The Best Hangover Meal

We've all had that feeling when you wake up after a night of one too many drinks and you just can't (as long as you're of age, of course!). All you want to do is curl up in the fetal position and regret all the decisions you've made thus far. A splitting headache, a pounding heart, and an empty and upset tummy. First and foremost, drink water! I know it's simple, but it will make you feel loads better. Now then after you are hydrated, you stumble into your kitchen and alternatively look in the fridge and cupboards until something appears that looks edible. If you don't have a magical fridge that prepares food for you, we have an easy alternative that will fill your tummy and get you back to feeling like you're not on the verge of death. 

This recipe only needs a few things which you probably have in your house if you're a starving 20-something like us. You can add and subtract ingredients if you'd like, but here is our version.

Ingredients:

1 box Velveeta macaroni and cheese 

2 hotdogs (precooked)

6 chicken nuggets (precooked)

1/2 cup of shredded cheese

1/4 cup parmesan cheese

1/4 cup bread crumbs

2 tbsp italian seasoning

Instructions:

First, you'll want to prepare your hotdogs and chicken nuggets. We had frozen chicken nuggets, which we cooked in the microwave, and left over hotdogs from a barbeque the day before. You can cook them however you like. Chop the chicken nuggets and hotdogs into small bite sized pieces. Also, preheat your oven to 350 degrees.

Now, boil the macaroni noodles according to the package directions. 

Note: If you haven't already cooked your hotdogs, you can chop them up and boil them along with the noodles.

After you've drained out your water, add your hotdogs, chicken nuggets, and velveeta cheese into your noodles.

Processed cheese is so attractive. 

Mix all these ingredients together, then add in your shredded cheese and italian seasoning.

Mix well again to make sure you don't get a mouth full of italian seasoning. Then, scoop your mixture into a square baking dish, glass or metal will work just fine.

Sprinkle some more shredded cheese, parmesan, and breadcrumbs on top to make a lovely crisp topping.

Bake it in a 350 degree oven for 10 minutes or until your cheese is melted and your topping looks crispy.

Look at it, more beautiful than most peoples' first born child. I realize this is kind of an odd recipe with lots of processed ingredients, but lets face it, we can't be healthy all the time! We can tell you first hand that this is delicious and I'm sure we will make it again in the future.

Remember to drink merrily and treat your tummy with love! Cheers!

Peach Cobbler

Peach Cobbler

We’re refusing to admit that summer is slowly winding down to a close. We’re just not ready to say goodbye to the warm sun and fresh fruit. So, in honor of our denial we decided to make our first ever peach cobbler with some fresh peaches. We found a recipe on Pinterest and a video on YouTube by none other than Paula Deen the queen of Georgia (and peach cobbler apparently) to help guide us on this exciting adventure.

Ingredients:

4 cups peaches, peeled and sliced (we used 5 whole peaches)

2 cups sugar (separated)

½ cup water

1 stick butter

1 ½ cups self-rising flour

1 ½ cups milk

sprinkle of cinnamon

Directions:

Set your oven to 350 degrees.

Start by boiling a pot of water. 

Also, fill a large bowl with cold, ice water and set this aside. 

Cut a small cross notch on the top of each peach. 

That’s the rounded side, if you’re wondering (we were).

Place the peaches in the boiling pot for about 45 seconds. 

Now, remove the peaches from the boiling water and place them into the ice water. 

The skin should peel off pretty easily now.

Peel, slice and remove the pits from each peach. 

Place the peach slices in a saucepan.

 Add 1 cup of the sugar and all of the water.

Stir and bring the pot to a boil then lower the heat to simmer the peaches for 10 minutes to create a syrup.

Meanwhile, in a large bowl, whisk your flour and remaining 1 cup of sugar together to avoid clumping. 

Slowly add milk to the flour mix and whisk until smooth. 

Melt your butter and pour into your baking pan, sliding it around to cover the edges. 

Pour your batter mixture on top of the butter but don’t stir it. Just let it sit on top. We know this seems backwards but the topping mixture will rise up and cover the peaches while it bakes.

Now spoon your peaches out of the pot with a slotted spoon and arrange them on top of the batter mixture. 

Pour the peach syrup on top. 

Sprinkle with cinnamon.

Bake for 35-45 minutes and serve warm.

  

For our first ever peach cobbler we’d say this one was a success. We chose this recipe because it was described as fail-proof and for people who have never peeled or sliced a peach before that sounded pretty good.

This recipe is excellent by itself or you can enhance it with a scoop of vanilla ice cream, frozen yogurt or a dollop of whipped cream. We chose to have ours as is with a cup of hot tea of course! It also reheats nicely in the microwave for the next day.

Enjoy!

Camping Sangria (minus the camping)

Camping Sangria

Sadly, it’s nearing the end of summer and we’ve only just realized that we haven’t tried nearly enough summer recipes. We decided to remedy this by making this fun and easy Sangria recipe that we found on Pinterest. Unfortunately, we went camping before discovering this lovely little recipe so we served it at a friend’s house instead. We also tweaked the recipe a bit to include the fruits we like instead of those that were recommended. 

This is a simple recipe and you can chose whichever fruit you prefer, just have fun with it!

 Ingredients:

2 large containers (or pitchers, whatever you have on hand)

1 cup blueberries

1 cup blackberries

1 cup raspberries

2 cups strawberries

1 kiwi (sliced)

1 bottle (1.5 L) of white wine (we chose Barefoot Moscato)

1 bottle (1.75 L) of plain vodka (we chose Smirnoff)

1 Liter Fresca soda

We bought these two big containers at the dollar store. They worked perfectly and fit in the fridge which was a plus since we were dealing with limited space.

Directions:

Wash and cut up your fruit into bite sized pieces. 

Trust us on this you’re going to want to eat these right out of your glass. 

Separate your fruit into both containers.

 

Pour 1/3 of the vodka into each container. Recap and save the rest. 

You know, for shots later.

Pour ½ of the wine into each container. 

We really like wine so we used the entire bottle. 

Don’t judge.

Pour ½ of the Fresca into each container. 

Watch out because it will fizz up and could overflow.

Refrigerate to chill or if you’re impatient like us serve it while still warm. 

We were too excited to wait!

Serve in see through glasses so you can enjoy the colorful fruit as it floats around in the bubbly mix. It’s such a pretty summertime drink to enjoy on warm afternoons or with friends anytime.

We found that the smaller berries didn’t fare too well in the alcohol but the strawberries were delicious. We all had spoons to help dig out and eat the fruit at the bottom of our glasses because we're classy like that.

 

Cheers!