Garlic Chicken w/ Mushroom Risotto...

1 1/2 C Uncooked Rice
3 1/2 C Water (divided)
2 Tbsp Olive Oil
1 Tbsp Butter
2 Cloves Garlic
4 Boneless Skinless Chicken Breasts (pounded thin)
Salt & Pepper to taste
2 Tbsp Fresh Parsley
3/4 C Sliced Fresh Mushrooms
1 C Frozen Peas
1 10 oz can Cream of Mushroom Soup

In a saucepan, bring 2 C water to a boil.  Add rice, return to a boil.  Cover, reduce heat to lo and cook for 10 minutes.  Remove from heat and set aside. 

In a large skillet, heat the oil and butter.  Add minced garlic cloves and cook until golden.  Add the chicken breast and cook approximately 5 minutes on each side.  (Until no longer pink inside.)  Salt and pepper chicken to taste.  Remove chicken to a plate.  Add parsley and mushrooms to hot pan.  Saute for approximately 1 minute.  Add 1 1/2 C water to pan and whisk in the mushroom soup, hot cooked rice and frozen peas.  Stirring constantly, bring risotto to a boil over medium heat.   Return chicken to pan, reduce heat to lo, cover and simmer for 5 minutes.

Serve with chicken.

Night Before French Toast...

3 Eggs

3 Cups Milk

2 Tbsp Sugar

3/4 tsp Salt

1 Tbsp Vanilla

1 tsp Cinnamon

1/2 tsp Ginger

1/2 tsp Nutmeg

1 Tbsp Oil

1 Loaf French Bread

Lightly spray a 9 x 13 casserole pan. Cut french bread into 1" cubes and arrange in pan. Whisk all remaining ingredients together until well blended. Pour over bread. Let sit overnight in refrigerator, or at least 1 hour. Bake at 350 degrees for 1 hour.

(This is another fantastic recipe that I got from Aunt Vi. It's easy to make and delicious. As usual, I played with the spices a bit.)

Rocky Mountain Sheet Cake...

CAKE
•2 cups sugar
•2 cups flour
•1/2 cup butter
•1 tsp salt
•1/2 cup cocoa
•1/2 cup oil
•1 cup pecans, chopped (optional)
•1 cup water
•2 eggs, beaten
•1/2 cup buttermilk
•1 teaspoon soda
•1-1/2 tsp vanilla
•1 small package chocolate fudge instant pudding
•4 cups miniature marshmallows

ICING
•4 C powdered sugar
•1/2 cup butter
•1/3 cup cocoa
•6 tablespoons milk
•1-1/2 teaspoons vanilla
•1 cup pecans, chopped (as always nuts are optional)

Cake Directions
In mixing bowl, mix sugar, flour, baking soda and salt. Bring butter, cocoa, oil and water to boil in saucepan. Pour over flour mixture, mix well. Beat in eggs, stirring quickly. Add vanilla, buttermilk and dry pudding. Mix well. Spoon into a greased 12" X 17" baking pan. Bake at 350 degrees for 25-30 minutes. Immediately after removing cake from oven spread miniature marshmallows over the top. Place back in oven for 1-2 minutes. Watch closely. Marshmallows should puff, but retain shape. Drizzle icing over marshmallows and warm cake. Sprinkle with chopped pecans, if desired.
Icing Directions
Bring milk, butter, and cocoa to a boil in saucepan. Add sugar and vanilla. Mix well. Beat until creamy.

(This may be confused with a Texas Sheet Cake, but seeing as I reside in Utah...and I added marshmallows and nuts...I made it a Rocky (Road) Mountain Sheet Cake. Whatever you want to call it, it sure disappears fast...)

Mango Ice Cream...

We're making this today! Can't wait...from Christi, a High School Friend:

(This is my favorite recipe. It is custard based, so it requires cooking. I don't really have formal instructions on how much fruit to add - I just put what I think is "enough". 3 mangos should be good. The first time I made it I used real mangos. This last time I just used some mango nectar that we brought back with us from Portugal. I have found some mango nectar in the Hispanic aisle in the grocery store, too, but ours was more flavorful. I used 1-1/2 cups for this recipe. Christi's tip: I just cut up the three mangos I had and threw them in the food processor. Three was plenty for this recipe, but if you want to add more, the flavor would just be stronger...probably a good thing.)

Mix 8 egg yolks (beaten) with 1-1/3 cups sugar and 1/3 tsp salt. Pour on 2-2/3 cups scalded milk. Cook in double-boiler until it coats the spoon. Cool and strain (I usually don't even strain it unless there are any big chunks in it). Christi's tip: I didn't use a double boiler. I just tempered the egg mixture with some of the heated milk and then combine them in the pot and cooked until thick. Add 5-1/3 cups whipping cream (I prefer half and half) and 2-2/3 tbsp vanilla and the fruit or other flavoring to taste. Freeze. Christi's tip: This recipe actually makes about double what will work in the Cuisinart. I just put half of the mixture in the fridge to try another time. I thought I'd throw in some coconut milk or some other yummy flavor to mix things up a bit. The Cuisinart recipe book that I have says to cool the custard style ice cream in the fridge for 6 hours before freezing. . .we couldn't wait and it worked out just fine. I think we let the ice cream maker run for about 30 minutes. Hope you enjoy! Voila! Makes about 4 quarts.

5 Minute Chocolate Mug Cake...

4 T. Flour
4 T. Sugar
2 T. Cocoa
1/4 tsp. Salt
1 Egg
3 T. Milk
3 T. Oil
3 T. Chocolate Chips (optional)
1/4 tsp. Vanilla
1 Large Mug (microwave safe)

Add dry ingredients to mug, mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips, vanilla and mix well.

Place in microwave and cook for 3 minutes. The cake will rise over the top of the mug, do not be alarmed! Allow to cool for a few minutes and tip out onto a plate.

(This recipe circulated through e-mail. About the 4th time I received it, I decided to give it a try. The premise is that you can have instant, individual, chocolate cake. It's fun to make and turns out as my pictures show. But, don't delude yourself...there are almost 400 calories JUST IN OIL in this cake. Also, by the time you get out the flour, sugar, oil, eggs, etc...you might as well bake for the whole family! It's not the most delicious chocolate cake either. It tastes a little like the Costco chocolate muffins. Not bad...So, make this because it's fun and your kids will get a kick out of it...Oh yeah, and line your plate with a little vanilla custard, add the cake, drizzle chocolate syrup over the top and slice fresh strawberries! Total tally...about 750 calories...but who's counting?)

Indoor S'mores...

8 C. Golden Grahams Cereal (13 oz. box)
1 1/2 C. Milk Chocolate Chips
6 C. Miniature Marshmallows (10 oz. bag)
5 Tbsp. Butter
1 tsp. Vanilla
1/4 C. Light Corn Syrup

Melt 5 cups marshmallows (save 1 C. for later), chocolate chips, butter, corn syrup in a saucepan over low heat, stirring occasionally. Remove from heat and stir in vanilla. Grease a 13x9x2 pan. Pour Golden Grahams into a large bowl. Pour hot marshmallow mixture over cereal; stir until evenly coated. Stir in remaining marshmallows. Press mixture into pan. Cool at least 1 hour until firm. Cut into 24 bars. Store loosely covered at room temperature.

(This is our most favorite quick & easy cookie. For some reason we associate them with camping. I started making these when P.J. was a little boy. James loves them. James doesn't usually get excited about food, so you know these must be extra good. The picture doesn't give the definition to the individual bars, but after they cool, they cut nicely into bars. Like a really decadent rice krispy treat.)

Cream of Broccoli...

INGREDIENTS

4 cups water
4 cups broccoli florets
2 tablespoons margarine

1 clove of garlic, minced
1 onion, chopped

2 carrots, chopped
1 large stalk celery, chopped
1/3 cup all-purpose flour
2 tablespoons chicken bouillon powder
2 1/2 cups milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/2 cup shredded sharp Cheddar cheese

DIRECTIONS
In a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. Drain, reserving all of the water.
In a food processor or blender, process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside. In a heavy-bottomed cooking pot, melt butter or margarine, add garlic, onion, carrot and celery and cook for about 4 to 5 minutes until soft. Stir in flour; cook, stirring constantly for about 1 to 2 minutes. Add reserved water and chicken bouillon granules, and bring to boil, stirring constantly. Reduce heat to medium; simmer, stirring constantly until thickened.
Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese.

(I found this recipe on the internet. It was a day I was craving "good homemade" Cream of Broccoli Soup. As always, I tweaked it a bit and added fresh bread from our local European bakery. It seemed to satisfy.)

Swedish Pancakes...A Geddes Family Tradition

Swedish Pancakes

(Crepes ala Elizabeth)

8 Eggs

4 C. Milk

2 C. Flour

1 Tbsp. Oil

When making "sweet" crepes I add:

2 Tbsp. Sugar

1 tsp. Salt

1 tsp. Cinnamon

1 tsp. Vanilla

Make a volcano out of the flour, add milk and blend well. Add eggs and any additional ingredients. Heat cast iron skillet, melt butter in pan. Pour 1/2 C. batter in and swirl around until it reaches the edges. Cook till set and flip. Cook an additional 15-20 seconds on 2nd side. Remove to plate. Fill and Top as desired.

My favorite is vanilla yogurt and cinnamon sugar. Topped with strawberry sauce and whipped cream.

(My childhood Saturday mornings alternated between these, Grits and Eggs and Aunt Vi's Buttermilk Pancakes. These are the most requested in my family bar none!)

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Favorite Pasta Salad...

12 oz. Bowtie Pasta (cooked)

6 oz. Tri-Color Spiral Pasta (cooked)

2 C. Chicken (cooked & shredded)

1 1/2 C. Celery (chopped)

1 Can Water Chestnuts (sliced)

1 20 oz. Can Pineapple Tidbits

2 Cans Mandarin Oranges

1 C. Green Grapes

1 C. Red Grapes

1 pkg. Craisins

1 C. Slivered Almonds

Mix all together in a large bowl, add 1 16 oz. bottle KRAFT Coleslaw dressing and 1 C. Mayonaise. Mix well.

(Prepared by Jenny for lunch at our Girls Retreat.)

Tomato Cheese Quiche...

2 4 oz. Cans Mild Green Chilies

1 lb. Shredded Cheddar Cheese

1 lb. Shredded Monterey Jack Cheese

2/3 C. Evaporated Milk

4 Eggs

1 Tbsp. Flour

1/2 tsp. Salt

1/2 tsp. Pepper

1 Tomato (sliced)

Separate the eggs. Beat the egg whites until stiff. In a large bowl mix together: chilies, cheese, milk, egg yolks, flour, salt and pepper. Gently fold in the egg whites. Spread into a greased 9x13 baking dish. Bake at 350* for 30 minutes. Top with sliced tomato and bake an additional 30 minutes.

(Prepared by Peggy for breakfast at our Girls Retreat.)

Butter Cream Frosting...

1/2 C. Shortening

1/2 C. Butter

1 tsp. Vanilla Extract

4 C. Sifted Powdered Sugar

1 Tbsp. Milk

In large bowl cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, a cup at a time. Mix well. Scrape sides and bottom of bowl often. When well mixed, add 1 Tbsp. milk. Add more milk if necessary. Keep bowl covered with a damp cloth until ready to use. (If you need pure white icing, substitute shortening for the butter and use clear Vanilla extract.)

(I found this recipe online and tweaked it. I used a butter/margarine combination, no shortening and lemon extract because I was using the frosting on Lemon Sugar Cookies.)

Sugar Cookies...

1 C. Butter
1 C. Sugar
2 Eggs
1/2 tsp. Vanilla
3 C. Flour
1/2 tsp. Salt
1 tsp. Baking Powder
1/2 C. Sour Cream (or Plain Yogurt)
1/2 tsp. Lemon Extract


Cream butter and sugar together, add eggs, sour cream and vanilla. Combine dry ingredients and gradually add to mixture. Mix well. (I refrigerated it for approx. an hour at this point...) Roll dough out on a floured surface approximately 1/4" thick. Bake at 350 for 10-11 min. Frost, decorate and enjoy!
(Thanks to my friend Monica H. for this great recipe. She described them as being similar to Granny B's in taste and texture. I would agree that is a good description! This recipe helped me get over my years of bad luck with sugar cookies. We will definitely make them again.) I frosted them with a butter cream frosting.

Grape Juice...

Fill a 1 Quart Canning Jar 1/2 of the way full of washed concord grapes picked off your vine. Stems, seeds, maybe a leaf or two included! Add 1/2 C. Sugar. Fill jar with boiling water and process in a hot water bath for 30 minutes. When you serve, pour chilled contents through a strainer and enjoy.

(I have not done this yet, but my friend Megan shared this FUN, EASY, UNUSUAL recipe with me and the best part...It's delicious! I was able to taste the finished product. I can't wait to try it this summer with my own grapes. I think I'll also try making some sugar free for P.J. (using Agave Nectar.) Last summer, I was at a loss as to what to do with them, because I didn't have the proper juicing equipment....  UPDATE 2012:  Love this! I have a lot more of my sweet, seedless, green grapes than the concord.  For the sweet green grapes, I decrease the sugar to 1/3 C.  I bottled over 36 quarts of juice this year.  When we serve it, I usually mix equal parts juice to Fresca Soda.  mmmmm...)