Bit
10-06-2004, 06:27 PM
26. 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. The recipe attached should read as follows:
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
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27. CHOCOLATE MINT COFFEE
3/4 c Nondairy powdered creamer
1 c Sugar
3/4 c Instant coffee
1/4 c Cocoa
6 Peppermint candies, crushed
In blender, process all ingredients until candies are pulverized. Store in a jar.
Attach this to jar:
To prepare Chocolate Mint Coffee-
1 1/2 tbs Mix
6 oz Boiling water
Whipped Cream -Candy Cane -- for garnish (optional)
Pour boiling water over mix in cup. Garnish with whipped cream and stir with candy cane.
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28. CHOCOLATE PUDDING MIX
2 1/2 cups instant nonfat dry milk
5 cups sugar
3 cups cornstarch
1 teaspoon salt
2 1/2 cups unsweetened cocoa
Mix all ingredients together until they are well blended. Store in a large airtight container or jar.
Attach this note to jar:
Chocolate Pudding Mix
To use: Make sure you stir mix before using - then measure out 2/3 cup of mix in a medium saucepan. Add 2 cups milk, one teaspoon vanilla and one tablespoon butter and cook over low heat stirring constantly until mixture comes to a boil. Continue cooking and stirring for one minute. Remove from heat and allow to cool. May be placed in individual serving bowls then cooled.
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29. CHUNKY CHOCOLATE COOKIE MIX
3/4 c. firmly packed dark brown sugar
1/2 c. sugar
1/4 c. cocoa powder (clean inside of jar with dry paper towel
after this layer)
1/2 c. chopped pecans (you could also use macadamia nuts. yummy!)
1 c. jumbo chocolate chip morsels (I used Hershey's semi-sweet
mini kisses)
1 3/4 c. flour mixed with
1 t. baking soda,
1 t. baking powder AND
1/4 t. salt
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.
Instructions to attach to jar:
1. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.
2. Add:
1 1/2 sticks butter or margarine, softened at room temperature
1 egg, slightly beaten
1 t. vanilla
3. Mix until completely blended. The dough is sticky, so you will need to finish mixing with your hands.
4. Shape into walnut size balls and place 2 " apart on parchment lined baking sheet (my daughter just sprayed it with PAM... She didn't have a clue what parchment was!)
5. Bake at 350 degrees for 11 - 13 minutes. Cool 5 minutes on baking sheet. Remove to racks to finish cooling.
Makes 3 dozen cookies.
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30. CINNAMON PANCAKE MIX
3 cups all-purpose flour
3 Tblsp. sugar
2 Tblsp. 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.
GIFT TAG 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.
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31. COBBLER MIX
1 cup all-purpose flour
1 tsp. baking powder
1 cup sugar
1 tsp. powdered vanilla
Combine and blend the ingredients in a small bowl. Store in an airtight container.
Attach this to the Jar:
Berry Cobbler
Serves 8 to 10
4 cups fresh berries (blueberries, raspberries or boysenberries)
1/4 cup orange juice
1/4 cup sugar
1 tsp. cinnamon
1 cup unsalted butter, melted
1 egg
1 package Cobbler Mix
Preheat oven to 375 degrees F. In large mixing bowl combine berries, juice, sugar and cinnamon. Place berries in a 13x9-inch pan. In small mixing bowl blend the butter with the egg. Add the Cobbler Mix & stir until the mixture sticks together. Drop the cobbler topping by tablespoonfuls on top of the berry filling. Bake for 35 to 45 minutes or until the topping is golden brown and the filling is bubbling. Allow to cool for 15 minutes before serving.
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32. COCONUT GRANOLA
2/3 cup shredded coconut
1 tsp. cinnamon
4 1/2 tsp. grated orange peel
1/4 tsp. nutmeg
1/2 cup firmly packed brown sugar
4 oz. wheat flakes
1 1/2 sticks melted, unsalted butter
4 oz. barley flakes**
1/4 cup pure maple syrup
4 oz. rye flakes**
1/2 cup blanched whole almonds
1/2 cup dry-roasted cashews
Preheat oven to 300 degrees F. Line 2 baking sheets with aluminum foil.
Mince orange peel with sugar in food processor about 1 minute. Add butter, maple syrup, cinnamon and nutmeg and blend 5 seconds. Add remaining ingredients; toss thoroughly. Spread on pans and bake until dry, stirring every ten minutes, about 45 minutes. Cool and store in airtight container or jar. Attach a pretty lid if giving as a gift **Available at natural food stores or substitute rolled oats.
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33. COOKIE JAR SUGAR COOKIES
1 1/2 cups white sugar
4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
Combine the flour with the baking powder, baking soda, salt and nutmeg. In a clean 1 quart sized glass jar with a wide mouth layer the white sugar followed by the flour mixture. Press firmly in place and seal.
Attach a card with the following instructions:
In a large bowl: beat 1 egg with 1 cup softened butter or margarine until light and fluffy. At low speed of an electric mixer add 1/2 cup sour cream, 1 teaspoon vanilla and contents of Jar. Mix until combined. Using hands if necessary. Cover dough and refrigerate for several hours or overnight.
Remove dough from the refrigerator. Preheat oven to 375 degrees F (190 degrees C). Roll chilled dough out on a lightly floured surface to 1/8 inch thick. Cut dough into desired shapes. Place on an un-greased cookie sheet and bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.
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34. CRANBERRY HOOTYCREEKS
5/8 cup all-purpose flour
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans
Layer the ingredients in a 1 quart or 1 liter jar, in the order listed.
Attach a tag with the following instructions:
Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line with parchment paper. In a medium bowl, cream together: 1/2 cup butter or margarine, softened, 1 egg, and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheets. Bake for 8 to 10 minutes, until edges start to brown. Cool on baking sheets or remove to cool on wire racks. Makes 18 cookies.
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35. 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
This is a crazy cake because you mix the cake all together in the pan that you bake it in. Pour contents of jar into a 9 x 13 inch baking pan, and then add the following ingredients:
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.
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36. CREOLE SEASONING MIX
2 tablespoons plus 1-1/2 teaspoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon cayenne pepper
1 tablespoon pepper
Combine all ingredients. Yield: 1 gift (about 1/2 cup). Place in a pretty jar tied with a ribbon.
Attach these instructions for use: Use to season chicken seafood, steak or vegetables.
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37. 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.
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38. CUSTOM COOKIES IN A JAR
1 cake mix, any flavor
1/2 c. oats, quick or old fashioned
1 c. chocolate chips
Optional add in: Butterscotch chips, raisins, milk chocolate chips, white chips, nuts, etc. Use your imagination and go crazy.
This is mixed up and put into a 1 quart container.
Put this info on a card and attach it to the jar....
Add to mix:
1/2 c. oil
2 eggs slightly beaten
Drop dough by rounded teaspoon 2 inches apart onto un-greased cookie sheet.
Bake at 350 degrees for 8 - 10 minutes. Cool a minute before removing from cookie sheet.
HINT: Do not over bake. In fact they are much better under baked a little and left on cookie sheet for 5 minutes before removing.
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39. 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 1/2 cups of mix into 3 1-pint airtight containers and label as Dill-Lemon Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 ½ cups of mix.
Instructions for Gift Tag:
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.
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40. 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 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
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 . Using a funnel, pour dry ingredients into the jar.
Close jar tightly. Tie dog biscuit cookie cutter and instruction card around the top of the card with a pretty ribbon.
Type baking instructions (see below) on a pretty piece of paper or card and tuck inside the envelope.
Instruction Card:
Make Your Own Dog Biscuits
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. Make a dough that's very heavy, but not sticky. Add more flour or water, 1 teaspoon at a time if dough is too moist (use flour) or too dry (use hot water). Turn out dough onto a floured pastry cloth and knead 8-10 times until elastic. Let dough rest for 5 minutes. Roll out dough ½ of an inch thick and cut with a dog-bone shaped cutter. Place cookies close together as they will not spread.
Bake for 1 hour, rotate the baking trays in the oven (turn tray around 180 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.
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41. 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
Makes 24
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.
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42. DREAMSICLE COOKIE MIX
1/2 cup Tang instant breakfast drink powder
3/4 cup sugar
1-1/2 cups vanilla chips
1-3/4 cups flour mixed with 1/2 tsp. baking soda and 1/2 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 a large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased baking sheet. Bake at 375º for 12 to 14 minutes or until tops are very lightly browned. Cool 5 minutes on cookie sheet. Remove to wire racks to cool completely. Yield: 2½ dozen.
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43. FAKE "SHAKE -N- BAKE" MIX IN A JAR
3 cups corn flake crumbs
1 cup wheat germ
1/2 cup sesame seeds
4 teaspoons dried parsley flakes -- crushed
1 tablespoon paprika
2 teaspoons salt
1 teaspoon dry mustard
1 teaspoon celery salt
1 teaspoon onion salt
1/2 teaspoon ground pepper
In a large bowl, combine all ingredients. Combine with a fork until evenly mixed. Pour into a 5-cup jar with a tight-fitting lid. Seal container. Store in a cool dry place. Use within 2 months.
Attach this note to jar:
Fake Shake -n- Bake
To use: Pour desired amount of mix into a large plastic food storage bag; set aside. In a shallow bowl, beat 2 eggs and 1 tablespoon milk until blended. Dip each piece of chicken, fish, or pork into egg mixture; drain briefly. Place 2 to 3 pieces at a time in plastic bag, shaking until evenly coated. Remove from bag; arrange on prepared baking sheet. Bake as desired.
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44. FRIENDSHIP BROWNIES
Layer in a quart jar:
1 C & 2 Tbsp flour
3/4 tsp salt
2/3 C brown sugar
2/3 C sugar
1 tsp baking powder
1/3 C baking cocoa
1/2 C chocolate chips
1/2 C chopped walnuts
Attach to jar:
Friendship Brownies
Directions: beat together: 3 eggs, 2/3 C oil and 1 tsp vanilla. add brownie mix and stir together. Spread in 9X9 greased pan. Bake at 350 degrees for 34-38 minutes (or until toothpick tests clean).
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45. GINGERBREAD COOKIES IN A JAR
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup packed brown sugar
1 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
Mix 2 cups of the flour with the baking soda and baking powder. Mix the remaining 1 1/2 cups flour with the spices. In a one-quart, wide-mouth canning jar layer the ingredients starting with the flour baking powder mixture then the brown sugar and finally the flour and spice mixture.
Attach a card to the jar with the following directions:
Gingerbread Cookies
1. Empty contents of jar into a large mixing bowl. Blend together well.
2. Add 1/2 cup softened butter or margarine, 3/4 cup molasses and 1 slightly beaten egg. Mix until completely blended. Dough will be very stiff so you may need to use your hands. Cover and refrigerate for 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Roll dough to 1/4 inch thick on a lightly floured surface. Cut into shapes with a cookie cutter. Place cookies on a lightly greased cookie sheet about 2 inches apart.
5. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Decorate as desired. Makes 18 cookies.
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46. GINGER SPICE MUFFIN MIX
A great gift for people on the go!!
1 3/4 cups flour
2 Tbsp. sugar
3 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. salt
Combine all the ingredients in a medium bowl. Store the mixture in an airtight container.
Attach this to the Jar:
Ginger Spice Muffins
Makes 1 dozen
1 pkg. Ginger Spice Muffin Mix
1/4 cup butter or margarine, melted
1 egg
1 tsp. vanilla
1 cup milk
Preheat the oven to 400 degrees F, and grease 12 muffin tins. In a large bowl, combine the muffin mix with the butter; egg, vanilla and milk stir the mixture until the ingredients are blended. Do not over mix. The batter will be lumpy. Fill muffin tins 2/3 full, and bake for 15 minutes.
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47. GOURMET HOT COCOA MIX
The best tasting instant hot cocoa you will ever have!
1 25 ounce box non-fat dry milk
1 16 ounce jar non-dairy creamer
1 15 or 16 ounce container of presweetened cocoa mix (like Nestles Quik)
1 13 ounce jar chocolate malted milk powder
1 cup powdered sugar
Mix all the ingredients together in a very large container. Use a wire whisk to be sure it is distributed evenly. Divide mixture into jars with tight lids.
Add this tag to jar:
To make hot cocoa, place 2 - 3 tablespoons of mix into a mug. Add boiling water and stir well. You may use more or less mix to taste or depending on the size of the mug.
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48. GOURMET REINDEER POOP... (Hilarious!!)
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 or a large mason jar.
Attach the following note to each bag or jar:
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!"
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49. 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: 2½ dozen.
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50. HERBED RICE MIX
1 package ( 3 ponds ) long grain rice
2 cups dried celery flakes
2/3 cup dried minced onion
1/2 cup dried parsley flakes
2 tablespoons dried chives
1 tablespoon dried tarragon
3 to 4 teaspoons salt
2 teaspoons pepper
Combine the first eight ingredients; mix well. If giving for gifts place two cups each in a jar: makes 40 batches ( 10 cups total ) .
INSTRUCTIONS TO ATTACH TO JAR:
To prepare one serving of rice: In a sauce pan over medium heat, bring 2/3 cup water and 1 tablespoon butter to a boil. Add 1/4 cup rice mixture. Reduce heat; cover and simmer for 20 minutes. Remove from heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork. Yield: 1 serving. NOTE: To prepare more than 1 serving, multiply the rice mix, water. and butter by the total number or desired servings and cook as directed.
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51. HOLIDAY BISCOTTI
3/4 cup dried cranberries or cherries
3/4 cup shelled green pistachios
2 cups all purpose unbleached flour
1/2 teaspoon cinnamon
2 tsp baking powder
2/3 cup Sugar
Layer all the ingredients in a 1 quart canning jar. Tap gently on the counter top to settle each layer before adding the next. Add additional dried fruits or pistachios to fill any gaps. .
GIFT TAG DIRECTIONS:
Beat 1/3 cup butter in a large mixing bowl on med speed for 30 secs. Add 2 eggs, and beat on med until well combined. Stir in contents of jar just until combined using a wooden spoon. Divide into 2 loaves on cookie sheet, chilling if necessary to make dough easier to handle. Each loaf should be about 9 inches long and 2 inches wide. Bake at 375* for 25-30 min or until a toothpick inserted in the center comes out clean. Cool on sheet for 1 hour. Cut each loaf diagonally into 1/2 inch thick slices using a serrated (bread) knife. Place slices on an un-greased cookie sheet. Bake at 325* for 8 minutes, then turn over and bake for 8-10 minutes more or until dry and crisp. Transfer to wire rack to cool. Makes 32.
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. The recipe attached should read as follows:
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
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27. CHOCOLATE MINT COFFEE
3/4 c Nondairy powdered creamer
1 c Sugar
3/4 c Instant coffee
1/4 c Cocoa
6 Peppermint candies, crushed
In blender, process all ingredients until candies are pulverized. Store in a jar.
Attach this to jar:
To prepare Chocolate Mint Coffee-
1 1/2 tbs Mix
6 oz Boiling water
Whipped Cream -Candy Cane -- for garnish (optional)
Pour boiling water over mix in cup. Garnish with whipped cream and stir with candy cane.
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28. CHOCOLATE PUDDING MIX
2 1/2 cups instant nonfat dry milk
5 cups sugar
3 cups cornstarch
1 teaspoon salt
2 1/2 cups unsweetened cocoa
Mix all ingredients together until they are well blended. Store in a large airtight container or jar.
Attach this note to jar:
Chocolate Pudding Mix
To use: Make sure you stir mix before using - then measure out 2/3 cup of mix in a medium saucepan. Add 2 cups milk, one teaspoon vanilla and one tablespoon butter and cook over low heat stirring constantly until mixture comes to a boil. Continue cooking and stirring for one minute. Remove from heat and allow to cool. May be placed in individual serving bowls then cooled.
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29. CHUNKY CHOCOLATE COOKIE MIX
3/4 c. firmly packed dark brown sugar
1/2 c. sugar
1/4 c. cocoa powder (clean inside of jar with dry paper towel
after this layer)
1/2 c. chopped pecans (you could also use macadamia nuts. yummy!)
1 c. jumbo chocolate chip morsels (I used Hershey's semi-sweet
mini kisses)
1 3/4 c. flour mixed with
1 t. baking soda,
1 t. baking powder AND
1/4 t. salt
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.
Instructions to attach to jar:
1. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.
2. Add:
1 1/2 sticks butter or margarine, softened at room temperature
1 egg, slightly beaten
1 t. vanilla
3. Mix until completely blended. The dough is sticky, so you will need to finish mixing with your hands.
4. Shape into walnut size balls and place 2 " apart on parchment lined baking sheet (my daughter just sprayed it with PAM... She didn't have a clue what parchment was!)
5. Bake at 350 degrees for 11 - 13 minutes. Cool 5 minutes on baking sheet. Remove to racks to finish cooling.
Makes 3 dozen cookies.
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30. CINNAMON PANCAKE MIX
3 cups all-purpose flour
3 Tblsp. sugar
2 Tblsp. 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.
GIFT TAG 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.
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31. COBBLER MIX
1 cup all-purpose flour
1 tsp. baking powder
1 cup sugar
1 tsp. powdered vanilla
Combine and blend the ingredients in a small bowl. Store in an airtight container.
Attach this to the Jar:
Berry Cobbler
Serves 8 to 10
4 cups fresh berries (blueberries, raspberries or boysenberries)
1/4 cup orange juice
1/4 cup sugar
1 tsp. cinnamon
1 cup unsalted butter, melted
1 egg
1 package Cobbler Mix
Preheat oven to 375 degrees F. In large mixing bowl combine berries, juice, sugar and cinnamon. Place berries in a 13x9-inch pan. In small mixing bowl blend the butter with the egg. Add the Cobbler Mix & stir until the mixture sticks together. Drop the cobbler topping by tablespoonfuls on top of the berry filling. Bake for 35 to 45 minutes or until the topping is golden brown and the filling is bubbling. Allow to cool for 15 minutes before serving.
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32. COCONUT GRANOLA
2/3 cup shredded coconut
1 tsp. cinnamon
4 1/2 tsp. grated orange peel
1/4 tsp. nutmeg
1/2 cup firmly packed brown sugar
4 oz. wheat flakes
1 1/2 sticks melted, unsalted butter
4 oz. barley flakes**
1/4 cup pure maple syrup
4 oz. rye flakes**
1/2 cup blanched whole almonds
1/2 cup dry-roasted cashews
Preheat oven to 300 degrees F. Line 2 baking sheets with aluminum foil.
Mince orange peel with sugar in food processor about 1 minute. Add butter, maple syrup, cinnamon and nutmeg and blend 5 seconds. Add remaining ingredients; toss thoroughly. Spread on pans and bake until dry, stirring every ten minutes, about 45 minutes. Cool and store in airtight container or jar. Attach a pretty lid if giving as a gift **Available at natural food stores or substitute rolled oats.
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33. COOKIE JAR SUGAR COOKIES
1 1/2 cups white sugar
4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
Combine the flour with the baking powder, baking soda, salt and nutmeg. In a clean 1 quart sized glass jar with a wide mouth layer the white sugar followed by the flour mixture. Press firmly in place and seal.
Attach a card with the following instructions:
In a large bowl: beat 1 egg with 1 cup softened butter or margarine until light and fluffy. At low speed of an electric mixer add 1/2 cup sour cream, 1 teaspoon vanilla and contents of Jar. Mix until combined. Using hands if necessary. Cover dough and refrigerate for several hours or overnight.
Remove dough from the refrigerator. Preheat oven to 375 degrees F (190 degrees C). Roll chilled dough out on a lightly floured surface to 1/8 inch thick. Cut dough into desired shapes. Place on an un-greased cookie sheet and bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.
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34. CRANBERRY HOOTYCREEKS
5/8 cup all-purpose flour
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans
Layer the ingredients in a 1 quart or 1 liter jar, in the order listed.
Attach a tag with the following instructions:
Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line with parchment paper. In a medium bowl, cream together: 1/2 cup butter or margarine, softened, 1 egg, and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheets. Bake for 8 to 10 minutes, until edges start to brown. Cool on baking sheets or remove to cool on wire racks. Makes 18 cookies.
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35. 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
This is a crazy cake because you mix the cake all together in the pan that you bake it in. Pour contents of jar into a 9 x 13 inch baking pan, and then add the following ingredients:
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.
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36. CREOLE SEASONING MIX
2 tablespoons plus 1-1/2 teaspoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon cayenne pepper
1 tablespoon pepper
Combine all ingredients. Yield: 1 gift (about 1/2 cup). Place in a pretty jar tied with a ribbon.
Attach these instructions for use: Use to season chicken seafood, steak or vegetables.
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37. 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.
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38. CUSTOM COOKIES IN A JAR
1 cake mix, any flavor
1/2 c. oats, quick or old fashioned
1 c. chocolate chips
Optional add in: Butterscotch chips, raisins, milk chocolate chips, white chips, nuts, etc. Use your imagination and go crazy.
This is mixed up and put into a 1 quart container.
Put this info on a card and attach it to the jar....
Add to mix:
1/2 c. oil
2 eggs slightly beaten
Drop dough by rounded teaspoon 2 inches apart onto un-greased cookie sheet.
Bake at 350 degrees for 8 - 10 minutes. Cool a minute before removing from cookie sheet.
HINT: Do not over bake. In fact they are much better under baked a little and left on cookie sheet for 5 minutes before removing.
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39. 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 1/2 cups of mix into 3 1-pint airtight containers and label as Dill-Lemon Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 ½ cups of mix.
Instructions for Gift Tag:
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.
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40. 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 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
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 . Using a funnel, pour dry ingredients into the jar.
Close jar tightly. Tie dog biscuit cookie cutter and instruction card around the top of the card with a pretty ribbon.
Type baking instructions (see below) on a pretty piece of paper or card and tuck inside the envelope.
Instruction Card:
Make Your Own Dog Biscuits
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. Make a dough that's very heavy, but not sticky. Add more flour or water, 1 teaspoon at a time if dough is too moist (use flour) or too dry (use hot water). Turn out dough onto a floured pastry cloth and knead 8-10 times until elastic. Let dough rest for 5 minutes. Roll out dough ½ of an inch thick and cut with a dog-bone shaped cutter. Place cookies close together as they will not spread.
Bake for 1 hour, rotate the baking trays in the oven (turn tray around 180 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.
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41. 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
Makes 24
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.
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42. DREAMSICLE COOKIE MIX
1/2 cup Tang instant breakfast drink powder
3/4 cup sugar
1-1/2 cups vanilla chips
1-3/4 cups flour mixed with 1/2 tsp. baking soda and 1/2 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 a large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased baking sheet. Bake at 375º for 12 to 14 minutes or until tops are very lightly browned. Cool 5 minutes on cookie sheet. Remove to wire racks to cool completely. Yield: 2½ dozen.
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43. FAKE "SHAKE -N- BAKE" MIX IN A JAR
3 cups corn flake crumbs
1 cup wheat germ
1/2 cup sesame seeds
4 teaspoons dried parsley flakes -- crushed
1 tablespoon paprika
2 teaspoons salt
1 teaspoon dry mustard
1 teaspoon celery salt
1 teaspoon onion salt
1/2 teaspoon ground pepper
In a large bowl, combine all ingredients. Combine with a fork until evenly mixed. Pour into a 5-cup jar with a tight-fitting lid. Seal container. Store in a cool dry place. Use within 2 months.
Attach this note to jar:
Fake Shake -n- Bake
To use: Pour desired amount of mix into a large plastic food storage bag; set aside. In a shallow bowl, beat 2 eggs and 1 tablespoon milk until blended. Dip each piece of chicken, fish, or pork into egg mixture; drain briefly. Place 2 to 3 pieces at a time in plastic bag, shaking until evenly coated. Remove from bag; arrange on prepared baking sheet. Bake as desired.
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44. FRIENDSHIP BROWNIES
Layer in a quart jar:
1 C & 2 Tbsp flour
3/4 tsp salt
2/3 C brown sugar
2/3 C sugar
1 tsp baking powder
1/3 C baking cocoa
1/2 C chocolate chips
1/2 C chopped walnuts
Attach to jar:
Friendship Brownies
Directions: beat together: 3 eggs, 2/3 C oil and 1 tsp vanilla. add brownie mix and stir together. Spread in 9X9 greased pan. Bake at 350 degrees for 34-38 minutes (or until toothpick tests clean).
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45. GINGERBREAD COOKIES IN A JAR
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup packed brown sugar
1 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
Mix 2 cups of the flour with the baking soda and baking powder. Mix the remaining 1 1/2 cups flour with the spices. In a one-quart, wide-mouth canning jar layer the ingredients starting with the flour baking powder mixture then the brown sugar and finally the flour and spice mixture.
Attach a card to the jar with the following directions:
Gingerbread Cookies
1. Empty contents of jar into a large mixing bowl. Blend together well.
2. Add 1/2 cup softened butter or margarine, 3/4 cup molasses and 1 slightly beaten egg. Mix until completely blended. Dough will be very stiff so you may need to use your hands. Cover and refrigerate for 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Roll dough to 1/4 inch thick on a lightly floured surface. Cut into shapes with a cookie cutter. Place cookies on a lightly greased cookie sheet about 2 inches apart.
5. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Decorate as desired. Makes 18 cookies.
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46. GINGER SPICE MUFFIN MIX
A great gift for people on the go!!
1 3/4 cups flour
2 Tbsp. sugar
3 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. salt
Combine all the ingredients in a medium bowl. Store the mixture in an airtight container.
Attach this to the Jar:
Ginger Spice Muffins
Makes 1 dozen
1 pkg. Ginger Spice Muffin Mix
1/4 cup butter or margarine, melted
1 egg
1 tsp. vanilla
1 cup milk
Preheat the oven to 400 degrees F, and grease 12 muffin tins. In a large bowl, combine the muffin mix with the butter; egg, vanilla and milk stir the mixture until the ingredients are blended. Do not over mix. The batter will be lumpy. Fill muffin tins 2/3 full, and bake for 15 minutes.
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47. GOURMET HOT COCOA MIX
The best tasting instant hot cocoa you will ever have!
1 25 ounce box non-fat dry milk
1 16 ounce jar non-dairy creamer
1 15 or 16 ounce container of presweetened cocoa mix (like Nestles Quik)
1 13 ounce jar chocolate malted milk powder
1 cup powdered sugar
Mix all the ingredients together in a very large container. Use a wire whisk to be sure it is distributed evenly. Divide mixture into jars with tight lids.
Add this tag to jar:
To make hot cocoa, place 2 - 3 tablespoons of mix into a mug. Add boiling water and stir well. You may use more or less mix to taste or depending on the size of the mug.
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48. GOURMET REINDEER POOP... (Hilarious!!)
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 or a large mason jar.
Attach the following note to each bag or jar:
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!"
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49. 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: 2½ dozen.
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50. HERBED RICE MIX
1 package ( 3 ponds ) long grain rice
2 cups dried celery flakes
2/3 cup dried minced onion
1/2 cup dried parsley flakes
2 tablespoons dried chives
1 tablespoon dried tarragon
3 to 4 teaspoons salt
2 teaspoons pepper
Combine the first eight ingredients; mix well. If giving for gifts place two cups each in a jar: makes 40 batches ( 10 cups total ) .
INSTRUCTIONS TO ATTACH TO JAR:
To prepare one serving of rice: In a sauce pan over medium heat, bring 2/3 cup water and 1 tablespoon butter to a boil. Add 1/4 cup rice mixture. Reduce heat; cover and simmer for 20 minutes. Remove from heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork. Yield: 1 serving. NOTE: To prepare more than 1 serving, multiply the rice mix, water. and butter by the total number or desired servings and cook as directed.
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51. HOLIDAY BISCOTTI
3/4 cup dried cranberries or cherries
3/4 cup shelled green pistachios
2 cups all purpose unbleached flour
1/2 teaspoon cinnamon
2 tsp baking powder
2/3 cup Sugar
Layer all the ingredients in a 1 quart canning jar. Tap gently on the counter top to settle each layer before adding the next. Add additional dried fruits or pistachios to fill any gaps. .
GIFT TAG DIRECTIONS:
Beat 1/3 cup butter in a large mixing bowl on med speed for 30 secs. Add 2 eggs, and beat on med until well combined. Stir in contents of jar just until combined using a wooden spoon. Divide into 2 loaves on cookie sheet, chilling if necessary to make dough easier to handle. Each loaf should be about 9 inches long and 2 inches wide. Bake at 375* for 25-30 min or until a toothpick inserted in the center comes out clean. Cool on sheet for 1 hour. Cut each loaf diagonally into 1/2 inch thick slices using a serrated (bread) knife. Place slices on an un-greased cookie sheet. Bake at 325* for 8 minutes, then turn over and bake for 8-10 minutes more or until dry and crisp. Transfer to wire rack to cool. Makes 32.