Mix together all the ingredients except the olives.
It will be a thick mixture.
Drain at least 48 stuffed green olives.
Wrap approximately 1 teaspoon of the cheese mixture around each olive, to completely cover it.
Flash freeze covered olives at least 20 minutes.
Store in a freezer bag until ready to serve.
Bake on an ungreased cookie sheet at 400F for about 15 minutes.
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
In a large skillet, saute shrimp in olive oil. Add garlic and mushrooms. Remove from pan and deglaze pan with white wine and reduce. Add onions, simmer, remove from heat and fold in butter slowly. Salt to taste. Broil pepper bottoms and distribute the shrimp between them. Pour sauce over shrimp, garnish with lemon fan and a sprig of dill.
Heat a small non-stick pan over medium heat.
Add olive oil and olives, and saute just until lightly browned.
Remove olives, temporarily, to your serving plate.
Add a bit more olive oil to pan, if needed.
Place one slice bread in pan, cover with olives, then with cheese slices, and lastly the other slice of bread.
Cook over medium heat until the bread is browned and crispy, pressing down with spatula.
Turn and brown on other side, until crispy brown and the cheese is all melty and just starting to ooze out onto the pan.
he same pot, heat the olive oil. Add the garlic, celery
eanwhile, place the 2 tblsps olive oil in a large skillet
ase of baker.
Drizzle olive oil over bulbs.
Then
Place tortillas on 2 large (9 x 13-inch) baking sheets. Lightly brush both sides of tortillas with oil.
Bake tortillas at 400\u00b0 for 3 minutes; remove from oven.
Evenly spread salsa over all tortillas.
Sprinkle turkey, tomato, cilantro, red pepper, olives and cheese evenly over salsa on each tortilla.
Bake tortillas 12 minutes, rearranging baking sheets halfway through. To serve, slice tortillas in eighths.
Makes 48 appetizers.
efrigerated at this point, if appetizers are not needed today.
Slice the unpeeled cucumber into 1/4-inch slices/rounds.
In a small bowl combine the cream cheese with blue cheese salad dressing and garlic powder.
Spread onto each slice of cocktail bread.
Top with a slice of cucumber and an olive slice.
If desired but it is not necessary you may place one colored toothpick through the olive and down into the bread.
Place onto serving platter/s.
Cream butter and cheese until blended.
Add remaining ingredients except olives and mix well.
Chill 15 to 20 minutes. Shape a small portion of dough around each olive.
Bake in preheated oven (400\u00b0) about 15 minutes.
Good hot or cold.
Slice pitas into approximately 1-inch strips and separate each strip into two pieces.
Discard edges of the two end pieces if desired.
Brush one side of each strip lightly with olive oil, seasoned with garlic powder.
Bake at 450\u00b0 for 4 minutes on foil-lined cookie sheets.
Wipe off any extra oil from foil between batches to prevent overbrowning next batch.
Chill brie and slice into thin strips.
Divide the Brie, pear slices, and jalapeno slices evenly between the tortillas placing contents onto the bottom half of the tortillas.
Fold over to create a halt-circle shape.
In a large preheated skillet add about a teaspoon of olive oil and cook quesadillas until golden brown and cheese is melted.
Cut into 8 triangles and serve warm as an appetizer.
Rinse potatoes and place in a glass bowl, sprinkle with salt and olive oil. Microwave , covered, on high for 5-7 minutes, or until tender.
Place in a pretty serving bowl, spearing each with a decorative toothpick.
Arrange a dish of the crumbled bacon or ham and a dish of the creme fraiche sprinkled with chives.
Guests dip their potatoes into the creme and then into the bacon bits!
Super easy, super yummy!
Slice each tomato in half. Thread one half of one tomato onto the skewer, cut side facing up.
Next thread a basil leaf, followed by one mozzarella ball, another basil leaf and a tomato half--cut side facing up.
Repeat process until you have 6 skewers.
Drizzle each skewer with a little olive oil and season with salt and pepper to taste.
Arrange on serving platter and serve at room temperature.
ith vegetable oil or light olive oil.
PLACE oven rack
Cut thin slice off bottom of each olive, forming a flat base.
Roll up slice of pepperoni and place inside pitted end of each olive.
Fill center of each pepperoni slice with desired combination of cheese, vegetables and herbs.
Stand olives on serving plate.
Clean each potato thoroughly. Wrap each potato with a strip of bacon. Wrap in foil.
Place foil-wrapped potatoes on the grill and cook until fork tender, 45 minutes to one hour. Move potatoes occasionally to cook evenly.
Remove from foil and quarter. Sprinkle potatoes with olive oil, and fresh chopped cilantro. Salt and pepper to taste.
9x13 baking dish with olive oil. Pour the egg vegetable
mall mixing bowl & add the olive oil, chopped garlic, honey & sea