Cracker Ladybug Recipes

Steps:

• Spread each of 2 crackers with 1 tsp. of the cream cheese spread. Cut remaining crackers in half.
• Insert cut-sides of cracker halves, at a slight angle, into cream cheese spread to form the "ladybugs' wings."
• Place small drops of jelly on wings for the "ladybugs' spots." Add licorice for the "antennae."

Steps:

• In a small bowl, mix together the cream cheese and sour cream until smooth. Remove 1 tablespoon to a small dish and tint black. Place the black cream cheese mixture in a small plastic bag; set aside. Add the chives, garlic salt and parsley to the remaining cream cheese mixture. Spread over crackers. Arrange two tomato quarters on each for the ladybug wings. For heads, halve the olives widthwise; place one half on each cracker. Insert two chives into olives for antennae. Spin a tiny corner off the plastic bag with the black cream cheese mixture and pipe spots onto the wings.

Steps:

• In a small mixing bowl, beat the cream cheese until smooth.
• Add sour cream, chives, parsley and garlic salt; mix well.
• Place 1 tablespoon in a small plastic bag and tint black; set aside.
• Spread remaining cream cheese mixture on crackers.
• Arrange two tomato quarters on each for the ladybug wings.
• For heads, halve the olives widthwise; place one half on each cracker.
• Insert two chives into olives for antennae.
• Use tinted cream cheese mixture to pipe spots onto wings.

Steps:

• Preheat the oven to 275 degrees F.
• Melt the butter in a saucepan and add the Italian seasoning and seasoned salt. Dunk the saltines in the mixture and place on a rack over a baking sheet. Bake for about 20 minutes.

Steps:

• Cut cheese slices into circles using 1-1/2-inch cookie cutter. Cut each circle in half; set aside. Reserve scraps for other use.
• Top each cracker with 1 pepperoni slice and 2 cheese pieces to resemble a ladybug and her wings.
• Add 2 tomato slices and an olive piece to each for the ladybug's spots and head.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (8-inch) round cake pans with shortening or cooking spray. Place paper baking cup in each of 24 regular-size muffin cups.
• Make cake mixes as directed on box, using water, oil and eggs. Divide half of the batter between cake pans. Divide remaining batter evenly among muffin cups, filling about two-thirds full. Bake as directed on box for 8-inch rounds and cupcakes. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• Reserve 5 cupcakes; save remaining cupcakes for later use. For easier handling, refrigerate or freeze cake 30 minutes to 1 hour or until firm.
• On serving plate or foil-covered tray, place 1 cake layer, rounded side down. Remove paper liners from 3 of the reserved cupcakes; position cupcakes against front of cake, slightly angled, for ladybug's head. Spread thin layer of chocolate frosting over bottom cake layer and cupcakes to seal in crumbs. Refrigerate or freeze 30 minutes to 1 hour.
• In another medium bowl, mix vanilla frosting and red food color. Spread second cake layer with red frosting. Cut second layer in half crosswise; frost rounded top and cut sides. Refrigerate or freeze 30 minutes to 1 hour. Frost bottom cake layer and 3 cupcakes with chocolate frosting. Position red cake halves, rounded side up and slightly angled, on bottom layer to look like ladybug's wings. Place peppermint patties on red cake for spots.
• Cut marshmallow crosswise in half; push 1 blue candy into each. Attach marshmallows to ladybug's head for eyes. Insert licorice twist pieces for antennae.
• For baby ladybugs, cut off and reserve rounded tops of remaining 2 cupcakes. Spread flat cupcake tops with chocolate frosting. Spread cutoff tops with red frosting; cut each crosswise in half. Position red halves, rounded side up and slightly angled, on cupcakes to look like wings. Add brown candies to wings for spots. Flatten gumdrops; attach 1 gumdrop to front of each cupcake for head. Use frosting to attach blue miniature candies for eyes. Insert string licorice for antennae.

Steps:

• Heat oven to 350°F. Generously grease 2-quart round heatproof bowl with shortening; lightly flour. Make cake mix as directed on box, using water, oil and eggs or egg whites. Pour batter into bowl.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of bowl to loosen cake; remove from bowl to cooling rack. Cool completely, about 1 hour.
• On serving plate, place cake, rounded side up, trimming bottom if needed. In small bowl, mix 1/2 cup of the frosting and the black food color until blended. Mix remaining frosting and red food color until blended. Spread red frosting on two-thirds of cake; sprinkle with red sugar.
• Spread black frosting on remaining one-third of cake for head. Place remaining black frosting in decorating bag fitted with small round tip. Pipe wings and dots on sugared portion of cake.
• Add marshmallow pieces for eyes; pipe pupils with black frosting. Pipe red frosting for mouth. Insert licorice pieces into cake for antennae. Store loosely covered.

Steps:

• Spread cream cheese onto crackers. Make an incision in the cherry tomato halves, but don't cut all the way through, to form wings. Place tomato wings on each cracker and an olive as the head. Trim olives so they point upwards if necessary. Stick 2 chives into each olive as antennae.