Donna's Diamond Crab Dip



Donna's Diamond Crab Dip
Submitted by: Donna Toms
  • 1 Lb crab meat
  • 2 8oz SMC cream cheese –softened
  • ½ pint SMC sour cream
  • 4 Tbsp. mayo
  • Juice of ½ lemon (1 ½ Tbsp)
  • 1 dash hot sauce
  • 3 Tbsp  Worchesire Sauce
  • 1 tsp dry mustard
  • 3 shakes garlic powder
  • 1 cup SMC cheddar cheese, grated
  • 1 Tbsp paprika (Half on top half mixed in)


Blend together all ingredients except crab meat then fold in crab meat. Bake at 350 degrees for 30 minutes. 

Makes 1½ quarts

date Wednesday, May 22, 2013
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Taco Salad



Taco Salad
Submitted by: Angi King
  • 1 medium head of lettuce
  • 1 lb. ground SMC beef
  • 8 oz. SMC cheese, shredded
  • 1 medium onion or dried onions
  • 4 tomatoes
  • 16 oz. can of kidney beans
  • 12 oz. bag of Doritos
  • 1 envelope of taco seasoning
  • 12 oz. of Thousand Island dressing
  • 1/3 cup of sugar
  • 1 tablespoon of taco sauce from a jar
1. Remove 1 tablespoon of powder taco seasoning and save for later.
2. Brown hamburger and season with remaining taco seasoning. Let the seasoned hamburger cool.
3. In a deep bowl, begin layering ingredients:
  • 1st Layer: Chopped lettuce
  • 2nd Layer: Sprinkle onions
  • 3rd Layer: Meat
  • 4th Layer: Kidney Beans
  • 5th Layer: Chopped tomatoes
  • 6th Layer: Shredded Cheese

4. In a separate bowl, mix 12 oz. of Thousand Island dressing, 1/3 cup of sugar, tablespoon of taco sauce, and tablespoon of taco seasoning.
5. Take bag of Doritos and poke a small air hole in bag and crunch them into little pieces. (Take to picnic like this: 1 big bowl, 1 small bowl and bag of Doritos)
6. Right before serving, mix the liquid sauce and Doritos into the deep bowl and toss very well to get rid of the layers.

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Chocolate Chip Toffee Scones



  •  CHOCOLATE CHIP TOFFEE SCONES
  •  Submitted by Gail Amand - adapted from Epicurious.com
  • 3 1/4 cups all purpose flour
  • 1/2 cup sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1/2 cup walnuts, toasted, chopped
  • 1/2 cup chocolate-covered English toffee bits
  • 2 cups chilled SMC whipping cream



  • 2 tablespoons (1/4 stick) unsalted SMC butter, melted
  • Additional sugar

Preheat oven to 375°F. Lightly butter 2 heavy large baking sheets. Combine flour, 1/2 cup sugar, baking powder and salt in large bowl. Stir in chocolate chips, nuts and toffee bits. Beat cream in another large bowl until stiff peaks form. Fold whipped cream into dry ingredients. Turn dough out onto lightly floured surface. Knead gently until soft dough forms. about 2 minutes. Form dough into ball; pat out to form 1 1/4-inch-thick round. Cut dough into 12 wedges.

Transfer wedges to prepared baking sheets, spacing apart. Brush with melted butter. Sprinkle with additional sugar. Bake until golden brown, about 20 minutes. Serve warm.

date Tuesday, May 14, 2013
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