recipe sharing :)

[GeorgiaMa'am]

Originally Posted by ksrainbow

1 can cream mushroom soup

Hi ksrainbow,

I admit, I do use a fair amount of cream of something soups to cook. Have you, or has anybody here, tried the new Campbell's cream of Cremini and Shitake mushroom soup yet? I'm sure it would probably be good in anything that calls for cream of mushroom soup, but I haven't tried it yet. I have, however, bought 2 cans of it, and it is sitting in my pantry, ready to go. Any feedback?

[ksrainbow]

Originally Posted by GeorgiaMa'am

Hi ksrainbow,

I admit, I do use a fair amount of cream of something soups to cook. Have you, or has anybody here, tried the new Campbell's cream of Cremini and Shitake mushroom soup yet? I'm sure it would probably be good in anything that calls for cream of mushroom soup, but I haven't tried it yet. I have, however, bought 2 cans of it, and it is sitting in my pantry, ready to go. Any feedback?

Hello!

To be honest: where I live your choices of Campbells soups is/are not in the selection here in the state of Kansas where I reside (sad). I use what I have as a *added* creamy-nuss to my recipes. You dont know how much I would love to have your options/choices to recipes: unfortunately I just improvise. AKA: add butter/fresh herbs/whole milk-cream.

Ks-

[cricket26]

Ingredients
3 cup (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
dash salt
1 1/2 teaspoon vanilla extract
(nuts optional)

Instructions
LINE 8- or 9-inch pan with wax paper.
MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan. Remove from heat; stir in vanilla. Spread evenly in prepared pan.
CHILL 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into squares.

[GeorgiaMa'am]

My sister made this in her crock pot for the family today, and everybody loved it. Although it has spices in it, it's not too spicy-hot - it's not even as spicy-hot as regular chili. (Although you can easily make it spicier - see instructions below.)

2 8 oz. blocks of cream cheese, softened
2 cans of undrained Mild Rotel (use regular or spicy if you want it spicier)
4 to 6 boneless, skinless chicken breasts
2 cans washed and drained black beans
2 cans drained whole kernel corn
2 14.5 oz. cans chicken broth
1 tsp. each of chili powder, cumin, and onion powder
2-3 cups of shredded cheese
2 packets of dry ranch dressing mix

Place chicken in the bottom of a crock pot. In a large bowl, mix the Rotel, beans, corn, broth, ranch dressing mixes and seasonings. Stir well to combine then pour over chicken. Top with the cream cheese blocks.

Cook on low 5 to 7 hours. Whisk several times to blend as cream cheese softens. Start checking for doneness at 5 hours. When chicken is done, remove and shred, then return to crock pot. Add shredded cheese and stir well.

This is a double recipe - you can easily half it!
Serve with nacho chips.
This freezes nicely.