Mexican Baked Fish

• 1 1/2 pounds cod
• 1 cup salsa
• 1 cup shredded sharp Cheddar cheese
• 1/2 cup coarsely crushed corn chips
• 1 avocado - peeled, pitted and sliced
• 1/4 cup sour cream
• DIRECTIONS
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish.
• Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.
• Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream.

Pumpkin Cheesecake

Crumb Crust
1 cup(s)	graham-cracker crumbs
3 tablespoon(s)	margarine or butter, melted
2 tablespoon(s)	sugar

Pumpkin Filling
2 package(s)	(8 ounces each) cream cheese, softened
1 1/4 cup(s)	sugar
1 can(s)	(15 ounces) pure pumpkin, (not pumpkin-pie mix)
3/4 cup(s)	sour cream
2 tablespoon(s)	bourbon, or 2 teaspoons vanilla extract
1 teaspoon(s)	ground cinnamon
1/2 teaspoon(s)	ground allspice
1/4 teaspoon(s)	salt
4 large	eggs

Sour-Cream Topping
1 cup(s)	sour cream
3 tablespoon(s)	sugar
1 teaspoon(s)	vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F. In 9" by 3" springform pan, with fork, stir graham-cracker crumbs, melted margarine or butter, and sugar until moistened. With hand, press mixture onto bottom of pan. Tightly wrap outside of pan with heavy-duty foil to prevent leakage when baking in water bath later. Bake crust 10 minutes. Cool completely in pan on wire rack.
2. In large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar until blended, about 1 minute, scraping bowl often with rubber spatula. With mixer at low speed, beat in pumpkin, sour cream, bourbon or vanilla, cinnamon, allspice, and salt. Add eggs, 1 at a time, beating just until blended after each addition.
3. Pour pumpkin mixture into crust and place in large roasting pan. Place pan on oven rack. Carefully pour enough boiling water into pan to come 1 inch up side of springform pan. Bake cheesecake 1 hour 10 minutes or until center barely jiggles.
4. Meanwhile, prepare Sour-Cream Topping: In small bowl, with wire whisk, beat sour cream, sugar, and vanilla until blended. Remove cheesecake from water bath, leaving water bath in oven, and spread sour-cream mixture evenly over top. Return cake to water bath and bake 5 minutes longer.
5. Remove cheesecake from water bath to wire rack; discard foil. With small knife, loosen cheesecake from side of pan to help prevent cracking during cooling. Cool cheesecake completely. Cover and refrigerate cheesecake at least 6 hours or overnight, until well chilled. Remove side of pan to serve.
   

Quick Pumpkin Bread/Muffins

Ingredients:
1 3/4 C Flour
1/4 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1/2 tsp Cinnamon
1/4 tsp Cloves

1 1/3 C Sugar
1/3 C Shortening or applesauce
2 eggs
1 C Pumpkin (big can=3 Cups)
1/2 tsp Vanilla
1/3 C Milk
1/3 bag Chocolate chips

Sift 6 dry ingredients together. Beat sugar, applesauce & eggs in separate bowl until light and fluffy. Add pumpkin to this mixture. Then add the dry ingredients to wet mixture with milk and vanilla. Add chocolate chips.
Bake at 350 degrees:
1 hour for loaf
25 minutes for muffins or til toothpick comes out clean.

*I usually triple this recipe and put in a whole can of pumpkin and whole bag of chocolate chips, we go through these really fast and give some away. (I always make muffins instead of bread.)

Hot Cocoa

This recipe came with our Cocoa-latte machine, which we absolutely adore. We’re able to just throw the ingredients into the machine, but I’m sure stirring it up by hand over the stove would work just as well.

2 cups milk
5 teaspoons unsweetened cocoa
¼ cup sugar
1 teaspoon vanilla

I thought all hot cocoas were the same. I stand corrected.

Zucchini Casserole

1 Pound Hamburger
7 Cups chopped Zucchini (add yellow squash, carrots, broccoli, or other veggies you have on hand)
¼ Cup Onion chopped
1 Can Cream of Chicken soup
1 Cup Sour Cream (you can sub. with Mayo or mix half and half)
1/4 Cup Butter
3 Cups Herb Stuffing Mix (or whatever you have on hand)

Cook Zucchini with onion in boiling salted water 5-10 minutes. Drain well, combine soup, sour cream and hamburger. Stir in zucchini and onions. Melt butter and toss with stuffing mix. Spread half of stuffing in 9X13 casserole dish. Spoon soup mixture on top. Sprinkle with remaining stuffing mix. Bake 25-30 minutes at 350 degrees.

Chocolate Banana Cookies

Looking for an alternative to banana bread when your bananas go ripe? These cookies are the best.

Mix:
2/3 cup & 2 tablespoons shortening
1 cup sugar
2 eggs
1 teaspoon vanilla
1/4 cup unsweetened cocoa
1 cup mashed bananas (2 or 3)

Add:
2 1/4 cup floor
2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

Drop dough on cookie sheets. Bake 12-15 minutes at 350 degrees.