Have you ever considered molding an igloo out of cream cheese to spice up your holiday buffet table? What about crafting a Christmas wreath from crescent rolls and chicken? Does it sound like something you’d leave to professional chefs?
Well, think again. There are a slew of simple recipes that allow you to create amazing works of art for your holiday dinner table, without having to take a culinary arts course.
Here are a couple of my favorites:
CHICKEN AND CRESCENT ROLL CHRISTMAS WREATH
Ingredients:
2 packages refrigerated crescent rolls
1/2 cup chopped red pepper
1/2 cup chopped frozen broccoli or spinach thawed and squeezed dry
1/4 cup drained and chopped water chestnuts
3 tablespoons chopped scallions, divided
1 cup shredded cheddar cheese
1/2 cup shredded Swiss cheese
1 cup cooked diced or shredded chicken
1 can cream of chicken soup
2 tablespoons sour cream
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
Directions:
Preheat oven to 350 degrees.
Unroll crescent dough, separate into triangles.
Arrange triangles in circle on greased 14-inch pizza pan with wide ends overlapping in the center and points aimed toward the outside.
In a large bowl, whisk together soup, sour cream, garlic salt and pepper. Mix in red pepper, broccoli or spinach, water chestnuts, 2 tablespoons scallions, cheese and chicken.
Scoop mixture evenly onto widest end of each triangle.
Bring outside points of triangle down over filling and tuck under wide ends of dough at center. (Filling will not be completely covered).
Bake 25 to 30 minutes or until golden brown.
Garnish with remaining scallions before serving.
CREAM CHEESE AND BACON IGLOO
Cheese and Bacon Spread Ingredients:
8 ounces shredded cheddar cheese
4 ounces crumbled blue cheese
8 ounces cream cheese, softened
1/4 cup bacon flavored chips or bits
2 medium green onions, sliced
1/4 teaspoon red pepper sauce
Directions:
Place ingredients into food processor. Pulse until mixed thoroughly.
Cream Cheese Igloo Ingredients:
4 cups of Cheese and Bacon spread
8 ounces firm cream cheese, not softened
1 tablespoon milk
Carrot curl
Rosemary sprig
Red pepper pieces
Directions:
Line 1-quart bowl with plastic wrap. Press cheese mixture into bowl. Cover and refrigerate at least 4 hours but no longer than 48 hours.
Invert cheese mixture onto glass plate, forming igloo shape.
Remove about 2 tablespoons cheese mixture from bottom and side to form arched doorway.
Cut two slices approx 3/8-inch from end of 8-ounce block of firm cream cheese; reserve.
Mix remaining cream cheese and 1 tablespoon milk. Frost igloo and remaining part of plate with cream cheese mixture. Smooth with spatula. Draw lines across igloo with a toothpick, to resemble ice blocks.
Cut each reserved cream cheese slice into 4 rectangles.
Use 6 to 8 rectangles to form door canopy.
Cover loosely and refrigerate until ready to serve.
Right before serving cut flag shape from carrot curl and secure on igloo with a toothpick. Garnish igloo with rosemary spring and pepper pieces.
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