When it comes to Christmas my family loves appitizers.  These two are always their favorites.  I make them ahead, put them on a cookie sheet and freeze then stick them in the freezer for Christmas Eve.  The best part is they're reletively inexpensive to make too.  What could be better???

Spinach-Cheese Balls

1 pkg. (10 oz.) frozen chopped spinach, thawed and drained

2 eggs, beaten

3/4 cup seasoned dry bread crumbs

1/2 cup grated Parmeasan cheese

1/3 cup butter (must be butter)

1 small onion, finely chopped (about 1/4 cup)

1/2 teaspoon poultry seasoning

1/4 teaspoon garlic powder

1/4 teaspoon pepper

Press any remaining liquid from spinach. Mix spinach and remaining ingredients. Heat oven to 350 degrees. Shape mixture into 1 inch balls; roll in additional Parmeasan cheese if desired. Place on ungreased cookie sheet. Bake until light brown and firm, about 15 minutes.

About 3 1/2 dozen appitizers.

 

Olive Cheese Balls

2 cups shredded sharp naural Cheddar cheese (8 oz)

1 1/4 cups all-purpose flour

1/2 cup margarine or butter, melted

About 36 small pimiento-stuffed olives, drained

Mix cheese and flour; mix in margarine (Work dough with hands if it seems dry.) Mold 1 teaspoon dough around each olive; shape into ball. Place 2 miches apart on ungreased cookie sheet. Cover and refrigerate at least 1 hour. Heat oven to 400 degrees. Bake until set, 15 to 20 minutes. 3 to 4 dozen appetizers.

 

wow these are keepers .

These sound delicious! Thanks!

We are having our Hoilday Dinner and this looks awesome. We can't wait to try it.

I posted this way back in November but I'm bumping it up because these really are two great appetizers that don't cost that much and are easy to make.  In my book that makes them a winner.  And my kids ask for them year after year.

Nancy

Well you already answered my question with the olives..

My mouth is watering at the thought of those olive ones . . .

Freeze unbaked, I'm assuming?   

I have made spinach balls before I just never thought to make them ahead and freeze them. Thanks for a great tip.