Chicken Wellington

1 pkg. Pepperidge Farm frozen puff pastry sheets
8 boneless chicken breasts
2 tsp. thyme
salt and freshly ground pepper
5 Tbs. butter
1 large onion, finely chopped (I substituted about 2-3 cloves of garlic for this)
1/4 lb. mushrooms, sliced
2 Tbs. chopped parsley
1 8 oz. pkg. cream cheese
2 Tbs. Dijon mustard
Thaw pastry for 20 min.
Sprinkle chicken with seasonings then in a med. skillet, brown chicken in 3 Tbs. of butter. Set aside.
In another skillet, sauté onions (or garlic or both) and mushrooms in 2 Tbs. butter until tender and liquids have evaporated. Stir in parsley.
On lightly floured surface, roll each pastry sheet to 4 7″ squares.
Preheat oven to 375º.
In a small bowl combine softened cream cheese with mustard. Spread over cutlets.
Spread each pastry square with 2 Tbs. mushroom mixture. Top with breast. Brush edges of pastry with water. Wrap pastry around chicken, pressing edges to seal. Place seam side down on un-greased cookie sheets. Brush tops with egg wash.
Bake approx. 15 minutes or until puffed and golden brown.

Mayonnaise Cake

2 cups sugar
4 cups flour
2 tsp. baking soda
2 tsp. baking powder
3/4 cup cocoa
1 tsp. salt
Mix these together, then add:
1 1/2 cup mayonnaise
2 cups water
1 tsp. vanilla
Preheat oven to 350º. Bake in 13 x 9 cake pan for 40 minutes or until toothpick inserted comes out clean. Let cake cool before frosting.
Peanut Butter Frosting
1 cup powered sugar
2 - 3 tbsp. peanut butter
coffee ( brewed)
I make this frosting according to taste. If you’d like it to have more of a peanut butter taste, add another tbsp. of peanut butter. If you’d like the frosting thicker, add more powered sugar or thinner, add more coffee. If you don’t like coffee, then you can substitute with water. Just play around with it till you have the flavor you like. Ü