CHEDDAR BAKED OLIVES
These are snazzy little appetizers that taste great hot or at room temperature, and they freeze well, too! If baking when frozen, reduce oven temperature to 350 degrees F (175 degrees C).
Provided by none
Categories Appetizers and Snacks Vegetable Olives
Time 1h40m
Yield 36
Number Of Ingredients 4
Steps:
- Mix Cheddar cheese and flour together in a bowl. Stir in butter, cover, and refrigerate 1 hour, or more.
- Heat oven to 400 degrees F (200 degrees C).
- Form chilled dough into small balls, pressing a deep hole in the center using your thumb. Stuff each ball with an olive, and seal completely.
- Bake in the preheated oven 15 to 20 minutes until golden brown, watching carefully and turning as needed to prevent bottoms from burning.
Nutrition Facts : Calories 67.8 calories, Carbohydrate 3.5 g, Cholesterol 13.4 mg, Fat 5.1 g, Fiber 0.2 g, Protein 2.1 g, SaturatedFat 3 g, Sodium 139.9 mg, Sugar 0.1 g
SESAME CHEDDAR OLIVE POPPERS
This recipe was published by Kathy Casey, who, I just discovered, got this recipe from the late caterer, Gretchen Mathers. Although I don't usually like green olives, I LOVED these. The surrounding cheesy-dough goes well with the tart olives. The recipe calls for them to be served hot, but they're good warm (and if you're lucky enough to have any refrigerated leftovers, they make a great late-night snack). I've assembled then frozen them, just baking them for a few extra minutes. They're a bit labor intensive at first, but once you get the hang of them, you can assemble more than 50 in less than an hour. Smaller olives work best. I've doubled the recipe, but even that many will disappear quickly at a party, so I'll triple it next time I take them to a potluck. If you don't like sharp cheddar, medium works well - I've even substituted mild cheddar when I knew I had guests who disliked harsh cheese.
Provided by TigerJo
Categories Vegetable
Time 55m
Yield 24 poppers, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F Beat grated cheese and butter together in a mixer or food processor, then stir in the flour and cayenne.
- Shape dough into a log shape, and slice into exactly how many olives you have. After a making a few, you will get a feel for how much dough you need for each olive.
- Use the thumb of one hand to press each piece of dough into a flat pancake, then press the dough around an olive, covering it well and rolling the dough into a ball with your palms.
- Place sesame seeds in a small bowl; roll each ball in the seeds, then place on an ungreased cookie sheet; bake for 15 minutes; serve hot.
SESAME CHEDDAR OLIVE POPPERS
Steps:
- 1. Beat the cheese and butter together in a mixer or a food processor, then stir in the flour and cayenne. 2. Shape 1 heaping tablespoonful of dough around each olive, covering it well and forming the dough into a ball. 3. Place the sesame seeds into a small bowl. Roll each ball in the seeds and place the balls on an ungreased baking sheet. Bake in a preheated 400-degree oven for 15 minutes. Serve hot.
QUAIL JALAPEñO POPPERS
This upland appetizer will be the Jalapeño popper that party goers talk about for years.
Provided by Jack Hennessy
Categories Appetizer
Number Of Ingredients 13
Steps:
- Combine the ingredients for the marinade in a large bowl.
- Breast out the quail and cut off legs and soak in marinade overnight.
- Slice the jalapeños in half lengthwise and remove seeds and pulp with a butter knife. Soak in freshly squeezed lime juice anywhere from one hour to overnight (the longer the soak, the stronger tang of lime).
- When ready to assemble poppers, cut strips of hard, high-temp cheese that are approximately ½ inch thick by ½ inch wide (basically a strip to fit inside the hollow cavity of each halved jalapeño).
- Place cheese strip in each jalapeño and top with a quail breast. Wrap bacon tightly around the poppers-you shouldn't need a toothpick-and set along rim of an oven-safe skillet. Crack fresh black pepper over the top of the poppers.
- Preheat oven to 275 degrees Fahrenheit.
- Add quail legs from the marinade to the center of the skillet.
- Cook quail poppers and legs at 275 F for 20 minutes, then turn on the broiler to crisp the bacon and the legs. This should take anywhere from 5 to 10 minutes at most.
- Remove the skillet from the oven and let poppers cool for 5 minutes prior to serving.
- Garnish with freshly minced cilantro (optional).
Nutrition Facts : Calories 130 kcal, ServingSize 1 serving
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