Sandras Christmas Wreath Recipes

CHRISTMAS CORNFLAKE WREATHS

Steps:

• Measure cornflakes into a large bowl.
• Melt butter in a large saucepan over low heat. Once melted, add the marshmallows and stir continuously until completely melted. Stir in food coloring.
• Pour melted marshmallow mixture over the cornflakes. Stir until well coated.
• Lay out a piece of parchment paper on your kitchen counter. Dollop spoonfuls of the cornflake mixture onto the parchment paper.
• Grease your (clean) hands greased with butter or cooking spray, or dip them in a little bit of water. Use your fingers to shape each spoonful into an individual wreath.
• Top each wreath with cinnamon candies.

HOLIDAY CHEESE BALL WREATH

Steps:

• Line the inside of a 6-cup Bundt pan with plastic wrap. Process the cream cheese, shredded cheese, Worcestershire sauce, 1/2 teaspoon salt and few grinds of pepper in a food processor until smooth. Empty the mixture into a medium bowl, and fold in all but 2 tablespoons of the chopped peppers.
• Spoon the cheese mixture into the prepared Bundt pan; pack it in, spread into an even layer and cover (or simply form the cheese mixture into a ball and wrap tightly with plastic wrap). Refrigerate until chilled, at least 1 hour up to 2 days.
• Uncover and invert the cheese mold (or unwrap and transfer the ball) onto a serving platter. Sprinkle with the chives and parsley to completely coat the wreath, and garnish with the reserved 2 tablespoons peppers. Serve with crackers, sliced bread or crudites.

DINNER ROLL WREATH

Steps:

• Remove 12 frozen roll dough balls from bag. Use a nonstick spray on a baking sheet and arrange the yeast rolls; approximately 1/4-inch apart, to form a ring Cover loosely with plastic wrap or a damp cloth and set in a warm spot in the kitchen to thaw and rise until doubled in size, about 1 to 3 hours.
• Preheat oven to 375 degrees F.
• In a small bowl, combine melted butter and ranch dressing mix. Brush tops and sides of rolls with butter mixture. Sprinkle rolls with finely chopped herbs. Bake for 12 to 15 minutes, until golden brown.
• Serve on cake stand, garnished with fresh herbs.

SWEET BISCUIT WREATH

Steps:

• Preheat oven to 350 degrees F.
• On a piece of kitchen parchment, trace the bottom of your serving bowl that will be in the center of your biscuit wreath. Turn the parchment over and use to line your baking sheet. Set aside.
• In a bowl, stir to combine sugar, pumpkin pie spice, and cinnamon; set aside.
• Open can of biscuits and separate into individual biscuits.
• Sprinkle a rolling surface with some of the sugar-spice mixture. One at a time, press each biscuit into the bowl of sugar-spice mixture. Roll each biscuit on sugared surface to a 5-inch diameter. Using 2-inch and/or 3-inch leaf cutters, cut leaf shapes for your wreath; reserve dough scraps. Position leaves overlapping around the circle drawn on parchment. Set aside.
• Lightly beat egg with 1 tablespoon of water. Using a pastry brush, paint egg wash between the leaves where they overlap.
• Re-roll extra dough to cut out single leaf shapes or to make mini individual wreaths.
• Bake in preheated oven for 14 to 17 minutes. Remove from oven and cool completely before moving.
• While wreath is baking, stir together sifted powdered sugar and maple syrup until smooth. Cover and set aside.
• Once wreath has cooled, use a clean paint brush to apply glaze to leaves - painting every other leaf so that there is separation.

CORNFLAKE WREATHS

Steps:

• Line 2 baking sheets with parchment paper.
• In a large saucepan, melt the butter over low heat. Add the marshmallows and cook, stirring, until melted. Add the green food coloring and stir until evenly distributed. Remove from the heat, add the cornflakes and stir until well coated.
• Spray your hands with nonstick spray as needed during this step to ease in the shaping of the wreaths. Take 1/3 cup of the mixture and form an even log. Join the ends of the log together to form a wreath. Place the wreath onto one of the prepared baking sheets. Continue with the remaining cornflake mixture.
• Decorate each wreath with 3 small cinnamon candies. Let sit to firm before serving.

CHRISTMAS WREATHS

Steps:

• Melt butter in a large saucepan over low heat. Add marshmallows, and cook until melted, stirring constantly. Remove from heat, and stir in the food coloring, vanilla, and cornflakes.
• Quickly drop heaping tablespoonfuls of the mixture onto waxed paper, and form into a wreath shape with lightly greased fingers. Immediately decorate with red hot candies. Allow to cool to room temperature before removing from waxed paper, and storing in an airtight container.