1 (8 ounce) package cream cheese, softened
1/4 cup butter, melted
1/4 cup all-purpose flour
1/4 cup sliced fresh parsley
1/3 cup chopped fresh basil
1/3 cup chopped fresh thyme
3 tablespoons dried bread crumbs
Melt the cream cheese and butter in a large bowl. Mix in the flour and cut in the pepper flakes. Mix in the parsley, basil, thyme and bread crumbs. Shape this mixture into a ball shape and roll in the butter mixture. Place in a large resealable plastic bag. Seal bag and hang in refrigerator.
Mom's favorite party snack!
2 (4 ounce) cans cream of mushroom soup
2 (4 ounce) cans beef broth
1 (11 ounce) can whole kernel corn, drained
1 (16 ounce) package shredded Cheddar cheese
1 (4 ounce) can cream of mushroom soup
1 (4 ounce) can sliced mushrooms, undrained
Prepare corn soup according to package directions. Cover and refrigerate about 1 hour.
In a large saucepan, combine cream of mushroom soup and beef broth. Bring to a boil, stirring constantly. Reduce heat to medium. Simmer, stirring constantly, for 2 to 3 minutes or until a pleasant simmering liquid is reached. Remove from heat and pour into broth and corn cans.
In a small bowl, combine cream of mushroom soup, corn, cheese and mushrooms. Mix well and refrigerate for at least 30 minutes.
Bring a large pot of salted water to a boil. Add corn mixture and simmer, stirring occasionally, for about 20 minutes, until all of the liquid is absorbed.