This is my Friday post. Yes, I know it is Saturday. And if I wait just a little longer it could be a Sunday post!
I have finally figured out why I have had such a hard time getting this post done, beside the fact that is ”Show Week” around here which involves a lot of hair braiding, picture taking and musical theater watching.
For the last two weeks I have been trying to cut sugar and carbs out of my diet – it has been hard. I am a self proclaimed sugar addict. Today’s recipe would not have been allowed on my diet the last two weeks.
The very thought of today’s recipe makes my mouth water. I am drooling on the key board as I type!
I knew it would be hard to look at the photos so I have been avoiding writing this post but I have finally gotten my courage up and will withstand the temptation to go downstairs and stuff my little face with some wonderful, delicious carbohydrate!! Oh, how I miss carbs and sugar!
Pioneer Women’s Olive Cheese Bread was part of our Valentine Dinner and can I just say YUM!!!
I love bread. I also love any bread that is covered in warm, gooey, melted cheese. Throw in some olives, green onions and butter and who can resist!! PW added in pimentos also but I knew no one would eat it at my house if I did so they were omitted!
This is going to be a short post, my willpower is getting weaker! Just know – you want to make this bread.
Olive Cheese Bread
1 loaf French Bread
6 ounces, Pimiento-stuffed Green Olives
6 ounces, Black Olives ( I used one small can of sliced olives)
2 stalks Green Onions (scallions)
1 stick Butter, Room Temperature
½ C Mayonnaise
¾ pounds Monterey Jack Cheese, Grated
Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.
Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.
Mixture can also be refrigerated