Friday, January 8, 2010

Olive Cheese Bread & ROLL TIDE!


***First of all, I just have to send a big "ROLL TIDE!!!" to all of my fellow University of Alabama Crimson Tide Fans! We won the National Championship last night, and it was awesome! I was so proud of our guys...they played hard in what turned out to be a fantastic game...they definitely deserved this historic win!! :-)

Now, back to your regularly scheduled programming:
I was so excited to receive Ree Drummond's new cookbook, The Pioneer Woman Cooks, on Christmas day. If you're looking for a hearty, delicious, mouth-watering dish, I'm sure that Ree has just the recipe for you.

After reading through the cookbook, this Olive Cheese Bread both sounded and looked divine. We love, love, love olives around this house, so I couldn't wait to give this a try. It tasted scrumptious...cheesy, olive-y, goodness!

I couldn't find straight monterey jack cheese at the store, so I had to use a cheddar/monterey jack mix. A great tip that Ree suggests in her cookbook is freezing part of the recipe, if you aren't going to eat it immediately. This worked perfectly for Brad and me. I baked up one half of the french bread, and froze the other half. I simply placed the Olive/Cheese mixture on the second half and froze it whole. Ree promises that it will bake up perfectly after thawing, and it will last several months in the freezer. So, next time I need a quick side dish or appetizer, all I have to do is pull this out of the freezer...Gotta love that!

Bon Appetit!***

Ingredients:
1 loaf French Bread
6 ounces, weight Pimiento-stuffed Green Olives
6 ounces, weight Black Olives
2 stalks Green Onions (scallions)
1 stick Butter, Room Temperature
½ cups Mayonnaise
¾ pounds Monterey Jack Cheese, Grated

Directions:
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 (up to two days) and used as a dip. Great with crackers.

5 comments:

Sandi @the WhistleStop Cafe said...

Roll Tide~
This would have been the perfect thing to have for our football snack last night.

Maryanna said...

Roll Tide from another Alabamian. :) This bread looks delicious!

BNDQ8 said...

the cheese bread looks super delish!! nice recipe.. :)

Muneeba said...

That bread looks lip-smackingly scrumptious! I recently bought Ree's cookbook too .. she has some awesome stuff in there, but I've yet to try this one. Just a suggestion - if you cook Ree's recipes, think about submitting them to the blog Foodie Fans of The Pioneer Woman; it's a way to get more exposure & share the fun with other P-Dub fans :)

Colleen said...

What a great looking app - can't wait to make it!