Recipes & Food Styling

This recipe reminds me of that first winter in Chicago…

This recipe is so special to me. I even remember what I was wearing when I discovered it. It was my first winter in Chicago. January 1991. My mom visited me from Wisconsin. For both of us, everything was so new and exciting! We went to a food show at McCormick Place. The very first booth that we stopped at was a little table hosted by the Junior League of South Bend, Indiana. A friendly young woman was handing out samples of a wonderful pineapple cheese ball. It was so refreshing and such a fun pop of flavor on a cold winter day. The recipe was from a new cookbook the Junior League had produced, titled: “Great Beginnings, Grand Finales.” Like its name, the cookbook covers (fabulous) recipes to get a party started and end it on a scrumptious high note! My mom bought a copy for each of us. I have cherished my copy ever since. 

Pineapple Cheeseball

Makes 10-12 Servings

(Attractive and festive when served in a pineapple “boat.”)

1 pound cream cheese, softened

1 (8.5-ounce) can crushed pineapple, well drained

1 cup chopped pecans

1/4 cup chopped green pepper

2 tablespoons chopped onion

1 tablespoon seasoned salt

1 fresh pineapple half (with leaves) 

In a stand mixer or using a hand mixer, beat cream cheese at medium speed until fluffy.

Stir in crushed pineapple, pecans, green peppers, onion and seasoned salt.

Hollow out pineapple half leaving a 1/2-inch rim. Put spread in pineapple boat. 

Serve with crackers or bread rounds.