POLYNESIAN CHEESE BALL
This won in one of the appetizer weeks of the Real Women of Phuladelphia in 2010. I was so excited to win. I just found out that this recipe will be in their Real Women of Philadelpia cookbook coming out ths fall. I just received a copy signed by Paula Deen!!! What a thrill!. The recipe was changed into a cheese log and the name...
Provided by Jane Whittaker
Categories Spreads
Time 15m
Number Of Ingredients 7
Steps:
- 1. A trick to keep the pineapple from moving,is take a slice to flatten one side. I usually trim off leaves that are not pretty, and use the best side of the pineapple facing up.
- 2. Soften cream cheese to room temp.
- 3. Mix all together well, reserving one cup macadamia nuts to roll ball in. If using as a dip, like here, just use 1 cup of nuts.
- 4. If making a cheese ball, form 1 or 2 balls, roll in nuts, wrap in plastic wrap and refrigerate at least one hour before serving. Overnight is better.
- 5. Another nice idea was given by the appetizer's host's daughter. She put it into a pineapple half as just a dip, and it was so pretty that way. In that case you wouldn't want to roll it in macadamia nuts, the cup of nuts you reserved, sprinkle on top for garnish.
- 6. You can more or less ingredients if you like, to your taste. I have even used rum instead of rum extract. The flavors are really best if made the day before.
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