Chocolate, Sugar, and Prizes...Oh My!


I am beyond excited today, because it is October 5.... and that means it is the first day of #Choctoberfest! :D #Choctoberfest is a virtual event put together by The PinterTest Kitchen. Bloggers from around the world will be posting their favorite chocolate recipes, and you'll get a chance to win some awesome prizes. What's not to love? 

Here's what this event is all about!
 #Choctoberfest would not be possible without our sponsors, starting with our 2015 Gold Sponsor, Imperial Sugar. Imperial Sugar has been a trusted name in family kitchens since 1843. Their sugar products and sweeteners are made from non-GMO cane sugar and ensure consistently delicious results. We'll be using Imperial Sugar whenever we use sugar in our recipes this week, and can't wait to share the sweetness with you! You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and more. Make sure you visit the recipes section of their website for some sweet inspiration, and you can also find coupons on their website if you want to try out Imperial Sugar yourself.

Imperial Sugar and our other sponsors have banded together to contribute some awesome prizes for our #Choctoberfest giveaway! Entering is simple - just click below to follow us on Pinterest. Here's what you could win:

We also have a nonprofit sponsor this year - Rescue Chocolate! They make vegan chocolate treats and donate 100% of their proceeds to animal shelters. Enter now to win the #Choctoberfest prize. Hurry, because we're picking the winner on October 12 at 8:00 AM, so if you don't sign up before then, you'll miss your chance! a Rafflecopter giveaway

A huge thank you to all of the other blogs participating in #Choctoberfest 2015.
Check out their blogs throughout the week for chocolate recipes you won't be able to resist:
The PinterTest Kitchen2 Cookin' MamasA Day in the Life on the FarmAloha FlavorAmy's Cooking AdventuresAngels HomesteadBalancing MotherhoodBless this MessBusy-at-HomeChocolate SlopesCoconut & LimeColie's KitchenCookaholic WifeCooking In StilettosCooking With LibbyCookistryCopyKat RecipesCravings of a LunaticCrumbs in my MustachioCulinary CoutureCupcakes Take The CakeDeliciously SavvyEat It & Say YumFairyburgerFamished Fish, Finicky SharkFarm Fresh FeastsFood Hunter's Guide to CuisineFull Belly SistersGet Off The Couch and CookGrumpy's HoneybunchHey What's for Dinner Mom?Honey and BirchI Can Cook ThatJane's Adventures in DinnerJessie WeaverLife on Food Life, Love, and Good FoodMajorly DeliciousMoore or Less Cooking Food BlogMother Would KnowOr Whatever You DoPoet in the PantryRecipes Food and CookingRhubarb and HoneySassy Southern YankeeSavory TartSeduction in The KitchenSerena LissySumptuous SpoonfulsTake Two TapasThat Skinny Chick Can BakeThatsSoYummyThe Chonchudo FilesThe Crumby CupcakeThe Dinner-MomThe Saucy SouthernerThe Spiced LifeThe Spiffy CookieThe Two Bite ClubThe Weekday GourmetVintage KittyWendy PolisiWhat A Girl EatsWhitBit's Indian KitchenWit Wisdom & FoodZesty South Indian Kitchen

Stay tuned because all of this week, Cooking With Libby will be sharing recipes that have been made in my kitchen with products from Imperial Sugar and Lindt! You don't want to miss it!

Are you a blogger who is interested in joining us during our next community event?
We'll make sure you get an email about our next blogger event.

10 Plus Shredded Chicken Recipes


Shredded Chicken Recipes
We are chicken lovers in this house.  We enjoy our red meat too, however on most days, we love chicken.  Boiling chicken breasts, shredding them, then placing them in the freezer is a HUGE time saver, which is probably why I have posted numerous chicken dishes on this site over the years.  

I have compiled a list of our family's favorite shredded chicken recipes for everyone
because darn it, I'm just so thoughtful like that ;)  They have made it into our recipe hall of fame…and hopefully they will make it into yours as well ;)


Buffalo Chicken Rolls


With hot wing/buffalo sauce, 3 types of cheeses, and shredded chicken, this recipe is bound to please even the pickiest of eaters! Serve with blue cheese or ranch dressing.
Buffalo Chicken Rolls
I've been receiving some requests for game day recipes lately so I figured I would post this one. Sports and I do not make a lovely combination. However, I will be the first one to admit to having a love affair with game day food. There is just something about a hot pot of chili simmering on low heat or the smell of caramel brownies in the air as you watch your loved ones become hypnotized by the television screen.

I remember attending a few game day parties back in the day and instead of sitting in the living room with the guys, you always found me in the kitchen or dining room congregating with the ladies. I never left a party without asking how the hostess made her recipes. If there was a dessert or concoction that was a hit, you can be sure I always tried to ask for the recipe. Sometimes they remembered to share it with me, other times they would forget. I always remembered the 'idea' of the dish though and always wrote it down. 

Unfortunately, this recipe did not come to me while attending those awesome game day parties. It came from an evening of searching Pinterest for ways to use up shredded cooked chicken. It very well can be used as a game day appetizer though, due to the tangy taste of the buffalo sauce and the rich taste of blue cheese. 

First, you're going to start out with defrosting some frozen yeast rolls in a baking dish coated with olive oil. Preheat your oven to 200 degrees then turn it off. Immediately place the yeast rolls inside, uncovered, for an hour. Don't peak either!

You can use refrigerated crescent rolls for this recipe as well. If you choose to use the crescents, defrosting is not needed. It makes economic sense for us to use yeast rolls (30 to 40 rolls per bag) so that's what we do.
Buffalo Chicken Rolls Raw

While the rolls are defrosting, work on prepping the rest of the ingredients.

Buffalo Chicken Rolls Cream Cheese Blue Cheese

Combine the cream cheese, blue cheese, mozzarella cheese, shredded cooked chicken, and buffalo sauce into a bowl. Then stir, stir, stir. 

Buffalo Chicken Rolls Ingredients

Once your rolls are finished defrosting, they should look like this. See how awesome they puffed up? 

Buffalo Chicken Rolls Puffy

Flatten out one biscuit, then take 2 tablespoons (measured with a measuring spoon) of the chicken mixture and place it in the middle. The same action can be used for crescent rolls as well.

Buffalo Chicken Rolls Spread

Roll the individual roll into a ball and place it back into the baking dish with the seem side down. You also want to make sure that the dish is coated with cooking spray before placing them back inside. Once finished, take your egg wash and paint the tops each roll. Do the same for the crescent rolls

Buffalo Chicken Rolls Raw2

Place the baking dish inside a preheated 425 degree oven for 15 to 20 minutes or until rolls turn light brown. For crescent rolls, follow the directions on the package for baking.

Buffalo Chicken Rolls Baked

Ta-da! You did it! Can we say gorgeous?! As I always tell my baby chefs in my classes, "great job!"
I don't even have to mention how ooey and gooey the cheese is! 

Buffalo Chicken Rolls Gooey Cheese

Serve these with ranch dressing, blue cheese dressing, celery sticks, and even onion rings. The sky is the limit! 

Buffalo Chicken Rolls and Onion Rings

Make these little gems part of your game day menu and I promise people will be asking you for the recipe! 

Buffalo Chicken Rolls Collage
(makes 12 rolls or 16 crescent rolls)
2 tablespoons of olive oil
12 frozen yeast rolls or 16 refrigerated crescent rolls
4 oz. of cream cheese, softened
2 cups shredded and cooked chicken breast
1/4 cup crumbled blue cheese
1/4 cup buffalo/hot wing sauce
1 cup shredded Mozzarella cheese
1/8 cup chopped green onions
1 egg
1 tablespoon of water

1. Preheat oven to 200 degrees.
2. Coat the bottom of a 9x13 inch baking dish with 2 tablespoons of olive oil.
3. Place frozen yeast rolls an inch apart in the baking dish.
4. Turn off oven and place dish inside, uncovered. Let it sit in the oven for an hour, making sure to keep the doors closed. (skip numbers 1-4 if using refrigerated crescent rolls)
5. While rolls are defrosting, combine the cream cheese, shredded chicken, blue cheese, buffalo/hot wing sauce, Mozzarella cheese, and green onions in a medium bowl. Stir until well combined.
6. Beat the egg with 1 tablespoon of water and set aside.
7. When rolls are finished defrosting, flatten each one and place 2 tablespoons of the chicken filling in the center. If using crescent rolls, repeat this action.
8. Preheat oven to 425 degrees (or to the temperature that the crescent rolls state on the package).
9. Roll each piece into a ball and place them back inside the baking dish (make sure to spray the dish with cooking spray before proceeding).
10. Brush the tops of each roll with the egg mixture.
11. Bake in the oven for 15 to 20 minutes or until tops are light brown.
12. Serve with ranch or blue cheese dressing, onion rings, celery sticks, or fries.

Recipe Source: Adapted from the blog, Taste and Tell

Made With Love By The Dutch Lady Designs