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.

Crock Pot Alpine Chicken

* 2 tsp. chicken bouillon granules
* 1 Tbl. chopped fresh parsley
* 3/4 tsp. poultry seasoning
* 1/3 c. Canadian bacon, diced
* 2 carrots, thinly sliced
* 1 celery rib, thinly sliced
* 1 small onion, thinly sliced
* 1/4 c. water
* 1 (3 lb.) broiler-fryer chicken, cut up
* 1 Tbl. flour
* 1 (16 oz.) package wide egg noodles, cooked & drained
* 2 Tbl. sliced pimientos
* 2 Tbl. grated parmesan cheese
* 1 (10 1/2 oz.) can cheddar cheese soup

In a small bowl, mix bouillon, parsley and poultry seasoning; set aside. Layer in crock pot, in order, Canadian bacon, carrots, celery and onion. Add water. Place chicken in slow cooker. Sprinkle with the seasoning mixture. Stir soup and flour together, spoon over top. DO NOT STIR. Cover and cook on high for 3-3 1/2 hrs. or on low for 6-8 hrs. or until chicken is tender and juices from chicken run clear when pierced with a fork & vegetables are tender. Spread cooked noodles in a shallow 2-2 1/2 quart broiler proof dish. Arrange chicken on noodles.
Stir soup mixture and vegetables until combined. Spoon vegetables and some of the liquid over chicken. Sprinkle with pimiento and Parmesan cheese. Broil 6 inches from heat source for 6-8 minutes or until lightly browned.

Crock Pot Cheesy Chicken

* 2 lbs. boneless skinless chicken breasts
* 2 (10 1/2 oz.) cans condensed cream of chicken soup
* 1 (10 1/2 oz.) can condensed cheddar cheese soup
* 1/4 tsp. garlic powder
* salt & pepper (optional)

Place chicken breasts in the crock pot. Mix the undiluted soups together with the garlic powder and pour over chicken. Cover and cook on low 6-8 hours , until chicken is tender. Serve with the delicious sauce over rice or noodles.

Steak Di Vinci

* 1 ¼ lbs boneless beef round steak, cut into 1” cubes
* 1 c. chopped onion
* 1 c. chopped green bell pepper
* 1 garlic clove, minced
* ¼ c. diced shallot
* 1 (14 ½ oz) can whole tomatoes, undrained & chopped
* 1 tsp. beef bouillon granules
* 1 tsp. dried oregano leaves
* ½ tsp. dried basil leaves
* 1 tsp. garlic powder
* ½ c. sliced mushrooms
* salt & pepper
* 8oz. linguine, cooked
* ¼ c. chopped Italian parsley
* ¼ c. parmesan cheese, grated

Spray large skillet with cooking spray: heat over medium heat until hot. Saute beef, onion, bell peppers, garlic, and shallots until meat is browned and onion tender, about 10 minute. Add remaining ingredients, except salt and pepper, linguine, parsley and Parmesaon cheese, and simmer, covered, until meat is tender, 45 to 60 minutes. Simmer, uncovered until thickened to desired consistency, about 15 minutes. Season to taste with the salt and pepper. Serve over linguine: sprinkle with parsley and Parmesan cheese.

Parmesan Crescent-Topped Chicken A La King

Casserole
* 2 Tbs. butter
* 1 lb. boneless skinless chicken breast halves, cut into bite sized pieces
* 1 ½ c. carrot strips (1 ½ x ¼ x ¼ in.)
* 1 ½ c. fresh or frozen green beans
* 1 c. thin red bell pepper strips (1 med.)
* ½ c. sliced green onions
* ½ c. all-purpose flour
* ½ tsp. dried Italian seasoning
* ¼ tsp. salt
* 1/8 tsp. pepper
* 1 ¾ c. chicken broth
* ¾ c. milk
* ¼ c. grated Parmesan cheese

Topping
* 1 (8oz.) can refrigerated crescent rolls
* 1 egg white, beaten
* 2 Tbl. Grated Parmesan cheese

Heat oven to 375. In large skillet, melt 2 Tbl. Butter over med-high heat. Add chicken; cook & stir 3 min. Add carrots, green beans, bell pepper & onions; cover & cook until chicken is no longer pink & veggies are crisp-tender, stirring occasionally. Add flour, Italian seasoning, salt & pepper to skillet. Stir in broth & milk. Bring to a boil, stirring constantly. Stir in ¼ c. Parmesan cheese. Spoon into ungreased 2 ½ qt. oval casserole or 13x9” baking dish. Separate dough into 8 triangles. Starting at short side of triangle, roll each triangle up ½ way. Arrange over hot chicken mixture with tips toward center. DO NOT OVERLAP. Brush crescent rolls with egg white; sprinkle with 2 Tbl. Parmesan cheese. Bake @ 375 for 15-20 min. or until crescent rolls are golden brown.