Holiday Cheese Log Recipes

Steps:

• In a stand mixer, beat together the cream cheese, mayonnaise, buttermilk and dressing mix. Add the Cheddar cheese and continue beating until thoroughly blended. Wrap the mixture in plastic wrap and place it in the freezer for 30 minutes. When firm, shape the wrapped cheese mixture into a log. Spread the pecans out on a baking sheet or a piece of wax paper. Unwrap the cheese log and roll it in the nuts to coat it on all sides. Serve with crackers or bagel chips.

Steps:

• Pulse almonds in the bowl of a food processor until chopped. Add parsley and chives; continue to pulse until incorporated. Add cherries and process until everything is finely chopped and you have a nice mixture of red and green.
• Pour nut mixture onto a flat work surface and spread into a thin layer.
• Roll goat cheese log in the nut mixture until fully covered. Carefully pick it up and tap the ends of the log into the nut mixture to cover. Place on a serving dish.

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.

Steps:

• Combine first 3 ingredients in a large bowl, blend well. Stir in shredded cheeses. Divide cheese mixture in half, and shape each portion into an 8-inch log.
• Combine pecans and chopped parsley, roll logs in nut mixture. Cover and chill 8 hours (I wrapped in wax paper). Let stand 1 hour before serving.
• Serve with a variety of crackers. Garnish if desired.

Steps:

• Process all ingredients except nuts in food processor until blended.
• Roll into 10-inch log on large sheet of plastic wrap; wrap tightly with plastic wrap.
• Refrigerate 3 hours or until firm. Unwrap cheese log; roll in nuts until evenly coated.