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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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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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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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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Salsa - Fresh from the Garden!

3 Large Ripe Tomatoes

1/2 yellow onion

1 large Anaheim pepper

1/4 of jalapeno pepper (optional)

3/4 cup chopped cilantro

1 tsp lime juice (1/2 fresh lime squeezed)

1 tsp salt

1 glove garlic (optional)

Put all ingredients into a food processor and mix until consistency you like.  There's no right or wrong to adjusting these ingredients to your family's taste.  Add more chili pepper or jalapeno peppers to more lime juice or salt.  Taste and adjust, experiment til it's your own.

So easy, so fresh, so healthy, so yummy!

There's nothing like it and a great way to use the garden bounty.

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Welcome Back!

Hello everyone! It's been a busy summer, so much family, fun, trips, and FOOD! It's all been wonderful and I hope you've been in the thick of the same wonderfully busy life.

I'm back and am going full force forward with blogging and sharing some great ideas and tips for everyone. To be honest, I'm just learning the blogging programs so be patient with me.

In the meantime, keep smiling and enjoy your day.

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