Skip to main content

Cream Cheese Mints

I helped a friend of mine make these for a baby shower over fifteen years ago and was instantly hooked.  Somehow they turned in to a Christmas tradition.  It is a good thing I only make them once a year, because I end up eating a lot of them! They are so simple and delicious!!
Cream Cheese Mints
1 (8oz.) package cream cheese*
1/4 cup butter
2 pounds powdered sugar
1/2 teaspoon peppermint, wintergreen or lemon extract
food coloring
Combine cream cheese and butter in a saucepan. Stir over low heat until butter is melted, cheese is soft and mixture is well combined.
Remove from heat. Add the powdered sugar and stir until well blended.
Divide dough in the amount of colors you want.  Add coloring and mix until your desired color is obtained.
Roll in to 1 inch balls. Place on waxed paper.
Press with a fork.
Let stand uncovered for 4 hours or overnight.  You want the outsides to be dry, but the inside should be moist and creamy. (At some point turn them over so the bottom get dry also.)
After they are dry, store them in an airtight container. 
 I store mine in the fridge because I think they are better chilled!!
*Don't use low fat or no fat cream cheese.  It still works but they are not as good!!

Comments

  1. Wow, they look amazing (and why I'll be walking an hour a day in January:@)
    Wishing you a very Merry Christmas Tiffanee-enjoy!

    ReplyDelete
  2. They look colorful and beautiful. Merry Christmas Tiffanee!

    ReplyDelete
  3. Oh boy, these look GOOD, Tiffanee! (Gosh, am I a guaranteed visitor whenever you post a sweet treat like this?!.. MOST times, I would guess!) I have a recipe, somewhere around here, very similar (if not the same), that a friend gave to me. She always used candy molds, but I don't have any, so I've never tried them yet! I'm inspired to now, seeing as you've shown that you don't HAVE to! Yours look so festive, and great just the way they are!.. Wishing you and yours a blessed and very Merry Christmas! Enjoy! ~tina

    ReplyDelete
  4. These are pretty and look so good! So they aren't cooked? Doesn't cream cheese need to be refrigerated if raw? Sounds intriguing!

    ReplyDelete
  5. Wow! This looks so easy! Thanks for posting this recipe...can't wait to taste these! Great idea for Christmas! Best wishes to you and your family!

    ReplyDelete
  6. Merry Christmas to you and your family Tiffanee. I wish to you to celebrate Christmas with love and joy!

    ReplyDelete
  7. Oh my heck! These sound awesome! I would eat them all too! But I'm still going to take the chance =o) and make them! Merry Christmas!!!

    ReplyDelete
  8. Oh my goodness! These sound fantastic. Had to copy the recipe. :-) Thanks!

    ReplyDelete
  9. Oh, I remember making these a long time ago, but I forgot about them. Yours are so pretty and bright.

    ReplyDelete
  10. I don't know what attracted me most to your post.
    The vibrant colors...the no-bake factor or simply my sweet tooth ;o) Speaking of which, as much as I love sweets, I was wondering if you think the recipe would suffer much if I reduced the amount of powdered sugar? My needs on sugar have reduced a lot through the years. My hips are thanking me. LOL

    BTW, I just accepted your invitation on CES...a pleasure to discover your blog ;o)

    Flavourful wishes,
    Claudia

    ReplyDelete
  11. Are these the consistency of Irish Potatoes? I love the idea of switching up the extract flavors! I'll bet coconut extract would be awesome too!

    Under the Big Oak Tree

    ReplyDelete
  12. Hi Tiffanee! I was wanting to make cream cheese mints for my sister's baby shower and for some reason I remembered that you posted a recipe forever ago. I ended up making them and they were DELICIOUS!!! Thank you so much for sharing them :)

    ReplyDelete

Post a Comment

Thanks for stopping by. I love to hear what you have to say!!

Popular posts from this blog

Crusty Italian Bread

Do you ever picture yourself eating a slice of Italian bread you know the type with the crunchy outside and soft and delicate inside. Well this is the recipe for you and I have found the secret to getting the perfect crust!! Crusty Italian Bread makes 2 loaves 1 1/3 cups warm water 2 1/4 teaspoons yeast 1 Tablespoon brown sugar 1 1/2 teaspoons salt 1 1/2 teaspoons olive oil 4 cups flour Place warm water, yeast and brown sugar in mixing bowl. Stir and let stand for a few minutes until it start to bubble and foam a bit.  Add olive oil and salt.  Mix and add the flour gradually.  You want to add enough that the dough comes away from the sides of the bowl.  You want to mix it with the dough hook for a few minutes.  Cover and let the dough rise until doubled about 30 minutes. Punch down dough and divide in two and form into two loaves (I doubled the recipe this time.) Cover with a damp cloth and let rise until doubled. Preheat oven to 375 degrees. Beat

Blueberry Cream Cheese Bundt Cake

One word for this one: DELICIOUS!!  It is so moist and easy to make.  It did not last long around our house.  My daughter finished the last little bit for breakfast  (she was afraid it would not still be there when she got home). Blueberry Cream Cheese Bundt Cake 1-8 oz. package cream cheese, softened 1/2 cup vegetable oil 1 package white cake mix (mine was vanilla) 1- 3 oz. package instant vanilla pudding mix 4 eggs 2 teaspoons vanilla 2 1/4 cups fresh or frozen, thawed blueberries powdered sugar Preheat oven to 325 degrees. Lightly spray a 9 inch bundt pan with cooking spray. Combine the cream cheese and oil in a medium bowl and beat with a mixer until smooth and creamy. Add the cake mix, pudding mix, eggs and vanilla. Beat at medium speed until blended. Fold in the berries. (Dough will be thick and sticky).  Pour into the prepared pan. Bake for 60 -65 minutes until a wooden pick inserted in the center comes out clean.  Cool the cake on a wire rack for 20 minutes.   Remov

Chicken Cordon Bleu Bundles

Everytime I go to Costco I have been picking up a rotisserie chicken.  I shred all the chicken off the bones and it makes for great easy quick meals. This were the perfect use of it.  They were quick, easy and very delicious!! Chicken Cordon Bleu Bundles Inspired by Dessert Now Dinner Later 2 cans of  crescent rolls 1 package of thin sliced ham (lunch meat)  slices of swiss cheese  2- 2 1/2 cups shredded cooked chicken Preheat oven to 375 degrees. Open the cans of crescent rolls. Separate and unroll the triangles.  You can either work on them all at once or in groups.  I made them in groups of 4. Lightly grease your cookie sheet. . Layer one or two slices of ham, 1 slice of cheese.  Then add a small amount of shredded chicken on top.  Fold the edges of the ham around the cheese and chicken. Starting at the fat end of the triangle, roll the crescent dough around all the fillings as tight as you can and continue rolling to the point of the triangle.