Cheese Balls

So with the holidays around Casey and I were talking about cheese balls and how much we like them. So I asked my facebook friends if they could recommend a good cheese ball recipe? I got a few good suggestions but could not decide on one, so I made three!! They were all very simple and I would recommend them all. We even took score as to a favorite and they all scored about the same, so basically you cannot go wrong.

If you want one with a little sweet and savory you may want to go with this one....

Pineapple Cheese Ball (I think it was my favorite! Mmmmm...)

2 (8 ounce) packages softened cream cheese
1 (8 ounce) can crushed pineapple, drained
2 cups finely chopped pecans, divided into two one cup portions
1/4 cup finely chopped green bell pepper
2 tablespoons grated onions or 2 tablespoons finely chopped green onions
2 teaspoons seasoning salt (I use Lawry's)
cracker, of choice
Directions:
Mix all the ingredients, using only 1 cup of the pecans listed and form into a ball.
Reserve 2nd cup of pecans for topping.
Refrigerate overnight.
Before serving, roll cheese ball in reserved cup of pecans.
Serve with crackers of choice. I like Wheat Thins

Thanks Food Network! and Jennifer Thomas

http://www.food.com/recipe/pineapple-cheese-ball-79432

If you want a real creamy, easy cheeseball I would go with this one...
2 8oz cream cheese
2 Tbsp Helmans mayo
2 Tbsp parm cheese
2 Tbsp lemon juice
1 jar of Kraft old English cheese spread
Mix all ingredients above then roll in....
1/2 cup chopped pecans

Thanks Jennifer and Rebecca!

But if you want a good sharp cheddar cheeseball go with this one....
3 oz. cream cheese
8 oz mile or sharp cheddar cheese
1 T. lemon juice
1/2 tsp garlic powder
dash of red pepper
1/2 cup finely chopped nuts
1 T. chili powder
1 T. paprika
Soften cheese.  Add lemon juice, garlic powder, red pepper.  Mix until light and fluffy.  Stir in nuts.  Shape into roll (or ball if you prefer).  Mix together the chili powder and paprika and spread on a sheet of wax paper.  Roll log in mixture until coated on all sides, then refrigerate.  Let stand at room temp 10 minutes before serving.

Thanks Mama C and Tisha!