I’m back from a relaxing, fun-filled, food-filled, ailment-filled, not-as-warm-as-we wanted, girls trip to AZ. It really was a blast and my mom, sister and aunts and I laughed ourselves silly. Even with my mom’s two broken wrists still healing and her toothache; My sister’s allergic reaction to the horse from the stagecoach ride we went on and from a bush/plant she brushed up against; My aunt’s sinus and migraine issues; and finally both my aunt’s trying to walk normally after a 30-minute session with a trainer involving lunges. . . .we still had the time of our lives. Yes, we are a sad, sad, little bunch.
Now I’m sure you might be thinking, why is she posting a cheese ball recipe? I know the holidays are over, buuuut, my friends, the Superbowl is just around the corner and this cheese ball is the perfect appetizer for your Super Bowl Party. Plus I’ve had cheese ball on my mind because my mother-in-law usually makes her cheese ball for our Christmas Eve dinner and she didn’t this year, so I’ve been feeling a little cheese ball deprived.
I actually got this recipe from my Aunt last year when we were in Arizona and I have been meaning to share it ever since. I love cheese ball. My grandma made a killer cheese ball that to this day is still probably my all-time favorite. It definitely won my heart over way back when I was a kid (I really need to share it some day), but this cheese ball ranks right up there at the top of my cheese ball favs list. I think it’s safe to say this one has kind of won my heart over too.
- 2 pkgs. (8 oz each) cream cheese, softened
- 2 Tbsp. chopped green onion
- 1 tsp. seasoning salt (I use Lawry's)
- 1/4 cup finely chopped red pepper (or green, I like red though)
- 1 small can (8 oz) crushed pineapple, drained
- Chopped pecans (about 1 cup)
In a large bowl (or in the bowl of a stand mixer fitted with the paddle attachment), mix the cream cheese until smooth.
Add the green onion, seasoning salt, red pepper and pineapple. Mix until well combined.
Form into a ball and roll in chopped pecans. Wrap in plastic wrap and refrigerate for several hours.
Serve with favorite crackers or chips.
I like to spread the pecans on a large piece of saran wrap and roll the cheese ball in them. After the cheese ball is evenly covered in the pecans, I wrap it up tightly in that piece of saran wrap and reshape it if needed and place inside a small bowl, about the size of the cheese ball.