“Baked” Potato Microwave Bag

At the Christmas Eve Eve celebration we attended this bag was given as a hostess gift. I heard people raving about how well it works and it looks super easy to make. The potatoes made this way taste oven-baked, with the exception of not being crispy on the outside, and are so much faster to make with less energy consumption than the traditional way. We don’t use a microwave at our house so I won’t be sewing up one to make a tutorial myself, but I found one here.

Microwave Potato Bag

The tutorial calls for using batting, but the bag circulating at the party (and the ones others were speaking about that they had received and used) did not use any batting, just quilting fabric on the outside and flannel inside.

While looking for a tutorial to link to I did find some important advice on other sites. It is important to use only 100% cotton materials, NO polyester at all, or there is a risk of the bag catching fire in the microwave (not to mention potential unsavory synthetic off-gassing). Also regardless of the fabric size recommended in the tutorial, double check that the potato bag is small enough to clear the sides of your microwave by at least an inch.


Close up of the instruction label pinned to the microwave potato bag.

Whether made for yourself or to give as a gift, this is one super quick and easy project that receives rave reviews… just thought I’d pass it on. 🙂

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Corn Pudding Recipe

Corn Pudding has long been a Thanksgiving dish in my family. Whenever I have brought it to share at other Thanksgiving gathering I’ve always had at least one person request the recipe. With Eli having a dairy allergy I was feeling a bit sad that he won’t have this as part of his holiday tradition (unless he outgrows the allergy- fingers crossed!) as it has evaporated milk. But then I got to thinking, was it possible to find a substitute for the evaporated milk? After a little Googling I found my answer.

Frugalliving.about.com says that

“Evaporated milk is simply fresh milk that has had about 60% of its water content removed.”

So if I use his goat’s milk powder, but only reconstitute it with 40% of the water called for, shouldn’t that work? As my husband likes to say,  “Only one way to find out!”

The Original Corn Pudding Recipe
2/3 c. sugar
3 T. cornstarch
1/4 t. salt
2 eggs, beaten
2 cans creamed corn
1 T. vanilla
2/3 c. evaporated milk
1/4 c butter, melted

Mix the cornstarch into the milk, then combine all ingredients.  Pour
into a lightly greased casserole dish. Place the casserole dish in a
larger pan containing water. Bake at 375 F for 1 hour or until knife
inserted in the middle comes out clean.

I made a few other changes to the recipe this time around. I only had one can of cream style corn, so I slightly blended a can of whole kernel corn with a bit of cornstarch for the second can. I decreased the sugar to 1/2 cup (actually, it is still pretty sweet, I think it could be decreased even more) and decreased the amount of butter (or in our case Smart Balance) a bit. We really don’t use much canned food anymore since learning about the dangers of BPA. I’m wondering if next time I can make this with frozen corn, thawed and blended with a bit of cornstarch. Any thoughts?

Final verdict on the goat’s milk substitution? Not quite as good as the original but still worth making. Eli ate it but didn’t seem super enthused. He hasn’t been eating so well lately anyway though, so I’m not sure it was the best timing for an accurate taste test.

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