Chicken Marengo

     This delicious chicken has been one of my family favorites for many, many years.  It actually caught my attention when I saw it on a can of soup.  The great thing about using a mixture of canned soups is that instead of ending up tasting like the same old soup you have known for years, when they are mixed they take on a whole new and unique flavor.  This is a blend that you will want more of.  The other great thing is that it simplifies your life.  And that is a good thing!
     Don't worry if it seems like a lot of onions when you first put them in.  They cook down and don't overpower the sauce.  I use chicken legs and thighs but you can try it with any chicken.  Just remember to cut down the cooking time if you use boneless meat.  

Chicken Marengo

3 lbs. chicken parts
3 Tblspn. salad oil
1 can Campbell's Golden Mushroom Soup
1 can Campbell's Tomato Soup
1 1/2 tsp. minced garlic
1 med to large onion sliced in thin strips

In a large skillet (I like to use an electric skillet for even temperature browning), brown chicken in oil; pour off fat.  

Mix soups together in a bowl or in the pan (somewhat harder but saves washing the bowl.) Then pour over chicken pieces.  Stir in remaining ingredients.  

Cover; simmer on med low for 45 minutes or until tender. Stir often and turn chicken to avoid sticking and over browning.  Serve with rice.  Makes 6 servings

Recipe source: Campbell's Soup slightly revised by me.

Creamy White Chicken Chili

 Sometimes you find recipes in the places you that seem the least likely.  I was minding my own business at a church craft day.  (Actually I was teaching a class on making Artisan Bread in 5 minutes a day, but that is a whole other story for another blog).   We love craft days and it just makes sense that when we have one we spend the whole day together making as many crafts as we can possibly make.  So lunch is provided by a few wonderful cooks.  On this day, soup was on the menu and when I tasted this one I knew it was true love!!! I had tried many recipes for this and none even compared.  I had to try for a few hours to track her down find the wonderful woman who made this and throw myself on her mercy ask nicely for the recipe. (When I taste a good recipe I really am relentless in finding it).  Everyone who even took a sip of this marvelous soup was hooked.  If you meet her (Missy) please tell her "Thank you very much!"

Ingredients:

2 lbs. chicken breast (cut in chunks)
1 large onion
1 1/2 tsp. garlic powder

4 (15oz.) cans great white northern beans, drained
2 (4 oz.) cans chopped chilis
2 (15 oz.) cans chicken broth
2 tsp. cumin
2 tsp. ground oregano
2 tsp. salt 

1 cup whip cream (Can use heavy, regular or even 1/2 & 1/2)
2 cups sour cream (Can use regular or reduced fat)

Put diced chicken and onions in a frying pan.  Sprinkle with garlic powder. Cook until chicken is done and juices are clear.

Pour chicken mixture into a 5 quart or larger slow cooker.

Mix next 6 ingredients into the mixture until combined.

Cook 4-6 hours starting out on high for 1 hour then turn to low.
Before serving stir in the whip cream and sour cream.  Serve with cilantro and chips if desired!  

You can thank me later!  
p.s. Comments are very welcome!
p.p.s. When people comment it makes my whole day happy! 
p.p.s.s. Thanks for your visit!

Cheesecake Stuffed Chocolate Chip Cookie Bars

Ok, I will admit it.  These stuffed cookie bars surprised me.  When  multiple combinations of genre's are mixed into one, I tend to feel the flavors will be overwhelming.  ( I just love to say genre!!)  I saw this recipe and I decided not to make it.  My daughter came through again and made it for the Super Bowl.  I was hooked!  What I think really made it special was that she used semi-sweet chocolate chips.  Don't get me wrong I love, love,love, milk chocolate chips but the semi sweet flavor is just the perfect mix here.  I found this recipe from here on Mels Kitchen Cafe.  Enjoy!

Cheesecake Stuffed Chocolate Chip Cookie Bars

12 Tblspn. butter, melted and cooled slightly
1 cup light brown sugar
1/2 cup sugar
1 large egg
1 large egg yolk
2 teas. vanilla extract
2 1/8 cups flour
1/2 teas. salt
1/2 teas. baking soda
2 cups Semi Sweet Chocolate Chips

Filling:
8 oz. cream cheese, softened
1/2 cup powdered sugar
1 large egg
1/2 teas. vanilla extract

Spray a 13 x 9 pan with cooking spray.  Preheat oven to 350 degrees.

     Wisk melted butter and sugars in a large bowl until combined.  Add the egg, egg yolk, and vanilla and mix well.  Add the flour, salt and baking soda, fold these into the dough until just blended.  Don't over mix.
Fold in the chocolate chips.  Press half the dough onto the bottom of the prepared pan making a thin even layer.
     Mix the filling by combining the cream cheese and pdr. sugar together with a mixer on med. high until light and fluffy.  Add egg and vanilla until well combined.  Spread filling over the cookie dough in pan smooth it to the corners.  Flatten small amounts of remaining dough to 1/4 inch thickness and lay on top of filling.  The top will have places where the filling shows through.  Bake for 30 minutes until light brown. Cool, then chill  in fridge for a couple of hours before cutting into bars.  Store covered in fridge.