Pineapple Almond Cheese Spread Food

PINEAPPLE CHEDDAR SPREAD

Steps:

• In a small bowl, beat the cream cheese, mayonnaise and soy sauce until smooth. Beat in the cheddar cheese, pineapple, almonds, green pepper and onion. Serve with celery.

PINEAPPLE CREAM CHEESE SPREAD

Steps:

• In a bowl, combine cream cheese and pineapple. Chill.

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 ALMOND CHEESE SPREAD

Steps:

• Beat together cream cheese, cheddar cheese, mayonnaise, and soy sauce until smooth. Stir in pineapple, almonds, bell pepper and green onion or chives.
• Use to stuff celery stalks or heap in a bowl surrounded by assorted crackers, with a knife for spreading. Serve at room temperature.

PINEAPPLE ALMOND CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350^F.
• Butter and flour 13x9x2 inch baking pan.
• Combine the flour, baking soda, ginger, and salt in a medium bowl.
• In a larger bowl, combine the eggs, sugar and 1/4 cup butter until fluffy.
• Mix in 1/2 cup of the almonds and the pineapple with syrup.
• Gradually add the flour mixture and transfer to the baking pan.
• Bake until a tester comes out clean, about 40 minutes.
• Cool on a rack about 20 minutes.
• Meanwhile, beat the cream cheese, powdered sugar and remaining 1/4 c butter until blended.
• Spread over warm cake and sprinkle with remaining almonds.

PINEAPPLE CREAM CHEESE SPREAD

Steps:

• MAKE SPREAD:.
• Beat cream cheese and sour cream on medium speed until smooth, 2-3 minutes.
• Squeeze and discard juice from pineapple.
• Mix pineapple and next 7 ingredients in cheese mixture on low speed until blended.
• SHAPE SPREAD:.
• Turn cheese mixture onto serving platter; shape into oval, making sure to leave room for pineapple top.
• Cover; refrigerate overnight.
• ASSEMBLE PINEAPPLE:.
• Remove platter from refrigerator an hour before serving.
• Place Pineapple top at one end of cheese.
• Lay pecan halves, starting at bottom, in rows over cheese.
• Serve with multigrain bread or crackers of choice.

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-PECAN CHEESE SPREAD

Steps:

• In a large bowl, beat cream cheese until smooth. Add the cheddar cheese, 3/4 cup pecans, pineapple, chilies, red pepper and garlic powder; beat until combined. Transfer to a serving dish. Cover and refrigerate until serving., Sprinkle with remaining pecans just before serving. Serve with vegetables.

ALMOND CHEESE SPREAD

Steps:

• In a small bowl, combine the first five ingredients; stir in green onion and almonds. Cover and refrigerate for at least 4 hours. Serve with celery or crackers.

PINEAPPLE CHEESE SPREAD

Steps:

• In a bowl, combine the first five ingredients; mix well. Cover and refrigerate for 30 minutes or until ready to serve. Serve with crackers.

SWISS ALMOND CHEESE SPREAD

Steps:

• In a small mixing bowl, beat the cream cheese until smooth.
• Stir in the Swiss cheese, 1/3 cup almonds, mayonnaise, onions, pepper and nutmeg.
• Spoon onto a lightly greased pie plate.
• Bake at 350 degrees F for 14-15 minutes or until heated through.
• Sprinkle with remaining almonds. Serve warm with crackers.

APPLE PINEAPPLE CHEESE SALAD

Steps:

• Toss the diced apple with the 2 tbsp lemon juice and them place in a large mixing bowl.
• Add the chopped red onion, sliced celery, well-drained pineapple chunks, diced cheese and toasted almonds to the mixing bowl.
• In a seperate bowl, mix together the sour cream and mayonnaise (start with just 1/4 cup of mayo).
• Add sour cream/mayo mixture to the salad and toss to evenly coat.
• Add salt and pepper to taste and, if necessary, more mayonnaise.
• Serve on lettuce leaves.