Cheddar Cheese Bacon Log Food

CHEDDAR CHEESE BACON LOG

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.

RANCH DRESSING CHEESE LOG

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 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.

CHEDDAR-BACON DIP

Steps:

• In a bowl, beat cream cheese and sour cream until smooth. Spread in an ungreased 13x9-in. dish or on a 12-in. plate. Combine onions, tomatoes and green pepper; sprinkle over the cream cheese layer. , Pour taco sauce over the vegetables. Sprinkle with cheddar cheese. Refrigerate. Just before serving, sprinkle with bacon. Serve with chips.

WARM CHEDDAR AND BACON DIP

Steps:

• Heat oven to 350ºF.
• Reserve 1 Tbsp. onions. Mix remaining ingredients except cracker crumbs until blended.
• Spoon into 1-qt. casserole.
• Bake 20 min. or until heated through. Top with cracker crumbs and reserved onions.

BACON-CHEDDAR CHEESE STRAWS

Steps:

• Heat oven to 375ºF.
• Use pulsing action of food processor to process first 4 ingredients just until mixture is well blended and forms pea-size pieces.
• Add remaining ingredients; pulse until mixture forms soft dough that pulls away from side of container.
• Drop teaspoonfuls of dough into 32 mounds on lightly floured surface; roll each into 2-1/2-inch log.
• Place, 1 inch apart, on parchment-covered baking sheets.
• Bake 20 to 22 min. or until lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

BACON CHEDDAR CHEESE BALL

Steps:

• Mix all items together except the additional 1 cup of cheddar cheese that you will use to roll the ball inches.
• With a spoon pull mixture toward middle of the bowl and try to form a ball.
• Then cover and place in refrigerator until chilled and firm.
• After it has chilled, it will be easier to work with.
• Roll the cheese mixture into a ball and roll in additional cup of grated cheddar cheese.
• Roll until all sides are coated and press the cheese into the ball.

CHEDDAR AND BACON LOAF RECIPE

Steps:

• Preheat the oven to 200C/fan180C/gas 6. Grease the base and sides of a 450g loaf tin and line the base with baking paper.
• Snip the bacon into strips and dry-fry in a pan until crisp, then cool.
• Meanwhile, put the flour, baking powder, salt and mustard powder into a bowl and stir. Add the cheese, bacon, egg, 225ml milk and parsley. Stir well with a wooden spoon until it has a soft dropping consistency – add extra milk, if needed.
• Spread in the tin and bake for 25 minutes, until risen, golden brown and just firm to the touch. Serve warm or cold, with butter and cheese, if you like.