Fruit 'n Cheese Butterfly

Fruit 'n Cheese Butterfly

1 ounce cheddar cheese, cut into bite-sized pieces

1/4 cup whole strawberries, stems removed, quartered

1/4 cup seedless red or green grapes, cut in half

Place cheese in 1 side of resealable sandwich-size plastic bag; loosely tie pie cleaner or twist tie around middle of bag. Place fruit in other end of bag; seal bag, then twist pipe cleaner tightly to separate cheese from the fruit.

Curl ends of pipe cleaner to resemble antennae of a butterfly.

Refrigerate until ready to serve.

Recipe and picture from KraftRecipes.com

Oreo Butterfly

Oreo Butterfly

2 Oreo cookies

2 tablespoons ready-to-spread vanilla frosting, tinted yellow

3 small green gumdrops, divided

1 piece black shoestring licorice

2 ring-shaped chewy fruit snacks, halved

Split 1 of the cookies in half; cut each piece in half to form 2 "wings." Spread plain sides of wings with yellow frosting. Spread frosting on remaining whole cookie for the base. Insert wings, frosted sides up and rounded edges out, into frosting in base.

Trim thin slice off wide ends of 2 of the gumdrops; press cut ends together for the "body." Trim thin slice from body with a sharp knife and another thin slice from narrow end of remaining gumdrop for the "head;" press into the body to secure.

Cut licorice into 2 (2-inch) pieces for the "antennae." Make 2 holes in the head with toothpick; insert antennae into holes. Use additional frosting to secure wings to body. Decorate wings with thin gumdrop slices and fruit snacks as desired.

Tip: To prevent cookies from breaking, use a serrated knife to cut them in half.

Tip: Substitute yellow decorating gel for the tinted frosting.

Recipe and picture from KraftRecipes.com

Ritz Butterfly

Ritz Butterfly

3 slices Swiss cheese

12 ritz crackers

12 slices pepperoni

3 green onion pieces (2 inch) quartered lengthwise

Cut each cheese slice into 4 flower shapes using 1-1/2 inch flower shaped cookie cutter. Cut each flower in half; set aside. Reserve scraps for snacking or other use.

Top each cracker with 1 pepperoni slice and 2 flower halves to resemble a butterfly with its wings.

Place 1 green onion piece between each set of wings for the butterfly's body.

Tip: Substitute 12 thin plum tomato slices for the pepperoni slices.

Recipe and picture from KraftRecipes.com

Strawberry-Orange Butterfly Biscuits

Strawberry-Orange Butterfly Biscuits

1 can (16.3 ounces) refrigerated original biscuits

3 tablespoons strawberry preserves

Grated peel of 1 medium orange (1-2 tablespoons)

1 heaping tablespoon coarse white sparkling sugar

*Regular sugar may be substituted for sparkling sugar*

1/2 cup whipping cream

2 teaspoons sugar

1/4 teaspoon vanilla, if desired

1-1/2 pints (3 cups) fresh strawberries, sliced

Heat oven to 350 degrees. Spray large cookie sheet with cooking spray.

Separate dough into 8 biscuits. Separate each biscuit into 2 layers; spread about 1/2 teaspoon preserves between layers, then put biscuits back together. Pinch edges together to seal. Cut biscuits in half. Place 2 halves on cookie sheet with round edges overlapping slightly to look like butterfly; press together where round edges touch. Make 7 more butterfly biscuits.

Spread remaining preserves on top of biscuits; sprinkle each with orange peel and about 1/2 teaspoon sparkling (or white) sugar.

Bake 12-15 minutes or until golden brown. Cool 5 minutes.

Meanwhile, in small bowl, beat whipping cream until soft peaks form. Beat in 2 teaspoons sugar and the vanilla.

To serve, arrange strawberry slices on tops of butterfly biscuits for wings; pipe whipped cream to form body and antenna of each butterfly.

Recipe and picture from BettyCrocker.com

Butterfly Sandwiches

Butterfly Sandwiches

1 pound boneless skinless chicken breasts

3 green onions, chopped

1/4 cup shredded carrot

1/4 cup shredded cheddar cheese

1 envelope (1 ounce) ranch salad dressing mix

3/4 cup mayonnaise

18 slices white bread

18 fresh baby carrots

36 fresh chive pieces (about 1-1/2 inches long)

36 carrot strips (about 1-1/2 inches long)

Sliced pimiento-stuffed olives

Place chicken in a large skillet; add enough water to cover. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until chicken is tender and juices run clear. Drain and cool.

Shred chicken; place in a bowl. Add onions, carrot and cheese. Combine the salad dressing mix and mayonnaise; add to the chicken mixture. Spread over half of the bread slices; top with remaining bread. Diagonally cut each sandwich in half, creating four triangles.

To form wings, arrange two triangles with points toward each other and crust facing out. For each butterfly body, place one baby carrot between triangles; insert two chives into filling for antennae. Place one carrot strip in the center of each triangle. Place olive slices on wings.

Yield: 9 servings

Recipe and picture from TasteOfHome.com