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I had not tasted a cheese ball in years but the last time I was in Georgia, my mother made one.  I liked the savory and sweet complexities of this dish.  Combining it with apples was my touch to make it a little healthier. 

1 8oz. package cream cheese, softened
½ small can crushed pineapple, drained
1 cup pecans, toasted and finely chopped
1 T sweet onions, finely chopped
1 T celery, finely chopped
1 T green peppers, finely chopped (optional)
1/2 t salt (The original recipe calls for seasoning salt.)

You will also need:
Medium bowl
Serving plate
Plastic wrap

Mix together everything except ½ cup of pecans.

Form into the shape of a ball.  Roll the ball in the remaining chopped pecans.  Wrap in plastic wrap and refrigerate overnight. 

Take the cheese ball out of the refrigerator 15 minutes before serving.  Serve with breads, crackers, or sliced apples. 

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