Pineapple Habanero Cheese Ball Food

ROASTED PINEAPPLE HABANERO CHEESE PUMPKIN BALL

Steps:

• In large bowl, cream together cream cheese.
• Add cheddar cheese and onion.
• Add habanero sauce, mix to blend. Add additional sauce if desired.
• Shape cheese mixture into a large round slightly flattened ball to look like a pumpkin.
• Make indentions on sides of pumpkin with bakers twine or unflavored dental floss.
• Add faux pumpkin stem or use a broccoli stalk as a stem.
• Wrap in plastic wrap and chill until ready to serve.
• Unwrap and serve cheese ball with assorted crackers.

PINEAPPLE HABANERO JELLY

Steps:

• In Blender or Food Processor combine Habaneros, Bell Pepper, Pineapple and Vinegar, chop fine.
• Bring to a boil on Medium/High heat, boil for 10 minutes, stirring constanly.
• Add Fruit Pectin, stir until dissolved.
• Add Sugar, stir until dissolved.
• Return to a boil and hard boil for 2 minutes, stirring occasionally, mixture will thicken as it boils.
• Remove from Heat and Skim Foam.
• Ladle into sterilized 4oz Jars leaving 1/8"Headspace.
• Seal and process in boiling water bath for 5 minutes.
• I typically yield 12-14 of the 4 oz jars. May take 1 to 2 days for the jelly to set.

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 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.