How To make Hot Olive Cheese Puffs
1 c Cheddar cheese (sharp),
-grated 3 T Butter, softened
1/2 c Flour
1/4 t Salt
1/2 t Paprika
25 Olives (approx)
Blend cheese with butter. Add flour, salt, paprika. Mix well. Dry olives. Wrap a spoonful of dough around each and seal well. Bake at 400 degrees F. for 15 minutes.
NOTES: * Delicious hot appetizers. Yield: Makes about 25 puffs. * You can freeze the unbaked cheese puffs on a cookie sheet and then store them in the freezer in a plastic bag. : Difficulty: easy. : Time: 30 minutes preparation, 15 minutes baking. : Precision: measure the ingredients. : Katherine Rives Albitz : Hewlett-Packard, Ft. Collins, Colorado, USA : hplabs!hpfcla!hpcnof!k_albitz : Copyright (C) 1986 USENET Community Trust
How To make Hot Olive Cheese Puffs's Videos
Appetizer Idea - Cheesy Cheddar Baked Olives
This appetizer idea is seriously full of awesomeness and flavor, one of Liz's favorites! Very retro, perfect for the Holidays along side a chilled vodka martini. Merry Christmas and Happy New Year from BBQ My Way!
Scotch Stuffed Olives
Chef's love our stuffed queen green olives for crumbing, but this is next level. See what Aldo does with our queen green olives stuffed with blue cheese.
The perfect holiday appetizer: aged cheddar olive balls
Randy Feltis has the perfect side dish or snack that no one will expect. When you bite into this sucker, the warm olive just explodes in your mouth. Visit cityline.tv/recipes for the full recipe.
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Gluten Free Brazilian Cheese Balls | Pão de Queijo Recipe
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These heavenly gluten free Brazilian Cheeseballs are to die for. These light and fluffy cheese puffs are best served warm from the oven. Simple and gluten-free Brazilian cheese bread, or Pão de Queijo, made with tapioca flour, milk, eggs, oil, and cheese. They are super easy to make at home. Pão de queijo are made with sour cassava flour or tapioca flour instead of all-purpose flour. Tapioca flour is the same as tapioca starch. Pão also have a very mild cheesy flavor thanks to the use of parmesan cheese, though you could substitute any other cheese you’d like for a more pronounced or different cheese flavor. Pão de queijo are at their crispiest best when they’re still warm from the oven. This said, the will soften over night and make excellent sandwich bread the next day.
Some people make them crustier (and tougher) and others, like me, prefer them soft and pillowy! The original recipe uses manioc starch (either sour or sweet) and “meia cura” cheese.
There are several ways to make Pão de Queijo. One method includes cooked potatoes. One method is sort of like a pâte a choux in which you cook the dough first. This is the easier version of all in a blender. The beauty of this recipe is that you can make a big batch of batter and just store it in the refrigerator (for up to a week), pouring out just as many mini-muffins as you want to eat. You can even cook them in a toaster oven.You can find Tapioca flour in whole foods, amazon and local brazilian or portugese stores. Tapioca flour is gluten-free, so this cheese bread is great for gluten-free eaters.
Pão de queijo is an typical Brazilian snack, originally from the states Minas Gerais and Goiás. We don’t know exactly where and when it originated, but it is suspected that it was around the 18th century, during the slavery period, in the “fazendas mineiras” (farms located in Minas Gerais). It was customary to serve the masters bread and coffee in the afternoon (hence our “afternoon coffee” instead of “afternoon tea”). However, in Brazil, wheat products just started being largely produced in the 20s, so the cooks had to use manioc products.
Those were widely available since they were used long before colonization. So to make the breads, they had to use tapioca flour (or manioc starch),
Link to Tapioca Flour UK :
Link to Tapioca Flour USA :
Mozzarella curd shaped into prosciutto roll and olive balls
Mozzarella can be heated and shaped to make various hors d’oeuvres. You will learn how to make a prosciutto, ramp mozzarella pinwheel. You will also learn how to make a little mozzarella ball with an olive in the center.
Best Cheese Ball Ever!
Today I am making some of my Thanksgiving appetizers
Cheese Ball
2 cup shredded cheddar cheese
1 8oz block cream cheese room temp
2 jalapenos chopped
2 Tbls chopped fresh parsley
1 2.5 oz of bacon pieces
1 Tbls garlic
1 tsp lemon juice
a dash of Worcestershire Sauce
1/3 cup of toasted pecans
Please watch video for assembly instructions
Kitchen scarfs: jennimcqueen@comcast.net
embroidery: Stitches By Steph:
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Leslie (The Farming Pastor's Wife)
mail can be sent to:
Leslie Madren
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Asheboro NC , 27204