Tag Archives: cream cheese

Cream Cheese Mints

cream-cheese-mints-nancycI love the taste of peppermint and mint–flavored sweets. If you like minty sweets too, you need to try these easy homemade Cream Cheese Mints—but watch out, because they’re kind of addicting! They have a rich, creamy, minty flavor and I like them more than I thought I would—which makes them dangerous for me to have around! So I’ve been sharing them with friends and everyone really likes them.

You can make these yummy mints for any special occasion—birthday celebrations, wedding and baby showers, wedding receptions, and of course, the holidays! I tinted mine red (or I guess you could say pink) and green for Christmas, but you can tint them any color you want. Or don’t use any food coloring and leave them a soft creamy white. This recipe makes about 175 small mints, which is a lot, but you’ll need a lot if you’re making them for holiday parties or any other event!

CREAM CHEESE MINTS by NancyC, adapted from BettyCrocker.com

Makes about 175 small mints

  • 2 (3-ounce) packages cream cheese, softened (or use 6 ounces from an 8-ounce block)
  • 2 Tablespoons butter, softened
  • 6 cups confectioner’s sugar
  • 3/4 teaspoon mint or peppermint extract
  • Red and green food coloring, optional

In large bowl, cream the softened butter and cream cheese together, then add the confectioner’s sugar, 3 cups at a time, and blend until smooth. Mix in mint extract. The mixture gets pretty thick, so you may need to work everything in with your hands. Or, you can mix all the ingredients with a food processor (use on-and-off pulses until mixture comes together in a ball).

If you’re wanting to tint your dough red and green (or any 2 other colors), divide dough into 2 equal portions and place on wax paper or parchment paper; add a few drops of red food coloring to 1 mound of dough and a few drops of green food coloring to the other mound of dough; work in or “knead” food coloring into each mound until the coloring is evenly tinted to your desired shade. If you’re just making one color, you won’t need to divide the dough, and if you want your mints to be creamy white, you can skip this whole step–just leave out the food coloring.

Roll dough mixture into small balls (I rolled mine into balls that were between 1/2″ and 5/8″ in diameter-I wouldn’t go any larger than that or they will take forever to set–smaller is better!). Place on waxed paper or parchment paper–lined cookie sheets and flatten each ball with a fork. Let stand about 2 hours or until dry (If the mints are still a little soft after a few hours, go ahead and put them in the refrigerator to finish drying). When mints are set and dry, cover with another sheet of wax paper and refrigerate until ready to serve.

These mints are perfect for parties or sweet little food gifts! And this recipe makes plenty of them, so you’ll have extra for yourself! 🙂  Besides mint, what other flavors do you enjoy around the holidays?

Sharing this recipe at Fiesta Friday, Meal Plan Monday, Weekend Potluck, Inspire Me Monday.

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Texas Trash Warm Bean Dip

Texas Trash Warm Bean Dip @ NancyC I made this dip against my better judgement. I say that because it’s so hard to stop eating it–it’s totally addicting if you love creamy, cheesy, southwestern-style dips! You bake this in the oven and when it’s done, you dig in while it’s still warm with your Continue reading

Layered Black Bean Dip

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I have a big weakness for dips, so I try to just make them when I need to bring something to a party or get-together–that way, I have plenty of people to help me eat it! 🙂 This Layered Black Bean Dip is really easy to make, and I like to think that the black beans make it a little healthier! 🙂 I added a little plain Greek yogurt to the original recipe to make the base of the dip a little creamier and also topped it with some green onion slices. If you don’t have any parties coming up soon, this also makes a great snack when you’re watching football or other sports games on TV! This recipe probably serves about 6-8 people; if you’re making it for a larger crowd, you can double the recipe and make it in a 9 x 13″ baking or serving dish.

LAYERED BLACK BEAN DIP by NancyC, adapted from Kraft Foods

  • 1 (8-ounce) package cream cheese (regular or light), softened
  • 1/4 cup plain Greek yogurt
  • 1 1/4 cups canned black beans, rinsed and drained
  • 1 (10-ounce) can ROTEL Diced Tomatoes and Green Chilies, well drained
  • 1 cup finely shredded Fiesta-Style Four-Cheese blend
  • 1 green onion, thinly sliced (both the white part and stem)

In a medium mixing bowl, blend the softened cream cheese with the yogurt, blending with a hand mixer or by hand until creamy. Spread this mixture onto the bottom of a shallow dish or pie plate. Layer the black beans over the cream cheese mixture; then layer the ROTEL diced tomatoes over the black beans. Top with the shredded cheese and then add the sliced green onion on the very top (you can also add some chopped fresh cilantro on top if you like). Serve with tortilla chips.

Note: If you’d like to add more flavor to your cream cheese/yogurt base, stir in some dry Taco seasoning mix or Ranch Dressing mix to taste.

Dips are great because they’re so easy to make. Do you have a favorite dip recipe?

Linked to Fiesta Friday at The Novice Gardener,  Inspire Me Monday at Create with Joy, and Thursday Favorite Things at Katherine’s Corner.

Creamy Fruit Dip

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Fresh fruit served with a sweet, creamy dip is great for a summer brunch, snack, or even a light dessert. Here’s an easy fruit dip recipe that’s so simple to make and so good! It’s made with just two ingredients–marshmallow creme and fruit-flavored cream cheese. The marshmallow creme makes the dip really smooth and creamy. Serve with a variety of your favorite fruit!

CREAMY FRUIT DIP by NancyC

Makes about 2 cups of dip

  • 1 (7-ounce) jar marshmallow creme
  • 1 (8-ounce) container fruit-flavored cream cheese, softened (I used strawberry)

Mix the marshmallow creme and fruit-flavored cream cheese together in a medium bowl until smooth and creamy (use a beater for a really creamy dip).  Serve with a variety of your favorite fruit.

Fruit is really good on hot summer days and we’ve been having lots of them where I live! Do you make fruit dips often when you serve fruit?

Linked to Fiesta Friday/Novice Gardener,  Inspire Me Monday/Create with Joy, Show and Share/Coastal Charm, Wow Us Wednesdays/Savvy Southern Style.

Pumpkin Spice Cream Cheese Spread or Dip

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After I made my Pumpkin Hummus, I had half of a can of pumpkin left over. What to do with it? I thought some of it might be good in a cream cheese spread. I was inspired by this recipe from Better Homes and Gardens. I wanted to sweeten the spread with honey instead of sugar (although you could use brown sugar instead if you want to have a thicker spread) and made some other changes, and this is what I ended up with!

It’s a lightly sweet and spicy spread with a very creamy texture that’s great on bagels or pumpkin bread for breakfast. Or, use as an appetizer spread on crackers or as a dip for fruit. It’s very soft and creamy when you mix it up so it does need to be refrigerated for at least an hour or two after mixing. Even after it’s refrigerated, it’s more creamy than other cream cheese spreads I’ve made–so if you want a thicker spread, use brown sugar instead of honey and omit the vanilla. If you don’t have all the spices I used in this, you can use 1 1/4 teaspoons of pumpkin pie spice.

PUMPKIN SPICE CREAM  CHEESE SPREAD by NancyCreative, adapted from Better Homes and Gardens

Makes 1 1/2 cups

  • 1 (8-ounce) package cream cheese or light cream cheese, softened
  • 1/2 cup canned pumpkin (not pumpkin pie filling)
  • 3 Tablespoons honey (or substitute brown sugar for a thicker spread)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/2 teaspoon vanilla

In medium bowl, blend all ingredients together until smooth (if using an electric mixer, blend on medium speed). Pour mixture into a small serving bowl, then cover and refrigerate for at least 1 hour or overnight. Makes about 1 1/2 cups of spread. Serve on bagels or pumpkin bread for breakfast. Or, serve as an appetizer with crackers or apple and pear slices.

If you like pumpkin-flavored things, you’ll need to try this out! What other ways do you like to use leftover canned pumpkin?