Pineapple-Pecan Cheese Ball

• 3 c. broken pecans
• 2 (8 oz.) pkg. cream cheese, softened
• 1 (8 oz.) can crushed pineapple, drained
• 1/4 c. chopped sweet red pepper
• 2 Tbsp. chopped green onion
• 1 tsp. seasoned salt

1. Spread nuts in a shallow baking pan.
2. Bake in a 350u0b0 oven for 7 to 10 minutes or until toasted; cool.
3. Coarsely chop 1 cup of the toasted nuts.
4. Set aside.
5. Chop the remaining nuts until ground.
6. In a food processor bowl, combine ground nuts, cream cheese, pineapple, red pepper, onion and seasoned salt.
7. Process or beat until well blended.
8. Cover and chill at least 3 hours or overnight.
9. Shape into one large ball or divide in half and shape into small balls.
10. Roll in coarsely chopped nuts.
11. Wrap and chill until serving time.
12. (Or wrap and freeze for up to a month.
13. Thaw 24 hours in refrigerator before serving.)
14. Serve with crackers and/or fresh vegetable pieces.
15. Makes 3 cups.

pecans, cream cheese, pineapple, sweet red pepper, green onion, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1027705 (may not work)