Bit
10-06-2004, 06:26 PM
Hockeymommy originally posted this and it was too good not to repost for this year!
101 GIFT IN A JAR RECIPES!!
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1. "ALMOST HAMBURGER HELPER" MIX IN A JAR
2 cups nonfat dry milk
1 cup corn starch
1/4 cup beef bouillon powder
2 tablespoons onion flakes
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon black pepper
2 tablespoons dried parsley
1 tablespoon garlic powder
Mix the ingredients together and store in an airtight jar.
Attach the following recipes to the jar:
Chili Mac:
1 lb ground beef, browned and drained
1 c water
1/2 c macaroni noodles (uncooked)
2 cans chopped tomatoes
1 T chili powder
1/2 cup mix
Combine all and simmer 20 minutes or until macaroni is cooked.
Stroganoff:
1 lb ground beef, browned and drained
2 c water
1/2 c mix
2 c uncooked egg noodles
1/2 cup sour cream
Combine all except sour cream. Simmer 20 minutes or until noodles are tender. Stir in sour cream and serve.
Potato Beef Casserole:
1 lb ground beef, browned and drained
3/4 c water
6 potatoes, peeled and thinly sliced
1 c frozen mixed veggies
1/2 cup mix
Combine all and simmer, covered, until potatoes are tender, about 30 minutes, stirring occasionally. Remove cover and cook until excess water is evaporated.
Quick Lasagna:
1 lb ground beef, browned and drained
1/2 c mix
1 onion, chopped
2 c water
16 oz tomato sauce
3 c lasagna noodles, uncooked, broken in bits
1/4 c parmesan cheese
2 c mozzarella cheese, shredded
Combine all except mozzarella in large skillet. Bring to a boil, let simmer for 15 minutes or until noodles are cooked. Top with mozzarella. Turn off heat and let cheese melt.
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2. BACON-FLAVORED DIP MIX
2 tbs. Instant Bacon Bits
1 tsp Instant Beef Bouillon
1 tbs. Instant Minced Onion
1/8 tsp Minced Garlic
Combine all ingredients in a small bowl; blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Bacon-Flavored Dip Mix. Store in a cool, dry place and use within 6 months.
Makes 1 package (about 3 T) of mix.
Add these directions to label:
Bacon Flavored Dip: Combine 1 cup of sour cream and 1 package of mix. Chill at least 1 hour before serving. Makes about 1 cup of dip. VARIATIONS: Substitute 1 cup yogurt, 1 cup cottage cheese or 1 (8 oz) package of softened cream cheese for sour cream.
Fill a large mason jar with any type of snacks for dipping (small snack crackers, pretzels, breadsticks, etc.). Attach package of dip mix to jar and decorate for gift giving.
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3. BANANA BREAD IN A JAR
2-2/3 cups white sugar
2/3 cup vegetable shortening
4 eggs
2/3 cup buttermilk
2 cups mashed, ripe bananas
1 tsp. vanilla
3-1/2 cups white flour
1/2 tsp. nutmeg
1 tsp. cinnamon
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2/3 cup chopped nuts (optional)
In large bowl, cream sugar and shortening with electric mixer. Add eggs and mix well. Next, add buttermilk and vanilla and mix well. Place dry ingredients in a separate bowl and mix well. Add
creamed ingredients to dry ingredients and mix well. Gently stir in mashed bananas and nuts.
Prepare seven one-pint wide-mouth canning jars with vegetable shortening. Place one cup of batter in each jar; do not use more than one cup or batter will overflow and jar will not seal.
Place jars evenly spaced on a cookie sheet. Bake at 325 degrees F for 45 minutes, or until a toothpick inserted in center comes out clean.
Working quickly, wipe rim, place lid and ring on jar and secure. Jars will seal quickly. Repeat with remaining jars. When ready to serve, bread will slide out.
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4. BLUEBERRY SCONES
These are delicious warm from the oven with butter and jam; a perfect breakfast food. A jar of homemade blueberry jam would make a wonderful accompaniment to this.
2 cups all purpose unbleached flour
1/2 cup Vanilla sugar**
1/4 cup nonfat dry milk powder
2 tsp baking powder
1 tsp dried lemon peel
1/4 tsp salt
1/3 cup shortening
1 cup dried blueberries
Stir together flour, sugar, milk, baking powder, lemon peel, and salt. Cut in shortening using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in berries. Layer into a 1 quart canning jar, tapping gently on the counter between layers to settle before adding the next. Add additional dried blueberries to fill in small gaps if necessary. Stores at room temp for up to 6 weeks, or freeze for up to 6 months.
**To make vanilla sugar, fill a 1 quart jar with sugar. Split a vanilla bean in half lengthwise and add both halves to the sugar. Flavor gets better after a couple of weeks, and it will keep as long as regular sugar.
GIFT TAG DIRECTIONS:
Place jar contents in a large mixing bowl. Add 1 beaten egg and 1/4 cup water; stir just until moistened. Turn dough out onto a lightly floured surface and quickly knead gently for 12 to 15 strokes or until nearly smooth. Pat to 1/2 inch thickness. Cut into desired shape and place 1 inch apart on an un-greased baking sheet. Brush with milk. Bake at 400* for 12-15 minutes or until golden. Transfer to a rack to cool slightly and serve warm.
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5. BOSTON BAKED BEANS RECIPE IN A JAR
2 c Small white pea beans
1/2 tsp dried thyme
1 Bay leaf
1/4 tsp Ground ginger
1/2 tsp Pepper
1 1/2 tsp Salt
Mix and store in an airtight container. Attach the following instructions to jar:
*Boston Baked Beans*
1 jar Bean Mix
2 slices bacon; diced
4 3/4 c water
3/4 c chopped onion
1 clove garlic; minced
3 tbs dark molasses
2 tbs mustard
Combine all ingredients in bean pot or crockpot. Cook at 300 in oven, or on low in crockpot 10-12 hours, stirring occasionally to prevent sticking. 8-10 servings.
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6. BREAD MACHINE MIX
2 teaspoons salt
1/4 cup sugar
2 tablespoons dry milk
3 1/2 cups bread flour
1/2 cup wheat flour
Mix salt, sugar, dry milk, and flours. Divide into two jars. Makes 2 gifts.
Attach this to each jar:
Bread Machine Mix
Add the contents of jar to bread machine in the order suggested by machine manufacturer along with:
2/3 cup water or milk
1 tablespoon oil, butter or shortening
1 teaspoon bread machine yeast or 1 1/2 teaspoons active dry yeast
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7. BREAKFAST MUFFINS
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup rolled oats
1/2 cup brown sugar
3 tablespoons finely minced candied
lemon peel
1/2 cup finely minced dried cherries, apples
or apricots
1/3 cup chopped almonds or walnuts
Layer ingredients in a jar and seal.
Add recipe directions to jar:
Beat 1/4 cup vegetable oil, 1 cup milk or vanilla yogurt, and 1 egg in a mixing bowl until combined. Stir in jar contents, approximately 40 strokes. Spoon into 12 greased or lined muffin cups. Bake at 400 for 20-25 minutes, cool in pan for five minutes and transfer to a wire rack. Serve warm. Makes 12 muffins.
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8. BROWNIE MIX
2-1/4 cups sugar
2/3 cup cocoa (clean inside of jar with paper towel after this layer)
3/4 cup chopped pecans
1-1/4 cups flour mixed with 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 brownie mix in large mixing bowl; stir to combine. Add 3/4 cup melted butter and 4 eggs slightly beaten; mix until completely blended. Spread batter in a greased 9x13-inch baking pan. Bake at 350º for 30 minutes. Cool completely in pan. Cut into 2-inch squares. Yield: 2 dozen.
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9. BUTTERSCOTCH CHIP COOKIES IN A JAR
1 1/8 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup packed brown sugar
1/2 cup white sugar
1 cup flaked coconut
1 cup high protein crisp rice and wheat cereal
3/4 cup butterscotch chips
1/2 cup chopped pecans
Layer the ingredients in the order given in a one quart wide mouth canning jar. Firmly pack each ingredient in place. It will be a tight fit, but all ingredients will fit in the jar. Use pinking shears to cut an 8 or 9 inch circle from gingham, calico, or a seasonal fabric. Place the fabric over the wide mouth lid and rim and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band.
Attach a card to the ribbon or raffia with the following mixing and baking
Directions:
Empty jar of cookie mix into a large mixing bowl. Add 1/2 cup of butter or margarine, 1 egg, and 1/2 teaspoon of vanilla. Use hands to mix the wet and dry ingredients together. When completely blended, roll into large walnut sized balls. Place on unprepared cookie sheets and use the palm of your hand to flatten each cookie ball. Bake at 350 in a preheated oven for 8-10 minutes.
Makes 2 dozen.
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10. BUTTERSCOTCH PUDDING MIX
2 cups nonfat dry milk
5 cups brown sugar, packed
1 tsp. salt
3 cups cornstarch
Mix and store in airtight container or jar.
Attach tag to jar:
To prepare, add 1/2 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.
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11. CAESAR SALAD DRESSING MIX
1 1/2 t Grated Lemon Peel
1 t Oregano
1/8 t Instant Minced Garlic
2 T Graded Parmesan Cheese
1/2 t Pepper
Combine all ingredients in a small bowl; stir until well blended. Put mixture in a foil packet or 1-pint glass jar (or use a salad dressing cruet and the dressing can be made right in the cruet!). Label as Caesar Salad Dressing Mix. Store in a cool dry place and use within 3 to 4 months.
Instructions for Label:
Caesar Salad Dressing: Combine mix, 1/2 cup vegetable oil, and 1/4 cup lemon juice in a glass jar. Shake until well blended. Chill before serving. Makes about 3/4 cup of Salad Dressing.
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12. CAFE AU LAIT MIX IN A JAR
2 cups Powdered non dairy creamer
1 cup instant coffee
Blend ingredients together. Store in airtight jar.
Attach this to jar:
To use: Mix 1 tablespoon mix with 1 cup hot water.
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13. CAKE IN A COFFEE MUG
(Read all instructions before starting)
You will need 8 coffee mugs... (makes 8 gifts)
Cake Mix........
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. This will be about 4 - 4 ½ cups dry mix and will make 8 coffee cup cake mixes. Place ½ cup dry mix into a sandwich bag. Place mix into a corner of the bag and tie it there with a twist tie. Label this bag "Cake Mix".
Continue making and labeling packets until you have 8 packets.
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
Glaze mix........
1/3 cup powdered sugar
1 ½ tsp dry flavoring (such as powdered lemonade mix, powdered orange breakfast drink mix, cocoa powder - Select a flavoring appropriate to the cake you are making)
Vanilla powder sold by coffee flavorings (or use French Vanilla CoffeeMate)
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 "Cake Mix" bag with a twist tie. You can also include another bag labeled "Toppings", if desired. (Example: For the pineapple coconut cake, include flaked coconut in a separate bag with instructions to sprinkle it over the frosted cake.)
Select one of 8 large coffee cups. Check it to be sure it holds 1½ 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. Place one baggie of cake mix and one baggie of glaze mix in each coffee cup. Add one baggie of toppings into each cup also, if using. Continue with the remaining coffee cups.
Now attach the following baking instructions to each coffee cup:
BAKE A CAKE IN A COFFEE MUG!!
Instructions:
Generously spray inside of coffee cup with cooking spray. Empty contents of large packet into cup. Add 1 egg white, 1 tbsp oil, 1 tbsp water to dry mix. Mix 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 1½ tsp water. Mix well. When cake is done, pour glaze over cake in cup. Enjoy while warm.
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14. CALIFORNIA CORN BREAD MIX
This is a sweet, cake-like corn bread that is delicious with honey butter.
2 cups Bisquick baking mix
1/2 cup cornmeal
1/2 cup sugar
1 Tbsp. baking powder
In a large glass or ceramic bowl, stir all the ingredients together. Store in an airtight container.
Attach this to the Jar:
California Corn Bread
Serves 4 to 6
1 package California Corn Bread Mix
2 eggs
1 cup milk
1/2 cup butter, melted
Preheat the oven to 350 degrees F. Place the corn bread mix in a large mixing bowl and add the eggs, milk and butter. Blend until the mixture is smooth. Poor into a greased 8-inch baking pan and bake for 30 minutes.
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15. 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 11/2-inch balls & place them 2 inches apart on an un-greased cookie sheet.
Bake for 10 to 12 minutes, until golden on the edges. Remove from oven, and cool on cookie sheet for 2 minutes.
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16. CARAMEL NUT CAKE IN A JAR
This recipe makes 6 pint-sized cakes.
2 cups brown sugar 2/3 cup sugar
1 cup (2 sticks) butter 4 eggs, slightly beaten
2/3 cup milk 1 Tbsp. Vanilla extract
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 an electric mixer. Add eggs and mix well. Next add vanilla and milk, again mixing completely. Place dry ingredients and spices in a large bowl and mix with a whisk. Add creamed mixture and mix with whisk or wooden spoon. Gently stir in nuts.
Grease the inside of the jars with Pam. Place 1 cup batter into each jar. Place jars on baking sheet and bake at 325 degrees for approx. 50 minutes, or until toothpick inserted in center comes out clean. Remove cakes from oven, one at a time, and place sterilized lid and ring on each while they are still hot. The jars will seal as they cool. (Just as with canning vegetables, etc. you will hear a slight "pop" as the jars seal and the lids bend inward slightly. If they do not "pop" they are not sealed properly.)
Use any unsealed cakes immediately or refrigerate them and they will last about 2 weeks this way. Sealed cakes may be stored without refrigeration for up to 6 months.
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17. 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 for later use, or for gift giving:
~ Caramel Popcorn ~
Remove popcorn from jar and using your preferred method, pop 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.
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18. CARROT CAKE MIX
2 cups sugar
2 tsp. powdered vanilla
1/2 cup chopped pecans
3 cups all-purpose flour
2 tsp. baking soda
1 Tbsp. cinnamon
1/4 tsp. nutmeg
Combine and blend ingredients in a small bowl. Store in an airtight container.
Attach this to the Jar:
Carrot Cake
Makes 1 13x9-inch cake
1 package Carrot Cake Mix
1 1/2 cups vegetable oil
3 large eggs
3 cups grated carrots
1 (8-ounce) can crushed pineapple
Preheat oven to 350 degrees F & grease 13x9 inch pan. Place Carrot Cake Mix in large mixing bowl. Make a well in the center of the mix & add the oil, eggs, carrots & pineapple. Blend until smooth. Pour into the prepared pan & bake for 40 to 50 minutes, or until a toothpick inserted into center comes out clean. Cool the cake and frost if desired or dust with powdered sugar.
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19. CHEWY BUTTERSCOTCH NUT BARS IN A JAR
1/2 cup butterscotch chips
1/2 cup pecan pieces or coarsely chopped pecans, toasted and cooled completely
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix (like Pioneer)
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and 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 chips or pecans to fill the jar. Place lid on top. Cut an 8-inch circle of fabric to cover lid. Place fabric over lid; secure in place with ribbon or raffia. Decorate as desired. Note: 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.
Make a gift card with baking instructions to attach as follows:
To make Chewy Butterscotch Nut Bars in a Jar: Empty contents of jar into medium bowl. Stir in 1/2 cup (1 stick) butter or margarine, melted; 1 large egg; and 1 teaspoon vanilla. Press into an 8x8x2-inch baking pan coated with cooking spray. Bake at 350 degrees for 18 to 22 minutes or until bars are light golden brown and center is almost set. Yield: Makes 16 bars.
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20. CHICKEN SOUP WITH BOW NOODLES
Approx 3 1/2 cup Bow Noodles (farfalle)
1/4 cup Mushrooms -- dried, chopped (opt.)
2 Tbs Minced Onion -- dried
3 Tbs Chicken Bouillon granules -- instant
1 Tbs Parsley flakes
1 teaspoon Thyme
6 -7 whole cloves
You can do this two ways. You can layer the bow noodles with the spices in between (except for whole cloves). Or you can put the noodles in the jar with the spices tied up in a baggie.
Add these directions to your gift card...
Chicken Soup with Bow Noodles
Bring 8 cups water to boil in a large pot. Add contents of jars EXCEPT whole cloves. Push whole cloves into a small onion and drop into soup. Simmer until noodles are done approx 8- 12 minutes. The cloves gives this soup a WONDERFUL flavor!!
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21. CHILI GIFT BASKET
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
1 package Corn Bread Mix
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.
For: Chili Corn Bread
Include in the package with the Corn Bread Mix, 1 small can whole kernel corn and 1 small can diced green chili’s (not the hot kind). Stir the well-drained corn and chili’s into the corn bread just before baking. Bake in a well-buttered 8" square pan at 425 degrees for 25 minutes.
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22. CHOCOLATE APPLESAUCE BREAD IN A JAR
1 c butter -- softened
3 c granulated sugar
4 egg whites -- whipped
1 tbsp vanilla
1 tsp almond extract
2 c applesauce -- at room temperature
3 c unbleached flour
3/4 c cocoa powder -- sifted
1 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
Preheat oven at 325F degrees. 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 butter. In a mixing bowl, combine butter, sugar, egg whites, 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. Makes 8 cakes.
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23. CHOCOLATE CHIP COOKIE MIX
1/2 cup sugar
1/2 cup chopped nuts
1 cup chocolate chips
1 cup packed brown sugar
2-1/4 cups flour mixed with 1 tsp. baking soda and 1/4 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 3/4 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 350º for 13 to 15 minutes. Cool 10 minutes on baking sheet. Remove to wire racks to cool completely. These cookies will firm up when completely cooled. Yield: 3 dozen.
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24. CHOCOLATE CHIP OATMEAL COOKIE IN A JAR
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. Put the lid on, and cover with an 8 inch circle of fabric. Secure the fabric over the lid using a rubber band, then cover the rubber band by tying a nice piece of ribbon or raffia around the lid.
Attach a tag to the ribbon with the following instructions:
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.
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25. 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: 2½ dozen.
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101 GIFT IN A JAR RECIPES!!
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1. "ALMOST HAMBURGER HELPER" MIX IN A JAR
2 cups nonfat dry milk
1 cup corn starch
1/4 cup beef bouillon powder
2 tablespoons onion flakes
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon black pepper
2 tablespoons dried parsley
1 tablespoon garlic powder
Mix the ingredients together and store in an airtight jar.
Attach the following recipes to the jar:
Chili Mac:
1 lb ground beef, browned and drained
1 c water
1/2 c macaroni noodles (uncooked)
2 cans chopped tomatoes
1 T chili powder
1/2 cup mix
Combine all and simmer 20 minutes or until macaroni is cooked.
Stroganoff:
1 lb ground beef, browned and drained
2 c water
1/2 c mix
2 c uncooked egg noodles
1/2 cup sour cream
Combine all except sour cream. Simmer 20 minutes or until noodles are tender. Stir in sour cream and serve.
Potato Beef Casserole:
1 lb ground beef, browned and drained
3/4 c water
6 potatoes, peeled and thinly sliced
1 c frozen mixed veggies
1/2 cup mix
Combine all and simmer, covered, until potatoes are tender, about 30 minutes, stirring occasionally. Remove cover and cook until excess water is evaporated.
Quick Lasagna:
1 lb ground beef, browned and drained
1/2 c mix
1 onion, chopped
2 c water
16 oz tomato sauce
3 c lasagna noodles, uncooked, broken in bits
1/4 c parmesan cheese
2 c mozzarella cheese, shredded
Combine all except mozzarella in large skillet. Bring to a boil, let simmer for 15 minutes or until noodles are cooked. Top with mozzarella. Turn off heat and let cheese melt.
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2. BACON-FLAVORED DIP MIX
2 tbs. Instant Bacon Bits
1 tsp Instant Beef Bouillon
1 tbs. Instant Minced Onion
1/8 tsp Minced Garlic
Combine all ingredients in a small bowl; blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Bacon-Flavored Dip Mix. Store in a cool, dry place and use within 6 months.
Makes 1 package (about 3 T) of mix.
Add these directions to label:
Bacon Flavored Dip: Combine 1 cup of sour cream and 1 package of mix. Chill at least 1 hour before serving. Makes about 1 cup of dip. VARIATIONS: Substitute 1 cup yogurt, 1 cup cottage cheese or 1 (8 oz) package of softened cream cheese for sour cream.
Fill a large mason jar with any type of snacks for dipping (small snack crackers, pretzels, breadsticks, etc.). Attach package of dip mix to jar and decorate for gift giving.
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3. BANANA BREAD IN A JAR
2-2/3 cups white sugar
2/3 cup vegetable shortening
4 eggs
2/3 cup buttermilk
2 cups mashed, ripe bananas
1 tsp. vanilla
3-1/2 cups white flour
1/2 tsp. nutmeg
1 tsp. cinnamon
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2/3 cup chopped nuts (optional)
In large bowl, cream sugar and shortening with electric mixer. Add eggs and mix well. Next, add buttermilk and vanilla and mix well. Place dry ingredients in a separate bowl and mix well. Add
creamed ingredients to dry ingredients and mix well. Gently stir in mashed bananas and nuts.
Prepare seven one-pint wide-mouth canning jars with vegetable shortening. Place one cup of batter in each jar; do not use more than one cup or batter will overflow and jar will not seal.
Place jars evenly spaced on a cookie sheet. Bake at 325 degrees F for 45 minutes, or until a toothpick inserted in center comes out clean.
Working quickly, wipe rim, place lid and ring on jar and secure. Jars will seal quickly. Repeat with remaining jars. When ready to serve, bread will slide out.
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4. BLUEBERRY SCONES
These are delicious warm from the oven with butter and jam; a perfect breakfast food. A jar of homemade blueberry jam would make a wonderful accompaniment to this.
2 cups all purpose unbleached flour
1/2 cup Vanilla sugar**
1/4 cup nonfat dry milk powder
2 tsp baking powder
1 tsp dried lemon peel
1/4 tsp salt
1/3 cup shortening
1 cup dried blueberries
Stir together flour, sugar, milk, baking powder, lemon peel, and salt. Cut in shortening using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in berries. Layer into a 1 quart canning jar, tapping gently on the counter between layers to settle before adding the next. Add additional dried blueberries to fill in small gaps if necessary. Stores at room temp for up to 6 weeks, or freeze for up to 6 months.
**To make vanilla sugar, fill a 1 quart jar with sugar. Split a vanilla bean in half lengthwise and add both halves to the sugar. Flavor gets better after a couple of weeks, and it will keep as long as regular sugar.
GIFT TAG DIRECTIONS:
Place jar contents in a large mixing bowl. Add 1 beaten egg and 1/4 cup water; stir just until moistened. Turn dough out onto a lightly floured surface and quickly knead gently for 12 to 15 strokes or until nearly smooth. Pat to 1/2 inch thickness. Cut into desired shape and place 1 inch apart on an un-greased baking sheet. Brush with milk. Bake at 400* for 12-15 minutes or until golden. Transfer to a rack to cool slightly and serve warm.
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5. BOSTON BAKED BEANS RECIPE IN A JAR
2 c Small white pea beans
1/2 tsp dried thyme
1 Bay leaf
1/4 tsp Ground ginger
1/2 tsp Pepper
1 1/2 tsp Salt
Mix and store in an airtight container. Attach the following instructions to jar:
*Boston Baked Beans*
1 jar Bean Mix
2 slices bacon; diced
4 3/4 c water
3/4 c chopped onion
1 clove garlic; minced
3 tbs dark molasses
2 tbs mustard
Combine all ingredients in bean pot or crockpot. Cook at 300 in oven, or on low in crockpot 10-12 hours, stirring occasionally to prevent sticking. 8-10 servings.
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6. BREAD MACHINE MIX
2 teaspoons salt
1/4 cup sugar
2 tablespoons dry milk
3 1/2 cups bread flour
1/2 cup wheat flour
Mix salt, sugar, dry milk, and flours. Divide into two jars. Makes 2 gifts.
Attach this to each jar:
Bread Machine Mix
Add the contents of jar to bread machine in the order suggested by machine manufacturer along with:
2/3 cup water or milk
1 tablespoon oil, butter or shortening
1 teaspoon bread machine yeast or 1 1/2 teaspoons active dry yeast
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7. BREAKFAST MUFFINS
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup rolled oats
1/2 cup brown sugar
3 tablespoons finely minced candied
lemon peel
1/2 cup finely minced dried cherries, apples
or apricots
1/3 cup chopped almonds or walnuts
Layer ingredients in a jar and seal.
Add recipe directions to jar:
Beat 1/4 cup vegetable oil, 1 cup milk or vanilla yogurt, and 1 egg in a mixing bowl until combined. Stir in jar contents, approximately 40 strokes. Spoon into 12 greased or lined muffin cups. Bake at 400 for 20-25 minutes, cool in pan for five minutes and transfer to a wire rack. Serve warm. Makes 12 muffins.
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8. BROWNIE MIX
2-1/4 cups sugar
2/3 cup cocoa (clean inside of jar with paper towel after this layer)
3/4 cup chopped pecans
1-1/4 cups flour mixed with 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 brownie mix in large mixing bowl; stir to combine. Add 3/4 cup melted butter and 4 eggs slightly beaten; mix until completely blended. Spread batter in a greased 9x13-inch baking pan. Bake at 350º for 30 minutes. Cool completely in pan. Cut into 2-inch squares. Yield: 2 dozen.
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9. BUTTERSCOTCH CHIP COOKIES IN A JAR
1 1/8 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup packed brown sugar
1/2 cup white sugar
1 cup flaked coconut
1 cup high protein crisp rice and wheat cereal
3/4 cup butterscotch chips
1/2 cup chopped pecans
Layer the ingredients in the order given in a one quart wide mouth canning jar. Firmly pack each ingredient in place. It will be a tight fit, but all ingredients will fit in the jar. Use pinking shears to cut an 8 or 9 inch circle from gingham, calico, or a seasonal fabric. Place the fabric over the wide mouth lid and rim and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band.
Attach a card to the ribbon or raffia with the following mixing and baking
Directions:
Empty jar of cookie mix into a large mixing bowl. Add 1/2 cup of butter or margarine, 1 egg, and 1/2 teaspoon of vanilla. Use hands to mix the wet and dry ingredients together. When completely blended, roll into large walnut sized balls. Place on unprepared cookie sheets and use the palm of your hand to flatten each cookie ball. Bake at 350 in a preheated oven for 8-10 minutes.
Makes 2 dozen.
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10. BUTTERSCOTCH PUDDING MIX
2 cups nonfat dry milk
5 cups brown sugar, packed
1 tsp. salt
3 cups cornstarch
Mix and store in airtight container or jar.
Attach tag to jar:
To prepare, add 1/2 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.
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11. CAESAR SALAD DRESSING MIX
1 1/2 t Grated Lemon Peel
1 t Oregano
1/8 t Instant Minced Garlic
2 T Graded Parmesan Cheese
1/2 t Pepper
Combine all ingredients in a small bowl; stir until well blended. Put mixture in a foil packet or 1-pint glass jar (or use a salad dressing cruet and the dressing can be made right in the cruet!). Label as Caesar Salad Dressing Mix. Store in a cool dry place and use within 3 to 4 months.
Instructions for Label:
Caesar Salad Dressing: Combine mix, 1/2 cup vegetable oil, and 1/4 cup lemon juice in a glass jar. Shake until well blended. Chill before serving. Makes about 3/4 cup of Salad Dressing.
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12. CAFE AU LAIT MIX IN A JAR
2 cups Powdered non dairy creamer
1 cup instant coffee
Blend ingredients together. Store in airtight jar.
Attach this to jar:
To use: Mix 1 tablespoon mix with 1 cup hot water.
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13. CAKE IN A COFFEE MUG
(Read all instructions before starting)
You will need 8 coffee mugs... (makes 8 gifts)
Cake Mix........
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. This will be about 4 - 4 ½ cups dry mix and will make 8 coffee cup cake mixes. Place ½ cup dry mix into a sandwich bag. Place mix into a corner of the bag and tie it there with a twist tie. Label this bag "Cake Mix".
Continue making and labeling packets until you have 8 packets.
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
Glaze mix........
1/3 cup powdered sugar
1 ½ tsp dry flavoring (such as powdered lemonade mix, powdered orange breakfast drink mix, cocoa powder - Select a flavoring appropriate to the cake you are making)
Vanilla powder sold by coffee flavorings (or use French Vanilla CoffeeMate)
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 "Cake Mix" bag with a twist tie. You can also include another bag labeled "Toppings", if desired. (Example: For the pineapple coconut cake, include flaked coconut in a separate bag with instructions to sprinkle it over the frosted cake.)
Select one of 8 large coffee cups. Check it to be sure it holds 1½ 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. Place one baggie of cake mix and one baggie of glaze mix in each coffee cup. Add one baggie of toppings into each cup also, if using. Continue with the remaining coffee cups.
Now attach the following baking instructions to each coffee cup:
BAKE A CAKE IN A COFFEE MUG!!
Instructions:
Generously spray inside of coffee cup with cooking spray. Empty contents of large packet into cup. Add 1 egg white, 1 tbsp oil, 1 tbsp water to dry mix. Mix 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 1½ tsp water. Mix well. When cake is done, pour glaze over cake in cup. Enjoy while warm.
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14. CALIFORNIA CORN BREAD MIX
This is a sweet, cake-like corn bread that is delicious with honey butter.
2 cups Bisquick baking mix
1/2 cup cornmeal
1/2 cup sugar
1 Tbsp. baking powder
In a large glass or ceramic bowl, stir all the ingredients together. Store in an airtight container.
Attach this to the Jar:
California Corn Bread
Serves 4 to 6
1 package California Corn Bread Mix
2 eggs
1 cup milk
1/2 cup butter, melted
Preheat the oven to 350 degrees F. Place the corn bread mix in a large mixing bowl and add the eggs, milk and butter. Blend until the mixture is smooth. Poor into a greased 8-inch baking pan and bake for 30 minutes.
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15. 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 11/2-inch balls & place them 2 inches apart on an un-greased cookie sheet.
Bake for 10 to 12 minutes, until golden on the edges. Remove from oven, and cool on cookie sheet for 2 minutes.
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16. CARAMEL NUT CAKE IN A JAR
This recipe makes 6 pint-sized cakes.
2 cups brown sugar 2/3 cup sugar
1 cup (2 sticks) butter 4 eggs, slightly beaten
2/3 cup milk 1 Tbsp. Vanilla extract
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 an electric mixer. Add eggs and mix well. Next add vanilla and milk, again mixing completely. Place dry ingredients and spices in a large bowl and mix with a whisk. Add creamed mixture and mix with whisk or wooden spoon. Gently stir in nuts.
Grease the inside of the jars with Pam. Place 1 cup batter into each jar. Place jars on baking sheet and bake at 325 degrees for approx. 50 minutes, or until toothpick inserted in center comes out clean. Remove cakes from oven, one at a time, and place sterilized lid and ring on each while they are still hot. The jars will seal as they cool. (Just as with canning vegetables, etc. you will hear a slight "pop" as the jars seal and the lids bend inward slightly. If they do not "pop" they are not sealed properly.)
Use any unsealed cakes immediately or refrigerate them and they will last about 2 weeks this way. Sealed cakes may be stored without refrigeration for up to 6 months.
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17. 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 for later use, or for gift giving:
~ Caramel Popcorn ~
Remove popcorn from jar and using your preferred method, pop 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.
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18. CARROT CAKE MIX
2 cups sugar
2 tsp. powdered vanilla
1/2 cup chopped pecans
3 cups all-purpose flour
2 tsp. baking soda
1 Tbsp. cinnamon
1/4 tsp. nutmeg
Combine and blend ingredients in a small bowl. Store in an airtight container.
Attach this to the Jar:
Carrot Cake
Makes 1 13x9-inch cake
1 package Carrot Cake Mix
1 1/2 cups vegetable oil
3 large eggs
3 cups grated carrots
1 (8-ounce) can crushed pineapple
Preheat oven to 350 degrees F & grease 13x9 inch pan. Place Carrot Cake Mix in large mixing bowl. Make a well in the center of the mix & add the oil, eggs, carrots & pineapple. Blend until smooth. Pour into the prepared pan & bake for 40 to 50 minutes, or until a toothpick inserted into center comes out clean. Cool the cake and frost if desired or dust with powdered sugar.
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19. CHEWY BUTTERSCOTCH NUT BARS IN A JAR
1/2 cup butterscotch chips
1/2 cup pecan pieces or coarsely chopped pecans, toasted and cooled completely
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix (like Pioneer)
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and 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 chips or pecans to fill the jar. Place lid on top. Cut an 8-inch circle of fabric to cover lid. Place fabric over lid; secure in place with ribbon or raffia. Decorate as desired. Note: 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.
Make a gift card with baking instructions to attach as follows:
To make Chewy Butterscotch Nut Bars in a Jar: Empty contents of jar into medium bowl. Stir in 1/2 cup (1 stick) butter or margarine, melted; 1 large egg; and 1 teaspoon vanilla. Press into an 8x8x2-inch baking pan coated with cooking spray. Bake at 350 degrees for 18 to 22 minutes or until bars are light golden brown and center is almost set. Yield: Makes 16 bars.
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20. CHICKEN SOUP WITH BOW NOODLES
Approx 3 1/2 cup Bow Noodles (farfalle)
1/4 cup Mushrooms -- dried, chopped (opt.)
2 Tbs Minced Onion -- dried
3 Tbs Chicken Bouillon granules -- instant
1 Tbs Parsley flakes
1 teaspoon Thyme
6 -7 whole cloves
You can do this two ways. You can layer the bow noodles with the spices in between (except for whole cloves). Or you can put the noodles in the jar with the spices tied up in a baggie.
Add these directions to your gift card...
Chicken Soup with Bow Noodles
Bring 8 cups water to boil in a large pot. Add contents of jars EXCEPT whole cloves. Push whole cloves into a small onion and drop into soup. Simmer until noodles are done approx 8- 12 minutes. The cloves gives this soup a WONDERFUL flavor!!
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21. CHILI GIFT BASKET
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
1 package Corn Bread Mix
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.
For: Chili Corn Bread
Include in the package with the Corn Bread Mix, 1 small can whole kernel corn and 1 small can diced green chili’s (not the hot kind). Stir the well-drained corn and chili’s into the corn bread just before baking. Bake in a well-buttered 8" square pan at 425 degrees for 25 minutes.
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22. CHOCOLATE APPLESAUCE BREAD IN A JAR
1 c butter -- softened
3 c granulated sugar
4 egg whites -- whipped
1 tbsp vanilla
1 tsp almond extract
2 c applesauce -- at room temperature
3 c unbleached flour
3/4 c cocoa powder -- sifted
1 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
Preheat oven at 325F degrees. 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 butter. In a mixing bowl, combine butter, sugar, egg whites, 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. Makes 8 cakes.
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23. CHOCOLATE CHIP COOKIE MIX
1/2 cup sugar
1/2 cup chopped nuts
1 cup chocolate chips
1 cup packed brown sugar
2-1/4 cups flour mixed with 1 tsp. baking soda and 1/4 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 3/4 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 350º for 13 to 15 minutes. Cool 10 minutes on baking sheet. Remove to wire racks to cool completely. These cookies will firm up when completely cooled. Yield: 3 dozen.
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24. CHOCOLATE CHIP OATMEAL COOKIE IN A JAR
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. Put the lid on, and cover with an 8 inch circle of fabric. Secure the fabric over the lid using a rubber band, then cover the rubber band by tying a nice piece of ribbon or raffia around the lid.
Attach a tag to the ribbon with the following instructions:
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.
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25. 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: 2½ dozen.
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