Spotty Sandwiches Recipes
SPOTTY SANDWICHES
This is a little appetizer that is super easy to make. Enjoy!
Provided by Chelsea
Categories Appetizers and Snacks
Time 10m
Yield 2
Number Of Ingredients 8
Steps:
- Combine egg and mayonnaise in a small bowl and blend until well combined.
- Using a giraffe-shaped cookie cutter, cut out out shapes from brown and white bread. Cut out tiny rounds with the tip of a metal piping tube and replace the rounds with opposite colored bread circles.
- Spread egg and mayonnaise mixture over 1/2 of the bread shapes and top with the remaining shapes. Arrange on a serving platter with mustard for the sun and cress for the grass. Cut carrot slices into flowers and arrange in the "grass".
Nutrition Facts : Calories 285.3 calories, Carbohydrate 27.2 g, Cholesterol 111.2 mg, Fat 15.6 g, Fiber 3.2 g, Protein 9.4 g, SaturatedFat 2.9 g, Sodium 453.7 mg, Sugar 4 g
OVEN SPAM® SANDWICHES
These sandwiches are made with SPAM®, Velveeta®, relish, and mayonnaise. Very simple and easy, but very good.
Provided by SASSY43028
Categories Main Dish Recipes Sandwich Recipes
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Stir together the luncheon meat, processed cheese, relish, and salad dressing in a bowl. Spoon the filling into the sandwich buns, and wrap each sandwich individually in aluminum foil. Place the sandwiches onto a baking sheet.
- Bake in the preheated oven until the filling is hot, and the buns have toasted, 10 to 15 minutes.
Nutrition Facts : Calories 443.2 calories, Carbohydrate 29.5 g, Cholesterol 68.3 mg, Fat 28.4 g, Fiber 1.2 g, Protein 17 g, SaturatedFat 11.5 g, Sodium 1509.3 mg, Sugar 6.2 g
SHOW YOUR SPOTS COOKIE SANDWICHES
These dinky biscuits, stacked with buttercream and topped with Smarties, are perfect for bake sales and cooking with kids
Provided by Cassie Best
Categories Treat
Time 42m
Yield Makes 20
Number Of Ingredients 10
Steps:
- In a food processor, whizz the butter, icing sugar and vanilla until smooth. Add 1 egg and blend to combine, then tip in the flour and blitz once more. Scoop the dough into a ball and wrap in cling film. Chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Dust 2 large baking trays with flour. Break the dough into large cherry-sized pieces. Roll into balls and put on the baking trays, spaced a little apart. Squash down the balls slightly with 3 fingers. Bake (in batches, if necessary) for 8 mins - the cookies will still be very pale at this stage.
- Remove the cookies from the oven. While still warm, quickly brush the tops with the beaten egg, then dip half in the hundreds & thousands, and press a few Smarties onto each of the remaining cookies - do this while the egg is still wet, so the toppings will stick once cooked. Bake for a further 4 mins. Leave to cool on wire racks.
- To make the icing, beat together the butter, icing sugar and vanilla. Once the cookies are completely cool, use the icing to sandwich together the 2 different cookies. Un-iced cookies can be made up to 4 days ahead and kept in an airtight container. You can fill with the icing up to 1 day ahead.
Nutrition Facts : Calories 270 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
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