The Pioneer Woman's Olive Cheese Bread (Updated Below)

The Sister and her family came over for dinner Saturday night.

I decided to make the Pioneer Woman's Olive Cheese Bread (OCB) as an appetizer. The recipe is found on pages 206-207 of her cookbook.

All the ingredients are pictured below. I have seriously been practicing my knife skillz the last couple of days!

After all the ingredients are mixed, P-Dub said you should grab a cracker and taste the goodness. So, I did.

Spread the concoction on the halves of the bread. One to freeze and one to cook.

The one to freeze:

The one that was cooked:

This was a heavy appetizer. Good, but heavy.

On a scale of 1-10 (10 being the best), following is the scoring:

The Husband = 7

The Brother-in-Law = 9 (but you gotta love olives!)

The Sister = 8 (great PMS food because of the salty olives!)

Me = 7 (great PMS food with all the olives, but I'm planning to reduce them for the next attempt)

P-Dub says the OCB can be frozen for up to 6 months.

I'm planning to serve the remaining half in a couple of weeks at a birthday party. I'll let you know how that turns out after being frozen.

All in all, a success!

That P-Dub...she's amazing!

UPDATE:

Connie asked for the recipe and instead of my typing it here, I went to the PW's website and searched for a link, which is here.

Interestingly, there is a difference between the recipe on the website and in the cookbook. On the website, it calls for 6 ounces of black olives. In the book it calls for 14.5 ounce can of black olives. Big difference. I've already made a note in my copy of the cookbook!