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.
NUTTY CHEESE LOG
Guests will enjoy this cheesy, pecan-coated appetizer flavored with Dijon mustard, garlic powder and hot pepper sauce.
Provided by My Food and Family
Categories Meal Recipes
Time 3h15m
Yield 2 cups spread or 16 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Process all ingredients except nuts in food processor until blended.
- Roll into 10-inch log on large sheet of plastic wrap; wrap tightly with plastic wrap.
- Refrigerate 3 hours or until firm. Unwrap cheese log; roll in nuts until evenly coated.
Nutrition Facts : Calories 120, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 0.575 g, Sugar 0 g, Protein 3 g
CHEESE AND NUT LOAF
A favorite of photographer Vicki Pearson's, this dish can made with leftover brown rice. Use leftovers for tasty sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees. Butter a 9 1/2-by-4 1/2-by-2 1/2-inch loaf pan, line bottom with parchment paper, and butter again; set aside. Place dried porcini in a small bowl; add boiling water to cover. Let soak 20 minutes; drain, finely chop, and set aside.
- Toast walnuts and cashews on a baking sheet until lightly browned and fragrant, about 10 minutes. Let cool. Finely chop with a sharp knife, or in the bowl of a food processor, set aside. Increase oven heat to 375 degrees.
- Melt butter in a saute pan over medium heat. Add onion and garlic; cook until translucent, about 3 minutes. Add shiitake mushrooms and the reserved porcini; cook, stirring constantly, until all the mushrooms are golden, about 5 minutes. Transfer to a large bowl. Stir in rice, the toasted nuts, parsley, marjoram, thyme, sage, eggs, Gruyere, cottage cheese, salt, and pepper.
- Pour mixture into prepared pan, and bake until golden brown and firm to the touch, about 1 hour. Let cool in pan 20 minutes, then invert loaf, and remove from pan. Serve hot or warm, garnished with sage leaves.
HERB-AND-NUT CREAM CHEESE LOG
The party doesn't start until you put out this cheese log! Cream cheese and nuts lend their mild flavors, while Parmesan adds some zesty cheesiness.
Provided by My Food and Family
Categories Meal Recipes
Time 10m
Yield Makes 12 servings, 2 Tbsp. cheese spread and 5 crackers each.
Number Of Ingredients 5
Steps:
- Mix cream cheese, Parmesan and 1/4 cup nuts.
- Shape into 8-inch log. Roll in combined remaining nuts and parsley; press gently into log to secure.
- Serve with crackers.
Nutrition Facts : Calories 190, Fat 15 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
CHILI CHEESE LOG
Haven't tried this yet, but am putting it here for safe-keeping. Prep time, does not include the time it takes for the cheeses to come to room temp.
Provided by pines506
Categories Spreads
Time 10m
Yield 1 ball
Number Of Ingredients 6
Steps:
- Place velveeta cheese and cream cheese in large bowl, let come to room temperature.
- Mix cheeses well.
- Add nuts, garlic powder and salt. Mix well.
- Shape into a ball or log, roll in chili powder.
- Wrap in foil and chill until firm.
- Serve with crackers.
CHEESE FRUIT LOG
Make and share this Cheese Fruit Log recipe from Food.com.
Provided by Evie3234
Categories Spreads
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200°C.
- Bake the pistachio nuts on a lined baking tray for 5 minutes, or until golden brown.
- Cool, then chop finely.
- Beat the cream cheese in a medium size bowl until smooth.
- Fold in the dried apricots, spring onions, sun dried tomatoes and black pepper.
- Combine the pistachio nuts with the parsley and spread on a sheet of baking paper.
- Form the cheese mixture into an 8 inch log and roll in the nut mixture.
- Wrap in plastic wrap and refrigerate for 2-3 hours or until firm.
- Serve with a mix of crackers.
Nutrition Facts : Calories 218.6, Fat 17.1, SaturatedFat 9.5, Cholesterol 45.8, Sodium 301, Carbohydrate 13.1, Fiber 2.4, Sugar 8.2, Protein 5.8
VEGETARIAN CHEESE AND NUT THANKSGIVING LOAF
Me being in a family with multiple vegetarians, growing up, instead of having meat loaf we had nut loaf! This loaf was one of my favorite dishes growing up, and to this day it's my favorite thing to have on Thanksgiving. For anyone looking to try a new delicious vegetarian recipe, try this!
Provided by Shimera
Time 2h5m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place walnuts and pecans on a baking sheet.
- Roast nuts in the preheated oven until golden and fragrant, about 7 minutes. Remove from the oven and chop nuts when cool enough to handle.
- Increase oven temperature to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan and line with parchment paper.
- Melt butter in a large cast iron skillet over medium-low heat. Add onion and cook until translucent, about 5 minutes. Add mushrooms, garlic, parsley, marjoram, and thyme; cook until mushrooms have softened, about 7 minutes.
- Add cooked rice, chopped nuts, Cheddar cheese, cottage cheese, eggs, salt, and pepper; stir until everything is combined. Transfer mixture to the prepared loaf pan.
- Bake in the oven until the top is rounded and golden, about 1 hour 10 minutes. Remove from the oven and let sit for at least 10 minutes before slicing and serving.
Nutrition Facts : Calories 392.7 calories, Carbohydrate 13.2 g, Cholesterol 119.6 mg, Fat 31 g, Fiber 2.6 g, Protein 18.2 g, SaturatedFat 11.2 g, Sodium 698.4 mg, Sugar 1.9 g
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