CORNFLAKE WREATHS
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 15 wreaths
Number Of Ingredients 6
Steps:
- Line 2 baking sheets with parchment paper.
- In a large saucepan, melt the butter over low heat. Add the marshmallows and cook, stirring, until melted. Add the green food coloring and stir until evenly distributed. Remove from the heat, add the cornflakes and stir until well coated.
- Spray your hands with nonstick spray as needed during this step to ease in the shaping of the wreaths. Take 1/3 cup of the mixture and form an even log. Join the ends of the log together to form a wreath. Place the wreath onto one of the prepared baking sheets. Continue with the remaining cornflake mixture.
- Decorate each wreath with 3 small cinnamon candies. Let sit to firm before serving.
EDIBLE FESTIVE WREATH
I love making fun and festive appetizers for family gatherings. This one, is a great way to sneak in some vegetables w/o being so obvious. It does get gobbled up quickly, so if you have a large crowd you may want to make two of them.
Provided by Kimberly Biegacki @pistachyoo
Categories Cheese Appetizers
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Open both tubes of crescent rolls and remove dough. DO NOT unroll, just slice into 8 pieces each roll. So, you'll have 16 slices to assemble on a round pan in a circle. Make sure they are touching one another. Bake for 15 to 20 minutes.
- Mix your cream cheese, sour cream, dry ranch dressing, garlic powder and onion salt and set aside. Remove wreath from oven and let cool for at least 5 minutes. Spread cream cheese mixture on the wreath. Then place your veggies how you want them on the wreath. Serve on a festive platter.
APPETIZER WREATH
I have lots of fun with this festive appetizer wreath. I often place a bowl of stuffed olives in the center. -Shirley Privratsky, Dickinson, North Dakota
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Remove crescent dough from packaging (do not unroll). Cut each tube into 8 slices. Arrange in an 11-in. circle on an ungreased 14-in. pizza pan. , Bake at 375° for 15-20 minutes or until golden brown. Cool for 5 minutes before carefully removing to a serving platter; cool completely., In a small bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth. Spread on wreath; top with broccoli, red pepper, chopped celery and celery leaves.
Nutrition Facts : Calories 125 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 166mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.
VEGAN CHRISTMAS WREATH
Bake our vegan Christmas wreath with spinach, pine nuts and tofu as a centrepiece for a meat-free Christmas Day. Adorn with festive cranberries and dill
Provided by Sophie Godwin - Cookery writer
Categories Main course
Time 1h10m
Number Of Ingredients 13
Steps:
- Put the spinach in a colander, then pour over a kettle of boiling water and leave to wilt. Once cool, wring out the excess moisture using a clean tea towel, then chop the spinach and put in a large bowl. Stir in the tofu, oil, pine nuts, nutmeg, garlic, lemon zest, chopped dill and fruit until well combined, season generously and set aside.
- On a well-floured surface, roll the pastry out into a 60 x 20cm rectangle. Leaving a 1cm border, spoon the spinach mixture along the length of the pastry, leaving a 2cm gap at both short ends. Fold in the two short ends to stop any of the filling coming out, then roll the pastry away from you to enclose the filling and create a long sausage shape. Join the two ends together to create a wreath shape and stick together with a little almond milk. Transfer the wreath to a baking tray lined with baking parchment and chill for 20 mins. Can be made up to this point a day in advance and kept covered in the fridge.
- Heat oven to 200C/180C fan/gas 6. Using a sharp knife, cut slashes across the top of the wreath. Mix a little almond milk with some olive oil (this will help the pastry colour) and brush all over the wreath. Bake for 40-45 mins until golden brown. Leave to cool for 5 mins, then transfer to a board and decorate with the reserved dill fronds and some dried cranberries.
Nutrition Facts : Calories 392 calories, Fat 28 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium
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