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.

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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!"

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 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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