Holiday Christmas Tree Recipes To Make At Home With The Kids
The Christmas season is particularly fun since there are various possibilities for delicious Christmas Tree recipes that you generally do not eat all year long. We mean, we have already gone through more cheeseballs in the last 3 months than we do for the whole rest of the year, and do not even get us started on Lil’ Smokies!
Anyhow, we wanted to prepare a festive but still simple holiday snack for any celebration, so we came up with these Christmas tree recipes for you.
Christmas Tree Spinach Dip Breadsticks
This recipe is the ideal party appetizer for the holidays! They’re stuffed with spinach dip and topped with garlic butter.
- 6 oz cream cheese softened
- 2 cloves garlic, minced
- 1/4 teaspoon chili powder
- 2 tbsp butter
- 12 oz Frozen chopped spinach thawed and squeezed dry
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic salt
- 1/4 tsp pepper
- 1 tube frozen thin crust pizza crust
- 1/2 cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 tsp Italian seasoning
- 1 cup grated mozzarella OR cheddar cheese
- preheat the oven to 400 degrees.
- In a container, beat together the cream cheese and spinach.
- Add salt, garlic, chili powder, onion powder, Italian seasoning, and pepper and beat to blend.
- Combine the parmesan cheese and half of the mozzarella or cheddar cheese and beat to blend. (The other half of the mozzarella or cheddar cheese will be sprinkled over the filling once you form the Christmas tree)
- Shape into the Christmas tree.
- Bake for around 22 minutes until very golden brown on top and cooked on the bottom.
- Melt butter and stir fry in garlic salt and seasoning, then brush over breadsticks.
- Serve warm.
You’ll start by mixing the spinach dip ingredients. Be certain you thaw the frozen spinach (or simply defrost it in the microwave) and squeeze it in handfuls to get the most of the moisture out. Use a stand or hand mixer to mix it with the softened cream cheese, garlic, seasonings, and cheeses.
Unroll the pizza crust on a sheet of parchment paper. With a pizza slicer, cut the crust.
This gives you one big triangle and two smaller ones. Transfer the smaller triangles into another parchment paper piece, placing the long side edges together, to make another big triangle.
The dough will stretch a little as you move it around — not too big, just gently tug it in the shape you want, pressing the two halves together in the center. This will be the base of the breadsticks. Spread the Spinach dip over the base.
Sprinkle on the rest of the cheese, then top with the first loaf of bread. You’ll likely need to tug at the dough just a little bit to be sure it entirely covers the base triangle.
Using a Pizza cutter, cut slices from the center to each border about each inch down the triangle as shown below. Don’t slice all of the ways across; leave about an inch down the center of the tree intact.
Grab each “slit” and twist it to form a tree shape. For the top slice that is very short, you will only give it a half twist; as you move farther down the tree and hit longer pieces, you will give them two or three complete twists.
Bake at 400 degrees for around 22 minutes until the bottom is entirely cooked through. The top will get nice and browned, but be sure that you check the bottom is cooked through. If you’re cooking on a heavy cookie sheet, you might want to cook this on the lower rack in your oven.
When it is out of the oven, you can brush the breadsticks with garlic salt, melted butter, and seasonings.
Then serve it up while it is still warm. Everyone can slice off a breadstick or two to enjoy.
Christmas Tree Fruit Pizza
- 1 cup butter, softened
- 2 Cups SPLENDA® Granulated Sugar
- 2 Tbsp SPLENDA® Brown Sugar Blend
- Two eggs
- 1/4 cup and 2 tbsp Milk
- 2 Tsp Vanilla
- 4 cups All-Purpose Flour or Gluten-Free All-Purpose Flour
- 2 Tsp Baking Powder
- 1/2 Tsp Salt
- 1 12 ounces Container of Whipped Topping
- Variety of Fruit
- Preheat the oven to 350*.
- Start by creating the crust. Mix the butter, sugars, eggs, milk, and vanilla. Mix well.
- Add in the baking powder, flour, and salt.
- When the dough is well blended, roll it out on a large floured surface and cut out the Christmas Tree Shape. Now, you can make sugar cookies from the rest of the dough.
- Put it on a greased cookie sheet and bake for 10-12 minutes until slightly browned.
- Let it cool completely before going into a tray for decorating.
- Once cooled completely, evenly suspend it with the whipped topping and add the fruit.
- Cut and Serve.
Italian Struffoli Recipe
- 2 cups flour, plus extra for dusting
- 1 large lemon, zested (about 2 teaspoons)
- 1/2 big oranges, zested (about 2 teaspoons)
- 3 tablespoons sugar
- 1/2 teaspoon fine sea salt
- 1/4 teaspoons baking powder
- 1/2 stick (2 oz ) unsalted butter, at room temperature
- 3 large eggs
- 1 cup honey
- 1 tbsp lemon juice
- 1 tbsp white wine, like pinot grigio
- 1 teaspoon pure vanilla extract
- 1/2 cup sugar
- Canola oil, for frying
- Vegetable oil cooking spray
- Powdered sugar(optional), for dusting,
- 1 1/2 cups hazelnuts, toasted
- Sugar sprinkles, for decoration
- For the dough: In the container of a food processor, pulse together two cups of flour, orange zest, lemon zest, salt, sugar, and baking powder. Add the butter and pulse till the mixture looks like a coarse meal. Add the wine, eggs, and vanilla. Pulse till the mixture forms into a ball. Wrap the dough in plastic wrap and refrigerate for half an hour.
- Slice off the dough into 4 equal-sized pieces. On a lightly floured surface, roll out each piece of dough till it is 1/4-inch thick. Divide each piece of dough into 1/2-inch wide strips. Slice each strip of pastry into 1/2-inch pieces. Make a small ball with the dough approximately the size of a hazelnut. Slightly dredge the dough balls in flour, shaking off any excess. In a big heavy-bottomed saucepan, add enough oil to fill the pan about a third of the way. Heat over moderate heat until a deep-frying thermometer inserted into the oil reaches 375 degrees F. (If you do not have a thermometer, a cube of bread will brown in around 3 minutes). In batches, fry the dough till lightly golden, about two to three minutes. Transfer to a paper towel-lined plate. (The rested and quartered dough may also be rolled onto a floured work surface into 1/2-inch thick logs and divide into equal-sized 1/2-inch pieces. The dough pieces are ready to be rolled into little balls and fried as previously ).
- In a big saucepan, mix the sugar, honey, and lemon juice over medium heat. Bring to a boil and cook, occasionally stirring, until the sugar is dissolved, approximately 3 minutes. Take out the pan from the heat. Add the hazelnuts and fried dough and stir until covered in the honey mixture. Allow the mix to cool in the pan for two minutes.
- Spray the outside of a little, straight-sided water glass with vegetable oil cooking spray and set it in the middle of a round platter. With a large spoon or moist hands, arrange the struffoli and hazelnuts around the glass to form a wreath form.
- Drizzle any left honey mixture over the struffoli. Allow sitting for two hours. Decorate with sprinkles and dust with powdered sugar, if using. Lift the glass in the middle of the dish and serve.
To toast the hazelnuts:
- Set them in one layer on a baking sheet.
- Bake in a preheated 350 degrees F oven till lightly toasted, 8 to 10 minutes.
- Cool completely before using.