Chili Cheese Log Recipes

CHILI CHEESE LOG

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.

THREE-CHEESE LOGS

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.

CHILI CHEESE LOG

Steps:

• Place velveeta cheese and cream cheese in large bowl, let come to room temperature.
• Mix cheeses well.
• Add nuts, garlic powder and salt. Mix well.
• Shape into a ball or log, roll in chili powder.
• Wrap in foil and chill until firm.
• Serve with crackers.

PARTY CHILI CHEESE LOG

Steps:

• Put everything except the chili powder into a mixing bowl and beat until soft and smooth.
• Roll into two rolls, making the diameter of each roll a bit smaller than a round cracker.
• Sprinkle wax paper liberally with chili powder and roll each log to coat well.
• Wrap in wax paper and refrigerate for 3 or 4 days for best flavour.
• Serve with a cheese knife and assorted crackers. Freezes well.

HOLIDAY GOAT CHEESE LOG

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.

CHILI POWDER CHEESE LOGS

Steps:

• Let the cheeses stand on the counter until they're really soft.
• Mix cheese with garlic powder and pecans.
• Roll into a ball or a log, and coat with chili powder. Chill and serve with crackers.

CHEESY CHILI

Steps:

• In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

PECAN CHEESE LOGS

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.