Fish Tacos with Mango Salsa

1 lb fish, cubed (preferably a white fish)

2 Tablespoons butter

1/2 teaspoon cumin

1/4 teaspoon garlic salt

Flour tortillas

Shredded lettuce

Mango Salsa

Taco Sauce

Melt butter in pan, place fish in pan and sprinkle with cumin and garlic salt. Cook 4-5 minutes or until flakes easily with a fork. Serve in tortilla with shredded lettuce, mango salsa and lots of taco sauce. Yum!

Mango Salsa

1 1/2 cups cubed mango

1 red bell pepper, diced

2-3 green onions, sliced

1 jalapeno, diced

1 lime zested and juiced

Mix together and chill.

Taco Sauce

1/2 cup plain yogurt

1/2 cup mayonaise

1 lime, zested and juiced

1/2 teaspoon oregano

1/2 teaspoon cumin

1/2 teaspoon cayenne pepper

Mix together and serve on tacos

Gingerbread Pear Trifle

1 Gingerbread cake mix, made according to directions

1 large box vanilla pudding, made according to directions

1 large can pears, juice reseved and pears sliced

1 pint whipping cream, whipped (or cheat and use cool whip)

Sauce:

1/2 cup pear juice

3/4 cup brown sugar

5 teaspoons molasses

1 Tablespoon cornsyrup

Start by making your cake and mixing the pudding. Then bring the pear juice to a boil. Turn heat down and add other sauce ingredients. Simmer until frothy. Break your cake into pieces and put a layer on the bottom of your trifle bowl. Top the cake with pudding, then pears, then sauce, and then whipped cream. Then repeat layers until bowl is full. Refidgerate until ready to serve.

Recipe Source: Mike's co-worker Molly

Lush

For the Crust mix:

1 cube butter

1 1/4 cups flour

Press into 9X13 pan and bake at 350 for 15 min. You can also use cookie dough and cook according to directions or until cooked but still soft. Cool.

For the Filling:

1 pakage cream cheese, softened

1 cup powdered sugar

4 oz cool whip

Beat the cream cheese and sugar. Add in the cool whip. Pour onto cooled crust. Top with pudding.

For the Pudding:

2 small packages pudding, any flavor...chocolate is great!

3 cups milk

Wisk together and pour over filling. Refriderate until ready to serve.

Recipe Source: Mandi Weigman

Fruit Cream Pie

1 graham cracker, butter crunch or pastery pie crust

1/4 cup cornstarch

2/3 cup sugar

1/4 teaspoon salt

2 cups scalded milk

3 egg yolks, slightly beaten

2 Tablespoons butter

1/2 teaspoon vanilla

Fruit-any kind but berries taste best

Mix cornstarch, sugar, and salt in saucepan. Gradually add milk, stirring well. Cook over medium heat, stirring constantly, until thick and boiling. Boil 2 minutes and remove from heat. Stirring quickly, gradually add about 1/2 cup hot milk mixture into the beaten egg yolks. You want to be careful not to let it sit or the eggs will cook and you will have a chunky pudding...yuck! So stir quickly! When it is well mixed, add the egg mixture back into the hot milk and cook for 1 min. still stiring constanly. Remove from heat and add butter and vanilla. Cool slightly and add fruit. Pour into crust. If crust isn't completely full, top with freshly beaten whipped cream or a meringue.

Recipe Source: Wendy Bowers

Graham Cracker Pie Crust

1 package graham crackers, finely crushed (1 1/4 cups)

2 Tablespoons sugar

6 Tablespoons melted butter

Mix graham cracker crumbs with sugar in pie dish. Stir in melted butter. Mix well and press onto bottom and sides of pan. Then, either chill 1 hour before filling or bake at 375 for 7 min. and cool completely. Fill as desired.

Recipe Source: Pam Smith

Helen's Strawberry Pie

1 baked pie shell

(make your own using your favorite pie crust recipe or use Marilyn's No-fail recipe)

1 1/2-2 pints fresh strawberries, cleaned and sliced

1 small box strawberry jello

Set strawberries with a little bit of sugar in refridgerator overnight. Drain the liquid into a 2-cup measuring cup and add enough water to make 2 cups. Bring liquid to a boil and add 2 Tablespoons cornstarch. Remove from heat and add the box of jello and 1/2 cup sugar. Stir until dissolved. Cool. Add fresh berries. Pour into pie shell and chill. Serve with whipped cream or ice cream.

**Can substitute raspberries and raspberry jello

Recipe Source: Grandma Helen Walker

Marilyn's No-fail Pie Crust

This pie crust recipe is the only one I have ever used and it always works for me. The consistency is much different from others I have seen. It comes from one of my mother's friends.
Mix together in large bowl with pastery cutter:

3 cups flour

1 teaspoon salt

1 cup shortening

Put the bowl in freezer while mixing:

1 egg

1 teaspoon white vinegar

1/4 cup cold water

Add egg mixture to dry ingredients. Blend until ball forms, but don't over mix. Roll out between 2 sheets wax paper to fit pie dish. Makes one pie, top and bottom crust or two bottom only. Bake according to filled pie directions or bake at 450 for 8-12 min for pudding pies.

Recipe Source: Marilyn Bjorkman

Raspberry Cheesecake

1 cup flour

1 cube butter

1 cup chopped pecans

Combine in 9X13 dish. Bake at 350 for about 10 min. Press into bottom and cool.

2 (8oz) packages cream cheese, softened

3 1/2 cups powdered sugar

1 large tub cool whip

Beat cream cheese and suage together. Stir in cool whip. Pour onto crust.

1 box Raspberry Danish Dessert

1 3/4 cup water

1 package fresh or frozen raspberries, thawed

In saucepan combine the danish dessert and water. Bring to a boil. Cook 2 min and add raspberries. Pour on top of cheesecake while hot.

Recipe Source: Sheila Delonas

Fluffy Cheesecake

1 package cream cheese, completely softened

1/3 cup sugar

1 (8oz) container cool whip

1 graham cracker crust

Beat cream cheese and sugar until well mixed. Stir in cool whip and pour into crust. Refridgerate and top with favorite cheesecake topping.

Recipe source: Kraft Foods

Grandma's Butter Crunch Pie Crust

1/2 cup margarine

1 cup flour

1/4 cup brown sugar

1/2 cup chopped nuts

Combine all ingredients in glass pie dish. Bake at 400 for 15 minutes, stirring every 3-5 minutes. Remove from oven and press into bottom and sides of pan. Cool completely before filling.

Recipe source: Grandma Beth Smith

Pistachio Cheesecake

Pistachio Cheesecake

2 packages cream cheese, softened

4 packages pistachio pudding

5 cups milk, room temperature

1/2 cup margarine

1 cup flour

1/4 cup brown sugar

1/2 cup chopped nuts

Combine margarine, flour, brown sugar, and nuts in 9X13 dish. Bake at 400 for 15 min, stirring every 3-5 minutes. Remove from oven and press onto bottom of pan. Cool completely. Make sure the cream cheese is completely soft and beat in mixer 2 min. Mix the pudding and 2 1/2 cups milk together. Add to the cream cheese and beat well. Add the rest of the milk. Pour into crust and refridgerate.

Recipe source: Grandma Smith, crust; Pam Smith