My dear friends, today I want to share with you a little piece of sunshine that will make your heart sing, just like the melodious hymns on a bright Sunday morn. These delightful little treasures are Pineapple Balls—a recipe that evokes the nostalgia of warm, endless summers, and picnics by the lake with the comforting hum of cicadas in the background. Now, I wager you're wonderin' about these sweet confections and how they came to be so cherished. Well, I remember Mama spinnin' sugar into the most whimsical treats; this here recipe is a twist on her original creation, mind you, simplified with the help of pineapple jello. Whether you're lookin' for a cheerful nibble for the grandbabies or just a precious reminder of the joys of simplicity, these Pineapple Balls will surely brighten your kitchen table.
These Pineapple Balls are as versatile as can be. My personal favorite is to serve them on a dainty platter beside a cold glass of iced tea for those lazy afternoons on the porch swing. They also fit right in at potlucks or church suppers alongside other finger foods. And if you're hostin' a festive occasion, honey, pair them with a scoop of homemade vanilla ice cream and watch them disappear quicker than fireflies at dusk.
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Pineapple Balls
Servings: Makes about 2 dozen balls
Ingredients:
- 1 package (3 oz) pineapple Jell-O
- 1 cup boiling water
- 1 block (8 oz) cream cheese, softened
- 1/2 cup granulated sugar
- 1 cup crushed pineapple, well drained
- 1 1/2 cups graham cracker crumbs or vanilla wafer crumbs, for rolling
- 1 cup boiling water
- 1 block (8 oz) cream cheese, softened
- 1/2 cup granulated sugar
- 1 cup crushed pineapple, well drained
- 1 1/2 cups graham cracker crumbs or vanilla wafer crumbs, for rolling
Directions:
1. In a large mixin’ bowl, dissolve the pineapple Jell-O in the cup of boiling water. Stir it until there ain't no granules left a'tall.
2. Add in that soft cream cheese and sugar, and mix it well, bless your heart, until it's smooth as a glassy pond at sunrise.
3. Fold in the crushed pineapple, making sure it’s well combined and the fruit's spread out friendly-like through the mixture.
4. Chill this concoction in the refrigerator until it's firm enough to handle, about three to four hours. You could even leave it overnight if you're not in too much of a hurry.
5. Once it’s all set, shape the mixture into small balls, 'bout the size of a walnut. I like to use a melon baller or a couple of teaspoons to get started.
6. Roll each of those darlin’ little balls in the graham cracker crumbs until they're coated as a winter branch with snow.
7. Place your newly formed Pineapple Temptations on a parchment-lined cookie sheet and refrigerate again till firm—just about an hour should do it.
8. Then, you're ready to serve them up and watch them disappear!
Variations & Tips:
- Don't you worry none if you don't have graham crackers on hand; you can use vanilla wafer crumbs or even toasted pecan pieces for a nutty twist.
- If you want a bit more tropical flair, a tiny pinch of coconut mixed in with the crumbs makes for a fancy finish.
- For those watching their sugar, feel free to substitute a sugar-free Jell-O and reduce the amount of sugar you mix with the cream cheese.
- These keep well in the fridge for up to a week, but let's be honest, they likely won't last that long with a hungry brood.
- And, sugarplum, don't be afraid to get creative—there's no harm in tailoring a recipe to the tastes of your own precious family. That's the beauty of home cooking, after all.
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Do enjoy, y’all, and remember that every bite holds a little memory, sweet as the sunshine on a ripe peach.