Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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2 (8-ounce) packages cream cheese 1 (20-ounce) can crushed pineapple ¼ cup green pepper, finely chopped 2 cups toasted pecans, chopped and divided 2 tablespoons onion, finely chopped 1 tablespoon

Food

Rosemary and Goat Cheese Strata

2 (8-ounce) packages cream cheese 1 (20-ounce) can crushed pineapple ¼ cup green pepper, finely chopped 2 cups toasted pecans, chopped and divided 2 tablespoons onion, finely chopped 1 tablespoon

Food

Pineapple Cheese Ball

Try this pineapple cheese ball recipe the next time you have a summer gathering.

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2 (8-ounce) packages cream cheese
1 (20-ounce) can crushed pineapple
¼ cup green pepper, finely chopped
2 cups toasted pecans, chopped and divided
2 tablespoons onion, finely chopped
1 tablespoon Worcestershire sauce

Drain pineapple. Mix together all ingredients including 1 cup of pecans. Save the other cup of pecans for later use. Knead mixture until smooth. Shape into one large ball or into three smaller balls. Cover and chill until firm. When firm, roll balls in remaining pecans. Serve on a platter with crackers and pepper strips if desired.

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This story was published on May 30, 2013

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.