Makes 24 Muffins

1/2 c white sugar
1/4 c butter, melted
3/4 t ground nutmeg
1/2 c milk
1 t baking powder
1 c flour
1/4 c butter, melted
1/2 c white sugar
1 t cinnamon

1.      Preheat oven to 375 degrees.  Grease 24-mini-muffin cups.
2.      Mix 1/2 c sugar, 1/4 c butter and nutmeg in a large bowl.  Stir in the milk then mix in the baking powder and flour until just combined.  Fill the prepared mini muffin cups about half full.
3.      Bake in the preheated oven until the tops are lightly golden brown, 15-20 minutes
4.      While muffins are baking, place 1/4 c melted butter in a bowl.  In a seperate bowl, mix together 1/2 c sugar with the cinnamon.  Remove muvvins from their cups, dip each muffin in the melted butter and roll in the sugar-cinnamon mixture.  Let cool and serve. 

1 (14 ounce) can artichoke hearts, rinsed and drained

1 (3 ounce) package cooked chicken breast, cut into 1/2-inch pieces

1 1/2 cups fresh spinach, chopped

4 strips cooked bacon, coarsely chopped

1/2 cup mayonnaise

1/2 cup shredded mozzarella cheese

2 ounces Neufchatel cheese, cut into cubes

2 tablespoons milk, or more to taste

1 clove garlic, minced

2 slices Swiss cheese, cut into strips

ground black pepper to taste

1 pinch cayenne pepper, or to taste (optional

 

Directions

 

1. Preheat Oven until 350

2. Blend artichoke hearts,  chicken breast, spinach, bacon, mayonnaise, mozzarella cheese, neufchatel cheese, milk, garlic, Swiss cheese, black pepper and cayenne pepper in blender or food processor.  Spread into a baking dish.

3. Bake until browned and bubbling, 30-40 minutes.

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3 pkgs Microwave Popcorn - little to no  butter

Pop popcorn and put in large bowl.  In a medium saucepan melt 2 cubes butter.  After butter has melted, add 1/2 cup white Karo syrup and 1 1/2 c Sugar.  Bring to a boil and cook until 228 degrees stirring constantly.  Remove from heat and add 1 t Vanilla.  Pour over popcorn and stir until well coated.  Lay it out on trays.  Melt 2/3 cup of white cholcoate and 2/3 cup of milk chocolate seperately, then drizzle over popcorn

1/4 C Karo Syrup
3/4 C Sugar
1 Square Butter
1 t Vanilla

Bring to a boil and pour over popped corn.  Stir well to coat.

6 c Cinnamon Chex Cereal
1 c Walnut Halves
1/4 c Packed Brown Sugar
1/4 c Frozen Orange Juice Concentrate
2 T Vegetable Oil
1/2 c Sweetened Dried Cranberries

In large microwavable bowl, mix cereal and walnuts; set aside.  In 2 c microwavable measuring cup,, microwave brown sugar, orange juice concentrate and oil on high 1 minute; stir.  Microwave about 1 minute longer, stirring after 30 seconds, until mixture is hot. Pour over cereal mixture, stirring until evenly coated.  Microwave uncovered on high 5 minutes, stirring every 2 minutes.  Stir in cranberries.  Spread on waxed paper or foil to cool.  Store in tightly covered container.