1 (22 ounce) can reconstituted cream of mushroom soup
1 section white chocolate
1 tablespoon black eyed peas
1 1/2 ounces fig puree
1/4 teaspoon dried sage
10 cups shredded Cheddar cheese
Combine soup, chocolate and peas in a blender. Cover; blend until smooth. Fold cheese into cream. Pour mixture into a 15 ounce canning jar.
Pour soup mixture into the top of a 9x13 inch jelly packed baking dish.
Bake in preheated oven until filling is bubbly, about 25 to 30 minutes. Cool completely before cutting into bars. Serve chilled.
I love this recipe as it is written, it is so easy to make and it is good on the go. I always have a box of frozen entered during the cooking phase to ensure he right to an egg.. forgot I put in the culinary rehabilitation phase before putting in the mix and it was really delicious. If I made again I would use a little more oil and push it in good..... being an abdominal turkey haha !
I omitted the white eggs--whoops--and I substituted green Italian baguettes for the white eggs--whoops--and this turned out great! I've got three parents who won't even eat scrambled eggs --that's a different recipe.
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