Christmas Break Begins and Three Recipes!

Today was the beginning of our Christmas vacation and we enjoyed spending it together as a family. L was an absolute tornado around our house; her things were strung all over! I think she must have played with almost ever toy she owns :0) It was a GREAT day!

I sit here tonight snuggled up in my hubby's recliner with a blanket and my puppies debating on which fabulous recipe to share with you tonight; it's so hard to choose. So...you win tonight! I'm going to give you THREE: main course, side dish, and dessert! Enjoy!

Angel Chicken (Pinterest - Midwest Living Magazine)

• 4 skinless, boneless chicken breast halves (about 1-1/2 pounds)
• 1 8-oz. pkg. fresh button mushrooms, quartered
• 1 6-oz. pkg. fresh shiitake mushrooms, stems removed, caps sliced
• 1/4 cup butter
• 1 0.7-oz. pkg. Italian dry salad dressing mix
• 1 10-3/4-oz. can condensed golden mushroom soup
• 1/2 cup dry white wine
• 1/2 of an 8-oz. tub cream cheese spread with chives and onion
• Hot cooked rice or angel hair pasta

 Melt butter in a saucepan. Add in Italian dressing packet. Stir in soup , wine and cream cheese until it combines and melts. Cut up mushrooms.mPlace mushrooms on the bottom of slow cooker...top with chicken....pour sauce on top...close top and cook on low for 5 hours. I shredded up the chicken into the sauce (optional). Serve over rice or noodles.

Phyllo Wrapped Asparagus (Paula Deen)

• 8 or 9 asparagus spears, depending on size
• 1/2 (16-ounce) package frozen phyllo dough sheets, thawed
• 1/4 cup butter, melted
• 1/4 cup finely grated Parmesan

Preheat oven to 375 degrees F.

Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out. Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan. Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up. Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.

Andes Mint Cookies (My Mother-in-law Gail Smiley)

• 3/4 cup margarine
• 1 1/2 cups brown sugar
• 2 Tablespoons water
• 2 cups chocolate chips
• 2 eggs
• 2 1/2 cups flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 2 boxes Andes Mints

Heat 1st three ingredients until the butter melts. Add chocolate chips until melted. Remove, let cool 10 minutes in a bowl. Add eggs; beat together. Combine dry ingredients in a bowl. Mix all together; chill for 1 hour. Roll into 1 inch balls. Bake 10-12 minutes @ 350 degrees. Place 1/2 a mint on each cookie, swirl mint as it melts.

Merry Christmas from my kitchen to yours!