Cheddar Nut Spread Food

CHEESE & NUT SPREAD

Steps:

• Mix all ingredients until well blended; cover.
• Refrigerate several hours or until chilled.
• Serve as a spread with apple slices, cocktail bread slices and/or crackers.

CHEDDAR SPREAD

Steps:

• All the ingredients should be at room temperature before starting this recipe.
• Whip slowly, in a medium mixing bowl, with the mixer until the mixture is fluffy. I also have mixed it well by hand, but room-temp ingredients are KEY to do that.
• Spread on bread slices. (Rye, Sourdough or regular French Bread are great.) Toast under the broiler until hot.

CHEDDAR SPREAD

Steps:

• Soften cream cheese in bowl with fork. Add cheddar, mayonnaise and mustard and blend well.
• Add pimiento, onion, thyme and parsley, if desired, and mix thoroughly.
• Cover and let mixture stand for at least 30 minutes before serving.

CHEDDAR ALE PUB SPREAD

Steps:

• Place cheeses in food processor or blender, process until smooth.
• Gradually add ale, mustard and cayenne pepper.
• If mixture is soft, refrigerate until firm enough to hold shape.
• Mould into a disc shape (a sphere or ball!!).
• Combine pecans and parsley.
• Pat the mixture onto the ball or roll the ball in the mixture until the cheese mixture is covered completely.
• Place on a serving plate or board and surround with crackers or flatbreads.
• Slices of apple are nice with this too.

CHEDDAR BREAD

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 4 1/2-by-8 1/2-inch loaf pan; set aside.
• Whisk together flour, baking powder, salt, baking soda, and 6 ounces cheese; set aside. In a separate bowl, whisk together butter, eggs, and buttermilk until thoroughly combined. Add to flour mixture and stir to combine. Transfer to prepared pan; spread evenly with an offset spatula. Sprinkle over remaining 1 ounce cheese. Bake until a skewer inserted in the center comes out with moist crumbs attached, 50 to 55 minutes. Transfer pan to a wire rack to cool for 5 minutes. Remove bread from pan and let cool completely on wire rack.

CHEDDAR DIP OR SPREAD

Steps:

• Cut-up cheese in 1-inch cubes and put in food processor bowl along with the mayo. Process 'til smooth.
• Add the onions and pepper sauce. Process another minute.
• Transfer cheese mixture to a small mixing bowl.
• Add chopped cilantro and combine well.
• If serving immediately as a dip, pile into a bowl and garnish with a cilantro sprig.
• For a firmer spread-like consistency, refrigerate at least two-hours.
• Serve with crackers and celery sticks.

CHEDDAR CHEESE SPREAD

Steps:

• In a bowl, combine the first seven ingredients; beat until smooth. Cover and refrigerate overnight. Serve with crackers.

GRILLED CELERY WITH PECANS AND CHEDDAR SPREAD

Steps:

• Heat a grill or grill pan over high heat.
• Mix the cream cheese, mayonnaise, garlic, and cayenne in a medium bowl until smooth. Fold in the cheddar cheese until evenly distributed. Transfer to a large resealable plastic freezer bag and massage to soften the cheese.
• Rub the oil all over the celery stalks. Place on the hot grill grate or pan, curved side down, and grill until grill marks appear, about 8 minutes. Transfer to a cutting board. When cooled, cut into 4-inch lengths at an angle.
• Snip a hole in the corner of the bag with the cheddar spread. Pipe the spread into the cavity of each celery stalk. Press the pecans into the spread. Serve immediately.

CHEDDAR APPLE NUT BREAD

Steps:

• Preheat oven to 350.
• Grease and flour a 9 x 5-inch loaf pan or spray it with cooking spray.
• In large mixing bowl, combine flour, sugar, baking powder, salt and cinnamon.
• Add beaten eggs, milk and margarine; mix well.
• Stir in cheese, apples and pecans.
• Mixture will be fairly thick; spoon into loaf pan.
• Bake at 350 degrees for 60- 70 minutes or until it tests done with wooden pick inserted in center.
• Remove from oven and let stand for about 5 minutes.
• Invert and remove loaf from pan.

BROCCOLI-CHEDDAR DIP

Steps:

• In large saucepan of boiling water, cook broccoli 1 minute. Immediately drain and rinse under cold water to stop cooking. Pat dry. Transfer half of broccoli to covered container and refrigerate until ready to serve. Transfer other half to food processor and add scallions and garlic. Pulse until finely chopped, about 10 (1-second) pulses. Transfer mixture to medium bowl.
• In same processor, combine Cheddar and cream cheese and process until smooth, about 3 minutes. Return broccoli mixture to processor, add yogurt and pepper, and pulse until blended, about 15 (1-second) pulses. Transfer to large covered container and refrigerate until ready to serve. Serve dip with reserved broccoli florets and bread sticks or pretzels.
• Transportation tips:
• For simple, elegant, cooler-to-blanket serving, refrigerate the dip in a sturdy glass bowl with a lid, such as those made by Pyrex. If you'll be serving it to a large group, use two bowls for easy passing. Transport pretzels or breadsticks in their packaging and then place them in bowl at the picnic site, or transfer them at home to a Tupperware container and use that as a serving dish as well.