Time 2h15m Yield 20 Number Of Ingredients 10 Steps:
In large bowl, stir cream cheese, Worcestershire sauce and mustard until blended. Stir in Cheddar and Stilton cheeses, bell peppers and chives. Divide cheese mixture in half. Shape each half into a log. Roll logs in walnuts. Wrap each log separately in plastic wrap or waxed paper. Refrigerate about 2 hours or until firm. Place cheese logs on serving platter. Serve with apple slices and crackers.
Time 10m Yield 2 Cheese Logs, 32 serving(s) Number Of Ingredients 7 Steps:
In a mixing bowl, blend everything well EXCEPT paprika. Shape into 2 rolls. Sprinkle paprika on a large piece of wax paper. Roll the cheese logs in the paprika, coating evenly. Wrap each log individually in Seran Wrap. Chill at least 2 hours before serving.
Time 25m Yield 2 logs (12 servings each). Number Of Ingredients 9 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.
Time 2h15m Yield Makes 1-1/2 cups or 12 servings, 2 Tbsp. each. Number Of Ingredients 5 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.
Yield Makes three 8-ounce jars Number Of Ingredients 15 Steps:
Cut goat cheese into twelve 1/2-inch-thick rounds. Set rounds aside. Preheat oven to 350°F. Place garlic in heavy small pan. Drizzle with 2 tablespoons oil. Bake until garlic is tender when pierced with small sharp knife, about 20 minutes. Cool slightly; peel garlic cloves. Reserve oil in pan. Place sun-dried tomatoes in small bowl. Add enough boiling water to cover. Let tomatoes stand until softened, about 15 minutes. Drain; pat dry. Put 1 tomato, 1 garlic clove and 1 sprig each rosemary and thyme in bottom of 8-ounce jar. Drizzle with 1 1/2 teaspoons oil reserved from garlic. Place 1 cheese round atop herbs. Drizzle with more reserved olive oil. Repeat layering, using remaining tomatoes, garlic, herbs, garlic oil and 3 more cheese rounds. Pour in enough olive oil to fill jar completely. Seal tightly. (Can be prepared 1 week ahead; refrigerate.) Rinse mushrooms briefly with cold water; drain. Place mushrooms in small bowl. Add enough boiling water to cover and let stand until softened, about 30 minutes. Drain mushrooms. Heat 2 tablespoons olive oil in heavy small skillet. Add garlic and sauté until just golden, about 3 minutes. Add mushrooms and cook until just heated through, stirring occasionally, about 1 minute. Mix in parsley. Season with salt and pepper. Cool completely. Layer mushrooms, olive oil and 4 goat cheese rounds in 8-ounce jar, beginning and ending with mushrooms. Pour in enough oil to fill jar completely. Seal tightly. (Can be prepared up to 1 week ahead; refrigerate.) Preheat oven to 350°F. Place walnuts on small cookie sheet. Toast until golden brown and fragrant, stirring occasionally, about 12 minutes. Cool completely. Finely chop walnuts. Layer walnuts, walnut oil and remaining 4 goat cheese rounds in 8-ounce jar, seasoning each layer generously with pepper. Pour in enough walnut oil to fill jar completely. Seal tightly. (Can be prepared up to 1 week ahead; refrigerate.)
Yield Makes three 4-inch cheese balls Number Of Ingredients 20 Steps:
Put butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Divide equally among 3 medium bowls. Stir cheddar cheese and chutney with base mixture in the first bowl. Form into a ball. Roll cheese ball in cranberries to coat before serving. Serve with crackers. Stir blue cheese and shallot with base mixture in second bowl; add brandy, if desired. Form into a ball. Roll in walnuts to coat before serving. Serve with chips. Stir goat cheese and scallions with base mixture in remaining bowl. Form into a ball. Roll in parsley to coat before serving. Serve with cucumber slices.
Time 15m Yield 2 logs (1-3/4 cups each). Number Of Ingredients 7 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.
Time 2h5m Yield 7 Number Of Ingredients 5 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.
More about “a trio of cheese logs recipes”
Time 15m Yield 2-3 logs, 4-6 serving(s) Number Of Ingredients 6 Steps:
Place cream cheese in a small mixing bowl, beat cream cheese with electric beater until softened. Add cheddar, mayo, dill pickles, onions and Worcestershire sauce. Cover and chill until firm or overnight. Roll into logs and roll into real bacon bits. Serve with crackers.
