1 stick cracker barrel cheese
8 oz. cream cheese
1/2 tbsp. Worcestershire sauce
2 tsp. parsley flakes
3/4 tsp. garlic powder
1 tbsp. milk
1/3 tbsp. salt
2 tsp. minced onion

Chill cheese and then chop in blender. Add all other ingredients and work well with hands. Form into 2 balls. Roll in finely chopped pecans. Put in refrigerate overnight. Can be frozen.