Cheddar Cheese Pecan Log Recipes

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.

MAKE-AHEAD BLUE CHEESE CHEDDAR PECAN LOGS

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.

CHEDDAR-PECAN CRISPS

Steps:

• In a large bowl, cream butter and cheese until light and fluffy. In another bowl, whisk flour, salt, garlic powder and cayenne; gradually beat into creamed mixture. Stir in pecans., Shape into eight 10-in. long logs. Wrap in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are crisp and lightly browned, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Refrigerate in airtight containers. Freeze option: Place wrapped logs in resealable plastic freezer bags; place in freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes.

CHEDDAR CHEESE LOG

Steps:

• Microwave cheeses to soften.
• Mix all ingredients together in large bowl, and chill till set.
• Mold into log shape.
• Roll the log in more chopped nuts.
• Chill again until firm.

ADDICTIVE CHEESE LOGS

Steps:

• 1. Place cheeses into a large mixing bowl to soften. Add minced garlic and turn mixer on. Mix on slow speed until cheeses are completely blended.
• 2. Add finely chopped nuts, and mix well. Take a good length of waxed paper and pour a thick line of paprika in the center.
• 3. This is the MESSY part! Using food service gloves, take a large handful of the cheese mixture and form into a log about 1 inch in diameter and 8 inches long (depending on your hand size - mine are large). Place on top of the paprika and roll back and forth until the log is completely covered in the paprika.
• 4. Wrap log in plastic wrap tightly, then place into a freezer container or wrap again in aluminum foil. These can be frozen for several months, or placed in refrigerator to firm up.
• 5. To serve, unwrap frozen or chilled log and place on serving plate. Surround with your favorite crackers and stand back! It will disappear very quickly!

CHEDDAR CHEESE PECAN LOG

Steps:

• Place the cream cheese in a large bowl and, using an electric mixer, beat until soft and creamy.
• Add the milk, cayenne pepper, Worcestershire sauce, garlic, and cheddar cheese.
• Continue to beat just until the ingredients are combined.
• Line an 8 by 12 inch pan with parchment or wax paper, making sure there is a 3 inch overhang at each of the long ends.
• Sprinkle pecans evenly over the paper.
• Drop spoonfuls of the cheese mixture onto the pecans.
• Using a spatula spread the mixture into the pan making sure you reach into the corners.
• Sprinkle with chives and parsley.
• Roll mixture into a tube.
• Slice into 1 inch slices.
• Chill for 4 hours. Serve.