Slow Cooker Buffalo Chicken

3 lb. frozen chicken breasts

¾ bottle Frank's Wings Buffalo Sauce

1 packet Ranch Dip Mix

2 Tbsp. butter

Put frozen chicken, wing sauce and ranch dip mix into crock pot.

Cook on low at least 6-7 hours.

Shred chicken and return to crock pot.

Add butter and cook for an additional hour.


(found on this blog)

Slow Cooker Chicken Tortilla Soup

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn, or fresh if in season
Crumbled tortilla chips


Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn. 
Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
To serve, sprinkle tortilla chips over soup.


(found on this blog)

Best Sugar Cookies and Glace Icing

1¾ cups butter (or margarine)

1½ cups sugar

1½ tsp. vanilla

2 eggs

2 Tbsp. milk

4 cups flour

3 Tbsp. baking powder

½ tsp. salt

Cream butter, sugar and vanilla.  Add eggs and milk; beat until fluffy.  Add flour, baking powder, and salt.

Roll 1/8 – ¼ thick on floured board.  (Use LOTS of flour on rolling pin and hands OR use a piece of waxed paper between the dough and rolling pin.)

Cut out shapes and place on cookie sheet.  Bake @ 375° for 8 minutes (barely browned)

Ice immediately and keep in sealed container.

(recipe from a friend)

Glacé Icing

1lb powdered sugar (about 3 3/4 cup)
6 Tbsp. milk
6 Tbsp. light corn syrup
1 tsp. almond extract


With a whisk, combine sugar and milk until smooth (no lumps!)  Then stir in corn syrup and extract.

(recipe found here)