Prep 30 mins
Cook 24 hrs
Pop's secretary, Rita, is one of the best cooks! She brings in stuff to the store all the time. (Pop is the store manager at a farm equipment place.) She gives all the employees there a plate of candy and some of this every year for Christmas. When I lived at home, I'd sneak and eat a chunk right off the ball (like an apple..no knife necessary) and Mom would find teeth marks in it the next morning. So, I got the recipe so I could make some and not worry about leaving teeth marks in Pop's. It's good, but you really do need to let this hang out in the fridge and "mellow" a day or two before you eat it. Serving size of the recipe also depends on how big you make your logs. **Cook time is "mellowing" time.**
- 2 (8 ounce) blocks cream cheese
- 1 teaspoon mustard (dry it you got it, wet if you don't)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 2 cups shredded cheddar cheese (I used the bagged stuff, but don't get the finely shredded.)
- 2 teaspoons minced onions
- 2 tablespoons dried parsley
- 2 tablespoons chopped pimiento
- 1 (3 ounce) can deviled ham
- 1 -3 cup pecans, chopped fine
- Allow all ingredients to come to room temperature.
- Mix ingredients in a food processor or with a powerful mixer.
- Shape into balls or logs in the desired size and roll in the pecans. Wrap in plastic wrap and return to the refrigerator.
Rita is a fantastic cook if this recipe is any indication. I made this for my book club, and it got rave reviews. Had to leave out the pecans for those with nut allergies. Amy, you are remembered and your wonderful contributions at Zaar (recipes, personality and all the rest) mean you live on in many hearts.