Step 1: Mix together Cheddar cheese, pecans, green onions, parsley, cream cheese and mayonnaise. Spread in glass pie plate or quiche dish. Cover and let stand in refrigerator for at least 2 hours or overnight.
Step 2: When ready to serve, cover cheese mixture with pepper jelly. Serve with crackers. Keeps well in refrigerator 2 to 3 days. Yield: Serves 10 - 12.
Serving suggestion: Top with half red pepper jelly and half green pepper jelly and decorate table with holly leaves and berries for the holiday season.
Note: The pepper jelly used to test this recipe was donated by Blackberry Patch of Tallahassee, a member of the Fresh from Florida campaign and a wonderful creator of many delicious jellies, jams, syrups and sauces.