Pineapple Cheese Ball Ii Food

PINEAPPLE CHEESE BALL

Steps:

• In a large bowl, cream together the softened cream cheese, pineapple, green bell pepper, onion, and seasoning salt until well combined.
• Use a rubber spatula to shape the cream cheese mixture into a ball. Cover with plastic wrap and refrigerate for two to three hours (or overnight) until the mixture is a little more firm.
• Unwrap the cheese ball and roll in chopped pecans until coated all over.
• Serve with crackers.

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.

SWEET & SAVORY PINEAPPLE CHEESE BALL

Steps:

• In a large bowl, beat cream cheese until smooth. Stir in pineapple, 1-1/2 cups pecans, green pepper, onion and seasoned salt. Shape into two balls. Wrap in plastic; refrigerate at least 30 minutes., Place remaining pecans in a small shallow bowl; roll cheese balls in pecans to coat evenly. Serve with crackers.

PINEAPPLE CHEESE BALL

Steps:

• In a medium mixing bowl, combine cream cheese, celery, bell pepper, onion, and crushed pineapple. Divide the mixture in half and form two balls out of the mixture. Roll each ball in the pecans. Chill until ready to serve.

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 II

Steps:

• Beat cream cheese with fork until smooth.
• Gradually stir in pineapple, 1 cup pecans, green pepper, onion and salt; chill.
• Shape into ball; roll in remaining nuts.
• Refrigerate until well chilled.
• Garnish with pineapple slices, cherries and parsley.
• Makes about 40 appetizer servings.
• The green pepper gets liquid when you process it in the food processor.
• I have to blot it with a paper towel.
• When I made the ball with the low fat cream cheese I either did not drain the green pepper and pineapple well or it was the cream cheese. Ever since I have used full fat cream cheese and have not had a problem.

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.

SWEET PINEAPPLE CREAM CHEESE BALL

Steps:

• Drain pineapple pushing out as much juice as possible.
• Spread pineapple on paper towels to dry.
• Mix softened cream cheese and sugar.
• Add pineapple.
• Mix throughly.
• Ref. for 1 hour.
• Form into ball.
• Roll in pecans.
• Serve with crackers.

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.

PINEAPPLE CHEESE BALL

Steps:

• Drain pineapple, put on a paper towel to remove moisture.
• Mix all ingredients with 1 cup of the nuts.
• Roll this mixture in the remaining 1 cup of nuts.
• Chill several hours or overnight before serving. Can be kept in the refrigerator for two weeks.
• This can be frozen for later use, it can also be divided to make 2 smaller balls.
• Serve with crackers.