Olive Rounds Recipe

     Spring is finally here, the grass is green, and the weather is gorgeous! With those wonderful late season Colorado snowstorms, it seemed it was t-shirt one day, and parka the next.  Although we may have been shaking our fist at Mother Nature on the first of May, as we were shoveling that last heavy snow, we can now look back with a fresh perspective of what she's delivered.  The unexpected gift of an additional ski weekend or two with the family was a nice treat, but most importantly, the additional snowpack in our mountains, and a delay to the fire season are a tremendous blessing.

     Not unlike us, our poor trees, shrubs, and flowers were all ready to poke their heads out and get some spring sunshine, only to be forced back inside with the cold weather. It appears they've recovered nicely, and are ready to put on a show.  It seems only right that we honor the wonderful weather with our own coming-out.  It's that time of year when we also begin to poke our heads out, say hello to our neighbors, attend graduations, and head to the nursery to improve our "curb appeal" or perhaps just make some happiness grow.  So, invite some friends out... or in.  Have a dinner party, a barbeque, a potluck, or a family reunion. No matter what you decide, appreciate where we live, and what we have. 

Below is a recipe to get you started!

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Olive Rounds

2 cups Extra Sharp Cracker Barrel Cheddar Cheese

1/2 cup softened butter

1 cup flour

3/4 tsp salt

*48 pimiento stuffed green olives

*(Drain the olives really well on paper towels)

 

Work all the ingredients except the olives, into a soft dough. If it seems too dry/cold, zap for 15 seconds in the microwave, so you can form balls. Divide the dough into 48 balls, wrap each olive with dough, until it is completely covered. Place evenly on a cookie sheet, then freeze for at least 24 hours.  Bake at 400 for 15 minutes, should be brown underneath.