Polynesian Cheese Ball Food

11 EASY HAWAIIAN APPETIZERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Hawaiian appetizer in 30 minutes or less!

HAWAIIAN CHEESE BALL

Steps:

• In a large bowl, mix all of the ingredients (only 1 cup of the pecans) together until well combined. Shape into a ball. Place the remaining 1 cup of pecans on a plate and roll the ball in the pecans covering well.
• Refrigerate until ready to serve. Serve with crackers: wheat thins, Ritz, or Triscuits work well.

HAWAIIAN CHEESE BALL

Steps:

• 1. Mix all of the ingredients except pecans and parsley flakes. Form into a ball. On wax paper, roll the cheese ball over the mixed pecans and parsley flakes to make a coating of pecans and parsley flakes on the outside of the ball. Chill and serve with your favorite party crackers. If refrigerated, it will stay fresh up to 3 to 4 days.

POLYNESIAN CHEESE BALL

Steps:

• 1. A trick to keep the pineapple from moving,is take a slice to flatten one side. I usually trim off leaves that are not pretty, and use the best side of the pineapple facing up.
• 2. Soften cream cheese to room temp.
• 3. Mix all together well, reserving one cup macadamia nuts to roll ball in. If using as a dip, like here, just use 1 cup of nuts.
• 4. If making a cheese ball, form 1 or 2 balls, roll in nuts, wrap in plastic wrap and refrigerate at least one hour before serving. Overnight is better.
• 5. Another nice idea was given by the appetizer's host's daughter. She put it into a pineapple half as just a dip, and it was so pretty that way. In that case you wouldn't want to roll it in macadamia nuts, the cup of nuts you reserved, sprinkle on top for garnish.
• 6. You can more or less ingredients if you like, to your taste. I have even used rum instead of rum extract. The flavors are really best if made the day before.

HAWAIIAN CHEESE BALL

Steps:

• Cream the cream cheese and add the other ingredients.
• Shape into ball and roll in pecans.
• Chill.
• Serve with crackers.

HAWAIIAN CHEESE BALL

Steps:

• Blend together all ingredients thoroughly. Mold into ball and roll and sprinkle with additional chopped pecans. Chill until ready to serve.
• Serve with crackers.

BO BO BALLS

Steps:

• oil for frying.
• Mix the pork, green onion, egg and flour and mix well.
• Form into meat balls and roll in the soya sauce.
• Cook at a medium low heat in a non-stick pan adding additional soya sauce to prevent from sticking.
• When the meatballs are cooked roll them in flour.
• Heat the oil for deep fat frying.
• Make the batter by mixing the flour, egg, baking powder and oil and adding enough milk to make the batter a medium texture (not too thick, not too runny, don't worry if it's a bit lumpy).
• Sorry, I never bother to measure this.
• Dip the meatballs in the batter and cook in the hot fat until a medium golden color.
• Drain on a plate covered with paper towel.
• Stick with a toothpick.
• These are good served with a dipping sauce such as sweet and sour, plum, soya, or honey and garlic, (or a choice).
• Makes a nice appetizer.

CHEESE BALL

Steps:

• Beat cream cheese, cheddar cheese, onion, Worcestershire sauce, garlic, salt and cayenne pepper with a mixer until combined.
• Shape into a ball.
• Roll in pecans.

HAWAIIAN CHEESE BALL

Steps:

• Mix cream cheese, green pepper, onion and pineapple together.
• Make into ball and roll into pecans.
• Refrigerate overnight.