Fourth of July Flag Bean Dip

Independence Day is coming this weekend! Break out your stars and stripes, fireworks and booze! Because we’re celebrating “Merica”! Whip up this festive bean dip and you’ll be the hero of the day!

Festive 4th of July Flag Bean Dip - Bakerlady

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Flayed Witches Fingers (Ham and Asparagus Roll Ups)

One of my favorite party appetizers involves pickled veggie wrapped in cheese and meat. These Flayed Witches Fingers are easy to whip together with all store-bought ingredients. I used a jar of pickled green beans I got from my mom-in-law, but you can easily use jarred asparagus from your local supermarket. Slap some softened cream cheese on deli ham and roll it around your veggie. They are sure to thrill all your ghosts and goblins!

Flayed Witches Fingers - Bakerlady

If you cut each finger into fourths and remove the gross sign, these are a great appetizer for any party. I’ve made them for football games and New Year’s Eve. They are always a big hit!

Love this recipe idea? Check out more Halloween party food on my Fabulously Freaky Halloween Fodder post. It’s full of devilish and delicious ideas!

Print Recipe For Flayed Witches Fingers

Flayed Witches Fingers2 (6 oz.) pkg. sliced cooked ham
1 (8 oz.) pkg. cream cheese, softened
1 pkg. pickled asparagus spears (or pickled green beans)
Spread each ham slice with about 1 tablespoon cream cheese. Place 1 asparagus spear along the lengthwise edge of ham slice. Roll up jellyroll style. Wrap; refrigerate until ready to serve.

Pumpkin Spice Deathcakes (Pumpkin Spice Cupcakes with Cream Cheese Frosting)

 

Spice cupcakes have been a Halloween tradition for me since childhood. These “deathcakes” are full of cinnamon and pumpkin topped with a glorious cream cheese frosting. Delicious.

Pumpkin Spice Deathcakes - Bakerlady

Love this recipe idea? Check out more Halloween party food on my Fabulously Freaky Halloween Fodder post. It’s full of devilish and delicious ideas!

Print Recipe for Pumpkin Spice Deathcakes

Pumpkin Spice Deathcakes
from Cake Central

1 box spice cake mix
1 cup all-purpose flour
1 cup granulated sugar
½ tsp salt
3 eggs
1 cup water
1 cup sour cream
1 cup canned pumpkin
2 tsp vanilla extract

Directions

Whisk together dry ingredients then add wet and beat on low speed for 2 minutes.
Bake at 325 for 20-25 minutes. Makes about 36 cupcakes.

Cream Cheese Frosting

1/2 cup of shortening
1/2 cup (one stick) unsalted butter @ room temp
1 8oz bar cream cheese @ room temp
1 T vanilla extract
2 lbs shifted powder sugar
1/2 tsp salt

Directions

Cream together shortening, butter, and cream cheese until nice and smooth. Add vanilla into mixture and combine. Sift together sugar and salt, and slowly add to shortening, butter & cheese mixture. Make sure that all sugar is incorporated.

Sriracha and Cream Cheese Wonton Bombs

Sweet appetizer perfection Batman. These spicy, creamy, crisp and soft wonton bombs are going to completely blow your mind. Ka-pow.

Sriracha and Cream Cheese Wonton Bombs - Bakerlady

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Creamy White Chicken and Artichoke Lasagna

Sometimes, it’s really awkward to be a food blogger. I always feel really silly when I’m at a party taking pictures of food. But, since some of the best things I make are taken elsewhere to be consumed, I really don’t have a choice. So, I whip out my trusty Canon and snap a couple quick pics so I at least have something to show you when recommending a recipe. Believe me when I tell you that this dinner is creamy, rich and delicious and will be loved by anyone you serve it to. I’ll never give up my red sauce lasagna (which, I just realized I have never posted the recipe for – must do that soon!) – but this was a nice change-up from my regular layered Italian meal.

The really great thing about this recipe is that you could easily change it to suit your preferences. I changed the original a little, including using diced tomatoes instead of sun-dried. You could make it vegetarian friendly by using sautéed zucchini, onions, spinach, mushrooms etc. instead of the chicken. Have fun. Make it your own.

Oh, a little tip – I always put my lasagna noodles in a casserole dish and cover them with boiling water for 30 minutes to cook them. While they soak away in the water, I prep the rest of the ingredients. The noodles turn out perfectly cooked and are much easier to handle than if you actually cook them according to the package directions before layering. Also, I love the golden cheese around the edges of lasagna. It’s pretty much the best food ever.

Creamy White Chicken and Artichoke Lasagna
adapted from Tasty Tidbits

Ingredients

2 cups shredded cooked chicken breasts
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (8 oz.)  Shredded Mozzarella Cheese, divided
1/2 cup  Grated Parmesan Cheese
1 (14.5 oz) can diced tomatoes, drained
2 pkg. (8 oz. each) Cream Cheese, softened
1 cup milk
1 tsp. garlic powder
1/4 cup tightly packed fresh basil, chopped, divided
12 lasagna noodles, cooked

Directions
HEAT oven to 350°F.
COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.
SPREAD half the remaining cream cheese mixture onto bottom of 13×9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

Pumpkin Spice Cupcakes & Cinnamon Cream Cheese Frosting

Oh how I love love love these cupcakes. The spices, the pumpkin, the cream cheese frosting. It all combines for an absolutely perfect taste explosion. All individually packaged up in a convenient wrapper. Does anyone else think unwrapped cupcake holders look like tutus? No? Just me? Anyway. These are my favorite fall cupcakes – and while it may be spring technically according to the calendar, you’d never know it to look outside at my house. A chilly 48° with misty rain and wind. You know what I mean by misty rain right? The kind of rain that doesn’t really look like it’s coming down. Like it’s really just sprinkling. Yet somehow you are DRENCHED after walking the 14 steps between the front door and your vehicle. Misty rain. It’s the most deceptive of all the rain types. Trust me. I’m from Seattle. I know my rain.  Today’s weather had fall written all over it, so I figured I’d make the most of it with my favorite cold weather cupcakes. It’ll probably be the last time I get to before it’s all sunshine-y and spring like outside. (sigh) I know. That’s totally wishful thinking. Oh well. [Read more…]

Clone of a Cinnabon

I used to love Cinnabon. Really, I still do. I just can’t afford them anymore. Financially or physically. For a playoff Sunday of football, I figured I could make an exception. At least on the physical part. These are exactly like the real thing – and a dozen don’t cost anywhere CLOSE to $30. Best served warm from the oven, but if you zap them in the microwave a few seconds they are practically good as new. I actually had to “borrow” a photo from allrecipes.com because when I brought these to my sister’s house, they were gone in about 12 seconds. I didn’t get a chance to take a picture – so sorry for the stretched version here. Someone there (who shall remain anonymous) – actually grabbed the baking dish from me as I was heading to rinse it off and proceeded to eat all the extra filling/frosting that has leaked out. I’m actually a little jealous I didn’t think to do that myself. The frosting especially. I wanted to eat it with a spoon. The filling is delicious too. Every other cinnamon bun recipe I’ve seen uses white sugar in the filling. The brown gives it a caramelly richness that’s fabulous. [Read more…]

Peanut Butter Cup Cheesecake

This recipe started with a Baileys and Chocolate Cheesecake recipe I found. I have never made a no bake cheesecake because I very much enjoy the baked kind – and I’ve heard all kinds of stories about no-bakes not setting up right. Anyway, I thought I’d give it a try. I intended to make it as the recipe stated, but got sidetracked when looking for chocolate to shave up for it. I found a bag of peanut butter cups in my baking cupboard and was suddenly fascinated by the idea of modifying the recipe to include a chocolate crust and peanut butter cups chopped up into the batter. [Read more…]

Cream Cheese Mints

I had big plans for today. I had shopping to do – places to be. In the midst of making my grocery lists, my little boy got sick. So, I was stranded in the house all day with limited ingredients. The pumpkin pie poppers I’d planned to make will have to wait until I can get out to the store – which is fine since now I’ll be able to make and take them to my Grandma’s birthday party tomorrow.  I had everything on hand for these mints though, and they made a fun project for me and my daughter to make while the little man recuperated on the couch. The dough is a little sticky and you’ll probably make a mess with it and the sugar, but these little mints are totally addictive! Which I only know because I’ve eaten at least a dozen – and they aren’t even fully set up yet. Oh well.

Cream Cheese Mints

Cream Cheese Mints

3 oz cream cheese, softened
1 tablespoon butter, softened
3-4 cups confectioners’ sugar
1/2 tsp peppermint extract
any color food coloring paste (optional)

Directions

  1. In a large bowl, combine cream cheese and butter. Color as desired with food coloring gel, or leave white. Mix in peppermint extract. Add confectioner’s sugar until mixture forms a ball. Refrigerate for 1 hour.
  2. Using a measuring 1/4 tsp, drop onto waxed paper sprinkled with granulated sugar (you can also roll them in sugar first if desired). Flatten with a fork dipped in sugar. Let dry for 3-4 hours on waxed paper (depending on how big your mints are, this could take longer – up to overnight), then freeze or refrigerate.

Thumbprint Cookies

I love this recipe for an old standard – thumbprint cookies. I have always hated the “thumb” part of making thumbprint cookies – my thumbs are not anywhere near the proper shape. Reshaping the imprint halfway thru baking with the back of a measuring teaspoon makes for nice even round hollows to fill with delicious jam. Also, the cream cheese in this recipe makes for a light cakey cookie which complements the richness of the sweet jam center.

Thumbprint Cookies

Thumbprint Cookies (America’s Test Kitchen)

1/2 C raspberry (or any flavor you like) jam
2 1/4 C all-purpose flour
1/2 t salt
1/2 t baking soda
1/4 t baking powder
12 T unsalted butter, softened
2/3 C sugar
3 oz (6 tablespoons) cream cheese, softened
1 large egg
1 1/2 t vanilla extract

Preheat oven to 350°. Line 2 large baking sheets with parchment paper. Fill a small ziploc bag with the jam. Whisk the flour, salt, baking soda and baking powder together in a medium bowl.

In large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, 3-6 minutes. Beat in the cream cheese, egg and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as necessary.

Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds.

Working with 1 1/2 t of dough (about a small melon baller) at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 1 1/2 inches apart. Make an indentation with your thumb (wet your thumb in water to prevent sticking) in the center of each cookie. Don’t worry if it’s not perfect – you’re going to do a second indentation halfway thru cooking.

Bake the cookies, one sheet at a time, until they are just beginning to set and are lightly browned around the edges, about 10 minutes. Remove the cookies from the oven and, working quickly, gently reshape the indentation with the bottom of a measuring teaspoon. Snip a small corner off the bag of jam and carefully fill each indentation with about 1/2 teaspoon of the jam. Rotate the baking sheet and continue to bake until lightly golden, 12-14 minutes.

Let the cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack and let cool completely, about 30 minutes before serving.

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