Godzilla is an American and a Really Great Recipe

A few days before Independence Day, I started noticed good 'ol Godzilla appearing here and there. Now, this is not an abnormal occurrence, but what WAS strange was that he was carrying an American flag everywhere.



So, in our house, Godzilla is NOT Japanese, but an American. Who knew?

Here's a picture of Dylan and his fake smile before the fireworks started. This is the only smile I got all evening. Poor kid was seriously stressed out. I am DONE DONE DONE with taking him to see the fireworks and ending up having to watch them from the bathroom. He's lucky I love him, that's all I can say about that.


And thanks to Talli Poulsen, I cannot seem to get enough of this yummy pasta salad. The perfect summer salad.


Salt Lake Tortellini Salad

8 oz cheese filled tortellini
1 c broccoli florets
4 oz fresh grated parmesan cheese
1 can quartered artichoke hearts
1 can black olives, drained and halved
1 can garbanzo beans, washed and drained
1 can kidney beans, washed and drained
1/2 red onion thinly sliced
1/4 lb. salami, cut into small strips
1 (16 oz) bottle Bernsteins Cheese and Garlic dressing
1 pint cherry tomatoes
1 avocado

Cook tortellini in boiling salted water according to package directions. Drain well, rinse with cold water, place in large salad bowl. Add remaining ingredients, except tomatoes and avocado. Toss in half the dressing. Refrigerate for several hours. Just before serving add remaining dressing, as desired, and top with tomatoes and avocado.

Seriously - yum. Enjoy.

I Had WAY Too Much Fun Making These...

As previously documented, I am a fan of cupcakes. Making them, eating them, buying them. I love cupcakes. My friend Sue gave me a great book for my birthday with all kinds of fun cupcake designs. I tried out my first cupcakes from the book today.

Can you tell what all the little pieces are that I used to make them?





I sense MANY more fun cupcake posts on the horizon...

Best Carrot Cake Ever Ever Ever

This is SO good! It got the seal of approval from Poppi. 'Nuf said. Enjoy.

Ingredients:

1 1/4 c veg oil
4 eggs
1 c white sugar
1 c brown sugar
3 t vanilla
2 c flour
2 t baking soda
2 t baking powder
1/2 t salt
3 t ground cinnamon
3 c grated carrots
1 c chopped pecans
1 8 oz. can crushed pineapple (squeeze out MOST of the juice)

Preheat oven to 350. Grease and flour 9 x 13 pan.

Beat together eggs, oil, sugars, and 2 t vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

Bake for about 45 min or until toothpick inserted in the center comes out clean. Let cool.

FROSTING:
1/2 c butter, softened
8 oz cream cheese, softened
3 1/2 - c confectioners sugar
1 t vanilla
1/4 t nutmeg

Combine all ingredients. Beat until smooth and creamy. Frost the cooled cake.

Share with friends and listed to the yummy noises they all make. Become everyone's favorite carrot cake maker. Win friends and influence people. Initiate world peace.

April Fools Day, Baseball Style

Yesterday (April FOOLS Day) was my turn to bring treats after Dylan's baseball game. For the past TWO games, the people who were responsible for treats forgot to bring theirs (don't worry Tiffany, I'm not naming any names.), so I decided I would do something a little extra-fun for the kids, besides the usual cracker packets or ice cream bars. Since it was April Fools Day, I thought good 'ol worms 'n dirt cupcakes just might do the trick.

Just in case you don't know, here's how to make them - easy and fun.

Bake cupcakes as normal - yes, use the box mix. Betty Crocker was put here on this earth for a reason, friends. They're kids. They don't care if they are made from scratch.

Frost cupcakes, also from a can. Yep - that's how I roll.

Crush up oreo cookies on a plate until they are the lovely consistency of potting soil. Dip the frosted cupcake into the crushed oreo. (I used to sprinkle the oreo on top, but this way they look MUCH better and are SO much easier. Plus, the oreo stays in place.)

Voila! Nice and dirty looking. Mmmmmmm.

Place all the copcakes together in a pan, or on the counter, or whatever.

Break out the gummy worms! I have found that the best way to get them in is to use a butter knife to push them into the cupcake. This is not a very good shot, but isn't my knife nice and shiny? Pretty.

And there you have it! Nasty looking and yummy. Just what all little boys love.


And here is where I meant to take a picture of all the kids eating their cupcakes. I got distracted and forgot. Yay, me. But they truly did love them, trust me. I tried to convince a couple of them that one of the cupcakes had real dirt, but they weren't buyin' it.

Smart kids.

(BTW - She-who-shall-not-be-named redeemed herself by sending treats to practice. Good for her!)

Hey Oprah, Book Me Now.

My friend Sue (curse you, Sue!) told me about these delicious treats. It's her fault. Blame her.

Instructions: PB&J. Make as usual. Drop some butter in a frying pan, FRY the PB&J on both sides.

Best. Comfort food. Ever.

If loving you is wrong, I don't wanna be right.

I had this for lunch today. I might have one for dinner, too. And possibly for every meal after that for the next three weeks or maybe forever. I am going to end up as one of those 800+ pound people on Oprah that they have to forklift to the hospital for gastric bypass surgery.

Do I get brownie points for NOT covering it in cinnamon and sugar on the outside, like Sue told me to do?

If I Could Eat Salad and Dessert for Every Meal, I Would Be a Happy Woman

Well, maybe I'd need a steak every now and again.

Made this salad today for a Primary Presidency meeting. VERY good!

Strawberry and Feta Salad

Ingredients:
1 cup slivered almonds
2 cloves garlic, minced
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 cup raspberry vinegar
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 cup vegetable oil
1 head romaine lettuce, torn
1 pint fresh strawberries, sliced
1 cup crumbled feta cheese

Toast the almonds in a skillet on medium-high, remove from heat.

Whisk together garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar and vegetable oil. Toss lettuce, strawberries, almonds and feta cheese in a large bowl. Add salad dressing, toss to coat. Serves about 8.

A Little Something for the Superbowl

As requested, this is for you, my sister Ali Mace with the pretty face!

We usually have a little Superbowl party at our house. This year it will be much more low-key, but here are a few of my favorite recipes from Superbowl parties past, and maybe a thing or two that I just think is really really good.

Note: I am NOT putting 7-layer dip on here, because everyone in the world already knows how to make it.


Best Guacamole
6 ripe avocados, peeled, pitted and mashed
1 large lime, juiced
2 t salt
1 c diced onion
6 T chopped fresh cilantro
4 roma tomatoes, diced
2 t minced garlic
1 pinch ground cayenne pepper (optional)

Mash up the avocados with the lime juice and salt. Mix the rest in. Refrigerate 1 hour and serve with chips.

Serves about 8 regular people, or 5 really big, hungry men.


Sugar Coated Pecans
1 egg white
1 T water
1 pound pecan halves
1 C white sugar
3/4 T salt
1/2 T ground cinnamon

Preheat oven to 250. Grease one baking sheet.

Whip together egg white and water until "frothy." In a separate bowl, mix together sugar, salt and cinnamon.

Add pecans to egg whites, stir to coat. Remove the nuts, then toss them in the sugar mixture until coated. Bake at 250 for 1 hour. Stir every 15 minutes.


Chocolate Covered Strawberries
16 oz milk chocolate chips
2 T shortening
1 pound fresh strawberries with leaves

In a double boiler, melt the chocolate and shortening, stirring once in a while until smooth. Dip the strawberries in the chocolate mix using the toothpicks. Turn the strawberris upside down and place on wax paper to cool.


Sweet Party Mix
1 (12 oz) chex mix corn and rice cereal
5 oz. slivered almonds
6 oz. toasted, chopped pecans
3/4 c butter
3/4 c dark corn syrup
1 1/2 c light brown sugar

Preheat oven to 250. Grease a large roasting pan.

In a bog bowl , mix cereals, almonds and pecans. Ove medium heat, melt butter, brown sugar and corn syrup together. Pour over the cereal mix. shake and stir to coat all.

Pour into the roasting pan. Bake for 1 hour, stirring about every 15 minutes. Cool on wax paper.


Feta Artichoke Dip (my fav)
1 can artichoke hearts, drained and chopped
1 package crumbled feta cheese
1 c mayo
1/2 c shredded parmesan cheese
2 oz pimentos, drained and diced
3 cloves garlic, diced

Preheat oven to 350. Grease a 9x9 baking dish.

Combine all ingredients, mix thoroughly. Bake 20 to 25 minutes, or until top is lightly browned. Serve with pita chips and veggies.

Happy eating! OK Ali, you had better make at least ONE of these! Go Cardinals!

She Ain't Pretty But She Sure Is Good

Zack is a total carnivore.

His choice for birthday dinner for the past three years running is ALWAYS meat loaf. Because of his love of the loaf, I have tried several different meat loaf recipes, all of which he loves. THIS ONE, however, is the new favorite.

**I totally think Roseanne Barr gave meatloaf a bad rap in the 80's. Don't you? It's some good eatin'.**

Also, like cousin-Kathi-the-super-homemaker-blogger-whose-blog-you-can't-see-cause-it's-private-so-I-am-sorry-about-that, I too have noticed that all my posted recipes lately have been desserts. So I thought I would go with something different.

Not that a big 'ol loaf of cheesy meat is any healthier than dessert, but hey. I'm trying.


This is basically a cheeseburger in loaf form.

Incredibly Cheesy Meatloaf

2 lbs. ground turkey or ground beef
1 c milk
1 c Italian seasoned bread crumbs
2 eggs
1 t salt
1/4 t pepper
3/4 pound cheese (I used a mix of Medium Cheddar and Monterrey Jack), cut into 1/2 inch cubes
1 c ketchup, separated

Preheat oven to 400 degrees F

In a bowl, mix all ingredients EXCEPT all the ketchup and the cheese. Mix only 1/2 c ketchup into the mixture, fold in cheese cubes. transfer to a 9x13 pan, form into a loaf. Top with ketchup.

Bake 1 hour, or to an internal temp of 180 degrees F.

Good stuff.

Lemon-Strawberry Chiffon Cake

Another yummy dessert! I made this yesterday for Grami's 93rd birthday party last night. I was told she liked lemon, and while this is actually not very lemon-y, it's really, really good! (This is a good version with a box mix. I made mine from scratch, but this would be just as good, and definitely much easier!)

Lemon-Strawberry Chiffon Cake

1 package white cake mix
1 package instant vanilla pudding mix
1 package instant lemon pudding mix
3/4 c milk
1 (16 oz) container cool whip, thawed
1 pint fresh strawberries, sliced

Mix cake and vanilla pudding mix together then follow cake mix directions and bake as directed for 2 - 9 inch round pans. Allow to cool completely.

To make filling: Mix together lemon pudding mix with 3/4 c milk until thickened. Fold in whipped topping. (I didn't use the whole 16 ounces). Spread half of the lemon pudding mixture on one cake layer and spread sliced strawberries over it. Place the second layer on top, and repeat.

NOTE: Be sure to pat strawberries til they are very dry, so they don't slide around on the layers. Refrigerate until serving.

Serves about 14

Yum. Comfort Food.

Last night we had the annual go-to-Grami's-and-take-the-Christmas-decorations-down get together for the family here. I was assigned to bring a dessert. Since we were also commemorating Gramp's birthday, I asked Grami what his favorite dessert was. She said he liked banana cream pie, custards and things like that. I decided on good old-fashioned banana pudding. SO GOOD!! And pretty too.

Banana Pudding

1 can (14 oz) sweetened condensed milk
1 cup milk
3 c cold water
2 small packages instant vanilla pudding mix
4 c heavy whipping cream
4-5 med to firm bananas, sliced
1/2 c lemon juice
1 box vanilla wafers

1. In a medium bowl, combine condensed milk, water and milk. Beat in pudding mix until smooth. Chill in refrigerator for 5 minutes.
2. In a separate bowl, whip cream until stiff peaks form. Fold whipped cream into chilled pudding mixture.
3. Dip sliced bananas into lemon jouce, shake off excess.
4. In a trifle bowl, spoon 1/3 of pudding mixture. Top with 1/3 of the wafers and bananas. Repeat layers twice. Chill 3-4 hours until serving.

Serves about 20 (you can cut this in half for a smaller crowd)

This is Becoming a Food Blog

As requested, here is the recipe for the awesome salad I made the other night. A GREAT fall salad that is easy to make, really pretty and OHHH so yummy. I liked it so much that I made it AGAIN for dinner tonight.

Don't judge me.


Spinach Pomegranate Salad
serves 4 (I double this - would be great as a meal if you want to add shredded chicken to it.)

1 (10 oz) bag baby spinach leaves, rinsed and drained
1/4 red onion, sliced very thin
1/2 c walnut pieces
1/2 c crumbled feta
1 pomegranate, peeled and seeds separated
4 T balsamic vinaigrette

Place spinach in a salad bowl. Combine first ingredients, adding dressing last. Toss well to distribute dressing and serve.

Just Call Me Betty Crocker

We're having a little family celebration later today. At the monthly California Madsen family dinner, we are also celebrating Gigi, McKay and Zack's birthday. This month we will be eating at Josh and Tiffany's house. Last night, I decided to make a little something extra, besides my assigned salad (which will ALSO be awesome, I am sure...).

Behold - soccer ball cupcakes in honor of ZACK's b-day, the big 11. The "grass" is coconut with green food coloring.

You know, sometimes I truly amaze myself :)

I Am Becoming An Expert On All Things "Breakfast"

Growing up, my mother made German pancakes on a regular basis. Recently I saw a post on someone's blog (don't remember who, or I would TOTALLY give credit) where they made German pancakes in muffin tins. So totally cool! Of course I had to try it. I made them this morning. Here's the recipe:

German Pancakes, Muffin Style
3 T butter
1 c flour
1/4 t salt
1 c milk
6 eggs

Put butter in muffin compartments, divided evenly between all. Set oven to 350 degrees, put pan in oven and let butter melt in pan while oven heats up.

Combine flour and salt. Add milk slowly while mixing until smooth, first with a spoon, then with a whisk after all milk is added. Add all 6 eggs and beat well with a whisk.

Remove pan from oven and and fill with batter, almost to the top of each holder. Bake 20 minutes. Serve with syrup or your favorite topping. Enjoy!
*******
The kids loved them!

Earlier this week, Zack asked me to make green eggs. Yep, I said GREEN eggs. When he first started kindergarten, I made green eggs and ham on his first day of school. He thought it was the coolest thing EVER. I've made them for him here and there through the years and he still loves it.

I made red eggs once, at his request. Big mistake. I'm sure you can imagine...

Dylan refuses...absolutely REFUSES, to eat the green eggs. He thinks anything that comes from a green chicken has GOT to be really, really bad.

I Stand Corrected

So, it turns out that the "pancake puff" commercial has got it ALL wrong. Ebelskiva's are NOT supposed to look like little flying saucers - they are meant to be round! After reading my ebelskiva (correct spelling this time!) post a few days back, my good friend Rachel Soldani sent me an email. Part of her family is Danish, and she knows how to make the ebelskivas (AKA "pancake puffs") to be completely ROUND, like balls, and did I want to come over and learn how to do it?

Heck, yes I did!

Here is the recipe that we used:
*****
Ebelskiva
4 c flour
1 t salt
2 T baking powder
3 t sugar
3 c milk
4 eggs, yolks and whites separated
4 T melted butter

Beat egg YOLKS slightly and then add milk, beat, then add flour, sugar, salt, and baking powder. Add melted butter and mix well. Fold in egg whites which have been BEATEN stiff but not dry. Grease holes in hot ebelskiva pan (set to MED heat). Pour dough to top of the hole. Turn with fork until all sides are cooked. Serve with sugar or syrup.
*****

I think you could probably use a mix as well - that is what I used the first time around when I made the little flying saucers :)

I forgot to take my camera (shocking, I know), but I made them again at home this morning and photo documented it step by step.

Here we go - fill the cups ALL the way full.


After about a minute or so, turn to the SIDE with a fork.


After another minute, stick the fork in the front and turn back, so the fold is on the TOP, like this:


Then turn so the bottom cooks for about another minute. After that, just turn here and there so they cook all the way through.


Check the inside before you serve them - if they didn't cook all the way through, pop them in the microwave for 10 seconds or so, and VIOLA! Ebelskivas! Aren't they lovely??

Did Dylan like them? Yes, he did.


Did Zack like them? Yes - he and his bed-head LOVED them.


And mom's happy too! I would take a picture of myself, but I am looking a little scary this morning, and I do have to maintain SOME standards, however low they may be...

Thanks, Rachel! You're the best!
Footnote: I was going to call this post "big balls", but thought better of it :)

Recipe of the Week: Cheddar Baked Chicken

This is a family favorite. I have passed it along to my sisters and those who have tried it LOVE it!

Cheddar Baked Chicken

1/4 cup butter, melted
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 egg

1 tablespoon milk
2 cups shredded Cheddar cheese
1/2 cup Italian seasoned bread crumbs
1 cup crispy rice cereal
2 T butter, melted
3 skinless, boneless chicken breast halves - cut in half

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter.

In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.

Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.

Recipe of the Week: Dinner for Movers

DINNER FOR MOVERS

Ingredients:
1 car (with gas)
2 hands
1 wallet, preferably with money
1 stack paper plates
napkins as needed

Directions:

Open mostly empty fridge several times, expecting food to appear each time it is opened. Look at hungry, dirty children. Pick up cell phone, call local restaurant for take out. Step over boxes, stub toe several times on the way to the door. Drive to restaurant in car with gas, take wallet out, pay for dinner. Drive home (stop for more gas if needed), grab paper plates and napkins and feed hungry husband and children.

Repeat nightly as needed until crock pot is finally found.

Recipe of the Week: Rice Cooker Jambalaya

This is an easy-peasy recipe. I actually make it without the shrimp (since I don't have that on hand too often) and it is fantastic! Really yummy and a good way to liven up a side dish. I make mine in the rice cooker, but I am sure it would be just as good made in a regular pot on the stovetop.

Rice Cooker Jambalaya

Ingredients:
1 lb. shrimp or crawfish
1 can chicken broth
1 small onion
1 small bell pepper (can be omitted if you don't have one)
1 1/2 c uncooked rice
2 T garlic, minced
parsley, to taste
6 T butter
salt and pepper to taste

DIRECTIONS
Mix all ingredients together in the rice cooker and turn on. After rice cooker indicates that it is done, let stand a few minutes before serving.

Recipe of the Week: Cheddar Beef Enchiladas

One of our favorites! I made this last week while I was in Kanab with the family. It's a bit of a different take on enchiladas. You can make two and freeze one, or you can just make one casserole and save the leftover filling for tacos another night. Great either way!

Cheddar Beef Enchiladas

Ingredients:

1 pound ground beef
1 (1.25 ounce) package taco seasoning
1 cup water
2 cups cooked rice
1 (16 ounce) can refried beans
2 cups shredded Cheddar cheese, divided
10 (8 inch) flour tortillas
1 (16 ounce) jar salsa
1 (10.75 ounce) can condensed cream of chicken (or cream of mushroom) soup, undiluted

Directions:

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in COOKED rice. Cook and stir until liquid is evaporated. Spread about 2 tablespoons of refried beans, 1/4 cup beef mixture and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in two greased 13-in. x 9-in. x 2-in. baking dishes.

Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese. Bake one casserole, uncovered, at 350 degrees F for 20-25 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.

each casserole serves about 6

Enjoy!

Recipe of the Week: Kentucky Butter Cake

OK, I have NO idea why this is called a Kentucky Butter Cake - - perhaps the Kentucky Madsen's will know! I chose this recipe today because Zack has been begging me for this cake for over a week - I'll be making it this afternoon.

Zack never liked eating cake until I made a bundt cake a couple of years ago. He tasted it (begrudgingly) and suddenly he loves cake. Apparently Zack will only eat any type of cake if there is a hole in the middle. Interesting...

This is a REALLY moist, REALLY good cake. I found the recipe when I was looking for a way to use up some buttermilk that I had left from another recipe. You MUST try it!!

Kentucky Butter Cake

Ingredients
3 cups all purpose flour
2 c white sugar
1 t salt
1 t baking powder
1/2 t baking soda
1 c buttermilk (if you don't have buttermilk, you can use regular milk with 1 T lemon juice or white vinegar - let it sit out for about 15 minutes before mixing into the recipe)
1 c butter
2 t vanilla
4 eggs
TOPPING:
3/4 c white sugar
1/3 c butter
3 T water
2 t vanilla
dash of cinnamon

Directions:

1. Preheat the oven to 325 degrees. Grease and flour a 10 inch bundt pan.
2. In a large bowl, mix flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 c butter, 2 t vanilla and 4 eggs. beat for 3 minutes at medium speed. Pour batter into prepared pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted in the center of the cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cool before removing from pan.
4. To make butter sauce: in a saucepan combine the remaining 3/4 c sugar, 1/3 c butter, 2 t vanilla and the water. Cook over medium heat, until fully melted and combined, but do not boil.

Serves 12
Enjoy!

Cute picture of the cake-with-hole-in-it kid:

Recipe of the Week: Taco Pockets

This is a fun one for the kids. I made this for a first time just this past week. Quick and easy - just how I like it! Most of my vocal students are of school age, so I teach mainly in the afternoons, right up until dinner time. This is a great recipe, because you can make the filling and grate the cheese earlier in the day and then put it all together and bake pretty quickly before dinner. Let me know if you try it!

Taco Pockets

INGREDIENTS:

1 lb. ground beef
Jar of Chunky Salsa
1 (1.25 ounce) package taco seasoning mix

water

2 sheets Pepperidge Farm Puff Pastry

1 cup shredded Cheddar cheese

1 egg
1 tablespoon water

DIRECTIONS:

1.	Cook the beef in a skillet over medium-high heat until it's well browned, stirring frequently to break up the meat. Add 1 cup of the salsa, taco seasoning and water according to the package directions. Cool completely.
2.	Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400 degrees F. Line two baking sheets with parchment paper or spray with vegetable cooking spray. Stir the egg and water with a fork in a small bowl.
3.	Unfold 1 pastry sheet on a lightly floured surface. Roll the sheet into a 14-inch square. Cut into 4 (7-inch) squares. Repeat with the remaining pastry sheet. Place about 1/3 cup of the meat mixture onto half of each square. Top each with 2 tablespoons of the cheese. Brush the edges of the pastry with water. Fold plain pastry half over meat mixture and press the edges with a fork to seal. Place the rectangles on the prepared baking sheets. Brush with the egg mixture.
4.	Bake for 20 minutes or until golden. Let cool for 5 minutes on a wire rack. Serve warm with additional salsa.