Best Best Cheese Log Ever Recipes

A TRIO OF CHEESE LOGS

Steps:

• Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Add the garlic and white pepper and mix until well combined. Divide the mixture into 3 even portions; return one portion to the mixer.
• For the pizza cheese log: Add the pizza blend cheese to the cream cheese mixture and mix well until combined. Remove to a work surface and roll into a log with your palms. (The mixture should be slightly sticky but thick enough to easily roll.) Put the smoked paprika on a shallow dish; roll the log in the paprika until completely coated. Roll the cheese log in a sheet of plastic wrap and refrigerate until firm, about 1 hour. Clean the mixer bowl and paddle.
• For the Cheddar Jack and parsley cheese log: Put a second portion of the cream cheese mixture in the mixer bowl. Add the Cheddar Jack cheese and mix well. Remove to a work surface and roll into a log with your palms. Put the dried parsley on a shallow dish and roll the cheese log in the parsley until completely coated. Roll the cheese log in a sheet of plastic wrap and refrigerate until firm, about 1 hour. Clean the mixer bowl and paddle.
• For the sharp Cheddar pecan cheese log: Put the last portion of the cream cheese mixture in the mixer bowl and add the extra-sharp Cheddar. Mix well. Remove to a work surface and roll into a log with your palms. Place the whole pecans down the length of the cheese log. Put the chopped pecans on a shallow dish, then roll the log in the pecans. Use your fingers to press the pecans more firmly into the cheese. Roll the cheese log in a sheet of plastic wrap and refrigerate until firm, about 1 hour.
• Unwrap the cheese logs and present on a large platter surrounded by plenty of crackers and cheese knives for easy self-service.

RANCH DRESSING CHEESE LOG

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.

BEST CHEESEBALL

Steps:

• Mix everything together in a large bowl
• Crush nuts on wax paper
• Roll the cheese ball into nuts until completely covered
• Refrigerate overnight
• Remove from the refrigerator at least 10 minutes before serving

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.

CHERRY CHEESE LOGS

Steps:

• In a large bowl, beat cream cheese, sugar, orange juice and ginger until smooth. Fold in cherries. Refrigerate, covered, at least 1 hour., Place pecans in a shallow bowl. Shape cheese mixture into two 7-in.-long logs; roll in pecans to coat evenly. Wrap logs; refrigerate at least 1 hour. Serve with crackers.

BLUE CHEESE CHEESE LOG

Steps:

• Cut the bacon into 1/2-inch pieces and place in a cold skillet with 1/2 cup water. Turn the heat to high and cook, stirring occasionally, until the water has evaporated and the bacon bits are crispy. Pour the contents of the skillet into a bowl, reserving 2 tablespoons bacon grease in the skillet. Reduce the heat to medium, then add the onion and a pinch of salt and cook, stirring occasionally, until deep golden brown, 7 to 10 minutes. Turn off the heat and allow to cool completely.
• Combine the cream cheese, blue cheese, Swiss cheese, chopped dates, port wine and onions in a food processor and pulse until smooth.
• Lay two 18-inch pieces of plastic wrap side by side on the counter, overlapping by about 1 inch. Use a rubber spatula to scoop the cheese mixture into the center. Wet your hands slightly and shape into a rough log, then wrap firmly in plastic and roll a bit to firm up the shape. Twist the ends tightly closed and place in the refrigerator for at least 30 minutes.
• Meanwhile, return the bacon and grease to the skillet over medium-low heat. Add the pecans and cook, stirring, until they become fragrant, then stir in a pinch of salt and remove from heat. Let cool completely.
• Transfer the bacon/pecan mixture to a plate. Unwrap the cheese log and roll it in the bacon/pecan mixture to coat, pressing well to make the coating stick. Serve with crackers and mini toasts.

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.

BEST CHEESE LOG EVER!

Steps:

• Place cream cheese in a small mixing bowl, beat cream cheese with electric beater until softened.
• Add cheddar, mayo, dill pickles, onions and Worcestershire sauce.
• Cover and chill until firm or overnight.
• Roll into logs and roll into real bacon bits.
• Serve with crackers.