November brings Thanksgiving. With so many Thanksgiving traditions and recipe variations, a lot of people have their own tried-and-true, go-to recipes for the main event. With this in mind, Now Serving will offer recipes this month for the before and after, an appetizer and dessert! Both an easy, classy upgrade of your traditional cracker and cheese tray, and an impressive box-mix brownie dessert! Now serving- Crescent Wrapped Brie, and Brownie Trifle!
Crescent Wrapped Brie – Serves 6-8
8 oz can refrigerated crescent dinner roll dough
8 oz wheel of brie cheese
1 egg, beaten
Your choice of crackers
1. Heat oven to 350.
2. Unroll dough and separate it into 2 sections. Pat the dough and firmly press perforations to seal, forming 2 squares. Place 1 square of dough onto an ungreased cookie sheet. Place cheese on the center of the dough.
3. If desired, with a small cookie or canape cutter, cut 1 shape from each corner of the remaining square, set cut-outs aside.
4. Place the remaining square of dough on top of the cheese round. Press dough evenly around the cheese, folding bottom edges over top edges, pressing to seal completely. Brush with beaten egg. Top with cut-outs, brush with egg.
5. Bake for 20-25 minutes or until golden brown. Cool for 15 minutes before serving with crackers.
Brownie Trifle – Serves 6-8
3 cups cold milk
Two 4 oz pkg instant chocolate pudding
8 oz tub French Vanilla (or regular) Cool Whip
A baked 9×9 pan of chocolate brownies, cubed
1-pint raspberries (or strawberries, destemmed and cut into quarters)
1. Pour milk into a large bowl. Add pudding mixes and beat with a wire whisk until well blended.
2. Gently stir in 1 cup Cool Whip into the pudding.
3. Place half of the brownies in a 2qt serving bowl. Top brownies with layers of half each of the chocolate pudding mixture, Cool Whip, fruit. Repeat all layers. Brownie cubes, pudding mix, Cool Whip, fruit.
4. Refrigerate completely before serving, and store left over dessert in the fridge.
