BLUE CHEESE LOGS
This recipe is a holiday MUST! My mom has been making this for several years now, and it is TO DIE FOR! It's from Sept. 2000 Southern Living. The recipe makes 4 logs, so you almost have to serve 2 at a time...THEY ARE THAT GOOD! Then you can have 2 in the freezer for unexpected guests! Enjoy!
Provided by KPD123
Categories Spreads
Time 1h10m
Yield 4 7" logs, 12 serving(s)
Number Of Ingredients 8
Steps:
- Place first 6 ingredients in food processor. Pulse 1-2 minutes. Scraping down sides twice.
- Mix together cheese mixture, 1 cup of pecans and 1/2 cup parsley. Cover and chill for 1 hour.
- Shape cheese mixture into 4 7"long logs using saran wrap or wax paper.
- Combine remaining pecans and parsley on work space. Roll logs in pecan parsley mixture. Cover and chill. Serve with crackers!
Nutrition Facts : Calories 374.4, Fat 34.8, SaturatedFat 16.7, Cholesterol 75.6, Sodium 518, Carbohydrate 4.8, Fiber 1.6, Sugar 1.2, Protein 13.1
BLUE CHEESE CHEESE LOG
One of the best things about cheese it that it can easily be molded into log form -- and foods shaped like logs always mean that you're in for a good time. This version balances the nuttiness of Swiss and the pungency of blue with sweet dates and smoky bacon. If logs aren't your thing, you can always roll this into a ball; if you're absolutely no fun whatsoever, just serve it in a dip bowl.
Provided by Food Network
Categories appetizer
Time 1h35m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Cut the bacon into 1/2-inch pieces and place in a cold skillet with 1/2 cup water. Turn the heat to high and cook, stirring occasionally, until the water has evaporated and the bacon bits are crispy. Pour the contents of the skillet into a bowl, reserving 2 tablespoons bacon grease in the skillet. Reduce the heat to medium, then add the onion and a pinch of salt and cook, stirring occasionally, until deep golden brown, 7 to 10 minutes. Turn off the heat and allow to cool completely.
- Combine the cream cheese, blue cheese, Swiss cheese, chopped dates, port wine and onions in a food processor and pulse until smooth.
- Lay two 18-inch pieces of plastic wrap side by side on the counter, overlapping by about 1 inch. Use a rubber spatula to scoop the cheese mixture into the center. Wet your hands slightly and shape into a rough log, then wrap firmly in plastic and roll a bit to firm up the shape. Twist the ends tightly closed and place in the refrigerator for at least 30 minutes.
- Meanwhile, return the bacon and grease to the skillet over medium-low heat. Add the pecans and cook, stirring, until they become fragrant, then stir in a pinch of salt and remove from heat. Let cool completely.
- Transfer the bacon/pecan mixture to a plate. Unwrap the cheese log and roll it in the bacon/pecan mixture to coat, pressing well to make the coating stick. Serve with crackers and mini toasts.
MAKE-AHEAD BLUE CHEESE CHEDDAR PECAN LOGS
You can freeze the logs for up to 3 weeks, just thaw overnight in the refrigerator. All amounts can be adjusted to suit taste, use no more than 2 teaspoons fresh garlic for this!
Provided by Kittencalrecipezazz
Categories Cheese
Time P1D
Yield 4 logs
Number Of Ingredients 10
Steps:
- In a bowl mix together cream cheese, shredded cheddar, blue cheese, green onion, garlic, Worcestershire sauce, Tabasco, parsley and black pepper until well combined.
- Cover and chill a minimum of 8 hours or overnight to blend flavors.
- Shape into 4 equal size logs, then roll the logs completely into the chopped nuts.
- Cover and chill or freeze for up to 3 weeks wrapped tightly in foil.
Nutrition Facts : Calories 1030.3, Fat 99.4, SaturatedFat 41.5, Cholesterol 184.7, Sodium 1053.9, Carbohydrate 13.3, Fiber 5.4, Sugar 3.2, Protein 29.1
BLUE CHEESE LOG
Make and share this Blue Cheese Log recipe from Food.com.
Provided by JC in Texas
Categories Spreads
Time 30m
Yield 1-2 Logs30, 6 serving(s)
Number Of Ingredients 4
Steps:
- Bring Cream Cheese to room temperature. Blend with electric mixter until smooth.
- Stir in 1 cup of nuts and ripe olives.
- Spread remaining nuts on waxed paper.
- Flour hands lightly and shape mixture into one log or two short logs. Roll in nuts until well coated.
- Wrap in plastic and refrigerate overnight. Freezes well.
Nutrition Facts : Calories 528.9, Fat 51.4, SaturatedFat 17.6, Cholesterol 71.3, Sodium 613.6, Carbohydrate 8.6, Fiber 3.3, Sugar 1.2, Protein 14.1
BLUE CHEESE BALL
Only five ingredients combine to make an unforgettable classic cheese ball with the distinctive flavor of blue cheese.
Provided by LOONEYPROFESSOR
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cheese Ball Recipes
Time 8h10m
Yield 16
Number Of Ingredients 6
Steps:
- In a medium bowl, stir together the cream cheese, blue cheese, Cheddar cheese, onion and Worcestershire sauce. Transfer to a separate bowl that has been lined with plastic wrap. Cover and refrigerate overnight.
- The next day, gather the cream cheese mixture into a ball. Spread the walnuts out on a dinner plate. Roll the cheese ball in nuts until coated. Refrigerate or serve immediately.
Nutrition Facts : Calories 206.9 calories, Carbohydrate 2.5 g, Cholesterol 44.5 mg, Fat 19.4 g, Fiber 0.5 g, Protein 6.8 g, SaturatedFat 9.7 g, Sodium 255.1 mg, Sugar 0.5 g
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