Current eMessage > Featured Recipe > April 2017

Featured Recipe

Cream Cheese Mints

  • 2 (3 oz) pkgs cream cheese, softened
  • ½ teaspoon peppermint extract
  • ½ teaspoon vanilla extract
  • 5 cups of powdered sugar
  • Food coloring

In a large bowl, blend cream cheese, peppermint extract, and vanilla, until smooth and creamy. Gradually add powdered sugar. You should have a nice stiff dough that will hold the mold shape easily. Stir in food coloring to desired tint.

Take small balls of the dough and dip end in granulated sugar and then place in rubber mint molds. Level off end with a knife or spatula. Drop the mints on waxed paper lined sheet trays to dry. Let them dry for 6 hours and then flip them over to dry another 6 hours on the bottom side. Store in airtight container in refrigerator or freezer until ready to serve.

Note: I actually just use a 8 oz pkg of cream cheese and then use about 8 cups of powdered sugar. Recipe will make about 200 large mints.

Download a printable version

 

Recipe courtesy of Lori Bayne, MACC’s Customer Master Product Owner. Have a recipe you’d like to share? Send it to Ryan at rthompson@maccnet.com.

Return to current eMessage
MACC Challenge

Featured recipe archive

March 2017
Lemon Lasagna

February 2017
Decadent Chocolate Cake

January 2017
Lori’s Cheesy Potatoes

December 2016
Cherry Almond Muffins

November 2016
Pumpkin Snickerdoodles

October 2016
Caramel Pecan Brownies

September 2016
Caramel Apple Snack Mix

August 2016
Cheesy Chicken Alfredo

July 2016
Tender Shredded Beef

June 2016
Lemon Blueberry Bread

May 2016
Lori’s Chicken and Biscuits

April 2016
Fudge Swirl Cheesecake

March 2016
Peanut Butter Pudding Cookies

February 2016
Vegetable Soup

January 2016
White Cheese Dip