Tuesday, February 03, 2009

This is Why I'm Fat: The Midwestern Cheeseball

Midwestern Cheeseball

2 pkgs. cream cheese
1 can crushed pineapple (drained)
1/2 small white onion, diced
1/2 green pepper, diced
2 Tbsp. Ac'cent salt (a fancy word for MSG, people)
2 cups crushed pecans, divided

Mix all ingredients, reserving 1 cup pecans. Cool in refrigerator for about an hour. Mold into ball and roll in pecans. Makes 2 large or 3 small balls. Sound disgusting? I know! But I assure you it's not; I was facedown in two cheeseballs on Super Bowl Sunday. Not a pretty sight for anyone.


Del-V said...

Seriously, pineapple, green peppers and cream cheese?

Just Dave said...

That was my high school nickname-Cheeseball. Thanks so much for the reminder.

bubbles said...

We made a couple of cheeseballs for the Superbowl, too! Ours has cream cheese, cheddar cheese, pimento, worsch.. sauce (how the heck do you spell that?), green chilies. Then you roll it in a prebacked mixture of oats, nuts, parmesan cheese, and butter.

Yumm... cheeseballs.

anne altman said...

seriously. it's amazing.