Monday, September 19, 2011


I love this time of year... it's when I can start cooking soups/stews, comfort food and use my best friend, the crock pot!  Saturday it cooled off and rained all day.  So what did I make... chowder!  I used to hate clam chowder when I was a kid.  I have to say that this is one of very few recipes that I like they way I make it better than the way my mom makes it.  (Sorry Mom)  I use her basic recipe, or I guess I should say my grannies, but then I change it and make it the way I like it...

The way I like it...

about 3 cups of peeled/chopped potatoes (chopped really small)
about 1 1/2 cups chopped onions, we like purple ones
about 1 1/2 cups chopped celery
a cup of copped carrots
1-2 small can's of clam's like the one pictured above
(make sure your rinse them good & pick out anything yucky)
Let all of the above mentioned boil for about 20 min
then add:
about 2 cups of frozen corn
keep it simmering...

In a separate pot:
make a Roux using-
1 quart milk
about a cube of butter... sometimes a little more :) My thighs like butter lol.
a big teaspoon of sugar
2 big teaspoons of salt
lots of pepper

After the veggies are tender and the roux has thickened, combine the two pots into one.
Let simmer on low or put in crock pot until you're ready to eat it!

We like to add mozzarella cheese or dip string cheese in it.
Chad likes to add a few drops of Tabasco sauce.
Sometimes we throw in some saltines.
If we are really lucky I make fresh bread to go with it, but then you have to have jam too (or at least that's what Jack thinks)

Mini Carmel Apple Pie's

How cute are these?
And the best part is, they're cheap!
I found a 6 pack at WalMart for next to nothing.

I filled them up with home made canned apple pie filling. 
Sprinkled a little sugar on them.
Warmed them up in the oven while we were eating our dinner.
Then I drizzled some carmel on them and topped them off whip whipped cream.

Wednesday, September 7, 2011


I've learned that vinegar is a great secret weapon in some recipes.

Like when you're making deviled eggs, add just a little lid full of it to the filling.

When you're making potato salad, stir in a spoon full of it over the potatoes before you mix in all the other ingredients.

Depending on the recipe you could actually use a little dill pickle juice rather than straight vinegar.

When your sink gets clogged up, you can sprinkle a little baking soda and pour in some vinegar- works like a charm.

Much thanks to a pair of wise old gals!  You know who you are...