Best Holiday Wreath Recipes

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.

HOLIDAY BERRY MERINGUE WREATH

Steps:

• Position an oven rack in the lower third of the oven and preheat to 225 degrees F. Line the back of a baking sheet with parchment. Use a 12-inch bowl as a stencil: Flip it upside down and trace a 12-inch circle onto the parchment. Use a 9-inch bowl to trace a circle inside the 12- inch one. This is the outline of your wreath.
• For the wreath: Combine the egg whites, cream of tartar and salt in the very clean bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until foamy, about 1 minute. Increase the speed to medium-high and beat until thick and opaque, about 1 minute more. Gradually add the confectioners' sugar, 1/4 cup at a time, and beat until stiff, shiny peaks form, 13 to 15 minutes.
• Build the wreath: Using the template on the parchment as your guide, drop dollops of meringue in a line along the inside of the 12-inch circle. Use a rubber spatula to help clean off your spoon between dollops. Following the 9-inch circle and slightly overlapping the outer ring of meringue, make an inner ring of meringue dollops to fill in the rest of the template. Flatten the meringue slightly with the back of the spoon, making sure to keep a lot of peaks. Bake the meringue until it is dry, crisp, and pearly white on the outside, about 2 hours. Remove from the oven and let it cool completely.
• Meanwhile, make the cranberry sauce: Bring the cranberries, sugar and lemon juice to a simmer in medium saucepan and cook until the cranberries are soft and just begin to burst and the sugar is completely dissolved, about 10 minutes. Set aside to cool completely. Gently fold in the raspberries and pomegranate seeds. Whip the heavy cream in a medium bowl until soft peaks form.
• Before serving, spread the whipped cream on the meringue. Spoon over the cranberry sauce and sprinkle with mint leaves.

HOLIDAY BISCUIT WREATH

Steps:

• Preheat the oven to 350 degrees F. Spray a 10-inch tube pan with cooking spray.
• Cut each biscuit into 2 half moons to make 48 biscuit pieces. Separate the pieces into 2 piles.
• Working with half of the dough, flatten a piece of biscuit in your hand and stuff it with a cheese cube and about 1/4 teaspoon fig preserves (it is easier to roll if you use the little pieces of fig from the preserves). Gather the dough around it and roll into a ball. Repeat with the remaining dough, cheese and jam to make 24 balls; set aside.
• With the remaining dough, stuff and roll each piece of biscuit with an olive.
• Toss the almonds and parsley together in a medium bowl. Toss the Cheddar, paprika and cayenne together in another medium bowl. Put the melted butter in a small bowl.
• Alternating every so often between the two flavors, dip the cheese and jam balls in butter, then roll them to coat in the almond topping; and dip the olive balls in butter and roll them to coat in the Cheddar topping. Arrange the balls in the tube pan so that the flavors are interspersed.
• Bake the bread until golden brown all over and the dough is baked through, about 35 minutes. Cool in the pan 10 minutes, then turn out onto a plate and serve warm.

CRANBERRY-ALMOND HOLIDAY WREATH BREAD

Steps:

• 1.
• Sprinkle yeast over warm water in a large bowl; stir briefly.
• Let stand until foamy (about 5 minutes).
• Stir in milk, sugar, butter, salt, cardamom, eggs, and lemon peel.
• Using electric mixer (with a paddle attachment if you have one) or a heavy spoon, add 2 cups of the flour, 1 cup at a time, beating well after addition.
• Then eat on medium speed for 3 minutes.
• Add 1 1/4 cups more flour; beat until combined.
• Scrape dough out onto a lightly floured board and knead until smooth (5 to 10 minutes) adding more flour as needed to prevent sticking.
• Place in a greased bowl; turn over to grease top.
• Cover with plastic wrap and let rise in a warm place until doubled (about 1 1/2 hours).
• Meanwhile, prepare filling.
• In a medium-size bowl, combine butter,flour and sugar.
• Beat until smooth.
• Stir in almonds, dried cranberries, lemon peep, and almond extract.
• Cover and refrigerate.
• Punch doubled dough down and knead briefly on a lightly floured board to release ari.
• Roll into a 9- by 30-inch rectangle.
• Crumble filling dough to within 1 inch of edges.
• Beginning at long side, tightly roll up dough, pinching edge against loaf to seal.
• With a sharp knife, cut roll in half lengthwise, carefully turn cut sides up.
• Loosely twist ropes around each other, keeping cut side up.
• Transfer to a greased and floured baking sheet and shape into a 10-inch ring, pinching ends together to seal.
• Let rise, uncovered, in a warm place until puffy (45 to 60 minutes).
• Bake in a 375°F oven until lightly browned (about 20 minutes).
• Transfer to a rack and let cool briefly.
• Meanwhile, prepare sugar glaze.
• In a small bow, combine powdered sugar, lemon juice and 1 tablespoon water; stir until smooth.
• Drizzle over warm bread.

HOLIDAY SANDWICH WREATH

Steps:

• Spread butter over one side of each slice of bread. In a bowl, combine the ham salad ingredients. In another bowl, combine the chicken salad, apple and sour cream. , Spread ham salad on half of the rye bread slices; top with remaining rye. Spread chicken salad on half of the pumpernickel bread slices; top with remaining pumpernickel. Arrange sandwiches in a circle on a serving plate. Decorate with a bow if desired.

HOLIDAY SALAD WREATH

Steps:

• Neatly arrange spinach in a 10- to 12-inch circle with leaf tips facing outward. Arrange arugula on top of spinach, leaving the outer tips of the spinach exposed. Scatter beets over the arugula. Arrange pieces of goat cheese around the wreath. Sprinkle pistachios on top. Season salad lightly with salt and pepper.

HOLIDAY WREATH ROLLS

Steps:

• Adjust the oven racks to the middle of the oven. Preheat the oven to 350 degrees F. Brush a 12-cup Bundt pan liberally with 4 tablespoons melted butter.
• Combine the cheese, garlic, and herbs in a small bowl. Set aside.
• Open the biscuit cans and separate each biscuit. Roll the biscuits into balls. Dip each ball into the 1/2 cup melted butter, then into the cheese-herb mixture, making sure that the whole ball is covered. Place into the prepared pan. Repeat with the remaining biscuits until you have filled the pan with butter-and-herb-covered balls of dough. The balls of dough will overlap.
• Place in the oven and bake for 35 minutes. Cool in the pan then turn out onto a cake pedestal. Allow guests to use their hands to break off a roll to enjoy.

HOLIDAY CHEESE WREATH

Steps:

• 1. Beat cream cheese and cheddar in small bowl with electric mixer on medium-speed until well blended.
• 2. Add remaining ingredients except parsley and pimento pieces. Mix well. Cover and chill several hours or overnight.
• 3. Next day place a drinking glass in the center of a serving plate. Drop rounded Tablespoons of the cream cheese mixture around the glass, just touching outer edge of glass to form a ring; smooth with spatula, Remove glass.
• 4. Garnish with parsley to form a wreath. Use a piece of pimento to make a ribbon- and if you like a few pimiento pieces as berries in the wreath.

HOLIDAY CHICKEN & SAUSAGE WREATH

Steps:

• Preheat oven to 375°. Unroll crescent dough and separate into triangles. On an ungreased 12-in. pizza pan, arrange triangles in a ring with points toward the outside, wide ends overlapping and leaving a 3-in. circle open in center. Press overlapping edges of dough to seal., In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain and transfer to a large bowl. Stir in remaining ingredients., Spoon mixture across wide end of triangles. Fold pointed end of triangles over filling, tucking points under to form a ring (filling will be visible). Bake 25-30 minutes or until golden brown. Let stand 15 minutes before slicing.

HOLIDAY APPETIZER WREATH

Steps:

• Heat oven to 375 degrees F. Cook bacon as desired until crisp. Drain on paper towel; crumble bacon and set aside.
• Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles with shortest sides toward center, overlapping in wreath shape and leaving 4-inch round circle open in center (see diagram). Crescent dough points may overlap edge of cookie sheet. Press overlapping dough to flatten.
• Spread cream cheese spread on dough to within 1 inch of points. In small bowl, mix crumbled bacon, broccoli and bell pepper; spoon onto widest part of dough. Pull end points of triangles over broccoli mixture and tuck under dough to form ring (filling will be visible). Carefully brush dough with beaten egg; sprinkle with sesame seed.
• Bake 25 to 30 minutes or until deep golden brown. Cool 5 minutes. With broad spatula, carefully loosen wreath from cookie sheet; slide onto serving platter. Garnish with fresh rosemary. Serve warm. Store in refrigerator.
• Keep the crescent dough refrigerated until you are ready to work with it. Chilled dough is much easier to work with than dough warmed to room temperature.

SNOW PEA HOLIDAY WREATH

Steps:

• In a large saucepan, bring 6 cups water to a boil. Add snow peas; cook, uncovered, just until crisp-tender and they turn bright green, 1-2 minutes. Drain and immediately drop into ice water. Drain and pat dry. , In a small bowl, combine the cream cheese, garlic powder and seasoned salt. Place bowl in the center of a serving platter. Arrange snow peas and tomatoes around the bowl.

HOLIDAY SHRIMP WREATH WITH COCKTAIL DIP

Steps:

• Cut four 18-inch-long sheets of plastic wrap; fold in half lengthwise. Cover wreath with plastic wrap by pulling wrap through center and around wreath, overlapping plastic to cover wreath completely. Place on serving plate. Cover wreath with lettuce leaves.
• In large bowl, toss shrimp, lemon juice and seafood seasoning. Arrange shrimp on wreath, using the natural curve of the shrimp to cover the outside edge of the wreath.
• In small bowl, mix remaining ingredients; spoon into serving bowl. Place bowl of sauce in middle of wreath for dipping. Cover and refrigerate until serving.

HOLIDAY BREAD WREATH

Steps:

• Mix 2 1/2 cups all-purpose flour, the bread flour, salt, yeast and 2 1/2 cups lukewarm water (105 degrees F to 110 degrees F) 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 tripled in size, 2 to 3 hours (the top will flatten and begin to sink in the center). Divide the dough in half and transfer one piece to another bowl. Cover both bowls with plastic wrap and refrigerate until cold, about 2 hours.
• Put a pizza stone or inverted rimmed baking sheet on the highest oven rack and put a broiler pan on the lowest rack; preheat the oven to 475 degrees F. Remove the dough from the refrigerator, sprinkle each piece with 1/4 cup flour, then shape each into a smooth, taut ball. Cover the bowls loosely with plastic wrap; refrigerate 30 minutes.
• Put a large piece of parchment paper on a pizza peel or another inverted baking sheet and 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, dust with flour and repeat to shape the other ball of dough into a ring. Let rest, uncovered, 15 minutes.
• Holding kitchen shears at a 45 degrees F angle, make deep cuts at 1-to-1 1/2-inch intervals all the way around both dough rings, pulling the cut sections away from the center as you go to make "leaves." Let rest, uncovered, until plump, about 15 more minutes.
• Slide one dough wreath (on the parchment) directly onto the hot stone. Carefully pour 1 cup water into the broiler pan underneath to create steam; quickly shut the oven door. Bake until the bread is golden brown, 15 to 20 minutes. Transfer to a rack to cool. Repeat with the second dough wreath, adding another cup of water to the broiler pan.

CHICKEN AND SAUSAGE HOLIDAY WREATH

Steps:

• 1. Heat oil in a skillet, add sausage, and cook until no longer pink.
• 2. In a large bowl combine everything except crescent rolls.
• 3. Cover and chill for at least 1 hour.
• 4. Pre heat oven to 375°
• 5. Use a pizza pan that has been lined with aluminum foil (no clean up) Spray liberally with pam before you start.
• 6. If you use a pizza pan for this it will be easier to keep it in the round. Arrange the crescent rolls in a circle, long pointy ends facing out, short fat ends overlapping on the pan.
• 7. Put the filling evenly all around the wreath on the widest part of the dough. A disher works great here.
• 8. Fold the long pointy end back over the filling in the wreath, tucking in a little at the center.
• 9. Not all the filling will be covered, that's what you want.
• 10. bake for 20 minutes until golden, and expect to hear WOW when you bring it out. This never fails to impress.

HOLIDAY BREAKFAST WREATH WITH CRANBERRY-ALMOND FILLING

Steps:

• In a large mixing bowl, dissolve the yeast in the water and let it foam up for a minute or two. Blend in the milk, sugar, butter, salt, cardamom, eggs and lemon peel. Beat in two cups of the flour, one cup at a time. Beat for 2 minutes. Add remaining flour 1/2 cup at a time until you have a soft, workable dough. You might not use all the flour. Dump dough out onto a lightly floured board and knead until smooth, about 5 to 10 minutes, adding more flour if needed to prevent sticking. Place in a lightly oiled mixing bowl large enough to accommodate dough when doubled in size. Cover with plastic wrap and let rise in a warm place until doubled (about 1 1/2 hours). Meanwhile, prepare Cranberry-Almond Filling. Drain the dried fruit of its liqueur and reserve for another use. In a small bowl, combine drained fruit with remaining Filling ingredients. Cover and refrigerate. When dough has risen and doubled in size, punch down and turn out onto a lightly floured board, kneading just enough to release air bubbles. Roll into a 9- by 30-inch rectangle. Crumble filling over dough to within 1 inch of edges. Starting along a long side, tightly roll up dough, pinching edge against loaf to seal. With a sharp knife, cut roll in half lengthwise, carefully turn cut sides up, and loosely twist ropes around each other, keeping cut sides up. Transfer to a greased and floured baking sheet and shape into a wreath, pinching ends together to seal. Let rise, uncovered, in a warm place until puffy, about 45 minutes. Preheat oven to 350° F. Bake wreath until lightly browned, about 25 minutes. While wreath is baking, Prepare Sugar Glaze by stirring together powdered sugar, water, lemon juice and cardamom until smooth. When wreath is done, transfer to a cooling rack with wide spatulas, and a helper if possible. Cool for a few minutes then drizzle glaze over warm wreath. Serve sliced with extra butter if you're feeling decadent.

HOLIDAY WREATH

Steps:

• In a heavy saucepan, combine marshmallows, butter, vanilla and food coloring; cook and stir over low heat until smooth. Remove from the hat; add cornflakes and mix well. Drop by spoonfuls onto greased foil, forming a 9-in. wreath. Decorate with red-hots. If desired, form a bow with licorice and place on wreath; add Dot on top of bow.

FINGER-PAINT HOLIDAY WREATH COOKIES

Steps:

• In medium bowl, beat shortening, butter and sugar with electric mixer on medium speed until well blended. Beat in egg and vanilla until smooth. Beat in flour and baking soda, scraping bowl occasionally, until well blended.
• Shape dough into a roll, 5 inches long and 2 1/2 inches in diameter. Wrap in plastic wrap and refrigerate about 1 hour 30 minutes or until very firm.
• Heat oven to 375°F. Cut dough into 1/4-inch slices. On ungreased cookie sheet, place slices 2 inches apart. With 1-inch round cookie cutter or cleaned plastic bottle cap, cut out centers of cookies. Cut each cutout center part cookie in half. Place 2 halves at bottom of each wreath to shape bow.
• Bake 6 to 11 minutes or until edges just begin to brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• Reserve 1/2 cup of the frosting in small microwavable bowl. Spread remaining frosting on cookies. Spoon 1/4 cup of reserved frosting into another small microwavable bowl. Microwave each bowl of frosting uncovered on High about 5 seconds or until warm; stir until pourable. Stir green food color into frosting in one bowl; stir red food color into frosting in other bowl.
• Create a wreath pattern on frosted cookies by dipping one fingertip into warm green frosting and lightly pressing onto wreath part of cookies, repeating to resemble wreath. Create a bow by dipping another fingertip into warm red frosting and lightly coating bow part of cookies. Rewarm frosting if it gets too stiff. Press 3 to 9 cinnamon candies onto wreath to look like berries.

HOLIDAY WREATH BROWNIES

Steps:

• Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper., In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs, sugar and salt. Stir in vanilla and chocolate mixture. Gradually add flour, mixing well., Spread into prepared pans. Bake 25-30 minutes or until brownies begin to pull away from sides of pan. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., Using a 3-in. round cookie cutter, cut out the center of each brownie to form a wreath (save trimmings for another use). Tint frosting green. Frost wreaths. Use Sour Belt candies to make two bows; attach to wreaths. Decorate with nonpareils as desired. Store in an airtight container.

HOLIDAY WREATH SALAD

Steps:

• 1. To make the salad dressing: Place the pomegranate juice, raspberry vinegar, shallots and honey in a food processor or blender. Pulse with two or three short bursts until the shallot is finely chopped. 2. While the machine is running, slowly drizzle in the olive oil until the dressing becomes thick and smooth (emulsified). Season to taste with salt and pepper. 3. In a large mixing bowl, gently mix the lettuces with the chicken, apples and cranberries. Toss gently with the desired amount of dressing (there will be leftover dressing for another use). 4. Place a small glass in the center of a large dinner plate. Carefully place the salad around the glass in the shape of a wreath, stacking it as high as possible, while keeping the glass directly in the center. Use your hand to compact the salad into a more uniform ring shape, if needed. 5. Sprinkle the top of the salad evenly with the cheese, hazelnuts, red pepper and pomegranate seeds. 6. Carefully remove the glass, keeping the center free of salad. Garnish with the tomatoes and rosemary sprigs and serve immediately. Cook's hint: Cranberry juice can be substituted for the pom

HOLIDAY FRUIT PUNCH WITH ORANGE SLICE WREATH

Steps:

• In punch bowl, stir together punch, orange concentrate and water.
• Unmold ice wreath by dipping in warm water to loosen.
• Add to punch, orange side. Garnish wreath with cherries.
• If desired, add 1 to 2 cups vodka to punch.
• Orange Slice Wreath: Pour 3 cups water into 5 1/2-cup ring mold.
• Freeze 1 hour or until top is solid.
• Slice 1 large orange, then cut slices in half and arrange petal fashion in 2 layers on ice around ring.
• Pour 1 cup water over oranges and freeze solid.