Buffalo Ranch Shredded Chicken

Easy Slow Cooker or Stovetop Chicken Sandwiches with Bold Flavor

 

This Buffalo Ranch Pulled Chicken is one of those simple, flavorful meals that comes together with very little effort but delivers big on comfort. In our home, my mom would often make dishes like this using what she had on hand — and instead of store-bought sauces, she preferred her own homemade hot sauce, which gave everything a special touch.

Slow-cooked until tender and easy to shred, the chicken soaks up all the bold buffalo flavor, balanced by the creamy, herby ranch seasoning. It’s the kind of meal that works just as well for a busy weeknight as it does for feeding a hungry group.

Served on soft hoagie rolls or over rice or noodles, it’s hearty, satisfying, and full of that homemade goodness that brings everyone back for seconds.

Slow Cooker Method:

Ingredients: 

5 chicken breasts, skinless, boneless
1/2 Tbs. parsley
1 tsp. garlic powder
1 Tbs. onion powder
1/2 tsp. thyme
1/4 tsp. salt
1 package dry ranch dressing, or 2 Tbsp. homemade – see below
1 c. ((17.5 fluid ounce bottle) buffalo wing sauce
2 Tbs. butter 
6 hoagie rolls, split lengthwise, or rice, or noodles  

Directions: 

Place the chicken breasts into a slow cooker.

In a medium bowl, combine the parsley, garlic powder, onion powder, thyme, salt, ranch seasoning, and buffalo wing sauce. Stir until well mixed.

Pour the sauce mixture evenly over the chicken, turning the chicken to coat.

Cover and cook on low for 4 to 6 hours, or until the chicken is tender and easy to shred.

Using two forks or tongs, shred the chicken directly in the slow cooker.

Add the butter and stir until melted and fully incorporated into the sauce.

Serve the shredded chicken on hoagie rolls, or over rice or noodles.

Homemade Ranch Seasoning 

Ingredients:   

1/3 cup dry buttermilk powder
1 Tbs. garlic powder
1 Tbs. onion powder
2 tsp. dried parsley
1 1/2 teaspoons dried dill
1 to 1 1/2 tsp. dried chives
1 tsp. fine sea salt
1/2 tsp. sugar
1/2 tsp. dried tarragon optional but recommended
1/4 tsp. pepper or to taste
1/4 tsp. mustard powder 

Directions: 

Combine buttermilk powder, garlic powder, onion powder, parsley, dill, chives, salt, sugar, tarragon, pepper, mustard and powder in a jar with a tight fitting lid. 

Shake the jar to combine the ingredients thoroughly.  

Store in a cool dry place 

Use 2 tablespoons of homemade ranch seasoning to replace 1 (1-ounce) packet of store-bought ranch seasoning mix. 

Stovetop Option: (Quick Method):

If you don’t have time to use the slow cooker, this Buffalo Ranch Pulled Chicken can easily be made on the stovetop in about 30 minutes.

Place the chicken breasts in a large skillet, sauté pan, or Dutch oven.

In a bowl, combine the parsley, garlic powder, onion powder, thyme, salt, ranch seasoning, and buffalo sauce. Pour the mixture over the chicken, turning to coat evenly.

Add 1/4 to 1/2 cup water or chicken broth to the pan to help prevent sticking and create a light sauce.

Cover and cook over medium-low heat for 20–30 minutes, turning once or twice, until the chicken is fully cooked and tender.

Remove the chicken from the pan and shred using two forks. Return the shredded chicken to the skillet.

Add the butter and stir until melted and fully incorporated into the sauce.

Simmer uncovered for 5–10 minutes, allowing the sauce to thicken slightly and coat the chicken.

Serve as directed.

Helpful Tip:

Cutting the chicken into large chunks before cooking can reduce the cooking time and help the chicken cook more evenly on the stovetop.

Tips for Best Success:

• Cook on LOW for the most tender, juicy chicken
• Don’t overcook—check at 4 hours if your slow cooker runs hot
• Shred the chicken in the sauce to keep it moist
• Use thighs instead of breasts for even juicier results
• Let it sit for 10–15 minutes after shredding so flavors soak in

Variations & Substitutions:

• Milder version: Use half buffalo sauce + half BBQ sauce
• Spicier: Add cayenne pepper or extra hot sauce
• Creamy version: Stir in 2–4 oz. cream cheese after shredding
• Low-carb: Serve in lettuce wraps instead of rolls
• Different protein: Works well with turkey or pork

Serving Suggestions:

• Piled high on toasted hoagie rolls
• Over buttery rice or egg noodles
• In wraps or tortillas
• On baked potatoes
• With coleslaw or a simple green salad

How to Store:

• Refrigerator:  Store in an airtight container for up to 4 days
• Freezer:  Freeze for up to 3 months
• Reheating:  Warm gently on the stove or microwave, adding a splash of broth or sauce if needed

Frequently Asked Questions:

Can I use frozen chicken?
Yes, but thawing first is recommended for even cooking and food safety.

Is this very spicy?
It has a mild to medium heat. You can adjust by choosing a milder buffalo sauce.

Can I make this in the Instant Pot?
Yes—cook on high pressure for 12–15 minutes, then shred.

Can I make it ahead of time?
Absolutely. It tastes even better after sitting as the flavors develop.  

Ham and Potatoes Au Gratin

A simple, hearty casserole made with tender potatoes, savory ham, and a creamy cheese sauce. 

Growing up, potatoes were a staple at our table. My mom had a way of turning simple ingredients into meals that never felt repetitive or boring. She could take something as basic as potatoes and make it into a dish the whole family looked forward to.

This ham and potatoes au gratin was one of those meals. It’s hearty, comforting, and a great way to use leftover ham. Baked together in a creamy cheese sauce, it’s the kind of dish that fills the kitchen with warmth and brings everyone to the table.

Simple, practical, and made with love—just the way family recipes should be.

Ingredients:

2 Tbs. butter, divided
1 onion, chopped
1 sweet bell pepper, chopped
3 medium potatoes, cut into 1/2 inch pieces
1 lb. ham, cooked
1/4 c. mayonnaise
1 Tbs. flour
3/4 c. milk
salt and pepper
1 1/2 c. shredded cheddar cheese

Directions:

Preheat the oven to 350°F. Lightly grease an 11 x 7-inch baking dish or casserole dish.

In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and bell pepper and sauté until tender, about 4–5 minutes. Remove from heat.

Stir in the diced potatoes, ham, and mayonnaise. Mix until well combined, then transfer the mixture to the prepared baking dish.

In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Stir in the flour and cook for 1–2 minutes, stirring constantly, to remove the raw flour taste.

Gradually whisk in the milk, stirring constantly to prevent lumps. Continue cooking until the mixture comes to a gentle boil and thickens slightly, about 2–3 minutes.

Reduce heat to low and stir in the shredded cheese until melted and smooth. Season with salt and pepper to taste.

Pour the cheese sauce evenly over the potato mixture.

Cover with a lid or a sheet of foil and bake for 40–50 minutes, or until the potatoes are fork-tender and the casserole is hot and bubbly.

Remove foil during the last 10 minutes if you’d like a lightly golden top.

Tips for Best Success:

• Cut potatoes evenly for consistent cooking
• Don’t skip covering—this helps soften the potatoes
• Use freshly shredded cheese for smoother sauce
• Taste sauce before baking and adjust seasoning

Variations & Substitutions:

• No ham? Use cooked bacon or leftover chicken
• Add veggies: peas, corn, or broccoli
• Cheese swap: Colby Jack or Swiss works well
• Lighter version: Use half mayo or substitute sour cream
• Extra creamy: Add 2–3 tablespoons cream cheese

Serving Suggestions:

• Serve with a simple green salad
• Pair with dinner rolls or bread
• Great as a side dish for holiday meals
• Delicious on its own as a main dish

How to Store:

• Refrigerator: up to 4 days (covered)
• Reheat: oven or microwave until hot
• Freeze: up to 2 months (best after baking)

Frequently Asked Questions:

Can I make this ahead of time?
Yes—assemble, cover, and refrigerate. Bake when ready (add extra time).

Do I have to peel the potatoes?
No, but peeling gives a softer texture.

Can I use leftover holiday ham?
Absolutely—this is perfect for that.

Why is my sauce too thick?
Add a splash of milk before baking or when reheating.

Old-Fashioned Rich Sweet Dough

A rich, buttery yeast dough perfect for sweet rolls, holiday breads, and cherished family traditions. (Family Easter Bread Recipe)

 

Happy Easter! This rich sweet dough comes from my aunt, who had a true gift for baking. She could turn simple ingredients into the most beautiful breads and rolls, filling her kitchen with warmth and the comforting smell of fresh baking.

I came across this handwritten recipe tucked inside one of my mom’s old cookbooks, and it immediately brought back memories of holidays and family gatherings. This dough is soft, rich, and slightly sweet, with a hint of orange that makes it perfect for special occasions.

It’s the kind of recipe that takes time and care—but the results are well worth it. Whether shaped into rolls, braided loaves, or traditional holiday breads, this dough carries on a tradition of baking with love.

Ingredients:

2 c. sugar
1/2 tsp. salt
2 c. milk (scalded, then cooled to lukewarm)
2 cakes fresh yeast (or 6 packets / 4 1/2 Tbs. active dry yeast)
6 large eggs, beaten
1 c. (2 sticks) butter, melted and cooled
11–12 cups flour
2 tsp. grated orange zest

Optional (for finishing):

1 egg + 1 tablespoon water (egg wash)
Sesame seeds or nuts 

Directions: 

In a saucepan, heat the milk just until it begins to steam (do not boil). Remove from heat and let cool to lukewarm.

In a large mixing bowl, combine the sugar and salt. Pour the warm milk over the mixture and stir until dissolved.

Add the yeast and stir until fully dissolved.

Stir in the beaten eggs and about 5 1/2 cups of the flour. Mix well with a wooden spoon until smooth.

Add the melted butter (cooled to lukewarm) and mix until fully incorporated.

Stir in the remaining flour (about 5½ to 6 cups) along with the orange zest. When the dough becomes too stiff to stir, turn it out onto a well-floured surface.

Lightly flour the top of the dough, cover with wax paper or a towel, and let rest for 10 minutes (this helps make kneading easier).

Knead the dough for about 8–10 minutes, adding flour as needed, until smooth and elastic.

Place the dough in a greased bowl, turning once to coat all sides. Cover and let rise in a warm place until doubled, about 1to 2 hours.

Punch down the dough, turn it, and let rise again until doubled.

Shape into rolls or loaves and place into greased pans. Cover and let rise again until doubled.

Brush tops with egg wash if desired. Bake at 375°F until golden brown and baked through (about 25–35 minutes, depending on size).

Tips for Best Success:

• Make sure milk is lukewarm, not hot (hot will kill yeast)
• This is a soft dough, not stiff—don’t add too much flour
• Allow full rise times—don’t rush
• Knead until smooth and elastic for best texture
• Use a warm, draft-free place for rising

Variations & Substitutions:

• No fresh yeast? Use active dry yeast (as listed above)
• Flavor twist: Add vanilla or a bit of lemon zest
• Raisin version: Add 1–2 cups raisins after first mix
• Holiday bread: Shape into braids or round loaves
• Sweeter rolls: Add a light glaze after baking

Serving Suggestions:

• Serve warm with butter
• Perfect for holiday meals or brunch
• Use for cinnamon rolls or sweet buns
• Toast leftovers for breakfast

How to Store:

• Room temperature: 2–3 days (covered)
• Refrigerator: up to 5 days
• Freeze: up to 2 months (wrap tightly)

Frequently Asked Questions:

Can I make this dough ahead of time?
Yes, refrigerate after first rise and use the next day.

Why is my dough too sticky?
It’s meant to be soft—add flour gradually, not too much.

Can I freeze the dough?
Yes, after shaping or after first rise.

Do I have to use orange zest?
No, but it adds a lovely traditional flavor.

Old-Fashioned Oven Pot Roast

Tender, slow-baked pot roast with vegetables and rich, savory flavor

This pot roast is one of those meals that filled our home with comfort long before it ever reached the table. My mom believed in cooking things low and slow, letting simple ingredients turn into something truly special.

As it baked in the oven throughout the day, the rich aroma of beef, herbs, and vegetables would drift through the house, letting everyone know a hearty meal was on the way. By suppertime, the roast was tender, the vegetables were perfectly cooked, and the whole family was ready to gather around the table.

It’s a simple, dependable recipe — the kind that doesn’t need anything fancy, just time, care, and good ingredients.

Ingredients: 

2 c. beef broth (plus more if needed)
1 c. brewed coffee or red wine
4 cloves garlic, coarsely chopped
1/2 tsp. dried rosemary, crushed
1/2 tsp. dried thyme
1 tsp. dried basil
1 bay leaf
3–4 lb. beef chuck roast or rump roast
Salt and black pepper, to taste
1 Tbsp. olive oil
1 onion, cut into quarters
1 lb. potatoes, cut in half or quartered 
4 carrots, cut into 2-inch pieces
2 ribs celery, cut into 1 1/2-inch pieces

Directions: 

Preheat the oven to 250°F.

In a medium bowl, combine the beef broth, coffee (or red wine), garlic, rosemary, thyme, basil, and bay leaf. Set aside.

Season the roast generously on all sides with salt and pepper.

In a large Dutch oven, heat the olive oil over medium-high heat. Sear the roast on all sides until nicely browned, about 3–4 minutes per side.

Add the onion around the roast.

Carefully pour the prepared broth mixture into the Dutch oven. Bring the liquid to a gentle simmer.

Cover with a tight-fitting lid and transfer to the oven. Bake for 2 hours.

Remove the Dutch oven from the oven and add the potatoes, carrots, and celery. If needed, add a little more beef broth so there is enough liquid.

Reduce the oven temperature to 225°F. Cover and return the Dutch oven to the oven.

Continue baking for an additional 6 to 8 hours, or until the roast is very tender and easily pulls apart with a fork and the vegetables are fully cooked.

Remove the bay leaf. Gently pull the beef into large pieces or slice as desired.

Serve with the pan juices, or thicken into gravy if desired.

Tips for Best Success:

• Sear the meat well for deeper flavor
• Use a tight-fitting lid to keep moisture in
• Don’t rush it—low and slow makes it tender
• Cut vegetables evenly so they cook at the same rate
• Let the roast rest a few minutes before serving

Variations & Substitutions:

• No coffee or wine: Use all beef broth
• Add mushrooms: Stir in during the last hour
• Use fresh herbs: Substitute 3x the amount of fresh
• Add potatoes later: For firmer texture, add in the last 90 minutes
• Make it richer: Add a splash of Worcestershire sauce

Serving Suggestions:

• Serve with warm crusty bread
• Add a side of green beans or buttered corn
• Spoon extra juices over mashed potatoes
• Pair with a simple side salad

How to Store:

• Refrigerate leftovers in an airtight container for up to 3–4 days
• Reheat gently on the stovetop or microwave with a bit of broth
• Freeze for up to 3 months

Frequently Asked Questions:

Can I use a different cut of beef?
Yes, chuck roast works best, but rump roast or bottom round can also be used.

Does it taste like coffee?
No—the coffee deepens the flavor without tasting like coffee.

Can I cook this at a higher temperature?
You can cook at 300°F, but the meat may not be quite as tender.

Can I make this in a slow cooker?
Yes—cook on LOW for 8–10 hours after searing.

Old-Fashioned Chocolate Peanut Butter Eggs

Simple homemade peanut butter eggs coated in rich chocolate

This is a recipe from my Grandmother's recipe box. With today’s candy prices and ingredients, we decided to go back to something simpler—making our own, just like my grandmother used to do.

She made treats like this for her children, using just a handful of pantry staples and a little time. These peanut butter eggs are one of those recipes that remind you homemade is often best.

They’re creamy, sweet, and coated in chocolate—very much like a peanut butter cup, but even better because they’re made right in your own kitchen. Whether you’re filling Easter baskets or just craving something sweet, these are a joy to make and share.

Ingredients:

Peanut Butter Filling

1 stick (1/2 cup) butter, softened
1 c. smooth peanut butter
2 1/2 c. powdered sugar
1 tsp. vanilla

Chocolate Coating

2 cups chocolate chips
1–2 teaspoons coconut oil (optional, for smoother melting)

Directions:

In a large mixing bowl, beat together the butter, peanut butter, powdered sugar, and vanilla until smooth and well combined. The mixture should be thick and hold its shape when formed.

Scoop and shape the mixture into egg shapes using your hands. Place them on a parchment- or wax paper-lined baking sheet.

Transfer the shaped eggs to the freezer and chill for at least 1 hour, or until firm.

In a heavy-bottomed saucepan (or microwave-safe bowl), melt the chocolate chips over very low heat, stirring frequently. If using coconut oil, stir it in to create a smoother coating. Remove from heat when mostly melted and stir until fully smooth.

Working quickly, dip each peanut butter egg into the melted chocolate. Use a fork to lift the egg, allowing excess chocolate to drip off.

Place the coated eggs back onto the lined baking sheet.

If desired, decorate with sprinkles or drizzle with icing.

Refrigerate until the chocolate is fully set.

Serve and enjoy.

Tips for Best Success:

• Chill the eggs well before dipping—they hold their shape better
• Use a fork or dipping tool for easier coating
• Melt chocolate slowly to prevent burning
• Work in small batches so eggs stay cold
• Add coconut oil for smoother, shinier chocolate

Variations and Substitutions:

• Crunchy: Use crunchy peanut butter
• Different chocolate: Use milk, dark, or white chocolate
• Healthier option: Reduce powdered sugar slightly
• Add-ins: Mix in crushed graham crackers or rice cereal
• No coconut oil: Skip it—just melt chocolate carefully

Serving Suggestions:

• Perfect for Easter baskets
• Serve on a dessert tray
• Package for homemade gifts
• Enjoy with coffee or milk

How to Store:

• Refrigerator: Store in an airtight container up to 2 weeks
• Freezer: Freeze up to 2–3 months
• Serve chilled or at room temperature

Frequently Asked Questions:

Why is my mixture too soft?
Add a little more powdered sugar until it firms up.

Can I skip freezing?
Freezing helps them hold shape when dipping—recommended.

Why is my chocolate thick?
Add a little coconut oil or melt more gently.

Can I make these ahead of time?
Yes, they store very well.

Do these taste like peanut butter cups?
Yes—only richer and more homemade. 

Slow Roasted Pulled Pork Sandwiches

Slow-cooked, tender pulled pork in a rich, tangy barbecue sauce

Pulled pork sandwiches were always one of those meals that felt a little extra special in our home. They weren’t difficult to make, but they did take time—and that’s what made them so good.

My mom believed in cooking things low and slow, letting the flavors develop and the meat become tender enough to fall apart with just a fork. The smell alone was enough to make everyone ask when supper would be ready.

This recipe comes from her collection, where simple ingredients came together to make something hearty and satisfying. Piled high on a soft bun and soaked in rich sauce, it’s the kind of meal that’s worth the wait.

Ingredients:

1 (4 lb.) pork roast
1 c. barbecue sauce (use your favorite one)
1/2 c. vinegar
1/2 c.  beef broth, beer or chicken broth
2 Tbs. brown sugar
1 Tbs. spicy mustard
1 Tbs. Worcestershire sauce
1 Tbs. chili powder
2 tsp. molasses
1 1/2 tsp. thyme
1 tsp. liquid smoke
1 onion, chopped
2 garlic cloves, minced
hamburger buns

Directions:

Preheat the oven to 225°F (see notes for lower temperature option).

Place the pork roast fat-side up in a Dutch oven or roasting pan.

In a bowl, combine the barbecue sauce, vinegar, broth, brown sugar, mustard, Worcestershire sauce, chili powder, molasses, thyme, and liquid smoke. Stir well.

Add the chopped onion and garlic to the sauce mixture, then pour everything over the pork roast.

Cover and bake for 6 hours. Carefully turn the roast over, then continue cooking for another 4–6 hours, or until the pork is very tender and easily shreds with a fork.

Remove the roast from the oven. Skim off excess fat if desired.

Shred the pork using two forks, mixing it into the sauce in the pan.

For best flavor, allow the shredded pork to sit in the sauce for an additional 20–30 minutes before serving.

Serve on hamburger buns.

Tips for Best Success:

• Cook low and slow for the most tender results
• Use a roast with some fat for better flavor
• Keep the roast covered to retain moisture
• Let the meat rest in the sauce before serving
• Skim excess fat for a smoother sauce

Variations and Substitutions:

• Spicier: Add cayenne or hot sauce
• Sweeter: Increase brown sugar slightly
• No liquid smoke: Omit or use smoked paprika
• Slow cooker: Cook on LOW for 8–10 hours
• Different cut: Pork shoulder or Boston butt works best

Serving Suggestions:

• Serve on hamburger buns
• Top with coleslaw for a classic touch
• Pair with baked beans or potato salad
• Serve with pickles or chips

How to Store:

• Refrigerator: Store in an airtight container up to 4 days
• Freezer: Freeze up to 3 months
• Reheat: Warm gently with extra sauce to keep moist

Frequently Asked Questions:

What cut of pork is best?
Pork shoulder or Boston butt gives the most tender results.

Can I make this ahead of time?
Yes, it often tastes even better the next day.

Why isn’t my pork shredding?
It likely needs more cooking time—keep going until fork-tender.

Can I cook this in a slow cooker?
Yes, cook on LOW for 8–10 hours.

Do I have to use barbecue sauce?
It adds flavor, but you can adjust or reduce it if preferred.

Old-Fashioned Baked Sweet Potatoes

 Simple, tender baked sweet potatoes with lightly seasoned skins 

Where we live, sweet potatoes aren’t always easy to find. They usually show up around the holidays, and that’s when my mom would always make sure to buy a few extra.

Of course, she made her classic candied yams, but she also knew how to keep things simple. Baked sweet potatoes were one of those easy side dishes she could make without much effort, yet they were always enjoyed by everyone at the table.

There’s something special about a recipe like this—just a few ingredients, a warm oven, and time to let the natural sweetness shine through. It’s simple, comforting, and a reminder that the best food doesn’t have to be complicated.

Ingredients:

4 sweet potatoes
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste

Directions:

Preheat the oven to 375°F. Line a baking sheet with foil or parchment paper if desired.

Wash and dry the sweet potatoes thoroughly. Using a fork, poke each potato 3–4 times on each side.

Rub the potatoes with olive oil, coating the skins evenly.

Sprinkle lightly with salt and black pepper.

Place the potatoes on the prepared baking sheet.

Bake for 50–60 minutes, or until the potatoes are tender when pierced easily with a fork.

Remove from the oven and allow the sweet potatoes to cool for about 5 minutes before slicing open and serving.

Tips for Best Success:

• Choose similar-sized potatoes for even baking
• Don’t skip poking holes—this prevents splitting
• Rub oil evenly for better skin texture
• Bake directly on the rack for crispier skins (optional)
• For extra sweetness, let them bake until very soft

Variations and Substitutions:

• Sweeter version: Add butter and brown sugar
• Savory: Top with butter, salt, and a sprinkle of garlic powder
• Healthy option: Serve plain or with a drizzle of honey
• Spiced: Add cinnamon or nutmeg after baking
• No oil: Skip oil for a softer skin

Serving Suggestions:

• Serve with roasted meats or chicken
• Pair with holiday meals
• Top with butter and brown sugar or maple syrup
• Serve alongside ham, turkey, or pork

How to Store:

• Refrigerator: Store in an airtight container up to 4 days
• Reheat: Warm in the microwave or oven
• Freezer: Freeze baked sweet potatoes up to 2 months

Frequently Asked Questions:

How do I know when they’re done?
They should be very soft and easily pierced with a fork.

Can I bake them at a higher temperature?
Yes, 400°F works and will give slightly crispier skins.

Do I need to wrap them in foil?
No, baking unwrapped gives better texture.

Can I make these ahead of time?
Yes, they reheat well.

Are yams and sweet potatoes the same?
In most grocery stores, what’s labeled “yams” are actually sweet potatoes.