????Holiday Cheese Platter ???? | Cranberry Cream Cheese Log | Baked Feta Cheese | ThymeWithApril
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Cranberry Cream Cheese Log
1 9oz cream cheese (room temp)
1/2 c chopped walnuts
1/2 c chopped pecans
1 c dried cranberries
1 c shredded cheddar cheese
1/4 c chopped chives
In a medium bowl add cream cheese. You're going to add half of the walnuts, pecans, cranberries and chives. Mix the other half to roll the cheese log later. Take a spoon or spatula and mix the cheese mixture together. Take some plastic wrap and add cheese mixture and wrap and mold into a log. Make sure it's covered completely. Refrigerate and chill for at least 1 hour. After an hour spread the rest of the nut mixture and roll and cover the cheese log.
Baked Feta Cheese
feta cheese (block)
1 cup olives
1/2 c sun dried tomatoes
1/4 c extra virgin olive oil
3 chopped garlic cloves
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp fresh rosemary
sea salt
black pepper
Preheat oven 350 degrees. In a small bowl add olive oil, garlic, dried oregano, thyme, basil, and rosemary. Stir and mix together. Place the block of feta cheese in a small baking dish. Add olives and sun dried tomatoes around the feta cheese. Pour olive oil mixture over the feta cheese. Bake in the oven for 20 minutes. Broil for the last 2 minutes. Do Not walk away so you don't burn the cheese. Serve both with crackers and toasted bread. EAT AND ENJOY!
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Almond and Pomegranate Cheese Log | Cravings Journal
I love making my cheese boards special. I always mix something I made myself with store-bought products to give them a different twist. This almond and pomegranate cheese log is a complete success and really simple to make.
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Christmas Cheese Log
Christmas Cheese Log
16 oz. cream cheese, room temperature
8 oz. Pepper Jack cheese, shredded
1/3 cup Parmesan Cheese, shredded
Scant 1/4 cup mayonnaise
1/2 tsp minced garlic
1/4 cup green bell pepper, finely diced
1/4 cup red pepper, finely diced
3 green onions, tops included, sliced
2 cups pecans, finely chopped
1 cup Craisins, chopped
Combine cream cheese, Pepper Jack cheese, Parmesan Cheese, mayonnaise, and garlic.
Mix in the green bell peppers, red peppers, and green onions just until combined. Do not overbeat.
Spread the pecans and Craisins on to a long piece of plastic wrap. Wet your hands so the cheese mixture doesn’t stick to you. Form the mixture into a long “log” and use the extra pecans and Craisins to cover the top, sides, and ends of the log.
Once coated with nuts and Craisins, use the plastic wrap to tightly cover the cheese log and use your hands to finish forming the log into shape.
Refrigerate two to three hours, or overnight, before serving.
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#appetizer #cheeselog #cheeselover #holidayseason #tailgating #snackfood
Cranberry and Pecan Cheese Ball Recipe
This Cranberry and Pecan Cheese Ball Recipe is the perfect addition to your holiday table this year. Its so easy to make in advance and just pull out of the fridge when you’re ready to serve. Make it for Christmas, thanksgiving, easter or any get together! SUBSCRIBE for new videos every Sunday
If you would like to learn how to make a cheese ball then just follow this easy cheese ball Recipe.
Get the full recipe for this Cranberry and Pecan Cheeseball
More Christmas Recipes
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ABOUT
Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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CRANBERRY AND PECAN CHEESEBALL RECIPE
Ingredients
1/2 Cup / 50g Pecans
9 oz / 250g Cream Cheese
1/4 Cup / 60g Sour Cream
1 Cup / 85g Cheddar Cheese
1/2 tsp Garlic Powder
1 Cup / 120g Dried Cranberries
2 Tbsp Chives chopped
Instructions
Roughly chop the pecans. We want smaller and larger pieces to create texture. Place onto a baking sheet and toast in a 200C / 400F oven for 5 minutes or until fragrant. Remove from the oven and transfer to a small bowl to cool.
In a medium sized mixing bowl add the cream cheese. Mix with a wooden spoon for a minute or two to soften. Add the sour cream, cheddar cheese and garlic powder. Fold together until combined. Set the bowl to the side.
Add the cranberries to the bowl with the pecans and toss together. Pour half of the mixture into the bowl with the cheese and save the rest for later. Fold together until combined.
Pour the cheeseball mixture out onto a length of plastic wrap or cooking paper. Bring up the sides to tightly wrap the mixture and shape into a ball. Place into the fridge for at least 4 hours or overnight to set.
Remove the cheeseball from the fridge and press into the correct shape. Pour the remaining cranberry and pecan mixture onto a plate and add the chives. Unwrap the cheeseball and roll around on the plate, pressing the coating in.
Serve now or keep in the fridge until you are ready to serve.
Notes
If you are tight on time, toasting the pecans can be skipped.
Walnut or almonds can be used in place of pecans.
The cheeseball can be made in advance and kept in the fridge for up to 2 days.
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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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Festive Snacks for the Holidays | Vegan Cheese Log (Calm & Relaxing)
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✹ Recipes ✹
→Cheese Log
1 cup raw cashews and/or blanched slivered almonds, soaked overnight (or boiled 10 minutes)
3 tablespoons coconut oil, melted
1 1/2 tablespoons apple cider vinegar
1 teaspoon garlic powder (or 1 small clove fresh garlic)
1 teaspoon onion powder
1 tablespoon lemon juice
1 tablespoon dried chives
1 teaspoon dried dill
1/2 teaspoon black pepper
1/2 - 1 teaspoon salt (to preference)
2-3 tablespoons cranberry sauce (optional)
1/4 cup dried fruit of choice, chopped (cranberries, apricots, golden raisins, etc.)
1/4 cup roasted nuts of choice, chopped (pistachios, almonds, pecans, etc.)
In a food processor or blender, combine soaked cashews/almonds, vinegar, lemon juice, and coconut oil and blend until smooth. Stop to scrape down your blender or food processor as needed to ensure everything is well-incorporated. Add an extra tablespoon or so of water if needed to get it to blend more easily, but avoid adding too much as it won't firm up nicely.
Stir in herbs and spices, salt and pepper and adjust to taste. Optionally, stir in cranberry sauce just enough to create a swirl.
Transfer cheese mixture to a piece of parchment, clingwrap, aluminum foil or a few layers of cheesecloth. Form into a log and tightly wrap, twisting ends to seal. (You can also shape it into a ball.) Refrigerate for 3-4 hours, until firm.
Mix together chopped fruit and nuts on a plate. Unwrap and roll your log or ball into this mixture, pressing into the cheeseball for an even coating. You can serve immediately or cover and chill again until ready to serve.
→Caramelized Onion Puff Pastry Tarts
2 large onions or 3 small, thinly sliced
olive oil, salt and pepper
1/2 teaspoon dried thyme (optional)
1 sheet vegan-friendly puff pastry, defrosted in the fridge overnight
In a heavy skillet over medium heat, saute onions in a little bit of olive oil for a full 20-30 minutes, stirring very often. After the liquid cooks off, the onions may start to stick a little. This is okay! Reduce the heat slightly and use a splash of water or veggie broth to deglaze the pan occasionally. Keep cooking and stirring until golden brown. Season to taste with salt and pepper. Add in dried thyme if you like.
Preheat oven to 400°F. Lay defrosted puff pastry sheet flat and cut into 16 smaller squares (4 x 4). Within each square, lightly score a small square using a paring knife. This will create a small indentation in each tart. Transfer to a lined baking tray and bake for 8 minutes.
Remove from oven and place a small square of vegan cheese into each indentation. Spoon in about a tablespoon of caramelized onions, return to oven and bake for an additional 8-10 minutes, until golden.
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