Bit
10-06-2004, 06:35 PM
76. PUMPKIN SPICE BREAD
8 jars Ball (#14400-81400) -- (12 oz)
8 new lids - don't use old ones
8 rings okay to use old ones
1 c raisins
2 c unbleached flour
2 tsps baking soda
1/4 tsp baking powder
1/2 tsp salt
2 tsps cloves
2 tsps cinnamon
1 tsp ginger
4 egg whites -- whipped
2 c granulated sugar
1 c margarine -- softened
2 c pumpkin
Preheat oven at 325.
Place a baking sheet onto middle rack and remove top rack from oven. Before starting batter, wash jars, lids, and rings in hot soapy water and let drain, dry, and cool to room temperature.
Generously prepare inside of jars with margarine.
To prepare batter, combine raisins, flour, baking soda, baking powder, salt, cloves, cinnamon, and ginger in a mixing bowl.
In another mixing bowl, combine egg whites, sugar, margarine, and pumpkin.
Divide batter among 8 jars (should be slightly less than half full).
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 shut.
Place jars on a wire rack; they will seal as they cool. Once jars are cool, decorate with round pieces of cloth.
Unscrew the ring; the lid should be sealed by now. Place a few cotton balls on top of the lid (gives it a poof on top), then a piece of cloth (about 3" larger than the lid) on top and screw the ring back on.
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77. RAISIN CRUNCH COOKIE MIX
1/2 cup sugar
1/2 cup raisins
1-1/4 cups packed flaked coconut
1 cup crushed cornflakes
3/4 cup packed brown sugar
1/2 cup quick oats
1-1/4 cups flour mixed with 1 tsp. baking soda and 1 tsp. baking powder
Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.
Recipe to attach to jar:
Empty cookie mix in large mixing bowl; stir to combine. Add 1 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350º for 10 to 12 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 3 to 4 dozen.
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78. RANCH DRESSING AND DIP MIX
This versatile mix can be used to make a dressing for salads, a dip for fresh veggies, or topping for baked potatoes.
1 1/2 Tbsp. dried parsley
1/2 Tbsp. dried chives
1/4 Tbsp. dried tarragon
1/2 Tbsp. lemon pepper
1 Tbsp. salt
1/4 Tbsp. oregano
1/2 Tbsp. garlic powder
In a medium bowl, combine all the ingredients. Store in a small airtight sandwich bag.
Label the bag as follows:
Ranch Dressing
Makes 1 cup
1/2 cup mayonnaise
1/2 cup buttermilk
1 Tbsp. Ranch Pressing & Dip Mix
In a large bowl whisk together the mayonnaise, buttermilk and dressing & dip mix. Refrigerate for one hour before serving.
Ranch Dip
Makes 2 cups
2 Tbsp. Ranch Dressing & Dip Mix
1 cup mayonnaise or low-fat mayo
1 cup sour cream or low-fat yogurt
Combine the Ranch Dressing and Dip Mix with mayonnaise and sour cream.
Refrigerate for 2 hours before serving with raw vegetables, or as a topping for baked potatoes.
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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79. RED BEANS & RICE MIX
SEASONING:-------
1 tablespoon dried bell pepper flakes
1 tablespoon dried minced onion
1/2 teaspoon dried minced garlic
2 teaspoons seasoned salt
1 bay leaf
1 teaspoon sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon celery seed
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper
BEANS & RICE:-------
2 cups dried red beans
1 cup uncooked long grain white rice
In a small bowl, combine seasoning ingredients. Place in a small, sealable plastic bag or container. Fill a pint canning jar with red beans. Fill a sealable plastic bag with rice.
Recipe to attach:
RED BEANS & RICE
2 cups red beans (included)
1 ham bone
Seasoning mixture (included)
1 cup uncooked rice (included)
2 cups water
1 tsp. salt
1 pound spicy smoked sausage, sliced
Salt & pepper to taste
Wash beans. Place in a Dutch oven; cover with water and soak overnight. The following day, add ham bone and seasoning mixture. If necessary, add additional water to cover the beans. Cook, partially covered, over medium-low heat 3 to 4 hours. About 30 minutes before serving, combine rice, water and salt in a saucepan and bring to a boil. Reduce heat to low. Cover pan and cook 30 minutes without lifting lid. About 20 minutes before serving, add sausage, salt and pepper to beans. Serve over rice.
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80. REESE'S PEANUT BUTTER CUPS COOKIE MIX
3/4 cup sugar
1/4 cup packed brown sugar
1-3/4 cups flour mixed with 1 tsp. baking powder and 1/2 tsp. baking soda
8 large Reese's peanut butter cups candies cut into 1/2 inch pieces (wrap in plastic wrap)
Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.
Recipe to attach to jar:
Remove candies from jar and set aside. Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Stir in candies. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 375º for 12 to 14 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 2½ dozen.
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81. SAND ART BROWNIES
5/8 cup all-purpose flour
3/4 teaspoon salt
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
2/3 cup packed brown sugar
2/3 cup white sugar
1/2 cup semisweet chocolate chips
1/2 cup vanilla baking chips
1/2 cup walnuts
Mix the 5/8 cup of flour with salt. In a clean wide mouth quart or liter sized jar layer the ingredients in the order given. Starting with the flour and salt mixture and ending with the walnuts.
Attach a decorative tag to the out side of the jar with the following
Directions.
Sand Art Brownies - Makes one 9x9 pan.
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch square baking pan.
2. Pour the contents of the jar into a large bowl and mix well.
3. Stir in 1 teaspoon vanilla, 2/3 cup vegetable oil and 3 eggs. Beat until just combined.
4. Pour the batter into the prepared pan and bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Enjoy!
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82. SAND ART COOKIES
1/2 cup white sugar
1/2 cup rolled oats
1/2 cup candy-coated chocolate pieces
1/2 cup packed brown sugar
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup crisp rice cereal
1/2 cup semisweet chocolate chips
In a 1 quart or 1 liter jar, layer the ingredients in the order given.
Lightly pack down the jar after each addition.
Attach a card with the following instructions:
Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet. Empty the entire contents of the jar into a medium bowl. Add 1 large egg and ½ cup of margarine melted; mix well. Form dough into 1 inch balls and bake for 10 to 12 minutes in the preheated oven. Makes about 2 dozen cookies.
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83. SCOTTISH SHORTBREAD MIX
This older recipe never fails to bring a smile.
1 1/2 cups all-purpose flour
3/4 cup powdered sugar
1/4 tsp. salt
In a medium bowl, combine all the ingredients, blending well. Store in an airtight container.
Attach this to the Jar:
Scottish Shortbread
Makes 16 pieces
1 cup butter, softened
1 package Scottish Shortbread Mix
Preheat the oven to 300 degrees F. Knead the butter into the shortbread mix and press the mixture firmly into an 8-inch pie plate, or shortbread mold. Bake for 1 hour. The shortbread should be pale in color, not browned. Cut into wedges while still warm.
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84. S'MORES SQUARES MIX
Layer in a 1 quart canning jar:
1 cup milk chocolate chips
1 1/2 cups mini marshmallows
1/3 cup brown sugar
1 sleeve graham crackers; reduced to crumbs
Attach gift tag to say-
Empty contents of jar into a bowl. Melt 1/2 cup butter, add 1 teaspoon vanilla. Pour over dry ingredients, mixing well. Pat into a greased 9" square pan. Bake at 350o for 15 minutes.
Makes 9 to 12 bars.
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85. SNICKERDOODLE MIX
Snickerdoodles are soft sugar cookies dusted with cinnamon and sugar.
2 3/4 cups all purpose flour
1/4 tsp. salt
1 tsp. baking soda
2 tsp. cream of tartar
1 1/2 cups sugar
In a large bowl, combine the ingredients with a whisk. Store the mix in an airtight container.
Attach this to the Jar:
Snickerdoodles
Makes about 5 dozen cookies
1 cup butter or margarine, softened
2 eggs
1 package Snickerdoodle Mix
1/2 cup sugar
1 Tbsp. cinnamon
Preheat oven to 350 degrees F. In the large bowl of an electric mixer, cream the butter until light; add the eggs & beat on low speed until the mixture is smooth. Add the Snickerdoodle Mix & continue to beat on low speed until the dough begins to form. Combine the sugar & cinnamon in a small bowl.
Shape the dough into 1-inch balls & roll in the cinnamon-sugar blend. Arrange on ungreased baking sheets 2 inches apart & bake for 16 to 19 minutes, or until light tan. Transfer to wire racks to cool.
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86. SNOW BALLS IN A JAR
1/2 cup confectioners' sugar
2 cups all-purpose flour
1 cup chopped pecans
In a medium bowl, combine the confectioners' sugar and flour. Place into a 1 quart canning jar. Put the chopped pecans on top and close the lid.
Attach a tag with the following instructions:
Snow Balls, Makes 4 dozen. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. In a medium bowl, cream together 3/4 cup of shortening and 1/4 cup of margarine. Stir in 2 teaspoons of vanilla. Add the entire contents of the jar, and mix well. Roll dough into 1 inch balls and
place them on the prepared cookie sheet. Bake for 20 to 25 minutes, until lightly browned. Cool, and roll in confectioners' sugar.
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87. SPICED APPLE CAKE MIX
3 cups all-purpose flour
1 1/2 cups sugar
1 1/2 tsp. baking soda
1 tsp. powdered vanilla
1 1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
1 cup chopped nuts
1/2 cup golden raisins
Combine and blend ingredients in a medium bowl. Store in an airtight container.
Attach this to the Jar:
Spiced Apple Cake
Serves 8 to 10
1 package Spiced Apple Cake Mix
1 1/2 cups canola oil
3 large eggs
3 cups chopped apples
Preheat the oven to 350 degrees F & grease a tube or Bundt pan. Place the Spiced Apple Cake Mix into a large mixing bowl. Make a well in the center of the Mix; add the oil, eggs, and apples. Stir until mixture is smooth. Pour into the prepared pan and bake for 1 hour & 10 minutes, or until a toothpick inserted into the center comes out clean. Cool; remove from the cake pan.
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88. SPICED CRANBERRY CIDER MIX
This spicy cider tastes delicious after winter sports, so here's just the gift for a hostess on a ski vacation.
1/2 cup dried cranberries
12 cinnamon sticks
1/2 tsp. crushed whole cloves
2 Tbsp. whole allspice
In a small bowl, stir the cranberries and spices together. Store in an airtight container.
Attach this to the Jar:
Spiced Cranberry Cider Mix
Serves 12 to 14
2 quarts apple cider
1 quart water
1 package Spiced Cranberry Cider Mix
2 oranges, sliced
In a large saucepan combine the cider, water, and Spiced Cranberry Cider Mix. Heat through but do not boil. Add most of the orange slices. Serve warm, garnished with the remaining orange slices.
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89. SPICED TEA MIX
1/3 c Instant Tea powder
1 c Tang
1/3 c Sugar
1/4 ts Ground allspice
1/4 ts Ground cloves
Blend well store in airtight container.
Add this note to container:
SPICED TEA MIX
Use 1-1/2 tsp. or more per cup of boiling water.
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90. SPICY SALSA / SALSA SPREAD
1 1/2 cup dried cilantro
1 tsp. garlic powder (more to taste)
1/2 cup dried chopped onion
1/4 cup dried red pepper flakes
1 tbs. salt
1 tbs. pepper
In a small bowl, combine all ingredients until well blended.
Store in an airtight container. Give with serving instructions.
Spicy Salsa:
Blend 2 tablespoons salsa mix with one 10 oz. can Mexican style tomatoes. Serve with chips.
Salsa Spread:
Blend 2 tablespoons salsa mix with 1 cup softened cream cheese.
Serve with crackers
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91. SWEETHEART TRUFFLE MIX
2 cups chips - semi/sweet or milk chocolate (12 oz bag)
2 1/2 cups powdered sugar
1/2 cup powdered non dairy coffee creamer
1/2 cup unsweetened cocoa
1/4 cup paramount crystals (a form of shortening you can find at confectionary supply stores)
1/4 teaspoon flavoring oil (cherry, orange, lemon, amaretto, etc.)
pinch of salt (just a few grains)
Combine chips and dry ingredients in a food processor. Process on high for at least a minute or two until powdered. With food processor running, drizzle flavoring oil into feed tube. Process another 30 seconds.
Place 2 1/3 cups mix in a pint sized jar. Place 1/3 cup unsweetened cocoa* (to roll the truffles in) in a small baggie, seal baggie, place on top of mix.
Include these directions:
To prepare:
Heat 1/4 cup milk to boil, pour into a medium sized bowl. Remove plastic bag from jar. Add mix to milk. Stir to blend well. Beat with spoon for about one minute. Refrigerate until firm.
Empty contents of plastic bag into a small bowl. Shape rounded tablespoons of mixture into balls, roll in unsweetened cocoa.
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92. "TANGY" COOKIE MIX
1/2 cup Tang Instant Breakfast Drink -- powder
3/4 cup sugar
1 1/2 cups vanilla chips
1 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Mix flour, baking powder, and soda together. Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.
Recipe to attach to jar: Empty cookie mix in a large mixing bowl; stir to combine. Add: 1/2 cup softened butter 1 egg slightly beaten 1 tsp. Vanilla Mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased baking sheet. Bake at 375F degrees for 12 to 14 minutes or until tops are very lightly browned. Cool 5 minutes on cookie sheet. Remove to wire racks to cool completely.
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93. TOFFEE COFFEE MIX
A creamy, flavorful and sweet hot drink.
2/3 cup instant coffee
1 cup non-dairy creamer
1 cup brown sugar
Combine all ingredients well in a large bowl. Place in airtight jars.
Attach gift tag to jar:
TOFFEE COFFEE MIX
To serve, place 2 - 3 teaspoons of mix in a mug and add boiling water.
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94. TORTILLA SOUP MIX IN A JAR
Ingredients for Jar:
1 cup converted long grain rice
2 to 2-1/2 cups crushed tortilla chips
1 (5 oz.) can chicken
Seasonings: Mix the following and place in a thin zipper sandwich bag.
2 T. chicken bouillon granules
2 t. lemonade powder with sugar
1 t. lemon pepper
1 t. dried cilantro leaves
1/2 t. garlic powder
1/2 t. ground cumin
1/2 t. salt
1/4 cup dried minced onions
Size of jar: Quart
Place ingredients in jar in this order:
1. Place rice in jar first.
2. Place seasoning packet into jar next. Gently flatten bag so it is visible from all sides of jar.
3. Fill jar with tortilla chips.
4. Put lid on jar.
5. Attach can of chicken to top of jar.
6. Decorate jar.
7. Attach the following recipe to jar.
Tortilla Soup
1. Carefully empty tortilla chips from jar into a dish. Set aside.
2. Remove seasoning packet. Set aside.
3. Place rice in large pan. Add 10 cups water and 1 (10 oz.) can diced tomatoes and green chilies and seasonings from packet.
4. Bring to a boil. Lower heat, cover and simmer 20 minutes.
5. Add tortilla chips. Cover and simmer 5 more minutes. Serve immediately.
Makes 12 cups soup.
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95. TRAIL COOKIE MIX
1/2 cup packed brown sugar
1/2 cup sugar
3/4 cup wheat germ
1/3 cup quick oats
1 cup raisins
1/3 cup packed flaked coconut
1/2 cup chopped pecans
3/4 cup flour mixed with 1 tsp. baking powder
Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.
Recipe to attach to jar:
Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350º for 12 to 14 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 2½ dozen .
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96. TURKEY NOODLE SOUP MIX
This is a great way to use leftover turkey.
1 cup uncooked fine egg noodles
1 1/2 Tbsp. chicken-flavored bouillon
1/2 tsp. ground black pepper
1/4 tsp. dried whole thyme
1/8 tsp. celery seeds
1/8 tsp. garlic powder
1 bay leaf
Combine all ingredients in a medium bowl. Store in an airtight container.
Attach this to the Jar:
Turkey Noodle Soup
1 package Turkey Noodle Soup Mix
8 cups water
2 carrots, diced
2 stalks celery, diced
1/4 cup minced onion
3 cups cooked diced turkey
Combine the Turkey Noodle Soup Mix and the water in a large stockpot. Add the carrots, celery, and onion and bring to a boil. Cover the soup and reduce the heat to a simmer. Simmer for 15 minutes. Discard the bay leaf. Stir in the turkey and simmer an additional 5 minutes.
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97. VEGETARIAN BLACK BEAN CHILI MIX
3 cup black beans, sorted - put in jar or bag.
3 Tbsp. dehydrated onion
3 Tbsp. granulated garlic
1 tsp. crushed oregano
2 tsp. salt
1/4 to 1/2 tsp. cayenne pepper (do not omit)
Combine spices in a small bag.
1 1/2 cups white rice - put in a separate package.
Label:
Wash beans. Put in pot with seasonings. Add 1 Tbsp. olive oil and cover beans with 2" water. Bring to boil and simmer until very well done (about 2 hours). Beans should be very soft. Add water as needed to keep beans from sticking. There should be some liquid left on beans when done. To cook rice, put 3 cup water and 1 tsp salt into a pot and when it boils, add rice. Lower heat, cover and steam for 20 minutes. Serve about 1/2 cup rice in bowl, and put beans on the top. Sprinkle with minced cilantro, finely chopped green onion, and a squeeze of lime juice. This is very healthy. It has almost no fat, and is mainly from the bottom of the food pyramid.
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98. WALNUT CHOCOLATE CHIP MUFFINS
Because this mixture doesn't quite fill up the quart jar, it isn't necessary to pack the layers down as tightly as usual.
Layer in a clean 1 quart jar the following:
2 c. flour, mixed with 2 tsp. baking powder
1/3 c. packed brown sugar
1/3 c. granulated sugar
2/3 c. chocolate chips (I used semi sweet but milk chocolate would be good as well)
1/3 c. coarsely chopped walnuts (OR macadamia? pecans?)
Attach recipe to jar:
Spoon out walnuts & chocolate chips into small bowl.
In a large bowl, empty remaining contents of jar and stir together until well blended.
In a third bowl, stir together:
2/3 c. milk
1/2 c. butter, melted (allow to cool before mixing)
2 eggs, lightly beaten
1 tsp. vanilla
Make a well in center of the dry ingredients.
Add milk mixture and stir just to combine.
Fold in chocolate chips & walnuts.
Spoon batter into either greased or lined muffin cups (about 2/3 full).
Bake 15-20 minutes.
Test for doneness with toothpick.
Cool 5 minutes before removing from muffin cups.
Makes 12 muffins.
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99. WHITE CHOCOLATE MACADAMIA COOKIE MIX
1 1/4 cups white sugar
1/2 cup chopped macadamia nuts
3 ounces coarsely chopped white chocolate
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Mix together flour, baking soda and baking powder. Set aside. Layer ingredients in order given in a quart sized wide mouth canning jar. Press each layer down firmly in place. Add the flour mixture last. Store in a cool dry place away from a heat source so condensation and clumping does not occur.
Attach these directions to jar: Empty cookie mix into large mixing bowl. Thoroughly blend mix. Add: 1/2 cup butter, softened 1 egg slightly beaten 1 teaspoon of vanilla Mix until completely blended. Shape into walnut sized balls and place 2 inches apart on sprayed cookie sheets. Bake at 375F
degrees for 12 to 14 minutes until tops are very lightly browned. Cool 5 minutes on baking sheet. Remove to racks to finish cooling.
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100. WHITE HOT CHOCOLATE MIX
A great idea for a major chocoholic.
1 tsp. vanilla powder
1 tsp. dried orange peel
1/2 cup grated white chocolate or white chocolate chips
Combine and blend the ingredients in a small bowl. Store in an airtight
container.
Attach this to the Jar:
White Hot Chocolate
Serves 2
1 and 1/2 cups milk
1/4 cup White Hot Chocolate Mix
In a small saucepan, heat the milk until bubbles form around the outside.
Add the White Hot Chocolate Mix and whisk until the chocolate is melted.
Continue to whisk until the mixture is hot.
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101. ZUCCHINI BREAD BAKED IN A JAR
3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/4 tsp ground cloves
2 cups granulated sugar
3 large eggs
1 cup oil (use only fresh oil)
2 cups zucchini, grated
1/4 tsp nutmeg
1 tsp vanilla
1/2 cup pecans, chopped
Preheat oven to 325-degrees
Sift together the flour, salt, baking powder, baking soda, cinnamon and cloves; set aside.
Beat eggs until foamy.
Add sugar, oil, zucchini and vanilla.
Mix well with beater.
Add flour mixture to zucchini mixture. Add nuts.
For the pint jars, bake for about 35 minutes, moving the jars around in the oven so they'll bake evenly. Start checking the cakes at 25 minutes. For 1-1/2 pint jars, bake for about 1 hour and 15 minutes, and start checking them at 1 hour.
Have your HOT lids ready.
Take one jar at a time from the oven and place a lid on, then the ring. Tightly screw on lids. Allow jars to cool on your countertop.
Once the jars are cool, decorate with round pieces of cloth. Unscrew the ring (the lid should be sealed by now) and place a few cotton balls or a wad of batting on top of the lid (makes it poofy on top) then a piece of cloth (about 3" larger than the lid) on top and screw the ring back on.
Decorate as desired.
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PLEASE NOTE: These recipes have been collected from many sources, including many different Internet forums and message boards, as well as from personal friends and family. To the best of my knowledge, none of them are copyrighted, but if you should find one that is, please let me know and I will remove it from this collection immediately! Thank you & HAVE FUN!!!
8 jars Ball (#14400-81400) -- (12 oz)
8 new lids - don't use old ones
8 rings okay to use old ones
1 c raisins
2 c unbleached flour
2 tsps baking soda
1/4 tsp baking powder
1/2 tsp salt
2 tsps cloves
2 tsps cinnamon
1 tsp ginger
4 egg whites -- whipped
2 c granulated sugar
1 c margarine -- softened
2 c pumpkin
Preheat oven at 325.
Place a baking sheet onto middle rack and remove top rack from oven. Before starting batter, wash jars, lids, and rings in hot soapy water and let drain, dry, and cool to room temperature.
Generously prepare inside of jars with margarine.
To prepare batter, combine raisins, flour, baking soda, baking powder, salt, cloves, cinnamon, and ginger in a mixing bowl.
In another mixing bowl, combine egg whites, sugar, margarine, and pumpkin.
Divide batter among 8 jars (should be slightly less than half full).
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 shut.
Place jars on a wire rack; they will seal as they cool. Once jars are cool, decorate with round pieces of cloth.
Unscrew the ring; the lid should be sealed by now. Place a few cotton balls on top of the lid (gives it a poof on top), then a piece of cloth (about 3" larger than the lid) on top and screw the ring back on.
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77. RAISIN CRUNCH COOKIE MIX
1/2 cup sugar
1/2 cup raisins
1-1/4 cups packed flaked coconut
1 cup crushed cornflakes
3/4 cup packed brown sugar
1/2 cup quick oats
1-1/4 cups flour mixed with 1 tsp. baking soda and 1 tsp. baking powder
Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.
Recipe to attach to jar:
Empty cookie mix in large mixing bowl; stir to combine. Add 1 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350º for 10 to 12 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 3 to 4 dozen.
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78. RANCH DRESSING AND DIP MIX
This versatile mix can be used to make a dressing for salads, a dip for fresh veggies, or topping for baked potatoes.
1 1/2 Tbsp. dried parsley
1/2 Tbsp. dried chives
1/4 Tbsp. dried tarragon
1/2 Tbsp. lemon pepper
1 Tbsp. salt
1/4 Tbsp. oregano
1/2 Tbsp. garlic powder
In a medium bowl, combine all the ingredients. Store in a small airtight sandwich bag.
Label the bag as follows:
Ranch Dressing
Makes 1 cup
1/2 cup mayonnaise
1/2 cup buttermilk
1 Tbsp. Ranch Pressing & Dip Mix
In a large bowl whisk together the mayonnaise, buttermilk and dressing & dip mix. Refrigerate for one hour before serving.
Ranch Dip
Makes 2 cups
2 Tbsp. Ranch Dressing & Dip Mix
1 cup mayonnaise or low-fat mayo
1 cup sour cream or low-fat yogurt
Combine the Ranch Dressing and Dip Mix with mayonnaise and sour cream.
Refrigerate for 2 hours before serving with raw vegetables, or as a topping for baked potatoes.
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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79. RED BEANS & RICE MIX
SEASONING:-------
1 tablespoon dried bell pepper flakes
1 tablespoon dried minced onion
1/2 teaspoon dried minced garlic
2 teaspoons seasoned salt
1 bay leaf
1 teaspoon sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon celery seed
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper
BEANS & RICE:-------
2 cups dried red beans
1 cup uncooked long grain white rice
In a small bowl, combine seasoning ingredients. Place in a small, sealable plastic bag or container. Fill a pint canning jar with red beans. Fill a sealable plastic bag with rice.
Recipe to attach:
RED BEANS & RICE
2 cups red beans (included)
1 ham bone
Seasoning mixture (included)
1 cup uncooked rice (included)
2 cups water
1 tsp. salt
1 pound spicy smoked sausage, sliced
Salt & pepper to taste
Wash beans. Place in a Dutch oven; cover with water and soak overnight. The following day, add ham bone and seasoning mixture. If necessary, add additional water to cover the beans. Cook, partially covered, over medium-low heat 3 to 4 hours. About 30 minutes before serving, combine rice, water and salt in a saucepan and bring to a boil. Reduce heat to low. Cover pan and cook 30 minutes without lifting lid. About 20 minutes before serving, add sausage, salt and pepper to beans. Serve over rice.
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80. REESE'S PEANUT BUTTER CUPS COOKIE MIX
3/4 cup sugar
1/4 cup packed brown sugar
1-3/4 cups flour mixed with 1 tsp. baking powder and 1/2 tsp. baking soda
8 large Reese's peanut butter cups candies cut into 1/2 inch pieces (wrap in plastic wrap)
Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.
Recipe to attach to jar:
Remove candies from jar and set aside. Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Stir in candies. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 375º for 12 to 14 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 2½ dozen.
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81. SAND ART BROWNIES
5/8 cup all-purpose flour
3/4 teaspoon salt
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
2/3 cup packed brown sugar
2/3 cup white sugar
1/2 cup semisweet chocolate chips
1/2 cup vanilla baking chips
1/2 cup walnuts
Mix the 5/8 cup of flour with salt. In a clean wide mouth quart or liter sized jar layer the ingredients in the order given. Starting with the flour and salt mixture and ending with the walnuts.
Attach a decorative tag to the out side of the jar with the following
Directions.
Sand Art Brownies - Makes one 9x9 pan.
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch square baking pan.
2. Pour the contents of the jar into a large bowl and mix well.
3. Stir in 1 teaspoon vanilla, 2/3 cup vegetable oil and 3 eggs. Beat until just combined.
4. Pour the batter into the prepared pan and bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Enjoy!
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82. SAND ART COOKIES
1/2 cup white sugar
1/2 cup rolled oats
1/2 cup candy-coated chocolate pieces
1/2 cup packed brown sugar
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup crisp rice cereal
1/2 cup semisweet chocolate chips
In a 1 quart or 1 liter jar, layer the ingredients in the order given.
Lightly pack down the jar after each addition.
Attach a card with the following instructions:
Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet. Empty the entire contents of the jar into a medium bowl. Add 1 large egg and ½ cup of margarine melted; mix well. Form dough into 1 inch balls and bake for 10 to 12 minutes in the preheated oven. Makes about 2 dozen cookies.
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83. SCOTTISH SHORTBREAD MIX
This older recipe never fails to bring a smile.
1 1/2 cups all-purpose flour
3/4 cup powdered sugar
1/4 tsp. salt
In a medium bowl, combine all the ingredients, blending well. Store in an airtight container.
Attach this to the Jar:
Scottish Shortbread
Makes 16 pieces
1 cup butter, softened
1 package Scottish Shortbread Mix
Preheat the oven to 300 degrees F. Knead the butter into the shortbread mix and press the mixture firmly into an 8-inch pie plate, or shortbread mold. Bake for 1 hour. The shortbread should be pale in color, not browned. Cut into wedges while still warm.
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84. S'MORES SQUARES MIX
Layer in a 1 quart canning jar:
1 cup milk chocolate chips
1 1/2 cups mini marshmallows
1/3 cup brown sugar
1 sleeve graham crackers; reduced to crumbs
Attach gift tag to say-
Empty contents of jar into a bowl. Melt 1/2 cup butter, add 1 teaspoon vanilla. Pour over dry ingredients, mixing well. Pat into a greased 9" square pan. Bake at 350o for 15 minutes.
Makes 9 to 12 bars.
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85. SNICKERDOODLE MIX
Snickerdoodles are soft sugar cookies dusted with cinnamon and sugar.
2 3/4 cups all purpose flour
1/4 tsp. salt
1 tsp. baking soda
2 tsp. cream of tartar
1 1/2 cups sugar
In a large bowl, combine the ingredients with a whisk. Store the mix in an airtight container.
Attach this to the Jar:
Snickerdoodles
Makes about 5 dozen cookies
1 cup butter or margarine, softened
2 eggs
1 package Snickerdoodle Mix
1/2 cup sugar
1 Tbsp. cinnamon
Preheat oven to 350 degrees F. In the large bowl of an electric mixer, cream the butter until light; add the eggs & beat on low speed until the mixture is smooth. Add the Snickerdoodle Mix & continue to beat on low speed until the dough begins to form. Combine the sugar & cinnamon in a small bowl.
Shape the dough into 1-inch balls & roll in the cinnamon-sugar blend. Arrange on ungreased baking sheets 2 inches apart & bake for 16 to 19 minutes, or until light tan. Transfer to wire racks to cool.
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86. SNOW BALLS IN A JAR
1/2 cup confectioners' sugar
2 cups all-purpose flour
1 cup chopped pecans
In a medium bowl, combine the confectioners' sugar and flour. Place into a 1 quart canning jar. Put the chopped pecans on top and close the lid.
Attach a tag with the following instructions:
Snow Balls, Makes 4 dozen. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. In a medium bowl, cream together 3/4 cup of shortening and 1/4 cup of margarine. Stir in 2 teaspoons of vanilla. Add the entire contents of the jar, and mix well. Roll dough into 1 inch balls and
place them on the prepared cookie sheet. Bake for 20 to 25 minutes, until lightly browned. Cool, and roll in confectioners' sugar.
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87. SPICED APPLE CAKE MIX
3 cups all-purpose flour
1 1/2 cups sugar
1 1/2 tsp. baking soda
1 tsp. powdered vanilla
1 1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
1 cup chopped nuts
1/2 cup golden raisins
Combine and blend ingredients in a medium bowl. Store in an airtight container.
Attach this to the Jar:
Spiced Apple Cake
Serves 8 to 10
1 package Spiced Apple Cake Mix
1 1/2 cups canola oil
3 large eggs
3 cups chopped apples
Preheat the oven to 350 degrees F & grease a tube or Bundt pan. Place the Spiced Apple Cake Mix into a large mixing bowl. Make a well in the center of the Mix; add the oil, eggs, and apples. Stir until mixture is smooth. Pour into the prepared pan and bake for 1 hour & 10 minutes, or until a toothpick inserted into the center comes out clean. Cool; remove from the cake pan.
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88. SPICED CRANBERRY CIDER MIX
This spicy cider tastes delicious after winter sports, so here's just the gift for a hostess on a ski vacation.
1/2 cup dried cranberries
12 cinnamon sticks
1/2 tsp. crushed whole cloves
2 Tbsp. whole allspice
In a small bowl, stir the cranberries and spices together. Store in an airtight container.
Attach this to the Jar:
Spiced Cranberry Cider Mix
Serves 12 to 14
2 quarts apple cider
1 quart water
1 package Spiced Cranberry Cider Mix
2 oranges, sliced
In a large saucepan combine the cider, water, and Spiced Cranberry Cider Mix. Heat through but do not boil. Add most of the orange slices. Serve warm, garnished with the remaining orange slices.
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89. SPICED TEA MIX
1/3 c Instant Tea powder
1 c Tang
1/3 c Sugar
1/4 ts Ground allspice
1/4 ts Ground cloves
Blend well store in airtight container.
Add this note to container:
SPICED TEA MIX
Use 1-1/2 tsp. or more per cup of boiling water.
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90. SPICY SALSA / SALSA SPREAD
1 1/2 cup dried cilantro
1 tsp. garlic powder (more to taste)
1/2 cup dried chopped onion
1/4 cup dried red pepper flakes
1 tbs. salt
1 tbs. pepper
In a small bowl, combine all ingredients until well blended.
Store in an airtight container. Give with serving instructions.
Spicy Salsa:
Blend 2 tablespoons salsa mix with one 10 oz. can Mexican style tomatoes. Serve with chips.
Salsa Spread:
Blend 2 tablespoons salsa mix with 1 cup softened cream cheese.
Serve with crackers
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91. SWEETHEART TRUFFLE MIX
2 cups chips - semi/sweet or milk chocolate (12 oz bag)
2 1/2 cups powdered sugar
1/2 cup powdered non dairy coffee creamer
1/2 cup unsweetened cocoa
1/4 cup paramount crystals (a form of shortening you can find at confectionary supply stores)
1/4 teaspoon flavoring oil (cherry, orange, lemon, amaretto, etc.)
pinch of salt (just a few grains)
Combine chips and dry ingredients in a food processor. Process on high for at least a minute or two until powdered. With food processor running, drizzle flavoring oil into feed tube. Process another 30 seconds.
Place 2 1/3 cups mix in a pint sized jar. Place 1/3 cup unsweetened cocoa* (to roll the truffles in) in a small baggie, seal baggie, place on top of mix.
Include these directions:
To prepare:
Heat 1/4 cup milk to boil, pour into a medium sized bowl. Remove plastic bag from jar. Add mix to milk. Stir to blend well. Beat with spoon for about one minute. Refrigerate until firm.
Empty contents of plastic bag into a small bowl. Shape rounded tablespoons of mixture into balls, roll in unsweetened cocoa.
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92. "TANGY" COOKIE MIX
1/2 cup Tang Instant Breakfast Drink -- powder
3/4 cup sugar
1 1/2 cups vanilla chips
1 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Mix flour, baking powder, and soda together. Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.
Recipe to attach to jar: Empty cookie mix in a large mixing bowl; stir to combine. Add: 1/2 cup softened butter 1 egg slightly beaten 1 tsp. Vanilla Mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased baking sheet. Bake at 375F degrees for 12 to 14 minutes or until tops are very lightly browned. Cool 5 minutes on cookie sheet. Remove to wire racks to cool completely.
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93. TOFFEE COFFEE MIX
A creamy, flavorful and sweet hot drink.
2/3 cup instant coffee
1 cup non-dairy creamer
1 cup brown sugar
Combine all ingredients well in a large bowl. Place in airtight jars.
Attach gift tag to jar:
TOFFEE COFFEE MIX
To serve, place 2 - 3 teaspoons of mix in a mug and add boiling water.
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94. TORTILLA SOUP MIX IN A JAR
Ingredients for Jar:
1 cup converted long grain rice
2 to 2-1/2 cups crushed tortilla chips
1 (5 oz.) can chicken
Seasonings: Mix the following and place in a thin zipper sandwich bag.
2 T. chicken bouillon granules
2 t. lemonade powder with sugar
1 t. lemon pepper
1 t. dried cilantro leaves
1/2 t. garlic powder
1/2 t. ground cumin
1/2 t. salt
1/4 cup dried minced onions
Size of jar: Quart
Place ingredients in jar in this order:
1. Place rice in jar first.
2. Place seasoning packet into jar next. Gently flatten bag so it is visible from all sides of jar.
3. Fill jar with tortilla chips.
4. Put lid on jar.
5. Attach can of chicken to top of jar.
6. Decorate jar.
7. Attach the following recipe to jar.
Tortilla Soup
1. Carefully empty tortilla chips from jar into a dish. Set aside.
2. Remove seasoning packet. Set aside.
3. Place rice in large pan. Add 10 cups water and 1 (10 oz.) can diced tomatoes and green chilies and seasonings from packet.
4. Bring to a boil. Lower heat, cover and simmer 20 minutes.
5. Add tortilla chips. Cover and simmer 5 more minutes. Serve immediately.
Makes 12 cups soup.
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95. TRAIL COOKIE MIX
1/2 cup packed brown sugar
1/2 cup sugar
3/4 cup wheat germ
1/3 cup quick oats
1 cup raisins
1/3 cup packed flaked coconut
1/2 cup chopped pecans
3/4 cup flour mixed with 1 tsp. baking powder
Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.
Recipe to attach to jar:
Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350º for 12 to 14 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 2½ dozen .
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96. TURKEY NOODLE SOUP MIX
This is a great way to use leftover turkey.
1 cup uncooked fine egg noodles
1 1/2 Tbsp. chicken-flavored bouillon
1/2 tsp. ground black pepper
1/4 tsp. dried whole thyme
1/8 tsp. celery seeds
1/8 tsp. garlic powder
1 bay leaf
Combine all ingredients in a medium bowl. Store in an airtight container.
Attach this to the Jar:
Turkey Noodle Soup
1 package Turkey Noodle Soup Mix
8 cups water
2 carrots, diced
2 stalks celery, diced
1/4 cup minced onion
3 cups cooked diced turkey
Combine the Turkey Noodle Soup Mix and the water in a large stockpot. Add the carrots, celery, and onion and bring to a boil. Cover the soup and reduce the heat to a simmer. Simmer for 15 minutes. Discard the bay leaf. Stir in the turkey and simmer an additional 5 minutes.
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97. VEGETARIAN BLACK BEAN CHILI MIX
3 cup black beans, sorted - put in jar or bag.
3 Tbsp. dehydrated onion
3 Tbsp. granulated garlic
1 tsp. crushed oregano
2 tsp. salt
1/4 to 1/2 tsp. cayenne pepper (do not omit)
Combine spices in a small bag.
1 1/2 cups white rice - put in a separate package.
Label:
Wash beans. Put in pot with seasonings. Add 1 Tbsp. olive oil and cover beans with 2" water. Bring to boil and simmer until very well done (about 2 hours). Beans should be very soft. Add water as needed to keep beans from sticking. There should be some liquid left on beans when done. To cook rice, put 3 cup water and 1 tsp salt into a pot and when it boils, add rice. Lower heat, cover and steam for 20 minutes. Serve about 1/2 cup rice in bowl, and put beans on the top. Sprinkle with minced cilantro, finely chopped green onion, and a squeeze of lime juice. This is very healthy. It has almost no fat, and is mainly from the bottom of the food pyramid.
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98. WALNUT CHOCOLATE CHIP MUFFINS
Because this mixture doesn't quite fill up the quart jar, it isn't necessary to pack the layers down as tightly as usual.
Layer in a clean 1 quart jar the following:
2 c. flour, mixed with 2 tsp. baking powder
1/3 c. packed brown sugar
1/3 c. granulated sugar
2/3 c. chocolate chips (I used semi sweet but milk chocolate would be good as well)
1/3 c. coarsely chopped walnuts (OR macadamia? pecans?)
Attach recipe to jar:
Spoon out walnuts & chocolate chips into small bowl.
In a large bowl, empty remaining contents of jar and stir together until well blended.
In a third bowl, stir together:
2/3 c. milk
1/2 c. butter, melted (allow to cool before mixing)
2 eggs, lightly beaten
1 tsp. vanilla
Make a well in center of the dry ingredients.
Add milk mixture and stir just to combine.
Fold in chocolate chips & walnuts.
Spoon batter into either greased or lined muffin cups (about 2/3 full).
Bake 15-20 minutes.
Test for doneness with toothpick.
Cool 5 minutes before removing from muffin cups.
Makes 12 muffins.
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99. WHITE CHOCOLATE MACADAMIA COOKIE MIX
1 1/4 cups white sugar
1/2 cup chopped macadamia nuts
3 ounces coarsely chopped white chocolate
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Mix together flour, baking soda and baking powder. Set aside. Layer ingredients in order given in a quart sized wide mouth canning jar. Press each layer down firmly in place. Add the flour mixture last. Store in a cool dry place away from a heat source so condensation and clumping does not occur.
Attach these directions to jar: Empty cookie mix into large mixing bowl. Thoroughly blend mix. Add: 1/2 cup butter, softened 1 egg slightly beaten 1 teaspoon of vanilla Mix until completely blended. Shape into walnut sized balls and place 2 inches apart on sprayed cookie sheets. Bake at 375F
degrees for 12 to 14 minutes until tops are very lightly browned. Cool 5 minutes on baking sheet. Remove to racks to finish cooling.
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100. WHITE HOT CHOCOLATE MIX
A great idea for a major chocoholic.
1 tsp. vanilla powder
1 tsp. dried orange peel
1/2 cup grated white chocolate or white chocolate chips
Combine and blend the ingredients in a small bowl. Store in an airtight
container.
Attach this to the Jar:
White Hot Chocolate
Serves 2
1 and 1/2 cups milk
1/4 cup White Hot Chocolate Mix
In a small saucepan, heat the milk until bubbles form around the outside.
Add the White Hot Chocolate Mix and whisk until the chocolate is melted.
Continue to whisk until the mixture is hot.
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101. ZUCCHINI BREAD BAKED IN A JAR
3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/4 tsp ground cloves
2 cups granulated sugar
3 large eggs
1 cup oil (use only fresh oil)
2 cups zucchini, grated
1/4 tsp nutmeg
1 tsp vanilla
1/2 cup pecans, chopped
Preheat oven to 325-degrees
Sift together the flour, salt, baking powder, baking soda, cinnamon and cloves; set aside.
Beat eggs until foamy.
Add sugar, oil, zucchini and vanilla.
Mix well with beater.
Add flour mixture to zucchini mixture. Add nuts.
For the pint jars, bake for about 35 minutes, moving the jars around in the oven so they'll bake evenly. Start checking the cakes at 25 minutes. For 1-1/2 pint jars, bake for about 1 hour and 15 minutes, and start checking them at 1 hour.
Have your HOT lids ready.
Take one jar at a time from the oven and place a lid on, then the ring. Tightly screw on lids. Allow jars to cool on your countertop.
Once the jars are cool, decorate with round pieces of cloth. Unscrew the ring (the lid should be sealed by now) and place a few cotton balls or a wad of batting on top of the lid (makes it poofy on top) then a piece of cloth (about 3" larger than the lid) on top and screw the ring back on.
Decorate as desired.
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PLEASE NOTE: These recipes have been collected from many sources, including many different Internet forums and message boards, as well as from personal friends and family. To the best of my knowledge, none of them are copyrighted, but if you should find one that is, please let me know and I will remove it from this collection immediately! Thank you & HAVE FUN!!!