My best friends mom stalked down a lil old lady from Naman's and had them write down the recipe ... or so the story goes. But she passed it along to me, by virtue of this hand-written note.
I made it last weekend for our friends' Master's crawfish boil and it a hit!! I wanted to share the recipe here, in a little easier to read format.
2 blocks sharp cheddar cheese
1 block white sharp cheddar cheese
1 bunch of green onions, chopped
1 lb. bacon, crumbled
1 cup mayo
1 tsp red pepper (we used cayenne)
1 cup pecan pieces
Cook Bacon. Crumble and set aside. Shred cheese, chop onions and pecans. Mix all ingredients together, reserving 1/2 cup pecans for topping. Spray bunt pan or line with plastic wrap to avoid sticking. Line bottom of pan with pecans and layer the cheese filling on top. Let sit overnight for best turnout.
Top with raspberry preserves and serve with Ritz crackers.