Mm Mm Good

Now is the time to stock up on all your Campbell's Soup needs. Grocery stores are going to be having sales like crazy for the holidays. WalMart has veggies for 50cents right now by the way. Anyway, you *always* need cream of mushroom and cream of chicken soup in the pantry. Always. They are the perfect base for so many recipes including these:

Baked Potato Soup

1 can cream of chicken soup

1 can cream of mushroom soup

2 "can-fulls" of milk

1 small carton sour cream

cooked bacon pieces

diced green onion

couple handulls of shredded cheese (I use mont. jack / colby mix)

2 cooked and diced potatoes

Start by popping those taters into the microwave. While they are *baking* go ahead and pour in both soups and the milk. Stir well. Add in the sour cream, bacon pieces, and green onion. Continue to stir and when it is heated through, add the cheese. By now your taters should be ready. Dice them up (I leave the skin on but that's just me) and drop them in. SOOO easy and SOOO yum!

Broccoli Cheese Soup

1 can cream of mushroom soup

1 can milk

1 bag frozen broccoli pieces

pepper

cut up velvetta cheese (about *that* much)

Cook the broccoli as directed. Drain. Add in soup and milk. Heat through. Add cheese. Let simmer until broccoli gets to desired tenderness. This one is even easier and still sooo yummy. It also takes fabulous with crumbled ritz pieces on the top.

Both of those recipes came from me taking pieces of other recipes and then changing howthecrapever I wanted or needed to. Recipes are just a guide. Use them accordingly.

But now baking...that is a different story. There is a science to baking. Recipes must be followed there. Exactly why I don't blog about baking. I'm not really into the rule following part of it.