Slow cooker buffalo chicken wraps

This recipe is really easy, really yummy and only takes a few ingredients! Which lets face it on a week day after a long day of work who doesn't love a recipe where you can start a timer and forget about it? This is so yummy and simple it will feed your whole family and still give you time to relax! Ok so here it goes!

What you will need:
2 lbs of chicken breasts
1/2 tsp salt
3/4 cup buffalo wing sauce
3/4 ranch dressing
1 pkg tortillas
3 cups of shredded lettuce

Directions:
Step 1: Place chicken in slow cooker. Season with salt and cook on LOW for 4 to 6 hours (I added water to my slow cooker and it was done in 3 hours. You could also just boil the water in a pot and let it cook til it's done)

Step 2: Remove chicken from slow cooker and place it on a cutting board. Discard leftover juice from slow cooker. In the slow cooker mix the buffalo sauce and the ranch dressing. Shred the chicken and return it to the slow cooker. Stir to mix with sauce.

Step 3: Put chicken mix onto tortillas and add lettuce. Enjoy! :)

* For a low fat version of the recipe use low fat ranch dressing and for a low fat topping option use feta, goat, mozzarella, and provolone! :)

Here is a picture of the finished chicken in sauce!

Macaroni Salad!

I love this recipe! I've been making it for years and it's been a hit at all parties I've made it for! I sadly don't have a picture of it but I don't mind sharing the recipe! It's great for 4th of July and Memorial Day parties.

Prep Time: 5 Minutes
Cook Time: 20 Minutes
 

What you will need:

8 ounces elbow macaroni (I just use all of the small box)
1 cup Hellmann's mayonnaise (I go by texture. When it's covered well then your all set!)
2 Tbsp. vinegar
1 Tbsp. Hellmann's mustard
1 tsp. sugar

2 tsp. salt
1/4 tsp. ground black pepper
1 cup thinly sliced celery

6-8 eggs (Hard boiled)


Instructions:

1. Cook macaroni according to package directions; drain and rinse with cold water until completely cool. Cook eggs with the macaroni for 10 minutes.
2. Combine Hellmann's mayonnaise, vinegar, mustard, sugar, and salt in large bowl. Stir in macaroni, celery and eggs. Serve chilled.

 * I sometimes top it with paprika after it chills :)

Knock your socks off Red Velvet cupcakes!

These cupcakes will please anyone! I found the recipe a few months ago and I've made them probably 20 times! My husband wanted a batch for V-day and he is more of a funfetti cake type guy! (I converted him! lol jk!)  The frosting is super easy and YUMMY! This may not be completely made from scratch but I promise they will blow you away!

What you need!
1pkg red velvet cake mix
1 pkg (3.9oz) jello chocolate instant pudding mix
1pkg Philadelphia cream cheese
1/2 cup butter softened
4 cups of powdered sugar
1 cup cool whip

Prepare cake batter as directed on box*. blending in dry pudding mix before spooning into prepared cups. bake and let cool

Meanwhile, beat cream cheese and butter until well blended. gradually beat in sugar. whisk in cool whip. spoon 1 1/2 cups into small freezer bag. cut small corner off bottom of the bag. then frost cooled cupcakes.

*Instead of using water use milk! I found it gives the cake more moisture! At least in my opinion!! lol :)

 These are the ones I made hubby for V-Day!

These are the ones I made for Miss Logan's Birthday!