Pineapple Cheese Ball

As I’ve mentioned before, I occasionally like to rummage through my mother’s recipe box. I decided to do that last week and came upon a recipe for pineapple cheese ball written in my late aunt’s handwriting. This seemed like the season for it and it sounded refreshing. Her version of this cheese ball called for green pepper. I like green pepper, but I wanted a little more zing, so I substituted the green pepper with pickled jalapeños, and that made a world of difference! This is one of those simple hors d’oeuvres that often goes unnoticed. It looks like nothing special, but the flavor is bright and tropical, with a nice amount of heat. If you are a fan of afternoon tea, this makes an excellent sandwich spread, particularly on a heavily seeded, nutty, whole wheat bread.

Pineapple Cheese Ball

2 8-oz. pkg. cream cheese, room temperature
1 14-oz. can crushed pineapple, drained
2 c. toasted pecans, chopped, divided
2 Melissa’s pickled jalapeños, seeded, stemmed, and minced
1 t.  seasoned salt

Beat cream cheese until smooth. Add pineapple, 1 cup pecans, the jalapeños, and seasoned salt. Beat until combined. Form into a ball and roll in remaining cup of nuts. Chill overnight. If you want something a bit sweeter, consider replacing the pecans with toasted coconut.

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Red Pepper Cheese Ball

Ahhh, the seventies! If you’re as old as I am, then you probably remember them as fondly as I do. One thing I remember in exquisite detail are the parties that my parents used to throw for their friends. My mother loved to cook, and made the most fabulous meals, but back then I didn’t care about wonderful dinners, I was all about snacks. 

One thing I remember particularly liking was her Party Cheese Ball, a recipe provided, back then, by Kraft Foods, in an effort to sell their cheese. You all know what I’m talking about — cream cheese, grated cheddar, seasonings, all rolled together and coated with crushed pecans. Allowed to come to room temperature, it is ambrosia on a cracker. 

I was thinking about her cheese ball the other day, wondering why I hadn’t made one in decades, firstly, and wondering, secondly, how much better it would be with bits of roasted red pepper scattered throughout. I was right, of course, red pepper makes everything better; it’s like the vegetable version of bacon. At any rate, thinking about my mom, I made this Red Pepper Party Cheese Ball. It is wonderful with any kind of cracker, delicious with crudités, and darned good when spread on wedges of apple. The fact of the matter is, with a cheese ball, you can never go wrong. Never!

Red Pepper Cheese Ball

1 8-ounce package cream cheese, softened
1 cup shredded sharp cheddar cheese

1/4 cup crumbled feta

1/2 tablespoon minced shallots
2 T. Melissa’s Fire Roasted Red Bell Peppers, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly squeezed lemon juice
Pinch of cayenne

1 cup finely ground toasted pecans.

Place all ingredients, except pecans, into a medium mixing bowl, and beat to within an inch of its life. (Or, you can do what I did, and toss everything into the food processor.) Scrape onto a piece of plastic wrap, and form into a ball as you are securely covering it. Place into the refrigerator for an hour to chill, then remove and roll in the pecans, pressing them firmly into the cheese ball, covering it completely. You can serve it at that point, or keep it for up to three days. If you’re having a larger crowd, you can double this recipe and make a cheese boulder. Either way, people are going to love it.

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If you prefer your cheese warm and dip-able, try this Baked Pimiento Cheese. Heaven!

This post is linked to:

Full Plate Thursday

Thursday Favorite Things
Funtastic Friday
Best of the Weekend
Pink Saturday
Snickerdoodle Create Bake & Create

Grace at Home

Friday at the Fire Station
Create, Bake, Grow and Gather

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Kicked-Up Boursin Cheese Ball

Hands up if you like cheese balls.  Yep, me too, but you do know that we’re dating ourselves, right?  The cheese ball was popular in the seventies.  I don’t think my parents ever had a party without one.  Personally, I loved them, but then my mother was a very good cook, and had a wide variety of recipes for interesting cheese balls that went well beyond the insipid ones that eventually drove them all into obscurity.

I recently read an article that said the cheese ball is coming back.  I’m pleased with this.  Perhaps it’s my love of nostalgia; perhaps it’s my love of the toasted pecan coating.  Who knows?  But hearing this news made my heart sing just a little, and sent me into the kitchen to experiment.

I was feeling rather spicy today, so took my favorite homemade Boursin cheese recipe, kicked it up with some Hatch chile powder, rolled it into toasted pecans, and ended up with this very easy, very delicious modern day cheese ball that, once tasted, did not last long.

It’s a light snack, perfect for before dinner, pairs nicely with either red or white wine, and you have to admit, looks darned cute on this Recycled Wine Bottle Platter from Uncommon Goods (and it comes with that darling little spreader!).  The glasses are theirs as well, and I just cannot get enough of these.

Planning your weekend?  Plan on a cheese ball!

Kicked-Up Boursin Cheese Ball

1 medium garlic clove, finely chopped

1/2 stick butter, room temperature
1-8 oz. package Philadelphia Cream Cheese, room temperature
2 tablespoons freshly grated Parmesan cheese 
1/2 teaspoon dried dill weed
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon dried chives
1/4 teaspoon freshly ground black pepper

1/8 teaspoon dried thyme
1-1/2 teaspoons dried parsley

1/2 teaspoon Hatch Chile powder (or to taste)
1/8 teaspoon salt

1/2 cup chopped pecans, toasted

Preheat oven to 350°F.

Finely chop pecans.  Spread chopped pecans on a baking sheet and bake for 5-7 minutes until nicely toasted.  Cool; set aside. (I use a countertop toaster/convection oven and my nose as the determination for length of baking time.  I’ll check on them after 3 minutes and then 5.  When they smell deliciously toasty they’re done.)

In a medium mixing bowl, beat together the butter and cheese.  If it is truly at room temperature, it will blend together quickly and be very creamy.  Add garlic; blend.  Add all remaining ingredients and mix well.  Chill for 15-30 minutes.  When chilled, roll into a ball.  Roll in reserved pecans to coat, pressing into the cheese ball to adhere, if necessary.  Store in the refrigerator until ready to use.

Bring to room temperature. Serve with crudités or crackers.  Recipe can be doubled. 

This post is linked to:

Amaze Me Monday

Inspire Me Tuesday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Tasty Tuesdays

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Work It Wednesday

What’s It Wednesday

Full Plate Thursday

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