Designer Craft Connection July - Celebrations

Celebrations are a time when you can joyously gather with family and friends to mark an event or occasion. Births, birthdays, weddings, anniversaries, graduations, retirements and holidays are such moments.

This week we celebrate as a country, from "sea to shining sea our country's Independence Day.  So with that in mind I will give a shout out in this months post for the "red, white & blue"!

I'm taking a little twist on this and not posting a handmade project but homemade food goodies. Later this week I will be attending the annual 4th of July party at my youngest son's house.  To help out I will be making two recipes that have become summer favorites for such celebrations.  (NOTE: since I cannot really made these too far in advance I will be sharing the recipes and adding photos to this post either Wednesday evening or Thursday morning.)  My plan is to incorporate some handmade touches for decorations and presentation of the two recipes.  

Both  of these recipes are tried and approved by many, so with a few days to go before  the 4th, you may want to make one for your celebration.  

Mock Crab Spread

(How this recipe got its name I'm not really sure. It has absolutely NO crabmeat in it.  I think it's because of the texture that it got the name. Though it can be made for any occasion, for some reason it just tastes great in the summer.)

8 ounce block Swiss cheese

2 tablespoons of finely diced green pepper

2 tablespoons of thinly sliced green onion

2 tablespoons of finely chopped green olives

1 tablespoon of finely snipped chives

1 Roma tomato, seeded and chopped into

1/3 cup of mayonnaise

Several dashes of Tabasco or Cholula sauce

Grate the cheese with a coarse grater. Add the next five ingredients and mix. Add in the mayo and dashes of sauce and blend well.  Chill well so flavors can combine.  Serve with crackers of choice.

(NOTE: We prefer Town House crackers with this spread. Also this recipe can be doubled. It will not hurt if you add more of any of the ingredients.  More or less mayo can be used if desired.)

The next recipe is another "oldie" and I'm sure many have seen or had this one.  My faded, stained recipe card just states - 

"Chocolate Cake"

Step #1-Bring to a boil, 2 sticks of margarine, 1 cup of water and 4 tablespoons of cocoa.

             Set aside to cool. 

Step #2-Mix in a large bowl, 2 cups of sugar, 2 cups of sifted flour, 2 eggs, 1 teaspoon of baking soda,

             1/2 cup of sour cream.  Set aside.

When the ingredients from step#1 are cool, add to the dry ingredients and mix well.

Grease a cookie sheet with sides (Use a jelly roll pan, approximately 15" x 10")

Bake for 20 minutes at 350 degrees.

Icing:

Bring to a boil, 1 stick of margarine, 6 tablespoons of milk, 4 tablespoons of cocoa.  Remove from heat and add a teaspoon of vanilla and 1 box of confectioners sugar (sifted).  Blend well.  Ice cake while hot.  (NOTE: Sometimes the frosting can run over the edge so place on a large sheet of parchment paper. This is a great sheet cake for outdoor parties or picnics.  Never a crumb left with this one!)

My decorated sheet cake for the 4th

No matter how or where you may be celebrating the "4th" add some handmade or homemade goodness to the day and enjoy the holiday.  After the fireworks on Thursday, I'll be watching the "Capitol Fourth" that I already have set to record and "Yankee Doodle Dandy" before calling it a day.

Here are a few photos of decorations I have made for the house to celebrate summer and the summer holidays:

Torn fabric scraps, tied onto a wire wreath form.

A simple flag banner made from purchased flags, glued onto a string.

Simple banner made from papers and ribbon.

Just FYI: There will be another blog hop coming on July 15th with several designers participating.

Projects will feature an interesting product - Rowlux Illusion Film.  It really is an interesting product and can't wait to see what develops in the way of ideas with this one!

June Edition of DCC Blog Hop - Picnic Anyone?

Yes, I'm a little late to posting this month.  Even though I hadn't planned on sharing a monthly themed "creation" I will share something a bit different.

With the calendar now turned to the month of June and the first of the summer holidays passed us, we can  "go all out" and think of outside fun.  The one old-fashioned, timeless act of a PICNIC is still around.

Thinking about picnics brought to mind my small collection of metal picnic baskets and a couple of tin lunch pails and a woven wood picnic basket for one or two.

What else is better to share then some ideas and recipes to put in those picnic containers.   Whether the plan is a all-day picnic at the beach, forest preserve or city park or something for just a couple of hours, make it special with some easy homemade touches.   (TIP: Pack anything perishable into a cooler filled with ice packs. Transfer to picnic basket at destination and enjoy!)  Craft some sandwiches that travel well and wrap in parchment paper.  Freeze some water bottles or drinks in bottles before packing for the picnic.  (TIP: Do not fill to top, allow for expansion.) The drinks will defrost slowly and remain cold.  Pack and use recyclable utensils and extra items, carry some extra ziplock bags to place dirty, reusable items. Think "Green" and limit the disposables. These are just a few ideas to help with picnic plans.

Now we all have "favorites" when it comes to picnic and summer foods.  My list is fairly long but some are better for dinners on the deck, Bar-B-Ques, camping trips, family gatherings or other outdoor events.

Here are only two yummy recipes - One a easy snack and the other a great dessert.
Dilly Oyster Crackers
1 (1.6 oz.) package of ranch style salad dressing mix
1 Tablespoon of dill weed
1/2 teaspoon of garlic powder
1 (16 oz.) package of oyster crackers, unseasoned
1 cup vegetable oil

In a large bowl, combine dressing mix, dill weed, and garlic powder.  Add crackers and blend throughly.  Pour oil over this mixture and stir throughly; allow the crackers to absorb oil and seasonings.  Store in an airtight container.  Yields: 8 cups.

Take along a container or ziplock bag for snacking.

NOTE:  I have used various forms of this recipe and in most I have placed the crackers on a large lipped  baking pan and bake at 250 or 300 for 15 to 20 minutes for crisp the crackers.  Also stir them once or twice during the baking.

Picnic Sheet Cake

Step 1: Bring to a boil: 2 sticks of margarine, 1 cup of water, 4 Tablespoons of cocoa
Step 2: Min in a large bowl: 2 cups sugar, 2 cups sifted flour, 2 eggs, 1 teaspoon of baking soda, 1/2 cup sour cream.  Set aside.
When "Step 1" is cool, add to the dry ingredients (Step 2).  Mix well.
Grease a cookie sheet with sides (approx. size: 14 1/2 - 15 1/2 long by 10 1/2 wide).
Bake for 20 minutes at 350 degrees.

Icing: Bring to a boil: 1 stick of margarine, 6 Tablespoons of milk, 4 Tablespoons of cocoa.  Remove from heat and add 1 teaspoon of vanilla and one box of confectioners sugar, sifted.  (Sifting helps keep lumps from forming in icing.)

Ice cake while hot.  Set aside to cool or place in refrigerator before cutting and taking along.  This cake is very moist.

Get out and plan a day in the city or country.  Pack up a basket for yourself and another or a whole bunch of people and enjoy!

Before leaving - Hop on through the blogs (use the blue DCC button at the top right) and check out the ideas the group has to share with you.