Rolled in pecans and parsley, these Cheddar and Roquefort cheese balls are a party staple through the Christmas season.

1/2 pound sharp Cheddar cheese, roughly chopped
1/3 pound Roquefort cheese, roughly chopped
1 medium onion, roughly chopped
2 8-ournce packages of cream cheese
1 cup chopped parsley
1 cup chopped, roasted pecans
1/4 teaspoon Worcestershire sauce
1/4 – 1/2 teaspoon Tabasco sauce

Place Cheddar cheese, Roquefort cheese and onion in a food processor with blade attachment, whirl until fairly smooth. Add cream cheese and seasonings, 1/2 of the parsley and 1/2 of the cream cheese. Whirl again until well blended. Form into 1-inch balls. Roll balls in remaining parsley and pecans.

These taste best served near room temperature.

Store in refrigerator.

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