Reviewed: Jul. 19, 2008

Good recipe, it was a hit but they ended up looking like little hats, perhaps I used too much cheese. I also added a little red pepper so it had a nice little kick. I may make it again, they did taste great but presentation wasn't what I expected.

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crissa1

	Cooking Level: Intermediate Home Town: San Diego, California, USA Living In: Fort Worth, Texas, USA
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Reviewed: Dec. 28, 2007

Not that great. I felt the breading was bland and maybe I put it on too heavy around the olive. Those who don't like green olives really won't like this. I took these to a party, and have to say - really, no one liked them. We threw most of them away at the end of the night!

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Helen

	Cooking Level: Intermediate Home Town: Overland Park, Kansas, USA
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Reviewed: Dec. 24, 2007

These were really good! I only used 16 oz. of cheese, because that's all I had, and they were still super cheesy! I was *really worried that it wasn't going to work out when I added the flour, and had nothing but a bunch of crumbs that looked NOTHING like dough. You really do have to get your hands in there and mix it up, the heat from your hands will soften the cheese and butter so it will form a dough. I got close to 70 olives out of this recipe. They tasted great, very cheesy!

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ShariV

	Cooking Level: Expert Home Town: Rochester, New York, USA
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Reviewed: Aug. 28, 2007

Love, love, loved these! They came out just perfect...and I followed the recipe to a T. I will be making these again...for sure! Thanks for the recipe!

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zerilla


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Reviewed: Aug. 10, 2007

These turned out really well, I did prepare them ahead of time and placed in fridge for a couple of hours before baking since I had other appy's that we were making. I also cut back some on the olives and added some green onion to the mix, but that is our personal preference. Thanks for the post.

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Cooking 101

	Cooking Level: Expert Living In: Rockford, Illinois, USA
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Reviewed: Jul. 15, 2007

My friend's mother served these at a party and I was glad to find the recipe. Made them for a pot luck and everyone enjoyed them as an appetizer. The one mistake I made was melting the butter. It was an oversight and it did change the shape of the balls to disks. They tasted great all the same. This is the perfect blend of flavors.

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kjdavis


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Reviewed: Jun. 10, 2007

Wow! So delicious and easy! I did use cayenne instead of paprika which gave them a great kick!

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Stephanie


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Reviewed: Apr. 29, 2007

Sorry, these were just okay. They never really get crispy. They're good, but not excellent or anything. I probably wouldn't make them again, but they were still worth eating.

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Kim


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Reviewed: Feb. 3, 2007

I brought these to a party and they were devoured! I recommend adding 1 tsp. cayenne in place of the paprika - this gives it a nice kick. Also, these are great when frozen uncooked and then cooked from frozen. I love cooking these on a piece of stoneware - they come out perfect! Crisp on the outside and moist on the inside.

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chefsue


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Reviewed: Jan. 31, 2007

These are fabulous! Tasty, cheesy. Very easy to make, the kids like to help. But they are not good cold, you have to bake in batches so they get eaten when hot.

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Terilynn


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Reviewed: Jan. 2, 2007

a little dry to my liking, and found that unless the person likes green olives, one might have some left over.

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Elisa Sue

	Cooking Level: Intermediate Home Town: Milwaukee, Wisconsin, USA Living In: Mishawaka, Indiana, USA
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Reviewed: Aug. 28, 2006

I made these this past weekend for a large party and unfortunately my cheese balls ended up being "olive cheese hats" and they were delicious and very well received. One guest asked me if I'd make them for him for a Christmas gift. Was actually very funny and they tasted awesome, just melted in the oven. I think the cheese mixture was too warm so when placed in the oven, they melted around the olives.

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jennifer


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Reviewed: Apr. 18, 2006

Not the prettiest appetizer; but if you like olives this is for you.

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VMAE71


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Reviewed: Feb. 5, 2006

These were wonderful. I wanted to make something different for the Super Bowl and came across this recipe. I cut the shreadded cheese to 16 oz (4 c) and added 3 oz. of softened cream cheese. I like another used the food processor and they came out moist enough to make a nice dough around the olives. Also, my husband doesn't like olives so I did some for him with dill pickle chips and he said they were wonderful

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KMcD


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Reviewed: Jan. 16, 2006

This was a great and really easy recipe to make. I made these and froze them for a party I was having in a couple of weeks. I followed others advice and added a bit of water to make the dough more workable. I used large olives stuffed with garlic and the results were fantastic. I love olives so this was a perfect recipe for me. They were the biggest hit at the party, and the first thing to go. Thanks for the recipe!

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BOOTBYRD

	Cooking Level: Intermediate Home Town: Winnipeg, Manitoba, Canada
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Reviewed: Nov. 28, 2005

Very very good! Added a little cayenne and WOW! Gobbled up quickly by my guests. I'm going to try freezing some for snacks and Christmas party. Thank you for sharing.

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LYNNESTWINS

	Cooking Level: Expert Home Town: Atlanta, Georgia, USA Living In: Snellville, Georgia, USA
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Reviewed: Nov. 26, 2005

Wow, these were surprisingly good and tasty. I did not think they would turn out as well as they did, but they were the hit of the party. I used queen olives and only got about 30 appetizers out of this recipe. Next time, I will use smaller olives and try jalapeno stuffed ones at that. I will also look for extra sharp cheddar which I think will give them even more of a bite. Thanks for a great recipe.

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PODGER1

Cooking Level: Expert

Home Town: Lubbock, Texas, USA

Living In: San Antonio,

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