This cheese ball has been around for a very long time. I received the recipe from a teacher friend many years ago and have made it every year during the holidays. Taking it to school to share with my co-workers, preparing it for my family and giving it to a few special people as a gift are just a few of it’s appearances. I like to put the cheese ball on pretty and sometimes fun holiday plates and surround it with crackers. Ritz is our favorite in the cracker category but many more are delicious with a sliver of this cheese ball. This recipe makes a generous 3 or 4 cheese balls so not having enough is not a problem.
Linda’s cheese ball
3- 8 ounce cream cheese
1 cup crushed pineapple (a little juice)
1 1/2 tsp. seasoned salt
1/2 of one green pepper, chopped fine
4 or 5 green onions, chopped fine
generous amount of chopped pecans (fine)
Mix all ingredients together. Chill mixture until firm. Divide into 4 or 5 balls and roll in chopped pecans. Refrigerate until serving time. Serve with crackers of choice.
|This mixture will be soft so refrigerate until firm. This
makes it easier to roll in a ball and coat with pecans.
|Using wax paper makes clean up easy!|