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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This was inspired by a picture I saw somewhere of tea sandwiches in fancy shapes. We made them a part of our Halloween dinner menu this year. The kids loved them. Servings depend on how big your cookie cutter is, as does the amount of bread needed to cut 24shapes. Read more . You can also top baked potatoes with this filling or add it to mashed potatoes. Ingredients:
pumpernickel or other dark bread - enough to cut out 24 at shapes |
1 8oz pkg cream cheese, softened |
1 small onion, diced |
8 slices bacon |
1-2 t heavy cream |
grated carrot or minced parsley |
Directions:
1. Using a metal cookie cutter in the shape of a bat, cut out 24 shapes, set aside covered with a damp cloth or in a plastic bag.
2. Cook the bacon crisp, remove from pan & crumble.
3. Drain all but about 2T of the bacon fat; add onions and caramelize, cooking slowly for about 30 min stirring frequently, remove and drain.
4. Add onions and bacon to cream cheese, add heavy cream 1T at a time and stir until well blended.
5. Taste and add salt , if needed. (I usually don't) You could add a few drops of hot sauce if desired.
6. Spread mixture thickly on 12 bat shapes, top with the other 12.
7. Sprinkle edges thickly with grated carrot or parsley. Tap off excess.
8. Let stand at room temperature for about 10 min. so flavors blend.
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