Raspberry Cheddar Spread Food

RASPBERRY CHEESE SPREAD

Steps:

• In a small bowl, beat cream cheese and mayonnaise until smooth. Beat in cheeses and onions. Stir in pecans. Spread into a plastic wrap-lined 9-in. round dish. Refrigerate until set, about 1 hour., Invert onto a serving plate; spread with preserves. Serve with crackers.

PIMIENTO AND CHEESE SPREAD

Steps:

• Shred cheese; transfer to a large bowl. Add cream cheese, Worcestershire sauce, vinegar, pepper, garlic powder and cayenne; beat on low speed until blended. Drain pimientos, reserving 2 tablespoons juice. Stir in pimientos and reserved juice. Serve with crackers and vegetables.

RASPBERRY CHEESE SPREAD

Steps:

• In a small mixing bowl, beat the cream cheese and mayonnaise until blended.
• Beat in cheeses and onions.
• Stir in pecans.
• Spread into a plastic wrap-lined 9 inch round dish. Refrigerate until set. About an hour.
• Invert onto a serving plate; spread with preserves and serve with crackers.

CHEESE SPREAD WITH RASPBERRY JAM

Steps:

• Heat butter in a skillet over medium-low heat; cook and stir pecans in melted butter until toasted and fragrant, 3 to 5 minutes.
• Mix pecans, American cheese, sharp Cheddar cheese, extra-sharp Cheddar cheese, mayonnaise, green onions, and cayenne pepper together in a bowl. Press cheese mixture into a tart pan or a spring form pan lined with plastic wrap. Chill in refrigerator for flavors to blend, at least 2 hours.
• Spread raspberry preserves over the cheese mixture and allow to sit at room temperature before serving, about 1 hour.

EASY RASPBERRY CHEESE APPETIZER

Steps:

• Mix first 6 ingredients.
• Stir in mayonnaise.
• Spread on platter or large plate.
• top with raspberry preserves.
• Serve with crackers.

OLD-WORLD RASPBERRY-CHEESE SQUARES

Steps:

• Preheat the oven to 350 degrees.
• In a medium-size bowl, combine the flour, baking powder, salt and brown sugar.
• Using two knives or a pastry blender, cut in the butter or margarine until the mixture resembles crumbs. Stir in the cheese. Remove 3/4 cup of the mixture and set aside.
• Press the remaining mixture evenly into the bottom of an 8-inch-square baking pan. Spread the jam evenly over the crust. Sprinkle with the nuts and then the reserved crumb mixture. Press gently.
• Bake 25 to 30 minutes or until golden.
• Cool completely in the pan. Cut the cooled pastry into 2-by-1-inch bars. Store, well-wrapped, in the refrigerator.

RASPBERRY CHEESE SPREAD

Steps:

• 1. Mix the 1st 3 ingredients in a large bowl and stir until well blended.
• 2. Line an 8 inch springform pan or a bowl or a mold with plastic wrap with a long overhang for easy removal
• 3. Pat the mixture into your prepared pan. Cover the top with the overhang of plastic wrap and refrigerate for 24 hours for the best flavor.
• 4. Prior to serving, unmold the cheese spread onto a serving plate and pour the raspberry chipotle sauce on top. Serve with assorted crackers-my favorite is Triscuits.

RASPBERRY CHEESE SPREAD

Steps:

• In small bowl, beat the cream cheese and mayonnaise until blended. Beat in cheeses and onions. Stir in pecans. Spread intoa plastic-wrap lined 9-inch round dish. Refrigerate until set (about an hour). Invert onto a serving plate and spread with preserves. Serve with crackers. Yields about 3 - 1/2 cups. Source: Taste of Home The New Appetizer

RASPBERRY CHEESE SPREAD

Steps:

• In a small mixing bowl, beat the cream cheese and mayonnaise until blended. Beat in cheeses and onions. Stir in pecans. Spread into a plastic wrap-lined 9-in. round dish. Refrigerate until set, about 1 hour.
• Invert onto a serving plate; spread with preserves. Serve with crackers.

RASPBERRY-CHEESE DIP

Steps:

• Mix first 4 ingredients together spread into a 10" springform pan. Refrigerate for at least 24 hours remove from pan and place on a serving plate. Spread preserves over the top. From "5 Ingredients or Less!" Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.