1 package (8-ounces) cream cheese, softened
4 cups (16-ounces) shredded cheddar cheese, room temperature
2 tablespoons milk
2 tablespoons finely chopped onion
2 tablespoons Worcestershire sauce
Coarsely cracked black pepper
1/2 cup crumbled blue cheese
Minced fresh parsley
1/4 teaspoon garlic powder
Finely chopped pecans
Assorted crackers

In a mixing bowl, beat cream cheese, cheddar cheese, milk, onion and Worcestershire sauce until fluffy. If a smoother spread is desired, process in a food processor until creamy.

Divide into thirds (about 1 cup each).

Shape first portion into a ball; roll in cracked pepper.

Add the blue cheese to the second portion; mix well. Shape into a ball; roll in parsley.

Add garlic to the remaining portion; mix well. Shape into a ball; roll in nuts.

Cover and refrigerate. Remove from refrigerator and let stand 15 minutes before serving.

Hint: To keep hands and countertop clean, spoon cheese mixture onto a piece of plastic wrap. Working from the underside of the wrap, pat the mixture into a ball. Complete recipe as directed.