Tuesday, February 28, 2012

Olive Cheese Balls

Melvino the Grape One dropped over the other day. You remember Melvino! He found love on our patio last summer, in the form of the Stuffed Mushroom appetizer I made (see my blog post of Aug. 6, 2011). When Melvino waltzed into our living room this week, he announced that he was in love again - this time, with my Olive Cheese Ball recipe. So here it is! Make it and perhaps someone will fall in love with you. Or certainly with your ...

Olive Cheese Balls:

½ c. butter or margarine, softened
2 c. sharp, dry cheddar, grated and heaped loosely in measuring cup
1 c. all-purpose flour
1 tsp. paprika
24 medium-sized pimiento-stuffed olives or hickory-smoked almonds or choice of other nuts

Preheat oven to 400 deg. F. Using an electric mixer at medium speed, blend butter and cheese. In a separate bowl, combine flour and paprika. Add to cheese mixture. Beat until mixture clings together and forms a ball. Shape about 2 tsp. of dough around each olive, covering each completely. Place on parchment-covered baking sheet. Bake 15-to-20 min. Makes 2 doz.

Note: Working in small portions, chill the dough before filling with olives and rolling. Chill thoroughly before baking. These cheese balls can also be prepared ahead and frozen unbaked. When ready to use, bake frozen cheese balls for 20 min.

Fast to prepare ...
Fast to eat!

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