Saturday, December 14, 2013

Bacon Ranch Cheeseball

2 {8oz} package of cream cheese, room temp
1/2c shredded cheddar
1/4c green pepper, finely chopped
3 green onion, finely chopped
1c bacon crumbles, divided (I use a whole package of real bacon bits)
1 pkg of hidden valley ranch dip mix

Place cream cheese in a medium sized mixing bowl. Mix until both blocks are combined. Add in ranch dip mix and mix well. Mix in shredded cheddar, green onion, green pepper and 1/2 of the bacon crumbles.

Once mixed, using your hands, form into a ball. Roll the ball into the remaining 1/2 of bacon crumbles. Wrap in wax paper. Refrigerate 1 hour before serving. Serve with crackers.

Pineapple Crunch Cheeseball


2 {8 oz.} packages of cream cheese, at room temperature
1 {15.25 oz.} can crushed pineapple, drained
2 tsp. Seasoned salt
3 green onions, finely chopped {or more depending on your taste}              
1/2 cup shredded cheddar cheese
1/4 cup green pepper, finely chopped
Chopped pecans or walnut for coating


Mix cream cheese and pineapple together until blended well. Add seasoned salt, green pepper, cheese and green onions until well mixed. Form mixture into a ball and coat outside with chopped nuts. You can refrigerate for a while until the mix is a little more firm before you form into a ball if you are having trouble or the mixture is a little too runny. Once formed into ball, wrap in wax paper and refrigerate until you serve with crackers.