Reviewed: Dec. 11, 2011

I followed this recipe and it was great, I used pimento stuffed and jalapeno stuffed olives. For my company Christmas party I added diced pepperoni to the pimento stuffed olive dough, and diced fresh jalapeno and diced pepperoni to the jalapeno olive dough, they were the biggest hit. Even those who don't care for olives gave them a try and were impressed!

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Reviewer:

3monkeesmama

Cooking Level: Expert

Home Town: Indio, California, USA

Living In: Fayetteville, Arkansas, USA

Reviewed: Oct. 2, 2011

These weren't as cheesy or flavorful as I expected. They are tasty enough, but not a dish I would rave about.

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Reviewer:

bates223

Reviewed: Jun. 10, 2011

This has been in my family forever. It's a MUST for cocktail parties. People devour them! I add a splash of Tobasco and Worchestire to it though.

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Reviewer:

Erin Tagle

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Mar. 2, 2011

Yum! Made as written.

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Reviewer:

Erinmoo526

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

Reviewed: Jan. 6, 2011

very good and very easy to make... well done...

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3 users found this review helpful

Reviewer:

thomasdellios

Cooking Level: Beginning

Living In: Thessaloniki, Central Macedonia, Greece

Reviewed: Dec. 24, 2010

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.

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6 users found this review helpful

Reviewer:

laura durnin

Reviewed: Nov. 24, 2010

This is a sell-out hit every time I make them. It is important to use a good, sharp cheddar. I have made then frozen. Pop from freezer right into oven but they will droop a bit, like the picture on the recipe. If cooked from room temperature, I find the round aspect of the shape holds up better than from frozen. This is a classic and a must[do.

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Reviewer:

annageorgina

Home Town: Toronto, Ontario, Canada

Reviewed: Nov. 6, 2010

Maybe it's because Denver is so dry, but I had to add at least 1/2 cup of water to get a dough to form. Otherwise, they were great. Very tasty. Mine were done at 18 minutes, but I did use small olives so a smaller size might bake faster.

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Reviewer:

Terry D

Cooking Level: Intermediate

Home Town: Beale Afb, California, USA

Living In: Denver, Colorado, USA

Reviewed: Sep. 2, 2010

This is really delicious. I have to admit I was a bit skeptical but decided to give it a try after reading the reviews. I added a bit of ranch dressing (suggested by a few people) to mine and a bit of garlic powder, but other than that followed the recipe exactly. Delicious! Note that they are better when warm but I will be serving at room temperature and that is good also.

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Reviewer:

ardenc

Reviewed: Jan. 3, 2010

This worked better for me when I patted the olives dry with paper towels also add a little cayenne and garlic powder, it kicks it up just a notch and does not overwhelm.

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3 users found this review helpful