Red, White and Blueberry Cheese Ball

I've had company from out of town this weekend because of the Independence Day holiday. One of the recipes that I made was a Red, White and Blueberry Cheese Ball. After swimming and a lot of playing today, Ginger and Charlie were ready to give me a little help in the kitchen with this appetizer.

Print Recipe

Red, White and Blueberry Cheese Ball
2 (8-oz.) pkgs. cream cheese, softened
1 cup crushed pineapple, drained
1/4 teaspoon seasoned salt
1 tablespoon honey
1 tablespoon lemon juice
2 tablespoons Cointreau or Grand Marnier
1/3 cup dried blueberries
1 cup red bell pepper, finely chopped
Assorted crackers

Start with the softened cream cheese and drained pineapple.

Stir these two ingredients together in a large bowl.

Charlie's stirring was excellent.

The next set of ingredients we need are seasoned salt, honey, lemon juice, and Cointreau.

Ginger was in charge of stirring these ingredients in the mix.

The next ingredient we need will be dried blueberries.

Add these to the cream cheese mixture and stir until blended.

Wrap the cheese mixture in a piece of plastic wrap, molding it into a ball. Mixture will be soft.

Refrigerate for several hours or overnight.

We need a red bell pepper next.

Finely chop the bell pepper.

After the cheese ball is chilled, remove it from the refrigerator and roll it in the chopped pepper until well coated.

Serve with assorted crackers.

This recipe was shared with:
Suzyhomemaker Patriotic Party

Everyday Sisters Sharing Sundays

I've had company from out of town this weekend because of the Independence Day holiday. One of the recipes that I made was a Red, White and Blueberry Cheese Ball. After swimming and a lot of playing today, Ginger and Charlie were ready to give me a little help in the kitchen with this appetizer.

Print Recipe

Red, White and Blueberry Cheese Ball
2 (8-oz.) pkgs. cream cheese, softened
1 cup crushed pineapple, drained
1/4 teaspoon seasoned salt
1 tablespoon honey
1 tablespoon lemon juice
2 tablespoons Cointreau or Grand Marnier
1/3 cup dried blueberries
1 cup red bell pepper, finely chopped
Assorted crackers

Start with the softened cream cheese and drained pineapple.

Stir these two ingredients together in a large bowl.

Charlie's stirring was excellent.

The next set of ingredients we need are seasoned salt, honey, lemon juice, and Cointreau.

Ginger was in charge of stirring these ingredients in the mix.

The next ingredient we need will be dried blueberries.

Add these to the cream cheese mixture and stir until blended.

Wrap the cheese mixture in a piece of plastic wrap, molding it into a ball. Mixture will be soft.

Refrigerate for several hours or overnight.

We need a red bell pepper next.

Finely chop the bell pepper.

After the cheese ball is chilled, remove it from the refrigerator and roll it in the chopped pepper until well coated.

Serve with assorted crackers.

This recipe was shared with:
Suzyhomemaker Patriotic Party

Everyday Sisters Sharing Sundays