2 8 ounce packages cream cheese, soften
1 8 ounce can crushed pineapple, drained
1 cup chopped pecans (use 1/2 cup inside + 1/2 cup to roll on outside)
1/2 cup green pepper, finely chopped
2 TB green onion, finely chopped
1 tsp seasoning salt

Drain pineapple in a mesh colander - then put on a paper towel to soak up more moisture. Pepper and onion can be done by hand, but food processor is best if available.

Mix all ingredients together, mold into ball shape, and chill for at least 4 hours. When set, roll in chopped pecans - just before serving.

(Pic of me making cheese balls at Mom's on 12/19/2010)

Prep Time:10 min
Total Time: 30 min
Makes: 9" pie plate

What You Need
1 can (14 oz.) artichoke hearts, drained, finely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
3/4 cup grated parmesan cheese
3/4 cup mayonnaise
1/2 cup mozzarella cheese
1/2 tsp. garlic powder

1.5 cups margarine
2 large eggs
1.5 cups sugar
1.5 cups brown sugar
Sour milk mix (1 cup milk + 1 TB vinegar)
7 cups flour (may need more)
1 tsp baking soda
2 tsp baking powder
1.5 tsp salt
1.5 tsp nutmeg
2 tsp vanilla

Make mixture then chill 1 hour. Roll to 1/2 inch thick. Sprinkle with powdered sugar on top before cutting to keep from sticking. Bake at 375 degrees for 10-12 minutes.

These are particularly yummy when cut into upcoming-holiday shapes.