Welcome to Blogger Buffet! ANYONE and EVERYONE is invited to join. Post once a week, or once a month-- it is all up to you. Share a recipe, save a mom. :)

Sunday, May 25, 2008

Green Chili Chicken Enchilada's

3 chicken breasts - cooked, cubed
1 small can green chili's
1 can cream chicken soup
3/4 cup cottage cheese
1 lb mozzarella cheese
1 can green enchilada sauce (16 oz)
Flour or whole wheat tortilla's

Mix first 5 ingredients together, reserving 1/4 of the cheese for the top. Place in tortillas, roll up and arrange in a 9x13 dish. Pour enchilada sauce over the top. Spread remaining cheese over the top. Cook at 350 degrees for 20 minutes.

Serve with spanish rice and chips and salsa. Makes approx. 10-12 enchilada's.

Hot Spinach Artichoke Dip

Hot Artichoke and Spinach Dip

This dip is a favorite appetizer for any occasion!

1 package cream cheese (8 oz.)

1 can (14 oz.) Artichoke Hearts, drained and coarsely chopped

½ cup frozen chopped spinach, thawed and drained well

¼ cup mayonnaise

½ cup parmesan cheese, grated

1 clove garlic, finely minced

½ tsp dry basil or 1 Tbsp fresh basil

¼ cup mozzarella cheese, grated

¼ tsp garlic salt

Salt and pepper to taste

Soften cream cheese. Cream together cream cheese, mayonnaise, parmesan cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach and mix until blended. Store in a refrigerated container until ready to use. Spray pie pan (ceramic or glass looks nice!) with Pam and pour dip in, then top with mozzarella cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with bread, crackers, and tortilla chips, or even fresh vegetables.

Saturday, May 24, 2008

Chicken Scampi

I really think this tastes exactly like Olive Garden's, and it's way easier to cook than I thought. There's just a few components that are going at the same time, but it came together in about 40 minutes. It also makes a lot of sauce, so you can cut it down, or freeze it. This would also be nice for a romantic dinner at home for two.

2 sticks unsalted butter (has to be unsalted, because the cooking wine has lots of salt)
1 1/2 T garlic puree
1 1/2 T chicken bullion
1 12.7 oz bottle Chablis cooking wine
1 cooking wine bottle full of water
1 T cornstarch
1 pint heavy cream
1/2 tsp basil
1/2 tsp oregano
1/4 tsp thyme
1/4 tsp marjoram
OR 1 1/2 tsp italian seasoning
1/4 tsp crushed red pepper
1/4 tsp black pepper

Melt butter in large skillet over med-low heat. Add garlic and sweat it for a minute or so, but don't let it get brown. Add rest of ingredients and let simmer for 15 minutes, while you make the rest. Stir occasionally.

Cook angel hair pasta according to package.

Coat chicken tenderloins in flour seasoned with thyme, oregano, salt and pepper. Saute in olive oil until done, remove to plate.

Saute red onion and red, yellow, and green bell pepper slices in chicken skillet until a little brown but still crisp.

Assemble on plate, and ENJOY!!!

Friday, May 23, 2008

Crockpot Fiesta

4-6 chicken breast halves, cut into small pieces or shredded
1 can of RoTel tomatoes and green chilies; drained
1 can of cream of chicken soup
1 & 1/2 cup of shredded cheese
1 onion; sliced
1 envelope of taco seasoning mix

Place everything in a crock pot. Cook on High for *6 hours or until chicken is done. Stir Occasionally. You can even serve this on tortillas, baked potatoes, rice, pasta....the sky is the limit! :) This is seriously SO good!

This is a picture of it in the Crock Pot.

This is a picture of some on a tortilla.

Tuesday, May 20, 2008

A Celery TIP!

Want to keep your celery crisp and fresher longer? When you come home from the store, cut the end off, rinse and pat dry the celery, then wrap in TIN FOIL! It works wonders. I forgot it was in my fridge and it had been a week and a half and it was still so crispy.

Monday, May 19, 2008

Top Ramen Surprise

Top Ramen Surprise

1 lb ground pork
1 pkg frozen stir fry vegetables
1/2 c. water
2 pkgs oriental flavor Top Ramen- broken into pieces (save seasoning pkts for later in the recipes)

Ground pork in a frying pan until cooked through. Add the two seasoning packets, the water and the frozen vegetables, Stir until incorporated. Then add the broken up pieces of Top Ramen. Stir together and cover. Cook over medium low heat, stirring occasionally about 5-10 minutes. Cook until the vegetables are tender and the noodles are cooked through.

We eat this with a little bit of soy sauce and my family likes to put grated cheese on top. Hope you like it. It is very inexpensive to make and with gas prices so high..who couldn't save on their grocery bill?

Reviving Lettuce

If your lettuce is a little limp, not crisp and crunchy like you want for a salad, you can soak it in ice water and it will revive like magic! Cut your lettuce for the salad, then put it in the salad spinner. Then fill up the spinner with cold water enough to cover the lettuce, then put in lots of ice. Let it soak for 10-15 minutes or so, and it will be nice and crisp! Then you can lift out the inner spinner bowl and dump out the water and spin your salad.

I was so glad to find this out because for some reason, the red leaf lettuce I like is kind of limp in the grocery store. Now I know it can be revived!

Thursday, May 15, 2008

Peach Cobbler

Okay I was telling Shally this morning that this recipe is so easy it's embarrassing to even post it. That said, I'm all about EASY because I have five kids four and under so here ya go......

1 can bottled peaches
1 yellow/or white (either one) cake mix
1/4 cup melted butter

Throw the peaches in the bottom of a cakepan, sprinkle cake mix on top, drizzle butter, pop it in the oven and watch it until the sides are brown (usually about 30 min. or so) and it's done. Super easy and way yummy!


I just wanted to tell everyone THANKS for taking time and posting. I know we are all busy, and our lives are hectic!

I have used many, many of the recipes, and have loved them all. It makes me so happy that I can jump on here and find something quick to make that my family will love. I get tons of compliments whenever I make anything off of Blogger Buffet.

Last night, I completely spaced that I had to bring a fruit dip to a Relief Society Enrichment. I was supposed to be there at 6:30, and it was 6:10 when my husband reminded me. I jumped on here and found Lisa's Fruit dip post. In 15 minutes, I had made the Bit o' Honey dip.


I cannot BELIEVE how many people asked me for the recipe afterwards.

This is just the latest of many times where your recipes have helped me in a bind. (I seem to forget things a lot! Click here for a post on why.)

Keep em' coming! I love you guys for participating.


Wednesday, May 14, 2008

Cocoa Mousse Pie

You can substitute all the ingredients for low fat ones. There is no change in taste. Budget friendly too. Costs me only around 4.00 to make. I found this in a cooking magazine years ago. So easy and really good!

1 pkg (3 oz.) cream cheese, softened
2/3 c. sugar
1/3 c. baking cocoa
1/4 c. milk
1 tsp. vanilla
1 (8 oz.) carton cool whip
1 graham cracker crust

Beat cream cheese, sugar and cocoa. Beat in milk and vanilla until smooth. Fold in cool whip. Spoon into crust. Cover and freeze for 20 minutes. 8 servings

Monday, May 12, 2008

Chicken Rueben

4 frozen chicken breasts
4 slices swiss cheese
3/4 cup Thousand Island dressing
1 1/2 cup sauerkraut

Place frozen chicken breasts in 9x13 dish. Put swiss cheese, thousand island, and sauerkraut on top of each breast in that order. Bake covered for 1 1/2 hours or until chicken is cooked through. You can add more or less dressing and sauerkraut as your taste desires.

Friday, May 9, 2008

Paula Deen's Brownies

1 pkg. 13x9 brownie mix
6 Hershey bars or Symphony with toffee bars (reg. size)

Prepare brownie mix according to directions. Pour 1/2 into a 13x9 pan that has been lined with overhanging foil and greased. Place chocolate bars in a single layer over the mixture. Pour remaining mixture over the bars. Bake according to directions on package. Once slightly cooled, lift the edges of the foil to remove brownies to a cutting surface. Cut to desired size.
These are super easy and super good! Thanks Paula Deen!

Wednesday, May 7, 2008

Overnight Spinach Manicotti

1 carton (15-oz.) ricotta cheese
1 pkg (10-oz.) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups shredded mozzarella cheese, divided use
3/4 cup shredded Parmesan cheese, divided use
1 egg
2 tsp. minced fresh parsley
1/2 tsp. onion powder
1/2 tsp pepper
1/8 tsp. garlic powder
2 jars (28-oz. ea) spaghetti sauce with meat
1-1/2 cups water
1 pkg (8-oz.) manicotti shells

-In large bowl, combine ricotta, spinach, 1 cup of the mozzarella, 1/4 cup of the Parmesan, egg, parsley, onion powder, pepper, and garlic powder.
-Combine spaghetti sauce and water; spread 1 cup sauce in an ungreased 9x13 baking dish.
-Stuff uncooked manicotti with spinach mixture (I find this easier to do with a baby spoon); arrange over sauce. Pour remaining sauce over manicotti.
-Sprinkle with remaining mozzarella and Parmesan.
-Cover and refrigerate overnight.
-Remove from the refrigerator 30 minutes before baking.
-Bake, covered at 350ยบ degrees for 40 minutes, uncover and cook for 15 more minutes or until the cheese on the top is melted.

*My kids love this; they don’t realize that there is spinach in it.

Tuesday, May 6, 2008

Sausage Cornbread

1 lb. bulk sausage (hot or mild)
1 can of RoTel
1 envelope of taco seasoning mix
2 boxes of Jiffy Corn Muffin Mix
2 eggs
2/3 c. milk

Brown the sausage until completely done. Stir in RoTel and taco seasoning. Heat to a boil and simmer for 10 minutes. Meanwhile, stir together the corn muffin mix, eggs, and milk. Grease or spray a 13x9" baking pan. Pour 1 cup of the sausage mixture into the bottom of the pan. Stir the remaining sausage mix into the batter; then pour mixture into the pan. Bake at 350 for 30-40 minutes...until a knife or toothpick inserted in the middle of the pan comes out clean.

This Afternoon I Just Threw Together What I Had in My Kitchen (because I didn't want to go to the store) and, thank goodness, it turned out great! If you like a little spicy food, you will love this! This is super EASY & DELICIOUS!

Friday, May 2, 2008

Fruit Smoothies

1/4 c. frozen strawberries
1/4 c. frozen blueberries
2 c. vanilla low-fat frozen yogurt; just slightly softenend
1/2 c. milk
6 oz. strawberry yogurt

Put everything in your blender and blend until desired consistency.

Delicious, Refreshing, and Good For You!

This serves about 4....unless you are like me and in that case, it only serves 1. And it is also a "learning tool"....your kids can help you in the kitchen and you can teach them that Red (strawberries) and Blue (blueberries) makes PURPLE! Pretty cool, huh!?!