Now You Can Make This Yourself, In Your Very Own Kitchen, For Half The Cost!

We’ve all been there. Opening a can of condensed cream of mushroom soup with our trusty can opener, only to find a gelatinous glob of goo. Many recipes call for cream of mushroom soup, especially casseroles, and other tasty meals. But, did you know that you don’t have to buy this soup? You can easily make it yourself! You certainly can, sweetheart! All you need are a few simple ingredients that are probably hiding in your pantry, already. You’re going to love this recipe!

When I came across this recipe, I was ecstatic. I love cooking with cream of mushroom soup, but I hate the sodium and other crazy ingredients that are in it. When you make it yourself, you don’t have to worry about all of that. This recipe is a keeper!

I made a large batch of this soup and canned it in glass Mason jars for later use. It is a nice way to stock up your pantry. It’s so much better than having to go to the grocery store when you need a cream soup and it is healthier for you to boot!

Recipe courtesy of The Pioneer Woman.

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Quick Tip: Did you know you can make ANY cream of whatever soup that you want? Just follow this recipe and swap out the main ingredient for the one you desire such as celery, chicken, and asparagus.

Who here is crazy about chocolate? Who here is crazy about peanut butter? Finally, who here loves combining the two together to create a massive explosion of tongue-pleasing flavor? I do! I do! That’s why, when I came across this chocolate peanut butter pie recipe, I got a little giddy.

OK, I got A LOT giddy! This pie is so decadent; words cannot describe how truly delicious it is. It’s so rich and creamy; you want to holler out “Woopie!” with every bite you take. I know you probably have a generational peanut butter pie recipe in your family cookbook, but seriously, you’ve got to set tradition aside and make this amazing pie. You won’t be sorry!

Recipe and photo courtesy of Kevin and Amanda.

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Quick Tip: Use a food processor to finely crush the Oreo cookies.

You may not want to share – it’s THAT delicious!

I absolutely love a good breakfast meal.  And if it’s something I can make in advance so it’s just waiting for me warm in the oven, well, that’s even better!  I love this dish because it’s a play on quiche, but with a little more oomph and much more simple to make.  Anything that’s simple to make is a winner in my book!

Speaking of simple, did you ever have that activity at school where you had to drop an egg from a tall height without it breaking?  The task of the student is to come up with a way to prevent the egg from breaking.  How is it that an activity that seemingly is super simple is yet, so far from simple!  I remember breaking many eggs while I tried to craft together the perfect device.

Well, you don’t have to worry about this meal being difficult at all! It’s one of the easiest breakfast dishes I’ve made, and I love how it makes my morning routines so much easier, too. Give this one a try and I doubt you’ll ever want to go back to oatmeal again!

Recipe and photo courtesy of Center Cut Cook.

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Quick Tip: Use butter and flour to layer in your dish prior to adding the mixture to prevent the final dish from sticking.