Mom's Stuffed Mushrooms

I don't know if it's just cuz I grew up on them, but this is my favorite stuffed mushroom by far, and I LOVE mushrooms!

40 small-medium size Mushrooms, stems removed (smaller ones are my fav)

1/2 c. butter

8 oz. cream cheese

3/4 c. grated parmesan cheese

5 Tb. minced garlic

1/2 Tb. chopped chive, or green onion

Preheat oven to 350 degrees. Melt the butter. Dip each mushroom into the butter and place onto cookie sheet. Blend rest of ingredients in a bowl. Spoon into each mushroom. Bake for 15 minutes or until stuffing is golden brown. Enjoy!

Cajun Chicken Pasta

8 ounces uncooked linguine, or favorite pasta

1 pound chicken breast, cut into strips

1-2 tsp Cajun seasoning (to taste)

2 Tb. olive oil, divided

1 med. red bell pepper, thinly sliced

1 med. yellow bell pepper, thinly sliced

8 oz. fresh mushrooms, sliced

1/2 red onion, sliced

3 cloves garlic, minced

2 med. tomatoes, diced

1 cup chicken stock

1/3 cup milk

1 tbsp flour

3 tbsp cream cheese

salt and pepper, to taste

Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.

Prepare pasta in salted water according to package directions.

Heat a large heavy nonstick skillet over medium-high heat. Add chicken and sauté 5 to 6 minutes or until done, set aside on a plate

Add remaining olive oil to the skillet and reduce to medium, add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.

Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with garlic powder, salt and fresh cracked pepper to taste.

Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.

Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add pasta, toss well to coat and Enjoy!

Fav Roast Beef Dippers

3lb. beef bottom roast, trimmed of visible fat

1 medium sweet onion, thinly sliced

1-11oz. jar pepperoncini sliced, and 1/2c. pepperoncini juice reserved

1/2c. olive oil

1/2c. water

1-.7 pouch Italian Vinaigrette Salad Dressing Mix

1tb. minced garlic

Ciabatta or Sourdough rolls

Arugula and sliced tomatoes to top sandwich

Place beef and onion in a 3 1/2-qt or larger slow cooker. Mix pepperoncini juice, oil, water, dressing mix and garlic in a small bowl until blended. Pour over beef. (If you have time, cover the crock and place in refrigerator to let beef marinate the night before, turning occasionally.)

Cover and cook on low 8 to 10 hours until beef is tender.

Cut rolls lengthwise in half (lightly toast if desired) and brush cut sides with some of the cooking liquids. Pour remaining liquid into a serving bowl.

Transfere beef to cutting board; let rest 15 minutes, then slice thinly. Layer beef, onions, sliced pepperoncini, tomatoes, and arugula on bottom half of rolls. Cover with top. Serve with reserved cooking liquid for dipping.