Saturday, December 20, 2014

Favorite things Book club

I hosted Book club this week aka girl's wine night..it was SO fun, we talked way too late, ate too much, indulged in some vino and did a favorite things exchange…here is the table and menu:)

Menu:
Appetizer
Crescent wrapped Brie
Cheese/crackers/salami
Side:
Hearts of palm salad
Main dish:
Boursin Mushroom chicken 
Dessert:
Mint poke cake






Crescent wrapped brie
Ingredients
  • 1 jar apricot preserve
  • 1 can crescent rolls
  • 6 ounce round brie
Instructions

1. Preheat oven to 375 (according to crescent roll directions)
2. Roll out crescent roll dough on cookie sheet 
3. Spread apricot preserve generously over dough
4. Place brie in center (you don't have to remove outer casing but you can if you'd like)
5. Wrap the dough carefully around the brie crimping edges 
6. Bake according to crescent roll directions approximately 15 minutes
Serve warm with apples and crackers

Chicken with Boursin Mushroom Sauce
Ingredients
  • 4 boneless, skinless chicken breasts 
  • salt and pepper
  • 1 Tablespoon vegetable oil
  • 1 cup cremini mushrooms
  • 1 Tablespoon butter
  • 1 minced shallot
  • 1/2 cup white wine
  • 1/4 cup crumbled Boursin cheese (Garlic and Fine Herbs)
  • 2 Tablespoons chopped parsley
Instructions
  1. Dry your chicken breasts with paper towels and season well with salt and pepper. Flip them over and season the other side.
  2. Cook chicken in a large skillet over medium-high heat. Cook until brown and turn over, about 5 minutes. Flip over and reduce heat to medium and cover. Cook about 15 minutes more or until the chicken reaches 160 degrees. Transfer to a plate and cover with tin foil to keep warm. Add the mushrooms and butter to the pan.
  3. Add the shallot and cook until it begins to soften, about a minute.
  4. Add the wine to the pan and scrape up all of the bits from the bottom of the pan. Cook until the wine cooks almost all of the way out.
  5. Take the pan off of the heat and whisk in the Boursin cheese and parsley. Season with salt and pepper.
  6. Cook egg noodles according to package. Chop chicken into small pieces. Mix together the chicken and noodles. Pour the Boursin sauce over the chicken/noodles.
  7. Serve warm
Adapted from Baked Bree
Mint Poke Cake

Ingredients

1 Devil's chocolate cake mix (eggs, oil, water per box instructions)
1-14.5 oz sweetened condensed milk
1-12.8 oz jar Hot fudge sauce
1-10 oz package Andes Mint chips
1-16 oz cook whip
1/2 tsp mint flavor

Instructions

1. Bake cake according to box instructions. Allow to cool
2. Poke holes in cake evenly across entire cake using end of wooden spoon. 
3. Pour can of condensed milk over cake fling hold.
4. Heat hot fudge in microwave about 30 seconds  and pour over cake. Sprinkle 1/2 cup Andes Mint chips over entire cake.
5. Mix cool whip with 1/2 tsp mint flavor and spread over fudge/Andes mint layer
6. Top with Andes Mint chips
Refrigerate at least 4 hours then serve.

Doing a favorite things exchange was so fun…I am so thankful for sweet friends and girl time!! There are so many ways to do a favorite things party. We chose to bring 1-$15 favorite things gift and do a gift exchange where each person unwrapped or could steal a previous gift up to 2 times….I purchased flameless candles with a timer from Target…one of my faves…similar here

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