Pecan Cheese Logs Recipe

4.5 1 2
Pecan Cheese Logs Recipe
Pecan Cheese Logs Recipe photo by Taste of Home
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Pecan Cheese Logs Recipe

Read Reviews
4.5 1 2
Publisher Photo
Monterey Jack, Colby and cream cheese come together with seasonings to create these logs that everyone will enjoy. Roll them in toasty pecans for the perfect finishing touch. —Melissa Goff, Burkburnett, Texas
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 2 cups (8 ounces) shredded Colby cheese
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1/4 cup mayonnaise
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon Worcestershire sauce
  • 2 cups chopped pecans, toasted
  • Butter-flavored crackers

Directions

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. Yield: 2 logs (12 servings each).
Originally published as Pecan Cheese Logs in Simple & Delicious December/January 2011, p90

Nutritional Facts

2 tablespoons: 189 calories, 18g fat (7g saturated fat), 29mg cholesterol, 155mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 6g protein.

  • 1 package (8 ounces) cream cheese, softened
  • 2 cups (8 ounces) shredded Colby cheese
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1/4 cup mayonnaise
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon Worcestershire sauce
  • 2 cups chopped pecans, toasted
  • Butter-flavored crackers
  1. 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.
  2. Wrap each in plastic wrap; refrigerate for at least 2 hours or overnight. Serve with crackers. Yield: 2 logs (12 servings each).
Originally published as Pecan Cheese Logs in Simple & Delicious December/January 2011, p90

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dfore User ID: 1168368 145565
Reviewed Nov. 2, 2011

"very good."

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