Make Ahead Blue Cheese Cheddar Pecan Logs Recipes

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PECAN CHEESE LOGS



Pecan Cheese Logs image

Monterey Jack, Colby and cream cheese come together with seasonings to create these logs that everyone will enjoy. Roll them in toasty pecans for the perfect finishing touch. -Melissa Goff, Burkburnett, Texas

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 2 logs (12 servings each).

Number Of Ingredients 9

1 package (8 ounces) cream cheese, softened
2 cups shredded Colby cheese
2 cups shredded Monterey Jack cheese
1/4 cup mayonnaise
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon Worcestershire sauce
2 cups chopped pecans, toasted
Butter-flavored crackers

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.

Nutrition Facts : Calories 189 calories, Fat 18g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 155mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

BLUE CHEESE BALL



Blue Cheese Ball image

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

2 (8 ounce) packages cream cheese, softened
1 cup crumbled blue cheese
1 cup shredded sharp Cheddar cheese
¼ cup minced onion
1 tablespoon Worcestershire sauce
1 cup chopped walnuts

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

CHEDDAR PECAN WAFERS



Cheddar Pecan Wafers image

These tiny cheddar biscuits are a delicious snack for cocktail parties. Beware - once you start, it's difficult to stop noshing on them!

Provided by JMASURACHI

Categories     Appetizers and Snacks     Snacks     Cracker Recipes

Time 32m

Yield 108

Number Of Ingredients 6

1 pound butter, softened
1 pound sharp Cheddar cheese, shredded
1 cup chopped pecans, toasted
1 teaspoon cayenne pepper
1 teaspoon salt
4 ½ cups all-purpose flour

Steps:

  • In a large bowl, mix together the butter, Cheddar cheese, pecans, cayenne pepper and salt until well blended. Gradually mix in flour, using your hands to work in the last bit. The result will be a stiff dough much like shortbread. Form the dough into logs about 1 inch thick, and 10 inches long. Wrap each log in waxed paper, and refrigerate until firm, at least 3 hours.
  • Preheat the oven to 350 degrees F (175 degrees C). Unwrap the chilled logs of dough, and slice into 1/4 inch thick rounds using a sharp knife. Place slices about 1 inch apart onto cookie sheets lined with parchment paper.
  • Bake for exactly 12 minutes in the preheated oven, until firm and slightly browned at the edges. Allow wafers to cool for 1 minute before removing from the pan.

Nutrition Facts : Calories 73.7 calories, Carbohydrate 4.2 g, Cholesterol 13.5 mg, Fat 5.6 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 3.1 g, Sodium 72 mg, Sugar 0.1 g

APPETIZER BLUE CHEESE LOGS



Appetizer Blue Cheese Logs image

Three kinds of cheese and some curry powder make this cheese log a little more lively than most. Swipe it on your favorite cracker with a drizzle of honey for a sensational snack. -Ethel Johnson, North Saanich, British Columbia

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2 cheese logs (1-1/4 cups).

Number Of Ingredients 8

1 package (8 ounces) cream cheese, softened
1 cup shredded sharp cheddar cheese
1/2 cup crumbled blue cheese
1 tablespoon butter
1-1/2 teaspoons curry powder
1/2 cup finely chopped pecans
2 tablespoons minced fresh parsley
Assorted crackers

Steps:

  • Beat cream cheese until smooth. Fold in cheddar and blue cheeses. Refrigerate, covered, at least 2 hours., In a small skillet, heat butter over medium heat. Add curry powder; saute 1-2 minutes. Stir in pecans; cook and stir 1 minute. Stir in parsley. Cool slightly. Roll cheese mixture into 2 logs, each about 5 in. long. Roll logs in pecan mixture; refrigerate. Serve with crackers.

Nutrition Facts : Calories 196 calories, Fat 19g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 243mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

RANCH DRESSING CHEESE LOG



Ranch Dressing Cheese Log image

Provided by Trisha Yearwood

Categories     appetizer

Time 50m

Yield 15 servings

Number Of Ingredients 7

12 ounces cream cheese, room temperature
1/2 cup mayonnaise
1/2 cup buttermilk, well shaken
One 1-ounce package ranch dressing mix, such as Hidden Valley
16 ounces Cheddar cheese, grated, room temperature
1 cup pecans, roughly chopped
Crackers or bagel chips, for serving

Steps:

  • In a stand mixer, beat together the cream cheese, mayonnaise, buttermilk and dressing mix. Add the Cheddar cheese and continue beating until thoroughly blended. Wrap the mixture in plastic wrap and place it in the freezer for 30 minutes. When firm, shape the wrapped cheese mixture into a log. Spread the pecans out on a baking sheet or a piece of wax paper. Unwrap the cheese log and roll it in the nuts to coat it on all sides. Serve with crackers or bagel chips.

CHEDDAR CHEESE BACON LOG



Cheddar Cheese Bacon Log image

What is a party with out a cheese ball or cheese log? Cheese spreads add a delightful taste to crackers,veggies and toasted breads.A great appetizer start to any get-together.

Provided by Pat Duran

Categories     Spreads

Time 15m

Number Of Ingredients 7

8 oz cream cheese,softened
1 c shredded cheddar cheese
6 slice bacon, fried crisp and crumbled or 1/3 c. bacon bits
2 Tbsp finely chopped celery
1 Tbsp finely chopped onion
1 Tbsp worcestershire sauce
finely chopped pecans or walnuts or chives or oreo cookie crumbs

Steps:

  • 1. Blend and beat cream cheese with cheddar cheese; add bacon, celery,onion, and W. sauce. Mix well and chill until partially firm. Form into a log shape and roll in chopped nuts or other toppings. Serve with toasted bread crusts or crackers. May be made ahead, wrapped well and frozen -to be used at a later date. Defrost day before in refrigerator.

BLUE CHEESE LOGS



Blue Cheese Logs image

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

2 (8 ounce) packages cream cheese, softened
1 (8 ounce) package sharp cheddar cheese (get a block and cut it up into small pieces)
2 (4 ounce) packages blue cheese, crumbled
1/2 small onion, diced
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon crushed red pepper flakes
1 1/2 cups pecans, toasted and finely chopped, divided
1 1/2 cups fresh parsley, finely chopped, divided

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

CHERRY CHEESE LOG



Cherry Cheese Log image

Cherry Cheese Log is a delicious holiday party appetizer made with cream cheese, maraschino cherries, and rolled in pecans.

Provided by Sabrina Snyder

Categories     Appetizer

Time 2h10m

Number Of Ingredients 6

10 ounces maraschino cherries
24 ounces cream cheese (, 3 blocks (packages) softened)
2 tablespoons sugar
1 orange (, zested)
1/2 teaspoon ground ginger
1 cup pecans (, chopped )

Steps:

  • Drain the cherries, then rinse them very well.
  • Chop the cherries, rinse them again and dry them with a paper towel until the paper towel is not becoming red every time it touches them (the cherries must be very dry and well rinsed).
  • In your stand mixer (or a large bowl with a hand mixer), beat the cream cheese, sugar, orange zest, and ground ginger until well combined then barely fold in the cherries.
  • Scoop the cream cheese mixture onto a large 15x30 piece of plastic wrap.
  • Shape the cream cheese into a log like mixture then close the plastic wrap over it and twist the edges in opposite directions until you have a tight log shape.
  • Refrigerate for at least 1 hour.
  • Remove the cheese from the refrigerate and unroll from the plastic wrap then roll it in the pecan pieces until well coated.

Nutrition Facts : Calories 142 kcal, Carbohydrate 6 g, Protein 2 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 31 mg, Sodium 91 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

MAKE-AHEAD BLUE CHEESE CHEDDAR PECAN LOGS



Make-Ahead Blue Cheese Cheddar Pecan Logs image

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

2 (8 ounce) packages cream cheese, softened
1 cup finely shredded old cheddar cheese
1 cup crumbled blue cheese
1 -2 green onion, minced
1 -2 teaspoon minced fresh garlic or 1 pinch garlic powder
1 tablespoon Worcestershire sauce (can use a bit more)
Tabasco sauce
2 tablespoons chopped fresh parsley (optional)
1/2 teaspoon black pepper (or to taste)
2 cups finely chopped pecans (can use more)

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

CHEDDAR-PECAN SHORTBREADS



Cheddar-Pecan Shortbreads image

The dough can be made up to 3 days ahead, or you can freeze thoroughly cooked, baked shortbreads in an airtight container for up to 2 weeks. So you can make these ahead of time if you are serving at a party.

Provided by Lynette !

Categories     Cheese Appetizers

Time 2h

Number Of Ingredients 9

1/3 c pecans, chopped
1 c sharp cheddar cheese, freshly shredded
3 Tbsp butter, softened
1/2 c all-purpose flour
1/4 c cornstarch
1/2 tsp coarsely ground pepper
1/4 tsp salt
1 Tbsp half-and-half
parchment paper

Steps:

  • 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes). Reduce oven temperature to 325°.
  • 2. Process cheese and butter in a food processor 10 to 15 seconds or until creamy stopping to scrape down the sides as needed. Add flour and the next 3 ingredients; pulse 9 to 10 times or until the mixture is crumbly. Add toasted pecans, pulse 4 to 5 times or until combined. Add half and half, and process 10 to 15 seconds or until the mixture forms moist clumps.
  • 3. Transfer mixture onto plastic wrap on a flat surface; gather dough into a ball, and flatten into a 1 inch thick disk. Wrap in plastic wrap and chill 1 hour until firm, or seal wrapped dough in a zip-top plastiac freezer bag and chill up to 3 days.
  • 4. Turn dough out onto a floured surface. Roll to 1/8 to 1/4 inch thickness. Cut with 1 1/2 and 2 inch cookie cutters. Place on parchment paper-lined baking sheets.
  • 5. Bake at 325° for 16 to 18 minutes or until golden brown. Transfer to a wire rack; let cool 15 minutes.

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