Appetizers or Party Trays
South-of-the-Border Cheese Ball
1 lb Monterey Jack Cheese (shredded)
1 pkg (8 oz) Cream Cheese
½ cup Jalapeno Peppers (finely-chopped)
Dash salt
Garlic cloves (minced) (optional)
1 cup BASS PECANS PIECES
Soften cheeses. Add jalapeno and salt (and garlic, if desired), and mix until smooth. Chill mixture in refrigerator until firm enough to shape into a ball. Roll ball in Bass Pecan Pieces and chill until serving time. You can roll into logs, if desired. Also, they may be frozen and stored for later use.
Nutty Pineapple Cheese Ball
2 pkgs (8 oz each) cream cheese
1 can (8 oz) crushed pineapple (well-drained)
2 cups BASS PECANS PIECES
1/3 cup bell pepper (chopped)
2 Tbsp green onion (chopped)
1 Tbsp seasoned salt
Garnish (optional)
Soften cream cheese. Gradually stir in crushed pineapple, one cup pecans, bell pepper, onion and seasoned salt. Chill well. Form into a ball and roll in one cup BASS PECAN PIECES. Chill until serving. Garnish with twists of pineapple slices, maraschino cherries, or parsley. Serve with assorted crackers.
Cherries and Pecans (Trail Mix)
1 cup dried cherries
1 cup BASS PECANS PIECES
1 cup flaked coconut
½ cup roasted salted pepitas (pumpkin seeds)
½ cup chocolate pieces or chunks (optional)
In a bowl, combine all ingredients and mix well. Optionally, you can change up ingredients to taste by varying with dried fruits and cereals, yogurt chips, M&Ms, chocolate chunks, etc. It can be stored in plastic bags or airtight jars/tins for 2 weeks.
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