Pineapple Cheese Ball With Craisins Food

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.

BACON PINEAPPLE CHEESE BALL

Steps:

• Combine all ingredients in a mixing bowl. Be sure to continue mixing until all ingredients are thoroughly combined and evenly distributed.
• Shape into a ball and wrap in plastic wrap.Refrigerate until ready to serve.
• Serve with crackers, melt it on bruschetta or use it to fill celery or cherry tomatoes.

CRANBERRY PECAN CHEESE BALL

Steps:

• Mix cream cheese and cheddar cheese together. Fold in the cranberries and green onions. Drop cheese mixture onto plastic wrap and fold up. Roll into a ball and place in fridge for at least an hour.
• Just before serving, roll in the pecans. Serve with crackers.

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.

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 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.

PINEAPPLE AND CRANBERRY CHEESEBALL BITES

Steps:

• Place all cheese bite ingredients in a bowl and combine well. Form into 1"-1 1/2" balls. Place on a baking sheet and cover with plastic wrap. Refridgerate for at least 40 minutes. Place chopped pecans and chopped cranberries in a shallow dish, you can mix them or keep them separate...I like to roll some in each ingredient and them combine the two on some just for a bit of color and flavor variety! Remove cheese bites from fridge. Gently shape cheeseballs into square, tiny package like shapes and roll in cranberry/pecan mixture. "Tie" with a fresh chive and place on a cracker. Arrange on a platter. Enjoy!

PINEAPPLE CHEESE BALL

Steps:

• Add the cream cheese, drained crushed pineapple, bell pepper, green onion, and seasoning salt to a medium sized mixing bowl. Mix together.
• Transfer the mixture to a serving plate and form a ball. Roll in chopped pecans. 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:

• 1. To softened cream cheese add all ingredients except those for garnish. Mix well. Refrigerate until firm.
• 2. Form into a slightly elongated ball and garnish with whole pecans and pineapple top. Serve with crackers.

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 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 CHEESE BALL

Steps:

• Place chopped pecans in a dry skillet and toss over medium heat until toasted, about 3-4 minutes. Set aside.
• Combine cream cheese, cheddar cheese, and Mozzarella cheese in a food processor and process until creamy. Add 1/2 of the toasted pecans and 1/2 of the dried cranberries and pulse a few times to lightly break up and combine with the cheese.
• Remove mixture to a bowl and stir in half of the chives, garlic powder, and onion powder until well combined.
• Place mixture in the center of a piece of plastic wrap and use the wrap to help you form it into a ball.
• Combine remaining pecans, remaining dried cranberries, and the other half of the chives on a plate or cutting board. Roll the ball in cranberry-pecan-chive mixture.

PINEAPPLE PECAN CHEESE BALL

Steps:

• Place the bacon in a large pan over medium-low heat and cook the strips slowly, using tongs to flip them every so often as the ends begin to curl. This helps the bacon cook evenly.
• As the bacon cooks, place the pineapple in a strainer and use the back of a spoon to push out as much pineapple juice as possible. Place the drained pineapple in paper towels and squeeze as much additional juice out as you can. Pineapples contain a lot of liquid. You should have just over a ½ cup remaining once you've finished draining.
• Once the bacon is cooked, set the strips on a paper towel-lined plate to allow excess grease to absorb. Use a knife to roughly chop the bacon.
• In a large bowl, use a silicone spatula to combine the bacon, pineapple, cream cheese, cheddar cheese, ranch mix, and green onions until all ingredients are evenly incorporated and mixed.
• Roll the mixture into a ball and wrap it in plastic wrap. Flash freeze for 5 minutes.
• Plate the chopped pecans and dried cranberries on a plate or cutting board.
• Remove the cheese ball from the plastic wrap and roll it into the pecan/cranberry mixture.
• Refrigerate in plastic wrap for a minimum of one hour if possible to allow the flavors to blend together. Serve with crackers, pretzels, pita chips, or vegetables.

CREAM CHEESE BALL SURPRISE

Steps:

• Soften cream cheese.
• Mix softened cream cheese, orange juice concentrate, craisins in bowl.
• Form mixture into ball using your hands.
• Roll in chopped walnuts.
• Refrigerate until ready to serve.

PINEAPPLE PECAN CHEESEBALL

Steps:

• Combine all ingredients (except pecans) in a bowl.
• Roll cheese mixture into two balls (or one large ball) and then roll them in chopped pecans.
• Wrap up cheeseball(s) with plastic wrap or put into airtight container.
• Allow cheeseballs to set up in the fridge (at least 2-4 hours.) This lets the flavors meld together a bit.

PINEAPPLE CHEESE BALL

Steps:

• Combine all ingredients together.
• Mash into a ball and chill.
• Roll in crushed pecans.
• Refrigerate until served. Serve with crackers.

PECAN PINEAPPLE CHEESE BALL WITH GORGONZOLA CHEESE AND DRIED CRANBERRIES

Steps:

• Using a stand mixer, blend all ingredients on low speed except nuts and parsley. Place in fridge for 30 minutes. Split mixture in half and form into two balls and roll first in nuts, then in chopped parsley. Refrigerate until ready to serve. Serve with crackers and fresh fruit if desired.

CREAM CHEESE-PINEAPPLE PIE

Steps:

• HowToStep
• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over medium heat, stirring constantly until mixture is thick and clear. Cool; set aside. , Blend cream cheese, sugar and salt in mixer bowl. Add eggs, one at a time, beating after each addition. Blend in milk and vanilla. (Mixture may look curdled.) Spread cooled pineapple mixture over crust. Pour cream cheese mixture over pineapple layer; sprinkle with pecans. , Bake for 10 minutes; reduce heat to 325° and bake for 50 minutes. Cool.

PINEAPPLE CHEESE BALL

Steps:

• Gather the ingredients.
• In a bowl, combine the cream cheese, drained crushed pineapple, chopped bell pepper, chopped green onion, seasoned salt, and 1 cup of the chopped pecans. Mix well to blend ingredients.
• Put the remaining chopped pecans in a container. Cover and set aside until serving time.
• Chill the cream cheese mixture in the refrigerator until it's quite firm and then shape into a ball. Return it to the refrigerator until serving time.
• Just before serving, roll the cheese ball in the remaining cup of chopped pecans.
• Serve with assorted crackers or with simple baked crostini slices or croutons. It would be a delicious spread to serve with slices of ham as well.

CLASSIC CHEESE BALL

Steps:

• In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add in the cheddar cheese, green onions, worcestershire sauce and seasonings. Beat until well combined.
• Place a large piece of plastic wrap on a flat surface. Spoon the mixture into the center of the plastic wrap. Bring up the edges of the plastic wrap to cover the cheese and form it into a ball. Refrigerate for at least 3 hours.
• Before serving, place the pecans in a shallow bowl. Unwrap the cheese ball and gently roll it in the pecans to cover.
• Serve with crackers.