Red Hot Edible Pepper Wreath Recipes

Steps:

• Arrange crescent rolls on a 12-in. pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping., Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). , Bake at 375° for 20-25 minutes or until golden brown. Freeze option: Securely wrap cooled wreath in plastic and foil before freezing. To use, remove from freezer 30 minutes before reheating. Remove wreath from foil and plastic; reheat on a greased baking sheet in a preheated 325° oven until heated through.

Steps:

• Take your first bunch and tightly wrap the wire around the stems.
• Add an other bunch just over lapping so stems are just over each other and wrap again tightly.
• You will continue till you used all the bunches or till you get to the length you are happy with.
• Ending with the bunch that still has the leaves attached. Do arrange it so they are attractive to the eye.
• Wrap wire around end leaving some to make a hoop to hang.
• Place a flower where you would place a bow on a wreath.
• Hang to dry in you kitchen with good circulation.
• So it `s handy to use for whatever you need to add some spice to.

Steps:

• Melt butter in a large saucepan over low heat. Add marshmallows, and cook until melted, stirring constantly. Remove from heat, and stir in the food coloring, vanilla, and cornflakes.
• Quickly drop heaping tablespoonfuls of the mixture onto waxed paper, and form into a wreath shape with lightly greased fingers. Immediately decorate with red hot candies. Allow to cool to room temperature before removing from waxed paper, and storing in an airtight container.