Olive Cheddar Balls

It’s time to start making Christmas hors d’oeuvres around here… and I’m kicking it off with one of my Godmother’s recipes.  These are a great appetizer to have around for the holidays since they can easily be made ahead of time and frozen until you need them. 


  • 1/4 lb. Cheddar cheese, grated
  • 1/4 cup butter, softened
  • 3/4 cup flour
  • 1/2 tsp paprika
  • 1/8 tsp salt
  • Approximately 30 Pimento olives


  • Combine all of the dry ingredients and blend well
  • Mix together the softened butter and grated cheese and then pour in the dry ingredients
  • Mix the dough together with your hands; if it seems too dry and crumbly, put it in the microwave for about 30 seconds to soften the mixture up
  • Take a spoonful of dough into your hand and roll it into a ball and then flatten it out
  • Place the olive in the center of the dough and wrap the dough around it
  • Round the dough ball out by rolling it in between your palms until it’s a perfect sphere
  • Bake on a greased baking sheet at 350°F for approximately 20 minutes or until the dough looks crackled and cooked and the edges are slightly browned


3 Bean Chili

This chili recipe is full of flavor and amazing with meat or without… I keep tweaking it and making it differently each time, but I think this is the best version.


  • 1 lb. ground beef or turkey (optional)
  • 1 vidalia onion diced
  • 2 cloves of garlic pressed
  • Olive oil
  • 3 peppers chopped (1 red, 1 orange, 1 yellow)
  • 1 can of corn
  • 1 can of black beans
  • 1 can of dark red kidney beans
  • 1 can of light red kidney beans
  • 1 small can diced black olives
  • 2 large (28 oz.) cans diced tomatoes
  • 1 cup dark beer
  • 1 cup chicken broth
  • 3 tbsp chili powder (at least)
  • 1 tsp paprika
  • 1 tsp cumin
  • Salt to taste
  • Shredded cheddar cheese


  • If you’re using ground meat, brown it in a large soup pot with 1 tbsp olive oil
  • Add the diced onion and pressed garlic to the meat with another tbsp olive oil – saute until the onions are translucent
  • Add the chopped peppers to the pot and stir
  • Add the diced tomatoes, beer and chicken broth and stir well
  • Rinse the beans well and add them to the soup along with the corn and olives
  • Add the paprika and cumin and start with 3 tbsp of chili powder
  • Stir the contents of the pot well and let it simmer for about 20 minutes, then taste the soup and add more chili powder if you desire more spice (you may also want to add some salt, too)
  • Let it simmer while stirring frequently for at least an hour
  • Top with shredded cheddar cheese and enjoy!
*If you want to make this chili in a crock pot, follow the same directions but cook it on high for 1 hour and then low for 4-5 hours.