I’ve gotten to where I really like buffalo chicken…hot wings (boneless) – not sure why, maybe my taste is changing??
I saw this on Pinterest thought it would be fun and easy.
I put my chicken in the crockpot before I left work work (frozen bag), left it on low for about 8 hrs. When I got home I shredded it, added Texas Pete hotsausce – and put it in a gallon ziplock bag (too cool, and for easy access)
I set up a little assembly station – I added cheese to mine, and I also used egg roll wrappers instead of won tons (bigger).
For serving – I used ranch dip….and DUNKED away!!!
These were really good, and there are many many possiblities!!!
I LOVE mashed potatoes, and thought this would be pretty easy – and it was. I did change some things though.
I cubed up my potatoes (put them in the crockpot raw) I used water instead of chicken stock (I didn’t have any). I did cook these on high for about 4 or so hours, but I think if I was working that day, I would do them on low for longer hours. I think it would be the same 🙂
I also didn’t have cream cheese 😦 so I did not add that.
5 lbs of potatos (cubed)….smallish pieces
1 1/2 cups of water
salt to taste
cook – 4 hours on high
sour cream – I used a half of a container
CHEESE – cheeder/colby – as much as you like mmmmmmm
Bacon (because bacon makes everything better)
These were good and tasty….very very easy to do. I WILL be doing this again!
Oh….you know what I’m talking about – that yummy cheesy goodness you get at a Mexican resturant!! I love the stuff, I always order some to go with those crispy chips they give you. It is SO good.
I saw this, and though could it be, will it be just like what we are served?!?!?
Oh yes my friends…it is – it’s just like what you get at the resturant. It is smooth and yummy…..and can be reheated!!!
- 1 1/4 lb block White American Cheese (Land O’Lakes brand preferred), cut into 1-inch cubes
- 1/4 cup diced green chiles
- 2 pickled jalapenos, chopped
- 1 ounce pickled jalapeno juice
- 2/3 cup whole milk
- 1/2 cup cold water
- pinch of cumin (optional)
Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted.
Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish.
*Recipe Note: White American cheese is found at most deli counters in your local grocery store.
*Reheat Instructions: Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot.
I first saw this on Pioneer Woman (love her blog), and made these a while back. I made them again last night – they are very easy, and very yummy.
I did change it a little….but not much. For best results I used my broiler pan, which she does as well……LOVE THESE!! SO many possiblities!
- 2 pounds Ground Beef
- 1 teaspoon Seasoned Salt
- 1 teaspoon Ground Black Pepper
1 teaspoon Lemon Pepper Or Other Seasoning
1 Tablespoon Worcestershire Sauce
- Liquid smoke
- 8 strips Thin/regular Bacon (a Pack or 2)
- ¼ cups Barbecue Sauce
- 8 slices (shavings) Cheese: Cheddar, Jack, Etc. (I used colby pepperjack)
- 8 whole Dinner Rolls (or Slider Rolls)
Combine meat with all seasoning ingredients. Knead with hands to combine. Form into small-to-medium sized balls.
Cut slices of bacon in half lengthwise. Wrap one half around ball of hamburger, pulling slightly to keep taut. Smooth to secure seam. Repeat with other half of bacon, ending seam in the same place.
Place patties, bacon seam side down, on a baking pan with a drip tray sprayed with nonstick cooking spray. Press gently on each patty to flatten as much as you can without squeezing meat out of the edges. Refrigerate for 20 to 30 minutes to firm.
Preheat oven to 400 degrees. Preheat to 350
Brush each patty liberally with barbecue sauce. Bake for 20 to 25 minutes, or until bacon is cooked to your specifications.
Remove from oven and lay a cheese shaving on each patty. Serve on a roll with your choice of toppings/condiments.
Oh yes I really do like…..LOVE both 🙂 I have actually made this before. My son wanted some cinnamon rolls for breakfast – I didn’t have any, and I really didn’t want to make some from scratch (I actually have tried to do that yet, but Pioneer Woman has a fab one I want to try!).
So I asked him how he would like it if I made some “french toast muffins” ?? I always add cinnamon – it’s one of his favorites! So that is what I made.
I actaully made this not in my traditional muffin pan. I also made a cinnamon roll ‘glaze’ to go over the top instead of syrup. (Powder Sugar + Milk). These were easy to make – and fun for kids. You could easily pick these up and dip them in syrup if you wanted!
Poor eggs whites in a mixing bowl (or several eggs)
1 table spoon of vanilla
dash of milk
Cinnamon (to taste)
Bread – cut into pieces (depending on how much you are making – I used about 10 slices)
Mix eggs, vanilla, milk and cinnamon (with a fork). Put in your bread pieces, make sure your bread is fully covered. Put your pieces into your muffin tin – press down (not real tight). Sprinkle extra cinnamon on top – sugar if you want…I did not do this.
Bake at 350
Top with glaze or syrup
To make the glaze I put powder sugar into my blender and added milk – add to the consistancy that you wish – I like mine to be a little on the thick side.
Well this one was a yummy easy one to make – I saw it on Friday…and made it on Friday. I just happened to have just about everything that I needed.
- 1Mix first three ingredients together.
- 2Put it in pie crust.
THIS….was absolutely delish – I will be making this again!
I make these yummy things EVERY year – I actually first saw them on “how sweet it is” Tested it out….delish!!!
After I ‘mix’ up the batter…I let it set in the freezer for a while – it is VERY sticky!!! After I roll them into balls…again I set them in the freezer to ‘set’ again. This makes it a little easier. VERY VERY GOOD! I did Milk Chocolate, and White Chocolate…I used the same melting bowl – therefore…the white chocolate looked a little brownish 😉
1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla
2 cups flour
14 oz can sweetened, condensed milk
3/4 cup milk chocolate chips
To coat: 1 1/2 lbs chocolate disks or chocolate chips
In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.
Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.
Melt chocolate chips or disks in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour