December 10, 2015 by dairycarrie
One of the biggest lessons I’ve had to learn since leaving the city life I grew up with and coming to the farm is that weekends and holidays don’t really mean you get a relaxing day off.
In fact on our dairy farm, holidays tend to be even busier than the other days of the year. On Christmas eve and Christmas day, not only do we have to do all the normal chores and milkings, usually on our own so our employees can spend the day with their families, when we’re done with chores we load up the car with gifts and food and head off to our own family celebrations.
While life can be extra hectic during the Christmas season and I do sometimes miss leisurely mornings spent opening gifts while sipping coffee in my jammies, there is no way I’d trade one of our Christmas mornings spent together as a family caring for our cows for my old life.
A few years ago I came across a simple recipe for a different twist on the cheddar olive biscuits I love. With only five ingredients, fast prep time and the ability to make these ahead, freeze and bake as needed, these cheddar olive bites are the perfect food for me to take to our Neighborhood get together after church on Christmas Eve or my family’s Christmas brunch. When Sadie from Dairy Good Life asked me to be a part of the #DairyChristmas group blog, I knew right away that these tasty little bites were the perfect recipe to share. Since Sadie and her family ship the milk from their farm to Land O’ Lakes, I made sure to use their butter!
Cheddar Olive Bites
15-20 Large Pimento Stuffed Olives
5 Tablespoons Melted Butter
1-1/2 Cups Finely Shredded Sharp Cheddar Cheese
1 Cup All Purpose Flour
1/2 Teaspoon Smoked Chipotle Powder or Paprika.
Preheat Oven to 400. Drain olives and pat dry.
In a mixing bowl combine cheese, flour and seasoning and toss together. Pour in melted butter and combine until the dough holds it’s shape.
Wrap each olive in a thin layer of dough. I find it helps to use my hands to make the dough as thin as I can before I wrap the olive. Roll the olive around in your hand to make it ball shaped and then place on a cookie sheet or baking stone.
Bake olives for 15-20 minutes, you want them to be golden brown all over.
You can also freeze the wrapped olives before baking them and bake directly from the freezer for 20-25 minutes.
Be sure to check out these other delicious recipes from dairy farmers around the country that have joined in our special #DairyChristmas group blog!
- Posset-ively Eggnog Is Ice Cream by Farmer Bright
- #DairyChristmas: Peanut Butter Balls by Messy Kennedy
- Winter Iowa Corn Chowder (as featured on Cheeserank) by Little House on the Dairy
- #DairyChristmas Farm Barbie
- The best Christmas cookies in the world by Truth or Dairy
- Recipes for a Dairy Christmas by Cow Spots and Tales
- #DairyChristmas: Cherry Mint Sugar Cookies by Kimmi’s Dairyland
- Dairy Christmas Traditions by Knolltop Farm Wife
- #DairyChristmas: Love and Latkes by New Moon Dairy
- Family at the Table by The Deere Milkmaid
- French Onion Soup – Our Family Christmas Tradition by Eat Farm Love
- Dairy Delight by Spotted Cow Review
- Christmas Cookies and Holiday Hearts by My Barnyard View
- Italian Soup by So She Married A Farmer
- Christmas Tapioca Pudding by Guernsey Dairy Mama
- #DairyChristmas: Festive Parmesan Frico by Dairy Good Life