Flavorful Marinated Cheese & Olives

            I made some of this marinated cheese & olives for our family New Year’s Eve party and it was a huge hit.  This is an easy recipe and provides a lovely appetizer or to jar up and give as a gift. My boys and hubby loved them and wondered why I had never made this for them before.  The next day, I caught my son putting the cheese and olives onto his sandwich.  

 

• 32 oz. cubed cheese (Colby-Jack, sharp cheddar, etc.)
• 16 oz. Italian salad dressing
• 12 oz. Kalamata (green) olives, drained (or black olives or both)
  
• 32 ounces cubed Colby-Jack cheese
• 6 sprigs fresh rosemary
• 3 garlic cloves
• 1 T. dried Italian seasoning

 

In a large bowl, combine everything but the rosemary and garlic together.  Stir and then cover the bowl with foil and refrigerate for 8-24 hours.

After it has been refrigerated long enough, divide up the cheese and olive oil into 6 pint sized canning jars.  Place a sprig of rosemary and a clove of garlic into each jar and then fill up the jars with the cheese and olive mixture, trying to divide it up evenly.

Can be stored for up to 2 weeks in the refrigerator but I doubt it will last that long.  You will be surprised at the amount of flavor that is added to the olives and the cheese. 

 

 

        Be sure to serve this at your next party along side some Sparkling Punch, Ham Pinwheels, and some Rotel dip with chips. 

 

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Making Whipped Cream without using Heavy Cream

     

    Many times I have been part way through a recipe and go to the refrigerator to only find that I have now heavy cream.  It is annoying and since we live out in the country, it’s not real easy to just jump in the van and head into town to buy some.  Instead, I just make my own heavy cream and you can too if you follow my directions.

            I do want you to know that this will not be exactly like you would get if you used heavy cream or bought a tub of whipped topping but it does work in a pinch and still tastes great.

• ¾ c. whole milk
• ⅓ c. butter
• ¼ c. powdered sugar
• Tiny pinch of salt
• ½ tsp. vanilla

Use a double broiler to melt down the butter.  A double broiler is used by taking a glass bowl and put it on top of a pot that is filled with just enough water to warm up the glass bowl. You do have to make sure that the glass bowl is not touching the water in the pot though.

Bring the water to a low boil so it can warm up the glass bowl and melt the butter.  Make sure the butter is completely melted and then remove the bowl and begin to whisk it. 

Whisk well and then slowly pour the milk into the butter and whisk for about 4-5 minutes.  Then set it aside and allow it to cool for 5-7 minutes. 

Once it has cooled down some, pour it into your stand mixer’s bowl and add in the rest of the ingredients.  Turn your mixer onto low at first and then keep slowly increasing the speed until it is on high.  Keep mixing until it begins to thicken and get to the whipped cream consistency.  If it is not thick enough, add in a bit more powdered sugar. 

 

 

Goes great on pumpkin pie, cherry dump cake, or on some hot cocoa. What do you like to put whipped cream on?  Let us know in the comments.

 

Makes 1 cup.

 

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