2 tablespoons canola oil
1 cup sliced onion
1 cup sliced celery
1 cup sliced celery
1 cup chopped mushrooms
1 teaspoon dried oregano
2 tablespoons dried basil
1 tablespoon dried rosemary
5 fresh peppercorns
4 ounces shredded Swiss cheese
Preheat oven to 350 degrees F (175 degrees C).
Heat 2 tablespoons canola oil in medium-size skillet or skillet over medium heat. Sprinkle onion into shallow pan. Pour celery into skillet. In a medium bowl chop mushrooms and oregano; toss gently into skillet. Stir in celery mixture. Add layering cheese to chili; blend well.
Cover skillet and cook over medium heat for 5 to 10 minutes. Remove from heat. Spread cheese dip over top of larger sandwiches; spread with meat, cheese, onion, celery and mushrooms mixture; top with Swiss cheese.
Bake in preheated oven for 20 to 25 minutes, until cheese has melted.
I have made these for years and they are always a huge hit! I usually use a little white cake mix to make the icing drops, but the cake mix company actually makes the icing drops using strawberry cake mix! I always end up adding a little extra white frosting and cake mix, depending on what I have on hand. I find it works best to use the same icing and cake mix, so I buy bulk. I always end up adding more than 1T of icing mix, so the whole thing is over 2 cups. Very simple. I always add at least 1 cup of icing mix and cake mix, depending on what is in my refrigerator. I always spray my pan with food grade butter, just in case. I also put small amts in my pan (less than half a cup) to prevent the cake from sticking to the bottom of my pan. These are so simple,
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