"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Appetizers & Hors D'oeuvres
Reply
 
Thread Tools Display Modes
 
Old 11-23-2008, 02:48 PM   #1
Senior Cook
 
Join Date: Feb 2006
Location: Dallas, Tx. ( Big D )
Posts: 313
Chili cheese log

This is a simple, outstanding cheese log. I've been making it since a neighbor gave me the recipe in '74. It's great for any occasion and works well for the holidays. It's really addictive.
At room temperature, blend an 8 oz. package each of Velveta cheese and cream cheese. Add a cup of fresh, chopped pecans, two cloves of fresh minced garlic, and a teaspoon lemon juice. Chill after these ingredients are blended. Once chilled divide into equal parts on wax paper and make two rolls about an inch and a half in diameter. Now, sprinkle a generous amount of chili powder on to fresh wax paper and coat each cheese roll. Serve at room temperature with saltines or Fritos. You'll make this many times.
Enjoy, Phil.

__________________

__________________
Phil is offline   Reply With Quote
Old 11-23-2008, 03:08 PM   #2
Master Chef
 
Join Date: Jan 2006
Location: Texas
Posts: 5,296
Ohhhhhh.. that does sound addicitive! Copied and saved! Thanks Phil!
__________________

__________________
sattie is offline   Reply With Quote
Old 11-23-2008, 04:42 PM   #3
Head Chef
 
MexicoKaren's Avatar
 
Join Date: Jun 2006
Location: Bucerias, Nayarit, Mexico
Posts: 1,914
Oh yum, that does sound good. I will have to sub grated cheddar for the Velveeta, and will probably toast the pecans first. It will be on the table for Thanksginving - thanks for the recipe!
__________________
Saludos, Karen
MexicoKaren is offline   Reply With Quote
Old 11-23-2008, 04:59 PM   #4
Senior Cook
 
Join Date: Feb 2006
Location: Dallas, Tx. ( Big D )
Posts: 313
sub cheddar..

Quote:
Originally Posted by MexicoKaren View Post
Oh yum, that does sound good. I will have to sub grated cheddar for the Velveeta, and will probably toast the pecans first.
It will be on the table for Thanksginving - thanks for the recipe!
I know Velveta is a processed product, but I do believe that's why the darn thing tastes so good. Is it not available in your area? Lemmie know how it turns out.
Phil
__________________
Phil is offline   Reply With Quote
Old 11-23-2008, 05:47 PM   #5
Master Chef
 
texasgirl's Avatar
 
Join Date: Apr 2005
Location: North Texas
Posts: 9,497
Oh yum!! I'm surprised that I have not seen this yet, as fast as things travel in Tx, hehe
__________________
texasgirl is offline   Reply With Quote
Old 11-23-2008, 10:19 PM   #6
Head Chef
 
MexicoKaren's Avatar
 
Join Date: Jun 2006
Location: Bucerias, Nayarit, Mexico
Posts: 1,914
Oh, I am not a snob about Velveeta - we just don't have it here. And amazingly enough, there is no actual "chili powder" as we know it here. Ground chiles, yes, dried chiles, everywhere. Cooks here make their own seasonings, and combine ground dried chiles with oregano, garlic, cumin, etc. to make their own "chili powder". So I have learned to make my own and it is really good. Let me know if you want the recipe - I think I may have posted it before, but would be happy to post it again.
__________________
Saludos, Karen
MexicoKaren is offline   Reply With Quote
Old 11-24-2008, 12:06 AM   #7
Master Chef
 
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
Does sound real good, and a nice alternative to the usual dip of velveta and chili.
Thanks for the recipe!
__________________
Maverick2272 is offline   Reply With Quote
Old 11-24-2008, 06:46 AM   #8
Senior Cook
 
Join Date: Feb 2006
Location: Dallas, Tx. ( Big D )
Posts: 313
What? No Velveta?

[quote=MexicoKaren;731361]Oh, I am not a snob about Velveeta - we just don't have it here.
When I saw where you are, I thought that might be the problem. Absolutley, please send your chili powder recipe. It makes all the difference in the world in a recipe. There are many chili peppers and finding the right combination is an art. I look forward to it and thanks in advance.
__________________
Phil is offline   Reply With Quote
Old 11-28-2008, 07:37 PM   #9
Head Chef
 
MexicoKaren's Avatar
 
Join Date: Jun 2006
Location: Bucerias, Nayarit, Mexico
Posts: 1,914
Phil, your chili cheese log was a huge success yesterday. I used finely grated cheddar, and it was delicious. The new batch of chili powder I made this week was muy caliente, because I used some small dried chiles along with the Anchos that I didn't get the name of - and they were simply too small to de-seed. But the guests loved it. Here is my chili powder recipe - I find that the blender does a better job of grinding the chiles, and then I put all the rest in the food processor together.


Chili Powder
6 oz dried chiles (mild, hot or combination. Ancho or pasillo are the mildest and guajillo and chiles de arbol are a little hotter. I mixed them up)
2 TBS ground cumin
2 tsp ground paprika
4 tsp salt
2 tsp garlic salt
2 tsp oregano
2 tsp onion salt
2 tsp dried cilantro (I used more)

Cut off stems of chiles and remove seeds. Blend all ingredients with chiles in a food processor until powdery. Store in an air-tight glass jar

Hope you all enjoyed your Thanksgiving dinners!!!
__________________
Saludos, Karen
MexicoKaren is offline   Reply With Quote
Old 11-29-2008, 08:21 AM   #10
Senior Cook
 
Join Date: Feb 2006
Location: Dallas, Tx. ( Big D )
Posts: 313
Muchas gracias, Karen

I am thrilled it worked out for you. I was really concerned about the consistancy if another cheese is used. And thank you for the recipe for chili powder. If you don't use a good chili powder in your recipes, you might as well forget it. Someday you will have access to Velveta and you can give it a try and see if there is a real difference. I do know that the Velveta makes the mixture gooey so it must be chilled before you can ever make the logs. Thanks again.
Phil
__________________

__________________
Phil is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:42 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.