• 8 oz cream cheese
• 8 oz medium cheddar cheese, grated
• 2 teaspoons grated shallot
• 1 tablespoon minced pimentos
• 1 teaspoon Smoked Sweet Paprika 
• 2 teaspoons Voodoo 
• 1 teaspoon vegetable oil
• 1 cup pecans
• Carrot and celery sticks for garnish and dipping

In the bowl of a stand mixer, combine cheeses, shallots, pimentos, smoked paprika and 1 teaspoon Voodoo. Mix well on low speed, using the paddle attachment.

On a plate, form the cheese mixture into a football shape and press firmly on all sides. Cover tightly with plastic wrap and refrigerate for 2-3 hours. (Or you can form it into a ball or any shape you want.)

While the cheese ball is firming, make the crust. Preheat the oven to 350 degrees F. Place the pecans in a small bowl and drizzle with oil and 1 teaspoon Voodoo. Toss to combine. Place the nuts on a baking sheet and toast in the oven for 10-12 minutes, until fragrant. Cool and chop finely.

Remove the cheese ball from the refrigerator and unwrap 15 minutes before serving to allow the surface to become sticky. If you made a football shape, use celery strips to make the "laces" of the football. Then sprinkle the chopped nuts on the cheese ball and press firmly to make them stick.

Serve with veggie sticks and crackers on game day! This is also great party food for potlucks or movie night.