Everyone loves a cheeseball, right? (Don't answer if you don't love them. Rhetorical question.) How about making individual bite-sized cheeseballs! These are tasty and fun. Enjoy!
8 ounces cream cheese, softened
1/4 to 1/2 teaspoon seasoned salt (like Lawry's)
One 8-ounce can crushed pineapple, well drained
1/4 C chopped pecans
1/2 C shredded Colby Jack cheese
4 strips bacon, cooked and crumbled
2 T chopped jarred jalapeno slices
1 teaspoon garlic powder
3-5 T paprika
3-5 T dried parsley
Pretzel sticks (around 30)
Place the paprika in a bowl and place the parsley in another bowl. Mix the cream cheese, Lawry's, pineapple, Colby Jack, chopped jalapenos, and garlic powder together in a stand mixer (you can do it by hand as long as your cream cheese is really soft). Stir in the bacon and pecans. Taste for seasoning to see if you need more seasoned salt. Using a melon baller, scoop out about 1-inch balls. Shape them with your hands (it will be messy). You will get around 30. Roll half of them in the parsley and the other half in the paprika, using additional parsley and paprika, if necessary. Carefully stick a pretzel stick in each one. Refrigerate about 30 minutes to set.