Cornbread Confetti Salad

This makes a LOT of salad.  This is a great salad to take for summer pot lucks. We either use it as a side dish or as our main dish and eat with tortilla chips like a dip.

1 pkg. (8 1/2 oz.) corn bread/muffin mix
2 cans corn, drained
2 cans pinto beans, rinsed and drained
1 can black beans, rinsed and drained
3 small tomatoes chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
1 bunch green onions chopped
10 bacon strips, cooked and crumbled
2 C (8 oz.) shredded cheddar cheese

Dressing:
1 C (8 oz.) sour cream
1 C mayonnaise
1 envelope ranch salad dressing mix

Prepare corn bread according to package directions.  Cool completely and crumble.  In a large bowl, combine all ingredients.  In a small bowl, whisk the dressing ingredients.  Just before serving, pour dressing over salad and toss to coat.

Baked Cheesy Egg Noodles

1 pkg. (12 oz.) extra wide egg noodles
1 pkg. cream cheese, softened
1 C sour cream
1 C cottage cheese
3-4 green onions
1-2 cloves minced fresh garlic or about 1/2-1 tsp granulated garlic
1 T Worcestershire sauce
pinch of cayenne or red pepper
salt and pepper to taste
1 C seasoned dry bread crumbs
1/4 C butter, melted

Cook noodles until just about tender, then drain well and set aside.  In a large mixing bowl, combine cream cheese, sour cream and cottage cheese.  Blend with an electric mixer, then stir all of the other ingredients except for the butter and bread crumbs.  Mix in noodles.  Spoon mixture into a shallow baking dish.  Top with seasoned bread crumbs and melted butter.  Cover and cook at 350 for 10-15 min.  Then uncover and continue to bake an additional 10 min. or until lightly crispy.

Ricotta Ravioli with Spinach Pesto

This was a new recipe I tried and loved but I do recommend a food processor for making the pesto.  I tried a blended and it worked but not well.

2 C fresh ricotta
1 C toasted hazelnuts, chopped, divided
1/2 tsp nutmeg
1 lemon, zested and juiced
salt and pepper
1 12 oz. pkg. wonton wrappers
1 egg white, lightly beaten
4 C spinach
1 clove garlic
1/2 C grated Parmesan cheese
1/2 C olive oil

In a small bowl, mix together ricotta, 1/4 cup hazelnuts, nutmeg, lemon zest, and salt and pepper to taste.  Lay several wonton wrappers on a work surface. Scoop a generous tablespoon of the ricotta filling into the center of each wrapper, and brush outside edges with egg white.  Lay another wonton wrapper on top of each, and press firmly with fingertips to press out air and seal ravioli.  Transfer ravioli to a parchment lined baking sheet.  Repeat with remaining wonton wrappers and filling, making 18-20 ravioli total  Cover baking sheet with damp paper towel and transfer to refrigerator to set up, about 30 min.

Fill a large pot with water, salt liberally, and bring to a boil.  Cook ravioli in three batches., until they are cooked and float to the top, about 2-3 minutes.  Strain and transfer to serving bowls.  Top with a dollop of spinach pesto.

Spinach Pesto

In a food processor, combine remaining 3/4 cup hazelnuts, lemon juice, spinach, garlic, Parmesan, olive oil, salt and pepper to taste and puree until smooth.