Good late Wednesday night, I can hardly wait to jump into bed, but wanted to post while my little guys are sound asleep!

What a crack up little Kindergartners are. Every Wednesday morning I take my boys to school in their wagon a few minutes early so that my 3 year old can play with his brother at the “big boy” playground. I sat back in the shade watching and cracking up the whole time. I was entertained watching the girls chase the boys and the boys freaking out when the girls got too close. My favorite was watching my kindergartener introduce his little brother to all of his friends on the playground, while holding his hand. I could hardly believe my eyes when he started kissing and hugging him. If only he was that nice to him at home!


Whether you are BBQ’ing or not, these little sliders are so much fun and finger licking good. My BBQ sauce is a breeze to make and is so much better than those bottled sauces. Give it a try, you might even have all of the ingredients on hand. If you’ve never topped your BBQ sandwiches with coleslaw get going, you will just love it. Cool, crisp and a total must!

If you’ve got a second, I’ve got 2 friends that are in need of some votes. Catherine, my contesting buddy and author of the Dish Today is participating in the Tillamook Mac and Cheese Cook-off and needs your VOTE. It literally takes 1 second. Mandy from Gourmet Mom On The Go needs your VOTE as well for her yummy cupcakes, follow her link and hurry she needs it before noon Thursday! Good Luck Ladies!










Shredded BBQ Chicken Sliders with Creamy Cole Slaw



Homemade Finger Licking BBQ Sauce

1 ½ Cups ketchup

3 Tablespoons Dijon Mustard

4 Tablespoons worstershire sauce

2 Tablespoons apple cider vinegar

1 ½ Tablespoons lemon juice

4 Tablespoons brown sugar

1 teaspoon fresh cracked black pepper

1 teaspoon honey

Pinch of salt

2 large boneless skinless chicken breasts, cooked and shredded (I pressure cook mine)



Simple Coleslaw

16 oz bag of coleslaw mix

½ Cup mayonnaise or miracle whip

2 Tablespoons sugar

1 Tablespoon Dijon Mustard

1 teaspoon honey

Whole wheat dinner rolls, I used Alpine Valley (they were awesome, found them at Costco)

1. Combine all ingredients into a medium saucepan over medium low heat. Cook for 15 minutes, stirring often. Reduce heat to low and stir in shredded chicken. Let simmer.

2. Place cabbage into a large bowl. Place mayonnaise, sugar, mustard and honey into a small bowl and mix together. Pour and stir into cabbage until combined.

3. Spoon BBQ chicken onto bottom rolls. Top with a spoonful of coleslaw then close with top rolls. Enjoy!

10-12 sliders

Have a GREAT rest of the week! I’ll be back with more of the food we ate WAY too much of over last weekend!