• 1-1/2 cups chocolate graham cracker crumbs
• 1/4 cup butter, melted
• 1 tablespoon granulated sugar
• 3 (8 ounce) packages cream cheese, softened
• 1-1/2 cups granulated sugar
• 4 large eggs, lightly beaten
• 3 tablespoons unsweetened cocoa
• 1 cup sour cream
• 1/2 cup whole buttermilk
• 2 teaspoons vanilla
• 1 teaspoon distilled white vinegar
• 2 (1 ounce) bottles red food coloring
• 1 (3 ounce) package cream cheese softened
• 1/4 cup butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

SHE Crab Soup

Serves 4 Cups

Ingredients

• 1 cup white crab meat
• 2 tablespoons of butter
• 1 small minced onion
• 1 rib of celery (grated)
• Salt & Pepper to taste
• 2 cups of milk (your choice)
• 1/2 cup of heavy whipping cream
• 1/2 teaspoon Mace (you may use Bay Seasoning)
• 2 tablespoons of worshester
• 1 to 2 teaspoons of flour (as needed)
• 1 tablespoon of water
• 3 tablespoons of sherry (real, not cooking)

Put crab meat in a double broiler (small pot in lager pot with water).  Add butter, salt/pepper, mace and celery.  Simmer 5 minutes.  HEAT milk so it does not curdle and add to mixture.  Stir into mixture, cream and worchester sauce.  Thicken soup with flour/water paste mixture to disired consistency.  Add Sherry and cook min. 1/2 hour.  Soup will thicken the longer it is heated.

Thanks to my friend Fawn Wheeler for this easy receipe!