BUTTER MILK RANCH DIP

***MIX TOGETHER IN A SMALL BAGGIE***
2 tablespoons Saco cultured buttermilk blend
3 tablespoons nonfat dry milk
1/4 teaspoon garlic powder
1/2 teaspoon Italian seasoning
For dip: With a wire whisk, mix 1/2 cup water with 2 tablespoons fat-free
mayonnaise and the bag of dip mix. Combine well. Chill for a few hours to thicken
before serving. *always store mixes in a cool, dry place. Dip for veggies &
pretzels. Marinade & glaze for grilled chicken. Spread on toasted bagels. Slather
on baked potatoes stuffed with broccoli. Use like a barnaise sauce over cooked
green veggies.

BUTTERSCOTCH BROWNIE MIX

1/2 cup firmly packed flaked coconut
3/4 cup chopped pecans
2 cups firmly packed brown sugar
2 cups flour mixed with 1 1/2 Tbsp. baking powder and 1/4 tsp. salt
Layer ingredients in order given in a 1-quart wide-mouth canning jar. Press each
layer firmly in place before adding next ingredient.

Attach this to the Jar
Butterscotch Brownies
1. Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly
blend mix.
2. Add: 3/4 cup (1 1/2 sticks) butter or margarine, not diet, very soft 2 eggs,
slightly beaten and 2 tsp. vanilla (opt.) 3. Mix until completely blended.
4. Spread batter into a sprayed 9x13 metal pan.
5. Bake at 375 degrees F for 25 minutes. Cool 15 minutes in baking pan. Cut
brownies into 1 1/2 inch squares.
Makes 2 dozen brownies