Friday, September 3, 2010

Bags of Gold

Hearty tomato soup:

1/4 cup finely chopped onion
1/8 tsp garlic powder
1/2 tsp basil leaves
2 T butter
1 package softened cream cheese
2 cans condensed tomato soup
1 soup can milk

Bags of gold:

Bisqiuck dough mixed according to package
cubed cheddar cheese

Make bags of gold by covering cheese cube with biscuit dough and shape into a small ball (not too large, as they expand). In medium saucepan, cook and stir onion and butter until onion is tender. Stir in cream cheese. Gradually stir in soup and milk. beat with wire wisk until smooth. Add garlic and basil. Add bags of gold. Heat , but do not let boil. Gently stir until dough is cooked through.


  1. I love bags of gold done any way, but Cathy's are the best! I usually use the canned biscuit dough and make them small (1/2 a biscuit) so that they cook faster and more thoroughly. I also like mine with American cheese. I fold up the slice in half a few times then cut into small squares.

  2. I learned the simple version of this in 8th grade cooking class. It is gross though when you don't let them cook all the way through and it is doughy. The kids won't eat them that way. My kids didn't like them at all. Oh well. Maybe this version would have pleased them.

  3. I was thinking next time I make this, I will add a peeled, chopped tomato.