Sunday, February 13, 2011

Olive Cheese Balls

There are some ingredients in life that are not my favorite....I am not terribly wild about smoky flavored anything, I could live without chipotle for the rest of my life and  to be honest I don't get excited about really spicy peppers, BUT there are some ingredients that call my name in the worst way possible.

The olive is one of those.

Don't care how you want to give it to me, don't care what you want to stuff inside of it, I am going to love it! I like green, black, kalamata and anything else you want to throw at me!

As children I think my parents knew they were in trouble when my brother and I would request they not shake off the martini from their olives before we got it....hmm....possibly explains a lot but lets move on...

For as long as I can remember my family has made these delicious treats and to this day I still have no idea how someone wouldn't like them....they are salty, delicious olives wrapped in cheesy goodness.  I mean for real doesn't get much better than that!

Olive Cheese Balls
1 small jar Kraft Old English cheese spread 
1 (4 oz.) jar of green olives
1/2 stick butteer
Dash of Worcestershire sauce
Dash of Tobasco
3/4 cup flour

Drain the olives well (retaining the olive juice for dirty marinis during hors d'oervres) and blot with a towel.  Blend cheese and margarine well.  Add Worcestershire, Tobasco and flour.  Mix well with hands into a pliable ball.  Pinch off enough cheese to make a ball about the size of the olive.  Press olive into cheese ball and form around it. Freeze.  Bake on Pam-sprayed tray and bake at 400 degrees for about 10-12 minutes.  
If you triple the recipe you will need a 13 oz. jar of olives.
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