Since I’ve been on a cooking kick lately, yesterday was no different. When I woke up I fired up my crock pot, threw in some chicken and covered them with Frank’s Sweet Heat BBQ wing sauce.
While the chicken was bubbling away I addressed the rest of Tommy’s graduation party invited and went to the post office to purchase some stamps. I’m a total sucker for pretty stamps and had to buy the “Go Green” stamps the post office had on display.
After our invites were mailed out, it was time to return home and get back to cooking. I saw the recipe for Buffalo Chicken Egg Rolls on Hope’s blog, With a Side of Hope, a few weeks ago and I knew I had to make it.
Buffalo Chicken Egg Rolls
Ingredients
- 3 chicken breasts
- 1 bottle Frank’s Sweet Heat BBQ Wing Sauce
- 1 package Egg Roll Wrappers
- Ranch dressing
Directions
Place chicken in slow cooker and cover with sauce, reserving some sauce, and cook for six hours. When chicken is ready, pre-heat over to 450 degrees. Remove chicken from slow cooker and shred with fork and add left over sauce.
Wet edges of wonton wrapper to ensure that they seal, place ranch dressing and shredded chicken in the center and fold like a burrito. Spray baking pan with olive oil and arrange egg rolls on it. Bake for twenty minutes, flipping halfway through.
After we enjoyed our yummy dinner, it was time to PARTAY! Munchkin had been invited to a family friend’s birthday party, so we got dressed and headed over there. At first Munchkin was not liking it, but he is just like his mama.
So, after he had a few drinks (of apple juice), he became the life of the party, dancing the night away. He was the last toddler standing, all of the other kids were cranky and ready for sleep but he was still dancing.
Now I have to help my dad hook up the new washer and dryer and get my laundry on. Someone should mark this in a calendar or something because I’m actually looking forward to doing laundry. Have a great Thursday everyone!
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