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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Ann

Cooking Level: Expert

Home Town: Jackson, Alabama, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Feb. 7, 2008

This is absolutly THE BEST cheese ball ever !!! I made this for 30 men & they could not stop talking about how good it was. According to them, my Husband is the luckiest man in the world, to have someone who can make something taste that good. WORKS FOR ME !!!

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SHEILA

Cooking Level: Expert

Living In: Burlington, Kentucky, USA

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Reviewed: Feb. 3, 2008

I thought this cheese ball was good but not great. I did add some season salt and a splash of worchesersire sauce. People seemed to enjoy it at the party I brought it to.

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Alisha

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Reviewed: Jan. 25, 2008

Cheese balls don't get any better than this, folks! super easy and super yummy

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valkyria

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Reviewed: Dec. 24, 2007

This is one we have used in our family for years. The only different thing I do is chop up dried beef to put on the outside of the cheeseball.

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ProudArmyWife

Cooking Level: Intermediate

Home Town: Centerville, Ohio, USA

Living In: Fort Hood, Texas, USA

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Reviewed: Dec. 18, 2007

MMMMMMMM. Very good. I substituted one fat free and one low fat cream cheese block and it still turned out good. Will make again.

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GODSARTIST

Cooking Level: Intermediate

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Reviewed: Dec. 12, 2007

I have been making this for special occations now for a while, always a hugh hit! Everyone just LOVES it!

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MAGGIEJANE

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Reviewed: Dec. 3, 2007

My Mom has been making this cheese ball for as long as I can remember and its always been a favorite of mine. Take the advise of the other readers though, this cheese ball really needs to be chilled for a time before eating it so that the flavors can blend...otherwise you will end up with a very bland recipe. Also, you must drain the pinapple fully or else it will be wet and gooey. Great Recipe.

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CundysHarborGirl

Cooking Level: Intermediate

Home Town: Portage, Michigan, USA

Living In: Harpswell, Maine, USA

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Reviewed: Oct. 28, 2007

I have a similar recipe, but no celery (cut down on water content). Add one tablespoon of seasoned salt for better flavor. It's always a hit!

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Diane

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Reviewed: Sep. 8, 2007

This is the best cheeseball ever! I always add a splash of Worstershire to give it a subtle sweet and salty flavor. It's definitely addicting!

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LINDATRO

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Reviewed: Aug. 6, 2007

Delicious and easy to make! Made the night before & set aside in the fridge until it was time to serve! Many compliments... Definately will do again!

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RobinP

Cooking Level: Intermediate

Home Town: Medford, New York, USA

Living In: Suffolk, Virginia, USA

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Reviewed: Jun. 27, 2007

Very good. Be sure to let it sit in the fridge a good while so that the flavors blend. Following others' suggestions I added a dash of seasoning salt and a touch of worchestershire sauce. It came out sweet and zesty!

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blueelectrc

Cooking Level: Intermediate

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Reviewed: Apr. 10, 2007

I just made this for an Easter dinner appetizer - my family loved it! Very nice flavors for spring.

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J T-R

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Reviewed: Feb. 11, 2007

We liked this recipe, but did add just a little garlic powder. This is very good served with Wheat Thins or Triscuits. I think next time I will half this recipe...we didn't need two cheese balls! I did drain the pineapple well in a strainer, then on paper towel. It turned out good, not soupy.

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Sandy

Cooking Level: Expert

Living In: Winfield, Kansas, USA

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Reviewed: Feb. 7, 2007

Love this cheeseball! I followed the directions exactly. I think that you have to let the flavors meld overnight for best results--it might taste kind of bland if you don't. Different and delish!

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numnum

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2007

Ummmmy!!!It turned out PERFECT. I drained the pineapples about for a half hour. Then I squeezed the rest of the juice out through a paper towel(cheses cloth would have worked better but I did not have any). If the paper towel rips, just get more. The ball was easy to form and was a big hit at my party. Thanks for the recipe.

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feeding4six

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