Mama’s Cheese Ball Recipe
When I was growing up my mom made a Delicious Cheese Ball. Her recipe had crushed pineapple in it and so addicting, I could have eaten the whole thing myself.
Following that tradition I make Cheese Balls every holiday season and they are gone in a flash. During the holidays you see all those fake cheese balls in the store and they cost a lot!!
The first recorded instance of a cheese ball is an enormous 1235-pound ball delivered to the White House by Elder John Leland of Cheshire, Massachusetts. It’s unclear what happened to the cheese ball, though some stories claim it was served at several official functions over the next two years before being tossed into the Potomac. (Two Years Old NO Thanks!)
After that, cheese balls disappear off the radar until the first known printed recipe for a cheese ball appeared in Food of My Friends, a collection of party recipes published by Virginia Wetherby Safford in 1944. The cheese ball recipe is attributed to Mrs. Selmber E. Ellertson, but doesn’t share where Mrs Ellertson learned the recipe.
From there, cheese balls slowly gained popularity, but didn’t really hit their peak popularity until the 70s, when no dinner party was complete without a big honking cheese ball to get things rolling. (Taken From Crumb)
Choose Homemade Cheeseballs instead, and make this a holiday staple every year.
This cheese ball will become your favorite NEW appetizer and a delicious addition to your holiday party.
A super easy recipe to make with only a few ingredients…..
- Cream cheese
- Pecans
- Crushed pineapple
- Yellow onion
- Salt
- Garlic powder
- Green bell pepper
- Chopped fresh parsley
With Holidays just around the corner let me show you how to make this Mama’s Cheese Ball Recipe. Scroll down for the instructions.……
Ingredients
- 8 oz cream cheese (room temperature)
- 1/4 cup chopped green peppers
- 1/4 cup finely chopped green onions
- 8 ounces crushed pineapple (drain well)
- 2 tsps seasoning salt
- 2 cups chopped pecans
Instructions
- In a large bowl, mix cream cheese, peppers, onions, pineapple, seasoning salt, and 1 cup of pecans.
- Put a sheet of plastic wrap on the counter and scoop the mixture onto the plastic wrap. Put the plastic wrap over the mixture and chill in the fridge for at least four hours, or overnight if possible.
- When completely chilled, shape it into a ball and roll in the remaining pecans. Serve with crackers.