 Hey y'all, it's Tammy. This holiday season, don't go out and buy a cheese ball. Make a nice cheese ball. So easy. And oh my goodness, are they so much better. Oh, it's Tammy with Collin Valley Cooks. And what would the holidays be without a cheese ball? Yummy. This cheese ball has pineapple in it. I'm gonna make two different ones for y'all this holiday season. This is the first one. Alright, so we're gonna take an eight ounce container of crushed pineapple and we're going to drain it really good. Make sure you drain it and strain it, not just drain it. If you don't have a strainer like this, go get you one. They're cheapest dirt. And you won't break the bank, get you one, and it's gonna come in handy this holiday. So you're just gonna really smash it into the sides of this thing. Get all the juices out of it because the cheese ball don't need to be wet. Flip it over and do it again until you think it's pretty dry. So we're gonna be using two blocks of eight ounces of cream cheese. And of course I'm using Philadelphia because it's nice and creamy. And we're gonna put this in our mixer. We're gonna mix all this up in the mixer and that way we don't have to get our hands dirty. So these need to be out at room temperature before you start. Now you're gonna need a couple of tablespoons of pepper, bell pepper, and a couple of tablespoons of onion. And you really need a minced. So you need to cut them really small and then try to chop them up as good as you can and mix them. And I'm just gonna mix them all together at the same time because they're all going into the mixer. It's nice to have a chef knife when you're gonna mince something because it covers a larger area. If you can't afford a really nice one just go get you one somewhere like Bells or Home Goods or somewhere like that. Get you a knife sharpener like I have on the website and you will be more than pleased with the way it performs. We're gonna get the onions and the pepper in here. See how nice and minced they look. Make sure you spend a little time chopping them. It's worth the effort. Now we're gonna put in our pineapple. See how nice and drained it is? It's not just drained, it's strained. Alright we're gonna put in a cup of chopped pecans and now all it needs is a dash of salt. So we're gonna start mixing this up. I'll scrape. Looks like it's mixing it pretty good. This is a new mixer so I'm having to get used to it. I really love it already. They don't have them on Amazon and let me say this to you when you're watching this. Okay a lot of y'all are really interested in our new mixer. This mixer is a Bosch. I got it on Amazon. I just bought it and apparently they were very low in stock. So they're not available right now. We're gonna scrape the sides of the bowl. We're gonna get this out. Now it's really soft right now. I'm gonna go ahead and wrap it up in sarin wrap. We're gonna put it in the refrigerator and we'll form it into a ball once it's in the wrap. So I'm laying out the wrap in both directions and we're gonna get our cheese in the middle of this as good as we can. Now you can make two cheese balls out of it if you want it to be a small cheese ball so that you can serve it two different functions because you know usually the whole thing don't get ate anyway. It's totally up to y'all. I'm gonna make one large one. When you pick out your cream cheese make sure you notice the date on it and that's how long you can keep this cheese ball mixed up and in the refrigerator before you serve it to your family and friends. Now we're gonna wrap it up. I've got this one on last. I'm gonna use it first and then this one and I'm gonna lightly kind of fold it over because then I'm gonna form it into a ball once I pick it up and then it will go into the refrigerator just like this and we'll get it out and unwrap it. Alright, I'm unwrapping this cheese ball and it's been in the refrigerator at least a couple of hours but it's been in there long enough to just set up and look pretty. You'll put it in the middle of your serving plate. This is still a little bit soft so I'm just gonna smooth a little bit on the sides just so that you don't see the impression of the sarin wrap. Do the same thing on the top. And then of course you're just gonna put your crackers around it for company. Now we are actually having some company today. Alright, let's get a little bit of this cheese spread. Put it on a cracker and give it a try. I couldn't tell how good that was. I think I need another bite. You're not gonna have any of this left. Yummy! Thanks for watching Card Valley Cooks Where We Cook. Black Momma did. Bye y'all. Love ya!