Ravioli with Corn

Photo Credit busycooks.about.com

2 (9 oz.) pkgs. refrigerated cheese ravioli
3 Tbsp. olive oil
3 cloves garlic, minced
2 cups frozen corn, thawed
2 1/2 cups chopped tomato
Salt and pepper to taste
1/2 tsp. dried basil leaves
1/3 cup grated Parmesan cheese

In large pot of boiling water, cook ravioli according to package directions and drain well. Meanwhile, while pasta is cooking, heat oil in large skillet and saute garlic for 2-3 minutes, stirring constantly. Drain corn well and add to garlic with tomato; cook and stir until hot. Add ravioli, basil, salt, and pepper and toss to coat well. Sprinkle with cheese and serve.

Gingerbread Men (Rolled Molasses Cookies)

3/4 cup sugar

1/2 cup shortening

3/4 cup molasses

1/2 cup buttermilk

4 cups flour

1 teaspoon soda

2 teaspoons ginger

3/4 teaspoon salt

1/2 teaspoon baking powder

Combine sugar, shortening, molasses and buttermilk; blend well. Stir in remaining ingredients; blend well. Chill several hours or overnight (I usually chill it maybe an hour). Lightly grease cookie sheets (I use parchment paper). Heat oven to 375 degrees. Roll dough on floured surface to 1/8-inch thickness - 1/4-inch thick for soft cookies - cut with floured cookie cutter. Place 1 inch apart on prepared cookie sheet. Bake for 7-10 minutes. Immediately remove from cookie sheet.

Creamy Lemon Bars

Crust:

1/2 cup butter, softened

1/3 cup powdered sugar

2 teaspoons vanilla

1-1/2 cups flour

1/3 cup chopped pecans

Lemon layer:

1 package (8oz.) Cream cheese, softened

2 cups granulated sugar

1/4 cup flour

3 eggs

1/2 cup lemon juice

1 Tablespoon grated lemon peel

1 Tablespoon powdered sugar

Preheat oven to 350 degrees. Line a 13x9-inch pan with foil. Spray with cooking spray. Mix butter, 1/3 cup powdered sugar and vanilla in large bowl. Add the 1-1/2 cups flour and pecans. Press dough firly onto bottom of prepared pan. Bake 15 minutes.

Beat cream cheese and granulated sugar on high speed in medium bowl (until well blended). Add 1/4 cup flour and eggs. Beat until blended. Stir in lemon juice and peel. Pour over baked crust in pan. Bake 30 minutes or until set. Cool completely. Sprinkle with 1 Tablespoon powdered sugar.

Billy Bob's Creamy Chicken Tortilla Soup

Saute veggies and spices in butter:

1/4 cup butter

1 cup (6 oz.) onion, diced - 1 small

3/4 cup (4 oz.) red pepper, diced - 1 regular

2 cup (1/2 pound) zucchini, cubed - 2 small

1 Tablespoon garlic, chopped

2 Tablespoons chili powder

3/4 teaspoon pepper

1 Tablespoon cumin

Add and bring to boil:

4 cups water

4 Tablespoons chicken base

1 can (14.5 oz.) diced tomatoes

Add and simmer for 10 minutes:

3-3/4 cup (1-1/4 pound) chicken, chopped (1 large rotisserie chicken)

7 oz. can chopped green chilies

1/2 bunch cilantro, chopped (or to taste - I use 1 - 2 Tablespoons)

In a separate pan, make a roux of:

3 Tablespoons flour

3 Tablespoons butter

Add to roux and stir until thick:

2 cups heavy cream

Add the white sauce to soup. Let heat for 10 minutes to incorporate white sauce. Serve with cheese and tortilla chips.