Nacho Cheese Bites Holiday Appetizers

Nacho Cheese Bites with Puff Pastry
www.apronmadness.com

Bite-size appetizers are always perfect for entertaining--these fit into both casual settings or more upscale cocktail parties. Serve with additional salsa for dipping.

1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tablespoon water
1 cup shredded Cheddar cheese (about 4 ounces)
1/4 cup Chunky Salsa
5 pitted ripe olives, cut into quarters (optional)
Chili powder

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the cheese and salsa in a small bowl.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15 x 12-inch rectangle. Cut into 20 (3-inch) squares. Place about 1 tablespoon cheese mixture in the center of each pastry square. Top each with 1 olive piece, if desired. Brush the edges of the pastry squares with the egg mixture. Fold the pastry over the filling to form triangles. Crimp the edges with a fork to seal. Place the filled pastries onto baking sheets. Brush the pastries with the egg mixture and sprinkle with the chili powder.

Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

Secret CopyCat Recipes ... not so secret anymore!

TOP SECRET RECIPES

Have you ever been to a restaurant & REALLY wanted a recipe for something that was SOOOO good? Well... I'm hooked on Todd Wilbur's Cook books.

Not only do I have the Clone recipe for a TON of Restaurant recipes... but brand name products as well! Candy ... Sauces ... Soups & a whole lot more.



Everything from Cherry Slurpees to Wendy's Chile

All of these cookbooks are FABULOUS!!! Want to make "Thin Mints" cookies at home? Yep... a clone recipe is in there!

So check out these books! Fun to cook your favorites AND the kid's Favs!!!

So get dad his BBQ Apron & recipes for Red Robin Burgers for your next cookout.

( I get nothing for blogging about these cookbooks.... I just LOVE them & wanted to share)

Holiday Gifts from the Kitchen Almond Joy Brownie Mix

OH MY! These are SOOOO Good! Give a great gift for the Holidays. All my neighbors got these 1 year & wanted the recipe to make again.
by www.apronmadness.com

Almond Joy Brownies Mix in a Jar
2 1/4 cups granulated sugar
1/2 cup cocoa powder (wipe jar after this layer)
1 1/4 cups flaked coconut, sprinkled with 1 teaspoon
almond extract and tossed to blend
3/4 cup coarsely chopped whole almonds
1 1/4 cups flour mixed with 1 teaspoon baking powder
1 teaspoon salt

Layer ingredients in order given in a 1-quart wide-mouth canning jar. Press each layer firmly in place before adding next ingredient.

Attach the following instructions on a gift tag or Lable on the jar:
Almond Joy Brownies
Makes 2 dozen brownies.
Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix.
Add:
3/4 cup (1 1/2 sticks) butter or margarine (not diet), melted
4 eggs, slightly beaten
Mix until completely blended. Spread batter in a sprayed 9 x 13-inch baking pan. Bake at 350 degrees F for 30 minutes.
Cool completely in pan, then cut into 2-inch squares.

Package with bows, spoon or whisk.

Holiday Gifts from the Kitchen Mocha Brandy Nut Balls

by www.apronmadness.com


These are a No-Bake recipe & kept in an airtight jar in the fridge & use within a week. So if you are taking these to a Holiday party as a "thank you"... make these a day or 2 ahead. But They ARE irresistable!

Mocha-Brandy Nut Balls


1 c. crushed vanilla wafers (appx 22)
3/4 c finely chopped nuts

3/4 c powdered sugar

2 Tbsp unsweetened cocoa powder

1 Tbsp instant coffee powder (instant espresso powder is the best)

2 Tbsp brandy (or water)

1 Tbsp corn syrup

Granulated sugar or additional finely chopped nuts




In medium bowl, combine wafer crumbs, 3/4 c nuts, podered sugar & cocoa. Disolve the coffee in brandy or water, add with corn syrup to dry ingred. Mix well.

With wet hands, shape into 1 inch balls. Roll balls in granulated sugar or extra nuts. Soter in airtight container in a cool place up to a week. Makes 3 dozen.



Package these in colorful bon bon papers or mini cupcake papers. OR put in a airtight decorative jar from the dollar store.

Holiday Gifts from the Kitchen Sugar & Spiced Nuts

by www.apronmadness.com

If these make it out as a gift before everyone eats them... it will be a miracle!

The smell of these baking will have the whole family drooling!!!

Sugar & Spice Nuts are a great gift OR Holiday party snack!

Sugar N Spice Nuts

3 cups mixed unsalted nuts
1 egg white
1 Tablespoon orange juice (or water)
2/3 cup sugar
1 Tablespoon grated orange rind (optional)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon salt

Heat oven to 275 degrees F. In large bowl, place nuts & set aside. In a small bowl, beat egg whites & orange juice (or water) until frothy. Add sugar, orange rind, spices & salt & mix well.

Pour over nuts, stirring to coat.

On a greased cookie sheet (with sides) or shallow roasting pan, spread nuts as a single layer & try to separate the nuts as much as you can. Bake, stirring every 15 minutes, until light brown & crisp. 45 - 55 min. Cool & store in airtight container up to 1 month.

** Holiday Packaging tips: Place in ziploc bags & add in a Holiday Tin.

If you sew or find holiday bags.... put in ziploc first & put in homemade cloth bag.

Find fancy airtight jars at the dollar store or use mason jars with lids & decorate the tops.

*** add to a "Men's" Gift basket with Hot sauces.... other snack items, apron etc.

Holiday Gifts from the Kitchen Chocolate Zucchini Bread

During this downtime in the economy, homemade Christmas gifts are "all the rage" this year.

Homemade gifts from your kitchen is ALWAYS appreciated & welcomed! They are inexpensive & you can make large batches to give to the Mail Person, neighbors, "secret santa" gifts, co-workers or take to a Holiday party as a "thank you".

This recipe is PERFECT for these Mini Loaf pans! They fit 8 at a time!

So for the next few days... www.apronmadness.com will be bringing you some great Holiday gift recipes & ideas.

Chocolate Zucchini Bread
1 large egg
1/2 cup vegetable oil
1 cup sugar
1/2 tablespoon vanilla
1 cup shredded zucchini (squeeze out liquid & pat out excess liquid between paper towel)
1 1/4 cups flour
1/4 cup unsweetened baking cocoa (Hershey’s Special Dark Chocolate is the "yummiest")
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon baking powder
Preparation
Preheat oven to 325°F. Beat egg, oil, sugar and vanilla. Stir in zucchini. In separate bowl, combine dry ingredients. Add to zucchini mixture and mix well. Pour into Mini loaf pans sprayed with non-stick spray (Pam) and bake at 325° for 50-55 minutes .

FRIED GREEN TOMATOES!!!

Fried Green Tomatoes...

put on your Apron & we will get started.

This time of year is perfect to get Green Tomatoes.

About this time of year in many gardens, an excellent vegetable hangs on the vine, ready to be picked -- but it often is forgotten. I'm talking about green tomatoes. Unripe green tomatoes left at the end of the season frustrates many gardeners.

USE THEM!!!

This is a WONDERFUL side for any meal or as an appetizer at your next party!

My kids even love them as their "veggie"!

Slice your firm Green Tomatoes about 1/4 inch thick.

Bowl #1: PANKO breading if you can't find Panko, use dry bread crumbs. But panko will make it alot crispier.

Bowl #2: Flour with a little salt & a little onion powder

Bowl #3: beaten eggs

either deep fry with Vegetable or canola oil OR pan fry in 1/2 inch oil.

Dredge your tomato sliced ... first in flour... then in egg ... then in panko or bread crumbs.

Deep fry or pan fry till golden brown. If pan fry, turn slices.

sprinkle with salt & serve warm & crispy with Ranch Dressing!

Hide those Vegetables in your Kid's Food! Tomato soup

Tomato Soup!
Day 4 of getting veggies into your kid's Diet!
from www.apronmadness.com

This is the Easiest recipe! 1 can of tomato soup, milk & 1/4 c V8 low sodium juice!



Make your soup as directed & add V8 juice! Loaded with vitamins!

Hide those Vegetables in your Kid's Food! Country Gravy

Day 3 of how to get those veggies in your kids!
by www.apronmadness.com

Yummy... biscuits & gravy or Chicken fried steak with country gravy!

Make your own white sauce or packaged white country gravy. Add pureed cooked cauliflower.

For saugage gravy... add cooked breakfast sausage & serve over biscuits
Or leave plain for Chicken fried steak and mashed potatoes..
& REMEMBER some cauliflower in the mashed potatoes with your chicken fried steak!

Hide those Vegetables in your Kid's Food! Mash Potatoes & Gravy

This is day 2 of recipes & tricks to hide vegetables in your kid's food!

See day 1 about pureeing cooked veggies.

by www.apronmadness.com

Hamburger Gravy & Mashed Potatoes

Fry hamburger with onions & FINELY chopped Mushrooms.

Make a BROWN gravy with a mix, jar or your homemade.

Puree cooked green beans till smooth & add to gravy.

Homemade or instant Mashed Potatoes.

Make potatoes as normal or as instructed on the box. For instant... add more flakes.

Puree cooked Cauliflower & mix in to potaoes. Add a Tbsp or so of sour cream & extra butter.

Serve with "gravy".

Hide those Vegetables in your Kid's Food! Spaghetti

There are alot of tips on how to get your kids to eat vegetables. but the "pour cheese sauce on everything" was not the answer to my daughter! If she spotted even a SPECK of vegetable on her plate, the fight would start to get her to eat. So for the next few days, I will post my Tricks that even my husband didn't know just how many veggies HE was even eating!

by: http://www.apronmadness.com/

Just about every kid loves spaghetti! This recipe can hide sooooo many veggies!

1 jar of Ragu, can of sauce OR your homemade sauce.

Fry hamburger rather than meatballs because you can hide more in the sauce. FINELY chop or food process fresh mushrooms or canned & add to the hamburger.

Now get out the food processer or blender because you want the veggies to be a smooth puree.

Cooked or steamed carrots ... cooked squash or V8 juice or all... will add all those vitamins!

Add to your sauce & they will NEVER know!

Come Back tomorrow & check out another great tip!

Dutch Oven Camping Breakfast Bake

brought to you by www.apronmadness.com

This is the best recipe for a terrific Breakfast while camping!  This is started the night... so read everything through first.

3 cups onion garlic croutons
 2 lbs cooled & cooled sausage
 4 eggs
 2 c cheddar cheese
 2 1/2 c. milk
 1/2 t salt
 1 can cream of mushroom soup
 1/2 c milk
 3/4 T dry mustard
 1 bag frozen hashbrowns
 

 NIGHT BEFORE: In a container that fits in cooler... put croutons in a bowl..mix eggs, 2 1/2 c milk, mustard & salt...pour over croutons - cover & put in cooler for the night.

 Cooking the next morning  (approx 1 1/2 hrs)  grease Lg Dutch Oven...pour in crouton mixture, sprinkle w/ 1/2 c cheese & layer with cooked sausage. Dilute soup w/ 1/2 c milk & pour over. Place Hashbrowns on top & sprinkle with rest of cheese. bake for about 1 1/2 hrs with low to med heat...more coals on bottom  for 1 hr & add more coals on top for last 1/2 hr.

 (at home in stove...1 hr covered & 1 hr uncovered at 325 degrees) let stand for ten min before serving.

A List of FREE recipe ebooks

apronmadness has gathered a list of great recipe Ebooks for you to download. Enjoy!!!



Ice Cream Recipes

Beer Recipes

Sandwich Recipes

Recipes for Valentine’s Day

Chocolate Recipes

Orange Recipes

500 Diabetic Recipes

Great Gifts In A Jar Recipes

4th of July Recipes

300 Mouthwatering Chicken Recipes

150 Venison Recipes

Ice Cream Recipes

100 Chinese Recipes

Punch Recipes

Salad Recipes

Frozen Dessert Recipes

Delicious Puddings Recipes

Kids Recipe

Jam Recipes

Camping Recipe

Great Gifts In A Jar Recipe

Chocolate Recipes

Traditional Amish Recipes

Recipes For The Deep Fryer

Bread Machine Cookbook

The Appetizer Collection

Crock Pot Recipes

ONCE a MONTH COOKING.. a Chicken Session

Once a Month Cooking... Chicken Recipes brought to you by www.apronmadness.com

For the next 5 recipes.... you will want apprx 4-5 whole chickens.
Wash & pat dry all chickens.
Season each with a mixture of butter (margarine) season salt, onion powder & garlic salt. Rub on outside & loosen skin & tuck butter mixture under skin over breasts, thighs & drumsticks.
Now roast on the grill... you can use the "beer can" style roasting or in a big roast pan in the oven... 450 degrees for 50-60 min. Till done. Let rest on cutting board to cool.
Now look at the following recipes (or your own) & see what parts you will need for each recipe.

Pineapple Chicken Freezer Recipe
1/4 cup butter/margarine
1 green pepper, sliced
1/3 cup flour
1 cup milk
1 cup chicken broth
1 1/2 lbs cooked chicken, diced
1 12oz can pineapple chunks, drained

Heat butter in skillet and stirfry peppers for 5 minutes. Remove peppers but leave remaining melted butter in skillet. Add flour to skillet, stirring until mixed. In a bowl combine milk and chicken broth, then slowly add to skillet, stirring well so the sauce lump free. Heat over medium heat until thick but smooth. Add cooked green peppers, then add chicken and pineapple. Add salt and pepper as desired. Cool then freeze.
On cooking day: Thaw then heat in saucepan or skillet until heated through. Serve with rice or noodles.





Chicken Divan Freezer Recipe
4 pkgs frozen broccoli (cooked according to pkg instructions)
4 cups cooked chicken, sliced
3/4 cup butter/margarine
3/4 cup flour
6 cups milk
1 cup cream
2 cups grated Parmesan
3 tbsp mustard
4 tbsp minced onion
2 oz sherry (optional)
1 tsp Worcester saucesalt & pepper (to taste)

In one large or two smaller casseroles, place cooked broccoli and top with chicken. In a saucepan melt butter then gradually add flour. Once thickened, add milk, stirring until combined. Once smooth, add remaining ingredients, stirring until heated through and cheese is melted. Pour over chicken and broccoli, cool then freeze.
On serving day:Thaw overnight in the refrigerator, then bake in a preheated 400F oven for 45 minutes. Serve, sprinkling sherry over top if desired.



Chicken & Corn Tortellini Soup Freezer Recipe
1 8oz package fresh cheese tortellini
1 cup Chicken, cooked and diced
2 cloves garlic, minced
2 cans low sodium chicken broth
1 cup frozen corn
1/4 tsp black ground pepper
2 tbsp green onion

In a large saucepan, bring 3 cups of water to a boil (you need to measure the water, since it forms part of the broth!) along with garlic. Add tortellini and cook according to package instructions (usually about 10 minutes). Lower temperature to medium-high. Add chicken or turkey broth, stir. Add corn and stir. Bring up to a boil again, and boil for 2-3 minutes. Add chicken and cook for 1 more minute, stirring well. Add green onions and pepper, stir well. Allow to cool to room temperature, then divide into equal portions in containers. Freeze.
On serving day, thaw overnight in refrigerator or you can defrost in microwave. Pour contents of container into saucepan and heat over medium high until heated through. Serve. Can sprinkle with more fresh ground pepper or Parmesan cheese when serving.



Caribbean Jerk Chicken Freezer Recipe
2 1/2 lbs chicken pieces
2 tbsp brown sugar
2 tbsp vegetable oil
2 tbsp soy sauce
1 tsp cinnamon
1 tsp thyme
1/2 tsp ground red pepper flakes1 envelope Italian salad dressing mix
Combine ingredients except chicken in a small bowl. Add chicken to a freezer bag, then add Caribbean Jerk mixture. Carefully move the chicken around so it is thoroughly coated, then freeze.
On cooking day, thaw in refrigerator and remove chicken pieces. Barbeque on a grill or bake in a 375 oven till heated through.



Chicken Quesadillas Freezer Recipe
These freeze well for quick snacks or even for appys for unexpected guests.

4 chicken breasts, diced
1/2 tsp garlic powder
1/2 tsp pepper
1/2 green pepper, diced
1 medium onion, chopped
1 15-oz can diced tomatoes
2 cloves garlic, minced
8 flour tortillas
2 cups Monterey Jack or Cheddar cheese, grated

In large skillet, saute chicken with garlic powder and pepper. Remove from skillet and set aside. Next, simmer tomatoes, green peppers, onion and garlic, continuing to simmer until liquid is evaporated. Remove from skillet and set aside.
Using a small amount of olive oil, fry each side of tortillas in skillet, then place on a cookie sheet. Top four tortillas with 1/4 cup cheese, 1/4 of the chicken mixture, 1/4 of the tomato mixture, topping with 1/4 cup of cheese and second tortilla. Press gently and place in ziploc freezer bag or wrap for the freezer.
On cooking day: Preheat oven to 375F. Do not thaw! Simply place the quesadillas on the cookie sheet straight from the freezer, and bake for 15-20 minutes or until cheese is fully melted. Cut into wedges (pizza cutter works best) and serve with salsa, guacamole and/or sour cream.

ONCE a MONTH COOKING.. a Breakfast Session

Once a Month Cooking brought to you by www.apronmadness.com

Today I am starting with Breakfast meals. Kids or Hubby can grab... nuke & have a fast healthy breakfast.

..

Sandwiches... pocket sandwiches... burittos & more. All are great for a fast breakfast.

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Ingred: (all amounts will totally depend on your family size & how many of each item you want) breakfast sausage, eggs, potatoes, onions, cresent dough, biscuit dough (pillsbury type works great) , bacon, tortillas, cheese (both slices & shredded... your choice of flavor). ... leftover ham & green peppers (optional)

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In 1 fry pan... cook up most of the sausage .... with the rest, cook some patties for sandwiches.

Wash & quarter potatoes.... start them boiling. When fork tender... drain, cool & shred. Add salt & pepper.

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In another fry pan... saute chopped onions, ham & green peppers (all optional to your taste)

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One more fry pan & cook bacon

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In a bowl... scramble a couple dozen or so eggs. Salt & pepper (don't cook yet)

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Bake biscuits according to directions.

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NOW... assembly time. First in a baking dish... grease the bottom & spread shredded potatoes. Layer with some cooked sausage, pour in a layer of raw eggs, sprinkle with onion mix if you want & top with shredded cheese. over with foil & bake at about 375 till eggs are cooked.

Now once its done... let cool & then cut in about 3x3 inch squares. Flash freeze (leave in pan... put in freezer for a few hrs... till frozen) then pop out & put 1 or 2 squares in each ziploc & put back in freezer.

.

While that is baking....

Make some scrambled egg "patties". In a small fry pan, pour a little egg in & as it's cooking, lift the edges & sorta pour the egg to the edge. Once you have it almost fully cooked... flip in half & in half again. If you don't want them that thick... fold in half, flip on plate & cut in half.

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Assemble the cut baked biscuit, egg, slice of cheese & either sausage patty or bacon. Wrap each in wax paper & put a few in ziplocks... label with sharpie.

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Now you can scramble the rest of eggs... add onion mixture, rest of sausage, any bacon & cheese.

For Breakfast Burritos ... Warm tortilla & add mixture & some shedded potatoes if you like. Fold up a sides, roll & wrap in wax paper. Put a few in each ziplock, label & freeze.

.

For Breakfast Pockets ... open cresent dough. seal 2 triangles to make a square. Put egg mixture on 1/2 & fold dough over & seal. Bake according to package dough directions. Let cool... put on a plate of cool cookie sheet & flash freeze. (put plate or sheet of cooled pockets in the freezer for a few hours. When frozen, put them in a ziplock... label & freeze.

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*** You can also make a batch of pancakes or waffles & freeze with a piece of wax paper between each. Then just nuke for 20 seconds or so.

.

Now you have enough breakfast items for a month. All you have to do it take out what you want & either defrost & heat in microwave or put on a sheet & bake till hot.

Pillsbury Dough Magic - Asian Pork Dumplings

Asian Pork Dumplings from Pillsbury Flaky biscuits.

Great for Lunch, party appetizers or as dinner.

www.apronmadness.com

INGREDIENTS
1 1/4 lb lean ground pork
1 can (8 oz) sliced or whole water chestnuts, drained, coarsely chopped
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
12 medium green onions, thinly sliced (about 3/4 cup)
2 tablespoons soy sauce
1 teaspoon granulated garlic or garlic powder
3/4 teaspoon ground ginger
3/4 teaspoon white pepper or black pepper
2 eggs
2 cans (16.3 oz each) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (8 biscuits each)
1 1/2 cups sweet-and-sour sauce or sweet-spicy chili sauce


DIRECTIONS
1. Heat oven to 350°F. In large bowl, mix all ingredients except biscuits and sweet-and-sour sauce.

2. Remove 1 can of biscuits from refrigerator just before filling (keep remaining can of biscuits refrigerated). Separate each biscuit into 3 layers. Press each layer into 3 1/2-inch round, being careful not to tear dough.

3. Spoon 1 rounded tablespoon of pork filling on center of each dough round. Bring all sides of dough up over filling, stretching gently if necessary, and gather in center above filling to form a dumpling; press gathered dough to seal. On ungreased large cookie sheet, place 24 dumplings 2 inches apart.*

4. Bake 17 to 27 minutes or until thermometer inserted in center reads 160°F** and sides and tops of dumplings are golden brown. Repeat to make remaining dumplings.

Serve warm with sweet-and-sour sauce.

**Due to the natural nitrate content of certain ingredients such as onions, the pork filling may remain pink even though pork is cooked to 160°F. *To make ahead, cover and refrigerate unbaked dumplings on cookie sheet up to 2 hours before baking.

Yummy Banana Boats

Put on your apron from http://www.apronmadness.com/ & get ready to make these sweet treats for both you AND the kiddies!!!

Make these in your Kitchen or in the campfire while camping!

First slit the skin on one side of a banana...

tuck in chocolate chips or candy bar pieces. Add peanut butter chips or butterscotch chips or cut up reeses peanut butter cups. Or smear regular peanut butter in between the skin & banana. Add in marshmellows.

Wrap each (pouch style) in double sheets of foil & put in a 375 degree oven or on the outer edge of a campfire for 10 to 15 min.

Open pouches & let cool for a few min. cuz these ARE HOT.

ENJOY!!!

Recipes with the Best Dip Mix

http://www.bestdips.com/ sure lives up to their name! They are in Colorado & offer free shipping & discounts for quantity orders!

I have tried almost all of them at the "taste of Colorado" & "Peoples Fair" in Denver & they are all fabulous as dips & cheese balls. I have found that the value is terrific too! They are really potent & found I can add twice as much mayo & sour cream OR 1/2 the package for a regular batch.

HOWEVER... I discovered a few extra recipes that I made up with these mixes.

Parmesan/Garlic Chicken wings.... cut up chicken wings. Mix the parmesan/garlic dip mix with a few tbsp Olive oil. Marinate wings & bake.

The other mixes would be great too if you like some Hot & spicy... try the Dragons Breath DOUBLE Habinero ... HOT_HOT_HOT!!!

Any of the southwest or garlic mixes are AWESOME rubs on poultry... ribs... roasts or steaks!!!Buffalo, Elk, Venison, Beef or Pork. Rub meat with olive oil & dry dip mix. Wrap in saran wrap & keep in fridge over night. Grill or roast meat. WOW!

Mix your favorite into Hamburger for EXTRA Special Hamburgers! Your guests will be going back for seconds!

Don't forget a special Apron when you are doing that backyard BBQ!

Romantic Valentine's Day Dinner

See other E-cookbooks at Apron Madness

Chicken in Champagne and Mushroom Sauce
by Stella Zedman

Now that you’ve opened that bottle of champagne, you’ll just have to drink the rest of it, won’t you? C’est tres romantique.

Ingredients
1/4 cup (50 mL) all purpose flour
1/2 tsp. (2 mL) salt
1/4 tsp. (1 mL) black pepper
2 tbsp. (30 mL) olive oil
4 skinless, boneless chicken breasts (about 6 oz/170 g each)
1 tbsp. (15 mL) butter
3 cups (750 mL) sliced mushrooms
1 cup (250 mL) champagne (or other sparkling white wine)
1 cup (250 mL) whipping cream

Cooking Instructions
In a small bowl, combine the flour, salt and pepper. Dredge the chicken breasts in this mixture, one at a time, and arrange them on a plate.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook quickly until lightly browned on both sides, turning once -- 1 to 2 minutes per side. (You may have to do this in two batches.) The chicken should be browned but not cooked through. Remove to a plate.
Add the butter to the skillet, then dump in the mushrooms. Cook, stirring frequently, until the mushrooms have released their liquid and it has evaporated. Pour in the champagne, stir around to dissolve any crusty bits from bottom of the pan, then stir in the whipping cream. Bring to a boil, then lower the heat and let the sauce simmer for about 5 minutes. Return the chicken breasts to the skillet, nestling them into the mushroom sauce, lower the heat to medium and cook, uncovered, until the chicken is cooked through and the sauce is thickened -- 6 to 8 minutes.
Serve immediately with crusty bread or steamed rice to soak up the velvety sauce.
Servings: 4

Funny Cooking Stories

Forget to take out the giblet bag? Used Salt instead of Sugar? Dog ate the roast?

Tell us your funny cooking story!