Pineapple Cheese Ball Simple And Satisfying Appetizer In 3 Easy Steps Hand mixer – in a large bowl, mix cream cheese, peppers, onions, pineapple, seasoning salt, and one cup of pecans. wrap – lay out a large sheet of plastic wrap on the counter and scoop the mixture onto the plastic wrap. fold plastic wrap over the mixture and chill in the fridge for at least four hours, or overnight if possible. Instructions. combine cream cheese, pineapple, red pepper, green onion, hot sauce, worcestershire sauce & 1 cup of monterey jack in a large bowl. mix well. form cream cheese mixture into a ball. wrap tightly with plastic wrap and refrigerate at least 2 hours. meanwhile, toast pecans and cool completely. mix cooled pecans, remaining monterey.
Pineapple Pecan Cheese Ball In 5 Easy Steps вђў Louisiana Woman Blog The directions. toast and chop the pecans. mix the cream cheese and spices together. stir in the pineapple, pepper, and onion. add half of the pecans. transfer the mixture to a large sheet of plastic wrap, forming it into a mound. wrap the plastic around it. refrigerate for at least 1 hour. Follow my straightforward instructions: step 1: add all the ingredients to a large bowl, using half the pecans, and stir everything very well with a wooden spoon or use a small handheld electric mixer until well combined. step 2: form into a ball shape. Crush 4 to 6 crackers or enough to equal 1 3 cup. combine both in a shallow bowl and add 2 teaspoons of chopped fresh parsley. add in the reserved 1 4 cup mixed jack and cheddar cheeses. remove the cheese ball from the plastic film and roll in the pecan cracker crumbs, pressing firmly to adhere. step 4. Make it into a ball. place the mixture into the middle of a large piece of saran wrap. use the plastic wrap and form it into a ball. chill the cheese ball. place the cheese ball in the refrigerator to chill for 8 hours. add pecans and serve. once chilled, remove the saran wrap and coat the cheese ball with the pecans.
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