1/2 cup butter
1 cup brown sugar, packed
1 egg
2cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract

Mix together butter and brown sugar; add egg and blend thoroughly.  Addflour, baking soda and salt; mix. 
Add mild and vanilla; stir until moistened. 
Spray muffin tin with non-stick vegetable spray;
fill muffin cups 2/3 full.  Bake at 375 degrees for
15 - 20 minutes.  Makes one dozen.

Presented by Brenda M

 

1 Tbsp. salt
2 tsp. paprika
11/2 tsp. onion powder
11/2 tsp. garlic powder
11/2 tsp. dried basil
1 tsp. dry mustard
1 tsp. cumin
2 tsp. pepper
1/2 tsp. dried thyme
1/2 tsp. savory (allspice)
This dry rub is excellent for baking or grilling.  Make up a big batch and keep it in the spice cabinet.  Apply it to washed and patted dry chicken.  Allow it to sit refrigerated for 30 minutes and grill, bake or roast.

Presented by Bill S.

 

 

1 (8 oz) Cream Cheese, softened
1/4 cup Orange Juice
1/2 c. Chopped Pecans
2 Tbsp. Sugar
1/4 tsp Nutmeg
Dash of Nutmeg on top of spread

Mix cream cheese, OJ, sugar, and nutmeg until smooth. Fold in cranberries and pecans. Refrigerate at least 30 min. Serve with cracker or bread. Makes 1 1/2 cup.

Presented by Neoma C.

 

5 Boxes of Snack Crackers
Mixed Nuts
1 c. Vegetable Oil
1 large pkg. Hidden Valley Ranch Dressing (dry)
Heaping tsp. Lemon Pepper
Heaping tsp. Dill Weed
Mix and then microwave 2 minutes, stir and microwave another 2 minutes. Divide into two or three parts to microwave.

(I tried it without micro waving, just mixing, stirring occasionally until the oil is absorbed. It worked.)

Presented by Rosetta B.

 

1 box Chex Mix
1 bag pretzels
1 large can of mixed nuts
1 large box raisins
1 large bag of M&Ms
1 box of Hot Tamales candies
1 box of Goldfish crackers

In a large bowl mix ingredients well.  Place into a large resealable container or into individual resealable
containers.

Presented by Neal H