Christmas Tree with Pillsbury cresent rolls

 
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Pull-Apart Crescent Christmas Tree

14 Ratings

 

14 Comments

 

 

Kitchen Tested

• Prep20 MIN
• Total45 MIN
• Ingredients4
• Servings32

It’s official: this is the appetizer we’re bringing to every party this holiday season. This cheese-stuffed tree is trimmed with melted butt... MORE+

By Pillsbury Kitchens

Make with

Pillsbury Crescents

 Savings on 2 ingredient(s)

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Ingredients

2

cans (8 oz each) Pillsbury™ refrigerated crescent rolls SAVE $

2

packages (5.5 oz each) garlic & herbs Boursin™ cheese

1

tablespoon butter, melted

2

tablespoons chopped fresh parsley leaves SAVE $

Steps

Hide Images

• 1

  Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. Separate dough into 16 triangles. Use kitchen scissors or knife to cut each triangle in half lengthwise.

  
• 2

  Spoon about 2 teaspoons cheese on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point. Using photo as a guide, place crescents next to each other in tree-shaped pattern on cookie sheet, starting with trunk and working up to top.

  
• 3

  Bake 20 to 24 minutes or until deep golden brown. Brush with melted butter; sprinkle with parsley.

  

• To transfer tree to platter, lift it up still attached to parchment paper, and place on platter. Run large, flat spatula underneath tree on all sides, then lift parchment paper on one side, and slide tree onto platter.

Friendship bread recipes

The sourdough bread recipe is here Sourdough bread


AMISH CINNAMON BREAD
(you need to make the starter first)

To your starter add:

1 cup vegetable  oil (or 2/3 cup oil and 1/3 cup applesauce)

4 eggs

2 teaspoons vanilla

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

1 small box vanilla instant pudding

1 cup sugar

2 cups flour

Stir well - add 1 cup nuts and 1 cup raisins (optional) Pour into 2 greased loaf pans  or 1 bundt pan. Bake at 325 degrees for 1 hour, or until done. (After removing from the oven, spread butter on top, then put cinnamon sugar mixture on. 

APPLE FRIENDSHIP BREAD

1 cup Friendship starter at room temperature

3 eggs

2/3 cup vegetable oil

3 teaspoons vanilla extract

2 cups unbleached all purpose flour

1 cup sugar

2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped English walnuts or pecans

2 medium apples peeled and finely chopped 

Preheat the oven to 350 degrees. Grease two  9 X 5 inch loaf pans. In a large mixing bowl, beat together the starter, eggs, vegetable oil and vanilla. Add the dry ingredients and blend. Fold in the nuts and apples and transfer the batter to the prepared loaf pans. Bake for 50 minutes and remove from the oven. Allow the bread to cool for 10 minutes, then tip onto a rack  to finish cooling. 

Pepper Jelly-Goat Cheese Cakes

                

I came across this receipt looking for something "pretty" for the holidays. Since the pepper
jellies are a little red and green, it seemed like the perfect fit. So we had them at a party and they
were a huge hit. Everyone wanted the recipe. So with that in mind, it just said "blog me baby".
So, here we are! Enjoy

24 aluminum foil miniature baking cups  Vegetable cooking spray  1/4 cup fine, dry Italian-seasoned breadcrumbs  1/4 cup ground toasted pecans  2 T grated Parmesan cheese  2  T butter, melted  1 (8-oz.) package cream cheese, softened  1 (3-oz.) goat cheese log, softened  1 large egg  2 T heavy cream  1 T Asian Sriracha hot chili sauce  1/4 cup green pepper jelly, melted  1/4 cup red pepper jelly, melted      Preheat oven to 350°. Place baking cups in 2 (12-cup) miniature muffin pans;      coat baking cups with cooking spray     Stir together breadcrumbs and next 3 ingredients. Firmly press about      1 tsp. mixture in bottom of each baking cup.     Beat cream cheese and goat cheese at medium speed with an     electric mixer until light and fluffy; add egg and next 2 ingredients,     beating just until blended. Spoon into baking cups, filling three-fourths full.     Bake at 350° for 10 minutes or until set. Cool completely in pans     on a wire rack (about 20 minutes). Spoon 1 tsp. melted green pepper     jelly over each of 12 cheesecakes. Spoon 1 tsp. melted red pepper     jelly over remaining 12 cheesecakes. Cover and chill 2 to 12 hours before serving.

Tagliatelle with Chicken

As we do every year, we look for a new dish ideas  that aren't just really good, but look really good on your plate for the holidays. If this is a holiday dish, you want to also make the Tomato sauce that is also here on the blog. This has been a big hit this year already and we are just getting started. We've made if for a few parties so far and we haven't had any leftovers yet!

Serves 4
8 oz tagliatelle. The green pasta works well with this dish for the holidays! You can buy a great spinach/garlic that was fabulous.
1 T olive oil
Salt
Tomato Sauce use 1 full recipe for 4
Basil leaves for garnish

Chicken Sauce
1/4 cup unsalted butter
14 oz. boned, skinned chicken breast (or thighs) sliced thin
3/4 cup blanched almonds
1\2 cup grated fresh Parmesan cheese
1 1\4  cups heavy cream salt and pepper

1. Make the Tomato Sauce.

2. To make the chicken sauce, melt the butter in a sauce pan over medium heat and fry the chicken strips and almonds  for 5 to 6 minutes,  stirring frequently until the chicken is cooked through.

3. Meanwhile pour the cream into a small saucepan over low heat and bring to a boil. Simmer slowly for about 10 minutes until reduced by almost half.  Pour the cream over the chicken, add the parmesan and keep warm.

4. Cook the pasta, drain and keep warm.

5. To plate your dish, add the desired amount of pasta, spoon tomato sauce over the  pasta and then spoon the chicken and cream in the center. Garnish with basil and extra Parmesan if desired.
Serve immediately.

Christmas Wreath Bread

This was the first year we've made this and it was a huge hit. We ended up making over 25 of these for parties, friends and family. It's pretty simple. Tom's mom was so into it, she wanted all the details, so she could try it herself.

USE BOTTLED WATER

To start you need:
3 cups all purpose flour
2 1/4 cups bread flour
4 t kosher salt
1T rapid rise yeast

1. Mix 2 1/2 cups all purpose flour, the bread flour, salt, yeast and 2 1/2 cups lukewarm water (105-110) in a large bowl with a wooden spoon to make a wet and sticky dough. Cover loosely with plastic wrap and set aside in a warm place until almost triple in size, 2-3 hours. Divide the dough in half and transfer one half to another bowl. Cover both bowls with plastic wrap and refrigerate until cold, about 2 hours. Use plenty of flour on your hands, it is sticky.

2.  Remove the dough from the refrigerator, sprinkle each piece with 1/4 cup flour, then shape into a smooth, taut ball. Cover them loosely with plastic wrap and put back in the refrigerator for 30 minutes.

3. Put a large piece of parchment on a pizza peel. Dust with flour. Using floured hands, pick up a ball of dough and poke your  thumbs through the center to make a hole. Place on the parchment, then gently stretch the dough from the center to make a 9 inch diameter ring with a 5 inch hole in the center. Sprinkle generously with flour.  Lay out another sheet of parchment and repeat with the other ball.

Let them rest, uncovered for 15 minutes. With a kitchen shears and at a 45 degree angle, make deep cuts at 1 to 1 1/2 inch intervals all the way around both dough rings. Pull the cut sections away from the center as you go to make the "leaves". Let rest again for 15 minutes uncovered until plump.

Put a pizza stone on the highest oven rack and put a broiler pan on the lowest rack. Preheat oven to 475.

Slide one dough wreath with  the parchment directly onto the hot stone. Carefully pour 1 cup of water into the broiler pan underneath to create steam; quickly shut the oven door. Be careful of the steam.

Bake until bread is golden brown 15-20 minutes. 

Transfers to a rack to cool.  Repeat with the 2nd dough wreath adding another cup of water to the broiler pan. 

Note: Use plenty of flour when dividing the dough, its very sticky. Keep your hands well floured and also the shears, its really sticky dough! The cuts can be pretty deep just not to the bottom. I think it looks even better with the deeper cut.

You can make the dough ahead and leave it the refrigerator for up to 3 days. But before you work with it, let it  come to room temperature completely. About 3 hours.  You can also freeze the bread after its baked. Let it cool completely, wrap it tightly in foil and freeze up to 5 days.  To reheat,  preheat the oven to 450, put the wrapped bread directly into the over. Bake 20-25 minutes.

Best ribs you might ever have - Baby!!

We get the craving for this every once it while - but its sad when you get the vibe and you're out of the country. We couldn't wait to make this. So today is that day! Enjoy

The dry rub makes enough for several batches, you can save the mix and use it later or get more ribs!

Dry Rub:
8 T light brown sugar tightly packed
3 T Kosher salt
1 T chile powder
1/2 t ground black pepper
1/2 t cayenne pepper
1/2 t jalapeno seasoning..or spicy to your taste
1/2 t Old Bay Seasoning
1/2 thyme
1/2 t onion powder

Braising Liquid:
1 cup white wine
2 T white wine vinegar
2 T worcestershire
1 T honey
2 cloves garlic chopped



In a bowl, combine all of the dry ingredients and mix well. Place each slab of ribs on a piece
of heavy duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub.
Pat the dry rub into the meat.

You want to make it easy to pour the liquid in, so close the foil around the meat in a way that you can just open a little and pour in the liquid. Place closed foil packet, without the liquid, in the refrigerator for at least an hour.

When you are ready to bake it, preheat the oven to 250. Place all of the liquid ingredients in a microwaveable container and heat on high for about a minute. Place the ribs on a baking sheet. Open 1 end of the foil on each slab and pour 1/2 the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the liquid.

Braise the ribs in the oven for 2 1/2 hours.

Transfer the braising liquid into a medium sauce pot. Bring the liquid to a simmer and reduce by 1/2 or until a thick consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 bone portions.

You can use the remaining glaze for dipping or add more to each portion. Its up to you!