Buffalo Chicken Mac & Cheese

This is sooo good! One of my favorite meals now.

Toang Notes 

• Get all of the ingredients ready before you start cooking, it's so much easier that way!
• Don't forget to warm the chicken... Seems obvious but I forgot once and it took so long to warm it up once it was on the sandwich

Ingredients

• 1/4 cup cooked shredded chicken, warm
• 1 tablespoon hot sauce
• 1/2 tablespoon mayo (optional)
• 1 tablespoon carrot, grated
• 1 tablespoon celery, sliced
• 1 tablespoon green or red onion, sliced or diced
• 1 tablespoon blue cheese, room temperature, crumbled
• 1/4 cup cheddar cheese, room temperature, grated
• 1 tablespoon butter.

Directions

• Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl.
• Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the buffalo chicken salad, the remaining cheese and finally the other slice of bread.
• Heat a non-stick pan over medium heat.
• Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.
• Cut in half with a sharp knife and serve! 

Rainbow cupcakes

The perfect cupcakes for the most adorable 2-year-old's birthday! 

Ingredients: 

• White cake mix (usually requires eggs, oil, water)
• Frosting
• Assorted food coloring 
• Cupcake liners

Directions

1) Prepare cake mix according to instructions

2) Divide cake mix evenly into Ziploc bags (depending on # of colors you want to use)

3) Add desired amount of food coloring to bags, close bags, and roll/knead bags until all food coloring is mixed in

4) Fill cupcake pan with liners and put a little bit of each color in, layer by layer. We figured out the best way to fill the cupcake liners is to make a circle around the outer edge and then fill it in with a zig zag pattern

(we used a spoon to spread each color to the edge before moving onto the next color)

5) Once liners are ~2/3 full, they're ready to bake!

6) Bake according to instructions on cake mix

7) Let cool, frost, decorate, and most importantly, EAT!

Cinnamon Spice Sangria

Our latest creation, courtesy of Pinterest, of course. This is our adaptation of it... Enjoy!

INGREDIENTS:

2 honeycrisp apples

One 750-milliliter bottle un-oaked Chardonnay (We used Dominican Oaks, available at Total Wine)

1/2 cup peach schnapps

1/4 cup orange blossom honey (We just used normal honey)

2 oranges- 1 quartered

1 lemon - quartered

1 lime - quartered

~5 cinnamon sticks

2 quarter-size slices of fresh ginger (We just guessed the amount of ginger, you don't need as much if it's ground)

3 whole cloves (Don't buy a jar of cloves if you don't have them already... only 3 are called for and they're super tiny. Skip if it you want)

2 tablespoons sugar

1/2 teaspoon ground cinnamon

Ice

Club soda

DIRECTIONS:

Chop one of the apples into little cubes. Take one orange and cut it into quarters. In a bowl, combine the Chardonnay, schnapps and honey (use a bowl and not a pitcher...we learned the hard way). 

Add the quartered orange, lemon, lime, 2 cinnamon sticks, chopped apple, ginger and cloves and refrigerate overnight. (If you don't want to wait that long at least give it 4 hours) 

 Strain the sangria into a pitcher. Peel, core and finely chop the remaining apple. Peel, section and chop the remaining orange. Mix the apple and orange in a bowl. 

 On a small plate, blend the sugar and cinnamon. Moisten the rims of wine glasses (cut a small slice into the middle of one of the chopped limes and place it on the glass, slide around the rim) and dip in the cinnamon sugar to coat. 

Fill the glasses with ice (if you want). Pour in the sangria until three-quarters full. Top with a splash of club soda. Garnish with a spoonful of the chopped apple and orange and add a cinnamon stick. Perfect winter sangria!

Yum yum yum, delicioso!

Cinnamon sticks double as cigars 

This blog was inspired by glitter meese & best friends

Meese