Mexican Cheese Wreath Food

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.

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.

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.

CHEESE WREATH

Steps:

• Beat cream cheese and shredded cheese with electric mixer on medium speed until well blended.
• Add remaining ingredients; mix well and cover.
• refrigerate several hours or overnight.
• Place drinking glass in center of serving platter.
• Drop rounded tablespoons 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, placing peppers so they look like red ornaments.

TACO CRESCENT WREATH

Steps:

• Heat oven to 375°F.
• Invert a custard cup on center of ungreased cookie sheet.
• Do not unroll crescent rolls.
• Slice each log into 20 rounds (40 total).
• Arrange 16 slices, slightly overlapping and in a clockwise direction around the custard cup.
• Arrange remaining slices slightly overlapping each other and in a counterclockwise direction, close to but not overlapping the first ring.
• Remove custard cup from center of wreath.
• Bake for 15 to 18 minutes or until light golden brown.
• Gently loosen from cookie sheet and cool on wire rack (30 minutes, or until completely cooled).
• Combine chipotle chiles, sour cream, cilantro, mayo, sugar, salt and cumin in a small food processor.
• Blend until chiles are chopped finely and mixture is thoroughly combined.
• Place cooled wreath on serving tray or platter.
• Spread sour cream mixture over wreath.
• Decorate with olives, avocado, tomato, and cheese.
• Place salsa in a small bowl; place in center of wreath.
• Store in refrigerator.

TACO CHEESE BALL WREATH

Steps:

• Line a 16-ounce bowl with plastic wrap, allowing excess to hang over the sides.
• Combine cream cheese, Monterey Jack cheese, and taco seasoning in a food processor; process until well combined. Add green onions, ½ of the cilantro leaves, and green chiles and pulse until well combined with flecks of green; do not fully process.
• Transfer cheese mixture to the lined bowl and press to smooth. Cover and refrigerator for at least 4 hours or up to 8 hours or overnight.
• Invert cheese onto a serving platter and remove plastic. Use a small shot glass or spoon to create a hole in the center of the cheese to form a wreath shape.
• Finely chop remaining cilantro leaves and lightly cover the top of the cheese. Combine tomato, onion, and jalapeno in a small bowl and place over the cilantro in a 1-inch ring around the wreath.

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.

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.