Gingerbread Coffee Syrup
2 cups Grandma?s molasses
1 cup brown sugar
2 tablespoons ground ginger
2 tablespoons ground cinnamon
Mix together ingredients until well blended. Put in a pretty glass jar with lid and refrigerate until ready for use.
If using as a gift, write down the following instructions on a recipe card and tie it to your jar:
To serve, stir in 1 tablespoon of gingerbread syrup into a cup of freshly brewed coffee. Add cream to taste. Top with whipped cream and a light dusting of ground cloves.
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Orange Hot Chocolate Mix in a Bag
2 1/4 tablespoons powdered coffee creamer
1 tablespoons powdered orange flavored drink mix
1 1/2 tablespoons confectioners' sugar
1 1/2 tablespoons powdered chocolate-flavored drink mix
Stir the above ingredients together until well blended. Place in a small zip-type bag and seal. Attach a gift tag with the following instructions:
Orange Hot Chocolate
1 1/2 to 2 tablespoons Orange Hot Chocolate Mix
8 ounces (1 cup) boiling water
Marshmallows or whipped cream (optional)
Place the orange hot chocolate mixture in a mug. Pour boiling water over the mixture. Stir until the mix is completely dissolved. If desired, garnish with marshmallows or whipped cream.
1 bag Hot Chocolate Mix make 5 to 8 servings.
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French Vanilla Cocoa Mix in a Jar
Yield: About 8 pint-size jars.
10 1/2 cups non-fat dry milk
4 cups confectioners' sugar
2 (8 ounce) jars French vanilla flavored non-dairy powdered creamer
3 1/2 cups chocolate mix for milk (Nestle's Quick)
2 3/4 cup non-dairy powdered creamer
1/2 teaspoon salt
Combine all ingredients and ladle into jars. Cover tightly. Attach the following directions on a gift tag:
French Vanilla Cocoa
Stir 3 heaping tablespoons of cocoa mix into hot water or milk.
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Chocolate Malt Coffee Creamer
2 cups instant hot cocoa mix
2/3 cup nondairy powdered coffee creamer
2/3 cup malted milk powder
1/2 teaspoon cinnamon
Combine all ingredients well. Store in airtight container.
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California Chili Powder
1/4 cup ground California or New Mexico chiles
1 tablespoon ground cumin
1 to 2 teaspoons cayenne
2 teaspoons dried oregano
2 teaspoons onion salt
1 teaspoon garlic powder
In a 1/3- to 1/2-cup tall narrow clear jar, layer the ingredients, contracting light layers with the dark layers.
Instructions to go with jar:
To use, shake jar or stir spices until blended.
Use to season cooked dried beans (home-cooked or canned), soups and stews, or rub onto meats, seafood or poultry to pan-fry, roast or barbecue.
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Salsa Mix in a Jar
1 1/2 cups dried cilantro
1 teaspoon garlic powder (more to taste)
1/2 cup dried chopped onion
1/4 cup dried red pepper flakes
1 tablespoon salt
1 tablespoon pepper
In a small bowl, combine all ingredients until well blended. Put into a 1-pint jar.
Put the following instructions on a gift tag:
Spicy Salsa
Blend 2 tablespoons salsa mix with one 10 ounce can Mexican-style tomatoes. Serve with tortilla chips.
Salsa Spread
Blend 2 tablespoons salsa mix with 1 cup softened cream cheese. Serve with crackers or tortilla chips.
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Beefy Mexican Casserole Mix in a Jar
1 (1.61 ounce) package regular or non-fat brown gravy mix
3 tablespoons taco seasoning mix
2 tablespoons dried minced onion
2 tablespoons dried celery flakes
2 tablespoons beef bouillon granules
1 tablespoon dried parsley flakes
3 to 3 1/4 cups wagon wheel pasta
Pour gravy mix into wide-mouth quart jar.
In small bowl, stir together taco seasoning mix, celery flakes, bouillon granules and parsley flakes. Pour into jar to make second layer. Add pasta. Close with lid. Attach gift tag and decorate jar as desired.
Tip for filling jar: Use a funnel to pour the dry ingredients into the bottom of the jar.
Use the following instructions for the gift tag:
Beefy Mexican Casserole
Cook and stir 1 pound ground beef in skillet until done; drain and set aside.
Empty contents of jar into 13 x 9-inch baking pan that has been coated with cooking spray. Add 3 1/2 cups water; stir to combine. Stir in 1 cup chunky salsa, 1 (16 ounce) can Mexican corn (drained) and the cooked beef. Cover tightly with aluminum foil. Bake at 375 degrees F for 60 to 70 minutes or until pasta is tender. Remove foil; sprinkle 1 cup shredded Cheddar cheese over top. Cover loosely and let stand until cheese melts.
Makes 8 servings.
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Bourbon Sauce
This is an ice cream sauce that MUST ripen for two weeks before using. It makes an excellent gift.
1 cup brown sugar, firmly packed
1 cup water
1 cup granulated sugar
1 cup strawberry preserves
Juice of 1 lemon and grated peel
Sections of orange and grated peel
1 cup nuts
1/2 cup bourbon
Boil water and sugar until it spins a thread when dropped from a spoon. Use the 2 sugars in this mixture. Add other ingredients, put into sealed container and store in refrigerator.
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Jalapeno-Chile Cheese Crock
1 pound sharp Cheddar cheese, grated (4 cups)
3 ounces cream cheese
1/2 cup butter, plus 1 to 2 tablespoons (optional) to cover finished spread
1 tablespoon finely chopped onion
2 to 3 tablespoons chopped fresh jalapeño chiles, or to taste
1/2 teaspoon paprika
Place Cheddar cheese in a medium microwave-safe mixing bowl. Add cream cheese and the 1/2 cup butter. Microwave on MEDIUM-LOW (30 percent power) until cheeses are softened but not melted (1 to 3 minutes), stirring twice. Do not allow cheeses to melt; stirring will distribute heat and help to soften cheeses without melting them.
Place softened cheese mixture in work bowl of food processor. Add onion, jalapeño chile and paprika. Process cheese mixture until evenly blended. Scoop mixture into decorative crock, cover, and store in refrigerator.
Cheese will keep refrigerated up to 2 weeks. For longer storage (up to 2 months), microwave the 1 to 2 tablespoons butter in a small microwave-safe measure for 30 to 60 seconds. Pour melted butter over cheese in crock, covering top of cheese completely to seal. Cover and refrigerate.
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Almond Joy Brownies Mix in a Jar
2 1/4 cups granulated sugar
1/2 cup cocoa powder (wipe jar after this layer)
1 1/4 cups flaked coconut, sprinkled with 1 teaspoon
almond extract and tossed to blend
3/4 cup coarsely chopped whole almonds
1 1/4 cups flour mixed with 1 teaspoon baking powder
and 1 teaspoon salt
Layer ingredients in order given in a 1-quart wide-mouth canning jar. Press each layer firmly in place before adding next ingredient.
Attach the following instructions on a gift tag:
Almond Joy Brownies
Makes 2 dozen brownies.
Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix.
Add:
3/4 cup (1 1/2 sticks) butter or margarine (not diet), melted
4 eggs, slightly beaten
Mix until completely blended. Spread batter in a sprayed 9 x 13-inch baking pan. Bake at 350 degrees F for 30 minutes.
Cool completely in pan, then cut into 2-inch squares.
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Chocolate Truffle Pound Cake Mix in a Jar
3 cups granulated sugar
3 cups all-purpose flour
1 teaspoon baking soda
1/2 cup cocoa powder
Mix well together and put into a decorative airtight jar.
Attach the following instructions on a gift tag:
Chocolate Truffle Pound Cake
3/4 cup butter, softened
5 eggs
1 cup milk
1 teaspoon vanilla extract
Contents of jar
Preheat oven to 325 degrees F. Butter an 8- to 9-cup Bundt pan.
Cream butter until it is smooth. Add eggs one at a time, beating well after each addition. Add milk and vanilla extract, beating until thoroughly blended. Add contents of jar and beat 3 minutes until smooth. Pour into prepared pan and bake 1 hour and 5 minutes, or until a wooden pick inserted comes out clean. Cool 25 minutes in pan, remove from pan and finish cooling on rack.
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Russian Teacakes Cookie Mix in a Jar
1/2 cup confectioners' sugar
2 cups all-purpose flour
1 cup chopped pecans
Combine the confectioners' sugar and flour and place into a 1-quart canning jar. Put the chopped pecans on top.
Include the following instructions with the jar:
Russian Teacakes
3/4 cup solid shortening
1/4 cup butter or margarine
2 teaspoons vanilla extract
Confectioners' sugar
Preheat the oven to 325 degrees F. Grease cookie sheets.
In a medium bowl, cream together shortening and butter. Stir in vanilla extract. Add the 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.
Makes 4 dozen.
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