Ravioli with Corn and Cilantro

9 oz refrigerated mushroom or cheese filled ravioli
2 Tbsp olive oil
2 garlic cloves, minced
1 can Mexicorn, drained
1/4 tsp salt
1 Tbsp cilantro

Cook ravioli to desired doneness as directed on package.  Drain.  Meanwhile, heat oil in large skillet over medium heat until hot.  Add garlic; cook and stir 2-3 minutes or until tender.  Add corn and salt; cook until thoroughly heated, stirring occasionally.  Add ravioli; toss to coat.  Sprinkle with cilantro.

Serves 3

Bacon Ranch Chicken Casserole

2 pounds chicken, cooked and cubed
10 oz rotini noodles
7-8 slices bacon, cooked and crumbled, reserve 1-2 Tbsp drippings
3 cloves garlic, minced
2 Tbsp flour
1 cup milk
3/4 cup Ranch dressing
3 Tbsp butter
2 cups Mexican shredded cheese blend
1 small can of green chiles


Cook pasta to al dente.  Preheat oven to 350.  Cook the garlic cloves and butter in the pan with bacon drippings.  Cook just until butter is melted.  Toss in the cooked cubed chicken and flour.  Cook for about 1 minute, stirring constantly.  Add the milk and ranch.  Stir over medium-low heat for about 2-3 minutes until slightly thickened.  Add in 1 cup of cheese.  Mix thoroughly.  Fold mixture in with cooked noodles.  Add green chiles and stir.  Pour contents into a large casserole dish.  Sprinkle the remaining cup of cheese over the top of the casserole.  Cook for 15 minutes at 350 until warmed throughout and cheese is nicely melted.

Crabby Bow Ties with Corn, Bacon and Jalapenos

Salt and Pepper
1 pound Farfalle pasta
1 Tbsp olive oil
6 slices smoky bacon, chopped
1 onion, finely chopped
3 jalapenos, seeded and chopped
4 cloves garlic, chopped
1 tsp thyme
1 can whole kernel corn, drained
1 cup chicken broth
2 Tbsp butter
1 pound lump crabmeat
1 Tbsp Old Bay Seasoning
1 small lime, juiced (about 1-2 Tbsp)
2 Tbsp dried parsley
4 scallions, thinly sliced

Cook pasta until al dente.  In a large skillet, heat the oil.  Add bacon and cook until crisp.  Add the onion, chiles, garlic and thyme.  Season with salt and pepper.  Cook until the vegetables soften, about 2 minutes.  Add the corn and chicken stock and simmer.  Drain the pasta, reserving 1/2 cup of the pasta cooking water.  Melt the butter into the sauce, then stir in the crabmeat and cooking water, if needed to loosen the sauce.  Season with Old Bay.  Toss the sauce with the pasta, lime juice and parsley.  Top with scallions.

Serves 4-6

Lemon Cream Shrimp Scampi

4 Tbsp Olive oil
1 small onion, finely chopped
4 cloves garlic, finely chopped
1 1/2-2 pounds large shrimp, peeled and deveined with tail on
1 Tbsp lemon zest
Salt and pepper
1/3 cup vodka
1/3 cup whipped cream cheese
2 Tbsp sour cream
2 Tbsp chopped parsley
2 Tbsp dried basil
1 Tbsp lemon juice
Pasta, cooked al dente

In a large skillet, heat the oil. When the oil is hot, add the onion and garlic.  Cook, stirring, until the vegetables soften, 3-5 minutes.  Add the shrimp and lemon zest; season with salt and pepper.  Toss until the shrimp is pink and opaque, 2-3 minutes.  Add the vodka; toss 1 minute.  Stir together the cream cheese and sour cream; add to skillet.  Stir until the sauce is smooth.  Off the heat, stir in the parsley and basil.  Add the lemon juice and stir.  Serve over pasta. 

Serves 4-6

Creamy Spinach Dip

1 cup mayonnaise
1 pkg vegetable recipe mix (such as Knorr's)
10 oz frozen chopped spinach, thawed and squeezed dry
16 oz sour cream
cut up vegetables for serving
pita chips for serving

Combine all ingredients.  Chill 2 hours.

Makes 4 cups