Drain chopped mushrooms.
Mix and blend well with cream cheese and seasoned salt.
Roll crescent rolls out onto a baking sheet, forming a rectangle.
Press together at seams.
Beginning at the small end, spread filling along 2/3 of the rectangle.
Again, beginning at the small end of the rectangle, gently roll crescent rolls into a roll and pinch together at end.
Cut roll into 1 1/2-inch pieces; brush with beaten egg and sprinkle with poppy seed.
Bake on an ungreased sheet at 375\u00b0 for 12 minutes.
Drain mushrooms.
Mince well.
Blend with cream cheese and seasonings.
Divide among rectangles of crescents.
(Pinch rectangles together.)
Roll up starting at long side.
Cut in 4 equal pieces.
Brush with egg.
Sprinkle with sesame seed.
Bake at 375\u00b0 for 12 minutes or until golden brown.
With electric mixer, beat cream cheese, mayonnaise and milk until smooth.
Add Worcestershire sauce, onion and garlic powder; blend well.
Slowly add cheeses; combine thoroughly.
Shape into 2 logs 2-inches in diameter.
Combine parsley and wheat germ.
Roll cheese logs in parsley mixture to cover completely.
Wrap logs tightly in foil and chill thoroughly before serving with crackers. Makes 2 (1/2 pound) logs.
arge bowl, mix the cream cheese and goat cheese together, blending well, next
Soften cream cheese.
Add parmesan cheese, horseradish, olives and pecans.
Blend well.
Divide mixture in half and shape into 2 logs or rolls, using plastic wrap to shape (mixture is sticky).
Chill logs wrapped in plastic wrap for several hours. Chop dried beef into tiny pieces.
Unwrap logs and roll in chopped dried beef.
(Logs could also be rolled into chopped nuts.)
Serve on plate or cheese board with crackers.
Decorate with parsley.
Soften Cheddar cheese and cream cheese to room temperature or place in microwave to soften.
Blend thoroughly.
It will take some time.
Add Tabasco, garlic powder and pecans.
Divide in half. Roll out into logs.
Sprinkle paprika on a piece of waxed paper and roll logs in it, coating generously.
Wrap each log in waxed paper and then in aluminum foil.
Makes 2 logs and freezes beautifully.
Grate cheese and garlic.
Cut cream cheese into squares; leave until it reaches room temperature.
Add cream cheese to pimento cheese spread and other grated cheeses.
Mix well together.
Roll into logs or balls.
Place on wax paper; roll in paprika.
Keep in refrigerator.
Makes 2 large cheese balls or 4 cheese logs.
Cream butter and cream cheese with extract.
Slowly add powdered sugar.
If it gets too heavy, knead in remaining sugar.
Mold or form into logs, roll in sugar. Slice into minty good coins. Be sure to sugar the sliced ends.
I refrigerate the logs and slice as needed.
OR wrap the log in pretty way and give as a gift with instruction to slice as needed.
The logs freeze well.
Enjoy.
At room temperature, cream Philadelphia cream cheese, garlic powder and Lea & Perrins together.
Add grated cheese and pecans. Form into three logs, approximately 2-inches wide and 6-inches long.
Hold logs in palm of hand and sprinkle outside with cayenne pepper.
Roll each log in wax paper and refrigerate overnight. Slice and serve with Ritz crackers.
Great for wine cheese parties.
In a medium bowl, mix the Cheddar cheese, cream cheese, pecans, mayonnaise, lemon juice and garlic. Form into 2 or 3 logs. Sprinkle each log with paprika. Chill the logs until firm, about 2 hours.
Slice each log into rounds as needed, and serve with crackers.
Grate sharp Cheddar cheese with a fine grater.
Place grated cheese in large mixing bowl and soften with cream cheese.
Add Worcestershire sauce, garlic powder, salt and cayenne pepper.
Mix well.
Divide into 3 equal parts and roll into cheese logs. Sprinkle paprika on wax paper and roll cheese logs over paprika. Wrap each cheese log individually in wax paper and store in refrigerator up to 3 weeks.
Cream the cream cheese and garlic together until blended; mix in the chopped nuts.
Shape into two logs, each about 1 1/2-inches in diameter.
Roll in curry or chili powder which you've sprinkled on wax paper.
Wrap each roll in waxed paper or clear plastic film and chill.
Slice into rounds 1/8-inch thick and serve with thin crisp crackers.
Try one roll of each.
Makes about 150 appetizers.
Blend softened cream cheese with milk until smooth.
Blend in Worcestershire sauce and pepper sauce.
Flake corned beef into cheese mixture.
Refrigerate 1 or 2 hours.
Remove and divide in half.
Shape into 2 logs 1 1/2 x 7-inches.
Sprinkle parsley on waxed paper.
Roll logs in parsley to coat evenly.
Wrap well in plastic wrap and chill thoroughly.
Serve with sesame crackers or Melba crackers.
Mix Velveeta cheese and cream cheese together; add Ranch dressing mix to taste. Separate into 6 small batches. Sprinkle wax paper with chili powder; roll each batch into a log on the wax paper, coating it with chili powder. Makes 6 small logs.
Mix thoroughly and shape into logs.
Put pecan pieces in a pie pan and roll cheese logs in pecans.
Wrap in Reynolds Wrap and age 3 days.
Serve with Hi-Ho crackers.
In large bowl combine cream cheese, pineapple, apricots and cinnamon; blend well.
Refrigerate mixture 30 minutes or until easy to handle.
Form into two 7 x 1 1/2-inch logs.
Roll each in chopped pecans.
Wrap in plastic wrap; refrigerate until firm. Serve with crackers.
Logs can be frozen.
Wrap tightly and freeze no longer than 3 months.
Grind together Cheddar and cream cheese, pimiento and almonds; stir in lemon juice, salt, Worcestershire and onion.
Shape into logs about 1 1/4-inch in diameter; roll in diced almonds.
Chill. Slice thin to serve.
Combine cheese and cream cheese, mixing until smooth.
Add pecans, olives and pimentos.
Chill.
Shape into 5 logs.
Roll in sesame seed, parsley or pecans.
Refrigerate until ready to serve. Makes 1 1/2 pounds.
In a mixing bowl, blend everything well EXCEPT paprika.
Shape into 2 rolls.
Sprinkle paprika on a large piece of wax paper.
Roll the cheese logs in the paprika, coating evenly.
Wrap each log individually in Seran Wrap.
Chill at least 2 hours before serving.
Combine first 3 ingredients in a large mixing bowl; beat at medium speed of an electric mixer until smooth.
Add green onions and next 3 ingredients; beat at low speed until mixed well.
Stir in chutney.
Cover and chill slightly.
Divide cheese mixture in half; shape each portion into a 12-inch log.
Wrap in wax paper, and chill 6 hours or until firm.
Place cheese logs on a serving tray; if desired, garnish with toasted coconut and mango slices.
Serve with toasted pita bread triangles, crackers, or apple slices.