Thursday, May 17, 2012

Mini Cheese Balls


2 (8 Oz.) Pkg. Cream Cheese, softened
1 tsp Seasoned Salt
2 Tbsp Parsley Flakes
24 Tree Shaped Pretzels
24 Red Bell Pepper Strips, ¼ x 1"
1/8 tsp Cayenne
1/2 tsp Worcestershire Sauce
1 cup Crushed Pineapple, well drained
1/4 cup Thinly Sliced Green Onions
1/4 cup Roasted Red Bell Pepper, diced and drained
1½ cups Chopped Pecans


Beat the cream cheese, Worcestershire sauce, seasoned salt, and cayenne pepper together in a large mixing bowl on low speed until smooth. Stir the pineapple, bell pepper and green onions into the cheese mixture. Shape the mixture into 24 small balls about the size of a walnut.
With the pecans in a pie plate, rolls the balls over them. Place the pecan covered balls onto a large plate. Sprinkle parsley flakes over them, cover and chill in the refrigerator for at least one hour.
To serve, place one of the mini cheese balls on the center of a pretzel and add a small pepper strip on the top of it. These can also be served with crackers if desired.
Serves 12-16


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