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Cheesy Shrimp Ciabatta

For out last get together I made this delicious Cheesy Shrimp Ciabatta. This is an appetizer that shrimp fans will love. In our family this is one of our most favorite recipes. It's so delicious!

You can go with a baguette instead if you would like bite sized portions, but it is hard to beat a fresh loaf of ciabatta bread. The baguette slices will get much crunchier so if you prefer that mouth feel, you can go with a baguette. A fresh French bread would also work great. Enjoy!


Holiday Cream Cheese Mints



My gosh these are delicious! Simple to make and perfect for goodie bags or on a holiday buffet table. They are a little bit time consuming to make so if possible grab a friend or family member to help. These little treats can be kept in a tupperware at room temperature or chilled in the fridge. Many thanks to The Cutting Back Kitchen for the recipe. Enjoy!



Holiday Cream Cheese Mints
Makes several dozen

Ingredients:

  • 1 (8 oz.) package cream cheese (regular, don't use low fat)
  • 1/4 cup butter
  • 2 pounds powdered sugar
  • 1/2 teaspoon peppermint extract
  • food coloring (I used Wilton Kelly Green, Sky Blue and left the rest plain white)
  • sugar, for rolling mints in
  • candy mold. Alternatively you can just roll in a ball and press with a fork. (I used a very small cookie scoop to portion out the mints, then rolled by hand to ensure the mints were uniform in size.)

Instructions:

  1. Combine cream cheese and butter in a saucepan. Stir over low heat until butter is melted, cheese is soft and mixture is well combined.
  2. Remove from heat. Stir in the peppermint extract. Add the powdered sugar and stir until well blended.
  3. Divide dough in the amount of colors you want. Add food coloring and mix until you reach your desired color.
  4. Roll into little balls and drop in the sugar bowl. Press into a candy mold and pop out. Alternatively can roll the ball in sugar and press with the tongs of a fork. Place on a cookie sheet lined with wax paper.
  5. Let dry at least 4 hours, flipping halfway through so both sides dry evenly. You want the outside to dry out, but the inside will stay creamy. After they are dry store them in an airtight container or keep them in the fridge (or freezer for longer storage.)


Comments

  1. I like this with the cream cheese and butter. They could be perfect for a baby shower in pink too.
    New granddaughter to arrive in May! I'd love it if you shared these at Holiday Best with Tumbleweed Contessa.

    Linda
    http://www.tumbleweedcontessa.com/blog/holidaybest/

    ReplyDelete
  2. These look delicious and so pretty! Thanks for linking up to the Project Parade!
    Army Wife to Suburban Life

    ReplyDelete

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