Crab N Clam Party Dip

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Crab N Clam Party Dip

This delightful appetizer is also a huge hit at ball game parties and for movie nights. Your family and friends will love this fantastic and easy to make party nosh. The delicious flavors of seafood blended with the other ingredients make this recipe irresistible.  Enjoy!

Ingredients

  • 1 8 ounce package of cream cheese
  • 4 tablespoons of softened butter
  • 1/4 cup of salad dressing such as Miracle Whip
  • 1 10.5 ounce can of minced clams, drained
  • 1 6.5 ounce can of crab meat, shredded
  • Worcestershire sauce, to taste
  • Hot sauce, to taste
  • Rye bread party rounds, toast points and favorite dipping vegetables

Directions

  1. In a mixing bowl blend the cream cheese, butter and salad dressing until smooth and well blended
  2. Mix in the clams and crab meat. Season to taste with the Worcestershire and Hot sauces
  3. Use any or all of the cooking methods. Spread the mixture on toasted rounds of rye bread and broil until bubbly, or, transfer mixture to baking dish and bake at 350 until bubbly, about 20 minutes more or less. Serve with toast points.
  4. Bake at 350, chill and serve with your favorite crackers or veggies

 

Ty my friend Chef Ron

Soda Can Cupcakes

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(Photo Credit to Cookiesandcups.com)

Soda Can Cupcakes

How to Make

  1. Preheat your oven to 350°
  2. Line muffin pan with liners.
  3. In a medium bowl combine your soda and cake mix, stirring with a whisk until most of the lumps are gone.
  4. Fill each liner 1/2-2/3 full of batter.
  5. Bake for 18-20 minutes until cupcakes are springy and toothpicks comes out clean.
  6. Let cool completely before frosting.

Go here to CookiesandCups.com for complete recipe.

Let me know what flavor soda you use in yours

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Grandmothers Rainbow Layer Cake

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Grandmothers Rainbow Layer Cake

 

Ingredients

Cake

8 ounces white baking chocolate, chopped

2 1/4 cups all purpose flour

2 1/4 teaspoons baking powder

1/4 teaspoon salt

10 Tablespoons butter, at room temperature

1 1/3 cups granulated sugar

4 eggs

1 1/2 teaspoons vanilla

1 1/4 cups milk

Food colorings (yellow,light green, red, dark green, orange)

Creamy Butter Frosting

2/3 cup butter

1/2 teaspoon salt

1 teaspoon vanilla extract

7 cups confectioners sugar, sifted

4 to 8 tablespoons milk or light cream, or enough to make smooth and spreadable

Directions

Cake

Preheat oven to 350 degrees F.

Grease the bottoms of five 8-inch round cake pans.

Line bottoms of pans with parchment paper, grease and lightly flour pans. Set aside.

If you do not have five cake pans, then you will need to bake the cake layers in batches.

In a medium saucepan, cook and stir the 8 ounces white chocolate over low heat until melted.

In a medium sized mixing bowl, combine flour, baking powder, and salt, set aside.

In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Gradually add the granulated sugar, beating until combined.

Add eggs one at a time, beating after each addition. Beat in the 1 1/2 teaspoons vanilla.

Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.

Beat in melted white chocolate just until combined. Once the cake batter is mixed, divide the batter into 5 bowls.

Add food coloring to each bowl of batter. We used yellow, light green, red, dark green and orange for this cake, but you can use any colors you would like.

Spread batter in the prepared cake pans.

Bake about 20 minutes or until a toothpick inserted in the centers comes out clean.

Cool cake layers in pans on wire racks for 10 minutes.

Remove layers from pans. Peel off parchment paper. Cool completely on wire racks.

*Note If you are cooking in batches, just wash your cake pans, reline with parchment paper, grease and sprinkle flour, then proceed with next batch of cakes.

Frosting

Cream butter, salt, and vanilla, beating with an electric mixer until light and fluffy. Add the confectioners sugar gradually, beating after each addition.

Add 3 tablespoons milk or light cream, beating until smooth. Beat in more milk until desired spreading consistency is reached and the frosting is spreadable.

Makes about 4 2/3 cups of frosting, enough to frost tops and sides of the Four – 8 inch layer cakes.

Assembly

Use about 3/4 cup of frosting in between layers.

To assemble, put one layer (top up) on cake plate. Spread about 3/4 cup of the frosting on top.

Place another layer on top (bottom side up), spread 3/4 cup of frosting on top.

Place the third layer and spread 3/4 cup of frosting.

Place the fourth layer and 3/4 cup frosting.

Place final layer of cake and frost the entire cake sides and top.

It is easiest to spread a thin layer on cake first, then frost again, using a spatula to spread on the remainder of the frosting.

Add garnish if you like.

Original Rainbow Layer Cake Recipe Recipe found at Grandmothers Kitchen Recipes.

HOMEMADE APPLE BUTTER

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HOMEMADE APPLE BUTTER

If  you remember as a kid seems that grandma always had Apple Butter in her house. Was so yummy on toast.

If you never had it , You have to try it this is a must have. A Fall /Winter Favorite.

Find Recipe Here at evermine.com

Apple Walnut Cheesecake

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Apple Walnut Cheesecake

Apple Walnut Cheesecake is a WONDERFULLY tasting, cinnamon laced cheesecake with the tartness of apples and the savory flavor of walnut. A very rich, indulgent dessert!

Ingredients

  • 1 graham cracker pie crust (homemade or store-bought)
  • 2 pkg cream cheese (16 oz)
  • 1 can sweetened condensed milk (14 oz)
  • 3 whole eggs
  • 2 tsp lemon zest
  • 2 small apples, peeled, cored and sliced thin
  • 1 Tbsp lemon juice
  • 2 Tbsp sugar
  • 1 tsp ground cinnamon
  • 1/3 cup chopped walnuts

Directions

  1. Preheat oven to 375 degrees F
  2. In a food processor cream the cheese and condensed milk. Add the eggs, one at a time, and the lemon zest. Pour into the pie crust.
  3. Toss the apple slices with the lemon juice, sugar, cinnamon and walnuts. Spoon the apple mixture over the cheesecake batter.
  4. Place pie in a pan large enough to hold water half way up the side of the pie plate.
  5. Bake for 60 minutes or until top is just starting to crack and looks dry.
  6. Remove to a rack and cool for 30 minutes then refrigerate 5 or 6 hours or overnight before serving.

 

This recipe belongs to my friend Chef Ron Lock. Please visit him here to see more of his fabulous recipes.

SLOW COOKER APPLE BUTTER

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SLOW COOKER APPLE BUTTER

Home made Apple Butter always seems to taste better!

Ingredients

  • About 3 Lbs of apples peeled and sliced (your choice of variety)
  • 3 Cups of sugar
  • 2 tsp of apple pie spice mix
  • 2 tsp of cinnamon
  • 1/4 cup apple cider

Directions

  1. Add all ingredients to the crock pot and stir well to combine.
  2. Cook on the medium heat setting of the slow cooker 8 hours or overnight. If there is too much liquid in the slow cooker, remove lid, turn heat to high for another hour to hour and a half until the consistency is what you want.
  3. Stir frequently after the lid has been removed and the temp has been set at high.

 

See more favorites from Chef Ron Lock

Dr Pepper Chocolate Cake

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Dr Pepper Chocolate Cake

Ingredients

 

For The Dr Pepper Chocolate Cake:

  • 1.5 cups Dr. Pepper soda
  • 1/2 cups vegetable oil
  • 1 stick butter, salted
  • 4 T. cocoa powder
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 2 whole eggs
  • 1/2 cups buttermilk

 

For The Frosting: Optional

  • 1 stick butter, salted
  • 4 T. cocoa powder
  • 8 T. milk
  • 4 cups Confectioner’s sugar

 

Directions

 

  1. Preheat oven to 350 degrees F.
  2. Grease a 13×9″ baking dish.
  3. Combine Dr. Pepper, oil, butter and cocoa powder in a saucepan over medium heat, just until it starts to simmer. Turn off heat.
  4. Mix together the sugar, flour and baking powder; add to the butter mixture and mix well, but don’t over beat.
  5. In another bowl lightly beat the eggs and buttermilk; add to the saucepan and combine batter well.
  6. Pour into prepared baking dish and bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Be careful not to over bake!
  7. Frosting directions: In a saucepan combine the butter, cocoa powder, and milk over medium heat, stirring occasionally until melted and smooth. Add in the powdered sugar, a little at a time, combing after each addition until smooth.
  8. Pour over the warm Dr Pepper Chocolate Cake. You can also use fresh Whipped Cream instead of frosting if you prefer.

 

This recipe is from my buddy Chef Ron Lock Check out more of his awesome recipes.

Our Favorite Banana Bread Muffins

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Our Favorite Banana Bread Muffins

A Perfect Back to School Snack for the kiddos! Maybe even a quick on the go breakfast! Our Favorite Banana Bread Muffins will do the trick!

Ingredients:

  • 1 cup sugar
  • 1 stick (8 tbs) butter – softened
  • 2 eggs
  • 4 OVER  ripe bananas
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 cups  flour
  • 1/2 cup whole milk

Directions:

*Preheat oven to 350 degrees – Grease you muffin tins with non stick cooking spray (or good old fashioned butter)

1. in a medium bowl mash the over ripe bananas with a fork and set aside for now

2. In another bowl cream together sugar and the butter for about 2 minutes. Until creamy and well mixed. Mix in your eggs.

3. add in the mashed banana

4. In a separate bowl sift together the dry ingredients.

5. Add 1/2 the dry ingredients to the wet ingredients. mix well. Mix in half the milk, followed by the remaining dry ingredients then the rest of the milk. Mixing well with each addition.

6. Fill your muffin tins just half way full. *DO NOT over fill. Bake in a pre-heated oven for 20 – 25 minutes, or until a toothpick inserted in the center comes out clean.

When your muffins are done baking, run a butter knife along the edges just to seperate them from the pan. Let them cool for a moment before removing them to a wire rack.

Best served warm with butter (just my opinion)

Ty Daily DIY Life