Green Olive Cheese Puffs - Appetizers

I remember my mom making these at the holidays...oh so yummy!








GREEN OLIVE CHEESE PUFFS

2 cups shredded sharp natural Cheddar cheese (8 ounces)
1 1/4 cups all-purpose flour
1/2 cup butter or margarine, melted
48 small pimiento-stuffed olives, drained and patted dry

Stir together cheese and flour in large bowl. Stir in butter thoroughly. (If dough seems dry, work with hands.)

Mold 1 teaspoon dough around each olive; shape into ball. Place 2 inches apart on ungreased cookie sheet. Cover and refrigerate at least 1 hour but no longer than 24 hours.

Heat oven to 400ºF. Bake 15 to 20 minutes or until light brown. Makes 4 dozen appetizers

Sriracha Veg-Cheese Balls (HOT)

Veggie-Cheese Balls

2 cups frozen chopped broccoli, thawed, squeezed to drain

2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
1 cup Original Bisquick® mix
1 egg
1 tablespoon finely chopped red bell pepper
1 teaspoon garlic salt
1 to 2 teaspoons sriracha sauce (Thai hot sauce)

Dipping Sauce

1/2 cup sour cream

2 teaspoons sriracha sauce (Thai hot sauce)
2 tablespoons sliced green onions (2 medium)
2 tablespoons finely chopped red bell pepper

Heat oven to 350°F. Spray or grease bottom and sides of 15x10x1-inch pan. In large bowl, stir together veggie-cheese ball ingredients.

With slightly wet hands with water for easier rolling; shape mixture into 1-inch balls; place on pan.

Bake 20 to 25 minutes or until golden brown. Meanwhile, in small bowl, mix dipping sauce ingredients.

Immediately remove balls from pan. Serve warm with sauce for dipping.  Makes 25 Servings