Cream Cheese Wreath Recipes

APPETIZER WREATH

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.

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.

BACON CHEESE WREATH

Steps:

• In a small bowl, beat the cream cheese, mayonnaise, Parmesan cheese and, if desired, onions. Stir in bacon. Cover and refrigerate for 1-2 hours., Invert a small bowl in the center of a serving platter. Drop cream cheese mixture by rounded tablespoonfuls around edge of bowl. Remove bowl. Smooth cream cheese mixture, forming a wreath. Garnish with parsley and pimientos if desired. Serve with crackers.

CREAM-CHEESE POUND CAKES

Steps:

• Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
• Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
• Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
• Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.

PESTO BREAD WREATH RECIPE BY TASTY

Steps:

• Make the dough: In a small bowl, stir together the warm milk, 1 tablespoon of the sugar, and the yeast. Set aside until frothy, about 5 minutes.
• In a large bowl, whisk together the flour, salt, lemon zest, and remaining 3 tablespoons of sugar. Make a well in the center and pour in the yeast mixture, eggs, and melted butter. Use a wooden spoon to stir until a shaggy mass forms.
• Turn the dough onto a lightly floured surface and knead until it springs back when pressed, 5-10 minutes. Shape the dough into a ball and place in a large bowl lightly greased with nonstick spray. Cover the bowl and place in a warm spot until the dough is doubled in size, about 90 minutes.
• Meanwhile, make the pesto: In a blender, combine the pepitas, basil, Parmesan, salt, garlic, and lemon juice. Blend on medium speed until the ingredients are finely chopped. With the blender running, slowly drizzle in the olive oil until incorporated.
• Assemble the wreath: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Turn the dough out onto a lightly floured surface. Use a rolling pin to roll the dough into a large rectangle, about ¼ inch thick.
• Spread the softened cream cheese across the dough to cover completely. Spread the pesto evenly over the cream cheese. Sprinkle the sun-dried tomatoes over the pesto.
• Starting from a long end, roll the dough into a log and pinch the seam closed. Turn the log seam-side down and use a serrated knife to cut lengthwise into 3 long pieces. Braid the pieces together, then bring the ends together to form a wreath. Carefully transfer to the prepared baking sheet. Brush beaten egg all over the wreath.
• Bake the wreath until golden brown, about 40 minutes.
• Slice and serve.
• Enjoy!

CREAM-CHEESE BROWNIES

Steps:

• Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk 1 cup flour, cocoa, baking powder, and salt; set aside.
• Place 8 tablespoons (1 stick) butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add 1 1/4 cups sugar; mix to combine. Add 3 eggs, and mix to combine. Add flour and cocoa mixture; mix just until moistened (do not overmix).
• Prepare cream-cheese mixture: Whisk cream cheese with 2 tablespoons room-temperature butter. Whisk in 1/4 cup sugar, 1 egg, and 2 tablespoons all-purpose flour. Alternately spoon chocolate batter and cream-cheese mixture into pan; with the tip of a paring knife, swirl to marble.
• Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares.

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.

CINNAMON ROLL WREATH RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a medium bowl, combine the granulated sugar, brown sugar, cinnamon, and softened butter and mix until it becomes a spreadable paste.
• Roll out the pizza dough and evenly spread the cinnamon filling over it.
• Roll the dough back up into a tube.
• Cut the tube in half lengthwise.
• Twist the dough to form one long braid.
• Bring both ends together to create a circular shape.
• Bake for 35 minutes, or until the dough is cooked through.
• In a medium bowl, beat together the cream cheese, melted butter, and vanilla with a hand mixer. Add the powdered sugar and beat until smooth.
• Drizzle the glaze over the cinnamon wreath.
• Enjoy!

CREAM CHEESE FROSTING

Steps:

• Beat the softened butter to a soft and even consistency. Add the orange juice, if using, then the icing sugar. Cream until you have a smooth, soft buttercream consistency.
• Add the cream cheese and work it in - don't beat it in, just slowly mix with a wooden spoon. Depending on how soft the mixture is, you may want to put it in the fridge for 10 mins at this point. If it's runny, it will firm up again. It should be spreadable and not run off the cake.

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.