Archive for May 22, 2011

Now this cake isn’t supposed to “look” good, it was made as a joke for a friends bday who’s getting “old”, lol. but it tastes yummy! I’m not putting the whole recipe, you guys can follow the back of the cake box I’m sure, I’ll just add the “tweakings”.

Use your favorite White cake mix

Additional items:
Disaronno Amaretto
NaVan (vanilla flavored grand marnier)
black food coloring
one box Jello instant pudding (i used french vanilla, try whichever flavor you like, this make the cake moist)
your favorite icing

Follow instructions on box of cake. Before pouring mix in bundt pan, add box of instant pudding, a “shot” of amaretto, and a few drops of the black food coloring to get it to the grey coloring you like. blend again until smooth and grey. Bake as instructed on the box.
After removing from the bundt pan and cooled, use fork to carefully poke holes in the top and pour NaVan over top, let sit lightly covered, and pour again after a few hours. Depending on how “Old” you want it, keep the process going. (I did it twice on my first stab at this)

For icing, add the food coloring a little at a time and stir to get the desired grey look. I left the cake in the microwave overnight uncovered to allow it to soak up and “un-sog” itself before adding the icing.

I apologize in advance, I forgot to take pics. Please don’t hold it against me.

I actually made this up myself, just taking bits and pieces of crab chowders that I’ve enjoyed at different restaurants and adding different things that I like to it.
(feel free to sub out what you don’t like, I know everybody can’t like everything! I just added things I like, almost turned chowder into gumbo, lol)

6 servings (manly servings that is)

* 2 tablespoons butter
* 1 cup chopped onion
* 4 fresh spring onions chopped (aka chives or green onions)
* 3 tablespoons of garlic powder
* 3 1/2 cups (1-inch) cubed red potato (about 1 pound) (skin on)
* 3 tablespoons all-purpose flour
* 2 1/2 cups 2% reduced-fat milk
* 8 slices of cooked bacon, sliced into 1cm thick pieces
* 1/2 teaspoon freshly ground black pepper
* 1 turkey smoked sausage cubed (i prefer EckRich Skinless turkey smoked sausage, its skinless)
* 1 (14 3/4-ounce) can cream-style corn
* 1 (14-ounce) can fat-free, less-sodium chicken broth
* 8 ounces lump crabmeat (or more if you’re crabby)
* 3 tablespoons Old Bay Seasoning (i’m a little heavy handed on this one)


Melt butter in a large saucepan over medium-high heat.
Add onion, and garlic powder; sauté 4 minutes.
Add potato; sauté 1 minute.
Sprinkle with flour; cook 1 minute, stirring constantly.
Stir in milk, pepper, corn, and broth.
Bring to a simmer over medium heat, stirring frequently.
Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally.
Fry turkey in separate pan without grease until browned to your liking liking.
Stir in crab, bacon, spring onions, Old Bay, and turkey; cook 5 minutes, stirring occasionally.