (Cookies will continue to crisp as they cool.) Makes about 26 cocoa snaps.

Makes 12 ice-milk sandwiches.




1 16-ounce package chocolate sandwich cookies

3 tablespoons unsalted butter, melted

1 quart mint chocolate chip ice cream

1 quart cookies and cream ice cream

1 10-ounce package mint chocolate chips


Finely grind cookies in processor. Blend in melted butter. Press crumb mixture evenly onto bottom and 2 1/4 inches up sides of 9x2 3/4-inch springform pan. Refrigerate 30 minutes.

Meanwhile, soften mint ice cream slightly, about 2 minutes in microwave set on medium-low or in refrigerator. Spread mint ice cream evenly in chilled crust. Freeze until set but not solid, about 1 hour.

Soften cookies and cream ice cream. Spread evenly over mint ice cream in pan. Freeze at least 2 hours or overnight. Melt chocolate chips in top of double boiler over simmering water, stirring until smooth. Using fork, lightly drizzle some chocolate back and forth over cake, creating design. Release sides of pan. cut cake into wedges. Serve, passing remaining melted chocolate chips separately as sauce.

Serves 8.

Bon Appétit



3 cups whole-milk yogurt

1 cup packed fresh mint leaves

3/4 teaspoon salt


Drain yogurt in a paper-towel-lined sieve set over a bowl, chilled, 3 hours.

Pulse all ingredients in a blender until mint is finely chopped. Transfer to a bowl and chill, covered, at least 3 hours.

Cooks' note:

Raita can be chilled in an airtight container up to 1 day (but color will not be as vibrant if made more than 3 hours ahead).

Makes about 2 cups.




This is also delicious sprinkled over fresh fruit or stirred into iced tea.

This recipe can be prepared in 45 minutes or less.


1/4 cup packed fresh mint leaves

1/2 cup sugar


In an electric coffee/spice grinder finely grind mint with sugar. Mint sugar may be made 1 hour ahead and kept in an airtight container.

Makes about 3/4 cup.


I hope this helps

does the queen helene mint julep mask work?

does the queen helene mint julep mask work?

the mint mask would be best for you. i have the mint mask and i love it! you wont see any major improvements in your skin but it will help dry up pimples and clear clogged pores. it is also really cheap and it feels really great on your skin. it relaxes your skin and eases tension lines. i love to put it on my face and then lay in a hot bath tub after a stressful day. its a great product :)

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