Nutty Cheese Log
1/2 pound VELVEETA, cut into 1/2 inch cubes
8 ounces cream cheese, softened
2 teaspoons Dijon Mustard
1/2 teaspoon hot pepper sauce
1/4 teaspoon garlic powder
3/4 cup chopped pecans, toasted
Process all ingredients, except pecans, in food processor until well blended. Roll into 10 inch log on large sheet of plastic wrap, and wrap tightly with plastic wrap. Refrigerate for 3 hours or until firm. Unwrap cheese log and roll in pecans until evenly coated.