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.

Oatmeal Soup

1/2 cup minced celery
2-1/4 cups milk
1/2 teaspoon salt
3/4 cup rolled oats

In a medium saucepan, bring milk to a boil. Add celery and salt; boil for 1 minute. Stir in oats, simmer for at least 5 minutes, or until thick. Serve hot. 2 servings.

Note: I know this is a weird recipe, but if you are sick, it's a nice hot breakfast to eat that doesn't bother a sore throat.

Roasted Squash and Fennel Soup

• 3 to 4 cups chicken stock or broth
• 4 or 5 medium summer squash
• 1 big red onion
• 1 medium fennel bulb
• Olive oil
• Red pepper flakes
• Kosher salt and freshly ground black pepper

Directions:

Preheat the oven to 425 degrees F. Cut the squash, fennel and onions in quarters, all vegetables will shrink while baking; so don’t cut them too small.

Place all the cut vegetables in a single layer on a sheet pan. Drizzle them with olive oil, salt, and pepper, red pepper flakes if you like a bit spicy. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.

In a large pan, heat 3 cups of chicken or vegetable stock. Coarsely puree the roasted vegetables and the stock using a handheld blender, season to taste. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it’s the consistency you like. Serve with a dollop of cream or yogurt, if you'd like.

*Found here.

Sweet Potato and Bacon Biscuits

• 2 cups flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick cold unsalted butter, cut into pieces (or use 1 stick salted butter and leave out the above mentioned salt)
• 1 cup mashed cooked sweet potatoes, cooled
• 2 tablespoons packed light brown sugar
• 5 slices cooked bacon, drained and crumbled (or real bacon bits)
• 3/4 to 1 cup buttermilk

Directions

Preheat the oven to 425 degrees F. Lightly grease a large baking sheet and set aside (or use parchment paper).

In a bowl, stir together the flour, baking powder, baking soda, and salt. Add the butter and work in with a pastry blender or your fingers until the mixture resembles coarse crumbs.

In a bowl, whip the sweet potatoes with the brown sugar until very smooth. Add to the flour mixture and mix in lightly but thoroughly with your fingers. Add 3/4 cup of the buttermilk and the bacon and gently work to make a smooth dough, slightly sticky, being careful not to overwork and adding more liquid as needed 1 teaspoon at a time.

Turn out onto a lightly floured surface and pat out into a large rectangle about 1/2-inch thick. Cut into 10 large biscuits and place on the prepared baking sheet. Bake until golden brown and risen, 15 to 18 minutes.

Remove from the oven and serve hot with butter.

*Found here.