| | Directions | | Preheat oven to 350° and spread out pecans in a small pan. Bake for 8 minutes until toasted, tossing once. Meanwhile, in a small bowl, place the cream cheese, onions, mustard, red pepper sauce and garlic. Mix with an electric mixer at moderate speed for 3 minutes or until well blended. Stir in the cheddar cheese. Wrap the mixture in plastic wrap and shape into a 4-inch ball. Chill for 15 minutes on wax paper. Toss the pecans with the parsley and coat the cheese ball completely. Wrap in plastic wrap once again and refrigerate until time to serve. |
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| Ingredients | | - |  | 2 tablespoons finely chopped pecans |
| - | | 8 ounces cream cheese, softened |
| - | | 1/2 cup green onions, finely chopped |
| - | | 1 teaspoon Dijon mustard |
| - | | 1/4 teaspoon hot red pepper sauce |
| - | | 1/4 teaspoon garlic, minced |
| - | | 1 cup shredded sharp cheddar cheese |
| - | | 1/4 cup parsley, minced |
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