“Jill’s Cheese Ball”
By á-171101
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
Details
Preparation
Step 1
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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