Orange Sherbet Jello

1 large package of vanilla pudding (not instant)
1 large package of orange jello
1 pint of heavy whipping cream
2 cans of mandarin oranges
1 large can of crushed pineapple

Add 2 cups of water to the pudding mixture in a pan and cook until the mixture is thick. Dissolve the orange jello into the pudding mixture and stir until it is completely blended. Let this mixture cool completely. Drain the oranges and pineapple well. Whip the cream (adding 1/2 cup of powdered sugar to sweeten). When the pudding mixture is cook, gently fold the pudding mixture, whipping cream, and fruit together until uniformly blended. Chill.

Charline's Sweet Potato Casserole

4 cups sweet potatoes, cooked peeled and cubed
2 cups white sugar
4 eggs, beaten
3/4 cup butter, melted
1 cup evaporated milk
1 tsp nutmeg
1 tsp ground cinnamon
2 cups miniature marshmallows
1 cups flaked coconut

1 1/2 cups crushed cornflakes
1/2 cup packed brown sugar
1 cup chopped pecans
3/4 cup butter, melted

1. Preheat oven to 400. Spray or butter a 9x13 baking dish.

2. In a large bowl, mash the sweet potatoes. Mix in eggs, sugar, 3/4 cup butter, evap. milk, nutmeg, cinnamon, marshmallows and coconut. Scoop mixture into baking dish.

3. Bake for 20 minutes.

4. In a small bowl, mix the crushed cornflakes, brown sugar, pecans and remaining 3/4 cup butter. Spread the topping over the casserole.

5. Return casserole to the oven and bake for an additional 10 minutes.

**I don't know who Charline is, but she makes a heck of a sweet potato casserole! Thanks Charline!

Pumpkin Chiffon Pie

3/4 c. brown sugar
1 envelope unflavored gelatin
1/2 t. salt1 t. cinnamon
1/2 t. nutmeg
1/4 t. ginger
3 slightly beaten egg yolks
3/4 c. milk
1 1/4 c. canned or mashed cooked pumpkin
3 egg whites
1/3 c. sugar
19 inch graham-cracker or regular crust

In saucepan, combine brown sugar, gelatin, salt and spices. Combine egg yolks and milk. Stir into brown sugar mixture. Cook and stir until mixture comes to a boil. Remove from heat. Stir in pumpkin. Chill until mixture mounds slightly when spooned (test every now and then - don't let it get too stiff). Beat egg whites until s oft peaks form. Gradually add white sugar, beating to stiff peaks. Fold pumpkin mixture thoroughly into egg whites. Turn into crust. Chill until firm. Garnish with whipped cream.

Pan Seared Halibut with Roasted Heirloom Tomatoes

Noah made pan seared halibut with roasted heirloom tomatoes in August. The tomatoes were the yummiest part. He is currently taking an optional Foods course in his 8th grade curriculum. We've been the beneficiaries of his improved cooking skills.

Pan Seared Halibut with Roasted Heirloom Tomatoes
Recipe courtesy Aaron McCargo Jr.

Ingredients

2 tablespoons grapeseed oil

4 (6-ounce) halibut fillets

1 tablespoon salt (we felt like this was too much)

1 tablespoon cracked black pepper (also too much)

2 sprigs fresh thyme

1 lemon, juiced

1 tablespoon olive oil

1 1/2 cups halved heirloom tomatoes (garden tomatoes were great)

1 teaspoon chopped garlic

2 tablespoons freshly chopped parsley leaves

Directions

In a large saute pan over medium-high heat, add the grapeseed oil. Season the fish with salt and pepper and add to the pan. Sear the fish for 3 to 4 minutes on each side. Add the thyme and juice of 1/2 a lemon and baste the fish with the sauce. Remove the halibut from the pan to a serving platter. Add the olive oil to the pan and stir in the tomatoes, the garlic and the juice of 1/2 a lemon. Cook for 2 minutes and then add the parsley. Stir to combine and serve on top of the fish.