GIFTS FROM A JAR RECIPES

[Kitchen Witch]

GIFTS FROM A JAR RECIPES

It's that time of the year again and many of us will be making "Gifts from a Jar" goodies to pass on to our friends and family members who look forward to receiving them! Homemade is always from the heart!

There are many fancy jars that can be used and so many pretty decorations for your jars. But most important - your jar gifts will always mean something to those who receive them!

Whether it is a gift of muffins, breads, brownies, bars, cookies, soups, seasoning mixes, beverages or even bath products - please feel free to post your recipes here.

And don't forget - a pretty tag with the directions on the back are just what make it so simple for them to make.

Recipes for quart jars or pint jars or any other size are welcomed.

Remember to seal your jars well with tight-fitting lids and seals. You can cut circles of decorative fabrics to cover the lids and use ribbon to tie around the fabric. A pretty bow or a decoration to celebrate the season or occasion can be attached to the ribbon.

Fancy small canisters with a good seal are great for homemade tea, coffee and hot chocolate mixes - or any other beverage mix.

There are so many cute little containers that will hold any size seasoning mix! Many can be found in dollar stores - which makes them cheaper than purchasing a case of Ball or Kerr canning jars.

A wide-mouth container is always easier to work with and so much easier to fill. Place your finished gifts in a nice basket trimmed with ribbon and decorated with flowers, poinsettias, pine cones, etc. for attractive appeal. Or you may want to line your gift basket with holiday/occasion print material - or - depending on the basket size - you can line it with a tablecloth, table runner, cloth napkins, etc. Or tuck in a few dish towels, potholders, oven mitts, etc. Is it a large basket? What about adding a set of measuring spoons, measuring cups, a spatula, wire whisk, rolling pin, set of cookie cutters, spatula, parchment paper, bakeware - the list is endless!!!

What a great gift you can give to the new bride or a bride-to-be! Or just to make for someone special. After all - our kitchen utensils do wear out after a while and new replacements are always nice!

Want to keep it simple? Just cover the lid of your jar with material and tie it with ribbon. Attach your tag and it's ready to go. Want to make it a little more special? For example, a soup mix gift jar with a wooden spoon, or a soup pot, a couple soup bowls or fancy soup spoons. A brownie mix could always have a spatula, square baking pan and a rubber spatula. A simple cookie jar could just have a cookie cutter attached with the gift tag. What about an air-tight container to store the finished product?? Use your imagination and have a lot of fun this holiday season!

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OATMEAL SPICE COOKIE MIX

MAKES 1-QT. JAR

2 1/4 c. cake flour
1/2 t. baking soda
1/2 t. salt
1/2 t. ground nutmeg
1/4 t. ground cardamom
1/2 c. sugar
1/2 c. light brown sugar, firmly packed
1 c. old-fashioned rolled oats

Whisk together flour, baking soda, salt, nutmeg and cardamom in medium bowl. Layer into 1-qt. jar with tight-fitting lid a third at a time, packing down lightly before adding next layer. Whisk together sugar and brown sugar in small blowl; place in resealable food storage bag; place oats in a separate resealable food storage bag. Place bags in jar.

Cover top of jar with fabric; attach gift tag/recipe card with ribbon.

GIFT TAG/RECIPE CARD:

OATMEAL SPICE COOKIE MIX
Makes about 40 cookies

1 jar Oatmeal Spice Cookie Mix
1 c. vegetable shortening
1 egg
1/2 t. vanilla

Preheat oven to 375* F. Line baking sheet with parchment paper.

Remove packets from jar. Mix sugars and shortening in large bowl until creamy. Add egg and vanilla and mix well. Add remaining contents from jar, a third at a time, mixing well after each addition. Stir in oats using a spoon.

Shape dough into 1-inch balls and place 2-inches apart on prepared baking sheet. Dip fork into water and press each ball to flatten the cookie forming a criss-cross pattern. Repeat for all cookies.

Bake 10 to 12 minutes oruntil tops are golden. Cool 5 minutes on baking sheet before transferring to wire rack to cool completely. Store in an airtight container.

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MIXED BERRY MUFFIN MIX

MAKES 1 QUART JAR

2 1/4 c. cake flour
3/4 t. baking soda
1/2 t. salt
1/2 t. ground nutmeg
1/4 t. ground cardamom
1/4 t. ground ginger
3/4 c. sugar
2 c. dried mixed berries (cranberries, blueberries, strawberries, or your favorite berries)

Whisk together flour, baking soda, salt, nutmeg, cardamom and ginger in medium bowl. Layer mixture into 1-qt. jar with tight-fitting lid, a third at a time, pakcing down lightly before adding next layer. Place sugar and berries in separate resealable food storage bags; add bags to jar.

Cover top of jar with fabric; attach gift tag/recipe card with ribbon.

GIFT TAG/RECIPE CARD:

MIXED BERRY MUFFIN MIX
MAKES 1 DOZEN MUFFINS

1 jar Mixed Berry Muffin Mix
1/2 c. (1 stick) unsalted butter, at room temperature
1 c. buttermilk
2 eggs

Preheat oven to 375* F. Spray a 12-cup muffin tin with non-stick spray or line with paper liners.

Remove packets from jar. Place contents of sugar packet in medium bowl; add butter, buttermilk and eggs. Mix until creamy. Add remaining contents of jar a third at a time, mixing well after each addition. Stir in dried berries with spoon.

Spoon evenly into prepared muffin cups, about 1/3 c. batter per muffin cup. Bake 15 to 20 minutes or until toothpick inserted in center of muffin comes out clean. Cool in pan on wire rack 5 minutes; remove from pan and cool completely on wire rack.

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DECADENT BLONDE BROWNIE MIX

MAKES 1 1/2 QUART JAR

1 1/2 c. flour
1 t. baking powder
1/2 t. salt
1 pkg. (10 oz.) semisweet chocolate chunks**
3/4 c. sugar
3/4 c. light brown sugar, firmly packed
3/4 c. coarsely chopped macadamia nuts

**If chocolate chunks are not available, cut 1 (10 oz.) thick chocolat candy bar into 1/2-inch pieces to equal 1 1/2 c.

Layer ingredients attractively in any order into 1 1/2-qt. jar with tight-fitting lid. Pack ingredients down lightly before adding next layer.

Cover top of jar with fabric and attach gift tag/recipe card with ribbon.


GIFT TAG/RECIPE CARD:

DECADENT BLONDE BROWNIE MIX
MAKES 2 DOZEN BROWNIES

1/2 c. (1 stick) butter, softened
2 eggs
2 t. vanilla
1 jar Decadent Blonde Brownie Mix

Preheat oven to 375* F. Spray 13 X 9-inch baking pan with nonstick cooking spray.

Beat butter in large bowl until smooth. Beat in eggs and vanilla until blended. (Mixture may appear curdled.) Add contents of jar to butter mixture; stir until well blended.

Spread batter evenly in prepared pan. Bake 25 to 30 minutes oruntil golden brown. Cool in pan on wire rack. Cut into squares.

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FESTIVE ORANGE-CRANBERRY WAFFLE MIX

MAKES 1 PINT JAR

1 c. flour
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 t. dried orange peel
1/2 t. ground cinnamon
1/3 c. yellow cornmeal
1/3 c. sugar
1/2 c. dried cranberries or dried cherries, coarsely chopped

Whisk together flour, baking powder, baking soda and salt in medium bowl. Layer mixture attractively with other ingredients in the order listed above into 1-pt. jar with tight-fitting lid, packing down ligtly before adding next layer.

Cover top of jar with fabric; attach gift tag/recipe card with ribbon.

GIFT TAG/RECIPE CARD:

FESTIVE ORANGE-CRANBERRY WAFFLE MIX
MAKE 4 7-INCH WAFFLES

1 jar Festive Orange-Cranberry Waffle Mix
1 c. buttermilk
1/4 to 1/2 c. milk or orange juice, divided
1 egg
1 t. vanilla
3 T. butter, melted

Preheat and prepare waffle iron according to manufacturer's instructions.

Place contents of jar in large bowl; stir until well blended. Whisk together buttermilk, 1/4 c. milk, egg and vanilla in mediu bowl. Add to flour mixture; stir until just moistened. Stir in butter. Add additional milk,1 T. at a time, if batter is to thick.

Spoon about 3/4 c. batter onto waffle iron. Close lid; bake until steaming stops or affles are brown and crispy. Serve immediately with desired toppings.

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WHITE BEAN CHOWDER MIX
MAKES 1 QUART JAR

2 c. dried white beans
1/3 c. imitation bacon bits
1/3 c. dried chopped or minced onions
2 T. chicken bouillon granulles or 6 chicken bouillon cubes, unwrapped
2 T. dried celery flakes
1 T. dried thyme
1 t. seasoned pepper
3/4 c. instant mashed potato flakes

Place beans in 1-qt. jar with tight fitting lid. Place bacon bits, onions, bouillon, celery flakes, thyme and pepper in resealable food storage bag; place potato flakes in separate resealable food storage bag. Place bags in jar.

Cover top of jar with fabric; attach gift tag/recipe card with ribbon.

GIFT TAG/RECIPE CARD:

WHITE BEAN CHOWDER
MAKES 8 SERVINGS

1 jar White Bean Chowder Mix
6 c. chicken broth
1 can (14 1/2 oz.) diced tomatoes

Remove packets from jar. Place beans in 5 to 6-qt. pot; add enough water to cover by 1-inch. Bring to a boil over high heat; reduce heat and simmer, covered, 5 minutes. Turn off heat and let beans sit, covered, for 1 hour; drain.

Add broth, tomatoes and contents of seasoning packet. Bring to a boil over high heat, cover and reduce heat; simmer 90 minutes or until beans are tender.

Add packet of potato flakes and stir in. Cover and turn off heat. Let chowder sit for 5 minutes. Remove lid, stir and let soup sit for 10 minutes more. Stir again and serve immediately.

[Kitchen Witch]

BAKING SPICE MIX

MAKES ABOUT 1/2 CUP

1/3 c. ground cinnamon
3 T. ground allspice
1 1/2 T. ground cardamom
1 T. ground nutmeg
2 t. ground cloves
2 t. ground ginger


Whisk together ingredients in small bowl. Pack in decorative container with tight-fitting lid.

Attach gift tag/recipe card with ribbon.

GIFT TAG/RECIPE CARD:

BAKING SPICE MIX:

Use Baking Spice mIx measure-for-measure in recipes that call for ground cinnamon, allspice, cardamom, nutmeg, cloves or ginger.

OR:
Mix 2 t. Baking Spice Mix with 1/2 c. sugar. Store in airtight container. Sprinkle over hot cereal.

Add 1/2 to 1 t. Mix to waffle or pancake batter.

Sprinkle over vanilla or chocolate ice cream.

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FAJITA SEASONING MIX

MAKES 1 1/3 CUPS

1/2 c. chile powder
3 T. cayenne pepper
2 1/2 T. garlic powder
2 1/2 T. celery salt
2 T. lemon pepper
1 T. ground cumin
2 t. ground oregano
2 t. paprika
2 t. salt
1 t. ground nutmeg
1 t. light brown sugar, firmly packed

Whisk all ingredients together in small bowl; Pack in decorative container with tight-fitting lid.

Attach gift tag/recipe card with ribbon.

GIFT TAG/RECIPE CARD:

FAJITAS

MAKES 6 SERVINGS

1/4 c. corn or vegetable oil
1/3 c. fresh lime juice (from 2 or 3 limes)
2 T. Fajita Seasoning Mix
1 lb. chicken or pork, thinly sliced into bite-sized pieces
1/2 white or red onion, sliced lengthwise
1/2 green bell pepper, sliced lengthwise
Flour tortillas, heated
Grated cheese, fresh cilantro, sliced avocado, diced tomatoes, salsa (optional)

Mix oil, lime juice and Fajita Seasoning Mix in a nonreactive bowl or a resealable food storage bag. Add chicken; marinate in refrigerator 1 hour.

Remove chicken from marinade; discard marinade. Heat 10-inch cast iron or nonstick skillet over medium-high heat. Add drained chicken, onions and peppers. Cook and stir over medium-high heat until chicken is no longer pink and vegetables are tender.

Spoon mixture into warm tortillas and garnish as desired.

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[Kitchen Witch]

CHEESY HERB SEASONING MIX

MAKES ABOUT 1/2 CUP


1/3 c. grated Parmesan cheese (nonrefrigerated variety)
2 T. dried parsley flakes
2 t. dried chopped or minced onion
1 t. sugar
1 t. white sesame seeds
1/2 t. dried basil
1/2 t. dried oregano
1/2 t. dried marjoram
1/2 t. garlic powder
1/4 t. lemon pepper
1/4 t. paprika

Whisk ingredients in small bowl. Pack in decorative container with tight-fitting lid.

Attach gift tag/recipe card with ribbon.


GIFT TAG/RECIPE CARD:

CHEESY HERB SALAD DRESSING
MAKES ABOUT 1 1/4 CUPS

1 1/2 T. Chessy Herb Seasoning Mix
3/4 c. olive oil
1/4 c. red wine vinegar
2 1/2 T. water

Combine seasoning mix, oil, vinegar and water in 1-pt. container with tight-fitting lid; shake 30 seconds to emulsify ingredients. Refrigerate until ready to use.

MORE CHEESY HERB SEASONING MIX IDEAS:

FOR CHEESY HERB BREADSTICKS - sprinkle mix over refrigerated breadstick dough, about 1/2 t. per breadstick. Bake according to package directions.

FOR CHEESY HERB PASTA - sprinkle pasta with some olive oil and seasoning mix and toss well.



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SPICY SOY SAUCE

MAKES ABOUT 4 1/2 CUPS

3 c. soy sauce, regular or low-sodium
3/4 c. cider vinegar or rice vinegar
3/4 to 1 c. whole dried red chiles
2 T. sugar

Place all ingredients in 1-qt. jar with tight-fitting lid. (If jar has a metal lid, place a piece of plastic wrap over rim of jar before sealing. Shake to combine. Store in cool place - UP TO 6 MONTHS BEFORE USING.

Shake jar occasionally to distribute flavors and dissolve sugar. (Chiles will sink as they soak up liquid.)

Pour into decorative jar with tight-fitting lid. Cover top of jar with fabric; attach gift tag/recipes card with ribbon.


GIFT TAG/RECIPE CARD:

SPICY SOY SAUCE

USE SPICY SOY SAUCE anytime a recipe calls for regular soy sauce. The chiles may be removed, chopped, and added to cooked rice and vegetables, over grilled meat or fish, or included in any marinade that also calls for soy sauce.


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FLAVORED SUGARS

MAKES 1 PINT JAR FOR EACH FLAVOR


FOR ORANGE SUGAR:
1 3/4 to 2 c. sugar plus thin slices of peel from 1 orange

FOR VANILLA SUGAR:
1 3/4 to 2 c. sugar plus 1 vanilla bean , split in half lengthwise and cut in half crosswise

FOR MINT SUGAR:
1 3/4 to 2 c. sugar plus 1/4 c. fresh mint leaves, rinsed and thoroughly dried

FOR CINNAMON SUGAR:
1 3/4 to 2 c. sugar plus 3 to 4 (3-inch) cinnamon sticks, broken in half

FOR ROSEMARY SUGAR:
1 3/4 to 2 c. sugar plus 2 to 3 (4-inch) fresh rosemary sprigs, rinsed and thoroughly dried

Place about 3/4 c. sugar into 1-pint jar with tight-fitting lid. Add layer of orange peel, vanilla bean, mint, cinnamon or rosemary. Layer sugar and flavorings, ending with sugar on top, packing down lightly before adding next layer.

Shake or roll jar every day or two to blend flavors. Set aside for at least 2 weeks before using.

Cover top of jar with fabric; attach gift tag/recipe card with ribbon.

NOTE: SUGAR MAY PICK UP COLORS FROM THE FLAVORINGS; THIS IS NORMAL.


GIFT TAG/RECIPE CARD:

FLAVORED SUGAR:
Substitute Flavored Sugar anytime a recipe calls for granulated sugar. For example, use Orange Sugar in cofffeecake; Vanilla Sugar in cookies; Mint Sugar in hot or iced teas; Cinnamon Sugar in any baked item, or on cake, cookies or buttered toast; or Rosemary Sugar over fresh fruit.

[Shadows]

Recipe Name: SHADOW'S BARBECUE SAUCE
Category: SAUCES
Serves: 8

SOURCE THIS RECIPE COMES FROM SHADOWS
1 1/4 cups tomato paste or catsup (good with either or mixtur
1 cup water
1/2 cup onion chopped
juice of one lemon
1/4 cup beer
1 teaspo salt
1 teaspo chili powder
1/3 cup Worcestershire sauce
2 big dashes of hot sauce such as Tabasco
1/4 cup vinegar
1/8 cup basil vinegar or balsamic vinegar (I prefer the ba
1 clove garlic

Place all ingredients in sauce pan except the onion and garlic. Put onion and garlic in a blender and liquefy. Mix with the other ingredients in the sauce pan. Heat until boiling over low heat, let simmer for 20 minutes. Good on all meats.


This is the sauce my wife and I used to give as Christmas gifts to friends and family, we had many repeat requests for it as a gift.

[persephone1946]

Since I like to make baskets for others for the holidays, these are great ideas. Thanks.
A J

[Ohiojude]

Kitchen Witch

You Rock!! This is an awsome idea. I have to try and do some of these.

thank you. I love your posts.
j

[CherieW]

These sound great. I've ordered a set of cook books just for this type of gift. I'll be supplying ya'll with some of those recipes as soon as I get the books. These make great Christmas gifts. I gave some last year, and everyone loved them.

[Kitchen Witch]

AJ, CherieW and Ohiojude -

Thank you , thank you and thank you!

I have more that I will be posting. I am glad that you are enjoying these.

So you say you make baskets!!! Oh well - here I go - I LOVE TO MAKE BASKETS!

I started making them may years ago when I couldn't think of a gift for the hard to buy for!

Would you like some ideas??

ITALIAN BASKET - Use a large pasta pot or sauce pot or fancy pasta dish. I put in my homemade sapgheti sauce, packages of spaghetti and pasta (and yes, I even drove to Canada to purchase spaghetti that is 3 feet long!!!!), a fresh loaf of Italian bread, a wedge of Parmesan/Reggiano cheese with a cheese grater, a wooden spoon, a spaghetti server, a colander, spaghetti forks (with the middle tine longer for twirling spaghetti), dried fava beans, Torrone candy, red and white checked tablecloth and napkins, potholders and kitchen cloths.

CHINESE BASKET - Use a wok and fill it with teriyaki sauce, soy sauce, hoisin sauce, Five Spice powder (homemade), rice wine vinegar, chopsticks, fortune cookies, rice noodles, teas, etc. and a decorative plastic cutting board.

MEXICAN BASKET - Fill with homemade taco seasoning, salsa, picante sauces, beans, rice, tortilla shells, taco holder, tortilla holder, masa harina flour, kitchen towels and potholders with chile peppers on them.

SOUP POT - Homemade soup mixes, soup noodles, crackers, soup mugs/bowls, soup spoons, a ladel, potholders, etc.

ELECTRIC/TABLE TOP GRILLS - Homemade rubs, BBQ sauces, skewers, BBQ utensils, oven mitts, marinades, a glass dish for marinades, etc.

A fancy tray with matching mugs for homemade hot chocolate mix, coffee or tea mixes, pound cake mix, cake mix, cookie mix, and maybe there is room for matching dessert plates with this one!

Someone's first Thanksgiving? (new bride maybe) Use a turkey platter. Homemade bisquick in a fancy glass gallon jar in the middle of the platter surrounded by jars of homemade mixes for pie crusts, cakes, gravies, seasonings, etc. plus a turkey baster, a meat thermometer, a bottle of Gravy Master, turkey potholders and kitchen towels - makes a great gift!

What about using a 13 X 9-inch pan? Stand layer cake pans and a pie pan in the pan with an great assortment of homemade mixes, cookie cutters, rolling pin, cake decorator, and place on a cooky tin with measuring cups and spoons, etc. and stand a wire cooling rack behind it.

How about a roasting pan? Homemade gravy mix, biscuit/roll mix, seasonings, rubs, etc. with a meat thermometer, roasting rack, potholders, oven mitts, etc.

Use a crockpot and fill it with mixes and seasonings, a ladel, cutting board, etc.

Snacklover??? Large bowl, fill with popcorn popper (air popper), bags of popcorn, popcorn seasoning mixes, fancy nuts, or nuts that you have spiced up yourself! Matching individual snack bowls, napkins, etc.

Homemade beverage mixes go nicely with 1, 1 1/2, and 2 qt. pitchers, glasses, ice bucket, ice cube trays, etc. And don't forget the coasters!!!

You can use almost anthing and fill it with so much!!

I visit the dollar store to make sure I have a good supply of clear cellophane wrap and printed rolls of cellophane wrap because you just never know when you need to make one up! And don't forget to have tons of ribbons, bows, trinkets and decorations - and most of all - scotch tape!!!!

[persephone1946]

Thank you, again. I make baskets full of baked goodies for all the people I know who don't bake, anymore. I will gladly incorporate some of your ideas into mine.

Keep on posting.

A J

[Kitchen Witch]

Cajun Seasoning


2 ounces paprika
2 ounces garlic powder
1 ounce onion powder
4 tablespoons dried marjoram
4 tablespoons dried thyme
3 tablespoons cayenne pepper
4 tablespoons black pepper
4 tablespoons salt

Combine spices and store in airtight container.


Yield:
"1 1/2 cups"


NOTES : Use to season poultry and fish. For blackened chicken or fish, rub with Cajun Seasoning before browning in a heavy pan.

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Dry Marinade for Meat or Poultry


SPICE BLEND:
2 ounces salt
1 tablespoon cracked black pepper
4 ounces paprika
1 ounce dried oregano -- crumbled
2 ounces dried thyme -- crumbled
2 tablespoons ground cumin
MARINADE FOR 20 LB MEAT:
4 ounces Spice Blend (see ingredients above) -- (1 cup)
1 pound onion -- very finely chopped
2 ounces garlic cloves -- minced
1/2 cup vegetable oil
1/2 cup lemon juice

Mix spices. Store in sealed glass jar. Use as needed for marinade (follows).

Mix spices with onion, garlic, oil, and lemon juice. May be prepared in food processor.

Rub over meat or poultry. Marinate several hours or over night in the refrigerator.

Grill or roast meat or poultry as per recipe instructions.


Yield:
"10 oz dry spice"


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Pancake Mix


9 pounds all-purpose flour
8 ounces baking powder
1/4 cup salt
24 ounces granulated sugar
24 ounces nonfat dry milk

No directions included. See notes.


Yield:
"12 lb mix"


NOTES : VARIATION:

Buttermilk Pancake Mix. Substitute 1 lb 8 oz dry buttermilk for nonfat dry milk and add 2 Tbsp baking soda.



Pancakes From Mix


2 pounds pancake mix
7 ounces eggs (about 4 total) -- beaten
1 quart water
4 ounces oil or melted shortening

Weigh approximate amount of Pancake Mix

Add beaten eggs, water, and cooled melted fat.

Stir only until mix is dampened.


Cook until cake is full of bubbles. Turn and finish cooking.


Yield:
"30 cakes"


NOTES : To make 50 cakes: use 3 lb of Pancake mix, 6 (10 oz) beaten eggs, 1 1/2 qt water, 6 oz shortening.

To make 100 cakes: use 6 lb of Pancake mix, 12 (1 lb 5 oz) beaten eggs, 3 qt water, 12 oz shortening.

To make 200 cakes: use 12 lb of Pancake mix, 24 (2 lb 10 oz) beaten eggs, 1 1/2 gal water, 1 lb 8 oz shortening.

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Seasoned Salt


1 pound salt
2 ounces celery salt
2 ounces onion powder
1 ounce garlic powder
1 tablespoon paprika
4 tablespoons chili powder

Mix all ingredients together thoroughly. Store covered.


Yield:
"2 cups"


NOTES : Can be used to season meats, salads, or vegetables.

[Kitchen Witch]

Gift Brownie Mix - in a Jar

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2/3 cup unsweetened cocoa powder
2 cups sugar
1/2 cup mini chocolate chips
Ingredients to be added by the cook
1 cup butter, melted
3 eggs
1 teaspoon vanilla


1. Wash and dry jars and lids in the dishwasher.
2. Mix together flour, baking powder, and salt in a quart jar, pack firmly and brush residue off the insides of the jar with a pastry brush.
3. Add cocoa, pack firmly and brush sides.
4. Add sugar, pack and brush.
5. Add chocolate chips and seal.


6. Attach the following recipe:.
7. 1 jar brownie mix.
8. 1 cup butter melted.
9. 3 eggs.
10. 1 teaspoon vanilla.
11. Preheat oven to 350°F.
12. Prepare a 9x13 inch baking pan by greasing and flouring.
13. Place brownie mix in a bowl and stir to mix.
14. Add butter, eggs and vanilla and mix until well blended.
15. Spead batter evenly in prepared pan.
16. Bake 25-30 minutes.
17. Cool completely before cutting.

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Almond Pancake Mix

3 cups nonfat dry milk
2 1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup finely ground almonds
2/3 cup baking powder
1/3 cup granulated sugar
1 tablespoon salt

In a large bowl, stir all ingredients together until well blended. Store in a resealable plastic bag.

Yields about 7 1/2 cups pancake mix, enough for 3 batches of pancakes.

Give with the following recipe for pancakes.

Almond Pancakes

2 1/2 cups pancake mix
1 1/4 cups water
1 egg
2 tablespoons vegetable oil

In a medium bowl, combine all ingredients, and stir just until moistened.

Heat a greased griddle over medium heat. For each pancake, pour about 1/4 cup batter onto griddle and cook until top of pancake is full of bubbles and underside is golden brown. Turn with a spatula and cook until remaining side is golden brown. Re-grease griddle as necessary. Serve with butter and syrup.

Yields about 1 dozen 5-inch pancakes.

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Boston Baked Beans Mix in a Jar

2 cups small white pea beans
1/2 teaspoon dried thyme
1 bay leaf
1/4 teaspoon ground ginger
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt

Mix and store in an airtight jar.

Attach the following instructions to a gift tag:

Boston Baked Beans

1 jar Boston Baked Beans mix
2 slices diced bacon
4 3/4 cups water
3/4 cup chopped onion
1 garlic clove, minced
3 tablespoons dark molasses
2 tablespoons mustard

Combine all ingredients in a crockpot or bean pot. Cook on LOW in crockpot for 10 to 12 hours, or at 300 degrees F in oven, stirring occasionally to prevent sticking.

Makes 8 to 10 servings.

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Cinnamon Pancake Mix in a Jar

3 cups all-purpose flour
3 tablespoons granulated sugar
2 tablespoons baking powder
4 1/2 teaspoons ground cinnamon
1 1/4 teaspoons salt

In medium bowl, combine all ingredients; seal in a jar.

Attach the following recipe to the jar:

Cinnamon Pancakes

In medium bowl, combine 3/4 cup milk, 1 egg and 2 tablespoons vegetable oil. With fork, blend in 1 1/3 cups pancake mix until moistened, but still lumpy. Cook on lightly greased griddle or skillet.

Yields 10 ( 5-inch) pancakes.

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Crocked Beer Cheese

This is hot and tangy - great to have on hand at all times.

1 1/2 pounds Cheddar cheese, grated
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1 to 2 teaspoons Tabasco® sauce
1/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 (12 ounce) can beer, allowed to go flat

Place all ingredients in a blender or food processor and blend until a coarse purée. Cut a square of colored plastic wrap to fit a nice, new terracotta container or other suitable container. Put square inside the container with about 5 inches showing above the top of the container. Fill container with cheese. Gather wrap and tie with a raffia bow. This will keep for several weeks in the refrigerator.


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Curried Rice Mix in a Jar

This curried rice mix is an interesting side dish for plain chicken or pork.
1 cup long-grain rice
1 chicken bouillon cube, crumbled
2 tablespoons dried minced onion
1/4 cup raisins
1/2 teaspoon curry powder

Layer the ingredients in the order given in a 1 1/2 cup jar.

Attach these instructions to the jar:

Curried Rice

Serves 6
2 1/2 cups water
Curried Rice Mix

In a medium saucepan bring the water to a boil. Add all the rice mix. Cover and reduce the heat to a simmer for 20 minutes.

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Five-Spice Sugar

5 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander

In a 1/3- to 1/2-cup tall, narrow clear jar., layer the ingredients, contrasting light layers with dark layers.

Attach the following instructions to the jar:

Five Spice Sugar

To use, shake jar or stir spices until blended.

Sprinkle liberally onto buttered toast, sliced fruit or tapioca pudding. Or sprinkle the sugar onto muffin batter in pans before baking.

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Flapjacks in a Sack Mix

4 cups quick oats
2 cups all-purpose flour
2 cups whole wheat flour
1 cup packed brown sugar
1 cup powdered milk
3 tablespoons baking powder
2 tablespoons cinnamon
2 1/2 teaspoons salt
1/2 teaspoon cream of tartar

Combine all ingredients in a large mixing bowl. This will make 4 1/2 batches.

Put 2 cups of mix into a sandwich-size zip-type bag and place in a decorative cloth bag with a string tied around it.

Attach these instructions to a gift tag:

Flapjacks in a Sack

Blend together 2 beaten eggs and 1/3 cup oil; stir in the flapjack mix and 1 cup of water alternately. Pour 1/4 cup batter on lightly oiled hot griddle. Cook until bubbles form on top of pancake. Turn and cook on other side until golden.

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Hush Puppy Mix in a Jar

1 1/2 cups yellow cornmeal
3/4 cup all-purpose flour
3 tablespoons dried minced onion
1 teaspoon baking powder
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground red pepper

In a large bowl, combine all ingredients and mix well. Store in a resealable plastic bag or jar. Makes 2 1/4 cups mix.

Attach the following to the jar:

Hush Puppies

In a deep skillet, heat 1 1/2 inches of vegetable oil to 350 degrees F.

In a medium bowl, combine contents of jar with 1 1/2 cups buttermilk and 1 beaten egg. Stir until well blended. Drop mixture by spoonsful into hot oil. Fry until golden brown and thoroughly cooked through. Drain on paper towels and serve.

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Instant Baked Potato Soup Mix in a Jar

1 box sour cream and chive potatoes
Chive Sauce packet from potatoes
1 packet dry cheese sauce mix from boxed macaroni and cheese
1 tablespoon bacon bits

Remove packet of potatoes from box and use a roller or your fist to break most of the dry slices up into smaller pieces.

Combine all ingredients and put into a jar or decorative container. Attach the following instructions on a gift tag:

Instant Baked Potato Soup

Combine contents of jar with 2 cups milk and 1 cup water. Bring to a boil, cover, reduce heat and simmer 8 to 10 minutes.


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Ultimate Buttermilk Pancake and Waffle Mix

Makes 4 quarts of wonderful mix to give as gifts.

8 cups all-purpose flour
2 cups whole wheat flour
1 1/2 cups buckwheat flour
1 cup corn flour
1/2 cup stone ground cornmeal
1/2 cup instant oatmeal, powdered in blender
2 cups buttermilk powder
5 tablespoons baking powder
2 tablespoons baking soda
1/4 cup vanilla powder
1 1/4 cups granulated sugar
3 tablespoons salt
2 tablespoons malt powder (optional)

In an extra large bowl, using a strong wire whisk, blend all-purpose flour, whole wheat flour, buckwheat flour, corn flour, cornmeal, powdered oatmeal, baking powder, baking soda, vanilla powder, sugar, salt and malt (if using). Place mix into four 1 quart jars (you may need to tap the bottoms to get it all to fit) and store in a cool, dry place for up to one year.

NOTE: Whole wheat flour can go rancid if it gets too warm, so it may be a good idea to refrigerate this mix if you do not have a very cool place to store it.

Attach the following instructions on a gift tag:

Please refrigerate this mix until used.

Ultimate Waffles or Pancakes

1 cup Ultimate Pancake and Waffle Mix
1 egg
1/2 to 2/3 cup water
2 tablespoons vegetable oil

In a medium bowl, stir pancake mix with water, egg and vegetable oil. Add more water, if necessary, to make a medium thickness batter. If using as waffle batter, double recipe and follow manufacturer's directions. Make pancakes in usual fashion.

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Pizza Mix in a Jar

2 3/4 cups bread flour
1 package (1 tablespoon) active dry yeast
2 teaspoons salt

Combine all ingredients. Place in an airtight jar.

Attach these instructions on a gift tag:

Pizza

Makes two 12-inch pizzas

Contents of Pizza Dough Mix jar
2 tablespoons olive oil
1 cup warm water
1 cup tomato sauce
1/2 cup grated mozzarella cheese
1/3 cup freshly grated Parmesan
1 teaspoon crushed oregano

Place the Pizza Dough Mix in a large bowl and add the olive oil and water. Beat with a wooden spoon or dough hook until mixture forms a ball. Turn out onto a floured board and knead for 5 minutes. Transfer to a greased bowl and let the dough rise for 90 minutes.

Divide the dough in half and pat into two 12-inch circles. For thin crust, fill and bake the pizzas now. For thicker crust, let pizzas rise 30 to 45 minutes.

Top the pizza dough with tomato sauce, cheeses of your choice and crushed oregano. Drizzle olive oil over the pizzas.

Preheat oven to 425 degrees F, and bake for 20 to 25 minutes. Let stand 5 minutes before serving.

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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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Amaretto Cocoa Mix in a Jar

Have ready 8 (1-pint) jars.

10 1/2 cups non-fat dry milk
4 cups confectioners' sugar
2 (8 ounce) jars Amaretto flavored non-dairy powdered creamer
3 1/2 cups Nestle's Quik
2 3/4 cups non-dairy powdered creamer
1/2 teaspoon salt

Combine all ingredients and divide among the jars. Yields approximately 8 pint size gift jars.

Attach the following directions on a card:

Amaretto Cocoa

Combine 3 heaping tablespoons of cocoa mix into 1 cup hot water or milk.

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Amaretto Coffee Creamer

3/4 cup non-dairy coffee creamer
1 teaspoon almond extract
1 teaspoon ground cinnamon
3/4 cup confectioners' sugar

Combine all ingredients in an attractive container with a tight fitting lid. Shake well to blend. Store in airtight container and give creamer with the recipe for Amaretto Coffee.

Yields 12 servings.

To make Amaretto Coffee: In a mug, combine 2 tablespoons of creamer with 6 ounces of coffee.

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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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Cafe au Lait Coffee Mix

1 1/2 cups nondairy creamer
1/2 cup packed brown sugar
1/2 cup instant coffee *
Dash of salt

For Sugar Twin, use 10 teaspoons for 1 cup of sugar.

* You can also use decaffeinated instant coffee.

Put all ingredients into a blender or food processor; blend until powder consistency. Put mixture into an attractive glass jar with a lid. To give as a gift, include a gift card with the following instructions:

To make Cafe Au Lait Coffee, mix 1/3 cup mix with 2/3 cup boiling water for individual servings.


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Swiss Mocha Coffee Mix

1 cup instant coffee
1 cup granulated sugar
2 cups nonfat dry milk powder
4 teaspoons cocoa powder

For Sugar Twin, use 10 teaspoons for 1 cup of sugar.

* You can also use decaffeinated instant coffee.

Put all ingredients into a blender or food processor; blend until powder consistency. Put mixture into an attractive glass jar with a lid. To give as a gift, include a gift card with the following instruction:

To make Swiss Mocha Coffee: In a mug, combine 2 tablespoons of creamer with 6 ounces of coffee.

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White Hot Chocolate Mix

1 teaspoon vanilla powder
1 teaspoon dried orange peel
1/2 cup white chocolate chips

Combine ingredients and place in a small decorative clear glass jar.

Attach a gift card with these instructions:

Combine 1 1/2 cups milk and 1/4 cup White Hot Chocolate Mix in a pan over medium heat. Whisk until the chocolate is melted.
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Triple Hit Hot Chocolate Mix in a Jar

1 1/4 cups instant nonfat dry milk
1/4 cup instant powdered chocolate drink mix
1/4 cup mint chocolate chips
2 tablespoons powdered Swiss chocolate coffee creamer

Place all ingredients into a medium bowl and combine. Place mixture into a pint jar.

Include the following instructions on a gift tag if giving as a gift:

Triple Hit Hot Chocolate

Measure 1/3 cup Triple Hit Hot Chocolate Mix and place into drinking mug. Pour 1 cup of hot water over chocolate mixture. Stir until well-blended and mint chocolate chips are melted.

Makes about 5 cups prepared drink.

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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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Orange Cappuccino Coffee Mix

1 cup instant coffee*
1 1/2 cups granulated sugar
2 cups nonfat dry milk
1 teaspoon dry orange peel

For Sugar Twin, use 10 teaspoons for 1 cup of sugar.

* You can also use decaffeinated instant coffee.

Put all ingredients into a blender or food processor; blend until powder consistency. Put mixture into an attractive glass jar with a lid. To give as a gift, include a gift card with the following instruction:

To make Orange Cappuccino Coffee, mix 1 to 2 teaspoons mix with 1 cup boiling water for individual servings.

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Sweet Spoons

1 (6 ounce) package chocolate chips
1 (6 ounce) package butterscotch chips
Colored sugar, sprinkles, etc.
Plastic spoons

Put chocolate chips in a microwave-safe bowl. Melt the chips for 2 minutes on MEDIUM power. In a separate bowl, do the same with the butterscotch chips. Stir chips with a mixing spoon. Let stand 1 minute, then stir again.

Dip a plastic spoon into either the melted chocolate or the melted butterscotch. Before the melted chocolate or butterscotch hardens on the spoon, sprinkle the spoon with colored sugar or sprinkles, if desired.

Place the spoons on plastic wrap to harden.

Wrap the dipped part of each spoon in plastic wrap and tie with ribbon to hold wrap in place.

For giving as gifts, place handle side down in a decorative mug. Give as gifts to be used for stirring hot chocolate or coffee.

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Candied Teaspoons

Vegetable cooking spray
34 pinches fruit-flavored hard candy, crushed
2 tablespoons white corn syrup
Heavy-eight plastic spoons

Make each batch with a different flavored candy.

Line a jellyroll pan with wax paper; spray with cooking spray.

In a small heavy saucepan, combine crushed candies and corn syrup over low heat. Stirring frequently, heat until candies melt. Spoon candy into bowl of each spoon. Place spoons on prepared pan with handles on rim and spoons level. Allow candy to harden. Store in airtight container.

Yields about 24 spoons.

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Chocolate Mint Creamer

3/4 cup non-dairy creamer
1/2 cup Dutch process cocoa
3/4 cup confectioners' sugar
1/2 teaspoon peppermint extract

Combine all ingredients in a jar with a tight-fitting lid. Shake to blend thoroughly.

Makes 15 (2 tablespoon) servings. Stir into hot coffee.

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Buttermint Coffee Mix in Jars

1/2 cup powdered non dairy creamer
1/2 cup buttermints, coarsely crushed
1/4 cup confectioners' sugar
2 cups powdered milk
3/4 cup instant coffee granules, divided
2 (1 pint) jars with lids

Combine the first 4 ingredients together in medium mixing bowl; divide equally and pour into jars. Divide and layer instant coffee on top of each. Secure lid.

Makes 2 jars.

Instructions to attach to jars:

Buttermint Coffee

Place mixture in a bowl; toss lightly. Spoon back into jar. Combine 1/4 cup mix with 2/3 cup boiling water; stir until mixture dissolves. Makes one serving.

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Raspberry Cocoa Mix in a Jar

2 cups confectioners' sugar
1 cup unsweetened cocoa powder
1 cup non-dairy creamer powder
1/2 teaspoon salt
3 packets unsweetened raspberry Kool-Aid
5 1/2 cups instant dry milk powder

Sift together the confectioners' sugar, cocoa powder, non-dairy creamer, salt and Kool-Aid into a large bowl. Stir in the milk powder. Pour into pint jars, close tightly.

Yields about 9 cups prepared cocoa.

Attach the following instructions on a gift tag:

Raspberry Cocoa

Put 3 tablespoons mix into a cup and add hot water. Stir.

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Toffee Coffee Mix

2/3 cup instant coffee
1 cup non-dairy creamer
1 cup brown sugar, firmly packed

Combine all ingredients well in a large bowl. Place in airtight jars.

To serve, place 2 to 3 teaspoons of mix in a mug and add boiling water.

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Spice Bags for Warm Winter Drinks

8 sticks cinnamon, broken into small pieces
2 whole nutmegs, crushed
1/3 cup whole cloves
1/3 cup minced dried orange peel (or 1/4 cup ground)
1/4 cup whole allspice berries
Optional: garnish with cinnamon sticks,
slice of orange, lemon peel

Combine all the ingredients in a bowl. Tie in sachets of 1 tablespoon each in a double thickness of cheesecloth; transfer to an airtight container. One sachet of the mixture will flavor 1 quart of cider, tea or wine.

To use, simmer 1 quart of the chosen beverage with 1 sachet for 20 minutes; ladle into mugs. If desired, add a garnish or a sprinkling of additional spirits.

[Kitchen Witch]

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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Butterfinger Cookie Mix in a Jar

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 teaspoon powdered vanilla
1 teaspoon baking soda

Combine all ingredients in a bowl, making sure there are no lumps in the brown sugar. Store in an airtight container.

If giving as a gift, attaching the following instructions:

Butterfinger Cookies

1 cup unsalted butter
1 large egg
1 cup Butterfinger bar, broken into pieces
Contents of jar or tin

Preheat oven to 350 degrees F.

Beat butter until smooth with electric mixer. Add egg, and beat until combined. Add Butterfinger pieces, contents of the jar or tin, and blend on low. Form cookies into 1 1/2-inch balls and place 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes until edges are golden. Remove from oven; let rest 2 minutes, then transfer to a wire rack to cool.

Makes 3 dozen cookies.

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Cake in a Coffee Mug

This recipe will make 8 or 9 coffee mug gifts.

1 (18.25 ounce) box cake mix any flavor
1 small box instant pudding mix (not
sugar free), any flavor

Place dry cake mix and dry pudding mix into a large bowl and blend well with a whisk. This will be about 4 to 4 1/2 cups dry mix and will make 8 or 9 coffee cup cake mixes. Place 1/2 cup dry mix into a sandwich bag. Place mix into a corner of the bag and tie it there with a twist tie. Continue making packets until all your dry mix is used.

Suggested Flavor Combinations
Lemon cake mix - lemon pudding
Yellow cake mix - chocolate pudding
Devils food cake mix - chocolate pudding
Pineapple cake mix - coconut pudding
Butterscotch cake mix - butterscotch pudding

Select a large coffee mug. Make sure that it contains no metallic paint as it will be used in the microwave. Check it to ensure that it holds 1 1/2 cups of water.

Decorating the cups (optional)
Paint on the cup if you like. DecoArt Ultra Gloss Acrylic Enamel is one brand of craft paint that can be made dishwasher safe by baking the painted cup in the oven (instructions are on the bottle of paint).

Glaze Mix
1/3 cup confectioners' sugar
1 1/2 teaspoons dry flavoring*

* powdered lemonade mix, powdered orange breakfast drink mix, cocoa powder, vanilla powder (sold by coffee flavorings)

NOTES

Select the flavoring appropriate to the cake you are making.

For the pineapple coconut cake include flaked coconut in a separate bag with instructions to sprinkle it over the frosted cake. Place the glaze mix ingredients into a sandwich bag and tie into corner of bag. Label this bag Glaze Mix and attach it to the other bag with a twist tie.

Place one baggie cake mix and one baggie glaze mix in each coffee cup. Now attach the following baking instructions to each coffee cup:

Bake a cake in a coffee cup. Generously spray inside of coffee cup with cooking spray. Empty contents of large packet into cup. Add 1 egg white, 1 tablespoon vegetable oil and 1 tablespoon water to dry mix. Mix for 15 seconds, carefully mixing in all the dry mix. Microwave on HIGH for 2 minutes.( you may not get satisfactory results in a low wattage small microwave).

While cake is cooking, place ingredients from Glaze Mix into a very small container and add 1 1/2 teaspoons water. Mix well. When cake is done, pour glaze over cake in cup. Enjoy while warm.

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Hello Dolly Bars Mix in a Jar

This recipe, presented in a canning jar, is almost too pretty for recipient to eat.

1/2 cup walnuts or pecans
6 ounces semisweet chocolate chips
6 ounces butterscotch chips
1 cup coconut
1 1/2 cups graham cracker crumbs

Please graham cracker crumbs in a small zip-type bag. Layer ingredients in a quart size canning jar in the order given, placing the bag of crumbs on top.

Attached the following instructions on a gift tag:

Hello Dolly Bars

1/2 cup butter
1 (14 ounce) can sweetened condensed milk

Preheat oven to 350 degrees F.

Melt butter. Stir in the bag of graham cracker crumbs. Pat evenly onto the bottom of an ungreased 13 x 9-inch baking pan. Sprinkle remaining layered ingredients into crumb mixture and spread evenly with spoon. Pour sweetened condensed milk evenly over all. Bake for 30 minutes; cool. Cut into bars.

Makes about 36 bars.

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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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Reese's Peanut Butter Cups Cookie Mix in a Jar

3/4 cup granulated sugar
1/4 cup packed brown sugar
1 3/4 cups flour mixed with 1 teaspoon baking
powder and 1/2 teaspoon baking soda
8 large Reese's Peanut Butter Cup
candies, cut into 1/2-inch pieces and
wrapped in plastic wrap

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.

Attach this recipe to the jar:

Reese's Peanut Butter Cups Cookies

Remove candies from jar and set aside. Empty cookie mix into a large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 slightly beaten egg and 1 teaspoon vanilla extract; mix until completely blended. Stir in candies.

Roll dough into walnut-size balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 375 degrees F for 12 to 14 minutes or until edges are lightly browned.

Cool for 5 minutes on baking sheet. Remove to wire racks to cool completely.

Yields 2 1/2 dozen.

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White Chocolate-Macadamia Cookies Mix in a Jar

1/2 cup chopped macadamia nuts
1/2 cup white chocolate or vanilla milk chips
1/2 cup packed light or dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup light or dark brown sugar
1 cup buttermilk biscuit and baking mix

In a 1-quart wide-mouth jar, gently layer and pack ingredients in the order listed.

If there is any space left after adding the last ingredients, add more nuts or baking chips if desired.

Place lid on top. (For a decorative lid, cut an 8-inch circle of fabric, place over lid, secure with a rubber band, then tie with ribbon or raffia.)

Attach the following gift card to the jar:

Empty contents of jar into medium bowl. Stir in 1 stick butter or margarine, melted, 1 large egg and 1 teaspoon vanilla or almond extract. Mix until well combined. Shape into 1-inch balls. Place on baking sheets coated with cooking spray. Bake at 375 degrees F for 10 to 12 minutes or until cookies are light golden brown.

Makes 2 1/2 dozen.

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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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Crazy Cake Mix in a Jar

1 (1-quart) wide-mouth canning jar
2 cups flour
2/3 cup cocoa powder
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1 1/3 cups granulated sugar

In a large bowl, combine flour, salt, cocoa powder and baking powder. Layer ingredients in jar in order. Secure with lid, decorated or undecorated.

Give as a gift with the following instructions attached:

Crazy Cake

Contents of gift jar
3/4 cup vegetable oil
2 teaspoons vinegar
1 teaspoon vanilla extract
2 cups water

Preheat oven to 350 degrees F.

Stir cake ingredients together using a wire whisk or fork, making certain that all ingredients are completely mixed together. Bake for 35 minutes.

Frost as desired or serve sprinkled with confectioners' sugar with fresh fruit on the side.

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Sinful Fudge Brownies Mix in a Jar

2 cups granulated sugar
1 cup chopped pecans
1 cup semisweet chocolate chips
1 cup cocoa (not Dutch processed)
1 cup all-purpose flour

Layer the ingredients in a one-quart wide mouth jar in the order given. Press each ingredient in firmly before adding the next ingredient.

Attach the following to the jar:

Fudge Brownies

Preheat oven to 325 degrees F. Grease a 9 x 13-inch pan.

Cream 1 cup softened butter in the large bowl of an electric mixer. Add 4 eggs, one at a time, beating well after each addition. Add the jar of Brownie Mix and beat the mixture until it is smooth. Spread in the prepared pan and bake for 40 to 50 minutes. Cut when completely cooled. This is a very rich, dense, fudge-like brownie.

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Friendship Cake and Starter

1-gallon jar
1 cup canned cubed pineapple
1 cup granulated sugar
2 tablespoons brandy
1 cup maraschino cherries, including juice
1 cup granulated sugar
2 tablespoons brandy
1 cup sliced canned peaches, including juice
1 cup granulated sugar
2 tablespoons brandy

Cake
1 (18.25 ounce) box cake mix (flavor desired)
1 small box instant pudding (flavor to compliment cake mix)
3/8 cup vegetable oil
4 eggs
1 cup chopped nuts
1 portion fruit

In the one gallon jar, combine the pineapple, 1 cup sugar and 2 tablespoons of brandy. Let ingredients sit in jar for 2 weeks, stirring daily.

At the end of two weeks, add the maraschino cherries, 1 cup of sugar and 2 tablespoons of brandy. Let the mixture sit for two more weeks, stirring daily.

During the forth week add the canned peaches, 1 cup of sugar and 2 tablespoons of brandy. Let sit another two weeks, stirring daily.

Separate the liquid from the fruit. The liquid is your starter and you can use the fruit on ice cream or cake.

Now you are ready to prepare the fruit for two cakes. DO NOT refrigerate the liquid.

In a large gallon jar, put 1 1/2 cups of the starter, 2 1/2 cups of sugar and 1 (28 ounce) can sliced peaches. Mix well and cover jar with a paper towel. Do not refrigerate or screw lid on jar. Stir every day for 10 days.

Next, add 2 1/2 cups of sugar and 1 can (16 ounce) crushed pineapple. Stir every day for 10 days.

Add 2 1/2 cups sugar and 1 (16 ounce) can fruit cocktail. Slice contents of 1 (10 ounce) jar maraschino cherries and add with juice. Stir every day for 10 days.

On baking day, drain the fruit and divide it into two equal parts. Save the juice and use it as starter for friends. You will have enough for five starters (approximately 2 cups each). DO NOT refrigerate the liquid because it will stop the fermenting action.

To each cake mix, add pudding mix, oil, and eggs. Beat until smooth and fold in fruit and nuts (batter will be thick). Pour mixture into a greased tube pan, then bake at 350 degrees for 50 to 60 minutes. Turn cake out of pan while hot. When cooled, the cake freezes well. The choices of flavored cake mixes and pudding mixes is yours and coconut may be substituted for nuts.

Makes 5 cakes with starter to give as a gift with each cake.

[Kitchen Witch]

Cocoa Peanut Butter Cookies Mix in a Jar

1 cup packed brown sugar
1 1/2 cups packed confectioners' sugar
3/4 cup cocoa
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

In a separate bowl, mix together the flour, baking powder and salt. Layer ingredients in order given in a 1-quart wide mouth canning jar. Clean the inside of the jar with a dry paper towel after adding the confectioners' sugar and after adding the cocoa powder. Be sure to pack everything down firmly before adding the flour mixture; it will be a tight fit.

Attach these instructions to the jar:

Cocoa Peanut Butter Cookies

Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Add 1/2 cup creamy peanut butter, 1 egg, slightly beaten, and 1 teaspoon vanilla extract. Mix until completely blended. You will need to use your hands to finish mixing. Shape into walnut-size balls and place 2 inches apart on a parchment lined baking sheets. DO NOT USE WAX PAPER. Press balls down with a fork. Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes until edges are browned. Cool 5 minutes on baking sheet then transfer to a cooling rack to finish cooling.

Makes 3 dozen cookies.

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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. Seal well.

Attach the following instructions to a gift tag:

Snow Balls

Preheat the oven to 325 degrees F. Grease cookie sheets.

In a medium bowl, cream together 3/4 cup shortening and 1/4 cup butter or margarine. Stir in 2 teaspoons vanilla extract. 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.

Makes 4 dozen.

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Spiced Apple Cake Mix in a Jar

3 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
1 teaspoon powdered vanilla
1 1/2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 cup chopped nuts
1/2 cup golden raisins

Combine and blend ingredients in a medium bowl. Store in a jar or airtight container.

Attach the following to the jar on a gift tag:

Spiced Apple Cake

Serves 8 to 10

Contents of Spice Apple Cake Mix container
1 1/2 cups canola oil
3 large eggs
3 cups chopped apples

Preheat oven to 350 degrees F and 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 and 10 minutes, or until a wooden pick inserted into the center comes out clean. Cool; remove from the cake pan.

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Scottish Shortbread Mix in a Jar

This older recipe never fails to bring a smile.

1 1/2 cups all-purpose flour
3/4 cup confectioners? sugar
1/4 teaspoon salt

In a medium bowl, combine all the ingredients, blending well. Store in an airtight container.

Attach these instructions 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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Jell-O Easter Cookies Mix in a Jar

This makes beautiful little pastel colored cookies. This makes about 4 cups mix, enough to fill a quart-size jar.

Mix well in big bowl with wire whisk:

1/2 cup granulated sugar
1 (3 ounce) box Jell-O (orange, lemon, cherry, lime)
1 teaspoon baking powder
1 teaspoon salt
2 1/2 cups all-purpose flour

To give as a gift, place the lid on the jar and use pinking shears to cut a piece of fabric in a circle which is several inches larger than the jar lid. Secure the fabric to the lid with a rubber band. Attach the directions to the jar with a ribbon or raffia.

Jell-O Easter Cookies

Mix 3/4 cup shortening, 2 eggs and 1 teaspoon vanilla extract together in a bowl. Add entire contents of jar. Mix well. Roll cookies into small balls. Place them on greased cookie sheets, then dip the bottom of a glass in sugar and press onto dough to flatten. Bake at 350 degrees for 7-10 minutes until done but not browned.

Makes about 2 1/2 dozen cookies.

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Lemon-Poppy Seed Cake Mix in a Jar

1 1/2 cups granulated sugar
3 cups cake flour
1 1/2 teaspoons baking powder
1/4 cup poppy seeds

Combine all the ingredients in a large mixing bowl. Blend with a wire whisk. Store the mix in an airtight jar.

Attach these instructions to the jar:

Lemon-Poppy Seed Cake

3/4 cup butter
6 eggs
1/3 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon extract (not lemon juice)
Zest of 1 lemon
1 jar Lemon Poppy-Seed Cake

Preheat oven to 350 degrees F. Butter an 8- to 9-cup Bundt pan.

In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating after each addition. Add the milk, extracts and lemon zest. The mixture will look curdled. Add the jar contents, and continue to beat on medium speed for 3 to 4 minutes until mixture is smooth. Pour the batter into prepared pan and bake for 45 to 55 minutes.

Glaze
1/2 cup granulated sugar
1/2 cup lemon juice

Combine sugar and lemon juice in a small saucepan over medium heat, and bring to boil for 3 minutes. When cake is removed from oven, poke cake all over with a wooden skewer and brush glaze over cake. Let the cake stand for 1 hour and remove from pan to cool on a wire rack.

Wrap the cake in plastic wrap.

************************************************** ***

Carrot Cake Mix in a Jar

2 cups granulated sugar
1/2 cup chopped pecans or walnuts
3 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon cinnamon
1/4 teaspoon nutmeg

Combine and blend ingredients in a small bowl. Store in an airtight container.

Attach the following recipe to the jar:

Carrot Cake

Makes a 13 x 9-inch cake.

1 jar Carrot Cake Mix
1 1/2 cups vegetable oil
3 large eggs
2 teaspoons vanilla extract
3 cups grated carrots
1 (8 ounce) can crushed pineapple

Preheat oven to 350 degrees F and grease a 13 x 9-inch pan.

Place Carrot Cake Mix in large mixing bowl. Make a well in the center of the mix and add the oil, eggs, carrots and pineapple. Blend until smooth. Pour into the prepared pan and bake for 40 to 50 minutes, or until a wooden pick inserted into center comes out clean.

Cool the cake and frost, if desired, or dust with confectioners' sugar.

************************************************** ***

Molasses Cookie Mix in a Jar

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/8 teaspoon allspice
1 teaspoon ginger

In a large mixing bowl, combine all ingredients. Store the mix in an airtight container.

If you want to give this mix as a gift, attach the following instructions to the container:

Molasses Cookie Mix

3/4 cup butter or margarine, softened
1 egg
1/4 cup sulfured molasses
Molasses Cookie Mix

Preheat oven to 375 degrees F.

In large bowl, cream together the butter, egg, and molasses. Add the Molasses Cookie Mix and beat until smooth. Shape the dough into 1-inch balls; roll in granulated sugar and place 2 inches apart on ungreased cookie sheets. Bake for 9 to 11 minutes. Cool on wire racks.

Makes 4 dozen cookies.

************************************************** *********

Peanut Butter Chocolate Chippers Mix in a Jar

3/4 cup chopped salted peanuts
3/4 cup packed brown sugar
3/4 cup granulated sugar
3/4 cup semi/sweet chocolate chips
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

Sift the flour, baking soda, and salt together in a separate bowl.

Layer the ingredients in a one-quart wide-mouth jar in the order given; pressing each layer firmly in place before adding the next ingredient

Attach the following gift tag to the jar:

Peanut Butter Chocolate Chippers

Empty cookie mix into a large mixing bowl and stir to combine. Add 1/2 cup softened butter or margarine, 1/2 cup creamy peanut butter, 1 beaten egg, and 1 teaspoon vanilla extract. Mix until completely blended. Shape dough into balls and place 2 inches apart on a lightly greased cookie sheet. Bake at 350 degrees F for 10 to 13 minutes or until edges are slightly brown. Cool 5 minutes on cookie sheet and remove to wire rack to cool completely.

Makes 3 dozen cookies.

*************************************************

Potato Chip Cookie Mix in a Jar

1 cup granulated sugar
1 1/2 cups crushed potato chips
2/3 cup chopped pecans
2 1/2 cups all-purpose flour
1 teaspoon baking powder

In a small bowl, stir together the flour and baking powder. Layer ingredients in order given in a 1-quart wide mouth canning jar. It will be a tight fit. Press each layer firmly in place before adding next ingredient. Decorate the jar.

Attach the following instructions to the jar:

Potato Chip Cookies

Empty jar of cookie mix into large mixing bowl. Mix thoroughly. Add: 2 sticks butter, softened, and 1 teaspoon vanilla extract. Mix until blended completely. Shape into balls the size of walnuts. Flatten. Bake at 350 degrees F (175 degrees C) for 14 to 18 minutes until edges are very lightly browned. Cool 5 minutes on the cookie sheets. Remove cookies to wire racks to cool completely.

[Kitchen Witch]

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.


************************************************** *

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.

************************************************** ******

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.

************************************************** ****

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.

************************************************** *

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.

************************************************** ****

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.

************************************************** ******

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.

**************************************************

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.

************************************************** **

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.

************************************************** ****

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.

************************************************** *******

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!


************************************************

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.

************************************************** ****

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.

************************************************** **

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.

************************************************** ****

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.

************************************************** ****

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.

[CherieW]

Kitchen Witch,

Thank you for all the posts. You have really got me a head start on my special Christmas presents.

Will be supplying some from me soon.

CherieW

[Kitchen Witch]

Easy Soft Waffle Mix

Makes 1 pint jar

1 2/3 c. flour
1/3 c. nonfat dry milk
3 T. sugar
1 1/2 t. baking powder
1 1/2 t. baking soda
1 1/2 t. salt
1/2 t. cinnamon
1/8 t. nutmeg

Whisk together all ingredients in medium bowl. Layer mixture into 1-pint jar with tight-fitting lid, one-fifth at a time, packing down lightly before adding the next layer.

Cover top of jar with fabric; attach gift tag/recipe car with ribbon.

GIFT TAG/RECIPE CARD:

EASY SOFT WAFFLES

Makes 3 9-INCH WAFFLES

1 jar Easy Soft Waffle Mix
1 1/4 c. (10 oz.) sparkling or still water
2 T. corn or vegetable oil
1 egg
1/4 t. orange extract

Preheat and prepare waffle iron according to manufacturers directions.

Place contents of jar in medium mixing bowl; add water, oil, egg and orange extract. Stir with wire whisk or fork until most lumps are gone. Let mix rest for 5 minutes.

Pour 1/3 cup batter ( a generous 1/3 cup portion) onto prepared waffle iron. Cook until there's no longer any steam coming from the waffle. Repeat with remaining batter. Serve immediately with your favorite waffle toppings.

**************************************************


Coffee-Toffee Almond Bar Mix

Makes 1-quart jar

BARS:
2 1/4 c. flour
1 c. sugar
1 T. instant espresso or instant coffe granules
3/4 c. sliced almonds
1/2 c. toffee chips or English toffee bits

ICING:
1 c. powdered sugar

Layer flour into 1-quart jar with tight-fitting lid, one third at a time, packing down firmly before add the next layer. Add sugar layer and espresso granules. Place almonds and toffee chips in resealable food storage bag; place powdered sugar in separate resealable food storage bag. Place bags in jar.

Cover top of jar with fabric; attach gift tag/recipe card with ribbon.


GIFT TAG/RECIPE CARD:

COFFEE-TOFFEE ALMOND BARS

MAKES ABOUT 20 BARS

BARS:
1 jar Coffee-Toffee Almon Bar Mix
1 c. (2 sticks0 unsalted butter, at room temperature
1 egg

ICING:
1 1/2 T. milk
1 t. vanilla

Preheat oven to 350* F. Spray a 13 X 9 X 2-inch baking pan with nonstick cooking spray.

Remove packets from jar. Whisk together remaining contents of jar in medium bowl. Cream butter and egg with electric mixer in large bowl. Add dry ingredients, one third at a time, mixing well after each addition. Stir in toffee bits and almonds by hand.

Spread batter in prepared pan. Bake for 25 to 30 minutes or until edges are lightly browned. Cool completely in pan.

For icing, sift powdered sugar into small bowl; make well in center. Add milk and almond extract. Whick until sugar dissolves. Drizzle icing over bars.

************************************************** *

[Kitchen Witch]

FROSTED BUTTERMILK BROWNIE SQUARES MIX

MAKES TWO 1-QUART JARS


BROWNIES:
2 c. flour
4 T. cocoa
1 t. baking soda
2 c. sugar
1 c. chopped walnuts

FROSTING:
4 1/2 c. powdered sugar
4 T. cocoa

For Brownie Mix Jar, whisk together flour, cocoa and baking soda in a medium bowl. Layer mixture one third at a time into 1-quart jar ith tight-fitting lid, packing down firmly before adding next layer. Add sugar layer, then walnut layer.

For Frosting Jar, layer powdered sugar and cocoa in 1-quart jar one fifth at a time, packing down firmly before adding next layer.

Cover jar tops with fabric; attach gift tag/recipe card with ribbon.


GIFT TAG/RECIPE CARD:

FROSTED BUTTERMILK BROWNIE SQUARES MIX

MAKES ABOUT 3 DOZEN BROWNIES

BROWNIES:
1 jar Frosted Buttermilk Brownie Squares Mix
1 c. boiling water
1/2 c. (1 stick) unsalted butter, melted
1/2 c. corn or vegetable oil
1/2 c. buttermilk
2 eggs
1 t. vanilla

FROSTING:
1 jar Buttermilk Frosting Mix
1/2 c. (1 stick) unsalted butter, melted 1/2 c. buttermilk
1 t. vanilla

Preheat oven to 375* F. Line bottom and sides of jelly roll pan with parchment paper. (Paper should extend over edge of pan for easy removal of baked brownies.)

For brownies, place brownie mix in large bowl; whisk to combine ingredients. Add water, butter, oil, buttermilk, eggs and vanilla; stir by hand to combine. Spread batter into prepared pan. Bake for 20 to 23 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.

For frosting, place contents of frosting jar into medium bowl; whisk to break up any lumps. Add butter, buttermilk and vanilla; whisk until smooth. Let frosting sit about 15 minutes, then spread evenly over brownies. Refrigerate. Cut into squares after frosting has set.

**************************************************

ROCKY ROAD BROWNIE MIX

MAKES ONE 1-QUART JAR


1 c. sugar
1 c. coarsely chopped walnuts
1 c. semisweet chocolate chip
1/2 c. flour
1/2 c. cocoa
1 c. miniature marshmallows

Layer all ingredients except marshmallows attractively in any order into 1-quart jar with tight-fitting lid. Pack ingredients down lightly before adding next layer. Place marshmallows in resealable food storage bag; place bag in jar.

Cover top of jar with fabric; attach gift tag/ recipe card with ribbon.


GIFT TAG/RECIPE CARD:

ROCKY ROAD BROWNIES

MAKES 16 BROWNIES


1 jar Rocky Road Brownie Mix
1/2 c. butter, melted
1/4 c. buttermilk
1 egg
1 t. vanilla

Preheat oven to 350* F. Lightly grease 8 X 8-inch square baking pan. Remove marshmallows from plastic food storage bag in jar; set aside.

Place remaining contents of jar in large bowl. Add melted butter, buttermilk, egg and vanilla; stir until well blended.

Spread batter evenly in prepared pan. Bake 25 to 30 minutes or until set. Sprinkle with reserved marshmallows. Bake 3 to 5 minutes or until marshmallows are puffed and slightly melted. Cool in pan on wire rack.

[sunny011235]

Hello Everyone
This is my first post. My time is limited so unfortunately I won't be able to keep up with every post, interesting though they seem, as this appears to be a very active group. Here's a recipe for the Xmas gift thread.
HOMEMADE LIQUEUR
1 kilo plums or fresh prunes (these are in season right now)
1 kilo sugar
1 litre neutral flavour white alcoholic drink like grappa, vodka, eau de vie (here in Greece I use tsipuro or tsikudhia, distilled from grape skins and stems, this is fairly cheap if bought in bulk)
Wash plums, dry, place in a very large widemouthed glass jar (those Italian ones with a rubber seal and metal clip are best) layering with the sugar. Pour in the tsipuro. Keep in a dark place, shaking gently occasionally until the sugar has dissolved, then leave undisturbed for about one month. Strain liquid (it should have become pink) into bottles. The plums can also be placed in small jars topped with just enough liqueur to cover; they can be eaten as a dessert with custard or whipped cream, or used to garnish ice cream.
I make lots of different liqueurs as gifts, please let me know if you want more recipes.
Hope you like this
Sunny

[sunny011235]

Hello Everyone
This is my first post. My time is limited so unfortunately I won't be able to keep up with every post, interesting though they seem, as this appears to be a very active group. Here's a recipe for the Xmas gift thread.
HOMEMADE LIQUEUR
1 kilo plums or fresh prunes (these are in season right now)
1 kilo sugar
1 litre neutral flavour white alcoholic drink like grappa, vodka, eau de vie (here in Greece I use tsipuro or tsikudhia, distilled from grape skins and stems, this is fairly cheap if bought in bulk)
Wash plums, dry, place in a very large widemouthed glass jar (those Italian ones with a rubber seal and metal clip are best) layering with the sugar. Pour in the tsipuro. Keep in a dark place, shaking gently occasionally until the sugar has dissolved, then leave undisturbed for about one month. Strain liquid (it should have become pink) into bottles. The plums can also be placed in small jars topped with just enough liqueur to cover; they can be eaten as a dessert with custard or whipped cream, or used to garnish ice cream.
I make lots of different liqueurs as gifts, please let me know if you want more recipes.
Hope you like this
Sunny

[Kitchen Witch]

LEMON AND WHITE CHOCOLATE ICEBOX COOKIE MIX

MAKES 1-QUART JAR

COOKIES:
2 c. flour
1 t. baking powder
1/4 t. salt
1 c. sugar
1 c. white chocolate chips

ICING:
1 c. white chocolate chips

Whisk together flour, baking powder and salt in medium bowl. Layer into 1-qt. jar with tight-fitting lid one third at a time, packing down lightly before adding next layer. Place sugar in resealable food storage bag; place 1 c. white chocolatr chips in another resealable food storage bag and place the second 1 c. white chocolate chips in another resealable food storage bag (3 bags total). Place bags in jar.

Cover top of jar with fabric; attach gift tag/recipe card with ribbon.

GIFT TAG/RECIPE CARD:

LEMON AND WHITE CHOCOLATE ICEBOX COOKIES

MAKES ABOUT 4 DOZEN COOKIES

1 jar Lemon and White Chocolate Icebox Cookie Mix
1/2 c. (1 stick) unsalted butter, at room temperature
1 egg, beaten
1 1/2 t. fresh lemon zest (about 1 lemon)
1 T. fresh lemon juice (about 1/2 lemon)

Remove packets from jar. Mix sugar and butter in medium bowl with electric mixer until creamy. Add egg, zest and lemon juice; mix well. Add remaining contents from jar in two batches, mixing well after each addition. (Dough will be crumbly.) Add one packet of white chocoalte chips, mixing with your hands to evenly distribute the chips. Form dough into two 7 X 2 1/2-inch logs. Wrap in waxed paper or parchment paper. Place wrapped logs in resealable food storage bag. Chill until firm - 2 to 3 hours.

Preheat oven to 375* F. Line baking sheet with parchment paper.

Cut chilled dough into 1/4-inch thick slices witha serrated knife. Place cookies 2-inches apart on prepared baing sheet. Bake 8 to 10 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet before remving to wire rack to cool completely.

Microwave remaining white chocolate chips - still in packet - on MEDIUM for 30 seconds, or until melted. snip corner from bag; drizzle chocolate over cookies. Allow chocolate to dry; store in airtight container.


***********************************************

CHICKEN TORTILLA SOUP MIX

MAKES 1-QUART JAR

1 c. white or brown long grain rice
1/2 c. dried pinto beans
1/4 c. dried or minced onions
2 T. chicken bouillon granules
2 t. lemon pepper
1 t. dried cilantro leaves
1 t. sugar
1/2 t. garlic powder
1/2 t. ground cumin
1/2 t. salt
2 - 2 1/2 c. tortilla chips

Place rice in 1-qt. jar with tight fitting lid. Place beans in resealable food storage bag; combine onion, bouillon, lemon pepper, cilantro, sugar, garlic powder, cumin and salt in separate resealable food storage bag. Place bags in jar. Pour in tortilla chips.

Cover top of jar with fabric; attach gift tag/recipe card with ribbon.


GIFT TAG/RECIPE CARD:

CHICKEN TORTILLA SOUP

SERVES 5

1 jar Chicken Tortilla Soup Mix
10 cups water
1 can (14.5 oz.) Mexican-style stewed tomatoes
1 can (4 oz.) diced green chiles
9 to 12 oz. skinless, boneless chicken thighs
Shredded cheese, fresh cilantro and sliced balck olives for garnish (optional)

Emply tortilla chips in bowl; set aside. Remove packets from jar. Place beans in 2 - 3-qt. saucepan; add enough water to cover by 1-inch. Bring to a boil over high heat; reduce heat and simmer, covered, 5 minutes. Turn off heat and let beans sit, covered, for 1 hour; drain.

Combine beans, water, tomatoes and chiles in 6 to 8-qt. pot. Bring to a boil over high heat, cover and reduce heat; simmer 30 minutes. Add chicken thighs and contents of seasoning packet; simmer; covered, 30 minutes more. Remove cooked chicken and shred.

Add rice, and return soup to a simmer. Cover and cook 20 minutes or until rice is tender. Add shredded chicken back to pot and heat thoroughly. Crush tortilla chips and sprinkle over each serving. Garnish as desired.

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after all this - its time to relax....................

VICTORIAN MILK BATH MIX

MAKES 3 CUPS

2 c. powdered milk
1/2 c. old-fashioned oats
1/2 c. dried lavender flowers
1/2 to 1 t. plumeria or other floral soap fragrance

Process powdered milk and oats in blender or food processor until fine; transfer to medium mixing bowl. Stir in lavender flowers and fragrance. Pour into decorative 1=pint bottle or jar withtight-fitting lid.

Attach gift tag with ribbon.

NOTE: Buy dried lavender flowers and soap fragrances at arts and crafts stores.

GIFT TAG:

VICTORIAN MILK BATH

Pour 1 cup Victorina Milk Bath Mix into knee-high stocking and toss into tub while filling with warm water. Squeeze stocking a few times to release the oats skin-smoothing features.

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ZESTY LEMON BODY SCRUB MIX

MAKES 2 CUPS

1 c. epsom salts
1/2 c. coarse kosher salt
1/2 c. light olive oil
1 t. lemongrass soap fragrance

Combine all ingredients in mixing bowl; mix well. Pour into decorative 1-pint container with tight-fitting lid.

Attach gift tag with ribbon.


GIFT TAG:

ZESTY LEMON BODY SCRUB

Gently massage a small amount of body scrub into skin with damp washcloth or sponge, using a circular motion; rinse.

CAUTION: SCRUB CAN MAKE TUB OR SHOWER SLIPPERY. DO NOT USE ON OPEN CUTS.

[b-man]

Hi sunny011235...

Welcome to RecipeSecrets! Hope you enjoy the site. Be sure to visit all of the forums! Folks here are friendly and eager to offer help, when needed. I, for one, would love to see more of your liqueur recipes...that would be awesome! Post them all up. They sure would make for a great gift at Christmas.

B-man

Originally Posted by sunny011235

Hello Everyone
This is my first post.....

Sunny

[Kitchen Witch]

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.

(********************************************

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.

(((((((((((((((((((((((((((((((((((((((((((((((((( ((((((((((((((((((

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.
**************************************************

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.
(((((((((((((((((((((((((((((((((((((((((((((((((( (((

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.

[Kitchen Witch]

Breakfast Muffins

1 1/2 cups flour
2 tsp baking powder
1/4 tsp baking soda
1 cup instant oatmeal
1/2 cup brown sugar
3 Tbsp chopped candied lemon peel
1/2 cup chopped dried fruits (cherries, apples, apricots) or more
1/3 cup chopped nuts

Layer all ingredients in a 1 quart canning jar. Tap gently between
layers.


Label Instructions:

Combine well 1/4 cup oil, 1 cup milk or buttermilk and 1 egg together
in a bowl. Stir in contents of jar. Spoon into 12 greased muffin
tins filling cups 2/3s of the way and bake at 400F for 20-25 minutes
or until muffins test done. Cool for 5 minutes before removing
from pan. Serve warm.

Optional: Include a muffin tin with gift.

[Kitchen Witch]

CHERRY PISTACHIO BISCOTTI MIX

MAKES 1 QUIART JAR


1 1/2 c. flour
1 1/4 t. baking powder
1/2 t. salt
1/2 t. ground ginger
1/2 t. ground cinnamon
1/2 c. dried tart cherries or chopped apricots
1/2 c. brown sugar, packed
1/4 c. sugar
1/2 c. pistachio nuts or almonds, toasted*
2 T. raw (turbinado) sugar

*To toast nuts, spread in single layer on baking sheet. Bake in preheated 350* F. oven 8 to 10 minutes oruntil golden brown, stirring frequently.

Layer all ingredients except raw sugar in order listed above in 1-quart jar with tight-fitting lid. Place raw sugar in resealable food storage bad. Place bag in jar.

Cover top of jar tiwh fabric; attach gift tag/recipe card with ribbon.



GIFT TAG/RECIPE CARD:

CHERRY PISTACHIO BISCOTTI

MAKES ABOUT 1 1/2 DOZEN BISCOTTI

1 jar Cherry Pistachio Biscotti Mix
5 T. butter, cut into pieces
1 egg
2 T. milk or almond flavored liqueur
1 t. almond or vanilla extract


Preheat oven to 350* F. Lightly grease cookie sheet.

Remove sugar packet from jar. Place remaining contents from jar in large bowl; stir until well-blended. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Whisk together egg, milk and almond extract in small bowl. Add to flour mixture, stirring to form stiff dough. Knead dough in bowl. Divide dough in half; shape into two 9 X 2-inch logs. Place 2-inches apart on prepared cookie cheet.

Bake 25 minutes or until logs are lightly browned. Cool logs on wire rack 15 minutes. Reduce oven heat to 325* F. Slice each log diagonally into 3/4-inch slices. Place slices, cut side down, on cookie sheet. Bake 10 minutes; turn biscotti over. Bake 5 to 10 minutes more of until golden brown and cookies are dry. Remove to wire rack to cool completely.

[Kitchen Witch]

White Christmas Bars in a Jar

1/4 cup white chocolate or vanilla milk chips
1/2 cup chopped pecans, toasted* and cooled
1/2 cup sweetened dried cherries or cranberries
1/2 cup light brown sugar, packed**
1 cup buttermilk biscuit baking mix
1/2 cup brown sugar, packed**
1 cup buttermilk biscuit baking mix

In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed, beginning with the white chocolate or vanilla chips. If there is any space left after adding the last ingredient, add more white chocolate or vanilla chips to fill the jar. Place lid on top. Cut an 8-inch circle of fabric to cover lid. Place fabric over lid; secure in place with ribbon or raffia. Decorate as desired.

Make a gift card to attach as follows:

White Christmas Bars

Preheat oven to350 degrees F. Empty contents of jar into medium bowl. Stir in:

1/2 cup (1 stick) butter or margarine, melted
1 large egg
1 teaspoon vanilla extract

Press into an 8-inch square baking pan coated with cooking spray. Bake for 20 to 22 minutes, or until bars are light golden brown and center is almost set. Makes 16 bars.

* To toast pecans, place in a microwave-safe dish and microwave on high for 4 to 5 minutes, stirring every minute.

** After measuring the brown sugar, crumble it between your fingers for uniform texture. Be sure to pack the brown sugar firmly in the jar to prevent the baking mix from sifting down through it.

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Crazy Cake Mix in a Jar

1 (1-quart) wide-mouth canning jar
2 cups flour
2/3 cup cocoa powder
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1 1/3 cups granulated sugar

In a large bowl, combine flour, salt, cocoa powder and baking powder. Layer ingredients in jar in order. Secure with lid, decorated or undecorated.

Give as a gift with the following instructions attached:

Crazy Cake

Contents of gift jar
3/4 cup vegetable oil
2 teaspoons vinegar
1 teaspoon vanilla extract
2 cups water

Preheat oven to 350 degrees F.

Stir cake ingredients together using a wire whisk or fork, making certain that all ingredients are completely mixed together. Bake for 35 minutes.

Frost as desired or serve sprinkled with confectioners' sugar with fresh fruit on the side.

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Cranberry Hootycreeks Mix in a Jar

A beautifully festive cookie in a jar recipe.

1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup rolled oats
1/3 cup packed brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans

Combine the flour, soda and salt together. Layer the ingredients in a 1 quart jar in the order listed.

Attach a tag with these instructions:

Cranberry Hootycreeks

Preheat oven to 350 degrees F. Grease a cookie sheet or line with parchment paper.

In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon vanilla extract until fluffy. Add the entire jar of ingredients, and mix together until well blended. Drop by heaping spoonsful onto the prepared baking sheet. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove to cool on wire racks.

Makes 18 cookies.

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Carrot Cake Mix in a Jar

2 cups granulated sugar
1/2 cup chopped pecans or walnuts
3 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon cinnamon
1/4 teaspoon nutmeg

Combine and blend ingredients in a small bowl. Store in an airtight container.

Attach the following recipe to the jar:

Carrot Cake

Makes a 13 x 9-inch cake.

1 jar Carrot Cake Mix
1 1/2 cups vegetable oil
3 large eggs
2 teaspoons vanilla extract
3 cups grated carrots
1 (8 ounce) can crushed pineapple

Preheat oven to 350 degrees F and grease a 13 x 9-inch pan.

Place Carrot Cake Mix in large mixing bowl. Make a well in the center of the mix and add the oil, eggs, carrots and pineapple. Blend until smooth. Pour into the prepared pan and bake for 40 to 50 minutes, or until a wooden pick inserted into center comes out clean.

Cool the cake and frost, if desired, or dust with confectioners' sugar.

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Friendship Cake and Starter

1-gallon jar
1 cup canned cubed pineapple
1 cup granulated sugar
2 tablespoons brandy
1 cup maraschino cherries, including juice
1 cup granulated sugar
2 tablespoons brandy
1 cup sliced canned peaches, including juice
1 cup granulated sugar
2 tablespoons brandy

Cake
1 (18.25 ounce) box cake mix (flavor desired)
1 small box instant pudding (flavor to compliment cake mix)
3/8 cup vegetable oil
4 eggs
1 cup chopped nuts
1 portion fruit

In the one gallon jar, combine the pineapple, 1 cup sugar and 2 tablespoons of brandy. Let ingredients sit in jar for 2 weeks, stirring daily.

At the end of two weeks, add the maraschino cherries, 1 cup of sugar and 2 tablespoons of brandy. Let the mixture sit for two more weeks, stirring daily.

During the forth week add the canned peaches, 1 cup of sugar and 2 tablespoons of brandy. Let sit another two weeks, stirring daily.

Separate the liquid from the fruit. The liquid is your starter and you can use the fruit on ice cream or cake.

Now you are ready to prepare the fruit for two cakes. DO NOT refrigerate the liquid.

In a large gallon jar, put 1 1/2 cups of the starter, 2 1/2 cups of sugar and 1 (28 ounce) can sliced peaches. Mix well and cover jar with a paper towel. Do not refrigerate or screw lid on jar. Stir every day for 10 days.

Next, add 2 1/2 cups of sugar and 1 can (16 ounce) crushed pineapple. Stir every day for 10 days.

Add 2 1/2 cups sugar and 1 (16 ounce) can fruit cocktail. Slice contents of 1 (10 ounce) jar maraschino cherries and add with juice. Stir every day for 10 days.

On baking day, drain the fruit and divide it into two equal parts. Save the juice and use it as starter for friends. You will have enough for five starters (approximately 2 cups each). DO NOT refrigerate the liquid because it will stop the fermenting action.

To each cake mix, add pudding mix, oil, and eggs. Beat until smooth and fold in fruit and nuts (batter will be thick). Pour mixture into a greased tube pan, then bake at 350 degrees for 50 to 60 minutes. Turn cake out of pan while hot. When cooled, the cake freezes well. The choices of flavored cake mixes and pudding mixes is yours and coconut may be substituted for nuts.

Makes 5 cakes with starter to give as a gift with each cake.

[Kitchen Witch]

Spice Bags for Warm Winter Drinks

8 sticks cinnamon, broken into small pieces
2 whole nutmegs, crushed
1/3 cup whole cloves
1/3 cup minced dried orange peel (or 1/4 cup ground)
1/4 cup whole allspice berries
Optional: garnish with cinnamon sticks,
slice of orange, lemon peel

Combine all the ingredients in a bowl. Tie in sachets of 1 tablespoon each in a double thickness of cheesecloth; transfer to an airtight container. One sachet of the mixture will flavor 1 quart of cider, tea or wine.

To use, simmer 1 quart of the chosen beverage with 1 sachet for 20 minutes; ladle into mugs. If desired, add a garnish or a sprinkling of additional spirits.

************************************************** ***
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.

************************************************** **
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
************************************************** **

Dog Biscuits Mix in a Jar

1 quart wide-mouth canning jar
1 dog biscuit cookie cutter
16 inches pretty ribbon
1 large envelope, with a hole punched in the upper left hand 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 or granulated sugar
1/2 teaspoon garlic powder
Pinch of salt

Type baking instructions (see below) on a pretty piece of paper or card and tuck inside the envelope.

In a medium mixing bowl, combine: the flours, cornmeal, milk powder, sugar, garlic powder and 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.

Doggy Biscuits

Position a rack in the center of the oven. Preheat it to 250 degrees F.

Place Doggy Biscuits mix ingredients in a medium size bowl. Add 1 large egg, 1/2 cup shredded sharp Cheddar cheese, 1/4 cup grated Parmesan cheese, and 1/4 to 1/2 cup (or more) hot chicken broth, beef broth or very hot water. Make a dough that is 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 to 10 times until elastic. Let dough rest for 5 minutes.

Roll out dough 1/2 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 F), 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.

[cor902]

Excellent! Excellent! Excellent!

Now I don't have to go to the Library to obtain these recipes and or ideas.

I can start my shopping list for Christmas.

Great Job

[Kitchen Witch]

Thank you and welcome to our site.

We hope you enjoy the site as much as we do!

Please feel free to post any recipes you would like to share with us!

Kitchen Witch

[Kitchen Witch]

BLIZZARD BITES

MAKES ONE PINT JAR

1/3 c. bite-size rice cereal squares (like Rice Chex)
1/3 c. broken mini pretzel twists
1/4 c. coarsely chopped macadamia nuts
1/4 c. coarsely chopped dried pineapple
1/4 c. sweetened dried cranberries
1/4 c. white chocolate chips

Layer dry mix:
Put cereal squares, pretzels and macadamiz nuts into jar in the order listed. Combine dried pineapple and dried cranberries in small bowl; place on top. Layer white chocolate chips on top of dried fruit. Adjust cap. Cover cap with fancy material; tie on gift tag/recipe card.

Makes base for 1 recipe of Blizzard Bites.

GIFT TAG/RECIPE CARD:

Remove shite chocolate chips from jar; set aside.

Place remaining ingredients in medium bowl, stirring to combine. Melt white chocolate chips over low heat, stirring to prevent scorching or microwave on HIGH to melt. Pour melted white chocolate over snack mixture; stir to coat evenly. Spread mixture in single layer on waxed paper. Cool. After chocolate has cooled, break into bite-size pieces and store in sealed jar.

Makesa about five 1/3 c. servings

VARIATION - Substitute cashews for macadamia nuts, dried apple for dried pineaple and butterscotch chips for white chocolate chips.

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PUB MIX

MAKES 1 QUART JAR

1 c. mini twist or square pretzels
1 c. bite-size wheat cereal squares
1/2 c. Cheddar cheeese stick snacks
1/2 c. mini garlic toast snacks
1/2 c. beer nuts

Layer ingredients into a quart jar in the order listed. Cap; cover cap weith fabric; tie gift tag/recipe card on with ribbon.

GIFT TAG/RECIPE CARD

PUB MIX

1 jar Pub Mix
2 t. Dijon style mustard
2 t. Worcestershire sauce
2 t. hot pepper sauce
2 T. unsalted butter
1 t. crushed red pepper flakes, optional

Preheat oven to 250* F. Pour ingredients from jar into bowl; stir to combine. In small saucepan, place Dijon mustard; gradually stir in Worcestershire sauce and hot pepper sauce until mixture is smooth. Add butter and cook over low heat until butter is melted. Pour mustard mixture over ingredients in bowl, stirring to coat evenly. Sprinkle crushed red pepper flakes over snack mix, if desired.

Spread mixture in single layer in 13 X 9-inch baking pan. Bake for 30 minutes, stirring even 10 minutes. Cool completely. Store in sealed jar.

Makes about six 1/2 c. servings

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When making snack jar mixes - there are many quick and easy ways to make your own unique creations!

Any of the base jar ingredients can be change. Just replace the ingredints with those of similar size and in the same amount as listed.

The seasonings add a lot of punch and impart the true personality of the mix. Try blending your favorite mustards and sauces in the same proportions.

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TEX-MEX MIX

MAKES 1 QUART JAR

1 c. bite size Cheddar cheese crackers
1 c. bite size multi-bran cereal squares
1 c. barbecue flavored corn nuts
1 c. bite size peppered beef jerky

Layer crackers, cereal, nuts and beef jerky into jar in the order listed. Makes base for 1 2/3 c. Tex-Mex Mix. Cap; cover cap with fabric; tie on gift tag/recipe card with ribbon.

GIFT TAG/RECIPE CARD:

TEX-MEX MIX

1 jar Tex-Mex Mix
2 T. unsalted butter
1 t. Worcestershire sauce
1 t. hot pepper sauce
1 t. groung Southwest Seasoning

Preheat oven to 250* F. Empty contents of jar into medium bowl, stirring to combine. Melt butter in small saucepan over low heat. Stir in Worcestershire sauce, hot pepper sauce and seasoning. Pour butter mixture over dry ingredients; stir to coat evenly. Spread mixture in single layer in 13 X 9-inch baking pan. Bake for 30 minutes, stirring every 10 minutes. Cool. Store in sealed jar.

Makes about five 1/3 c. servings

If you want - tie a napkin with a Southwest motif around the neck of the jar. The napkin may also be used to line the basket for serving Tex-Mex Mix.

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[Kitchen Witch]

RASPBERRY LEMONADE TEA

MAKES 1 PINT JAR

1 c. powdered lemonade mix, divided (1/2 c. & 1/2 c.)
1 c. powdered raspberry flavored tea mix, divided (1/2 c. & 1/2 c.)

Measure 1/2 c. lemonade mix, then 1/2 c. raspberry flavored tea mix into jar. Cut a 3-inch diameter circle of plastic wrap or wasxed paper. Place circle over layered mix. Add 1/2 c. lemonade mix over plastic wrap. Layer 1/2 c. raspberry mix over lemonade mix. Cap; cover cap with fabric; attach gift tag/recipe card with ribbon.

Makes base for 2 recipes of Raspberry-Lemonade Tea.


GIFT TAG/RECIPE CARD:

RASPBERRY LEMONADE TEA

Measure 1 c. (2 layers) flavored drink mix into 2 quarts cold water. Stir to dissolve mix. Makes eight 8-oz. servings.

For a creative touch: Freeze fresh raspberries, lemon peel twists or sprigs of fresh mint and water in divided ice cube trays. Serve with Raspberry-Lemonade Tea.

This can also be made in pint jars layering 1/4 c. of each mix into jar. Use either for 1 quart measure by placing plastic wrap on top of second layer (as above) or make 2 quarts, leaving platic wrap out completely.

[Kitchen Witch]

TRIPLE DIP HOT CHOCOLATE

MAKES 1 PINT JAR


1 1/4 c. powdered instant nonfat dry milk
1/4 c. powdered instant chocolate mix
1/4 c. semisweet chocolate chips
2 T. powdered chocolate coffee creamer

DRY MIX; NOTE: THIS IS NOT A LAYERED MIX.
Combine powdered nonfat dry milk, powdered instant chocolate drink mix, semisweet chocolate chips and powdered chocolate coffee creamer in a medium bowl untilo evenly blended. Put mixture into a jar and pack firmly. Cap. Cover lid with fabric; use ribbon to tie on gift tag/recipe card.

GIFT TAG/RECIPE CARD:

TRIPLE DIP HOT CHOCOLATE

Measure 1/3 c. hot chocolate mix into a drinking mug. Pour 1 cup hot water over chocolate mix. Stir until well blended and chocolate chips are melted.

Makes about five 8-ounce servings.

NOTE: Use any flavor or combination of flavors for powdered instant hot drink mix, coffee creamer and flavored chips. Try powdered instant hot chocolate mix with hazelnut coffee creamer and milk chocolate chips or powdered instant Swiss hot chocolate mix with vanilla coffee creamer and white chocolate chips.

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SUN-DRIED TOMATO AND PENNE SOUP MIX

MAKES 1 QUART JAR


2 c. penne pasta
1 c. sun-dried tomatoes, cut into quarters
1/4 c. dried onion flakes
1/4 c. dried parsley flakes
1 c. dried shittake mushroom pieces


SEASONINGS FOR BOUQUET GARNI

1 T. dried minced garlic
1 1/2 t. dried thyme
1 1/2 t. dried minced basil
1/2 t. dried crushed red pepper flakes


Put soup ingredients into jar in the order listed, packing each layer evenly as it is added. Cap. Cover with fabric; tie on Bouquet Garni and gift tag/recipe card with KITCHEN STRING (not ribbon).

For Bouquet Garni: Place spices into the center of a 4 X 4-inch double layer square of cheesecloth. Pull edges of cheesecloth to the center to form a pouch, secure with white cotton kitchen string making sure string is long enough to tie onto neck of jar.

Makes base for 1 recipe Sun=Dried Tomato and Penne Soup


GIFT TAG/RECIPE CARD:

1 jar Sun-Dried Tomato and Penne Soup Mix
1 c. hot water
8 c. vegetable broth
1/4 c. sweet white wine
1 can (14 oz.) diced roma tomatoes
1 can (14 oz.) cannellini beans
Salt and pepper to taste

Remove mushroom pieces from jar and place in 1 c. hot water. Let mushrooms steep about 30 minutes. Remove from soaking water, being careful not to disturb the sediment in the bottom of the cup. Rince mushrooms under cold running water. Drain. Place mushrooms and soup mix from jar into an 8-qt. saucepan. Add Bouquet Garni and vegetable broth. Simmer soup until pasta and dried vegetables are tender. Add wine, roma tomatoes and cannellini beans. Season with salt and pepper to taste. Simmer 30 minutes. Remove Bouquet Garni.

Makes about 8 servings

Serve with Italian bread.

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[auntiesyb]

Gosh, I just thank you for taking the time to post all of these. There are GREAT ideas here and I will definitely be using several of them. What a personal gift these make. Thanks!!!
Darlene <><

[Kitchen Witch]

and you are very welcomed!!!

I have more that I will be posting!

Kitchen Witch

[Kitchen Witch]

S'more Squares
Layer in a 1 quart jar:

1 sleeve of graham crackers reduced to crumbs

1/3 C. brown sugar

1 1/2 C. mini marshmallows

1 C. milk chocolate chips

Attach a recipe card that says:

Empty contents of mix into a bowl. Melt 1/2 C. butter, add 1 t. vanilla. Pour over dry ingredients, mixing well. Pour into a greased 9 inch square pan.

Bake at 350° F. for 15 minutes.

Makes 9 - 12 bars.


Fudge Brownie Mix in a Jar

2 C. sugar
1 C. cocoa
1 C. flour

Mix together and add to the jar.

Top with:

1 C. chocolate chips or chocolate chunks
1 C. chopped nuts

Attach a recipe card with the following instructions:

Fudge Brownie Mix

Add 1 Cup butter, softened

4 eggs

Preheat the oven to 325°F. Grease a 9 x 12 pan.
In a bowl, cream the butter, add the eggs, one at a time, beating well after each addition.

Add the Brownie Mix and continue to beat until batter is smooth.

Spread in pan and bake for 40 - 45 minutes.

[B.B]

THANKS TO EVERYONE FOR THESE TERIFFIC IDEAS.. EVERY YEAR I WONDER WHAT DO YOU GET, THE ONE PERSON WHO PRETTY MUCH HAS EVERYTHING.. I HAVE FOUND THE ANSWER.. THANKS AGAIN TO ALL YOU BRILLIANT PEOPLE AND YOUR BRILLIANT IDEAS I WILL DEFINETLY BE USING MORE THAN 1 OF THESE IDEAS

[Kitchen Witch]

Pecan Pie Muffin Mix


3/4 c packed brown sugar
1/2 c pecan chips
1 cup flour (all purpose)

Give with tag:
Cooking instructions:
1 pkg Pecan Pie Muffin mix
2 eggs, beaten
3/4 c butter, melted
Preheat oven to 350. Combine all ingredients in mixing bowl; stir til
blended. Fill greased mini-muffin tins half full (approx.1
Tablespoon) Bake for 12-15 minutes.

Makes 36 mini-muffins.

Note: You may use regular sized muffin tins, but the muffins work
better if baked in the mini-size. To make regular sized muffins, fill
the tins 1/2 full and bake 20-25 minutes. Makes 12 muffins. This size
will be a heavier muffin.


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Cornmeal Biscuit Mix

1 1/2 C. flour

1/2 C. yellow cornmeal

2 t. baking powder

1/8 to 1/4 t. ground red pepper (optional)

1/2 C. butter

1/2 C. shredded cheddar cheese

In a medium bowl, stir together flour, cornmeal, baking powder and if desired red pepper. Cut in the butter until the mixture resembles coarse crumbs. Stir in cheese. Store in a plastic bag ore container until ready to use. Refrigerate for up to 2 weeks.

To make biscuits:

Place mix in a bowl. Make a well in the center and add 2/3 C. milk. Use a fork and mix until just moistened. Turn the dough out on a lightly floured surface. Knead gently, about 10 turns. Pat or roll out dough to 1/2 thick. Cut out with a 2 1/2 inch cutter and place on a ungreased cookie sheet.

Bake at 450°F for 12-15 minutes.

Makes 10-12 biscuits.

[Kitchen Witch]

White Ranch Bread Mix

3 1/4 cups Flour -- (2 1/4)
1/3 cup Dry Milk -- (1/4)
1 1/2 teaspoons Salt -- (1)
2 tablespoons Sugar -- (1 1/2)
1 tablespoon Powdered Ranch Dressing Mix -- (3 tsp.)
2 1/2 teaspoons Active Dry Yeast -- (1 1/4)

Place ranch dressing mix into a small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of dressing mix and yeast on top of mix and apply lid.

To make the bread later, you will
need the following ingredients:
1 1/8 cups Water (5/
1 Egg, beaten (1)
1/4 cup Vegetable Oil (3 Tbsp.)

Place all ingredients into bread pan, in the order recommended by
manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "White", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.

Note: This recipe is for a 1 1/2 pound loaf, but measurements for a one pound loaf are included in the parenthesis ( ). To make a two pound loaf, double measurements given for one pound loaf.


Kitchen Witch

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Pint Sized Carrot-Raisin Bread

2- 2/3 cups White Sugar
2/3 cup Vegetable Shortening
4 Eggs
2/3 cup Water
2 cups shredded Carrots
3 1/2 cups all-purpose Flour
1/4 tsp. Cloves
1 tsp. Cinnamon
1 tsp. Baking Powder
2 tsp. Baking Soda
1 tsp. Salt
1 cup Raisins

You will need 6 wide-mouth pint-size canning jars, metal rings and lids. Don't use any other size jars. Sterilize jars, lids and rings according to manufacturer's directions. Grease inside, but not the rim of jars. Cream sugar and shortening, beat in eggs and water, add carrots. Sift together flour, cloves, cinnamon, baking powder, baking soda and salt; add to batter. Add raisins and mix.

Pour one cup of batter into prepared jars. Do not use more than one cup or batter will overflow and jar will not seal. Place jars evenly spaced on a cookie sheet.

Place in a pre-heated 325-degree oven for 45 minutes. While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids. Remove pan from heat and keep hot until ready to use. Remove jars from oven one at a time keeping remaining jars in oven. Make sure jar rims are clean. (If they're not, jars will not seal correctly) Place lids on jars and screw rings on tightly. Jars will seal as they cool.

Cakes will slide right out when ready to serve. Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored with other canned food or placed in a freezer.

A properly sealed quick bread will stay fresh for up to one year. The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold. If you are concerned about the safety of storing your cakes, an alternative is to store them in the freezer.

Kitchen Witch

[Kitchen Witch]

Breakfast Muffins

1 1/2 C. all-purpose flour
2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1 C. rolled oats
1/2 C. brown sugar
3 T. finely minced candied lemon peel
1/2 C. finely minced dried cherries, apples or apricots
1/3 C. chopped almonds or walnuts

Layer ingredients in a jar and seal.

Add recipe directions to jar:
Beat 1/4 cup vegetable oil, 1 cup milk or vanilla yogurt, and 1 egg in a mixing bowl until combined.

Stir in jar contents, approximately 40 strokes. Spoon into 12 greased or lined muffin cups.

Bake at 400° F. for 20-25 minutes, cool in pan for five minutes and transfer to a wire rack. Serve warm.

Makes 12 muffins.

Kitchen Witch

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Heart Smart Muffin Mix in a Jar

You will need:

1 quart wide-mouth canning jar
1 small Ziplock bag
16 inches of a pretty ribbon
1 tiny wire whisk (available from kitchenware shops)
1 large rubber band
1 large envelope (Punch a hole in the upper left corner of the envelope.)
2 cups all-purpose unbleached flour (spoon into measuring cup and level top)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon salt
2/3 cup packed dark brown sugar

In a medium mixing bowl, combine 2 cups all-purpose unbleached flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon freshly grated nutmeg and 1/8 teaspoon salt

Using a funnel, pour ingredients into the jar. In a small Ziplock bag, place the dark brown sugar in and completely close. Push bag into the mason jar. Close jar tightly. Secure the small wire whisk with a rubber band around the lid.

Type baking instructions (see below) on a pretty piece of paper or card, and tuck inside the envelope. Tie instruction card with a pretty ribbon covering the rubber band.

Instruction card:
Heart Smart Muffin Mix
Per muffin: 158 calories, 30 grams carbohydrates, 3 grams fat (less than 1 gram saturated fat), 18 milligrams cholesterol, 1 gram fiber. Makes 12.

Dry mix keeps for 3 months. Store in a cool, dark cupboard

Position a rack in the center of the oven and preheat it to 350 degrees F. Lightly spray twelve 2 3/4-by-1 1/2 inch nonstick muffin cups with oil. Empty the Heart Smart Muffin Mix ingredients into a medium bowl. Set aside.

In another medium bowl, using a handheld electric mixer set at medium speed, beat the 3/4 cup low-fat (or regular) buttermilk, 3/4 cup unsweetened applesauce, 2/3 cup packed dark brown sugar (from the Ziplock bag), 1 egg or equivalant egg substitue, 1 1/2 tablespoons canola or vegetable oil and 1 teaspoon vanilla extract until frothy, about 2 minutes.

Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a spoon, mix just until moistened. Batter will be thick. Do not overmix.

Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.

Variations:
Do Your Own Thing Muffins: Stir in 1/2 cup fresh or frozen (do not thaw) blueberries, raspberries, chocolate chips, raisins, currants or walnuts.

Bran Muffins: Stir in 3/4 cup unprocessed bran flakes with the dry
ingredients. If batter is too thick, add in 1/4 cup unsweetened applesauce.

Cranberry-Pumpkin Muffins: Substitute 1/2 cup solid pack pumpkin for 1/2 cup of the applesauce and 1/2 cup dried cranberries.

Dairy-Free Muffins: Replace the buttermilk with soy or rice milk. Add in 1 tablespoon freshly squeezed lemon juice.

Kitchen Witch

[Kitchen Witch]

Italian Herb and Dried Tomato Risotto Mix in a Jar

3-1/2 C. arborio rice

3/4 C. snipped dried tomatoes

8 chicken bouillon cubes

3 T. instant minced onion

2 t. dried oregano

1 t. instant minced garlic

1 t. dried rosemary

1 t. dried basil leaves, crushed

1/2 t. pepper

Makes 4 half pint jars.

Divide ingredients equally among 4 half-pint canning jars; layering attractively. Add additional rice or tomatoes to fill small gaps if needed.

Gift Tag Directions:

Bring 3 cups of water to boiling in a large heavy saucepan. Add contents of one jar. Cook and stir till boiling; reduce heat. Cover and simmer for 20 minutes (do not lift cover).

Remove from heat; let stand, covered, 5 minutes. Rice should be tender but slightly firm. Stir in 1/4 cup freshly grated Parmesan or Romano cheese.

Makes 3 cups.


Kitchen Witch

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Crazy Cake Mix in a Jar

2 C. flour
2/3 C. cocoa powder
3/4 t. salt
1 1/2 t. baking powder
1 1/3 C. sugar

In a large bowl, combine flour, salt, cocoa powder and 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 C. vegetable oil
2 t. vinegar
1 t. vanilla
2 C. water

Stir cake ingredients together using a wire whisk or fork, making certain that all ingredients are completely mixed together. Bake at 350° F. for 35 minutes. Frost as desired or serve sprinkled with powdered sugar, with fresh fruit on the side.

Kitchen Witch

[Kitchen Witch]

Layered Patchwork Soup Mix

1/2 cup barley
1/2 cup dried split peas
1/2 cup uncooked white rice
1/2 cup dry lentils
1 tablespoon dried parsley
1 teaspoon granulated garlic
1 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon dried sage

1 In a wide mouth pint jar layer the barley, split peas and lentils.
2 In a small plastic bag combine the parsley flakes, minced garlic, pepper, salt, garlic powder, herb seasoning and sage.
3 Decorate jar lid and attach seasoning packet with ribbon to jar. Attach a recipe card with the following directions: 1. Empty jar into a colander, rinse and pick over beans. 2. Place beans in a large stockpot and cover with 10 cups water. 3. Stir in 1 chopped medium onion, and the seasoning packet. 4. Bring to a boil. Lower heat, cover and simmer for 1 hour, stirring occasionally. Check after 30 minutes and add additional water if necessary.


Kitchen Witch

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Love Soup Recipe

Layer the following ingredients in a 1 quart mason jar and attach the "love note."

1 box of Lipton onion soup (use both packets)
1/2 cup split dried peas
1/2 cup Alphabet macaroni
1/2 cup shell macaroni
1/2 cup colored macaroni
1/4 cup lentils

NOTE TO ATTACH ON GIFT JAR:

When you feel you are too busy
and a meal you need to fix,
Get out a kettle, 7 cups of water
1/2 pound of hamburger and this mix.

Let it cook and simmer slowly
While you have your things to do,
And when you sit to eat it
Remember, We love you!

Kitchen Witch