Appetizer Recipe: Momma's Pineapple Pecan Cheese Ball

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