Cranberry Pecan Cheese Log Recipes

CRANBERRY PECAN CHEESE BALL

Steps:

• To Toast Pecans: Pre-heat oven to 375F. Place chopped pecans on a baking tray and bake for 5 minutes or until aromatic. Remove from oven and set aside.
• In a large bowl, beat cream cheese, cheddar cheese, ½ toasted pecans, ½ cup dried cranberries, chive or green onion, and garlic powder until well combined.
• Place mixture in the center of a piece of plastic wrap or parchment paper and cover completely with wrap while forming it into a ball shape. Place in fridge until ready to serve.
• Just before serving, combine remaining ½ cup pecans, ½ dried cranberries, and 2 tablespoon chives on a flat surface or cutting board. Unwrap the ball and roll in cranberry-pecan mixture.
• Serve with crackers, pita chips, pretzels, carrots or celery.

CRANBERRY PECAN CHEESE BALL

Steps:

• Mix cream cheese and cheddar cheese together. Fold in the cranberries and green onions. Drop cheese mixture onto plastic wrap and fold up. Roll into a ball and place in fridge for at least an hour.
• Just before serving, roll in the pecans. Serve with crackers.

CRANBERRY PECAN CHEESE BALL RECIPE BY TASTY

Steps:

• Mix softened cream cheese, sharp cheddar, dried cranberries, pecans, and green onions until well-combined.
• Form into a ball, then roll in more chopped pecans to coat.
• Serve with crackers of your choice.
• Enjoy!

CREAM CHEESE LOG WITH SWEET-AND-SPICY CRANBERRY RELISH

Steps:

• For the cranberry relish: Pulse the jalapeno in a food processor until finely chopped. Add the cranberries; pulse until finely chopped (but not ground). Transfer to a bowl and stir in the sugar, scallions, orange zest and 1/4 teaspoon salt. Cover and refrigerate for at least 2 hours or overnight.
• For the cream cheese log: In a large bowl, beat the cream cheese, shredded cheese, lime zest and 1/4 teaspoon salt with a wooden spoon or spatula until well blended. Mix in the cilantro. Spoon onto a large piece of plastic wrap and form into an even 1-inch-diameter log. Refrigerate until firm, at least 2 hours or overnight.
• Right before serving, unwrap the log and transfer it to a serving plate. Drain the cranberry mixture well, then carefully spoon a thick layer of it onto the cheese log, pressing all over to cover. Clean any spills from the serving plate and serve immediately with crackers or toasted bread.

CRANBERRY-PECAN CHEESE WAFERS

Steps:

• Sprinkle pecans in ungreased skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool.
• Meanwhile, place cranberries in heatproof bowl; add enough boiling water to cover. Let stand 15 minutes; drain. Pat dry with paper towels.
• In large bowl, beat butter, cheese and salt with electric mixer on medium speed until blended. Gradually add flour, beating just until combined. Stir in cranberries and toasted pecans. Shape dough into 4 (12-inch) logs; wrap each in plastic wrap. Refrigerate at least 8 hours or up to 3 days.
• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Unwrap logs; cut into 1/4-inch slices. Place on cookie sheets. Bake 13 to 15 minutes or until lightly browned. Remove from cookie sheets to cooling racks; cool completely.

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.

CRANBERRY AND PECAN CHEESE LOG

Steps:

• MIX reduced-fat cream cheese, cranberries and zest; shape into 6-inch log.
• COAT with pecans. Wrap in plastic wrap.
• REFRIGERATE at least 30 minute Serve with the crackers.

PECAN-CRANBERRY CREAM CHEESE CRESCENTS

Steps:

• Beat the butter, cream cheese, 2 tablespoons sugar and the salt in a large bowl with a mixer on low speed until smooth and creamy, about 2 minutes. Add the flour and mix until crumbly, about 1 minute. Turn out onto a lightly floured surface and lightly knead with your hands to make a soft dough. Wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Make the filling: Put the dried cranberries and 1 tablespoon water in a medium microwave-safe bowl; microwave until plump, about 1 minute. Let cool. Stir in the pecans, the remaining 1/2 cup sugar and the cinnamon, then stir in the milk.
• Roll out the dough until 1/8 inch thick on a lightly floured surface. Cut out circles using a 3 1/2-inch-round cookie cutter. Gather the scraps; reroll once to cut more circles. Place a heaping teaspoonful of filling on the bottom third of each circle, leaving a small border. Brush the edges with a little milk, fold the dough over the filling and roll to enclose; pinch the 2 ends closed and bend into a crescent shape. Repeat with the remaining dough and filling.
• Arrange the cookies 1 inch apart on the baking sheets; brush with milk and sprinkle with sugar. Bake, switching the pans halfway through, until lightly browned, 15 to 20 minutes. Let cool completely on the baking sheets.

PECAN-CRUSTED GOAT CHEESE LOG

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.

DRIED CRANBERRY SHARP CHEDDAR CHEESE BALLS

Steps:

• Place pecans, cranberries and bacon in a food processor. Pulse until finely chopped. Transfer to a shallow bowl. Place remaining ingredients in the same food processor. Pulse until combined., Shape cheese mixture into 1-in. balls; roll in pecan mixture. Store in an airtight container in the refrigerator.