I hope you have had a wonderful Christmas and week following…it has been cold, cold and snow, snow. It’s been the perfect excuse for us to stay indoors and try out all the new Christmas presents, watch movies, play games, and have daily hot chocolate. 🙂 We have had no agenda and it has been so great.
We are looking forward to ringing in the New Year tonight as well as enjoying the holiday tomorrow. I do love appetizers and grazing…they are just right for light eating and lots of sampling. One of my favorites comes from The Pioneer Woman’s first cookbook – this Olive Cheese Bread is scrumptious. It contains bread, lotsa butter, lotsa cheese, mayo, and olives of both kinds. It can be a bit on the salty side, but will not leave you going hungry.
Happy New Year’s! May you be filled with the love of Christ and find eternal joy through him.
Read more about:
- 1 French loaf, cut in half
- 6 oz. pimento stuffed green olives, drained, chopped
- 6 oz. black olives, drained, chopped
- 2 stalks green onions, chopped
- 1 stick butter, softened
- ½ c. mayonnaise
- 1 lb. Monterey Jack cheese, grated
- Roughly chop both black olives and pimento stuffed green olives. Slice green onions into thin pieces.
- Combine butter, mayonnaise, cheese, olives, and green onions into a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been halved lengthwise. Bake at 350 degrees for 20-25 minutes or until cheese is melted and browning.
- Note: This recipe can be frozen. Simply spread mixture onto bread and wrap in aluminum foil. Freeze until ready. Increase cook time by 5-10 minutes