Marlo's Easy Chili...

1 lb. Ground Beef (browned)

1 large Onion (chopped)

3 - 29 oz cans Chili Beans

2 - 8 oz cans Tomato Sauce (w/garlic)

1 tsp. Chili Powder (heaping)

1/2 tsp. Cumin (heaping)

1/2 tsp. Basil (heaping)

1/2 tsp. Pepper

1 tsp. Salt

Brown the Ground beef and onion together. In a saucepan or crockpot, combine all ingredients and let simmer!

(Made for the Region Wrestling Tournament held at PGHS. Very easy and very good! I don't think I'll ever buy canned chili again...)

Sweet Potato - Cream Cheese Pie...

1 unbaked deep dish Pie Crust

Cream Cheese Layer:
1 8oz. pkg Cream Cheese
1/3 C. Sugar
1 Egg
1 tsp. Lemon Juice
1 tsp. grated Orange Peel

Sweet Potato Layer:
1 C. mashed cooked Sweet Potatoes
2/3 C. Half and Half
3/4 C. packed Brown Sugar
1 tsp. Lemon Juice
1/4 tsp. ground Ginger
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1/4 tsp. Salt
1 Egg

Preheat oven to 350 degrees. In small bowl combine all cream cheese layer ingredients, beat well. Spread in pie crust. In another bowl combine all sweet potato layer ingredients and mix well with a hand mixer. Spoon over cream cheese mixture in pie crust. Bake on cookie sheet approximately 60 minutes or until set. Cool 30 minutes, then refrigerate until chilled. Serve with whipped cream. Store in refrigerator.

(Found the recipe on the back of a pie crust package and as always, I altered it to my tastes...Forgot to take a picture, so I stole the photo.)

Coconut Pumpkin Cream Cheese Pie...

1 unbaked Pie Shell

Cream Cheese Layer:
1 8 oz. pkg Cream Cheese
1/3 C. Sugar
1 Egg
1 tsp. Coconut Extract
1 Tbsp. Grated Coconut

Coconut Pumpkin Layer:
1 15 oz. can Pumpkin
1 1/2 C. Coconut Milk
2 Eggs
1 tsp. Vanilla
1 tsp. Cinnamon
1/2 tsp. Ground Ginger
1/4 tsp. Ground Cloves
1/2 tsp. Salt
1 Tbsp. Grated Coconut (Sprinkle on top)

Preheat oven to 425 degrees. Mix all ingredients for the cream cheese layer and spread in an unbaked pie shell. Mix all ingredients of the coconut pumpkin layer and pour on top of the cream cheese layer, sprinkle with grated coconut. Bake for 15 minutes and then reduce heat to 350 degrees and bake an additional 50-60 minutes until knife inserted comes out clean. Top with whipped cream.

(After making a delicious sweet potato pie...I tweaked the recipe to give it an Island/Thanksgiving twist! It worked... Mahalo nui loa!)

Colorful Corn Salad...

2 10 oz. pkgs Frozen Corn (thawed)
2 C. diced Green Pepper
2 C. diced Sweet Red Pepper
2 C. diced Celery
1 C. minced Fresh Parsley
1 C. chopped Green Onion
1/2 C. Shredded Parmesan Cheese
2 t. Ground Cumin
1 1/2 t. Salt
3/4 t. Ground Pepper
1/2 t. Tabasco Sauce
1/8 t. Cayenne Pepper
3 T. Olive Oil
2 minced Cloves of Garlic
6 T. Lime Juice

In a large bowl, combine the first 7 ingredients. In a microwave safe bowl, combine spices, oil and garlic. Microwave on high for 1 minute. Cool. Whisk in lime juice. Pour over corn mixture and toss to coat. Cover and refrigerate until serving.

12-15 Servings.

(I added a small jar of marinated artichoke hearts (drained) and it "bulked" it up nicely. Turning it from a side dish into a light vegetarian, main event... Either way, it is VERY good. From Diane Jolley who got it from Karen Jensen.)

Oreo Truffles...

1 Package of Oreo Sandwich Cookies
1 Package Cream Cheese (softened)
Dipping Chocolate

Chop cookies into crumbs. (set aside approx 1/4 c to sprinkle on top) Fold softened cream cheese into the crumbs and mix well to coat the crumbs evenly. Use a small cookie scoop or melon baller to form tightly packed uniform balls of dough. Place dough on cookie sheet and chill in freezer for about 10 minutes. Melt dipping chocolate (your choice) and dip the balls into white or milk chocolate. Place on a cookie sheet and sprinkle cookie crumbs on top while the chocolate is still warm. Refrigerate for 15 minutes until the chocolate forms a hard shell. Yummmmmm!!!! (Makes 24 with a small cookie scoop or 48 with a large melon baller.) (

So easy and delicious. They look cute too! This is a new FAVORITE! I use my small cookie scoop and only melted enough chocolate to do 12 at a time. Then I melted more chocolate for the second batch. )

Cilantro Ranch Dressing...

1 Packet Ranch Dressing Mix
1 Cup Lowfat Plain Yogurt
1 Cup Buttermilk
1 Cup Fresh Cilantro

Trim several inches off the cilantro stalks, so you're left mostly with the bushy ends. Place all ingredients in a blender, blend at low speed until smooth and well mixed. Chill several hours before serving.

(I love, love, LOVE Cilantro!!! This dressing is about 15 calories for a TWO TABLESPOON SERVING!!! Pour it on...)

Lasagne...

12 Lasagne Noodles
3/4 lb. Italian Sausage
26 oz. Jar of Spaghetti Sauce
14 oz. Can of fire Roasted Diced Tomatoes
2 Cloves Minced Fresh Garlic
1 1/2 tsp. Cornstarch
1 Tbsp. Fresh Basil
1 Tbsp. Fresh Oregano
1 Tbsp. Fresh Thyme
1 Egg
2 Cups Ricotta Cheese
2 1/2 C. Shredded Mozzarella Cheese (separated)
10 Slices Provolone Cheese
1/4 C. Shredded Parmesan Cheese

Boil pasta. In a saucepan brown the sausage and drain off fat. Remove from heat, cool slightly and add spaghetti sauce, fire roasted tomatoes, garlic and cornstarch. Mix well. Set aside (You will NOT heat this). Chop the spices up together into tiny bits. (3 TABLESPOONS total fresh spices or substitute 3 TEASPOONS Italian seasoning...There will be a difference in taste if you use dried spices...) In another bowl mix the egg, ricotta, chopped spices and 1 1/2 C mozzarella, blend well with whisk or spatula. Lightly spray a 9x13 casserole pan with cooking spray. Layer 4 noodles on the bottom of pan. Spread half of the spaghetti sauce mixture. Layer 5 provolone pieces. Spread half of the ricotta mixture evenly. Start over with another 4 noodles and repeat all layers. End with 4 noodles and spread 1 C mozzarella on top. Sprinkle with parmesan cheese. Lightly cover with foil. Bake at 350 degrees for 1 hour or until hot and bubbly. Remove foil for the last 10 minutes of baking. Let lasagne sit for 15 minutes before serving.

(The fresh spices and the entire salad were from MY garden!)

Buttermilk Syrup...

1 Cube Butter
2 C. Sugar
2 C. Buttermilk
2 Tbsp. Corn Syrup
1 tsp. Baking Soda
2 Tbsp. Vanilla

Stirring constantly, bring first four ingredients JUST to a boil over medium heat. DO NOT BURN! Add baking soda. Stir quickly and remove from heat immediately to avoid boil over. Stir in vanilla and cool at least 10 minutes before serving. Store in refrigerator. Especially good with Night Before French Toast.

Makes about 3 1/2 cups of syrup.

Chicken Kebabs...

24 Italian Brown Mushrooms

3 Chicken Breasts

1 Red Bell Pepper

1 Green Bell Pepper

1 Orange Bell Pepper

1 White Onion

1 Fresh Pineapple

Cut chicken, peppers, onion and pineapple into bite size chunks. Starting with a small mushroom thread all ingredients onto skewers. Marinate several hours in your favorite sauce...Grill or broil approximately 5 minutes turn and grill an additional 5 minutes or until done.

Teriyaki Marinade...

1 Sweet Onion (Peeled & quartered)
3 Cloves Garlic (Minced)
3/4 C. Agave Nectar
1/2 C. Teriyaki Sauce
1 tsp. Fresh Minced Ginger
1 tsp. Salt
1 Anaheim Pepper (Seeded and chopped
3 Limes (Juiced with pulp - approx. 1/4 C.)

Place all ingredients in a blender. I start at the lowest, coarsest setting and then move up through the buttons, processing until the marinade is completely blended. Use marinade over Chicken Kebabs, grill and serve with Cilantro Lime Rice. Makes approximately 2-3 Cups. Store in the refrigerator.

Agave Sweet Green Beans...

2 C. Fresh Green Beans
1 tsp. Butter
1 T. Agave Nectar or Honey
1/2 tsp. Season Salt

1/4 tsp. Pepper

Snap the beans into bite size pieces and steam until desired tenderness. In a serving dish add butter, agave, salt and pepper. Mix well. Pour hot beans into agave mixture and stir to coat. Serve immediately.

(I also use this glaze on asparagus & carrots...)

Chicken Cordon Bleu...(Sauce)

4-6 Servings of Prepared Chicken Cordon Bleu
1 T. Butter
1/4 tsp. Nutmeg
1/4 tsp. Black Pepper
1 Envelope Lipton Golden Onion Soup
2 1/2 C. Milk
1 T. Cornstarch
2 T. Sweet Hot Mustard

Melt the butter in a saucepan, add nutmeg, pepper and dry soup mix. Whisk in milk and cornstarch. Bring just to a boil and remove from heat. Add the mustard and mix well. Serve with Chicken Cordon Bleu and Agave Sweet Green Beans.

(Okay, so you have to go to COSTCO and get frozen Chicken Cordon Bleu...Maybe I'll learn to make it someday...but it's soooo easy to go to COSTCO!)

Chicken Fajita Stir Fry...

1/2 C. Fresh Lime Juice
2 tsp. Ground Cumin
4 Large Boneless Skinless Chicken Breast

Mix lime juice & cumin together, remove 1/8 C. of juice for later. Marinate chicken breast in remaining juice for a minimum of 45 minutes. Grill Chicken until done and cut into bite sized pieces. Set aside.

2 T. Olive Oil
1 Red Pepper
1 Yellow Pepper
1 Green Pepper
1 Sweet Onion
Ground Cumin to taste
1/8 C. of reserved lime marinade
2 T. Fresh Chopped Cilantro

Slice peppers and onion into bite size pieces. Heat Olive oil in a large stir-fry pan. Add onions and saute over medium heat until cooked. Add reserved marinade and sprinkle with ground cumin (approx. 1/2 tsp.) Add peppers and continue sauteing until desired doneness. (I like my onions DONE and the peppers still tender/crisp but COOKED.) Add chicken and cilantro. Heat through and serve over Cilantro Lime Rice.

(Jesse loved this recipe... :) Wow, I actually did something right in the eyes of that kid...)

Cilantro Lime Rice...

3 C. Boiling Water
1/2 tsp. Salt
4 T. Fresh Lime Juice (Separated)
1 T. Olive Oil
1 1/2 C. Calrose Rice
2 T Fresh Cilantro (Finely Chopped)

Put water in a saucepan with a tight fitting lid. To water add, salt, 3T. of the lime juice and the olive oil. Bring to a boil. At full boil, add rice and stir, reduce heat to low and cover. Set timer for 15 minutes and walk away! When rice has cooked, remove from heat. Add remaining 1 T. lime juice and chopped cilantro. Mix thoroughly and fluff with a fork. Makes 3 cups.

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.)