Islander Cheese Ball Recipes

ISLANDER CHEESE BALL

Steps:

• Mix cheese and pineapple with mixer.
• Stir in onion, green pepper, salt and 1/2 cup pecans.
• Roll into one large ball, 2 logs or fill a scooped-out fresh pineapple half.
• Roll or top with remaining pecans.
• Note: Serve with bacon-flavored crackers.
• Makes about 2 cups.

ISLAND CHEESE BALL

Steps:

• Combine all ingredients, except the almonds.
• Refrigerate until firm.
• Shape into ball and roll in the chopped almonds.
• Serve with crackers.

CHEESE BALL

Steps:

• Place cheeses in medium bowl; let stand at room temperature about 30 minutes or until softened. Beat onion and Worcestershire sauce into cheeses with electric mixer on low speed until mixed. Beat on medium speed 1 to 2 minutes, scraping bowl frequently, until fluffy. Cover and refrigerate at least 8 hours until firm enough to shape into a ball.
• Shape cheese mixture into 1 large ball. Roll in parsley; place on serving plate. Cover and refrigerate about 2 hours or until firm. Serve with crackers.

ISLANDER CHEESE BALL

Steps:

• Mix cream cheese and pineapple with mixer. Stir in onion, pepper, salt, and 1/2 cup pecans.
• Roll into large ball or 2 logs or fill an empty pineapple with mixture.
• Top with the rest of the pecans. Serve with crackers.

ISLANDER CHEESE BALL

Steps:

• Mix cheese and pineapple with mixer. Stir in onion, green pepper, salt and 1/2 cup pecans. Roll into one large ball, 2 logs or fill a scooped-out fresh pineapple half. Roll or top with remaining pecans. Serve with bacon-flavored crackers.