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



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



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 8oz. 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 WalMart 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.



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 1 egg white, 1 tbsp oil, 1 tbsp water to dry mix. 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. My favorite is pumpkin bread!



Ingredients:

Your favorite cake or quick bread mix

8 straight-sided wide-mouth canning jars

8 rings and lids for jars



Directions:

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 degrees F (175 degrees C). 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



OTHER SOUP INGREDIENTS

8 cups water

2 carrots, chopped

2 stalks celery, chopped

2 pounds smoked ham hocks





Directions

1.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.

2 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.

3 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.

4 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-pound cartons Epsom Salts (approximately 16 cups)
4 pounds sea salt or Kosher salt (approximately 6 cups)
1/2 teaspoon glycerin, divided
12 to 15 drops peppermint essential oil
12 to 15 drops red food color
2 pieces cardstock (for tags)

Instructions:
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. CEO tip: use a heavy-duty stand mixer (such as Kitchenaid-brand) to mix bath salts easily. Set mixer to lowest setting and mix until color is even--but don't try this with hand mixers or smaller stand mixers!
Holding canning jars at an angle, layer salts in jars, alternating white and colored mixtures. Print two copies of Candy Cane Bath Salts gift tag. Cut gift tags apart and attach to jars. Tags may be trimmed and placed beneath canning jar rings, tied on with ribbon, or taped to gift jars.CEO tip: decorative canning jar lids add presentation punch for a small price! Try red or green gingham lids for Candy Cane Bath Salts, while Peach lids add a designer touch to Peaches 'n Cream Bath Salts. Find decorative canning jar lids in the canning section of the supermarket. This recipe makes 12 12-ounce gift jars, plus a bonus of 3 to 4 cups extra bath salts. Package them in small plastic zipper craft bags for easy stocking stuffers! Makes 12 gift jars.





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 degrees F. 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 the cookie mix is incorporated. 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 tbs. 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, and one 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



To make Ceasar'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 C 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; wrap decoratively.


Give with the following instructions:



CELEBRATION COOKIE MIX IN A JAR


Preheat oven to 350° F. 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

*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

Preparation
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: 1. Heat oven to 350°F. Lightly spray four 6 x 3-3/4-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 C. butterscotch chips
1/2 C. pecan pieces, toasted and cooled*
1/2 C. light brown sugar, packed**
1 C. buttermilk biscuit baking mix
1/2 C. dark brown sugar, packed**
1 C. 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 350ºF.Empty contents of jar into medium bowl. Stir in:
1/2 C. (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 C. milk chocolate chips
1/4 C. white chocolate or vanilla milk chips
1/4 C. semisweet chocolate chips
1/2 C. chopped walnuts, toasted* and cooled
1/2 C. dark brown sugar, packed**
1 C. buttermilk biscuit baking mix
1/2 C. light brown sugar, packed**
1 C. 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 350ºF. Empty contents of jar into medium bowl. Stir in:

1/2 C. (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 C. shredded coconut
1/2 C. sliced almonds, toasted
and cooled completely
1/2 C. packed dark brown sugar
1 C. buttermilk biscuit and baking mix
1/2 C. packed light brown sugar
1 C. 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 375ºF 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



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

and 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 even left over 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 appro 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

Label: 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 jars which are HOT from oven one at a time. If rims need cleaning, use moistened paper towel. Carefully put lids and rings in place, then screw tops on tightly shut. Place jars on a wire rack; they will seal as they cool. Once jars are cool, decorate with round pieces of cloth and then glue on flowers, ribbons, etc. on lid, ring and side of jar. Unscrew the ring (the lid should be sealed by now) and place a few cotton balls on top of the lid (makes it poofy on top), then a piece of cloth (about 3" larger than the lid) on top and screw the ring back on. Decorate as desired.





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



Directions to make 3 dozen cookies: Set oven to 375 degrees 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 ½ 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 Degrees. 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 T. vegetable oil and 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 1 cup of sugar and ½ cup of all purpose flour in airtight plastic bag. In an airtight container mix 1cup of semi sweet chocolate chips, ½ cup of coconut and ½ cup of pecans. Combine ¼ cup of melted butter, the dry ingredients, and 2 large eggs. Stir until dry ingredients are moist. Stir in chocolate chip packet. Spoon into 9" unbaked pie shell and bake at 350 degrees 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 and 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, and 1 tsp. vanilla. Mix until completely blended. Shape into balls and place 2" apart on sprayed baking sheets. Bake at 375 degrees 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



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 c chopped walnuts
1 can chow mein noodles

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





Chocolate Truffle Pound Cake Mix



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

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

Mix: Combine and store in an airtight container.

Recipe to attach to jar:

Chocolate Truffle Pound Cake



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 Add 1 egg, slightly beaten, and 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 BLESSING MIX




BUGLES---THE TRUMPET THAT SOUNDED AT HIS BIRTH
PRETZELS---MARY'S ARMS WRAPPED AROUND HER BABY
FRUITS AND NUTS-----THE GIFTS THE WISE MEN BROUGHT
CANDY CANE---SHEPARDS STAFFS
CANDY STAR-- STAR OF BETHLAHAM
HERSHEY KISS--THE LOVE HE HAS FOR SU
RAFIA---THE HAY IN THE MANGER THAT TIES IT ALL TOGETHER

I USED DRRIED FRUIT MIX AND 2 DIFF NUTS
A STAR BURST CANDY CAN BE USED IF YOU CAN'T FIND CHOCOLATE STARS
I PUT THIS IN TREAT BAGS--TIED IT WITH THE RAFIA


RECIPEFOR 30 BAGS
1LARGE BAG BUGLES
8-10 CUPS PRETZELS
1POUND PEANUTS AND 1LB OF ANY OTHER NUT
1POUND DRIED FRUIT MIX
1 PACK HERSHEY KISS
30 MINI CANES 1 BAG STAR BURST OR 30 CHOCOLATE STARS
MIX ALL THIS TOGETHER.
GOOD LUCK





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 ½ -pint jar, layer the ingredients in the order listed. Seal the jar tightly. 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, a 28-ounce can of diced tomatoes with their liquid and 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 tsps. 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, and 2 T. cooking oil. With 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

½ teaspoon cream of tartar



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 CHOLCOLATE SCONES


3 1/2 cups all-purpose flour

1/4 cup sugar

3 tablespoons baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

Small jar honey (recommended: lavender blossom)

Honey dipper

Medium jar 1 1/2 cups semisweet chocolate chunks

Small jar preserves



In a large mason jar, using parchment paper as a funnel, carefully pour in the dry ingredients in alternating layers. Line container with tea towels and place all items inside.



Attach to Jar:

Cinnamon-Chocolate Scones



Preheating the oven to 375 degrees. In a mixer fitted with a paddle attachment (or using a hand mixer), mix the dry ingredients (leave out the chocolate chunks). Add a stick of butter, cut it into pieces, and mix using a mixer until coarse and sandy. You should still be able to see small lumps of butter. Add 1 1/4 cup milk, and mix until almost combined. Next, add the chocolate chunks and mix just to distribute them evenly through the dough. Do not overmix; there may still be some flour not mixed in. Turn the dough out onto a lightly floured surface. Knead the dough 10 times to bring it together and smooth it out. Using a lightly floured rolling pin, roll out the dough 1-inch thick. Using a the biscuit cutter, cut out circles. Using a spatula, transfer to an ungreased sheet pan. Knead the scraps together just until combined, then roll out again and continue cutting out circles until all the dough used. Bake until light golden brown, about 15 minutes. When they’re all done, serve with honey and jam.





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

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

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
½ teaspoon cream of tartar


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 PANCAKES


3 cups all-purpose flour
3 Tbl sp. sugar
2 Tbl sp. baking powder
4-1/2 tsps. 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.

DIRECTIONS:
In medium bowl, combine 3/4 c. milk, 1 egg, and 2 T. salad oil. With 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.







CINNFULLY ORANGE CAFE


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

container.



1/3 cup instant coffee granules

1 1/2 tsp. grated orange peel

1/2 tsp. each vanilla powder, and cinnamon



Mix 1 tbs. 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



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



To make cornbread for 4-6 people: Preheat oven to 350 degrees. Add entire contents of jar to 2 eggs, 1

cup milk, and 1/2 cup melted butter. Stir ingredients just until blended. Place this 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 degrees F. Share with a friend.





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 degrees F (175 degrees C). 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.

Seal and attach a gift card.



The gift card should read:

Add contents of jar to 3 quarts of water, 2 stalks of chopped celery, 2 sliced carrots, 1 cup of shredded cabbage (optional) and 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 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream together 1/2 cup of butter or margarine, 1 egg, and 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.

Attach note:

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°F 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°F 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 1 1/4 cup milk, 1 tsp. vanilla, 2 egg slightly beaten, 1/2 cup softened butter or margarine into dry mixture. Mix until completely blended. Spoon the batter into a large loaf pan that is well greased with waxed paper in the bottom. Bake for 1 hr or until knife inserted in the center comes out clean. Cool in the pan on a wire rack before removing.





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.

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 jitce 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 tbls. 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 tbls. 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



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...dont we all have cranberry sauce left over this time of year? Great breakfast idea for the weekend.


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

Preheat oven to 400 degrees. 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.



Attach a card with the following directions:

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 350 degrees F for 35 minutes. Frost as desired or serve sprinkled with powdered sugar, with fresh fruit on the side





CREAM OF MUSHROOM SOUP MIX


1 C 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 C dried milk powder



Combine all ingredients and store in a tightly covered container. 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 C dried tomato slices

1/2 C dried milk powder

1 T 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. TO USE: add to 1 1/2 quarts boiling water and simmer 10 minutes. Add 1 teaspoon 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



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 C. toffee chips
1/2 C. chopped pecans, toasted
and cooled completely
1/2 C. packed dark brown sugar
1 C. buttermilk biscuit and baking mix
1/2 C. packed light brown sugar
1 C. 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 375ºF 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

evaporate d . 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
3oz semi-sweet chocolate
1 1/2 teaspoon sweet n low (6 packets)
1/4 teaspoon salt

Add the above ingredients to your jar. Have tag read: Heat oven to 350 degrees. Mix ingredients with 1 cup skim milk, blend well. Bake in greased 8x8x2 pan for 30 minutes. Cut in 2 inch squares while warm.





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 degrees. 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 c Long Grain Rice, Uncooked

5 t Dried Grated Lemon Peel

4 t Dill Weed Or Dill Seed

2 t Salt

8 t Instant Chicken Bouillon



Combine all ingredients in a large bowl and blend well. Put about 1 ½ 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 1 1/2 cups of mix, 2 cups cold water, and 1 T butter or margarine in a medium saucepan. 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 degrees F. Place Dog Biscuit Mix ingredients in a medium sized bowl. Add in 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.

2. 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).

3. 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.

4. Bake for 1 hour, rotate the baking trays in the oven (turn tray around 180 degrees), 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 degrees F (175 degrees C). Grease a cookie sheet. Empty the entire contents of the jar into a medium bowl. Add 1 large egg and 1/4 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 degrees F. 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







Epsom Bath Salts


2 cups epsom salts

1/2 tsp. food coloring if you want it

1/2 to 1 (depending upon your preference) tsp. fragrance oil

1/2 cup dried rose petals crumbled to near powder



Mix all ingredients. Lovely bath salts.





FIESTA DIP MIX


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



1/2 cup parsley

1/3 cup each onion flakes and chili powder

1/4 cup each chives, ground cumin, and salt



Makes 3 cups. Add 3 tbs. Fiesta Dip Mix to 1 cup each of mayonnaise and sour cream. Stir it up until

well blended, and chill for 4 hours before use. Serve with tortilla chips or veggie sticks! Ole!!





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 tsps 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 use of focaccia bread seems to be increasing in popularity in this new millennium. This Italian bread is the perfect ‘‘breath of fresh air' when you want to add something unique and delicious to your family's meals. Focaccia is unique, not only because of its appearance, but also because it can be used as an appetizer, a part of the main meal, or as a dessert. As with bagels, the dough for focaccia is made using the dough cycle of your bread maker.



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:



1-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.

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

3- 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.

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

5- Bake at 400 degrees F. for 15 - 20 minutes or until edges are golden brown. *You can make individual focaccia by separating dough into 8 (5) 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.



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Surprisingly Simple Focaccia Mix



3 1/2 cups Flour (2)

1 tsp. Salt (3/4)

2 1/2 tsp. Active Dry Yeast (1 1/2)



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 (3/4)

1/3 cup Olive Oil (3 Tbsp.)



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:

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Olive Oil and Fresh Ground Pepper, to taste.



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Herb & Garlic Topping:



5 Tbsp. Olive Oil (3)

3/4 tsp. Dried Oregano (1/2)

1 1/2 tsp. Dried Rosemary (1)

1 1/2 tsp. Minced Garlic (1)



Fresh Ground Black Pepper, to taste



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Cheesy Topping:



3 1/2 Tbsp. Olive Oil (2)

3 Tbsp. Fresh Parmesan, grated (2)

3 Tbsp. Fresh Romano, grated (2)

1 Tbsp. Dried Basil (2 tsp.)

1 1/2 tsp. Italian Seasoning (1)



Fresh Ground Black Pepper, to taste



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Tomato/Onion Topping:



5 Tbsp. Olive Oil (3)

3/4 cup Onions, chopped (1/2)

1 1/2 cups Stewed Tomatoes (1)

3 Tbsp. Black Olives, sliced (2)

1/2 tsp. Garlic Powder (1/4)



Fresh Ground Black Pepper, to taste



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Mushroom/Sweet Pepper Topping:



5 Tbsp. Olive Oil (3)

1/2 cup Sweet Red Pepper, sliced thinly (1/3)

1/2 cup Sweet Yellow Pepper, sliced thinly (1/3) 1/2 cup Fresh

Mushrooms, sliced thinly (1/3)



Fresh Ground Black Pepper, to taste



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Rosemary/Parmesan Topping:



4 Tbsp. Olive Oil (3)

1/2 cup Parmesan, fresh grated (1/3)

1 Tbsp. Dried Rosemary (2 tsp.)



Fresh Ground Black Pepper, to taste



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Apple/Cinnamon Topping



4 Tbsp. Olive Oil (3)

3 cups Apples, thinly sliced (2)

1 Tbsp. Cinnamon (3 tsp.)

3 Tbsp. Sugar (2)



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Ambrosia Topping:



4 Tbsp. Olive Oil (3)

16 Pineapple Rings (12)

1 cup Mandarin Oranges (3/4)

1/2 cup Shredded Coconut (1/3)

2 tsp. Cinnamon (1 1/2)



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**As stated before, you can use these mixes to give as gifts. To decorate your jar for gift giving, 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! Other ways to package your mixes as gifts, are to make your mixes in zip baggies, and place the mix inside a tin or inside a basket which could serve as a ‘‘bread basket' to serve the bread. Add a new dishtowel, and you have a great gift, with portions that can be used again later.





French Baguette Mix


4 c Bread flour

1/2 c Whole wheat flour

3 pk Yeast

Pinch sugar

1 1/2 ts Salt



Combine well and store in an airtight container.



Attach card that reads:



1 pk Mix

1 1/2 c 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 350F. 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 ounce) can diced tomatoes with green chiles

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 chiles, 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.