CHEESE AND NUT LOG RECIPE | ALLRECIPES
My mother gave me this recipe many years ago. Blended cheeses, red peppers and green onions come together to form this delicious log. Top the log with pistachios or pecans and it will be both attractive and irresistible!
Provided by MS.CHEF
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Total Time 3 hours 30 minutes
Prep Time 30 minutes
Yield 4 cups
Number Of Ingredients 9
Steps:
- In a small bowl, mix the Cheddar cheese and 1/2 the cream cheese with an electric mixer until well blended. Mix in the green onions, red bell peppers, garlic and Worcestershire sauce. Chill in the refrigerator 30 minutes.
- In a small bowl, mix the blue cheese, milk and remaining cream cheese with the electric mixer until well blended.
- Shape the chilled Cheddar cheese mixture into an 8 inch log. Spread the blue cheese mixture evenly over the top and sides of the log. Cover with pistachio nuts. Chill in the refrigerator 2 to 3 hours before serving.
Nutrition Facts : Calories 66.8 calories, CarbohydrateContent 0.9 g, CholesterolContent 16 mg, FatContent 5.8 g, FiberContent 0.2 g, ProteinContent 2.9 g, SaturatedFatContent 3.4 g, SodiumContent 112.5 mg, SugarContent 0.3 g
CARAMEL NUT LOGS RECIPE: HOW TO MAKE IT
It’s a good thing this recipe makes a lot—the wrapped logs never stick around long! They take a bit of effort to make but are well worth it. —Karen Haen, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 03 hours 00 minutes
Prep Time 30 minutes
Cook Time 02 hours 30 minutes
Yield 4-1/2 pounds.
Number Of Ingredients 15
Steps:
- Line a 15x10x1-in. baking pan with foil; spray foil with cooking spray. Sprinkle with 2 cups peanuts; set aside., In a small heavy saucepan, combine 3/4 cup sugar, 2/3 cup corn syrup and 1/4 cup water. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low. Cook, without stirring, until a candy thermometer reads 250° (hard-ball stage)., Meanwhile, beat egg whites in a heat-proof large bowl until stiff peaks form. With mixer running on high speed, carefully add hot syrup in a slow steady stream, beating constantly at high speed for 5 minutes or until thickened. Cover and set aside., In a large heavy saucepan, combine the remaining sugar, corn syrup and water. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; cook, without stirring, until a candy thermometer reads 290° (soft-crack stage)., Gradually pour hot syrup into egg white mixture; stir with a wooden spoon. Stir in the butter, vanilla and salt., Pour mixture over peanuts in pan; press down evenly with buttered fingers., For coating, in a large saucepan, combine the sugar, 1/2 cup cream and corn syrup. Bring to a boil over medium heat, stirring constantly; add remaining cream. Reduce heat to medium-low; cook and stir until a candy thermometer reads 242° (soft-ball stage)., Remove from the heat; stir in vanilla and salt. Pour over nougat layer in pan. Sprinkle with remaining peanuts, pressing slightly into nougat. Cool for at least 2 hours or until set. Cut into 1-1/2 in. x 1-in. pieces. Roll edges in additional peanuts and shape into logs. Wrap in waxed paper. Store at room temperature.
Nutrition Facts : Calories 107 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 44mg sodium, CarbohydrateContent 18g carbohydrate (13g sugars, FiberContent 0 fiber), ProteinContent 2g protein.
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HOLIDAY PECAN LOGS RECIPE: HOW TO MAKE IT
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Calories 264 calories per serving
- Butter an 8-in. square pan with 2 teaspoons butter; set aside. Combine confectioners sugar and milk powder; set aside. In a heavy saucepan, combine 1/2 cup butter, sugar and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil. Stir in confectioners' sugar mixture, about a third at a time, until blended. , Remove from the heat; stir in vanilla. Continue stirring until the mixture mounds slightly when dropped from a spoon. Spread into prepared pan. Cool. , Cut candy into four strips; cut each strip in half. Shape each into a log; wrap in waxed paper and twist ends. Freeze or refrigerate until firm. , Meanwhile, in a microwave, melt caramels with milk, stirring often. Roll logs in caramel mixture, then in pecans. Wrap in waxed paper. Store at room temperature in airtight containers. Cut into slices with a serrated knife.
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