December 23rd, 2010 
Chef 
Pineapple lends a fruity tang to this fun and tasty appetizer. Instead of one large cheese ball, you could make two smaller ones…one to serve before a meal and one to take to a party
Ingredients:
2 (8 oz.) pkgs. of cream cheese
1 (8 1/2 oz.) can of crushed pineapple, drained
2 cups of chopped pecans
1/4 cup of chopped green pepper or 1/4 cup of chopped pimiento
2 tablespoons of finely chopped onion
1/2 teaspoon of seasoned salt
Directions:
Beat softened cheese with a fork. Stir in well drained pineapple, 1 cup pecans, pepper or pimiento, onion and salt. Shape into 1 or 2 balls and roll in remaining pecans. Wrap and store in refrigerator for 24 hours. Serve with assorted crackers.
Nutrition Facts:
1 serving (2 tablespoons) equals 87 calories, 8 g fat (2 g saturated fat), 10 mg cholesterol, 155 mg sodium, 3 g carbohydrate, 1 g fiber, 3 g protein.
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