Ham and Cheese Balls
Sallie Clark- 1 small can crushed pineapple, drained
- 2x 8 oz cream cheese, room temp
- 2 cups chopped ham
- 1/2 cup pecan pieces (for rolling)
- 1/3 cup mayo
- 1 tbsp dried minced onion
- 1/2 cup chopped bell pepper
Combine all ingredients besides nuts, and shape into one large party-sized ball or several personal-sized balls. Roll balls in the nuts, wrap in plastic wrap, and chill for at least one hour before serving.
Pineapple Nut Ball
Shirley Montgomery- 2x 8 oz cream cheese, room temp
- 1 (20 oz) can of crushed pineapple, drained
- 1 cup raisins
- 1/2 tsp lemon juice
- 1 cup coconut
- 1 cup powdered sugar
- 1/2 cup dates, chopped
- 1 tsp vanilla
- chopped pecans for rolling
Mix all ingredients besides pecans well together until a uniform texture. Roll into one or more balls, roll in chopped nuts, and refridgerate until firm. Goes well with crackers.
Pineapple-Pecan Cheese Ball
Kansas Smith- 1/4 cup chopped red bell pepper
- 8 oz can crushed pineapple, drained
- 2x 8 oz block cream cheese, room temp
- 2 tablespoons chopped green onion
- 1 tsp seasoned salt
- 2 cups chopped pecans
Set aside one cup of the pecans. Gently roast the remaining cup of pecans for about 7 minutes at 375 F, until toasted. Chop further until ground. Combine the ground nuts, pineapple, pepper, onion, cream cheese, and salt until well mixed. Roll into one or more balls, and roll balls in the set-aside chopped nuts. Wrap and chill before serving, can be frozen for later.
Barbeque Meat Balls
Dora Smith- 1 lb. ground beef
- 1 bell pepper, minced
- 1 onion, minced
- 1/4 cup white vinegar
- 1/4 cup water
- 2 tbsp Worcestershire sauce
- 1 cup ketchup
- 1 cup crushed bread crumbs
Combine bread crumbs and raw beef, and roll into balls no larger than 1 inch across. Place balls in single layer across a casserole dish. Mix together in a separate container the peppers, onion, water, vinegar, Worcestershire, and ketchup; pour the mix over the meatballs. Cook, covered, for 45 minutes at 400 F. Serve with toothpicks or spaghetti.
Sweet and Sour Meatballs
Regina Clements- 2 lb mild sausage
- 1 cup ketchup
- 2 tbsp soy sauce
- 1 cup red wine vinegar
- 1 tsp ginger
- 1 cup brown sugar
Roll the sausage into small meatballs, and bake on a rack over a pan until browned and cooked through (about 30 minutes at 375 F). Mix all other ingredients together and add cooked meatballs. Marinate in the fridge for 24-48 hours and heat to serve.
Fruit Balls
Hannah Linder- 1 lb. marshmallows
- 1 lb. butter
- 1 lb. graham crackers
- 1 lb. candied cherries
- 1 lb. walnuts or pecans
- 1 lb. candied pineapple
- 1 lb. seedless raisins
- 1 cup evaporated milk
- 2 large cans or bags of flaked coconut (for garnish)
- 1 tbsp vanilla extract
Chop fruit and nuts and crush crackers, and set aside. Melt butter and marshmallows together over low heat, stirring constantly. Add the set-aside bits of fruit, crackers, and nuts to the pot of marshmallow mix; stir continuously over low heat until all are combined evenly. Cool mixture, then roll into small balls and roll in coconut. Makes about 100 balls; store in fridge or frozen.
Orange Balls
Deacon Dean Smith- 1 box vanilla wafers
- 1 stick of butter, melted
- 1 box powdered sugar
- 1 small can frozen orange juice concentrate, thawed
- 1 cup chopped pecans
- 1 can coconut for rolling.
Crush cookies into crumbs. Combine this with all other ingredients besides the coconut; mix well, and roll into bite-sized balls. Roll the balls in coconut, and serve.
"Pennies From Heaven"
Dora Smith- 2 sticks butter, room temp
- 2 cups shredded mozzarella
- 2 cups all-purpose flour
- salt to taste
- ground red pepper to taste
- 3 cups plain Rice Krispies
In an electric mixer, beat together the butter and cheese. Sift into bowl flour, salt, and red pepper, mixing well. Fold in Rice Krispies. Roll mixture into very small balls, and flatten. Bake at 400 F for 4-7 minutes until golden brown.