{"id":15217,"date":"2014-05-20T05:00:07","date_gmt":"2014-05-20T12:00:07","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=15217"},"modified":"2019-10-28T12:45:38","modified_gmt":"2019-10-28T19:45:38","slug":"cheesy-baked-olives-2","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=15217","title":{"rendered":"Cheesy Baked Olives"},"content":{"rendered":"

Yes, those olives…<\/span><\/strong><\/p>\n

After years of cooking and trying different recipes, all those old favorites got shoved to the back of the recipe box (don\u2019t use one of those any more) or hidden away on my computer some place.<\/p>\n

I always like thinking I can come up with new recipes from being inspired from things I\u2019ve had in a restaurant or looking at someone else\u2019s recipe and changing it up to \u201cmake it my own\u201d. Don\u2019t you just hate that saying \u201cmake it your own\u201d. Most of the time after trying a recipe I will definitely change it up to suit our likes or dislikes.<\/p>\n

So, this Cheesy Baked Olive recipe is something I made way, way, way back in the 70\u2032s as a newlywed (that was 1969) for guest and it seems like they were always enjoyed. I\u2019m sorry Cheesy Baked Olive recipe for forsaking you for so long in favor of other more trendy appetizers. And, I promise to make you more often.<\/p>\n

I doubled the pastry for the olives since my jar had about 50 olives in it. I think the larger green olives that are stuffed with jalape\u00f1os or garlic would make a wonderful bite and you would definitely need more pastry to cover these olives. I think a little cayenne pepper would spice these up a little.<\/p>\n

I have to apologize for the pictures. When I was making these I thought no one was going to want to try this old recipe so I snapped the pictures with my phone instead of getting out my camera, lights and tripod. So, please excuse the blurry pictures.<\/p>\n

<\/p>\n

\n

BLAST FROM THE PAST<\/strong>: Corn and Crab Fritters<\/a> is one of my newer recipes that my son, Paul first made for me. You should definitely put it on your list of must try.<\/p>\n

\"IMG_5278\"<\/a><\/p>\n

You want to grate real cheese instead of using the packed pre grated stuff.<\/p>\n

\"IMG_5279\"<\/a><\/p>\n

Mix all the ingredients except the olives together with electric mixer until it forms a ball<\/p>\n

\"IMG_5280\"<\/a><\/p>\n

Take about 1 1\/2 teaspoons of the pastry, roll in ball and then flatten in the palm of your hand.  Put the olive in the center of circle.<\/p>\n

\"IMG_5285\"<\/a><\/p>\n

Form the cheese pastry around the olive, sealing well and then roll in ball.<\/p>\n

\"IMG_5287\"<\/a><\/p>\n

You can place these pretty close on your cookie sheet since they do not spread.<\/p>\n

\"IMG_5302\"<\/a><\/p>\n

My mouth is watering just looking at these little morsels bake.<\/p>\n

\"IMG_5307\"<\/a><\/p>\n

Get a nice glass of wine and dig in.<\/p>\n

<\/div>
\n\t
\n\t\t
<\/div>\n\t\t
\n\t\t\t\t\t\t<\/g><\/svg><\/span> Print<\/a>\n\t\t<\/div>\n\t<\/div>\n\t

Cheesy Baked Olives<\/h2>\n\t
\n\t\t\t<\/div>\n\t
\n\t\t\t<\/div>\n\t
\n\t\t\t\t\t\t\t\t\t<\/div>\n\t
\n\t\t\t\t\t\t\t<\/div>\n\n\t\t
\n\t\t

Ingredients<\/h3>\n\t\t\t\t
\n\t\t\t\t\t\t
    \n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t24<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tor more stuffed green olives<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tcheddar cheese<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tbutter<\/span>\n\t\t\t\t\t\t\t\t\t\tsoftened<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tall purpose flour<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tsalt<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tpaprika<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tcayenne pepper<\/span>\n\t\t\t\t\t\t\t\t\t\toptional<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
    \n\t\t

    Instructions<\/h3>\n\t\t\t\t
    \n\t\t\t\t\t\t
      \n\t\t\t\t\t\t\t\t
    1. \n\t\t\t\t\t\t\t\t\t\t
      Put the softened butter and cheese in a mixing bowl and beat with mixer until blended. \u00a0Add in the flour, salt and paprika, cayenne if using it for more heat and mix well until it forms a ball.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    2. \n\t\t\t\t\t\t\t\t\t\t
      Mold about 1 1\/2 teaspoon of mixture into a ball in the palm of your hand and then mash flat. Put an olive in the center and then bring up sides and mash and seal until you have the olive completely covered. Arrange on ungreased baking sheet. Refrigerate until ready to bake.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    3. \n\t\t\t\t\t\t\t\t\t\t
      When ready to serve, bake puffs 10 to 15 minutes at 400\u00b0.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    4. \n\t\t\t\t\t\t\t\t\t\t
      *Note: if you are using the larger olives that are stuffed with garlic or jalape\u00f1os then you will need to make more pastry.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n<\/div>\n<\/div>\n
      \n