I ran into a friend last week who reminded me that The Pioneer Woman’s cookbook is coming out soon. I asked her if she had tried any of the recipes and she recommended the olive bread. And boy does it LOOK good. This is a photo from PW’s site.
Hey, I’ll give it a shot.
The recipe calls for 6 oz. of black olives, 6 oz. green olives with pimentos, 2 green onions, 1 stick of butter, 1/2 cup of REAL mayonnaise (whatever, I had Miracle Whip and that’s what I’M using), 3/4 pound of shredded Monterrey jack cheese and a loaf of French bread.
Rough chop the olives.
Chop two green onions.
Shred the cheese, or buy it already shredded.
Throw in the softened, stick of butter.
Add in the 1/2 cup of REAL mayo and stir until blended.
Cut the French bread down the middle and separate the two pieces. I actually cut it in HALF, then cut it down the middle.
Spread the olive mixture all over the bread. Put on a cookie sheet and bake for 25 minutes at 325 degrees until the cheese is melted and the bread is brown. I took mine out a few minutes too early but I was HUNGRY and it smelled so good.
You can serve it with a salad or cut it into pieces and serve as an appetizer.
Moron Test Grade – A! I’m on a roll. This was everything I like in a recipe – easy to find ingredients, easy to make, quick to cook, a little bit unusal, and YUMMY. I only used half of the bread, I put the rest of the mixture in the fridge. PW says it makes a great dip, so I’m taking it to bridge tomorrow night to see what the ladies think.
When I make it next time, I’ll probably only change one thing. I won’t eat the ENTIRE thing, by myself, in under twenty minutes. If I weren’t doing p90x every day, I’d weight 812 pounds.