Pecanbluecheesespread Recipes

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PECAN BLUE-CHEESE SPREAD



Pecan Blue-Cheese Spread image

I bought my Cuisinart back in 1983. This is the very first recipe I made in it, and have made it many times since.

Provided by Lennie

Categories     Spreads

Time 5m

Yield 1 cup

Number Of Ingredients 3

1/4 cup toasted pecans
1/2 lb cream cheese, cut into 1-inch cubes
2 tablespoons blue cheese

Steps:

  • Place nuts in food processor and process until finely chopped; it takes about 10 seconds.
  • Add both cheeses.
  • Process until very smooth; again, it should only take about 10 seconds.
  • Pack into a bowl and refrigerate until serving; this is best if allowed to chill for a few hours.
  • A dribble of brandy or port added when you add the cheeses doesn't hurt.

BLUE CHEESE AND PECAN STRUDEL



Blue Cheese and Pecan Strudel image

Provided by Food Network Kitchen

Categories     appetizer

Time 2h

Yield 8 servings

Number Of Ingredients 9

1 stick unsalted butter
1 large egg white
4 ounces cream cheese, at room temperature
Freshly ground pepper
2 ounces Roquefort or other blue cheese, crumbled (about 1/2 cup)
1/2 cup chopped candied pecans
6 sheets frozen phyllo dough, thawed
1/4 cup breadcrumbs
Honey, for drizzling

Steps:

  • Make the clarified butter: Melt the butter in a small saucepan over medium-low heat and cook until the bubbling starts to slow down; remove from the heat and let cool. Skim the white foam off the surface and discard. Spoon the remaining butter into a bowl, discarding the solids at the bottom of the saucepan.
  • Whisk the egg white, cream cheese and 1/4 teaspoon pepper in a medium bowl until smooth. Gently fold in the blue cheese and candied pecans with a rubber spatula.
  • Lay out 1 sheet of phyllo on a large cutting board or work surface with a long side in front of you. (Keep the remaining phyllo covered with a slightly damp towel to prevent it from drying out.) Brush the phyllo lightly with some of the clarified butter. Sprinkle evenly with 2 teaspoons breadcrumbs. Repeat to make 5 more layers (phyllo, clarified butter, breadcrumbs), stacking the phyllo as you go. (Reserve some clarified butter to brush on the strudel before baking.)
  • Spoon the cheese mixture in a strip down the length of the phyllo, about 1 inch from the long side closest to you. Starting from that side, roll up the phyllo to make a thin log. Wrap the log in plastic wrap or cover with a towel and refrigerate until the filling is firm, at least 1 hour.
  • Position a rack in the lower third of the oven and preheat to 400 degrees F. Place the phyllo roll seam-side down on a parchment-lined baking sheet. Brush all over with the remaining clarified butter. Sprinkle with pepper. Bake, rotating the pan halfway through, until the phyllo is crisp and golden brown, about 25 minutes. Let cool about 15 minutes, then transfer to a cutting board to slice. Lightly drizzle the slices with honey and serve warm or at room temperature.

BLUE-CHEESE-PEAR-PECAN SALAD



Blue-Cheese-Pear-Pecan Salad image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 11

1 to 2 Asian pears
3/4 cup crumbled blue cheese
3/4 pecan halves, toasted
2 heads Romaine lettuce, leaves only
1/4 cup balsamic vinegar
3 cloves garlic, crushed
5 fresh basil leaves, minced
1 tablespoon honey
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil

Steps:

  • Mix the pears, cheese, pecans and romaine in a medium-sized salad bowl.
  • For the dressing; stir together the vinegar, garlic, basil, honey, salt, and pepper and then add oil slowly in a small bowl with wire whisk. Toss the dressing with the salad just before serving.

PECAN-CHEESE SPREAD



Pecan-Cheese Spread image

Provided by Julie Wilson

Categories     Condiment/Spread     Food Processor     Cheese     Freeze/Chill     Bacon     Pecan     Party     Bon Appétit     Dallas     Texas

Yield Serves 6

Number Of Ingredients 9

4 bacon slices
3/4 cup pecan pieces
2 cups firmly packed grated cheddar
4 ounces cream cheese, room temperature
2 tablespoons mayonnaise
1/8 teaspoon hot pepper sauce (such as Tabasco)
1/8 teaspoon Worcestershire sauce
3 green onions, sliced
Crackers

Steps:

  • Fry bacon in heavy large skillet over medium heat until crisp. Transfer to paper towel to cool. Add pecans to drippings and cook until golden brown, stirring occasionally, about 5 minutes. Transfer to paper towel to cool. Season with salt.
  • Blend cheddar, cream cheese, mayonnaise, hot pepper sauce and Worcestershire sauce in processor until smooth. Transfer to bowl and stir in green onions. Crumble bacon and add to mixture. Line cookie sheet with plastic, forming 8-inch strip. Freeze 20 minutes to firm slightly. Using plastic as aid, form log shape. Remove plastic; roll log in pecans to coat. Wrap and refrigerate until firm. (Can be prepared 1 week ahead.) Serve with crackers.

BLEU CHEESE AND ROASTED PECAN SALAD



Bleu Cheese and Roasted Pecan Salad image

Make and share this Bleu Cheese and Roasted Pecan Salad recipe from Food.com.

Provided by mary winecoff

Categories     Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

4 cups lettuce (red, butter, romaine etc.)
1/2 granny smith apple, thinly sliced
1/4 cup pecans, roasted
1/4 cup blue cheese
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
3 tablespoons lemon juice
1 garlic clove, minced
1/2 teaspoon hot sauce
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place the greens on salad plates.
  • Add the apple slices, then sprinkle pecans and cheese over each.
  • Whisk the remaining ingredients together and sprinkle over salads.

PEAR AND BLUE CHEESE SALAD



Pear and Blue Cheese Salad image

This salad brings together ingredients that really enhance each other, and the dressing packs a perfect punch with maple syrup, brown sugar, and apple cider vinegar. It's a favorite in my family!

Provided by SPERL25

Categories     Salad     Green Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 12

1 (10 ounce) bag mixed field greens
½ cup sliced red onion
1 Bosc pear, cored and sliced
½ cup chopped candied pecans
½ cup crumbled blue cheese
¼ cup maple syrup
⅓ cup apple cider vinegar
½ cup mayonnaise
2 tablespoons packed brown sugar
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup walnut oil

Steps:

  • Place the salad greens in a large bowl. Add the red onion, pear, pecans, and blue cheese, and toss to mix evenly.
  • To make the dressing, place the maple syrup, vinegar, mayonnaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the walnut oil. Blend until mixture becomes creamy, about 1 minute. Pour over salad mixture, and toss to coat greens evenly. Serve immediately.

Nutrition Facts : Calories 397.1 calories, Carbohydrate 25.3 g, Cholesterol 15.4 mg, Fat 30.2 g, Fiber 3.3 g, Protein 8 g, SaturatedFat 5.8 g, Sodium 630.7 mg, Sugar 17.9 g

BLUE CHEESE AND PECAN CRACKERS



Blue Cheese and Pecan Crackers image

Provided by Judy Harmon

Categories     Cheese     Dairy     Nut     Appetizer     Bake     Cocktail Party     New Year's Eve     Blue Cheese     Pecan     Winter     Bon Appétit     Georgia

Yield Makes about 32 crackers

Number Of Ingredients 5

1 cup crumbled blue cheese (about 4 1/2 ounces), chilled
1/2 cup (1 stick) unsalted butter, room temperature
1/4 teaspoon coarsely ground black pepper
1 cup all purpose flour
1/2 cup pecans, lightly toasted, coarsely chopped Pecan halves

Steps:

  • Preheat oven to 350°F. Using electric mixer, beat cheese, butter and pepper in medium bowl until just blended (some cheese should still be in separate pieces). Using rubber spatula, mix in flour, then chopped pecans. Form dough into 1-inch balls. Arrange rounds on ungreased baking sheets. Flatten to 2 1/2-inch rounds. Press pecan half onto each. Bake until golden on bottom and at edges, about 35 minutes. Transfer to racks and cool.

PEAR AND BLUE CHEESE SALAD



Pear and Blue Cheese Salad image

Spring salad topped with red onion, candied pecans, blue cheese crumbles and a zesty homemade dressing.

Provided by Elyse

Yield 8

Number Of Ingredients 12

1 (10 ounce) package spring salad mix
1 red onion (thinly sliced)
1 Barlett pear (diced)
1/2 cup candied pecans
1/2 cup blue cheese crumbles
1/4 cup maple syrup
1/3 cup apple cider vinegar
1/2 cup mayonnaise
2 Tablespoons brown sugar
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil

Steps:

  • Place salad in a large bowl.
  • Top with onion, pear, pecans and blue cheese. Toss until combined.
  • Place all dressing ingredients in a blender and blend until smooth.
  • Pour dressing over salad and toss to coat, or serve on the side.

Nutrition Facts : Servingsize 1 serving, Calories 1852 kcal, Fat 157 g, SaturatedFat 33 g, Cholesterol 97 mg, Sodium 3882 mg, Carbohydrate 102 g, Sugar 74 g, Protein 17 mg

APPLE, PECAN AND BLUE CHEESE SPREAD



Apple, Pecan and Blue Cheese Spread image

Start your next social extravaganza with a helping of Apple, Pecan and Blue Cheese Spread. Served on your favorite crackers, Apple, Pecan and Blue Cheese Spread is a sweet and savory appetizer that really dazzles. Plus, our Apple, Pecan and Blue Cheese Spread is a Healthy Living recipe.

Provided by My Food and Family

Categories     Cheese

Time 2h10m

Yield 24 servings, 2 Tbsp. each

Number Of Ingredients 6

1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 apple, finely chopped
1/4 cup ATHENOS Crumbled Blue Cheese
1/4 cup chopped red onions
1/4 cup chopped toasted pecans

Steps:

  • Mix reduced-fat cream cheese and sour cream in medium bowl until blended.
  • Add remaining ingredients; mix well.
  • Refrigerate 2 hours.

Nutrition Facts : Calories 45, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

BLUE CHEESE PECAN POPOVERS



Blue Cheese Pecan Popovers image

Enjoy these popovers baked using pecans and blue cheese - perfect addition to your bread basket.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h20m

Yield 12

Number Of Ingredients 8

1/4 cup broken pecans
6 eggs
2 cups Gold Medal™ all-purpose flour
2 cups milk
1/4 cup butter, melted
1/2 teaspoon salt
2 tablespoons chopped fresh chives
1/2 cup crumbled blue cheese (2 oz)

Steps:

  • Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Cool; finely chop.
  • Increase oven temperature to 375°F. In blender, place eggs, flour, milk, 2 tablespoons of the melted butter and the salt. Cover; process until smooth, stopping to scrape down side as needed
  • Grease 2 (6-cup) popover pans with remaining 2 tablespoons melted butter. Pour batter evenly into pans, filling cups three-fourths full. Sprinkle with chives, cheese and toasted pecans.
  • Bake 40 to 45 minutes or until browned and puffy. Pierce each popover in several places with thin wooden skewer. Bake 5 minutes longer or until crisp. Immediately remove from cups. Serve hot.

Nutrition Facts : Calories 190, Carbohydrate 17 g, Fiber 1 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 270 mg

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