Christmas Tree Spinach Dip Breadsticks

Tree trimmed with fresh sage leaves. 

I just had to give this tree a try! Although it looks a bit complicated, it is actually easy and very tasty. Besides that it is impressive.
The recipe, complete with a step-by-step video is from itsalwaysauturn.com  -- such a clever idea!
Note: I assembled the tree about an hour and a half before guests arrived for a party, put it in the refrigerator and then popped it in the oven about 30 minutes before the party started.

Christmas Tree Spinach Dip Breadsticks
12 oz. frozen chopped spinach, thawed & squeezed dry
6 oz. cream cheese, softened (I used an 8 oz. pkg.)
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon chili powder
1 teaspoon Italian seasoning
1/2 cup grated Parmesan cheese
1 cup Cheddar or mozzarella cheese (I used a combo of both)
1 (11 oz.) tube refrigerated thin crust pizza
Brush tree with: 2 tablespoons melted butter mixed with 1/2 teaspoon each garlic salt & Italian seasoning (I actually never got around to doing this step!)

1. Preheat oven to 400°.
2. In a bowl, beat together the spinach and cream cheese. 

   

   I squeezed the spinach until it was dry in a piece of cheesecloth.

   
   
   
3. Add garlic, salt, onion powder, pepper, chili powder, Italian seasoning;ng and beat to combine.
4. Add Parmesan and 1/2 cup of Cheddar or mozzarella and continue to beat.
   
5. To shape: roll pizza crust out on a work surface. (Shaping video available at itsalwaysauturn.com )
6. Cut a tree shape out of center.
   
7. Place outer pieces of tree on a silicon baking sheet (I also added a sheet of sprayed parchment paper on top of the silicon) and press together and stretch to create a base tree shape + push and shape dough to create a small trunk. 
8. Spread spinach mixture over tree shape, spreading evenly to edges. (Mixture may be softened in microwave for 30 seconds to soften just slightly if it does not spread evenly).
   
9. Sprinkle with remaining cheese.
   
10. Place other tree shape on top and stretch to fit over the spinach mixture. 
    
11. Before cutting the breadsticks, mark off the center of tree so the (visually or with a toothpick) so that there will be an inch of uncut surface right down the center of the tree. Then, using a pizza cutter or very sharp knife, begin cutting slits up and down each side of the tree, about 1" apart, being sure to keep the center section of the tree intact.
    
12. Twist each  "breadstick" to further create a tree shape—base sections that are longer, twist 3 or 4 times; top sections need only 1 or even a half twist. 
    
    
    
    
    
    
    
    
    
13. Transfer silicon sheet to baking tray. 
14. Bake tree for 22 to 30 minutes until golden brown and cooked through on the bottom. It the edges begin to brown too fast, cover with strips of foil.
15. Once baked, run a long spatula under all parts of the tree and transfer to a wooden board or serving platter by slipping off the silicon/parchment. 
    
16. Melt butter, add garlic salt and Italian seasoning. (I never got around to this step!)

Recipe without photos . . .
Christmas Tree Spinach Dip Breadsticks
12 oz. frozen chopped spinach, thawed & squeezed dry
6 oz. cream cheese, softened (I used an 8 oz. pkg.)
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon chili powder
1 teaspoon Italian seasoning
1/2 cup grated Parmesan cheese
1 cup Cheddar or mozzarella cheese (I used a combo of both)
1 (11 oz.) tube refrigerated thin crust pizza
Brush tree with: 2 tablespoons melted butter mixed with 1/2 teaspoon each garlic salt & Italian seasoning (I actually never got around to doing this step!)

1. Preheat oven to 400°.
2. In a bowl, beat together the spinach and cream cheese. 
3. Add garlic, salt, onion powder, pepper, chili powder, Italian seasoning;ng and beat to combine.
4. Add Parmesan and 1/2 cup of Cheddar or mozzarella and continue to beat.
5. To shape: roll pizza crust out on a work surface. (Shaping video available at itsalwaysauturn.com )
6. Cut a tree shape out of center.
7. Place outer pieces of tree on a silicon baking sheet (I also added a sheet of sprayed parchment paper on top of the silicon) and press together and stretch to create a base tree shape + push and shape dough to create a small trunk. 
8. Spread spinach mixture over tree shape, spreading evenly to edges. (Mixture may be softened in microwave for 30 seconds to soften just slightly if it does not spread evenly). 
9. Sprinkle with remaining cheese.
10. Place other tree shape on top and stretch to fit over the spinach mixture. 
11. Before cutting the breadsticks, mark off the center of tree so the (visually or with a toothpick) so that there will be an inch of uncut surface right down the center of the tree. Then, using a pizza cutter or very sharp knife, begin cutting slits up and down each side of the tree, about 1" apart, being sure to keep the center section of the tree intact.
12. Twist each  "breadstick" to further create a tree shape—base sections that are longer, twist 3 or 4 times; top sections need only 1 or even a half twist. 
13. Transfer silicon sheet to baking tray. 
14. Bake tree for 22 to 30 minutes until golden brown and cooked through on the bottom. It the edges begin to brown too fast, cover with strips of foil.
15. Once baked, run a long spatula under all parts of the tree and transfer to a wooden board or serving platter by slipping off the silicon/parchment. 
16. Melt butter, add garlic salt and Italian seasoning. (I never got around to this step!)

Betty Krenger's Liverwurst Cheese Ball

Betty Krenger earns all the credit for this addictive cheese ball that was a favoirte of her husband Ed. It's always a hit at parties . . . even among those (like me) who avoid liver. 

Liverwurst Cheese Ball    Makes 1 cheese ball

8 -ounces liverwurst (ready-to-eat “liver sausage” made from at least 30% pork liver mixed with pork or other meat- John Mureller® Brunswager)

4 -ounces cream cheese

1 teaspoon Worstershire sauce

1 teaspoon onion salt 

1 tablespoon dry mustard

In a bowl, combine all ingredients and mix well. Form into a ball and frost with a the cream cheese topping that follows.   

Cream Cheese Topping:

2 tablespoons mayonnaise

4 -ounces cream cheese

Dash of garlic salt

---

Spanish-style peanute, chopped – for garnish.

Combine and mix all ingredients in a bawl. 

Frost ball with the cheese topping.

Garnish with chopped Spanish-style peanuts.

Mark Weber’s Olive-filled Cheese Puffs

Christmas in Kansas City with our nieces and nephews means lots of good food including Olive-filled Cheese Puffs + fun activities and photos. Barry likes the puffs so much that he is making our nephew's recipe so he can nibble on them at home. 

Mark Weber’s Olive-filled Cheese Puffs

¼ cup soft margarine

1 cup grated sharp Cheddar cheese

¼ teaspoon salt

¼ teaspoon paprika

½ cup sifted flour

3 dozen stuffed olives, drained

1. Cream margarine and cheese. Add rest of ingredients. Mixture will be crumbly. 
2. Press together and knead into a dough ball.
   
3. Chill 15 to 20 minutes.
4. Wrap flat pieces of dough around the olives.
   
   
   
   
5. Bake at 400° for 15 minutes.

KC Family Photos:

Recipe without photos . . .

Mark Weber’s Olive-filled Cheese Puffs

¼ cup soft margarine

1 cup grated sharp Cheddar cheese

¼ teaspoon salt

¼ teaspoon paprika

½ cup sifted flour

3 dozen stuffed olives, drained

1. Cream margarine and cheese. Add rest of ingredients. Mixture will be crumbly. 
2. Press together and knead into a dough ball.
3. Chill 15 to 20 minutes.
4. Wrap flat pieces of dough around the olives.
5. Bake at 400° for 15 minutes

Theresa Stroda's Yummy Pumpkin Cake with cream cheese frosting

Yum, yum, yummy! Theresa Stroda make this recipe for a couple of groups that visited Moose Creek Pumpkin Patch. They were so good that we couldn’t stop eating them . . . and of course I asked for the recipe.

She used a new variety of pumpkin that she and Greg planted this year—Autumn Buckskin. As shown below, it has a bright orange color and, also, a slightly sweet taste, perfect for desserts!

Theresa’s recipe is titled “Pumpkin Cake Bars” but since they are cake-like, I renamed them. (Think if you baked them in a larger pan, they would be more bar-like). I did add chopped walnuts to the top.

Thank you for sharing the recipe Theresa.  

Theresa Storda's  Yummy Pumpkin Cake w/ cream cheese frosting  15”x10” cake

4 eggs

1 2/3 cups granulated sugar

1 cup vegetable (canola) oil

2 cups pumpkin puree (or a 16-oz. can plain pumpkin)

2 cups all purpose flour

2 teaspoons ground cinnamon

1 teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

1. In mixing bowl combine eggs, sugar, oil and pumpkin until light and fluffy. 
   
2. Stir together flour, baking powder, cinnamon, salt and baking soda. Add to pumpkin mixture, blending thoroughly.
   
   
   
   
3. Spread batter in ungreased 15x1x1” baking pan. (I lined my pan with foil and sprayed it lightly.)
   
   
   
   
4. Bake in a preheated 350° oven for 25 to 30 minutes or until toothpick inserted in center comes out clean.
   
5. Cool and ice. Sprinkle with chopped walnuts if desired.
   
   
   

Icing

3 oz. cream cheese

1/2 cup butter, softened

1 teaspoon vanilla

2 cups powdered sugar 
Chopped walnuts, optional

Cream together cream cheese and butter. Stir in vanilla. Gradually add powdered sugar, beating until mixture is smooth. Frost cooled bars. 

About the Autumn Buckskin Pumpkin -- pictured below, we used our Buckskin as a Thanksgiving Centerpiece, then cut it up, roasted it and turned in into pumpkin puree. This variety of pumpkin was bred to produce sweet, orange flesh. 

Click here for instructions on how to make homemade pumpkin puree.

Recipe without photos . . .

Theresa Storda's  Yummy Pumpkin Cake w/ cream cheese frosting  15”x10” cake

4 eggs

1 2/3 cups granulated sugar

1 cup vegetable (canola) oil

2 cups pumpkin puree (or a 16-oz. can plain pumpkin)

2 cups all purpose flour

2 teaspoons ground cinnamon

1 teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

1. In mixing bowl combine eggs, sugar, oil and pumpkin until light and fluffy. 
2. Stir together flour, baking powder, cinnamon, salt and baking soda. Add to pumpkin mixture, blending thoroughly.
3. Spread batter in ungreased 15x1x1” baking pan. (I lined my pan with foil and sprayed it lightly.)
4. Bake in a preheated 350° oven for 25 to 30 minutes or until toothpick inserted in center comes out clean.
5. Cool and ice. Sprinkle with chopped walnuts if desired.

Icing

3 oz. cream cheese

1/2 cup butter, softened

1 teaspoon vanilla

2 cups powdered sugar 
Chopped walnuts, optional

Cream together cream cheese and butter. Stir in vanilla. Gradually add powdered sugar, beating until mixture is smooth. Frost cooled bars. 

Walnut-filled Rugelach Bites

Rugelach, a Jewish pastry, is one of the treats I made for the holidays this year, specifically for a literary meeting I  hosted,.

Traditional rugelach are crescent-shaped cream cheese based pastries but recently I’ve noticedan alternative form is formed much like a  strudel or nut roll and then cut into cinnamon-roll type chunks. That’s the version I used for this recipe.

Walnut-filled Rugelach Bites   Yield: 48 pieces
Dough:
8 oz. (2 sticks) butter, softened
8 oz. full-fat cream cheese, softened
3 tablespoons granulated sugar
1 tablespoon brown sugar
1/4 teaspoon salt
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour + a little extra for rolling out dough as needed

Filling:
3/4 cup finely ground walnuts
3/4 cup packed brown sugar
3/4 teaspoon ground cinnamon

Topping:
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1 egg, lightly beaten, + 1 teaspoon water

Dough: 

1. In large mixer bowl, combine butter, cream cheese, granulated sugar, brown sugar and salt on medium speed until completely combined (about 1 minute).
2. Scrape down sides of mixing bowl, add vanilla and combine.
   
3. Mix in flour in four batches, on low speed, until combined.
   
4. With floured hands, shape dough into 6-inch square, wrap in plastic, and chill in refrigerator, at least one hour. 
   

Filling:
With a fork, mix finely chopped walnuts, dark brown sugar, and cinnamon together until combined.

Assemble and Bake Rugelach:

1. Adjust oven rack to middle position.  
2. Preheat oven to 350°F.
3. Line baking sheet with parchment paper.
4. Cut dough into four equal pieces. Work with one piece at a time, putting remaining pieces back into refrigerator in plastic wrap, until ready to use.
5. Roll out dough into 12" X 8" rectangle on well-floured surface, with floured rolling pin. 
6. Spread one quarter of the filling mixture evenly over dough (approximately 1/2 cup for each log). Use hand to press filling into the dough, so it adheres.
   
7. With long side of dough near you, roll dough tightly into log (it will be 12 inches long); pinch to seal edges. 
   
8. Place log seam side down onto baking pan.
9. Put baking sheet with log into refrigerator while making the remaining logs.
10. Clean work surface thoroughly, and re-flour. 
11. Repeat with remaining dough to make three more logs. 
12. Arrange four logs at least 1” apart on baking pan. 
    
13. Brush logs with egg wash; sprinkle with cinnamon and sugar mixture. 
14. With a sharp knife, make 3/4" cuts into log (do not cut all the way through) at 1” intervals. 
    
15. Chill rolls in in refrigerator for 20 to 30 minutes. 
16. Bake rugelach until golden brown, about 20 to 25 minutes.
17. Cool on baking sheet for 5 minutes; then cool completely on rack.
    
     
18. Carefully transfer cooled logs to cutting board, and slice rugelach into individual pieces.  
    
    
    

    

    Rugelach was one of the offerings I served for Ladies Literary League's holiday meeting.
    The pastries are arranged on a 1940s era 3-tiered Fenton glass server.

    Recipe without photos . . .
    Walnut-filled Rugelach Bites   Yield: 48 pieces
    Dough:
    8 oz. (2 sticks) butter, softened
    8 oz. full-fat cream cheese, softened
    3 tablespoons granulated sugar
    1 tablespoon brown sugar
    1/4 teaspoon salt
    1 1/2 teaspoons pure vanilla extract
    2 cups all-purpose flour + a little extra for rolling out dough as needed
    
    Filling:
    3/4 cup finely ground walnuts
    3/4 cup packed brown sugar
    3/4 teaspoon ground cinnamon
    
    Topping:
    2 tablespoons granulated sugar
    1/4 teaspoon ground cinnamon
    1 egg, lightly beaten, + 1 teaspoon water
    
    Dough: 
    1. In large mixer bowl, combine butter, cream cheese, granulated sugar, brown sugar and salt on medium speed until completely combined (about 1 minute).
    2. Scrape down sides of mixing bowl, add vanilla and combine.
    3. Mix in flour in four batches, on low speed, until combined.
    4. With floured hands, shape dough into 6-inch square, wrap in plastic, and chill in refrigerator, at least one hour. 
    Filling:
    With a fork, mix finely chopped walnuts, dark brown sugar, and cinnamon together until combined.
    
    Assemble and Bake Rugelach:
    
    1. Adjust oven rack to middle position.  
    2. Preheat oven to 350°F.
    3. Line baking sheet with parchment paper.
    4. Cut dough into four equal pieces. Work with one piece at a time, putting remaining pieces back into refrigerator in plastic wrap, until ready to use.
    5. Roll out dough into 12" X 8" rectangle on well-floured surface, with floured rolling pin. 
    6. Spread one quarter of the filling mixture evenly over dough (approximately 1/2 cup for each log). Use hand to press filling into the dough, so it adheres.
    7. With long side of dough near you, roll dough tightly into log (it will be 12 inches long); pinch to seal edges. 
    8. Place log seam side down onto baking pan.
    9. Put baking sheet with log into refrigerator while making the remaining logs.
    10. Clean work surface thoroughly, and re-flour. 
    11. Repeat with remaining dough to make three more logs. 
    12. Arrange four logs at least 1” apart on baking pan. 
    13. Brush logs with egg wash; sprinkle with cinnamon and sugar mixture. 
    14. With a sharp knife, make 3/4" cuts into log (do not cut all the way through) at 1” intervals. 
    15. Chill rolls in in refrigerator for 20 to 30 minutes. 
    16. Bake rugelach until golden brown, about 20 to 25 minutes.
    17. Cool on baking sheet for 5 minutes; then cool completely on rack. 
    18. Carefully transfer cooled logs to cutting board, and slice rugelach into individual pieces.

Candy Cane Coffee Cakes

Back in the 1970s or possibly 1980s, Marcia Sims and I signed up for a gourmet cooking class that met for several weeks in the home of Joan Johnson. Joan was a fabulous cook and shared her expertise with us. We did all sorts of fabulous foods that were perfect for entertaining. I then shared her expertise with my students. It was a win-win situation.

She shared this holiday recipe and taught us a relatively simple braiding technique. Over the years, I make the dough and filled it with a variety of things including thickened cherries, apple mixture, even made some savory filling.

Here’s the festives recipe that Joan Johnson shared with us . . . 

Candy Cane Coffee Cakes    Makes 3 coffee cake

2 packages (1/4 ounce each) active dry yeast

1/2 cup warm water (110° to 115°)

2 cups warm sour cream (110° to 115°)

6 tablespoons butter, divided

1/3 cup granulated sugar

2 large eggs

2 teaspoons salt

5-3/4 to 6-1/4 cups all-purpose flour

1-1/2 cups finely chopped dried apricots

1-1/2 cups finely chopped maraschino cherries  (I did use less maraschino cherries and add chopped craisins to make up the difference)

2 cups powdered sugar

2 tablespoons cold water

Additional cherries, halved

1. In a large bowl, dissolve yeast in warm water. Beat in the sour cream, 4 tablespoons butter, sugar, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
   
   
   
   
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

   

   Another indication that the dough is risen — poke a couple of fingers in dough and the imprint remains.

3. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 14x7" rectangle on a silicon baking mat or a sprayed sheet of parchment.
4. On each long side, cut 3/4" wide strips about 2" into center. 
   
5. Combine apricots and cherries; spoon down the center of each rectangle. 
   
   
   
   
   
   
   
6. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. 
   
   
   
   
   
   

   

   
   

7. Curve top.
   
8. Transfer each coffee cake to a baking sheet.
9. Bake at 375° for 18 to 20 minutes or until golden brown. 
10. Melt remaining butter; brush over warm coffee cakes. 
11. Combine confectioners' sugar and cold water until smooth; drizzle over the tops. 
12. Garnish with additional cherries. 
    

Recipe without the photos . . .

Candy Cane Coffee Cakes    Makes 3 coffee cake

2 packages (1/4 ounce each) active dry yeast

1/2 cup warm water (110° to 115°)

2 cups warm sour cream (110° to 115°)

6 tablespoons butter, divided

1/3 cup granulated sugar

2 large eggs

2 teaspoons salt

5-3/4 to 6-1/4 cups all-purpose flour

1-1/2 cups finely chopped dried apricots

1-1/2 cups finely chopped maraschino cherries  (I did use less maraschino cherries and add chopped craisins to make up the difference)

2 cups powdered sugar

2 tablespoons cold water

Additional cherries, halved

1. In a large bowl, dissolve yeast in warm water. Beat in the sour cream, 4 tablespoons butter, sugar, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 14x7" rectangle on a silicon baking mat or a sprayed sheet of parchment.
4. On each long side, cut 3/4" wide strips about 2" into center. 
5. Combine apricots and cherries; spoon down the center of each rectangle. 
6. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Curve top.
7. Transfer each coffee cake to a baking sheet.
8. Bake at 375° for 18 to 20 minutes or until golden brown. 
9. Melt remaining butter; brush over warm coffee cakes. 
10. Combine confectioners' sugar and cold water until smooth; drizzle over the tops. 
11. Garnish with additional cherries.