Chicken Tetrazzini

Chicken Tetrazzini, originally uploaded by queenofthemoodswingset2.

Chicken Tetrazzini

thepioneerwoman.com/cooking/2007/06/chicken_spaghet/
Edited from pioneer woman (basically what I had on hand)
Ingredients

* 2 cups Cooked Chicken
* 1 lb spaghetti cooked
* 2 cans Cream Of Mushroom Soup
* 2 cups Grated Sharp Cheddar Cheese
* 1/2 cup mixed carrots and peas (frozen)
* 2 cups Reserved Chicken Broth From Pot
* 1 teaspoon Lawry's Seasoned Salt
* 1 tsp thyme
* Salt And Pepper, to taste


Topping

* 1 cup Additional Grated Sharp Cheddar Cheese
* 1 cup bread crumbs mixed in with the cheddar for topping


Preparation Instructions
(I never see this in recipes, but I just add frozen chicken tenders to the pasta water (before it starts boiling) and by the time the pasta is done, so are the chicken tenders)
Cook 1 cut up fryer and pick out the meat to make two cups.
Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar and bread crumbs.
Bake at 350 degrees for 45 minutes until bubbly.

Niece and Nephew

DSC_1246, originally uploaded by queenofthemoodswingset2.

I was down in Florida visiting my family and caught this photo of my niece and nephew. I think it's my favorite from the trip.

Furry poopers

Some of my favorite babes.

Elliot, the spooky Lisa-stalker baby. Currently curled up between my knees. Hates tuna and other stereotypical cat-friendly foods. Hates any manual interference with tail or paws. Loves conversations, hot sauce, pickles, and hissing at anyone who manually interferes with tail or paws.


Ziva, the barn pup, who is as sweet as she looks. I've only met her once, but I'd keep her.

Pledge, the happy boy. Same story as Ziva, minus the "pup" part.

Max The Skittish, abandoned abuse victim, now happily installed in his perfect forever home. Eats more treats than any mammal should, very chatty, enjoys snacking on pillow stuffing.

Delilah, aka DillyDog, aka DilDil, and I'm sure someone has slipped and called her Dildo at some point. She is precious, very happy, somewhat older, and rather gassy.

Beer Butt Chicken

Beer Butt Chicken, originally uploaded by queenofthemoodswingset2.

This makes the most moist delicious chicken!! You can also cook it in the oven.

Ingredients

* 1 stick butter, cut into chunks
* 3-4 cloves garlic
* Chicken seasoning (I use Montreal Chicken Seasoning)
*kosher or sea salt and pepper to rub on chicken
* 1 (12 fluid ounce) can beer
* 1 (4 pound) whole chicken

Directions

1. Preheat an outdoor grill for low heat.
2.Rub the chicken with the salt and seasonings mixture.
3. use most of the garlic and butter and Slide chunks of butter and whole cloves of garlic under the skin.
4. Melt about 3 tbs of the butter with 2 more cloves of garlic and use to baste the chicken while it cooks.
5. Discard 1/2 the beer, leaving the remainder in the can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken.

Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).

Thin Mint Icebox Cake

Thin Mint Icebox Cake, originally uploaded by queenofthemoodswingset2.

It is ridiculously hot right now and I was looking for a no-bake dessert so that I wouldn't have to turn the oven on. I found a recipe and changed it a bit and it turned out really well. It tastes like thin mints!

Thin Mint Icebox Cake
Ingredients:
Nonstick cooking spray
Mint and regular Oreo Cookies (about 12-14 of each)
2 tbsp butter
14 ounces semisweet chocolate (you can use chips, but will need some to shave)
2 containers (15 ounces each) part-skim ricotta cheese, room temperature
3/4 cup heavy cream
1/2 tsp mint extract

Directions
Prepare pan: Remove sides from a 9-inch round springform pan (see note, below). Place a sheet of waxed paper over bottom, leaving an overhang; lock sides onto bottom, firmly securing paper. Spray inside of pan with cooking spray; line sides with a strip of waxed paper 28 inches long and 4 inches wide.
Crush or use food processor to crush 12-14 regular Oreo cookies, combine with 2 tbsp melted butter and press into the prepared spring form pan.
Crush and reserve 12-14 mint oreos for filling
Make chocolate-ricotta mixture:
Break 12 ounces of chocolate into pieces. Place in a heatproof medium bowl set over, not in, a pan of simmering water. Cook, stirring occasionally, until chocolate has melted, 8 to 10 minutes.
In a food processor, blend ricotta until very smooth, about 1 minute, scraping down sides of bowl.
Add warm chocolate; blend until smooth.
In a large bowl, beat cream with 1/2 tsp mint extract until stiff peaks form. With a rubber spatula, gently fold in chocolate-ricotta mixture.
Spoon half the chocolate-ricotta mixture on top of Oreo crust; smooth top. Cover with remaining crushed oreos; top with remaining chocolate-ricotta mixture, and smooth top. Cover with plastic wrap; refrigerate at least 6 hours and up to 2 days.
Before serving, release sides of pan and remove waxed paper from sides. Using bottom piece of waxed paper, pull cake onto a platter; with a metal spatula, lift cake and remove waxed paper.
Using a vegetable peeler, shave remaining 2 ounces chocolate over top of cake. With a knife dipped in hot water, cut cake into 10 slices (wipe off knife, and dip in hot water after each slice).
Serve with Mint Whipped Cream.

Mint Whipped Cream:
• 1 cup heavy cream
• 1/4 cup sugar
• 1/2 tsp mint extract
Whip cream and sugar until almost stiff. Add mint extract; beat until cream holds peaks.


Edited from
http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=a804640093b0f010VgnVCM1000003d370a0aRCRD&vgnextfmt=default&backto=true&backtourl=/photogallery/no-bake-desserts#slide_8