Festive Apple Cheese Log Recipes

FESTIVE APPLE DIP

Steps:

• For dip, beat first 4 ingredients until smooth; stir in marshmallows. Spoon half the mixture into a 3-cup bowl; top with half the fudge topping. Repeat layers. Sprinkle with nuts., To serve, toss apples with lemon juice. Serve with dip.

CHRISTMAS APPETISER: ITALIAN CHEESE LOAF

Steps:

• Spray a loaf pan with oil then line with cling wrap with overhang.
• Mix Cheese Log ingredients together. Taste and adjust salt if needed (bear in mind saltiness of crackers you are serving with).
• Scrape into loaf pan and level surface, pressing to remove air pockets. Smaller pan = taller loaf.
• Cover with cling wrap overhang and refrigerate for 4 hours+ (up to 1 week).
• Turn out onto platter, peel off cling wrap.
• Top with sun dried tomato and pour over oil. Garnish with parsley and rosemary sprigs to give it a festive look.
• Best to serve closer to room temp than fridge cold. Serve with crackers! Knives for smearing optional - it's soft enough to scoop with crackers.

APPLES AND CHEESE

Steps:

• Preheat oven to 350 degrees.
• Put apples in 2 qt casserole dish.
• Mix flour and sugar in medium bowl.
• Cut in butter and cheese.
• Sprinkle on top of apples.
• Bake 45 minutes to an hour.

FESTIVE CHICKEN

Steps:

• Wrap two bacon strips around each chicken breast; place skin side down in a shallow glass baking dish and set aside. , In a small bowl, combine the remaining ingredients. Pour 2/3 cup marinade over chicken. Cover with plastic wrap and refrigerate for several hours or overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Bake at 325° for 50-60 minutes or until a thermometer reads 170°, basting occasionally with reserved marinade.

CHRISTMAS CHEESE LOG

Steps:

• Pre-heat the oven to 180°C/350°F and place the nuts on a baking tray.
• Bake for 8 minutes (keep a close eye on them around this time as they can burn quickly) and remove from the oven. Chop the nuts coarsley (or use a food processor) and set aside.
• Using a stand or hand mixer (or a bowl and wooden spoon) combine the softened cream cheese and feta. Add all remaining ingredients except for the nuts and combine.
• Cut a large piece of baking paper and place on the bench. Tip the cheese mixture onto the baking paper and form it into a log shape. Roll it up in the baking paper, shaping as you go, tuck in the ends of the paper and place in the fridge for 3 hours (or longer) to set.
• Once the cheese log has set, remove from the fridge. Spread the chopped nuts on a rimmed baking tray, carefully unwrap the log and roll it in the chopped nuts until it is completely coated.
• Serve on a platter with crackers and toasted bread or wrap tightly in gladwrap and store in the fridge for up to a few days until needed.