Stuffed Mushroom Muffulettas



1/4 cup extra-virgin olive oil
1/3 cup red wine vinegar
2 tbsp. Dijon mustard
black pepper to taste
4 ciabatta or focaccia buns, halved (I used regular hamburger buns)
4 large portobellos
5 oz. hard salami, chopped (can substitute bacon chunks)
4 oz. pimiento-stuffed olives, chopped
4 oz. provolone cheese, shredded or chopped


Preheat oven to broil, keeping the ranch about 6 inches from heating element.

Whisk together oil, vinegar and Dijon for the vinaigrette. Season with pepper.

Brush cut sides of bun halves with vinaigrette and toast lightly under broiler, about 4 minutes; set aside

Remove mushroom gills with a spoon. Wipe them of with a wet paper towel, then brush mushrooms with vinaigrette and place topside up on a pan; broil for about 6 minuets on each side. You want the mushrooms pretty soft, the remove from oven.

Pulse salami, olives and cheese in a food processor until finely chopped and mixed. Take mixture and place in a microwave safe dish, then add the rest of the vinaigrette to it. Microwave about 1 minute until mixture is warm. Divide the mixture between the 4 mushrooms; then return to the oven and broil until the cheese starts to melt and brown. About 5 minutes.

Place the mushrooms on the browned buns and serve.

-If you think provolone cheese is too strong, a swiss would work really well too.

Baking Frenzy

I think I got the baking bug yesterday. I found out my sister was coming over for her birthday so I took it upon myself to bake her a cake. We'll I also decided to take her for a visit to the Hutterite Colony, so I decided to bake a couple cakes, since my friends birthday is on the 21st, and she'll be gone. So I baked 2 Pina Colada Cakes, Orange Chocolate Truffle Tarts and a brand new cake called "Double Chocolate Mousse Cake".

Cock-a-Leekie Soup



1/4 cup margarine
3 chicken breasts
4-5 large leeks
8 cups chicken stock
Bouquet Garni- 1 Bay leaf, 1 tsp. Basil and 1 tsp. Rosemary (Rosemary needs to be ground in a pesel)
8 prunes, chopped


Melt the butter; fry the chicken until browned on all sides. Cut the leeks into 4 lengthways, rinse out the dirt, then chopped into 1 inch pieces. Take chicken out of pan and put leeks in and fry for 5 minutes until soft.

Add the chicken, chicken stock and bouquet garni. Bring to boil, simmer for 30 minutes. Add prunes and simmer another 15 minutes.

It's now ready to eat.


Deviled Eggs



12 eggs
1/2 cup mayonaise
1/4 cup white vinegar
1/8 cup mustard
1/2 tsp. salt
1/4 tsp. pepper
dusting paprika


Put eggs in a large pot, once water starts a roiling boil set timer for 8 minutes. After eggs are cooked take and put pan in sink, run cold water in pan until it runs cold. Let sit for 1/2 hour to cool. Peel the eggs and slice in half.

Take all the yokes and put in a medium bowl. This is the part where you add all the rest of ingredients to taste. You want the mix to not be too runny. Start by adding the mayo, then mustard. Mix well then add the vinegar. Same with the salt and pepper. Taste and add a bit more of what you think it needs.

Put the sauce in each egg and top with dusting of paprika.


Parmesan Polenta



2 cups chicken broth
1/2 cup instant polenta
1/2 cup parmesan, grated cheese.


Bring broth to a boil. Slowly whisk in polenta. Reduce heat and continue whisking for 5 minutes. Stir in Parmesan, remove from heat.

-This is wonderful as a side dish or with the Chicken Polenta Soup

Chicken Polenta Soup



3 tbsp. olive oil
2 oz. pancetta or bacon, diced
1 cup yellow onion, diced
8 oz. button mushrooms, quartered
2 tbsp. chopped fresh basil
2 tsp. garlic, minced
1/2 tsp. red pepper flakes (1 tsp. if you want it spicier)
Deglaze with:
1/2 cup dry red wine
1 tbsp. balsamic vinegar
Stir In:
3 cups chicken broth
1 can (14.5 oz.) chopped tomatoes
1/2 cup roasted red peppers, drained, diced (optional)
Add: cooked chicken
1/2 cup kalamata olives, coarsely chopped
1/4 cup chopped basil


pancetta in oil in a stock pot over medium heat until crisp.

chicken and saute 8-10 minutes until brown and cooked through. Transfer to a plate.

onion and mushrooms for 5 minutes, or until onions becomes translucent. Stir in basil, garlic, and pepper flakes; cook 1 minute.

Deglaze with:
wine and vinegar. Cook until liquid has evaporated.

Stir In:
broth, tomatoes, and peppers. Simmer, partially covered, for 15 minutes.

reserved chicken and simmer 5 minutes to heat through.

olives and basil for the garnish while soup simmers.

over Parmesan Polenta and top with basil or parsley garnish.

No Bake Coconut Cookies


3 cups quick cooking oats
5 tbsp. unsweetened coco powder
1 cup shredded coconut
2 cups sugar
1/2 cup milk
1/2 cup margarine


In a bowl combine the oats, coco, and coconut. In a pan put sugar, milk and margarine; bring to a boil, stirring to combine. Cook for 1 1/2 minutes, no longer. Pour in the oats mixture, mix until blended.

Drop from a teaspoon onto waxed paper or tin foil. Let stand until firm.

From: Glorious Grub Cookbook By. Joan Stewart

Orange Chocolate Truffle Tarts



1 12 oz. package semi-sweet chocolate pieces (2 cups)
1 cup heavy or whipping cream
6 tbsp. butter or margarine (3/4 stick)
2 tbsp. orange-flavor liqueur
shredded orange peel for garnish


In heavy 2-quart saucepan over low heat, heat chocolate, heavy cream and margarine, stirring frequently until melted and smooth. Remove saucepan from heat; then add liqueur.

Refrigerate chocolate mixture about 2 1/2 hours or until very thick and of easy piping consistency, stirring occasionally as it's cooling in the frige.

While chocolate is chilling prepare and bake tartlet shells. Cool on wire rack then fill with the chocolate.

Tart Shell Recipe

This is the most decadent orange chocolate recipe I've ever tried!

Tart Shells


1 cup flour
1/4 tsp. salt
6 tbsp. cold butter or margarine, cut into cubes
1 tbsp. vegetable oil
2-3 tbsp. ice water


In a large bowl, mix flour and salt. Cut in butter, then with a pastry cutter blend until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tbsp. at a time, mixing lightly with a fork after each addition, until dough is just moist enough to hold together. Shape dough into 2 disks. Wrap each in plastic wrap and refrigerate for 30 minutes or overnight. Let stand at room temperature for 30 minutes before rolling.

Preheat oven to 425 degrees.

Roll each half of dough into 12 1-inch pieces. Press each piece of dough evenly into bottom and up sides of 24 mini muffin cups or mini tartlet pans. Prick each shell several times with a toothpick. Bake 15 minutes or until golden. Cool in pans on wire rack 5 minutes. Remove shells from pans and cool completely.

-These can be easily frozen once completely cooled, then taken out and filled with your favorite filling.


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