Okay, that might be a stretch, but to me this is the World's Best Cheese Ball. I grew up having his cream cheese delight at Thanksgiving and Christmas, usually at my grandma's house. We really wouldn't make it any other time, as far as I can remember. But now that I'm all grown up I make this cheese ball whenever I darn well please. My sister does the same.
The problem with this recipe is that we all just 'dump and pour' and don't always work from a recipe. So, I chatted with my mom and sister, and dug up the recipe my aunt wrote out for me to make sure I was giving you the best version.
I hope you enjoy this family favorite just as much as my family.
World's Best Cheese Ball
2, 8 oz bricks of cream cheese (softened)
1 cup crushed pineapple, drained
1/4 cup chopped green onion
1/4 cup chopped green pepper
1 tsp seasoning salt (more or less, depending on your preference)
1 cup chopped pecans
*crackers for dipping
Combine cream cheese, pineapple, onion, pepper, and seasoning in a bowl. Mix until all combined.
Line a small bowl with plastic wrap. Pour cream cheese mixture into bowl and cover with plastic wrap. This will allow you to shape into a ball. Put in the refrigerator to firm up; a couple hours or overnight.
Once firm, remove from the plastic wrapped cheese ball and shape into a ball. Sprinkle serving dish with pecans and place the unwrapped ball o' cheese onto the pecans/plate. Sprinkle with remaining pecan and lightly pat so they stick.
Keep in the refrigerator until ready to serve.