2014 Holiday Recipe Contest 4th Place Winner: Mini Cheeseballs

  • Chef: Cindy Wright
  • Ready in: 25 minutes
  • Serves: 5 or more
  • Complexity: easy
2014 Holiday Recipe Contest 4th Place Winner: Mini Cheeseballs


  • 8 ounces cream cheese, softened
  • 1/4 to 1/2 teaspoon seasoned salt (like Lawry's)
  • One 8-ounce can crushed pineapple, well drained
  • 1/4 C chopped pecans
  • 4 slices bacon, cooked and crumbled
  • 2 T chopped jalapeno slices (the kind from a jar)
  • 1 teaspoon garlic powder
  • 3-5 T paprika
  • 3-5 T dried parsley
  • 1/2 C shredded Colby Jack cheese
  • Pretzel sticks (about 30)


Place the paprika in a bowl and place the parsley in another bowl. Mix the cream cheese, Lawry's, pineapple, Colby Jack, chopped jalapenos, and garlic powder together in a stand mixer (you can do it by hand as long as your cream cheese is really soft). Stir in the bacon and pecans. Taste for seasoning to see if you need more seasoned salt. Using a melon baller, scoop out about 1-inch balls. Shape them with your hands (it will be messy). You will get around 30. Roll half of them in the parsley and the other half in the paprika, using additional parsley and paprika, if necessary. Carefully stick a pretzel stick in each one. Refrigerate about 30 minutes to set.

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