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Thursday, October 30, 2008

2x baked potatoes and Easy Biscuits

I apologize i haven't posted in a while!! But here are two of my very favorite and very easy recipes!! And the little ones always seem to love them!! Plus, i don't about you, but I get a little tired of the same old sides!!
Twice Baked Potatos

Cook desired amount of potatoes in oven, like your making a baked potato, usually i cook mine at 400 for about an hour.
Then take cooked baked potatoes and scoop out insides into large bowl.
Add sour cream and milk until potatoes reach desired consistency, then add
bacon(i usually use the pre-cooked bacon that you just put in the microwave, or my mom always used Baco's), green onion(i omit this if it is for children), cheese, garlic, salt and pepper (all ingredients are to taste).
Then top with cheese.
Scoop mixture back into potato skins and bake at 375 20-25 minutes or until cheese is melted!!! Yummy
Garlic Cheese Garlic Biscuits

2 cups bisquick
½ cup shredded cheese
2/3 cup milk
1 tsp or so of Garlic

Stir ingredients until soft dough forms.
Drop by spoonful onto greased cookie sheet.
Bake at 450 for 8-10 minutes or until golden brown.
Mix tsp. butter (melted) and 1/8 tsp garlic
powder and brush over warm biscuits.
*by the way- the biscuits are not perfectly round, i usually just plop them onto the cookie sheet, and the dough is pretty sticky, but if it seems to think add a little more milk!! Sometimes i also add green onions!*

French Toast Fingers

I am always looking for breakfast ideas. I found this on the Kraft Foods website.


3 eggs
1/4 cup milk
1 tsp vanilla
dash ground cinnamon
10 slices whole grain bread
2-1/2 cups fruit flavored sweetened rice cereal (like Fruity Pebbles)

Preheat the oven to 350. Beat eggs with milk, vanilla, and cinnamon in a shallow bowl. Cut each slice of bread into 4 strips.

Dip bread strips into egg mixture, then dip into cereal turning to evenly coat. Place strips on cookie sheet.

Bake 20 min. or until golden brown.

Some of the kids wanted syrup, but they were great alone also.

Crunchy PB in a Wrap

This is great for a quick lunch or after school snack. I had to use some different ingredients than the recipe originally called for because my little ones don't like granola- so I'll tell you what I used instead.

*7-8 inch flour tortillas

*Crunchy peanut butter

*Chopped apple-- I used granny smith, but any would do. Just make sure to chop it into little pieces.

*granola--I used frosted cheerios here, sounds gross, but it was really yummy.
*Honey (optional) I added this to a second batch and my kids loved it.

Spread the PB over each tortilla. Sprinkle with apples and granola. Tightly roll up tortillas. Cut in half. Enjoy!!

A Twist on Tuna

We love tuna sandwiches at our house. But we were getting bored. So I switched it up a bit. This is one of those recipes that you have to do to taste. I like a lot of flavor, so mine had a lot of zing.

1 large can of white tuna in water. (The tuna in oil is just gross, don't ya think?)
1 cup (or more) of shredded cabbage with carrot (coleslaw mix)
Miracle Whip- or Mayonnaise to taste (I used Miracle Whip)
1 packet of dry ranch dressing-- add to taste. (I think I added over half the packet- but like I said- I like a lot of flavor.)

Mix all ingredients and spread on bread.

It was a good change for us. You can add as much or as little of the ingredients as you like!

Monday, October 27, 2008

Tomato Barley Soup


1 Tbsp Olive Oil
2 large carrots, sliced (I just cut up a handful of baby carrots)
1/2 large onion, chopped
1 Tbsp minced garlic
1 large can crushed tomatoes
2 cups chicken broth
1/2 cup uncooked quick barley (you can use regular, you just have to cook it longer)
1/4 tsp pepper
1/4 tsp. thyme

In heavy saucepan, heat olive oul; add carrots, onion, and garlic. Cook and stir over medium heat until vegetables are crisp tender.

Add rest of ingredients and bring to a boil over medium heat. Cover and simmer about 15 minutes or until barley is tender. I usually add some water when I add the tomatoes to make it thinner, but you can add more or less water depending on how thick you like your soup.

My family likes to eat this soup with saltine crackers, they are fun to dip.
Serves: about 4

Sunday, October 26, 2008


2 c. butter
3 c. sugar
6 eggs
1 T vanilla (mix together)
1 Lrg. can pumpkin
1 t. allspice
1 t. nutmeg
1 t.cloves
1/4 t. ginger
1 T. cinnamon
1 t.salt
4 1/2 c. flour
1 T baking powder
1 T baking soda
3 c. chocolate chips
Bake at 350 deg for 15-20 minutes. I did closer to 15 minutes and let them sit in the pan to cook a little longer inside. I also only had a 2 sticks of butter (it calls for 4), so I used a cup of oil to replace the butter that I didn't have, and they still turned out perfect(I think they were more moist too). This recipe makes about 4 dozen muffins(maybe a bit more), but they are great to freeze and eat later too.

Thursday, October 23, 2008

Easy Delicious Fudge

1 bag of milk chocolate chips
1 bag of peanut butter chips
1 bag of butterscotch chips
1 c. peanut butter

1 c. nuts and/or mini marshmallows, optional

Put all of the chips and the peanut butter into a microwave safe bowl & cook for 2 minutes; stirring every 30 seconds. Then add optional ingredients...if using any.
Place into a 13x9" buttered pan. Cover & refrigerate. Be sure & cut into small squares before it gets too hard & difficult to cut.


{store in the fridge.}

It is soooo good & creamy & easy & addicting & fattening!

It's the next best thing to bathing in chocolate!
Which I WILL DO one day!!!!


No IDEA what is happening

I have gotten a few emails from lovely ladies who for some wierd reason have not been able to post. I am looking into what happened. Please let me know if any more of you have this problem so I can add you on again.



Tuesday, October 21, 2008

Caramel Corn

This is my mom's caramel corn recipe. It's not crunchy like most caramel popcorn. It stays soft and gooey and is delicious.

Pop 1 1/2 cups of popcorn and set aside (this is just an estimate. you might want to do more or less depending on how gooey you want it)

In a saucepan add:
2 c. brown sugar
1 c. Karo syrup
1 c. Butter or Margarine (I use butter)
dash of salt

-Cook to softball and stir in 1 can of Sweetened Condensed Milk.
-Pour over corn-Store in an airtight container

Let's make a DEAL.

Okay. We are slacking ladies. Heaven knows we are all busy- but selfishly I am needing new recipe ideas from all you wonderful cooks!!!

Let's make a deal to each post at least one recipe in the next 30 days.

We can do that right?? ☺ One little recipe???

There are 39 chefs- so that would be 39 new recipes in one month!!

I know we could all use that!!

So start thinking of your next post, okay?

Pretty please?

Oh-- and on a completely random note- if you don't already have Google Reader- GET IT. It is a great way to keep up with the new recipes that are posted on this blog! Just go to Google.com- on the top left hand corner you will see "images, maps" etc. Click on "more" and scroll down to READER. You can manage all the blogs you want to read on there. Google reader will notify you whenever a new post comes up, so you don't have to keep checking the blog to see if there is something new! It saves so much time.

I can't wait for your recipes!! Get going!

Seriously GO!!! ☺

Sunday, October 5, 2008

Barbeque Beef and Potato Bake

Sorry I have been such a slacker!! I have tons of recipes I want to post- we'll start with this one.

Super easy.

Super fast.

1 package Betty Crocker roasted garlic mashed potatoes (2 pouches)
2 cups water
1 1/3 cup milk
1/4 cup butter or margarine
1 container (18 oz) Lloyds refrigerated barbeque sauce with shredded beef (It is
in a yellow tub)
1 1/2 cups shredded cheddar cheese
1 cup French-fried onions (from the can) I used Cheddar flavor and it was really good.

1. Heat oven to 350. Spray rectangular baking dish. 11x7 with cooking spray

2. Make potatoes as directed on package for 8 servings, using both pouches. Spread half of the potatoes over the bottom of baking dish. Layer with beef, 1 cup of the cheese and remaining potatoes.

3. Cover with aluminum foil and bake about 25 min or until hot. Sprinkle with remaining cheese. Sprinkle the onions around the edges of baking dish. Bake uncovered for 3-4 minutes or until cheese is melted and onions are brown.

**You can also do this with homemade mashed potatoes, and it is delicious. There are also other meats from Lloyds that may fit your family better. You can also make the potatoes ahead and refrigerate them to cut down on the pre-dinner mayhem. ☺

Thursday, October 2, 2008

Baked Beef Ziti

12 oz. uncooked ziti
2 tsp. olive oil
2 garlic cloves, minced
1/2 lb lean ground beef
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp salt
1/2 tsp pepper
28 oz. canned crushed tomatoes
1 cup part-skim mozzarella cheese, shredded

Preheat over to 350 degrees. Cook pasta, drain and set asided.
Meanwhile, heat oil in medium saucepan over medium heat; add garlic and saute 2 min. Add beef and cook until browned, drain off any fat and set pan back over medium heat.

Add herbs and salt and pepper, stir to coat beef. Cook until herbs become fragrant, about 2 min. Add tomatoes and bring mixture to a boil; reduce heat and simmer 5 minutes.

Spoon a small amount of beef-tomato mixture into bottom of 4-qt casserole dish (just enough to cover the surface); top wiht half of ziti. Next, layer wiht half of remaining beef-tomato sauce and half of mozzarella cheese. Layer with remaining ziti and then top with remaining beef-tomato sauce; sprinkle wiht remaining mozzarella cheese. Bake until golden and bubbly, about 30 minutes. Serves 8.

FYI- for those that do Weight Watchers points, this meal is only 5 points per serving.