Pecan Basil Cheese Ball Food

PECAN-BASIL CHEESE BALL

Steps:

• In the bowl of a food processor, pulse cheddar cheese, cream cheese, basil, honey, salt and pepper in a food processor until smooth. Place cheese mixture on a large piece of plastic wrap and use plastic wrap to shape into a ball; chill until firm, at least 2 hours.
• Unwrap and roll cheese ball in pecans and let sit at room temperature 20 minutes before serving. Serve with Stacy's® Fire Roasted Jalapeño Pita Chips.

CHEDDAR PECAN CHEESE BALL

Steps:

• In a large bowl, mix together cream cheese, Cheddar cheese, and ranch dressing mix.
• Form into 1 large ball (or 2 small).
• Roll in chopped pecans to coat surface.
• Decorate the top with pecan halves.
• Refrigerate for at least 4 hours, if not overnight.
• Serve with an assortment of crackers.

PINEAPPLE PECAN CHEESE BALL

Steps:

• Whip cream cheese and gently stir in pineapple, bell pepper, onions, seasonings and 1/2 of the pecans.
• Pat out onto a sheet of plastic wrap and shape into a ball.
• Refrigerate overnight and roll in remaining pecans before serving.

BACON-PECAN CHEESE BALL

Steps:

• Mix all ingredients except strawberry jam. Form into ball (or whatever shape you like). Spread strawberry jam over top.

PEAR-PECAN CHEESE BALL

Steps:

• Stir cream cheese, Cheddar, pear, scallion white, salt, and pepper together in a medium bowl.
• Coat a large piece of plastic wrap with cooking spray. Scoop the cheese mixture onto it. Using the plastic wrap to help you, form the cheese mixture into a ball, then completely wrap in plastic. Refrigerate for at least 1 hour and up to 2 days.
• Just before serving, combine pecans and the reserved scallion greens in a shallow dish. Roll the cheese ball in the mixture, pressing to adhere.

SALMON BALL (SPREAD)

Steps:

• Mix salmon with cream cheese, lemon juice, horseradish, and onion.
• Refrigerate until firm.
• Mix parsley and pecans together.
• Form salmon mixture into a ball.
• Roll in pecan-parsley mixture.
• Serve on a plate with your favorite crackers around it.
• If you are not fond of horseradish, I would cut it down to 1 teaspoons.
• (I love the taste of horseradish so I usually add more).