Cheesy Chicken Pasta Bake

This is my version of chicken spaghetti.... only without the spaghetti.  I just do not like spaghetti noodles.  Fettuccini, sure.  Angel hair.... maybe.  But not spaghetti.  It's one of my weird quirks.  So I decided to make a version of chicken spaghetti using an other type of pasta.  I made a few other slight changes to the recipe and the family loved it.

Ingredients:

1 whole chicken, boiled and the meat shredded (I used a rotisserie chicken)
1 box Mezze Penne pasta - or any shape you like
1/2 large block of Velveeta (I used the 2%), cubed
1 can reduced fat cream of mushroom
1 can reduced fat cream of chicken
1 can Rotel, drained - I used mild but you can use any variety
1 jar mushrooms, drained
1 sleeve Ritz crackers, crushed to fine crumbs

Directions:

Preheat oven to 450.  Spray a 9 x 13 casserole dish with non-stick spray.  Boil pasta according to the directions on the box.  I boiled mine a minute or two short because I can't stand mushy pasta and it will continue to cook a bit on the oven.  While the pasta is cooking combine the Velveeta, soups, Rotel and mushrooms in a large microwave safe bowl.  Microwave for 3 minutes at a time, stirring between, until the cheese is melted.  Stir in the shredded chicken.

When the pasta is done drain and place in the casserole dish.  Pour in the cheese and chicken mixture and stir well to combine.  Top with cracker crumbs.  Bake for 10-15 minutes, until the crust is golden.

Too bad I didn't have any frozen broccoli.  It would have been great in this dish.  Just thaw, pat dry and stit into the casserole dish before you put the crumbs on.

WFMW - Favorite Kitchen Tools

I'm at a loss today for anything worthwhile to contribute to WFMW.  Yes, I'm taking the easy way out and spotlighting some of the tools I use most often in the kitchen.

I'm a sucker for kitchen stuff.... utensils, dishes, pots, pans, gadgets, appliances.  You name it, I need it!  I didn't realize how acute this had become until my husband and I had the opportunity to stroll through the mall last Saturday without any real purpose (or any children).  I couldn't care less about any of the department stores.  The clothing and shoe stores hold no power over me.  In fact, I really don't enjoy shopping much at all.  But then we stumbled upon Williams Sonoma!

I believe we spent almost an hour perusing every corner of the store while I ooohed and aaaahed over an assortment of culinary "necessities" that I have neither the funds to buy nor the space to store.  Then we hit up Home Goods and World Market!  By the end of the afternoon I had a list a mile long of various things that I just must have for my kitchen.  But until the day comes when a money tree sprouts in my backyard and my kitchen magically doubles in size I'm going to rely on the same trusty tools that have brought me this far.  I'll share some of my favorites.

                                                     

Food Processor

It took me years to break down and buy a food processor.  I thought that anything I needed could be accomplished in my trusty (cheap) Oster blender.  Oh how wrong I was!  I use this more than any other appliance in my kitchen except my coffee pot.  Not only for the typical pureeing and grinding, but it grates a pound of cheese in SECONDS.  The fresh grated stuff is so much better (cheaper) than the preshredded bags but for convenience I have been buying them for years.  Not anymore!

Don't even get me started on pie crusts!  Who knew they were so easy?

Oh how I wish I had this when I spent months making baby food.  I can only imagine the time it would have saved.

Mesh Strainer

As a baker I'm almost ashamed to admit that I do not own a sifter.  I'm a firm believer in the sifting process and I know it makes a difference in the texture of baked goods, but I'm not a fan of the sifter itself.  They are a pain to clean and my mesh strainer works just fine.  It serves double (triple?) duty as a sifter/strainer/sieve in my kitchen. 

Flexible Cutting Mats

I use these mats instead of cutting boards.  It's easy as pie to transfer veggies or meats from the flexible mats to a bowl, pot or pan.  The labeled set of four allows you to use a different mat for each type of food and lessens the risk of contamination.

For more tips (on everything under the sun) visit Works for Me Wednesday and We Are THAT Family.

Afternoon at the Park

Yesterday afternoon the weather was gorgeous!  After weeks of colder than normal temperatures we've had quite a few mild days.  The weather was perfect for a trip to the park.  We fed the geese and spent some time on the playground.  We'll have to do it again soon when the older girls are home to play with us.

Tori isn't scared of the geese at all.  She tries to get them to eat out of her hand.  I'm a little more cautious.  I remember being chased by them as a kid.

You're never too old to swing!  It really was a beautiful day.

It was a little windy though.

I'm definitely going to need Botox in a few years! :-)

Slides are even fun for the big kids. :-)

WFMW - Homemade (read "inexpensive") Body Scrub

Before I get to my WFMW post I want to take a moment to remind everyone to continue to pray for Haiti.  A magnitude 6.0 "aftershock" hit the area this morning.

There's just something about spa treatments that make a girl feel better.  But venturing to an actual spa for an actual treatment requires not only the time (and babysitting) but the money.  With this body scrub you can pamper yourself without breaking the bank.

Maybe it's the baker in me that loves this scrub because it smells so delicious!

Brown Sugar Body Scrub

Ingredients:

1-1/2 cups brown sugar

1/2 cup olive oil (canola oil can be substituted)

1/4 teaspoon vanilla extract

Blending Procedure:

Pour the brown sugar into a bowl and pack it tightly using the back of a spoon. Add the olive oil and mix together to form a paste.

Add the vanilla extract last for a hint of scent. Mix well.

To use, scoop some into the palm of your hand and massage gently from limbs to torso, avoiding broken skin and face. Rinse well.

Store in a jar in a cool place.  This also makes a great gift!  Use mason jars and ribbon to dress it up.  Don't forget the recipe so your friends can make more.

More WFMW tips can be found here!

P-Dub's Apple Dumplings

Actually, these would be correctly title Pioneer Woman's Momma's Apple Dumplings, but who cares what you call them.  Just make them!  But make them when you have a few people to feed them to.  They are by no means anywhere close to healthy (look at all that butter and sugar!) and are also so, so good that you'll be up sneaking bites in the middle of the night.  Don't ask me how I know.

Apple Dumplings from The Pioneer Woman Cooks

Ingredients

2 whole Granny Smith Apples

2 cans (8 Oz. Cans) Crescent Rolls

2 sticks Butter

1-½ cup Sugar

1 teaspoon Vanilla

Cinnamon, To Taste

1 can (12 Oz.) Mountain Dew Soda - Both PW and I only used about half a can.  I accidentally bought diet and it was fine.

Preparation Instructions

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Prayers and Assistance for Haiti

Unless you've been living in a hole the past few days you have heard of the 7.0 earthquake that struck the already impoverished nation of Haiti.  The loss of life is estimated to be upwards of 40,000.  This nation, these people.... THEY NEED OUR PRAYERS!

They also need assistance.  I know that economic times are hard and you might not feel like the five or ten or even one buck you can contribute can make a difference, but it will.  Everything helps.  I've noticed that the blog world has shown an incredible outpouring of love, prayers and ways to help.  I'm providing links to a few and you can check out their suggestions for where/how to provide monetary assistance.

CakeWrecks - Doctors Without Borders

Run the Earth, Watch the Sky - Harvest International

The Pioneer Woman - She's having a giveaway and donating 10 cents for each entry.  That might not sound like much, but she's got quite a following and it really adds up.

Serious Eats - How to help send food.

If you want to donate actual items, Charity Chicks Houston posted this.

The Haitian Association of Houston is accepting donations of canned food, water, clothing, blankets, medical supplies and money from 7am-10pm through Friday (Multi-ethnic Community Center of Southwest Houston, 9819 Bissonnet St.). They will still be helping after Friday, but those hours are not confirmed past Friday.

The Houston Chronicle and KSBJ also have lists of places/organizations that you can donate to.

An unusual way to help - text "HAITI" to "90999" and a donation of $10 will be given automatically to the Red Cross to help with relief efforts and the charge will appear on your cell phone bill.

I hope you choose to make a difference!   Please keep praying!

Works For Me Wednesday - Speedy Softened Butter

This is the first time I've participated in Works For Me Wednesday (WFMW).  It's a blog carnival hosted by Kristen at We Are THAT Family.  If you don't read her blog..... START!  Every Wednesday participating bloggers post a tip on their blog and a link on We Are THAT Family.  There are tips for EVERYTHING there, saving time, saving money, cooking, homeschooling... everything.  I think this is going to be fun!

My first WFMW tip is pretty simple.  I'm always hit by a sudden urge to bake something.... and it never fails that what I choose to bake calls for softened butter.  But who wants to wait hours for butter to come to room temperature?  Maybe you have the patience for that, but I'm still lacking in that department.  So here is my solution.

Set your oven to begin preheating to the lowest setting.  Let it heat for about 5 minutes, then turn it off.  You may even need to leave the door ajar to let some heat escape.  You want it to be warm in there, but not hot at all.

Cut butter into small cubes on a cutting board.  The smaller the cubes, the faster it will soften.  This has to do with increasing the surface area of the butter that is exposed to warmer temperatures, therefor decreasing the time it takes to raise the temperature of the butter.  (Thanks Alton Brown for being a food nerd!)

Place the butter in the warm oven and check it after five minutes.  If it's not soft continue to check it every few mintues.  You do NOT want to melt the butter so make sure the oven isn't too hot and that you don't forget about it.

I hope this tip works as well for you as it does for me!

P.S.  It also works for cream cheese.