CHEDDAR CHEESE PECAN LOG

Steps:

• Add cream cheese to a big bowl and, using an electric mixer, beat until soft and creamy.
• Add in the milk, cayenne, Worcestershire, garlic, and cheddar cheese; continue to beat just until the ingredients are combined.
• Line an 8 x 12 inch pan with parchment paper or wax paper, making sure there is a 3-inch overhang at each of the long ends.
• Sprinkle the pecans evenly over the paper.
• Drop spoonfuls of the cheese mixture onto the pecans.
• Using a flexible rubber spatula or an offset spatula, spread the cheese into the pan, making sure you reach into the corners.
• Sprinkle the chives and parsley evenly over the cheese.
• Using the ends of the parchment, gently lift the cheese out of the pan; starting at the long end, begin rolling the cheese into a log, as if you were rolling up a jelly roll.
• Using the parchment paper, wrap the log, twisting both ends tightly; refrigerate for at least 3 hours or overnight before serving.
• Serve with crackers.