Pan-Seared Mustard-Peppercorn Steak w/ Mushroom Sauce

* 1 oz. dried porcini or shiitake mushrooms, (about 1 c.)

* 2 tsp. multicolored peppercorns

* 2 tsp. whole mustard seeds

* 3/4 tsp. coarse salt, divided

* 4 boneless New York strip steaks (3/4" thick)

*3 Tbl. butter, divided

* 1/4 c. chopped shallots

* 1/4 c. red wine or mushroom soaking liquid

* 1 Tbl. coarse-grain Dijon mustard

Place mushrooms in small bowl with enough boiling water to cover; let stand 20-30 min. or until softened. Drain well, reserving 1/4 c. liquid. (If using mushroom liquid in place of wine, reserve 1/2 c. liquid.) If using shiitakes, remove and discard stems. Place peppercorns in heavy-duty plastic bag; coarsely crush with flat side of meat mallet. Add mustard seeds; crush slightly. Mix in 1/2 tsp. of the salt. Firmly press peppercorn mixture onto both sides of steaks. Melt 2 Tbl. of butter in large skillet over med-high heat. Cook steaks 5-7 min. for medium-rare, turning once. Place on serving platter; cover loosely with foil. Melt remaining 1 Tbl. butter in same skillet over med. heat. Cook & stir shallots 1 min. Add mushrooms; cook & stir 1 min. Add wine, 1/4 c. reserved mushroom liquid, mustard & remaining 1/4 tsp. salt. Cook 2-3 min. or until liquid is slightly reduced, stirring frequently. Add any juices from steaks. If necessary, return steaks to skillet 1-2 min. to reheat.

Cookies & Cream Cupcakes w/ Chunky Oreo Frosting

**Recipe from Picky Palate **

Cupcake batter:
* 1 Butter or yellow cake mix
* 4 eggs
* 1 sm. package vanilla pudding mix
* ½ c. sour cream
* ½ c. water
* ½ c. vegetable oil
* 16 oreos, crumbled up
* 1 c. chocolate chips

Chunky Oreo Frosting:
* 8 oz. softened cream cheese
* 1 stick softened butter
* 3 c. powdered sugar
* 6 oreo cookies, crumbled

Preheat oven to 350 degrees. In a stand or electric mixer, beat until all ingredients are well combined, close to 2 min. Pour batter into paper lined cupcake cups, about ¾ way full. Bake for 25-30 min. or until toothpick comes out clean from center. Let cool. Place cream cheese and butter into mixer and beat until smooth and fluffy. Slowly add in powdered sugar until desired consistency. Stir in oreo cookie crumbles and spread over cupcakes.

Garlic Toasted Open Faced Lasagna Ciabattas

**Recipe from Picky Palate **

* 2 Tbl. extra virgin olive oil

* 1 lb. ground Italian Sausage

* 1- 26 oz jar of pasta sauce

* 8 leaves fresh basil, chopped (taste great, but not necessary)
* 15 oz. container ricotta cheese

* ½ c. grated parmesan cheese

* 1 c. shredded mozzarella cheese

* ¼ tsp. salt

* ¼ tsp. pepper

* ¼ tsp. Italian Seasoning
* 8 garlic roasted ciabatta rolls

* 1 ball fresh mozzarella cheese
* Parmesan cheese

Preheat oven to 375 degrees. Place oil into a medium dutch oven or pot over medium heat. Cook sausage until browned, about 5-7 minutes; reserve ¼ c. of sausage for ricotta. Reduce heat to low and stir in pasta sauce and basil leaves. Simmer for 15 minutes. Place reserved ¼ c. sausage, ricotta, parmesan, mozzarella, salt, pepper and Italian Seasoning into a medium bowl. Stir to combine. Split each ciabatta roll and place cut side up onto a large baking sheet. Spread ricotta mixture over each roll, about ¼ c. (*you probably won't use all of ricotta.). Top with a couple spoonfuls of pasta sauce, and fresh mozzarella cheese. Bake for 10-12 min. or until cheese is melted and hot. Remove, sprinkle with parmesan cheese and serve.