Pecan Pineapple Cheese Ball With Gorgonzola Cheese And Dried Cranberries Food

PINEAPPLE PECAN CHEESE BALL

Steps:

• In a large bowl, beat cream cheese until smooth. Stir in the pineapple, green pepper, onions, seasonings and 1/2 cup pecans. Place on a sheet of plastic wrap; shape into a ball. Refrigerate overnight. , Just before serving, roll cheese ball in remaining pecans. Serve with crackers.

GORGONZOLA & CRANBERRY CHEESE BALL

Steps:

• In a small bowl, combine cheeses. Stir in the cranberries, vegetables and pepper sauce. Shape into a ball; wrap in plastic. Refrigerate for 1 hour or until firm. Roll cheese ball in pecans. Serve with crackers.

PINEAPPLE CHEESE BALL WITH CRAISINS

Steps:

• 1. Mix the cheeses together using an electric mixer until very well blended.
• 2. Add the drained pineapple and cinnamon.
• 3. Mix into the cheese using the mixer.
• 4. Add the Craisins and mix.
• 5. Place the cheese mixture in the refrigerator for 2-3 hours until well-chilled.
• 6. Roll the cheese mixture into a ball.
• 7. Roll the ball in the chopped nuts until covered on all sides.

CRANBERRY PECAN CHEESE BALL RECIPE BY TASTY

Steps:

• Mix softened cream cheese, sharp cheddar, dried cranberries, pecans, and green onions until well-combined.
• Form into a ball, then roll in more chopped pecans to coat.
• Serve with crackers of your choice.
• Enjoy!

PINEAPPLE CHEESE BALL

Steps:

• Toast the pecans: preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet. Bake until toasted and fragrant, about 8 to 10 minutes, stirring once halfway through. DO NOT WALK AWAY. Nuts love to burn at the last second. Let cool, then chop go for a medium chop, a little bit finer than rough chopped (but they certainly don't need to be microscopic pieces).
• In a large mixing bowl, beat the cream cheese with the garlic powder, salt, and cayenne until smooth and combined.
• By hand, stir in the pineapple, bell pepper, and green onion.
• Add half of the chopped pecans.
• Lay a large sheet of plastic wrap on the counter. Scrape the cheese pineapple mixture into the center in as globe-like of a mound as you can. It will not be a perfect sphere at this point.
• Wrap the edges of the plastic around it to seal and encourage it to form a round ball. Place the wrapped cream cheese in a bowl and refrigerate for at least 1 hour or overnight.
• When ready to serve, remove the chilled cheese ball from the refrigerator. Place the chopped pecans on a plate. (I find it's easiest to use a plate with edges that curve up a little. A pie dish works well too.) Unwrap the cheese ball and place it on the plate with the pecans, coating well. The cheese ball won't roll like a real ball. Gently lift and turn it, patting the pecans all over the outside. Carefully transfer it to a serving plate. Serve with crackers or baguette slices and a sprinkle of additional green onion for garnish.

PINEAPPLE CHEESE BALL

Steps:

• In a small bowl, beat cream cheese, pineapple, green pepper, onion and seasoned salt until blended. Cover and refrigerate for 30 minutes. Shape into a ball (mixture will be soft); coat in walnuts. Cover and refrigerate overnight. Serve with crackers and vegetables.

PINEAPPLE CHEESE BALL

Steps:

• Mix all the ingredients, using only 1 cup of the pecans listed and form into a ball.
• Reserve 2nd cup of pecans for topping.
• Refrigerate overnight.
• Before serving, roll cheese ball in reserved cup of pecans.
• Serve with crackers of choice.

EASY PINEAPPLE CHEESE BALL

Steps:

• Combine cream cheese, onions, season salt and pineapple.
• Roll in chopped pecans to form a ball.
• Refrigerate until ready to eat.
• Makes 2 cheese balls.
• Serve with crackers.

GORGONZOLA CHEESE BALL

Steps:

• Combine everything but nuts in food processor and process 1 minute.
• Spoon into a small bowl, cover and refrigerate for atleast 2 hours.
• Shape cold cheese mixture into a ball, roll in toasted nuts, refrigerate until serving time.
• Serve with assorted crackers and pear and apple wedges.