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*** A WORD FROM THE KITCHEN ***
Let the countdown begin! Not only does this always
famous APPETIZER VEGGIE WREATH taste great (a version
of the veggie pizza most of us are used to) but with a
little embelishment also makes a great centerpiece.
Arrange on a colorful platter at least a few inches
larger than the finished ring. Put a lit candle in the
center and lay a decorative bow on the bottom. Make
sure to take away one piece of the wreath so people
know to dig in. This is big on the "ooh" factor scale.
And to go with it a bonus recipe for you today too...
Marzee's Corner has a holiday cheese ball for you.
Enjoy!
mailto:mz@gophercentral.com
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RECIPE: APPETIZER VEGGIE HOLIDAY WREATH
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INGREDIENTS:
2 (8-oz.) packages of refrigerated crescent rolls
1 (8-oz.) package cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
3 cups finely chopped green vegetables (bell peppers,
broccoli, cucumber, green onions)
1/4 cup chopped red bell pepper
DIRECTIONS:
Heat oven to 375 degrees. Remove dough from cans in rolled
sections; do not unroll. Slice each dough section 7 times
to yield 8 rounds each (16 per package). Place custard cup
on an ungreased cookie sheet. Lay flat dough circles around
the center cup touching each other to form wreath shape, then
arrahge an outer ring. The circles should all be touching each
other but do not press together. Remove the cup and Bake at
375 degrees for 11 to 13 minutes or until golden brown. Cool
one minute; loosen with spatula and slide onto wire rack to
completely cool.
Place wreath on platter. In small bowl, combine cream cheese,
sour cream, dill and garlic powder; blend until smooth. Spread
the mixture over the wreath. Decorate the wreath with assorted
green vegetables pieces, then sprinkle with red pepper.
Refrigerate until serving time. To serve; pull apart the slices
of the wreath.
Yield: 32 Pieces
Category: Appetizers
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MARZEE's CORNER
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BONUS Recipe: HOLIDAY CHEESE BALL
INGREDIENTS:
3 tablespoon finely chopped pecans
1 package (8 ounces) Neufchatel cream cheese (room temp)
3 green onions (finely chopped with tops, 1/3 cup)
1 teaspoon Dijon mustard
1/4 teaspoon hot red pepper sauce
1/4 teaspoon minced garlic
1 cup shredded sharp cheddar cheese (4 ounces)
1/4 cup minced parsley
DIRECTIONS:
Preheat the oven to 350 degrees and spread out the pecans in
a small pan. Bake, tossing once, for 8 minutes or until
toasted. Meanwhile, in a small bowl, place the cream cheese,
onions, mustard, red pepper sauce, and garlic. With an
electric mixer at moderate speed, beat for 3 minutes or until
well blended. Stir in the cheddar cheese. Wrap the mixture in
plastic wrap, shape into a 4-inch ball, and chill for 15
minutes. On wax paper, toss the toasted pecans with the
parsley. Unwrap the cheese ball and carefully roll it in the
parsley mixture, coating it completely. Rewrap in plastic wrap
and refrigerate until time to serve. Place the ball on a
serving platter and surround with an assortment of crackers.
Yield: 24 Servings
1 tablespoon has: Calories 50, Saturated Fat 2g, Total Fat 4g,
Protein 2g, Carbohydrate 1g, Fiber 0g, Sodium 72mg, Chol 12mg
Categories: Appetizers, Holiday
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