Cherry Cheese Log Food

CHERRY CHEESE LOGS

Steps:

• In a large bowl, beat cream cheese, sugar, orange juice and ginger until smooth. Fold in cherries. Refrigerate, covered, at least 1 hour., Place pecans in a shallow bowl. Shape cheese mixture into two 7-in.-long logs; roll in pecans to coat evenly. Wrap logs; refrigerate at least 1 hour. Serve with crackers.

CHERRY CHEESE LOG

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.

FRUIT-CHEESE LOG

Steps:

• Line square pan, 8x8x2 inches, with 16-inch piece of waxed paper, leaving ends overhanging. Spread pecans evenly over waxed paper in bottom of pan; set aside. Beat cream cheese, Muenster cheese and Parmesan cheese in medium bowl with electric mixer on medium speed until well mixed. Spoon cheese mixture over pecans, using teaspoon; spread evenly. Spoon Cheddar cheese food over cream cheese layer, using teaspoon; spread evenly. Sprinkle with dried fruits; press in lightly.
• Lift ends of waxed paper to remove cheese mixture from pan and place on smooth surface. Roll up cheese mixture, jelly-roll style. (If cheese is too soft to roll, return to pan and refrigerate about 20 minutes or until firm.) Wrap cheese log in waxed paper; place in resealable plastic food-storage bag. Refrigerate about 30 minutes or until firm. Serve with crackers.

OH-SO-EASY CHEESE LOG

Steps:

• Mix first 4 ingredients.
• Shape into log; wrap in plastic wrap. Refrigerate 2 hours.
• Unwrap log; roll in nuts. Firmly press nuts into log to secure.

CHERRY CHEESE LOG RECIPE

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 a 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-inch piece of plastic wrap.
• Shape the cream cheese into a log-like mixture, then close the plastic wrap over it. Twist the edges in opposite directions to have a tight log shape.
• Refrigerate for at least 1 hour.
• Remove the cheese from the refrigerator and unroll from the plastic wrap, then roll it in the pecan pieces until well coated.

A TRIO OF CHEESE LOGS

Steps:

• Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Add the garlic and white pepper and mix until well combined. Divide the mixture into 3 even portions; return one portion to the mixer.
• For the pizza cheese log: Add the pizza blend cheese to the cream cheese mixture and mix well until combined. Remove to a work surface and roll into a log with your palms. (The mixture should be slightly sticky but thick enough to easily roll.) Put the smoked paprika on a shallow dish; roll the log in the paprika until completely coated. Roll the cheese log in a sheet of plastic wrap and refrigerate until firm, about 1 hour. Clean the mixer bowl and paddle.
• For the Cheddar Jack and parsley cheese log: Put a second portion of the cream cheese mixture in the mixer bowl. Add the Cheddar Jack cheese and mix well. Remove to a work surface and roll into a log with your palms. Put the dried parsley on a shallow dish and roll the cheese log in the parsley until completely coated. Roll the cheese log in a sheet of plastic wrap and refrigerate until firm, about 1 hour. Clean the mixer bowl and paddle.
• For the sharp Cheddar pecan cheese log: Put the last portion of the cream cheese mixture in the mixer bowl and add the extra-sharp Cheddar. Mix well. Remove to a work surface and roll into a log with your palms. Place the whole pecans down the length of the cheese log. Put the chopped pecans on a shallow dish, then roll the log in the pecans. Use your fingers to press the pecans more firmly into the cheese. Roll the cheese log in a sheet of plastic wrap and refrigerate until firm, about 1 hour.
• Unwrap the cheese logs and present on a large platter surrounded by plenty of crackers and cheese knives for easy self-service.

PECAN CHEESE LOGS

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.

EASY CRANBERRY CHEESE LOG

Steps:

• Mix first 5 ingredients until blended.
• Shape into log; wrap in plastic wrap. Refrigerate 2 hours.
• Unwrap log; roll in nuts. Firmly press nuts into log to secure.

CHILI CHEESE LOG

Steps:

• In a medium-sized mixing bowl, combine cream cheese, salsa and chili seasoning mix. Mix until well combined, then shape it into a log or ball. Cover the prepared ball or log with chopped pecans, then with the cheese. Refrigerate the log until you are ready to serve it.

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.

CHERRY CHEESE FLAKIES

Steps:

• Lay one sheet of phyllo dough on a damp tea towel.
• Brush lightly with melted butter.
• Repeat layering of dough and buttering (3-times)--cut dough into 6 rectangles with scissors round corners gently pleat each rectangle to fit into greased muffin cups (2-1/2 inch).
• Bake at 350°F for 6-10 minutes, or until crisp and browned.
• Cool.
• Beat cream cheese, sugar, lemon rind and juice until smooth.
• Fold in whipped cream.
• Spoon mixture and cherry filling into each cup.