Olive Cheese Bread:Ree & Leigh{Anne}

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!!!

Cheese bread

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 - Page 450

Pioneer Women

Olive Cheese Bread:Ree & Leigh{Anne}

Ingredients

  • 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.

Instructions

  • 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

Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne

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Comments

  1. Mary Kathryn says

    Oh yes definitely a must try. It is usually your blog that gets me off the beaten path of eating healthy. And I LOVE it! :)

  2. says

    My mom and I tried out this recipe recently, and it was delicious! Yours looks really yummy as well, and I’m reminded of how much I want to make this again!

  3. Valerie H. says

    Oh, thanks Leigh Anne!!! I’m fasting today! Torture here looking at PW yummy bread. I haven’t tried this one yet but your Garlic Cheese Bread recipe is sinful and soooo good!

  4. Shirley says

    Good for you to be cutting out sugar and carbs…much healthier way to live!! You’ll be happy in the long run! Maybe you can post some of your new diet recipes??? Would be helpful for us sugarless/wheatless people!!

  5. Jennifer Barker says

    I laughed at you pronouncing your addiction to sugar- I was just lamenting this very same thing to my partner last night! I was telling him how distracted I was by a plate of cookies at a professional networking event I attended , that I actually lost focus on what the speaker was saying while scheming how I could politely get up to get a cookie during the middle of it. I’m so bad! I did end up waiting until the event was over to get one though- and it promptly broke in half and fell on the floor- I guess that’s what I get!

  6. says

    I love this bread, I’ve made it a couple times for family. Can’t have it very often, but we have it on special occasions. I’ve also frozen 1 loaf tohave at a later date and that works well, too.

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