Skip to main content

Cream Cheese Mints



Seems like these days (in my area anyway), some of the greatest treats at showers and weddings are being forgotten.  What happened to the MINTS AND NUTS?

I would say 100% of the recent weddings and showers I've been to lately don't serve mints, nuts, OR punch?  What's up with that?  I get the peanut allergies are causing a problem for mixed nuts, but what about the MINTS?  And bring back the PUNCH!

When I got married (I know... way back in the dark ages), we didn't serve everyone a full meal.  We got married and at the reception, everyone enjoyed and looked forward to lusciously huge slices of delicious, beautifully decorated wedding cake as well as pastel butter mints, and frothy punch.  These days, these simple pleasures seem to be amiss at weddings and showers.

So being the complete traditionalist that I am, when I hosted the baby shower for my niece last week I knew for sure that I was serving mints and punch.  My nephew is allergic to nuts so I kept those sealed in the can in the pantry until I was sure he wouldn't be at the party.

I love all kinds of pastel mints.  I love butter mints, and even the little cheapies you get at dollar stores but I decided to make some homemade mints for our party.  These Cream Cheese Mints are really yummy!  Even the people who don't care for mints usually gobble these down.  They are easy enough to make and worth every bit of the little extra work they require.  They are great to serve at showers, weddings, birthday parties.  They even make great Christmas candies.

Here's how I made Cream Cheese Mints AT HOME MY WAY:

Cream Cheese Mints 
 
  • 3 ounces of cream cheese (softened)
  • 1/2 teaspoon of peppermint extract
  • 3 to 3 1/2 cups of powdered sugar
  • 1 drop food coloring
  • Sugar for rolling the mints (like you would sprinkle on cookies)
 
Instructions:

Place cream cheese (completely softened) in a small mixing bowl and with a mixer, cream until soft.  Add one drop of food color and the peppermint extract.  Add the powdered sugar slowly and keep mixing with the mixer until all creamy.  Knead in up to 1/2 cup of powdered sugar until the mint mixture is no longer sticky.  Place in fridge for at least an hour.

Make small balls using teaspoons for the mints, roll in granulated sugar and flatten with a fork until the mints are fat little discs.  (Instead of lifting the fork off the mint, slide it sideways until the tines of the fork slide off - that works best.)

Place in the fridge until firm.  You can make these days or even months early.  Just bag up and keep in the freezer to get a head start on your party.

Enjoy!
 
 
ļ»æ
 
 Gina
ļ»æ

Labels

Labels:

Comments

  1. TheresaMarch 16, 2014 at 5:01ā€ÆPM

    Those mints look delicious! I like the traditions of nuts, mints and punch:) I am hosting a bridal shower in May and they will certainly be on my table! Have a blessed week dear friend, HUGS!

    ReplyDelete

Post a Comment

Popular posts from this blog

Easy Peasy Parmesan Chicken in the Crockpot (Only 5 ingredients!)

Do you need a super easy, "dump and go" crockpot meal that is super delicious and tastes like you are eating out?  I have a good one for you today! RECIPES AT THE TOP - CHIT CHAT AT THE BOTTOM Here's how I now make Crockpot Parmesan Chicken AT HOME MY WAY. Dump & Go Crockpot Parmesan Chicken *only FIVE ingredients plus the pasta* (Print the Recipe HERE) ļ»æ 6 boneless, skinless chicken breasts/tenders (frozen or thawed) 1 1/2 cups (app.) of seasoned canned bread crumbs  1/4 cup of  parmesan  cheese (I use the green can.) 1 or 2 jars (24 oz each) of prepared spaghetti sauce (Prego, Ragu, etc.) (Classico is my favorite lately.) Mozzarella  (shredded) (Serve with cooked pasta.  We use penne.) Instructions : Place chicken pieces in the crockpot (as much as your family needs).  (I use frozen because my crockpot cooks super fast.) Sprinkle the chicken heavily with bread crumbs and then with the parmesan cheese, like this: Dump on the jarred spaghetti...
86 comments
CLICK HERE TO SEE HOW I DO IT

Best Dill Pickles EVER! (Just like Claussen) (Easy - no canning!)

Do you want to make the best, easiest homemade dill pickles in the world?   I found a recipe for dill pickles that tastes JUST LIKE Claussen refrigerator pickles.  Those are the best anyway, right?  That crunch, the dill and the garlic... and oh yea , the crunch!  This recipe is super easy because you  don't have to process these pickles which means there is no canning needed.   You just fill a gallon jar (we use an old pickle jar) with fresh cucumbers and dill heads, and then pour over the cooled liquids/seasonings.   Let it sit on the counter for three days, and then refrigerate.  After that, the pickle eating begins. They are supposed to keep for one year like that in the fridge, without canning.  (We let them sit for the 3 days, then refrigerated them overnight before opening the jar for the much anticipated first taste. Did they taste like Claussen?  YOU BET YOUR PRETTY PICKLE THEY DID!  We were all SO ex...
238 comments
CLICK HERE TO SEE HOW I DO IT

Buttermilk Biscuits - Just like Cracker Barrel!

RECIPES AT THE TOP - CHIT CHAT AT THE BOTTOM! Here's how we make Buttermilk Biscuits AT HOME MY WAY: Buttermilk Biscuits (just like Cracker Barrel) (Makes about 8 biscuits.) PRINTABLE RECIPE HERE Ingredients: 2 cups SELF RISING flour  (self rising flour gives the perfect taste to homemade biscuits) 1/3 cup shortening  (cold real butter also works here) 1 1/4 cup buttermilk*  *NOTE:  (If using regular milk combined with lemon juice vinegar referenced below, you only need 1 cup of milk because thinner regular milk uses less by volume than the thick real buttermilk.) Directions: Preheat oven to 400 degrees. (Make sure your flour is "fluffed" not straight from the bag;  Dump it in a larger container and stir using up and down motion to fluff it up a little bit-THEN measure out 2 cups).  Measure 2 cups SELF RISING flour into a mixing bowl.  Add shortening and cut it until small and crumbly. A fork works fine for this purpose ...
13 comments
CLICK HERE TO SEE HOW I DO IT