06 November 2015


It's time for another All Whisked Up reveal.  The members of Wisconsin Whisk get together and secretly peruse another blog and make something fun to share.  


This month I was assigned the blog Wisconsin Fun Next Exit written by Erica.  Erica lives in Madison and considers herself a "mostly vegetarian".  

Erica has lots of great recipes on her blog.  I nearly chose her baked cheesy eggs; and I still want to make those!  I am always looking for new ideas for breakfast.  But then I saw this cheeseball, and I knew I had to make it.  Like Erica's family, my family always served cheeseballs at holidays.  It was kind of a special occasion thing.  I love how this recipe is personal to Erica.  She even included a pic of the recipe card her grandmother hand-wrote.  Love it!  I had never made a cheeseball with olives in it, but I thought it sounded genius.  

Cheddar Olive Cheeseball

Ingredients:
8 oz. cream cheese, softened
4 oz. sharp cheddar cheese, grated
1 tbsp toasted onion flakes (or regular onion flakes)
10 green olives stuffed with pimento
½ cup pecan chips

Directions:
Place cream cheese in a mixing bowl.  Add cheddar cheese and onion flakes.  Pulse green olives in food processor until chopped, but not pureed. Add to cheese mixture and stir well.  

Lay out a piece of plastic wrap and place the pecan chips in the center.  Form cheese mixture into a ball shape and place it on the pecan chips.  Roll it around to cover with the pecans.  Close up the plastic wrap around the cheeseball and refrigerate for 4 hours.  

Remove from refrigerator and let soften a bit before serving.

Makes 6 (2.5 oz.) servings.




This is a really great cheeseball.  And it really couldn't be simpler to throw together.  I cut Erica's recipe in half; I think hers was meant to make two cheeseballs.

I used Penzeys Toasted Onion Flakes, but regular onion flakes will work fine too. 

Don't you just love the little flecks of red and green inside?  Perfect for Christmas!  

I enjoyed getting to know Erica and her blog this month.  Thanks for a great recipe, Erica!

Be sure to check out all the other great Wisconsin bloggers below.



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