Olive Cheese Bread

I found this recipe on The Pioneer Woman Cooks. I made it at a family dinner and everyone loved it....even the people that don't like olives.

Ingredients
1 6oz can whole black olives
1 6 oz jar green olives
2 green onions
3/4 lb montery jack
1/2 cup mayonaise
1 stick butter
1 loaf french bread

Roughly chop olives. Slice & chop onions. Combine with softened butter, mayo & grated cheese. Mix thoroughly. Slice bread in half lengthwise, spread mixture over bread. Bake at 325F for 25 minutes or until thoroughly melted & starting to turn brown & bubbly. Cut in slices.

Make ahead: make cheese mixture up to 2 days ahead of time & store in fridge. Or spread mixture on bread & freeze loaf.

Potato, Broccoli & Cheese Soup

We had a lot of red potatoes & broccoli in our garden that needed to be eaten so I found this recipe. It came out pretty yummy.

Ingredients
2 cups chopped onion
2 tbs butter
2 1/2 lbs peeled & cubed potatoes
5 cups boiling water
4 cubes chicken bouillon (recommend organic so it doesn't have msg in it)
3 cups fresh broccoli, cooked & drained
salt & pepper to taste
3 cups shredded cheddar cheese

Directions
In a large stock pot, saute onion in butter. Add potato, water & bouillon cubes. Cover, bring to a boil & reduce heat to medium. Cook until potatoes are tender, about 15 minutes. Cook broccoli & add to soup. (I just threw the broccoli in with the potatoes.)
In a blender or food processor, puree half of the soup & return to pot. Season with salt & pepper. Add cheese & heat until cheese is melted.