While this week was all about finger foods, this technically doesn't fit the theme. However, my idea for a chocolate yogurt fruit dip was a bust. A serious bust. So I'm improvising with this refreshing fruit punch which was a crowd pleaser.

I kept this punch PG since a soon-to-be mom was attending, and we were experimenting to see if she would like this punch (to serve at her baby shower), but I'm sure this would make an equally tasty adult beverage with the addition of your favorite rum.

Note: I used a different title than Paula Deen because Raspberry Ginger Ale Punch does not describe the prominent flavors here.

Here is what you'll need:

• 2 cups pineapple juice
• 1 cup limeade concentrate
• 2 liters raspberry gingerale

Chill all ingredients prior to assembling. Within 30 minutes of serving, combine all ingredients in a 1 gallon jug. Stir well. 

Makes 11 8-oz servings.

Source: Paula Deen

Bacon, it's everywhere in the blogosphere, but it's not a trend I gravitated toward. That is until I saw this fun play on Bacon and Eggs on Oprah.com, Bacon and Egg Salad Sandwiches. Genius! I'm pretty sure that's what my guests were thinking as they quickly gobbled these up. I will definitely be making these again, and I'm looking for an excuse to make them soon (excess Easter eggs, anyone?!)!

I mixed the egg salad the night before and assembled the sandwiches a few hours before the party. I opted to place cooked bacon on top in order to avoid it getting soggy. I suppose I could have just crumbled the bacon and given the salad a stir before assembling too.

Here is what you'll need:

• 6 hard-boiled eggs , chopped
• 6 Tbsp mayonnaise
• 1 1/2 Tbsp Dijon mustard
• Sea salt and freshly ground black pepper, to taste
• 8 strips bacon, cut in thirds and cooked until crisp
• 12 mini rolls, sliced (I used potato rolls)

Add the eggs, mayonnaise, mustard, salt and pepper to a mixing bowl and combine well. Scoop a heaping tablespoon of egg salad onto each roll.

Place 2 pieces of bacon on each sandwich. Makes 12 mini sandwiches.

Finger foods Day 3. I had leftover buttermilk from Irish Soda Bread, so I knew I wanted to incorporate this into a dip for my vegetable platter. I was happy to come across this Buttermilk Pepper Dip on Simple Bites which I used for my base (by the way, isn't their presentation adorable!). I love using low-fat buttermilk in recipes, and the fact that along with light sour cream it helps cut back the calories and fat while boosting flavor!

I prepared this the night before, which I would recommend doing to allow the flavors to develop. I'm happy to have a little leftover to munch on and will definitely be making it again!

• 1/2 cup low-fat buttermilk
• 1/2 cup light sour cream
• 1/2 cup mayonnaise
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 Tbsp Penzey's Sunny Paris Seasoning

Mix all ingredients together and allow to chill before serving.  Makes 1 1/2 cups.

Source: Adapted from Simple Bites

• 2 cups finely chopped chicken 
• 1/3 cup dried cranberries, coarsely chopped
• 1 green onion, finely chopped
• 3 Tbsp mayonnaise
• 3 Tbsp plain non-fat yogurt
• sea salt and freshly ground black pepper, to taste 
• 1/4 tsp garlic powder 
• 12 mini sweet Hawaiian rolls

Add all ingredients, except rolls, to a mixing bowl and combine well. Scoop a heaping tablespoon of chicken salad onto each roll. Makes 12 mini sandwiches.

Source: Adventures in My Kitchen original

This month's What's Baking is hosted by Yudith at Blissfully Delicious. Yudith choose the theme "Bake something for St. Patrick's Day." I wasn't so ambitious for our annual St. Patrick's day celebration this year, the only baking I did was Irish Soda Bread (which I should have used for this entry) and break and bake cookies.

Since I was having a bunch of ladies over for a purse party this weekend I thought it was a good opportunity to make up for my lack of St. Patrick's Day baking. But, I needed something easy. I haven't been into stretching myself in the kitchen lately, so these Pistachio Pudding Tarts worked at great in terms of being easy and something green, which is really their only connection to St. Patrick's Day. They also went over well with the ladies, and I could see making these time and time again with different pudding fillings. I froze half the tarts for use another time, so I will report back how they do post freezer.

Be sure to come back this week for more finger foods from the party, and be sure to visit Blissfully Delicious to check out this month's round-up. Thanks for hosting Yudith!
 
Here is what you'll need:

• 1 cup butter, softened
• 8 oz cream cheese, softened
• 2 cups all-purpose flour
• 1 3/4 cups cold 2% milk
• 1 package (3.4 oz) instant pistachio pudding mix

Preheat oven to 400° F.

Beat butter and cream cheese together in a mixing bowl at high speed until smooth and fluffy. Reduce to low and slowly add flour, and mix for 20-30 seconds. Scrape down sides of mixing bowl. Continue mixing until the dough pulls away from the sides and forms a ball.

Split the dough in 2 balls, and set one aside. Working with 1 of the balls, make 24 1-inch size balls. Place one ball in each cup of a 24-cup mini muffin pan. Using the index and middle fingers of each hand, press each dough ball to spread it across the bottom and up the sides of each mini muffin cup.

Repeat above steps with second large dough ball. Place pans in oven and bake for 12-15 minutes until browned.

Remove pans from oven and allow tarts to cool in the pan for 5 minutes. Place a cooling rack over the top of the pan. Grabbing both the pan and cooling rack together, turn them over so the tarts are now on the cooling rack. Allow to finish cooling completely.


In a mixing bowl, whisk milk and pudding together until pudding is completely dissolved. Refrigerate at least 1 hour until pudding sets (it will still jiggle, but will be firmer than when you finished whisking).

Assemble up to 1-2 hours before serving by placing a teaspoon of pudding on top of each tart. Makes 48 mini tarts.

Source: Taste of Home