Cranberry Pecan Cheese Log Food

CRANBERRY-PECAN CHEESE LOG

Steps:

• Mix first 3 ingredients until well blended; shape into 6-inch log.
• Coat with nuts. Wrap in plastic wrap.
• Refrigerate 30 min. Serve with crackers.

CRANBERRY PECAN CHEESE BALL RECIPE BY TASTY

Steps:

• Mix softened cream cheese, sharp cheddar, dried cranberries, pecans, and green onions until well-combined.
• Form into a ball, then roll in more chopped pecans to coat.
• Serve with crackers of your choice.
• Enjoy!

PECAN-CRANBERRY CREAM CHEESE CRESCENTS

Steps:

• Beat the butter, cream cheese, 2 tablespoons sugar and the salt in a large bowl with a mixer on low speed until smooth and creamy, about 2 minutes. Add the flour and mix until crumbly, about 1 minute. Turn out onto a lightly floured surface and lightly knead with your hands to make a soft dough. Wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Make the filling: Put the dried cranberries and 1 tablespoon water in a medium microwave-safe bowl; microwave until plump, about 1 minute. Let cool. Stir in the pecans, the remaining 1/2 cup sugar and the cinnamon, then stir in the milk.
• Roll out the dough until 1/8 inch thick on a lightly floured surface. Cut out circles using a 3 1/2-inch-round cookie cutter. Gather the scraps; reroll once to cut more circles. Place a heaping teaspoonful of filling on the bottom third of each circle, leaving a small border. Brush the edges with a little milk, fold the dough over the filling and roll to enclose; pinch the 2 ends closed and bend into a crescent shape. Repeat with the remaining dough and filling.
• Arrange the cookies 1 inch apart on the baking sheets; brush with milk and sprinkle with sugar. Bake, switching the pans halfway through, until lightly browned, 15 to 20 minutes. Let cool completely on the baking sheets.

CRANBERRY AND PECAN CHEESE LOG

Steps:

• MIX reduced-fat cream cheese, cranberries and zest; shape into 6-inch log.
• COAT with pecans. Wrap in plastic wrap.
• REFRIGERATE at least 30 minute Serve with the crackers.

CRANBERRY-PECAN HOLIDAY CHEESE BALL

Steps:

• Beat cheddar cheese, cream cheese, butter and mustard until blended. Fold in 1/3 cup pecans and 1/2 cup dried cranberries. Spread remaining pecans and dried cranberries in an even layer on a 12x12-in. piece of plastic; place cheese mixture on top of cranberry mixture. Bring corners of plastic up over cheese ball and shape into a ball. Refrigerate at least 1 hour., Remove from refrigerator 10 minutes before serving. Serve with crackers.