Momma’s Pineapple Pecan Cheese Ball
A year doesn’t go by that my Uncle Sonny doesn’t muse over this cheese ball, and Momma is always happy to oblige.
Simple, pretty, and delicious. Serve with your favorite crackers.
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Shopping List:
2 8-ounce packages cream cheese, softened
1/3 cup diced red or green bell pepper, or both!
1/4 cup thinly chopped sweet onion
2 cans crushed pineapple 8 ounces each, very well-drained
2 teaspoons seasoned salt
2 teaspoons Worcestershire sauce
2 cups pecan chopped
Put it together!
PREP TIP: Gather the ingredients and drain the pineapple again to get it as dry as possible to avoid a messy cheese ball that won’t hold shape.
1. Mix the first 6 ingredients and 1/2 cup of the pecans in a large bowl until thoroughly combined.
2. Shape the mixture into a ball. (I like to
divide it into two smaller balls)
3. Wrap tightly in plastic wrap.
4. Put in the refrigerator to chill for 8 hours.
Before serving, roll the cheese ball in the remaining pecans, maybe even pop a plastic holly leaf on top as a garnish or a fresh herb and berries. Place on a platter and surround with crackers. ENJOY!
This also makes a wonderful hostess gift with a cute holiday cheese spreader, and an outstanding mixture in tortillas and cut into pinwheels as an appetizer.
Store leftovers in an airtight container for up to 3 days.
From the kitchen of Nancy Naigle www.nancynaigle.com
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