A variation of a holiday cheese ball, but with a subtlety. What a way to slip in a serving of vegetables with no complaints! I use Grand Bay, AL pecans--ones you get at the local fruit stand or if you know the grower. It does make a difference.
1 lb. cream cheese, at room temperature
8 ounces sharp cheddar cheese, finely grated (about 2½ cups) (use Cuisinart Food processor!)
1 cup grated carrots (use Cuisinart Food processor)
1-2 drops Hot sauce
1 teaspoon Worcestershire sauce
1 cup finely chopped pecans
1 bag Pretzel sticks
No nutrition information available
In a large bowl, with an electric mixer, beat cream cheese with cheddar, carrots, hot sauce, Worcestershire sauce, and a generous pinch of pepper until well combined. Cover cheese mixture with plastic wrap, and chill at least 2½ hours or up to overnight.
Shape mixture into 1-inch balls. Roll balls in pecans to coat completely, pressing nuts to adhere. Chill until ready to serve. When ready to serve add pretzel sticks to each ball. (Caution: Add pretzels just before serving--don't be tempted to store in refrigerator with sticks in place--the sticks collapse--so NOT GOOD!)