CHEDDAR AND OLIVE BALLS
I based this recipe on one from a famous Virginia colonial tavern, but I've had much better success with this one than the one published in their cookbook. It's great for parties, picnics, or potlucks. It will also freeze well (uncooked) for quick prep anytime!
Provided by MHAMMOND
Categories Appetizers and Snacks Vegetable Olives
Time 1h10m
Yield 45
Number Of Ingredients 5
Steps:
- Allow cheese to sit out until it is at room temperature. In a large bowl, mix together the cheese, butter and paprika using a pastry blender. Gradually mix in flour, first using the pastry blender, then using your hands. Mix until the dough pulls together. It should form a solid ball with a smooth appearance, but have a crumbly texture when pulled apart. If dough appears too dry, add more shredded cheese.
- Preheat the oven to 375 degrees F (190 degrees C). Pinch off a small piece of dough, and cover an olive with it. Roll gently between your palms to smooth and seal the olive inside the ball. Place onto an ungreased cookie sheet and repeat with remaining dough and olives. Place the tray of covered olives into the refrigerator for 10 minutes to firm up.
- Bake for 20 to 25 minutes in the preheated oven, or until browned. Serve hot or at room temperature.
Nutrition Facts : Calories 82.5 calories, Carbohydrate 3.7 g, Cholesterol 17.6 mg, Fat 6.2 g, Fiber 0.2 g, Protein 3.4 g, SaturatedFat 3.4 g, Sodium 181.3 mg
BAKED CHEESE OLIVES
Rich cheese dough surrounds a savory olive. A great pick-up appetizer or snack. You can freeze the unbaked, dough-wrapped-olives and then bake them right out of the freezer, extending the baking time by a few minutes.
Provided by ANITAL
Categories Appetizers and Snacks Vegetable Olives
Time 30m
Yield 9
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a small mixing bowl, combine cheese and butter or margarine. Stir flour and cayenne pepper into the cheese and butter mixture. Blend well. Wrap a tablespoon of dough around each green olive. Arrange the wrapped olives on a cookie sheet.
- Bake for 15 minutes, or until golden brown.
Nutrition Facts : Calories 109.6 calories, Carbohydrate 5.7 g, Cholesterol 20 mg, Fat 8 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 4.4 g, Sodium 316.7 mg, Sugar 0.1 g
BAKED CHEDDAR OLIVES
Steps:
- In a bowl combine the Cheddar and the butter, add the flour and the cayenne, and blend the dough until it is combined well. Drop the dough by tablespoons onto wax paper and wrap or mold each tablespoon around each of the olives, covering each olive completely. Bake the wrapped olives on a baking sheet in the middle of a preheated 400°F. oven for 15 minutes, or until the pastry is golden, and serve them warm.
HOT CHEESE OLIVES
This is classic 1950s cocktail fare that, unlike the savory gelées and boiled ham canapés that are best forgotten, we still want to eat today. Just wrap cocktail olives in a simple Cheddar dough and bake until golden. Martini optional.
Provided by Julia Reed
Categories finger foods, appetizer
Time 1h15m
Yield 50 hors d'oeuvres
Number Of Ingredients 8
Steps:
- Heat the oven to 350 degrees. Beat the butter until creamy in a large mixing bowl, add the cheese and mix well. Stir in the flour, salt, cayenne and the Worcestershire and mix until smooth. Beat the egg with 2 tablespoons cold water. Add to the dough and mix just until incorporated. Refrigerate for 30 minutes.
- Remove the dough and flatten out a piece about the size of a walnut into a thin round. Place an olive on top and shape it around the olive, pinching to repair any breaks. Place it on an ungreased cookie sheet. Repeat with the remaining dough and olives. Bake until the dough sets, about 15 minutes. Serve hot.
Nutrition Facts : @context http, Calories 54, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 55 milligrams, Sugar 0 grams, TransFat 0 grams
MARINATED OLIVE & CHEESE RING
We love to make meals into celebrations, and antipasto always kicks off the party for Italian dinners. This one is almost too pretty to eat, especially when sprinkled with pimientos, fresh basil and parsley. -Patricia Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Cut cream cheese lengthwise in half; cut each half into 1/4-in. slices. On a serving plate, arrange cheeses upright in a ring, alternating cheddar and cream cheese slices. Place olives in center., In a small bowl, whisk vinegar, oil, parsley, basil and garlic until blended; drizzle over cheeses and olives. Sprinkle with pimientos. Refrigerate, covered, at least 8 hours or overnight. Serve with baguette slices.
Nutrition Facts : Calories 168 calories, Fat 16g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 260mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
BREAD MACHINE CHEDDAR OLIVE BREAD
Make and share this Bread Machine Cheddar Olive Bread recipe from Food.com.
Provided by Diana Adcock
Categories Yeast Breads
Time 4h5m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Add all ingredients into the bread machine bowl except the olives and yeast.
- Place the yeast in the yeast hopper and add the olives with 10 minutes remaining on the last kneading cycle.
- Walk away!
CHEDDAR WRAPPED OLIVES
Steps:
- 1. Spread olives on dish towel and roll around to dry. Pulse flour, paprika, pepper, and cayenne in food processor until combined, about 3 pulses. Add cheddar and butter and pulse until mixture resembles coarse crumbs, about 12 pulses. Add egg, water, and Worcestershire and process until dough ball forms, about 20 seconds. 2. Working with 2 teaspoons dough and 1 olive at a time, pat dough into 2-inch circle; place olive in center of dough; form dough around olive; and roll cheddar olive between your hands to make uniform ball. Place cheddar olives on large platter, cover tightly with plastic wrap, and refrigerate for 1 hour or up to 24 hours (or freeze to bake later). 3. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Space cheddar olives evenly on prepared sheets. Bake until bottoms are well browned and tops are golden, 16 to 18 minutes (if baking from frozen, increase cooking time to about 25 minutes), switching and rotating sheets halfway through baking. Transfer cheddar olives to wire rack and let cool for about 30 minutes before serving.
SESAME CHEDDAR OLIVE POPPERS
This recipe was published by Kathy Casey, who, I just discovered, got this recipe from the late caterer, Gretchen Mathers. Although I don't usually like green olives, I LOVED these. The surrounding cheesy-dough goes well with the tart olives. The recipe calls for them to be served hot, but they're good warm (and if you're lucky enough to have any refrigerated leftovers, they make a great late-night snack). I've assembled then frozen them, just baking them for a few extra minutes. They're a bit labor intensive at first, but once you get the hang of them, you can assemble more than 50 in less than an hour. Smaller olives work best. I've doubled the recipe, but even that many will disappear quickly at a party, so I'll triple it next time I take them to a potluck. If you don't like sharp cheddar, medium works well - I've even substituted mild cheddar when I knew I had guests who disliked harsh cheese.
Provided by TigerJo
Categories Vegetable
Time 55m
Yield 24 poppers, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F Beat grated cheese and butter together in a mixer or food processor, then stir in the flour and cayenne.
- Shape dough into a log shape, and slice into exactly how many olives you have. After a making a few, you will get a feel for how much dough you need for each olive.
- Use the thumb of one hand to press each piece of dough into a flat pancake, then press the dough around an olive, covering it well and rolling the dough into a ball with your palms.
- Place sesame seeds in a small bowl; roll each ball in the seeds, then place on an ungreased cookie sheet; bake for 15 minutes; serve hot.
CHEDDAR-OLIVE BALLS
A family favorite forever, we put piles of them made with small olives in the freezer raw to bake throughout the holidays, and serve them on a tray with those ruffled toothpicks.
Provided by Wendy0
Categories Cheese
Time 45m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Mix cheese and butter well.
- Sift in next 5 ingredients and combine into a dough.
- Take a small ball of dough and flatten with your hand to wrap around and cover an olive. You want to seal in the olive completely with a thin layer, but not too thin. Try a tablespoon or so to start, and see how it works with the size olives you use.
- Bake at 400 for 10-15 minutes.
Nutrition Facts : Calories 111.9, Fat 9.2, SaturatedFat 4.7, Cholesterol 20.1, Sodium 355.1, Carbohydrate 4.7, Fiber 0.7, Sugar 0.2, Protein 3.1
MARINATED CHEESE WITH PEPPERS AND OLIVES
Cheddar cheese, red peppers and pitted ripe olives make a tasty, rustic appetizer when marinated overnight and served with decorative toothpicks. -Polly Brunning, Thaxton, Virginia
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine all ingredients. Refrigerate, covered, at least 4 hours or overnight.
Nutrition Facts : Calories 155 calories, Fat 14g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 339mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
More about "cheddar olives recipes"
BAKED CHEDDAR OLIVES RECIPE | CDKITCHEN.COM
From cdkitchen.com
5/5 (12)Total Time 29 minsServings 24Calories 42 per serving
PARTY APPETIZER RECIPE: CHEDDAR OLIVES | THE KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
BAKED CHEDDAR CHEESE BALLS WITH OLIVES RECIPE
From thespruceeats.com
CHEDDAR OLIVE BITES ⋆ REAL HOUSEMOMS
From realhousemoms.com
CHEDDAR OLIVES | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
5/5 (2)Category Side DishesServings 40
WEEKEND RECIPE: CHEDDAR OLIVES RECIPE | KCET
From kcet.org
SPAGHETTI AGLIO E OLIO WITH OLIVES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
JOHNSONVILLE RECALLS BEDDAR WITH CHEDDAR PORK SAUSAGE LINKS
From goodmorningamerica.com
SAUSAGE AND EGG TATER TOT CASSEROLE RECIPE - NYT COOKING
From cooking.nytimes.com
CRISPY CHEDDAR ROSEMARY BEER BATTERED OLIVES - CAROLINA GELEN
From carolinagelen.com
A SAVORY LOAF PACKED WITH CHEESE AND OLIVES - THE NEW YORK …
From nytimes.com
OLIVE CHEESE BALLS - EASY BAKED RECIPE • A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
CHEDDAR OLIVE BALLS RECIPE - BEST PARTY SNACKS - MIDLIFE SNOWBIRD
From midlifesnowbird.com
OLIVE CHEDDAR BREAD - JO COOKS
From jocooks.com
JOHNSONVILLE RECALLS 'BEDDAR WITH CHEDDAR' SAUSAGES - PARADE
From parade.com
RECIPES - CHEDDAR-CRUSTED OLIVES - APPLEGATE
From applegate.com
HOW THE OLIVE BURGER BECAME A MICHIGAN ORIGINAL - MLIVE.COM
From mlive.com
CHEDDAR-OLIVE CHEESE BALL POPS RECIPE | WISCONSIN CHEESE
From wisconsincheese.com
You'll also love