Crescent Carrot Appetizers Recipe 465

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CRESCENT CARROT APPETIZERS RECIPE - (4.6/5)



Crescent Carrot Appetizers Recipe - (4.6/5) image

Provided by á-2710

Number Of Ingredients 10

Crescent Carrots:
1 tube Pillsbury Place 'n Bake refrigerated crescent rounds
1 egg
1 teaspoon water
Orange liquid food coloring (or yellow and red coloring mixed together)
Carrot Greens:
5 ounces green confectionery coating (candy melts)
Cream Filling:
4 ounces Betty Crocker Whipped White Frosting (1/3 of a tub)
4 ounces frozen whipped topping, thawed (1/2 of a tub)

Steps:

  • Crescent Carrots: 1) Unroll the 8 crescent rounds. Then roll each strip into an 18-inch long log. 2) Whisk together the egg and water. Brush the egg wash over one dough log. 3) Wrap the dough log around a metal cream horn form. Repeat, wrapping a total of 8 forms. 4) Brush orange liquid food coloring all over dough. 5) Set carrots on a non-stick aluminum foil or parchment paper-lined baking sheet. Refrigerate for 20 minutes. 6) Preheat oven to 400ºF. Bake the crescent roll carrots for 8 minutes, then remove from oven and carefully remove the cream horn form using metal tongs. 7) Return the carrots to the oven for 3-4 minutes until baked though. Allow the crescent roll carrots to cool completely. Carrot Greens: 1) Pour the green confectionery coating wafers into a microwave safe bowl. Heat for 30-second increments, stirring after each, until melted. 2) Pour the melted candy coating into a small squeeze bottle or a zip top bag. Pipe carrot greens onto parchment paper-lined baking sheets. 3) Freeze for 5 minutes, until the candy coating is set. Make 2 or 3 stems of greens per cream horn carrot. Cream filling: 1) Whip together the frosting and whipped topping. Spoon into a pastry bag and refrigerate until needed. 2) To assemble the crescent carrots: Just before serving, pipe cream filling into the crescent carrots, insert a few candy greens into the filling of each carrot, and serve.

GRANDMOTHER'S CARROT CASSEROLE



Grandmother's Carrot Casserole image

Baby carrots are mixed with onions and cheese, topped with crumbled buttery round crackers. This is my grandmother's best Thanksgiving recipe.

Provided by LYNDAS

Categories     Side Dish     Casseroles

Time 35m

Yield 6

Number Of Ingredients 6

2 pounds baby carrots
1 cup chopped onion
1 cup mayonnaise
1 cup grated Cheddar cheese
½ cup sugar
10 buttery round crackers, crushed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place the carrots and onion into a large saucepan and fill with about 1 inch of water. Bring to a boil, then steam over medium heat until carrots are tender enough to pierce with a fork, 5 to 10 minutes. Drain and allow to cool slightly.
  • In a large bowl, stir together the mayonnaise, sugar and cheese. Stir in the carrots and onion until evenly coated. Transfer to a casserole dish. Top with crumbled crackers.
  • Bake for 20 to 30 minutes in the preheated oven, until sauce is bubbly and the top is toasted.

Nutrition Facts : Calories 514 calories, Carbohydrate 36.5 g, Cholesterol 38.1 mg, Fat 38.6 g, Fiber 4.9 g, Protein 7.7 g, SaturatedFat 9.6 g, Sodium 522.1 mg, Sugar 25.8 g

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  • Heat oven to 400°F. Roll sheets of foil from shorter ends into cone-shaped molds. Unroll dough on work surface; if using crescent rolls, press seams to seal. Use pizza cutter or knife to cut dough lengthwise into 8 (1-inch) strips.
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