In an effort to share easy weeknight dinners, I present to you Buffalo Chicken Sliders! This could not have been easier and was met with rave reviews from 3/4 of us. Emery proclaimed them “too spicy,” but she’s a huge wimp with spice, so take that with a grain of salt.
This recipe is from Somewhat Simple (https://www.somewhatsimple.com/buffalo-chicken-sliders-recipe/), which is an excellent resource for quick meals. I’ll post below the pictures.
Buffalo Chicken Sliders
Somewhat Simple suggests serving with veggies and ranch, but I used what I had, which consisted of watermelon and street corn. We are fans of this street corn! Not quite Tipsy Taco quality (I dream of that stuff), but it’s great for a quick side at home. I find it in the freezer section at Publix.
Frozen Street Corn
Recipe
Ingredients
- 4 boneless skinless chicken breasts
- 12 oz Frank’s Wings Buffalo Sauce 1 bottle
- 1 packet Ranch Dip Mix
- 12 Hawaiian rolls sliced like a hamburger bun
- cheese slices of cheddar, or bleu cheese crumbles
- ranch dressing + veggie sticks optional
Instructions
- Put chicken breasts in your slow cooker. (I put them in frozen.)
- Pour the whole bottle of buffalo sauce over chicken breasts.
- Sprinkle ranch packet on top and mix well.
- Cook on low 6-7 hours.
- 1/2 hour before serving, shred the chicken and return it to the crock pot and continue cooking.
- Add 2-3 spoonfuls of the shredded chicken to each bun and top with cheese.
- Serve with a side of ranch dressing and some veggie sticks!
Moving on to something sweet! I made this easy fudge for a back to school party a few weekends ago and it was delicious, if I do say so myself. This recipe is courtesy of Live Well Bake Often, which is a fun site to peruse. Linked here: https://www.livewellbakeoften.com/easy-fudge-recipe/
Fudge
Recipe
This simple Fudge Recipe is made with just three ingredients and takes only a few minutes to make too. Super easy and there’s no candy thermometer required!
Prep Time 15 mins
Chilling time 3 hrs
Total Time 3 hrs 15 mins
Servings 16 pieces
Author Danielle
Ingredients
- 3 cups (525 grams) semi-sweet chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- 2 tablespoons (30 grams) butter
- 1 cup (125 grams) chopped walnuts or pecans optional
Instructions
- Line an 8-inch baking dish with parchment paper or aluminum foil, leaving some overhang for easy removal. Set aside.
- Add the chocolate chips, sweetened condensed milk, and butter to a large saucepan and place over medium heat. Stir continuously until the chocolate chips are fully melted and the mixture is smooth.
- Remove from the heat and scoop the mixture into the prepared baking dish. Spread around into one even layer.
- Refrigerate for at least 3 hours or until fully chilled and the fudge is firm. Remove from the pan using the overhang from the parchment paper or foil, slice the fudge into pieces, and enjoy.
Notes
Store leftover fudge in an airtight container in the refrigerator for up to one week.
Freezing Instructions: Fudge will freeze well for up to 3 months, thaw overnight in the refrigerator.
Chocolate chips: I used semi-sweet chocolate chips, but white chocolate chips or dark chocolate chips will work fine too.
Chopped Nuts: Feel free to mix in your favorite nuts or leave them out if you prefer.Â
*I used walnuts, hence the title of this post. No regrets!
Enjoy! Side note: I never claimed to be a healthy cook.
