Chicken Bacon Ranch Pasta

•  16 oz spiral pasta (cooked according to package directions)
• 1 1/2 c milk (we used 1%)
• 1/2 c ranch salad dressing (could probably use less)
• 8oz cream cheese 
• 2 C chicken, cooked and cubed (can be cooked in the bacon grease)
• 8 bacon strips, cooked and crumbled
• 2 c colby cheese
• sliced green onions

1. In a pan, combine milk, ranch dressing and mix. Stir in cream cheese over medium heat until melted and combined. Add pasta, chicken, bacon, and 1 c cheese. Transfer to 13x9 and top with remaining cheese. Bake uncovered until heated through, 15-20 minutes at 400 degrees. Sprinkle with green onion if desired. 

Kale with bacon and apples

Very similar to bacon brussel sprouts that seem to be common at restaurants and holidays. 

Ingredients

• 3 thick-cut peppered bacon, cut into 1/2-inch pieces
• 1 medium chopped Honeycrisp apple
• 1 teaspoon minced garlic
• 8 cups torn kale leaves
• 2-3 tablespoon (cider) vinegar (lemon is also good, could try other acids)
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

1. Heat a large skillet over medium heat. Add bacon to hot skillet; cook until crisp and fat is rendered, about 3 minutes. Drain all but 2 tablespoons bacon drippings from skillet.

2. Add apple and cook, stirring occasionally, until tender, about 2 minutes. Stir in garlic and gradually add kale. Cook until tender, stirring occasionally, about 8 minutes. Drizzle with vinegar. Season with salt and pepper.

Sweet corn, bacon and fresh sage

 Made to accompany homemade spaetzle or pasta

Ingredients

• 1/3 c. minced bacon 
• butter as needed
• 2 T fresh sage 
• pepper
• 2.5 c sweet corn
• 1/4 c dry white wine (sherry was good too)
• 1/4 c broth 
• 1/4 Parmesan, extra for garnish

Method

1. Cook bacon (can cook with 1 t butter or without). 

2. Add sage, pepper, corn, and then wine. Once wine has evaporated, add broth, 1 T butter, and parmesan.

3. Add to pasta or spaetzle and serve with extra parmesan.