Time 28m Yield 6 servings Number Of Ingredients 6 Steps:
Warm the bourbon and water in a small saucepan, add the peaches, and set aside until plump, about 15 minutes. Put the toasted pecans and Cajun seasoning in a mini chopper and pulse until the nuts are finely ground but not pasty. Spread the nut mixture on a large plate. Roll the goat cheese in the mixture, pressing firmly to coat the whole log generously. Slice the cheese into rounds and arrange on a platter. Top with the chopped peaches and juices.
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 30m Yield 1 twelve-inch log Number Of Ingredients 10 Steps:
Add cream cheese to a big bowl and, using an electric mixer, beat until soft and creamy. Add in the milk, cayenne, Worcestershire, garlic, and cheddar cheese; continue to beat just until the ingredients are combined. Line an 8 x 12 inch pan with parchment paper or wax paper, making sure there is a 3-inch overhang at each of the long ends. Sprinkle the pecans evenly over the paper. Drop spoonfuls of the cheese mixture onto the pecans. Using a flexible rubber spatula or an offset spatula, spread the cheese into the pan, making sure you reach into the corners. Sprinkle the chives and parsley evenly over the cheese. Using the ends of the parchment, gently lift the cheese out of the pan; starting at the long end, begin rolling the cheese into a log, as if you were rolling up a jelly roll. Using the parchment paper, wrap the log, twisting both ends tightly; refrigerate for at least 3 hours or overnight before serving. Serve with crackers.
Time 10m Yield 8 logs, 8 serving(s) Number Of Ingredients 4 Steps:
Cream butter until light and fluffy. Beat in sugar slowly. Stir in the sweetened condensed milk one tablespoon at a time until mixture is the consistency of a stiff cookie dough. Form dough into eight small logs and roll in the chopped pecans. Press pecans into the surface of the dough.
Time 45m Yield Makes 12 servings, 2 Tbsp. spread and 6 crackers each. Number Of Ingredients 5 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.
Time 30m Yield 2-1/2 dozen. Number Of Ingredients 6 Steps:
In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Add the flour, beating on low speed just until combined. Stir in pecans. Cover and refrigerate for 30 minutes or until easy to handle., Shape 1/2 cups into 1/2-in.-thick logs. Cut logs into 2-in. pieces. Place 2 in. apart on greased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Roll warm cookies in confectioners’ sugar; cool on wire racks.
