Cheese Ball

Prep ingredients by chopping parsley and green onions (you'll use the white and green parts). If choosing to toast pine nuts, heat a skillet to a medium high heat and toast them while continuously moving them around until golden brown.
In a mixing bowl, use a spatula to mix together the cream cheese, shredded cheddar cheese, green onions, Worcestershire sauce, hot sauce, ½ of the parsley, and seasonings (salt, black pepper and garlic powder).
Form your cheese ball by using the spatula to make it into a large lump. Lightly grease your hands and form the cheese mixture into a ball. Place the ball in the freezer for 10 minutes to firm it up.
Place the pine nuts on a large plate or on a sheet of plastic wrap. Sprinkle remaining parsley over the pine nuts. Lightly roll the cheese ball on the pine nuts to get the coating started. Use a clean hand to scoop and press the pine nuts into the bare spots on the cheese ball.
Cover the cheese ball in plastic wrap and refrigerate for at least 1 hour (or in the freezer for 15 minutes). Serve with crackers, pita chips or vegetables along with a spread knife for easy dipping.