Monday, September 8, 2014

Pineapple Pecan Cheese Ball, what?!

I have this weird obsession with the 50s/60s food world. I think it's because most of my childhood memories came from events with food made by my grandmothers. Bring on the jello salads and casseroles!! I can totally wolf down a package of cream cheese and a jar of red pepper jelly on crackers. Seriously- I can- ask my sisters. So when I came across this recipe last week I was totally into it. I will say- it's not really healthy but it's dang good. Everything in moderation, right?? 
Plus I brought it to a BBQ on Sunday and everyone loved it! Easy to make and it pleases people- get on it. 

Pineapple Pecan Cheese Ball 

2 pkg cream cheese 8 oz, softened 
1/3 cup scallions minced
1/2 cup red peppers minced

3/4 cup crushed pineapple, drained 
1/2 tsp Janes crazy salt
Few cracks of black pepper
1/4 cup pecans finely chopped,  plus 1 cup for covering the cheese ball 

Mixing bowl
Wooden spoon 
Measuring cups/spoons 
Plastic wrap 

Mix everything except the extra 1 cup of pecans in the bowl. Combine well and roll into a bowl. Cover with plastic wrap and put into the fridge for at least an hour. 

Just before serving (or heading out to your party) roll in the 1 cup of finely chopped pecans and serve with some yummy crackers. I like club crackers. 

Remember- this is a party size recipe. Cut in half for a few friends. Enjoy!! Xo

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