42nd Recipe Street

Source: http://allrecipes.com/recipe/ham-and-cheese-bowties/

1 (12 oz) PKG Bowtie Pasta
4 T Butter
3 Cloves Fresh Garlic, Minced
1/4 C All Purpose Flour
1/2 t Salt
1/2 t Pepper
2 C Milk
1/2 t Prepared Mustard
2-1/2 C (11 oz) Mozzarella Cheese
8 oz Cooked Ham, Cubed
1/4 C Parmesan Cheese

Cook pasta until al dente. Drain. Set aside.

Meanwhile, in large saucepan over medium heat, melt butter. Saute garlic for 30 seconds. Whisk in flour, salt, and  pepper. Cook and stir until smooth. Pour in milk, a little at a time, stirring constantly. Bring to a boil for 1 minute. Stir in mustard and cheese. Stir until melted completely.

Stir in bowtie pasta and ham.

Transfer to a large lasagna pan. Bake for 20-25 minutes in 350F oven.

Source: http://foodwishes.blogspot.com/2012/10/apple-cider-glazed-pork-chops-great.html

1 T Vegetable Oil
1 T Butter
1 LB Boneless Pork Chops (About 3 Thick Pork Chops)
Garlic Salt, To Taste
Pepper, To Taste
3 Cloves Garlic, Minced (1-1/2 t)
1/4 C Apple Cider Vinegar
2 C Apple Cider
1 t Dijon Mustard (See Note)
1 Pinch Dried Rosemary
1 Pinch Red Pepper Flakes

In a large saute pan, melt butter and vegetable oil on Medium High Heat.

Add boneless pork chops. Cook on each side for 6-7 Minutes or until temperature is 145F.

Remove pork chops from pan and keep warm in microwave.

Turn off heat from pan. Add garlic and turn heat back on to Medium High.

Add apple cider vinegar and deglaze pan. Add apple cider and dijon mustard. NOTE I didn't have any dijon mustard so I just used 1/2 t of Prepared Mustard and 1/2 t Sugar.

Turn heat up on HIGH and stir constantly until a thick syrupy glaze forms.

Stir in rosemary and red pepper flakes. Return boneless pork chops to pan and cook on each side for 1-2 minutes.

Serve over rice.

Original Recipe: http://allrecipes.com/recipe/too-much-chocolate-cake/

1 (18.25 oz) PKG Devil's Food Chocolate Cake Mix
1 (5.9 oz) PKG Instant Chocolate Pudding Mix
1 (8 oz) PKG Sour Cream
1 C Vegetable Oil
4 Eggs
1/2 C Warm Water
1 (2 Cup) PKG Chocolate Chips

In a large mixing bowl, combine cake mix, pudding mix, sour cream, oil, beaten eggs, and warm water. Mix well. Stir in chocolate chips and mix well.

Transfer to a large lasagna pan and bake for about an hour in 350F oven, or until a toothpick inserted near the middle comes out clean.

Original Recipe: http://allrecipes.com/recipe/good-old-fashioned-pancakes/

1-1/2 C Flour
3-1/2 t Baking Powder
1 t Salt
1 T Sugar
3 T Butter
1 Egg
1-1/4 C Milk

In a medium sized bowl combine flour, baking powder, salt, and sugar. Mix well.

In a small bowl, melt the butter. Add egg and milk. Mix well.

Add wet mixture to dry mixture and stir until just combined. Do not over stir.

Cook, covered, in pan over medium-high heat until small bubbles form on the top of the pancake. Flip and cook other side.

Original Recipe: http://www.tasteofhome.com/Recipes/Creamy-Lasagna-Casserole

2 lbs Ground Beef
1 (30 oz) Can Tomato Sauce
1 t Salt
1 t Black Pepper
1/2 t Garlic Powder
8 Lasagna Noodles
2 (8 oz) PKGs Cream Cheese
1 (16 oz) Container Sour Cream
8 oz Shredded Cheese
Additional Cheese for Topping, Optional

Boil noodles according to package directions.

Meanwhile, cook ground beef in a large skillet. Drain. Add tomato sauce, salt, pepper, and garlic powder. Mix well. Simmer for 15 minutes.

Place packages of cream cheese in a microwave safe bowl and microwave for 1 minute to soften. Mix well until no lumps remain. Add sour cream. Mix well. Add cheese mix well. Set aside.

In the bottom of a large lasagna casserole dish, place 2 C of meat mixture and smooth across bottom of pan. Top with 4 lasagna noodles. Smooth 1/2 of cheese mixture across noodles.

Add remaining meat sauce to the dish and smooth across. Top with remaining 4 noodles. Top with remaining cheese mixture and smooth across noodles.

Note: There wasn't really enough sauce for the entire package of fettuccine noodles, so next time i'm going to double the sauce. I think melting in the cheese a little at a time, rather than dumping the whole container in there might also be a good idea. I also want to stir in a half a package of cream cheese and see if that helps the flavor any. Could also use more roasted garlic, perhaps minced prior to going into the oven and then crushing with a fork afterwards.

4 Cloves Garlic
6 T Butter, Divided
Salt & Pepper
1lb Boneless, Skinless Chicken Breast, Cut Into Bite Size Pieces
Meat Tenderizer
Black Pepper
1 C Heavy Cream
1 (5oz) PKG Shredded Parmesan, Asiago, Romano Cheese
Hot Cooked Fettuccine Noodles

Place 1 T butter and whole garlic cloves in a small oven safe dish. Sprinkle with salt and pepper. Cover with foil. Bake for 30 minutes in 350F Oven. When garlic is tender, pull it out of the shallow dish and crush it with a fork. Do not dispose of melted butter.

Meanwhile, cut chicken into bite size pieces. Coat with meat tenderizer and black pepper. Melt 2T butter in a pan and cook the chicken until done. When chicken is done, turn the heat up to evaporate the extra liquid off and brown the chicken. Remove chicken from pan and set aside.

Melt remaining 3 T of butter in pan with the leftover melted butter from the roasted garlic. When the butter is melted, add in the heavy cream and bring to a simmer. Simmer for 5 minutes. Turn heat on low and stir in the garlic and cheese. Mix until smooth. Add chicken and mix well.

Serve over hot cooked fettuccine noodles.