Shredded Buffalo Chicken Sandwiches

OK! OK! Here is the recipe already! Apparently, my readers are about as patient as my 3 year old!

Shredded Buffalo Chicken Sandwiches
5 pounds boneless, skinless chicken breasts (can be individually frozen ones, but will take longer to cook)
1 ounce package of dry ranch dressing mix

1. Put chicken into your crock pot and dump on the sauce and ranch mix. Cook on medium-low for 4-6 hours until chicken is cooked through and falls apart. You will want to occasionally stir the chicken as it cooks. If your chicken was frozen, it will take 6-7 hours.
2. Remove the cooked chicken from the crock pot and allow it to cool slightly. Reserve the cooking liquid. Using two forks, shred the meat and place into a large bowl. Once the chicken is completely shredded, ladle on enough of the cooking liquid so the meat is very moist after you stir it all together.
3. Serve on your favorite roll (here is mine). We like to top ours with ranch or blue cheese dressing and some extra wing sauce from the bottle. My personal favorite is to scoop up that coleslaw on the plate and shove it inside my sandwich!
**Freezer options:  You can combine the uncooked ingredients all together in bag and freeze until ready to use.  When ready to cook, place in your slow cooker for 8 hours on high.
**You can also freeze the cooked meat and then thaw and reheat to prepare.

Hoagie Rolls

After 15 years of dragging my husband camping, I think I have finally won him over to the beauty of it all. It has been a long, hard fought battle, but he now agrees that camping is a great way to spend family time together. I grew up camping with my family in our Coleman pop-up camper and I love making those same memories with my own kids.
Though I love it completely, I have to agree with my hubby that there is something a bit redneck about the whole camping experience. Case in point, where else can you bathe your baby girl on the picnic table and no one will think it is a bit odd???
Is that the grouchiest outdoor redneck bather you have ever seen or what?
Don't forget to rinse!
When we go camping, I do all my prep work for the meals while we are still at home. I love that I can pull the food out of the cooler, warm it up and we are good to go! These rolls made an appearance at our most recent camping trip. They are hearty enough to stand up to whatever you put inside without being dry or too chewy. This recipe sits in the fridge overnight or up to 4 days. I love having that kind of flexibility in my baking schedule. So what did I pile into the rolls? Scroll down a bit further down to see.....

Hoagie Rolls
(makes 15 kaiser rolls or 8 hoagies)
5 1/2 C unbleached bread flour
2 tsp salt
1 Tb sugar
1 1/2 tsp barley malt syrup
1 egg
3 Tb canola oil
1 C lukewarm water
1/2 C plus 2 Tb lukewarm milk
2 1/4 tsp instant yeast

Do Ahead
1. In the bowl of your electric mixer fitted with the dough hook, mix together the flour, salt and sugar. In a separate small bowl, whisk together the malt syrup, egg and oil. In another small bowl, whisk together the water, milk and yeast until dissolved. Add both wet ingredients to the dry and mix for 4 minutes on the lowest speed. Let dough rest for 5 minutes.
2. Mix for 2 minutes on medium speed so the dough becomes smooth, and tacky but not sticky. Transfer the dough to the counter (no flour needed) and knead for 1 minute and form into a ball. Place into a lightly greased bowl, cover tightly with plastic wrap and put it in the fridge overnight or up to four days.

On Baking Day
1. Remove the dough from the fridge about 2 hours before you plan to bake it and transfer it to the counter. Divide dough into 15 pieces for kaiser rolls or 8 pieces for hoagies. Shape into desired shape and place on sheet pan dusted with cornmeal. Spray the tops of the rolls with oil and cover the loosely with plastic wrap. Allow them to rise for 1 hour.
2. Remove the plastic wrap from the rolls and continue to proof for another 15 minutes uncovered. Use an extremely sharp razor blade or knife and cut a slit down the center of the roll. Let the dough rise another 15 minutes.
3. While rolls are rising, preheat your oven to 425 degrees with a cast iron frying pan or another sheet pan heating on the bottom rack of your oven during this time. This will be used as your steam pan.
4. Transfer the rolls to the oven and pour 1 cup of hot water into the steam pan. Quickly close the oven door and reduce the oven to 400 degrees. Bake 10 minutes then rotate the pan. Bake another 8-15 minutes (depending on roll size) until the rolls are golden brown. Cool on wire rack for 1 hour before slicing.
Shredded Buffalo Chicken sandwiches......ooohhhh yeah!! Come back soon for that super easy winner :)

Cookies and Cream Cupcakes

If I post something as amazing as these cupcakes, will you forgive me for deserting you for over 2 weeks? Each of you is such a supportive, faithful reader and I am not above bribery to win your forgiveness.
Moist white cake. Lots of Oreos. Brown sugar cream cheese frosting. Is it working yet???
Just one look at these pictures and I go weak in the knees. They were that good. If you can wait, they were even better on day two after sitting in an airtight container.....

Cookies and Cream Cupcakes
adapted from Annie's Eats
(yields 20 cupcakes)

20 Oreo halves with cream filling attached
2 1/4 C flour
1 tsp baking powder
1/2 tsp salt
8 Tb unsalted butter, room temperature
1 2/3 C sugar
3 large egg whites, room temperature
2 tsp vanilla
1 C milk
24 whole Oreos, coarsely chopped

I used my favorite cream cheese frosting which I've posted here. You will only need a half recipe.

10 Oreo cookies, cut in half
Non-frosting side of the cookies in the bottom of the cupcakes, chopped finely

1. Preheat oven to 350 degrees. Line 20 cupcake wells with liners. Place an Oreo half in the bottom of each liner, frosting side up.
2. In a medium bowl, combine the flour, baking powder and salt. In the bowl of an electric mixer, combine the sugar and butter. Beat together until light and fluffy, about two minutes. Add the egg whites, one at a time, beating well after each addition. Mix in the vanilla.
3. With the mixer on low speed, beat in half the dry ingredients just until incorporated. Add the milk and mix until combined, then mix in the remaining dry ingredients. Do not overmix. Using a rubber spatula, fold in the chopped Oreos.
4. Using an ice cream scoop, evenly divide the batter and bake for 24 minutes. Remove from pan and cool completely on wire racks.
5. Generously frost the cooled cupcakes with the frosting. Sprinkle with oreo crumbs and garnish with half an Oreo. Store in an airtight container. Even better on day #2!