RAISIN CRUNCH COOKIE MIX IN A JAR

1/2 cup white sugar
1/2 cup raisins
1 1/4 cups flaked coconut
1 cup cornflakes cereal, crumbled
3/4 cup packed brown sugar
1/2 cup quick-cooking oats
1 1/4 cups all-purpose flour mixed with: 1 teaspoon baking soda 1 teaspoon baking
powder
Layer the ingredients into a 1 quart canning jar in the order they are listed.
Press each layer firmly in place before adding next ingredients. it will be a tight
fit.
Attach a label with the following instructions: Preheat oven to 350 degrees F (175
degrees C). Empty the contents of the jar into a large bowl and use your hands to
blend thoroughly. Stir in 1/2 cup butter, 1 egg and 1 teaspoon of vanilla. Mix
until completely blended. You may need to use your hands. Roll dough into walnut
sized balls and place them 2 inches apart onto greased cookie sheets. Bake for 8 to
10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5
minutes before removing to a wire rack to cool completely.

RANCH DRESSING AND DIP MIX

This versatile mix can be used to make a dressing for salads, a dip for fresh
veggies, or topping for baked potatoes.
1 1/2 Tbsp. dried parsley
1/2 Tbsp. dried chives
1/4 Tbsp. dried tarragon
1/2 Tbsp. lemon pepper
1 Tbsp. salt
1/4 Tbsp. oregano
1/2 Tbsp. garlic powder
In a medium bowl, combine all the ingredients. Store in an airtight container

Attach this to the Jar
Ranch Dressing
Makes 1 cup
1/2 cup mayonnaise
1/2 cup buttermilk
1 Tbsp. Ranch Dressing & Dip Mix
In a large bowl whisk together the mayonnaise, buttermilk and dressing & dip mix.
Refrigerate for one hour before serving.

Ranch Dip
Makes 2 cups
2 Tbsp. Ranch Dressing & Dip Mix
1 cup mayonnaise or low-fat mayo
1 cup sour cream or low-fat yogurt
Combine the Ranch Dressing and Dip Mix with mayonnaise and sour cream.
Refrigerate for 2 hours before serving with raw vegetables, or as a topping for
baked potatoes.