Best Pineapple Cheese Braids Recipes

PINEAPPLE PECAN CHEESE BALL

Pineapple Pecan Cheese Ball image

This cheese ball will keep for several days in the refrigerator. It's delicious! I've found it's especially popular at a party or get-together.

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 3-1/3 cups.

Number Of Ingredients 8

Ingredients

2 packages (8 ounces each) cream cheese, softened
1 can (8 ounces) crushed pineapple, well drained
1/2 cup chopped green pepper
1/2 cup chopped green onions
1 teaspoon lemon-pepper seasoning
1 teaspoon seasoned salt
2 cups chopped pecans, divided
Assorted crackers

Steps:

In a large bowl, beat cream cheese until smooth. Stir in the pineapple, green pepper, onions, seasonings and 1/2 cup pecans. Place on a sheet of plastic wrap; shape into a ball. Refrigerate overnight. , Just before serving, roll cheese ball in remaining pecans. Serve with crackers.

Nutrition Facts : Calories 98 calories, Fat 9g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 99mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

PINEAPPLE CHEESE BRAIDS

Pineapple Cheese Braids image

These are good to make mini loaves for individual servings

Provided by Samantha Bideau

Categories Sweet Breads

Number Of Ingredients 16

Ingredients

2 pkg (1 1/4 oz) active dry yeast
1 c warm ater (1108-115*)
1/2 c butter, softened
5 Tbsp sugar
2 eggs
1/4 tsp salt
4 1/2 c all-purpose flour
PINEAPPLE FLLING
1 can(s) (8oz) crushed pineapple, undrained
1/2 c sugar
3 Tbsp cornstarch
CREAM CHEESE FILLING
2 pkg (8oz) cream cheese, softened
1/3 c sugar
1 Tbsp lemon juice
1/2 tsp vanilla extract

Steps:

1. In a mixing bowl, dissolve yeast in warm water. Add the butter, sugar, eggs, salt and 2 c. flour; beat on low speed for 3 minutes. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
2. In a saucepan, combine the pineapple filling ingredients. Bring to a boil; reduce heat. Cook and stir until thickened. Cool. Combine the cream cheese filling ingredients.
3. Punch dough down. Turn onto a floured surface, divide dough in half. Roll each portion into a 15"x9" rectangle. Place on greased baking sheet. Spread the cream cheese filling lengthwise down center third of rectangles. Spread the pineapple filling on top. On each long side, cut 1" wide strips 3" into center. Starting at one end, fold alternately at an angle across filling. Seal ends. Cover and let rise for 20 minutes.
4. Bake at 350* for 25-30 minutes or until golden brown. Cool. Refrigerate left overs