Need a new idea for an New Years Appetizer
Heading off to a New Years celebration and I am looking for a new appetizer to take. Any ideas out there? Craig
Forum Discussion
My all-time favorite and always a bit hit!
Unless you hate olives!
I've tried it with mushrooms, etc. Not the same. It's the sharpness of the green olive combined with the sharp cheddar cheese that is the bomb!
Olive Cheese Balls
2 cups shredded sharp natural Cheddar cheese (8 ounces) (I use extra sharp, shred it and allow it to come to room temp as it will melt better)
1 1/4 cups Gold Medal® all-purpose flour
1/2 cup butter, melted (Use real butter because you can get it hotter without burning it. If it's really hot, it will melt the cheese and make a cheesy dough.)
48 small pimiento-stuffed olives, drained and patted dry
Stir together cheese and flour in large bowl. Stir in butter thoroughly. (If dough seems dry, work with hands.)
Mold 1 teaspoon dough around each olive; shape into ball. Place 2 inches apart on ungreased cookie sheet. Cover and refrigerate at least 1 hour but no longer than 24 hours.
Heat oven to 400ºF. Bake 15 to 20 minutes or until light brown.
Makes 4 dozen appetizers
The nice thing is you can make these up ahead of time and freeze them. Then when you want a small appetizer, take a few out and bake them.
To give credit where credit is due. . . this is straight out of a Betty Crocker cookbook!
Dale
Unless you hate olives!
I've tried it with mushrooms, etc. Not the same. It's the sharpness of the green olive combined with the sharp cheddar cheese that is the bomb!
Olive Cheese Balls
2 cups shredded sharp natural Cheddar cheese (8 ounces) (I use extra sharp, shred it and allow it to come to room temp as it will melt better)
1 1/4 cups Gold Medal® all-purpose flour
1/2 cup butter, melted (Use real butter because you can get it hotter without burning it. If it's really hot, it will melt the cheese and make a cheesy dough.)
48 small pimiento-stuffed olives, drained and patted dry
Stir together cheese and flour in large bowl. Stir in butter thoroughly. (If dough seems dry, work with hands.)
Mold 1 teaspoon dough around each olive; shape into ball. Place 2 inches apart on ungreased cookie sheet. Cover and refrigerate at least 1 hour but no longer than 24 hours.
Heat oven to 400ºF. Bake 15 to 20 minutes or until light brown.
Makes 4 dozen appetizers
The nice thing is you can make these up ahead of time and freeze them. Then when you want a small appetizer, take a few out and bake them.
To give credit where credit is due. . . this is straight out of a Betty Crocker cookbook!
Dale
