Olive Bread, copied from the Pioneer Woman blog. I've made this and it is always a hit! The Cast of Characters: French bread, green olives, black olives, green onions, butter, real (not low-fat or fat-free) mayonnaise, and Monterey Jack Cheese. Place one regular-sized can of black olives on a cutting board. (Mine said "6 oz. Dry Wt.")Give them a rough chop. Do the same with a 6-oz jar of pimiento-stuffed green olives. Just give 'em a rough chop; no need to go crazy. Now slice two green onions Into thin pieces.Then give them a nice, rough chop all over. Place 1 stick softened (room temperature) butter into a mixing bowl.Add 1/2 cup mayonnaise. Please do NOT hurl if you don't like mayonnaise; I promise, you won't even know it's there. Take 3/4 pound grated Monterey Jack cheese. (I grated this myself, but you can use the pre-packaged stuff if you like.)Add it to the bowl.Now add the olives and green onions.And stir together.Until thoroughly combined. Use immediately or refrigerate mixture up to two days before using. Slice the loaf of French bread lengthwise.Spread the mixture evenly onto both halves of the bread.It'll look like WAY too much.but don't worry. It'll melt and gradually flatten and soak nicely into the bread.Depending on the size of your crowd, you can go ahead and place one half of the loaf on a cookie sheet and bake it when you need it: 325 degrees for 25 minutes, or until cheese is totally melted and the top is beginning to turn light brown.

Thank you. Love it when you post games. Love most sites you give us.

I sent the Lithuanian greeting to my friend, whose comment was "How'd you learn that?".

Love it, thank you Karen! Here's one of DH and his car. I'll be fiddling with these all morning now.