1/2 lb. sharp Cheddar cheese
1/2 lb. Longhorn cheese
8 oz. cream cheese
1/4 c. Pesto
2 tbsp. mayonnaise
2 c. chopped walnuts
1 box Ritz crackers

Grate cheeses and soften. Mix all ingredients together except walnuts. Chill until firm. On waxed paper, roll into logs about 1 1/2 inch in diameter or form into ball. Roll in chopped walnuts. Wrap in plastic wrap and chill. Keeps for weeks, if you use basil or parsley pesto.

PESTO:

2 c. packed fresh basil, parsley or spinach
3/4 c. grated Parmesan cheese
1/2 c. walnut pieces
2 lg. cloves garlic
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2/3 c. olive oil

Place washed and dried greens into bowl of food processor with knife (steel) blade. Add cheese, walnuts, garlic, salt and pepper. Process until smooth. With processor running, pour oil through chute in a slow steam until combined. Use immediately or refrigerate up to 1 week or freeze for 6 months.

Prepared Pesto can be purchased in the cheese deli at Kroger and Winn-Dixie. It can be substituted if need be.