Ponies Love To Eat

Not just at Christmas, but all year long, the Blue Pony team loves to snack. I feel in all steps of a project it is important to stay energized with snacks. Whether it be selling, gathering details, designing and creating the actual content, or even finishing up a project deserves a celebration and yet another reason to snack.

I found a few fun recipes to share with you and encourage you to take a few minutes to make these fun and easy finger foods to keep energy levels up during this busy time of year!

Mini Cheese Ball Bites

Yield: Approximately 2 dozen

Yield: Approximately 2 dozen

Bite-sized cheese balls — studded with dried cranberries and blue cheese crumbles — are rolled in toasted pecans and skewered with pretzel sticks for fun, easy snack!


8 ounces cream cheese, at room temperature

3/4 cup (about 3 ounces) blue cheese crumbles

3/4 cup dried cranberries, finely chopped

 1 1/2 cups pecans

Pretzel sticks


1. In a medium bowl, beat together cream cheese, blue cheese, and dried cranberries until smooth. Dampen hands to prevent sticking and form cream cheese mixture into approximately 24 tablespoon-sized balls. Cover and refrigerate for at least two hours or until firm.

2. In the meantime, toast the pecans by spreading out on a sheet pan and baking in a preheated 350°F oven until lightly toasted and fragrant, for 7 to 10 minutes. Allow pecans to cool and finely chop them.

3. Roll chilled cheese balls in chopped pecans, pressing nuts so that they adhere. Keep cheese balls refrigerated until ready to serve. Just before serving, skewer each cheese ball with a pretzel stick and sprinkle a few blue cheese crumbles and dried cranberries over serving tray for added decoration and color.

Tip: You can make the cheese balls ahead of time, but don’t insert the pretzels until just before serving or they will become soggy.

Pineapple Coconut Snowballs

Yields: Approximately 2 dozen

Yield: Approximately 2 dozen


8 ounces cream cheese, at room temperature

8 ounce can crushed pineapple, well drained

2 1/2 cups flaked coconut


1. When draining the pineapple, use a fine strainer to push as much juice out as possible. This makes the mixture a bit more firm and easier to work with.

2. In a small bowl, beat cream cheese and pineapple.

3. Mix well.

4. Cover and refrigerate for 30 minutes.

5. Roll mixture into 1-inch balls.

6. Roll in coconut.

7. Refrigerate for 6 hours or overnight.

 Disclaimer: I don’t want to be responsible for making you snack too much, so snack at your own risk!

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