Love mint? Try Sandra Lee’s homemade holiday treats

Tired of serving store-bought desserts at your holiday get-togethers with friends and family? Thanks to Sandra Lee, you can whip up something homemade. Here the chef and host of Food Network’s “Semi-Homemade Cooking With Sandra Lee” shares her simple and sweet recipes for peppermint bonbon pops and peppermint pie and white chocolate.

Peppermint bonbon pops on peppermint disks
Servings:

Peppermint bonbon pops: Makes 15 servings; Prep: 20 minutes; Cook: 6 minutes; Chill: 2 hoursPeppermint disks: Makes 15 disks; Prep: 15 minutes; Bake: 5 minutes

Ingredients

  • Peppermint bonbon pops

    • 1 12-ounce bag of Nestle white chocolate morsels
    • 1/3 cup butter
    • 1/4 cup whipping cream
    • 1 cup confectioners’ sugar
    • 1/4 teaspoon peppermint extract
    • 1/4 cup crushed hard peppermint candies
    • 15 white lollipop sticks*
    • Peppermint Disks (recipe follows)
  • Peppermint disks

    • 15 round hard peppermint candies, unwrapped

Preparation

Baking Directions:

Peppermint bonbon pops1. In a large saucepan, add morsels, butter and cream. Cook over low heat, for 5 to 6 minutes, stirring until melted and smooth. Remove from heat; add sugar, and beat at low speed with an electric mixer until smooth. Stir in extract and crushed candies. Cover, and chill for 2 hours, or until mixture is thick enough to shape into balls.2. Roll chilled mixture into 15 balls and insert a lollipop stick into top of each ball. Place each bonbon pop on top of a peppermint disk to serve.Peppermint disks1. Preheat oven to 350°. Line a baking sheet with parchment paper. 2. Place candies on prepared baking sheet. Bake for 3 to 5 minutes, or just until melted. (Be careful not to let mints brown.) Remove from oven, and cool on pan.

Tips:

*Note: White lollipop sticks can be found at cake decorating supply stores and crafts stores.

Peppermint pie with white chocolate
Servings:

Makes: 1 (9-inch) pie Prep: 20 minutes; Chill: 24 hours, 30 minutes

Ingredients

    • 1 3/4 cups graham cracker crumbs, Honey Maid
    • 1/3 cup butter, melted
    • 1/4 cup sugar
    • 1 1-ounce box instant sugar-free white chocolate pudding mix, Jell-O
    • 1 1-ounce box instant cheesecake pudding mix, Jell-O
    • 3 cups whole milk, divided
    • 1/4 teaspoon peppermint extract
    • 1 16-ounce container frozen nondairy whipped topping, thawed, Cool Whip
    • Garnish: Crushed hard peppermint candies

Preparation

Baking Directions:

1. Spray a 9-inch pie plate with nonstick cooking spray.2. In a medium bowl, combine graham cracker crumbs, butter and sugar. Press into bottom of prepared pie plate. Cover and chill for 30 minutes.3. In 2 separate small bowls, prepare pudding mixes according to package directions for traditional pudding pie, using 1 1⁄2 cups milk each.4. Spread white chocolate pudding in chilled crust. Top with cheesecake pudding. Cover and chill for at least 8 or up to 24 hours.5. Just before serving, fold extract into whipped topping. Spread over chilled pie, and sprinkle with crushed candies, if desired. Serve immediately.

Tips:

*Note: 1 (9-ounce) ready-made graham cracker crust, Keebler, may be substituted, omitting cracker crumbs, butter, and sugar. Chill crust for 30 minutes.

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