BACON, PINEAPPLE, CHEDDAR, AND PECAN CHEESEBALL

BACON, PINEAPPLE, CHEDDAR, AND PECAN CHEESEBALL

Easter is coming soon and you may have company coming for the traditional fare.  If you want a nice appetizer to keep the crowd happy while you get dinner on the table, try this amazing cheeseball Olivia developed herself taking a cue from some of her favorites over the years.  I must warn you this spread can be addictive.  It is creamy, full of flavor, yet has just a hint of crunchy texture from the  green onions and bacon--that's right--I said bacon.  I like to eat it on multi grain Ritz crackers, but you can spread it on any cracker you like or even a piece of celery.  Once you and your guests have tried it, everyone is certain  to want more so be sure to make plenty!  If you and yours celebrate Easter, we wish you a beautiful day filled with promise and hope.  Enjoy!
-Nanette

OLIVIA'S FAVORITE CHEESEBALL

Ingredients:

1 1/2 cups pecans, chopped
2 (8 oz) softened cream cheese
1 1/2 Tbsp mayonnaise
1 tsp lemon juice
1 Tbsp Worcestershire sauce
1/2 tsp garlic powder
1/4 tsp salt
8 slices crispy bacon, chopped finally
1 small can of crushed pineapple, drained
4 chopped green onions
1 1/2 cups shredded sharp cheddar cheese

Directions:
In a skillet over medium heat, toast the pecans for a few minutes.  Make sure you stir the pecans often so they don't burn.  Your nose knows when they are finished!

In a medium mixing bowl, cream together: softened cream cheese, mayonnaise, lemon juice, Worcestershire sauce, garlic powder and salt until well mixed.  Add the chopped bacon, chopped green onions, and pineapple to the cheese mixture then whip it in just until blended, to avoid pureeing all of the ingredients.

Lastly, mix in the shredded cheddar cheese by hand using a large spoon.  Shape into a ball.  Roll the chilled cheeseball in the toasted chopped pecans.  Wrap the cheese ball in plastic wrap and refrigerate for 2 hours or until firm.

Serve with assorted crackers