Holidaycheesespread Recipes

HOLIDAY CHEESE SPREAD

Steps:

• Mix cream cheese, goat cheese and pesto in a bowl until well blended. Cover and refrigerate until assembling.
• Trace outline of cookie cutters on cardboard. Cut out; cover with foil or plastic wrap.
• Shortly before giving, place cutters on covered cutouts and pack cutters with cheese spread. Decorate with pine nuts. Wrap with plastic wrap.
• Refrigerate cheese mixture (Step 1) 2 weeks.You can also pack the spread in crocks.

THE BEST SAVORY CHEESE SPREAD APPETIZER

Steps:

• Grate extra sharp white cheddar. You'll need 2 cups. You can use a food processor or a hand grater to accomplish this. I have done it with both. The food processor just makes the process faster.
• Wash and chop 1 full bunch of green onions.
• Measure and set aside 1 cup of mayonnaise.
• Chop the pecans (to desired piece size). You'll need 3/4 cup chopped pieces. Tip: you can find small bags of pieces already chopped in the baking aisle of most grocery stores if you don't want to buy a large bag. I prefer to buy bulk bags since I do a lot of baking.
• Measure out 1/2 teaspoon cayenne pepper and set aside.
• Add 2 cups grated extra sharp white cheddar to a large mixing bowl or stand mixer. I prefer to mix mine in my kitchen-aid stand mixer, but by hand works just as well.
• Combine 1 cup mayonnaise to shredded cheese and mix until mostly incorporated.
• Add chopped pecans and mix again.
• Incorporate cayenne pepper to taste. 1/2 teaspoon is recommended and doesn't offer extreme heat.
• Plate for immediate serving or cover and refrigerate for later.
• Enjoy!

HOLIDAY CHEESE SPREAD

Steps:

• Beat first 3 ingredients in medium bowl with mixer until well blended. Stir in peppers and onions.
• Refrigerate 1 hour.
• Serve with assorted crackers and cut-up fresh vegetables.

HOLIDAY CHEESE SPREAD

Steps:

• In a large bowl, mix the cream cheese, deviled ham, Colby cheese, green olives, and prepared mustard. Season with dry mustard, chopped fresh chives, celery salt, cayenne pepper, and garlic salt. Cover and refrigerate until serving.