MEXICAN CHRISTMAS WREATH RECIPES

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PULL-APART CRESCENT CHRISTMAS TREE RECIPE - PILLSBURY.COM



Pull-Apart Crescent Christmas Tree Recipe - Pillsbury.com image

It’s official: this is the app we’re bringing to every party this holiday season. If you're looking for a Christmas appetizer, it doesn't get more on-theme than our Pull-Apart Crescent Christmas Tree. Made with Pillsbury™ Crescent Rolls, stuffed with cheese and trimmed with melted butter and fresh parsley, this shareable centerpiece will disappear before the party is even in full swing! Reach for this pull-apart Christmas tree recipe whenever you need a quick, savory app for the holidays.

Provided by Pillsbury Kitchens

Total Time 45 minutes

Prep Time 20 minutes

Yield 32

Number Of Ingredients 4

2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
2 packages (5.5 oz each) garlic & herbs Boursin® cheese
1 tablespoon butter, melted
2 tablespoons chopped fresh parsley leaves

Steps:

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

Nutrition Facts : Calories 90 , CarbohydrateContent 6 g, CholesterolContent 10 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 160 mg, SugarContent 2 g, TransFatContent 0 g

CARAMELIZED BANANA PUDDING RECIPE - NYT COOKING



Caramelized Banana Pudding Recipe - NYT Cooking image

This crowd-pleasing Southern dessert created by layering vanilla pudding, vanilla wafers and bananas is adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx. Her version takes it over the top by caramelizing the bananas with a little melted butter, brown sugar, cinnamon and vanilla before layering. This extra step adds complex flavor to the unapologetically sweet dessert. Serve piles of it in bowls with extra wafers crumbled over the top, a sprinkle of cinnamon and unsweetened whipped cream, if desired.

Provided by The New York Times

Total Time 30 minutes

Yield One 9-by-13 dish (12 to 15 servings)

Number Of Ingredients 12

2 cups granulated sugar
3 tablespoons cornstarch
1/2 teaspoon fine sea salt
1 quart (4 cups) half-and-half
6 large egg yolks
4 tablespoons unsalted butter, at room temperature
2 teaspoons vanilla extract
8 bananas, peeled and cut into 1/2-inch slices
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon, plus more for serving
1 (11-ounce) box vanilla wafers, plus more for serving
Unsweetened whipped cream, for serving (optional)

Steps:

  • In a medium saucepan, whisk together the sugar, cornstarch and salt. Add the half-and-half and egg yolks, and whisk to combine. Cook over medium heat, whisking constantly, until thickened and pudding-like, 10 to 12 minutes. Remove from heat and stir in 2 tablespoons butter and 1 teaspoon vanilla extract.
  • In a large saucepan or skillet over medium heat, melt the remaining 2 tablespoons butter. Add bananas, brown sugar, cinnamon and remaining 1 teaspoon vanilla. Cook, stirring frequently, until well combined, about 2 minutes.
  • Layer half the vanilla wafers in a 9-by-13 baking or trifle dish. Top with half the caramelized bananas then half the pudding. Repeat procedure with remaining wafers, bananas and pudding. Chill for 4 to 6 hours, or up to overnight. Garnish with crumbled vanilla wafers and sprinkle with additional cinnamon before serving. Serve with unsweetened whipped cream, if using.

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