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Recipe of the Month


Pineapple Pecan Cheese Ball

 Here is a family favourite, especially in the summer out on the deck:

Pineapple Pecan Cheese Ball, Neil & Deborah Marshall

2 - 8 oz cream cheese, softened
1 cup finely diced sweet onion
1 can crushed pineapple, well drained
1 red bell pepper, finely chopped
1 cup finely chopped pecans 
1 teaspoon fresh minced garlic
1/2 teaspoon salt
Your favourite hot sauce, few drops
2 cups finely chopped pecans or mixed nuts of your choice, to roll cheese ball in later.
Mix above together, except for 2 cups of nuts, in a large bowl. Cover and refrigerate at least six hours, better if done the night before. When mixture is very firm, put a large piece of parchment paper on the counter, sprinkle liberally with chopped nuts, gather up mixture in your hands and shape into either one large ball or two smaller ones, and roll in nuts until completely covered. Cover with plastic and keep refrigerated until use. Can be frozen. Serve with crackers and naan bread or vegetables. 

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