I made this for Thanksgiving and turned out better than expected. Its a ridiculously large recipe, so I recommend you cut it by thirds. Also, use a log shape and optimize the surface area for pecans.
3 (8 oz) packages cream cheese softened
1/2 teaspoon minced garlic
1 tablespoon Worcestershire sauce (I don't use because I don't like Worcestershire sauce)
1 tablespoon hot pepper sauce
1 pound shredded cheddar cheese
1 cup pecans
1/4 cup chopped fresh parsley
1. In a food processor, combine cream cheese, garlic, Worcestershire sauce and hot pepper sauce. Blend well. Add cheddar cheese and process until the cheddar is fine, but still visible. Shape the mixture into balls or logs. Wrap individually in plastic wrap and place in the freezer.
2. While the balls are in the freezer, combine the ground pecans and parsley in a shallow bowl. Remove the balls from the freezer and roll them in the pecan and parsley mixture.
No comments:
Post a Comment