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Typically, it's made with a sour round, but the bakery was out so I made do with a loaf.

I'll take another pic once it's out of the oven.

My passed-on mother had a newspaper clipping of the recipe, and it's burnt and wrinkled and old, so I looked up what I had online, and there it was. This was posted somewhere in '97, but she began making this in the 80's.

Edited for recipe

http://www.bigoven.com/recipe/people-always-ask-for-this-recipe-party-dip/3828

Cheddar Pecan Wafers you can freeze a few rolls and they only take 12-15 minutes to cook from frozen. I like to add cayenne pepper to the recipe and use the sharpest cheddar I can find. The texture is like a buttery cookie.

I also like to make Mini Mushroom Thyme Turnovers in Cream Cheese Pastry which are also freezable.

Used this recipe for the ball then used pecans and bread slices decorated with colored cream cheese for the wings and bell pepper slices for the head and neck. You serve it with crackers or crusty bread slices.

Easy salad option; I usually just marinate the cheese (I use bocconcini because it's easy to grab from the supermarket) in some balsamic & olive oil for a few hours. Easy one bite without any mess.

Reminds me of this: https://jet.com/product/detail/3e114daaa8ad4698a90d22dbabb6abd4?jcmp=pla:ggl:gen_jd_food_beverages_tobacco_a3:food_items_bakery_cookies_a3_other:na:PLA_344688900_23648787780_pla-154145471580:na:na:na:2&code=PLA15&ds_c=gen_jd_food_beverages...