Cheese Log

Cheese logs were something of a family tradition growing up. My grandmother would always make two (one hot and one not).

Feel free to add or subtract ingredients in order to make this all your own.

Thanks for reading!

Velveeta (or suitably soft cheese)
Chopped Pecans - We have a large amount of pecans this years.All I had to do was punch a squirrel to get them-

Cream Cheese

Chopped White Onion

Chopped Black Olives

Jalapenos - Optional

Chop the pecans.

Chop the olives.

Chop the onions.

Chop the jalapenos........... basically chop everything except the cheese.

Speaking of the cheese, you will want to lay some plastic wrap or parchment paper on your work space.

Flatten the Velveeta until it's about 1/4" thick. Flatten the cream cheese to about the same thickness.

Sprinkle a layer of nuts on the Velveeta.

Place the cream cheese on top of that.

Spread the onions, olives and jalapenos

Then roll it. It's kind of like making a Swiss roll. I find if you use a layer of plastic wrap while you are rolling, it will avoid sticky hands.

Trim off the sloppy ends. Either discard them or eat them (I won't tell on you)

Wrap the log tightly and refrigerate for a few hours. This just firms it up a bit.

Shortly before you serve it, add the finishing touches. In this case jalapeno slices for the hot one and rolled nuts for the regular one.

Plate it and serve cold. It's delicious on Ritz crackers, Saltines, or pretzel crackers.

Thanks for reading. I hope you enjoy trying this very southern concoction.