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 ounce) diced tomatoes-undrained

1 can (6 ounce) tomato paste

pepper and 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 tb Instant Chicken Bouillon

3 c Long-grain White Rice - uncooked

1 tb Salt

1 c Dried Apples; crushed

3 tb Dried onion; minced

1/3 c Golden Raisins

1 1/2 tb Curry powder

1/3 c Slivered Almonds; toasted



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

To make Fruited rice: In heavy 2 quart sauce pan, combine 1 cup of Fruited rice mix with 2 cups of water and 2 T 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 c. of cooked rice.





FUDGE BROWNIE MIX


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



2 cups sugar

1 cup each flour, unsweetened cocoa, pecans, and chocolate chips



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

with 1 cup of softened butter and 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 degrees over medium-high heat. In a small bowl, combine 1 egg with 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.





GINGER & SPICE AND EVERYTHING NICE MUFFIN MIX


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



1 3/4 cup flour

2 tbs. 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



To make 1 dozen muffins: Preheat oven to 400 degrees. Grease a dozen size muffiin tin. In a large mixing bowl combine contents of jar with 1/4 cup melted butter, 1 egg, 1 tsp. vanilla, and 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.





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 degrees F 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 CAFE


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

container.



2/3 cup 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



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! 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 confectionary sugar

11 ounces powdered non-dairy creamer

2 pounds 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. Use 3 heaping tablespoons per 6-8 ounces of boiling water. BEWARE: For chocoholics only!!!





Gourmet Reindeer Poop



1/2 cup butter

2 cups granulated sugar

1/2 cup milk

2 teaspoons cocoa

1/2 cup peanut butter

3 cups oatmeal -- not instant

1/2 cup chopped nuts -- optional



Mix butter, sugar, milk and cocoa together in a large saucepan. Bring to a boil, stirring constantly; boil for 1 minute. Remove from heat and stir in remaining ingredients. Drop by teaspoon full (larger or smaller as desired) onto wax paper and let harden. They will set up in about 30-60 minutes. These will keep for several days without refrigerating, up to 2 weeks refrigerated and 2-3 months frozen. Pack into ziplock sandwich bags and attach the following note to each bag:



I woke up with such scare when I heard Santa call...

"Now dash away, dash away, dash away all!"

I ran to the lawn and in the snowy white drifts,

those nasty reindeer had left "little gifts".



I got an old shovel and started to scoop,

neat little piles of "Reindeer Poop!"

But to throw them away, seemed such a waste,

so I saved them, thinking-you might like a taste!



As I finished my task, which took quite awhile.

Old Santa, passed by and he sheepishly smiled.

And I heard him exclaim as he was in the sky...

“Well they’re not potty trained, but at least they can fly!”





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 degrees for 8 minutes



____________________________________________________________________________________________________________________________________________________________________________



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 and 1 tsp. vanilla; mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Press cookie down slightly with the heel of your hand. Bake at 350º for 11 to 13 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 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 Degrees. 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 T. vegetable oil and 1 tsp vanilla and 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.





Herbal Bath Salts


Large pan to mix salts in

Epsom Salts

Sea Salt

Zip-type bags to mix the salts and oils in

Essential oil (not flavoring oils, but "real" essential oil)

Potpourri herbs of choice

Food coloring (optional)

Glycerin (optional)

Pretty bottles (optional)

Ribbon to decorate bottles (optional)



Using approx. 2-to-1 proportions Epsom Salt and sea salt, mix in a big pan. This is your bath salt "base". Measure about 1 cup of the salt mixture into each zippy bag. Place about 4 drops of essential oil into the salt mixture in each bag. Zip the bag closed and mix the salt and oil. Tear potpourri herbs into tiny pieces and add to the bags (We used lemon verbena, rose petals, lavender. I don' t know why we tore them except that they did look nicer all mixed with the salts. And, obviously, we didn't tear the lavender; because it's already tiny! I suppose that larger pieces could clog up your bath drain, too.) Zip the bag closed and mix until you are happy with the proportions. Here is where I stopped adding things ... but others added a drop or two of glycerin to the salts to soften your skin. However, we were told that anyone who might be using the salts with a Jacuzzi should not use glycerin in the mixture because it would be bad for the Jacuzzi. Others added the food coloring to the salts and they turned out pretty, too. I didn't care for the red colored salts, personally, because the color didn't come out quite pink or red either. The glycerin and the food coloring will also give the salts a "wet look. "We were told to keep the salt mixture in the zippy bag and to mix it around once a day for 2 weeks. Then, we could pour it into the decorated bottles!





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



Directions for making 2 servings of rice: Heat in a saucepan over medium heat 2/3 cup of water and 1 tbs. 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 (in a jar)



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 pretty jars ( 16-oz.) jars holds two cups of bean mix. 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 teas. Watkins Liquid Garlic Spice

1 Watkins Bay Leaf

6 Cups Water

1/4 Cup Fresh Parsley

1 Tbsp. Red Wine Vinegar

2 teas. Salt

1 teas. Chili Powder

1 teas. 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 T. baking powder

1 T. 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 Degrees. 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



Again, it's as easy as stir and store! Use 3 heaping tablespoons per mug of hot water!





HOT SPICED WINE MIX -70


¾ cup firmly packed brown sugar

2 teaspoons cinnamon

1 teaspoon ground cloves

½ teaspoon lemon peel

½ teaspoon orange peel

1 teaspoon allspice

½ teaspoon nutmeg

Combine all ingredients in a small bowl. Place in an airtight container and give with the recipe for Mulled Wine. Yields about ¾ cup of mix.

Attach to jar:

To make Mulled Wine: Combine ¼ cup mix with 1 cup red wine and ¼ 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! Again, do it in two batches, and don't over grind or it will clump up in the blender. 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 tbs. onion flakes

1 tsp. baking powder

1 tsp. sugar

1 tsp. Salt

1/2 tsp. baking soda

1/4 tsp. pepper



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

degrees. Next, Add to the mix 1 1/2 cups buttermilk and 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.
Nutrition information per serving: Calories:104, Protein:8 g, Carbohydrates: 17 g, Fat: 2 g, Cholesterol: 3mg, Sodium: 93mg.Food exchanges:1 Milk





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



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





Italian Meatball Mix

2 ½ cups dry bread crumbs
2/3 cup dried minced onion
2/3 cup grated Parmesan cheese
1/3 cup dried parsley flakes
1 T garlic powder
1 T garlic salt
Additional Ingredients (for each batch
1 egg, lightly beaten
1 pound ground beef

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). To prepare meatballs: In a bowl, combine egg and 1 cup of meatball mix. Add beef and mix well. Shape into 1 ½ inch balls. In a skillet, brown meatballs; drain. Transfer to a 13"x9"x2" baking dish. Bake at 400 degrees 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.

Recipe:
2 Tbl. 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, saute 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 til 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. Enjoy...





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. Cut an 18x18 square of satin and one of lace. Place lace on flat surface and top with the satin. Lay the bag of mix inside and gather up all side and tie with ribbon and gift tag with the following recipe. Makes 1 1/2 Cups of Mix.


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





JELLO COOKIE MIX


Mix well in big bowl with wire whisk:


1/2 cup sugar
1 (3 oz.) package Jello -- any flavor
(orange, lemon, cherry)
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. To give as a gift, place the lid on the jar and cut a piece of fabric in a circle which is several inches larger than the jar lid. Pinking shears make a nice edge. Secure the fabric to the lid with a rubber band. Attach the directions to the jar with a ribbon or raffia



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 350ƒ for 7-10 minutes until done but not browned. Makes about 2-1/2 dozen cookies.





Jolly Gingerbread Men Mix

3 1/2 c. flour; divided
1 t. baking powder
1 t. baking soda
1 c. brown sugar; packed
2 t. ginger
1 t. cinnamon
1 t. 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 degrees for 10 to 12 minutes. Makes 5 to 6 dozen cookies.




KAHLUA BROWNIES IN A JAR


1 c. flour
1 c. sugar
1/2 tsp. baking soda
1/4 tsp cinnamon
1/3 c. butter
1/4 c. water
3 tbls. unsweetened cocoa powder
1/4 c. buttermilk
1 egg, beaten
1/2 tsp. vanilla extract
1/4 c. 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 bowl, mixing well. Store indefinitely at room temperature, stirring occasionally. I thought that if you placed this in a nice crystal bowl or some nice, colorful pottery and gave as a hostess gift at a Christmas party, it would be appreciated.





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. Decorate jar lid and attach seasoning packet with ribbon to jar.



Attach a recipe card with the following directions:

1. Empty jar into a colander, rinse and pick over beans.

2. Place beans in a large stockpot and cover with 10 cups water.

3. Stir in 1 chopped medium onion, and the seasoning packet.

4. 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



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 degrees F 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 each onion flakes and thyme



To prepare Grilled Lemon Pepper Chicken: Serves 4. Combine 2 tsp. mix with 1.4 cup lemon juice and

1/4 cup olive oil. Use this mixture to marinate 6 chicken cutlets for and hour. Grill about 4 minutes per side, or until done. Try it on fish! A delicious dish!



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 and 1 cup chopped onion and 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: 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.





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. Add a piece of fabric to the top of the jar and tie with raffia.

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 Mix in 1 egg, slightly beaten, and 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 cookie sheet 2 inches apart. DO NOT USE WAXED PAPER. 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:



1-6 ounce package real chocolate chips

1-3 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) 1-14 ounce can condensed milk Magic Cookie Bar Mix Preheat oven to 350 degrees F (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 ounces of instant chocolate drink mix

8 ounces of mini marshmallows



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 ½ cups Snack Cake Mix. Serving Size : 54 Pre-measuring this mix into individual containers gives you all the convenience of a commercial mix at a fraction of the cost.

ATTACH ANY OR ALL OF THESE RECIPES BELOW TO THE JAR


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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 degrees for 30 to 35 minutes. Serving Size: 8



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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


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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



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-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 degrees 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.

Substitute 1 jar of junior baby food carrots for grated carrots and orange juice; add 1 small can of undrained crushed pineapple for orange juice. Serving Size : 8



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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 nch baking pan. Blend with fork. Sprinkle with chocolate chips and nuts. Bake at 350 degrees 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 (See recipe for Hot Whtie Chocolate!)

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
1/3-1/2 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

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. Enjoy





Microwave Play Dough in a Jar

2 cups all-purpose flour
1 cup salt
2 tablespoons cream of tartar
1 or 2 packages of un-sweetened Kool-Aid type drink mix (depends on the color intensity you'd like)


(For Cocoa Play Dough, don't add the Kool-Aid drink mix and substitute 1/2 cup of cocoa for 1/2 cup of the flour.)



Additional ingredients needed:

2 tablespoons baby oil, mineral oil or vegetable oil
2 cups water

Combine the dry ingredients in a jar or other container. Makes about 3 cups of dry mix. Note: I prefer baby oil or plain mineral oil instead of vegetable oil for play dough.

Include the following directions:


The BEST Microwave Play Dough


Mix 2 cups of water, 2 tablespoons of baby oil or vegetable oil, and 1 or 2 packages of the un-sweetened Kool-Aid type drink mix in a bowl. Put the dry ingredients from this container in a microwave-safe bowl; add the liquid mixture and stir to mix together. Ask an adult to microwave on high for a total of about 4
minutes, stopping every 30 to 45 seconds to stir again. Stir each time until a ball forms. After the play dough is cool enough to touch you're ready to play!

Fun things you can do with play dough:

Use old felt tip markers to decorate pretend cookies, flowers or birthday cakes.
Add fine glitter to your dough for a festive affect.

Have someone hide a small object inside a large ball of play dough and try to guess what it is or try to find it by cutting it open.
Store in the refrigerator in closed plastic bags or or air-tight container when not in use.
This play dough isn't recommended for making ornaments with because it doesn't dry smooth and hard.
This mix would be great as a "gift in a jar" for a child.
Add some cookie cutters or some other kitchen gadgets that will make interesting designs and shapes such as a garlic press and don't forget a little rolling pin!





MINESTRONE


4 beef bouillon cubes, or 4 tsp. bouillon granules

1/2 C dried onion, chopped

1/2 tsp. dried garlic, minced

1/2 C dried navy beans

1/2 tsp. dried oregano

2 bay leaves

6 peppercorns

1 C dried tomatoes, sliced or chopped

1 C dried celery slices

1 C dried carrot slices

2 C dried green beans

2 T dried green pepper

1 tsp. salt



Combine ingredients and store in tightly covered container. 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 ounce 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 or use with decorations on outside of jar if sealed in wrappers. 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 a n 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



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.

Label Cooking Instructions:

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 the following instructions to the 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 375°F. 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.Decorate jar.

Attach a label with the following:

Munchy Crunchy Cookies

Preheat oven to 350 degrees F (175 degrees C). 2. In a large bowl, stir together 1/2 cup melted butter, 1 egg, and 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. 3. Bake for 10 to 12 minutes in preheated oven. Cool on wire racks.