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Green Olive Truffles


"November comes
And November goes,
With the last red berries
And the first white snows.

With night coming early,
And dawn coming late,
And ice in the bucket
And frost by the gate.

The fires burn
And the kettles sing,
And earth sinks to rest
Until next spring."
 -  Clyde Watson
 
FUMC Choirboy Scarecrow

It was an absolutely gorgeous day here in our Mayberry-like little town.  Larry and I got up early and went for a walk before church.  The air was crisp. The fall leaves on our tree-lined streets were colorful. Friends and neighbors drove or jogged past and waved or tooted their car horns. The bells of the Methodist church were ringing out praises to our Lord. 
A great beginning to a glorious day!

Dear Donna made Apple Muffins with Crumb Topping for our Sunday school class.  She has a knack for adding a special touch.  I just scoop it up and throw it out there.  Not Donna.  She brings pretty napkins or in some other way makes her dishes extra special.  Today the muffins were baked in pretty autumn-themed paper cups. It’s those little touches that make a dish really special! Thank you, Donna!  The muffins were wonderful!!
 
Can y'all believe it's November?! Holiday pot lucks and finger food fellowships are just around the corner! I personally love "appetizer meals." I hope to share several of my favorite appetizer recipes with you through out the next few weeks.

Here is a truffle recipe that is a bit different. Logan labeled it "interestingly complex but very good!"  It is a lot like the Olive Spread recipe, which Judy and I are so crazy about. These are basically individual cheese balls, which isn't a bad way to serve dishes, especially during the cold and flu season.
This is a little recipe I put together. I love fooling around with recipes like this. Let me know if you can think of a way to improve it! 

 
Green Olive Truffles


Green Olive Truffles

1 (8 ounce) package cream cheese, softened
1 (5 ounce) jar pimento-stuffed green olives, drained and minced
2/3 cup shredded cheddar cheese
1/2 teaspoons garlic powder
chopped nuts
Stir together the cream cheese, green olives, cheddar cheese and garlic powder. Shape into small balls (use a small cookie scoop for uniformity, if you like); roll in chopped nuts to coat. For best flavor, refrigerate for at least 30 minutes before serving.  Serve with crackers.

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Comments

  1. mubNovember 3, 2009 at 3:00 AM

    I should've read this post yesterday when I was needing a potluck idea *L*

    ReplyDelete
  2. DonnaNovember 3, 2009 at 7:49 PM

    Love it!
    Quick and easy- sounds yummy!

    ReplyDelete

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