1 lb. Velveeta cheese
3 oz. cream cheese
1/2 tsp. garlic powder
1/4 c. chopped pecans
1 tsp. red pepper
1 tsp. paprika

Let cheese set at room temperature. Blend all cheese, spices and nuts until creamy and smooth. On wax paper mix red pepper, paprika, mix well. Spread evenly on wax paper. Roll cheese to form a log, then roll cheese over pepper and paprika. Chill until firm. Slice and serve on crackers. Keeps about 2 weeks.