1 tbsp. butter
1/3 c. pecans
2 c. shredded Cheddar
3 oz. cream cheese, soft
2 tbsp. milk
1 tbsp. prepared Dijon mustard
1 tsp. Worcestershire sauce
1/4 tsp. seasoned salt
2 tsp. parsley flakes

In small skillet, melt butter. Add pecans. Saute over low heat for about 5 minutes, stirring often. Cool. Chop fine. Stir in salt and parsley. Set aside.

With mixer, combine remaining ingredients until well blended. Chill 1 hour. Mold into 7 inch log on waxed paper. Roll in nut mixture. Chill until firm.

NOTE: Double recipe to make 2 logs. It'll go fast!