Halibut Ceviche

1 pound Halibut
3 fresh, whole limes
3 - 4 tbsp Hot Pace Picante salsa
4-6 dashes Tapatio Hot Sauce
1/2 diced green pepper
pinch coriander
pinch oregano
1 can Rotel diced tomatoes w/peppers
6-10 leaves chopped cilantro (cut off stems and discard them)
1/2 diced yellow onion

Cut halibut into small chunks, approximately 1/2" square
Place the halibut into a glass or ceramic bowl. Cut the limes in half and squeeze the juice onto the diced halibut. Mix well and place in the refrigerator for 2-3 hours. Add the remaining ingredients. Return to the fridge to chill before serving.

Kenai Cheese Dip

3 Cups Shredded Cheddar Cheese
1/4 cup diced jalapeno peppers
1 tsp garlic powder
1 tsp cayenne pepper
1 cup Miracle Whip
1/4 tsp liquid smoke (optional)
2 tsp jalapeno juice

Mix all ingredients together. Mixer is optional but not necessary.

Superior Meat Loaf

Ingredients:

1 Envelope Onion Soup Mix
2lbs ground turkey or ground beef
3/4 c. Italian Style bread crumbs
2 eggs
1/4 c. water
2/3 c. ketchup

Directions:

1. Preheat oven to 350°.

2. In large bowl, combine onion soup mix, ground turkey (beef), bread crumbs, eggs, water, and ketchup. Mix together (or use hands -- more fun that way) until well combined.

3. Place in 'bread' baking pan. Bake for 1 hour. Let stand for 10 minutes.

Carrot and Apple Soup

2 Tablespoons butter or margarine
1 large onion, coarsely chopped
3 medium apples (golden delicious or fuji suggested)
2 pounds carrots
2 cans (14 oz) chicken or vegetable broth or 3.5 cups homemade broth
1 tbs sugar
1 tsp salt
1 tsp grated, peeled fresh ginger
2 cups water
fresh chives for garnish (optional)

In 5 quart Dutch oven, melt butter over medium heat. Add onion and cook, stirring occasionally until tender and golden (12 minutes). Meanwhile, peel, halve and core apples. Peel and trim carrots. Cut apples and carrots into 1.5 inch pieces. Add apples, carrots, broth, sugar, salt, ginger, and water to onions; heat to boiling over high heat, stirring occasionally. Reduce heat to low; cover and simmer until carrots are very tender (20 minutes). 

Remove from heat. Spoon one-third of mixture into blender; cover, with center part of lid removed to allow steam to escape and puree until smooth. Pour into large bowl. Repeat with last two-thirds (1/3 at a time).

Clean Dutch oven and return soup to pan. Heat through. Serve with garnish if you like.

Mom's Sugar Cookies

3 cups flour
1 tsp baking powder
1/2 tsp salt
1 cup shortening
1 1/2 cups sugar
2 eggs
1 1/2 tsp vanilla

Cream shortening, sugar, beat til light. Add eggs and vanilla. Add flour and chill overnight.

Roll dough out on lightly floured waxed paper as thin as possible. Cut out with cookie cutters. Add colored sugar before baking or frost afterwards.

Bake 6-8 minutes at 375 degrees.

Enjoy in mass quantity!

Cheese cake with Blueberry lemon topping

Ingredients

Crust:
● 2 cups finely ground graham crackers (about 30 squares)
● 1/2 teaspoon ground cinnamon
● 1 stick unsalted butter, melted

Filling:
● 1 pound cream cheese, 2 (8-ounce) blocks, softened
● 3 eggs
● 1 cup sugar
● 1 pint sour cream
● 1 lemon, zested
● 1 dash vanilla extract
● Warm Lemon Blueberry Topping, recipe follows

Directions
Preheat the oven to 325 degrees F.
In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat
the bottom and sides of an 8-inch springform pan with nonstick cooking spray. Pour the crumbs
into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press
the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth
and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined.
Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add sour cream, lemon zest, and
vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be
well mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with
a spatula.
Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place
the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is
about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into
the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after
chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator,
loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by
running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a
spatula spread a layer of Warm Lemon Blueberry topping over the surface. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry
after each cut.

Warm Lemon Blueberries:
● 1 pint blueberries
● 1 lemon, zested and juiced
● 2 tablespoons sugar

In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so
until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

Yield: 6 servings
Cook Time: 5 minutes

Pizza Sauce

Ingredients
● 1 (6 ounce) can tomato paste
● 6 fluid ounces warm water (110 degrees F/45 degrees C)
● 3 tablespoons grated Parmesan cheese
● 1 teaspoon minced garlic
● 2 tablespoons honey
● 1 teaspoon anchovy paste (optional)
● 3/4 teaspoon onion powder
● 1/4 teaspoon dried oregano
● 1/4 teaspoon dried marjoram
● 1/4 teaspoon dried basil
● 1/4 teaspoon ground black pepper
● 1/8 teaspoon cayenne pepper
● 1/8 teaspoon dried red pepper flakes
● salt to taste
Directions
1. In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy
paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper,
red pepper flakes and salt; mix together, breaking up any clumps of cheese.
2. Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare
pizza as desired.

Shrimp Cocktail

Ingredients:
● ½ pound of medium shrimp cleaned and deveined
Sauce ingredients
● ½ cup ketchup
● ⅛ cup minced white onion
● ½ of a green onion minced
● 3oz ⅓ cup chopped tomatoes
● ½ tablespoon minced parsley
● ½ tablespoon minced cilantro
● ½ a pickled, canned jalapeno minced
● ½ tablespoon of juice from the can
● ½ serrano pepper or one jalapeno pepper
● ½ teaspoon Worcestershire sauce
● ½ tablespoon extra virgin olive oil
● ¼ teaspoon whole oregano
● ¼ cup tomato juice
● 1 quart of water (to cook shrimp in)
Directions
1. bring water to a boil add shrimp and cook until they are just done immediately
immerse in ice water. combine all ingredients.

Mexican Salad

Prep time:25 minutes
Cooking time for rice:45 minutes
Chilling Time: 30 minutes
Saute for 5 minutes in a medium skillet:
●1 1/2 tablespoons butter
●1 1/2 cups cooked rice
●scant 1/5 teaspoon chile powder
●1/8 teaspoon coriander
●scant 1/2 teaspoon cumin powder
●1/2 teaspoon garlic powder
●1/4 teaspoon paprika
Allow to cool. In a large bowl, mix the above with:
●1 1/2 cups cooked kidney beans (canned work fine)
●1 head iceberg lettuce, cut into bite-size pieces
●1/4-1/2 cup minced yellow or red onions
●one 4 oz. can diced Ortega chiles
Then add:
●3 tomatoes , diced
●1/3 pound cheddar cheese
Top with:
Chips
Chill and serve with ranch dressing

Cherry Crumble

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients:
1 can cherry pie filling (20 oz)
1/2 c. flour
2/3 c. quick oats
1/3 c. soft butter
1/2 tsp cinnamon
2/3 c. brown sugar, packed

Directions:

1. Heat oven to 350 degrees. In 8x8x2 in baking dish, spread cherry filling on bottom. Set aside.

2. In separate bowl, combine brown sugar, flour, oats, butter, and cinnamon. Mix ingredients together until crumbly. Sprinkle atop cherry pie filling.

3. Cook in oven for 10 minutes or until crumble begins to thicken. Let cool for 10 minutes.

Also, great with vanilla ice cream. Cherry Crumble Ala mode.

Turkey Chili

Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Ingredients:
1 tbsp Vegetable Oil
1 lb Ground Turkey
1 Large Onion
2 tbsp Chili Powder
1 tsp Ground Cumin
1 tsp Oregano Leaves, crushed
1/2 tsp Ground Pepper
1/4 tsp Garlic Powder OR 1 Clove of Garlic, minced
1 3/4 c. Chicken Broth
1 c. Pace Picante Sauce
1 tbsp Sugar
1 can black beans, rinsed and drained
1 can whole kennel corn, drained

Directions:
1. Heat oil in 4 qt sauce pan over med-high heat. Add turkey, onion, chili powder, cumin, oregano, pepper, and garlic. Cook until turkey is cooked through, stirring often to separate meat.

2. In large sauce pan combine broth, picante, sugar, beans, and corn to a boil. Add meat mixture and reduce heat to low. Cover and cook for 30 minutes, stirring occasionally.

Turkey Tetrazzini

For Topping:
3 Sister Schuberts Dinner Yeast Rolls, defrosted and coarsely crumbled
1/2c grated or shaved Parmesan cheese
2 Tbsp. parsley
3 Tbsp. olive oil
1 tsp Italian herb blend

For Filling
One 16oz pkg Reames Noodles, cooked, drained, and rinsed
2 tsp vegetable oil
1 c. chopped onion
1 c. diced yellow squash
1 c. peas, defrosted
3 c. diced cooked turkey meat
2 c. prepared Alfredo sauce
1/2 c. grated Parmesan cheese

Preheat oven to 350.  Butteer a 9x13 inch dish. For topping combine all ingredients and set aside. For filling, heat oil in saute pan, add onions and cook for 3 to 4 minutes or until they are soft. Add yellow squash and saute for 3 or 4 minutes. Transfer to large bowl, add remaining ingredients and toss gently.  Place mixture into prepared pan. Cover with topping and bake for 30 to 35 minutes or until thoroughly heated. Serve.

Serves 10
Prep Time 20 minutes
Cook Time 1 hour

Green Bean Casserole

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup 

1/2 cup milk

1 teaspoon soy sauce

Dash ground black pepper

4 cups cooked cut green beans

1 1/3 cups French's® French Fried Onions

 

Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.

Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.

Bake for 5 minutes or until the onions are golden brown.

Green Chili Artichoke Dip

1 (14 oz.) can artichoke hearts, chopped finely
1 (4 oz.) can green chiles, chopped and drained
1/2 c. Parmesan cheese, grated
1/2 c. Monterey Jack cheese, grated
1 c. mayonnaise

 

Combine all ingredients and bake at 350 degrees for 20 minutes. Serve with tortilla or corn chips.

Mashed Potatoes and Onions (taken from Smart Balance ad)

2 1/2 pounds potatoes, peeled and sliced
1 1/2 points yellow onion (I think that might be a typo on the recipe I am pulling this from. Pints, maybe? Never heard of using that measurement for onions before. I say add the amount of onions you want to taste. :))
1/4 cup Smart Balance Fat-Free Milk
1/2 cup Smart Balance Buttery Spread
1 tsp salt
1/2 tsp black pepper
1/4 cup finely chopped fresh parsley

1. In a 4 quart saucepan, bring 2 quarts hot tap water to a boil over high heat.
2. Add the potatoes and onions, return to a boil, reduce heat, cover tightly and simmer 14 minutes or until potatoes and onions are tender.
3. Drain well in colander. Add the potato mixture, plus the other ingredients to the saucepan and use a potato masher or electric mixer to mash until smooth.

Makes 8- 3/4 cup servings

Spiced Pumpkin Dump Cake

from an Anonymous submission:

350 degree oven/9x13 baking dish

1 can of pumpkin (14-16 oz=smaller sized can)
1 box of yellow cake mix
1 tbsp (yes, tablespoon) of powder ginger
1 tbsp ground cinnamon
2 teaspoon nutmeg
1 container of white icing

Mix pumpkin, cake mix and spices thoroughly then spread evenly in your baking dish. Bake following the time on your cake mix box. Allow cake to cool then spread icing. Enjoy!

Goulash

1.5 lbs ground beef
macaroni (shape of choice)
1 can (28oz) of whole tomatoes
1 small chopped onion
celery seed
Worcestershire sauce
tomato juice
salt and pepper (or use garlic salt instead of reg salt)
1 can mushrooms, drained

Fry burger and onion until done. Drain grease. Make sure you have the macaroni cooking!  Add the rest of the ingredients. Let simmer until macaroni is done then mix all together. You can test it while it is cooking to see what else you want to add.

Beef Stew

1 1/2 lb Beef Stew meat
1/4  cup onion, finely diced
1 Tbsp butter or olive oil
4 cups beef broth
2 stalks celery, chopped
1 small pkg frozen carrots
1 russet potato, chopped into bite size pieces
1 cup frozen pearl onions
Flour-and-water slurry
Salt and pepper, to taste

Brown the meat and diced onions in in butter or olive oil over medium heat until meat is browned and onions are translucent. Cover meat with broth, bring to boil, then simmer over low heat for a few hours. Add celery, carrots, potato and pearl onions and simmer over medium heat.  Meanwhile, whisk 1 or 2 tablespoons of flour into approx. 1 cup water to make a slurry. Slowly add the slurry to the stew, constantly stirring until you reach desired thickness. Season with salt and pepper. Refrigerate any leftovers.

Unstuffed Pepper Bake

1 lb ground beef

1/3 cup frozen chopped onions

1 1/2 cups Tri-color peppers (one green, one yellow, one red) diced (approx 1 1/2 peppers)

2 garlic cloves, minced (or 1/2 tsp garlic powder)

1/2 tsp salt

1/4 tsp ground black pepper

1 (14.5 oz) can petite diced tomatoes, drained

1 1/2  cups instant white or brown rice

1 tsp Worcestershire Sauce

1 tsp Italian Seasoning

1 (8 oz) pkg. finely shredded sharp cheddar cheese, divided

1 (15 oz) can tomato sauce

Preheat oven to 375

Saute ground beef, onions, peppers and garlic for 10 minutes, or until beef is browned and vegetables are tender. Drain off excess fat and season with salt and pepper. 

Stir in the tomatoes, rice, Worcestershire sauce and Italian seasoning. Remove from heat; stir in 1 cup of cheese. 

Spread mixture evenly into a 13x9 inch baking dish and top with tomato sauce and remaining cheese.

Bake uncovered for 20 minutes, until heated through and cheese is melted and bubbly.  Let stand 5 minutes before serving. 

Store any leftovers in the refrigerator. Serves 4-6

Chocolate Cake

Preheat Oven to 350.

1 cup butter
4 squares unsweetened chocolate
2 cups sugar
4 eggs well beaten
2 cups applesauce
2 tsp vanilla
1 1/2 cups chopped pecans
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Melt butter and chocolate; let cool some.

Stir in sugar, eggs, applesauce, vanilla and pecans. Add flour, baking powder, baking soda, and salt. Pour into two greased and floured 8" square pans.  Bake for 35-40 min.

Million Dollar Fudge

1 can evaporated milk
1/4 lb (1 stick) butter
4 1/2 cups sugar
12oz chocolate chips
1 giant plain Hershey bar (broken into pieces)
1-7oz jar marshmallow creme
1/2 tsp vanilla

Bring evaporated milk, butter and sugar to a boil. Boil for 6 min, stirring well. Remove from heat and add chocolate chips, vanilla, Hershey bar. Mix well, then add marshmallow creme. Stir until will mixed.

Pour into 2 greased jelly roll pans. Use butter to grease pans.

Peanut Butter Honey 'n Oatmeal Cookies

Taken from Skippy PB advertisement

2 cups quick-cooking oats
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup Shedd's Spread Country Crock Spread (or your choice butter/margarine)
1 cup Skippy Natural Creamy Peanut Butter Spread with Honey
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
1/2 cup golden or regular raisins (optional)
1/2 cup chopped pecans

1. Preheat oven to 350.  Combine oats, flour, baking powder, baking soda and salt in small bowl; set aside.
2. Beat Shedd's Spread Country Crock Spread with Skippy Natural Creamy Peanut Butter Spread with Honey in large bowl with wire whisk until smooth. Beat in sugars, then eggs until blended. Beat in flour mixture just until blended, then stir in raisins and pecans. Chill 30 minutes.
3. Drop dough by rounded tablespoonfuls, 2 inches apart on ungreased baking sheets.
4. Bake 13 minutes or until golden.  Remove cookies to wire rack and cool completely.

Buettner Chili

1 lb. ground beef or turkey

2 onions, chopped

4 cloves garlic, chopped

2  - 14 oz cans, diced tomatoes, undrained

1 - 15 oz can tomato sauce

1 tbsp chili powder

1 tsp ground cumin

½ tsp ground oregano

½ tsp salt

1/8 tsp pepper

¼ tsp cayenne pepper

2 - 15 oz cans kidney beans, rinsed and drained

2 tbsp corn starch

¼ cup water

4 Serrano peppers

Cook ground beef or turkey in heavy skillet until browned. Drain. Mix all ingredients except cornstarch and water in 3-4 quart slow cooker. Cover and cook on low heat for 6-7 hours, or until vegetables are tender. Turn heat on high. Mix cornstarch and water until smooth, and then add to chili. Stir well and cook uncovered for 15 minutes or until slightly thickened. Makes 8 adult servings. Enjoy.

Mediterranean Chicken Wrap

1/2 boneless chicken breast
1/2 cup Italian dressing
1 wrap (any brand/flavor/etc)
3 Tbsp hummus
2 romaine lettuce leaves
2 large tomato slices (optional)
sprinkle of shredded cheese (flavor optional)

Marinate chicken in Italian dressing. Grill or fry chicken thoroughly. Cut chicken into thin slices. Spread hummus on wrap. Place lettuce, tomato, cheese and chicken on top of hummus. Roll and enjoy!

Original Chex Party Mix (taken from chex mix ad in paper)

3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
1 cup mixed nuts
1 cup bite-sized pretzels
1 cup garlic-flavor bite-size bagel chips (or regular-size bagel chips broken into 1-inch pieces)
6 Tbsp butter or margarine
2 tsp Worcestershire sauce
1 1/2 tsp seasoned salt
3/4 tsp garlic powder
1/2 tsp onion powder

1.  In large microwave bowl, mix cereals, nuts, pretzels and bagel chips; set aside.  In small microwave bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.

2. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.

Start to finish: 15 minutes
Makes 24 servings (1/2 cup each)

Pumpkin Pie - taken from Libby's

1.5 cups sugar
1 tsp salt
2 tsp ground cinnamon
1 tsp ginger
1/2 tsp. ground cloves
4 large eggs
1 can (29 oz) Libby's 100% Pumpkin
2 cans 12 fl oz Carnation Evaporated Milk
2 unbaked 9 inch deep dish pie shells.

Mix sugar, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shells.

Bake in pre-heated 425 degree oven for 15 minutes. Reduce temperature to 350 and bake 40-50 minutes or until knife inserted in middle comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.