Recipes in a jar

[lectrickitty]

I found an old file that I forgot that I had. When looking thru it, I discovered that many of the recipes would make great prep items so decided to share them with everyone. There are over 200 recipes in all. Here are the ones that start with the letter A. I'll try to get them all posted ASAP.

I haven't used any of them yet, but I can tell by looking that a lot of them will go into my preps in the following weeks. Many will be given as gifts too.

Dang, I need LOTS more jars!


Almond Brownie Mix

2 1/4 cups sugar
1/2 cup cocoa powder (wipe jar after this layer)
1 1/4 cup flaked coconut, sprinkled with 1 tsp almond extract and tossed to blend
3/4 cup coarsely chopped whole almonds
1 1/4 cups flour mixed with 1 tsp baking powder and 1 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:

Almond Brownies

Makes 2 dozen brownies
Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix.

Add:

3/4 cup (1 1/2 sticks) melted butter or margarine
4 eggs, slightly beaten

Mix until completely blended.

Spread batter in a sprayed 9x13-inch baking pan.

Bake at 350° for 30 minutes
Cool completely in pan
Cut into 2-inch squares




Almost Hamburger Helper

2 cups nonfat dry milk
1cup cornstarch
1/4 cup beef bouillon powder
2 tablespoons onion flakes
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon black pepper
2 tablespoons dried parsley
1 tablespoon garlic powder

Mix the ingredients together and store in an air-tight container.

Use mix as a base for the following dinners.

Chili Mac:

1 lb ground beef, browned and drained
1 c water
1/2 c macaroni noodles (uncooked)
2 cans chopped tomatoes
1 T chili powder
1/2 cup mix

Combine all and simmer 20 minutes or until macaroni is cooked


Stroganoff:

1 lb. ground beef, browned and drained
2 cup water
1/2 cup mix
2 c uncooked egg noodles
1/2 cup sour cream

Combine all except sour cream. Simmer 20 minutes or until noodles are tender. Stir in sour cream and serve.


Potato Beef Casserole:

1 lb ground beef, browned and drained
3/4 cup water
6 potatoes, peeled and thinly sliced
1 cup frozen mixed veggies
1/2 cup mix

Combine all and simmer, covered, until potatoes are tender, about 30 minutes, stirring occasionally. Remove cover and cook until excess water is evaporated.


Quick Lasagna:

1 lb ground beef, browned and drained
1/2 cup mix
1 onion, chopped
2 cup water
16 oz. tomato sauce
3 c lasagna noodles, uncooked, broken in bits
1/4 cup parmesan cheese
2 cup mozzarella cheese, shredded

Combine all except mozzarella in large skillet. Bring to a boil, let
simmer for 15 minutes or until noodles are cooked. Top with mozzarella.
Turn off heat and let cheese melt.



Apple Cake in a Jar

2/3 cup shortening
2-2/3 cups white sugar
4 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1-1/2 teaspoons salt
2 teaspoons baking soda
3 cups all-purpose flour
2/3 cup water
3 cups grated apple
2/3 cup raisins
2/3 cup chopped walnuts
8 straight-sided wide-mouth pint canning jars with lids

Recipe to attach:

Preheat oven to 325°. Lightly grease the insides of 8 straight-sided wide-mouth pint canning jars. Sift together flour, baking soda, salt, nutmeg and cinnamon. Set aside. Cream shortening and
sugar until fluffy. Add eggs and beat in well. Add flour alternately with water and mix until smooth. Fold in apples, raisins and nuts. Fill jars 1/2 full of batter, being careful to keep the rims clean. Wipe off any batter that gets on the rims. Bake at 325° for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water. As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed. Unsealed jars should be eaten or kept in refrigerator for up to a week.
Sealed jars can be stored up to a year.



Apple Pie in a Jar

4-1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt
10 cups water
3 Tablespoons lemon juice
28 cups peeled, cored and sliced apples

Place a rack in the bottom of a large stock pot. Fill pot with hot water. Sterilize 7 1-quart canning jars, 7 lids, and 7 rings by placing on rack, jars upright. Bring water to a boil. Boil 10 minutes. Remove with a holder and allow jars to air-dry. Save water for processing apples. Combine sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large saucepan. Place over high heat and cook until thick and bubbly, stirring frequently. Remove from heat and stir in lemon juice. Tightly pack apples into sterilized jars. Slowly pour syrup over apples, covering them completely. Gently tap jars on countertop to allow air bubbles to rise. Screw lids on jars.

Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes. Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all).
Sealed jars can be stored for up to a year.


Apple, Cinnamon, Walnut Oatmeal Mix

1 - 7 oz package dried apples
1 - 18 oz. container quick-cooking oats
1 - 3 oz. jar non-dairy creamer
1/2 cup brown sugar; firmly-packed
1/2 cup walnuts; chopped
1 teaspoon salt
2 teaspoons ground cinnamon

Place dried apples in a processor; process until finely chopped. Add remaining ingredients and process until well blended. Store in airtight container. Give with serving instructions. Makes 7 1/2 cups mix; about 15 servings.

Attach this to the jar:

Apple, Cinnamon, Walnut Oatmeal Mix

Stir 2/3 cup boiling water into 1/2 cup oatmeal mix until well blended. Let stand until thickened.




American Blessings Mix

2 cups bugles corn snacks
2 cups small pretzels
1 cup can corn
1 cup dried fruit bits or raisins
1 cup peanuts or sunflower seeds
1 cup m&m’s

Put in jars with this tag:

American blessings mix

Bugles: Shaped like a cornucopia or horn of plenty, a symbol of Our nations abundance.
Pretzels: Arms folded in prayer, a freedom sought by those who founded our country.
Candy corn: Sacrifices of the pilgrims' first winter. Food was so scare that settlers survived on just a few kernels of corn a day.
Nuts or seeds: Promise of a future harvest, one we will reap only if seeds are planted and tended with diligence.
Dried fruits: Harvest gifts of our bountiful land.
M&ms: Memories of those who came before us to guide us to a blessed future.
Hershey's kiss: The love of family and friends that sweetens our lives



Apple Crisp in a Jar

1/2 cup all purpose flour
3/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 cup oats
1/2 cup raisins
a 1 pint jar

Layer in 1-pint wide-mouth canning jar in order listed above.

Attach to Jar or Container:

Apple Crisp in a Jar

4-cups sliced tart apples (about 4 medium)
1/3-cup butter, softened

Heat oven to 375̊.
Arrange apples in greased square pan, 8x8x2 inches. Mix contents of jar in large bowl: sprinkle over apples. Bake until topping is golden brown and apples are tender, about 30 minutes.
Serve warm and if desired, with cream or ice cream.



APPLE MUFFINS

2 cups Self rising flour
1/2 cup Sugar
1/4 cup Brown sugar
1 tsp. Cinnamon
1/4 tsp. Nutmeg
1 cup Chopped dried apple

Mix: Combine and store in an airtight container.

Attach this to the Jar:

Apple Muffins

1 pk Mix
1 Egg
3/4 cup Milk
1/4 cup Vegetable oil

Preheat oven to 400°.
Mix all ingredients just until moistened.
Fill greased muffin cups 3/4 full.
Bake 15-18 minutes, or until golden brown.



APPLESAUCE COOKIES

1 cup brown sugar
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 cup raisins
3/4 cup chopped nuts

Combine flour, salt, cinnamon and baking soda - stir well. Place the
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 this to Jar:

AppleSauce Cookies

Whip 3/4 cup of butter or shortening until light and fluffy. Add 1 egg
and 1/2 cup applesauce 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 8 - 12 minutes at 350°.





APPLE SPICE CAKE MIX

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

3 cups flour
1-1/2 cups sugar
1-1/2 tsp. baking soda
1-1/2 tsp. cinnamon
1 tsp. vanilla powder
1/4 tsp. nutmeg
1 cup chopped walnuts
1/2 cup raisins

Recipe to attach:

To make a cake serving 8 to 10 people: Preheat oven to 350 degrees. Grease and flour an 8 cup bundt pan. Combine mix with:

1 1/2 cups oil
3 eggs
3 cups chopped apples

Mix until well blended.
Pour batter into the bundt pan, and bake for 1 hour and 10 minutes.
Allow to cool before removing from pan.




APRICOT BREAD

1/2 cup nuts
1/2 cup dried apricots 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:

Apricot Bread mix

Preheat the oven to 350°
In a large bowl, place the Apricot Bread mix.
Make a well in the center.
Mix the following into dry mixture:

1-1/4 cup milk
1 tsp. vanilla
2 egg slightly beaten
1/2 cup softened butter or margarine

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.

[lectrickitty]

Bagel Mix in a bread machine - General Instructions

1- Set aside two 1/4 inch balls of dough. You will use these later to determine if it is time to boil your bagels. If dough pops to the top of the boiling water right away, you are ready.

2-Place the dough on a floured surface and divide into 8 equal portions. Form balls, and gently press your thumb through the middle of each ball and slowly stretch dough into a bagel shape. Leave bagels to rise on same floured surface, lightly covered with a towel.

3- While the bagels are rising, bring 3 quarts of water to a rolling boil. Add 1 Tbsp. sugar to boiling water and stir to dissolve sugar. Drop first dough ball from step one, into boiling water, using a slotted spoon. When dough balls pass this test, you are ready to boil your bagels by dropping them carefully into the boiling water, 2 or 3 at a time. Boil on each side for 1-1/2 minutes. Remove from water, and cool on wire cooling rack for 1 minute.

4- Brush each bagel with an egg wash (1 egg + 1 Tbsp. water) and sprinkle with sesame or poppy seeds if desired. (Non-stick cooking spray may be substituted for egg wash).

5- Bake at 400° on baking sheet which has been sprinkled with corn meal (can used greased baking sheet), for 12-15 minutes, or until golden brown. *You can make Bagel Chips by slicing left-over bagels into thin slices (horizontally), and brushing them with melted butter or margarine. Lay, buttered side up, on an ungreased baking sheet, and bake at 325° for 12 - 15 minutes or until golden brown and crispy.

*You can make Bagel Sticks by cutting bagel rounds before they rise, and laying them into straight lines. Let rise, boil, and then spray with non-stick cooking spray, roll in sesame or poppy seeds if desired. Bake just as you would for round bagels.




Chewy Basic Bagel Mix

3 cups Flour
3-1/3 Tbsp. Brown Sugar
1 tsp. Salt
3-1/4 tsp. Active Dry Yeast

Place yeast into a small zip baggie and set aside, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggie of yeast on top of mix and apply lid.

To make the bagels later, you will need the following additional ingredient: 1-1/8 cup Water Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "Dough" and loaf size. Select desired delay option, and press Start. When dough cycle has completed follow directions above to make bagels



Cinnamon Raisin Bagel Mix

3 cups Flour
3 1/3 Tbsp. Brown Sugar
1 tsp. Salt
1 Tbsp. Sugar
1 Tbsp. Cinnamon
1/2 cup Raisins
3-1/4 tsp. Active Dry Yeast

Place cinnamon and sugar into a small zip baggie and set aside. Place raisins into another small zip baggie and set aside. Do the same with the yeast and set aside, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of spices, raisins and yeast on top of mix and apply lid. To make the bagels later, you will need the following additional ingredient: 1 1/8 cups Water

Soak raisins in enough warm water to cover them, for ten minutes, then drain and blot between paper towels to remove excess moisture. Toss with cinnamon and sugar in a small bowl, then add to other ingredients in bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "Dough" and loaf size. Select desired delay option, and press Start. When dough cycle has completed, follow directions above




Hearty Whole Wheat Bagel

Mix 2 cups Flour
1 cup Whole Wheat Flour
3-1/3 Tbsp. Brown Sugar
2 Tbsp. Gluten
1 tsp. Salt
3-1/4 tsp. Active Dry Yeast

Place yeast into a small zip baggie and set aside, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggie of yeast on top of mix and apply lid.

Recipe to attach:

To make the bagels later, you will need the following additional ingredient: 1 1/8 cups Water.
Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "Dough" and loaf size. Select desired delay option, and press Start. When dough cycle has completed, follow directions above for making bagels



Heavenly Garlic Bagel Mix

3 cups Flour
3 1/3 Tbsp. Brown Sugar
1 tsp. Salt
1 tsp. Garlic Powder
1 tsp. Parsley Flakes
1/4 tsp. Paprika
3 1/4 tsp. Active Dry Yeast

Place yeast into a small zip baggie and set aside, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggie of yeast on top of mix and apply lid.

Recipe to attach:

To make the bagels later, you will need the following additional ingredient:

1-1/8 cups Water

Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "Dough" and loaf size. Select desired delay option, and press Start. When dough cycle has completed, follow directions above Note: Try sprinkling with Parmesan cheese and garlic bread seasoning for a more pronounced Italian flavor.





Onion Bagel Mix in a bread machine

3 cups Flour
3-1/3 Tbsp. Brown Sugar
1 tsp. Salt
3/4 tsp. Onion Powder
1-1/2 tsp. dried Minced Onions,
3-1/4 tsp. Active Dry Yeast

Place yeast into a small zip baggie and set aside, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggie of yeast on top of mix and apply lid.

Recipe to attach:

To make the bagels later, you will need the following additional ingredient:
1 1/8 cups Water
Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select “Dough” and loaf size. Select desired delay option, and press Start. When dough cycle has completed, follow directions above




BANANA BREAD

1/2 cup nuts
1/2 cup dried bananas 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:

Banana Bread mix

Preheat the oven to 350°
In a large bowl, place the Banana Bread mix. Make a well in the center. Mix wet ingredients into dry mixture.

1-1/4 cup milk
1 tsp. vanilla
2 egg slightly beaten
1/2 cup softened butter or margarine

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.



Banana Nut Bread Baked in a Jar

2/3 cup shortening 2-2/3 cups white sugar
4 eggs
2 cups mashed bananas
2/3 cup water
3-1/3 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2/3 cup chopped pecans

Cream shortening and sugar. Beat in eggs, bananas, and water. Sift together flour, baking powder, soda, salt, cinnamon, and cloves. Add to banana mixture. Stir in nuts. Pour mixture into greased WIDE MOUTH pint jars, filling 1/2 full of batter. Do NOT put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims. Bake at 325° about 45 minutes.

Meanwhile, sterilize the lids and rings in boiling water. As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed. Unsealed jars should be eaten or kept in refrigerator for up to a week.
Sealed jars can be stored in a cool dry place for up to 6 weeks.



Banana Chocolate Chip Bread

1/2 cup chocolate chips
1/2 cup dried bananas 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:

Banana Chocolate Chip Bread

Preheat the oven to 350°
In a large bowl, place the Banana Chocolate Chip Bread mix.
Make a well in the center. Mix wet ingredients into dry mixture.

1-1/4 cup milk
1 tsp vanilla,
2 eggs slightly beaten eggs
1/2 cup butter or margarine softened

Stir 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.



Banana Nut Bread Baked in a Jar

2-2/3 cups sugar
2/3 cup shortening
4 eggs
2/3 cup buttermilk bananas
1 tsp. vanilla
3 1/2 cups flour
1/2 tsp. ginger
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 cups mashed ripe bananas
2/3 cup chopped nuts (optional)

In large bowl cream sugar and shortening with electric mixer. Add eggs and mix well. Add buttermilk 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. Gently stir in mashed bananas and nuts. Place 1cup batter each in 7 well-greased 1-pint wide-mouth canning jars. Wipe batter from rims. Place jars on a baking sheet. Bake at 325 degrees F for 45 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.




Bavarian Mint Coffee

1/3 cup non-dairy coffee creamer
1/3 cup sugar
1/3 cup instant coffee
2 tbsp. cocoa
5 hard peppermint candies, crushed

Combine all ingredients together. Store in airtight container.

Recipe to attach:
Use 2 to 2½ teaspoons per cup of boiling water. Relax and enjoy!




Bayou Seasoning Mix

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

2 tbs.+ 1/2 tsp. Paprika
2 tbs. garlic powder
1 tbs. each salt, onion powder, oregano, thyme, cayenne, and black pepper.




Beer Pretzels

3-1/3 cups whole wheat bread flour
1 tbsp sugar
1 package active dry yeast
1 tsp salt
1 tsp dried oregano, crushed
1/2 tsp dried basil
1/4 tsp garlic powder
1 tbsp instant minced onion
3/4 cup grated Parmesan cheese

Makes 2 bottles.
Sift together flour, sugar, yeast and salt in a bowl. Stir together oregano, basil, garlic powder, onion and cheese in another bowl. Divide ingredients among two 16-oz bottles or jars; I use tall clear corkable bottles.

Gift Tag Directions:

Place bottle contents in a medium mixing bowl. Stir in a 3/4 cup beer.
Knead on lightly floured surface till smooth. Cover and let rest in warm place till doubled (about 45 minutes). Roll out on a lightly floured surface into a 10x6-inch rectangle, cut lengthwise into six 1 inch strips. Form strips into pretzel shapes. Place on a greased baking sheet.
Cover and let rise in a warm place till nearly doubled (about 30 minutes). Bake at 400 degrees on top rack for about 8 minutes or till slightly browned. Cool on wire racks.




Beer Bread Mix in a Jar or Beer Bottle

1-1/2 cups all purpose unbleached flour
2/3 cup yellow corn meal
2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoon brown sugar
2/3 cup Parmesan cheese
1/2 teaspoon crushed red pepper 4 teaspoon dried minced onion
(approximately 3 cups for a 32 ounce container)

Layers: brown sugar corn meal Parmesan, red pepper, onion - combined flour combined with baking powder, baking soda, salt

Attach recipe card:

Beer Bread Place contents of jar in a medium mixing bowl. Stir in 12 ounces of beer, just until combined. Pour into a greased 8x4x2 inch loaf pan and bake at 375 degrees for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cover with foil during last 10 minutes to prevent over browning. Cool in pan 10 minutes, then transfer to a wire rack. Cool completely or serve warm.



Blackberry 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:

BlackBerry Bread mix

Preheat the oven to 350°
In a large bowl, place the blackberry bread mix. Make a well in the center. Mix wet ingredients and pour into dry mixture.

1-1/4 cup oil
4 egg slightly beaten
20 oz. frozen blackberries thawed slightly

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.



BLACK EYED PEA SOUP

3-1/2 cups dried black eyed peas
For Seasoning Packet:
1/2 cup dried minced onion
6 Tbsp. chicken bouillon granules
2 Tbsp. dried parsley flakes
1 Tbsp. sugar
2 tsp dried minced garlic
1 tsp. chili powder
1 tsp onion powder
1/2 tsp. pepper
1/2 tsp. garlic powder

Add 2 cups of the peas into a wide mouth 1quart canning jar. Mix and place the seasoning in a small plastic bag. Place the packet on top of the peas. Add the remaining peas.

Attach this to the Jar

Black Eyed Pea Soup

Remove seasoning packet and set aside. Rinse peas 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:
12 cups water
2 (14oz) cans of diced or crushed tomatoes
Seasoning packet

Cover, bring to a boil. Lower heat, cover and simmer 1-1/2 hours or until beans are tender. Stir Occasionally.



Black Forrest Coffee

4 cups fresh brewed coffee
1/2 cup chocolate syrup
1/4 cup maraschino cherry juice
Sweetened whipped cream
Shaved chocolate
Maraschino cherries

Combine coffee, chocolate syrup, and cherry juice; mix well. Top individual servings with whipped cream, chocolate shavings and a cherry.



Cookie Mix In A Jar

1 cup sugar
3/4 cup golden raisins
1-1/2 cups peanuts; salted
1-3/4 cups flour
1 teaspoon baking soda
1 teaspoon allspice


Mix flour with baking soda and allspice.
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

Cookies

Makes 3-1/2 dozen cookies
Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.

Add:
3/4 cup softened butter - not diet
2 eggs, slightly beaten
1-1/2 tsp. vanilla, optional

Mix until completely blended. You will need to finish mixing with your hands. Shape into balls the size of walnuts. Place 2 inches apart on sprayed baking sheets. Bake at 375° for 9 to 11 minutes until edges are lightly browned. Cool 5 minutes on baking sheet.



Blueberry Scones

2 cups all-purpose flour
1/3 cup vanilla sugar
1/4 cup nonfat dry milk powder
2 tsp baking powder
1 tsp dried lemon peel
1/4 tsp salt
1/3 cup shortening (type that does not need refrigeration)
1 cup dried blueberries

Stir together the flour, sugar, milk powder, baking powder, lemon peel and salt in a large mixing bowl. Cut in shortening using pastry blender till resembles coarse crumbs. Stir in blueberries. Place in jar and add more berries if needed. Store at room temp for up to 6 weeks or in freezer for up to 6 months.

Gift Tag Directions:

Place contents of jar in large mixing bowl.

Add:
1 beaten egg
1/4 cup water

Stir till moistened. Turn dough out onto a lightly floured surface and quickly knead for 12-15 strokes or till smooth. Pat 1/2 inch thickness. Cut into desired shapes with a 2-1/2 to 3 inch cutter. Dip cutter in flour between cuts. Place scones 1 inch apart on ungreased baking sheet. Brush tops with milk if desired. Bake at 400° for 12-15 minutes. Transfer to wire rack to cool slightly. Serve warm. Makes 10-12.



Bran Muffins

1-1/2 cup All Bran Cereal
1-1/4 cup self rising flour
1/2 cup brown sugar
1 cup golden raisins

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:

BRAN MUFFINS

Preheat the oven to 400°
Empty Bran Muffin mix in large mixing bowl; stir to combine.

1 egg slightly beaten
1/2 cup milk
1/2 cup melted butter or margarine.

Mix until completely blended. Spoon the batter into greased muffin tins, filling 2/3 to 3/4 full. Bake for 16 to 18 minutes, or until golden brown. Serve warm or cool completely on a wire rack.



Bread Machine Mixes

Just place dry mix ingredients inside a quart jar, place the baggie or packet of yeast on top of the mix and apply lid to jar. Use scissors to cut a 9 inch-diameter circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach a card with the directions, and you are finished! Please note that the recipe is for a 1-1/2 pound loaf.

Apple-Spice Bread Mix

3 1/4 cups Flour
2 Tbsp. Sugar
2 Tbsp. Dry Milk
1 1/2 tsp. Salt
2 tsp. Apple Pie Spice
1/2 cup Chopped Dried Apples

Mix flour, sugar, milk and salt and place in a quart size jar. Place
dried apples & apple pie spice inside a small zip baggie and place on top
of flour mixture inside jar. Apply lid.

add:

2-1/2 tsp. Active Dry Yeast - or - 2 tsp. Quick Acting Dry Yeast
1-1/4 cups Warm Water (110&#176
2 Tbsp. Vegetable Oil

Place all wet ingredients into the bread pan, then add the dry ingredients on top, reserving the yeast & apples/spice mixture for last. Insert the bread pan into the bread maker, and select "Sweet", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.

Bacon, Egg and Cheese Bread Mix

3 cups Flour
1/3 cup Bacon Bits (dehydrated bacon)
1/2 cup Parmesan Cheese
1 1/2 Tbsp. Sugar
1 tsp. Salt
3 tsp. Active Dry Yeast

Place cheese and bacon bits into a small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of bacon/cheese and yeast on top of mix and apply lid.

To make the bread later, you will need the following additional ingredients:

1-1/8 cup water
1 Egg
2 Tbsp. Vegetable Oil

Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "White", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.


Brownie Bread Mix

1/2 cup Unsweetened Cocoa Powder
1/2 cup Pecans, chopped
2-1/2 cups Flour
3 Tbsp. Flour
3/4 cup Sugar
1-1/2 tsp. Salt
1 Tbsp. Active Dry Yeast

Place unsweetened cocoa powder into a small zip baggie and set aside, then place pecans into another small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of cocoa, nuts and yeast on top of mix and apply lid.

add:

1-1/8 cup Water
2-1/2 Tbsp. Vegetable Oil
1 Egg

In a small saucepan, bring water to a boil. Add cocoa and stir with wire whisk until completely dissolved. Let cool to room temperature. Place the cocoa mixture and all remaining ingredients, except nuts into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "Sweet", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start. At the beep, add nuts. If desired, after removing baked loaf from pan, while still warm, frost with chocolate glaze-combination of powdered sugar, cocoa and milk.



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Found more B's...

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Brownies In A Jar

1/3 cup unsweetened cocoa powder
1 1/2 cups sugar
1/2 cup semisweet chocolate pieces
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup walnuts; chopped
1/2 cup white baking pieces

LAYER in a 1-quart glass jar or canister the following ingredients; Cocoa powder, sugar, chocolate pieces, flour, baking powder, salt, walnuts, and white baking pieces. Tap jar gently on the counter to settle each layer before adding the next. Cover the jar and attach baking directions.

Recipe to attach:

BAKING DIRECTIONS: Use within 1 month. Heat oven to 350o. Grease and flour an 8x8x2 inch baking pan. Combine 1/2 cup melted and cooled butter and 2 slightly beaten eggs in a large bowl, Stir in jar contents. Spread into prepared pan. Bake for 35 minutes or until edges begin to pull away from the pan. Cool in pan on a wire rack. Cut into bars. Makes 16.



BUTTERMILK RANCH DRESSING &DIP MIX

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

1-1/2 tsp. parsley flakes
1/2 tbs. each chives, pepper, and garlic powder
1/4 tbs. each tarragon and oregano
1 Tbsp. salt

Recipes to attach:

To prepare dressing: Add to 1 Tbsp. Mix,

1/2 cup mayonnaise
1/2 cup buttermilk

Whisk together and chill 1 hour before serving.

To make dip:
Makes 2 cups. Add 2 tbs. mix to

1 cup mayonnaise
1 cup sour cream

Stir and chill for 4 hours before serving.



BUTTER PECAN BREAD

1-1/8 cup all purpose flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup brown sugar
1 cup chopped pecans
1/2 cup brown sugar
1 -1/8 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt
2 tsp baking powder

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:

Butter Pecan Bread mix

Preheat the oven to 350 °
In a large bowl, place the Butter Pecan Bread mix.

combine:

1 cup buttermilk
1 tsp. vanilla
1 egg slightly beaten,
2 Tbsp. softened butter or margarine

Stir until the mixture is moistened. Spoon the batter into a large loaf pan that is well greased. Bake for 1 hr. Cool slightly in the pan on a wire rack before removing.


BUTTERSCOTCH BLONDIE MIX

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

1/2 cup flaked coconut
3/4 cup chopped pecans
2 cups packed brown sugar
2 cups of flour mixed with 1 1/2 tsp. baking powder
1/4 tsp. Salt

Recipe to attach:

Makes 2 dozen brownies. Preheat oven to 375°
Empty contents of jar into a large mixing bowl and stir until well blended.

Add:
3/4 cup softened butter
2 eggs
1 tsp. vanilla

Mix thoroughly. Spread the batter into a greased and floured 9X13 inch pan, and bake for 25 minutes. Cool for at least 15 minutes before cutting into 1 1/2 inch squares.



Butterscotch Brownie Mix

1/2 cup firmly packed coconut
3/4 cup chopped pecans
2 cups firmly packed brown sugar
2 cups flour mixed with 1 & 1/2 tbsp. baking powder
1/4 tsp. salt

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

Attach recipe to jar:

Butterscotch Brownies

Empty jar of brownie mix into a large mixing bowl. Use your hands to thoroughly blend mix.

Add:
3/4 cup butter or margarine, softened
2 eggs slightly beaten
2 tsp. Vanilla

Mix until completely blended. Spread batter into a sprayed or greased 9x13 metal pan. Bake at 375° for 25 min.



Butterscotch Chip Cookies in a Jar

1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup packed brown sugar
1/2 cup white sugar
1 cup flaked coconut
1 cup high protein crisp rice and wheat cereal
3/4 cup butterscotch chips
1/2 cup chopped pecans

Layer the ingredients in the order given in a one quart wide mouth canning jar. Firmly pack each ingredient in place. It will be a tight fit, but all ingredients will fit in the jar. Use pinking shears to cut an 8 or 9 inch circle from gingham, calico, or a seasonal fabric. Place the fabric over the wide mouth lid and rim and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band.

Attach the following mixing and baking directions:

Empty jar of cookie mix into a large mixing bowl. Add:

1/2 cup of butter
or margarine
1 egg
1/2 teaspoon of vanilla

Use hands to mix the wet and dry ingredients together. When completely blended, roll into large walnut sized balls. Place on unprepared cookie sheets and use the palm of your hand to flatten each cookie ball. Bake at 350 in a preheated oven for 8-10 minutes.


BUTTERSCOTCH PUDDING MIX

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

2 cups dry powdered milk
5 cups brown sugar
3 cups cornstarch
1/2 tsp. salt

Recipe to attach:

To make pudding:
Place 1/2 cup of the mix into a pan

Add:
2 cups cold milk
3 tbs. butter.

Cook over low heat until a boil. Continue cooking for one minute longer. Chill in the fridge and serve with whipped cream!!!

[SheWoff]

WOW!! These are great! Keep em coming...And I only have one problem with them...I don't have enough jars!

She

[Cardinal]

I'm printing!

[SheWoff]

Made up some Bayou seasoning mix already...OOHHH that is sooo good! And a great way to use up some of your 2/1.00 spices that need rotated.

She

[lectrickitty]

Bread Machine Mixes in a jar

Chocolate Chip Bread Mix

3 cups Flour
4 Tbsp. Sugar
1-1/2 tsp. Salt
4 Tbsp. Unsweetened Cocoa Powder
1/2 cup Miniature Chocolate Chips
2-1/4 tsp. Active Dry Yeast

Place chocolate chips into a small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of chocolate chips and yeast on top of mix and apply lid.

To make the bread later, you will need the following additional ingredients:

1-1/8 cup Water
1 Egg, beaten
1/2 tsp. Vanilla

Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "White", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start. Add chocolate chips at the beep. Note: For a different flavor, try using Mint chocolate chips, and/or Mint extract in place of the Vanilla.




Chocolate Sandwich Cookie Bread Mix

3 cups Flour
1/4 cup Sugar
1 tsp. Salt
1 cup Chocolate Sandwich Cookies, crushed
2-1/2 tsp. Active Dry Yeast

Place crushed cookies into a small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of cookies and yeast on top of mix and apply lid.

To make the bread later, you will need the following additional ingredients:

1 cup Milk
1-2 Eggs
5 Tbsp. Butter or Margarine

Place all ingredients, except cookies, into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "Sweet", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start. At the beep, add crushed cookies.


Cinnamon-Raisin Bread Mix

3-1/4 cups Flour
1/4 cup Sugar
1-1/2 tsp. Salt
1 tsp. Ground Cinnamon
3/4 cup Raisins

Mix flour, sugar, cinnamon and salt and place in a quart size jar. Place raisins inside a small zip baggie and place on top of flour mixture inside jar. Apply lid.

To make the bread later, you will need the following additional ingredients:

3-1/2 tsp. Active Dry Yeast ~ or ~ 3 tsp. Quick Acting Dry Yeast
1-1/4 cups Warm Water (110°)
2 Tbsp. Vegetable Oil

Place all wet ingredients into the bread pan, then add the dry ingredients on top, reserving the yeast & raisins for last. Insert the bread pan into the bread maker, and select "Sweet", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.




Corny Three Pepper Bread Mix

3-1/3 cups Flour
2 Tbsp. Dry Milk
1-1/2 Tbsp. Sugar
1/3 cup Cornmeal
1 tsp. Coarse Black Pepper
1/2 tsp. Red Pepper Flakes
1/2 tsp. Paprika
2-1/2 tsp. Active Dry Yeast

Place black pepper, red pepper flakes and paprika into a small zip baggie and set aside. Do the same with yeast, or set aside a Pre packaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of peppers and yeast on top of mix and apply lid.

To make the bread later, you will need the following additional ingredients:

1-1/8 cup Water
2 Tbsp. Olive Oil

Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "White", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start. Note: Use fresh ground peppers for the most flavor in your bread. This bread makes excellent croutons, and the crumbs make tasty breading for pan fried or oven fried pork or fish.




Crunchy Wheat/Honey Bread

Mix 2 cups Whole Wheat Flour
1-1/2 cups Flour
1/2 cup slivered Almonds, toasted
1-1/2 tsp. Salt

Mix flours and salt and place in a quart size jar. Put Almonds in a small zip baggie and place them on top of flour mixture in top of jar. Apply lid.

To make the bread later, you will need the following additional ingredients:

1-1/4 cup Warm Water (110°)
3 Tbsp. Honey
2 Tbsp. Vegetable Oil

Place all wet ingredients into the bread pan, then add the dry
ingredients on top, reserving the yeast and almonds for last. Insert the
bread pan into the bread maker, and select "Whole Wheat", desired crust
color, rapid or normal baking cycle and loaf size. Select desired delay
option, and press Start.




Garlic/Cheese Bread Mix

3 cups Flour
1-1/2 Tbsp. Dry Milk
3 tsp. Sugar
1-1/2 tsp. Salt
1/4 cup Parmesan cheese
1 tsp. Garlic Powder
2-1/2 tsp. Active Dry Yeast

Place garlic powder into a small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of pecans and yeast on top of mix and apply lid.

To make the bread later, you will need the following additional ingredients:

1 1/8 cups Water
2 Tbsp. Vegetable Oil

Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "White", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.




Garlic-Herb Bread Mix

3-1/4 cups Flour
2 Tbsp. Sugar
1-1/2 tsp. Salt
1/2 tsp. Dried Rosemary Leaves
1/4 tsp. Dried Thyme Leaves
1/4 tsp. Dried Basil Leaves
1 tsp. Garlic Powder

Mix flour, sugar and salt and place in a quart size jar. Put remaining spices in a small zip baggie, and place on top of flour mixture in top of jar. Apply lid.

To make the bread later, you will need the following additional ingredients:

1-1/4 cups Warm Water (110°)
1 Tbsp. Vegetable Oil
2-3/4 tsp. Active Dry Yeast -or- 2-1/4 tsp. Quick Acting Dry Yeast

Place all wet ingredients into the bread pan, then add the dry ingredients on top, reserving the yeast and spices for last. Insert the bread pan into the bread maker, and select "White", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.




Irish Soda Bread Mix

3 cups Flour
1 Tbsp. Sugar
1-1/2 tsp. Salt
2 Tbsp. Buttermilk Powder
1 Tbsp. Caraway Seeds
1 cup Golden Raisins
2-1/2 tsp. Active Dry Yeast

Place caraway seeds and raisins into a small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of seeds/raisins and yeast on top of mix and apply lid.

To make the bread later, you will need the following additional ingredients:

1 1/8 cup Water
2 Tbsp. Vegetable Oil

Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "White", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start. Add raisins/seeds at the beep. Note: The added sugar from the raisins may make crust darker than dough without raisins, so you might want to start with the lightest crust setting. You can substitute darker raisins, but your dough will become a darker color, and your finished loaf may be a bit heavier.




Multi-grain Bread Mix

1-1/3 cups Flour
1-1/3 cups Whole Wheat Flour
1 cup 7 Grain Cereal
2 Tbsp. Brown Sugar (packed)
1-1/4 tsp. Salt

Mix flours, sugar and salt and place in a quart size jar. Apply lid.

To make the bread later, you will need the following additional ingredients:

3 tsp. Active Dry Yeast ~ or ~ 2-1/2 tsp. Quick Acting Dry Yeast
1-1/4 cups Warm Water (110°)
2 Tbsp. Vegetable Oil

Place all wet ingredients into the bread pan, then add the dry ingredients on top, reserving the yeast for last. Insert the bread pan into the bread maker, and select "Whole Wheat", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start. Note: 7 Grain Cereal may be found in the health food section or the hot cereal section of your grocery store.




Nutty Chocolate Chip Bread Mix

3 cups Flour
3/4 cup Chocolate Chips
3 Tbsp. Sugar
1 Tbsp. Dry Milk
3/4 tsp. Salt
2-1/2 tsp. Active Dry Yeast
1/3 cup sliced Almonds

Place almonds & chocolate chips into a small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of nuts/chips and yeast on top of mix and apply lid.

To make the bread later, you will need the following additional ingredients:

1-1/8 cup Water
2 Tbsp. Vegetable Oil

Place all ingredients except nuts/chips, into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "Sweet", desired crust color, rapid or normal baking cycle and loaf size. Do not use delay option, and press Start. Add nuts and chips at the beep.




Nutty Cinnamon Bread Mix

3-1/3 cups Flour
1-1/2 Tbsp. Dry Milk
3 Tbsp. Brown Sugar
1 tsp. Salt
2 tsp. Cinnamon
1/2 cup chopped Pecans
2-1/2 tsp. Active Dry Yeast

Place pecans into a small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of pecans and yeast on top of mix and apply lid.

To make the bread later, you will need the following additional ingredients:

1-1/8 cups Water
1/4 cup Vegetable Oil

Place all ingredients except pecans, into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "Sweet", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start. Add pecans at the beep.




Nutty Maple Bread Mix

2-1/2 cups Flour
1/2 cup dry, Maple/Brown Sugar Malt-O-Meal cereal
1-1/2 Tbsp. Dry Milk
1-1/2 Tbsp. Brown Sugar
1/2 cup chopped Pecans
2-1/2 tsp. Active Dry Yeast

Place pecans into a small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of pecans and yeast on top of mix and apply lid.

To make the bread later, you will need the following additional ingredients:

1-1/8 cup Water
1 Tbsp. Vegetable Oil
1-1/2 Tbsp. Maple Pancake Syrup

Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "White", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start. Add pecans at the beep. Note: Check dough about 5 minutes into mixing cycle. It should have formed a soft, smooth ball around the blade. If dough is too dry, add liquid 1 tsp. at a time, until dough looks moist enough. If dough is too moist, add flour, 1 tsp. at a time until it looks firm enough.




Nutty Oatmeal Bread Mix

3 cups Flour
1/2 cup Quick Oats
1/2 cup Chopped Pecans
3 Tbsp. Sugar
2 Tbsp. Dry Milk
1-1/4 tsp. Salt
2-1/2 tsp. Active Dry Yeast

Place pecans into a small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of pecans and yeast on top of mix and apply lid.

To make the bread later, you will need the following additional ingredients:

1-1/4 cups Water
2 Tbsp. Vegetable Oil

Place all ingredients except pecans, into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "Sweet", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start. Add pecans at the beep.




Oatmeal Bread Mix

3 cups Flour
1/2 cup Quick or Regular Oats
2 Tbsp. Dry Milk
1-1/4 tsp. Salt

Mix flour, oats, milk and salt and place in a quart size jar. Apply lid.

To make the bread later, you will need the following additional ingredients:

2-3/4 tsp. Active Dry Yeast ~ or ~ 2-1/4 tsp. Quick Acting Dry Yeast
1 cups Warm Water (110°)
2 Tbsp. Vegetable Oil

Place all wet ingredients into the bread pan, then add the dry ingredients on top, reserving the yeast for last. Insert the bread pan into the bread maker, and select "Sweet", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.




Cinnamon/Granola Bread Mix

1 jar Applesauce Baby Food (4 ounces), unopened
2-1/4 cups Whole Wheat Flour
1-1/4 cups Flour
3/4 cup Granola
1/3 cup Dry Milk
4 tsp. Brown Sugar
3/4 tsp. Cinnamon
2-1/2 tsp. Active Dry Yeast

Place applesauce jar in bottom of a quart sized jar. Place yeast in a small zip baggie, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into the quart sized jar, on top of the applesauce. Lay baggie of yeast on top of mix and apply lid.

To make the bread later, you will need the following additional ingredients:

1 cup Water
4 ounces Applesauce (from baby food jar)
1 Tbsp. Vegetable Oil

Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "Whole Wheat", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start. Note: Check dough about 5 minutes into mixing cycle. It should have formed a soft, smooth ball around the blade. If dough is too dry, add liquid 1 tsp. at a time, until dough looks moist enough. If dough is too moist, add flour, 1 tsp. at a time until it looks firm enough.




Olive/Cheese Bread Mix

2-1/4 ounce can chopped Black Olives (unopened)
3 cups Flour
3/4 cup Parmesan Cheese
1 Tbsp. Sugar
1 tsp. Salt
2-1/2 tsp. Active Dry Yeast

Place can of olives in bottom of a quart sized jar. Place yeast in a small zip baggie, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into the quart sized jar, on top of the olives. Lay baggie of yeast on top of mix and apply lid.

To make the bread later, you will need the following additional ingredients:

1/4 cup Black Olives (from can inside jar)
1 cup Milk
1-1/2 Tbsp. Olive Oil

Place all ingredients into bread pan, in the order recommended by bread maker, and select "White", desired crust color, rapid or normal baking cycle and loaf size. Do not use delay option, and press Start.
Note:
Check dough about 5 minutes into mixing cycle. It should have formed a soft, smooth ball around the blade. If dough is too dry, add liquid 1 tsp. at a time, until dough looks moist enough. If dough is too moist, add flour, 1 tsp. at a time until it looks firm enough.



Onion Bread Mix

1/4 cup Dehydrated Onion Flakes
3-/3 cups Flour
2 Tbsp. Sugar
1 Tbsp. Dry Milk
1 1/2 tsp. Salt

Place onion flakes in a small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of onions and yeast on top of mix and apply lid.

To make the bread later, you will need the following additional ingredients:

2 3/4 tsp. Active Dry Yeast
OR 2 1/2 tsp. Quick Acting Dry Yeast
1-1/8 cups Warm Water 110°
1 Tbsp. Vegetable Oil

Place all wet ingredients into the bread pan, then add the dry ingredients on top, reserving the yeast and onions for last. Insert the bread pan into the bread maker, and select "White", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.



Onion/Pepper Bread Mix

3 cups Flour
3 Tbsp. Dry Milk
1 tsp. Salt
1 Tbsp. Sugar
1-1/ 2 tsp. Minced Onion, dried
3/4 tsp. coarse Black Pepper
1/4 tsp. Garlic Powder
2-1/2 tsp. Active Dry Yeast

Place minced onion, garlic and black pepper into a small zip baggie and
set aside. Do the same with yeast, or set aside a prepackaged envelope of
yeast. Mix and place the remaining ingredients into a quart sized jar.
Lay baggies of spices and yeast on top of mix and apply lid.

To make the bread later, you will need the following additional ingredients:

1 cup Water
1-1/2 Tbsp. Olive Oil

Place all ingredients into bread pan, in the order recommended by
manufacturer of your bread maker. Insert the bread pan into the bread
maker, and select "White", desired crust color, rapid or normal baking
cycle and loaf size. Select desired delay option, and press Start.



Parmesan-Pepper Bread Mix

3 -1/4 cups Flour
1/2 cup Grated Parmesan Cheese
1 Tbsp. Sugar
1 tsp. Salt
3/4 tsp. Coarse Ground Black Pepper

Mix flour, sugar and salt and place in a quart size jar. Put Parmesan in a small zip baggie and pepper in a second baggie, and place them on top of flour mixture in top of jar. Apply lid.

To make the bread later, you will need the following additional ingredients:

2 1/2 tsp. Active Dry Yeast
OR 2 1/4 tsp. Quick Acting Dry Yeast
1-1/8 cup Warm Water 110°
1 Tbsp. Olive Oil


Place all wet ingredients into the bread pan, then add the dry ingredients on top, reserving the yeast, Parmesan & pepper for last. Insert the bread pan into the bread maker, and select "White", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.



Peppered Jerky Bread Mix

2-1/2 cups Flour
1/2 cup Whole Wheat Flour
2 Tbsp. Brown Sugar
3/4 cup Beef Jerky, shredded
1 Tbsp. Minced Onion -- dried
2 Tbsp. Buttermilk Powder
2 tsp. Red Pepper Flakes, dried & crushed
1 tsp. Green Peppercorns,whole
2-1/4 tsp. Active Dry Yeast

Place red pepper flakes and green peppercorns into a small zip baggie and set aside. Do same with yeast, or set aside a prepackaged envelope of yeast. Place shredded jerky into bottom of a quart sized jar, then mix remaining ingredients together and add to jar on top of jerky. Place baggies of peppers and yeast on top of mix and apply lid. (You may need to lightly tap jar onto a padded surface, such as a towel on the counter, to help ingredients settle before adding baggies).

To make bread later, you will need the following additional ingredients:

3 Tbsp. Olive Oil
1 cup Water, lukewarm

Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "White", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.
Note :
You may substitute cream cheese for the olive oil if desired. (Fat free cream cheese is not recommended). This recipe can also be used to make wonderful bread sticks, croutons or sandwich buns.




Potato Bread Mix

3-1/4 cups Flour
1/2 cup Dry Potato Flakes
1 Tbsp. White Sugar
1-1/2 tsp. Salt

Place the above ingredients into a quart size jar and apply lid.

To make the bread later, you will need the following additional ingredients:

1-1/4 cups Warm Water 110°
2 Tbsp. Vegetable Oil
2-3/4 tsp. Active Dry Yeast ~ or ~ 2-3/4 tsp. Quick Acting Active Dry Yeast

Place all wet ingredients into the bread pan, then add the dry ingredients on top, reserving the yeast for last. Insert the bread pan into the bread maker, and select "White", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.



Pumpernickel Bread Mix

2 cups Flour
1-1/4 cups Rye Flour
2 Tbsp. Cocoa Powder
2 tsp. Salt

Mix flours, cocoa and salt and place in a quart size jar. Apply lid.

To make the bread later, you will need the following additional ingredients:

1 1/4 cups Warm Water (110 degrees)
1/4 cup Dark Molasses
1 Tbsp. Vegetable Oil

Place all wet ingredients into the bread pan, then add the dry ingredients on top, reserving the yeast for last. Insert the bread pan into the bread maker, and select "Whole Wheat", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.



Russian Black Bread Mix

1 1/4 cups Flour
1 cup Whole Wheat Flour
1 cup Rye Flour
1 Tbsp. Instant Coffee Granules
1 1/4 tsp. Salt
1/2 tsp. Fennel Seed, crushed

Mix flours and salt and place in a quart size jar. Place coffee granules
and fennel inside a small zip baggie and place on top of flour mixture
inside jar. Apply lid.

To make the bread later, you will need the following additional ingredients:

3 tsp. Active Dry Yeast ~ or ~ 2 3/4 tsp. Quick Acting Dry Yeast
1-1/4 cups Warm Water
3 Tbsp. Dark Molasses
2 Tbsp. Vegetable Oil

Place all wet ingredients into the bread pan, then add the dry ingredients on top, reserving the yeast & coffee/fennel mixture for last. Insert the bread pan into the bread maker, and select "Whole Wheat", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.



Stuffing Bread Mix

3 cups Flour
3/4 cup Uncooked oatmeal, not instant
3/4 cup Cornmeal
3 tsp. Brown Sugar
1 tsp. Salt
1 Tbsp. Vital Wheat Gluten
3 Tbsp. Parsley, dried
4 tsp. Onion Flakes, dried
1-1/2 tsp. Rosemary, dried
1-1/2 tsp. Sage
1 tsp. Thyme
1 tsp. Black Pepper
1/2 tsp. Garlic Powder
2-1/2 tsp. Active Dry Yeast

Place parsley, onion flakes, rosemary, sage, thyme, black pepper and garlic powder together into a small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of spices and yeast on top of mix and apply lid.

To make the bread later, you will need the following additional ingredients:

1-1/2 cups Vegetable broth, or water
1 Tbsp. Olive Oil

Place the ingredients, including spices, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "White", desired crust color, rapid baking cycle and loaf size. Select desired delay option, and press Start.



Sweet Milk Bread Mix

3-1/4 cups Flour
1-1/4 tsp. Salt
1 Tbsp. Sugar
1 can Sweetened Condensed Milk
1 Paper Towel, folded into a 3 inch square size

Place folded paper towel in bottom of a quart size jar, and set unopened can of milk on top of paper towel. Mix flour, sugar and salt and place into jar, covering can of milk. Apply lid.

To make the bread later, you will need the following additional ingredients:

2-3/4 tsp. Active Dry Yeast ~ or ~ 2-1/2 tsp. Quick Acting Dry Yeast
3/4 cup Warm Water
2/3 cup sweetened condensed milk (from can)
2 Tbsp. Vegetable Oil

Place all wet ingredients into the bread pan, then add the dry ingredients on top, reserving the yeast for last. Insert the bread pan into the bread maker, and select "Sweet", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.



Taco Bread Mix

2 cups Flour
1/4 cup Whole Wheat Flour
3/4 cup Cornmeal
2 Tbsp. Sugar
1 tsp. Salt
3 Tbsp. Taco Seasoning
2-1/2 tsp. Active Dry Yeast

Place taco seasoning into a small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of taco seasoning and yeast on top of mix and apply lid.

To make the bread later, you will need the following additional ingredients:

1 1/8 cup Water
2 Tbsp. Vegetable Oil

Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "White", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.



Traditional White Bread Mix

3 cups Flour
2 Tbsp. Sugar
1 Tbsp. Dry Milk
1-1/2 tsp. Salt

Place the above ingredients into a quart sized jar and apply lid.

To make the bread later, you will need the following additional ingredients:

2- 1/2 tsp. Active Dry Yeast (1 pkg.) ~ or ~ 2-1/2 tsp. Quick Acting Active Dry Yeast
1 1/4 cups warm water
1 Tbsp. Vegetable Oil

When ready to bake bread, place the second set of ingredients into the bottom of the bread pan of your bread maker. Place dry ingredients on top of wet ingredients, reserving yeast for last. Select "White, Crust Color (light), Large, (rapid if using fast acting yeast), Delay option if desired, and Start". You should store these mixes in a cool, dry place just as you would store the pre-packaged mixes you can purchase in the stores.



White Ranch Bread Mix

3-1/4 cups Flour
1/3 cup Dry Milk
1-1/2 tsp. Salt
2 Tbsp. Sugar
1 Tbsp. Powdered Ranch Dressing Mix
2 1/2 tsp. Active Dry Yeast

Place ranch dressing mix into a small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of dressing mix and yeast on top of mix and apply lid.

To make the bread later, you will need the following additional ingredients:

1-1/8 cups Water
1 Egg, beaten
1/4 cup Vegetable Oil

Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "White", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.



Whole Wheat Bread Mix

3-1/2 cups Whole Wheat Flour
1/4 cup Brown Sugar, packed
1-1/2 tsp. Salt

Mix flour, sugar and salt and place in a quart size jar. Apply lid.

To make the bread later, you will need the following additional ingredients:

2 tsp. Active Dry Yeast ~ or ~ 2 tsp. Quick Acting Dry Yeast
1 1/3 cups Warm Water
2 Tbsp. Vegetable Oil

Place all wet ingredients into the bread pan, then add the dry ingredients on top, reserving the yeast for last. Insert the bread pan into the bread maker, and select "Whole Wheat", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.



Whole Wheat/Spice Bread Mix

1-1/2 cups Flour
1-1/2 cups Whole Wheat Flour
1-1/2 Tbsp. Dry Milk
2 Tbsp. Brown Sugar
3/4 tsp. Salt
1/2 cup Raisins
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1/2 tsp. Ginger
2-1/2 tsp. Active Dry Yeast

Place cinnamon, ginger and nutmeg into a small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of spices and yeast on top of mix and apply lid.

To make the bread later, you will need the following additional ingredients:

1-1/4 cups Water
2 Tbsp. Vegetable Oil
1-1/2 tsp. Vanilla

Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "White", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.

[summerthyme]

Wow! Those are great!!

Remember... while they're pretty in quart jars, nothing says you can't make them up and stash them in quart ziplock bags, then put the bags away in something like those pretty popcorn tins or 5 gallon pails (or even heavy rubbermaid containers) for storage.

Also, remember to put a label on each that tells what it is... and how to make it. Easiest is to make them up on the computer. I buy the 2" X 4" "shipping labels" at Sam's Club.. they aren't exactly cheap in a large box of them, but they last a long time, and work very well for labeling canned goods, etc. And are perfect for an application like this, where you need more than one line and need to be able to read it!

Thanks for posting these!

Summerthyme

[lectrickitty]

CAFE CAPPUCINO

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
3/4 cup sugar
1 cup powdered nondairy creamer
1/2 tsp. dry grated orange rind

Recipe to attach:

Mix 2 tbs. into 1 cup of boiling water.



CAFE COCO-MINT

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

1-1/2 cups powdered nondairy creamer
1 cup sugar
1/2 cup each instant coffee granules, and unsweetened cocoa
a dash of salt
6 crushed starlight mint candies

Recipe to attach:

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



CAFE MOCHA

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

1 1/2 cups instant coffee granules
1/4 cup each unsweetened cocoa, and powdered nondairy creamer
6 tbs. confectionary sugar

Recipe to attach:

Mix 1-2 tbs. into 3/4 cup boiling water.



CAFE SPICED VIENNESE

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

2/3 cup each instant coffee granules, and sugar
3/4 cup powdered nondairy creamer
1/2 tsp. cinnamon
1/8 tsp. nutmeg

Mix 4 tsp. into 8 oz. boiling water.


Cajun Spice Seasoning Mix in a Jar

3/4 cup salt
1/4 cup ground cayenne pepper
2 tablespoons ground white pepper
2 tablespoons ground black pepper
2 tablespoons paprika
2 tablespoons onion powder
2 tablespoons garlic powder

While holding a pint canning jar at an angle, add ingredients to create a "sand art" look. The salt and cayenne may be divided into smaller portions and used to separate other spices. I found it simplest to use 7 cups (one with each spice in it) and add them to my jar with a spoon, as I want to create the special look. Makes 1 1/2 cups



Cake in a Coffee Mug

(read all instructions before starting)

1 cake mix any flavor
1 (4 serving size) instant pudding mix (not sugar free), any flavor

Place dry cake mix and dry pudding mix into a large bowl and blend well with a whisk. 4 1/2 cups dry mix and will make 8-9 coffee cup cake mixes. Place 1/2 cup dry mix into a sandwich bag. Place mix into a corner of the bag and tie it there with a twist tie. Continue making packets until all your dry mix is used.

Flavor suggestions: Lemon cake mix- lemon pudding
Yellow cake mix- vanilla pudding
Devils food cake mix- chocolate pudding
Pineapple cake mix- coconut pudding
Butterscotch cake mix- butterscotch pudding

Select a large coffee cup. Check it to be sure it holds 1-1/2 cups of water. That way you will be sure you have bought the size the recipe calls for. It can't have any metallic paint on it because it will be used in the microwave. Places like Wal-Mart and craft stores sell plain cups.


Glaze mix

1/3 cup powdered sugar
1-1/2 tsp dry flavoring (such as powdered lemonade mix, powdered orange breakfast drink mix, cocoa powder)
Vanilla powder sold by coffee flavorings (or use French Vanilla CoffeeMate)

Select the flavoring appropriate to the cake you are making; Example: For the pineapple coconut cake include flaked coconut in a separate bag with instructions to sprinkle it over the frosted cake. Place the glaze mix ingredients into a sandwich bag and tie into corner of bag. Label this bag "glaze mix" and attach it to the other bag with a twist tie. Place one baggie cake mix and one baggie glaze mix in each coffee cup. Now attach the following baking instructions to each coffee cup.

Recipe to attach:

Bake a cake in a coffee mug!

Generously spray inside of coffee cup with cooking spray. Empty the contents of large packet into cup.

Add to dry mix.
1 egg white
1 Tbsp oil
1 Tbsp. water

Mix for 15 seconds, carefully mixing in all the dry mix. Microwave on full power 2 minutes. (you may not get satisfactory results in a low wattage small microwave). While cake is cooking, place ingredients from "Glaze Mix" into a very small container and add 1-1/2 tsp. water. Mix well. When the cake is done, pour glaze over cake in cup.
Enjoy while warm. (Makes 8)




Cake in a Jar

You can use any cake or quick-bread recipe for this.

Your favorite cake or quick bread mix
8 straight-sided wide-mouth canning jars
8 rings and lids for jars

In pint size, straight-sided wide-mouth jars, put 1 cup of batter in each greased jar. Make sure to keep the rims of the jars clean. Put in preheated oven 350 °. Place jars on a cookie sheet to keep from tipping over while baking. Bake for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean. While they are baking, have your jar lids boiling in a pan of water.

When the cake is done, take one jar out at a time (caution!! use HEAVY oven mitts!!) and add the hot lid and screw on your jar ring, and let set and cool. It will seal as it cools. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed. After it cools it will pull away from the jar and when you are ready to eat, open and pop out the cake and enjoy!! Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored with other canned food or placed in a freezer. The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold.



CALICO BEAN SOUP MIX

1/3 cup yellow split peas
1/3 cup green split peas
1/3 cup dried lima beans
1/3 cup dried pinto beans
1/3 cup dry kidney beans
1/3 cup dried great Northern beans
1/4 cup dried minced onion
2 teaspoons chicken bouillon granules
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder

attach this recipe card:

8 cups water
2 carrots, chopped
2 stalks celery, chopped
2 pounds smoked ham hocks

To make Bean Soup Mix:
Combine yellow split peas, green split peas, limas, pinto beans, kidney beans, great Northern beans, onion, bouillon granules, cumin and garlic powder. Store in an airtight container until ready to use.

To make soup:
Bring Bean Soup Mix and water to a rolling boil in a large pot.
Cover, remove from heat, and let sit 1 hour.
Return pot to heat, stir in carrots and celery. Stir in ham hocks, bring to a boil.
Cover, reduce heat and simmer 2 hours, until beans are tender, skimming fat as necessary.
Remove ham hocks from soup.
Remove meat from bone, chop and return to soup.
Heat through and serve.




Candy Cane Bath Salts:

12 tall jelly (12-ounce) canning jars with lid and rings
2 - 4 lb. pkgs of Epsom Salts (approximately 16 cups)
4 lbs. sea salt or Kosher salt (approximately 6 cups)
1/2 teaspoon glycerin, divided
12 to 15 drops peppermint essential oil
12 to 15 drops red food color

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.

Holding canning jars at an angle, layer salts in jars, alternating white and colored mixtures. Makes 12 gift jars with a bit leftover.



CANDY CANE SYRUP

8 oz light corn syrup
1/4 tsp peppermint extract
2 drops of red food coloring

Combine all ingredients and place in a jelly jar and label CANDY CANE SYRUP. It goes great with Apple Cinnamon Pancakes.




Candy Cookie Mix

1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 tsp. powdered vanilla
1 tsp. baking soda
2 cups flour

Combine all ingredients in a medium bowl. Whisk the ingredients together until they are evenly distributed, making sure all brown sugar lumps are crushed. Store in an airtight container.

Attach this to the Jar:

Candy Cookies

Makes 3 dozen cookies
1 cup unsalted butter or margarine, softened
1 large egg
1 package Candy Cookie Mix
1 cup candy bar chunks (Reese's peanut butter cups, Butterfinger bars, white or milk chocolate chunks)

Preheat oven to 350°.
In the large bowl of an electric mixer, beat the butter until it is smooth.
Add the egg, and continue beating until the egg is combined.
Add the Candy Cookie Mix and candy bar chunks and blend on low just until mixed (do not over-mix).
Form the cookies into 1 1/2-inch balls & place them 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes, until golden on the edges.
Remove from oven, and cool on cookie sheet for 2 minutes.




Caramel Nut Cake in a Jar

2 cups brown sugar
2/3 cup sugar
1 cup (2 sticks) butter
4 eggs
2/3 cup milk
1 Tbsp. vanilla
3-1/2 cups flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 cup chopped nuts

In large bowl cream sugars and butter with electric mixer. Add eggs and mix well. Add milk and vanilla and mix well. Place dry ingredients and spices in a separate large bowl and blend with a whisk. Add creamed ingredients to dry ingredients and mix with whisk and spoon. Gently stir in nuts. 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 50 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.



CARAMEL POPCORN KIT IN A JAR

1 can Sweetened Condensed Milk 1 1/3 cups un-popped Popcorn
1 cup Sugar
1 cup packed Brown Sugar

Set aside can of milk. Layer sugar and brown sugar in a one quart canning
jar. Next, place popcorn into a small zip baggie. Seal baggie and place
on top of sugar. Place lid on jar, then using clear packaging tape,
attach the can of milk to the bottom of jar so they are firmly connected
for storage purposes & store in a cool dry place until ready to use.

Attach the following instructions:

Caramel Popcorn

Remove popcorn from jar and using your preferred method, pop the corn until you have about 12 cups or 3 quarts of popped corn. Remove un-popped kernels from corn, and set aside. In a large saucepan, mix sugar from jar with 1/2 cup butter or margarine and the can of sweetened condensed milk. Stirring constantly, bring mixture to a boil. Boil for one minute and remove from heat. Working quickly, pour mixture over popped corn, coating as much as possible while pouring, then using a large wooden spoon, mix popped corn and caramel until all corn is well coated. Spread onto cookie sheets which have been prepared with non-stick cooking spray, or eat directly from bowl.



CARROT CAKE MIX

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

2 cups sugar
3 cups flour
2 tsp. each vanilla powder and baking soda
1/4 tsp. nutmeg
1/2 cup chopped pecans
1 Tbsp. cinnamon

To make one 13X9 inch cake: preheat oven to 350 degrees.
Grease and flour pan.
Combine mix with:

1-1/2 cups oil
3 eggs
3 cups grated carrot
8oz. can of crushed pineapple

Blend until smooth. Bake for 40 to 50 minutes.
When cake is cooled, dust with confectionary sugar.



Carrot-Raisin Bread In A Jar

2- 2/3 cups White Sugar
2/3 cup Vegetable Shortening
4 Eggs
2/3 cup Water
2 cups shredded Carrots 3 1/2 cups all-purpose Flour
1/4 tsp. Cloves
1 tsp. Cinnamon
1 tsp. Baking Powder
2 tsp. Baking Soda
1 tsp. Salt
1 cup Raisins

You will need 6 wide-mouth pint-size canning jars, metal rings and lids. Don't use any other size jars. Sterilize jars, lids and rings according to manufacturer's directions. Grease inside, but not the rim of jars. Cream sugar and shortening, beat in eggs and water, add carrots. Sift together flour, cloves, cinnamon, baking powder, baking soda and salt; add to batter. Add raisins and mix.

Pour one cup of batter into prepared jars. Do not use more than one cup or batter will overflow and jar will not seal. Place jars evenly spaced on a cookie sheet. Place in a pre-heated 325-degree oven for 45 minutes. While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids.

Remove pan from heat and keep hot until ready to use. Remove jars from oven one at a time keeping remaining jars in oven. Make sure jar rims are clean. (If they're not, jars will not seal correctly) Place lids on jars and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out when ready to serve.




CEASAR'S DRESSING MIX

Stir together the following ingredients to make one 1/4 cup serving, and store them in an airtight, pint sized jar:

1 tsp. dried lemon peel
1/8tsp. garlic powder
1/2 tsp. pepper
1 tsp. oregano
2 tbs. grated Parmesan cheese

Recipe to attach:

To make Caesar’s Dressing:
Leave contents in the jar. Add to it 1/2 cup olive oil and 1/4 cup freshly squeezed lemon juice. Shake the jar vigorously. Chill in the fridge and serve with a big tossed salad with large croutons. Try some grilled chicken on top!!



CELEBRATION COOKIE MIX IN A JAR

3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts
1 cup M&M's Chocolate Mini Baking Bits, divided
1/2 cup raisins
3/4 cup firmly packed light brown sugar
1-1/4 cup uncooked quick oats

In medium bowl combine flour, baking soda, salt, and cinnamon. In 1-quart clear glass jar with tight-fitting resealable lid, layer flour mixture, walnuts, 1/2 cup "M&M's", Chocolate Mini Baking Bits, raisins, brown sugar, remaining 1/2 cup "M&M's" Chocolate Mini Baking Bits, and oats. Seal jar.

Give with the following instructions:

CELEBRATION COOKIE MIX IN A JAR

Preheat oven to 350°. Lightly grease cookie sheets; set aside. In large bowl beat 3/4 cup (1 1/2 sticks, 169g) butter, 1 large egg, and 3/4 teaspoon vanilla extract until well blended. Stir in contents of jar until well blended. Roll into 1-inch balls and place about 2 inches apart on prepared cookie sheets. Bake 12 to 15 minutes. Cool 2 minutes on cookie sheets; cool completely on wire racks. Store in tightly covered container. Makes 4 dozen cookies. Serves: 48



Cherry-Berry Bread Mix

2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup Quaker oats (quick or old fashioned, uncooked)
3/4 cup dried cherries

Recipe to attach:

Ingredients Needed to Complete Breads:
3/4 cup honey
3/4 cup milk
12 tablespoons (1-1/2 sticks) butter or margarine, melted and cooled
2 large eggs, lightly beaten
3/4 cup dried cranberries

To make mix: In large bowl, combine flour, baking powder, baking soda, cinnamon and salt; mix well. Add oats, cherries and cranberries; mix well. Transfer to resealable plastic bag, a decorative jar with lid or other airtight container. Store in cool dry place. (Or, add to jar in layers)

To prepare breads: Preheat oven to 350°

Lightly spray four 6 x 3 x 3/4-inch disposable aluminum foil mini loaf pans with no-stick cooking
spray. Place bread mix in large bowl. In small bowl, combine honey, milk, butter and eggs with wire whisk or fork; mix well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not over mix.) Pour into pans, dividing evenly. Bake 22 to 28 minutes
or until tops of breads feel firm when touched and wooden pick inserted near center has a few moist crumbs clinging to it. (Do not over bake.) Cool breads in pans on wire rack. Wrap tightly in aluminum foil. Store at room temperature up to 2 days. For longer storage, label and freeze. Serves 4 mini loaves




CHEWY BUTTERSCOTCH NUT BARS IN A JAR

1/2 cup butterscotch chips
1/2 cup pecan pieces, toasted and cooled*
1/2 cup light brown sugar, packed**
1 cup buttermilk biscuit baking mix
1/2 cup dark brown sugar, packed**
1 cup buttermilk biscuit baking mix

In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the
order listed, beginning with butterscotch chips. If there is any space
left after adding the last ingredient, add more butterscotch chips or
pecans to fill the jar. Place lid on top. Cut an 8-inch circle of fabric
to cover lid; secure in place with a ribbon or raffia. Decorate as
desired.

Make gift card to attach as follows:

Chewy Butterscotch Nut Bars

Preheat oven to 350º.
Empty contents of jar into medium bowl.
Stir in:
1/2 cup (1 stick) butter or margarine, melted
1 large egg
1 tsp. vanilla extract

Press into an 8-inch square baking pan coated with cooking spray. Bake for 18 to 20 minutes, or until bars are light golden brown and center is almost set. Makes 16 bars.

*To toast pecans, place in a microwave-safe dish and microwave on HIGH for 4 to 5 minutes, stirring every minute.

**After measuring the brown sugar, crumble it between your fingers for uniform texture. Be sure to pack the brown sugar firmly in the jar to prevent the baking mix from sifting down through it.



CHEWY CHOCOLATE CHIP BARS IN A JAR

1/4 cup milk chocolate chips
1/4 cup white chocolate or vanilla milk chips
1/4 cup semisweet chocolate chips
1/2 cup chopped walnuts, toasted* and cooled
1/2 cup dark brown sugar, packed**
1 cup buttermilk biscuit baking mix
1/2 cup light brown sugar, packed**
1 cup buttermilk biscuit baking mix

In 1-quart wide-mouth jar, gently layer and pack ingredients in the order
listed, beginning with the white chocolate or vanilla chips. If there is
any space left after adding the last ingredient, add more semisweet chips
to fill the jar. Place lid on top. Cut an 8-inch circle of fabric to
cover the lid. Place fabric over the lid; secure in place with ribbon or
raffia. Decorate as desired.

Make gift card to attach as follows:

Chewy Chocolate Chip Bars

Preheat oven to 350º.
Empty contents of jar into medium bowl.
Stir in:
1/2 cup (1 stick) butter or margarine, melted
1 large egg
1 tsp. vanilla extract

Press into 8-inch square baking pan coated with cooking spray. Bake for 18 to 22 minutes, or until bars are light golden and center is almost set. Makes 16 bars.

* To toast walnuts, place in a microwave safe dish and microwave on HIGH for 4 to 5 minutes, stirring every minute.

** After measuring the brown sugar, crumble it between your fingers for uniform texture. Be sure to pack the brown sugar firmly in the jar to prevent the baking mix from sifting down through it.




Chewy Coconut-Almond Cookies In a Jar

1 cup shredded coconut
1/2 cup sliced almonds, toasted and cooled completely
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix

NOTE: To toast almonds, place them on a microwave-safe plate and microwave on high for 1 to 4 minutes, stirring every minute. Timing is determined by wattage of your microwave.

In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed (yes, there are two layers of biscuit and baking mix). If there is any space left after adding the last ingredient, add more baking chips or nuts to fill the jar. Place lid on top.

Place on gift card attached to jar:

Chewy Coconut-Almond Cookies In a Jar

Empty contents of jar into medium bowl. Stir in 1 stick butter or margarine, melted, 1 large egg and 1 teaspoon vanilla extract until well combined. Shape into 1-inch balls. Place on baking sheets coated with cooking spray. Bake at 375º for 10 to 12 minutes or until cookies are light golden brown. Makes 2 1/2 dozen cookies.




CHICKEN NOODLE SOUP MIX

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

1 cup fine dry egg noodles
1 1/2 tbs. chicken flavored bullion granules
1/2 tsp. pepper
1/4 tsp. thyme
1/8 tsp. each celery seed and garlic powder
1 bay leaf

Recipe to attach:

To prepare, add entire contents of jar and 8 cups water to a large pot.
Slice in:
2 carrots
1 stalk of celery
1/4 cup minced onion

Bring to a boil, then reduce to a simmer. Allow this to simmer for 15 minutes. Remove the bay leaf.

Add in:

3 cups of cooked diced chicken or turkey, and heat an additional 5 minutes.




Chicken Soup with Bow Noodles

approx 3 1/2 cup Bow Noodles (farfalle)
1/4 cup Mushrooms -- dried, chopped (opt.)
2 Tbs. Minced Onion -- dried
3 Tbs. Chicken Bouillon granules -- instant
1 Tbs. Parsley flakes
1 teaspoon Thyme
6 -7 whole cloves

You can do this two ways. You can layer the bow noodles with the spices in between ( except for whole cloves) . Or you can put the noodles in the jar with the spices tied up in a baggie.

Add these directions to your gift card:

Chicken Soup with Bow Noodles Bring 8 cups water to boil in a large pot.
Add contents of jars EXCEPT whole cloves.
Push whole cloves into a small onion and drop into soup.
Simmer until noodles are done approx 8- 12 minutes.
The cloves gives this soup a WONDERFUL flavor.



Chili

3 cups dried beans (pink, red, or kidney -- sorted). Put into a jar or large bag.
3 Tbsp. mild chili powder
2 Tbsp. dehydrated onions
1 Tbsp. granulated garlic
1 tsp. oregano
2 tsp. salt
1/2 tsp. cayenne pepper (optional)

Combine spices and put into a small bag.
Include in your gift basket:
1 8oz. can tomato sauce
2 14oz. cans diced tomatoes in juice

Recipe to attach:

Wash beans. Put into pot with spices. Cook until done, about 1 to 1-1/2 hours. Meanwhile, brown 1 lb. ground beef (if desired), and drain. Add meat to the beans with the tomatoes and sauce. Simmer to blend flavors. Serve with Chili Corn Bread, if desired.




Chocolate Applesauce Cake

1 Cup Margarine, softened
3 Cups Granulated sugar
4 Eggs, whipped
1 Tablespoon Vanilla
1 Teaspoon Almond extract
2 Cups Applesauce, at room temperature
3 Cups Unbleached flour
3/4 Cup Cocoa powder, sifted
1 Teaspoon Baking soda
1/2 Teaspoon Baking powder
1/8 Teaspoon Salt

Preheat oven at 325°. Place a baking sheet onto middle rack and remove top rack from oven. 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 margarine. In a mixing bowl, combine margarine, sugar, eggs, vanilla, almond extract, and applesauce. In another mixing bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Mix wet ingredients with dry ingredients just until moistened. 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 HOT jars 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.




CHOCOLATE CHIP 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 cup flour blended with 1/2 tsp. each baking powder and baking soda
1-1/4 cup rolled oats
1 crushed chocolate candy bar (5.5oz.)
1/2 cup sugar blended with 1/2 cup brown sugar
1/2 cup chopped nuts (Your favorites!)
1/2 cup chocolate chips

Recipe to attach:

Directions to make 3 dozen cookies: Set oven to 375° and grease a large cookie sheet. Spoon chocolate chips and chopped nuts into a small bowl and set it aside. Next, spoon sugar mixture into a bowl and cream it together with 1/2 cup soft butter. Add to this 1 beaten egg and 1/2 tsp. vanilla. Mix in the remaining ingredients and stir well. Lastly, add in the chocolate chips and the nuts. Roll the dough into walnut sized balls and place them onto the cookie sheet. Bake or 8-10 minutes!




CHOCOLATE CHIP MUFFINS

2 cups all purpose flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/8 tsp. salt
2/3 cup brown sugar
1/2 cup chocolate chips

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:

CHOCOLATE CHIP MUFFINS

Preheat the oven to 350°.
Empty Chocolate Chip Muffin mix in large mixing bowl; stir to combine.

1 egg slightly beaten
3/4 cup buttermilk
3/4 cup applesauce,
1-1/2 Tbsp. vegetable oil
1 tsp vanilla

Mix until completely blended. Spoon the batter into greased muffin tins, filling 2/3 to 3/4 full. Bake for 18 to 20 minutes, or until golden brown. Serve warm or cool completely on a wire rack.




CHOCOLATE CHIP PIE MIX

Combine in airtight plastic bag:

1 cup of sugar
1/2 cup of all purpose flour

In an airtight container mix:

1cup of semi sweet chocolate chips
1/2 cup of coconut
1/2 cup of pecans

Recipe to attach to jar:

Combine
1/4 cup of melted butter
the dry ingredients
2 large eggs

Stir until dry ingredients are moist. Stir in chocolate chip packet. Spoon into 9" unbaked pie shell and bake at 350° for 35 to 40 minutes.




CHOCOLATE COVERED RAISIN COOKIE MIX

3/4 cup sugar
1/2 cup packed brown sugar
1 cup chocolate covered raisins
1/2 cup milk chocolate chips
1-3/4 cups flour mixed with 1 tsp. baking powder and 1 tsp. salt

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
1 tsp. vanilla

Mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 375º for 13 to 15 minutes until tops are very lightly browned. Cool 5 minutes on cookie sheet; remove to wire racks to cool completely.
Yield: 2-1/2 dozen.



Chocolate Cranberry Cookies

Layer the following ingredients in order in a wide mouth quart size canning jar:

3/4 cup sugar
1/3 cup cocoa powder (clean inside of jar with tissue after this layer)
1/2 cup brown sugar (pack firmly)
1 1/2 cup dried cranberries
1 cup chocolate chips or shaved summer coatings
1 3/4 cup flour + 1 tsp. baking powder + 1/2 tsp baking soda (mixed)

Remember to press firmly between each layer. Place lid and ring onto jar.

Recipe to attach to jar:

Empty jar of cookie mix into large mixing bowl.

Add:
1 1/2 stick butter or margarine
1 egg
1 tsp. vanilla

Mix until completely blended. Shape into balls and place 2" apart on sprayed baking sheets. Bake at 375° for 13-15 minutes. Makes 2 1/2 dozen cookies



CHOCOLATE PUDDING MIX

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

2-1/2 cups instant dry milk powder
5 cups sugar
3 cups cornstarch
2-1/2 cups unsweetened cocoa
1 tsp. salt

Recipe to attach to jar:

Directions for making 4 servings of Chocolate Pudding: Into a medium saucepan place

2/3 cup Chocolate Pudding Mix
2 cups milk
1 tsp. Vanilla
1 tbs. butter

Cook over low heat, stirring constantly, until it boils. Cook for 1 minute longer.
Chill in fridge until set. Serve with whipped cream.



Chocolate Scotchie Haystacks

2 - 6 oz. pkg. butterscotch chips
12 oz. pkg. chocolate chips
1-1/2 cups chopped walnuts
1 can chow mien noodles

Recipe to attach to jar:

Melt Chips and stir in noodles and nuts.
Drop by spoonfuls onto waxed paper.
Refrigerate until firm.



Chocolate Truffle Pound Cake Mix

3 cups Sugar
3 cups Flour 1 teaspoons Baking soda
1/2 cup Cocoa

Mix: Combine and store in an airtight container.

Recipe to attach to jar:

Chocolate Truffle Pound Cake

3/4 cup Butter; softened
5 Eggs
1 cup Milk
1 teaspoons Vanilla
1 package Mix

Preheat oven to 325°
Butter an 8-9 cup Bundt pan. Cream butter until it is smooth. Add eggs one at a time, beating well after each addition. Add milk and vanilla, beat until thoroughly blended. Add mix and beat 3minutes until smooth. Pour into prepared pan and bake 1 hour and 5 minutes, or until a toothpick inserted comes out clean. Cool 25 minutes in pan, remove from pan and finish cooling on rack.




Chunky Chocolate Cookie Mix in a Jar

3/4 cup packed brown sugar
1/2 cup white sugar
1/4 cup unsweetened cocoa powder
1/2 cup chopped pecans
1 cup jumbo chocolate chips
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt

Mix together the flour, baking soda and baking powder and salt. Set
aside. Layer ingredients in order in a 1 quart wide mouth canning jar.
Make sure you pack all down firmly before adding the flour mixture - it
will be a tight fit. NOTE: Wipe down the inside of the jar after you add
the cocoa powder.

Instructions to attach to jar:

Chunky Chocolate Cookies

Empty jar of cookie mix into a 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
1 egg, slightly beaten
1 teaspoon vanilla

Mix until completely blended. The dough is sticky. you will need to finish mixing with your hands. Shape into walnut size balls and place 2 inches apart on parchment lined baking sheets. DO NOT USE WAXED PAPER.
Bake at 350° for 11 to 13 minutes .
Cool 5 minutes on baking sheet. Remove to racks to finish cooling. Makes 3 dozen cookies.



Christmas Bears Snack Mix

2 cups Bear-shaped chocolate graham snacks
2 cups Mini Oreos with red frosting
4 cups Popped popcorn
2 cups Red, white & green candy coated chocolates
1 cup Red & green gummi bears

Mix all ingredients in a large bowl. Store in plastic bags or covered container. NOTE: Can change this by changing the chocolate graham bears and mini Oreos for any small cookies or snacks desired.




Christmas Soup Mix

1/2 cup split peas
1/3 cup beef bouillon granules 1/4 cup pearl barley
1/2 cup lentils
1/4 cup dried minced onion
2 teaspoons Italian seasoning
1 cup raw long-grain white rice


In a 1-1/2 -pint jar, layer the ingredients in the order listed. Seal the jar tightly.

Recipe to attach to jar:

To make soup:
In a large soup pot, brown
1 pound of ground beef or 1 pound cubed chicken breast; drain

Add:
3 quarts of water
28-ounce can of diced tomatoes
the soup mix

Bring the mixture to a boil; reduce heat, cover, and simmer about 1 hour.






CINNAMON APPLE PANCAKES

3 cups all-purpose flour
3 Tblsp. sugar
2 Tblsp. baking powder
1/2 cups dried apples
4 tsp. ground cinnamon
1-1/4 tsp. salt

Put everything into a 1 quart jar, layering nicely.
Use the apples do fill in the gaps variations: You could add dried peaches or blueberries

Attach this to the Jar:

CINNAMON APPLE PANCAKES

In medium bowl, combine

3/4 c. milk
1 egg
2 Tbsp. cooking oil

With a fork, blend in 1-1/3 c. pancake mix until moistened but still lumpy. Cook on lightly greased griddle or skillet. Makes about 10 5" pancakes.



Cinnamon-Oat Pancakes

4 cups quick cooking oats
4 cups whole wheat blend flour OR 2 cups all purpose and 2 cups whole
wheat flour
1 cup non-fat dry milk
2 tablespoons Watkins Cinnamon
5 teaspoons salt
3 tablespoons Watkins Baking Powder
1/2 teaspoon cream of tartar

Recipe to attach to jar:

Combine all ingredients in a large bowl; stir well. Store in an airtight
container in refrigerator. Give with the recipe for pancakes. Yields
about 8 cups of mix, enough for 4 batches of pancakes. To make pancakes:
In a mixing bowl, beat 2 eggs. Gradually beat in 1/3 cup vegetable oil.
Alternately beat in 2 cups of pancake mix and 1 cup water. Heat a lightly
greased skillet over medium high heat. Pour a heaping spoonful of batter
onto hot skillet. Cook pancakes until bubbles appear on surface and begin
to break (about 2 to 3 minutes). Turn and cook 2 to 3 minutes more or
until golden brown. Yields 12, 5-inch pancakes.





CINNAMON-NUT COFFEE CAKE MIX

Store mix in a cool, dry place or in the refrigerator up to 6 weeks.
Include storage suggestions on the gift card. If this gift is not quite
enough, present it with a holiday serving dish.

2 cups self-rising flour
1 cup firmly packed brown sugar
1/3 cup uncooked quick-cooking oats
3 tablespoons buttermilk powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter-flavored shortening
1/4 cup graham cracker crumbs
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 cup chopped pecans

Recipe to attach to jar:

COMBINE flour and next 5 ingredients in a large bowl. Cut in shortening with a pastry blender until mixture is crumbly. Spoon into a zip-top plastic bag; seal and label as cake mix. COMBINE cracker crumbs and next 3 ingredients in a zip-top plastic bag, shaking to mix; seal and label as topping mix.

PRESENT 1 package cake mix and 1 package topping mix with recipe for Cinnamon-Nut Coffee Cake. Makes 1 gift package.




CINNAMON-NUT COFFEE CAKE

1 package cake mix
2 large eggs
1 cup water
1 package topping mix

Recipe to attach to jar:

COMBINE first 3 ingredients, stirring just until moistened. POUR mixture into a lightly greased 9-inch square pan. Sprinkle evenly with topping mix. BAKE at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Makes 12 servings.




Cinnamon-Oat Pancakes

4 cups quick cooking oats
4 cups whole wheat blend flour OR 2 cups all purpose and 2 cups
whole wheat flour
1 cup non-fat dry milk 2 tablespoons Cinnamon
5 teaspoons salt
3 tablespoons Baking Powder
1/2 teaspoon cream of tartar

Recipe to attach to jar:

Combine all ingredients in a large bowl; stir well. Store in an airtight container in refrigerator. Give with the recipe for pancakes. Yields about 8 cups of mix, enough for 4 batches of pancakes.

To make pancakes:
In a mixing bowl, beat 2 eggs.
Gradually beat in 1/3 cup vegetable oil.
Alternately beat in 2 cups of pancake mix and 1 cup water.
Heat a lightly greased skillet over medium high heat.
Pour a heaping spoonful of batter onto hot skillet.
Cook pancakes until bubbles appear on surface and begin to break (about 2 to 3 minutes).
Turn and cook 2 to 3 minutes more or until golden brown.
Yields 1 dozen 5" pancakes.



CINNAMON PANCAKES

3 cups all-purpose flour
3 Tbsp. sugar
2 Tbsp. baking powder
4-1/2 tsp. ground cinnamon
1-1/4 tsp. salt
In brown bag or 1 quart jar, combine all ingredients; seal bag or jar, adding dried fruits (apples are especially good!) if necessary to fill small gaps.

Recipe to attach to jar:

In medium bowl, combine
3/4 cup milk
1 egg
2 Tbsp. salad oil.

With a fork, blend in 1-1/3 cup pancake mix until moistened but still lumpy.
Cook on lightly greased griddle or skillet.
Makes about 10 - 5" pancakes.



CINNFULLY ORANGE CAFÉ

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

1/3 cup instant coffee granules
1 1/2 tsp. grated orange peel
1/2 tsp. each vanilla powder, and cinnamon

Recipe to attach to jar:

Mix 1 Tbsp. into 6 oz. boiling water.




CINN-MOCHA-SATION

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

1 cup powdered nondairy creamer
3/4 cup sugar
2/3 cup powdered dry milk
1/2 cup unsweetened cocoa
1/3 cup instant coffee granules
1/4 cup brown sugar
1 tsp. cinnamon
1/4 tsp. each salt, and nutmeg

Recipe to attach to jar:

Mix 1/4 cup into 3/4 cup boiling water.




COLONIAL CORN BREAD MIX

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

2 cups of Bisquick, or any type of complete pancake and waffle mix
1/2 cup cornmeal
1/2 cup sugar
1 tbs. baking powder

Recipe to attach to jar:

To make cornbread for 4-6 people: Preheat oven to 350° Add entire contents of jar to

2 eggs,
1 cup milk
1/2 cup melted butter

Stir ingredients just until blended.
Place in a greased, 8 inch square baking pan, and bake for 30 minutes.



Cornflake Cookies

1-1/4 cups white sugar
1/4 teaspoon salt
2-1/2 cups coconut
1-1/2 cups corn flake cereal

Place sugar and salt 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 cornflakes in last and don't crunch them 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.

Instructions the jar:

Whip 3 egg whites until stiff. Add 1/2 teaspoon of vanilla extract. Stir in the ingredients from this jar until well combined. Drop teaspoons of dough on an ungreased cookie sheet. Bake for 15 minutes at 325°



Country Oatmeal Cookies

3/4 cup white sugar
3/4 cup packed brown sugar
1 cup rolled oats
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
1 cup chopped walnuts (optional)

Using a 1 quart or 1 liter jar, layer in the ingredients in the order given.
Pack down the jar after each addition.

Recipe to attach to jar:

Country Oatmeal Cookies

Preheat oven to 350°
In a medium bowl, cream
together 3/4 cup of softened butter, with 2 eggs and 1 teaspoon of vanilla. Add the entire contents of the jar, and mix by hand until combined. Drop dough by heaping spoonfuls onto an unprepared cookie sheet. Bake for 12 to 15 minutes in the preheated oven. Makes 2 dozen




COUNTRY SOUP IN A JAR

1/2 cup barley
1/2 cup dried split peas
1/2 cup uncooked rice
1/2 cup dry lentils
2 tablespoons dried minced onion
2 tablespoons dried parsley
2 teaspoons salt
1/2 teaspoon lemon pepper
2 tablespoons beef bouillon granules
1/2 cup uncooked alphabet pasta
1 cup uncooked twist macaroni

In a wide mouth 1 quart jar, layer the barley, peas, rice and lentils. Then layer around the edges the onion, parsley, salt, lemon pepper, bouillon and the alphabet pasta. Fill the rest of the jar with the twist macaroni.

Recipe to attach to jar:

Add contents of jar to:
3 quarts of water
2 stalks of chopped celery
2 sliced carrots
1 cup of shredded cabbage (optional)
2 cups diced tomatoes

Over medium low heat, cover and simmer about 1 hour, or until vegetables are tender.


COWBOY COOKIE MIX

1-1/3 cups quick cooking oats
1/2 cup packed brown sugar
1/2 cup white sugar
1/2 cup chopped pecans
1 cup semisweet chocolate chips
1-1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Layer the ingredients in a 1quart jar in the order given. Press each layer firmly in place before adding the next one.

Include a card with the following instructions:

Preheat oven to 350̊. Grease cookie sheets. In a medium bowl, cream together

1/2 cup of butter or margarine
1 egg
1 teaspoon of vanilla

Stir in the entire contents of the jar. You may need to use your hands to finish mixing. Shape into walnut sized balls. Place 2 inches apart on the prepared cookie sheets. Bake for 11 to 13 minute


Cranberry & Pistachio Biscotti

Layer dry ingredients in a one quart jar along with a gift tag with baking directions.

3/4 cup dried cranberries or cherries
3/4 cup shelled green pistachios
2 cups all purpose unbleached flour
1/2 teaspoon cinnamon
2 teaspoon baking powder
2/3 cup sugar*

Use a clean 1 quart jar. Layer ingredients in order. Tap gently on the counter top to settle each layer before adding the next. Add additional dried fruits or pistachios to fill any gaps.

Recipe to attach to jar:

Cranberry & Pistachio Biscotti

Beat 1/3 cup butter on medium speed for 30 seconds.
Add 2 eggs and beat on medium until well combined.
Using a wooden spoon, stir in contents of jar just until combined.
Divide into 2 loaves on cookie sheet, chilling if necessary to make dough easier to handle.
Each loaf should be about 9 inches long and 2 inches wide. Bake at 375? for 25-30 min or until a toothpick inserted in the center comes out clean.
Cool on sheet for 1 hour.
Cut each loaf diagonally into 1/2 inch thick slices using a serrated (bread) knife.
Place slices on an ungreased cookie sheet.
Bake at 325? for 8 minutes, then turn over and bake for 8-10 minutes more or until dry and crisp.
Transfer to wire rack to cool.
Makes 32 cookies.



CRANBERRY BREAD

1/2 cup dried orange slices finely chopped
1/2 cup dried cranberries 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:

Cranberry Bread mix

Preheat the oven to 350 Degrees. In a large bowl, place the Cranberry Bread mix. Make a well in the center. Mix wet ingredients into dry mixture.

1-1/4 cup milk
1 tsp. vanilla
2 eggs slightly beaten
1/2 cup softened butter or margarine

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.



Cranberry Drops

1-1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup shortening; that doesn't require ref
1/3 cup brown sugar; packed
1/3 cup granulated sugar
1 cup dried cranberries; snipped 3/4 cup walnuts; chopped

STIR together flour, baking powder, nutmeg, and salt in a medium mixing bowl. Cut in shortening until mixture resembles coarse crumbs.

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

Recipe to attach to jar:

BAKING DIRECTIONS: Use within 1 month. Heat oven to 375o Empty the contents of the jar into a large mixing bowl, and stir together. Combine 1 slightly beaten egg and 2 tablespoons orange juice in a small bowl; add to jar contents. Stir till combined.

DROP dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake about 10 minutes or till just lightly browned. Transfer to wire racks and cool. Makes about 30.


Cranberry Hootycreeks

1/2 cup plus 2 tbsp. flour
1/2 cup rolled oats
1/2 cup flour mixed with 1/2 tsp. baking soda and 1/2 tsp. salt
1/3 cup plus 1 Tbsp. packed brown sugar
1/3 cup white sugar
1/2 cup dried canberries
1 /2 cup pecans

Layer the ingredients in a quart jar in order as listed.

Attach recipe below, to jar:

Cranberry Hootycreeks

In a medium bowl, cream together:

1/2 cup butter or margarine (softened)
1 egg
1 tsp. vanilla

Add the entire jar of ingredients and mix together by hand until well blended. Drop by heaping spoonfuls onto greased baking sheet. Bake at 350* for 8-10 min.


CRANBERRY ORANGE SPICED CIDER MIX

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

1/2 cup dried cranberries
12 cinnamon sticks (approx. 1 inch long each)
1/2 tsp. whole cloves
2 tbs. whole allspice
1 tsp. dried grated orange peel

Recipe to attach to jar:

Serves 12-14. In a large saucepan, combine entire contents of cider mix with 2 quarts of apple cider, 1 quart of water, and 1 sliced orange. Heat through, but do not allow to boil. Serve hot with additional orange slices for garnish, and cinnamon sticks to stir.



CRANBERRY STREUSEL MUFFINS

Bet these could go in a jar. Maybe a pint size jar, pot the streusel Mix in a baggie on top...heck, make your own biscuit mix too! Adjust the directions for a jar gift. And BYW...don’’t we all have cranberry sauce left over this time of year? Great breakfast idea for the weekend.

2 Tbsp. brown sugar, packed
1 Tbsp. Bisquick
1/3 cup milk
1 egg
1/2 cup whole cranberry sauce
2 cups Bisquick
2 Tbsp. granulated sugar

Recipe to attach to jar:

Preheat oven to 400̊. Grease bottoms only of 12 muffins cups or line with paper baking cups. Mix brown sugar and 1 Tbs. Bisquick; reserve. Beat milk, egg and cranberry sauce slightly in medium bowl. Stir in 2 cups Bisquick and the granulated sugar just until moistened. Fill muffin cups about 1/2 full; sprinkle with brown sugar mixture. Bake 18 minutes or until golden brown; cool slightly before removing from pan.



Crazy Cake Mix in a Jar

2 cups flour
2/3 cup Cocoa Powder
3/4 tsp. Salt
1-1/2 tsp. Baking Powder
1-1/3 cups Sugar

In a large bowl, combine flour, salt, cocoa powder & baking powder. Layer ingredients in jar in order given in a 1 quart canning jar. It is helpful to tap jar lightly on a padded surface (towel on counter) as you layer the ingredients to make all ingredients fit neatly. Use scissors to cut a 9 inch-diameter circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band.

Recipe to attach to jar:

Crazy Cake

3/4 cup Vegetable Oil
2 tsp. Vinegar
1 tsp. Vanilla
2 cups Water

Stir cake ingredients together using a wire whisk or fork, making certain that all ingredients are completely mixed together. Bake at 350̊ for 35 minutes. Frost as desired or serve sprinkled with powdered sugar,with fresh fruit on the side



CREAM OF MUSHROOM SOUP MIX

1 cup dried mushrooms
1/2 tsp. dried onion
1/2 tsp. dried lemon rind, grated
3 T all-purpose flour
1 tsp. salt
1/8 tsp. pepper
1 cup dried milk powder

Combine all ingredients and store in a tightly covered container.

Recipe to attach to jar:

TO USE: stir into 1 1/2 quarts boiling water. Cook, stirring constantly until smooth and thickened. Cover and cook over very low heat 20 to 30 minutes. Serves 4.



CREAM OF TOMATO SOUP MIX

3 cups dried tomato slices
1/2 cup dried milk powder
1 Tbsp sugar
1/2 tsp. salt
1/4 tsp. ground cinnamon

Powder tomato slices in a blender or with a pestle. Add remaining ingredients. Store in a plastic bag, glass jar, or any tightly sealed container.

Recipe to attach to jar:

TO USE: add to 1 1/2 quarts boiling water and simmer 10 minutes. Add 1 tsp. butter or margarine after cooking. Serves 4 to 6.


CREAMY BACON DIP MIX

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

2 tbs. imitation bacon bits
1 tsp. beef bullion granules
1 tbs. onion powder
1/8 tsp. garlic powder (double it if you're adventurous!)
1/2 tsp. parsley

Recipe to attach to jar:

Directions for making 1 cup dip: Add 1 cup of sour cream and stir well.
Allow to chill for 1 hour before serving.


CRUNCHY TOFFEE COOKIES IN A JAR

2/3 cups toffee chips
1/2 cup chopped pecans, toasted and cooled completely
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix

NOTE: To toast almonds, place them on a microwave-safe plate and microwave on high for 1 to 4 minutes, stirring every minute. Timing is determined by wattage of your microwave.

In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed (yes, there are two layers of biscuit and baking mix). If there is any space left after adding the last ingredient, add more baking chips or nuts to fill the jar. Place lid on top.

Instructions to place on gift card attached to jar:

Empty contents of jar into medium bowl. Stir in 1 stick butter or margarine, melted, 1 large egg and 1 teaspoon vanilla extract until well combined. Shape into 1-inch balls. Place on baking sheets coated with cooking spray. Bake at 375ººF for 10 to 12 minutes or until cookies are light golden brown. Makes 2 1/2 dozen cookies.



Crystallized Ginger

Peel and thinly slice 1 lb. (500 g) fresh gingerroot. Place in a saucepan, add water to cover, and cook gently until tender, about 30 minutes. Drain. Weigh and place in a saucepan with an equal amount of sugar and 3 Tbsp. water. Bring to a boil, stirring often, until the ginger is transparent and the liquid is almost evaporated. Reduce the heat and cook, stirring constantly, until almost dry. Toss in sugar to coat. Store in an airtight jar for up to 3 months. Crystallized ginger tends to be expensive.


Curried Rice Mix

This curried rice mix is an interesting complement for plain chicken or pork.

1 cup long-grain rice
1 chicken bouillon cube, crumbled
2 Tbsp. dried minced onion
1/4 cup raisins
1/2 tsp. curry powder

Layer the ingredients in the order given in a 1-1/2-cup jar.

Attach this to the Jar

Curried Rice

Serves 6
2 1/2 cups water
1 package Curried Rice Mix

In a medium saucepan bring the water to a boil. Add the rice mix. Cover and reduce the heat to a simmer for 20 minutes.


Diabetic Brownies in a Jar

2 cups graham cracker crumbs (approx.24 crackers)
1/2 cup chopped walnuts
3 oz semi-sweet chocolate
1-1/2 teaspoon sweet n low (6 packets)
1/4 teaspoon salt

Add the above ingredients to your jar.

Recipe to attach to jar:

Heat oven to 350̊. Mix ingredients with:

1 cup skim milk

blend well. Bake in greased 8x8x2 pan for 30 minutes.
Cut in 2 inch squares while warm.

[lectrickitty]

Wow! Those are great!!

Remember... while they're pretty in quart jars, nothing says you can't make them up and stash them in quart ziplock bags, then put the bags away in something like those pretty popcorn tins or 5 gallon pails (or even heavy rubbermaid containers) for storage....

Summerthyme

Thanks for making me think outside the box. I had it in my head that they have to be jars... Now I'm thinking I'll fix up a lot of them in air tight seal-a-meal bags.

Also: Glass Jars may not be the best storage method for anyone who lives in an earthquake area.

Lectrickitty

[Sheridan]

I have one of the "master mix" cookbooks, but these recipes sound a lot better. Thank you!

[lectrickitty]

Diabetic Chocolate Chip Cookies

1 cup + 2 tablespoons flour
2 teaspoons baking powder
1/2 cup semi-sweet chocolate chips
1/4 cup nuts1/2 tsp. salt
1/4 teaspoon baking soda

Combine these ingredients in jar.

Tag should read:

Preheat oven to 425°
Combine ingredients in jar with:

1/4 cup margarine, softened
1 1/2 teaspoons vanilla
4 teaspoons liquid sweetener
1 egg

Blend at low speed until well combined. Dough will be soft.
Drop on ungreased cookie sheet. Bake for 10-12 minutes.



Dill-Lemon Rice Mix

4 cup Long Grain Rice, Uncooked
5 tsp. Dried Grated Lemon Peel
4 tsp. Dill Weed or Dill Seed
2 tsp. Salt
8 tsp. Instant Chicken Bouillon

Combine all ingredients in a large bowl and blend well. Put about 1-1/2 cups of mix into 3 1-pint airtight containers and label as Dill-Lemon Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 1/2 cups of mix.

Dill-Lemon Rice:

Combine in a medium saucepan :

1 1/2 cups of mix
2 cups cold water
1 T
butter or margarine Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes until liquid is absorbed. Makes 4 to 6 servings.



DILLY OF A DIP

Stir together the following ingredients, and store them in an airtight jar: 1 tsp. each dill, Accent, seasoned salt, onion flakes, and parsley. Directions for making 1 cup of dip: Add dip mix to 1 cup of sour cream and mix well. Allow to chill for 1 hour before serving. Try this one with fresh veggie sticks!!



Dog Biscuit Mix in a Jar

1 quart wide-mouth canning jar
1 dog biscuit cookie cutter
16 inches of a pretty ribbon
1 large envelope. (Punch a hole in the upper left hand corner.)
1 cup all-purpose unbleached flour
1 cup whole wheat flour
1/2 cup yellow cornmeal
1/2 cup instant nonfat dry milk powder
1 teaspoon brown sugar or white sugar
1/2 teaspoon garlic powder
Pinch of salt

Directions:
1. Type baking instructions (see below) on a pretty piece of paper or card and tuck inside the envelope.
2. In a medium mixing bowl, combine: 1 cup all-purpose unbleached flour, 1 cup whole wheat flour, 1/2 cup yellow cornmeal, 1/2 cup instant nonfat dry milk powder, 1 teaspoon brown sugar or white sugar, 1/2 teaspoon garlic powder, pinch of salt .
3. Using a funnel, pour dry ingredients into the jar. Close jar tightly.
4. Tie dog biscuit cookie cutter and instruction card around the top of the card with a pretty ribbon.

Instruction Card:

Make Your Own Dog Biscuits

1. Position a rack in the center of the oven. Preheat it to 250 °
Place Dog Biscuit Mix ingredients in a medium sized bowl.

Add:
1 large egg
1/2 cup shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese
1/4 to 1/2 cup (or more) hot chicken broth, beef broth or very hot water.

Make a dough that's very heavy, but not sticky. Add more flour or water, 1 teaspoon at a time if dough is too moist (use flour) or too dry (use hot water).

Turn out dough onto a floured pastry cloth and knead 8-10 times until elastic. Let dough rest for 5 minutes. Roll out dough 1/2 of an inch thick and cut with a dog-bone shaped cutter. Place cookies close together as they will not spread.

Bake for 1 hour, rotate the baking trays in the oven (turn tray around 180°, and bake them another half hour. Cool the cookies in the pan for 1 minute, then transfer to a wire cake rack to cool completely.



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

Attach these instructions to the jar:

DOUBLE CHOCOLATE SAND COOKIES

Preheat oven to 350° Grease a cookie sheet.
Empty the entire contents of the jar into a medium bowl.

Add:
1 large egg
1/4 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.



Double-Fudge Brownie Mix

Dense and fudgy, these are the best brownies in the world.

2 cups sugar
1 cup cocoa (not Dutch process)
1 cup all-purpose flour
1 cup chopped pecans
1 cup chocolate chips
Mix all the ingredients together and store in an airtight container.

Attach this to the Jar:

Double-Fudge Brownies

1 cup butter or margarine, softened
4 eggs
1 package Double-Fudge Brownie Mix

Preheat the oven to 325°
Grease a 12 by 9 inch pan. In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating well after each addition. Add the Double-Fudge Brownie Mix & continue to beat the mixture until it is smooth. Spread the mixture into the greased pan, & bake for 40 to 50 minutes. Makes 24



Dreamsicle Cookie Mix

Layer in given order

1/2 cup Tang instant breakfast drink powder
3/4 cup white sugar
1-1/2 cups vanilla chips
1-3/4 cups flour mixed with 1/2 tsp. baking soda
1/2 tsp. baking powder

Attach recipe below, to jar:

Dreamsicle Cookie Mix

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 into large walnut size balls, place on greased
cookie sheet. Bake at 375* for 12-14 min

[lectrickitty]

Epsom Bath Salts

2 cups Epsom salts
1/2 tsp. food coloring if you want it
1/2-1 tsp. fragrance oil
1/2 cup dried rose petals crumbled to near powder

Mix all ingredients.



FIESTA DIP MIX

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

1/2 cup parsley
1/3 cup onion flakes
1/3 cup chili powder
1/4 cup chives
1/4 cup ground cumin
1/4 cup salt

Makes 3 cups. Add 3 tbs. Fiesta Dip Mix to:

1 cup mayonnaise
1 cup sour cream

Stir it up until well blended, and chill for 4 hours before use.
Serve with tortilla chips or veggie sticks.



BEAN SOUP MIX

1 pound dried black beans
1 pound dried red beans
1 pound dried kidney beans
1 pound dried navy beans
1 pound dried great northern beans
1 pound dried baby lima beans
1 pound dried large lima beans
1 pound dried pinto beans
1 pound dried green split peas
1 pound dried yellow split peas
1 pound dried black-eyed peas
1 pound dried red lentils
1 pound dried green lentils
1 pound dried brown lentils
1 pound dried cranberry beans

Combine beans in a very large bowl. Pour 2 cups into a large Mason-type jar.

Attach recipe card which says the following:

INGREDIENTS:
2 cups 15 bean soup mix
1 smoked Ham Hock
2 cans (14.5 oz) stewed tomatoes
1 medium onion
2 ribs celery, chopped
1 clove garlic, minced
1 bay leaf, minced
6 cups water
1/4 cup chopped fresh parsley
1 Tbsp red wine vinegar
2 tsp. salt
1 tsp ground black pepper
1 tsp chili powder
1 tsp ground cumin

INSTRUCTIONS:
Cover bean mix with water and soak overnight. Drain beans and place in a stockpot. Add ham hock, tomatoes, onion, celery, garlic, bay leaf and 6 cups water. Bring to a boil over medium-high heat; reduce to medium-low, cover, and simmer 1 hour. Add remaining ingredients; continue to simmer 1 hour or until beans are tender. Serve warm.




Focaccia Mixes

The base dough for focaccia is the same, no matter what toppings you choose to use, and so I have only included one recipe for the dough, but several recipes for toppings. Please follow the directions below, once your focaccia dough has completed the dough cycle in your bread maker:

Roll dough on a floured surface, into a 10 x 16 inch rectangle for
large loaf size or into a 9 x 13 inch rectangle for small loaf size.

Grease appropriate size pan or baking sheet, using Olive Oil, and poke shallow‘dimples' into dough using fingers, covering entire surface with‘dimples'.

Cover lightly with a towel or plastic wrap which has been sprayed with non-stick cooking spray, and let rise in a warm, draft free area for about 45 minutes or until almost doubled in size. Gently add more ‘dimples' to top of dough.

Cover dough evenly with chosen topping ingredients, in same order as listed in recipes, allowing olive oil to pool into dimples.

Bake at 400° for 15 - 20 minutes or until edges are golden brown.
*You can make individual focaccia by separating dough into 8 sections and forming into rectangles, and baking on a large baking sheet.

**Give your focaccia variety by using different shaped pans, or forming into different shapes on a baking sheet. Experiment with your own toppings, using either fresh or dried ingredients.


Surprisingly Simple Focaccia Mix

3-1/2 cups Flour
1 tsp. Salt
2-1/2 tsp. Active Dry Yeast

Place yeast into a small zip baggie and set aside, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggie of yeast on top of mix and apply lid.

To make the focaccia later, you will need the following additional ingredient:

1-1/8 cups Water
1/3 cup Olive Oil

Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "Dough" and loaf size. Select desired delay option, and press Start. When dough cycle has completed, follow directions above .

Focaccia Toppings Basic Topping:

Olive Oil and Fresh Ground Pepper, to taste.

Herb & Garlic Topping:

5 Tbsp. Olive Oil
3/4 tsp. Dried Oregano
1-1/2 tsp. Dried Rosemary
1-1/2 tsp. Minced Garlic
Fresh Ground Black Pepper, to taste


Cheesy Topping:

3-1/2 Tbsp. Olive Oil
3 Tbsp. Fresh Parmesan, grated
3 Tbsp. Fresh Romano, grated
1 Tbsp. Dried Basil
1-1/2 tsp. Italian Seasoning
Fresh Ground Black Pepper, to taste


Tomato/Onion Topping:

5 Tbsp. Olive Oil
3/4 cup Onions, chopped
1-1/2 cups Stewed Tomatoes
3 Tbsp. Black Olives, sliced
1/2 tsp. Garlic Powder
Fresh Ground Black Pepper, to taste


Mushroom/Sweet Pepper Topping:

5 Tbsp. Olive Oil
1/2 cup Sweet Red Pepper, sliced thinly
1/2 cup Sweet Yellow Pepper, sliced thinly
1/2 cup Fresh Mushrooms, sliced thinly
Fresh Ground Black Pepper, to taste


Rosemary/Parmesan Topping:

4 Tbsp. Olive Oil
1/2 cup Parmesan, fresh grated
1 Tbsp. Dried Rosemary
Fresh Ground Black Pepper, to taste


Apple/Cinnamon Topping

4 Tbsp. Olive Oil
3 cups Apples, thinly sliced
1 Tbsp. Cinnamon
3 Tbsp. Sugar


Ambrosia Topping:

4 Tbsp. Olive Oil
16 Pineapple Rings
1 cup Mandarin Oranges
1/2 cup Shredded Coconut
2 tsp. Cinnamon




French Baguette Mix

4 cup Bread flour
1/2 cup Whole wheat flour
3 pkgs. Yeast
Pinch sugar
1-1/2 tsp. Salt

Combine well and store in an airtight container.

Attach card that reads:

1 pk Mix
1-1/2 cups Warm water

French Baguettes:
Combine mix and water. Turn out onto lightly floured surface and knead 5-8 minutes. Let rise until doubled. Cut in half and form into 2 long narrow loaves. Place on cookie sheets lined with aluminum foil. Make several slashes lengthwise along the bread. Allow the bread to rise another hour. Bake at 350° 25-30 minutes.



FRENCH MARKET SOUP IN A JAR

1 pound dried navy beans
1 pound dried pinto beans
1 pound dried great Northern beans
1 pound split peas
1 pound yellow split peas
1 pound dried black-eyed peas
1 pound lentils
1 pound dried baby lima beans
1 pound dried lima beans
1 pound dried soybeans
1 pound pearl barley
1 pound dried red beans

In a very large container, combine navy beans, pinto beans, great Northern beans, split peas, yellow split peas, black-eyed peas, lentils, baby limas, limas, soybeans, barley and red beans; mix well. Divide evenly into 14 lidded jars.

Attach a card to each jar with the following recipe:

2 quarts water
1 ham hock
1 1/4 teaspoon salt
1/4 teaspoon pepper
1 (10 oz) can diced tomatoes with green chilies
1 large onion, chopped
1 clove garlic, minced.

TO PREPARE:
Soak 2 cups French Market Bean Mix in water to cover, 8 hours or overnight. In a large soup pot, bring 2 quarts water and ham hock to a boil. Reduce heat and simmer 20 minutes. Remove ham hock. Stir in soaked beans, salt, pepper, diced tomatoes and green chilies, onion and garlic. Bring to a boil again, skimming foam off the top. Reduce heat, cover and simmer about 1 hour, until beans are tender.


FRIENDSHIP SOUP MIX IN A JAR

1/2 cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/2 cup dry lentils
1/4 cup dried onion flakes
2 teaspoons Italian-style seasoning
1/2 cup uncooked long grain rice
1/2 cup uncooked alphabet pasta
2 bay leaves

In a 1 1/2 pint jar, layer the split peas, bouillon, barley, lentils, onion, Italian-style seasoning, rice, and bay leaves. Place the macaroni in a square of plastic wrap and put in the jar. Seal tightly.

Attach a label to the jar that says:

1 pound ground beef
3 quarts water
1 can (28 oz) diced tomatoes-undrained
1 can (6 oz) tomato paste
pepper to taste
garlic to taste

TO PREPARE SOUP:
Remove macaroni from top of jar and set aside. In a large pot over medium heat, brown beef with pepper and garlic; drain any excess fat. Add the tomatoes, tomato paste, water, and soup mix. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes. Add the reserved macaroni, cover and simmer 15-20 minutes more or until the macaroni, peas, lentils and barley are tender.


Fruited Rice Mix

4 Tbsp. Instant Chicken Bouillon
3 cups Long-grain White Rice - uncooked
1 Tbsp. Salt
1 cup Dried Apples, crushed
3 Tbsp. Dried onion; minced
1/3 c Golden Raisins
1-1/2 Tbsp. Curry powder
1/3 cup Slivered Almonds, toasted

Combine all ingredients, mixing well. Store in airtight container. Yields about 5 cups of rice mix.

Attach recipe below:

To make Fruited rice:
In heavy 2 quart sauce pan, combine:

1 cup of Fruited rice mix
2 cups of water
2 Tbsp. butter or margarine

Cover tightly. Bring to a boil. Reduce heat to medium-low.
Without lifting lid, simmer 30 minutes or until water is absorbed.
Yield: about 3-1/2 cup of cooked rice.



FUDGE BROWNIE MIX

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

2 cups sugar
1 cup flour
1 cup unsweetened cocoa
1 cup pecans
1 cup chocolate chips

Attach recipe below, to jar:

To make a 12X9 inch pan (two dozen) of brownies: preheat oven to 325°
Combine brownie mix with:

1 cup of softened butter
4 whole eggs

Mix well. Spread into a greased pan, and bake for 40 to 50 minutes, or until toothpick inserted into the center comes out clean.



FUNNEL CAKE

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon

Combine all ingredients, stirring well. Store in an airtight container. Give mix with the recipe for Funnel Cakes. Yield: 1 cup mix, enough for 6 funnel cakes.

Attach to Jar:

Funnel Cakes

Pour vegetable oil into a skillet to a depth of 1 inch. Heat oil to 360 ° over medium-high heat. In a small bowl, combine:
1 egg
3/4 cup of milk

Add 1 cup Funnel Cake Mix and beat with fork until smooth. Holding finger under funnel opening, pour about 1/4 cup of batter into funnel. Allow batter to pour from the funnel into hot oil, moving funnel in a circle to form a spiral shape. Fry 1 minute, turn cake, and continue frying until golden brown. Remove to paper towels to drain. Sprinkle with confectioners' sugar.
Yield: 6 funnel cakes.

[bluefire]

Wow, lectrickitty, excellent! These belong on a website somewhere, for sure. I'm copying them all to my recipe file. I LOVE mixes like this -- what a windfall. Thank you!

As I read more through these, I have a question: Does anyone know if the 'bread mixes for bread machines' can be used for making bread the old fashioned way as well?

[lectrickitty]

GINGER & SPICE MUFFIN MIX

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

1 3/4 cup flour
2 Tbsp. sugar
3 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. ground cloves
1/2 tsp. salt

Attach recipe below, to jar:

Preheat oven to 400°.
Grease a dozen size muffin tin. In a large mixing bowl combine contents of jar with:
1/4 cup melted butter
1 egg
1 tsp. vanilla
1 cup of milk

Stir only until ingredients are combined. Fill each muffin cup 2/3 full, and bake for 15 minutes, or until tops are golden brown. Makes 1 dozen muffins.



Gingerbread in a Jar

2 cups brown sugar
2/3 cup sugar
2/3 cup shortening
4 eggs
1/2 cup molasses
3 1/2 cups flour
1 tsp. baking powder
2 tsp. baking soda 1 tsp. salt
1 tsp. ginger
1/2 tsp. cinnamon
1/4 tsp. cloves

In large bowl cream sugars and shortening with electric mixer. Add eggs and mix well. Add molasses and mix well. Place dry ingredients and spices 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 in 6 well greased 1 pint wide-mouth canning jars. Wipe batter from rim. Place jars on a baking sheet. Bake at 325° for 50 to 55 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.


GOOD NIGHT CAFÉ

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

2/3 cup powdered nondairy creamer
1/3 cup instant coffee granules
1/3 cup sugar
1 tsp. ground cardamom
1/2 tsp. cinnamon
1/8 tsp. nutmeg

Attach recipe below, to jar:

Mix 1 tbs. into 8oz. boiling water.



GOURMET HOT CHOCOLATE MIX

11 Cups powdered dry milk
1 cup powdered non-dairy creamer
2 1/2 cups confectionary sugar
1 pound container of instant chocolate drink mix

Simply mix all the ingredients together and store in an airtight container.

Attach recipe below, to jar:

For a great cup of gourmet hot chocolate, measure out 3 heaping
tablespoons of mix into your favorite mug, and add 6-8oz. boiling water!
This recipe makes about 250 servings, and can be cut in half, or doubled
to suit your needs. Truly better than store bought!!


GOURMET MUG O' CHOCOLATE MIX

11 cups powdered dry milk
1 cup confectioner sugar
11 oz. powdered non-dairy creamer
2 lbs. instant chocolate drink mix
4 heaping tablespoons unsweetened cocoa
1 small box of instant chocolate pudding mix
Mix and store in a n airtight container.

Attach recipe below, to jar:

Use 3 heaping tablespoons per 6-8 ounces of boiling water.




GRAND SLAM TRIPLE CHOCOLATE CHIP COOKIES

1/2 cup chopped pecans
1/2 cup chocolate chips
1/2 cup white chocolate chips
1/3 cup brown sugar packed
3/8 cup white sugar
1/2 tsp. soda
1/4 tsp. salt
1/6 cup coca
1 1/4 cups all purpose flour

Place in this order in a 1 quart jar.

Attach this on a recipe card:

Grand Slam Triple Chocolate Chip Cookies

To make cookies, add:

1/2 tsp. vanilla
1 Tbsp. milk
1 egg
1 stick melted butter

Place 1 inch balls on cookie sheer and press a little flat. Cook at 350° for 8 minutes

[lectrickitty]

HAWAIIAN COOKIE MIX

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:

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

Add:
1/2 cup softened butter
1 egg slightly beaten
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: 2-1/2 dozen



HEART SMART MUFFINS

2 cups all purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp salt
2/3 cup brown sugar
1/2 cup raisins, currents or walnuts

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:

HEART SMART MUFFINS

Preheat the oven to 350°
Empty Heart Smart Muffin mix in large mixing bowl; stir to combine.

1 egg slightly beaten
3/4 cup buttermilk
3/4 cup applesauce
1-1/2 Tbsp. vegetable oil
1 tsp vanilla
1/2 cup fresh or frozen blueberries or raspberries, if desired

Mix until completely blended.
Spoon the batter into greased muffin tins, filling 2/3 to 3/4 full.
Bake for 18 to 20 minutes, or until golden brown.
Serve warm or cool completely on a wire rack.



HERBED RICE MIX

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

3 lbs. long grain rice
2 cups celery flakes
2/3 cup onion flakes
1/2 parsley flakes
2 tbs. chives
1 tbs. tarragon
2 tsp. pepper
9 chicken flavored bullion cubes ,crushed

Attach recipe below, to jar:

Directions for making 2 servings of rice:
Heat in a saucepan over medium heat

2/3 cup of water
1 Tbsp. butter

Add to this 1/4 cup of Herbed Rice Mix once it comes to a boil.
Reduce heat to a simmer, cover the pot, and cook for 20 minutes.
Allow to stand for 5 minutes before serving.




Holiday Bean Soup Mix

1 Lb. Dried Black Beans
1 Lb. Dried Red Beans
1 Lb. Dried Kidney Beans
1 Lb. Dried Navy Beans
1 Lb. Dried Great Northern Beans
1 Lb. Dried Baby Lima Beans
1 Lb. Dried Large Lima Beans
1 Lb. Dried Pinto Beans
1 Lb. Dried Green Split Peas
1 Lb. Dried Yellow Split Peas
1 Lb. Dried Black-Eye Peas
1 Lb. Lb. Dried Green Lentils
1 Lb. Dried Brown Lentils

Combine beans in a very large bowl.
Pour two cups of bean mix into several 16-oz. jars.
Give with the following recipe for holiday bean soup.
You could also layer the beans in the jar for prettier effect.
Just put a little of each of the beans in until you fill it to the top.

Attach To Jar:

Holiday Bean Soup

Beans from Jar
1 Smoked Ham Hock
2 Cans ( 14.5 Oz each ) Stewed Tomatoes
1 Medium Onion Chopped
1 Clove Garlic Minced or 1/4 tsp. Liquid Garlic Spice
1 Bay Leaf
6 Cups Water
1/4 Cup Fresh Parsley
1 Tbsp. Red Wine Vinegar
2 teas. Salt
1 tsp. Chili Powder
1 tsp. Cumin Seed

Cover beans with water and soak overnight.
Drain beans and place in a stockpot.
Add: ham hock, tomatoes, onion, garlic, bay leaf and 6 cups of water, and remaining ingredients.
Bring to a boil over medium-high heat, cover & simmer 1 hour or until beans are tender.
Remove bay leaf before serving.
Serve warm. Makes 11 cups of soup.



HOLIDAY MUFFINS

2-1/2 cups all purpose flour
1/2 cup whole wheat flour
3/4 cup sugar
1/2 cup instant nonfat dry milk
2 Tbsp. baking powder
1 Tbsp. cinnamon
1/2 tsp ground cloves
1 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:

HOLIDAY MUFFINS

Preheat the oven to 400°.
Empty Holiday Muffin mix in large mixing bowl; stir to combine:

2 egg slightly beaten
1-1/3 cup water
1/2 cup vegetable oil

Mix until completely blended. Spoon the batter into greased muffin tins, filling 2/3 to 3/4 full.
Bake for 10 to 15 minutes, or until golden brown.
Serve warm or cool completely on a wire rack.



HOT COCOA MIX

3 cups powdered dry milk
1/2 cup unsweetened cocoa, the better the quality, the better the cup of cocoa!
3/4 cup sugar
1 dash of salt

This is easy to make and easy to store.

Attach recipe below, to jar:

Use 3 heaping tablespoons per mug of hot water!



HOT SPICED WINE MIX

3/4 cup firmly packed brown sugar
2 teaspoons cinnamon
1 teaspoon ground cloves
1/2 teaspoon lemon peel
1/2 teaspoon orange peel
1 teaspoon allspice
1/2 teaspoon nutmeg

Combine all ingredients in a small bowl.
Place in an airtight container and give with the recipe for Mulled Wine.
Yields about 3/4 cup of mix.

Attach to jar:

To make Mulled Wine:
Combine:
1/4 cup mix
1 cup red wine and
1/4 cup water

Bring to a boil over medium heat; reduce heat and simmer 5 minutes.
Yields 1 serving.



HOT WHITE CHOCOLATE

3 cups powdered dry milk
2 tsp. vanilla powder (This is a product used in place of vanilla extract. It is available in most gourmet food store, or bakers' supply shops).
2 tsp. grated orange zest
2 cups of white chocolate chips

Whir all ingredients in blender only until finely ground.
Do it in two batches, and don't over grind or it will clump up in the blender.

Attach recipe below, to jar:

Use 3 heaping tablespoons per mug of hot water.
This is particularly satisfying with a cinnamon stick as a stirrer.



HUSH PUPPY MIX

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

1-1/2 cups cornmeal
3/4 cup flour
3 Tbsp. onion flakes
1 tsp. baking powder
1 tsp. sugar
1 tsp. Salt
1/2 tsp. baking soda
1/4 tsp. pepper

Attach recipe below, to jar:

Directions for making Hush Puppies:
Place a deep skillet on the stove top and heat 1-1/2" of oil to 350°.

Add to the mix:

1-1/2 cups buttermilk
1 beaten egg

Drop this batter by spoonfuls into the hot oil, and fry them up to golden brown.
A traditional dish to serve with fish.


Instant Cocoa Mix for Diabetics

2 cups nonfat dry milk powder
1/2 cup lower-fat powdered nondairy creamer
1/2 cup unsweetened cocoa powder
10 packets Equal sweetener or 1 tablespoon equal for recipes
3/4 teaspoon ground cinnamon

This makes 2-2/3 cups of mix ( enough for 8 six- ounce servings)
Mix ingredients together and add to jar.

Tag should read:

For each serving in a heat-proof mug add 3/4 cup of boiling water to 1/3 cup cocoa mix; stir to dissolve.

[lectrickitty]

IRISH FLAVORED COFFEE CREAMER

Place all the ingredients into the blender or food processor, and whir until finely ground.
Store in an airtight container.

1 package butter mints, crushed
2 cups instant chocolate malted milk mix
1/2 cup instant chocolate milk mix
2 cups powdered nondairy creamer

Attach recipe below, to jar:

Use as you please to lighten, sweeten, and give your coffee the delicious flavor of Irish Cream!



Italian Meatball Mix

2-1/2 cups dry bread crumbs
2/3 cup dried minced onion
2/3 cup grated Parmesan cheese
1/3 cup dried parsley flakes
1 Tbsp. garlic powder
1 Tbsp. garlic salt


Attach recipe below, to jar:

In a bowl, combine the first six ingredients; mix well.
Store in the refrigerator for up to 2 months.
Yield: 4 batches (about 4 cups total).

Additional Ingredients for each batch
1 egg, lightly beaten
1 pound ground beef

To prepare meatballs:
In a bowl, combine egg and 1 cup of meatball mix.
Add beef and mix well. Shape into 1-1/2 inch balls.
In a skillet, brown meatballs; drain.
Transfer to a 13"x9"x2" baking dish.
Bake at 400° for 20-25 minutes or until meat is no longer pink.
Yields 16 meatballs for batch.



Italian Pasta Fagiola Soup Mix in the Jar

If you’d like you can rinse all the dried beans first, and look for any shriveled ones.
Dry on paper towels overnight and combine with the spices listed below.
You can package the pasta separately, in a ziploc or cloth bag, and add to the jar.

3/4 cups dried great northern beans
3/4 cups pinto beans
3/4 cups red beans
1/4 cup dried chopped onion
2 teaspoons dried minced garlic
1 teaspoon dried oregano
1 bay leaf 1 teaspoon dried basil
1/2 teaspoon dried celery flakes
1/2 teaspoon dried rosemary
3/4 teaspoon salt
1/8 teaspoon crushed red pepper
1-1/4 cup small pasta, i.e. shells, bowties or ditalini

I’d put the bay leaf on top, looks pretty neat when you open it and get a surprise, or just place it down the side of the jar, and pour in the other ingredients.

Attach recipe below, to jar:

2 Tbsp. olive oil
1 carrot, chopped
1 stalk celery, chopped
1/2 lb. ham chopped
2 - 28 oz. cans Italian plum tomatoes, chopped
4 cups chicken stock or water

In a large pot, sautéé carrot, celery, and ham in olive oil.
Add tomatoes, chicken stock or water and bean mix.
Bring to a boil.
Cover partially, reduce heat and simmer 2-3 hours till beans are tender.
Pasta may be added now.
Cook about 5-7 minutes or until pasta is al dente.
You may even want to cook pasta separate, place in the bottom of your bowl
and then spoon hot soup over the pasta.
Garnish with shredded Parmesan cheese.



Jambalaya Mix

1 cup raw long-grain rice
1 tablespoon instant minced onion
1 tablespoon green bell pepper flakes
1 tablespoon parsley flakes
1 bay leaf
2 teaspoons beef bouillon granules
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon thyme
1/4 - 1/2 teaspoon crushed red pepper

Place mix in a decorative Jar or pour in a zip bag.
Makes 1-1/2 Cups of Mix.

Attach recipe below, to jar:

Jambalaya

1-1/2 cups Jambalaya Mix
3 cups water
8 oz. can tomato sauce
1/2 cup cooked ham or smoked sausage
1/2 cup cooked shrimp

Combine first three ingredients and bring to a boil (in a 6 quart pot) .
Reduce heat to simmer; add ham or sausage and cook 20 minutes.
Add shrimp and cook 5 minutes more.
Remove and discard bay leaf.
Makes about 8 Cups



JELL-O COOKIE MIX

Mix well in big bowl with wire whisk:

1/2 cup sugar
1 (3 oz.) package Jell-O - any flavor
1 tsp. baking powder
1 tsp. salt
2-1/2 cups flour

This makes about 4 cups mix, enough to fill a quart sized jar.

Attach directions for baking the cookies:

JELLO COOKIES

Mix 3/4 cup shortening, 2 eggs and 1 tsp. vanilla together in a bowl.
Add entire contents of jar. Mix well.
Roll cookies into small balls.
Place them on greased cookie sheets, then dip the bottom of a glass in sugar and press onto dough until flat.
Bake at 350° for 7-10 minutes until done but not browned.
Makes about 2-1/2 dozen cookies.



Jolly Gingerbread Men Mix

3-1/2 cup flour; divided
1 tsp. baking powder
1 tsp. baking soda
1 cup brown sugar; packed
2 t. ginger
1 tsp. cinnamon
1 tsp. allspice

Sift together 2 cups flour, baking powder and baking soda.
Spoon into a one-quart wide-mouth canning jar, packing down tightly.
Layer on brown sugar, pushing down well.
Blend together remaining flour, ginger, cinnamon and allspice; layer over brown sugar and secure lid.

Tie on the following instructions:

Cream together one stick butter, 3/4 cup molasses and one egg, stir in dry mix; dough will be stiff. Cover and refrigerate one hour.
Roll dough to 1/4-inch thickness on a lightly floured surface, adding additional flour if dough is too sticky.
Cut with cookie cutters and place on a lightly oiled baking sheet.
Bake at 350° for 10 to 12 minutes.
Makes 5 to 6 dozen cookies.



KAHLUA BROWNIES IN A JAR

1 cup flour
1 cup sugar
1/2 tsp. baking soda
1/4 tsp cinnamon
1/3 cup butter
1/4 cup water
3 Tbsp. unsweetened cocoa powder
1/4 cup buttermilk
1 egg, beaten
1/2 tsp. vanilla extract
1/4 cup walnuts finely chopped (optional)
2 straight sided pint canning jars greased

In a small bowl stir together flour, sugar, baking soda, & cinnamon set aside.
In a sauce pan combine butter, cocoa powder & water heat and stir until better is melted & mixture is well blended.
Remove from heat stir in flour mixture.
Add buttermilk, & vanilla beat by hand until smooth.
stir in nuts. Divide equally among the two jars.
Place jars on a cookie sheet.
Bake for 35 to 40 minutes in a preheated 325 degree oven.
Heat up 2oz of Kahlua liquor.
When brownies are done remove one at a time pour 1 oz. of the Kahlua on top and put on lid and ring.
Jars will seal as they cool.




Kitchen Potpourri

1/4 cup whole cloves
1 cup whole allspice
10 cinnamon sticks, each 3" long, broken into pieces
8 small bay leaves
4 whole nutmegs
3 Tbsp. star anise
2 Tbsp. whole cardamom pods

Combine all the ingredients in a crystal bowl or some nice, colorful pottery, mixing well.
Store indefinitely at room temperature, stirring occasionally.

[lectrickitty]

LAYERED PATCHWORK SOUP MIX

1/2 cup barley
1/2 cup dried split peas
1/2 cup uncooked white rice
1/2 cup dry lentils
1 tablespoon dried parsley
1 teaspoon granulated garlic
1 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon dried sage

In a wide mouth pint jar layer the barley, split peas and lentils.
In a small plastic bag combine the parsley flakes, minced garlic, pepper, salt, garlic powder, herb seasoning and sage.

Attach a recipe card with the following directions:

Empty jar into a colander, rinse and pick over beans.
Place beans in a large stockpot and cover with 10 cups water.
Stir in 1 chopped medium onion, and the seasoning packet.
Bring to a boil.
Lower heat, cover and simmer for 1 hour, stirring occasionally.
Check after 30 minutes and add additional water if necessary.



Layered Snack Mix

Layer snacks into a wide mouth quart canning jar.
Select 4 or 5 different salty type small snacks of different colors.
Put in even amounts of each kind. As an example, layer in this order.

Sunflower seeds
Salted peanuts
Fish crackers
Small pretzel nuggets or twists
Raisins



LEMON POPPY CAKE MIX

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

1-1/2 cups sugar
3 cups flour
1 1/2 tsp baking powder
1/4 cup poppy seeds
1 tbs. grated lemon peel

Attach recipe below, to jar:

To make a cake that serves 8: Preheat oven to 350 degrees.
Grease and flour an 8 to 9 cups bundt pan.
In a large bowl, cream the butter.
Next add the eggs, one at a time, stirring well after each addition.
Blend in the milk and flavorings.
At this point, the mixture will appear to have curdles.
Add the cake mix to the bowl and stir for an additional 3 to 4 minutes.
Then simply pour the batter into the bundt pan, and bake for 45-55 minutes, until cake tests done with a toothpick in the center.
Allow the cake to stand and cool for an hour.
Now, combine 1-1/2 cups confectionary sugar with 1/2 cup lemon juice, and use to glaze your
creation!!!



Lemon Poppy Seed Cake in a Jar

2-2/3 cups sugar
2/3 cup shortening
4 eggs
1/2 cup fresh lemon juice
1/4 cup water
3 Tbsp. grated lemon peel
1 tsp. lemon extract
1/2 cup poppy seeds
3-1/2 cups flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt

In large bowl cream sugar and shortening with electric mixer.
Add eggs and mix well.
Add lemon juice, water, lemon peel, extract and poppy seeds.
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 in 7 sterilized well-greased 1-pint wide-mouth canning jars.
Wipe batter from rim.
Place jars on a baking sheet.
Bake at 325° for 55 minutes, 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.



LEMON PEPPER SEASONING MIX

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

1 cup ground black pepper
1/3 cup dried lemon peel
3 tbs. coriander seed
1/4 cup onion flakes
1/4 cup thyme

Attach recipe below, to jar:

To prepare Grilled Lemon Pepper Chicken: Serves 4.
Combine 2 tsp. mix with

1.4 cup lemon juice
1/4 cup olive oil

Use this mixture to marinate 6 chicken cutlets for an hour.
Grill about 4 minutes per side, or until done.



LENTIL SOUP

4 cups dried lentils
6 chicken bouillon cubes, crumbled
1 tsp dried thyme
1 tsp garlic powder

Layer the ingredients 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

Lentil Soup

Place the Lentil soup mix in a large soup pot.
Add 8 cups water and bring to a boil.

Add:
4 carrots diced
4 ribs celery diced
1 cup chopped onion

Simmer the soup partially covered for 2 hours or until the lentils are soft.



LOVE SOUP MIX IN A JAR

18 cubes beef bouillon
1/4 cup dried minced onion
1/2 cup dried split peas
1/2 cup uncooked twist macaroni
1/4 cup barley
1/2 cup dry lentils
1/3 cup long-grain white rice
1 cup uncooked tri-color 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:
Add enough tricolor spiral pasta to fill the 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.

[lectrickitty]

M&M Cookie Mix in a Jar

1-1/4 cups white sugar
1-1/4 cups M and M's candies
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder

Mix together flour, baking soda and baking powder.
Layer ingredients in jar in order given in a 1 quart ''wide mouth'' canning jar.
Add the flour mixture last.
It will be a tight fit when you add the flour mixture so be sure to pack everything down firmly.

Instructions to attach to jar:

M & M's Cookies

Empty jar of cookie mix into large mixing bowl.
Use your hands to thoroughly blend mix.

Add:
1/2 cup margarine or butter softened at room temperature. DO NOT USE DIET MARGARINE
1 egg, slightly beaten
1 teaspoon vanilla

Mix until completely blended.
You will need to finish mixing with your hands.
Shape into balls the size of walnuts and place on a parchment lined (do not use wax paper) cookie sheet 2 inches apart.
Bake at 375 ̊ for 12 to 14 minutes until edges are slightly browned.
Cool on cookie sheet for about 5 minutes then remove to wire racks to finish cooling.
Makes 2-1/2 dozen cookies.



MAGIC COOKIE BAR MIX IN A JAR

Layer these ingredients in a clean glass container:

6 oz. package real chocolate chips
3-1/2 ounce bag flaked coconut (1-1/3 cups)
1 cup pecans, coarsely chopped

Place 1-1/2 cups graham cracker crumbs in a plastic "baggie" and insert in jar on top of layered ingredients.

Attach recipe card to container:

Magic Cookie Bars

1/2 cup butter (1 stick, melted)
14 oz. can condensed milk
Magic Cookie Bar Mix

Preheat oven to 350 ° (325 ° degrees for glass dish).

In a 13”x9”” baking pan, melt butter in the oven.
Sprinkle cracker crumbs over the butter.
Pour the condensed milk evenly over the crumbs.
Top evenly with the remaining ingredients, press down firmly.
Bake 30 minutes or until lightly browned.



MALTED HOT CHOCOLATE

3-1/2 ounces of malted milk powder
5-1/2 ounces of powdered non-dairy creamer
1 pound of powdered dry milk
1 pound of confectionary sugar
14 oz of instant chocolate drink mix
8 oz of mini marshmallows

Attach recipe below, to jar:

Stir and store! Use 3 heaping tablespoons of mix to one mug of boiling water.



MASTER MIX FOR SNACK CAKE

This is a master mix that is wonderful to have on hand.
Cheaper than store bought but all the convenience of a store.

8 3/4 cups all-purpose flour
2 tablespoons baking soda
1 tablespoon salt
5 1/4 cups granulated sugar

In a large bowl, combine all ingredients.
Stir with a wire whisk until blended.
Divide mixture into six portions, about 2 1/3 cups each.
Store in containers with tight-fitting lids.
Label with date and contents.
Store in a cool, dry place.
Use within 10 to 12 weeks.
Makes 6 packages or about 13-1/2 cups Snack Cake Mix.


ATTACH ANY OR ALL OF THESE RECIPES BELOW TO THE JAR
_______________________________________________

Banana Walnut Snack Cake (Snack Cake Mix)

1 package Snack cake mix
1/2 cup Mashed banana
1 Egg
1/2 cup Buttermilk, milk or water
1/3 cup Vegetable oil
1/2 cup Chopped walnuts

Pour snack cake into 8 or 9 inch ungreased pan.
Combine rest of ingredients.
Pour into pan and blend well.
Bake at 350° for 30 to 35 minutes. Serving Size: 8
_______________________________________________

Applesauce Raisin Cake (Snack Cake Mix)

1 package Snack cake mix
1/2 teaspoon Ground allspice
1 Egg
1/8 teaspoon Ground cloves
3/4 cup Applesauce
1/2 cup Chopped nuts
1 1/2 teaspoons Cinnamon
1 cup Raisins

Pour snack cake into 8 or 9 inch ungreased pan.
Combine egg, oil, applesauce and spices.
Add to pan and blend well.
Stir in nuts and raisins.
Bake 35 to 45 minutes. Serving Size: 8
_______________________________________________

Carrot Snack Cake (Snack Cake Mix)

1 package Snack cake mix
3/4 cup Orange juice
1 Egg, slightly beaten
1 teaspoon Cinnamon
1/3 cup Vegetable oil
1/2 cup Chopped nuts
1 cup Grated carrots
_______________________________________________

CREAM CHEESE FROSTING

3 tablespoons Butter, softened
1 2/3 cups Powdered sugar
3 ounces Cream cheese, softened
1/2 teaspoon Vanilla

Pour snack cake mix into ungreased 8 or 9 inch square pan.
In a medium bowl, combine egg, oil, carrots, orange juice and cinnamon, beating with fork to blend.
Stir into snack cake mix, blending well. Stir in nuts.
Bake 35 to 45minutes at 350° until done. Cool cake.
Frost with cream cheese frosting.

Frosting:
Cream butter and cream cheese until light and fluffy.
Beat in powdered sugar and vanilla until smooth.
Thin with orange juice, milk or water until desired consistency.
Substitutions:
1 jar of junior baby food carrots for grated carrots and orange juice
1 small can of undrained crushed pineapple for orange juice.
Serving Size : 8

_______________________________________________


Chocolate Chip Snack Cake (Snack Cake Mix)

1 package Snack cake mix
1 teaspoon Vanilla
3/4 cup Buttermilk
1/2 cup Chocolate chips
1/3 cup Vegetable oil
1/2 cup Chopped nuts

Mix together all ingredients except for chocolate chips and nuts in 8 or 9 inch baking pan.
Blend with fork. Sprinkle with chocolate chips and nuts.
Bake at 350° for 30 to 40 minutes. Serving Size : 8



MEXICAN COCOA OLE'!

1/3 cup light brown sugar
3/4 tsp. cinnamon
1-1/2 tsp. vanilla powder
1/4 cup unsweetened cocoa
2-1/2 cups powdered dry milk

Mix it up and store.

When you're ready for a little south of the border, boil 3 cups of water, add the mix, stir it up, and FIESTA!!!
Garnish with cinnamon sticks and a dollop of whipped cream!!




MICROWAVE FUDGE in a JAR

1 lb. confectioners sugar
1/3 to 1/2 cup Hershey’s cocoa (not instant)
1/2 stick of butter (not margarine)
1 1/4 cup of milk
1 tsp. vanilla
1 cup chopped nuts (optional)

Layer dry ingredients in jar & add recipe card

Attach recipe below, to jar:

Put sugar, cocoa, butter and milk into large microwavable bowl.
Mix well and microwave on high for 2 minutes.
Immediately add 1 tsp vanilla and beat with a whisk until vanilla is incorporated.
Add 1 cup of chopped nuts if desired and spread onto a Pam-sprayed 8+8 pan.
Chill in freezer for 20 minutes before serving.



MINESTRONE

4 beef bouillon cubes, or 4 tsp. bouillon granules
1/2 cup dried onion, chopped
1/2 tsp. dried garlic, minced
1/2 cup dried navy beans
1/2 tsp. dried oregano
2 bay leaves
6 peppercorns
1 cup dried tomatoes, sliced or chopped
1 cup dried celery slices
1 cup dried carrot slices
2 cup dried green beans
2 Tbsp. dried green pepper
1 tsp. salt

Combine ingredients and store in tightly covered container.

Attach recipe below, to jar:

TO USE:
add to 4 quarts boiling water and simmer over low heat 2 to 3 hours, until beans are tender.
Remove bay leaves and peppercorns before serving. Serves 8 to 10.



Minty Hot Cocoa In A Jar

1 10 oz. pkg. mint chocolate chips (1 2/3 cups)
1 1/3 cups nonfat dry milk powder
2/3 cup sugar
1/3 cup quality unsweetened cocoa powder
8 peppermint sticks, or round hard candies

Layer ingredients attractively in two 2 cup jars, dividing everything equally.
Insert peppermint sticks, candy canes, or candies around the inside of the jar.
Add additional chocolate pieces if necessary to fill any gaps.

GIFT TAG DIRECTIONS:

Place contents of one jar with 1 2/3 cups water.
Heat and stir over medium heat until hot and chocolate pieces are melted.
Pour into 4 cocoa mugs, and serve with peppermint candy.
Top with whipped cream or marshmallows if desired.



MOCHACHINO

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

1 cup powdered nondairy creamer
1 cup instant chocolate drink mix
2/3 cup instant coffee granules
1/2 cup sugar
1/2 tsp. Cinnamon
1/4 tsp. nutmeg

Attach recipe below, to jar:

Mix 3 tbs. into 6oz. boiling water.



Mocha Cocoa Mix for Diabetics

2 cups nonfat dry milk powder
1/2 cup lower-fat powdered nondairy creamer
1/3 cup unsweetened cocoa powder
10 packets equal sweetener or 1 tablespoon equal for recipes
3/4 teaspoon ground cinnamon
1/4 instant coffee crystals

Mix ingredients together and add to jar.

Tag should read:

For each serving in a heat proof mug add 3/4 cup boiling water to 1/3 cup cocoa mix; stir to dissolve.



Mocha Rum Balls

2 cups crushed vanilla wafers
1-1/4 to 1-1/2 cups icing sugar
1 cup finely chopped almonds
2 Tbsp. cocoa powder
1-1/2 tsp. instant coffee crystals
1/2 tsp. cinnamon, optional

Layer ingredients into a 1 quart jar, tamping down layers to eliminate air gaps.

Attach recipe below, to jar:

Place contents of jar into a bowl.
Add 4 to 5 tablespoons rum, espresso, and/or coffee.
Form into small balls.
Roll in icing sugar.
Place on a cookie sheet to dry.
Store in airtight container.



Molasses Cookie Mix In A Jar

Soft, crinkle-coated with sugar, and spicy, these old-fashioned cookies are delightful.

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/8 teaspoon allspice
1 teaspoon ginger

In a large mixing bowl, combine all ingredients.
Store the mix in an airtight container.

Attach recipe below, to jar:

Molasses Cookie Mix

3/4 cup butter or margarine, softened
1 egg
1/4 cup sulfured molasses
1 package Molasses Cookie Mix

Preheat oven to 375̊.
In large bowl, cream together the butter, egg, and molasses.
Add the Molasses Cookie Mix and beat until smooth.
Shape the dough into 1-inch balls
Roll in granulated sugar and place 2 inches apart on ungreased cookie sheets.
Bake for 9 to 11 minutes.
Cool on wire racks.
Makes 4 dozen cookies



Munchy Crunchy Cookies

1 cup all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup white sugar
3/4 cup packed brown sugar
1 cup cornflakes cereal
2 tablespoons flaked coconut
3/4 cup semisweet chocolate chips
1 cup rolled oats

In a 1 liter jar, mix flour, baking powder, baking soda, and salt.
Pack down, and add the remaining ingredients in the following order: sugar,
brown sugar, cornflake cereal, coconut, chocolate chips, oatmeal.
Pack down after each ingredient.

Attach a label with the following:

Munchy Crunchy Cookies

Preheat oven to 350°

In a large bowl, stir together:
1/2 cup melted butter
1 egg
1/4 teaspoon of vanilla

Add entire contents of the jar, and mix well.
Roll dough into 2 inch balls, and place onto an ungreased cookie sheet.
Bake for 10 to 12 minutes in preheated oven. Cool on wire racks.



MUSHROOM-BARLEY SOUP MIX

1/2 cup dried barley
1/4 cup dried mushroom slices
2 Tbsp. dried onions, minced
1/4 cup dried carrot slices
2 Tbsp. dried parsley flakes
2 Tbsp. 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.

Attach recipe below, to jar:

TO USE:
add to 1 quart boiling water and simmer until barley is tender.
Remove bay leaves before serving. Serves 4

[lectrickitty]

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

Attach recipe below, to jar:

To make pancakes:

2-1/2 cups mix
1-1/4 cups water
1 egg
2 Tbsp. corn oil

Mix together in a large bowl and stir until moistened through.
Grease up your griddle and warm it over medium heat.
Use about 1/4 cup batter per pancake, and cook on each side until golden brown.
This recipe makes about a dozen pancakes.

[lectrickitty]

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 together:
1 egg
1 tsp. vanilla
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

Stir in:
1 egg, slightly beaten
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.
Bake at 350̊ 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.



Old Time 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. ground allspice

Attach recipe below, to jar:

To make 4 dozen cookies, preheat oven to 375 °.
In a large bowl, cream together:

3/4 cup softened butter
1 egg
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.

Attach recipe below, to jar:

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 Tbsp. Cider vinegar (yes vinegar) in the second
Pour 1 Tbsp vanilla in the third.
Pour in 2 cups water

Stir with a fork until well blended.
Spread into an even layer.
Bake at 350 ° 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.

Attach recipe below, to jar:

Empty package into a pot and gradually stir in:

4 cups cold water
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 provolone cheese.
Briefly put bowls under a broiler to melt cheese.
Makes 4 1-cup servings.


To make Onion Dip:

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



Orange Float Mix

4 cup Instant Nonfat Dry Milk
2 cup Powdered Orange Drink Mix
1 cup 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.

Attach recipe below, to jar:

ORANGE FLOAT:

Mix in a blender:
1 egg
1/2 cup Orange Float Mix
8 oz. cold water


Add 2 to 3 ice cubes and blend well.
Serve immediately.
Makes 1 servings



ORANGE MOCHA CAFÉ

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 unsweetened cocoa
1/2 cup powdered nondairy creamer
2 tsp. dried orange peel
1 tsp. cinnamon

Attach recipe below, to jar:

Mix 1 tbsp. into 6 oz. boiling water.



Orange Cream Cookie Mix

1/2 cup orange-flavored drink mix (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 recipe below, to jar:

Orange Cream Cookies

Preheat oven to 375 °.
Empty contents into a large mixing bowl.

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 375° 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 recipe below, to jar:

Whip 1 cup of butter or shortening until light and fluffy.

Add:

2 eggs
1/2 cup sour cream
1 tsp. vanilla

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 confectioners 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.

Attach recipe below, 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
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.

[lectrickitty]

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.

Attach recipe below, to jar:

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
16-oz. can of stewed tomatoes
2 to 3 cups water or stock
1 chopped carrot
1 to 2 chopped potatoes
1/2 teaspoon basil
1 clove minced garlic (optional)

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 dry Lentils
1/4 Cup dried, chopped Mushrooms
2 Tbsp. grated Parmesan Cheese
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:

Attach recipe below, to jar:

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 °.
In a large bowl, place the Peach Bread mix. Make a well in the center.

Mix these wet ingredients into dry ingredients:
1-1/4 cup milk
1 tsp. vanilla
2 egg slightly beaten
1/2 cup softened butter or margarine

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 hour 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
16 cups (8 lbs) Epsom Salts
6 cups (4 lbs) sea salt or Kosher salt
1/2 teaspoon glycerin, divided
12 to 15 drops peach essential oil
12 to 15 drops orange food color

Put 8 cups of 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, put the other 8 cups of 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.
Makes a dozen 12-ounce gift jars with a bit extra.




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.
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 together until light & fluffy:
1 cup of butter or shortening with
1 cup of peanut butter

Add:
2 eggs
1 tsp. vanilla

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 °.




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.
1/2 cup creamy peanut butter
1 egg, slightly beaten
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.
Press balls down with a fork.
Bake at 350̊ 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 °
Grease and flour 18 mini-muffin cups or line with paper muffin liners.
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.
Bake at 350 ° for 20 to 25 minutes.
Cool on wire racks when done. Makes 18 mini muffins.



Pina Colada Bread in a Jar

1 (20 oz) Can Pineapple, 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 shredded Coconut
8 1 pint jars

Preheat oven at 325°
Generously prepare jars with cooking spray and flour.
Drain pineapple for 10 minutes, reserving juice.
Puree drained pineapple in a blender.
Measure out 101/2 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.




Pizza Dough Mix

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 ° 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.

attach a tag with the following directions:

Empty jar of cookie mix into large mixing bowl. Mix thoroughly.

Add:
2 sticks butter, softened
1 teaspoon vanilla

Mix until blended completely.
Shape into balls the size of walnuts. Flatten.
Bake at 350 ° 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. turmeric

Combine all ingredients in a large bowl and stir until mixed.
Store in a 1 quart, airtight jar.

Recipe to attach:

To make soup:
Put 1/2 cup mix into a bowl. Add 1 cup boiling water.



POULTRY SEASONING MIX

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

2 Tbsp. parsley
1 Tbsp. marjoram
1 Tbsp. oregano
1 Tbsp. thyme
1 Tbsp. paprika
2 tsp. rosemary (ground)
1 tsp. salt, ginger
1 tsp. sage
1 tsp. garlic powder
1 tsp. celery salt
1 tsp. pepper


Recipe to attach:

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.

[lectrickitty]

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
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 soda
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
one teaspoon vanilla

When 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 Jell-O
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
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

Recipe to attach:

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 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 325̊ 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
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 cup sugar,
1/2 cup chopped pecans,
1-1/4 cup rice crispies,
1 cup 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.

Attach recipe below, to jar:

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
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 TBSP. into coffee cup and add hot water. Stir well

[lectrickitty]

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 Tbsp. salt
1 Tbsp. 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 °
Grease a cookie sheet.
Empty the entire contents of the jar into a medium bowl.

Add:
1 large egg
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

Attach gift tag to say:

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

Attach gift tag to say:

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.
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 350° for 15 minutes.
Makes 9 to 12 bars.




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

Recipe to attach to jar:

To make about 5 dozen Snickerdoodles, preheat oven to 350°.
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 until 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 tan 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°
Grease cookie sheets.
In a medium bowl, cream together:

3/4 cup of shortening
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.



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 sod, stir well.
Place flour mixture in a clean mason jar.
Pack down tight so everything will fit in the jar.
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
2 eggs
1 tsp. vanilla

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 °.
In a large bowl, place the strawberry bread mix.
Make a well in the center. Mix wet ingredients pour into dry mixture.

1 1/4 cup oil
4 egg slightly beaten
20 oz. frozen strawberries thawed slightly

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 Tbsp. parsley flakes
2 tsp. onion flakes
2 tsp. chicken flavored bullion granules
1/4 tsp poultry seasoning
1/4 tsp. ground sage

Mix together:
1 cup of water
2 Tbsp. butter

Bring 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.




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
1 qt. jar or bag

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 375̊
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 375̊ 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!

2 tablespoons of mix to 6 ounces of hot water
Garnish with a cinnamon stick, or a sprinkling of cinnamon powder.




SUPER RICH HOT CHOCOLATE MASTER MIX

3 cups nonfat dry powdered dry milk
2 cups semi sweet chocolate chips

Put 1/2 the ingredients in blender, or food processor.
Whir it around only until it is "finely ground".
Repeat with the other 1/2.
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

Butterscotch Cup - Decrease chocolate chips by 1 cup, and add 1 cup butterscotch chips instead.

Peanut Butter Cup - Decrease chocolate chips as above, and add 1 cup peanut butter chips.

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

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

Milk Chocolate - Decrease chocolate chips as above, and add 1 cup of Milk Chocolate chips.

Malted Milk Chocolate - Prepare as for Milk Chocolate, except substitute 1/2 cup of malted milk powder for 1/2 cup of powdered milk.



SWISS MOCHA CAFÉ

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

1/2 cup powdered nondairy creamer
2 Tbsp. each instant coffee granules, and unsweetened cocoa

Mix 2 Tbsp. in 8 oz. boiling water.

[lectrickitty]

“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 375°
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 CAFÉ

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

2/3 cup instant coffee granules
1 cup powdered nondairy creamer
1 cup packed dark brown sugar

Mix 2-3 tsp. into 6 oz. 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 zip lock sandwich bag.

2 Tbsp. chicken bouillon granules
2 tsp. lemonade powder with sugar
1 tsp. lemon pepper
1 tsp. dried cilantro leaves
1/2 tsp. garlic powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 cup dried minced onions
1 Quart Jar

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.

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
1 (10 oz.) can diced tomatoes and green chilies
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 of soup.



Trailblazer Bean Soup Mix

1 cup pinto beans
1 cup black beans
1 cup kidney beans
1 cup yellow split peas
1 cup black-eyed peas
1 cup lentils
1 cup green split peas
1 cup Great Northern beans

In a pint jar, layer 2 Tbsp. of each legume in order listed, until jar is full.
Screw on lid.

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 Tbsp. 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
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, any jar will do
Fill the jar half full of bird seed.

Add:
20 small items such as:
a screw
jingle bell
rubber band
piece of macaroni
button
needle
bead
paper clip
penny
marble
pop tab, etc.

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
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: 2-1/2 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.

[lectrickitty]

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
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
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
a squeeze of lime juice




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 °
In a large bowl mix together

4 cups of assorted fresh berries
1/4 cup lemon juice
1/4 cup sugar

Pour this mixture into a 13X9 inch baking dish.
In a separate bowl combine:

Cobbler mix
1 cup of melted sweet butter
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 CAFÉ

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.

[lectrickitty]

WHITE BEAN CHOWDER SOUP

2 cup dried great northern beans
2 cup hungry 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.

Mix and place in a small plastic bag:
1/3 cup imitation bacon bits
2 Tbsp. dried minced onion
2 Tbsp. chicken bouillon granules
1 tsp pepper
1 tsp sage
1/2 tsp celery powder

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

1-1/4 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.
Add:
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 375° 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 qt.
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 Tbsp. 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 °.
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 Tbsp. 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 ° 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.

[SheWoff]

lectric, thanks so much for posting this treasure trove of great recipes! I have copied down several and am still going.

She

[Deemy]

I'm waiting for all to come up and then print them out

[lectrickitty]

As I read more through these, I have a question: Does anyone know if the 'bread mixes for bread machines' can be used for making bread the old fashioned way as well?

The book that came with my bread machine tells how to change a recipe to make it work in a bread machine so I know the machine recipes are different than the old fashion way of making bread. I'll try to find my book and post the changes they recommend. Maybe you could reverse the process to make machine recipes work the old fashion way.

[Thyme]

I'm waiting for all to come up and then print them out

Me too !

Thanks lectrickitty

[Thyme]

Bumping this up guys!

Whew - just got it all copied on my machine.

Thanks SO much lectrickitty

[CheriG22]

kitty, you are awesome! Thanks so much!!!

Cheri

[ElkHollow]

YUM! Some great lookin' recipes. Thx.

E........

[oldladydoolin]

Reading all of this reminded me that I have two books called "Make a mix" part one and part two. I need to find those books because they have a lot of great recipes to make and store for later.

[bobwohl]

Definately would like to get all of these saved and printed.
Any idea of how to save all of these recipes to the computer??
Thanks for the recipes. I have already tried a few, and would like to try more, but want it on paper. (lot of paper & toner!!!)

[Thyme]

Definately would like to get all of these saved and printed.
Any idea of how to save all of these recipes to the computer??
Thanks for the recipes. I have already tried a few, and would like to try more, but want it on paper. (lot of paper & toner!!!)

bob,

Highlight each recipe one at a time in each post, then right click one the highlighted area and click copy. Copy it into wordpad or mircosoft word and paste it there, then save it.

It takes awhile, but well worth it.

If you need more help just ask, and good luck.

[lectrickitty]

I wish I knew how to post the entire file on my website. Then anyone who wants them all could download them. If anyone wants to teach me how to do that, I'll get it done and post the address here for free downloads of the complete file.

I also have files on health & beauty recipes that I could put on the site too. Things like lotions, shampoo, etc.

ETA: I don't remember if I said this before... It seems to me that just about any recipe that is made from scratch could be adapted to be a "jar recipe" by simply leaving out the liquid ingredients and listing them to be added when the food is prepared. Some things like milk & eggs could have powdered versions added in place of the real thing. I haven't tried that with any of my old recipes, but now that I've thought of it, I'll probably try a few of them.

[momof23goats]

I bake all of my quick breads, and chocolate cake in pint jars, seal them , and they will keep well for at least one year, as I have one jar left I canned last fall. it is a wonderful way to keep and store quick breads, hey, if ya got to shelter in place, you just might want t ohave some snacks that are better, then jerkey. oh I like jerkey, just get tireed of it. after a while. and a pint of 1/2 pint jar, or small jelly jar, will go a long ways to calm people. I can them in wide mouth only, and then i open then run a butter knife around the top, turn upside down and givce a hit, bread comes out, I slice it, and open some of my canned butter, and we have a treat, or some jam. yummy.

[AnDe]

Thanks Kitty, I finally got them all saved to Word and will print them out as I have time. I've been buying jars each week so I will have enough.

Again, thanks.

[Primed]

Wow, those are AWESOME!!! Great ideas for gifts! Thanks so much for sharing