Tuesday, September 7, 2010
Posted by Grandma Jeanne on August 10, 2009
2 (8 ounces) packages cream cheese
8 1/2 ounces can drained crushed pineapple
1 cup chopped pecans
1/4 cup chopped green pepper
2 tablespoons chopped onion
1 tablespoon seasoned salt
Combine the previous ingredients.
Roll in a ball and wrap in waxed paper.
Chill overnight.
Roll in 1 cup chopped pecans.
Note: If ball is too soft to roll, pat pecans on ball until covered.
Great for parties with crackers.
Posted by Grandma Jeanne on August 3, 2009
2 (8 ounces) packages cream cheese
10 ounce package cheddar cheese
8 1/2 ounces can crushed pineapple, drained
2 tablespoons chopped green onions
2 teaspoons Worcestershire sauce
2/3 cup chopped pecans
Blend together the cream cheese and cheddar cheese (not with a blender).
Fold in pineapple, onions, and Worcestershire sauce.
Refrigerate several hours.
Shape in 1 large or 2 small balls and roll in pecans.
Delicious on Triscuits or firm crackers.
Posted by Grandma Jeanne on July 27, 2009
8 ounce package cream cheese
1 small jar Old English cheese
1/8 teaspoon garlic powder
Chili powder
Chopped pecans
Mix cheeses until soft and smooth.
Add garlic powder; mix.
Roll cheese into ball.
Roll ball in chili powder.
Then roll ball in chopped nuts.,
Makes 1 large ball or 2 small balls.
Posted by Grandma Jeanne on July 20, 2009
8 ounces cream cheese, softened
1/2 teaspoon Worcestershire sauce
1 teaspoon horseradish
Shake of pepper
Mix together.
Shape in balls.
Roll in parsley flakes or nuts or paprika.
Posted by Grandma Jeanne on April 6, 2009
2 (8 ounces) packages cream
1 small can crushed pineapple
1/4 cup finely chopped onion
1/4 cup finely chopped bell pepper
1 teaspoon Accent
1 cup chopped walnuts or pecans
Combine all ingredients and mix well.
This can on also be a cheese ball, just by shaping the above into a ball and rolling into 1 cup of nuts.
By adding enough mayonnaise to make this a spreading consistency, this can be used as a spread for open-face sandwiches.
Better made the day before.
