Best Texas Cannonballs Recipes

TEXAS CANNONBALLS

Texas Cannonballs image

Make and share this Texas Cannonballs recipe from Food.com.

Provided by Molly53

Categories Cheese

Time 15m

Yield 48 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces cream cheese (softened)
2 pickled jalapeno peppers, finely minced (stems and seeds removed)
1 teaspoon jalapeno juice (from jarred jalapenos)
1/2 teaspoon chili powder (more to taste)
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon powdered oregano
1/8 teaspoon cayenne (more to taste)
2 (15 ounce) cans jumbo black olives, pitted (well drained)

Steps:

Place the first nine ingredients together into a zip lock baggie; mix together very well.
Snip off the corner of the bag and use it to carefully pipe the filling into the olives (or use a piping bag and tip).
Keep in refrigerator until ready to serve.

Nutrition Facts : Calories 32.1, Fat 2.9, SaturatedFat 1.2, Cholesterol 5.2, Sodium 200.9, Carbohydrate 1.4, Fiber 0.6, Sugar 0.1, Protein 0.6

TEXAS CANNONBALLS

Texas Cannonballs image

When we have potlucks at work, I get at least a dozen requests for these. And there are never any leftovers.

Provided by Ellen Jensen

Categories Cheese Appetizers

Time 1h

Number Of Ingredients 10

Ingredients

2-3 can(s) jumbo pitted black olives, drained
8 oz softened cream cheese
1-2 pickled jalepenos, chopped fine
1 tsp jalepeno vinegar, from jar of peppers
1/2 tsp chili powder
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp powdered cumin
1/8 tsp powdered oregano
1/8 tsp cayenne pepper

Steps:

1. mix all ingredients, except olives in food processor or ziptop bag.
2. snip corner off of baggie & squeeze mixture into olives. Refridgerate until ready to serve.
3. Can also be made into wraps. Mix chopped olives in with cream cheese mixture & spread on wraps. Top with shredded cheese & roll. Chill 30-60 minutes then slice.

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