Easter Bonnet Cheese Spread Recipes
EASTER BONNET CHEESE SPREAD
This cute bonnet is made from cream cheese, pineapple, green onion and basil. I have made this recipe and used it for an Easter Buffet. This recipe and photo is from Land O'Lakes.
Provided by Pat Duran @kitchenChatter
Categories Fruit Appetizers
Number Of Ingredients 13
Steps:
- Cheese mixture: Combine cream cheese and butter in medium bowl; beat at medium speed until creamy. Reserve 1/2 cup. Cover cup and refrigerate. Add all remaining cheese ingredients and beat at medium speed until well mixed.
- To form crown of hat.; line a 11-ounce custard cup with plastic wrap, extending over edges. Firmly press 1 1/4 cups mixture into cup; cover with plastic wrap.
- To make hat brim: Place remaining cheese mixture onto serving plate. Shape into 9-inch round; cover with plastic. Refrigerate crown and brim until firm(2 hours)
- Remove cheese mixture from chilling 1 hour before using. Remove all plastic wrap; invert crown onto center of brim. Peel off plastic. Reshape if necessary with your hands. Frost hat with reserved cream cheese in cup. Use carrot peels for ribbon. Garnish with flowers and leaves.Cover and chill until ready to serve.
- TIPS: Best to make day before- and keep covered until ready to use then decorate and place veggies and munchies on. To create carrot ribbon, peel one carrot. Use vegetable peeler to make long flat slices; attach where crown and brim meet. --- Pull table knife from hat ribbon to edge of brim to create a decorative design on hat brim.
EASTER BUNNY CHEESE SPREAD
FOR an Easter party at our church, I created this fun rabbit centerpiece from a cheese ball recipe. My children enjoyed decorating the bunny. We used carrots for his ears and mini jelly beans for the eyes, nose and buttons. The cheesy spread has great flavor and is perfect for serving with crackers or veggies. My aunt, Clarice Paulson, who always serves this recipe on holidays, shared it with me.-Beth Paulson, De Pere, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 4 cups.
Number Of Ingredients 10
Steps:
- In a bowl, combine the cream cheese, beef, olives, dill, horseradish and Worcestershire sauce. Finely chop two green onions; add to cream cheese mixture. On a large platter, form cheese mixture into a bunny shape. Cover and refrigerate for 8 hours or overnight., Insert jelly beans for bunny's eyes, nose and buttons. Cut carrot in half lengthwise; place cut side up above head for ears. Cut green portion of remaining onion into six 2-in.-long pieces; place next to nose for whiskers. Serve with vegetables and/or crackers.
Nutrition Facts :
COTTAGE CHEESE SPREAD FOR EASTER BREAD (PASKA)
This recipe came from a family cookbook of a close friend from Manitoba. The recipe is obviously intended for large quantities so it will need to be halved (or more) for individual use. Excellent spread on Easter Bread.
Provided by aslerch
Categories < 15 Mins
Time 15m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Cream cottage cheese, butter and sugar together.
- Beat until fluffy and add the grated egg yolks.
- Heat cream with vanilla in a small pot over medium heat just until bubbles appear. Don't boil.
- Add all at once to cottage cheese mixture; mix well.
- For a smoother spread, process small portions at a time in blender.
- Turn into freezer container.
- To use within a week or two, refrigerate.
Nutrition Facts : Calories 2141.8, Fat 155.1, SaturatedFat 95.8, Cholesterol 797.8, Sodium 2114.7, Carbohydrate 148, Sugar 137.3, Protein 47.4
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