Old Fashioned Pillow Butter Mints

Pillow Butter Mints are one of my favorite mint candies. They simply melt in your mouth. With just a few simple ingredients, you can make these treats at home. This recipe is quick and easy.

Ingredients

1/2 c. butter, softened

4 c. powdered sugar

1 Tbs. whole milk, half and half or evaporated milk

1/4 teaspoon of your favorite extract peppermint, cinnamon, lemon, rum, amaretto

1/2 teaspoon vanilla

food coloring (optional)

Instructions

In a medium bowl, beat the butter until light and creamy with an electric mixer.

Gradually add in the powdered sugar, sweetened condensed milk, your favorite extract, and vanilla. Mix thoroughly until a dough forms.  If the dough is too sticky, mix in more powdered sugar. Start out with a tablespoon and mix that in. Then, if it is still too sticky, add more powdered sugar until it is no longer sticky.  Taste the candy to see if you have enough peppermint or which ever extract you are using for flavor. You can always add a bit more if desired.

 

You can leave your mints white, or if you want to color your mints, divide the dough into 3 or 4 portions. Add a few drops of coloring. Knead the food coloring into the dough using your hands or use an electric mixer. Don't worry if the dough is not a solid color, but appears swirly with the colors. That is perfectly normal.

Scoop up some of the candy dough and form it into a 2-inch ball. Lightly dust your clean countertop or cutting board with powdered sugar. Using your hands, roll the ball into a long rope on the powdered sugar dusted cutting board. The rope should be about a 1/2-inch thick. Cut each rope with a sharp knife or a pizza cutter into tiny bite sized pieces.  While you are working with one piece of the candy dough, cover the remaining candy with a damp paper towel to keep the mint dough from drying out.

 

Let candy dry on a baking sheet for 24 hours. Store mints in an airtight container.

Peanut Butter Cups

Making your own Peanut Butter Cups is so easy.  With just a few simple ingredients that you probably already have in your pantry, you can make and eat this delicious treat any time.

Ingredients

3 c. semi sweet chocolate chips
1 c. peanut butter, divided
1/2 c. powdered sugar
4 1/2 tsp. butter
1 tsp. vanilla
1/2 tsp. salt

Directions

Line 12 mini muffin cups with mini muffin liners. Set aside.

In a bowl, combine 1/2 c. peanut butter, powdered sugar, butter, vanilla, and salt.  Beat until smooth and creamy.

In a microwave safe dish, combine the chocolate chips, and 1/2 c. peanut butter. Microwave, stirring every 20 seconds, until the mixture is melted and smooth. Or you can melt the chocolate and peanut butter over the stove top in a double boiler, stirring frequently to keep it from burning.

Place a teaspoonful of chocolate mixture into the paper lined cups. Drop a scant teaspoonful of the peanut butter mixture, making sure it is not against the sides of the liner. Spoon another teaspoonfuls of melted chocolate over the top. 

Place in a cool location or in your refrigerator until the chocolate is set. Store in an airtight container. 

Notes:

You can also use regular sized muffin cups, but you will need to add more chocolate and peanut butter mixture to each cup.

Stir in a teaspoon of shortening in the chocolate chip mixture as they melt to give it a glossier finish.

You can substitute about 1 cup of chocolate chips and use 4 (1.55 oz.) milk chocolate candy bars.

Orange Caramel Candy

Soft and creamy caramel candy with a hint of orange. These caramels are sure to please! They are easy to make and make the perfect gift.  You can use different flavorings to suit your taste, like rum or amaretto.

Ingredients

1 c. butter
2 c. sugar
1 c. corn syrup
1 (14 oz.) can sweetened condensed milk
1 tsp. orange extract
1 tsp. vanilla extract

Directions

Line an 11 x 7-inch pan with parchment paper, waxed paper or foil. Grease the lining paper well with butter.

In a large saucepan, combine butter, sugar, and corn syrup. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Reduce the heat to medium low and boil without stiffing for 4 minutes.

Remove from heat. Stir in the sweetened condensed milk. 

Cook over medium low heat, stirring constantly, until the mixture reaches the firm-ball stage, or 244° on a candy thermometer. Remove from heat.

Quickly stir in the orange and vanilla extracts. Working quickly, pour the mixture into the prepared dish. Do not scrap your saucepan or the mixture may crystallize.

Let stand until firm.

Remove the candy from the pan and from the parchment paper. Cut the caramel, with a buttered knife, into bite-sized pieces that are approximately 1.5 x 1-inch. Wrap each pieces in waxed paper and twist the ends.

Brown Sugar Candy

 This candy literally melts in your mouth. It is creamy, smooth and rich tasting. This candy does not have to be beaten until smooth, and it looses its gloss. This is the easy method, where you don't have to beat it to a certain point before you pour it into the pan. However, it is just as delicious.

Ingredients:

2 c. packed brown sugar
1 (12 oz. can) evaporated milk
1/2 c. butter
1/2 tsp. salt
1 tsp. vanilla
2 c. miniature marshmallows
1 c. chopped walnuts (optional)

Directions:

Butter the bottom of an 8 or 9-inch baking pan. Set aside.

In a large saucepan, mix the evaporated milk, brown sugar, butter and salt.  Cook over medium-high heat, stirring constantly, until the mixture comes to a boil.  Lower the heat to medium. Stirring occasionally, cook until the candy registers 238° or soft ball stage on a candy thermometer.

Remove the candy from the heat. Mix in miniature marshmallows, vanilla and walnuts if desired.  Stir until the marshmallows have completely melted.

Pour the mixture into the prepared pan. 

Cool completely before cutting into squares.  Serve and enjoy! Store in an airtight container.

Pimiento Cheese Ball

Buying premade cheese balls at the grocery store are expensive. Did you know that is it just as easy to prepare your own Pimiento Cheese Ball at home at just a fraction of the cost? Try making your own this year. You'll wonder why you didn't do this before.

Ingredients

1 (8 oz.) pkg. cream cheese, softened room temperature
2 c. sharp or extra sharp cheddar cheese, finely shredded
2 green onions, chopped
1 (2 oz.) jar pimientos, drained
2 Tbs. butter, melted
2 tsp. Worcestershire sauce
fresh parsley, chopped (optional)
shaved pecans (optional)
Crackers

Directions

In a mixing bowl, beat the cream cheese until fluffy with an electric mixer. 

Add the cheddar cheese, onions, pimientos, melted butter and Worcestershire sauce. Mix until well combined. 

Shape into a ball form, but leave the bottom of the ball flat, so it does not roll away and off the plate.

Press the fresh parsley and or shaved pecans over the top and sides of the cheese ball. 

Wrap the cheese ball in plastic wrap and store in the refrigerator until ready to serve.

Gingerbread Popcorn

 

If you love gingerbread, you will really enjoy this Gingerbread Popcorn recipe. It has all the flavors of gingerbread and caramel rolled into one great taste. The recipe is easy and simple to make. It is perfect for gift giving, or as a sweet snack for you and your family.

Ingredients

20 c. popcorn
1 c. butter
2 c. brown sugar
1/2 c. corn syrup
1/4 c. molasses
1 tsp. salt
1 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. allspice
1 tsp. baking soda
3 tsp. vanilla

Directions 

Preheat oven to 250°. Grease two 13 x 9-inch pans or a large roasting pan.

Place popcorn in a large bowl or a large roasting pan. Set aside while you make the caramel coating.

In a large saucepan, melt the butter.  Stir in the brown sugar, corn syrup, molasses, salt, ginger, cinnamon, nutmeg, cloves, and allspice. Cook and stir over medium heat until it comes to a boil. Boil for 5 minutes, without stirring.

Remove from heat. Stir in the baking soda and vanilla. The mixture will foam up, but don't worry, as that is what it is supposed to do. Mix thoroughly.

Pour the hot caramel sauce over the popped corn. Stir the popcorn, so that every piece has a coating of caramel sauce. 

Bake for 45 minutes, stirring every 15 minutes.  

Cool and enjoy.  Store any leftovers, if you have any, in an airtight container.

Flavored Cream Cheese Candies

Making your own mints is easy, and you can make them any flavor or color that you desire.  Some people call them Christmas mints, merriments, bridal or baby shower mints. I just know they melt in your mouth and are delicious.

Ingredients

 4 oz. cream cheese, softened to room temperature
1 Tbs. butter
1/2 to 1 tsp. vanilla extract, raspberry extract, strawberry or Jello powder or 1 or 2 drops of oil
3 c. powdered sugar
food coloring, (optional)

Directions

In a mixing bowl, beat the cream cheese and butter until smooth using an electric mixer. 

Add the extracts, flavoring, jello or oil of your choice. Start out the least amount first. If you are using jello, add 1/4 teaspoon. If you are using oil, only add 1 or 2 drops, as the oil is more potent than the extracts.

Stir in the powdered sugar.  When you get to the last cup, add it in stages, mixing until you get a thick consistency. If you add too much, and it is dry and brittle, then add a little bit of heavy cream until it holds its shape. Taste the mixture. If you think it needs more flavoring, add more until you are satisfied. It is easier to add more flavoring than it is to try and remove it should you get too much.

Add the food coloring if desired. 

Line a cookie sheet with wax paper.  Roll mixture into small balls. Roll the balls in granulated sugar, then place them on waxed paper. Flatten the balls with the bottom of a glass or a with a fork dipped in granulated sugar to keep the candy dough from sticking. 

Allow the candies to dry for about 2 hours on waxed paper, containers.  

Store between layers of waxed paper in an airtight container in the refrigerator or place them in the freezer. 

Notes:

The jello powder needs to be fine. If it is not, then place it in a blender or food processor and process it until it is very fine. Store the leftover powder in a mason jar to use in frosting, or more Cream Cheese Candies