As much as I love cupcakes, they aren’t always the best party treat! Crumbs easily get everywhere and little fingers have trouble with the cupcake liners. Somehow half the frosting ends up where it shouldn’t, too. I don’t know why!

That’s why this cupcake-in-a-cone hack is so ingenious, and it brings back memories of when I was a kid! It’s all the deliciousness of a cupcake but with the kid-friendly vehicle of an ice cream cone. I’m certainly not the first to share this method of baking cupcakes, but it’s so great it deserves another post!

Equipment Needed for Cupcakes in Ice Cream Cones

Luckily, you only need the same equipment to make these cupcake cones as you do to make regular cupcakes!

• Measuring cups and spoons
• Mixing bowl and spoon (or electric/stand mixer)
• Cupcake pan- for baking
• Piping bag and tip (optional for frosting)

What Ingredients Do I Need for Homemade Ice Cream Cone Cupcakes?

You can use any cake mix recipe for cupcakes, but for ease, I’m using a cake mix in this recipe. So, gather together these ingredients:

• Ice Cream Cones
• White Cake Mix
• Whole Milk
• Vegetable Oil
• Large Eggs (you only need the whites)
• Vanilla Buttercream Frosting (homemade or store-bought)
• Chocolate Frosting (homemade or store-bought)
• Toppings (Rainbow sprinkles and Maraschino Cherries)

How to Make Cupcake Ice Cream Cones

These cupcakes are fun to make and so easy, too!

1. Preheat your oven to 350℉ and place an ice cream cone in each slot of your cupcake/muffin tin. 
2. Make the cupcake batter as directed on the box by stirring together the box cake mix, milk (instead of water), vegetable oil, and egg whites in a large bowl. 
3. Fill the ice cream cones with the batter about ¾ of way up, or with about ¼ cup of batter in the bottom of the cone. 
4. Bake for 25-30 minutes, or until a toothpick comes out clean. The tops of the cupcakes will be golden to dark golden when done. 
5. Allow the cupcakes to cool completely before frosting. 
6. Frost 6 of the cupcakes with vanilla white frosting and the other 6 with chocolate frosting, use your desired piping tip and piping bag to frost. Or you can just frost them with a knife or offset spatula.
7. Add candy sprinkles and a maraschino cherry to the top of each cupcake cone and enjoy! 

FAQs

What kind of ice cream cones should I use?

In this recipe, I used cake cones, also called ice cream cups or flat-bottomed ice cream cones. You need cones that will stand upright on their own while baking.

Don’t the cones get soggy while baking?

Actually, no, the cones don’t get soggy. They do get slightly softer once baked and cooled. 

Can I make these with homemade cake batter?

Yes, you can use any kind of cake batter you want! Have fun making different flavors and decorations based on the occasion! You can also mix up the frosting as desired. I love these with cream cheese frosting too!

How do I store Ice Cream Cone Cupcakes?

Store in the fridge in an airtight container for 2-3 days. It’s easiest to store them unfrosted, and then frost right before serving. But you can store them in the fridge once frosted, too.

Can I freeze these cupcakes?

Yes! Freeze the ice cream cone cakes uncovered first, then wrap them individually in plastic wrap, and then place in a freezer safe bag. When ready to thaw, simply unwrap them and place them at room temperature for 10-15 minutes, or until soft enough to eat. 

Love Cupcakes? Try one of these recipes next time:

These Chocolate Oreo Cupcakes are delicious and easy to make, and as a bonus, they include America’s favorite cookie!

Double Chocolate Peanut Butter Filled Cupcakes – moist chocolate cupcakes with milk chocolate chips, filled with a peanut butter cream and topped with chocolate buttercream. 

Cupcakes and kids are a match made in heaven, and with these Butterbeer Cupcakes, you’ll imagine yourself in the wizarding world of Harry Potter!

Birthday Funfetti Cupcakes loaded with sprinkles are the perfect festive dessert! You’ll love these delicious homemade sprinkles cupcakes for all kinds of occasions.

What Else Can You Make With a Cake Mix?

Cake Mix is a great base for all sorts of desserts. If you’ve got an extra box stashed away, you can use it to make one of these easy dessert recipes:

• Cake Mix Cookies: Try Lemon, Carrot Cake, or Chocolate Mint Cookies, all made with a cake mix!
• Cake Batter Ice Cream: A scoop or two of this delicious ice cream with a creamy vanilla base, real cake mix, and sprinkles, is the perfect refresher any time of year, but especially for summer parties!
• Cake Mix Krispie Treats: Put a fun twist on the classic Rice Krispie® Treat recipe by adding a funfetti cake mix, and you’ll get these scrumptious Funfetti Rice Krispie Bars!
• Ooey Gooey Bars: Start with a white cake mix and include add-ins to make different flavors of these sweet, soft-baked dessert bars. Try Funfetti or Peppermint Ooey Gooey Bars to start!

Which one sounds good to you? Let us know in the comments!

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Ice Cream Cone Cupcakes

Ice Cream Cone Cupcakes are fun treats for any party! These cupcakes in an ice cream cone are easy to make and are so cute, making them perfect for holidays, birthday parties, or just for surprising the kids.

Course Dessert

Cuisine American

Keyword Ice Cream Cone Cupcakes

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 12 cupcakes

Calories 506kcal

Author Lynne Feifer

Ingredients

• 12 ice cream cones (cake cones)
• 1 box white cake mix (15.25 oz)
• ¾ cup whole milk
• ¼ cup vegetable oil
• 3 egg whites

Topping

• 16 ounces Vanilla frosting
• 16 ounces Chocolate frosting
• Rainbow sprinkles
• 12 maraschino cherries

Instructions

• Preheat your oven to 350℉ and place each ice cream cone in each slot of your cupcake tin. 
• Make cupcake batter by stirring together the cake mix, milk, vegetable oil, and egg whites. 
• Fill the ice cream cones with the batter about ¾ of way up, or with about ¼ cup of the batter in each cone. 
• Bake for 25-30 minutes, or until a toothpick comes out clean. The tops of the cupcakes will be golden to dark golden when done. 
• Allow the cupcakes to cool completely before frosting. 
• Frost 6 of the cupcakes with vanilla frosting and the other 6 with chocolate frosting, use your desired piping tip and piping bag to frost. 
• Add sprinkles and a maraschino cherry to the top of each cupcake and enjoy! 

Notes

Store in an airtight container in the fridge for up to 2-3 days. 

Nutrition

Serving: 1serving | Calories: 506kcal | Carbohydrates: 91g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 2mg | Sodium: 466mg | Potassium: 154mg | Fiber: 1g | Sugar: 67g | Vitamin A: 27IU | Calcium: 121mg | Iron: 2mg

The post Ice Cream Cone Cupcakes appeared first on 365 Days of Baking.

Who doesn’t like chocolate mixed with peanut butter? Seriously, I don’t think I’ve ever met a person who doesn’t. I mean, chocolate and peanut butter are two things that are absolutely delicious on their own, but when you put them together – BAM, absolutely incredible taste sensation going on!

Believe it or not, I had never made a fruit dip before making this recipe for the first time years ago! I know there are so many yummy dips out there, but for some reason, I never had it on my radar to make my own.

We’ve been eating a lot of fruit lately, and I knew that Philadelphia Cream Cheese would be the perfect base for a tasty dip because it always goes so well with fruit and a lot of other things. Now I’m hooked and can’t wait to twist it for more great dip varieties!

Why I love Cream Cheese

Philadelphia Cream Cheese is something that I use in my kitchen a lot. A LOT. I’ve used it for these Chocolate Peanut Butter Dream Bars, Cream Cheese Stuffed Mushrooms, Raspberry Cream Cheese Scones, these Cream Cheese Brownies with Peanut Butter Chips, and the list goes on.

I could seriously eat this sweet, tangy cream cheese dip with a spoon, but combining it with the fruit makes it just that much better. Oh, how I LOVE the dip with the bananas and the apple slices, but especially with the bananas.

What ingredients do I need to make this Chocolate Dip?

This delicious dip only needs four simple ingredients and less than ten minutes total time! Here’s what you’ll need:

• 1 8-ounce package of Philadelphia Cream Cheese (softened to room temperature)
• ½ cup of creamy peanut butter
• ½ cup of milk chocolate chips
• 1 8-ounce container of Cool Whip

How to make Chocolate Peanut Butter Fruit Dip

1. In a small bowl that’s microwave-safe, melt the chocolate chips for 30 seconds in the microwave. Stir, then continue to melt in 10-second intervals and stir in between until the chocolate is completely smooth and melted.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the Philadelphia Cream Cheese and the peanut butter. Beat until smooth. You can also use a hand mixer.
3. Add the melted chocolate to the bowl and beat thoroughly until combined, being sure to scrape down the sides of the bowl.
4. Fold in the Cool Whip with a rubber spatula. Serve your fruit dip with your favorite fruits and snacks!

What should I serve with this yummy dip?

Serve up this dip with fresh fruit or any of your favorite snacks. Here are some ideas:

• Bananas
• Apple Slices
• Strawberries
• Pineapple
• Orange Slices
• Pretzels
• Graham Crackers
• Animal Cookies
• Marshmallows
• Waffle Cone Pieces

Substitutions

• If you’re looking for a healthier dip recipe, you can substitute low-fat cream cheese or even Greek yogurt for regular cream cheese. Plain or vanilla yogurt would work well, but the consistency will be different.
• You can use natural peanut butter. Stir it well before measuring and adding it to the dip.
• Use dark chocolate chips or chunks instead of milk chocolate.

How to store Chocolate Peanut Butter Dessert Dip

Store your fruit dip in a little container in the refrigerator. Make sure it’s airtight, and it should last for 3-4 days in the fridge. You can serve it cold or let it warm up to room temperature.

Can I freeze this Chocolate Peanut Butter Fruit Dip?

The answer is yes, you can freeze this dip, but beware that the texture may change and become more noticeably grainy. Store it in an airtight container in the freezer for up to one month.

More Chocolate Recipes packed with Peanut Butter flavor:

As I said, who doesn’t love chocolate and peanut butter together? I use those flavors together a lot on the blog. Here are some recipes you should try next time:

These NO BAKE Chocolate Peanut Butter Dream Bars are crushed peanut butter sandwich cookies, topped with chocolate pudding, a fluffy layer of cream cheese, and peanut butter, and finished off with Cool Whip.

Double Chocolate Peanut Butter Filled Cupcakes – moist chocolate cupcakes with milk chocolate chips, filled with peanut butter cream, and topped with chocolate buttercream. This cupcake is sure to please any chocolate and peanut butter lover.

Better than your regular banana bread, this Peanut Butter Chocolate Chip Banana Bread has all the flavors you loved as a kid. It will take you back to Grandma’s kitchen and beyond!

This Peanut Butter Chocolate Lava Cake is a dessert that will wow family and friends! With a moist chocolate cake outside that reveals a liquid chocolate peanut butter center, it’s a perfect recipe for special occasions or any night after dinner.

Chocolate Peanut Butter Chip Cookies are classic cookies made with Reese’s Peanut Butter Chips that always hit the spot.

Love Crockpot desserts? This Chocolate Peanut Butter Pudding Cake is one that takes little time to prep and the best part, it’ll cook and stay warm in the slow cooker. Add a scoop of vanilla ice cream and you’ve got one fantastic dessert!

Favorite Dip Recipes

You can find all my dip recipes on the blog here. These are some of my favorites:

• Beer Cheese Dip
• Chicken Taco Dip
• Pepperoni Pizza Dip
• Easy Layered Taco Dip
• Chocolate Cheesecake Dip

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Chocolate Peanut Butter Fruit Dip

Creamy Chocolate Peanut Butter Fruit Dip combines milk chocolate, creamy peanut butter, Philadelphia Cream Cheese, and Cool Whip into a delicious fruit dip that makes for a great snack or dessert dip.

Course Dessert

Cuisine American

Keyword Chocolate Peanut Butter Fruit Dip

Prep Time 5 minutes minutes

Cook Time 1 minute minute

Total Time 6 minutes minutes

Servings 6 servings

Calories 416kcal

Author Lynne Feifer

Ingredients

• 8 ounces Philadelphia Cream Cheese room temperature
• ½ cup creamy peanut butter
• ½ cup milk chocolate chips melted
• 8 ounces Cool Whip
• Assorted fruits sliced bananas, sliced apples, strawberries

Instructions

• In a microwave-safe bowl, melt the chocolate chips for 30 seconds. Stir. Place bowl in microwave for 10 second intervals and stir until chocolate is smooth and completely melted.
• In a stand mixer fitted with the paddle attachment, combine the Philadelphia Cream Cheese and the peanut butter. Beat until smooth.
• Add the melted chocolate and beat until thoroughly combined, being sure to scrape down the sides of the bowl.
• With a rubber spatula, fold in the Cool Whip.
• Serve with the desired assorted fruit, and other items for dipping.

Notes

This recipe makes about 3 cups, and nutritional information has been calculated at ½ cup per person.

Nutrition

Serving: 1serving | Calories: 416kcal | Carbohydrates: 27g | Protein: 9g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 50mg | Sodium: 256mg | Potassium: 266mg | Fiber: 1g | Sugar: 19g | Vitamin A: 646IU | Calcium: 108mg | Iron: 0.4mg

This post was originally published March 11, 2015. It has been updated in format and with photos on February 2, 2024.

This is a sponsored conversation written by me on behalf of Albertsons, ACME Markets, Jewel-Osco, Shaw’s, Star Market. The opinions and text are all mine.

The post Chocolate Peanut Butter Fruit Dip appeared first on 365 Days of Baking.

Whether you’re hosting a party or simply craving a tasty snack, this creamy avocado salsa is guaranteed to impress. Avocados, black beans, corn, red pepper, and more make this great game-day salsa that your partygoers will go nuts for! Pick up your favorite bag of chips from the grocery store and enjoy this salsa together!

I love homemade salsas! They are so fresh and flavorful, and you control exactly what ingredients are in them. Green salsa, mango salsa, salsa de aguacate– I love them all!

The Difference Between Guacamole and Avocado Salsa

While both guacamole and avocado salsa both contain avocados, there are a few key differences between the two. Guacamole recipes, traditionally, consist of mashed avocados, lime juice, salt, and sometimes additional ingredients like juicy tomatoes, red onion, and fresh cilantro. It has a creamy texture and is typically served as a chip dip or spread. You can also make Edamame Guacamole!

On the other hand, this salsa is made with avocado chunks and is a more vibrant alternative to guacamole. It features diced avocados, along with a variety of finely chopped vegetables and herbs. The result is a refreshing and colorful chunky salsa that works great as a topping for grilled meats, tacos, or simply enjoyed with tortilla chips.

Ingredients for the Perfect Avocado Salsa

To make this bean and avocado salsa, you’ll need the following simple ingredients:

• 2 avocados peeled, pitted, and diced
• 14.5 ounces black beans drained and rinsed 
• 1 ½  cup thawed frozen corn or you can use fresh sweet corn
• 1 red bell pepper diced
• Fresh lime juice from 1 zested lime (used in the dressing below)
• salt and black pepper to taste

For the dressing

• ⅓ cup vinaigrette dressing
• ⅓ cup sliced green onions
• 2 tablespoons chopped fresh cilantro
• zest from 1 lime

When selecting avocados for the best flavor, make sure they are ripe but not overly soft. They should give just a little bit when gently squeezed.

The red pepper adds a subtle sweetness and crunch to the salsa. Fresh cilantro adds a bright flavor and a hint of citrus, and lime juice adds a nice tang and helps prevent avocados from browning.

How to make Avocado Salsa

Now that you have gathered all the ingredients, it’s time to put them together and make the perfect bean and corn salsa. Follow these simple steps:

In a medium bowl, combine the ingredients for the dressing – the vinaigrette, green onions, cilantro, and lime zest. Mix well.

Add the avocados, beans, corn, and red pepper to the bowl. Next, add the lime juice and mix completely. Add salt to taste. Serve with chips, as a topping for taco salad, or serve it with sour cream in burrito bowls!

How to tell if an avocado is ripe

I’ve found that the best way to tell if an avocado is ripe is by both feeling it and looking at the stem.
If an avocado is soft, then it is overripe. Stay away from those!

Pro tip: Look at the stem!
If you can easily remove the stem cap or that little round piece where the stem attaches, and it’s green, then it’s perfectly ripe. The whole avocado should also feel firm, but have a very slight give to it.
If you remove the stem and the spot is brown or if you see avocados where the stems have already been removed, then they’re past their prime.
Can’t remove that stem piece then it’s not yet ripe.

Flavor Variations

You can get creative and customize Galaxy Salsa to suit your taste preferences. Here are a few ideas you can try:

• Add some heat: If you love spicy avocado salsa, experiment with different types of chili peppers, such as jalapeño peppers or serrano chile peppers, to give your salsa an extra kick.
• For a touch of sweetness, add diced mango or pineapple to the salsa. The natural sweetness of the fruit will balance out the heat and acidity.
• Creamy and cheesy: Mix in some crumbled feta or queso fresco for added creaminess and a salty bite.

Other Serving Suggestions for Avocado Salsa

• Spoon the avocado salsa over grilled chicken, steak, or seafood for a flavorful, perfect summer condiment.
•  Thin out the avocado salsa with a little extra lime juice or olive oil to create a delicious and healthy salad topping.
• Spread the avocado salsa on toasted bread or bagels for a quick and satisfying breakfast option.

How long does avocado salsa last?

Avocado salsa is best enjoyed fresh. However, if you have leftovers, store them in an airtight container in the refrigerator. It will last for up to 2 days, but the color may darken slightly due to oxidation.

Can I make avocado salsa ahead of time?

It’s best to make avocado salsa shortly before serving. If you need to prepare it in advance, store it in an airtight container with a piece of plastic wrap pressed directly onto the surface of the salsa to minimize browning.

Can I freeze avocado salsa?

Due to the high water content of avocados, I don’t recommend freezing avocado salsa. The texture and flavor may be compromised when thawed.

What can I substitute for cilantro?

If you’re not a fan of cilantro, you can substitute it with fresh parsley or basil. These herbs will still add a fresh flavor to the salsa.

Avocado Recipes

If you love avocados like I do, you have to try some of these tasty recipes using that star ingredient:

• Avocado Tuna Salad Lettuce Wraps – my favorite tuna salad recipe!
• Bruschetta Fried Egg Avocado Toast
• Avocado Tuna Salad Bites
• Edamame Guacamole
• Easy Homemade Guacamole

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Watch this fun video I made to see how easy it is to put together:

This recipe is adapted from the Galaxy Salsa recipe from Avocados from Mexico.

Print

Avocado Salsa (Galaxy Salsa)

If you’re looking to take your guacamole game to the next level, look no further than this recipe for the perfect Avocado Salsa! Guacamole is already a fan-favorite dip, but by adding a few extra ingredients and a dash of creativity, you can transform it into a flavorful and refreshing salsa that will have your taste buds dancing.

Course Appetizer

Cuisine American

Keyword Avocado Salsa

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 231kcal

Author Lynne Feifer

Ingredients

Dressing

• ⅓ cup vinaigrette dressing
• ⅓ cup sliced green onions
• 2 tablespoons chopped fresh cilantro
• zest from 1 lime

Salsa

• 2 avocados peeled, pitted, and diced
• 14.5 ounces black beans drained and rinsed
• 1 ½ cups thawed frozen corn or can use fresh
• 1 red pepper diced
• juice from zested lime
• salt to taste

Instructions

• In a large mixing bowl, combine the ingredients for the dressing – the vinaigrette, green onions, cilantro and lime zest. Mix well.
• Add the avocados, beans, corn, and red pepper to the bowl. Add the lime juice and mix completely. Add salt to taste.

Notes

This recipe should be served immediately after making it so that the avocados stay fresh and green. If left to sit for long or refrigerated overnight, oxidation will occur and the avocados will brown, but it will still be edible within 24 hours. 

Nutrition

Serving: 1serving | Calories: 231kcal | Carbohydrates: 25g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 7mg | Potassium: 561mg | Fiber: 9g | Sugar: 1g | Vitamin A: 592IU | Vitamin C: 27mg | Calcium: 25mg | Iron: 2mg

This post was originally published February 7, 2016. It has been updated in format and with pictures on August 28, 2023.

*I am proud to be partnering with Avocados From Mexico to bring you this post. I have been compensated and as always, all of my opinions are 100% my own. Thank you for supporting the brands who help make 365 Days of Baking and More possible!*

The post Avocado Salsa appeared first on 365 Days of Baking.

Who knew I could love a mushroom so much?

The concept is simple: bite sized button mushrooms seasoned with herbs, filled with cream cheese and baked.
It’s the combination of herbs and seasonings in these stuffed mushroom that sets them apart from the rest.
In just a few minutes of cooking time, you’ll have a restaurant quality dish that’s a guaranteed hit anytime you serve them.

Want to try another delicious mushroom appetizer? Make these Portobello Stuffed Mushrooms filled with dried tomatoes, onions, lemon zest and more!

SAVE THIS STUFFED MUSHROOM RECIPE TO YOUR FAVORITE PINTEREST BOARD!

I love that Cream Cheese Stuffed Mushrooms are suited for just about any occasion, from the formal to the casual. Serve them on a hors d’oeuvres tray at your next cocktail party, or enjoy them as a side dish for a weeknight family dinner.
They’re even perfect for your game day spread as well.
You can’t go wrong with stuffed mushrooms on the menu!

What do I need?

You will need these ingredients to make this recipe:

• button mushrooms  
• garlic
• cream cheese
• fresh thyme
• fresh sage
• Old Bay seasoning
• Shredded Parmesan cheese
• dried parsley
• paprika

How to Stuff Mushrooms

1. Wash and dry your mushrooms. Use a damp paper towel to wipe off the mushrooms. Remove the stems and place the caps with the hollowed side up on a baking sheet.
2. Add filling. Spoon a teaspoon of the herbed cream cheese filling into each mushroom cap. Add a little bit of additional filling on top too. Sprinkle grated parmesan and paprika over the mushrooms.
3. Bake. These mushrooms take about 8 minutes in the oven. Just enough to warm the filling and melt the cheese.

Cream Cheese Stuffed Mushrooms taste best served hot! Don’t be surprised when this mushroom appetizer disappears almost as soon as it hits the table. They’re that delicious!
I often eat them right off the tray because I can’t wait to eat them.

Can these be frozen?

Yes, you can absolutely freeze stuffed mushrooms! Make sure to freeze them before baking. Cooked mushrooms don’t hold up well to being frozen.

First, freeze the mushrooms on a baking sheet in a single layer. Once they’re frozen solid (1 -2 hours), transfer the stuffed mushrooms to a freezer bag and keep frozen until ready to bake.

I recommend storing them in a single layer and squeezing any excess air out of the freezer bag to keep them tasting fresh.

Cream Cheese Recipes

The tangy flavor of cream cheese with the kick from Old Bay seasoning tastes absolutely divine in this baked mushroom appetizer. You’ll also love the way it complements the sweet fruity flavors in these Raspberry Cream Cheese Scones and this Pear Cream Cheese Danish.

Craving something even sweeter? Cream Cheese is a central ingredient for some of my most popular dessert recipes. Everyone raves over these super soft Cream Cheese Meltaways. These Cream Cheese Brownies with Peanut Butter Chips are like heaven if you love chocolate and peanut butter together! 

Appetizer Recipes

We’re all about appetizers and finger foods in my house, and I’ve shared tons of our favorites on the blog. Here are a few easy appetizer ideas to try for your next potluck, dinner party or game night.

• Bisquick Sausage Balls
• Cheesy Sausage Stuffed Mushrooms
• Baked Stuffed Tomatoes
• Chicken Enchilada Bites
•  Parmesan Bread Bites
• 7-LAYER DIP
• Loaded BBQ Chicken Nachos
• Ham and Cheese Party Sandwiches
• Poached Pear and Goat Cheese Appetizer

Serve these easy, flavorful Cream Cheese Stuffed Mushrooms as appetizer, party snack, or side dish and watch how quickly they disappear! 

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Cream Cheese Stuffed Mushrooms

These Cream Cheese Stuffed Mushrooms make the perfect simple appetizer! Made with herb-seasoned cream cheese, button mushrooms and parmesan, this easy recipe delivers BIG flavor in every bite. 

Course Appetizer

Cuisine American

Keyword Cream Cheese Stuffed Mushrooms, Stuffed Mushrooms

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 4 people

Calories 69kcal

Author Lynne Feifer

Equipment

• 1 mixing bowl
• 1 silicone spatula
• 1 teaspoon
• 1 Baking Sheet
• parchment paper

Ingredients

• 8 oz. button mushrooms with stems
• 1 clove garlic minced
• 2 oz. cream cheese room temperature
• 1 ½ teaspoons fresh sage chopped
• 1 ½ teaspoons fresh thyme chopped
• 4 teaspoons freshly shredded Parmesan cheese divided
• ½ teaspoon Old Bay seasoning
• ½ teaspoon dried parsley
• Paprika for sprinkling

Instructions

• Preheat oven to 450 degrees F. Prepare a baking sheet by lining it with parchment.
• Clean mushrooms by wiping gently with a damp paper towel.
• Remove stems from mushrooms and set aside the caps.
• Cut a sliver of the end off of each stem and then finely chop.
• In a medium bowl, combine chopped mushroom stems, garlic, cream cheese, sage, thyme, Old Bay seasoning, 2 teaspoons of Parmesan cheese, and parsley.
• Thoroughly combine with a rubber spatula.
• Using a teaspoonful of mixture, stuff each mushroom cap. Place additional stuffing on top.
• Sprinkle each with the remaining Parmesan cheese and a small amount of paprika.
• Bake for 8-10 minutes.
• Drain on paper towels and place on serving platter.

Nutrition

Serving: 1person | Calories: 69kcal | Carbohydrates: 3g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 65mg | Potassium: 214mg | Fiber: 1g | Sugar: 2g | Vitamin A: 241IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg

This post was originally published 11/18/16, and has been updated on 2/1/22.

The post Cream Cheese Stuffed Mushrooms appeared first on 365 Days of Baking.

Every time I make these Ham and Cheese Sandwiches, I’m amazed at how easy they are to make and how very delicious they are.

I originally found this recipe from Jenni at Pastry Chef Online when it came up in my Facebook news feed. They looked so incredibly good with the poppy seeds oozing out the sides and the melted cheese! I’ve also got a soft spot for a warm ham and cheese, so I knew I just had to make them.

SAVE THIS EASY HAM AND CHEESE SLIDER RECIPE TO YOUR FAVORITE PINTEREST BOARD!

We ate them during halftime of last year’s Super Bowl and immediately decided that they’ll be a staple to our yearly football gathering. Enjoyed alone or alongside a batch of Slow Cooker Buffalo Chicken Dip and plenty of chips, they’re complete showstoppers. 

Ham and Cheese Sandwiches

You might be thinking. . . “Who needs a recipe for a ham and cheese sandwich? Isn’t it just ham and cheese on bread?”

Oh, but THESE party sandwiches are so much more! The recipe calls for big fluffy King Hawaiian Sweet Rolls that not only look wonderful but taste amazing paired with the other ingredients.

 The Hawaiian rolls are spread with an incredibly tasty mixture of butter, mustard, poppy seeds with onion and Worcestershire sauce. 

Then you layer honey baked ham slices and cheese onto the rolls before baking them in the oven. The cheese gets ooey-gooey and the warm butter mixture oozes out over the sides of the rolls. These are not your ordinary ham sandwiches! 

I’m making Ham and Cheese Party Sandwiches for Sunday’s games too because I don’t want to wait until the Superbowl to eat these babies! They’re SO good!

A platter of these is perfect for a party of any kind, football related or not. They’re hearty, flavorful and just plain delicious. 

Easy Sandwich Recipes 

Find out what other talented bloggers around the web are making for Game Day…

Philly Cheese Steak Sandwiches from RecipeGirl
7 Layer Dip from Gimme Some Oven
Sriracha Honey Slow Cooker Meatballs from The Slow Roasted Italian
Pigs in Pretzel Blankets from Just a Little Bite
Sweet Potato Bites with Avocado and Bacon from Well Plated by Erin
Easy Spicy Sausage Cheese Balls from Mom on Timeout

For more easy sandwich meal ideas, also check out my Crockpot BBQ Root Beer Shredded Chicken Sandwiches, Slow Cooker Sloppy Joes and Avocado Tuna Salad Lettuce Wraps, too!

If you love ham, I also recommend Easy Ham Salad and Sage and Ham Baked Eggs.

These Hawaiian roll sliders are one of our favorite fingers foods.
I like to serve them with a bunch of other appetizers so everyone has something to choose from.

Game day just isn’t game day without some chips, salsa and guacamole.
And I don’t have just one on my site, I have two!

These pretzel bites with beer cheese dip are always so popular that we often run out of the pretzel bites before the dip is gone.
I always have some additional French bread on hand just in case.

That bread comes in handy for this egg salad dip, dill pickle hummus, pepperoni pizza dip, and this Buffalo chicken dip.

And you always need some dessert because a party or gathering just can’t be without it.
I like to serve this lime cheesecake dip with these football cookies, these cookies and cream cheesecake bars, cookies, these peanut butter cookie cups, and my chocolate peanut butter dream bars.

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Ham and Cheese Party Sandwiches

These Ham and Cheese Party Sandwiches on Hawaiian rolls with a poppy seed, mustard spread are perfect for your Game Day entertaining!

Course Appetizer, Dinners

Cuisine American

Keyword Ham and Cheese Party Sandwiches, Ham and Cheese Sandwiches, Ham and Cheese Sliders

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 sandwiches

Calories 193kcal

Author Lynne Feifer

Ingredients

• 8 tablespoons unsalted butter room temperature
• 2½ tablespoons prepared yellow mustard NOT Dijon
• 2 tablespoons poppy seeds
• 1 tablespoon finely minced onion
• 1½ teaspoons Worcestershire sauce
• 1 12 package King’s Hawaiian Sweet Rolls
• 9 ounces package thinly sliced brown sugar ham about 12-15 slices
• 7 ounces package sliced Swiss cheese about 10 slices

Instructions

• Preheat oven to 350 degrees F.
• In a medium bowl, mash together the butter, mustard, poppy seeds, onion and Worcestershire sauce until it is well combined and thick.
• Remove the rolls from the carton in one piece. Using a long knife and keeping the rolls together, slice them in half horizontally.
• On the cut portion of the rolls, spread half of the butter mixture on each.
• Place the ham slices evenly over the bottom portion of the rolls.
• Cover the ham with the slices of Swiss cheese, distributed evenly.
• Place the top portion of the rolls onto the base and return the contents to the carton. They can be baked either in the carton or on a baking sheet.
• Bake for 10 – 12 minutes and then to prevent the tops of the rolls from darkening, cover with tin foil for the remaining 8 minutes.

Nutrition

Serving: 1g | Calories: 193kcal | Carbohydrates: 2g | Protein: 10g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 329mg | Potassium: 98mg | Fiber: 1g | Sugar: 1g | Vitamin A: 373IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 1mg

I honestly don’t think I’ll be able to hold off until next year to make them again. Ham and Cheese sliders are so quick, easy and delicious that this will be a great dinner for a busy weekday during the rest of the year. I also know that the family won’t argue when I put these in front of them, and that’s always a plus, right?

Thanks again to Miss Jenni at Pastry Chef Online for the recipe! It’s a keeper!!

If you like this idea for Game Day, you’ll love these…

Taco Braid 

All my favorite taco fillings braided together and baked inside a crispy dough. So good and perfect for sharing!

25 Game Day Eats

We’re big on our game day recipes around here! Check out this post for a run down on some of my all time best tailgating and game day recipe ideas. 

Chocolate Deflated Footballs

A Super Bowl party or tailgate needs a good dessert, too. These mini football treats are so much fun! 

The post Ham and Cheese Party Sandwiches appeared first on 365 Days of Baking.

It’s almost May, people!!!!
Didn’t we just have Christmas and Thanksgiving???
The weather’s getting warmer here in the desert, but I was talking to my daughter this morning who’s in London going to school and she said they actually had some S-N-O-W!!
No, thank you. I’ll take the desert heat.

Below is the pin for this wonderful Memorial Day round-up, so you can save it. Then scroll down to take a look at all the delicious recipes. I think you’ll like what you see because there’s a little bit of something for everyone and there’s no better time than the present to start planning your holiday cook-out! I’ve also added some links below from 365 Days of Baking and More that you might want to include as well.

Jalapeno Bacon Burger – Dinners, Dishes, and Desserts

Sweet Maple Barbecue Chicken Kebobs – A Dash of Sanity

Creamy Pesto Pasta Salad with Artichokes, Tomatoes, and Peas – Domestic Superhero

Berry Swirl Cheesecake – Wine & Glue

Blackened Chicken & Quinoa Salad – Fake Ginger

Creamy Pea Salad – Love Bakes Good Cakes

Spicy Southwestern Turkey Burgers – Self Proclaimed Foodie

Memorial Day Firework Cupcakes – Culinary Ginger

Ranch BLT Pasta Salad – Let’s Dish

Raspberry Shooters – White Lights on Wednesday

Double Berry Cheesecake Frozen Yogurt – Kleinworth & Co.

Broccoli Salad – Belly Full

Broccoli Bacon Pasta Salad – Mandy’s Recipe Box

Patriotic Monster Cookies – That Skinny Chick Can Bake

Lemon Cheesecake Trifles – The Recipe Rebel

Classic Italian Pasta Salad – Wishes and Dishes

Spicy Grilled Chicken Drumsticks – Lemons for Lulu

Potato Salad with Soft-Boiled Eggs and Maple Mustard Dressing – Cooking and Beer

Basic Macaroni Salad – 365 Days of Baking and More

Grilled Sausage with Peppers and Onions – Cravings of a Lunatic

USA Flag Eclair Cake – Big Bears Wife

Red, White, and Blueberry Cheesecake – My Suburban Kitchen

Spinach, Pine Nut & Parmesan Pasta Salad – Lemon Tree Dwelling

Triple Berry Coconut Chia Pudding Parfaits –
Cupcakes & Kale Chips

No Mayo Roasted Potato Salad – The Love Nerds

Here are some other things you might want to include in your Memorial Day menu:
Crockpot BBQ Root Beer Shredded Chicken Sandwiches
Israeli Couscous Chicken Salad
Patriotic Jello Stars
Cream Cheese Cookies
Fresh Strawberry Lemonade

I wish you BIG baking hugs and muffins!!

The post More than 25 Recipes for Memorial Day appeared first on 365 Days of Baking.

Snacking, appetizers, watching sports and drinking Coca-Cola go hand in hand, don’t you think?

This post was sponsored by Kroger and The Coca-Cola Company. All opinions expressed on my site are my own.
I certainly do.
Which is why there always has to be an ample supply of those food items and Coca-Cola Zero Sugar on hand. 

It also helps to keep my fingers busy when the game becomes too intense.
Even if I don’t have a stake in the game, I still find myself becoming a wee bit involved and boisterous.
So, thanks to Kurt for instilling his love of sports in me so very many years ago. 

For our upcoming Taste of the Tournament Party, I’m able to find everything I need at my local Fry’s, and you can, too.
It’s one-stop shopping when I need the ingredients for this Buffalo Chicken Cheese Ball, all of the Coca-Cola, and the Reese’s I’ll be serving for dessert!
I admit I’m not much of a basketball fan, but I do love watching this college tournament. It’s pretty exciting every year when the unexpected happens and a Cinderella team moves ahead.

SAVE THIS BUFFALO CHICKEN CHEESE BALL TO YOUR FAVORITE PINTEREST BOARD!

And for some reason when I think of sports playoffs, food that comes to mind is anything with a Buffalo sauce. Would you agree?

For your Taste of the Tournament Party, you can even serve these Buffalo Chicken Meatballs for sandwiches to go with your Coca-Cola Zero Sugar. Even this Buffalo Chicken Spinach Alfredo will pair well with it, too!
With that great taste of Coca-Cola that you’ve grown to know and love, you’ll now find that Coca-Cola Zero Sugar will give you all that and more because it has zero sugar and zero calories.

Looking for additional inspiration? You’ll be able to find it by visiting Taste of the Tournament Party ideas here.
We’d love to see the recipes you’ll be enjoying at your party, too! Share them on social media using #ShareaCoke and #TasteoftheTournament.
Look at that!
This Buffalo Chicken Cheese Ball has SO much flavor and tastes even that much better when enjoyed with a Coke, so be sure to have an ample supply on hand. You certainly wouldn’t want to run out of it!

~ FOLLOW ME ~
~ FACEBOOK ~ PINTEREST ~ INSTAGRAM ~ TWITTER ~

SIGN UP FOR THE
365 DAYS OF BAKING & MORE
NEWSLETTER
BELOW!

JOIN THE
365 DAYS OF BAKING AND MORE
FACEBOOK GROUP
TO RECEIVE ADVANCE NOTICE
OF MY LIVE FB VIDEOS,
SHARE RECIPES AND MORE!

I love all the variations on Buffalo Chicken appetizers that are all over the web.
These Buffalo Chicken Cups from Lisa at Wine and Glue would also be great for dinner! I love how cheesy they are, too.

Who doesn’t love tater tots? These Buffalo Chicken Totchos from Jocelyn at Inside BruCrew Life are sure to be a hit with everyone who tries them. They really speak to the kid in me. haha

Say what?? Buffalo Chicken Super Bowl Cupcakes from Stef at Cupcake Project?? Yes, sir, they are definitely a thing! Wouldn’t these be super fun and a great topic of conversation at your Taste of the Tournament Party?

How to make this Buffalo Chicken Cheese Ball – 

• Soften the cream cheese by bringing it to room temperature. That will make it easier to mix with the other ingredients.
• I found it super easy to use a rotisserie chicken for this recipe. I used what I needed and then was able to use the rest to make these Chicken Nachos for dinner.
• If you’d rather not use the almonds, use some chopped pecans or walnuts to coat the cheese ball.
• Completely coat the cheese ball in the crumbs after wrapping it in plastic wrap and refrigerating it. That way the coating won’t fall off as you unwrap it. I pressed the crumbs into it as I moved it around. I wanted to make sure it was good and covered!
• I love to serve this with crackers, pretzels and of course, carrot and celery sticks. They go hand in hand with any order of Buffalo wings at a restaurant right? Plus, it’s great to have an assortment of items for your guests to choose from. 

Print

Buffalo Chicken Cheese Ball

This easy Buffalo Chicken Cheese Ball appetizer with three different kinds of cheese, shredded chicken and Buffalo sauce will delight all the senses at your next Game Day, tailgate party or potluck!

Course Appetizer

Cuisine American

Keyword Buffalo Chicken, Buffalo Chicken Cheese Ball, Cheese Ball

Prep Time 20 minutes minutes

Refrigeration 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8 people

Calories 249kcal

Author Lynne Feifer

Ingredients

• 8 ounces cream cheese, room temperature
• 1 cup shredded cheddar cheese
• ½ cup crumbled blue cheese
• 1 cup shredded cooked chicken
• ⅓ cup Buffalo sauce
• 2 green onions, chopped
• ½ teaspoon garlic powder

Coating

• 8 Ritz crackers
• 2 tablespoons fresh Italian parsley, chopped
• ¼ cup chopped sliced almonds
• serve with additional Ritz crackers, carrots, celery, and pretzels

Instructions

Cheese Ball

• In a mixing bowl, beat the cream cheese until smooth. With a rubber spatula, mix in the cheddar cheese and blue cheese crumbles.
• In a medium mixing bowl, combine the shredded chicken, Buffalo sauce, green onions, and garlic powder.
• Add the chicken mixture to the cheese mixture and mix with the spatula until completely combined.
• Form mixture into a ball and place onto a large piece of plastic wrap. Wrap tightly and refrigerate for a minimum of two hours or overnight.

Coating

• Crush the Ritz crackers into a shallow baking pan. Add the almonds and parsley and mix well.

Assembly Before Serving

• Remove the cheese ball from the refrigerator, unwrap and roll in the coating to completely cover. It may be necessary to stick some of the crumbs to the sides by hand.
• Serve with additional Ritz crackers, sliced carrots, celery and pretzels.

Nutrition

Serving: 1g | Calories: 249kcal | Carbohydrates: 5g | Protein: 12g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 65mg | Sodium: 644mg | Potassium: 152mg | Fiber: 1g | Sugar: 1g | Vitamin A: 708IU | Vitamin C: 2mg | Calcium: 193mg | Iron: 1mg

If you like this Buffalo Chicken Cheese Ball, check out some of my other popular appetizer ideas!

Cream Cheese Stuffed Mushrooms

Pepperoni Bread

Roasted Garlic Hummus

The post Buffalo Chicken Cheese Ball appeared first on 365 Days of Baking.

I’ve fallen in love with egg salad. More specifically egg salad dip! Have you?

I am proud to partner with Great Day Farms Hard Boiled Eggs and The Women Bloggers to bring you this post. As always, all opinions are 100% my own.

I can remember the very first time I had it. I was a teenager, dating Kurt (my husband) and his mother made it for us for lunch one day.

SAVE THIS EGG SALAD DIP TO YOUR FAVORITE PINTEREST BOARD!

I had never had it and was afraid I wouldn’t like it. My mother, my grandmother, no one I knew ever made it and said, “Here, Lynne eat this”. Just didn’t happen.

And having it served to you by your boyfriend’s mother when you’re still in the wanting-to-make-a good-impression stage made me quite nervous. I didn’t want to be impolite and refuse. She was taking the time to make me lunch, being hospitable and generous and I certainly didn’t want to be one of “those” girlfriends! HA!

Turned out that egg salad was pretty darn delicious and I’ve been in love with it ever since. Huge thanks to my mother-in-law for making me a believer.

I never did ask my mother when she was alive why she’d never made egg salad. I remember back in the ’70s when she went through her homemade yogurt phase. I think that was around the time, too when she was caning our old rocking chair. That took her forever!

Since she passed away over 25 years ago, I’ve come up with a lot of questions I’d like to ask her. Like, are my kids like me when I was young? What was the one thing I did that absolutely drove you nuts? I think she’d say my attitude. That was a heated subject quite often and at times, though I was all that when really I honestly wasn’t.

And that other burning question: WHY’D YOU NEVER MAKE ME EGG SALAD?! Don’t worry, I’m not losing sleep at night over these unanswered questions.

Since our most favorite team has made it yet again to that final football game in a few weeks in Minnesota, we’re pretty stoked around here. It was a wee bit tense watching that championship, but once again, the old guy and his tribe managed to pull it off. How they do it, I don’t know.

So, in setting up our menu for the big game, I was deciding what to make. Since the family loves my Pepperoni Bread, I’m definitely putting that on the list. I’m also going to include the Chicken Enchilada Bites because they’re so easy to make and lots of flavor in little bites. I was thinking that the Beer Cheese Dip and Homemade Pretzel Bites would make a great appetizer for the first half, but I was wanting something to dip with vegetables since I’ve cut down on my carb intake. Enter this Dill Pickle Egg Salad Dip!

This is absolutely perfect if you love egg salad, but don’t want a sandwich. I’ve been eating it like it’s going out of style because not only is it so gosh darn delicious, it’s super easy to make, too!

You don’t need to boil the eggs. Yes, you heard me right, you don’t. need. to. boil. the. eggs. “But Lynne”, you’re probably saying, “everyone knows you need boiled eggs to make egg salad!”

Yes, that’s true, BUT Great Day Farms Hard Boiled Eggs takes care of that for you! You can go to your local Walmart and find their eggs in the refrigerated section of the deli. And they’re even peeled, too! I don’t want the hassle of shelling my eggs when I’d rather spend time with my family. It’s not only time consuming, but I get all frustrated when the shells come off in little pieces or half the egg comes off with it.

No Bueno!

~ FOLLOW ME ~
~ FACEBOOK ~ PINTEREST ~ 
~ INSTAGRAM ~ TWITTER ~

SIGN UP FOR THE WEEKLY 365 DAYS OF BAKING & MORE 
NEWSLETTER BELOW!

Print

Dill Pickle Egg Salad Dip

Combine your love of dill pickles and egg salad into this tasty Dill Pickle Egg Salad Dip. Serve with an assortment of veggies, crackers, chips and breads, this appetizer will be perfect for your next party. Made with Great Day Farms Peeled and Ready-To-Eat Hard Boiled Eggs, convenience couldn't be any easier!

Author Lynne Feifer

Ingredients

• 2 6- count packages Great Day Farms Ready-to-Eat Hard Boiled Eggs
• ¼ cup mayonnaise
• ¼ cup + 2 tablespoons chopped dill pickles
• 3 - 4 tablespoons dill pickle juice
• 2 tablespoons + 2 teaspoons Deli Style Mustard
• 2 tablespoons chopped green onion
• 4 teaspoons dill
• ¾ teaspoons kosher salt
• ¼ tsp. fresh ground pepper
• capers for garnish if desired

Instructions

• Into a food processor, place all 12 of the egg yolks and 6 of the whites.
• Chop the remaining egg whites and place into a medium bowl.
• Add the mayonnaise, chopped dill pickles, pickle juice, mustard, green onion, dill, salt and pepper.
• Blend until smooth.
• Pour the mixture into the bowl containing the egg whites and with a rubber spatula, stir to mix.
• Cover and refrigerate at least an hour before serving.

Since I’ve fallen in love with egg salad, I’m eager to try the different recipes for it that I’ve been finding on Pinterest. This BLT Avocado Egg Salad has all of my lunch favorites rolled into one. The flavor must be incredible! These Egg Salad Cups with Smoked Salmon and Dill will make a pretty display for Mother’s Day or at a bridal shower. And then this Deviled Egg Macaroni Salad is going to make a great dinner with the heat of the Arizona summer! There are times I DO NOT want to make a hot dinner when it’s 115° outside. No, sir!

The post Dill Pickle Egg Salad Dip appeared first on 365 Days of Baking.

I know this is a last minute post and that some or most of you already have your menu planned for today’s festivities.

Save this to YOUR favorite Game Day Pinterest board!

BUT, if you’re anything like me, there’s always room for something else to be added to either the dinner or dessert table. AND you can never have too many snacks! People like to munch when they get nervous, So when the game (or the halftime show) becomes a little too tense, make sure you have plenty of little things around the room for people to grab and munch on.

I’ve got a list of some Great Pinterest Game Day Boards with an ABUNDANT amount of goodies!!
Whether you’re looking for savory, sweet or something to drink, these bloggers have got your back and want to help you out.

Please give them a follow and find another dish everyone will enjoy!

Celebrate Superbowl Sunday!
from My Imperfect Kitchen

Double Stuffed Mini Potatoes from My Imperfect Kitchen

Superbowl Food Ideas from Geeks Who Eat

Easy Italian Style Cheese Ball – Geeks Who Eat

Game Day Food Group Board
from Love Bakes Good Cakes

Basic Cheese Sauce from Love Bakes Good Cakes

Game Day Recipes from It’s Yummi

Creamy Dill Cucumber Yogurt Dip from It’s Yummi

Game Day Food from Mamma Loves Food

Candy Bar Stuffed Texas Sheet Cake from Mama Loves Food

SuperBowl Party Food from The Noble Pig

Dill Pickle Dip from The Noble Pig

Super Bowl Party from Miss in the Kitchen

Cheese Ground Beef Taquitos from Miss in the Kitchen

Football Food!! All Yummy Game Day Finger Food!!
from Moore or Less Cooking

Coca-Cola Sweet and Spicy Chicken Wings from Moore or Less Cooking

Game Day Fare
from 365 Days of Baking and More

Chicken Enchilada Bites from 365 Days of Baking and More

Thanks for reading!
Also, here are some great videos to give you more great Game Day ideas…

Enjoy the game, time with your family and friends, the commercials AND of course, THE FOOD!!

I give you BIG baking hugs and muffins!!

The post Great Pinterest Game Day Boards appeared first on 365 Days of Baking.

Are you ready for Sunday, Sunday, SUNDAY??!!

I most certainly am!! And if you’ve been following my blog for any amount of time then you most likely know which team we’ll be rooting for here in the 365 home. We’ll have our makeshift game shrine set up with all of the memorabilia and if we could put his namesake’s jersey on the dog we would. He’s just too old now.

I love to watch the game every year regardless of who’s in it, but when the team you love is playing it’s a bonus. One of the best parts (besides the commercials) is the food, of course!

This year, I’ve created this Lime Cheesecake Dip. We’ll be dipping these Football Sugar Cookies with lime zest in them, but I think it would also be great paired with some fresh fruit. My daughter was bummed we didn’t have any strawberries on hand for it.

SAVE THIS CHEESECAKE DIP TO YOUR FAVORITE Dessert Pinterest Board!

This super easy treat came together in just minutes and one of the key ingredients was Shamrock Farms sour cream. It made the dip that much creamier and deliciously smooth!

I’ve been buying Shamrock Farms for years and it’s a company I’ve come to love and trust. I know I can always count on the quality because each of their products starts with pure, wholesome, nutritious milk and get this…

NO added growth hormones! Wouldn’t you feel better about serving food like this to your family? I know I do!

The Shamrock Farms’ farm is a real working three generation dairy farm located here in Arizona! They’re open to the public for tours October through May. You and your family can experience firsthand what their process is for keeping more than 10,000 cows happy and healthy so that they produce the best milk. A happy cow is a healthy cow and vice versa!

Shamrock Farms great products are available throughout the country, so go to the store before Sunday and purchase their sour cream so you can make this Lime Cheesecake Dip!

You can make this even easier on yourself by purchasing cookies or graham crackers for the dip! I really am partial to the football-shaped cookies though.

Kudos to my daughter, Alex, for coming up with the cookie cutter template as I didn’t have one shaped like a football. She also did a great job of decorating them! Thanks, girl!

~ FOLLOW ME ~
~ FACEBOOK ~ PINTEREST ~
~ INSTAGRAM ~ TWITTER ~

SIGN UP FOR THE WEEKLY 365 DAYS OF BAKING & MORE 
 NEWSLETTER BELOW!

Print

Lime Cheesecake Dip

This Lime Cheesecake Dip made with cream cheese, confectioners' sugar, Shamrock Farms sour cream, lime juice and gelatin is perfect for Game Day. Pair it with these Lime Football Sugar Cookies and some fruit and you'll voted as the MVP.

Author Lynne Feifer

Ingredients

Lime Cheesecake Dip

• 8 ounces cream cheese room temperature
• ½ cup Shamrock Farms sour cream
• 1 teaspoon fresh lime zest
• 2 tablespoons lime juice
• 1 3- ounce package lime gelatin

Football Sugar Cookies

• 1 ½ cups + 6 tablespoons sifted flour
• ¾ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon fresh lime zest
• ½ cup unsalted butter room temperature
• ¾ cup sugar
• 1 teaspoon pure vanilla extract
• 1 egg

Vanilla Frosting

• ¼ cup unsalted butter room temperature
• ¼ cup vegetable shortening
• 2 teaspoons pure vanilla extract
• 2 cups confectioners' sugar
• 2 - 3 tablespoons milk

Instructions

Lime Cheesecake Dip

• In a mixing bowl, cream the cream cheese until smooth.
• Add the Shamrock Farms sour cream and mix until well combined.
• Scrape down the sides of the bowl and add the lime zest and juice. Mix well.
• Add the packet of lime gelatin and mix thoroughly, scraping down the sides of the bowl as needed.
• Refrigerate until ready to serve.

Football Sugar Cookies

• Preheat oven to 375 degrees F. and prepare a cookie sheet by lining it with parchment.
• Sift the flour, baking soda and salt into a medium bowl.
• Add the lime zest and mix.
• In a clean mixing bowl, cream the butter, sugar and vanilla together until light and fluffy, about 4-5 minutes.
• Add the egg and mix well.
• Gradually add the flour mixture and mix until just combined.
• Place 1/3 of the dough onto a lightly floured piece of parchment and roll to 1/8 - 1/4-inch in thickness.
• Using a 3-inch football shaped cookie cutter (or cardboard template), cut out the cookies.
• Place them on the prepared baking sheet.
• Bake for 8-9 minutes or until the edges are just slightly browned.
• Transfer to a wire rack to cool and allow to cool completely on a wire rack before frosting.

Vanilla Frosting

• In a clean mixing bowl, cream the butter and shortening until well blended.
• Mix in the vanilla.
• Add half of the confectioners' sugar and mix.
• Add remaining half of confectioners' sugar and mix until well combined, scraping down the sides of the bowl as needed.
• Add 2 tablespoons of milk and beat until smooth. If frosting looks too dry, add remaining tablespoon of milk.

To Frost Cookies

• Place halt of the frosting into a sandwich bag and cut a small piece off one of the corners.
• Frost a slightly curved line down the center of the football and then three across for the stitches.
• Serve the cookies with the dip.

If you like this Lime Cheesecake Dip with Football Sugar Cookies, be sure to add these Game Day foods to your menu as well…

Strawberry Cheesecake Dream Bars

Taco Braid

Reese’s Peanut Butter Cookie Cups

Chicken Enchilada Bites

Ham and Cheese Party Sandwiches

Take a look at these great videos for more Game Day food ideas!

This is a sponsored conversation written by me on behalf of Shamrock Farms. The opinions and text are all mine.

The post Lime Cheesecake Dip appeared first on 365 Days of Baking.