{"title":"Recipes","description":"\u003ch1\u003e\u003cem\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAPPETIZERS\u003c\/strong\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/h1\u003e\n\u003ch2\u003eCHOLIVES\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e2 Cups Grated Sharp Cheddar Cheese\u003c\/li\u003e\n\u003cli\u003e1\/4 lb. (1 Stick) Butter (room temp)\u003c\/li\u003e\n\u003cli\u003e1 Cup Flour (may also add 1 tsp. Paprika)\u003c\/li\u003e\n\u003cli\u003eGarlic Stuffed Olives or your Favorite Olive\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMix together first 3 ingredients by hand to make pliable dough - cheese should be fairly integrated.  Pinch off and flatten enough dough to completely wrap around olive (pat dry olives so dough sticks.). Do this until you can't stand it any longer or until you run out of olives. (If you have remaining dough, freeze until you want to make more but defrost thoroughly before wrapping.\u003c\/p\u003e\n\u003cp\u003ePlace on cookie sheet and put in freezer at least 30 minutes before baking at 400 for 15-20 minutes.  Check for brown bottoms.\u003c\/p\u003e\n\u003cp\u003eIf you don't have time to make the dough here is an option:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOne package Crescent roll dough\u003c\/li\u003e\n\u003cli\u003eGrated parmesan cheese\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eFavorite Stuffed Green Olive\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTake just enough dough to cover olive.  Roll dough covered olive in parmesean cheese.  Bake at 350 for 10-12 minutes.\u003c\/p\u003e\n\u003ch2\u003eOLIVE CHEESE LOG\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1\/2 lb bleu cheese\u003c\/li\u003e\n\u003cli\u003e1\/2 lb cream cheese\u003c\/li\u003e\n\u003cli\u003e1\/4 lb butter\u003c\/li\u003e\n\u003cli\u003e1 cup Olives (your choice: dried greek, plain green maybe Bleu Cheese Stuffed)\u003c\/li\u003e\n\u003cli\u003e1 Tbsp chopped chives\u003c\/li\u003e\n\u003cli\u003e1 Tbsp chopped chives\u003c\/li\u003e\n\u003cli\u003e1 Tbsp Worcestershire Sauce\u003c\/li\u003e\n\u003cli\u003eChopped Toasted Almonds\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eHave cheese and butter at room temperature. Cream together. Slice olives and add with seasonings.  Blend well.  Chill 1\/2 hour and form into cylinders about 1 1\/2\" in diameter.  Roll in chopped almonds and chill.  Garnish with parsley or water cress and serve with crackers.\u003c\/p\u003e\n\u003ch2\u003eJALAPENO OLIVE PICKLED GARLIC DIP\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 Cup Sour Cream\u003c\/li\u003e\n\u003cli\u003e8 oz. Cream Cheese\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e2 Tbsp Mayonnaise\u003c\/li\u003e\n\u003cli\u003e1 6oz jar of Pickled Artichoke Hearts\u003c\/li\u003e\n\u003cli\u003e2 chopped Pickled Garlic Cloves\u003c\/li\u003e\n\u003cli\u003e8 to 10 chopped Jalapeno Stuffed Olives.       Salt to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMix together and serve with chips, crackers or fresh vegetables.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","products":[],"url":"https:\/\/theolivelady.com\/collections\/recipes.oembed","provider":"The Olive Lady","version":"1.0","type":"link"}