Mini Cheeseballs
Ingredients
- 8 ounces cream cheese, softened
- 1/2 teaspoon seasoned salt
- 1 8-ounce can crushed pineapple, well drained
- 1/4 Cup chopped pecans
- 4 slices bacon, cooked and crumbled
- 2 tablespoons chopped jalapeno slices
- 1 teaspoon garlic powder
- 3 tablespoons paprika
- 3 tablespoons dried parsley
- 1/2 cups shredded Colby Jack cheese
- 30 Pretzel sticks
Servings: people
Instructions
- 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.
Recipe Notes
I am a home cook, and I work in a family-owned restaurant where I am a baker and caterer. I love to cook for people, especially my family!
Cindy Wright
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