Combine cream cheese, half and half, and butter in heavy saucepan.
Stir over low heat until creamy and butter has melted.
Blend in frosting mix and stir until blended well.
Add peppermint extract and food coloring.
You can divide into different colors and flavors.
Note, though, if you would like to use candy molds or have an itch to try something equally sweet, look into using the Alternative Creamy Mints Recipe.
Peppermint Vanilla Cake:
For the
Cup of chopped Andes Mints (or whatever the timing your
Mix cold liquor together and shake with ice.
Strain into a martini glass.
Drop 2 Junior Mints into bottom of glass.
Beat cream cheese and powdered sugar at medium speed with an electric mixer until smooth.
Add peppermint oil and food coloring.
Shape into 1/2-inch balls.
Roll in granulated sugar. Chill 1 to 2 hours or until firm.
(Mints can be pressed into candy molds before chilling, if desired.)
Mints may be frozen in an airtight container up to 2 months.
Crush 8 mints.
Set aside remaining mints for garnish.
Spread 1 cup of whipped topping on 1 cake layer.
Sprinkle with crushed mints.
Top with second cake layer.
Frost entire cake with remaining Cool Whip.
Garnish with remaining mints before serving. Refrigerate until ready to serve.
Store leftover in refrigerator.
Stir with spoon the first 4 ingredients.
Separate mint dough into 2 bowls.
Add different food coloring into each bowl; mix well with hands.
Press mints out using cookie press (hard job requires strength).
Press mints onto waxed paper and set aside to dry for 24 hours.
You will have beautiful red and green (or use pastel colors) mints for a party.
n 10 crushed cookies and peppermint extract.
Spread cream cheese
Beat cream cheese and powdered sugar at medium speed with an electric mixer until smooth.
Add peppermint oil and food coloring.
Shape into 1/2-inch balls; roll in granulated sugar. Chill 1 to 2 hours or until firm.
Mints may be frozen in an airtight container up to 2 months.
Yields 6 dozen.
rownie mix, butter, eggs and peppermint extract in a large mixing
Freeze mints, then crush into small chunks.
Combine cream cheese and butter in saucepan.
Stir over low heat until butter is melted, cheese is soft and the mixture is well blended.
Add the powdered sugar.
Stir until well combined.
Add a few drops of food coloring and your choice of flavoring.
You can divide the batch to make more color choices.
Roll into 1 inch balls.
Place on wax paper and press with a fork, glass bottom or cookie/candy stamp.
Let stand at least 4 hours until mints are firm and dry on the outside but the inside is moist and creamy.
Mix
confectioners sugar, butter, warm water and oil of peppermint;
form into flat patties.
If soft, refrigerate for about
1
hour.
Melt
unsweetened chocolate and paraffin wax. Keep
chocolate-paraffin
mixture
over
warm
water.
Place peppermint patties on fork, dip and place on wax paper.
Allow chocolate to set at room temperature.
Makes 5 dozen mints.
b>peppermint extract.
If you want to add color to your mints
ough comes together. Stir in peppermint candy. Cover bowl with plastic
Soften the butter,
Blend in cream cheese, icing sugar and peppermint essence.
Roll into small balls, press flat with the palm of your hand.
Place in the freezer until firm and then coat with melted chocolate.
Store in freezer.
Mix together first four ingredients. I use a potato masher to get all the lumps out.
Put the starlight mints into a freezer bag and smash. I use a rubber mallet from my tool box! This is a great holiday stress reliever :).
When they're mainly powder with a few little pieces of mint, add them to the mix and stir well.
When ready to enjoy around three heaping teaspoons per cup will do. I use half milk and half water when preparing.
They look great in a little mason jar with a ribbon!
Combine sugar, corn syrup, milk and cream of tartar in a 2-quart glass measure.
Cook on High for 6 minutes.
Let stand 3 to 4 minutes, until slightly cooled.
Beat vigorously until creamy. Add peppermint extract and food coloring.
Drop by teaspoonfuls onto sheets of foil.
Let stand until cool and firm.
Store in airtight container.
Makes about 36 mints.
Prepare and bake cake mix as directed on package.
Cool 10 minutes; remove from pans.
Cool completely on wire racks.
Crush 8 mints; set aside remaining for garnish.
Spread 1 cup of the whipped topping on 1 cake layer.
Sprinkle with crushed mints. Top with second cake layer.
Frost entire cake with remaining whipped topping.
Store cake in refrigerator.
Garnish with remaining mints just before serving.
o blend well.
Add peppermint extract and food coloring of