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263 gift jar recipes:Part four

Moms View Message Board: Cooking and Recipe Discussion: Gift Jar Recipes: 263 gift jar recipes:Part four
By Cat on Tuesday, September 17, 2002 - 06:49 pm:

MUSHROOM-BARLEY SOUP MIX


1/2 C dried barley

1/4 C dried mushroom slices

2 T dried onions, minced

1/4 C dried carrot slices

2 T dried parsley flakes

2 T dried dill

2 bay leaves

2 beef bouillon cubes, or 2 tsp. bouillon granules



Combine ingredients in a plastic bag, glass jar, or any tightly sealed container. Store in a dark, cool place.

TO USE: add to 1 quart boiling water and simmer until barley is tender. Remove bay leaves before serving.

Serves 4





NUTTY PANCAKE MIX


Stir together the following ingredients, and store them in an airtight container:



3 1/2 cups flour

3 cups dried powdered milk

1 cup finely ground nuts (try walnuts, pecans, hazelnuts, or even a mixture!)

2/3 cup baking powder

1/2 cup sugar

1 tbs. salt



To make pancakes: Place 2 1/2 cups mix with 1 1/4 cups water, 1 egg, and 2 tbs. corn oil in a large bowl

and stir until moistened through. Grease up your griddle and set it over medium heat. Use about 1/4 cup

batter per pancake, and cook on each side until golden brown. This recipe makes about one dozen

pancakes.





Oatmeal Fruit Cookies


1/2 cup packed brown sugar

1/4 cup white sugar

3/4 cup wheat germ

1 cup quick cooking oats

1/2 cup dried cherries

1/2 cup raisins

2/3 cup packed flaked coconut

1 cup flour mixed with 1/2 tsp. baking soda and 1/2 tsp. salt.



Layer ingredients in order given in a quart jar.



Attach recipe below, to jar:

Oatmeal Fruit Cookies

Empty the contents of the jar into a large bowl. Blend mixture well before adding: 1/2 cup of softened butter or margarine. Mix until mixture resembles coarse crumbs. Beat 1 egg with 1 tsp. vanilla and 1/4 cup

milk. Blend egg mixture into the dough until well combined. Bake on greased cookie sheet at 350* for 10 to 14 min.





Oatmeal Raisin Cookies in a Jar


3/4 cup packed brown sugar

1/2 cup white sugar

3/4 cup raisins

2 cups rolled oats

1 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon baking soda

1/2 teaspoon salt



Mix together flour, ground cinnamon, ground nutmeg, baking soda and salt. Set aside. Layer ingredients in order given in a 1 quart wide mouth'' canning jar. It will be a tight fit, make sure you firmly pack down each layer in place before adding the flour mixture.



Instructions to attach to jar:

Oatmeal Raisin Spice Cookies

Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add: 3/4 cup butter or margarine softened at room temp. DO NOT USE DIET MARGARINE. Stir in one egg, slightly beaten. Add in 1 teaspoon of vanilla. Mix until completely blended. You will need to finish mixing with your hands. Shape into balls the size of walnuts. Place on a parchment lined cookie sheets 2 inches apart. DO NOT USE WAXED PAPER. Bake at 350° for 11 to 13 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to baking racks to finish cooling. Makes 3 dozen cookies.





OLDE TYME MOLASSES COOKIE MIX


Stir together the following ingredients, and store them in an airtight jar:



2 cups flour

1 cup sugar

1 tsp. each baking powder, baking soda, cinnamon, and ginger

1/2 tsp. Nutmeg

1/4 tsp. ground cloves

1/8 tsp. groung allspice



To make 4 dozen cookies, preheat oven to 375. In a large bowl, cream together 3/4 cup softened butter, 1

egg, and 1/4 cup molasses. Add the cookie mix and blend into a dough. Shape dough into one inch balls

and roll them in granulated sugar. Place them two inches apart on ungreased cookie sheets, and bake for

9-11 minutes.





ONE PAN CAKE


In quart jar layer ingredients in this order:


2 1/2 cups All purpose flour
1/2 cup dry cocoa
1 1/2 cups sugar
2 tsp. baking soda
1/2 teaspoon salt.


Put these instructions:
Empty contents of jar into 12 x 8 baking pan. Stir until well blended. Make 3 wells in the mixture. Pour 2/3 cups oil in one. Pour 2 Tbsps. Cider vinegar (yes vinegar) in the second and 1 Tbsp vanilla in the third. Pour in 2 cups water and stir with a fork until well blended. Spread into an even layer. Bake at 350 degree oven for 35 to 40 minutes. Sprinkle with powdered sugar or frost with your favorite frosting.





Onion Soup Mix
3 onion bouillon cubes, crushed

1 beef bouillon cube, crushed

2 tsp. cornstarch

1/3 cup instant onion flakes

2 dashes pepper



Put all ingredients in a small sandwich bag. Seal well and store in cool, dry place.



To use:

Empty package into a pot and gradually stir in 4 cups cold water and 1 Tbsp. butter. Bring to boil, reduce heat and cover. Simmer 20 minutes. Ladle soup into oven proof bowls, sprinkle with croutons or toasted bread. Then add one slice provalone cheese. Briefly put bowls under a broiler to melt cheese. Serve. Makes 4 1-cup servings.



Onion Dip:

Mix one package onion soup mix with 2 cups sour cream. Chill before serving.





Orange Float Mix

4 c Instant Nonfat Dry Milk
2 c Powdered Orange Drink Mix
1 c Sugar

Combine all ingredients in a large bowl and blend well. Put in a large airtight container and label as Orange Float Mix. Store in a cool, dry place and use within 6 months. Makes about 7 cups mix.


ORANGE FLOAT: Add 1 egg and 1/2 cup ORANGE FLOAT MIX to 8 ozs cold water in a blender. Add 2 to 3 ice cubes and blend well. Serve immediately. Makes 1 serving.





ORANGE MOCHA CAFE


Place all ingredients into a blender or food processor and whir until finely ground. Store in a n air tight

container.

1/3 cup instant coffee granules

1/2 cup each unsweetened cocoa, and powdered nondairy creamer

2 tsp. dried orange peel

1 tsp. cinnamon



Mix 1 tbs. into 6oz. boiling water.





Orange Cream Cookie Mix


1/2 cup orange-flavored drink mix (e.g. Tang)

3/4 cup white sugar

1-1/2 cups vanilla baking chips

1-3/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder



Combine the flour with the baking soda and baking powder. Starting with the Tang, then sugar, vanilla chips and ending with the flour mixture. Layer the ingredients in a clean glass wide mouth quart sized jar. Press each layer firmly in place before adding the next ingredient.



Attach a recipe card with the following instructions to the jar.



Orange Cream Cookies

Preheat oven to 375 degrees F (190 degrees C). Empty contents into a large mixing bowl. Add 1/2 cup softened butter, 1 egg slightly beaten and teaspoon vanilla extract. Mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased baking sheet. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes or until tops are very lightly browned. Cool for 5 minutes on the sheet then remove cookies to wire racks to cool completely. Yield 2 1/2 dozen







Orange Cookies
1 1/2 cups brown sugar

1 Tbsp. dried grated orange rind

1 teaspoon vanilla extract

3 teaspoons baking powder

3 1/4 cups all-purpose flour



Combine flour, baking powder and orange rind - stir well. Place flour mixture in a clean mason jar. Pack down tight so everything will fit in the jar. (Use a spoon or a mallet.) Add other ingredients, one item at a time, packing each layer down. Put the lid on the jar and tie a ribbon around the lid. You can add a personalized label, if you wish. As an added touch, tie a wooden spoon to the lid with a piece of ribbon.



Attach the following instructions to the jar:

Whip 1 cup of butter or shortening until light and fluffy. Add 2 eggs, 1/2 cup sour cream and 1 tsp. vanilla and beat until mixed. Stir in the ingredients from this jar until well combined. Drop teaspoons of dough on a greased cookie sheet. Bake for 12 minutes at 350 degrees F. You can ice these with a thin icing made of 1 cup icing sugar and enough orange juice to make the icing spreadable.







ORANGE SLICE COOKIE MIX
.

3/4 cup sugar

1/2 cup packed brown sugar

1-3/4 cups flour mixed with 1 tsp. baking powder and 1/2 tsp. baking soda

11/2 cups orange slice candies, quartered (wrap in plastic wrap)

.

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.

.

Recipe to attach to jar:

Remove candies from jar and set aside. Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Stir in orange candies. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 375º for 12 to 14 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 2-1/2 dozen.





Palouse Soup Mix


This mix makes a nice gift layered in a jar. You can make Palouse Soup or a Minestrone variation with this mix.



2-1/2 cups green split peas (16 oz)

2-1/2 cups lentils (16 oz)

2-1/2 cups pearl barley (16 oz)

2 cups alphabet macaroni or brown rice

1 cup dried onion flakes (2 3/8-oz. pkgs)

1/2 cups celery flakes (1 3/8-oz. pkg.)

1/2 cups parsley flakes (1 1/4-oz. pkg.)

1 1/2 teaspoons thyme

1 1/2 teaspoons white pepper



Mix all ingredients together. Store in a jar with a tight- fitting lid. Stir before using. Makes 10 cups of mix.



TO COOK:

Combine 1 cup of soup mix with 4 cups of water or seasoned stock in large pan. Add 1 cup of cooked chopped meat, if desired. Bring to a boil. Reduce heat to low and cover pan. Simmer gently for 45 to 60 minutes, or until peas are tender. Add 1/2 teaspoon salt if desired.



MINESTRONE VARIATION:

Combine 1 cup of soup mix with a 16-oz. can of stewed tomatoes, 2 to 3 cups water or stock, 1 chopped carrot, 1 to 2 chopped potatoes, and 1/2 teaspoon basil. (Optional: 1 clove minced garlic). Bring to a boil. Reduce heat to low and cover pan. Simmer 45 to 60 minutes or until peas are tender. Add 1/2 teaspoon salt, if desired.







Pasta Soup Mix In A Jar


1/2 Cup Macaroni - small shells, etc.

1/4 Cup Lentils - dry

1/4 Cup Mushrooms - dried, chopped

2 Tbsp. Parmesan Cheese - grated

1 Tbsp. Onion Flakes

1 Tbsp. Chicken Soup Base

1 teas. Parsley

1/2 teas. Oregano

1 Dash Garlic Powder Granules



Mix all ingredients together in a one pint canning jar, and store with tightly sealed lid, until needed. Use the following recipe to make soup, or place recipe on a card and attach to your decorated soup mix jar to give as a gift:



Basic Pasta Soup

Combine contents of jar with 3 cups water, in a 2 quart saucepan. Bring to a boil, then reduce heat. Cover and simmer 40 minutes or until lentils are tender, stirring occasionally. Makes 4 servings.





PEACH BREAD
1/2 cup nuts

1/2 cup dried peaches finely chopped

1/2 cup sugar

2 1/2 cup bisquick

1 tsp. baking powder

1/4 tsp. salt



Layer ingredients in a wide-mouth 1-quart canning jar in order given. Press each layer firmly in place before adding next ingredient.



Recipe to attach to jar:

Peach Bread mix

Preheat the oven to 350 Degrees. In a large bowl, place the Peach Bread mix. Make a well in the center. Mix wet 1 1/4 cup milk, 1 tsp. vanilla, 2 egg slightly beaten, 1/2 cup softened butter or margarine into dry mixture. Mix until completely blended. Spoon the batter into a large loaf pan that is well greased with waxed paper in the bottom. Bake for 1 hr or until knife inserted in the center comes out clean. Cool in the pan on a wire rack before removing.





Peaches and Cream Bath Salts:


12 tall jelly (12-ounce) canning jars with lid and rings
2 4-pound cartons Epsom Salts (approximately 16 cups)
4 pounds sea salt or Kosher salt (approximately 6 cups)
1/2 teaspoon glycerin, divided
12 to 15 drops peach essential oil
12 to 15 drops orange food color
2 pieces cardstock (for tags)

Wash, rinse and dry canning jars. Empty one carton Epsom Salts into large mixing bowl or batter
bowl. Add 3 cups sea salt, stir well. Stir in 1/4 teaspoon glycerin and 6 to 8 drops essential oil. Mix well.
In second large mixing bowl, empty one carton Epsom Salts, and add 3 cups sea salt. Stir well. Add 1/4 teaspoon glycerin, 6 to 8 drops essential oil, and food color. Stir until completely blended. Color should be even. TIP: use a heavy-duty stand mixer (such as Kitchenaid-brand) to mix bath salts easily. Set mixer to lowest setting and mix until color is even--but don't try this with hand mixers or smaller stand mixers!
Holding canning jars at an angle, layer salts in jars, alternating white and colored mixtures. Print two copies of Peaches 'n Cream Bath Salts gift tag. Cut gift tags apart and attach to jars. Tags may be trimmed and
placed beneath canning jar rings, tied on with ribbon, or taped to gift jars. TIP: decorative canning jar lids add presentation punch for a small price! Try red or green gingham lids for Candy Cane Bath Salts, while Peach lids add a designer touch to Peaches 'n Cream Bath Salts. Find decorative canning jar lids in the canning section of the supermarket. This recipe makes 12 12-ounce gift jars, plus a bonus of 3 to 4 cups extra bath salts. Package them in small plastic zipper craft bags for easy stocking stuffers! Makes 12 gift jars.





Peanut Butter Cookies



1 cup white sugar

1 cup packed brown sugar

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons baking soda

1/2 cup peanut butter chips or chopped peanuts



Combine flour, salt, baking powder and baking soda - stir well. Place flour mixture in a clean mason jar. Pack down tight so everything will fit in the jar. (Use a spoon or a mallet.) Add other ingredients, one item at a time, packing each layer down. Put the lid on the jar and tie a ribbon around the lid. You can add a personalized label, if you wish. As an added touch, tie a wooden spoon to the lid with a piece of ribbon.



Attach the following instructions to the jar:

Whip 1 cup of butter or shortening with 1 cup of peanut butter until light and fluffy. Add 2 eggs and 1 tsp. vanilla and beat until mixed. Stir in the ingredients from this jar until well combined. Drop teaspoons of dough on a greased cookie sheet. Bake for 12 - 14 minutes at 350 degrees F.





Peanut Butter Chocolate Cookie Mix in a Jar


1 cup packed brown sugar

1 1/2 cups packed confectioners' sugar

3/4 cup unsweetened cocoa powder

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt



In a separate bowl, mix together the flour, baking powder and salt. Layer ingredients in order given in a 1 quart ''wide mouth'' canning jar. Clean the inside of the jar with a dry paper towel after adding the

confectioners' sugar and after adding the cocoa powder. Be sure to pack everything down firmly before adding the flour mixture, it will be a tight fit.



Instructions to attach to jar:

Peanut Butter Cookies

Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add: 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Add 1/2 cup creamy peanut butter, 1 egg, slightly beaten, and 1 teaspoon of vanilla. Mix until completely blended. You will need to use your hands to finish mixing. Shape into walnut sized balls and place 2 inches apart on a parchment lined baking sheets. DO NOT USE WAXED PAPER. Press balls down with a fork. Bake at 350° for 9 to 11 minutes until edges are browned. Cool 5 minutes on baking sheet then transfer to a cooling rack to finish cooling. Makes 3 dozen cookies.





Pecan Pie Muffins
1/2 cup all-purpose flour
1 cup light brown sugar; packed
1 cup pecans; chopped

Layer ingredients in a pint sized canning jar.


Pecan Pie Muffins:

1 jar Mix
2/3 cup butter; softened
2 eggs; beaten

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 mini-muffin cups or line with paper muffin liners. 2 In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full. 4 Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done. Makes 18 mini muffins.


Pina Colada Bread in a Jar



1 Can Pineapple -- (20 oz) crushed

1 Cup Margarine -- at room temperature

3 1/2 Cups Brown sugar -- packed

4 Eggs -- whipped

1/2 Cup Rum

3 1/3 Cups Unbleached flour

1 1/2 Teaspoons Baking powder

1 Teaspoon Baking soda

1 Cup Coconut -- shredded



Preheat oven at 325. Before starting batter, wash 8 (1 pint) wide mouth canning jars with lids in hot soapy water and let drain, dry, and cool to room temperature. Generously prepare jars with cooking spray and flour. Drain pineapple for 10 minutes, reserving juice. Puree drained pineapple in a blender. Measure out 1 1/2 cups puree, adding a little juice if necessary to make 1 1/2 cups. Set puree aside. Discard remaining juice. In a mixing bowl, combine applesauce, half brown sugar until light and fluffy. Beat in eggs and pineapple puree. Set aside. In another mixing bowl, combine flour, baking powder, and baking soda. Gradually, add to pineapple mixture in thirds, beating well with each addition. Stir in coconut. Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean, then place jars on baking sheet (or they'll tip over) in the center of oven. Bake 40 minutes. Keep lids in hot water until they're used. When cakes are done, remove jars which are HOT from oven one at a time. If rims need cleaning, use moistened paper towel. Carefully put lids and rings in place, then screw tops on tightly shut. Place jars on a wire rack; they will seal as they cool.



Once jars are cool, decorate with round pieces of cloth and then glue on flowers, ribbons, etc. on lid, ring and side of jar. Unscrew the ring (the lid should be sealed by now) and place a few cotton balls on top of the lid (makes it poofy on top), then a piece of cloth (about 3" larger than the lid) on top and screw the ring back on. Decorate as desired.





Pizza Dough Mix


This is a gift for friends of all ages, whether a starving college student or a senior citizen--everyone loves pizza.



2 3/4 cups bread flour

1 package (1 Tbsp.) active dry yeast

2 tsp. Salt



In a medium bowl, combine all the ingredients. Place the mix in an airtight container.



Attach this to the Jar

Pizza



1 package Pizza Dough Mix

2 Tbsp. olive oil

1 cup warm water

1 cup tomato sauce

1/2 cup grated mozzarella cheese

1/3 cup freshly grated Parmesan

1 tsp. crushed oregano



Place the Pizza Dough Mix in a large bowl & add the oil and water. Beat with a wooden spoon or dough hook until mixture forms a ball. Turn out onto a floured board and knead for 5 minutes. Transfer to a greased bowl and let the dough rise for 90 minutes. Divide the dough in half and pat into two 12-inch circles. For thin crust, fill and bake the pizzas now. For thicker crust, let pizzas rise 30 to 45 minutes. Top the pizza dough with tomato sauce, cheeses of your choice, crushed oregano, and olive oil drizzled over the pizzas. Preheat the oven and bake at 425 degrees F for 20 to 25 minutes. Let stand 5 minutes. Makes 2 12-inch pizzas





POTATO CHIP COOKIE MIX
1 cup white sugar

1 1/2 cups crushed potato chips

2/3 cup chopped pecans

2 1/2 cups all-purpose flour

1 teaspoon baking powder



In a small bowl, stir together the flour and baking powder. Layer ingredients in order given in a 1 quart "wide mouth" canning jar. It will be a tight fit. Press each layer firmly in place before adding next ingredient. Decorate the jar and attach a tag with the following directions: Empty jar of cookie mix into large mixing bowl. Mix thoroughly. Add: 2 sticks butter, softened and 1 teaspoon vanilla. Mix until blended completely. Shape into balls the size of walnuts. Flatten. Bake at 350 degrees F (175 degrees C) for 14 to 18 minutes until edges are very lightly browned. Cool 5 minutes on the cookie sheets. Remove cookies to wire racks to cool completely.





POTATO SOUP TO GO MIX


Stir together the following ingredients, and store them in an airtight jar:



1 3/4 cups instant potato flakes

1 1/2 cup dries powdered milk

2 tbs. chicken bullion granules

2 tsp. parsley

1 1/2 tsp. dried onion flakes

1 1/2 tsp. seasoned salt

1/4 tsp. paprika

1/4 tsp. thyme

1/8 tsp. tumeric



Combine all ingredients in a large bowl and stir until mixed. Store in a 1quart, airtight jar. To make soup: Put 1/2 cup mix into a bowl. Add 1 cup boiling water. Stir and enjoy!!





POULTRY SEASONING MIX


Stir together the following ingredients, and store them in an airtight jar:



2 tbs. parsley

1 tbs. each marjoram, oregano, thyme, and paprika

2 tsp. rosemary (ground)

1 tsp. each salt, ginger, sage, garlic powder, celery salt, and pepper



Sprinkle some on chicken before cooking, use it to enhance the flavor of poultry stuffing, or add some to

bread crumb before coating chicken parts for frying!



RAISIN CRUNCH COOKIE MIX
.

1/2 cup sugar

1/2 cup raisins

1-1/4 cups packed flaked coconut

1 cup crushed cornflakes

3/4 cup packed brown sugar

1/2 cup quick oats

1-1/4 cups flour mixed with 1 tsp. baking soda and 1 tsp. baking powder



Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.



Recipe to attach to jar:

Empty cookie mix in large mixing bowl; stir to combine. Add 1 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350º for 10 to 12 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 3 to 4 dozen.





Ranger Cookies

1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soola
1/2 cup shortening; that doesn't require ref
2 cups fruit-flavor crisp rice cereal
2/3 cup packed brown sugar
1/3 cup coconut

STIR together the flour, baking powder, and baking soda in a medium mixing bowl. Cut in shortening till the mixture resembles coarse crumbs.

LAYER in a 1-quart glass jar or canister the following ingredients: half of the cereal, flour mixture, brown sugar, remaining cereal, and coconut. Tap jar gently on the counter to settle each layer before adding the
next. Cover the jar and attach baking directions.

Baking Directions:

Use within 1 month. Empty contents of jar into a large mixing bowl. Stir in 1 beaten egg, 2 tablespoons milk and one teaspoon vanilla till combined. Drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake 8-9 minutes or till edges are golden brown. Cool on cookie sheet for 1 minute. Transfer to wire rack and cool.





Raspberry Chocolate Chip Cookies

1 Pkg of Raspberry Jello
3/4 cup sugar
1 1/2 cups Chocolate chips
1 3/4 cups flour mixed with
1/2 teaspoon baking soda and
1/2 teaspoon baking powder

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.




Recipe to attach to jar:

Empty cookie mix in a large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2
inches apart on a lightly greased baking sheet. Bake at 375º for 12 to 14 minutes or until tops are very lightly browned. Cool 5 minutes on cookie sheet. Remove to wire racks to cool completely. Yield: 2 1/2 dozen.




RED AND GREEN CHIPPERS HOLIDAY COOKIE MIX


Layer ingredients in order in a 1 quart mason jar. Press each layer lightly in place before adding next

ingredient to the jar.



1 1/4 cups sugar

1 1/4 cups M&M red and green holiday candies

2 cups of flour mixed with 1/2 tsp. baking soda, and 1/2 tsp. baking powder



Makes 2 1/2 dozen cookies. Preheat oven to 350 degrees. Empty Cookie mix into a large jar and stir until blended. Add 1/2 cup softened butter and 1 egg. Mix until cookie dough forms. Roll dough into 1 inch balls, and place two inches apart on a greased cookie sheet. Bake for 12-14 inches, or until edges begin to brown.





Red Beans And Rice Mix


1 tablespoon dried bell pepper flakes

1 tablespoon dried minced onion

1/2 teaspoon dried minced garlic

2 teaspoons seasoned salt

1 bay leaf

1 teaspoon sugar

1/4 teaspoon cayenne pepper

1/2 teaspoon celery seed

1 teaspoon ground cumin

1/4 teaspoon crushed red pepper



BEANS & RICE

2 cups dried red beans

1 cup uncooked long grain white rice



TO PREPARE

2 cups red beans

1 ham bone

seasoning mixture

1 cup uncooked rice

2 cups water

1 teaspoon salt

1 pound spicy smoked sausage -- sliced

salt and pepper to taste



In a small bowl, combine seasoning ingredients. Place in a small, sealable plastic bag or container. Fill a pint canning jar with red beans. Fill a sealable plastic bag with rice. Include the recipe for Red Beans and Rice.



Recipe to attach:

Wash beans. Place in a Dutch oven; cover with water and soak overnight. The following day, add ham bone and seasoning mixture. If necessary, add additional water to cover the beans. Cook, partially covered, over medium-low heat 3 to 4 hours. About 30 minutes before serving, combine rice, water and salt in a saucepan

and bring to a boil. Reduce heat to low. Cover pan and cook 30 minutes without lifting lid. About 20 minutes before serving, add sausage, salt and pepper to beans. Serve over rice.





RED VELVET CAKE


2/3 c. mayonnaise

3 c. white sugar

3 eggs

1 tbsp. vanilla

2 c. applesauce, unsweetened

3 c. white flour

2/3 c. unsweetened cocoa powder

1 tsp. baking soda

1/2 tsp. baking powder

1/8 tsp. salt

2 tsp. red food coloring



Layer ingredients in a wide-mouth 1-quart canning jar in order given. Press each layer firmly in place before adding next ingredient.



Recipe to attach to jar:

RED VELVET CAKE

Beat together mayonnaise and half of sugar until fluffy. Add eggs, remaining sugar, vanilla, food coloring and applesauce. Sift together dry ingredients and add to applesauce mixture a little at a time: beat well after each addition. Pour one cup of batter in each jar and carefully remove any batter from the rims. Place jars in a preheated 325° oven and bake for 40 minutes. While cakes are baking heat jar lids until ready to use. Remove cakes from oven one at a time clean rims add lid and bands. Jars will seal as they cool. Makes 8 pint jars.





REESE'S PEANUT BUTTER CUPS COOKIE MIX
.

3/4 cup sugar

1/4 cup packed brown sugar

1-3/4 cups flour mixed with 1 tsp. baking powder and 1/2 tsp. baking soda

8 large Reese's peanut butter cups candies cut into 1/2 inch pieces (wrap in plastic wrap)

.

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.

.

Recipe to attach to jar:

Remove candies from jar and set aside. Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Stir in candies. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 375º for 12 to 14 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 2-1/2 dozen











ROCKY ROAD CRISPY BALLS


3/4 c sugar,

1/2 c chopped pecans,

1 1/4 c rice crispies,

1 c mini marshmallow,

1 1/4 c milk chocolate chips


Place first 4 ingredients in qt-wide mouth jar. Place chips in zipper sandwich bag. push in jar to make fit. Remove bag of chips. Place in saucepan add 1/2 stick margarine, melt over medium heat stirring until melted. Empty remaining jar mix into bowl and stir, then add melted chips, stir well to coat. then roll into balls and place on wax paper to set.





RUSSIAN TEA
2 & 1/2 cup Tang

1 & 1/2 cup white sugar

1 - 12 oz of instant lemonade mix (Kool-aid)

2 tsp. cloves

1 & 1/2 cup instant Lemon flavored tea

2 tsp. cinnamon

1 tsp. nutmeg



Measure out all ingredients first into separate bowls. Layer the tang, sugar, lemonade and tea into jar as little or as much as you like. Repeat the layers often to make a pretty layered looking sand art type look. Add the cloves, cinnamon & nutmeg last. This is a very sweet drink.



Attach recipe below, to jar:

Russian Tea

Mix dry ingredients well and replace into your jar for storage. Add 2 Tbls. into coffee cup and add hot water. Stir well





SALSA MIX


1 1/2 cup dried cilantro
1 tsp. garlic powder (more to taste)
1/2 cup dried chopped onion
1/4 cup dried red pepper flakes
1 tbls. salt
1 tbls. pepper

In a small bowl, combine all ingredients until well blended. Store in an airtight container.



Give with serving instructions.

Spicy Salsa

Blend 2 tablespoons salsa mix with one 10 oz. can mexican style tomatoes. Serve with chips.


Salsa Spread

Blend 2 tablespoons salsa mix with 1 cup softened cream cheese. Serve with crackers










Sand Art Brownies
Layer in given order:



3/4 tsp. salt

1/2 cup plus 1/8 cup flour

1/3 cup cocoa

1/2 cup flour

2/3 cup packed brown sugar

2/3 cup sugar

1/2 cup chocolate chips

1/2 cup vanilla chips

1/2 cup nuts (optional)

1/2 tsp. baking powder



Attach recipe below, to jar:

Sand Art Brownies

Empty brownie mix into large mixing bowl. Stir to combine. Add 1/2 cup oil, 1 tsp. vanilla 3 eggs. Bake in greased 9x9 pan at 350* for 27-32 min





SAND ART COOKIES


1/2 cup white sugar

1/2 cup rolled oats

1/2 cup candy-coated chocolate pieces

1/2 cup packed brown sugar

1 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup crisp rice cereal

1/2 cup semisweet chocolate chips



In a 1 quart or 1 liter jar, layer the ingredients in the order given. Lightly pack down the jar after each addition.



Attach a card with the following instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet. Empty the entire contents of the jar into a medium bowl. Add 1 large egg and 1/2 cup of margarine melted; mix well. Form dough into 1 inch balls and bake for 10 to 12 minutes in the preheated oven. Makes about 2 dozen cookies.





SCOTCHY'S SHORTBREAD MIX


Stir together the following ingredients, and store them in an airtight jar:



1 1/2 cups flour

3/4 cup sugar

1/4 tsp. salt



To make one 8inch pie pan, or shortbread mold, of shortbread, preheat oven to 300 degrees. Knead 1

cup of softened butter into the mix until well blended. Press the mix firmly into your pie plate, or mold,

and bake for 1 hour. The shortbread will be pale in color. Cut into wedges while it is still warm.





Shake It and Bake It Coating


1 cup All-purpose flour

1 teaspoon Paprika

2 teaspoon Salt

1/2 teaspoon Basil or Oregano, crushed

1 teaspoon Pepper

1/2 teaspoon Powdered Thyme

1/2 cup Cracker crumbs

1/2 teaspoon Garlic powder



This mixture is sufficient to coat six pounds of chicken. In a large jar, shake together the flour, salt, pepper, crumbs, paprika, basil, thyme and garlic powder until evenly mixed. Place mixture in a plastic bag. If using only 3 pounds of chicken, place half of the mixture in a tightly sealed jar and reserved for later use. Moisten the chicken pieces with milk or water. Place chicken pieces, one at a time, in the bag and shake until evenly coated. Bake coated chicken pieces in a greased shallow pan at 350 degrees F for 45 - 60 minutes.





S'more Squares


Reduce 1 sleeve graham crackers to crumbs. Layer 2/3 of the crumbs in a 1 qt jar. (I used a recycled
Mayonnaise jar) Place 8 marshmallow bunny peeps standing up facing out around the inside of jar. Press them up against the glass with the back of a spoon. Carefully spoon remaining crumbs in center of jar to support the bunnies, pressing down to keep it snug. On top of this pour 1 1/4 cup Easter M&M's. Spoon 1/3 cup brown sugar into center of M&M's, pressing with a spoon.

Attach gift tag to say-
Empty contents of jar into a bowl. Snip bunnies into bits with kitchen sheers, or cut up with a knife. Return bunny bits to mixture. Mix well. Melt 1/2 cup butter, add 1 teaspoon vanilla. Pour over dry ingredients, mixing well. Pat into a greased 9" square pan. Bake at 350o for 15 minutes. Makes 9 to 12 bars. * Another option would be to leave bunnies, combine remaining ingredients and lay bunnies on top, then bake.





SNICKERDOODLE COOKIE MIX


Stir together the following ingredients, and store them in an airtight jar:



2 3/4 flour

1/4 tsp. salt

1 tsp. baking soda

2 tsp. cream of tartar

1 1/2 cup sugar



To make about 5 dozen Snickerdoodles, preheat oven to 350 degrees. In a large mixing bowl cream 1 cup

of softened butter until light in color. Add 2 eggs and mix until smooth. Lastly, add in the cookie mix and

blend unitl dough forms. In a smaller bowl, combine 1/2 cup of sugar and 1 tbs. cinnamon. Roll the dough

into one inch balls and roll these in the cinnamon-sugar mixture. Place these balls two inches apart on an

ungreased cookie sheet, and bake for 15-18 minutes or until tani in color.







SNOWBALLS IN A JAR


1/2 cup confectioners' sugar

2 cups all-purpose flour

1 cup chopped pecans



In a medium bowl, combine the confectioners' sugar and flour. Place into a 1 quart canning jar. Put the chopped pecans on top. Close the lid.

Attach a tag with the following instructions:

Snow Balls

Makes 4 dozen. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. In a medium bowl, cream together 3/4 cup of shortening and 1/4 cup of margarine. Stir in 2 teaspoons of vanilla. Add the entire contents of the jar, and mix well. Roll dough into 1 inch balls and place them on the prepared cookie sheet. Bake for 20 to 25 minutes, until lightly browned. Cool, and roll in confectioners' sugar.





Soup Mix in a Jar
1/3 cup beef bouillon granules

1/4 cup dehydrated onion flakes

1/2 cup split peas

1/2 cup ABC, small shell, or ring macaroni (any small shape pasta will do)

1/4 cup barley

1/2 cup lentils

1/3 cup non-instant white rice

tricolor spiral pasta



Use a canning funnel or any funnel that has about a 2-inch neck. This will make it easier to fill the jars with the ingredients. Be sure to use a wide-mouth, 1-quart canning jar. Layer ingredients in the order given: bouillon, onion flakes, split peas, small shape pasta, barley, lentils, rice, and enough tricolor spiral pasta to fill jar.

Attach tag with cooking instructions:

In large kettle, brown 1 pound ground beef or stew beef cut into bite-size pieces in a little olive oil. Remove tricolor pasta from top of jar and reserve. Add the rest of the jar contents to the kettle with 12 cups water. Let come to a boil and simmer 45 minutes. Add tricolor pasta and simmer 15 minutes more. Serve with your favorite bread or rolls and a tossed salad. ENJOY!!





Spiced tea with red hots
2 cups tang
3 cups sugar
1 cup lemon sweetened instant tea
1/3 cup regular instant tea
1 teaspoon cinnamon
1 teaspoon cloves
1 pkg. red hots


Add 2 teaspoon to 1 cup boiling water.



Spicy Ginger Cookies
4 cups flour

3/4 teaspoon baking soda

1 teaspoon ground ginger

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground cloves

1/2 teaspoon salt

1/2 cup molasses

1 1/4 cups sugar



Combine flour, spices, salt, and baking soda - stir well. Place flour mixture in a clean mason jar. Pack down tight so everything will fit in the jar. (Use a spoon or a mallet.) Add other ingredients, one item at a time, packing each layer down. Put the lid on the jar and tie a ribbon around the lid. You can add a personalized label, if you wish. As an added touch, tie a wooden spoon to the lid with a piece of ribbon.



Attach the following instructions for the jar:

Whip 1 cup of butter or shortening until light and fluffy. Add 1/2 cup molasses. Add 2 eggs and 1 tsp. vanilla and beat until mixed. Stir in the ingredients from this jar until well combined. Drop teaspoons of dough on a greased cookie sheet. Bake for 12 - 14 minutes at 350 degrees F.





STRAWBERRY BREAD


3 cup all purpose flour

1 tsp baking soda

1 tsp salt

2 1/2 tsp cinnamon

1 cup sugar



Layer ingredients in a wide-mouth 1-quart canning jar in order given. Press each layer firmly in place before adding next ingredient.



Recipe to attach to jar:

Strawberry Bread mix

Preheat the oven to 350 Degrees. In a large bowl, place the strawberry bread mix. Make a well in the center. Mix wet ingredients 1 1/4 cup oil, 4 egg slightly beaten, 120 o. frozen strawberries thawed slightly and pour into dry mixture. Mix until completely blended. Spoon the batter into 2 large loaf pan or 4 small loaf pans. Bake large loaves for 1 hr or 2 small loaves for 45 minutes. Cool in the pan on a wire rack before removing.





STUFFING MIX


Stir together the following ingredients, and store them in an airtight container:



3 1/2 cups unseasoned bread cubes

3 tbs. celery flakes

1 tbs parsley flakes

2 tsp. onion flakes

2 tsp. chicken flavored bullion granules

1/4 tsp poultry seasoning

1/4 tsp. ground sage



Directions: Bring 1 cup of water and 2 tbs. butter to a boil in a medium saucepan. Add Stuffing Mix and

stir to moisten. Cover the pot and remove it from the heat, allowing it to stand for 5 minutes. Enjoy!





Sugar Cookies

1 1/2 cups white sugar
4 cups all-purpose flour
1-teaspoon baking powder
1/2-teaspoon baking soda
1/2-teaspoon salt
3/4-teaspoon ground nutmeg
Jar 1 qt

In a 1-quart jar, layer the ingredients in the order listed. Pack down firmly after each addition.

Instructions to attach to jar:

1 egg
1 cup butter or margarine, softened
1/2-cup sour cream
1-teaspoon vanilla

In a large bowl: beat egg with butter until light and fluffy. At low speed of an electric mixer add sour cream, vanilla and contents of Jar. Mix until combined. Using hands if necessary. Cover dough and refrigerate for several hours or overnight. Remove dough from the refrigerator. Preheat oven to 375°F (190°C). Roll chilled dough out on a lightly floured surface to 1/8 inch thick. Cut dough into desired
shapes. Place on an ungreased cookie sheet and bake at 375°F (190°C) for 10 to 12 minutes.




SUGAR-FREE LOW-FAT COCOA TREAT


3/4 cup unsweetened cocoa

1/2 tsp. salt

1 quart powdered non-fat dry milk

your favorite sugar substitute equal to 1 1/2 cups sugar



Mix it up and get ready to sit down to a steamy, creamy cup of guilt free cocoa! Just use 2 tablespoons of mix to 6 ounces of hot water, in your favorite mug, of course! Why not garnish with a cinnamon stick, or a sprinkling of cinnamon powder. One mug of this delight contains only 49 calories!





SUPER RICH HOT CHOCOLATE MASTER MIX


3 cups nonfat dry powdered dry milk

2 cups semi sweet chocolate chips



Put ingredients in blender, or food processor. (I recommend doing half a batch at one time!) Whir it around only until it is "finely ground". If you whir too long it will clump up in the blender. Store in an airtight container. Use heaping tablespoons per mug of boiling water.



VARIATIONS:

* Cocoa-Mocha - Add 1/2 cup instant coffee to the mix.

* Orange-Cinnamon Sip - Add 1 tsp. of grated orange peel and 2 tsp. cinnamon

* Scotchy's Cup - Decrease chocolate chips by 1 cup, and add 1 cup butterscotch chips instead!

* Peanut Butter Cup - Decrese chocolate chips as above, and add 1 cup peanutbutter chips.

* Minty Hot Chocolate - Decrease chocolate chips as above, and add 1 cup mint-chocolate chips.

* Rasberry-Coco-Loco - Decrease chocolate chips as above, and add 1 cup of Raspberry-chocolate chips.

* Milk Chocolate Chocolate - Decrrease chocolate chips as above, and add 1 cup of Milk Chocolate

chips!

* Malted Milk Chocolate - Prepare as for Milk Chocolate Chocolate, except substitute 1/2 cup of malted

milk powder for 1/2 cup of powdered milk.





SWISS MOCHA CAFE


Place all ingredients into a blender or food processor and whir until finely ground. Store in a n air tight

container.



1/2 cup powdered nondairy creamer

2 tbs. each instant coffee granules, and unsweetened cocoa



Mix 2 tbs. into 8oz. boiling water.









"Tangy" Cookie Mix


1/2 cup Tang Instant Breakfast Drink -- powder

3/4 cup sugar

1 1/2 cups vanilla chips

1 3/4 cups flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder



Mix flour, baking powder, and soda together. Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.



Recipe to attach to jar:

Empty cookie mix in a large mixing bowl; stir to combine.

Add:

1/2 cup softened butter

1 egg slightly beaten

1 tsp. vanilla



Mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased baking sheet. Bake at 375F degrees for 12 to 14 minutes or until tops are very lightly browned.

Cool 5 minutes on cookie sheet. Remove to wire racks to cool completely.





TOFFEE CAFE


Place all ingredients into a blender or food processor and whir until finely ground. Store in a n air tight

container.



2/3 cup instant coffee granules

1 cup each powdered nondairy creamer, and packed dark brown sugar



Mix 2-3 tsp. into 6oz. boiling water.





Tortilla soup mix in a jar
1 cup converted long grain rice

2 to 2-1/2 cups crushed tortilla chips

1 (5 oz.) can chicken

Seasonings: Mix the following and place in a thin zipper sandwich bag.

2 T. chicken bouillon granules

2 t. lemonade powder with sugar

1 t. lemon pepper

1 t. dried cilantro leaves

1/2 t. garlic powder

1/2 t. ground cumin

1/2 t. salt

1/4 cup dried minced onions

Size of jar: Quart



Place ingredients in jar in this order:

Place rice in jar first. Place seasoning packet into jar next. Gently flatten bag so it is visible from all sides of jar. Fill jar with tortilla chips. Put lid on jar. Attach can of chicken to top of jar. Decorate jar.



Attach the following recipe to jar.

Tortilla Soup

Carefully empty tortilla chips from jar into a dish. Set aside. Remove seasoning packet. Set aside Place rice in large pan. Add 10 cups water and 1 (10 oz.) can diced tomatoes and green chilies and seasonings from packet. Bring to a boil. Lower heat, cover and simmer 20 minutes. Add tortilla chips. Cover and simmer 5 more minutes. Serve immediately. Makes 12 cups soup.





Trailblazer Bean Soup Mix
1 c. pinto beans

1 c. black beans

1 c. kidney beans

1 c. yellow split peas

1 c. black-eyed peas

1 c. lentils

1 c. green split peas

1 c. Great Northern beans



In a pint jar, layer 2 TB. of each legume in order listed, until jar is full. Screw on lid. (May cover lid with a circle of fabric and twine to tie on recipe.)



Attach this recipe:

1 pt. bean soup mix

7 c. water

1 ham hock

1 garlic clove, minced

1 lg. onion, chopped

1 tsp. chili powder

1-2 tsp. salt

1 8-oz can tomato sauce

2 carrots, chopped

1 rib celery, chopped



Place all ingredients in a slow cooker pot. Cover and cook on medium for 7 hours or until beans are tender. (May cook soup in a stock-pot on the stove. Cover and simmer until done.) Remove meat from ham hock and return to soup. Before serving, add 3 T. lemon juice. Top soup with sour cream or grated cheese. Serves: 6





TRAIL COOKIE MIX
1/2 cup packed brown sugar

1/2 cup sugar

3/4 cup wheat germ

1/3 cup quick oats

1 cup raisins

1/3 cup packed flaked coconut

1/2 cup chopped pecans

3/4 cup flour mixed with 1 tsp. baking powder

.

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.

Recipe to attach to jar:

Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350º for 12 to 14 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 2-1/2 dozen.



Treasure Hunt Jar
Jar (peanut butter jar will do)
Finch bird seed

Fill the jar half full of bird seed. Add a screw, jingle bell, rubber band, piece of macaroni, button, needle, bead, paper clip penny, marble, pop tab, etc. Put 20 items in the jar. Fill with bird seed, leaving a space at the top for the bird seed to move around when shaking the jar. To prevent people from opening the lid, you can add some glue to the threads of the lid, then screw it onto the jar. Keep a list of the things you put into the jar, because it's almost guaranteed that the person you give the jar to will not find them all.

Add the following poem:

Some pirates got it all mixed up
And did things wrong way 'round.
They put the treasure in a bottle
And buried the map in the ground!
Their treasure was some silly stuff
Like needles, screws, and beads.
Then dear old Polly Parrot
Added all her extra seeds!
So find the twenty items here
No two are quite the same.
Don't open up the bottle though
As that would break the game!





TROPICAL COOKIES
1/3 cup sugar
1/2 cup packed brown sugar
1/3 cup packed flaked coconut
2/3 cup chopped macadamia nuts
2/3 cup chopped dates
2 cups flour mixed with 1 tsp. baking soda and 1 tsp. baking powder



Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.
Recipe to attach to jar:



TROPICAL COOKIES

Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Press cookie down slightly with the heel of your hand. Bake at 350º for 11 to 13 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 2½ dozen.





Truffle Mix

2 cups chips - semi/sweet or milk chocolate; (12 oz bag)
2 1/2 cups powdered sugar
1/2 cup powdered non dairy coffee creamer
1/2 cup unsweetened cocoa
1/4 cup paramount crystals
1/4 teaspoon flavoring oil
a pinch of salt; (just a few grains)

Combine chips and dry ingredients in a food processor. Process on high for at least a minute or two until powdered. With food processor running, drizzle flavoring oil into feed tube. Process another 30 seconds.
Place 2 1/3 cups mix in a pint sized jar. Place 1/3 cup unsweetened cocoa* in a small baggie, seal baggie, place on top of mix. Suggested flavorings are cherry, orange, lemon, ammeretto, etc.*I think you could use just about anything you choose for rolling the truffles in. Try jimmies, powdered sugar, graham cracker crumbs etc.

Include these directions:
Heat 1/4 cup milk to boil, pour into a medium sized bowl. Remove plastic bag from jar. Add mix to milk.. Stir to blend well. Beat with spoon for about one minute. Refrigerate until firm. Empty contents of plastic bag into a small bowl. Shape rounded tablespoons of mixture into balls, roll in unsweetened cocoa.





Turkey Noodle Soup Mix


This is a great way to use leftover turkey.

1 cup uncooked fine egg noodles

1 1/2 Tbsp. chicken-flavored bouillon

1/2 tsp. ground black pepper

1/4 tsp. dried whole thyme

1/8 tsp. celery seeds

1/8 tsp. garlic powder

1 bay leaf

Combine all ingredients in a medium bowl. Store in an airtight container.



Attach this to the Jar

Turkey Noodle Soup

1 package Turkey Noodle Soup Mix

8 cups water

2 carrots, diced

2 stalks celery, diced

1/4 cup minced onion

3 cups cooked diced turkey



Combine the Turkey Noodle Soup Mix and the water in a large stockpot. Add the carrots, celery, and onion and bring to a boil. Cover the soup and reduce the heat to a simmer. Simmer for 15 minutes. Discard the bay leaf. Stir in the turkey and simmer an additional 5 minutes.





Vegetarian Black Bean Chili

3 cup black beans, sorted -- put in jar or bag.

Combine spices in a small bag
3 Tbsp. dehydrated onion
3 Tbsp. granulated garlic
1 tsp. crushed oregano
2 tsp. salt
1/4 to 1/2 tsp. cayenne pepper (do not omit)
1 1/2 cups white rice in a separate package.

Label: Wash beans. Put in pot with seasonings. Add 1 Tbsp. olive oil and cover beans with 2" water. Bring to boil and simmer until very well done (about 2 hours). Beans should be very soft. Add water as needed to keep beans from sticking. There should be some liquid left on beans when done. To cook rice, put 3 cup water and 1 tsp salt into a pot and when it boils, add rice. Lower heat, cover and steam for 20 minutes. Serve about 1/2 cup rice in bowl, and put beans on the top. Sprinkle with minced cilantro, finely chopped green onion, and a squeeze of lime juice. This is very healthy. It has almost no fat, and is mainly from the bottom of the food pyramid.





VERY BERY COBBLER MIX


Stir together the following ingredients, and store them in an airtight jar:



1 cup each flour and sugar

1 tsp. each baking powder, vanilla powder, and cinnamon



To make 8 to 10 servings, preheat oven to 375 degrees. In a large bowl mix together 4 cups of assorted

fresh berries with 1/4 cup each lemon juice and sugar. Pour this mixture into a 13X9 inch baking dish. In

a separate bowl combine Cobbler mix with 1 cup of melted sweet butter, and 1 egg. Mix until everything

sticks together. Drop by spoonfuls over the top of the berry mixture. Bake for 35-45 minutes. Allow to

cool for 15 minutes before serving.





VIENNA CAFE


Place all ingredients into a blender or food processor and whir until finely ground. Store in a n air tight

container.



1/2 cup instant coffee granules

2/3 cup each sugar, and powdered nondairy creamer

1/2 tsp. cinnamon



Mix 2 tsp. per 1 cup boiling water.





Viennese Coffee Balls


2 cups shortbread cookie crumbs* - *Any kind of cookie crumbs can be used.
1-1/2 cups sifted powdered sugar
1 cup chopped nuts
2 tbsp unsweetened cocoa powder
1-1/2 tsp instant coffee crystals
3/4 tsp ground cinnamon

Layer ingredients into your jar. Tap jar gently to settle each layer before adding the next one. Add more nuts if needed to fill gaps.

Gift Tag Directions:
Place contents of jar in large mixing bowl. Add 4-5 tablespoons strong coffee or water, using just enough to moisten. Form into 1-1/4 inch balls; roll generously in 1/2 cup sifted powdered sugar. Place on a sheet waxed paper and let stand till dry, about 1 hour. Before serving, roll again in powdered sugar, if desired. Store in airtight container for up to 1 week. Makes 1 quart jar.















WHITE BEAN CHOWDER SOUP


2 cup dried great nothern beans

2 cup hundry jack instant potato flakes in a thin zipper bag



Layer the beans in order given into a wide mouth 1 quart canning jar.Pack each layer in place before adding the next.



1/3 cup imitation bacon bits

2 T. dried minced onion

2 T. chicken bouillon granules

1 tsp pepper

1 tsp sage

1/2 tsp celery powder



Mix and place in a small plastic bag. Place the packet on top of the bag of potato flakes.



Attach this to the Jar

White Bean Chowder Soup



Remove seasoning packet and potato flakes bag from the white bean chowder mix and set aside. Rinse beans and place in microwave safe dish. Cover with water, 1 to 2 inches over the top of the beans. Cover the dish loosely with plastic wrap and microwave on high for 15 minutes, rotating after 7 minutes. Drain and rinse beans. Place beans in a large soup pot. Add 8 cups water, 1 (14oz) can of diced or crushed tomatoes & Seasoning packet. Cover, bring to a boil. Lower heat, cover and simmer 1 3/4 hours or until beans are tender. Stir in potato flakes.





White Chocolate Macadamia Cookie Mix


11/4 cups white sugar

1/2 cup chopped macadamia nuts

3 ounces coarsely chopped white chocolate

2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder



Mix together flour, baking soda and baking powder. Set aside. Layer ingredients in order given in a quart sized wide mouth canning jar. Press each layer down firmly in place. Add the flour mixture last. Store in a cool dry place away from a heat source so condensation and clumping does not occur.



Attach these directions to jar:

Empty cookie mix into large mixing bowl. Thoroughly blend mix.



1/2 cup butter, softened

1 egg slightly beaten

1 teaspoon of vanilla



Mix until completely blended. Shape into walnut sized balls and place 2 inches apart on sprayed cookie sheets. Bake at 375F degrees for 12 to 14 minutes until tops are very lightly browned. Cool 5 minutes on baking sheet. Remove to racks to finish cooling.









White Fruit Cake In A Jar



***FRUITS***

1 Cup canned pineapple -- chunks

2/3 Cup chopped citron

2/3 Cup shredded lemon -- peel

1/2 Cup chopped candied -- cherries

3/4 Cup chopped dates

1 Cup chopped dried -- apricots

2/3 Cup shredded orange -- peel

1/2 Cup chopped figs

1 Cup white raisins

1/2 Cup shredded coconut

2 Cups chopped walnuts

1/2 Cup flour



***CAKE***

1 Cup sugar

1 Cup shortening

5 eggs

1 Cup flour

1 Teaspoon salt

1 Teaspoon baking powder

1/4 Cup pineapple juice

2 Quarts water to put in -- the pressure cooker



Drain pineapple, saving juice. Dredge fruits and nuts with 1/2 c. flour. Cream shortening and sugar and add eggs, one at a time, beating mixture well after each addition. Sift flour, salt and baking powder and add alternately to the mixture with the pineapple juice. Pour batter into canning jars that have been greased and floured. BE SURE TO USE WIDE MOUTH JARS. Allow steam to flow from vent pipe of pressure cooker for 20 min. Pressurize for 30 min. at 10 lbs. pressure for pints and 60 min. for qts. When placing jars in cooker, cover LOOSELY with lids, wax paper or foil. Allow space in the jars for some expansion. Tighten lids after jars have been removed from the pressure cooker.





WHOLE WHEAT BEER BREAD


2 1/2 cup self rising flour

1/2 cup whole wheat flour

3 T. sugar



Layer ingredients in a wide-mouth 1-quart canning jar in order given. Press each layer firmly in place before adding next ingredient.



Recipe to attach to jar:

Whole Wheat Beer Bread

Preheat the oven to 375 Degrees. In a large bowl, combine the Whole Wheat Beer Bread mix with 1 (12 oz) bottle of beer or 1 (12 oz) bottle unflavored seltzer. 1/3 of 1/2 cup of melted butter or margarine. Blend the mixture together using a wooden spoon. The batter will be lumpy. Place the dough in a greased loaf pan. Pour 1/3 of 1/2 cup of melted butter or margarine over the top of the bread. Bake for 40 minutes, then pour the remaining 1/3 of the butter over the top of the bread. Continue baking for 10 minutes longer. Remove the bread from the oven. Allow the bread to cool for 30 to 45 minutes and serve warm.







WILD RICE AND BARLEY SOUP


1 cup barley

2/3 cup imitation bacon bits

2 T. brown sugar

2 tsp dried basil

2 tsp oregano

1 tsp pepper

1 tsp dried minced garlic

1 tsp celery powder

1/2 cup beef bouillon granules

1 cup wild rice

1 cup dried minced onion



Layer the beans in order given into a wide mouth 1 quart canning jar. Pack each layer in place before adding the next.



Attach this to the Jar

Wild Rice and Barley Soup

Place the wild rice and barley soup mix in a large soup pot. Add 14 cups of water. Bring to a boil. Add 2 cans sliced mushrooms , if desired. Cover, lower heat and simmer for 1 hour.





Zucchini Bread in a Jar
2 cups sugar

1 cup oil

3 eggs

2/3 cup water

1 tsp. vanilla

3 1/4 cups flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 1/2 Tbsp. cinnamon

3 cups grated zucchini

1 cup chopped nuts



In large bowl cream sugar and oil with electric mixer. Add eggs and mix well. Add water and vanilla and mix well. Place dry ingredients in a separate large bowl and blend with a whisk. Add creamed ingredients to dry ingredients and mix with whisk and spoon. Place 1 cup batter each into 6 well-greased 1-pint wide-mouth canning jars. Wipe batter from rim. Place jars on a baking sheet. Bake at 325 degrees F for 55 to 60 minutes, or until a toothpick inserted in center comes out clean. Wipe rims. Place hot sterilized seals and rings on hot jars. Keep in refrigerator for prolonged storage.







HELPFUL NOTES:

~~An idea for the recipe that you attach to the jar is to print it off on
your computer and glue it to a sturdy piece of paper and either paper punch
or stamp a Christmas decoration to the paper. You can paper punch a hole at
the top and attach it to the neck with ribbon or raffia.
~~The top of the jars can be decorated with lace or patterned material
between the seal and the ring. Cut the lace or material so it drapes down
about in inch from the ring. You can also use the lace or material and place
it on top of the lid and tie it with ribbon or raffia with the recipe card
attached. We have also attached bells or miniature Christmas ornaments to
make it look extra special.





























































Copyright 2002, Everything Homemade. All rights reserved.


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