Confetti Tea Sandwich Spread Recipes

Steps:

• Combine the first five ingredients; spread on one side of each slice of bread. Layer half the slices with chicken and lettuce. Top with remaining bread. Cut into quarters or decorative shapes.

Steps:

• For the onion cream cheese: Stir together the cream cheese, chives, green onions and garlic powder in a small bowl. Season with salt and pepper.
• For the egg and bacon salad: Stir together the mayonnaise, parsley, shallots, mustard, paprika, eggs and bacon in a medium bowl. Add more mayonnaise if you prefer a creamier egg salad. Season with salt and pepper.
• For the sandwiches: Place 4 of the bread slices on a cutting board and spread each with about 3 tablespoons of the onion cream cheese in an even layer on one side. Top with a single layer of smoked salmon, squeeze some lemon juice over the salmon and then cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Place a cucumber round on top of each sandwich and arrange on a platter.
• Place 4 of the bread slices on a cutting board and spread each with about 1/4 cup of the egg and bacon salad in an even layer on one side. Cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Arrange on a platter.

Steps:

• For the blondies: Preheat the oven to 350 degrees F. Prepare an 8-inch square baking pan with parchment and cooking spray, allowing the parchment to hang over the sides.
• In a medium bowl, whisk together the brown sugar and butter. Whisk in the vanilla and eggs. Using a rubber spatula, fold in the flour, baking powder and salt. Lastly, fold in the sprinkles.
• Pour the batter into the prepared baking pan and spread it to even out the surface. Bake until the blondies are golden brown, 32 to 35 minutes. Set aside to cool completely before icing, about 1 hour.
• For the confetti icing: In a large bowl, mix the powdered sugar, butter, vanilla and salt with an electric mixer until just combined. Add the milk and whip until the icing is light and fluffy, 2 to 3 minutes. Fold in the rainbow sprinkles.
• Spread the icing on the cooled blondies in a thick even layer. Sprinkle the top with as many sprinkles as your heart desires. Refrigerate the baking pan until the icing is firm, at least 1 hour.
• Carefully lift the blondies out of the pan and cut into 2-inch squares.

Steps:

• Combine lemon juice, softened cream cheese and mayonnaise in a medium bowl and mix until very well blended (I used my hand mixer).
• Depending on how you like your spreading consistency, you might wish to add more mayonnaise.
• Add the vegetables and stir by hand until well mixed.
• Refrigerate until ready to use.

Steps:

• Preheat the oven to 375˚ F. Line 2 baking sheets with parchment paper and coat with cooking spray. Mix the cake mix, vegetable oil and eggs in a large bowl until combined. Stir in the sprinkles.
• Using a 2-tablespoon ice cream scoop, dollop scoops of the batter on the baking sheets, about 2 inches apart. Dampen your fingers with a little water; press and smooth the tops of each dollop so that they are flattened slightly and even on top. Bake until they are golden and springy to the touch, 12 to 15 minutes. Let cool completely on the baking sheets.
• Clean the ice cream scoop, then scoop some ice cream onto the flat side of one cookie and top it with another cookie, flat-side down. Repeat with the remaining cookies and ice cream. Pour some sprinkles into a shallow bowl or rimmed plate, then roll the sides of the sandwiches in the sprinkles until the exposed ice cream is coated. Freeze until ready to serve.

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in next 8 ingredients. Drain spaghetti; add to beef mixture. , Transfer to a greased 13x9-in. baking dish. Cover and bake 30 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 5 minutes longer.

Steps:

• Peel the cucumber and cut in half lengthwise. Use a spoon and scrape out the seeds. In a food processor, place the cucumber. Pulse until chopped VERY fine, but not pureed.
• Add to the remaining ingredients and mix well. Cover and refrigerate at least 2 hours before using to allow flavors to marry.
• Serve on crustless bread or fancy crackers.

Steps:

• Beat together cream cheese and butter with an electric mixer on medium-high speed until well blended and creamy.
• Add chives, poppy seeds, toasted and black sesame seeds, garlic salt, and lemon zest; beat at medium speed until combined.
• Cover and chill in the refrigerator for 30 minutes or up to 1 day before serving.