ADVERTISEMENT
- Real Recipes from Real People -

ISO: Freezing creamcheese mints

Misc.
ADVERTISEMENT
Our son is getting married this June in Washington state,and has asked me if I can make cream cheese mints for the wedding. Can they be frozen/ and how far ahead can they be made without tasting old and getting freezer burn???

MsgID: 0047859
Shared by: Lorna in MO.
Board: Cooking Club at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Two-Cheese Mediterranean (grilled cheese sandwiches)
  • TWO-CHEESE MEDITERRANEAN 2 ounces crumbled feta cheese 1/2 cup pitted Kalamata olives, rinsed, coarsely chopped 1 tablespoon drained capers, rinsed 1 teaspoon finely grated lemon peel (zest), colored part only Freshly...
  • Gingered Pork Tenderloin
  • GINGERED PORK TENDERLOIN 1 pork tenderloin, about 1 1/2 pounds, trimmed 2 cloves garlic, minced 4 thin slices of fresh ginger root (or 1/2 teaspoon ground ginger) 1/3 cup soy sauce 2 tablespoons sugar 2 tablespoons wa...
  • Onion Skin Eggs (Huevos Haminados, Jewish)
  • ONION SKIN EGGS (HUEVOS HAMINADOS) "An integral part of Sephardic cuisine, huevos haminados are often served at the Sabbath meal and for Passover. Cooks save brown onion skins during the week and then gently simmer th...
ADVERTISEMENT
  • P. F. Chang's China Bistro Szechwan Chicken Chow Fun
  • P. F. Chang's China Bistro Szechwan Chicken Chow Fun Source: Valerie in Florida Servings: 2 4 ounces ground chicken (cooked) 14 ounces chow fun noodles 2 tablespoons minced scallions 1 teaspoon minced garlic 1 ...
  • Fantasy Fudge with variations
  • Hello, There's a peanut butter variation in this Fantasy Fudge recipe gving the amount needed: Fantasy Fudge with variations Board:...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Freezing creamcheese mints
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!