|Nice juicy eyeball, squish!|
OLIVE CHEESE BALLS (individual pieces)
1 5 ounce Kraft's Old English Cheese in a jar
1 cup flour
1 stick butter - room temperature
Dash Tabasco and/or Cayenne
(forgot to put Cayenne in pic)
1 jar of green pimento olives
(small to medium sized) (well-drained, I finish drying with a paper towel)
Beat butter and cheese together until smooth. Add tabasco/cayenne at this point, to your personal degree of heat. Add flour in small batches until mixture is smooth. Chill 2 hours, at least.
Through trial and error, I decided it was easier to pinch off a piece of dough and roll out each little piece, using flour - but sparingly. I tried to roll it in my hands but using a rolling pin gave me better, thinner results.
Place the dough around the olive and then with your hands, roll into a ball, sealing completely. Place on cookie sheet lined with parchment paper.
If not cooking immediately, chill the balls on a cooking sheet in the refrigerator. They may also be frozen on a sheet and then stored in the freezer for later use.
Bake for 8-10 minutes in a 425 oven. Serve very hot.
Do not pop one into your mouth just after it comes out of the oven. Patience is a virtue and will keep you from burning your mouth. They are super hot!
I did not eat dinner before cooking this recipe tonight. Thankgoodness. They are very rich. A few go a long way.
recipe courtesy of my mother via G. Hart, Dallas, Texas