Saturday, December 11, 2010

Christmas Party on the River

Last night was our annual Christmas fellowship for our Young Adult's Bible study that meets on Sunday mornings.  We have a mixture of college-age, single and married.  Our college-age weren't there because they are finishing up this next week before getting to come home.

I think it's neat that in our group last night we have three pregnant young ladies! Our tribes are increasing! Thank you Lord for new exciting!

We had much food to begin the to try new recipes!   I'll give you the recipe for something delicious at the end of this post from the Pioneer Woman : Olive Cheese Bread!

 After we ate and ate, we broke up into two groups to play some games!

 Apples to Apples anyone????

This group played Trivia Pursuit!   We decided this version was put out before World War II because so many of the questions were about the 40's....or so it seemed!

We had so much fun and laughter last night!  Even the "old Folks" had a wonderful time!

We are just blessed beyond words for the great group of young adults in our class and in our church. They inspire us with their enthusiasm for the Lord and His people!
Thank you for letting us be a part of this wonderful class!

Merry Christmas!


1 14.5 can black olives, drained
1  6 oz. jar pimiento-stuffed green olives, drained
2 green onions
1/4 lb. (1 stick) butter, softened
1/2 cup REAL mayonnaise
1 lb. Monterey Jack cheese, grated
1 loaf crusty French Bread

1. Preheat the oven to 325 degrees.

2. Place the black olives on a cutting board and chop them roughly until most of the large pieces are broken up.

3. Do the same with the green olives.

4. Slice the green onions, then chop them up roughly.

5. In a large bowl, combine the butter, mayonnaise, Monterey Jack cheese chopped olives and green onions.

6. Stir until throughly combined.  

7. Slice the French Bread loaf in half lengthwise.  Spread the olive-cheese mixture in an even layer on each half.

8.  Bake for 20-25 minutes, until cheese mixture is thoroughly melted and beginning to turn light brown and bubbly.  Cut into diagonal slices and serve immediately!

Helpful Hints:

Prepare the olive/cheese mixture up to 2 days ahead of time. Store tightly covered in the fridge.

The cheese topping also makes a delicious spread for crackers.

Also you can substitute drained, chopped artichoke hearts and grated Parmesan cheese for the black olives and Monterey Jack cheese.


Paula said...

What a great evening of fellowship!

That recipe sounds wonderful! I'll have to give this a try. (I almost didnt read the recipe because I thought it was actually a 'making the bread' recipe; which I have zero luck with). Ingredients are going on my next shopping list!

Kelley said...

That looks like such a wonderful time was had by all! Thanks so much for the recipe. Merry Christmas!

Kayla said...

Looks like so much fun! Can't wait to get involved in our church like that! One day... (hopefully sooner than later!!!!)

I'll be making bunco buns thursday for the neighborhood ladies! :)

Jacquie said...

I know y'all had fun. Daisy and Tyler talked about it all morning. They had a blast!

Teresa @ Grammy Girlfriend said...

sounds like a super fun night....

Richella said...

What a wonderful party! I'd say these young adults are blessed to have you and your husband as role models and friends! Bless you for your leadership. :)

Sisters said...

Thanks for the Cheese-Olive bread reminder. I had a Christmas party last night and made it. I wouldn't have thought about it again had I not seen in here!