Deb Kotansky Recipe

I Could Have Been a Cheese Ball, but the Pecans let me down...

By Deb Kotansky Deb77

Recipe Rating:
 23 Ratings
ONE... ok, if you share, quite a few
Cooking Method:
No-Cook or Other

Deb's Story

WARNING!! This is totally addicting!! You will lick the spoon, you will lick the beaters, you will search frantically for a cracker! It will call you from the fridge late at night... Think I'm kidding? Ok..make it. I dare ya!!! lol

Blue Ribbon Recipe

Notes from the Test Kitchen:
Deb tells us that this is better on the second day, but we'd eaten it all by the end of the first day! This is a terrific appetizer for any occasion and could easily be pepped up even more by adding your favorite hot sauce or jalapenos.... if you're so inclined. Happy snacking!


8 oz
cream cheese
8 oz
cheddar cheese, grated fine
green bellpepper, diced small
green onions, chopped small (green & white parts)
1/2 c
crushed pineapple in own juice (small can will do)
jar diced pimento (drained)... or one of those really tiny jars
1 tsp
seasoned salt

Directions Step-By-Step

Have cream cheese at room temperature. Combine all ingredients and mix with mixer. Chill well before serving.
I usually use the whole jar of pimento. Mostly because I love pimento, but also because I never know what to do with the rest of the jar, lol. Or... you could double this and use the whole jar. I don't drain the pineapple.. works just fine either way. Just remember to chop the onion and bell pepper really small... tiny even.
Originally this was a cheese ball recipe. You were supposed to divide mixture in half and roll each portion in chopped pecans, forming 2 balls. The first time I made this, I made balls. Never again! If you don't eat it all, the pecans get rubbery in the fridge. Ever since then, I just make it as a spread and serve in a bowl with really good snack crackers. It is ever better the second day, so can be made a day ahead.
If you really feel the need to make this into balls, I would suggest draining the pineapple and putting mixture in the fridge for an hour or so before trying to roll it in chopped pecans. It makes 2 cheese balls.

About this Recipe

Course/Dish: Cheese Appetizers, Spreads
Main Ingredient: Dairy
Regional Style: American
Collection: Festive Feasts
Other Tag: Quick & Easy
  • Comments

  • 1-5 of 203
  • user
    Deb Kotansky Deb77 - May 12, 2010
    Ok, kinda cheesy to comment on your own recipe, but....I sent this home with my step-kids at Christmas for their mom to have a taste. I only sent a little because I didn't know if she would like it. She called me a couple of days later. She said her and her boyfriend were fighting over who would get to finish it and she was licking the bowl. I make sure I double it when I make it now, so I can send enough over to them so that they don't have to fight over it! lol
  • user
    Lori Lassiter LoriL - May 12, 2010
    Can't wait to try this one!!!!Deb... thanks for sharing..gonna go look in my fridge & pantry,, and see if i have everything to make it tonight!!!!
  • user
    Bianca lauterbach bianca1959 - Jun 7, 2010
    I also love this, but i use two cream cheese instead of chedder and drian the pinapple well and make in to balls, always a big hit,
  • user
    Lillian Russo Lilliancooks - Jul 28, 2010
    I love cheese balls! I've tried a few in my day! They always go over great at parties! I can see why this won! I love the addition of pineapple in this one! Sounds and looks perfect! Congratulations Deb!
  • user
    CAROL GORNTO labrescue - Jul 31, 2010
    What if you made it into balls, fridged it overnight, and THEN rolled it in the nuts just before serving? Would the nuts stay securely on? That might just eleviate the "rubberiness" of the nuts. OR just lick it out of the bowl, and forget the whole thing!