Wednesday, December 12, 2012

Toffee Glazed Almonds

     From my childhood, comes my mother's almonds that I still make every year for Christmas time!   I need to make a lot because I give so much of it away to friends and neighbors and my family loves it so much.  It's rather simple to make and is so much better fresh.  You can't buy candy this good because the nuts are so fresh.  I buy the raw almonds at Costco and they are very economical there.


Toffee Glazed Almonds 

2 cups raw almonds
1 cup sugar
4 tblsp butter (never margarine)
1 tsp. vanilla
salt for sprinkling

1.  In a heavy skillet, ( I love my cast iron pan for this)  slowly melt butter.
2.  Add sugar and almonds all at once.


3.  On medium heat, cook and stir constantly until the sugar melts into a syrup and turns a nice brown color.  This takes about 15 minutes.  
4.  Remove from heat and stir in the vanilla.
5.  Quickly spread the mixture onto a large greased cookie sheet.  
6.  When cool break into small clusters of several nuts.
7.  Sprinkle lightly with salt.
8.  Store in a container at room temperature.

I usually triple the recipe in my large skillet.  It doesn't take any longer to make and you get three times the finished product.

ENJOY!







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Saturday, December 1, 2012

Better Biscuits

Better Biscuits

They're simple, delicious, restaurant, Southern Style, stay fresh for days biscuits.

Nothin' says home-cooked better than great biscuits.  And I like nothin' better than easy, but great. 
Only 3 ingredients...

4 cups biscuit mix
1 cup sour cream
3/4 cup lemon-lime soda

1.  Cut sour cream into biscuit mix using a fork and knife.
2.  Add soda and mix to make a soft dough.
3.  Pat or gently roll the dough out on a floured surface.
1/2" thickness makes about 18 biscuits 3 inches in diameter
1" thickness makes about 12 biscuits 3 inches in diameter
4.  Cut out biscuits using a round glass or cookie cutter.
5.  Melt 1/2 cup of butter into a 9" x 13" pan.
6.  Put the biscuits on top of the butter.
7.  Bake at 400 degrees or until golden brown approximately 12-15           minutes.  This time will depend on the thickness you chose.
8.  Store unused biscuits in an airtight container.  They stay fresh for several days and they microwave well to reheat.

Note:  A double batch will fill a 12" x 18 " with 20 biscuits cut 3 inches in diameter and 1/2" thick.  The ones in the picture are 1/2" thick.  I like them thinner for biscuits and gravy and thicker to go with fried chicken.


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Tuesday, November 27, 2012

Pecan Sweet Potato Casserole

Pecan Sweet Potato Casserole
(A sweet holiday side dish)
(makes one very full 9 x 13)

5 cups sweet potatoes
6 tblsp margarine or butter, melted
2 cup sugar
1 tsp salt
4 eggs, lightly beaten
2 cup milk
2 tsp vanilla

Topping:
2/3 cup butter
2 cups brown sugar
2/3 cups flour
1 1/2 cups chopped pecans
1 1/2 cups coconut
tiny marshmallows (optional)

1.  Preheat oven 350 degrees.
2.  Mix potatoes, sugar, salt and beaten eggs.
3.  Add to that mixture, butter milk and vanilla.
4.  Pour mixture in a greased 9 x 13 glass pan.
5.  Bake 35 minutes.
6.  Remove it from the oven and slightly cool while making the    topping.
7.  Melt butter, add sugar, flour, pecans and coconut, mix well.
8.  Drop by spoonfulls onto to the sweet potatoes and gently spread to cover.
9.  Return to the oven and bake another 20 minutes.
10. If desired, cover with tiny marshmallows and return to broil until marshmallows are lightly browned.  Watch this step carefully, they brown quickly and burn easily.  Don't leave them unattended.
Serves 12 - 16 adults


ENJOY!
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Monday, November 19, 2012

Holiday Ham Sauce

Holiday Ham Sauce

1 cup of sour cream
2 tblsp Dijon mustard
2 tblsp apple cider vinegar
1 tsp prepared horseradish

1.  Combine
2.  Chill until ready to serve, serve cold.
3.  ENJOY!
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Friday, November 16, 2012

Blueberry Compote Morning Delight


Blueberry Compote Morning Delight
(make ahead - oh yeah!)
Serves 12 adults

-
Foundation:
12 slices white bread - remove crusts and cube
12 - 16 oz cream cheese, cubed
1 cup blueberries (frozen is fine)
12 eggs
2 cups milk
1/3 cup maple syrup

Topping:
1 cup sugar
2 tblsps cornstarch
1 cup water
1 cup blueberries
1 tbls butter

Directions:
1.  Spray a 9x13 glass pan with non-stick cooking spray.
2.  Place the bread cubes, then cream cheese cubes, then the blueberries in the pan.
3.  Lightly beat the eggs, slowly add the milk and maple syrup.
4.  Pour the liquid over the bread and berries.
5.  Cover with foil and refrigerate overnight.

Bake, covered, at 350 degrees for 30 minutes, then remove the foil and bake for 25 minutes longer until golden brown and center is set.

While it's baking, you can make the topping.

Topping directions:
1.  In a medium pan, stir the sugar and cornstarch together.
2.  Add the water to the sugar mixture, stir and heat to boiling. 
3.  Add the blueberries and return to a boil.
4.  Reduce heat and simmer for 8 - 10 minutes.  If you used fresh blueberries they will burst when done.  
5.  Stir in the butter.

Serve the brunch warm, with a large spoonful of topping! For extra richness, but extra calories, add a dollop of whipped cream.


     It's so nice to be able to have company, especially for the holidays, and serve such a unique and delicious breakfast without rising early in the morning.

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Wednesday, November 14, 2012

Deseret News Article




     Today's Deseret News Newspaper has an article on the front page of its food/health Life section titled "Holiday Gatherings"  My book and a portion of an interview I had with one of their editors if featured in the article.   There is also a photo of my book cover and one of my recipes is included for Hawaiian Sweet Potatoes.

Here's the link for Deseret News... 

http://www.deseretnews.com/article/print/865566653/Holiday-gatherings-Stay-sane-while-you-entertain.html 


An Arizona paper also picked up the story.

http://ktar.com/22/1588398/Holiday-gatherings-Stay-sane-while-you-entertain

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Wednesday, November 7, 2012

THANKSGIVING DINNER SHOPPING

HOW MUCH DO I BUY?
rafrenzy.com photo
      There are several things you will need to consider before making your shopping list for Thanksgiving Dinner.

      The serving suggestions listed below are for an average serving per guest.  "Servings come in many sizes: small, medium, large, hungry-man and child.  If you want to provide "seconds" or leftovers for another day, you'll want to possibly double the serving size suggestions.

     The time of day can affect how much a guest will eat.  If your meal begins somewhere close to noon, guests may have skipped breakfast in anticipation of your feast.  Along those lines, if it is early in the day, guests may linger and have seconds aka dinner.

     If you are serving multiple side dishes, some guests will take only 1/2 a serving and will skip some sides altogether.

     Because we do like cold turkey sandwiches the day after Thanksgiving, I normally double all of these serving size suggestions.


                                         serves 5                           serves 25
turkey  -                       3 lb turkey breast           15 lb whole turkey  
mashed potatoes -        1 1/2 lbs                        6 lbs, whole potatoes
cranberry sauce -         1 - 14 oz can                  5 -14 oz cans
vegetables                    1 lb                                5 lbs
beverages (8 oz)           1/2 gallon                      1 1/2 to 2 gallons
bread                           1/2 doz rolls                  4 doz rolls                        
butter                           1/4 lb                            2 1/4 lbs
ice cream 1/2 cup         1 quart                          3 quarts
pie ( 9 inch cut in 8ths)  1 pie                             3-4 pies  

     I hope this helps everyone to lessen the possible stress caused by a great Thanksgiving meal.


ENJOY!                     




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Monday, November 5, 2012

Salami Garden Pasta Salad


This is a super simple salad to make for any occasion!  You can personalize it any way you like.


Salami Garden Pasta Salad
(Serves 10-12 for a meal, more servings when it is a side dish.)

l - 12oz package of three colored curly pasta
8 oz thin sliced salami, cut into 6ths
3-5 tomatoes, cut up
red onion, sliced thin and cut up a bit
black olives
1 cucumber, chopped (I like it unpeeled)
season with black pepper and a few fresh basil leaves
Italian salad dressing, any kind, (use the amount you like)

optional ingredients could include:
grated carrots
chunks of cheese
chopped hard-boiled eggs

1.  (cook according to the package directions, al dente)
2.  Rinse pasta.
3.  Add all other ingredients.
4.  Toss well to incorporate the dressing.
5.  Chill 2 hours up to 24 hours.

This is so versatile, that you can make it your own way.  None of the ingredients will be missed if you don't have them.  It's my favorite salad to make when using the fresh veggies and basil from my garden.

ENJOY!


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Thursday, November 1, 2012

Utah Valley Magazine Article

Home-cooked Holiday

     I was able to collaborate with four other Utah "foodies" to create a wonderful Home-cooked Holiday meal, for the fall issue of Utah Valley Magazine. I cooked my favorite dessert, Delectable Eclair Bars. 

Our family loves this dessert for several reasons; young and old love the dish, it's easy to change it up a bit, it travels well and it can be made the day before.  Oh, and one more, it's so good we never get tired of it!

You can find the recipe and the article at the following link:
http://blog.uvmag.com/novdec12/40.html
ENJOY!
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Tuesday, October 30, 2012

Banana Walnut Bread


Nothing says "fall" to me more than banana walnut bread!
It reminds me of my mother, who loved banana bread and her family.
        Years ago I started adding cinnamon to the recipe, well, because I love a cinnamon.

Banana Walnut Bread
(or dessert with whipped cream)


(Makes 2 large loaves or multiple assorted pan sizes)
2 cups brown sugar
1/2 cup butter or margarine
2 eggs
3 ripe bananas, mashed with a fork
2 cups flour
1/2 tsp salt
1 tsp soda
1/2 tsp cinnamon
3 Tbsp sour milk (add one tablespoon lemon juice to 1/3 cup milk and let sit for 10 minutes)

1.  Cream sugar and butter.
2.  Add eggs, beat one minute.
3.  Add the mashed bananas and mix.
4.  Sift flour, salt, soda and cinnamon.
5.  Add flour mixture into sugar mixture and blend well.
6.  Add in the sour milk and mix until smooth.
7.  Wipe the bottoms and sides of bread pans with shortening and dust with flour.
8.  Fill the pans 1/2 to 3/4 full.
9.  Bake at 325 degrees until an inserted toothpick comes out clean.
Note:  smaller loaves will cook faster than larger loaves.
(35 minutes for tiny loaves 45 for medium sized 55 for large loaves)
10.  Cool on a rack for 10 minutes.  Gently use a knife to loosen the bread from the sides of the pans and invert to remove the bread.
11.  Continue to let cool completely and then place the bread in a plastic bag.  Refrigerating the bread helps it stay fresh longer.

Serve with butter or creamy cream cheese.  Or you can serve a large portion warm with whipped cream and dusted with cinnamon.
It's so easy to make it special!

ENJOY!




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Monday, October 29, 2012

Caramel Corn Rice Cake Jack O'Lantersn

Halloween Snack Caramel Corn 
Rice Cake Jack O'Lanterns


I was trying to think of a relatively "healthy" snack for my grandson's classroom Halloween Party.  So I took some caramel corn rice cakes, I put Nutella into a zippered bag and clipped the corner with scissors.  I squeezed out the Nutella into faces.  

You could also use peanut butter, or a layer of peanut butter and then the faces.  Frosting works well too, but I love Nutella... and the kids LOVED them too.  

This was super quick to make and simple and yummy fun!
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World Series Baseball Cheese Ball

Baseball Cheese Ball 
Pretzels & Pepperoni 

We do love baseball at our house, and we love cheese balls.  So here is my latest creation...

8 oz cream cheese
1 pound of finely grated cheeses 
(for this one I used 1/2 lb mozarella, 1/2 cheddar
1 cup pretzels (or chopped nuts)
1 oz pepperoni

1.  Grate the cheeses into a medium sized bowl.
2.  Drop in the cream cheese and blend slightly with a fork.
3.  When it is mixed a little, knead with your hands to blend the cheeses.
4.  At this point you can add, green onions, bits of pepperoni, or even bacon bits.
5.  Crush pretzels or nuts using a food processor or knife.
6.  Roll the ball into the pretzels or nuts.
7.  Cut thin strips of pepperoni and push the ends into the cheese ball with a toothpick forming the "stitches" on the ball.
8.  Refrigerate until used.
Serve with crackers. (I used pretzel crackers.)

Of course, you realize these make great "footballs" too when those Super Bowl parties come around.
Make hearts shapes for Valentine's Day!  
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Sunday, October 28, 2012

World Series Baseball Pizza

I love "Easy & Fun"

Make any pizza, even use take n' bake and just arrange your pepperoni to form the stitches on a baseball!   

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Friday, October 19, 2012

Chocolate Glazed Almond Cake From a Mix?

Scrumptious, yet Simple

I'm always looking for ways to make great tasting, unique, yet simple to prepare foods.  This has been a cake week as we had a family birthday party and a friend's birthday and it was my turn to make the cakes.  

I'm not a fan of bakery cakes, their price nor their attitude towards my taste buds.  So I created this new cake with one of my new favorite products...Duncan Hines Amazing Glazes.  They are rich, and very fancy looking when used on a variety of desserts.   You microwave them and they pour out and spread and drip and cool into something quite remarkable looking for a relatively quick dessert.  They are great on ice cream as well.



Chocolate Glazed Almond Cake (From a mix!)

1 box white cake mix, fix as directed, using three whole eggs.
Add 2 tsps almond extract
Add 2 tblsp cocoa powder

Bake as directed, I used 3 9" pans because I like the look of a triple layer cake.
I also used three different frostings as I like variety.  Chocolate for between the layers, cream cheese (canned) for the sides and the chocolate glaze for the top.  It is quite fun to watch the warm glaze ooze from the center of the top layer, keep pouring until it begins to drip down the sides.
Adding whole almonds around the bottom edge gives a feel for the almond flavor inside.

So there you have a quick, but unique and quite fancy looking home cooked dessert.

ENJOY!


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Tuesday, October 16, 2012

7 Layer S'mores Cake

7 Layer S'mores Cake
(Actually 14 if you count each layer of frosting!)

Using 9 inch round springform pans, you can use any of your favorite recipes to make this unique cake.

You'll need two of each, chocolate chip cookies, brownies and cheesecake.
You'll need marshmallow frosting (see below) and chocolate frosting, and graham crackers.

Layers are as follows:

1.  brownie
2.  marshmallow frosting
3.  chocolate chip cookie
4.  marshmallow frosting
5. cheesecake
6.  chocolate frosting
7.  graham crackers
8.  chocolate frosting
9.  cheesecake
10. marshmallow frosting
11. chocolate chip cookie
12. marshmallow frosting
13. brownie
14. Chocolate frosting over the entire cake.

Now the fun part about this recipe is that you can use all of your favorite recipes for each layer.  I recommend using parchment paper then non-stick spray for each layer.  I found it easier to freeze the cheesecake to move it onto the cake.  The cheesecake is not a very thick cheesecake.  

I let the kids help me with the extra marshmallows and crackers on the outside.  You could use the piourett cookies that look like little logs and build a fake fire on the top as well.

Use a serrated knife to cut it, it's rich and scrumptious, but very filling.  This cake could serve 20 adults.

I will share my marshmallow cream frosting because it is so fluffy.

Marshmallow Cream Frosting

7 ounce jar of marshmallow cream
1/2 cup butter
1 cup powdered sugar
2 tsp vanilla

1. Beat the marshmallow cream and butter together until light and fluffy.  Medium speed 3 minutes
2.  Slowly add the powdered sugar and vanilla, and beat until smooth.
3.  Spreads like a dream.

Use a serrated knife and saw more than push, it's more dense than a normal cake.























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Thursday, October 11, 2012

Bacon Potato Soup

Fall is here, soup is in order!
ENJOY!
     The new crop of Idaho potatoes have arrived in town.  Ever since I was young growing up in California, my mother would search high and low to find the Idaho potatoes.  They are amazing, and if you can get the "new crop" instead of the stored ones, even better.  And what says fall more than a bowl of warm soup? Only a soup with bacon in it!  


Bacon Potato Soup

1/2 cup butter
31/2 cup flour
1 onion, chopped
4 slices bacon, cooked and chopped
1/2 gallon heavy cream
1 quart milk
1 cup water
2 tsp salt
2 tsp pepper
1 tsp garlic powder
4 large potatoes, peeled and cut into cubes
1 tsp thyme
3 tblsp parsley


1.  In a large pot, slowly melt the butter.
2.  Add the flour and stir to incorporate.
3.  Add the onions and bacon and cook about 4 minutes until onions are clear.
4.  Add the cream, water, milk, salt, pepper, garlic powder and potatoes.
5.  Bring to a boil.
6.  Simmer on very low heat about 1 hour.
7.  Garnish with parsley


Melt the butter in a large pot over medium heat. Stir in the flour until absorbed thoroughly by the butter. Add the onion and chives and saute for 5 minutes. Pour in the cream, water, milk, cumin, salt, ground black pepper, garlic powder, thyme, potatoes and chicken. Reduce heat to low and let simmer for 1 hour. Remove from heat, let cool slightly, pour into individual bowls and garnish each with parsley.
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Monday, October 8, 2012

Utah Valley Magazine Shoot!

Holiday Meals - November Issue of Utah Valley Magazine

Last Thursday I was invited to do a photo shoot with some pretty amazing people for the November issue of  Utah Valley Magazine.

They were highlighting local cooks, cookbook authors and bloggers.  Some pretty amazing women. 



Christina Dymoch, author of 101 Things To Do With Popcorn.  Lindsey Johnson food blogger and writer.
Carrian Cheney of Oh Sweet Basil blog.  Janey of Utah Valley Foodie, food critic.




 I made the dessert for the shoot.  It is the Delectable Eclair Bars in my most recent post.  They are easy, elegant, you can make them ahead AND everyone loves them.

The chocolate drizzle can go underneath if using a white plate, or on top if using a darker plate.


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Delectable Eclair Bars

Elegant, Delicious, Easy, Make-ahead, Versatile



Delectable Éclair Bars

These taste like you worked really hard, but you didn’t!

1 cup water
½ cup butter
1 cup flour
4 eggs
2 small pkgs. instant vanilla pudding mix
2½ cups milk
1 (8-oz.) pkg. cream cheese
1 tsp. vanilla
1 (8-oz.) container frozen whipped topping

Note: 4 cups of canned pudding can substituted for instant pudding and milk.

1. In a medium saucepan, bring water and butter to a boil.
2. Remove from heat and dump all flour in at once. Stir until it forms a ball.
3. Let stand to cool 10 minutes.
4. Beat eggs into mixture one at a time using a fork.
5. Lightly spray a 12 x 18 cookie sheet (with sides) with cooking spray.

6. Spread dough to the edges of the pan. 
7. Bake 30 minutes at 425 degrees. Poke holes in any bubbles that occur while baking.
8. Let crust cool completely. (At this point you can refrigerate crust for a day or so if needed.)

9. Combine pudding and milk (or canned pudding), vanilla, and cream cheese.
(At this point you can refrigerate this mixture for a day or so if desired and assemble the éclairs just prior to serving. This also makes it very easy to transport!)
10. Spread pudding mixture onto cooled crust.
11. Spread whipped topping on top of cream cheese mixture.
12. Drizzle with chocolate syrup, dust with cocoa powder if desired, and serve with a few raspberries or a large strawberry.

This recipe is SO versatile.  You can use chocolate pudding, or banana cream pudding.  You can serve with a huge strawberry or dust it with cocoa powder.

Note: Have copies of this recipe on hand when you serve this; everyone will want a copy!


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Monday, October 1, 2012

Cereal Pumpkins

Puffed Rice Pumpkins
So easy, so fun for the kids!

3 Tablespoons butter
40 Large marshmallows (10oz bag) or 4 cups of small ones
7 cups of puffed rice cereal

In a large, heavy pan, slowly melt the butter.
Add the marshmallows and stir constantly until melted.
Add the cereal and stir until coated.  
Remove from the heat.
Butter your hands and a cookie sheet.
(let cool slightly if kids are going to form them)
Form the mixture into pumpkin shape.
While warm, add a pumpkin top and press into the top.
When cool, store in tupperware or individual sandwich bags.

You can add orange food coloring to the marshmellow mixture before adding cereal to tint it orange.  
You can also add candy corn faces using frosting to attach.

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Thursday, September 27, 2012

Tortilla Salad Cups

Fun Fiesta Tortilla Salad Shells


Can you believe how fun these are?  Delicious, make ahead, easy to serve and so cute!

Buy uncooked flour tortillas from Costco 8" soft taco size. 
Heat a griddle or frying pan to medium.
Lightly wipe with oil or shortening.
Place a tortilla in the pan and cook partially on both sides.
Quickly place it into a large muffin pan and tuck in down in.  (Sometimes it helps to use a drinking glass to help them fit.)
When the pan is full, bake at 350 degrees about 8 minutes or until lightly golden brown.
Let them cool.  Remove them and they will store easily for a day or so.

This a great way to serve the Cafe Rio type salads for lunch groups.
 ENJOY!

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Wednesday, September 26, 2012

Young Women Cupcakes


YW Camp - Summer 2012 - Celebrating 100 years of Girl's Camp

Treats like these are easy to make.  The Young Women LOVED the variety.  They were all talking about which value they had chosen.  Vanilla or chocolate cupcakes with frosting in the eight value colors.  I used white on FAITH and white with gold sprinkles on VIRTUE.  I used the shiny aluminum cupcake papers for uniformity.  (The purple didn't turn out too well, next time I will use premixed food coloring instead of trying to mix my own.) We all sang "Happy Birthday" before enjoying them.

These were super easy to serve, no plates, no forks, no cleanup! Pin It

Monday, September 24, 2012

Christmas Breakfast

A Country Christmas Egg Breakfast
     (Make the night before!)
This became known as our Christmas breakfast because for over 25 years I fixed it the day before Christmas so that I could pop it in the oven when we awoke, and by the time the presents were opened breakfast was ready!



13" x 15"  glass pan                                                  9x13" glass pan
(serves 16-20)                                                             (serves 12-15)
16 slices of white bread (crusts removed) . . . . . . . . 12 slices bread
16 oz grated mozzarella cheese . . . . . . . . . . . . . . .  12 oz moz. cheese
16 oz grated cheddar cheese . . . . . . . . . . . . . . . . . .12 oz grated cheddar cheese
16 oz thin sliced deli ham or ground sausage . . . . . . 12 oz meat
6 eggs, beaten                                                           4 eggs, beaten
3 cups milk                                                                2 1/3 cups milk
1/4 tsp salt                                                                 1/8 tsp salt
topping:                                                                     topping:                            
3 cups cornflakes                                                       2 1/4 cups cornflakes
1/3 cup butter, melted                                                1/4 cup butter, melted

1.  Brown the sausage or cut the ham into small squares depending on which meat you choose.
2.  Beat the eggs, then pour in the milk and mix well.  Add the salt.
3.  Spray the pan with non-stick cooking spray.
4.  Layer half of the bread in the bottom of the pan.
5.  Put half of the meat and half of the cheese on the bread.
6.  Pour half of the milk-egg mixture over those layers.
7.  Repeat layers; bread, meat, cheese and milk-egg mixture.
8.  Cover and refrigerate over night.
9.  Before baking, melt the butter and mix it with the cornflakes.  Place on top of casserole. 
10.  Bake uncovered at 350 degrees.  50 minutes for 13x15 and 35 minutes for 9x13".  The casserole should be set up firm, not jiggly, and brown on top. 
11.  Let stand for ten minutes to set before serving.  Be careful, the cheese makes it very hot.
(This dish also microwaves nicely for reheating.)


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Wednesday, September 19, 2012

Book Review


Feeding the Masses: Meal Planning for Events, Large Groups, Ward Parties and More
by Sydney Cline
 5 star rating
"Full of delicious recipes that everyone will love, this must-have guide to cooking for a crowd will teach you a proven party-planning method so you can actually enjoy your next event. Learn to quickly calculate how much to make, decide which tasks to delegate, and cut costs without skimping on quality. Guaranteed to help you serve up a truly scrumptious soiree!"
Goodreads.com

As I have been doing my recent book signings, people are surprised that my book contains so much more than just "cooking for large groups" as the title may imply.  It is actually a compilation of tutorials, organization charts, hints, tips and helps for ANY possible opportunity you may have for food responsibilities.  And, of course, proven recipes for any age to enjoy. . everyday as well as get-togethers.
It's a book you'll use over and over again.

You can go to Amazon.com and view the first few pages of the book including the index. Pin It

Tuesday, September 18, 2012

Oh I love Cafe Rio


So make some yourself,,,, or for a crowd!



Some Great Pork!
  For use in salads, tacos, or burritos.
Serves 12                             Serves 60

4 lb pork roast                                    20 lb pork roast  
2 Tbs brown sugar                              1/2 cup brown sugar
1 tsp red cayenne pepper                    5 tsp red cayenne pepper
2 tsp cumin                                         10 tsp cumin
1 tsp salt                                              5 tsp salt
1 12oz can cola                                   5 - 12oz cans cola
1 cup chicken broth                            5 cups chicken broth
2 cloves garlic, minced                       10 cloves garlic, minced
4 small onions, chopped                     10 large onions, chopped
1 cup brown sugar                               5 cups brown sugar

Make a rub of the first measurement of brown sugar, cayenne pepper, cumin and salt.  Rub all over the roast(s).  
Place the roast(s) in a slow cooker on low or roaster on low (about 200 degrees) for about 8-10 hours. 

Combine the cola, chicken broth, garlic and onions.  Pour this over the roasts.
 Keep on LOW until ready to serve. 
About 1 hour before serving, shred roast and add the second measurement of  brown sugar.
 Use in salads, tacos, or burritos.


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Saturday, September 15, 2012

Book Launch Party!



The book launch party was a great success.  I had so much fun talking with people about their experiences with serving food in their lives.

What made it really special for me was the number of family members and friends stopped over to see me.  I'm very partial to my grandchildren, and I won't over do their photos, but here's a few from today.  I apologize for the family who didn't get in the pics!


Kobe is actually in the book, he helped with the scout section.


Life has dealt me some great family and I'm so glad that Kathy, my dear friend could come with her husband Steve.


The gift basket raffled winner is Debbie Hall!


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Thursday, September 13, 2012

Radio Interview


Today I had a radio interview about Feeding the Masses.  In reality, it was my first radio interview EVER!  KSVC radio in Richfield, Utah 88.1 AM on your dial.

There's is the same radio station that airs the Rush Limbaugh and Sean Hannity shows.  Do you think they do the most important shows earliest in the morning? They did air AFTER me.  Just kidding.  A fun and new experience.  Kathy Farnsworth is the radio host, and I'm grateful for her expertise in guiding me through an interview like that.
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Tuesday, September 11, 2012

Feeding the Masses at COSTCO


Feeding the Masses copies have arrived at the Utah Costco stores.
These are the dates for September Costco signings...

Sept 17 Mon- Lehi  11-2
Sept 19 Wed- Murray 11-2
Sept 20 Thurs - Orem  11-2
Sept 22 Sat - Orem  11-2
Sept 24 Mon Sandy 11-2
Sept 26 Wed - Murray 11-2
Sept 29 Sat - Lehi  11-2


Deseret Book Store signings will begin in October.  The book will also be in all of the Deseret Book stores nationwide and in their fall catalog.
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Monday, September 10, 2012

Decadent S'mores (aka "Syd S'mores")

Last summer my daughter-in-law showed me that vanilla cookies with a chocolate coating (like Keebler Fudge Stripes)  work well for s'mores, especially for small children.  So we tried it and they were really easy to handle and the kids loved them.  They didn't have the graham cracker flavor to them, but the chocolate and marshmallow is the best part for most people anyway.

So, let me tell you what I came up with this summer.  I found that they now make CHOCOLATE cookies with DARK CHOCOLATE covering, ooh-la-la.  Dark chocolate is my favorite chocolate, and nothing goes better with dark chocolate than raspberries, so........ yup we roasted marshmallows, put two fresh raspberries on a dark chocolate cookie and sandwiched the warm toasted marshmallow between them.  Your mouth is watering right now, isn't it?  It tastes so amazing, like an adult s'more. My grandson, Kobe, announced that they should be called Syd S'mores.

I got so excited about the results, I started thinking what else tastes good with chocolate anytime...peanut butter.  So I slabbed a little peanut butter on one cookie added another toasted marshmallow and another cookie.  Needless to say, I ate more s'mores that night than ever before.  You could even add strawberry jam and it would be a PB&J  s'more.  I haven't tried that one yet.

Let me know what combinations you can think of.  I'd love to hear your ideas.

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Tuesday, September 4, 2012

Comfort Mac' N Cheese

Picky eater? Mature palate? Everyone's favorite Mac' N Cheese
 * It's so easy to make!
 * It can be made ahead of time!
 * It's great reheated!

Comfort Mac' N Cheese 
8-10 servings

6 Tbsp Butter (save 2 for topping)
3 Tbsp flour
2 cups milk
8 ounce cream cheese
8 - 12 ounce Velvetta cheese (cubed) Use the amount depending on the cheesiness you like.
3/4 tsp salt
1/4 tsp pepper
3/4 cups bread crumbs or cubed bread
2 Tbsp parsley 1 pound macaroni (small or large size)

1. Cook the macaroni according to package directions. Remove from heat and rinse.
2. In a medium sauce pan, slowly melt 4 Tbsp of butter.
3. Slowly stir in the flour.
4. Gradually add the milk and bring to a boil stirring constantly. Cook 2 minutes.
5. Reduce heat, add cheeses and salt and pepper.  Stir until cheeses melt.
6. Pour the sauce over the cooked macaroni and stir to coat well in a 9x13 glass dish.
7.  Melt remaining butter and toss with parsley and bread crumbs. ( I like cubes of bread)
8.  Sprinkle the bread mixture on top of the macaroni.
9.  Bake at 400 degrees for 15 - 20 minutes.

If you want to make this dish ahead of time, just mix the cheese sauce as directed and cook the macaroni as directed.  Rinse the macaroni extra well.  Refrigerate both components.  Top with the buttered bread crumbs, which can also be done ahead of time and refrigerated in a plastic bag.  Then bake a little longer, probably 30 minutes because the sauces are starting at a colder temperature.

For large crowds, this recipe works well in roasting pans or disposable aluminum foil pans.  The photo shown is one and a half times the recipe and served in a deeper casserole dish.  It's so flexible and so yummy.

This is the recipe I recently used to feed 350 and everyone raved about it and wanted the recipe.  So here it is.  Enjoy and share!

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Monday, August 20, 2012

You Tube Video Book Promotion

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Preserving Salsa




This salsa has a creamier texture than fresh salsa, but is great for storing for later.  It can also be added to plain chili fixings or taco soup recipes for a rich spicy meal.

8 cups ripe tomatoes, cored and chopped
2 1/2 cups yellow onions, chopped
1 1/2 cups mild green sweet peppers, (Anaheim are my favorite)
1/2 cup jalapeno peppers, finely chopped
6 cloves of fresh garlic, minced
1 1/2 teaspoons cumin
2 teaspoons black pepper
2 Tablespoons canning salt, also called pickling salt
1/3 cup white vinegar
1 15oz can of tomato sauce
1 12oz can of tomato paste
juice of one lime
1/4 cup fresh chopped cilantro

In a food processor, add the tomatoes, onions, and peppers.  Mix until it's the consistency you like.  It will cook down into smaller pieces, so if you like chunky style leave it larger at this point.

Wash 7 pint or three quart canning jars and cover them with water in a canning pot.  You will need to have one inch of water above the jars to do the bath later when the jars are filled.  Leave them in the hot water until ready to use.  Also wash the lids and rims well with hot soapy water and rinse well.

In a large stainless steel pot, pour the tomato mixture and bring it to a boil.  Boil for 10 minutes.  Stir occasionally.  Remove the mixture from the heat and stir in lime juice and cilantro.

Now take one jar at a time out of the water bath and fill it to within 1/4 inch of the top of the jar.  Wipe the lips of the top of the jar where the seal will sit.  Put the seals and the rims on and tightening carefully, yet firmly.  Return the jar to the water bath.  You will probably not fill all 7 jars, but enjoy what is leftover right away.  An instant reward for your labors.  Your kitchen will smell so wonderful, everyone will want to taste some with tortilla chips right away.

When all the jars are filled, bring the water bath back to a full boil.  Then boil for 15 minutes.  Remove the jars from the water bath using long tongs and set on a towel on your counter to cool.  You will hear a pop as each seal sets itself during the cooling process.




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