“Jill’s Cheese Ball”

“Jill’s Cheese Ball”
“Jill’s Cheese Ball”

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    – 8 oz. Cream Cheese

  • 8 1/4

    oz. Crushed Pineapple {small can}

  • 1/4

    Cup Bell Pepper {can be Green, Red, or Orange Bell Pepper}

  • 2

    Teaspoons Season Salt

  • 2

    Tablespoons Pearl Onions

  • 2

    Cups Pecan Pieces

Directions

Set the Cream Cheese out, bring to room temperature. Toast the Pecan Pieces {2 Cups} Set 1 Cup of Pecan Pieces to the side {they will be used on the exterior of the cheese ball}. The other cup of pecan pieces will be used inside the cheese ball. Drain the Crushed Pineapple {NOTE: You must remove as much liquid as possible, too much liquid will prevent the cheese ball from setting up}. Finely Chop the Bell Pepper Finely Chop the Pearl Onion In a mixing bowl, preferably a Stainless Steel bowl, Mix Together the Cream Cheese, Crushed Pineapple, Bell Pepper, Season Salt, Pearl Onions and 1 Cup of the Toasted Pecan Pieces. Set Mixing Bowl in the Refrigerator. It will take a couple of hours for it to set up. Remove Mixing Bowl from the Refrigerator. Form the Cheese Ball. Roll Cheese Ball in the 1 Cup of Pecan Pieces retained to coat the exterior of the cheese ball. Return to Refrigerator until ready to serve. Serve with appropriate crackers or chips. *Note: Next time, I will try with a little thinly diced Jalapeno for a added interest – not much, you do not want to overpower the other ingredients**

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