As many of you know, our dear friend Pam Niblett has been plagued with health problems for the past year; however, what most of you do not know is that Pam was right in the middle of Texansunited.com when we were just a gleam in our own eyes, an idea that was nothing more than that, just an idea of the best way to promote small Texas towns.
Pam worked right alongside the rest of us, and she worked for free as did we all. So many things we simply could not have accomplished without her, and today we want to pause to say thank you to Pam by bringing you one of her early cooking shows from when she was our Singing Chef. We are pulling for you, Pammie!
Today, Pam brings you her recipe for Snake Eyes. Recipe is below video.
I like to call this a “no recipe” recipe.
You’ll need a large baking sheet to put your snake eyes on to chill. Size depends on how many you want to make.
1 large jar pimento stuffed green olives
2 8 oz cream cheese
Finely chopped pecans (about 2 cups) in a shallow bowl
Make sure your olives are drained, you can spread them out on a paper towel
your cream cheese needs to be room temp
Take about a walnut size amount of cream cheese, flatten in your hand and lay the olive in the middle, then begin to roll the cheese around it, until you have the olive completely covered. Roll them into the chopped pecans mixture and place on baking sheet.
These need to chill, overnight is best. They can also be refrigerated for a few days until you’re ready to turn them into snake eyes.
Use a serrated knife to slice in half; they will resemble an eye! Continue this process until you run out of cheese, and/or olives.
I have never counted how many this recipe makes because I always end up eating a few while I’m making them!
*Pam lost her long battle after this recipe was posted. Here at Texansunited.com our hearts are broken by our loss.