Gridironcrabdip Recipes

CRAB RANGOON DIP

Steps:

• Heat the vegetable oil in a large heavy-bottomed pot until it reaches 350 degrees F.
• In batches, carefully lower the wrappers into the hot oil and fry until golden brown, 1 to 2 minutes. Remove to a paper towel to drain, sprinkle with salt and set aside.
• Preheat the oven to 350 degrees F.
• Put the cream cheese, milk, sriracha, brown sugar and soy sauce in medium bowl. With a hand mixer, beat together until smooth, about 1 minute. Fold in the shredded crab meat, cheese and scallion whites. Taste and adjust the seasoning as needed.
• Transfer to a small baking dish and bake until bubbly, 20 to 25 minutes. Sprinkle with more cheese, some paprika and the scallion greens. Serve with the fried wonton chips. (If not serving right away, cover the dip with foil to keep warm.)

GRIDIRON SHEET CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a jelly roll pan.
• Bring water, butter, and cocoa powder to a boil in a large saucepan. Remove from heat and stir in flour, white sugar, and salt.
• Beat eggs, sour cream, and baking soda in a bowl; stir into flour mixture until just blended. Pour batter into the prepared jelly roll pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Let cake cool completely.
• Make frosting while cake is cooling. Cream butter, shortening, and vanilla extract together in a large bowl. Blend in confectioners' sugar, 1 cup at a time, beating well after each addition. Add milk; continue beating until frosting is light and fluffy.
• Divide frosting into 3 bowls. Mix cocoa powder into the first bowl until it's dark and chocolaty. Mix green food coloring into the second bowl. Set third bowl aside. Fill 3 piping bags with the chocolate, green, and plain frosting; attach round tips.
• Use a ruler to measure out 2 equal 'end zones' on each side of the cooled cake. Use a skewer or toothpick to poke a few holes to mark where the end zones will be.
• Pipe a big green square 'playing field' between the end zones. Cover the entire square with green frosting; smooth out using a small offset spatula.
• Create the end zones. Pipe a rectangle on one side of the field using chocolate frosting. Fill the rectangle with frosting; smooth out with a clean offset spatula. Repeat on the other side of the field using the plain buttercream.
• Place cake in the freezer for 1 hour. In the meantime, make your decorations.
• Stack 3 caramel candies and glue them together with chocolate frosting. Snap 1 pretzel stick in half and use chocolate frosting to glue one half to each end of a full stick. Adhere to the top of the caramels with more frosting. Repeat to make another goalpost.
• Sort gummy bears into 2 sets of team colors.
• Fill a mug with boiling water and place offset spatula inside. Remove the cake from the freezer. Thoroughly dry the spatula and use it to smooth any lumpy frosting on the cake. Repeat if the spatula cools down.
• Carefully plot out chalk lines for the field using a ruler and toothpick or skewer. Draw 6 dotted lines 1 inch apart. Carefully cover all of the dotted lines with white chocolate chips.
• Line each end zone with dark chocolate chips to create a border with the field, leaving room for the goalposts in the middle. Arrange gummy bears on the field.

CRAB DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, salt and pepper. Spread mixture into a 1 quart baking dish.
• Bake for 20 minutes in the preheated oven. While the dip is baking, cut a circle in the top of the bread, and scoop out the inside to create a bread bowl. Tear the removed bread into pieces for dipping.
• Remove baked crab dip from the oven, and stir well. Spoon the mixture into the hollowed out loaf. Place bread bowl and chunks of bread on a medium baking sheet, and bake for an additional 10 minutes. Serve hot.

CINNAMON GRIDDLE CAKES

Steps:

• In a medium bowl, combine flour, sugar, salt, baking powder and cinnamon.
• In a separate large bowl, beat together eggs, milk, corn syrup, butter and vanilla extract. Stir in the flour mixture.
• Heat a lightly oiled griddle or frying pan over medium low heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
• While pancakes are cooking, mix the icing. Combine confectioners' sugar, vanilla extract and enough milk to make a liquid frosting. Drizzle frosting on hot pancakes before serving.

HOT CRAB DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix the cream cheese, mayonnaise, Cheddar cheese, crabmeat, lemon juice, hot sauce and Worcestershire sauce. Transfer to a shallow 9x13 inch baking dish. Garnish with paprika.
• Bake in the preheated oven 30 minutes, or until golden brown and bubbly.

GRIDIRON CRAB DIP

Steps:

• Place all ingredients into the Crock-Pot and stir to combine.
• Cook for 30 to 60 minutes until melted.
• Serve with crackers, chips, or sliced vegetables.

HERSHEY'S ® GRIDIRON CAKE

Steps:

• Heat oven to 350 F. Grease and flour 15-1/2 x10-1/2x1-inch disposable foil baking pan or jelly-roll pan.
• Combine water, butter and cocoa in medium saucepan. Cook over medium heat, stirring occasionally, until mixture boils. Boil 1 minute. Remove from heat; set aside.
• Stir together sugar, flour, baking soda and salt in large bowl. Add eggs and sour cream; beat until blended. Add cocoa mixture; beat just until blended (batter will be thin). Pour into prepared pan.
• Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool cake in pan on wire rack.
• For chocolate frosting, stir cocoa into 1/3 cup frosting; stir until smooth. Tint 1/3 cup frosting orange with 1 drop red food color and 2 drops yellow food color; stir until blended. Tint remaining frosting green with 2 or 3 drops green food color; stir until blended.
• Mark "end zones", 2 inches wide at each end of cake, using wooden pick; frost one end zone with chocolate frosting and the other end zone with orange frosting. Frost the area between end zones with green frosting; mark 5 yard lines with wooden pick. Place white chips all across cake on yard lines.
• Use white chips to spell out "HERSHEY'S" on chocolate end zone; use brown Reese's Pieces on the goal line. Use yellow Reese's Pieces to spell out "REESE'S" on orange end zone. Use orange Reece's Pieces on the goal line.
• Remove wrappers from Kisses, peanut butter cups and Hugs. Arrange teams on cake playing field, using Kisses as one team and peanut butter cups as second team. Place Hugs as referee officials on the field.
• Unwrap Rolos; for goal posts, stack 3 Rolos in the middle of each goal line on each side of field. Shape strawberry twists into "U" shapes for goal posts. "Glue" with frosting to top of each stack of Rolos.