Your Celebrating Home Hostess ONLY Hospitality Set!!
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Cheese & Veggie Twist
2 Eggs
4 oz. (1/2 of 8 oz pkg) cream cheese, softened
½ cup shredded Italian three cheese blend
3 cups frozen broccoli cuts, thawed, drained
½ cup mushrooms
½ cup cherry tomatoes, cut in half
4 green onions, sliced
2 cans (8 oz. each) crescent rolls
Mix first 3 ingredients in a large bowl until well blended. Stir in next 4 ingredients. In the Hospitality Set, place the crescent triangle around the edge of the platter with the big side inside. Scoop mixture into crescent rolls. Bake at 375 degrees for 30 – 35 minutes.
Cherry Cheese Croissant
1 cherry pie filling (any fruit filling)
1 – 8 oz. cream cheese
2 tbl sugar
2 pkg Pillsbury crescent rolls
In hospitality Set, place crescent rolls triangles on the edge and spread cheese & sugar on the bottom, then the filling & fold over. Bake at 375 degrees for 25-30 min.
Chicken & Broccoli Braid
2 cups cooked chicken or chicken strips (precooked)
1 cup broccoli, chopped
½ cup red bell pepper, chopped
1 clove garlic, pressed or 1 tsp. garlic powder
1 cup shredded sharp cheddar cheese
½ cup mayonnaise
¼ teaspoon salt
2 packages (8 oz. each) refrigerated crescent rolls
Prepare chicken in skillet for 5 min on medium heat. Mix all the ingredients in bowl. In the Hospitality Set, place the crescent triangle around the edge of the platter with the big side inside. Scoop mixture on each roll and fold over the mix. Bake at 375 degrees for 30 - 35 min.
Chicken Parmesan
2 pkg. crescent rolls
1 ½ lbs. boneless skinless chicken breasts cut in bite size pieces or chicken strips (precooked)
1 cup spaghetti sauce
1 cup shredded mozzarella cheese
1/2 cup parmesan cheese (grated or powder)
1 Tbl Italian Seasoning (oregano & basil 1/2 tbl each)
1 small egg
garlic seasoning to taste
In the Hospitality Set, place the crescents triangle around the edge of the platter with the big side inside. Press down bottom of crescents so they form a solid bottom. Spread spaghetti sauce all over bottom. Layer chicken, then mozzarella cheese, parmesan cheese - save some parmesan for the top of the braid. Sprinkle with Italian Seasoning. Begin braid by lifting each opposite end and twist them together. Brush dough with beaten egg and sprinkle with parmesan cheese, garlic seasoning, & Italian seasoning.
Bake at 375 degrees for 30 - 35 min.
Chicken Taco Braid
2 pkg. crescent rolls (8 ounces each)
2/3 cup finely crushed tortilla chips, divided
2 cups finely chopped rotisserie chicken OR
pre-cooked boneless chicken breast
3/4 cup shredded Mexican cheese blend
1/2 cup mayonnaise
1 can (4 ounces) chopped green chilies, undrained
1/4 cup chopped pitted ripe olives
1 plum tomato, seeded and chopped
1tbl lime juice
1 cup (8 ounces) sour cream
1 cup (8ounces) salsa
Directions
In the Hospitality Set, place wide end of one triangle in center of stone, with the point overhanging edge of pan. Take tortilla chips and sprinkle over crescents. In a small bowl, combine the chicken, cheese, mayonnaise, chilies, olives, tomato, taco seasoning, lime juice and remaining tortillas chips. Spread onto crescents. Begin braid by lifting each opposite end and twist them together. Bake at 375 degrees for 30 - 35 min. Garnish with sour cream, salsa, tomatoes, and lime.
Fajita Chicken Braid
1 lb. grilled chicken strips (precooked)
2 pkg crescent rolls (8 ounces each)
1 14 oz can diced tomatoes (drained well)
1 small diced onion & 1 small diced green pepper
1 pkg Mexican taco cheese – only use ¾ of bag in mixture. Sprinkle the rest on top.
1 pkg Hidden Valley "Fiesta Ranch" mix
1/2 cup mayo
1/2 cup sour cream
Directions
Prepare chicken in skillet for 5 min on medium heat until fully cooked. Mix all the ingredients (only ½ of the cheese). In the Hospitality Set, place wide end of one triangle in center of stone, with the point overhanging edge of pan. Mix all ingredients together. Spread onto crescents. Begin braid by lifting each opposite end and twist them together. Bake at 375 degrees for 30 - 35 min. Top with cheese and melt in oven.
Meatball Hoagie Braid
2 pkg. crescent rolls
16 meatballs (favorite recipe or even the premade frozen ones cooked and halved thawed if frozen)
1 cup spaghetti sauce
1 cup shredded mozzarella cheese
1/2 cup parmesan cheese (grated or powder)
1 Tbl Italian Seasoning (oregano & basil 1/2 tbl each)
1 small egg
In the Hospitality Set, place the crescents triangle around the edge of the platter with the big side inside. Press down bottom of crescents so they form a solid bottom. Spread spaghetti sauce all over bottom. Layer meatballs & mozzarella cheese. Sprinkle with Italian Seasoning Begin braid by lifting each opposite end and twist them together. Brush dough with beaten egg and sprinkle with parmesan cheese and Italian Seasoning.
Bake at 375 degrees for 25 - 30 min
Pizza Braid
2 pkg. crescent rolls
1 lb. ground beef/turkey or a package of sliced pepperoni
¾ bag shredded mozzarella cheese
1 8 ounce can pizza sauce
1 small onion - optional
1 small green pepper - optional
½ cup mushrooms- optional
Brown ground beef/turkey, drain. Mix meat, cheese, & veggies together. In the Hospitality Set, place the croissant triangle around the edge of the platter with the big side inside. Press down bottom of crescents so they form a solid bottom. Spread pizza sauce all over crescents. Then add mixture on top of sauce. Begin braid by lifting each opposite end and twist them together.
Bake at 375 degrees for 30 - 35 min.
Sausage Braid.
Brown one lb breakfast sausage, mix in one package of cream cheese until melted. Lay 2 cans of crescent rolls in hospitality set in braid form. Put sausage mixture in middle and braid. Cook on 350 for 25-30 minutes. Serve with salsa. Delicious and easy!
Spinach Braid
2 pkg. crescent rolls
8 oz. cream cheese or whipped cream cheese (I prefer whipped)
1 box (9 oz) frozen chopped spinach - thawed & to drain 3/4 cup Julienne cut sun dried tomatoes in oil, well drained
1/2 tsp. basil
1/2 tsp. rosemary
1/2 cup parmesan cheese
2 cups chopped ham
1 cup sliced mushrooms
1/2 cup onions
tsp. minced garlic
2 tbs butter 1/2 tsp salt 1/8 tsp. pepper
1 egg beaten
In the Hospitality Set, place the crescents triangle around the edge of the platter with the big side inside. Press down bottom of crescents so they form a solid bottom. In a bowl mix, cream cheese, spinach, basil, rosemary, egg, parmesan cheese & ham. Spread mixture onto crescent rolls. Spread sun dried tomatoes over mixture. Saute mushrooms, onion, garlic, butter, salt & pepper. Spread over other mixture. Begin braid by lifting each opposite end and twist them together. Brush with beaten egg and sprinkle with parmesan cheese. Bake 375 degrees for 25 - 30 min
Texas Taco Braid
1/2 lb ground beef or ground pork
1 pkg. Hot Taco Seasoning
2 pkg. crescent rolls (8 ounces each)
1 14.5 oz can refried beans
1 1/2 cups grated Colby Jack cheese
1/4 cup onion, chopped
1/4 cup cilantro, chopped
1/4 cup sliced jalapenos
Directions
Brown ground meat in skillet, drain. Add packet of taco mix and 3/4 cup water. Simmer about 10 minutes. In the Hospitality Set, place the crescents triangle around the edge of the platter with the big side inside. Press down bottom of crescents so they form a solid bottom. Next, spread refried beans onto crescents and layer each ingredient on top of that. Refried beans, taco meat, onion, jalapenos, cheese, and cilantro. Begin braid by lifting each opposite end and twist them together.
Bake at 375 degrees for 30 - 35 min.
Philly Tomato Basil Dip
1 pkg Cream Cheese, softened
2 plum tomatoes, chopped
2 tbsp kraft zesty Italian dressing
1/2 cup kraft shredded parmesan cheese
2 tbsp finely chopped fresh basil
Spread the cream cheese on bottom on tray. Mix tomatoes & dressing. Spoon over cream cheese. Sprinkle with cheese & basil. Serve with crackers & veggies. Makes 1 3/4 cups or 12 servings, 2 tbsp each
Hospitality Set Pumpkin Cheesecake:
2 cans crescent rolls
1 8oz block of cream cheese, softened
1 can pumpkin
1/2 cup sugar
1/2 cup brown sugar
1 tsp vanilla
Cinnamon
Pecans (finely chopped, amount varies by personal preference)
Lay crescent rolls out in hospitality set with points hanging over the edge.
Mix cream cheese, pumpkin, both sugars, and vanilla. Spread over crescent rolls. Sprinkle with cinnamon and pecans.
Flip pointed ends of rolls up and over the top of the mixture. Bake at 350 degrees for 25-30 minutes.
Manicotti in the Hospitality Set
1 pint ricotta cheese
8 ounces shredded mozzarella cheese
3/4 cup grated Parmesan cheese
2eggs
1 teaspoon dried parsley
salt to taste
ground black pepper to taste
1 (16 ounce) jar spaghetti sauce
5 1/2 ounces manicotti pasta
1. Cook manicotti in boiling water until done. Drain, and rinse with cold water.
2. Preheat oven to 350 degrees F.
3. In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
4. Pour 1/2 cup sauce into hospitality dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce. Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
5. Bake 45 minutes, or until bubbly
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