Islander Cheese Ball Food

PINEAPPLE PECAN CHEESE BALL

Steps:

• In a large bowl, mix cream cheese, peppers, onions, pineapple, seasoning salt, and 1 cup of pecans.
• Lay out a large sheet of plastic wrap on the counter and scoop mixture onto the plastic wrap. Fold plastic wrap over the mixture and chill in the fridge for at least four hours, or overnight if possible.
• When completely chilled, shape into a ball and roll in the remaining pecans. Serve with crackers.

MAC AND CHEESE BALLS RECIPE BY TASTY

Steps:

• Boil water, add macaroni and cook until al dente
• Melt butter in a pan and mix 2 tsp flour into it.
• Add the milk gradually.
• Add both cheeses and cook until melted and the sauce is thick
• Season with salt and pepper.
• Add cooked macaroni and thoroughly cover.
• Refrigerate mixture for one hour.
• Take mixture out and form into balls on another plate.
• Refrigerate for 2 hours.
• Dip the solid balls in egg wash, then breadcrumbs.
• Fry in hot pan of oil until golden brown on both sides.
• Enjoy!

CHEESE BALL I

Steps:

• In a large bowl, mix together cream cheese, Cheddar cheese, and dressing mix. Form into one large ball or two smaller balls. Roll in chopped pecans to coat surface. Decorate the top with pecan halves. Refrigerate for at least 2 hours, or overnight.

CHEDDAR BACON CHEESE BALL

Steps:

• Step 1: In a large bowl, mix together 8 ounces softened cream cheese, 1/2 cup sour cream, 1 1/2 cups shredded cheddar cheese, 1/2 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, 3/4 teaspoon onion powder and 1/8 teaspoon pepper.
• Step 2: Form the mixture into a ball. Wrap in plastic wrap; refrigerate for 1 hour.
• Step 3: In a shallow bowl, add 1/2 cup cooked, crumbled bacon. Roll cheese ball into the bacon until it's covered (can also roll in additional shredded cheddar, if you like). Re-wrap ball in plastic wrap; refrigerate until ready to serve.

SAUSAGE CHEESE BALLS

Steps:

• In a small bowl, combine the first 6 ingredients. Crumble sausage over mixture and mix well. Shape into 1-in. balls. , Place in a shallow baking pan coated with cooking spray. Bake, uncovered, at 375° for 12-15 minutes or until no longer pink. Drain on paper towels. Serve with sauces if desired.

ISLANDER CHEESE BALL

Steps:

• Mix cheese and pineapple with mixer.
• Stir in onion, green pepper, salt and 1/2 cup pecans.
• Roll into one large ball, 2 logs or fill a scooped-out fresh pineapple half.
• Roll or top with remaining pecans.
• Note: Serve with bacon-flavored crackers.
• Makes about 2 cups.

ISLANDER GRILLED CHEESE

Steps:

• For the pork belly: Preheat a flattop to 350 degrees F.
• Pour the olive oil onto the flat top. Add the pork belly and sizzle on each side until the edges are crisp and golden but the middle is still soft, about 2 minutes. (You can prepare the pork belly while the sandwich is melting on the flattop.)
• For the islander grilled cheese: Place 2 ounces of Cheddar on each slice of bread, add the basil and close the sandwich. Ladle some clarified butter on the flattop and add the sandwich. Grill the sandwich until the bread is crisp and golden and the cheese is melted. Transfer the sandwich to a cutting board. Use a spatula to open the sandwich and add the pork belly. Add the Pineapple Sriracha Jam, then add the cucumber sticks. Close the sandwich and cut. Voila!
• Add the olive oil to a large pot over medium heat. Add the garlic and cook until golden. Add the ginger, sriracha, pineapples and lemongrass. Cook until the pineapple begins to break down and soften slightly, about 20 minutes. Remove the lemongrass. Use a stick blender to puree the mixture or puree the mixture in a blender in batches.
• Mix the sugar and gelatin in a bowl, then add it slowly to the sauce. Bring to a hard boil and boil, skimming the foam off the top, 5 to 10 minutes. Stir in the soy sauce. Let cool, then stir in the cilantro.

ISLANDER CHEESE BALL

Steps:

• Mix cream cheese and pineapple with mixer. Stir in onion, pepper, salt, and 1/2 cup pecans.
• Roll into large ball or 2 logs or fill an empty pineapple with mixture.
• Top with the rest of the pecans. Serve with crackers.

CHEESE BALL WITH CREAM CHEESE

Steps:

• In a medium-size mixing bowl, combine cream cheese, Parmesan cheese, mayonnaise, oregano, Worcestershire sauce, chives and garlic powder. Mix well. Shape the mixture into a ball and refrigerate it until ready to serve.

ISLAND CHEESE BALL

Steps:

• Combine all ingredients, except the almonds.
• Refrigerate until firm.
• Shape into ball and roll in the chopped almonds.
• Serve with crackers.

ISLANDER CHEESE BALL

Steps:

• Mix cheese and pineapple with mixer. Stir in onion, green pepper, salt and 1/2 cup pecans. Roll into one large ball, 2 logs or fill a scooped-out fresh pineapple half. Roll or top with remaining pecans. Serve with bacon-flavored crackers.