Eggnog Cream Cheese Dip Wfresh Fruit Wreath Recipes

CREAMY VANILLA FRUIT DIP

Steps:

• Cream together the cream cheese and sugar until well combined. Stir in the vanilla extract and then the whipped topping. Chill in refrigerator 1 hour.

CREAM CHEESE FRUIT DIP

Steps:

• Beat cream cheese in a stand mixer until whipped; add brown sugar and vanilla extract. Continue beating until dip is well mixed.

EGGNOG CREAM CHEESE DIP W/FRESH FRUIT WREATH

Steps:

• Combine all ingredients in a mixing bowl & beat till smooth. (I love my immersion blender & it would be great for this)
• To Serve: Place dip in a serving bowl on a rd serving plate or platter & arrange fresh fruits around it to create a decorative, edible wreath.
• HINT: A note says to "Keep any cut fruit fresh by sprinkling w/lemon juice.", but I have found it more efficient to brush the cut surfaces of fresh fruit (such as apples or pears) using my pastry brush -- or -- put lemon juice in a sml plastic bag, add the fruit slices/wedges, shake to cover the cut surfaces w/juice & store in a container w/a snap-on lid till ready to serve.

EGGNOG DIP

Steps:

• In a small saucepan, combine the eggnog and cornstarch until smooth. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; stir in sour cream. Cool completely., In a small bowl, beat whipping cream and sugar until stiff peaks form. Fold into eggnog mixture with extract if desired. Cover and refrigerate overnight. Serve with fruit and cake cubes.

CHOCOLATE-DIPPED FRUIT WREATH

Steps:

• Line a cookie sheet with wax paper.
• Wash and dry fruit. Slice star fruit.
• Heat chocolate ships and shortening in a small pot over low heat, stirring often until smooth. Remove from heat.
• Dip HALF of each fruit piece in chocolate. Place on waxed paper. Refrigerate 30 minutes.
• Arrange fruit on a serving plate in the shape of a wreath. Garnish with fresh rosemary and/or fresh mint leaves by inserting sprigs into the "wreath" then top with an orange peel bow.
• Orange Peel Bow: Using a channel knife, cut a long strip of orange peel. Roll or sprinkle with sugar the arrange into a bow on top of the wreath.

EGGNOG AND HOLLY PIE

Steps:

• Heat oven to 450 degrees.
• Thaw pie crusts if necessary.
• Place bottom crust in pie pan; trim crust even with edge.
• Using a small holly leaf cookie cutter, cut about 30 holly leaves from remaining crust.
• Beat egg white in a bowl.
• Brush edge of pie crust and underside of leaves with egg white and arrange around edge of crust.
• The end effect will be clusters of 3 leaves (2 on the crust and 1 on top of the filling).
• Put extra leaves on cookie sheet.
• Beat egg yolk in small bowl.
• Add food color.
• Brush leaves with green mixture.
• Bake crust 9-11 minutes and bake extra leaves 3-4 minutes.
• Cool.
• In small saucepan, sprinkle gelatin over 1/2 cup egg nog.
• Let stand 1 minute to soften gelatin.
• Cook over medium heat, stirring constantly, until dissolved.
• Remove from heat; set aside.
• In a large mixing bowl, combine powdered sugar, butter, and cream cheese.
• Beat on low until light and fluffy.
• Gradually add nutmeg, rum extract, gelatin mixture, and remaining egg nog.
• Beat on high until smooth.
• Refrigerate 15 minutes or until mixture mounds slightly when stirred.
• Pour into pie crust.
• Place extra holly leaves and red candies on filling to complete the holly leaf clusters.
• Sprinkle with nutmeg.
• Refrigerate until firm (about 4 hours).

VEGETABLE WREATH WITH DIP

Steps:

• In a small bowl, combine the first five ingredients; mix well. Stir in onions and olives. Cover and refrigerate for at least 2 hours., Transfer dip to a serving bowl; place in the center of a 12-in. round serving plate. Arrange broccoli, green pepper and tomatoes in a wreath shaped around dip., Using a small star cookie cutter, cut out stars from jicama slices; place over wreath. Cut red pepper into five pieces that form the shape of a bow; position on wreath.