Stallion Station's Country Kitchen

Ingredients:
Servings: 4-6

1 -2 lb boneless skinless chicken breast
1 (18 ounce) jar of your favorite barbecue sauce (I love K.C. Masterpiece!)
1 medium sweet onion , sliced
4 -6 hamburger buns

Directions:

1. Remove all visible fat from the chicken and toss it in the crock pot.
2. Place the onion slices on top of the chicken.
3. Pour the barbecue sauce over top.
4. You may not need the entire jar, just enough to cover the chicken.
5. Cook it on LOW for 8 hours or until the chicken is nice and tender.
6. Shred the chicken with a fork and knife; scoop the mixture onto the bottom buns and top it with the top buns.

Black Jack Sliders (Mini Burgers)

Ingredients:
Serves: 4 - Yield: 9 sliders

1 1/2 lbs ground beef
4 tablespoons barbecue sauce , to taste (Jack Daniels, (or more)
McCormick grill seasoning (1 palm full)
1/4 cup plain breadcrumbs
9 dinner rolls

Burger Toppers

4 slices bacon
barbecue sauce (Jack Daniels)
ketchup
pickle (bread and butter)

Directions:

1. Pre-heat oven to 400 degrees.
2. Place bacon on a broiler pan and cook for 10 - 12 minutes, until crispy.
3. Meanwhile,Combine ground beef with 4T BBQ sauce, grill seasoning and bread crumbs.
4. Form into small patties and using your thumb, form a deep indent into the center of each patty (this prevents them from shrinking).
5. On an indoor grill, grill patties over medium heat until both sides have grill marks.
6. Remove the bacon from the oven and lower the temperature to 350 degrees.
7. Transfer sliders to the oven and cook for 4 - 5 minutes.
8. Remove the sliders from the oven and top with condiments and serve.

They Could Be Sliders (If Eaten With Eyes Closed) - White Castle

Ingredients:
Servings: 20

1 lb ground beef
8 ounces Velveeta cheese (cubed or use the shreds)
0.5 (1 1/4 ounce) package onion soup mix
1 small onion , chopped fine
2 (20 count) packages pepperidge farm rolls , in a pan (20 small in a package)
40 slices dill pickles , about

Directions:

1. Brown ground beef, and drain.
2. Stir in cheese, soup and onion, til cheese melts.
3. Cut buns in half.
4. Spread burger mixture on buns.
5. Wrap in foil.
6. Bake 350 for 15-20 minutes.
7. Open from foil and top each with pickle slice.
8. Serve immediately, with eyes closed.

Mock Sliders (White Castles)

Ingredients:
Servings: 5

1 lb ground beef
1/3 cup breadcrumbs
3 tablespoons water
1/4 teaspoon fresh ground pepper
1 egg
1 (1 ounce) envelope Lipton Onion Soup Mix
1 (24 count) package pepperidge farm party rolls
hamburger dills , for topping

Directions:

1. In a large bowl combine ground beef, bread crumbs, water, pepper, egg and onion soup mix. Mix thoroughly.

2. Roll mixture out 1/2-inch thick, to a 10-by-6-inch rectangle between 2 sheets of waxed paper. Turn out onto cookie sheet, removing paper from both sides. Using finger or spoon handle, poke holes in meat.

3. Bake in preheated 400-degree oven 10 minutes. Remove. Pour off any fat. Cut meat into 20 squares to fit rolls. Place one piece of meat into a roll and top with hamburger dills if desired. Serve hot.

Makes 5 hearty servings.

Pepper Popper Sliders

Ingredients:
Servings:12

2 (6 count) bagsrhodes warm-n-serve crustyrolls or 2 (6 count) bags sourdough rolls
3 jalapeno peppers , seeded and chopped
6 slices bacon , cooked and crumbled
3 ounces cream cheese , softened
2 garlic cloves , minced
1 teaspoon salt
1 teaspoon pepper
2 lbs lean ground beef
6 tomatoes , slices
6 lettuce leaves
prepared guacamole

Directions:

1. Bake rolls following directions on package.
2. In a small bowl, combine peppers, bacon and cream cheese.
3. Mix well. In a large bowl, combine garlic, salt and pepper.
4. Crumble beef over garlic mixture and mix well.
5. Shape into twelve 3 to 4-inch patties.
6. Spoon pepper mixture onto center of six patties.
7. Top with remaining patties and press edges firmly to seal.
8. Grill burgers and top with cheese.
9. Split rolls and fill with burgers, tomato, lettuce and guacamole.

Shooter's Sandwich

Ingredients:
Servings: 4

1 rump steak , the size of a loaf (~2 inches thick)
1 loaf white sandwich loaf or 1 loaf whole wheat sandwich loaf
2 -3 portabella mushrooms , big
salt
black pepper , freshly ground

Directions:

1. Cut the end off the loaf and remove as much of the center so that you can fit in the steak and the mushrooms. Save the crumb, in case.
2. Season the steak with your favourite spices - I like mine spicy - but don't use salt (it'll draw all the liquid out of the steak).
3. Sear the steak on a hot pan, leave the meat rare, otherwise you end up with a shoe sole. After you take it out of the pan, season with salt quite liberally.
4. Fry the mushrooms in the same pan so that it'll soak up the juices.
5. Stuff the loaf with the steak and the mushrooms, steak in the middle and mushrooms on the sides, if there's empty space left soak the left out crumbs briefly in the juices on the pan and stuff them in too.
6. Replace the removed crust end of the loaf.
7. Wrap the whole thing in a double sheet of foil paper and secure with string. Then secure again with parchment paper (or film) and more string. Place under a weighted board for 6 hours.

Irish Pub Sliders

Layer sliced ham, tomato and Kerrygold Blarney Castle Cheese on small slices of rustic brown or whole grain bread. Bake in a 400-degree oven for 5 minutes to lightly melt cheese. Toss baby greens with Dijon mustard vinaigrette dressing and pile onto warm sandwich. Eat open-faced.

1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups (9 ounces) NESTLÉŽ TOLL HOUSEŽ Semi-Sweet Chocolate Morsels
3/4 cup packed brown sugar
1/2 cup granulated sugar

Directions:

COMBINE flour, baking soda and salt in small bowl. Place flour mixture in 1-quart jar. Layer remaining ingredients in order listed above, pressing firmly after each layer. Seal with lid and decorate with fabric and ribbon.

PREHEAT oven to 375° F. Beat 3/4 cup (1 1/2 sticks) softened butter, 1 large egg and 3/4 teaspoon vanilla extract in large mixer bowl until blended. Add cookie mix and 1/2 cup chopped nuts (optional); mix well, breaking up any clumps. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes about 2 dozen cookies.

Easy and Tasty Barbecue Chicken Sandwiches in the Crock Pot