Easter Carrot Cheese Log Recipes

EASTER CARROT CHEESE LOG

Steps:

• Chop black olives and green olives in a food processor or a food chopper.
• Mix cream cheese, 4 ounces Cheddar cheese, chopped olives, and taco seasoning together in a bowl using an electric mixer on low speed. Increase speed to medium and mix until well combined.
• Transfer cheese mixture to a flat serving plate. Shape cheese mixture into a 2-inch-thick carrot shape using a silicone bowl scraper. Press 2 ounces Cheddar cheese over the entire "carrot". Insert parsley sprigs into the top of the "carrot". Remove excess cheese from the plate using a damp napkin. Cover with plastic wrap and refrigerate for at least 2 hours.

EASTER CARROTS

Steps:

• Cut the carrots into 3-inch logs and then divide each log into halves or fourths, depending on the width of the carrots. This should make spears that have at least one flat side.
• Heat 2 tablespoons of the oil in a cast-iron skillet over medium heat. When it is hot, place half of the carrots into the oil flat-side down and cook without turning until tender, 6 to 8 minutes. Sprinkle with salt. The cut sides will be very, very dark. Some may even call it burnt. Don't worry--it tastes great! Stir and let cook until the carrots are tender on the other side, 1 to 2 minutes more. Transfer the carrots to a plate. Repeat the steps to cook the remaining carrots, adding the additional 2 tablespoons oil if needed. Season and cool to room temperature.
• Meanwhile, mix together the yogurt, 1/2 teaspoon pepper and a pinch of salt in a small bowl.
• Spread the yogurt on the bottom of a serving plate, add the carrots and sprinkle with the walnuts and parsley.

CARROT-SHAPED CHEESE SPREAD

Steps:

• In a bowl, beat the cream cheese and cheddar cheese until blended. stir in the olives, onions, pimientos and taco seasoning. On a serving plate, shape mixture into a carrot shape; press crushed nacho chips onto entire surface. Place celery leaves at top of carrot. Serve with crackers.

CHEESY CARROTS

Steps:

• In a bowl, combine the carrots, soup and cheese. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 10 minutes; stir. Toss bread crumbs and butter; sprinkle over top. bake 10-15 minutes longer or until carrots are tender and mixture is bubbly.

CHEESY CARROT CASSEROLE

Steps:

• Preheat oven to 350*F Grease a 9 x 13 casserole dish and set aside. Steam carrots until 1/2 way cooked. You want them to be soft enough to bite but still with a bit of a crunch. They'll finish cooking in the oven. As carrots are steaming, in a saucepan combine butter and onion. Cook until onions are soft and translucent. Add flour, salt, mustard and pepper and mix well to create a paste. Slowly add 1/4 cup of milk at a time whisking continually until all the milk has been added to pan. You are making a basic roux. The mixture will thicken quite a bit at first but slowly thin out. If you add all the milk at once you'll have a clumpy mess, so only add 1/4 cup at a time, whisking well. Cook for 5 minutes then turn off burner and add cheese. Mix well until cheese is melted and combined. When carrots are cooked half way, place carrots on the bottom of the casserole dish. Pour cheese mixture on top of carrots ensuring to cover carrots completely. Sprinkle bread crumbs or crushed Ritz crackers on top of sauce and bake for 25 minutes. Remove from oven and serve immediately.

GRANDMA'S CHRISTMAS CHEESE LOGS

Steps:

• Have all ingredients at room temperature.
• Mix all ingredients except chili powder with an electric mixer.
• Form into 2 or 3 logs.
• Roll in chili powder to coat.
• Wrap in plastic wrap and refrigerate.
• Slice and serve on assorted crackers.