Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Pecan | 1 half (4g) | 20 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 bacon slices
- ¾ cup pecan pieces
- 2 cups firmly packed grated Cheddar
- 4 ounces cream cheese, room temperature
- 2 tablespoons mayonnaise
- ⅛ teaspoon hot pepper sauce (such as Tabasco)
- ⅛ teaspoon worcestershire sauce
- 3 green onions, sliced
- crackers
Directions
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 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.)
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