The only thing I take seriously is my Freedom. And Bacon.

Wednesday, January 11, 2012

Pineapple Bacon Balls!

6 slices bacon
4 ounces Philadelphia Pineapple Cream Cheese
4 ounces cream cheese
2 tablespoons chopped pineapple basil (or just regular basil)
Cracked black pepper
1/4 cup pecans

Cut each piece of bacon in half. Place the bacon in a large skillet without overlapping the slices, and turn the heat on low. Cook on low for about 15 minutes, turning frequently, until the bacon is crispy. Remove to a paper towel-lined plate to drain. Pat the slices to remove excess grease.
While the bacon is cooking, whip the pineapple cream cheese, cream cheese, 1 tablespoon of herbs, and a few turns of cracked black pepper in the food processor. Whip until creamy and well-mixed, then form small balls, about the size of the tip of your thumb. Insert lollipop sticks. Put in the freezer for 20 minutes to firm up a little more. (Don't let them freeze all the way; just help them firm up. You can also place them in the refrigerator for a longer period of time.)
Crumble the cooled bacon, the remaining tablespoon of herbs, and the pecans in food processor. Whip until very fine and crumbly.
Take the cheese balls out of the freezer and roll them in the bacon mixture, pressing it in with your fingers if it doesn't immediately stick.
Place the balls in a container on their sides and refrigerate until serving. 

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