Savory Onion Bread Mix in a Jar
1/4 cup dehydrated onion flakes
3 1/3 cups bread flour
2 tablespoons granulated sugar
1 tablespoon powdered milk
1 1/2 teaspoons salt
1/2 teaspoon dried sage, optional
1 envelope yeast
Place the onion flakes in a small zip-type bag and set aside.
Combine remaining ingredients, except for the yeast, in a one-quart jar. Add the bag of onions and the yeast to the top of the mix and close the jar. Store the mix in a cool, dry place.
An equivalent amount of bulk yeast can be substituted for the pre-packaged yeast, but if you choose to do this you'll need to keep the mix with yeast in refrigerator or freezer until ready to use.
Include the following instructions on a gift tag:
Savory Onion Bread
1 jar Onion Bread Mix
1 1/8 cups warm water (105 to 110 degrees F)
1 tablespoon vegetable or olive oil
Follow your bread maker instructions. For most bread makers, place the water and oil into the bread pan, then add the dry ingredients on top, add the yeast last. Bake as for "white" bread.
This mix can be used for traditional bread if you don't have a bread maker. Just mix ingredients as you would for white bread. Knead, let rise, punch down and form loaf and place in greased pan. Let rise again and bake in a 350 degree F oven for 30 minutes or until golden brown and loaf sounds hollow when tapped.
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Chocolate Chip Banana Bread Mix in a Jar
1/2 cup chocolate chips
1/2 cup dried bananas, finely chopped
1/2 cup granulated sugar
2 1/2 cups Bisquick
1 teaspoon baking powder
1/4 teaspoon salt
Layer ingredients in a wide-mouth 1-quart canning jar in order given. Press each layer firmly in place before adding next ingredient.
Attach a gift tag with the following instructions:
Chocolate Chip Banana Bread
Preheat oven to 350 degrees F.
In a large bowl, place the contents of this jar. Make a well in the center. Mix 1 1/4 cups milk, 1 teaspoon vanilla extract, 2 eggs (slightly beaten) and 1/2 cup butter or margarine (softened) into dry mixture. Stir until completely blended. Spoon the batter into a large loaf pan that is well greased with wax paper in the bottom. Bake for 1 hour or until knife inserted in the center comes out clean. Cool in the pan on a wire rack before removing.
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Apple Muffin Mix in a Jar
2 cups self-rising flour
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup chopped dried apple
Combine and store in an airtight container. Attach the following recipe to the jar:
Apple Muffins
Contents of jar
1 egg
3/4 cup milk
1/4 cup vegetable oil
Preheat oven to 400 degrees F. Turn jar contents into medium bowl. Add remaining ingredients, stirring just until moistened. Fill greased muffin cups 3/4 full. Bake for 15 to 18 minutes, or until golden brown.
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Focaccia Mix in a Jar
1 package yeast
1 tablespoon granulated sugar
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons dried rosemary
1 1/2 cups bread flour
1/2 teaspoon salt
Combine and pour into an airtight container.
Attach the following instructions on a gift tag if giving as a gift.
Focaccia
Contents of jar
1/2 cup warm water
4 tablespoons olive oil, divided
Salt
Pesto
Blend contents of jar, warm water and 2 tablespoons olive oil with a dough hook or wooden spoon until smooth. If it is dry, add water by the tablespoon. If it sticks, add a bit of flour. Knead until smooth. Transfer to an oiled bowl, turn to oil all over, cover and let rise until doubled.
Preheat oven to 425 degrees F.
Punch dough down and roll into a 13 x 9-inch rectangle. Brush with remaining oil. Sprinkle with salt; bake 5 minutes. Pop air bubbles with a fork and continue baking until golden, about 8 minutes more. Remove from pan and cut into 3-inch squares.
Serve warm with pesto.
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Mini Pumpkin Muffin Mix in a Bag
3 cups all-purpose flour
4 teaspoons baking powder
1 1/2 teaspoons salt
1 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup raisins, sweetened dried cranberries, or chopped nuts (optional)
1 (15 ounce) can pure pumpkin
Combine all ingredients, except pumpkin, in large bowl. Pour into 1-quart resealable plastic bag; seal. Set bag of muffin mix and can of pumpkin in a paper sandwich-type bag. Tie top of bag with raffia or ribbon.
Attach the following recipe:
Mini Pumpkin Muffins
Pour muffin mix into large bowl. Cut in 1/2 cup vegetable shortening with pastry blender until mixture is fine. Add 1 cup pumpkin, 1 cup milk and 2 large eggs; mix until just moistened. Spoon into greased or paper-lined mini-muffin pans, filling 2/3 full. Bake in preheated 400 degree F oven for 15 minutes; remove to wire racks. Sprinkle with powdered sugar, if desired.
Makes about 60 mini muffins.
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Pumpkin Cranberry Bread Mix in a Jar
1 1/2 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup brown sugar, packed
1 cup granulated sugar
1/2 cup chopped pecans
3/4 cup dried cranberries
In a large bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt, stirring until well blended. Place mixture into a 1-quart jar. Pack down this layer. Add the brown sugar to the jar, firmly packing down. Layer the granulated sugar on top of the brown sugar, firmly packing. Layer the pecans and then the dried cranberries into the jar. Adjust cap. Makes base for one recipe of Pumpkin Cranberry Bread.
Attach the following instructions to the jar:
Pumpkin Cranberry Bread
1 jar pumpkin cranberry bread mix
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 eggs
Preheat oven to 350 degrees F. Grease and flour (or use spray) two 7 1/2 x 3 3/4 x 2 1/4 inch loaf pans (or 4 small loaf pans).
In a large bowl, combine the pumpkin, oil and eggs, stirring until well blended; set aside.
Place contents of jar into a medium bowl; mix until well blended and brown sugar is no longer clumped. Add flour mixture into the pumpkin mixture, stirring until well blended. Divide batter evenly between the prepared pans. Bake for 40-50 minutes (30 to 35 minutes for the small pans), or until inserted wooden pick comes out clean and tops of loaves spring back when pressed.
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Dill Dip Mix
1/2 cup dried dill weed
1/2 cup dried minced onion
1/2 cup dried parsley
1/3 cup Spice Islands® Beau Monde seasoning
Combine all ingredients and pour into an attractive jar.
Attach these instructions to the jar:
Dill Dip
1 cup mayonnaise or low-fat mayonnaise
1 cup sour cream or low-fat yogurt
3 tablespoons Dill Dip Mix
In a medium bowl, using wire whisk, combine mayonnaise, sour cream and Dill Dip Mix. Refrigerate the dip until ready to serve with raw veggies or as a topping for baked potatoes.
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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 tablespoons dried parsley
1/2 tablespoon dried chives
1/4 tablespoon dried tarragon
1/2 tablespoon lemon pepper
1 tablespoon salt
1/4 tablespoon oregano
1/2 tablespoon garlic powder
In a medium bowl, combine all the ingredients. Store in an airtight container.
Attach these instructions to the jar:
Ranch Dressing
Makes 1 cup
1/2 cup mayonnaise
1/2 cup buttermilk
1 tablespoon Ranch Dressing and 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 tablespoons Ranch Dressing and Dip Mix
1 cup mayonnaise or low-fat mayonnaise
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.
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Mexican Fiesta Dip Mix
This is an unusual Southwestern dip mix that can be given in a small sombrero.
1/2 cup dried parsley
1/3 cup minced onion
1/4 cup dried chives
1/3 cup chili powder
1/4 cup ground cumin
1/4 cup salt
In a large bowl, combine the spices and store in an airtight container.
Attach these instructions to the jar:
Mexican Fiesta Dip
Makes 2 cups
3 tablespoons Mexican Fiesta Dip Mix
1 cup mayonnaise or low-fat mayonnaise
1 cup sour cream or low-fat yogurt
In a medium mixing bowl combine the Dip Mix with the mayonnaise and sour cream. Whisk the mixture until smooth. Refrigerate for 2 to 4 hours.
Serve with tortilla chips or fresh vegetables.
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Beef Barley Soup Mix in a Jar
1 (1 pint) jar
3/4 cup medium pearl barley, separated
1/2 cup dried lentils
2 tablespoons dried parsley flakes
1/4 cup dried minced onions
1/4 cup instant beef bouillon
2 tablespoons dried celery flakes
1/2 teaspoon dried thyme leaves
2 bay leaves
1/4 teaspoon black pepper
1/4 teaspoon dried minced garlic
Layer soup kit ingredients in jar in order listed, using half of barley first and then remaining barley at the top. Close jar securely with lid. Attach cooking instructions.
Beef Barley Soup
1 (2 pound) boneless beef chuck, cut in 1/2-
to 3/4-inch pieces or 2 pound lean hamburger
1 tablespoon vegetable oil
Contents of gift jar
10 cups water
Heat oil in Dutch oven over medium heat and brown the meat. Pour off drippings. Add the contents of soup kit jar and water to Dutch oven; bring to a boil. Reduce heat; cover tightly and simmer 1 1/2 to 1 3/4 hours or until beef is fork tender.
Discard bay leaves.
Yields 8 servings.
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Tortilla Soup Mix in a Mug
3 tablespoons crushed tortilla chips
2 tablespoons instant rice
1 tablespoon Lipton Vegetable Soup Mix
1 teaspoon chicken bouillon granules
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon cumin
Measure all ingredients into a small zip-top plastic bag. Shake to combine. Tuck plastic bag into a microwavable mug. Attach a gift tag with the following instructions:
Tortilla Soup
Empty contents of bag into mug. Ad 1 cup water. Stir, and microwave for 1 1/2 to 2 minutes. Stir again. Cover and let sit for 3 minutes. All ready to eat!
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Tortilla Soup Mix in a Jar
1 cup converted long grain rice
2 to 2 1/2 cups slightly crushed tortilla chips
1 (5 ounce) can chicken
1 (10 ounce) can diced tomatoes and green chiles
Seasonings
Mix the following and place in a zip-type sandwich bag.
2 tablespoons chicken bouillon granules
2 teaspoons lemon-flavored sugar
1 teaspoon lemon pepper
1 teaspoon dried cilantro leaves
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 cup dried minced onion
1 wide-mouth quart jar and lid
Place ingredients in jar in this order: Add rice to the jar first. Add the seasoning packet into jar. Fill jar with tortilla chips. Add the lid to the jar.
Cut a circle of fabric to cover the top part of the jar. Attach the fabric with ribbon or twine.
Include both extra cans and the soup mix in a little bag or basket.
Attach the following instructions to the jar, bag or basket:
Tortilla Soup
Remove tortilla chips and seasoning packet from the jar into a dish and set aside.
In a 1-gallon soup pot, add the rice and 10 cups of water. Add the can of diced tomatoes and green chiles, the can of chicken, and the seasoning packet from the jar. Bring to a boil; lower the heat, cover and simmer for 20 minutes.
Add tortilla chips, replace the cover and simmer 5 more minutes. Makes 3 quarts soup.
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Chicken Noodle Soup Mix in a Jar
Place following ingredients into an airtight jar:
1 cup uncooked fine egg noodles
1 1/2 tablespoons chicken-flavored bouillon
1/2 teaspoon ground black pepper
1/4 teaspoon dried whole thyme
1/8 teaspoon celery seeds
1/8 teaspoon garlic powder
1 bay leaf
Attach this recipe to the jar:
Chicken Noodle Soup
Entire contents of soup mix from the jar
8 cups water
2 carrots, diced
2 stalks celery, diced
1/4 cup minced onion
3 cups cooked diced chicken
Empty the soup mix from the jar and the water into a large stockpot. Add the carrots, celery, and onion and bring to a boil. Cover and reduce to a simmer. Simmer for 15 minutes.
Remove the bay leaf. Stir in the chicken and simmer an additional 5 minutes.
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Turkey Noodle Soup Mix in a Jar
This is a great way to use leftover turkey.
1 cup uncooked fine egg noodles
1 1/2 tablespoons chicken-flavored bouillon
1/2 teaspoon ground black pepper
1/4 teaspoon dried whole thyme
1/8 teaspoon celery seeds
1/8 teaspoon garlic powder
1 bay leaf
Combine all ingredients in a medium bowl. Store in an airtight container.
Attach these instructions 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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Potato Soup Mix in a Jar
1 3/4 cups instant mashed potatoes
1 1/2 cups dried milk
2 tablespoons instant chicken bouillon
2 teaspoons dried minced onion
1 teaspoon dried parsley
1/4 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/8 teaspoon turmeric
1 1/2 teaspoons seasoning salt
Combine all ingredients in a bowl; mix well. Put ingredients in a 1-quart jar.
On gift tag write: Place 1/2 cup mix in soup bowl; add 1 cup of boiling water; stir until smooth.
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Farmhouse Soup Mix in a Jar
2 tablespoons dried minced onion
2 tablespoons dried parsley flakes
2 teaspoons salt
1/2 teaspoon lemon pepper
2 tablespoons beef bouillon flakes
1/2 cup quick cook barley
1/2 cup dried split peas
1/2 cup rice, uncooked, do not use instant
1/2 cup dry lentils
1/2 cup alphabet pasta, uncooked
1 cup flavored spiral, macaroni, uncooked
In a small zip-type bag, add and mix the onion, parsley, salt, lemon pepper and bouillon.
Using a funnel, layer the ingredients in this order in a 1-quat jar: Barley, peas, rice and lentils, small pasta. Add the zip-type bag with the seasonings. Fill rest of jar with the spiral macaroni. Seal the jar.
Attach the following instructions on a gift tag:
Farmhouse Soup
Contents of jar
3 quarts water
2 stalks chopped celery,
2 sliced carrots
1 cup shredded cabbage
2 cups diced tomatoes
Put all ingredients into a stockpot over medium low heat. Cover and simmer about 1 hour, or until vegetables are tender.
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