Recipes

I got some cookbooks for Christmas and Matt and I have tried out a few that are delicious! In one of the books, all of the recipes contain Campbell's soup. The other two books are the same, only with Eagle Brand Milk, and Hershey's Cocoa. We enjoyed some them so much, I decided to share a few. As we try more of them out and find some good ones, I will be sure to share! Enjoy!

CORNBREAD CHICKEN POT PIE
Prep Time: 10 min
Cook Time: 30 min
Makes 4 Servings

1 can (10 3/4 ounces) CAMPBELL'S Cream of Chicken Soup
1 can (about 8 ounces) whole kernel corn, drained
2 cups cubed cooked chicken
1 package (8 1/2 ounces) corn muffin mix
3/4 cup milk
1 egg
1/2 cup shredded Cheddar cheese (2 ounces)

1. Preheat oven to 400. In 9-inch pie plate mix soup, corn and chicken.
2. Mix muffin mix, milk and egg. Pour over chicken mixture. Bake for 30 min or until golden.
3. Sprinkle with cheese


BEEF TACO BAKE
Prep Time: 10 min
Cook Time: 30 min
Makes 4 Servings

1 pound ground beef
1 can CAMPBELL'S Condensed Tomato Soup
1 cup PACE Thick & Chunky Salsa or Picante Sauce
1/2 cup milk
6 flour tortillas (8-inch) or 8 corn tortillas (6-inch), cut into 1-inch pieces
1 cup shredded Cheddar cheese (4 ounces)

1. In medium skillet over medium-high heat, cook beef until browned, stirring to seperate meat. Pour off fat.
2. Add soup, salsa, milk, tortillas and half the cheese. Sppon into 2-quart shallow baking dish. Cover.
3. Bake at 400 for 30 minutes or until hot. Sprinkle with remaining cheese.

(I added some Pinto beans to ours and it turned out wonderful. Also, since Matt and I don't like big chunks of tomatos or onions, we used a real creamy salsa. I also added a spoonful of sour cream and some fresh avocado to my serving. We served it with corn on the cob.)


WHITE CHOCOLATE SQUARES
Makes 2 dozen bars

2 cups (12 ounces) white chocolate chips, divided
1/4 cup (1/2 stick) butter or margarine
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1 cup chopped pecans, toasted
Powdered sugar

1. Preheat oven to 350. Grease 13x9-inch baking pan. In large saucepan over low heat, melt 1 cup chips and butter. Stir in EAGLE BRAND, egg and vanilla. Stire in flour and baking powder until blended. Stir in pecans and remaining chips. Spoon mixture into prepared pan.
2. Bake 20 to 25 minutes. Cool. Sprinkle with powdered sugar; cut into squares. Store covered at room temperature.

(These are WONDERFUL! You WILL need a pretty large pan to mix everything together. They are especially good when they first come out of the oven and are still warm.... Mmmmm!)