MUFFULETTA AND PECAN BARS -- MAKE, BAKE, AND TAKE IT

Another make, bake and take it weekend.  Here were my offerings for a church potluck yesterday.

First --

Muffuletta, a sandwich popular in New Orleans originated by Italian immigrants.  What makes it different from the normal American sub sandwich is the olive salad interspersed between the usual meat and cheese layers.

There are probably as many recipes for the olive salad as there are cooks. but here is my simple recipe:

2/3 cup chopped green olives

2/3 cup chopped black olives

1/2 cup chopped pimiento

1 tablespoon capers, drained and rinsed

1 teaspoon dried parsley

1/2 teaspoon dried oregano

1/2 teaspoon black pepper

1/2 cup olive oil

Mix all ingredients well; store in refrigerator over night to combine flavors before assembling sandwiches.

I also made Easy Pecan Pie Bars -- the recipe I came across on pinterest or facebook -- sorry, I don't remember where.

Easy Pecan Pie Bars

1 can (8 oz) refrigerated crescent rolls

2 tablespoons melted butter

1/2 cup corn syrup

1/2 cup sugar

1 teaspoon vanilla

1 egg, beaten

3/4 cup chopped pecans

Preheat oven to 350 degrees and line a 9x13 pan with foil, with 2-inch overhang on sides.  Separate dough in 2 long rectangles and press over bottom and 1/2 inch up sides to form crust pressing perforations to seal.  Bake 8 minutes.

Combine filling ingredients except pecans mixing well.  Add pecans.  Spread evenly over hot crust.  Bake 22 additional minutes.  Cool for an hour and cut into bars.

If you love pecan pie, this is a yummy alternative.

I came home with two empty plates; I assume a sign of success!

I'm joining the following:
Have a Daily Cup for Share Your Cup Thursday
Rattlebridge Farm for Foodie Friday