Cheese Wreath Food

HOLIDAY CHEESE BALL WREATH

Steps:

• Line the inside of a 6-cup Bundt pan with plastic wrap. Process the cream cheese, shredded cheese, Worcestershire sauce, 1/2 teaspoon salt and few grinds of pepper in a food processor until smooth. Empty the mixture into a medium bowl, and fold in all but 2 tablespoons of the chopped peppers.
• Spoon the cheese mixture into the prepared Bundt pan; pack it in, spread into an even layer and cover (or simply form the cheese mixture into a ball and wrap tightly with plastic wrap). Refrigerate until chilled, at least 1 hour up to 2 days.
• Uncover and invert the cheese mold (or unwrap and transfer the ball) onto a serving platter. Sprinkle with the chives and parsley to completely coat the wreath, and garnish with the reserved 2 tablespoons peppers. Serve with crackers, sliced bread or crudites.

CREAM CHEESE WREATH COOKIES

Steps:

• In a mixer beat the butter until smooth.
• Add the cream cheese, sugar, egg yolks, and vanilla until smooth blending each ingredient before adding the next.
• If you are going to add color to the dough this is the stage to do it. Mix in your coloring to the desired tone.
• Add Flour and salt to the mixture.
• Line a baking sheet with parchment paper or grease the sheets (whichever you prefer).
• Place dough into a cookie press and if using a star pattern, press out approximately 3-4 inches of dough.
• Form the strings into circles and decorate with sprinkles and candied cherries.
• Place decorated cookies in a 400 degree oven for 7-8 minutes.

EASY CHEESE WREATH

Steps:

• Place 10-inch circle of parchment paper on plate. Arrange rosemary sprigs around edge of parchment.
• Top rosemary with cheese cubes and olives to resemble photo.
• Add pepper strips for the ribbon.

SUNNY'S HOT HAM AND CHEESE WREATH

Steps:

• Preheat the oven to 375 degrees F.
• Line a large baking sheet or pizza pan with parchment paper or nonstick aluminum foil. Place a 4.5-inch diameter bowl upside down in the center of the baking dish and use it as a guide (it will be the center, empty area of your wreath). Arrange triangular sections of the crescent dough on the parchment in a circle around the bowl with the long points facing outward as the "rays" and the wide bases in the center with the edges overlapping. Brush the jalapeño jelly on the dough. Remove the bowl.
• In a small bowl, mix the ham, Gruyere and pepper jack, then layer the mixture on the dough, creating a ring around the center of the circle. Pull the points of dough from the outer edge over the filling and tuck under the center rim of the dough circle. The filling will show and that's ok! Top with jalapeño slices all around.
• Bake, rotating halfway through, until golden, 20 to 25 minutes. Allow to cool slightly before slicing to serve.

SAVORY CHEESE WREATH

Steps:

• Al ingredients should be at room temperature. For the filling mix and combine all the ingredients, set aside.
• For the dough, heat the milk together with butter, until butter melts (milk should not boil). Add to the flour mixed with instant yeast, baking powder, sea salt and ground white pepper.
• Add an egg and yogurt and gently knead dough until smooth and elastic.
• Immediately, on a floured surface, roll the dough into a rectangle with a rolling pin. Cover it evenly with the prepared filling.
• Starting at one of the long ends, roll the dough into a tight roll. Shape it into a wreath, tucking the ends into each other. Place it on a baking sheet lined with parchment paper.
• With a sharp knife make a circular cut on the top of the wreath.
• Brush the wreath with egg yolk and sprinkle with seeds of your choice. Bake in the oven at 200°C for about 25 minutes or until golden on top.
• Before serving, allow to cool.

SPAM, BROCCOLI & CHEESE WREATH

Steps:

• After you have made this once, you can play with the ingredients- I like TONS of broccoli and just a little Spam and Cheese.
• Preheat oven to 375°.
• Cut broccoli into bite size pieces.
• Place in large microwaveable bowl.
• Add 2 Tablespoons water and the chopped onion.
• Microwave approx 1 1/2 minutes (Just to"tenderize" the broccoli).
• Cut Spam into tiny cubes and saute in small frying pan just to brown the meat.
• Remove Broccoli from microwave, drain the water off and add the mustard, spam& cheese.
• Cover a cookie sheet pan with foil.
• Unroll the crescent rolls and place in a circle on the sheet pan.
• The wide ends of the rolls should be overlapping in the middle with the pointed ends hanging off the side of the pan (See Photos).
• Place the Spam mixture in a circle around the wide ends on the cookie sheet.
• Fold the pointed ends over the mixture and tuck underneath.
• Bake for 25 minutes or until the crescent rolls are golden brown.
• (Lift one of the rolls and look underneath to be sure it has browned and is not mushy or raw dough).

CREAMY ITALIAN FIVE-CHEESE WREATH APPETIZER

Steps:

• Beat cream cheese and shredded cheese in small bowl with mixer until blended.
• Add remaining ingredients; mix well. Refrigerate several hours.
• Place drinking glass on center of platter. Drop rounded tablespoonfuls of cheese mixture around glass, just touching outer edge of glass to form ring; smooth with spatula. Remove glass before serving. Decorate with basil.

CREAM CHEESE WREATH

Steps:

• 1. In a large bowl, mix the cream cheese and cheddar cheese with an electric mixer on medium speed until well blended.
• 2. Add the next five ingredients and blend well. Refrigerate for several hours or overnight.
• 3. Place a drinking glass in the center of your serving platter. Drop round tablespoonfuls of cheese mixture around the base of the glass, just touching the outer edges to form a ring. Smooth with a spatula. Remove the glass.
• 4. Garnish with chopped red bell pepper and fresh chopped parsley if desired. Serve with crackers, breadsticks, or fresh veggies.

PARTY CHEESE WREATH

Steps:

• Beat cream cheese and cheddar cheese in small bowl with electric mixer on medium speed until well blended.
• Add remaining ingredients; mix well. Cover. Refrigerate several hours or overnight.
• Place drinking glass in center of serving platter. Drop rounded tablespoonfuls of cheese mixture around glass, just touching outer edge of glass to form ring; smooth with spatula. Remove glass. Garnish with chopped fresh parsley and additional red bell pepper, if desired. Serve with assorted crackers and breadsticks.

PARTY CHEESE WREATH

Steps:

• Beat cream cheese and cheddar cheese in small bowl with electric mixer on medium speed until well blended.
• Add remaining ingredients, mix well.
• Cover.
• Refrigerate several hours or overnight.
• Place a drinking glass in center of serving platter.
• Drop rounded tablespoonfuls of cheese mixture around glass, just touching outer edge of glass to form ring; smooth with spatula.
• Remove glass.
• Garnish with chopped fresh parsley and additional red bell pepper.
• Serve with assorted crackers and breadsticks.

MEXICAN CHEESE WREATH

Steps:

• Beat cream cheese and shredded cheese in medium bowl with electric mixer on medium speed until well blended. Add remaining ingredients; mix well. Cover.
• Refrigerate several hours or overnight.
• Place drinking glass in center of serving platter. Drop rounded tablespoonfuls of cheese mixture around glass, just touching outer edge of glass, to form ring; smooth with spatula. Remove glass. Garnish with additional parsley and red peppers, if desired. Serve with assorted crackers.

CHEDDAR CHEESE WREATH APPETIZER

Steps:

• Beat cream cheese and shredded cheese in small bowl with mixer until blended.
• Add remaining ingredients; mix well. Refrigerate several hours.
• Place drinking glass on center of platter. Drop rounded tablespoonfuls of cheese mixture around glass, just touching outer edge of glass to form ring; smooth with spatula. Remove glass before serving.

CREAMY TRIPLE-CHEDDAR CHEESE WREATH APPETIZER

Steps:

• Beat cream cheese and shredded cheese in small bowl with mixer until blended.
• Add remaining ingredients; mix well. Refrigerate several hours.
• Place drinking glass on center of platter. Drop rounded tablespoonfuls of cheese mixture around glass, just touching outer edge of glass to form ring; smooth with spatula. Remove glass before serving.

FESTIVE HAM AND CHEESE WREATH

Steps:

• Heat oven to 375°F Spray large cookie sheet with nonstick spray. In large bowl, combine cheese, ham, onions and mustard; mix well.
• Separate one can of dough into 10 biscuits; leave second can in the refrigerator. Separate each biscuit into two layers. Press each biscuit layer to form 3 1/2 inch round.
• Place one rounded tablespoon cheese mixture on each dough round. Wrap dough around cheese mixture, pinching edges to seal. Repeat with remaining can of dough and cheese mixture.
• Arrange 8 balls seems side down and sides almost touching, to form ring on sprayed cookie sheet, leaving a 3 inch hole in the center. Arrange 14 balls, sides almost touching, around outside of first ring. Arrange remaining 18 balls around outside of second ring. Brush with beaten egg. Sprinkle with sesame or poppy seed.
• Bake at 375F for 18 to 25 minutes or until golden brown. Carefully slide wreath on serving platter and sprinkle with diced bell peper. Serve warm.

DANISH CREAM CHEESE WREATH

Steps:

• Heat oven to 350°F.
• Cut 1/2 cup butter into 1 cup flour.
• Sprinkle 2 T. water over flour mixture; mix with a fork.
• Shape into roll with floured hands.
• Pat and shape into wreath shape, 11 1/2 inches in diameter with 4 inch wide side and 3 1/2- inch hole in center on ungreased cookie sheet.
• Beat cream cheese, sugar and egg yolk in small bowl until light and fluffy, about 3 minutes.
• Spread evenly over wreath to within a 1/4-inch of edges.
• Heat 1/2 cup butter and 1 cup water to rolling boil in a 2 quart saucepan, remove from heat and quickly stir in the almond extract and 1 cup flour.
• Stir vigorously over low heat until mixture forms a ball, about 1 minute, remove from heat.
• Add eggs, beat until smooth and glossy.
• Spread evenly over cream cheese mixture.
• Bake until topping is crisp and lightly browned, 40 to 45 minutes; cool (topping will shrink and fall).
• Drizzle with glaze and garnish with cherries.
• Glaze: Mix 1 1/2 cups powdered sugar, 1 1/2 teaspoon vanilla, and 1 to 2 tablespoon hot water until smooth and desired consistency.