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Eggs in a cup
From Let's Cook! columnist Jodie Fitz 1 package of frozen mini phyllo cups 3 eggs Grated mild cheddar cheese 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon butter Let the phyllo cups... More
From Let's Cook! columnist Jodie Fitz 1 package of frozen mini phyllo cups 3 eggs Grated mild cheddar cheese 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon butter Let the phyllo cups... More
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Looking for lunch, breakfast, dinner and snack ideas? Here are recipes and columns our nutritionists have contributed. Since this is a recipe exchange we welcome you to contribute your favorite recipes too.
Mini Mints
Posted on Tue, August 4th, 2009
From Let's Cook! columnist Jodie Fitz.
8 ounces of cream cheese, softened
3 ½ cups powdered sugar
½ teaspoon of mint extract
Milk chocolate morsels
Mix the cream cheese, powdered sugar and mint extract together with a spoon or whisk (an electric mixer is not recommended). Place small spoonfuls, no larger than the size of a quarter onto a cookie sheet lined with wax paper. Place the sheet into the refrigerator and let them harden (approximately three hours ).
When the cream cheese has hardened, melt half the bag of chocolates in a glass bowl by putting them in the microwave for one minute. When you remove the chocolate from the microwave it won’t look fully melted until you mix it.
Dip the cream cheese filling into the chocolate, use either a toothpick or spoon to help coat the ball, and place the coated candy back on the cookie sheet.
Place the candies back into the refrigerator to harden for approximately 30-45 minutes. You can store the excess candy in the refrigerator in an air tight container. They taste just like Junior Mints.
The author is a mother of three children ages 16, 11 and 6. She is set to launch a kids cooking program with Price Chopper and her first book “Yikes, There are Kids in My Kitchen!” is scheduled to be released soon.
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Posted on Tue, August 4th, 2009
From Let's Cook! columnist Jodie Fitz.
8 ounces of cream cheese, softened
3 ½ cups powdered sugar
½ teaspoon of mint extract
Milk chocolate morsels
Mix the cream cheese, powdered sugar and mint extract together with a spoon or whisk (an electric mixer is not recommended). Place small spoonfuls, no larger than the size of a quarter onto a cookie sheet lined with wax paper. Place the sheet into the refrigerator and let them harden (approximately three hours ).
When the cream cheese has hardened, melt half the bag of chocolates in a glass bowl by putting them in the microwave for one minute. When you remove the chocolate from the microwave it won’t look fully melted until you mix it.
Dip the cream cheese filling into the chocolate, use either a toothpick or spoon to help coat the ball, and place the coated candy back on the cookie sheet.
Place the candies back into the refrigerator to harden for approximately 30-45 minutes. You can store the excess candy in the refrigerator in an air tight container. They taste just like Junior Mints.
The author is a mother of three children ages 16, 11 and 6. She is set to launch a kids cooking program with Price Chopper and her first book “Yikes, There are Kids in My Kitchen!” is scheduled to be released soon.
Readers had this to say
Nobody has made any comments about this yet... you could be the first. Comment about this article.