Fruited Holiday Cheese Logs Food

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.

FRUITED CHEESE LOG

Steps:

• Soak apricots in 1 c water for 2 hours.
• Drain and chop.
• Blend cheeses.
• Add remaining ingredients, fruits last, mixing thoroughly in between.
• Turn out onto sheet of foil and shape into 9" log or 2 large balls.
• Wrap securely and chill until firm.
• Roll in chopped nuts, cover again in foil and refrigerate 24 hours before serving (may be frozen).
• Garnish.

HOLIDAY CHEESE LOG

Steps:

• 1. Mix ingredients very well.Also add 1 tablespoon grated onion. I use my hands(best tool in the kitchen). Shape into three seperate logs and roll in the 2 cups of finely chopped pecans. Mixture will be very wet, but once it's rolled in the pecans, it becomes easier to handle. Wrap seperately in plastic wrap and refrigerate, preferably overnight. Serve with any cracker of your choice.
• 2. The men at my husbands workplace requested the logs be made with jalapeno peppers added. This is also very good, but remove the seeds and veins from the jalapenos before adding, unless you want it to be hot and spicy. I have to make a seperate batch for them because this is the way they like it...LOL

HOLIDAY CHEESE LOG WITH CRANBERRIES & PECANS

Steps:

• Using an electric mixer or food processor*, mix the cream cheese, feta, Swiss and honey until combined. Transfer cheese onto a sheet of foil and roll into a 1.5" x 10" log. Close foil and refrigerate for 1 hour or until firm.
• Mix pecans and cranberries, and spread into a rectangle on a clean sheet of foil. Roll log over the mixture to coat all sides evenly. Wrap in plastic wrap and refrigerate. (Log may be refrigerated up to 3 days.) Remove from refrigerator 15 minutes before serving. Serve with crackers.
• You may prefer to use a food processor, so that the Swiss cheese gets chopped up really finely amongst the two softer cheeses.

CHEESE FRUIT LOG

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.

FRUITED HOLIDAY CHEESE LOGS

Steps:

• In a small bowl soak apricots, raisins, and dates in enough hot water to cover for about 30 minutes or until softened. Drain well; set aside.
• Meanwhile, place Monterey Jack cheese and cream cheese in a medium mixing bowl. Let stand at room temperature for 30 minutes.
• Add orange juice to cheeses in bowl. Beat with an electric mixer until well combined.
• Stir in drained apricots, raisins, dates, and salt.
• Divide mixture in half.
• Shape one portion of the cheese mixture into a log about 5 inches long. Repeat with remaining cheese mixture.
• Cover (with wax paper or plastic wrap) and chill logs for 4 to 24 hours.
• Before serving, roll each log in toasted almonds.
• Serve with assorted crackers and/or apple slices.
• NOTE: TO TOAST ALMONDS.
• Spread nuts in a single layer in a shallow baking pan.
• Bake in a preheated 350 degree F oven for 5 to 10 minutes or until pieces are golden brown, stirring once or twice.
• Cool completely.
• Store in airtight container for up to 4 weeks.