Reviewed: Sep. 9, 2009

Always a hit, but I've noticed that when I share the recipe that the person doesn't seem to get enough of the moisture out of the pineapple, so it comes out a little thin. Still darned good, though!

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DENIMALLY

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Reviewed: Aug. 20, 2009

This is close to the recipe my mom used to make when I was growing up (I don't think she used celery). I love it. Husband not a big fan of crushed pineapple but I think after he tastes it on buttery crackers he'll enjoy! Thanks for sharing the recipe.

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Shelley

Cooking Level: Intermediate

Home Town: Branford, Florida, USA

Living In: Apopka, Florida, USA

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Reviewed: Aug. 3, 2009

THIS WAS A HIT AT A PARTY OF MINE, VERY GOOD

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MANDIE

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Reviewed: Jul. 7, 2009

I've made this several times. I leave out the celery and add 2 cups of finely shredded cheddar cheese instead. Server with Wheat Thins.

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Tracy

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Reviewed: May 30, 2009

This was great. I made it the last minute and did not have tome to let it chill into a ball. It was still great.

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GVO

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Reviewed: Apr. 30, 2009

Simply the best cheese ball I have ever eaten. I have made these several times to take to parties. They are always a hit!

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Charlotte

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Reviewed: Mar. 4, 2009

Guests thought the pineapple was crab - lol, since we're vegetarians. Per other reviewers, I added grated sharp cheddar for texture and flavor, and minced jalapeno to give it a kick. Red bell pepper instead of green made it pretty. Had this at our Oscar Party and named it Cheesy Balls for Mickey Rourke in the Wrestler. Half the recipe made two rather large balls. :)

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SNOWCROFT

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Reviewed: Jan. 29, 2009

It was a little bland so I added a some spices. Another good idea we had was to use those flavored tricuits like the olive oil and garlic.

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Parkerandellesmom

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Reviewed: Jan. 8, 2009

I used non fat cream cheese and the ball was indeed very soft but excellent for spreading. I put the nuts on saran wrap and molded the nuts around the ball and refridgerated it. I am from Canada but made this in the US. The cream cheese in Canada is must thicker and I am sure that the recipe would have turned out a bit more solid there. Got rave revies on the flavour and as it was it spread very well.

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pamjlee

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: London, Ontario, Canada

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Reviewed: Jan. 5, 2009

This is a GREAT recipe! I, however, didn't drain my pineapple the first time I made it, and it turned out to be a REALLY big hit as a dip! I just threw the chopped pecans in and mixed it all up! Really YUMMY as a dip!!!

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Martha Parlier

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Reviewed: Dec. 26, 2008

I have a similar recipe to this, but couldn't locate it this year...too many recipes:) So, I went searching, and came upon this recipe. I added 1 1/2t seasoned salt, 1/2 c shredded cheddar cheese and a dash of garlic powder. I also cut dried beef into small squares, and placed on the outside of the cheese ball(my recipe called for this). Makes an attractive cheese ball and oh so tasty!

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love2cook

Cooking Level: Expert

Living In: Neosho, Missouri, USA

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Reviewed: Dec. 21, 2008

This is a great cheese ball...Thanks for sharing such a wonderful recipe.

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Chef Mary

Cooking Level: Professional

Living In: Fredericksburg, Virginia, USA

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Reviewed: Dec. 21, 2008

This has been our regular cheese ball for years. It's kind of sweet and really yummy. We use a little seasoned salt in it for flavor. Do NOT try it with low fat cream cheese, unless you want it more like a dip. It's too sticky and runny to form into a ball. The full fat stuff works best. Whole or sliced almonds on the outside are great, too.

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KAMIFAY

Cooking Level: Intermediate

Home Town: Layton, Utah, USA

Living In: North Salt Lake, Utah, USA

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Reviewed: Nov. 9, 2008

I have used this cheese ball recipes for years only I add Seasoning Salt for a little more taste. It has always been a crowd pleaser.

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Missie

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Reviewed: Oct. 30, 2008

This was pretty good but needs a little zip. Maybe I will try a little worcestershire or horseradish next time. It did form into a ball and looked great. The celery added a nice crunch. Hy hubby and daughter didn't care for it.

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Joyousblue

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Anchorage, Alaska, USA

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Reviewed: Oct. 7, 2008

Yummy!

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MissB

Cooking Level: Expert

Home Town: Clinton, Oklahoma, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Sep. 13, 2008

I have made this same cheese ball for years and always get rave reviews. It is also very adaptable. I left out the celery a few times and the peppers a few time when serving to those that don't care for them. It was still just as good. The 1/2-1 tsp. of salt is definitely a must. Make the day before if possible.

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Genesis54

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Reviewed: Aug. 13, 2008

This was different, but good. I followed advice from other reviewers and made these changes. I added 1tsp of seasoning salt, 2 minced green onions (white part only), a dash or two of worsteshire(sp?) and drained my pineapple extremely well. I wanted something different and got it but even though recieved pretty well by everyone, I'm not sure I'd make it again.

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LAVENDERANGEL69

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

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Reviewed: May 19, 2008

whenever I do a cheese ball, this is the recipe I use. it's delicious!

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Melody

Cooking Level: Intermediate

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Reviewed: May 17, 2008

I have a very similar recipe that always gets rave reviews. With mine, you leave out the celery, use red instead of green bell pepper, and 2 or 3 chopped green onions instead of minced onion plus a tsp. or so of season salt. One way to make it thicker is to grind an additional cup of pecans (I use my blender) and stir that into the cheese ball before shaping.

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