Recipe by MHAMMOND
"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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
18 1/2 ounces
extra sharp Cheddar cheese, shredded
1 1/2 cups
pitted green olives
I took these to a party and everyone (who liked olives in the first place) really enjoyed them. I should have made/taken more. I added a few dashes of worchestershire and used cayenne instead of paprika. (I like things spicy!) I made them the day before and froze them and I don't know if that's the trick, but mine came out perfectly round with none of the "slipping" mentioned by others. Oh, as written, the dough was a little dry, so I added some of the juice/brine from the jar. Yum!
Sorry, but I have to say it. This is going to seem harsh and I know that we all have our own tastes. I wanted something different for our Superbowl party. But, I thought I'd better test it the day before. My husband and I both tried one and they were horrible. I tried to save them by just adding diced jalepenos and losing the olives. I made them into cheese crackers. It was to no avail. I threw away alot of ingredients and the recipe. I was not about to serve this to my guests.
These are wonderful going by the recipe exactly. For a variation and a real kid pleaser - do not wipe the olives dry before wrapping in Cheese dough. While baking, the cheese mixture slides off a little and has a wonderful sun flower appearance that is lacey, crunchy cheese surrounding the olive. Discovered this by accident! Be sure to bake on parchment paper and they slide right off.
I made this for alittle get together last night. I did add a few dashes of Tabasco. Everyone really enjoyed them. But watch out, the olives take awhile to cool...be careful on your first bite!
I used the largest jalepeno-stuffed olives I could find and made a half-batch. I also tried using meatballs, instead of olives, but it got a little dry.
I served them at a party and they were the first thing to disappear.
PLEASE change this recipe (cheddar and olive balls) from 18 1/2 oz of cheese! It should be 8 oz cheese. I made it according to 18 1/2 and I'm looking at a big cheese blob on my tray! I looked at other recipes and I realized yours must be an error.
I couldn't stop eating these once they came out of the oven! Fabulous! They are a little time consuming so I would recommend making them up in advance and freezing as recommended, especially if you are the one having the party. I made them and baked them a day in advance for a Thanksgiving get-together and they were a little dry the next day, especially after storing in a cooler to keep them fresh while travelling. They did, however, reheat nicely at 250º for about 10 mins. and tasted nearly as good as the day before.
I made this for Thanksgiving and everyone loved it!! I used 5 different kinds of cheese. Yellow sharp cheddar, white cheddar, monterary jack, american and mozzarella.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheddar and Olive Balls
Serving Size: 1/45 of a recipe
Servings Per Recipe: 45
Amount Per Serving
Calories from Fat: 56
Big, bold food is always the best play. Get the top recipes now.
How much jalapeno and bacon will it take to fuel YOUR fans?
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Check out these quick and tasty cheddar biscuits.
A spicy change to regular deviled eggs.
See how to turn mac ’n cheese into fun finger food!