Saturday, January 4, 2014
Cheeseball is one of our favorite holiday foods. Put it out on the counter with crackers, and it doesn't last long. This recipe is particularly easy. It doesn't have a long list of ingredients, and everyone seems to love it.
I got this recipe from a friend I worked with at the LDS Conference Center for several years. Every time I make it, I think of Irene Furness. Thanks Irene!
I love to give it away as a gift, and this year I found a convenient container to put it in. The "Cafe Rio" type take-out containers with foil backed lids are perfect - I use the large size so there is room for a variety of crackers.
Trace the lid onto (any) holiday themed scrapbook paper and glue it on - you're done!
Irene's Easy Holiday Cheeseball
2 8-oz pkgs cream cheese, at room temperature
1/2 of a 20-oz can crushed pineapple, drained well
1/2 of a green pepper, diced
1/2 to 1 tsp Lawry's Seasoning Salt (to taste)
1 cup chopped nuts - pecans or walnuts work well
Whip softened cream cheese until fluffy. Beat in seasoning salt.
Fold in diced green pepper and crushed pineapple.
Line two small bowls with plastic wrap.
Divide mixture in two, and press into plastic-lined bowls.
Close plastic wrap around each portion and refrigerate until more firm.
Divide chopped nuts into two bowls.
Tip each ball into one bowl to coat with nuts. Then tip upside down into second bowl to coat other side.
Package, or place on serving platter with crackers.