Tuesday, February 5, 2013

Spicy Cheese Log Rolled In Paprika

Back before Christmas (to show you how behind I've been for months) Andy had been telling us about a cheese log his Mother used to make. We dug through her recipe book and couldn't find it. It wasn't long after that Blair came home from work with the following recipe. I thought it turned out great but Andy thought it didn't have enough heat. He remembered what his Mother made being spicier. The original recipe called for two teaspoons, so I bumped it up to four for the next time. You can adjust the heat to suit your taste.

Spicy Cheese Log Rolled In Paprika

  • ½ lb. Velveeta cheese
  • ½ lb. Sharp Cracker Barrel cheese,
  • 4 tsp. hot sauce (or more)
  • 4 oz. cream cheese
*All cheeses need to be at room temperature.

With hands, mix all cheeses together. Blend in hot sauce. (Season to taste.)
Roll into a log.
Roll in paprika. Refrigerate for several hours so cheese can be cut in slices.

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