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Buffalo Chicken Grilled Cheese Sandwich

Buffalo Chicken Grilled Cheese Sandwich

 So, this is the original recipe, but I made it MUCH easier!!!!  Do this instead and save yourself some time!

Get a rotisserie chicken, shred up the breast meat (and dark meat if you want), put in bowl, pour as much Franks Red Hot Sauce (to your liking), get Texas toast, put it in the oven for 5 minutes, pull it out, put a slice of cheese on a piece of Texas toast, then fill with as much buffalo chicken as you want, another slice of cheese, a piece of Texas toast.   Put in the oven until the cheese melts……SO easy!!!!!!  Serve with carrots and celery, make some Ranch dip….heaven and done in minutes!

All of the flavours of buffalo chicken wings rolled up into a golden brown grilled cheese sandwich.

Servings: makes 1 sandwich Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes

Printable Recipe


  • 1/4 cup cooked shredded chicken, warm
  • 1 tablespoon hot sauce
  • 1/2 tablespoon mayo (optional)
  • 1 tablespoon carrot, grated
  • 1 tablespoon celery, sliced
  • 1 tablespoon green or red onion, sliced or diced
  • 1 tablespoon blue cheese, room temperature, crumbled
  • 1/4 cup cheddar cheese, room temperature, grated
  • 1 tablespoon butter.


  1. Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl.

Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.

Cheddar Bay Biscuits (Like Red Lobster)


  • 4 cups baking mix
  • 3 ounces Cheddar cheese, shredded
  • 1 1/3 cups water
  • 1/2 cup melted butter
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon dried parsley


  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is firm. Using a small scoop, place dough on the prepared pan.
  3. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes, or until golden brown.
  4. Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven.


Erica’s Recommendations:  Easy as it says.  You can even store the dough for dinner tomorrow!  If you don’t have all the herbs, just throw in what you have and brush on.  Even just butter and garlic salt does the job!  I love these!

Blueberry Muffins


  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon


  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Erica’s recommendations So easy and so good!  The crumble on top is amazing!  I added Mexican vanilla (of course) 1 tsp



  • 32 caramel squares, unwrapped
  • 1/2 cup heavy cream
  • 3/4 cup butter, melted
  • 3/4 cup brown sugar, packed
  • 1 cup flour
  • 1 cup rolled oats
  • 1 teaspoon baking soda
  • 6 ounces semisweet chocolate chips


Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting. *A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature. **To make a 9x13" version, simply double the amounts.

Erica’s Recommendations: This recipe does not ask you to grease or spray down the pan….I would definitely do that!  The caramel and cookie was a little difficult to take out of the casserole dish I made them in.   Besides that, super easy and sooooo good!

Mint Chocolate Chip Cookies


  • 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
  • ½ cup butter or margarine, softened
  • ¼ to 1/2 teaspoon mint extract
  • 6 to 8 drops green food color
  • 1 egg
  • 1 cup creme de menthe baking chips
  • 1 cup semisweet chocolate chunks


  • Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg untilsoft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
  • Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
  • Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

Chuy's Jalapeno Dip



16 ounces Light Sour Cream1 package (1 Oz.) Ranch Dip Mix2 whole large jalapenos, roughly chopped2 cloves garlic, minced1/3 cup fresh cilantro1 whole lime, juiced2-4 Tbsp milk



Combine roughly chopped jalapenos, cilantro and garlic in the food processor. Pulse until finely chopped. Add lime juice, sour cream and ranch mix. Pulse until thoroughly combined. Add milk, a tablespoon at a time, until you reach the desired thickness. Pour into serving bowl and enjoy!

Erica's Tip:  I just threw everything in the blender cause I was tired and hungry and it came out great.   I did add two more jalapenos because the ones I got were not hot at all (try just two and if you want to add heat, just add another jalapeno or two!  I also added more sour cream because the ranch dip flavor was too strong.   Again, try the exact recipe then add as you like.   Very good and easy recipe!   Apparently Tim has a better one, Ill try that next week!  (:

Lemon Bars

Perfect Lemon Bars  

Crust 1 1/2 cups all purpose flour 1/3 cup sugar 1/4 tsp salt 1 tbsp lemon zest 1/2 cup butter, room temperature

Filling 4 large eggs 1 1/3 cups sugar 1 cup lemon juice, freshly squeezed and strained

Preheat oven to 350F. Line 9×9-inch baking pan with aluminum foil. Make the crust. In a large bowl, whisk together flour, sugar, salt and lemon zest. Cut butter into chunks and add to flour mixture. Blend in with an electric mixer at low speed until mixture forms coarse, sandy crumbs. Pour into pan and press mixture down (with your fingers or the back of a spoon) into an even layer. Bake for 16-19 minutes, until just lightly browned around the edges.

While crust is baking, make filling. Whisk together all filling ingredients in a large bowl. When the crust comes out of the oven and is still hot, pour in filling mixture. Bake for about 20 minutes, or until filling is set and does not jiggle when the pan is gently shaken. Cool completely before slicing. Top slices with confectioners’ sugar to serve.

Makes about 24 bars.

Erica’s Recommendations:   This is for serious lemon lovers only.   It was way too  much for me, but Tim and Big Al loved them!   I would use less lemon juice, maybe ½ or ¾ cup of lemon juice, but that’s just me! 

Thick, Chewy Granola bars

Thick, Chewy Granola Bars

  • 1 2/3 cups quick rolled oats
  • 1/2 to 3/4 cup granulated sugar
  • 1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food processor or blender)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 2 to 3 cups dried fruits and nuts (total of 10 to 15 ounces)*
  • 1/3 cup peanut butter or another nut butter
  • 1 teaspoon vanilla extract
  • 6 tablespoons melted butter
  • 1/4 cup honey, maple syrup or corn syrup
  • 2 tablespoons light corn syrup 1 tablespoon water

- Preheat the oven to 350°F. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides (I completely lined the pan). Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray. - Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter or oil, liquid sweeteners, and water. Toss the wet ingredients with the dry (and peanut butter, if you’re using it – Yes! Please use it!) until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan. (A piece of plastic wrap can help with this, as you press down on the back of it – I used a spatula.) - Bake the bars for 30 to 40 minutes, until they’re brown around the edges— don’t be afraid to get a little color on the tops too. They’ll still seem soft and almost under baked when you press into the center of the pan (Yup...I can attest to that) but do not worry, they’ll set completely once completely cool (and wonderfully so!). - Cool the bars in their pan completely on a cooling rack. (Alternately, after about 20 minutes you can use your parchment “sling” to lift and remove the bars, and place them in their paper on the rack to cool the rest of the way. This can speed the process up. – I ended up doing this because I had to slice and photograph them before the sun set!) - Once cool, a serrated knife to cut the bars into squares. If bars seem crumbly, chill the pan of them further in the fridge for 30 minutes which will fully set the “glue”, then cut them cold. To store, wrap the bars individually in plastic or stack them in an airtight container. In humid weather, it’s best to store bars in the refrigerator.  They also freeze well. *Suggestions: I used dried cranberries, dried blueberries, peanuts, pecans (I put nuts in the blender to make small pieces) and chocolate chips.  Another mix: Dried cranberries, apricots, pecans, sunflower seeds, coconut, walnuts, sesame seeds, pepitas, dried apples or even chocolate chips.  One more mix: 1 cup walnuts (chopped), 1 cup macadamia nuts (chopped), 1/2 cup raisins, 1/2 cup chopped dried figs, ¼ cup wheat germ.

Note: The original recipe calls for something called “sticky bun sugar” which can be made at home with sugar, butter and corn syrup. It is for this reason that corn syrup is listed within one ingredient but also separately, and I used all butter rather than two different fats. Whether the corn syrup can be entirely replaced with honey or maple syrup or the butter can be entirely replaced with a healthier oil is worth auditioning, I just didn’t. Yet.

Christi Brooks' Tater-Tot Casserole


  • 1 lb lean ground beef
  • 1/2 medium onion, chopped
  • 1 (10 1/2 ounce) can condensed cream of celery or cream of chicken soup (undiluted)
  • 1 16oz package frozen tater tots
  • 1 cup shredded cheddar cheese
  • salt & pepper


  1. Preheat oven to 375 degrees.
  2. Brown ground beef. season with salt & pepper.
  3. Add chopped onion, cook until tender.
  4. In a casserole dish, combine ground beef mixture & cream soup.
  5. Top mixture with tater tots.
  6. Bake , uncovered, for 30-40 minutes till bubbly and Tots are golden brown.
  7. remove from oven & top with cheese, return to oven until melted.
  8. Enjoy!

TIPS This casserole freezes great!

Just put it together then freeze until ready to bake. (adjust cooking times accordingly)

I always double or triple this one! It re-heats beautifully!

Also I added a 1/4 bell pepper.  Chopped it up and put it in at the same time as the onions.  So good!

Oven Fried Chicken

I got this recipe from Paula Deen….hey I figured if anyone knows how to do fried chicken its Paula right?  I was correct.  It was super easy, done in about 30 minues.  Steamed some veggies and dinner was done!


  • 2 cups Panko bread crumbs
  • 1 cup grated Parmesan
  • 4 tablespoons olive oil, divided
  • 2 tablespoons freshly minced thyme leaves
  • Kosher salt and freshly ground black pepper
  • 1/4 cup Dijon mustard
  • 2 tablespoons water
  • 2 1/2 pounds boneless skinless chicken breasts, pounded to 1/4 -inch thickness


Preheat oven to 400 degrees F. Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray.

In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste. In a separate shallow dish, combine mustard, water, salt and pepper, to taste, and remaining olive oil. Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture. Place on prepared rack in pan. Bake for 25 to 30 minutes, or until chicken is golden brown. Serve immediately.

Erica’s Recommendations:  Super crispy and very good.  I had big pieces of breast meat so I sliced them in half to ensure they cooked all the way through.  You can definitely taste the Dijon in this recipe, so if you don’t like Dijon I wouldn’t recommend using it.  But this is a great and easy recipe for oven fried chicken!

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