Fans of the long-running Texas Country Reporter will enjoy whipping up these recipes from host Bob Phillips' kitchen.

Read more about Bob & Kelli Phillips here.

RATTLESNAKE PASTA

1/2 jar Robert Rothschild Red Pepper Dip

6 oz. claw crab meat

2 c. heavy cream

3/4 c. parmesan cheese

1 lb. peeled and deveined shrimp

10 oz. bowtie pasta

2 - 3 Tbsp. olive oil

Crushed red pepper, to desired taste

Salt and pepper

Directions:

Saute shrimp in skillet in olive oil, salt and pepper.  Set aside once cooked.  Boil water and cook pasta; drain.  Heat cream and add pepper dip, crab meat and parmesan.  Simmer 3 - 5 minutes.  Add shrimp and pasta.  Toss, coating thoroughly.  Serve warm.

KEY LIME PIE

Box graham cracker crumbs 

1/2 c. crushed pecans

1/2 c. brown sugar

5 Tbsp. melted margarine

3 cans sweetened condensed milk

5 egg yolks

2 c. key lime juice

lime zest, to taste

whipping cream

Melt margarine and add graham cracker crumbs, crushed pecans and brown sugar.  Press mixture into fluted pie plate and go up the sides.  In separate bowl, mix condensed milk, egg yolks, lime zest and lime juice.  Pour into pie crust and bake at 350 for 20 minutes.  Cool and then refrigerate for 6 to 8 hours before serving.  Garnish with whipping cream.