1 c Chopped dried apricots 3/4 c Water 16 oz Cream cheese, softened 3/4 c Orange marmalade 2 tb Milk 1 c Chopped pecans Combine apricots & water in small saucepan. Bring to boil; cover, reduce heat, and simmer 10 minutes. Drain well. Beat cream cheese at medium speed with electric mixer, until it's smooth and fluffy. Stir in the apricots and remaining ingredients. Serve on crackers. (Also yummy on an English muffin or bagel.) Yield: About 3 and 1/2 cups. Recipe from Southern Living magazine's 1987 Annual Recipes book.
How To make Apricot Cream Cheese Spread's Videos
Pineapple Apricot Cream Cheese Thumb Print Cookies
Here is a video on Pineapple Apricot Cream Cheese Thumbprint cookies.
Here is the recipe 188 ounce package of cream cheese Two sticks of butter One cup of sugar 2 1/4 cups all purpose flour 1 teaspoon of vanilla Half a teaspoon of salt And the jam of your choice Bake it 375° for 12 to 15 minutes
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FreshFast Apricot and Almond Cheese Log
This sweet and savoury cheese log is the perfect accompaniment to weekend drinks, with fresh flavours of apricot, parsley and honey. For more recipe ideas go to fresh.co.nz or follow us on Insta and FB @freshfastnz.
Almonta Cream Cheese Spread Apricot & Vanilla is MY PICK OF THE WEEK!
This is the best cream cheese I've tasted in a long time. No gums, no artificial anything!
Cranberry Pecan Cheese Log
This easy cheese log recipe requires just 5 ingredients! It's the ultimate crowd pleaser and makes the perfect finger food at gatherings. Chris x
FULL RECIPE POST:
INGREDIENTS
9oz / 250g Cream Cheese 1 cup / 150g Dried Cranberries, roughly diced 1 cup / 125g Pecans, roughly diced 1 cup / 100g Sharp Cheddar Cheese, grated 1/4 cup / 4 tbsp finely diced Chives (could sub spring onion)
????METHOD????
In a small mixing bowl combine diced pecans, cranberries and chives.
In a large mixing bowl add cream cheese & cheddar, then use a spatula to combine with HALF of the pecan mix (save the rest to coat the outside).
Add the cheese mix to a large sheet of cling film and mould into a log shape, using the cling film to tightly contain it (see video for guidance). Pop in the fridge until ready to serve. I recommend at least an hour anyway, just to firm up the cheese. If your mix is fairly firm you'll get away with skipping the resting time.
When ready to serve, spread the second half of your pecan mix on a chopping board. Unwrap the cheese log and coat all over with the pecan mix.
Serve on a board with crackers. Enjoy!
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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Two Easy Cream Cheese Dips
Cream cheese is the base for these two easy dips: Jalapeno Pepper Spread and Baked Onion Dip. For the complete recipes, visit