Cheese Stuffed Pepper Christmas Tree Recipes

CHRISTMAS TREE CHEESE BALL

Steps:

• Add the cream cheese, Cheddar, cayenne, Worcestershire, scallions, lemon juice and some salt and pepper to the bowl of a food processor. Pulse until the mixture is almost smooth; you still want a few bits of cheese in there. Remove with a rubber spatula to a piece of plastic wrap and wrap up the cheese mixture. Place in the freezer for 30 minutes.
• Shape the cheese mixture with your hands into a Christmas tree/cone using the plastic wrap to keep it together. Mix the chopped parsley and dill together on a plate or work surface. Coat the shaped cheese in the chopped herbs.
• Transfer the cheese tree to the center of a platter. Decorate with the pomegranate seeds as ornaments. Serve with buttery crackers.

CHEESE AND CRACKERS CHRISTMAS TREE

Steps:

• Put the cream cheese, Worcestershire sauce, lemon zest, shredded Cheddar and 1 teaspoon salt in the bowl of a stand mixer fitted with the paddle attachment and mix until thoroughly combined, scraping down the sides with a rubber spatula as needed.
• Mound about 1/4 cup of the cheese mixture on a serving plate and insert the pretzel rod vertically (the pretzel will help to hold up the structure). Add more of the cheese mixture, forming it around the pretzel rod and into a cone shape about 6 inches wide and 10 inches tall.
• Press the chopped parsley into the surface of the cheese tree to make it green, making sure to cover all the white areas. Chill in the refrigerator until firm, about 30 minutes.
• Insert the pretzel sticks, mini butter crackers and almonds all over the tree, angled downward to create "branches". Take care to alternate the ingredients to add variety and depth. As you decorate the top, break the pretzel sticks in half so they are proportional to the size of the tree. Top the tree with one sliced almond for the "star". Tuck the pomegranate seeds in between the branches for festive "lights". Dust the edges with more finely chopped fresh parsley and grated Parmesan "snow". Serve with crackers on the side.

CHEESY GARLIC PULL-APART CHRISTMAS TREE

Steps:

• Heat oven to 350°F. Line 18x14-inch cookie sheet with cooking parchment paper.
• Cut each cheese stick into 4 pieces to make 64 pieces. Separate each can of dough into 8 biscuits. Separate each biscuit into 2 layers for a total of 32 biscuit rounds. Flatten each biscuit round into 4-inch circle.
• Place 2 pieces of the same type of cheese on center of each round. Fold edges up and over cheese; pinch firmly to seal. Using photo as a guide, place biscuits randomly by assorted cheeses, seam sides down and next to each other in a tree-shaped pattern on cookie sheet, starting with trunk and working up to the top.
• In small microwavable bowl, microwave butter uncovered on High 30 to 60 seconds or until melted. Stir in garlic powder and Italian seasoning. Brush mixture on tops of biscuits. Bake 29 to 33 minutes or until golden brown and biscuits are no longer doughy in center.
• Top with chives. In small microwavable bowl, microwave pizza sauce covered on High 60 to 90 seconds, stirring halfway through, until warmed through. Serve cheese-stuffed biscuits with pizza sauce.

CHEESE-STUFFED PEPPERS

Steps:

• Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add peppers and cook uncovered for 5 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and allow to cool.
• Meanwhile, heat 1/4 cup oil in a saucepan over medium heat. Add onion and cook until slightly softened 3 to 5 minutes. Add tomatoes, ketchup, parsley, black pepper, oregano, and cayenne pepper. Allow to cool slightly. Mix in feta cheese and parsley.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Fill blanched peppers with feta mixture and place on a baking sheet. Brush stuffed peppers with olive oil.
• Broil peppers under the preheated broiler, turning frequently, about 15 minutes.

O CHRISTMAS TREE

Steps:

• Using a stand mixer or a bowl and a spatula, mix together the cream cheese, herbs, garlic, mustard, and salt until combined. Form the mixture into a ball, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
• Before serving, form the ball into a tree shape -- like an egg shape, but pointier on top. Roll the tree-shaped ball in the parsley, reshaping it with your hands as necessary. Decorate with bits of bell peppers and pomegranate seeds. Top with the slice of star fruit.
• Serve with crackers and crudites.

CHEESE TWIST CHRISTMAS TREE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with a silicone liner (such as Silpat®).
• Roll pastry into a 14-inch square, sprinkling with flour if necessary.
• Cut from the bottom corners up to the center top to make a triangle. Place the triangle on a prepared baking sheet and place in the refrigerator.
• Overlap the long edges of the 2 remaining pieces of pastry by about ½ inch to form a second triangle. Roll to flatten slightly. Place on the second prepared baking sheet and chill until needed.
• Remove the first triangle from the refrigerator. Lift the silicone liner and pastry off the pan and onto the counter. Trim about 1 ½ inches off the bottom of the triangle and cut a 2-inch piece from that strip. Tuck that piece under the triangle to make a trunk.
• Spread all but 1 to 2 tablespoons pesto sauce over the entire triangle, leaving ¼ inch exposed at the edges. Grate most of the Parmigiano-Reggiano cheese over the pesto. Place the second pastry triangle over top; stretch and pull it to fit, and trim off any extra dough as needed. Lightly press the edges together to seal and pat over the whole surface of the dough.
• Use a pizza wheel to cut ¾-inch horizontal strips on one side of the tree going from the outside edge in to about ¼ to ½ inch from the center; leave the center part connected to form the trunk. As you move up the tree, it may be easier to place the pizza wheel at the trunk and cut out to the edge. Repeat on the other side, lining up the cuts with the first side.
• Lift up each strip and twist 3 to 4 times. As you get up to the shorter pieces near the top, twist as many times as you can, but don't worry if you can't twist the strips at the very top.
• Brush remaining pesto over the center of the tree and any other spots you feel need it. Transfer the silicone liner back onto a baking sheet. Grate remaining cheese over top.
• Bake in the center of the preheated oven until pastry is fully cooked and well browned, 30 to 35 minutes; do not undercook.
• Transfer to a wire rack and cool for 15 minutes before serving.