This turned out awful. I wouldnt make it again.

just okay, nothing to get excitied about

I tried the tips, used sharp cheddar added bacon and seasoning salt... No taste and bad texture.

I added bacon bits to this recipe. They are great. Easy to make. Keep well when covered.

I have made this recipe for about 25 years now, it is a hit at new years. Mine varies slightly. Try adding the following and give it a try! 1. Use SHARP cheddar. 2. I run the Lawry's Seasoning Salt shaker across the mixture for a little extra taste! 3. Shape mixture into a ball around black or green olives (be sure to squeeze as much moisture as possible out of olives, in paper towel before molding the dough around each). 4. When using both kinds of olives, I -lightly- rolled the completed balls with 1 kind of the olives in paprika to make identification much easier! 5. If mixture seems a little too wet, add a little flour until the consistency is that of play-doh. Too much flour? Add a little melted margarine. 6. Save yourself some time by making these up ahead of time, and freezing the completed balls on baking sheets. After frozen you can also store in freezer bags in the freezer. 7. They hold that perfect round shape if you bake frozen. 8. This also is a great complement appetizer to serve along side the mini sausage/croissant roll-up appetizers. You won't have any leftovers! Enjoy!

I add garlic salt, some worstershire sauce and extra cheese. You can also add a little hot sauce and they will turn out good.

These puffs tasted like flour and salt.