a collection of recipes from various members of the Glenn family
Tuesday, December 22, 2009
Pineapple Cheese Ball (from Gaylene)
8 oz. cream cheese, softened 8 1/2 oz. can well-drained crushed pineapple 2 Tbsp. chopped green onions 1/3 cup finely chopped green pepper 1 tsp Accent Chopped pecans
Blend together and roll in pecans. Refrigerate.
When I make cheese balls, if they're too soft to form a good ball, I just place the mixture in a plastic dish with a lid and sprinkle the chopped nuts on top. Then as the cheeseball is eaten, I can sprinkle more nuts on top if I want. It is easier to store them this way, too.