2 lb. hot smoked link sausage, cut into 1½-inch pieces
6 ears fresh corn, halved
4 lb. unpeeled, large raw shrimp (16/20 count)
Old Bay seasoning
Bring 5 quarts water, ¼ cup Old Bay seasoning, and bay leaves to a rolling boil in a large Dutch oven. Add potatoes; return to a boil, and cook, uncovered, 10 minutes. Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender.
Add shrimp to Dutch oven; cook 3 to 4 minutes or until shrimp turn pink. Drain. Serve with Old Bay seasoning and cocktail sauce.
Cupcakes with sour cream? Trust us, these will be a big hit at your next party. They’re also the perfect dessert to give your dinner a delicious ending.
½ cup butter, softened
½ (8-oz.) package cream cheese, softened
2 cups sugar
4 large eggs
1 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 (8-oz.) container sour cream
Preheat oven to 350°. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.
Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter into 2 lightly greased 12-cup muffin pans, filling two-thirds full.
Bake at 350° for 22 to 24 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes). Spread cupcakes with Vanilla Buttercream.