Crockpot Buffalo Chicken Sandwiches 

These were really tasty, I topped the sandwiches with a piece of cheddar cheese and ranch dressing to cut the spicy ness. So good! 


– 4 boneless skinless chicken breasts 

– 1 (12 oz) bottle of buffalo wing sauce 

– 2 tbsp. ranch seasoning mix 

– 2 tbsp. butter 

– 6 hamburger buns 

– 6 slices cheddar cheese 

– ranch for garnishing on top 


Place the chicken breasts in the crockpot. In a small bowl, whisk the wing sauce and ranch seasoning together. Pour the hot sauce mixture over the breasts and cook on low for 7-8 hours. 

Shred the chicken and stir in the butter to the crockpot. 

Place the buns on a baking sheet and top with a slice of cheese. Melt under the broiler for a couple minutes. Top the buns with the chicken and a good serving of ranch. 


BBQ’d Hamburgers 

My husband got a meat smoker a few months back and we have been thoroughly enjoying it! You can also use it as a regular grill for quick things like hamburgers, hot dogs, and we even made pizza on it the other night! Best purchase ever! The last time we made burgers I tried a new recipe that we were pretty impressed with, so I thought I’d add it to my collection on here. 


– 2 pounds ground beef, we usually do 85/15 

– 1/2 cup shredded Monterey Jack cheese 

– 1/4 cup good quality BBQ sauce 

– onion powder, seasoning salt, and cracked black pepper. I didn’t really measure these but would probably say a 1 -2 tsp. of each. Add more or less depending on your taste buds. 


Combine all ingredients in a medium sized bowl. Mix well with your hands and form into patties. I usually get 5-6 patties for this recipe. Grill a few minutes per side until done in the middle. Top with more slices of cheese and serve with all the burger fixings. 



Also, how cool is this silicone steamer basket?! My husband bought it for me and I love it! It’s dishwasher safe and flexible to fit many different sized pots. 



Crockpot BBQ Chicken Sandwiches

This is a super simple recipe that only has 4 ingredients 🙂 I have a similar recipe on here, but you really can’t beat 4 ingredients! I normally serve that chicken by itself with sides, but this one I really liked for sandwiches. It’s got a pretty mild BBQ flavor too, so you can use the chicken in another recipe the next day. It makes a TON, so is perfect for leftovers, a great busy day recipe!

– 4 large boneless, skinless chicken breasts, trimmed
– 1 cup water
– 1/4 cup brown sugar
– 1 bottle of your choice of BBQ sauce (17 oz.)

Sandwich Components:
– Shredded cheddar cheese
– hamburger buns
– extra BBQ sauce for topping

Place your whole chicken breasts in the crockpot.
In a small bowl, combine water, brown sugar, and BBQ sauce. Pour directly over chicken breasts.
Cover, and cook on low for 8-9 hours, or until chicken is very tender. Remove breasts from crock pot and shred. Top your sandwiches with shredded cheese, and more BBQ sauce!






Speedy Sloppy Joe’s!

We got Internet and cable back today, Hallelujah! Like I said before, I haven’t really been doing a lot of trying of new recipes recently. This isn’t a fancy recipe at all and probably most people make their own form of sloppy Joe’s that are much more elaborate than this, but here’s mine! Super simple, super fast, and with minimal ingredients. This is definitely one of my “go-to” recipes when I don’t feel like cooking!

– 1 pound lean ground beef (or turkey)
– 1 small can of tomato paste
– 1 packet of McCormick Sloppy Joe seasoning
– 1 cup water
– wheat hamburger buns
– shredded cheddar cheese

Begin by browning the ground beef in a medium skillet. Drain fat and return the beef to the pan. Add the tomato paste, water, and seasoning packet to the skillet. Give the mixture a big stir and bring to a boil. Once boiling, turn the heat down and simmer uncovered for about 10 minutes. Serve on wheat hamburger buns and top with shredded cheddar cheese.
Add a side of vegetables for a balanced meal 🙂





French Dip Sandwiches

I love French Dips! That’s one of the best things about making a pot roast, is the French Dips the next day! This roast made absolutely divine leftover sandwiches! Sometimes the roast gets a little dried out the next day, and normally that’s alright because you’re dipping it into liquid. This roast however was still juicy and flavorful the next day even, and that just took the sandwich to a whole other level! Delicious!

– leftover pot roast
– some nice fluffy buns or hearty crusty sandwich rolls
– sliced cheese, optional
– au jus packet
– beef broth

Heat up the meat and build your sandwich, sometimes I put cheese on mine, this time I didn’t.
Mix the au jus packet with the beef broth and heat on the stove until it comes to a boil, stirring frequently. Once it’s boiling, turn down the heat and simmer for a few minutes.
Serve on the side with your sandwiches, and dip generously! 🙂



The best (and easiest) grilled cheese ever!

Hi lovelies!
Here’s another recipe for you that my smarty pants of a husband came up with! Now, I love grilled cheese, it takes me back to my childhood, and I love everytime I bite into a grilled cheese sandwich. Want to know what I don’t really like? Making them! For some reason, I just can never get that perfect grilled cheese sandwich, I think it comes from me being I’m
At isn’t and not wanting to wait for the cheese to melt. I seem to always end up with burnt sandwiches or sandwiches that the cheese isn’t melted in the middle. It’s a lot of work and annoyance, and I really have to be in the mood for a grilled cheese to spend the time on it. Well, I present you with a new method of making the perfect classic grilled cheese… In the oven! You HAVE to try it this way, you won’t ever go back to making them on the stove again. Oh! And another bonus, all your sandwiches are done at the same time! Amazing!!

– sliced sandwich bread of your choice
– sliced cheddar cheese
– butter
– oven
– cookie sheet
– turner

Preheat your oven to 375F. While your oven is preheating, butter all slices of bread on one side. Lay one piece of your bread butter side down on the cookie sheet. Top with your sliced cheese and place the second slice of bread on top of the cheese, buttered side up. Once your oven is to temperature, place your cookie sheet in the oven. Let your sandwiches cook about 5-7 minutes and then check the bread slice on the bottom for golden brownness. If the bread is browned, flip the sandwiches and let the other side cook. You may want to check them after a few minutes as the second side will cook faster since your pan is hot. Remove sandwiches promptly from the oven and let cool just a couple of minutes, you still want them warm, so you can enjoy the gooey, melty perfection of your perfect grilled cheese 🙂