Aunt Pages Cheese Logs Recipes

A TRIO OF CHEESE LOGS

Steps:

• Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Add the garlic and white pepper and mix until well combined. Divide the mixture into 3 even portions; return one portion to the mixer.
• For the pizza cheese log: Add the pizza blend cheese to the cream cheese mixture and mix well until combined. Remove to a work surface and roll into a log with your palms. (The mixture should be slightly sticky but thick enough to easily roll.) Put the smoked paprika on a shallow dish; roll the log in the paprika until completely coated. Roll the cheese log in a sheet of plastic wrap and refrigerate until firm, about 1 hour. Clean the mixer bowl and paddle.
• For the Cheddar Jack and parsley cheese log: Put a second portion of the cream cheese mixture in the mixer bowl. Add the Cheddar Jack cheese and mix well. Remove to a work surface and roll into a log with your palms. Put the dried parsley on a shallow dish and roll the cheese log in the parsley until completely coated. Roll the cheese log in a sheet of plastic wrap and refrigerate until firm, about 1 hour. Clean the mixer bowl and paddle.
• For the sharp Cheddar pecan cheese log: Put the last portion of the cream cheese mixture in the mixer bowl and add the extra-sharp Cheddar. Mix well. Remove to a work surface and roll into a log with your palms. Place the whole pecans down the length of the cheese log. Put the chopped pecans on a shallow dish, then roll the log in the pecans. Use your fingers to press the pecans more firmly into the cheese. Roll the cheese log in a sheet of plastic wrap and refrigerate until firm, about 1 hour.
• Unwrap the cheese logs and present on a large platter surrounded by plenty of crackers and cheese knives for easy self-service.

AUNT PAGE'S CHEESE LOGS

Steps:

• Mix nuts and parsley; reserving 1/2
• Mix all ingredients thoroughly using a food processor.
• Roll into two balls, coating them with the nut and parsley mixture.

CHEESE LOG

Steps:

• Pat out Velveeta cheese between wax paper.
• Roll Velveeta into a rectangle, not too thin, about the length of the platter you will serve it on.
• Spread softened cream cheese that has been combined with diced chiles over Velveeta.
• Roll up into a log.
• Chill.
• Serve with Ritz or other type crackers.

OH-SO-EASY CHEESE LOG

Steps:

• Mix first 4 ingredients.
• Shape into log; wrap in plastic wrap. Refrigerate 2 hours.
• Unwrap log; roll in nuts. Firmly press nuts into log to secure.

PECAN CHEESE LOGS

Steps:

• In a large bowl, beat cream cheese until smooth. Stir in the shredded cheeses, mayonnaise, garlic powder, onion powder and Worcestershire sauce. Shape mixture into two logs, about 6 in. long. Roll in pecans, pressing down gently., Wrap each in plastic wrap; refrigerate for at least 2 hours or overnight. Serve with crackers.

AUNT PHYLLIS' MAGNIFICENT CHEESE BALL

Steps:

• In a medium-sized mixing bowl, blend cream cheese and butter or margarine. Stir in cheese sprinkle, Cheddar cheese, green onion, lemon juice and parsley. Shape mixture into 2 large balls or logs, and roll them in the chopped walnuts. Refrigerate until ready to serve.

AUNT LOUISE'S CHEESE SQUARES

Steps:

• Melt cream cheese, Cheddar cheese, butter, and Worcestershire sauce together in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula. Set aside to cool, about 10 minutes.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form; fold into cooled cheese mixture using a rubber spatula. Gently run spatula around the edges of the bowl, lifting the bottom up and over the center until blended.
• Line a baking sheet with parchment paper.
• Dip bread cubes into cheese and egg white mixture, coating thoroughly. Place on lined baking sheet and refrigerate, 8 hours to overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven until golden, 10 to 12 minutes.