Tonight, I made my mom’s delicious potato corn chowder for supper. I grew up with it, and my mom would make a giant stew pot full of it. We’d eat big bowls of it with cheese and store the rest in Tupperware and eat it for the next three days.
Here’s the recipe, straight from my mom:
3 -4 medium potatoes, peeled and cut into bite-size pieces (if you use yukon gold, you wouldn’t even need to peel them)
1 can whole kernel corn
1 (or two) cans creamed corn
1 can evaporated milk
seasonings to taste
Boil the potatoes until tender, drain all but about 1/4 of the potato water (this helps to thicken the soup up). Add the cans of corn (only add 1 can of creamed corn first to see how it is) and evaporated milk. Heat thoroughly. While it’s heating you can see if you want to add another can of creamed corn.
Then season to taste! And best of all, you can add more or less potatoes, more or less corn, etc. all to make it just how you like it!
I just tried to make some brown sugar fudge. I halved the recipe because I don’t have a lot of brown sugar left, and I don’t have an 8×8 pan.
I heated the brown sugar and milk mixture for probably a good 25 minutes. It was bubbling a lot and I got a bit nervous, but eventually it thicken a bit. It hardened very, very quickly once I lifted the pot off the burner. I poured it into a greased loaf pan, where it hardened right away. Now it’s cooling on a plate, thin and crumbly-looking, in the fridge.
It may not have turned out as fudge at all, but it’s sweet and delicious.
Last night was a successful night in the Red Velvet Dreams kitchen. Having almost no food in our apartment, Jeremy and I have been forced to get a bit creative. And we had a couple pounds of potatoes left over from Christmas, so I decided to try cheesy scalloped potatoes in the crock pot.
They turned out alright, but nothing amazing. Jeremy added Frank’s Red Hot sauce and minced garlic to his, which he said made it a lot better.
Afterwards, I got bored again and found a recipe for donuts using Bisquick. Having some left over from making pancakes, I leapt at the chance to make more sweets. The recipe was really simple, and the donut holes turned out nicely, though a bit crisp.
Notes for next time: make the balls of dough smaller because they expand more than you think; take them out of the fryer sooner to make the outsides less crisp.
Posted in Cheese, Crockpot, Desserts, Dinner, Fried, Photography, Sweets
Tagged cheese, cheesy, crock pot, dessert, desserts, donut, donut holes, food, food photography, potatoes, slow cooker
I’ve got cheesy scalloped potatoes in my crock pot right now. We’ll see how they turn out in a few hours.
Also, I only cut myself once, and just a tiny bit on my finger. Stupid knives. That’s why I hate sharp things. BandAid: on.
Baking cookies in a car « Baking Bites.
An interesting blog post on baking cookies in a car in the summer.
Posted in Uncategorized