Chewy Chocolate Raisin Cookies by Chef Smith

White Dry Rub by John Greenler

I was using my red rub for all meats. It was good but thought the beef needed to treated differantly. I came up with this rub for my red meats. Now I still use my red rub on Brisket but that is the exception. We have also found this to be a great inplace of salt and pepper on your table.

Garlic Butter for Seafood by Claudia lamascolo

terrific on seafood of any kind

Pear and Apple Muffins by Chef Smith

Sausage Cheddar Balls by Chef Smith

Tropical Snowdrops by BearNakedBaker

The dried fruit can be anything you'd like, that's "Tropical". Cashews are also good to use....

Crown of Roast Pork by Chef Smith