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Honey Hot Chicken Sliders Picture

Honey Hot Chicken Sliders

Posted : March 12, 2020
Posted By : Cookbook Queen
Tags : Chicken, Dinner, Sponsored
Comments : 20

This is a sponsored conversation written by me on behalf of Forester Farmer’s Market . The opinions and text are all mine.

Honey Hot Chicken Sliders Picture

Hey, guys! I made you dinner!

Believe it or not, I don’t survive on sweets. I normally cook dinner pretty regularly, but have MAJORLY fallen off the wagon this summer. Late nights outside have thrown off my mojo. How does 9pm come so early? Why is the sun still shining? Whoopsies, looks like microwave nachos…again.

(For the record, I’m really good at microwave nachos. The secret is extra colby-jack)

With the new school year right around the corner (can we have a moment of gratitude amen), I’m dusting off the stove top and adding a few meals to my repertoire. Seeing as I am the proud owner of the pickiest husband and children in all the land, we get into dinner slumps pretty frequently. Meat, potatoes, yawn forever.

So here we are — I finally found something with a bit of kick that the whole family is crazy over! These yummy little sliders are super simple and better than the chicken I normally order in any restaurant. My husband and I actually had tentative plans to go to dinner tonight since grandma had the kids…and we decided to forgo it in favor of these sliders and Game of Thrones on the couch.

Honey Hot Chicken Sliders Image

I didn’t regret a single bite!

I’m pretty picky about the chicken that I buy, and +Non GE/+Non GMO Forester Farmer’s Market™ chicken is hands down the best I’ve found in a supermarket. It’s actual butcher-quality chicken that I can pick up while I’m at Sam’s Club getting the rest of our groceries! Nothing against the butcher, but it’s a whole big thing. I’d rather just get my good chicken in the same place I get our giant bags of flour and bottles of shampoo. Is that too much to ask in this day and age?

+Non GE/+Non GMO Forester Farmer’s Market™ don’t feed their chickens animal by-products or +genetically engineered/+genetically modified grains, and they don’t give them antibiotics or hormones. I recently picked a bag of their chicken breasts up from my local Sam’s Club and was happy to find that they are affordable and the chicken breasts are individually wrapped. Lucy and I don’t typically eat more than half a chicken breast each (I pound ours flat before cooking every time — they stretch so much further that way!), so chicken that is packed by weight and not individually wrapped is often too much for us to eat. Bonus — the individually wrapped chicken breasts thaw SO much faster! I don’t usually remember to start thawing until late morning, so this is always a bonus.

Honey Hot Chicken Sliders Photo

These little sliders are one of the best meals you’ll have made in quite some time. I’ve had the same chicken breading technique for forever and it’s always a winner — juicy, crispy, and just thick enough. No sogginess and no falling off of the chicken. Add a sweet, slightly spicy glaze and soft little buns (yep, I said soft little buns), and you have cozy comfort food that you can feel good about.

Try these Honey Hot Sliders with +Non GE/+Non GMO Forester Farmer’s Market™ chicken for a fun back-to-school meal that won’t take longer than 30 minutes to whip up. You’re going to love them!

Print
Honey Hot Chicken Sliders

Ingredients

  • 3 +Non GE/+Non GMO Forester Farmer’s Market™ chicken breasts, pounded 1/3 inch thick
  • Vegetable oil
  • 1 cup all-purpose flour
  • 1 Tablespoon Cajun seasoning
  • 1 1/2 cups milk
  • 1 large egg
  • 1 cup honey
  • 1 1/2 Tablespoons hot sauce
  • 1 1/2 Tablespoons salted butter
  • 8-10 slider buns

Instructions

  1. Heat an inch of oil in a medium-sized frying pan on medium heat. Heat until the oil is hot and sizzles when you sprinkle flour in it, about 8 minutes.
  2. Place flour and seasoning in a shallow dish. In another dish, whisk egg and then add milk and whisk until combined.
  3. Slice chicken into slider-sized pieces, 2-3 per breast. Dredge in flour mixture, dip in egg/milk mixture, then dredge in flour again. Place in hot oil and fry on each side until golden, and juices run clear, 4-5 minutes per side. Place fried chicken pieces on a paper towel-lined plate to drain the excess oil.
  4. In a small saucepan, heat honey, hot sauce, and butter on medium-low until warm. Dip each piece of chicken completely in the mixture twice to fully coat. Place coated chicken on warm slider buns and serve.
3.1

Enjoy and have a great day!

cinnamon toast crunch cupcakes picture

Cinnamon Toast Crunch Cupcakes

Posted : February 20, 2020
Posted By : Cookbook Queen
Tags : Cake, Cinnamon, Cupcakes, Frosting
Comments : 52

Cinnamon Toast Crunch cupcakes are packed full of cinnamon-sugar flavor and topped with a creamy, tangy frosting!

cinnamon toast crunch cupcakes picture

Hey, friends! Haaaaayyyy…..

School starts in the morning and I am feeling all sorts of sassy. There’s a pep in my step that seemed to have been missing for the entire month of August.

Well, if we are being honest, it’s been missing since the second week of June. These kids don’t take long to start bickering right outside the bathroom door that I SHUT FOR A REASON WHO IS JIGGLING THAT HANDLE OMG.

But now that school starts tomorrow, I’m basically Mary Poppins all up in this mug. Dinner was promptly served at 6. We had rolls and side salad — A SIDE SALAD, DID YOU HEAR ME?? Lunch is packed, backpack is by the front door, and I’ve got a smile plastered on my face. Would you like dessert? I’ve prepared cupcakes.

I ACTUALLY MADE DESSERT FOR MY REAL FAMILY OF HUMAN BEINGS.

Cinnamon Toast Crunch Cupcakes Image

My alarm is set, and not begrudgingly. I don’t mind, getting up early suddenly seems enticing when you know that you’ll be spending the day in peace. US Weekly and a maple donut in complete silence? Don’t mind if I do, sirs and madams. Don’t mind if I do.

So what will I be doing with a whole day of freedom? Nothing much, if by nothing much you mean peeing with the bathroom door open, eating chocolate NOT SNEAKILY, watching shows where people cuss. You know, just regular things that are my basic right as an adult person.

cinnamon toast crunch cupcakes photo

I also just so happened to stash away two of these Cinnamon Toast Crunch Cupcakes after a back-to-school cookout I hosted over the weekend. Breakfast goals, am I right?

I am happy to say that these got RAVE reviews. Like OMG THESE ARE THE BET CUPCAKES I’VE EVER HAD rave reviews. So if you were wondering if these are a must make, the answer is “DUH.”

Print
Cinnamon Toast Crunch Cupcakes

Prep Time: 1 hour

Cook Time: 18 minutes

Total Time: 1 hour, 18 minutes

Yield: 24 cupcakes

Ingredients

  • 1 box (roughly 18 oz) French Vanilla Cake Mix
  • 1 small box (3.4 oz) vanilla instant pudding mix
  • 1 1/4 cups milk
  • 1/2 cup vegetable oil
  • 1/4 cup sour cream
  • 3 large eggs
  • 2 teaspoons ground cinnamon
  • Cinnamon Sugar Coating:
  • 4 Tablespoons salted butter, melted
  • 1 cup granulated sugar
  • 1 Tablespoon ground cinnamon
  • Frosting:
  • 1 cup (2 sticks) salted butter, softened
  • 8 oz (1 block) cream cheese, softened
  • 2/3 cup heavy cream
  • 3 teaspoons vanilla extract
  • 6 cups powdered sugar
  • 2 cups Cinnamon Toast Crunch cereal, for garnish

Instructions

  1. Preheat oven to 350. Line 24 muffin tins with liners and set aside.
  2. In the bowl of your mixer, combine cake mix, pudding mix, milk, vegetable oil, sour cream, eggs, and cinnamon. Mix on low speed for 30 seconds. Scrape the sides of the bowl and increase mixer speed to high. Beat for 2 minutes.
  3. Give the bowl a couple of stirs from the bottom with a large wooden spoon, then fill prepared muffin cups 2/3 of the way full. Bake for 15 - 20 minutes, until tops spring back when lightly touched in the center. Remove from oven and let cool in the pans for 5 minutes before removing to wire rack to cool completely.
  4. In a shallow bowl, combine granulated sugar and ground cinnamon. Dip top of a cupcake in the melted butter, then dip into cinnamon sugar. Repeat with remaining cupcakes. Set aside remaining cinnamon sugar for topping.
  5. In the bowl of your mixer, beat butter and cream cheese on medium speed until smooth and combined. Scrape the sides of the bowl. Add vanilla and heavy cream, beating on medium speed until smooth. With the mixer on LOW speed, slowly add powdered sugar until just barely combined. Increase mixer speed to high and beat for two minutes.
  6. Generously frost cupcakes. Top with a sprinkle of cinnamon sugar and cereal.

Notes

**keep uneaten cupcakes stored in the refrigerator

3.1

Enjoy, friends! Happy back to school!!

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