300+ Gift Jar Recipe Ideas [Archive]

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10-19-2007, 06:23 PM

This is topic 300+ Gift Jar Recipes in forum Archives: The Information Station at The Breastfeeding.com Message Boards.

Posted by Gypsy (Member # 18) on December 14, 2004 10:30 AM December 14, 2004 10:30 AM :

Here are your 300+ GIFT JAR RECIPES!!
Thank you... & Enjoy!!! [Smile]

** HELPFUL GIFT JAR NOTES **

SHELF LIFE: You should make your gift jars within a month or so of when you plan to give them, as some of them will only stay really fresh for about 10 - 12 weeks after you have put them together. Also, the ones that are baked right in the jar will stay fresh for a much shorter time (no longer than 2 weeks recommended) and should be refrigerated after baking.

TYPES OF JARS TO USE: Most of the recipes require quart-size Mason jars. I've found that the "wide-mouth" jars work the best, as they're easier to get the ingredients in. The recipes that are baked right in the jar use the smaller, pint-size jars. For these recipes, you should definitely use the "wide-mouth" jars or it will be impossible to get the finished cake to slide out of the jar! Since the beverage recipes don't require the whole amount of the mix to make a finished product (they are used by the teaspoon instead), you could always make up a batch of any of the beverage mixes and then divide the mix up into a bunch of smaller jars, such as baby food jars. These are super cute if you decorate them in the same way as the Mason jars!

ADDING THE INGREDIENTS: Make sure to pack the ingredients down TIGHTLY between layers! When using flour, cocoa or confectioner's sugar be sure to wipe the inside of the jar before adding the next ingredient to keep the jar looking nice. The layers will stand out most and your jar will be prettier if you pack the most contrasting items next to each other. There are a few exceptions though... powdered ingredients like flour, granulated sugar and confectioner's sugar will seep down into other layered items like colored candies, chocolate chips and nuts, so it's always better to put the powdered ingredients below these other ingredients.

DECORATING: Decorate the top of the jar with lace or patterned material. Cut your material about 3 inches larger than the top of the jar... you want it to drape down at least an inch or so from the bottom of the ring. I've found that using pinking shears to cut the material is a good idea, as it will prevent most material from unraveling on the edges. There are 2 ways you can attach the material to the top of the jar... you can either place it between the seal and the ring, or you can place it on top of both the seal and the ring. To place it between the seal and the ring: put the seal on the jar, place the material over the seal and then screw the ring on over the material. To place it on top of both the seal and the ring: put both the seal and the ring on the jar, then place the material over it and tie it on with ribbon or raffia. If you'd like a "poofy" top on your gift jar, you can place a few cotton balls underneath the material before you attach it to the jar. You can also attach silk flowers, bells, miniature Christmas ornaments or a small wooden spoon to the outside of the jar to make it extra special!

GIFT TAG: Don't forget to attach a gift tag to the jar with the recipe title and the instructions on how to finish the recipe! It's also a good idea to include the amounts of the dry ingredients you used -- that way, they can make the gift again and again! You can use a 3x5 card for your gift tag and hand-print the instructions on it... or you could also print the gift tag out on your computer and glue it to a sturdy piece of paper. You can make your gift tag flat... or you can fold it in half and write the recipe on the inside part. Decorate it according to the occasion, with stickers or rubber stamps or hand-drawn pictures. When you're done, punch a small hole at the top of the gift tag and attach it to the neck of the jar with ribbon or raffia.

OTHER PACKAGING IDEAS: You shouldn't feel like you're limited to only using glass jars for these great recipes! There are so many other options! Use your imagination & have fun! One way to get around the problem of finding just the right jar to use, is to package the mix in heavy-duty plastic bags. Once you've filled the plastic bags, there's an endless variety of ways you can fancy 'em up for gift giving...
~ Place them in a decorative tin or cookie jar.
~ Place them in a cloth-lined gift basket.
~ Place them in a nice mixing bowl and include a good quality wooden spoon.
~ Make it a whole baking kit! Along with the mix, include a cookie sheet, measuring spoons, cups and a timer!

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Posted by Gypsy (Member # 18) on December 14, 2004 10:34 AM December 14, 2004 10:34 AM :

300+ GIFT JAR RECIPES

1. Almond Brickle Sugar Cookies
2. Almond Crisp
3. "Almost Hamburger Helper" Mix
4. Amaretto Cocoa Mix
5. Ambrosia Drops
6. Apple Cider Barbecue Sauce
7. Apple Cider Spice Mix
8. Apple Cinnamon Pancake Mix
9. Apple Crisp Mix
10. Apple Spice Cake
11. Applesauce Cake Baked In A Jar
12. Applesauce Cookies
13. Apricot-Filled Cookies
14. Bacon-Flavored Dip Mix
15. Bailey's Irish Cream Balls
16. Banana Bread Baked In A Jar
17. Banana Nut Muffin Mix
18. Banana Spice Cookies
19. Banana Walnut Cookies
20. Beef or Chicken Vegetable Soup Mix
21. Beer Pretzel Mix In A Jar
22. Black Forest Cookies
23. Blueberry Scones
24. Boston Baked Beans Mix
25. Bran Muffin Mix
26. Bread Machine Mix
27. Breakfast Muffins
28. Brownie Cakes Baked In A Jar
29. Brownie Mix #1
30. Brownie Mix #2
31. Brownie Mix #3
32. Buffalo Chip Cookies
33. Butter Nut Balls
34. Butterscotch Bars
35. Butterscotch Brownies
36. Butterscotch Chip Cookies
37. Butterscotch Pudding Mix
38. Caesar Salad Dressing Mix
39. Cafe Au Lait Mix
40. Cafe Cappuccino Mix
41. Cafe Coco-Mint Mix
42. Cafe Mocha Mix
43. Cafe Spiced Viennese Mix
44. Cake In A Coffee Mug
45. Calico Bean Soup Mix
46. California Corn Bread Mix
47. Candy Cane Syrup
48. Candy Cookies
49. Cappuccino Mix
50. Cappuccino Muffin Mix
51. Caramel Nut Cake Baked In A Jar
52. Caramel Popcorn Kit
53. Carob Chip Health Cookies
54. Carob Orange Cookies
55. Carrot Cake Mix
56. Carrot Oatmeal Cookies
57. Catherine Wheel Cookies
58. Cavalucci Di Italia (Italian Nut Cakes)
59. Celebration Cookie Mix
60. Cherry - Berry Bread Mix
61. Chewy Butterscotch Nut Bars
62. Chewy Coconut - Almond Cookies
63. Chicken Soup With Bow Noodles
64. Chili Gift Basket
65. Chocolate Applesauce Bread Baked In A Jar
66. Chocolate Brownies
67. Chocolate Chip Banana Bread
68. Chocolate Chip Cheesecake Cookies
69. Chocolate Chip Cookies #1
70. Chocolate Chip Cookies #2
71. Chocolate Chip Cookies #3
72. Chocolate Chip Muffin Mix
73. Chocolate Chip Oatmeal Cookies
74. Chocolate Chip Pie Mix
75. Chocolate Chow Mein Clusters
76. Chocolate Cloud Clusters
77. Chocolate Cookies
78. Chocolate Covered Raisin Cookies
79. Chocolate Cranberry Cookies
80. Chocolate Mint Brownie Cookies
81. Chocolate Mint Coffee
82. Chocolate Peanut Butter Chip Muffin Mix
83. Chocolate Pecan Cookies
84. Chocolate Pecan Shortbread
85. Chocolate Pudding Mix
86. Christmas Cookie Mix
87. Christmas Fruitcake Cookies
88. Christmas Hazelnut Balls
89. Christmas Jam
90. Christmas Jewels
91. Christmas Soup Mix
92. Chunky Chocolate Cookies
93. Cinnamon Mocha Mix
94. Cinnamon-Nut Coffee Cake Mix
95. Cinnamon Oat Pancakes
96. Cinnamon Orange Coffee Mix
97. Cinnamon Pancake Mix
98. Cinnamon Strips
99. Cinnamon Sugar Butter Cookies
100. Cobbler Mix
101. Cocoa Peanut Butter Cookies
102. Coconut Granola
103. Coconut Pecan Balls
104. Coconut Snaps
105. Coconut Snowballs
106. Coffee Shortbread Cookies
107. Cookie Brittle
108. Cookie Jar Sugar Cookies
109. Cornflake Cookies
110. Cottage Cheese Cookies
111. Country Soup Mix
112. Cranberry Hootycreeks
113. Cranberry Orange Spiced Cider Mix
114. Crazy Cake Mix In A Jar
115. Cream Of Mushroom Soup Mix
116. Cream Of Tomato Soup Mix
117. Creamy Smooth Peanut Butter Cookies
118. Creole Seasoning Mix
119. Curried Rice Mix
120. Custom Cookies In A Jar
121. Date Nut Muffin Mix
122. Date Nut Squares
123. Dill Dip
124. Dill-Lemon Rice Mix
125. Dog Biscuit Mix In A Jar
126. Double Chip Crispy Cookies
127. Double Chocolate Muffin Mix
128. Double Fudge Brownies
129. Dreamsicle Cookies
130. East Texas Pecan Drop Cookies
131. Easter Cookies
132. English Toffee Balls
133. Fabulous Fudgies
134. Fake "Shake -N- Bake" Mix In A Jar
135. Friendship Brownies
136. Fruited Rice Mix
137. Fudgy Scotch Squares
138. Garbanzo Oat Flake Cookies
139. Ginger Pecan Chews
140. Gingerbread Baked In A Jar
141. Gingerbread Cookies
142. Gingersnaps
143. Ginger Spice Muffin Mix
144. Golden Raisin Cookies
145. Good Night Cafe Mix
146. Gourmet Cookies
147. Gourmet Hot Chocolate Mix
148. Gourmet Hot Cocoa Mix
149. Gourmet Reindeer Poop... (Hilarious!!!)
150. Hawaiian Cookies
151. Hawaiian Mood Cookies
152. Hazelnut Shortbread
153. Health Muffins
154. Hearty Soup Mix
155. Herbed Rice Mix
156. Hickory Nut Drop Cookies
157. Holiday Bean Soup Mix
158. Holiday Biscotti
159. Holiday Muffin Mix
160. Honey Bear Cookies
161. Honey Crisps
162. Honey Peanut Butter Raisin Cookies
163. Hot Chocolate Mix
164. Hot Pepper Jelly
165. Hush Puppy Mix
166. Instant Cappucino Mix
167. Instant Stuffing Mix
168. Jalapeno Corn Muffin Mix
169. Jambalaya Mix
170. Java Crunch Cookies
171. Jello Cookies
172. Kahlua Balls
173. Kahlua Brownies Baked In A Jar
174. Krispy Cookies
175. Layered Friendship Soup Mix
176. Layered Snack Mix
177. Lemon Cookies
178. Lemon Coconut Cookies
179. Lemon Pepper Seasoning Mix
180. Lemon-Poppy Seed Cake Mix
181. Lemon Thyme Cookies
182. Lemony Butter Cookies
183. Love Soup Recipe
184. M&M's Cookies
185. Macadamia Butterballs
186. Magic Cookie Bars
187. Malted Hot Cocoa Mix
188. Maple Date Cookies
189. Maple Oatmeal Cookies
190. Marshmallow Clouds
191. "Melt In Your Mouth" Cookies
192. Mexican Fiesta Dip Mix
193. Mexican Hot Chocolate Mix
194. Mexican Rice Mix
195. Microwave Fudge Mix In A Jar
196. Microwave Raisin-Date Cookies
197. Minestrone Soup Mix
198. Mocha Pecan Balls
199. Mocha Rum Balls Mix
200. Molasses Cookies
201. Molasses Hermits
202. Mug O' Chocolate Mix
203. Mulled Wine Mix
204. Munchy Crunchy Cookie Mix
205. Oatmeal Cookies
206. Oatmeal Fruit Cookies
207. Oatmeal Raisin Spice Cookies
208. Oatmeal Shortbread
209. Old Fashioned Sugar Cookies
210. One-Pan Cake In A Jar
211. Onion Soup or Dip Mix
212. Orange Chip Cookies
213. Orange Cocoa Mix
214. Orange Coconut Chews
215. Orange Cookies
216. Orange Macadamia Nut Cookies
217. Orange Pecan Cookies
218. Orange Slice Cookies
219. Oreo Cookie Muffin Mix
220. Palouse Soup Mix
221. Pancake & Waffle Mix
222. Parmesan Herb Muffin Mix
223. Pasta Soup Mix
224. Pasta Fagiola Soup Mix
225. Patchwork Soup Mix
226. Peanut Butter Cookies #1
227. Peanut Butter Cookies #2
228. Peanut Butter And Chocolate Cookies
229. Peanut Butter Oatmeal Cookies
230. Peanut Butter Squares
231. Peanut Crispies
232. Pecan Cookies
233. Pecan Date Squares
234. Pecan Pie Muffin Mix
235. Persimmon Cookies
236. Pina Colada Jar Cakes
237. Pineapple Cookies
238. Pizza Dough Mix
239. Potato Chip Cookies
240. Potato Soup Mix
241. Praline Cookies
242. Praline Syrup
243. Pumpkin Chocolate Chip Muffin Mix
244. Pumpkin Cookies
245. Pumpkin Spice Bread Baked In A Jar
246. Raisin Crunch Cookies
247. Raisin Pineapple Cookies
248. Ranch Dressing & Dip Mix
249. Red Beans & Rice Mix
250. Red & Green Holiday Cookies
251. Red Velvet Cake Baked In A Jar
252. Reese's Peanut Butter Cup Cookies
253. Refried Beans Mix In A Jar
254. Rocky Road Crispy Balls
255. Rum Dainties
256. Russian Refresher Drink Mix
257. Sand Art Brownies
258. Sand Art Cookies
259. Sandbakelse
260. Sandies
261. Scottish Shortbread Mix
262. Sesame Seed Cookies
263. Sâ€™Mores Squares Mix
264. Snickerdoodles
265. Snow Balls In A Jar
266. Spiced Cranberry Cider Mix
267. Spiced Tea Mix
268. Spicy Salsa / Salsa Spread
269. Split Pea Soup Mix
270. Split Pea Tortellini Soup Mix
271. Strawberry Jam Squares Mix
272. Sugar Cookies
273. Sugar-Crusted Meltaways
274. Sugar-Free Hot Cocoa Mix
275. Sugar-Free Oatmeal Raisin Cookies
276. Sugar-Free Wheat & Fruit Cookies
277. Sun-Dried Tomato Pesto Mix In A Jar
278. Super Chocolate Chunk Cookies
279. Sweetheart Truffle Mix
280. Sweet Potato Cookies
281. "Tangy" Cookie Mix
282. Texas Cornbread Mix
283. Toffee Coffee Mix
284. Toffee Peanut Cookies
285. Tortilla Soup Mix
286. Trail Cookies
287. Trailblazer Bean Soup Mix
288. Triple Chocolate Chip Cookies
289. Tropical Oatmeal Cookies
290. Tropical Treats
291. Turkey Or Chicken Noodle Soup Mix
292. Vanilla Chip Cookies
293. Vegetarian Black Bean Chili Mix
294. Waffle Iron Cookie Mix
295. Walnut Chocolate Chip Muffins
296. White Chocolate Macadamia Cookies
297. White Christmas Bars
298. White Hot Chocolate Mix
299. Wild West Barbecue Sauce
300. Yogurt Spice Cookies
301. Zucchini Bread Baked In A Jar
302. Zucchini Oatmeal Cookies
Posted by Gypsy (Member # 18) on December 14, 2004 10:35 AM December 14, 2004 10:35 AM :

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1. ALMOND BRICKLE SUGAR COOKIES

Layer the following in a quart-size jar:

2 1/2 c All-purpose flour
1 c Sugar
1 ts Baking soda
6 oz Almond brickle bits (wrap these in plastic wrap before adding to the jar, to keep them separate)

ADD THE FOLLOWING GIFT TAG TO THE JAR:

To make Almond Brickle Bits:
Preheat oven to 350 F. In large mixer bowl combine contents of jar (except almond brickle bits); add 1 c softened unsalted butter, 1 large egg and 1 teaspoon vanilla. Beat at medium speed, scraping bowl often, until well mixed (2 to 3 minutes). Stir in almond brickle bits. Shape rounded teaspoonsfuls of dough into 1-inch balls, place 2 inches apart on greased cookie sheets. Flatten to 1/4-inch thickness with bottom of glass dipped in sugar. Bake for 8 to 11 minutes, or until edges are very lightly browned.

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2. ALMOND CRISP

Layer the following in a quart-size jar:

1 c Brown sugar
1 c Rolled oats
1 c Coconut
1/2 c Almonds (halved)

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Almond Crisp:
Mix contents of jar with 1/2 cup melted butter and 1 teaspoon vanilla. Stir until very well blended. Press into a greased 8 inch square pan. Bake at 350 F for 20 minutes. Cut into small squares while warm, remove when cooled.

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3. "ALMOST HAMBURGER HELPER" MIX

2 cups nonfat dry milk
1 cup corn starch
1/4 cup beef bouillon powder
2 tablespoons onion flakes
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon black pepper
2 tablespoons dried parsley
1 tablespoon garlic powder

Mix the ingredients together and store in an air tight jar.

ATTACH THE FOLLOWING RECIPES TO THE JAR:

Chili Mac:
1 lb ground beef, browned and drained
1 c water
1/2 c macaroni noodles (uncooked)
2 cans chopped tomatoes
1 T chili powder
1/2 cup mix
Combine all and simmer 20 minutes or until macaroni is cooked.

Stroganoff:
1 lb ground beef, browned and drained
2 c water
1/2 c mix
2 c uncooked egg noodles
1/2 cup sour cream
Combine all except sour cream. Simmer 20 minutes or until noodles are tender. Stir in sour cream and serve.

Potato Beef Casserole:
1 lb ground beef, browned and drained
3/4 c water
6 potatoes, peeled and thinly sliced
1 c frozen mixed veggies
1/2 cup mix
Combine all and simmer, covered, until potatoes are tender, about 30 minutes, stirring occasionally. Remove cover and cook until excess water is evaporated.

Quick Lasagna:
1 lb ground beef, browned and drained
1/2 c mix
1 onion, chopped
2 c water
16 oz tomato sauce
3 c lasagna noodles, uncooked, broken in bits
1/4 c parmesan cheese
2 c mozzarella cheese, shredded
Combine all except mozzarella in large skillet. Bring to a boil, let simmer for 15 minutes or until noodles are cooked. Top with mozzarella. Turn off heat and let cheese melt.

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4. AMARETTO COCOA MIX

10 1/2 cups non-fat dry milk
4 cups confectioners sugar
2 (8 oz) jars of amaretto flavored non-dairy powdered creamer
3 1/2 cup chocolate mix for milk (Nestle's Quik )
2 3/4 cup non dairy powdered creamer
1/2 teaspoon salt

Combine all ingredients and pour into jars. This recipe will yield approximately 8 pint-size gift jars.

ATTACH GIFT TAG TO JAR:

To make Amaretto Cocoa:
Combine 3 heaping tablespoons of cocoa mix into a cup of hot water or milk.

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5. AMBROSIA DROPS

Layer the following in a quart-size jar:

1 1/4 c Unbleached Flour -- Sifted
1/2 ts Baking Powder
1/2 ts Salt
1/2 ts Cinnamon -- Ground
1/2 ts Cloves -- Ground
1/2 c Brown Sugar -- Firmly Packed
1/2 c Raisins
1/2 c Mixed Candied Fruits
1/2 c Dates -- Chopped
1/2 c Walnuts -- Coarsely Chopped

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Ambrosia Drops:
Cream 1/2 cup butter in a medium mixing bowl. Add 2 eggs, one at a time, beating well after each addition. Gradually add the contents of the jar, mixing well after each addition. Drop the mixture by teaspoonfuls, about 2-inches apart, on greased baking sheets. Bake in a preheated 375 degree F oven for 8 to 10 minutes or until golden brown. Remove from the baking sheets and cool on wire racks. Frost with Vanilla Icing (recipe follows) when completely cool, if desired. Makes 3 dozen. To make Vanilla Icing: Combine 1 cup confectioners sugar, 1 tablespoon milk and 1/2 teaspoon vanilla in a small mixing bowl and beat until smooth.

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6. APPLE CIDER BARBECUE SAUCE

1 medium onion, grated or finely chopped
4 C. pressed apple cider (not pasteurized apple juice)
1/2 C. cider vinegar
1/2 C. firmly packed dark brown sugar
1 T. whole mustard seed
1 tsp. celery salt or celery seed
1 T. Worcestershire sauce
1 T. liquid smoke
2 (12 oz.) bottles chili sauce
Hot pepper sauce, to taste (optional)

Bring all ingredients to boil in a large saucepan. Reduce heat and simmer until sauce is thickened and volume is halved. Pour hot sauce into two 1-pint sterilized jars. Seal with 2-piece sterilized lids. Water-bath process for 10 minutes. Remove with tongs. Cool. Decorate jars with Baster Brush Wrap (below).

BASTER BRUSH WRAP:

1 (12-inch) length 1/4-inch wide red ribbon
1 small baster brush

Center gingham squares on jar lid. Slip rubber band over fabric, gathering in around the rim of jar. Tightly tie ribbon around jar lid. Tie ribbon streamers in bow around handle of basting brush. Remove rubber bands.

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7. APPLE CIDER SPICE MIX

2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 1/2 teaspoon ground allspice
1/2 teaspoon ground mace
1/4 teaspoon ground nutmeg

Combine all ingredients and store in airtight jar.

ATTACH THE FOLLOWING GIFT TAG:

Spiced Apple Cider:

8 ounces dry red wine or apple cider
2 teaspoons Apple Cider Spice Mix
1 cinnamon stick
1 twist of orange or lemon peel

Heat wine or cider until hot but not boiling. Steep the Apple Cider Spice Mix in the liquid until sugar is dissolved. Pour into serving mug and garnish with cinnamon stick and twist of peel.

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8. APPLE CINNAMON PANCAKE MIX

3 cups all-purpose flour
1/2 cup dried apples (more if desired)**
3 TBSP sugar
2 TBSP baking powder
4-1/2 tsp. ground cinnamon
1-1/4 tsp. salt

In 1 quart jar, combine all ingredients; seal jar.

**Variations: Try substituting the apples for other dried fruits if desired, OR leave out fruit altogether.

GIFT CARD INSTRUCTIONS:

To make Apple Cinnamon Pancakes:
In medium bowl, combine 3/4 cup milk, 1 egg, and 2 TBSP salad oil. With fork, blend in 1-1/3 c. pancake mix until moistened but still lumpy. Cook on lightly greased griddle or skillet. Makes about 10 5" pancakes.

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9. APPLE CRISP MIX

1/2 C flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 C rolled oats
3/4 C brown sugar
8 graham cracker squares, crushed (you could even use cinnamon or chocolate graham crackers for a little variety!)

Sift together the flour, cinnamon, and nutmeg. Place in the bottom of a large canning jar. Place the rolled oats and brown sugar on top. The graham crackers should go in last.

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Apple Crisp:
Preheat oven to 350. Slice 4-6 large Granny Smith apples and arrange in bottom of a 8x8 or 9x9 square dish. Pour the contents of the jar over the apples. Add 1/2 cup melted butter to the top of the mix, covering it thoroughly. You can also add just a touch of vanilla or maple flavoring at this point too, if you'd like, about 1/4 to 1 tsp. Bake for 30-35 minutes. Let cool for about 20-30 minutes before serving.

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10. APPLE SPICE CAKE

3 cups flour
1 1/2 cups sugar
1 1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. vanilla powder
1/4 tsp. nutmeg
1 cup chopped walnuts
1/2 cup raisins

Layer ingredients in a 1 quart jar. Pack down firmly between each layer.

GIFT CARD INSTRUCTIONS:

To make Apple Spice Cake:
Preheat oven to 350. Grease and flour an 8 cup bundt pan. Combine mix with 1 1/2 cups oil, 3 eggs, and 3 cups chopped apples. Mix until well blended. Pour batter into the bundt pan, and bake for 1 hour and 10 minutes. Allow cooling before removing from pan. Serves 8 to 10 people.

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11. APPLESAUCE CAKE BAKED IN A JAR

2/3 c Shortening
2 2/3 c Granulated sugar
4 Large eggs
2 c Applesauce
2/3 c Water
3 1/3 c All-purpose flour, sifted
1/2 ts Baking powder
2 ts Baking soda
1 1/2 ts Salt
1 ts Ground cinnamon
2 ts Ground cloves
2/3 c Nuts; chopped, optional

Sterilize 8 (12 oz Ball Quilted Crystal - #14400-81400) canning jars, lids and rings by boiling for 10 minutes. Remove the jars and allow to air-dry and cool. Leave the lids and rings in the hot water until ready to use. Once the jars are cool enough to handle, grease them (use a pastry brush) with shortening (DO NOT use Pam or Baker's Secret); set aside. Cream together the shortening and sugar. Beat in the eggs, one at a time, until the mixture is light and fluffy. Add the applesauce and water; set aside. In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and cloves. Blend dry ingredients into the applesauce mixture. Fold in the nuts. Pour batter into the jars, filling them about 1/2 full. Place jars onto a cookie sheet or they'll fall over. Bake in a preheated 325-degree oven for 35-40 minutes or until a pick inserted deep into the center of each cake comes out clean. Remove jars from the oven, one-at-a-time (use HEAVY-DUTY MITTS, the jars ARE HOT!); place a lid, then a ring on top and screw down tightly.

WARNING: Use only CANNING JARS for this recipe. Others may not be tempered to withstand the heat. Do NOT use coffee or vegetable cans as most contain lead and are painted or sealed with materials that may give off toxic gases when heated.

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12. APPLESAUCE COOKIES

1 cup brown sugar
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 cup raisins
3/4 cup chopped nuts

Combine flour, salt, cinnamon and baking soda - stir well. Place flour mixture in a clean mason jar. Pack down tight so everything will fit in the jar. (Use a spoon or a mallet.) Add other ingredients, one item at a time, packing each layer down.

Put the lid on the jar and tie a ribbon around the lid. You can add a personalized label, if you wish. As an added touch, tie a wooden spoon to the lid with a piece of ribbon.

INSTRUCTIONS FOR GIFT CARD:

To make Applesauce Cookies:
Whip 3/4 cup of butter or shortening until light and fluffy. Add 1 egg and 1/2 cup applesauce and beat until mixed. Stir in the ingredients from this jar until well combined. Drop teaspoons of dough on a greased cookie sheet. Bake for 8 - 12 minutes at 350 degrees F.

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13. APRICOT-FILLED COOKIES

Layer the following in a quart-size jar:

2 1/2 c Flour
1 c Sugar
1/2 ts Baking Soda
1/4 ts Nutmeg
1/4 c finely minced dried apricots

(You may also want to give a small jar of Apricot Preserves with this gift jar for the filling.)

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Apricot-Filled Cookies:
Dump contents of jar into a large bowl. Add 1/2 cup margarine, 2 tablespoons milk and 1 egg. Mix together until you have a soft dough. Roll dough out 1/8" thick and cut into 48 round cookies, 3" in diameter. Place a teaspoon of apricot preserves on the top of 24 rounds. Cover each with another round; crimp edges and make a slit on top. Bake 10-12 minutes in a 375 F preheated oven. Makes 24 cookies.

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14. BACON-FLAVORED DIP MIX

2 tbs. Instant Bacon Bits
1 tsp Instant Beef Bouillon
1 tbs. Instant Minced Onion
1/8 tsp Minced Garlic

Combine all ingredients in a small bowl; blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Bacon-Flavored Dip Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 3 T) of mix.

Fill a large mason jar with any type of snacks for dipping (small snack crackers, pretzels, breadsticks, etc.). Attach package of dip mix to jar and decorate for gift-giving.

ADD THESE DIRECTIONS TO LABEL:

To make Bacon Flavored Dip:
Combine 1 cup of sour cream and 1 package of mix. Chill at least 1 hour before serving. Makes about 1 cup of dip. VARIATIONS: Substitute 1 cup yogurt, 1 cup cottage cheese or 1 (8 oz) package of softened cream cheese for sour cream.

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15. BAILEY'S IRISH CREAM BALLS

Layer the following in a quart-size jar:

3 c Nilla wafers; finely crushed
1 c Pecans; chopped
1 1/2 ts Unsweetened cocoa

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Bailey's Irish Cream Balls:
Combine contents of jar in a bowl and mix in 1/2 cup Bailey's Irish Cream and 3 tablespoons light corn syrup; mix with a wooden spoon until well blended. Allow to stand 5 minutes. Shape mixture into 1-inch balls. Roll balls in powdered sugar. Allow to dry on wire rack 1 hour. Roll in powdered sugar again if desired. Store in airtight container between layers of wax paper.

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16. BANANA BREAD BAKED IN A JAR

2-2/3 cups white sugar
2/3 cup vegetable shortening
4 eggs
2/3 cup buttermilk
2 cups mashed, ripe bananas
1 tsp. vanilla
3-1/2 cups white flour
1/2 tsp. nutmeg
1 tsp. cinnamon
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2/3 cup chopped nuts (optional)

In large bowl, cream sugar and shortening with electric mixer. Add eggs and mix well. Next, add buttermilk and vanilla and mix well. Place dry ingredients in a separate bowl and mix well. Add creamed ingredients to dry ingredients and mix well. Gently stir in mashed bananas and nuts.

Prepare seven one-pint wide-mouth canning jars with vegetable shortening. Place one cup of batter in each jar; do not use more than one cup or batter will overflow and jar will not seal. Place jars evenly spaced on a cookie sheet. Bake at 325 degrees F for 45 minutes, or until a toothpick inserted in center comes out clean.

Working quickly, wipe rim, place lid and ring on jar and secure. Jars will seal quickly. Repeat with remaining jars. When ready to serve, bread will slide out.

WARNING: Use only CANNING JARS for this recipe. Others may not be tempered to withstand the heat. Do NOT use coffee or vegetable cans as most contain lead and are painted or sealed with materials that may give off toxic gases when heated.

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17. BANANA NUT MUFFIN MIX

Layer the following in a quart-size jar:

2 c Unbleached Flour, Sifted
3 ts Baking Powder
1/2 ts Salt
1 c Sugar
1 c Chopped Walnuts

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Banana Nut Muffins:
Cream 1/2 cup shortening in a large bowl until light and fluffy. Beat in 2 large eggs, one at a time, blending well after each addition. Stir in 1-1/3 cups mashed ripe bananas (about 3 medium). Add contents of jar, stirring just enough to moisten. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in a preheated 350 degree oven 20 minutes or until golden brown. Serve hot.

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18. BANANA SPICE COOKIES

Layer the following in a quart-size jar:

1 c Brown sugar; packed
2 c Flour
2 ts Baking powder
1/2 ts Cinnamon
1/4 ts Baking soda
1/4 ts Cloves; ground
1/4 ts Salt
1/2 c Walnuts; chopped
1/2 c Raisins

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Banana Spice Cookies:
Dump contents of jar into a mixing bowl. Add 1/2 cup shortening, 2 eggs and 1 cup mashed ripe bananas (about 3 medium); mix well. Chill (dough will be very soft). Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350 degrees for 8-10 minutes or until lightly browned. Makes about 36 cookies.

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19. BANANA WALNUT COOKIES

Layer the following in a quart-size jar (pack down very firmly to fit):

1 1/2 c Sifted all-purpose flour
1 t Baking powder
1/4 ts Soda
1/2 ts Salt
1 1/2 ts Cinnamon
1 c Brown sugar, firmly packed
1/2 c Chopped walnuts
2 c Quaker Oats, uncooked -- (quick or old-fashioned)

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Banana Walnut Cookies:
Dump contents of jar into a large mixing bowl. Add 2/3 cup soft shortening, 1 egg, 1/4 cup milk and 1 cup mashed ripe bananas. Beat until smooth, about 2 minutes. Drop by teaspoonfuls onto greased cookie sheets. Bake in preheated 375 F oven for 12 to 15 minutes.

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20. BEEF OR CHICKEN VEGETABLE SOUP MIX

Layer ingredients in order given in a 1 quart mason jar.

1/2 cup beef bouillon or chicken bouillon
1/4 cup dried onion flakes
1/2 cup split peas
1/2 cup ABC or ring macaroni
1/4 cup pearl or port barley
1/2 cup lentils
1/3 cup rice (not instant)
Finish filling jar with colored shell macaroni

ATTACH THE FOLLOWING GIFT TAG:

To make Beef Or Chicken Vegetable Soup:
In large pot, brown 1 lb. ground beef. Drain. Or use cut-up cooked chicken. Remove pasta from the jar, and set aside. Add the rest of contents of jar to pot with 12 cups of water. Bring to boil, and simmer 45 minutes. Add pasta, simmer 15 minutes more. Adjust seasonings, if desired.

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21. BEER PRETZEL MIX IN A JAR

3 1/3 cups flour
2 teaspoons sugar
1 package yeast
1 tsp salt
1/2 tsp rosemary
1 tsp basil
1/4 tsp garlic powder
1 Tbsp dried onion
3/4 cup parmesan cheese

Stir together flour, sugar, yeast, and salt in a bowl. Stir together rosemary, basil, garlic, onion, and cheese in another. Divide ingredients equally among two 16 ounce bottles or jars. Makes 2 gifts.

ATTACH THESE INSTRUCTIONS TO EACH JAR:

To make Beer Pretzels:
Empty jar into mixing bowl. Add 6 oz beer (3/4 cup). Stir to combine. Knead on lightly floured surface until smooth. Cover and let rest in a warm area until doubled. (45 minutes). Roll out on lightly floured surface into a 10x6 inch rectangle and cut lengthwise into 6 strips. (Shape if desired or leave as is). Cover and let rise again until nearly doubled; about 30 min. Bake on the top rack of a 400 F oven for about 8 minutes or until lightly golden. Transfer to wire rack to cool.

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22. BLACK FOREST COOKIES

Layer the following in a quart-size jar, packing down well after each addition:

1 c All-purpose flour
1/2 t Baking powder
1 1/4 c Granola cereal
1/2 c Flaked coconut
1/4 c Chopped nuts
1 small pkg Milk chocolate chips

Put the following in a baggie and tie to the outside of the jar:
2/3 c Lightly packed brown sugar

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Black Forest Cookies:
Cream 1/2 cup softened butter with the contents of the brown sugar baggie. Add 1 egg and beat until light. Stir in remaining ingredients from jar. Mix well. Add 1/2 cup of chopped Maraschino cherries. Mix well. Drop by tablespoon onto ungreased baking sheet. Bake at 350 F for 10-12 minutes or until golden brown. Cool.

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23. BLUEBERRY SCONES
These are delicious warm from the oven with butter and jam; a perfect breakfast food. A jar of homemade blueberry jam would make a wonderful accompaniment to this.

2 cups all purpose unbleached flour
1/2 cup Vanilla sugar**
1/4 cup nonfat dry milk powder
2 tsp baking powder
1 tsp dried lemon peel
1/4 tsp salt
1/3 cup shortening
1 cup dried blueberries

Stir together flour, sugar, milk, baking powder, lemon peel, and salt. Cut in shortening using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in berries. Layer into a 1 quart canning jar, tapping gently on the counter between layers to settle before adding the next. Add additional dried blueberries to fill in small gaps if necessary. Stores at room temp for up to 6 weeks, or freeze for up to 6 months.

**To make vanilla sugar, fill a 1 quart jar with sugar. Split a vanilla bean in half lengthwise and add both halves to the sugar. Flavor gets better after a couple of weeks, and it will keep as long as regular sugar.

GIFT TAG DIRECTIONS:

To make Blueberry Scones:
Place jar contents in a large mixing bowl. Add 1 beaten egg and 1/4 cup water; stir just until moistened. Turn dough out onto a lightly floured surface and quickly knead gently for 12 to 15 strokes or until nearly smooth. Pat to 1/2 inch thickness. Cut into desired shape and place 1 inch apart on an ungreased baking sheet. Brush with milk. Bake at 400 for 12-15 minutes or until golden. Transfer to a rack to cool slightly and serve warm.

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24. BOSTON BAKED BEANS MIX

2 c Small white pea beans
1/2 tsp dried thyme
1 Bay leaf
1/4 tsp Ground ginger
1/2 tsp Pepper
1 1/2 tsp Salt

Mix and store in an airtight jar.

ATTACH THE FOLLOWING INSTRUCTIONS TO THE JAR:

"Boston Baked Beans"

1 jar Bean Mix
2 slices bacon; diced
4 3/4 c water
3/4 c chopped onion
1 clove garlic; minced
3 tbs dark molasses
2 tbs mustard

Combine all ingredients in bean pot or crockpot. Cook at 300 in oven, or on low in crockpot 10-12 hours, stirring occasionally to prevent sticking. 8-10 servings.

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25. BRAN MUFFIN MIX

1 1/2 c all bran cereal, crushed
1 1/4 c self rising flour
1/2 c sugar
1 c golden raisins

Layer the ingredients in a jar, packing down between each layer.

ADD THE FOLLOWING GIFT TAG TO THE JAR:

To make Bran Muffins:
Preheat oven to 400. Combine contents of jar, 1/2 c melted butter, 1/2 c milk, and 1 beaten egg. Mix just till moistened. Grease muffin cups and fill 2/3 full. Bake 16-18 minutes. Makes 1 dozen muffins. For Pineapple Bran Muffins: Add 1 (8 oz) can drained crushed pineapple to the batter.

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26. BREAD MACHINE MIX

A great gift to give along with a bread machine... or to someone who already owns one!!

2 teaspoons salt
1/4 cup sugar
2 tablespoons dry milk
3 1/2 cups bread flour
1/2 cup wheat flour

Mix salt, sugar, dry milk, and flours. Divide into two jars. Makes 2 gifts.

ATTACH THIS TO EACH JAR:

To make Bread:
Add the contents of jar to bread machine, in the order suggested by machine manufacturer, along with:

2/3 cup water or milk
1 tablespoon oil, butter or shortening
1 teaspoon bread machine yeast or 1 1/2 teaspoons active dry yeast

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27. BREAKFAST MUFFINS

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup rolled oats
1/2 cup brown sugar
3 tablespoons finely minced candied lemon peel
1/2 cup finely minced dried cherries, apples or apricots
1/3 cup chopped almonds or walnuts

Layer ingredients in a jar and seal.

ADD RECIPE DIRECTIONS TO JAR:

To make Breakfast Muffins:
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 for 20-25 minutes, cool in pan for five minutes and transfer to a wire rack. Serve warm. Makes 12 muffins.

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28. BROWNIE CAKES BAKED IN A JAR

2 Canning jars; wide mouth
1 c All-purpose flour
1 c Sugar
1/2 ts Baking soda
1/4 ts Ground cinnamon (optional)
1/3 c Butter; or Margarine
1/4 c Water
3 tb Unsweetened cocoa powder
1/4 c Buttermilk
1 Egg; beaten
1/2 ts Vanilla extract
1/4 c Walnuts; finely chopped

Sterilize, two 1-pint straight-sided wide-mouth canning jars (specifically made for canning jams and jellies) lids and rings by boiling for 10 minutes (keep the lids and rings in the hot water until ready to use); set aside. In a small bowl stir together flour, sugar, baking soda and cinnamon, if desired. Set aside. In a medium saucepan combine butter or margarine, water and cocoa powder; heat and stir until butter or margarine is melted and mixture is well blended. Remove from heat; stir in flour mixture. Add buttermilk, egg and vanilla; beat by hand until smooth. Stir in nuts. Pour mixture into the prepared canning jars; place jars onto a cookie sheet. Preheat oven to 325-degrees. Bake for 35-40 minutes or until a pick inserted deep into each cake comes out clean. Remove cakes from the oven, one at a time. Place a lid, then a ring onto the jars and screw down tightly. USE HEAVY-DUTY MITTS, the jars ARE HOT!! Place jars onto your counter to cool. You'll hear a "plinking" sound. If you miss the sound, wait until the cakes are cool and press on the lids, they shouldn't move at all, that means they've sealed.

WARNING: Use only CANNING JARS for this recipe. Others may not be tempered to withstand the heat. Do NOT use coffee or vegetable cans as most contain lead and are painted or sealed with materials that may give off toxic gases when heated.

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29. BROWNIE MIX #1

2-1/4 cups sugar
2/3 cup cocoa (clean inside of jar with paper towel after this layer)
1-1/4 cups flour mixed with 1 tsp. salt + 1 tsp. baking powder
3/4 cup chopped pecans

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

RECIPE TO ATTACH TO JAR:

To make Brownies:
Empty brownie mix in large mixing bowl; stir to combine. Add 3/4 cup melted butter and 4 eggs slightly beaten; mix until completely blended. Spread batter in a greased 9x13-inch baking pan. Bake at 350Âº for 30 minutes. Cool completely in pan. Cut into 2-inch squares. Yield: 2 dozen.

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30. BROWNIE MIX #2

1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/3 cup flaked coconut
1/2 cup semisweet chocolate chips
3/4 cup white sugar
1/3 cup chopped pecans
2/3 cup packed brown sugar

In a 1 quart or 1 liter jar, layer the ingredients in the order listed. Pack down firmly after each addition.

ATTACH A GIFT TAG WITH THE FOLLOWING DIRECTIONS:

To make Brownies:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square pan. In a large bowl, stir together 2 eggs, 2/3 cup oil, and 1 teaspoon vanilla. Stir in the contents of the jar, and mix well. Spread evenly into the prepared pan. Bake for 25 to 30 minutes in preheated oven, or until a toothpick inserted into the brownies comes out clean. Cool, and cut into squares. Makes 16 brownies.

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Posted by Gypsy (Member # 18) on December 14, 2004 10:37 AM December 14, 2004 10:37 AM :

31. BROWNIE MIX #3

1 cup flour
1/2 tsp baking soda
1 1/2 cups sugar
1/4 cup cocoa powder
1/3 cup toasted almonds, coconut, or and/or mini marshmallows
Any combination of the following to fill the rest of the jar:
chocolate chips, m&m's, any chocolate covered candy bar, chopped

Layer ingredients in 1 quart jar, packing down well between each layer.

ATTACH THE FOLLOWING GIFT TAG:

To make Brownies:
Combine 1/2 cup melted margarine with 2 beaten eggs. Stir in 2 teaspoons vanilla and contents of jar. Pour into greased 8x8" square pan. Bake at 350 F for 30 to 35 minutes or until brownies test done. Remove from oven and let cool. Cut into squares and serve.

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32. BUFFALO CHIP COOKIES

Layer the following in a quart-size jar:

1 c Flour
1/2 tsp Baking powder
1/2 c Brown sugar
1/2 c Granulated sugar
1/2 c Oatmeal
1/2 pkg Chocolate chips
1/2 c Nuts, chopped
1/2 c Cornflakes, crushed

ATTACH THE FOLLOWING GIFT TAG:

To make Buffalo Chip Cookies:
Preheat oven to 350 degrees. Mix all ingredients from jar together in a large bowl and add 1/2 cup margarine, 1 beaten egg and 1/2 teaspoon vanilla. Mix well. Drop by spoonfuls onto a cookie sheet. Bake 12 to 14 minutes. Makes 2 dozen cookies.

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33. BUTTER NUT BALLS

Layer the following in a quart-size jar:

2 cups flour
1/4 cup sugar
1 1/2 cups pecans -- mashed

ADD THE FOLLOWING GIFT TAG TO THE JAR:

To make Butter Nut Balls:
Cream 1 cup of butter thoroughly. Add contents of jar and 1 tablespoon vanilla. Roll into balls about walnut size. Place on ungreased cookie sheet and bake for 35 minutes in 300Â° oven. Roll in powdered sugar immediately and cool on waxed paper.

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34. BUTTERSCOTCH BARS

Layer the following in a quart-size jar:

2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped nuts
2 cups brown sugar, packed (put this into a separate baggie and then put into the jar on top)

ADD THE FOLLOWING GIFT TAG TO THE JAR:

To make Butterscotch Bars:
Melt 1/2 cup butter in small saucepan; stir in contents of brown sugar baggie and let cool. Blend in 2 eggs and 2 teaspoons vanilla. Stir in the remaining ingredients from the jar and mix well. Spread into a 13 x 9" pan. Bake in a slow oven, 325 degrees, for about 30 minutes. The bars may seem soft - not to worry, they will firm up as they cool. While still slightly warm, cut into bars about 2 x 1/2". Remove from pan and roll in powdered sugar if you wish.

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35. BUTTERSCOTCH BROWNIES

2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/4 teaspoon salt
1/2 cup flaked coconut
3/4 cup chopped pecans
2 cups packed brown sugar

To a one liter jar, add flour, baking powder, and salt; stir together, and pack down. Then add and pack down remaining ingredients in this order: coconut, pecans, brown sugar.

ATTACH A LABEL WITH THE FOLLOWING INSTRUCTIONS:

To make Butterscotch Brownies:
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan. Empty jar of brownie mix into a large mixing bowl; stir to break up lumps. Add 3/4 cup softened butter, 2 beaten eggs, and 2 teaspoons of vanilla extract; mix until well blended. Spread batter evenly in the prepared pan. Bake for 25 minutes. Allow to cool in the pan some before cutting into squares.

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36. BUTTERSCOTCH CHIP COOKIES

1 1/8 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup packed brown sugar
1/2 cup white sugar
1 cup flaked coconut
1 cup high protein crisp rice and wheat cereal
3/4 cup butterscotch chips
1/2 cup chopped pecans

Layer the ingredients in the order given in a one quart wide mouth canning jar. Firmly pack each ingredient in place. It will be a tight fit, but all ingredients will fit in the jar. Use pinking shears to cut an 8 or 9 inch circle from gingham, calico, or a seasonal fabric. Place the fabric over the wide mouth lid and rim and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band.

ATTACH A CARD TO THE RIBBON OR RAFFIA WITH THE FOLLOWING DIRECTIONS:

To make Butterscotch Chip Cookies:
Empty jar of cookie mix into a large mixing bowl. Add 1/2 cup of butter or margarine, 1 egg, and 1/2 teaspoon of vanilla. Use hands to mix the wet and dry ingredients together. When completely blended, roll into large walnut sized balls. Place on unprepared cookie sheets and use the palm of your hand to flatten each cookie ball. Bake at 350 in a preheated oven for 8-10 minutes. Makes 2 dozen.

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37. BUTTERSCOTCH PUDDING MIX

2 cups nonfat dry milk
5 cups brown sugar, packed
1 tsp. salt
3 cups cornstarch

Mix and store in airtight container; divide into gift jars.

ATTACH TAG TO GIFT JAR:

To make Butterscotch Pudding:
Add 1/2 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.

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38. CAESAR SALAD DRESSING MIX

1 1/2 t Grated Lemon Peel
1 t Oregano
1/8 t Instant Minced Garlic
2 T Graded Parmesan Cheese
1/2 t Pepper

Combine all ingredients in a small bowl; stir until well blended. Put mixture in a foil packet or 1-pint glass jar (or use a salad dressing cruet and the dressing can be made right in the cruet - what a great idea!). Label as Caesar Salad Dressing Mix. Store in a cool dry place and use within 3 to 4 months.

INSTRUCTIONS FOR LABEL:

To make Caesar Salad Dressing:
Combine mix, 1/2 cup vegetable oil, and 1/4 cup lemon juice in a glass jar. Shake until well blended. Chill before serving. Makes about 3/4 cup of Salad Dressing.

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39. CAFE AU LAIT MIX

2 cups Powdered non dairy creamer
1 cup instant coffee

Blend ingredients together. Store in an air tight jar.

ATTACH TO JAR:

To make Cafe Au Lait:
Mix 1 tablespoon mix with 1 cup hot water.

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40. CAFE CAPPUCCINO MIX

1/2 cup instant coffee granules
3/4 cup sugar
1 cup powdered non-dairy creamer
1/2 tsp. dry grated orange rind

Place all ingredients into a blender or food processor and mix until finely ground. Store in an air tight jar.

ATTACH TO JAR:

To make Cafe Cappuccino:
Mix 2 tablespoons mix into 1 cup of boiling water.

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41. CAFE COCO-MINT MIX

1 1/2 cups powdered nondairy creamer
1 cup sugar
1/2 cup each instant coffee granules, and unsweetened cocoa
A dash of salt
6 crushed starlight mint candies

Place all ingredients into a blender or food processor and mix until finely ground. Store in an air tight jar.

ATTACH TO JAR:

To make Cafe Coco-Mint:
Mix 2-3 tablespoons mix into 6 oz. of boiling water.

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42. CAFE MOCHA MIX

1 1/2 cups instant coffee granules
1/4 cup each unsweetened cocoa, and powdered nondairy creamer
6 tbs. powdered sugar

Place all ingredients into a blender or food processor and mix until finely ground. Store in an air tight jar.

ATTACH TO JAR:

To make Cafe Mocha:
Mix 1-2 tablespoons mix into 3/4 cup boiling water.

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43. CAFE SPICED VIENNESE MIX

2/3 cup each instant coffee granules, and sugar
3/4 cup powdered nondairy creamer
1/2 tsp. cinnamon
1/8 tsp. nutmeg

Place all ingredients into a blender or food processor and mix until finely ground. Store in an air tight jar.

ATTACH TO JAR:

To make Cafe Spiced Viennese:
Mix 4 teaspoons mix into 8 oz. of boiling water.

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44. CAKE IN A COFFEE MUG
(Please read all instructions before starting!)

You will need 8 coffee mugs... (makes 8 gifts)

Cake Mix........
1 cake mix any flavor
1 (4 serving size) 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 - 4 Â½ cups dry mix and will make 8 coffee cup cake mixes. Place Â½ cup dry mix into a sandwich bag. Place mix into a corner of the bag and tie it there with a twist tie. Label this bag â€œCake Mixâ€. Continue making and labeling packets until you have 8 packets.

Flavor suggestions:
Lemon cake mix- lemon pudding
Yellow cake mix- vanilla pudding
Devils food cake mix- chocolate pudding
Pineapple cake mix- coconut pudding
Butterscotch cake mix- butterscotch pudding

Glaze mix........
1/3 cup powdered sugar
1 Â½ tsp dry flavoring (such as powdered lemonade mix, powdered orange breakfast drink mix, cocoa powder - Select a flavoring appropriate to the cake you are making)
Vanilla powder sold by coffee flavorings (or use French Vanilla CoffeeMate)

Place the glaze mix ingredients into a sandwich bag and tie into corner of bag. Label this bag â€œGlaze Mixâ€ and attach it to the â€œCake Mixâ€ bag with a twist tie. You can also include another bag labeled â€œToppingsâ€, if desired. (Example: For the pineapple coconut cake, include flaked coconut in a separate bag with instructions to sprinkle it over the frosted cake.)

Select one of 8 large coffee cups. Check it to be sure it holds 1 Â½ cups of water. That way you will be sure you have bought the size the recipe calls for. It can't have any metallic paint on it because it will be used in the microwave. Place one baggie of cake mix and one baggie of glaze mix in each coffee cup. Add one baggie of toppings into each cup also, if using. Continue with the remaining coffee cups.

NOW ATTACH THE FOLLOWING BAKING INSTRUCTIONS TO EACH COFFEE CUP:

"BAKE A CAKE IN A COFFEE MUG!!"
Generously spray inside of coffee cup with cooking spray. Empty contents of large packet into cup. Add 1 egg white, 1 tbsp oil, 1 tbsp water to dry mix. Mix 15 seconds, carefully mixing in all the dry mix. Microwave on full power 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 Â½ tsp water. Mix well. When cake is done, pour glaze over cake in cup. Enjoy while warm.

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45. CALICO BEAN SOUP MIX

1/3 cup yellow split peas
1/3 cup green split peas
1/3 cup dried lima beans
1/3 cup dried pinto beans
1/3 cup dry kidney beans
1/3 cup dried great northern beans
1/4 cup dried minced onion
2 teaspoons chicken bouillon granules
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder

Layer ingredients in a jar. Attach the following gift tag.

GIFT TAG INSTRUCTIONS:

"Calico Bean Soup"

8 cups water
2 carrots, chopped
2 stalks celery, chopped
2 pounds smoked ham hocks

Bring Bean Soup Mix and water to a rolling boil in a large pot. Cover, remove from heat, and let sit 1 hour. Return pot to heat, stir in carrots and celery. Stir in ham hocks, bring to a boil. Cover, reduce heat and simmer 2 hours, until beans are tender, skimming fat as necessary. Remove ham hocks from soup. Remove meat from bone, chop and return to soup. Heat through and serve.

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46. CALIFORNIA CORN BREAD MIX
This is a sweet, cake-like corn bread that is delicious with honey butter.

2 cups Bisquick baking mix
1/2 cup cornmeal
1/2 cup sugar
1 Tbsp. baking powder

In a large glass or ceramic bowl, stir all the ingredients together. Store in an airtight jar.

ATTACH TO JAR:

"California Corn Bread"

1 jar California Corn Bread Mix
2 eggs
1 cup milk
1/2 cup butter, melted

Preheat the oven to 350 degrees F. Place the corn bread mix in a large mixing bowl and add the eggs, milk and butter. Blend until the mixture is smooth. Poor into a greased 8-inch baking pan and bake for 30 minutes. Serves 4 to 6.

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47. CANDY CANE SYRUP

8 oz light corn syrup
1/4 tsp peppermint extract
2 drops of red food coloring

Combine all ingredients. Place in a jelly jar and attach a gift tag that says "CANDY CANE SYRUP".

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48. CANDY COOKIES

1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 tsp. powdered vanilla
1 tsp. baking soda
2 cups flour

Combine all ingredients in a medium bowl. Whisk the ingredients together until they are evenly distributed, making sure all brown sugar lumps are crushed. Store in an airtight jar.

ATTACH THIS TO THE JAR:

"Candy Cookies"
Makes 3 dozen cookies

1 cup unsalted butter or margarine, softened
1 large egg
1 package Candy Cookie Mix
1 cup candy bar chunks (Reese's peanut butter cups, Butterfinger bars, white or milk chocolate chunks)

Preheat oven to 350 degrees F. In the large bowl of an electric mixer, beat the butter until it is smooth. Add the egg, and continue beating until the egg is combined. Add the Candy Cookie Mix and candy bar chunks and blend on low just until the cookie mix is incorporated. Form the cookies into 1 1/2-inch balls & place them 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes, until golden on the edges. Remove from oven, and cool on cookie sheet for 2 minutes.

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49. CAPPUCCINO MIX

6 Tablespoons plus 2 teaspoons instant espresso coffee powder
3 Tablespoons plus 1 teaspoon unsweetened cocoa
1-1/4 cups powdered nondairy creamer, plain or Irish cream
1/2 cup plus 2 Tablespoons granulated sugar
2 teaspoons ground cinnamon

In a medium bowl, mix espresso coffee powder, cocoa, nondairy creamer, sugar and cinnamon. Store in a tightly covered jar. Makes 2 1/2 cups of mix (enough for 10 servings).

GIFT CARD INSTRUCTIONS:

To make Cappuccino:
For each cup, measure 4 tablespoons mix into a coffee mug and stir in 6 oz. of boiling water.

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50. CAPPUCCINO MUFFIN MIX

Layer the following in a quart-size jar:

1 1/4 cups unbleached flour
1/2 cup cocoa powder
1 tablespoon finely ground coffee
3/4 cup cake flour
1 tablespoon baking powder
1/2 teaspoon salt
Zest of 2 oranges -- minced & dried slightly
1/4 cup brown sugar
3/4 cup bittersweet chocolate -- finely chopped

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Cappuccino Muffins:
Preheat oven to 350 degrees. Empty contents of jar into a large mixing bowl and stir to combine. Add 6 tablespoons softened butter, 1 cup sour cream, 1 cup half and half and 2 eggs; mix until just moistened. Fill 12 muffin cups with batter. Bake until tops are firm, about 15 minutes.

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51. CARAMEL NUT CAKE BAKED IN A JAR
This recipe makes 6 pint-sized cakes.

2 cups brown sugar 2/3 cup sugar
1 cup (2 sticks) butter 4 eggs, slightly beaten
2/3 cup milk 1 Tbsp. Vanilla extract
3 1/2 cups flour 1 tsp. Baking powder
2 tsp. Baking soda 1 tsp. Salt
1 cup chopped nuts

In large bowl, cream sugars and butter with an electric mixer. Add eggs and mix well. Next add vanilla and milk, again mixing completely. Place dry ingredients and spices in a large bowl and mix with a whisk. Add creamed mixture and mix with whisk or wooden spoon. Gently stir in nuts.

Grease the inside of the jars with Pam. Place 1 cup batter into each jar. Place jars on baking sheet and bake at 325 degrees for approx. 50 minutes, or until toothpick inserted in center comes out clean.

Remove cakes from oven, one at a time, and place sterilized lid and ring on each while they are still hot. The jars will seal as they cool. (Just as with canning vegetables, etc. you will hear a slight "pop" as the jars seal and the lids bend inward slightly. If they do not "pop" they are not sealed properly.)

Use any unsealed cakes immediately or refrigerate them and they will last about 2 weeks this way. Sealed cakes may be stored without refrigeration for up to 6 months.

WARNING: Use only CANNING JARS for this recipe. Others may not be tempered to withstand the heat. Do NOT use coffee or vegetable cans as most contain lead and are painted or sealed with materials that may give off toxic gases when heated.

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52. CARAMEL POPCORN KIT

1 can Sweetened Condensed Milk
1 1/3 cups un-popped Popcorn
1 cup Sugar
1 cup packed Brown Sugar

Set aside can of milk. Layer sugar and brown sugar in a one quart canning jar. Next, place popcorn into a small zip baggie. Seal baggie and place on top of sugar. Place lid on jar, then using clear packaging tape, attach the can of milk to the bottom of jar so they are firmly connected for storage purposes & store in a cool dry place until ready to use.

ATTACH THE FOLLOWING INSTRUCTIONS:

To make Caramel Popcorn:
Remove popcorn from jar and using your preferred method, pop corn until you have about 12 cups or 3 quarts of popped corn. Remove un-popped kernels from corn, and set aside. In a large saucepan, mix sugar from jar with 1/2 cup butter or margarine and the can of sweetened condensed milk. Stirring constantly, bring mixture to a boil. Boil for one minute and remove from heat. Working quickly, pour mixture over popped corn, coating as much as possible while pouring, then using a large wooden spoon, mix popped corn and caramel until all corn is well coated. Spread onto cookie sheets which have been prepared with non-stick cooking spray, or eat directly from bowl.

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53. CAROB CHIP HEALTH COOKIES

Layer the following in a quart-size jar:

3 c Whole-wheat flour
1 ts Baking soda
1/2 c Chopped nuts or sunflower seeds
3/4 c Unsweetened carob chips

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Carob Chip Health Cookies:
In a large bowl, mix together 3/4 cup unsweetened applesauce, 3/4 cup honey and 2 teaspoons vanilla. Add contents of jar and mix well. Drop cookie dough by teaspoonfuls onto a non-stick or lightly oiled cookie sheet. Flatten dough with fork. Bake at 350 for 13 minutes. Makes 48 cookies.

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54. CAROB ORANGE COOKIES

Layer the following in a jar:

1 1/2 c Rice Flour
1/2 c Barley Flour
3 tb Carob powder
1 c Ground nuts

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Carob Orange Cookies:
Mix 1/2 cup honey, 1/2 cup water or soy milk, and 1 teaspoon orange extract in a large bowl. Add contents of jar and mix well. Place small spoonfuls onto a lightly oiled baking sheet. Bake at 350 F for 8-10 minutes. When done, you can indent each cookie with a spoon and fill with orange marmalade, if desired.

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55. CARROT CAKE MIX

2 cups sugar
2 tsp. powdered vanilla
1/2 cup chopped pecans
3 cups all-purpose flour
2 tsp. baking soda
1 Tbsp. cinnamon
1/4 tsp. nutmeg

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

ATTACH THIS TO THE JAR:

"Carrot Cake"
Makes 1 13x9-inch cake

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

Preheat oven to 350 degrees F & grease 13x9 inch pan. Place Carrot Cake Mix in large mixing bowl. Make a well in the center of the mix & add the oil, eggs, carrots & pineapple. Blend until smooth. Pour into the prepared pan & bake for 40 to 50 minutes, or until a toothpick inserted into center comes out clean. Cool the cake and frost if desired or dust with powdered sugar.

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56. CARROT OATMEAL COOKIES

Layer the following in a quart-size jar:

1/2 c All purpose flour
1/2 c Whole wheat flour
1/4 c Nonfat dry milk powder
1 t Baking powder
1/4 ts Baking soda
1/2 ts Salt
1/4 ts Ground nutmeg
1/4 ts Ground cinnamon
1 3/4 c Quick cook rolled oats
1/3 c Brown sugar (placed in a baggie and put on top of the rolled oats)

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Carrot Oatmeal Cookies:
Cream together 1/4 cup solid shortening, 1/2 cup molasses and the contents of the brown sugar baggie from the jar. Add 1 beaten egg to this mixture and then the remaining contents of the jar. Stir until well blended. Add 1 cup shredded carrots and 1 teaspoon vanilla; mix well. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake in a preheated 375 F oven for 10-12 minutes or until lightly browned. Cool on wire rack.

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57. CATHERINE WHEEL COOKIES

Layer the following in a quart-size jar:

1 c Sugar
2 c Flour -- all purpose
2 ts Baking powder
2 ts Anise seeds
1/2 ts Cinnamon
1/4 c Currants
1/2 c Almonds -- ground

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Catherine Wheel Cookies:
Preheat oven to 400 F. Empty contents of jar into a large mixing bowl. Add 10 tablespoons of melted butter (cooled) and 1 beaten egg. Stir to form a soft dough. Pinch off walnut sized pieces, roll into balls, and place on ungreased cookie sheets. Flatten with fork to make crisscross pattern and bake for 10 to 12 minutes or till lightly browned. Cool on wire rack. Yield: 2 1/2 dozen.

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58. CAVALUCCI DI ITALIA (Italian Nut Cakes)

Layer the following ingredients in a quart-size jar:

2 c Flour
1/8 ts Nutmeg
1/8 ts Cinnamon
1/8 ts Ground cloves
1/2 ts Anise seed
1/3 c Candied orange peel; chopped
1 c Walnuts; chopped
1 c Brown sugar (place this into a baggie and place atop the chopped walnuts)

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Cavalucci Di Italia:
Empty the contents of the brown sugar baggie into a saucepan with 1/2 cup hot water. Cook the sugar/water mixture until the syrup spins a thread. Remove from heat and add the remaining contents of the jar. Knead into a smooth dough. Roll thin, cut into small squares or round shapes and bake at 350 until light brown, 8-12 minutes.

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59. CELEBRATION COOKIE MIX

3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts
1 cup "M&M's"Â® Chocolate Mini Baking Bits, divided
1/2 cup raisins
3/4 cup firmly packed light brown sugar
1-1/4 C uncooked quick oats

In medium bowl combine flour, baking soda, salt, and cinnamon.

In 1-quart clear glass jar with tight-fitting resealable lid, layer flour mixture, walnuts, 1/2 cup "M&M's"Â® Chocolate Mini Baking Bits, raisins, brown sugar, remaining 1/2 cup "M&M's"Â® Chocolate Mini Baking Bits, and oats. Seal jar; wrap decoratively.

GIVE AS A GIFT WITH THE FOLLOWING INSTRUCTIONS:

To make Celebration Cookies:
Preheat oven to 350Â° F. Lightly grease cookie sheets; set aside. In large bowl beat 3/4 cup (1 1/2 sticks, 169g) butter, 1 large egg, and 3/4 teaspoon vanilla extract until well blended. Stir in contents of jar until well blended. Roll into 1-inch balls and place about 2 inches apart on prepared cookie sheets. Bake 12 to 15 minutes. Cool 2 minutes on cookie sheets; cool completely on wire racks. Store in tightly covered container. Makes 4 dozen cookies.

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60. CHERRY - BERRY BREAD MIX

2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup Quaker oats (quick or old fashioned, uncooked)
3/4 cup dried cherries

To make mix: In large bowl, combine flour, baking powder, baking soda, cinnamon and salt; mix well. Add oats, cherries and cranberries; mix well. Transfer to resealable plastic bag, a decorative quart jar with lid or other airtight container. Store in a cool dry place. (Or, add to jar in layers)...

ATTACH GIFT TAG TO JAR:

"Cherry - Berry Bread"

1 jar Cherry - Berry Bread Mix
3/4 cup honey
3/4 cup milk
12 tablespoons (1-1/2 sticks) butter or margarine, melted and cooled
2 large eggs, lightly beaten
3/4 cup dried cranberries

Heat oven to 350Â°F. Lightly spray four 6 x 3-3/4-inch disposable aluminum foil mini loaf pans with no-stick cooking spray. Place bread mix in large bowl. In small bowl, combine honey, milk, butter and eggs with wire whisk or fork; mix well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Pour into pans, dividing evenly. Bake 22 to 28 minutes or until tops of breads feel firm when touched and wooden pick inserted near center has a few moist crumbs clinging to it. (Do not overbake.) Cool breads in pans on wire rack. Wrap tightly in aluminum foil. Store at room temperature up to 2 days. For longer storage, label and freeze. Serves 4 mini loaves.

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Posted by Gypsy (Member # 18) on December 14, 2004 10:38 AM December 14, 2004 10:38 AM :

61. CHEWY BUTTERSCOTCH NUT BARS

1/2 cup butterscotch chips
1/2 cup pecan pieces or coarsely chopped pecans, toasted and cooled completely
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix (like Pioneer)
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix

In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed, beginning with butterscotch chips. If there is any space left after adding the last ingredient, add more chips or pecans 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.

Note: 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.

MAKE A GIFT CARD WITH BAKING INSTRUCTIONS TO ATTACH AS FOLLOWS:

To make Chewy Butterscotch Nut Bars:
Empty contents of jar into medium bowl. Stir in 1/2 cup (1 stick) butter or margarine, melted; 1 large egg; and 1 teaspoon vanilla. Press into an 8x8x2-inch baking pan coated with cooking spray. Bake at 350 degrees for 18 to 22 minutes or until bars are light golden brown and center is almost set. Yield: Makes 16 bars.

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62. CHEWY COCONUT - ALMOND COOKIES

1 C. shredded coconut
1/2 C. sliced almonds, toasted and cooled completely
1/2 C. packed dark brown sugar
1 C. buttermilk biscuit and baking mix
1/2 C. packed light brown sugar
1 C. buttermilk biscuit and baking mix

NOTE: To toast almonds, place them on a microwave-safe plate and microwave on high for 1 to 4 minutes, stirring every minute. Timing is determined by wattage of your microwave.

In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed (yes, there are two layers of
biscuit and baking mix). If there is any space left after adding the last ingredient, add more baking chips or nuts to fill the jar. Place lid on top.

INSTRUCTIONS TO PLACE ON GIFT CARD ATTACHED TO JAR:

To make Chewy Coconut - Almond Cookies:
Empty contents of jar into medium bowl. Stir in 1 stick butter or margarine, melted, 1 large egg and 1 teaspoon vanilla extract until well combined. Shape into 1-inch balls. Place on baking sheets coated with cooking spray. Bake at 375ÂºF for 10 to 12 minutes or until cookies are light golden brown. Makes 2 1/2 dozen cookies.

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63. CHICKEN SOUP WITH BOW NOODLES

Approx 3 1/2 cup Bow Noodles (farfalle)
1/4 cup Mushrooms -- dried, chopped (opt.)
2 Tbs Minced Onion -- dried
3 Tbs Chicken Bouillon granules -- instant
1 Tbs Parsley flakes
1 teaspoon Thyme
6 -7 whole cloves

You can do this two ways. You can layer the bow noodles with the spices in between (except for whole cloves) . Or you can put the noodles in the jar with the spices tied up in a baggie.

ADD THESE DIRECTIONS TO YOUR GIFT CARD:

To make Chicken Soup with Bow Noodles:
Bring 8 cups water to boil in a large pot. Add contents of jar EXCEPT whole cloves. Push whole cloves into a small onion and drop into soup. Simmer until noodles are done approx 8- 12 minutes. The cloves gives this soup a WONDERFUL flavor!!

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64. CHILI GIFT BASKET

Put into a jar or large bag...
3 cups dried beans (pink, red, or kidney -- sorted)

Combine spices and put into a small bag...
3 Tbsp. mild chili powder
2 Tbsp. dehydrated onions
1 Tbsp. granulated garlic
1 tsp. oregano
2 tsp. salt
1/2 tsp. cayenne pepper (optional)

Include also in your gift basket...
2 (14oz.) cans diced tomatoes in juice
1 (8oz.) can tomato sauce
1 package Corn Bread Mix
1 small can whole kernel corn
1 small can diced green chilis (not the hot kind)

ADD THIS LABEL TO JAR:

To make Chili:
Wash beans. Put into pot with spices. Cook until done, about 1 to 1 1/2 hours. Meanwhile, brown 1 lb. ground beef (if desired), and drain. Add meat to the beans with the tomatoes and sauce. Simmer to blend flavors. Serve with Chili Corn Bread, if desired.

To make Chili Corn Bread:
Stir the well-drained corn and chilis into the corn bread mix just before baking. Bake in a well-buttered 8" square pan at 425 degrees for 25 minutes.

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65. CHOCOLATE APPLESAUCE BREAD BAKED IN A JAR

1 c butter -- softened
3 c granulated sugar
4 egg whites -- whipped
1 tbsp vanilla
1 tsp almond extract
2 c applesauce -- at room temperature
3 c unbleached flour
3/4 c cocoa powder -- sifted
1 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt

Preheat oven at 325F degrees. Place a baking sheet onto middle rack and remove top rack from oven. Before starting batter, wash 8 (1 pint) wide mouth canning jars with lids in hot soapy water and let drain, dry, and cool to room temperature.

Generously prepare jars with butter. In a mixing bowl, combine butter, sugar, egg whites, vanilla, almond extract, and applesauce. In another mixing bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Mix wet ingredients with dry ingredients just until moistened. Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean, then place jars on baking sheet (or they'll tip over) in the center of oven.

Bake 40 minutes. Keep lids in hot water until they're used. When cakes are done, remove jars which are HOT from oven one at a time. If rims need cleaning, use moistened paper towel. Carefully put lids and rings in place, then screw tops on tightly shut. Place jars on a wire rack; they will seal as they cool. Makes 8 cakes.

WARNING: Use only CANNING JARS for this recipe. Others may not be tempered to withstand the heat. Do NOT use coffee or vegetable cans as most contain lead and are painted or sealed with materials that may give off toxic gases when heated.

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66. CHOCOLATE BROWNIES

1 cup all-purpose flour
1/2 tsp. Baking powder
1/4 tsp. Salt
1 1/2 cups vanilla-flavored sugar *
1/4 cup unsweetened cocoa powder
6 oz. Semi-sweet chocolate pieces
1/2 cup nuts, raisins, coconuts or mini-marshmallows

Add ingredients to jar in order given, packing down well between layers.

* To make vanilla-flavored sugar: Fill a quart jar with sugar. Split a vanilla bean lengthwise and insert both halves into the sugar. Secure the lid and store for 2-3 weeks before using.

GIFT CARD INSTRUCTIONS:

To make Chocolate Brownies:
Combine 1/2 cup of butter, melted and cooled, with two lightly beaten eggs in large bowl. Gently stir in jar contents. Spread in a greased and floured 8 inch baking pan. Bake at 350 for 35 minutes. Cool in the pan, then cut into bars. Makes 16 brownies.

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67. CHOCOLATE CHIP BANANA BREAD

1/2 cup chocolate chips
1/2 cup dried bananas finely chopped
1/2 cup sugar
2 1/2 cup bisquick
1 tsp baking powder
1/4 tsp salt

Layer ingredients in a wide-mouth 1-quart canning jar in order given. Press each layer firmly in place before adding next ingredient.

GIFT CARD INSTRUCTIONS:

To make Chocolate Chip Banana Bread:
Preheat the oven to 350 Degrees. In a large bowl, place the contents of this jar. Make a well in the center. Mix 1 1/4 cup milk, 1 tsp vanilla, 2 eggs (slightly beaten) , and 1/2 cup butter or margarine (softned) into dry mixture. Stir until completely blended. Spoon the batter into a large loaf pan that is well greased with waxed paper in the bottom. Bake for 1 hour or until knife inserted in the center comes out clean. Cool in the pan on a wire rack before removing.

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68. CHOCOLATE CHIP CHEESECAKE COOKIES

1 1/3 c Graham Cracker Crumbs
1/3 c Sugar
1/4 c Unsweetened Cocoa Powder
2 c Semisweet MINI chocolate chips (put these into a baggie before packing into the jar)

Layer the above ingredients in a quart-size jar. This is a great gift jar to give along with a mini muffin tin or two!

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Chocolate Chip Cheesecake Cookies:
Remove chocolate chip baggie from jar and set aside. Combine remaining contents of jar with 1/3 cup butter until well blended. Press even amounts of the mixture onto the bottoms of lightly buttered mini muffin tins. Melt one cup of the chocolate chips and set aside to cool. In a mixer, beat 3 packages (8 oz each) of softened cream cheese until fluffy. Gradually beat in 1 (14 ounce) can of condensed milk and the melted chocolate and stir until smooth. Add 3 eggs and 2 teaspoons vanilla and mix in thoroughly. Spoon the batter into the prepared cups. Top with the remaining chips. Bake in a preheated 300 degree oven for about 15 to 20 minutes or until set. Let cool and refrigerate.

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69. CHOCOLATE CHIP COOKIES #1

1 2/3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 cup white sugar
2 cups semisweet chocolate chips
1/2 cup packed brown sugar

Combine the flour, baking soda, white sugar, and the chocolate chips. Place 1/2 of the mixture in a clean quart sized glass jar, and pack firmly. Place the brown sugar on top, again packing firmly. Place the remaining flour mixture on top. Cover with a lid.

ATTACH THE FOLLOWING TAG TO THE JAR:

To make Chocolate Chip Cookies:
Empty contents of jar into a large bowl. In separate bowl combine 3/4 cup of butter, 1 1/2 eggs, and 1 teaspoon vanilla. Beat until creamy. Add to dry mixture. Drop by tablespoonful onto an ungreased cookie sheet, and bake in a preheated 375 degrees F (190 degrees C) oven for 8 to 10 minutes. Makes 2 dozen.

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70. CHOCOLATE CHIP COOKIES #2

1/2 cup sugar
1/2 cup chopped nuts
1 cup chocolate chips
1 cup packed brown sugar
2-1/4 cups flour mixed with 1 tsp. baking soda and 1/4 tsp. salt

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

RECIPE TO ATTACH TO JAR:

To make Chocolate Chip Cookies:
Empty cookie mix in large mixing bowl; stir to combine. Add 3/4 cup softened butter; 1 egg, slightly beaten; and 1 tsp. vanilla; mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350Âº for 13 to 15 minutes. Cool 10 minutes on baking sheet. Remove to wire racks to cool completely. These cookies will firm up when completely cooled. Enjoy! Yield: 3 dozen.

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71. CHOCOLATE CHIP COOKIES #3

1 cup packed brown sugar
1/2 cup white sugar
1 1/2 cups semisweet chocolate chips
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda

Mix the salt and baking soda with the flour, then layer the ingredients into the jar. Use scissors to cut a 9 inch-diameter circle from calico. Place over lid, and secure with rubber band. Tie on a raffia or ribbon bow to cover rubber band.

ATTACH A CARD WITH THE FOLLOWING DIRECTIONS:

To make Chocolate Chip Cookies:
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, cream 1 cup of unsalted butter or margarine until light and fluffy. Beat in 1 egg and 1 teaspoon of vanilla. Mix in cookie mix. Drop teaspoonfuls of dough, spaced well apart, onto a greased cookie sheet. Bake for 8 to 10 minutes in preheated oven, or until lightly browned. Cool on wire racks. Makes 4 dozen.

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72. CHOCOLATE CHIP MUFFIN MIX

2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp salt
2/3 cup brown sugar
1/2 cup chocolate chips

Layer ingredients in a wide-mouth 1-quart canning jar in order given. Press each layer firmly in place before adding next ingredient.

GIFT CARD INSTRUCTIONS:

To make Chocolate Chip Muffins:
Preheat the oven to 350 Degrees. Empty mix in large mixing bowl; stir to combine. Add 1 egg slightly beaten, 3/4 cup buttermilk, 3/4 cup applesauce, 1 1/2 T. vegetable oil and 1 tsp vanilla. Mix until completely blended. Spoon the batter into greased muffin tins, filling 2/3 to 3/4 full. Bake for 18 to 20 minutes, or until golden brown. Serve warm, or cool completely on a wire rack.

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73. CHOCOLATE CHIP OATMEAL COOKIES

3/4 cup white sugar
3/4 cup packed brown sugar
1 cup rolled oats
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
1 cup chopped walnuts (optional)

Using a 1 quart or 1 liter jar, layer in the ingredients in the order given. Pack down the jar after each addition. Put the lid on, and cover with an 8 inch circle of fabric. Secure the fabric over the lid using a rubber band, then cover the rubber band by tying a nice piece of ribbon or raffia around the lid.

ATTACH A TAG TO THE RIBBON WITH THE FOLLOWING INSTRUCTIONS:

To make Chocolate Chip Oatmeal Cookies:
Preheat oven to 350 degrees F. In a medium bowl, cream together 3/4 cup of softened butter, with 2 eggs and 1 teaspoon of vanilla. Add the entire contents of the jar, and mix by hand until combined. Drop dough by heaping spoonfuls onto a lightly greased cookie sheet. Bake for 12 to 15 minutes. Makes 2 dozen.

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74. CHOCOLATE CHIP PIE MIX

Layer the following ingredients in a 1 quart jar:

1 c. sugar
1/2 c. all purpose flour

Add the following ingredients to a small plastic bag and put on top of sugar & flour in jar:

1c. semi sweet chocolate chips
1/2c. coconut
1/2 c. pecans

CLOSE JAR & ATTACH THE FOLLOWING GIFT TAG:

To make Chocolate Chip Pie:
Combine 1/4 c. melted butter and 2 large eggs with powdered ingredients in jar. Stir until moist. Stir in contents of chocolate chip packet. Spoon into a 9" unbaked pie shell and bake at 350 degrees 35 to 40 minutes.

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75. CHOCOLATE CHOW MEIN CLUSTERS

Layer in a wide-mouth quart-size jar:
1 cup peanuts
1 can (3 oz.) Chow Mein noodles (2 cups)

Put the following in a baggie and put on top of the other ingredients in the jar:
1/4 cup Semi-sweet chocolate chips

Place these on top of the baggie and close the jar:
14 unwrapped vanilla caramels -- (4 oz.)

ADD THE FOLLOWING GIFT TAG TO THE JAR:

To make Chocolate Chow Mein Clusters:
In a 4 cup glass measuring cup or bowl, combine caramels and chocolate chips with 2 tablespoons chunky peanut butter and 2 tablespoons water. Heat uncovered in the microwave on HIGH for 2 minutes until all is melted, stirring once to blend. Add remaining jar ingredients, stirring gently until evenly coated. Drop from teaspoon onto waxed paper. Let stand until firm. Makes 2 1/2 dozen.

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76. CHOCOLATE CLOUD CLUSTERS

Add the following to a pint-size jar (or double the recipe for a quart-size jar):

1/3 c Chopped pecans
1/3 c Peanut butter chips
1/2 c Rice Krispie-type cereal
1/4 c Raisins
1/4 c Mini marshmallows
8 oz Milk chocolate; chopped (put this into a baggie and place on top of the marshmallows)

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Chocolate Cloud Clusters:
Line a cookie sheet with foil. In the top of a double boiler, melt 2 tablespoons butter. Add the milk chocolate (in baggie) and cook until melted & smooth. Set aside to cool slightly. Add remaining contents of jar to melted chocolate, a little bit at a time, stirring well after each addition. Drop clusters in spoonfuls onto cookie sheet. Refrigerate until set.

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77. CHOCOLATE COOKIES

1 1/2 cups white sugar
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips

Combine flour, salt, and baking soda - stir well. Place flour mixture in a clean mason jar. Pack down tight so everything will fit in the jar. (Use a spoon or a mallet.) Add other ingredients, one item at a time, packing each layer down.

Put the lid on the jar and tie a ribbon around the lid. You can add a personalized label, if you wish. As an added touch, tie a wooden spoon to the lid with a piece of ribbon.

ADD THE FOLLOWING INSTRUCTIONS TO THE GIFT CARD AND ATTACH TO JAR:

To make Chocolate Cookies:
Whip 1 1/4 cup of butter or shortening until light and fluffy. Add 2 eggs and 1 tsp. vanilla and beat until mixed. Stir in the ingredients from this jar until well combined. Drop teaspoons of dough on a greased cookie sheet. Bake for 8 minutes at 350 degrees F.

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78. CHOCOLATE COVERED RAISIN COOKIES

3/4 cup sugar
1/2 cup packed brown sugar
1 cup chocolate covered raisins
1/2 cup milk chocolate chips
1-3/4 cups flour mixed with 1 tsp. baking powder and 1 tsp. salt

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

RECIPE TO ATTACH TO THE JAR:

To make Chocolate Covered Raisin Cookies:
Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 375Âº for 13 to 15 minutes until tops are very lightly browned. Cool 5 minutes on cookie sheet; remove to wire racks to cool completely. Yield: 2Â½ dozen.

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79. CHOCOLATE CRANBERRY COOKIES

Layer the following ingredients in order in a wide mouth quart size canning jar:

3/4 cup sugar
1/3 cup cocoa powder (clean inside of jar with tissue after this layer)
1/2 cup brown sugar (pack firmly)
1 1/2 cup dried cranberries
1 cup chocolate chips or shaved summer coatings
1 3/4 cup flour + 1 tsp. baking powder + 1/2 tsp baking soda (mixed)

Remember to press firmly between each layer. Place lid and ring onto jar.

THE RECIPE ATTACHED SHOULD READ AS FOLLOWS:

To make Chocolate Cranberry Cookies:
Empty jar of cookie mix into large mixing bowl. Add 1 1/2 stick butter or margarine, 1 egg, and 1 tsp. vanilla. Mix until completely blended. Shape into balls and place 2" apart on sprayed baking sheets. Bake at 375 degrees for 13-15 minutes. Makes 2 1/2 dozen cookies.

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80. CHOCOLATE MINT BROWNIE COOKIES

Layer the following ingredients in a quart-size jar, packing down well between layers:

1 3/4 c Unbleached flour
1/2 ts Baking soda
1/4 ts Salt
1/2 c Brown sugar
1/2 c Granulated sugar
3/4 c Mint chocolate chips
Another 3/4 c Mint chocolate chips (put these into a baggie and place atop the other chocolate chips)

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Chocolate Mint Brownie Cookies:
Preheat oven to 350. Melt chocolate chips in baggie in a saucepan over lowest heat. When chips begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Cool to room temperature. In a mixing bowl, combine melted chocolate chips, 1/2 cup softened margarine, 2 teaspoons vanilla, and 2 whipped egg whites. Stir until smooth. Slowly add the remaining contents of the jar to the melted chocolate mixture. Mix just until moistened. Drop dough by rounded tablespoons onto prepared baking sheets. Bake for 12 minutes or until edges are set, but centers are still soft.

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81. CHOCOLATE MINT COFFEE

3/4 c Nondairy powdered creamer
1 c Sugar
3/4 c Instant coffee
1/4 c Cocoa
6 Peppermint candies, crushed

In blender, process all ingredients until candies are pulverized. Store in a jar.

ATTACH THIS TO THE JAR:

"Chocolate Mint Coffee"

1 1/2 tbs Mix
6 oz Boiling water
Whipped Cream and/or Candy Cane -- for garnish (optional)

Pour boiling water over mix in cup. Garnish with whipped cream and stir with candy cane.

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82. CHOCOLATE PEANUT BUTTER CHIP MUFFIN MIX

Layer the following in a quart-size jar:

3/4 c All-purpose flour
1/2 ts Baking soda
1/4 ts Ground cinnamon
1/2 c Packed light brown sugar
1/2 c Granulated sugar
1/4 c Hershey's cocoa
1/2 c Quick-cooking rolled oats
1 c Reese's peanut butter chips

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Chocolate Peanut Butter Chip Muffins:
Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. In a large bowl, stir together contents of jar with 1/2 cup applesauce, 1/4 cup softened butter or margarine, 1/2 teaspoon vanilla extract and 1 egg. Mix until well blended. Fill muffin cups 3/4 full with batter. Bake 22 to 26 minutes or until wooden pick inserted in center comes out almost clean. Cool slightly in pan on wire rack. Sprinkle muffin tops with powdered sugar, if desired. Serve warm. Makes 12 to 15 muffins.

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83. CHOCOLATE PECAN COOKIES

1 cup sugar
1/3 cup firmly packed brown sugar
1/2 cup cocoa powder (clean inside of jar with a paper towel after this layer)
1 cup chopped pecans
1 3/4 cups flour mixed with 1 tsp baking soda

Layer ingredients in order given in a 1 quart wide mouth canning jar, pressing down firmly after each ingredient.

GIFT TAG INSTRUCTIONS:

To make Chocolate Pecan Cookies:
Empty jar into large mixing bowl, use your hands to thoroughly mix. Add 1 stick soft butter, 1 egg (slightly beaten) and 1 tsp vanilla (optional). Mix until completely blended - you will need to finish mixing with your hands. Shape into balls the size of walnuts. Place 2" apart on sprayed cookies sheets. Bake 375 for 11-13 minutes until edges are lightly browned - cool 5 minutes on baking sheet and remove cookies to racks to cool completely.

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84. CHOCOLATE PECAN SHORTBREAD

Layer the following in a quart-size jar:

1/4 cup sugar
1/4 cup packed light brown sugar
2 cups all purpose flour
1/2 cup pecans -- coarsely chopped
1 cup chocolate chips

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Chocolate Pecan Shortbread:
Cream 2 sticks of softened butter until light and fluffy; blend in 1/2 teaspoon vanilla. Add contents of jar and mix well; dough will be stiff. Press dough into 13 x 9-inch pan. Bake 18 to 20 minutes or until light golden brown. Cool completely. Cut into bars. Store in tightly covered container.

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85. CHOCOLATE PUDDING MIX

2 1/2 cups instant nonfat dry milk
5 cups sugar
3 cups cornstarch
1 teaspoon salt
2 1/2 cups unsweetened cocoa

Mix well and store in airtight container; divide into gift jars.

ATTACH THIS NOTE TO JAR:

To make Chocolate Pudding:
Make sure you stir mix before using - then measure out 2/3 cup of mix in a medium saucepan. Add 2 cups milk, one teaspoon vanilla and one tablespoon butter and cook over low heat stirring constantly until mixture comes to a boil. Continue cooking and stirring for one minute. Remove from heat and allow to cool. May be placed in individual serving bowls then cooled.

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86. CHRISTMAS COOKIE MIX

3 C flour
1 C packed dark brown sugar
1/2 C granulated sugar
1 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1 1/3 C semi-sweet chocolate chips

Layer the following the above ingredients in a 1 quart Mason jar. Use a nice ribbon 2 attach two small plastic bags of candy melts to the rim of the jar. Each bag should have about 20 candy melts in it -- one bag in red, one in green (or whichever colors you prefer).

Note: Candy melts are similar to chocolate, but are designed to melt easily for the home cook. Find them in candy and cake decorating supply shops.

ATTACH THE FOLLOWING DIRECTIONS TO JAR:

To make Christmas Cookies:
Empty contents of this jar into a large bowl. Combine 3/4 cup melted, cooled butter with 2 eggs and 1 tablespoon vanilla extract. Stir this into the contents of the jar until just mixed. Drop dough by tablespoons full, 2" apart, onto an greased cookie sheet. Bake at 350Â°F for 10-12 minutes or until lightly golden. Cool on a wir rack for a minute before removing from pan to cool completely on the rack. Melt each colour of candy melts in a plastic zipper storage bag in the microwave until melted, about 30 seconds. Snip corner of each bag; drizzle over cookies.

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87. CHRISTMAS FRUITCAKE COOKIES

Layer the following in a quart-size jar:

1 1/4 c Whole wheat flour
1/2 ts Baking powder
1 ts Ground cinnamon
1/4 ts Ground cloves
1/4 ts Ground allspice
1/2 c Brown sugar
1/2 c Chopped walnuts
1/2 c Raisins
1/2 c Snipped dried apricots
1/2 c Chopped dates

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Christmas Fruitcake Cookies:
Mix together 1/2 cup vegetable oil, 1 egg and 1/4 cup milk. Blend in the contents of the jar. Drop by spoonfuls onto a lightly oiled baking sheet. Bake in 350 F oven for about 10 minutes. Cool on a wire rack and store in a tightly closed container.

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88. CHRISTMAS HAZELNUT BALLS

Layer the following in a quart-size jar:

2 c All-purpose flour
4 tb Sugar
1/4 ts Salt
2 c Hazelnuts

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Christmas Hazelnut Balls:
Empty contents of jar into a large bowl. Add 1 cup softened margarine and 2 teaspoons vanilla extract. Combine well by using a large wooden spoon or your hands to mix thoroughly. Refrigerate dough for 30 minutes -- a very important step! Form dough into 1-1/4-inch balls. Do not make them too large or they will not cook properly. Place 1 inch apart on ungreased cookie sheet. Bake in preheated 375-degree oven for 15-20 minutes or until set but not brown. Do not overcook. Let stand 1 minute in pan then remove to wire rack. Cool until barely warm. Roll in sifted confectioners sugar. Cool completely, then just before serving, roll again in the confectioners sugar. Yield: about 40 balls.

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89. CHRISTMAS JAM

1 package dried apricots (12 oz size)
1 can chunk pineapple (1lb 14oz)
3Â½ cups water
8 oz jar marichino cherries
6 cups sugar

In large saucepan, combine appricots, pineapple and joice and water and cherry liquid. Let stand 1 hour Cook slowly til appricots are tender. Add sugar and continuing slow cooking, stir often till thick and clear. Add cherries, (cut into quarters). Cook a few more minutes (220Â°F on candy thermometer). Pour into jars and seal with wax.

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90. CHRISTMAS JEWELS

Layer the following in a quart-size jar:

1 1/2 c Flour
1/2 ts Baking soda
1/4 ts Salt
1 t Cinnamon
1 t Mace
1 t Nutmeg
1/4 ts Ginger
1/4 ts Allspice
1/4 c Sugar
2 c Mixed candied fruit (or whatever needed to fill up jar)

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Christmas Jewels:
Heat oven to 325. Mix contents of jar with 1/3 cup shortening, 1/2 cup molasses & 1 egg. Mix to blend well. Drop by teaspoonfuls about 1" apart on lightly greased baking sheet. Bake 12-15 minutes.

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Posted by Gypsy (Member # 18) on December 14, 2004 10:40 AM December 14, 2004 10:40 AM :

91. CHRISTMAS SOUP MIX
A great holiday gift!

1/2 cup split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/2 cup lentils
1/4 cup dried minced onion
2 teaspoons Italian seasoning
1 cup raw long-grain white rice

GIFT TAG INSTRUCTIONS:

To make Christmas Soup:
In a large soup pot, brown 1 pound of ground beef or 1 pound cubed chicken breast; drain. Add 3 quarts of water, a 28-ounce can of diced tomatoes with their liquid and the soup mix. Bring the mixture to a boil; reduce heat, cover, and simmer about 1 hour.

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92. CHUNKY CHOCOLATE COOKIES

3/4 c. firmly packed dark brown sugar
1/2 c. sugar
1/4 c. cocoa powder (clean inside of jar with dry paper towel after this layer)
1/2 c. chopped pecans (you could also use macadamia nuts..yummy!)
1 c. jumbo chocolate chip morsels (I used Hershey's semi-sweet mini kisses)
1 3/4 c. flour mixed with 1 t. baking soda, 1 t. baking powder, and 1/4 t. salt

Layer ingredients in order in a 1 quart wide mouth canning jar. Make sure you pack all down firmly before adding the flour mixture. It will be a tight fit.

INSTRUCTIONS TO ATTACH TO JAR:

"Chunky Chocolate Cookies"

1. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.

2. Add:
1 1/2 sticks butter or margarine, softened at room temperature
1 egg, slightly beaten
1 t. vanilla

3. Mix until completely blended. The dough is sticky, so you will need to finish mixing with your hands.

4. Shape into walnut size balls and place 2 " apart on parchment lined baking sheet (my daughter just sprayed it with PAM...she didn't have a clue what parchment was!)

5. Bake at 350 degrees for 11 - 13 minutes. Cool 5 minutes on baking sheet. Remove to racks to finish cooling.

Makes 3 dozen cookies.

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93. CINNAMON MOCHA MIX

1 cup powdered nondairy creamer
3/4 cup sugar
2/3 cup powdered dry milk
1/2 cup unsweetened cocoa
1/3 cup instant coffee granules
1/4 cup brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. nutmeg

Place all ingredients into a blender or food processor and mix until finely ground. Store in an airtight jar.

ATTACH TO JAR:

To make Cinnamon Mocha:
Mix 1/4 cup mix into 3/4 cup boiling water.

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94. CINNAMON-NUT COFFEE CAKE MIX

2 cups self-rising flour
1 cup firmly packed brown sugar
1/3 cup uncooked quick-cooking oats
3 tablespoons buttermilk powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter-flavored shortening
1/4 cup graham cracker crumbs
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 cup chopped pecans

COMBINE flour and next 5 ingredients in a large bowl. Cut in shortening with a pastry blender until mixture is crumbly. Spoon into a jar. Seal and label as cake mix.

COMBINE cracker crumbs and next 3 ingredients in a zip-top plastic bag, shaking to mix; seal and label as topping mix. Attach plastic bag to jar. Makes 1 gift package.

RECIPE TO ATTACH TO JAR & BAG:

"Cinnamon-Nut Coffee Cake"

1 jar cake mix
2 large eggs
1 cup water
1 package topping mix

Combine first 3 ingredients, stirring just until moistened. Pour mixture into a lightly greased 9-inch square pan. Sprinkle
evenly with topping mix. Bake at 350Â° for 30 minutes or until a wooden pick inserted in center comes out clean. Makes 12 servings.

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Crystal

10-21-2007, 11:30 PM

95. CINNAMON OAT PANCAKES

4 cups quick cooking oats
4 cups whole wheat blend flour OR... 2 cups all purpose and 2 cups whole wheat flour
1 cup non-fat dry milk
2 tablespoons cinnamon
5 teaspoons salt
3 tablespoons baking powder
Â½ teaspoon cream of tartar

Combine all ingredients in a large bowl; stir well. Store in an airtight jar or container in refrigerator. Give with the recipe for pancakes. Yields about 8 cups of mix, enough for 2 (1-quart) gift jars.

RECIPE TO ATTACH TO JAR:

To make Cinnamon Oat Pancakes:
In a mixing bowl, beat 2 eggs. Gradually beat in 1/3 cup vegetable oil. Alternately beat in 2 cups of pancake mix and 1 cup water. Heat a lightly greased skillet over medium high heat. Pour a heaping spoonful of batter onto hot skillet. Cook pancakes until bubbles appear on surface and begin to break (about 2 to 3 minutes). Turn and cook 2 to 3 minutes more or until golden brown. Yields 12 5"pancakes.

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96. CINNAMON ORANGE COFFEE MIX

1/3 cup instant coffee granules
1 1/2 tsp. grated orange peel
1/2 tsp. vanilla powder
1/2 tsp. cinnamon

Place all ingredients into a blender or food processor and mix until finely ground. Store in an airtight jar.

ATTACH TO JAR:

To make Cinnamon Orange Coffee:
Mix 1 tablespoon mix into 6 oz. boiling water.

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97. CINNAMON PANCAKE MIX

3 cups all-purpose flour
3 Tblsp. sugar
2 Tblsp. baking powder
4-1/2 tsps. ground cinnamon
1-1/4 tsp. salt

In brown bag or 1 quart jar, combine all ingredients; seal bag or jar, adding dried fruits (apples are especially good!) if necessary to fill small gaps.

GIFT TAG DIRECTIONS:

To make Cinnamon Pancakes:
In medium bowl, combine 3/4 c. milk, 1 egg, and 2 T. salad oil. With fork, blend in 1-1/3 c. pancake mix until moistened but still lumpy. Cook on lightly greased griddle or skillet. Makes about 10 5" pancakes.

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98. CINNAMON STRIPS

Layer the following in a quart-size jar:

2 c All-purpose flour
1/2 ts Ground cinnamon
1 c Sugar
1/2 c Walnuts -- chopped very fine (put these into a baggie and place atop the sugar)

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Cinnamon Strips:
Heat oven to 350 degrees. Lightly grease a jelly roll pan (15-1/2" x 10-1/2" x 1"). Remove walnut baggie from jar and set aside for later. Separate one egg and set the egg white aside for later. Mix the egg yolk with the contents of the jar and 1 cup of softened butter or margarine; mix well. Press dough into pan. Beat the reserved egg white with 1 tablespoon water until foamy; brush over dough. Sprinkle with the walnuts. Bake for 20 to 25 minutes or until very light brown. Immediately cut into 3-inch by 1-inch strips. Cool on a wire rack. Makes 3-1/2 dozen cookies.

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99. CINNAMON SUGAR BUTTER COOKIES

2 1/2 cups Flour
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1 cup Dark brown sugar -- packed
1/2 cup Sugar

Layer the above ingredients in a quart-size jar. Mix 3 tablespoons sugar and 1 tablespoon ground cinnamon and put into a small baggie. Label the baggie "Cinnamon Sugar Topping" and attach it to the outside of the jar.

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Cinnamon Sugar Butter Cookies:
Preheat oven to 300 F. In a large mixing bowl, combine contents of jar with 1 cup softened salted butter, 2 large eggs and 2 teaspoons vanilla extract. Mix until well combined. Shape dough into 1-inch balls and roll each ball in Cinnamon Sugar Topping. Place on ungreased cookie sheets, 2 inches apart. Bake for 18-20 minutes. Immediately transfer cookies with a spatula to a cool, flat surface.

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100. COBBLER MIX

1 cup all-purpose flour
1 tsp. baking powder
1 cup sugar
1 tsp. powdered vanilla
1 tsp. cinnamon

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

ATTACH THIS TO THE JAR:

"Berry Cobbler"

4 cups fresh berries (blueberries, raspberries or boysenberries)
1/4 cup orange juice
1/4 cup sugar
1 jar Cobbler Mix
1 cup unsalted butter, melted
1 egg

Preheat oven to 375. In a large bowl mix together 4 cups of assorted fresh berries with 1/4 cup each lemon juice and sugar. Pour this mixture into a 13X9 inch baking dish. In a separate bowl combine Cobbler mix with 1 cup of melted sweet butter, and 1 egg. Mix until everything sticks together. Drop by spoonfuls over the top of the berry mixture. Bake for 35-45 minutes. Allow to cool for 15 minutes before serving. Serves 8-10.

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101. COCOA PEANUT BUTTER COOKIES

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 THIS GIFT TAG TO THE JAR:

To make 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 of vanilla. Mix until completely blended. You will need to use your hands to finish mixing. Shape into walnut sized balls and place 2 inches apart on a parchment lined baking sheets. DO NOT USE WAXED 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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102. COCONUT GRANOLA

2/3 cup shredded coconut
1 tsp. cinnamon
4 1/2 tsp. grated orange peel
1/4 tsp. nutmeg
1/2 cup firmly packed brown sugar
4 oz. wheat flakes
1 1/2 sticks melted, unsalted butter
4 oz. barley flakes**
1/4 cup pure maple syrup
4 oz. rye flakes**
1/2 cup blanched whole almonds
1/2 cup dry-roasted cashews

Preheat oven to 300 degrees F. Line 2 baking sheets with aluminum foil. Mince orange peel with sugar in food processor about 1 minute. Add butter, maple syrup, cinnamon and nutmeg and blend 5 seconds. Add remaining ingredients; toss thoroughly. Spread on pans and bake until dry, stirring every ten minutes, about 45 minutes. Cool and store in airtight container or jar. Attach a pretty lid if giving as a gift.

**Available at natural food stores or substitute rolled oats.

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103. COCONUT PECAN BALLS

Layer the following in a quart-size jar, packing down well after each addition:

1/2 cup sugar
2 cups All Purpose Flour -- sifted
1 cup Pecans -- finely chopped
1 cup flaked or shredded coconut

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Coconut Pecan Balls:
Cream 1 cup butter with 1 teaspoon vanilla extract and 1 teaspoon almond extract. Add contents of jar and mix thoroughly. Shape dough into balls, using a teaspoonful for each. Place on ungreased baking sheets. Bake in moderate oven (350 degrees) 15 to 18 minutes until light golden brown. Makes about 6 dozen cookies. If desired, dip cookies into Pineapple Glaze (recipe follows) or roll warm cookies in confectioners' sugar. To make Pineapple Glaze: In saucepan, combine 1/2 cup honey, 1/3 cup pineapple juice, 2 teaspoons vinegar and 2 tablespoons butter. Simmer 5 minutes. Cool to lukewarm.

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104. COCONUT SNAPS

Layer the following in a pint-size jar:

3/4 c Sugar
1 t Baking powder
1/2 ts Salt
1/2 c Finely chopped walnuts
1/2 c Finely shredded coconut

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Coconut Snaps:
Beat 1/3 cup shortening until soft. Add 1/4 cup water and 1 teaspoon vanilla and mix well. Add the contents of the jar slowly, mixing well after each addition. Form into rolls, wrap in waxed paper and chill for several hours in the refrigerator. Slice into rounds, 1/8-inch thick. Bake on an ungreased cookie sheet for 10 minutes at 375 F. Remove to a wire rack to cool.

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105. COCONUT SNOWBALLS

Layer the following in a quart-size jar:

2/3 cup sugar
1/4 teaspoon salt
1/4 cup all-purpose flour
3 cups sweetened coconut flakes -- lightly packed

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Coconut Snowballs:
Preheat oven to 325 dgrees F. Coat 2 baking sheets with cooking spray. Beat 4 large egg whites in bowl until stiff, but not dry peaks form. Beat in 1 teaspoon vanilla and contents of jar. Drop batter by rounded teaspoonfuls 1-inch apart on prepared baking sheet. Bake 20 to 25 minutes or until lightly browned. Let cookies cool briefly on baking sheets then transfer to wire racks to cool.

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106. COFFEE SHORTBREAD COOKIES

Layer the following into a pint-size jar:

1 1/3 Cups Unbleached All-Purpose Flour
2 Tablespoons Cornstarch
1/4 Teaspoon Salt
1/8 Teaspoon Ground Cinnamon
2/3 Cup Confectioners' Sugar
1 1/2 Tablespoons Instant Coffee (put this into a small baggie or foil packet and place on top of the sugar)

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Coffee Shortbread Cookies:
Empty contents of coffee baggie into a small custard cup or ramekin. Pour 1 tablespoon boiling water into a measuring spoon, then immediately pour it over the coffee. Stir with a spoon to dissolve the coffee. Cool for 5 minutes. In a bowl, cream 1 cup (2 sticks) unsalted butter (at room temperature) with 1 teaspoon vanilla extract. Blend in the dissolved coffee. Empty the contents of the jar into a bowl and mix to blend well. Blend the dry mix, about one-third at a time, into the butter-coffee mixture until evenly mixed. Divide the dough in half. Place each half on a sheet of wax paper and shape into cylinders about 1 1/2 inches in diameter. Wrap them up in the wax paper and refrigerate for at least 2 hours, or up to 2 days. When you're ready to bake, preheat the oven to 325 degrees F. Using a serrated knife, slice the cookies about 1/4 to 1/3 inch thick and place them on ungreased baking sheets. Bake for 25 minutes, or until the tops feel firm to the touch. Transfer the cookies to a rack and cool to room temperature. Dredge the cooled cookies in confectioners' sugar if you like. Store in an airtight container. These cookies are especially good with ice cream. They're delicately flavored with coffee, and not too sweet!

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107. COOKIE BRITTLE

Layer the following in a quart-size jar:

2 cups flour, sifted
1 tsp salt
3 tbs granulated sugar replacement
1/2 cup walnuts, chopped fine
1 cup semisweet chocolate chips

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Cookie Brittle:
Combine contents of jar with 1/2 cup softened margarine and 2 teaspoons vanilla. Mix well. Press into ungreased 15 x 10-inch pan. Bake at 375 degrees F for 25 minutes. Remove from oven, score into 2 x 1-inch pieces and cool completely. Break into pieces.

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108. COOKIE JAR SUGAR COOKIES

1 1/2 cups white sugar
4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground nutmeg

Combine the flour with the baking powder, baking soda, salt and nutmeg. In a clean 1 quart sized glass jar with a wide mouth layer the white sugar followed by the flour mixture. Press firmly in place and seal.

ATTACH A CARD WITH THE FOLLOWING INSTRUCTIONS:

To make Cookie Jar Sugar Cookies:
In a large bowl, beat 1 egg with 1 cup softened butter or margarine until light and fluffy. At low speed of an electric mixer add 1/2 cup sour cream, 1 teaspoon vanilla and contents of Jar. Mix until combined. Using hands if necessary. Cover dough and refrigerate for several hours or overnight. Remove dough from the refrigerator. Preheat oven to 375 degrees F (190 degrees C). Roll chilled dough out on a lightly floured surface to 1/8 inch thick. Cut dough into desired shapes. Place on an ungreased cookie sheet and bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.

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109. CORNFLAKE COOKIES

1 1/4 cups white sugar
1/4 teaspoon salt
2 1/2 cups coconut
1 1/2 cups corn flake cereal

Place sugar and salt in a clean mason jar. Pack down tight so everything will fit in the jar. (Use a spoon or a mallet.) Add other ingredients, one item at a time, packing each layer down (put cornflakes in last and don't crunch them down!).

Put the lid on the jar and tie a ribbon around the lid. You can add a personalized label, if you wish. As an added touch, tie a wooden spoon to the lid with a piece of ribbon.

ATTACH THE FOLLOWING INSTRUCTIONS TO THE JAR:

To make Cornflake Cookies:
Whip 3 egg whites until stiff. Add 1/2 teaspoon of vanilla extract. Stir in the ingredients from this jar until well combined. Drop teaspoons of dough on an ungreased cookie sheet. Bake for 15 minutes at 325 degrees F.

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110. COTTAGE CHEESE COOKIES

Layer the following in a pint-size jar:

1 1/2 c Flour
2 ts Baking powder
1/2 ts Salt
1/2 c Sugar

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Cottage Cheese Cookies:
Cream 1/2 cup butter and 1/2 cup cottage cheese until thoroughly blended. Gradually add contents of jar and mix well. Form into a loaf. Chill overnight. Slice thin. Place on slightly oiled baking sheet. Bake in a 400 degree oven for 10 minutes, or until delicate brown.

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111. COUNTRY SOUP MIX

1/2 cup barley
1/2 cup dried split peas
1/2 cup uncooked rice
1/2 cup dry lentils
2 tablespoons dried minced onion
2 tablespoons dried parsley
2 teaspoons salt
1/2 teaspoon lemon pepper
2 tablespoons beef bouillon granules
1/2 cup uncooked alphabet pasta
1 cup uncooked twist macaroni

In a wide mouth 1 quart jar, layer the barley, peas, rice and lentils. Then layer around the edges the onion, parsley, salt, lemon pepper, bouillon and the alphabet pasta. Fill the rest of the jar with the twist macaroni.

GIFT TAG INSTRUCTIONS:

To make Country Soup:
Add contents of jar to 3 quarts of water, 2 stalks of chopped celery, 2 sliced carrots, 1 cup of shredded cabbage (optional) and 2 cups diced tomatoes. Over medium low heat, cover and simmer about 1 hour, or until vegetables are tender.

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112. CRANBERRY HOOTYCREEKS

5/8 cup all-purpose flour
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans

Layer the ingredients in a 1 quart or 1 liter jar, in the order listed.

ATTACH A TAG WITH THE FOLLOWING INSTRUCTIONS:

To make Cranberry Hootycreeks:
Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line with parchment paper. In a medium bowl, cream together : 1/2 cup butter or margarine, softened, 1 egg, and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheets. Bake for 8 to 10 minutes, until edges start to brown. Cool on baking sheets or remove to cool on wire racks. Makes 18 cookies.

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113. CRANBERRY ORANGE SPICED CIDER MIX

Stir together the following ingredients, and store them in an airtight jar:

1/2 cup dried cranberries
12 cinnamon sticks (approx. 1 inch long each)
1/2 tsp. whole cloves
2 tbs. whole allspice
1 tsp. dried grated orange peel

GIFT CARD INSTRUCTIONS:

Cranberry Orange Spiced Cider Mix ~ Serves 12-14. In a large saucepan, combine entire contents of cider mix with 2 quarts of apple cider, 1 quart of water, and 1 sliced orange. Heat through, but do not allow boiling. Serve hot with additional orange slices for garnish, and cinnamon sticks to stir.

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114. CRAZY CAKE MIX IN A JAR

2 cups flour
2/3 cup Cocoa Powder
3/4 tsp. Salt
1 1/2 tsp. Baking Powder
1 1/3 cups Sugar

In a large bowl, combine flour, salt, cocoa powder & baking powder. Layer ingredients in jar in order given in a 1 quart canning jar. It is helpful to tap jar lightly on a padded surface (towel on counter) as you layer the ingredients to make all ingredients fit neatly. Use scissors to cut a 9 inch-diameter circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band.

ATTACH A CARD WITH THE FOLLOWING DIRECTIONS:

"CRAZY CAKE"
This is a crazy cake because you mix the cake all together in the pan that you bake it in. Pour contents of jar into a 9 x 13 inch baking pan, then add the following ingredients:

3/4 cup Vegetable Oil
2 tsp. Vinegar
1 tsp. Vanilla
2 cups Water

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

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115. CREAM OF MUSHROOM SOUP MIX

1 C dried mushrooms
1/2 tsp. dried onion
1/2 tsp. dried lemon rind, grated
3 T all-purpose flour
1 tsp. salt
1/8 tsp. pepper
1 C dried milk powder

Add ingredients to a pint size jar.

GIFT TAG INSTRUCTIONS:

To make Cream Of Mushroom Soup:
Stir contents of jar into 1 1/2 quarts boiling water. Cook, stirring constantly until smooth and thickened. Cover and cook over very low heat 20 to 30 minutes. Serves 4.

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116. CREAM OF TOMATO SOUP MIX

3 C dried tomato slices
1/2 C dried milk powder
1 T sugar
1/2 tsp. salt
1/4 tsp. ground cinnamon

Powder tomato slices in a blender or with a pestle. Add remaining ingredients. Add to a glass jar and tightly seal the lid.

GIFT TAG INSTRUCTIONS:

To make Cream Of Tomato Soup:
Add contents of jar to 1 1/2 quarts boiling water and simmer 10 minutes. Add 1 teaspoon butter or margarine after cooking. Serves 4 to 6.

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117. CREAMY SMOOTH PEANUT BUTTER COOKIES

Layer the following in a quart-size jar, packing down well after each addition:

2 c Unbleached All-Purpose Flour
1 t Salt
1 t Baking Soda
1 1/2 c Brown Sugar -- Packed
1 c Granulated Sugar

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Creamy Smooth Peanut Butter Cookies:
Cream 1 cup butter with 1 1/2 cups creamy peanut butter. Beat in 2 large eggs, 2 teaspoons vanilla extract and the contents of the jar, blending well. Drop by spoonfuls onto a greased cookie sheet. Bake in a preheated 350 degree oven for 10 to 12 minutes. Yield: About 5 dozen cookies.

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118. CREOLE SEASONING MIX

2 tablespoons plus 1-1/2 teaspoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon cayenne pepper
1 tablespoon pepper

Combine all ingredients. Yield: 1 gift ( about 1/2 cup ). Place in a small jar tied with a ribbon (a baby food jar would work great for this)!

ATTACH THESE INSTRUCTIONS:

Use Creole Seasoning Mix to season chicken seafood, steak or vegetables.

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119. CURRIED RICE MIX
This curried rice mix is an interesting complement for plain chicken or pork.

1 cup long-grain rice
1 chicken bouillon cube, crumbled
2 Tbsp. dried minced onion
1/4 cup raisins
1/2 tsp. curry powder

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

ATTACH THIS TO THE JAR:

To make Curried Rice:
In a medium saucepan bring 2 1/2 cups water to a boil. Add the rice mix. Cover and reduce the heat to a simmer for 20 minutes.

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120. CUSTOM COOKIES IN A JAR

1 cake mix, any flavor
1/2 c. oats, quick or old fashioned
1 c. chocolate chips

Optional add ins:
Butterscotch chips, raisins, milk chocolate chips, white chips, nuts, etc. Use your imagination and go crazy.

This is mixed up and put into a 1 quart container.

PUT THIS INFO ON A CARD AND ATTACH TO JAR:

To make cookies, add to mix:

1/2 c. oil
2 eggs slightly beaten

Drop dough by rounded teaspoon 2 inches apart onto ungreased cookie sheet. Bake at 350 degrees for 8 - 10 minutes. Cool a minute before removing from cookie sheet. HINT: Do not overbake. In fact they are much better underbaked a little and left on cookie sheet for 5 minutes before removing.

Posted by Gypsy (Member # 18) on December 14, 2004 10:41 AM December 14, 2004 10:41 AM :

121. DATE NUT MUFFIN MIX

2 cups self-rising flour
1/2 cup sugar
1/4 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1 cup chopped pecans

Layer ingredients in a wide-mouth 1-quart canning jar in order given. Press each layer firmly in place before adding next ingredient.

GIFT CARD INSTRUCTIONS:

To make Date Nut Muffins:
Preheat the oven to 400 Degrees. Empty mix in large mixing bowl; stir to combine. Add 1 egg slightly beaten, 3/4 cup milk, 2/3 cup chopped dates and 1/4 cup oil. Mix until completely blended. Spoon the batter into greased muffin tins, filling 2/3 to 3/4 full. Bake for 15 to 18 minutes, or until golden brown. Serve warm, or cool completely on a wire rack.

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122. DATE NUT SQUARES

Layer the following in a quart-size jar:

3/4 c All-purpose flour
1 ts Baking powder
1/4 ts Salt
1 c Golden Brown Sugar -- firmly packed
1 c Chopped dates
1 c Chopped walnuts

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Date Nut Squares:
Combine contents of jar with 2 eggs; mix well. Pour into greased 9-inch square pan. Bake in 350 degree oven 30 minutes. Cool 10 minutes. Cut into 24 squares. Dust with powdered sugar, if desired.

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123. DILL DIP

1 tsp. dill
1 tsp. Accent
1 tsp. seasoned salt
1 tsp. onion flakes
1 tsp. parsley

Stir together all ingredients and store them in an airtight jar. This amount would work perfectly in a small baby food jar.

ATTACH TO THE JAR:

To make Dilly Of A Dip:
Add dip mix to 1 cup of sour cream and mix well. Allow chilling for 1 hour before serving. Try this with fresh veggie sticks!!

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124. DILL-LEMON RICE MIX

4 c Long Grain Rice, Uncooked
5 t Dried Grated Lemon Peel
4 t Dill Weed Or Dill Seed
2 t Salt
8 t Instant Chicken Bouillon

Combine all ingredients in a large bowl and blend well. Put about 1 1/2 cups of mix into 3 1-pint airtight containers and label as Dill-Lemon Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 1/2 cups of mix.

INSTRUCTIONS FOR GIFT TAG:

To make Dill-Lemon Rice:
Combine 1 1/2 cups of mix, 2 cups cold water, and 1 T butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes until liquid is absorbed. Makes 4 to 6 servings.

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125. DOG BISCUIT MIX IN A JAR!!

1 quart wide-mouth canning jar
1 dog biscuit cookie cutter
16 inches of a pretty ribbon
1 large envelope (punch a hole in the upper left corner)
1 cup all-purpose unbleached flour
1 cup whole wheat flour
1/2 cup yellow cornmeal
1/2 cup instant nonfat dry milk powder
1 teaspoon brown sugar; or white sugar
1/2 teaspoon garlic powder
pinch of salt

In a medium mixing bowl, combine: 1 cup all-purpose unbleached flour, 1 cup whole wheat flour, 1/2 cup yellow cornmeal, 1/2 cup instant nonfat dry milk powder, 1 teaspoon brown sugar or white sugar, 1/2 teaspoon garlic powder, pinch of salt . Using a funnel, pour dry ingredients into the jar.

Close jar tightly. Tie dog biscuit cookie cutter and instruction card around the top of the card with a pretty ribbon.

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

INSTRUCTIONS CARD:

Make Your Own Dog Biscuits!!
Position a rack in the center of the oven. Preheat it to 250 degrees F. Place Dog Biscuit Mix ingredients in a medium sized bowl. Add in 1 large egg, 1/2 cup shredded sharp cheddar cheese, 1/4 cup grated Parmesan cheese, 1/4 to 1/2 cup (or more) hot chicken broth, beef broth or very hot water. Make a dough that's very heavy, but not sticky. Add more flour or water, 1teaspoon at a time if dough is too moist (use flour) or too dry (use hot water). Turn out dough onto a floured pastry cloth and knead 8-10 times until elastic. Let dough rest for 5 minutes. Roll out dough 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), and bake them another half hour. Cool the cookies in the pan for 1 minute, then transfer to a wire cake rack to cool completely.

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126. DOUBLE CHIP CRISPY COOKIES

1/2 cup white chocolate chips
1/2 cup crispy rice cereal
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup packed brown sugar
1/2 cup semisweet chocolate chips
1/2 cup rolled oats
1/2 cup white sugar

In a 1 quart jar, layer the ingredients in the order listed. Pack down firmly after each addition.

ATTACH A GIFT TAG WITH THE FOLLOWING INSTRUCTIONS:

To make Double Chip Crispy Cookies:
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, cream 1/2 cup margarine until light and fluffy. Mix in 1 egg and 2 tablespoons water. Add the entire contents of the jar, and stir until well blended. Drop by rounded spoonfuls onto an ungreased cookie sheet. Bake for 10 to 12 minutes in preheated oven. Remove from baking sheets to cool on wire racks.

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127. DOUBLE CHOCOLATE MUFFIN MIX

Layer the following in a quart-size jar, packing down well between layers:

1 c Sugar
2 c Flour
1 t Baking soda
1/2 t salt
6 oz Semisweet chocolate chips (1 cup)
3 (1 oz.) squares Unsweetened chocolate, cut up (put this into a separate baggie and place atop the chocolate chips)

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Double Chocolate Muffins:
Preheat oven to 400 degrees F. In a 2-quart glass bowl, combine the contents of the chocolate baggie from the jar with 1 stick butter. Heat in microwave oven on High 2 to 2 1/2 minutes, until melted and smooth when stirred. Let cool to lukewarm. Stir in 1 cup buttermilk, 2 teaspoons vanilla extract, 1 egg and the remaining contents of the jar. Stir until just combined. Spoon batter into 12 paper-lined 2-1/2 inch muffin cups, filling to top. Bake 15 to 20 minutes, or until a cake tester inserted in center comes out clean. Let muffins cool in pans 5 minutes, then transfer to racks to cool completely. Serve warm or cool.

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128. DOUBLE FUDGE BROWNIES
Dense and fudgy, these are the best brownies in the world.

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

Mix all the ingredients together and store in an airtight container.

ATTACH THIS TO THE JAR:

"Double-Fudge Brownies"

1 cup butter or margarine, softened
4 eggs
1 jar Double-Fudge Brownie Mix

Preheat the oven to 325 degrees F. Grease a 12 by 9 inch pan. In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating well after each addition. Add the Double-Fudge Brownie Mix & continue to beat the mixture until it is smooth. Spread the mixture into the greased pan, & bake for 40 to 50 minutes. Makes 24.

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129. DREAMSICLE COOKIES

1/2 cup Tang instant breakfast drink powder
3/4 cup sugar
1-1/2 cups vanilla chips
1-3/4 cups flour mixed with 1/2 tsp. baking soda and 1/2 tsp. baking powder

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

RECIPE TO ATTACH TO THE JAR:

To make Dreamsicle Cookies:
Empty cookie mix in a large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased baking sheet. Bake at 375Âº for 12 to 14 minutes or until tops are very lightly browned. Cool 5 minutes on cookie sheet. Remove to wire racks to cool completely. Yield: 2Â½ dozen.

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130. EAST TEXAS PECAN DROP COOKIES

Layer the following in a quart-size jar, packing down well:

1 c Confectioners' sugar
2 1/2 c Sifted cake flour
1 c Pecans, coarsely chopped

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make East Texas Pecan Drop Cookies:
Cream 1/2 cup butter or margarine and 1/2 cup plus 2 tablespoons shortening together until smooth. Beat in 2 teaspoons vanilla and contents of jar. Mix well. Drop by teaspoonsful onto an ungreased baking sheet. Bake in 325 degree preheated oven for 15 to 20 minutes or until they are a delicate, light brown. Makes 4 dozen.

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131. EASTER COOKIES

Layer the following in a quart-size jar, packing down firmly:

1 3/4 c All-purpose flour
1 ts Salt
3/4 ts Baking soda
1 1/4 c Firmly-packed brown sugar
1 1/2 c Pastel-colored candy coated chocolate pieces or pastel-colored vanilla chips

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Easter Cookies:
Pre-heat oven to 375 F. Place sheets of foil on countertop for cooling cookies. Combine 3/4 cup golden crisco shortening, 2 tablespoons milk and 1 tablespoon vanilla in a large bowl and mix well. Add 1beaten egg and then contents of jar. Mix until well blended. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet. Bake one baking sheet at a time at 375 F for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes about 3 dozen cookies.

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132. ENGLISH TOFFEE BALLS

Layer the following in a quart-size jar:

1/2 cup powdered sugar
1 package vanilla instant pudding and pie filling -- (3 1/2 ounce)
2 cups all-purpose flour
3 bars chocolate coated English toffee (3/4 ounce each) -- crushed

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make English Toffee Balls:
Heat oven to 325 degrees. In a large bowl, cream 1 cup of softened butter or margarine. Add contents of jar and 1 tablespoon milk and 1 teaspoon vanilla; mix well. Shape dough into 1" balls. Place on ungreased cookie sheets. Bake for 13-18 minutes or until edges are light golden brown. Cool. Dip top of cookies in powdered sugar, if desired.

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133. FABULOUS FUDGIES

Layer the following in a quart-size jar:

1 1/2 c Unsifted flour
1/4 ts Salt
1 ts Baking soda
1/2 c Baking cocoa
2 c Sugar
1/2 c Powdered milk; or coffee creamer

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Fabulous Fudgies:
Preheat oven to 325 degrees F. Mix contents of jar with 1/2 cup melted margarine, 2 teaspoons vanilla and 2 large eggs. Blend well. The dough will be very stiff. Drop by spoonfuls on ungreased foil on a cookie sheet. Bake for 12 minutes at 325 degrees F. (There is a reason for the foil. When baked, they are too soft to move until they set a few minutes. Using foil lets you take off one sheet and bake the next.) Let cool and enjoy!

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134. FAKE "SHAKE -N- BAKE" MIX IN A JAR

3 cups corn flake crumbs
1 cup wheat germ
1/2 cup sesame seeds
4 teaspoons dried parsley flakes -- crushed
1 tablespoon paprika
2 teaspoons salt
1 teaspoon dry mustard
1 teaspoon celery salt
1 teaspoon onion salt
1/2 teaspoon ground pepper

In a large bowl, combine all ingredients. Combine with a fork until evenly mixed. Pour into a 5-cup jar with a tight-fitting lid. Seal container. Store in a cool dry place. Use within 2 months.

ATTACH THIS NOTE TO THE JAR:

"Fake Shake -n- Bake"

To use: Pour desired amount of mix into a large plastic food storage bag; set aside. In a shallow bowl, beat 2 eggs and 1 tablespoon milk until blended. Dip each piece of chicken, fish, or pork into egg mixture; drain briefly. Place 2 to 3 pieces at a time in plastic bag, shaking until evenly coated. Remove from bag; arrange on prepared baking sheet. Bake as desired.

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135. FRIENDSHIP BROWNIES

Layer in a quart jar:

1 C & 2 Tbsp flour
3/4 tsp salt
2/3 C brown sugar
2/3 C sugar
1 tsp baking powder
1/3 C baking cocoa
1/2 C chocolate chips
1/2 C chopped walnuts

ATTACH TO JAR:

To make Friendship Brownies:
Beat together: 3 eggs, 2/3 C oil and 1 tsp vanilla. Add brownie mix and stir together. Spread in 9X9 greased pan. Bake at 350 degrees for 34-38 minutes (or until toothpick tests clean).

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136. FRUITED RICE MIX

4 tb Instant Chicken Bouillon
3 c Long-grain White Rice; uncooked
1 tb Salt
1 c Dried Apples; crushed
3 tb Dried onion; minced
1/3 c Golden Raisins
1 1/2 tb Curry powder
1/3 c Slivered Almonds; toasted
Combine all ingredients, mixing well. Store in a jar.

ATTACH THE FOLLOWING RECIPE TO THE JAR:

To make Fruited Rice:
In heavy 2 quart saucepan, combine 1 cup of Fruited rice mix with 2 cups of water and 2 T butter or margarine. Cover tightly. Bring to a boil. Reduce heat to medium-low. Without lifting lid, simmer 30 minutes or until water is absorbed. Yield: about 3 1/2 c. of cooked rice.

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137. FUDGY SCOTCH SQUARES

1 1/2 C Graham Cracker Crumbs
1 C (6 oz.) Semisweet Chocolate Morsels
2 C (12 oz) Butterscotch Morsels
1 C Chopped Pecans

Layer all in ingredients in a 1 quart jar in order given. Tightly seal. Makes 1 gift jar.

ATTACH THE FOLLOWING GIFT TAG:

To make Fudgy Scotch Squares:
Combine contents of jar and 1 (14 oz) can sweetened condensed milk. Press into a greased aluminum foil lined 9-inch
square pan. Bake at 350 degrees for 30-35 minutes. Cool completely and cut into squares. Makes 3 dozen.

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138. GARBANZO OAT FLAKE COOKIES

Layer the following in a quart-size jar:

1 c Brown Rice Flour
1/2 c Garbanzo Flour (or Oat or Barley Flour)
1 t Non-alum baking powder
1/2 ts Sea salt (optional)
1 1/2 c Oat Flakes (rolled oats)
1/2 c Chopped nuts and/or raisins

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Garbanzo Oat Flake Cookies:
In a large mixing bowl combine 1/2 cup vegetable oil, 1/4 cup honey or maple syrup, 1/2 cup water or juice, and 1 teaspoon vanilla. Dump contents of jar into wet ingredients and mix thoroughly. Drop by teaspoonful on an oiled cookie sheet. Bake at 350 F for 8-12 minutes or until edges are lightly browned. Cool on pan before removing.

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139. GINGER PECAN CHEWS

Layer the following in a quart-size jar:

1/2 cup granulated sugar
1/2 cup crystallized ginger -- chopped (2.7 ounce jar)
2 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup pecans -- chopped

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Ginger Pecan Chews:
Preheat oven to 375 degrees. Mix contents of jar with 1/2 cup softened butter or margarine, 1/2 cup molasses and 1 egg. Drop the dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets. Bake for 12 to 14 minutes, or until almost no indentation remains when touched in the center. Immediately remove from the cookie sheets. Cool on wire racks. Makes 2 1/2 to 3 dozen.

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140. GINGERBREAD BAKED IN A JAR

2 1/4 c Flour (all-purpose)
3/4 c Sugar
1 ts Baking soda
1/2 ts Baking powder
1/4 ts Salt
2 ts Ginger (ground)
1 ts Cinnamon (ground)
1/2 ts Cloves (ground)
3/4 c Margarine (softened)
3/4 c Water
1/2 c Molasses

Preheat oven to 325-degrees (NO higher). Sterilize 5 (12 oz) Ball Quilted Crystal (#14400-81400) jam/jelly canning jars, lids and rings by boiling them for 15 minutes. Remove the jars from the water and allow them to air-dry on your counter top; leave the lids and rings in the hot water until you're ready to use them. Once the jars are cool enough to handle, use a pastry brush to grease them with shortening (DO NOT use butter, margarine, PAM or Baker's Secret); set aside. In a large bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, cinnamon and cloves. Stir in margarine, water and molasses until well blended. Divide batter among the 5 jars (they should be about 1/2 full). Place jars onto a cookie sheet or they'll tip over. Bake in preheated 325-degree oven for 35 minutes or until cake tester inserted in center comes out clean. Move the jars around in the oven while they're baking, so they'll bake evenly. Have your HOT lids ready. Using HEAVY-DUTY MITTS (the jars ARE HOT!) Take one jar at a time from the oven and place a lid on, then the ring. Tightly screw on lids--do it FAST because the lid gets REAL hot! Allow jars to cool on your countertop. Once the jars are cool, decorate with round pieces of cloth. Unscrew the ring (the lid should be sealed by now) and place a few cotton balls or a wad of batting on top of the lid (makes it poofy on top), then a piece of cloth (about 3" larger than the lid) on top and screw the ring back on. Decorate as desired. I used pinking shears to cut the cloth rounds out, otherwise some material will start to unravel. A hot glue gun is INVALUABLE--glue on dried flowers, bows, ribbons, etc.

WARNING: Use only CANNING JARS for this recipe. Others may not be tempered to withstand the heat. Do NOT use coffee or vegetable cans as most contain lead and are painted or sealed with materials that may give off toxic gases when heated.

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141. GINGERBREAD COOKIES

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup packed brown sugar
1 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice

Mix 2 cups of the flour with the baking soda and baking powder. Mix the remaining 1 1/2 cups flour with the spices. In a one-quart, wide-mouth canning jar layer the ingredients starting with the flour baking powder mixture then the brown sugar and finally the flour and spice mixture.

ATTACH A CARD TO THE JAR WITH THE FOLLOWING DIRECTIONS:

To make Gingerbread Cookies:
Empty contents of jar into a large mixing bowl. Blend together well. Add 1/2 cup softened butter or margarine, 3/4 cup molasses and 1 slightly beaten egg. Mix until completely blended. Dough will be very stiff so you may need to use your hands. Cover and refrigerate for 1 hour. Preheat oven to 350 degrees F (175 degrees C). Roll dough to 1/4 inch thick on a lightly floured surface. Cut into shapes with a cookie cutter. Place cookies on a lightly greased cookie sheet about 2 inches apart. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Decorate as desired. Makes 18 cookies.

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142. GINGERSNAPS

Layer the following in a jar:

2 c Flour; all-purpose
1 c Sugar
1/2 ts Salt
1 ts Soda
1 ts Cinnamon, ground
1 ts Ginger, ground
1/2 ts Cloves, ground

ADD THE FOLLOWING GIFT TAG TO THE JAR:

To make Gingersnaps:
Dump contents of jar into a mixing bowl and stir to combine. Cut in 3/4 cup shortening until mixture resembles coarse crumbs. Stir in 1/4 cup molasses and 1 slightly beaten egg. Shape dough into 1" balls, and roll them in sugar. Place on ungreased baking sheets; bake at 350 degrees for 10 minutes. Remove from baking sheets immediately. (Cookies will firm quickly as they cool). Makes about 4 dozen.

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143. GINGER SPICE MUFFIN MIX

1 3/4 cups flour
2 Tbsp. sugar
3 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. salt

Combine all the ingredients in a medium bowl. Store the mixture in an airtight container.

ATTACH THIS TO THE JAR:

"Ginger Spice Muffins"
Makes 1 dozen

1 pkg. Ginger Spice Muffin Mix
1/4 cup butter or margarine, melted
1 egg
1 tsp. vanilla
1 cup milk

Preheat the oven to 400 degrees F, and grease 12 muffin tins. In a large bowl, combine the muffin mix with the butter, egg, vanilla and milk Stir the mixture until the ingredients are blended. Do not overmix. The batter will be lumpy. Fill muffin tins 2/3 full, and bake for 15 minutes.

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144. GOLDEN RAISIN COOKIES

1 3/4 cups flour; * mixed together
1 teaspoon baking soda; * mixed together
1 teaspoon allspice; * mixed together
1 cup sugar
3/4 cup golden raisins
1 1/2 cups peanuts; salted

Mix flour with baking soda and allspice. Layer ingredients in a quart size jar with a tight fitting lid.

GIFT CARD INSTRUCTIONS:

To make Golden Raisin Cookies:
Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add: 3/4 cup butter (not diet, very soft), 2 eggs (slightly beaten), and 1 1/2 tsp. vanilla (optional). Mix until completely blended. You will need to finish mixing with your hands. Shape into balls the size of walnuts. Place 2 inches apart on sprayed baking sheets. Bake at 375 for 9 to 11 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Makes 3 1/2 dozen cookies.

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145. GOOD NIGHT CAFE MIX

2/3 cup powdered nondairy creamer
1/3 cup instant coffee granules
1/3 cup sugar
1 tsp. ground cardamom
1/2 tsp. cinnamon
1/8 tsp. Nutmeg

Place all ingredients into a blender or food processor and mix until finely ground. Store in an airtight jar.

ATTACH TO JAR:

To make Good Night Cafe:
Mix 1 tablespoon mix into 8oz. boiling water.

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146. GOURMET COOKIES

1 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1-1/4 cup rolled oats
1 (5.5 ounce) milk chocolate bar
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup chopped nuts, your choice (optional)
1/2 cup chocolate chips

With wire whisk, mix flour, baking powder, and baking soda. Pour into jar and pack down level with heavy object. Mix oatmeal in a blender. Grate chocolate bar and mix into the oatmeal. Pack on top of flour in jar. Add white sugar and pack down. Add brown sugar and pack down. Layer chopped nuts on top of brown sugar. Finish layering jar with chocolate chips until even with the top. Use scissors to cut a nine-inch-diameter circle from the 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:

To make Gourmet Cookies:
Preheat oven to 375 degrees F. Spoon chocolate chips and nuts into small bowl, set aside. Spoon brown and white sugar into mixing bowl, add 1/2 cup margarine or butter, cream well. Add 1 egg and 1/2 teaspoon vanilla, mix well. Pour oatmeal and flour mixture from jar into bowl, mix thoroughly. Roll into walnut-sized balls, place on slightly greased cookie sheet two inches apart. Bake for 8-10 minutes. Yield: 3 dozen.

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147. GOURMET HOT CHOCOLATE MIX

11 Cups powdered dry milk
1 cup powdered non-dairy creamer
2 1/2 cups powdered sugar
1 pound container of instant chocolate drink mix

Mix all the ingredients together and store in an airtight jar. Or divide evenly into pint jars for gifts or fundraisers. This recipe makes about 250 servings, and can be cut in half, or doubled to suit your needs.

ATTACH TO JAR:

To make Gourmet Hot Chocolate:
Measure out 3 heaping tablespoons of mix into your favorite mug, and add 6-8 oz. boiling water.

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148. GOURMET HOT COCOA MIX
The best tasting instant hot cocoa you will ever have!

1 25 ounce box non-fat dry milk
1 16 ounce jar non-dairy creamer
1 15 or 16 ounce container of presweetened cocoa mix (like Nestles Quik)
1 13 ounce jar chocolate malted milk powder
1 cup powdered sugar

Mix all the ingredients together in a very large container. Use a wire whisk to be sure it is distributed evenly. Divide mixture into jars with tight lids.

ADD THIS TAG TO THE JAR:

To make Gourmet Hot Cocoa:
Place 2 - 3 tablespoons of mix into a mug. Add boiling water and stir well. You may use more or less mix to taste or depending on the size of the mug.

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149. GOURMET REINDEER POOP... (Hilarious!!)

1/2 cup butter
2 cups granulated sugar
1/2 cup milk
2 teaspoons cocoa
1/2 cup peanut butter
3 cups oatmeal -- not instant
1/2 cup chopped nuts -- optional

Mix butter, sugar, milk and cocoa together in a large saucepan. Bring to a boil, stirring constantly; boil for 1 minute. Remove from heat and stir in remaining ingredients. Drop by teaspoon full (larger or smaller as desired) onto wax paper and let harden. They will set up in about 30-60 minutes. These will keep for several days without refrigerating, up to 2 weeks refrigerated and 2-3 months frozen. Pack into ziplock sandwich bags or a large mason jar.

ATTACH THE FOLLOWING NOTE TO EACH BAG OR JAR:

I woke up with such scare when I heard Santa call...
"Now dash away, dash away, dash away all!"
I ran to the lawn and in the snowy white drifts,
those nasty reindeer had left "little gifts".
I got an old shovel and started to scoop,
neat little piles of "Reindeer Poop!"
But to throw them away, seemed such a waste,
so I saved them, thinking-you might like a taste!
As I finished my task, which took quite awhile,
Old Santa, passed by and he sheepishly smiled.
And I heard him exclaim as he was in the sky...
"Well they're not potty trained, but at least they can fly!"

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150. HAWAIIAN COOKIES

1/3 cup sugar
1/2 cup packed brown sugar
1/3 cup packed flaked coconut
2/3 cup chopped macadamia nuts
2/3 cup chopped dates
2 cups flour mixed with 1 tsp. baking soda and 1 tsp. baking powder

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

RECIPE TO ATTACH TO JAR:

To make Hawaiian Cookies:
Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Press cookie down slightly with the heel of your hand. Bake at 350Âº for 11 to 13 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 2Â½ dozen.

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Posted by Gypsy (Member # 18) on December 14, 2004 10:42 AM December 14, 2004 10:42 AM :

151. HAWAIIAN MOOD COOKIES

Layer the following in a quart-size jar:

2 1/4 c All purpose flour
2 ts Baking powder
1 ts Soda
1/2 ts Salt
1 c Sugar
1/2 c Chopped macadamia nuts

ADD THE FOLLOWING GIFT TAG TO THE JAR:

To make Hawaiian Mood Cookies:
Blend together 1/2 cup margarine, 3 ounces cream cheese and 1 teaspoon vanilla; mix well. Add 2 eggs, one at at time, beating well after each addition. Gradually add ingredients from jar; mix thorougly. Stir in 1 can of crushed pineapple (drained) and 1/2 cup Maraschino cherries (drained). Drop by rounded teaspoonfuls onto three accordian pleated pans. (To make each pan, cut four 2 foot lengths of foil. Accordian pleat in 1 inch fold and place on a cookie sheet.) Bake at 350 degrees for 15 minutes. To remove cookies easily, pull end of foil until cookies pop off.

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152. HAZELNUT SHORTBREAD

Layer the following in a quart-size jar:

2 c All-purpose flour
1/2 c Sugar
1 1/4 c Finely chopped hazelnuts

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Hazelnut Shortbread:
In a mixing bowl, cream 1 cup butter (DO NOT use margarine!). Add 2 tablespoons maple syrup or honey and 2 teaspoons vanilla extract. Add contents of jar and mix well. Shape into two 1-1/2" rolls; wrap tightly in waxed paper. Chill for 2 hours or until firm. Cut into 1/4" slices and place 2" apart on ungreased baking sheets. Bake at 325 degrees for 14-16 minutes or until edges begin to brown. Remove to wire racks to cool. Yield: about 6 dozen.

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153. HEALTH MUFFINS

2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp salt
2/3 cup brown sugar
1/2 cup raisins, currents or walnuts

Layer ingredients in a wide-mouth 1-quart canning jar in order given. Press each layer firmly in place before adding next ingredient.

GIFT CARD INSTRUCTIONS:

To make Health Muffins:
Preheat the oven to 350 Degrees. Empty mix in large mixing bowl; stir to combine. Add 1 egg (slightly beaten), 3/4 cup buttermilk, 3/4 cup applesauce, 1 1/2 T. vegetable oil, 1 tsp vanilla and 1/2 cup fresh or frozen blueberries or raspberries if desired. Mix until completely blended. Spoon the batter into greased muffin tins, filling 2/3 to 3/4 full. Bake for 18 to 20 minutes, or until golden brown. Serve warm or cool completely on a wire rack.

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154. HEARTY SOUP MIX

1 pk (14 oz)Dry Green Split Peas
1 pk (14 oz) Alphabet Macaroni
1 1/2 c Brown Rice
1 pk (12 oz) Pearl Barley
1 pk (12 oz) Lentils
4 c Dry Minced Onion

Combine all ingredients in a large bowl. Stir to evenly distribute ingredients. Pack into 3 quart size jars. Store in a cool, dry place and use within 6 months. Shake well before using. Makes 3 gifts.

ATTACH THE FOLLOWING TO EACH JAR:

Hearty Soup Stock: Put 6 cups of water and 1 1/3 cups of mix in a large kettle or Dutch oven. Add 1 1/2 T salt. Bring to a boil. Cover and simmer 1 to 1 1/2 hours. Add 2 carrots, sliced, 1 or 2 stalks celery, chopped, 1 1/2 cups cabbage, shredded, 2 (15 oz) cans of tomato sauce, 1 (24 oz) can vegetable juice ****tail, and if desired 1 lb lean cooked ground beef or leftover cooked beef. Simmer 20 more minutes, until vegetables are cooked. Makes 6 to 8 servings.

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155. HERBED RICE MIX

1 package ( 3 pounds ) long grain rice
2 cups dried celery flakes
2/3 cup dried minced onion
1/2 cup dried parsley flakes
2 tablespoons dried chives
1 tablespoon dried tarragon
3 to 4 teaspoons salt
2 teaspoons pepper

Combine the first eight ingredients; mix well. If giving for gifts, divide into individual jars. Makes 10 cups total.

INSTRUCTIONS TO ATTACH TO EACH JAR:

To prepare one serving of Herbed Rice:
In a sauce pan over medium heat, bring 2/3 cup water and 1 tablespoon butter to a boil. Add 1/4 cup rice mixture. Reduce heat; cover and simmer for 20 minutes. Remove from heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork. Yield: 1 serving.
NOTE: To prepare more than 1 serving, multiply the rice mix, water, and butter by the total number or desired servings and cook as directed.

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156. HICKORY NUT DROP COOKIES

Layer the following in a quart-size jar:

2 c Flour
1/2 t Baking soda
1/2 t Baking powder
1 c Sugar
1/2 c Nuts -- chopped
1/2 c Raisins -- chopped

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Hickory Nut Drop Cookies:
Beat 1/2 cup shortening very well. Add contents of jar, along with 1 egg and 1/2 cup buttermilk. Drop by teaspoonfuls onto cookie sheet. Bake in moderate 375 F oven until done.

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157. HOLIDAY BEAN SOUP MIX

1 Lb. Dried Black Beans
1 Lb. Dried Red Beans
1 Lb. Dried Kidney Beans
1 Lb. Dried Navy Beans
1 Lb. Dried Great Northern Beans
1 Lb. Dried Baby Lima Beans
1 Lb. Dried Large Lima Beans
1 Lb. Dried Pinto Beans
1 Lb. Dried Green Split Peas
1 Lb. Dried Yellow Split Peas
1 Lb. Dried Black-Eye Peas
1 Lb. Lb. Dried Green Lentils
1 Lb. Dried Brown Lentils

Combine beans in a very large bowl. Pour two cups of bean mix into pretty jars. (16-oz. jars hold two cups of bean mix.) Give with the following recipe for holiday bean soup. You could also layer the beans in the jar for prettier effect. Just put a little of each of the beans in until you fill it to the top.

ATTACH TO JAR:

"Holiday Bean Soup"

Beans from Jar
1 Smoked Ham Hock
2 Cans ( 14.5 Oz each ) Stewed Tomatoes
1 Medium Onion Chopped
1 Clove Garlic, Minced or 1/4 teas. Liquid Garlic Spice
1 Bay Leaf
6 Cups Water
1/4 Cup Fresh Parsley
1 Tbsp. Red Wine Vinegar
2 teas. Salt
1 teas. Chili Powder
1 teas. Cumin Seed

Cover beans with water and soak overnight. Drain beans and place in a stockpot. Add ham hock, tomatoes, onion, garlic, bay leaf and 6 cups of water, and remaining ingredients. Bring to a boil over medium-high heat, cover & simmer 1 hour or until beans are tender. Remove bay leaf before serving. Serve warm. Makes 11 cups of soup.

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158. HOLIDAY BISCOTTI

3/4 cup dried cranberries or cherries
3/4 cup shelled green pistachios
2 cups all purpose unbleached flour
1/2 teaspoon cinnamon
2 tsp baking powder
2/3 cup Sugar

Layer all the ingredients in a 1 quart canning jar. Tap gently on the counter top to settle each layer before adding the next. Add additional dried fruits or pistachios to fill any gaps.

GIFT TAG DIRECTIONS:

To make Holiday Biscotti:
Beat 1/3 cup butter in a large mixing bowl on med speed for 30 secs. Add 2 eggs, and beat on med until well combined. Stir in contents of jar just until combined using a wooden spoon. Divide into 2 loaves on cookie sheet, chilling if necessary to make dough easier to handle. Each loaf should be about 9 inches long and 2 inches wide. Bake at 375* for 25-30 min or until a toothpick inserted in the center comes out clean. Cool on sheet for 1 hour. Cut each loaf diagonally into 1/2 inch thick slices using a serrated (bread) knife. Place slices on an ungreased cookie sheet. Bake at 325* for 8 minutes, then turn over and bake for 8-10 minutes more or until dry and crisp. Transfer to wire rack to cool. Makes 32.

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159. HOLIDAY MUFFIN MIX

5 c Flour
1 c Whole Wheat Flour
1 1/2 c Sugar
1 c Instant nonfat dry milk
1/4 c Baking powder
2 tsp salt
1 tbl cinnamon
1/2 ts Cloves

Lightly spoon flour into measuring cup; level off. In large bowl, combine all ingredients; blend well. Store in airtight container at room temperature or in a cool, dry place. For gift giving, measure 2 cups mix (by dipping cup into mix) and place in a small airtight jar (or measure 4 cups into a larger jar, which will give them 2 batches of muffins). Makes about 8 cups mix. HIGH ALTITUDE -- Above 3500 Feet: Decrease baking powder to 2 1/2 tablespoons.

ATTACH THE FOLLOWING RECIPE TO EACH JAR:

Holiday Muffins:

2 cups Holiday Muffin Mix
2/3 cup water
1 egg, slightly beaten
1/4 cup oil

Heat oven to 400 deg. Grease bottoms only of 12 muffin cups or line with paper baking cups. In medium bowl, place muffin mix. Add water, egg and oil; stir until dry ingredients are just moistened. DO NOT OVER MIX. Fill prepared muffin cups approximately 1/2 full. Bake at 400 deg. for 10 to 15 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm. Makes 12 muffins.

TIP: 1/2 cup miniature chocolate chips or 1/2 cup pecan pieces can be added to batter.

HIGH ALTITUDE -- Above 3500 Feet: Bake at 425 deg. for 10 to 15 minutes.

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160. HONEY BEAR COOKIES

Layer the following in a quart-size jar:

1/2 c Flour
1/2 tsp Salt
1/4 tsp Baking soda
1/2 tsp Cinnamon
1/2 c Brown sugar
1 1/2 c Rolled oats

Fill the remainder of the jar with one of the following or a mixture of the following:

Chocolate chips
Chopped dehydrated apples
Chopped Raisins

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Honey Bear Cookies:
Blend 1 tablsespoon vegetable oil, 2 tablespoons softened butter or margarine, 1/4 cup honey, 1 egg and 1 tablespoon water. Add contents of jar and mix well. Drop by heaping teaspoons onto greased cookie sheets. Bake 12 to 15 minutes at 350 degrees.

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161. HONEY CRISPS

Layer the following in a quart-size jar:

1 c Flour
1 ts Baking powder
1/4 ts Salt
1/2 c Flaked coconut
1/2 c Butterscotch chips
2 c Rice krispies (or corn flakes)

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Honey Crisps:
Cream 1/2 cup butter. Add 1/2 cup honey, a small amount at a time, creaming after each addition. Add 1 egg and beat well. Add contents of jar into creamed mixture. Blend well. Drop by teaspoonsfuls onto ungreased baking sheet. Bake 12 minutes at 350.

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162. HONEY PEANUT BUTTER RAISIN COOKIES

Layer the following in a quart-size jar:

2 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup brown sugar
3/4 cup raisins

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Honey Peanut Butter Raisin Cookies:
In a large bowl, cream 1/2 cup shortening and 1/2 cup peanut butter, blending well. Add 1/2 cup honey, mixing it in thoroughly. Beat in 1 egg and 1/2 teaspoon vanilla. Gradually stir the contents of the jar into the creamed mixture. Shape in a roll. Wrap in waxed paper and chill thoroughly. Preheat oven to 350. Cut chilled dough into thin slices and bake on greased cookie sheets for 10 to 12 minutes. Yield: 4 to 5 dozen.

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163. HOT CHOCOLATE MIX

3 cups powdered milk
1/2 cup cocoa
3/4 cup sugar
Dash of salt

Sift the ingredients into a large bowl. Pack the mix into an airtight container.

ATTACH THIS TO THE JAR:

To make one serving of Hot Chocolate:
Place 4 tablespoons of Hot Chocolate Mix into a mug. Pour in 8 ounces of boiling water. Stir until the Chocolate mix is dissolved. Garnish with marshmallows or whipped cream.

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164. HOT PEPPER JELLY

1 cup bell peppers, seeded & chopped
1/3 cup jalapeno peppers, seeded & chopped
1 1/2 cup cider vinegar
6 cup sugar
5 drops green food coloring
1 bottle or pkg of pectin

Place both peppers in a blender container with 1 cup of vinegar, blend smooth. Pour into a large, heavy-bottomed pan. Rinse blender container with the remaining vinegar & add to pan. Follow directions included with the pectin product regarding when to add sugar & pectin. With liquid pectin, you stir in the sugar; bring mixture to a boil that can not be stirred down over medium-high heat. Remove from heat and let stand 5 min. Skim foam from top of mixture & discard. Stir in liquid pectin & food coloring. Immediately pour jelly into containers. Seal or refrigerate until used. Give as a gift with crackers and cream cheese or cheddar cheese. Note: To make jelly hotter, blend jalapeno seeds with the peppers.

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165. HUSH PUPPY MIX

1 1/2 cups yellow corn meal
3/4 cups all-purpose flour
3 Tbsp. dried minced onion
1 tsp. baking powder
1 tsp. sugar
1 tsp. salt
1/2 tsp. baking soda
1/4 tsp. ground red pepper

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

ATTACH TO JAR:

To make Hush Puppies:
In a deep skillet, heat 1 1/2 inches of vegetable oil to 350 degrees. In a medium bowl, combine mix with 1 1/2 cups buttermilk and 1 beaten egg. Stir until well blended. Drop mixture by spoonfuls into hot oil. Fry until golden brown and thoroughly cooked through. Drain on paper towels and serve.

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166. INSTANT CAPPUCINO MIX

1 c Instant Coffee Creamer
1 c Instant Chocolate Drink Mix -- powdered
3/4 c Instant Coffee Crystals
1/2 c Sugar
1/2 tsp Ground cinnamon
1/4 tsp Ground nutmeg

Combine all of the ingredients and mix well. Pour into jars.

ATTACH THE FOLLOWING NOTE TO THE JAR:

To make Cappucino:
Use about 3 tablespoons or 4 teaspoons per 6 oz cup of boiling water.

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167. INSTANT STUFFING MIX

3-1/2 cups unseasoned bread cubes
3 tablespoons dried celery flakes
1 tablespoon dried parsley flakes
2 teaspoons dried minced onion
2 teaspoons chicken bouillon granules
1/4 teaspoon poultry seasoning
1/4 teaspoon sage

Place bread cubes in a jar . In a small plastic bag, combine celery flakes,onion,bouillon,poultry seasoning,and sage;mix well Tie bag shut and attach to jar of bread cubes. Yield: 1 gift

INSTRUCTIONS TO ATTACH TO JAR:

To prepare Stuffing:
In a sauce pan over medium heat, bring 1 cup water, 2 tablespoons butter and contents of seasoning packet to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from heat; add bread cubes and mix gently. Cover and let stand for 5 minutes. Toss with a fork before serving. Serving suggestions: add some sauteed mushrooms, almonds and celery.

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168. JALAPENO CORN MUFFIN MIX

1 c all-purpose flour
1 c yellow cornmeal
2 T sugar
4 ts baking powder
1/2 ts salt

Mix the above ingredients and pour into a pint-size jar.

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Jalapeno Corn Muffins:
Preheat oven to 400 degrees. Grease twelve 2 1/2 inch muffin pan cups. Empty contents of jar into a large bowl. Add 1 lightly beaten egg, 1/2 cup sour cream, 1/2 cup milk, 1/4 cup melted butter, and a 4 ounce can of chopped and drained green chiles. Whisk until batter is smooth. Spoon batter into muffin pan cups. Bake 15 to 18 minutes. Serve warm. Makes 12 muffins.

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169. JAMBALAYA MIX
Makes 1 1/2 Cups of Mix

1 cup raw long-grain rice
1 tablespoon instant minced onion
1 tablespoon green bell pepper flakes
1 tablespoon parsley flakes
1 bay leaf
2 teaspoons beef bouillon granules
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon thyme
1/4 - 1/2 teaspoon crushed red pepper

Place mix in a jar.

DECORATE AND ATTACH GIFT TAG WITH THE FOLLOWING RECIPE:

"Jambalaya"

1 1/2 cups Jambalaya Mix
3 cups water
8 oz can tomato sauce
1/2 cup cooked ham or smoked sausage
1/2 cup cooked shrimp

Combine first three ingredients and bring to a boil (in a 6 quart pot) . Reduce heat to simmer; add ham or sausage and cook 20 minutes. Add shrimp and cook 5 minutes more. Remove and discard bay leaf. Makes about 8 Cups.

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170. JAVA CRUNCH COOKIES

Layer the following in a quart-size jar:

1 1/2 c Flour; all-purpose
1 ts Baking powder
1/2 ts Salt
1/4 c Brown sugar; firmly packed
1/2 c Sugar
1 tb Instant coffee
1 1/2 c Flaked coconut

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Java Crunch Cookies:
Pre-heat oven to 350 degrees. In large bowl combine contents of jar with 3/4 cup softened butter and 1 egg. Blend well. Drop by rounded teaspoon onto ungreased cookie sheets. Bake at 350 degrees for 10 to 12 minutes. Cool. Makes 36 to 42 cookies.

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171. JELLO COOKIES
This makes beautiful little pastel colored cookies. This makes about 4 cups mix, enough to fill a quart sized jar.

Mix well in big bowl with wire whisk:

1/2 cup sugar
1 (3 oz.) package Jello -- any flavor (orange, lemon, cherry)
1 tsp. baking powder
1 tsp. salt
2-1/2 cups flour

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

ATTACH THESE DIRECTIONS FOR BAKING THE COOKIES:

To make Jello Cookies:
Mix 3/4 cup shortening, 2 eggs and 1 tsp. vanilla 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 until flat. Bake at 350 for 7-10 minutes until done but not browned. Makes about 2-1/2 dozen cookies.

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172. KAHLUA BALLS

Layer the following in a quart-size jar, packing down well between layers:

1 c Powdered sugar
2 1/2 c crushed Oreo cookies
1 c Nuts, chopped fine

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Kahlua Balls:
Empty contents of jar into a large bowl and mix together well. Add 1/3 cup Kahlua and 2 tablespoons dark corn syrup. Mix well. Shape into 1" balls; roll in powdered sugar. Place in airtight container and chill overnight. NOTE: Creme de cacao may be used in place of Kahlua, if desired.

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173. KAHLUA BROWNIES BAKED IN A JAR

1 c. flour
1 c. sugar
1/2 tsp. baking soda
1/4 tsp cinnamon
1/3 c. butter
1/4 c. water
3 tbls. unsweetened cocoa powder
1/4 c. buttermilk
1 egg, beaten
1/2 tsp. vanilla extract
1/4 c. walnuts finely chopped (optinal)
2 straight sided pint canning jars, greased

In a small bowl stir together flour, sugar, baking soda,& cinnamon set aside. In a saucepan combine butter, cocoa powder & water. Heat and stir until butter is melted & mixture is well blended. Remove from heat; stir in flour mixture. Add buttermilk, egg & vanilla; beat by hand until smooth. Stir in nuts.

Divide equally among the two jars. Place jars on a cookie sheet. Bake for 35 to 40 minutes in a preheated 325 degree oven. Heat up 2oz of Kalhua liquor. When brownies are done remove one at a time; pour 1 oz. of the Kalhua on top and put on lid and ring. Jars will seal as they cool.

WARNING: Use only CANNING JARS for this recipe. Others may not be tempered to withstand the heat. Do NOT use coffee or vegetable cans as most contain lead and are painted or sealed with materials that may give off toxic gases when heated.

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174. KRISPY COOKIES

Layer the following in a quart-size jar:

1 c All-Purpose Flour
1/2 ts Baking Soda
1/2 ts Salt
1/2 ts Cream of Tartar
1/2 c Brown Sugar
1/2 c White Sugar
2 c Rice Krispies

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Krispy Cookies:
Cream 1/4 cup shortening and 1/4 cup butter together. Add 1 egg and 1/2 teaspoon vanilla. Add contents of jar gradually, mixing well. Drop on un-greased cookie sheet, by teaspoon. Bake at 350 degrees for 12 to 15 minutes.

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175. LAYERED FRIENDSHIP SOUP MIX IN A JAR

1/2 cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/2 cup dry lentils
1/4 cup dried minced onion
2 teaspoons Italian seasoning
1/2 cup uncooked long grain rice
1/2 cup alphabet macaroni or other small macaroni (Sealed in a plastic sandwich bag to make it easier for the recipient to get out of jar.)

In a 1 1/2-pint jar, layer the ingredients in the order listed. Seal tightly. Makes 1 batch Friendship Soup Mix.

INSTRUCTIONS TO ATTACH TO JAR:

â€œFriendship Soup Mixâ€

Ingredients to Add:
1 pound ground beef
3 quarts water
1 (28-ounces) can diced tomatoes, undrained

To prepare soup: Remove macaroni from top of jar and set aside. In a large saucepan or Dutch oven, brown beef; drain. Add the water, tomatoes and soup mix; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add reserved macaroni; cover and simmer for 15 minutes or until macaroni, peas, lentils and barley are tender. Makes 16 servings (4 quarts).

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Crystal

10-21-2007, 11:32 PM

176. LAYERED SNACK MIX

Layer snacks into a wide mouth quart canning jar. Select 4 or 5 different salty type small snacks of different colors. Put in even amounts of each kind. As an example, layer in this order:

Sunflower seeds
Salted peanuts
Fish crackers
Small pretzel nuggets or twists

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177. LEMON COOKIES

Layer the following in a quart-size jar:

1 c All-purpose flour
1 ts Baking powder
1/4 ts Salt
1 tb Grated lemon rind
1 c Powdered Sugar
2 c Frosted Flakes, crushed (put these into a separate baggie before adding to the jar)

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Lemon Cookies:
Cream 1/2 cup butter until creamy and smooth. Beat in 1 egg and 1 teaspoon lemon juice. Remove baggie from jar and empty contents onto a plate. Mix remaining jar ingredients with creamed mixture and blend well. Drop cookie batter by teaspoonfuls onto crushed flakes on plate and toss to coat. Place on ungreased cookie sheet. Bake in 350 degree oven 15 minutes. Cool on rack.

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178. LEMON COCONUT COOKIES

Layer the following in a quart-size jar, packing down well between layers:

2 1/2 cups all-purpose flour
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon lemon peel -- grated
1 1/2 cups granulated sugar
3/4 cup coconut flakes

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Lemon Coconut Cookies:
Preheat oven to 400 degrees. In a large mixer bowl, combine contents of jar with 1 cup softened butter, 2 eggs and 1 tablespoon lemon juice. Beat at low speed, scraping the bowl often, for 2 to 4 minutes until well mixed. Drop rounded teaspoonfuls of dough 2 inches apart onto ungreased cookie sheets. Bake for 7 to 10 minutes, or until the edges are lightly browned. Remove from the pans immediately.

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179. LEMON PEPPER SEASONING MIX
Lemon pepper adds a piquant flavor when used on grilled meats.

1 cup ground black pepper
1/3 cup dried lemon peel
3 Tbsp. coriander seeds
1/4 cup dried minced onion
1/4 cup dried thyme leaves

Stir all the ingredients together and store in an airtight jar.

ATTACH THIS TO THE JAR:

"Lemon Pepper Seasoning Mix"

Use to make Grilled Lemon Chicken:

1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
2 tsp. of this Lemon Pepper Seasoning Mix
6 chicken cutlets

Preheat the broiler or BBQ grill. In a low, flat dish stir together the lemon juice, oil and Lemon Pepper Seasoning Mix. Add the chicken breasts, and marinate in the refrigerator for 30 to 45 minutes. Grill over hot coals or broil for 4 minutes on each side, or until done. Serve hot or at room temperature. Serves 4.

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180. LEMON POPPY-SEED CAKE MIX
This cake is delightful with its lemony flavor and the added crunch of poppy seeds.

1 1/2 cups sugar
3 cups cake flour
1 1/2 tsp. 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 or container.

ATTACH THIS TO THE JAR:

"Lemon Poppy-Seed Cake"

3/4 cup butter
6 eggs
1/3 cup milk
1 tsp. vanilla extract
1 tsp. lemon extract (not lemon juice)
Zest of 1 lemon
1 pkg. Lemon Poppy-Seed Cake Mix

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

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 Cake Mix, and continue to beat on medium speed for 3 to 4 minutes until mixture is smooth.
Pour the batter into greased pan and bake for 45 to 55 minutes. Serves 8.

Glaze: 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.

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Posted by Gypsy (Member # 18) on December 14, 2004 10:44 AM December 14, 2004 10:44 AM :

181. LEMON THYME COOKIES

2 1/2 cups flour
1 teaspoon cream of tartar
1/2 teaspoon salt
3 tablespoons dried lemon thyme
1 1/2 cups sugar

Sift together flour, cream of tartar and salt. Place on the bottom of a quart-size jar. Add the lemon thyme and then the sugar.

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Lemon Thyme Cookies:
Cream 1 cup butter; add 2 large eggs and mix well. Work in contents of jar until well blended. Chill for 4 hours, or overnight. Roll into walnut sized balls. Bake on greased cookie aheet about 10 minutes at 350 F.

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182. LEMONY BUTTER COOKIES

Mix the following together and pour into a pint-size jar:

1 1/2 c All-purpose flour
1 ts Grated lemon peel
1/2 ts Baking powder
1/8 ts Salt
1/2 c Sugar

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Lemony Butter Cookies:
Beat 1/2 cup butter in large bowl with electric mixer until creamy. Beat in 1 egg and 2 tablespoons fresh lemon juice. Mix in contents of jar. Cover; refrigerate about 2 hours or until firm. Preheat oven to 350 degrees. Roll out dough, a small portion at a time, to 1/4" thickness on well-floured surface with floured rolling pin. (Keep remaining dough in refrigerator). Cut with 3" round cookie cutter. Transfer to ungreased cookie sheets. Sprinkle with sugar. Bake 8-10 minutes until lightly browned on edges. Cool 1 minute on cookie sheets. Remove to wire racks; cool completely. Store in airtight container. Makes about 2-1/2 dozen cookies.

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183. 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 packet)
1/2 c split dried peas
1/2 c Alphabet macaroni
1/2 c shell macaroni
1/2 c colored macaroni
1/4 c lentils

NOTE TO ATTACH:

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!!

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184. M&M's COOKIES

1-1/4 cups sugar
1 cup M&Ms
2 cups flour mixed with 1/2 tsp. baking soda and 1/2 tsp. baking powder

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

RECIPE TO ATTACH TO JAR:

To make M&M's Cookies:
Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 375Âº for 12 to 14 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 2Â½ dozen.

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185. MACADAMIA BUTTERBALLS

Layer the following in a quart-size jar:

2 c All-purpose flour
1/2 c Sugar
1 c Macadamia nuts; chopped
1 c Chocolate chips; chopped

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Macadamia Butterballs:
Cream 1 cup butter or margarine. Gradually add contents of jar and 1 teaspoon vanilla, mixing well. Chill dough 3 hours or overnight. Scoop by teaspoonful; roll into balls. Bake on ungreased baking sheet at 325 for 15-18 minutes. Do not brown. Roll warm cookies in confectioners sugar. Dough can be colored by a few drops of food coloring if desired. Makes 5 dozen small cookies.

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186. MAGIC COOKIE BARS

Layer these ingredients in a clean glass container in order given:

1 cup pecans, coarsely chopped
1-3 1/2 ounce bag flaked coconut (1 1/3 cups)
1-6 ounce package real chocolate chips
1 1/2 cups graham cracker crumbs (wrap in plastic wrap if desired, so it will be easier to separate when making the cookies)

ATTACH RECIPE CARD TO CONTAINER:

"Magic Cookie Bars"

1/2 cup butter (1 stick, melted)
1-14 ounce can condensed milk
Magic Cookie Bar Mix

Preheat oven to 350 degrees F (325 degrees for glass dish). In a 13â€x9â€ baking pan, melt butter in the oven. Sprinkle graham cracker crumbs over the butter. Pour the condensed milk evenly over the crumbs. Top evenly with the remaining ingredients; press down firmly. Bake 30 minutes or until lightly browned.

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187. MALTED HOT COCOA MIX

25.6 ounce package nonfat dry milk powder
6 cups miniature marshmallows
16 ounce container instant chocolate milk mix (like Nestle's Quik)
13 ounce jar malted milk powder
1 cup sifted confectioners sugar
6 ounce jar non-dairy creamer (powdered)
1/2 tsp. salt

In large bowl, combine all ingredients and stir until well blended. Store in airtight jars or containers. Keep in a cool place. Makes about 20 cups.

ATTACH GIFT TAG TO EACH JAR:

To make Malted Hot Cocoa:
Pour 6 ounces of hot water over 1/3 cup cocoa mix in mug; stir until well blended.

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188. MAPLE DATE COOKIES

Layer the following in a quart-size jar:

1 1/2 c All-purpose flour
3/4 ts Baking powder
3/4 ts Baking soda
1/4 ts Salt
1 c Brown sugar, packed
1 c Dates; finely chopped
1/2 c Chopped nuts; walnuts or pecans

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Maple Date Cookies:
In a large bowl, beat 3/4 cup softened butter or margarine until light and fluffy. Add 1/2 teaspoon vanilla extract, 1/2 teaspoon maple extract and 1 egg; blend well. Gradually stir in the contents of the jar, mixing well. Cover with plastic wrap; refrigerate for 30 minutes for easier handling. Preheat oven to 350 degrees. Shape the dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Bake for 9 to 12 minutes, or until light golden brown.

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189. MAPLE OATMEAL COOKIES

Layer the following in a quart-size jar:

1 1/2 c All-purpose flour
2 ts Baking powder
1/2 ts Salt
1 1/2 c Rolled oats
1/2 c Raisins
1/2 c Chopped nuts; walnuts or pecans

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Maple Oatmeal Cookies:
Preheat the oven to 350 degrees; lightly grease baking sheets. In a mixing bowl, beat 1 cup maple syrup, 1/2 cup shortening and 1 egg with an electric mixer on medium speed until the mixture is well combined. Add 1/4 cup milk and gradually add the contents of the jar, beating with the mixer on low speed after each addition until just combined. Drop the dough by tablespoonfuls onto the prepared baking sheets. Bake for 10 to 12 minutes, or until the edges of the cookies are lightly browned. Remove and cool the cookies on wire racks.

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190. MARSHMALLOW CLOUDS

1/3 C Cocoa
1 1/2 C All-Purpose Flour
1/4 Tsp Baking Soda
1/2 C Brown Sugar
1/2 C Granulated Sugar
1/2 C Pecans -- chopped
1 C Chocolate Chips

Layer the above ingredients in a quart-size jar, packing down well between layers. If you'd like, you can put the 4 ounces of miniature marshmallows needed to complete the recipe in a separate baggie and attach to the outside of the jar.

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Marshmallow Clouds:
Freeze 4 ounces of miniature marshmallows. Combine contents of jar with 1/2 cup soft butter, 1 egg and 1 teaspoon vanilla. Mix well. Batter will be very stiff. Take 4 frozen marshmallows in hand. Take a heaping tablespoon of dough; wrap dough completely around marshmallows. Place 2 inches apart on ungreased pan. Bake at 400 for 8-10 minutes.

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191. "MELT IN YOUR MOUTH" COOKIES

Layer the following in a quart-size jar:

1/2 c Sugar
1/8 ts Salt
2 1/2 c All-purpose flour
1 c Pecans; chopped

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make "Melt In Your Mouth" Cookies:
In a mixing bowl, cream 1 cup margarine or butter; add 1 teaspoon vanilla and contents of the jar. Mix well. Roll dough into 1-inch balls and place on ungreased cookie sheets. Bake in a preheated 325 degree oven for 17-20 minutes or until lightly browned. Cool cookies slightly and then roll in confectioner's sugar. Yield: About 6 dozen.

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192. 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 jar or container.

ATTACH THIS TO THE JAR:

"Mexican Fiesta Dip"

3 Tbsp. 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. Makes 2 cups.

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193. MEXICAN HOT CHOCOLATE MIX

1/3 cup light brown sugar
3/4 tsp. ground cinnamon
1 1/2 tsp. powdered vanilla
1/4 cup cocoa
2 1/2 cups powdered milk

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

ATTACH THIS TO THE JAR:

To make Mexican Hot Chocolate:
Heat 3 cups water to boiling and add the Mexican Hot Chocolate Mix to taste. Stir with a whisk until the mixture is smooth. Garnish with cinnamon sticks. 6 servings. For a frothier hot chocolate, mix in a blender.

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194. MEXICAN RICE MIX

4 c Raw Long Grain Rice
4 ts Salt
1 ts Dried Basil
1/2 c Green Pepper Flakes
5 ts Parsley Flakes

Combine all ingredients in a large bowl; stir until well blended. Put about 1 1/2 cups of mix into three 1-pint airtight containers and label as Mexican Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 1/2 cups of mix and 3 gifts.

ATTACH THE FOLLOWING INSTRUCTIONS TO EACH JAR:

To make Mexican Rice:
Combine contents of jar, 2 cups cold water, and 1 T butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes, until liquid is absorbed. Makes 4 to 6 servings.

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195. MICROWAVE FUDGE MIX IN A JAR

Very easy and very delicious!! Layer the following ingredients in a jar:

1 lb. confectioners sugar
1/3-1/2 cup Hersheys cocoa (not instant)
1 cup chopped nuts (put these in a small plastic bag before adding to the jar)

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Microwave Fudge:
Dump contents of jar (except nuts) into a large microwavable bowl. Add 1/2 stick butter (not margarine) and 1 1/4 cup milk. Mix well and microwave on high for 2 minutes. Immediately add 1 tsp vanilla and beat with a whisk until vanilla is incorporated. Add nuts and spread into a pam-sprayed 8x8 inch pan. Chill in freezer for 20 minutes before serving.

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196. MICROWAVE RAISIN-DATE COOKIES

Layer the following ingredients into a quart-size jar:

1 c Soy flour
1 c Non-fat powdered Milk
1/2 c Wheat germ
1 c Raisins
1/2 c Dates; chopped

ATTACH A GIFT TAG WITH THE FOLLOWING DIRECTIONS:

"Microwave Raisin-Date Cookies"

2 Eggs
1 c Creamy cottage cheese
2 tb Honey
2 tb Water
2 tb Vegetable oil
1 ts Vanilla

Dump ingredients in jar into a large bowl. In a small bowl, mix eggs, cottage cheese, honey, water, oil and vanilla. Add cheese mixture to dry ingredients and blend. Dough will be stiff. Drop by spoonfuls onto a greased non-metallic pan. Microwave on high for 3-5 minutes or until bottoms are firm. Makes 3 dozen cookies. (You can also use a conventional oven to bake these: 10-15 minutes at 325 F.)

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197. MINESTRONE SOUP MIX

4 beef bouillon cubes, or 4 tsp. bouillon granules
1/2 C dried onion, chopped
1/2 tsp. dried garlic, minced
1/2 C dried navy beans
1/2 tsp. dried oregano
2 bay leaves
6 peppercorns
1 C dried tomatoes, sliced or chopped
1 C dried celery slices
1 C dried carrot slices
2 C dried green beans
2 T dried green pepper
1 tsp. salt

Add ingredients to a large jar.

GIFT TAG INSTRUCTIONS:

To make Minestrone Soup:
Add contents of jar to 4 quarts boiling water and simmer over low heat 2 to 3 hours, until beans are tender. Remove bay leaves and peppercorns before serving. Serves 8 to 10.

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198. MOCHA PECAN BALLS

Layer the following in a quart-size jar, packing down well between layers:

1 3/4 c Flour
3/4 ts Salt
1/4 c Unsweetened cocoa
1 tb Instant espresso powder
1/2 c Sugar
2 c Pecans; finely chopped

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Mocha Pecan Balls:
Cream 1 cup of softened unsalted butter. Add 2 teaspoons vanilla and contents of jar. Combine well. Chill dough covered for 2 hours or overnight. Preheat oven to 375 degrees. Roll dough into 1 inch balls and arrange on cookie sheets about an inch apart. Bake 12 to 15 minutes or until just firm. Cool for 5 minutes on sheets. Toss in batches in a bowl of confectioners sugar. Cookies freeze well.

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199. MOCHA RUM BALLS MIX

2 cups crushed vanilla wafers
1 1/4 to 1 1/2 cups icing sugar
1 cup finely chopped almonds
2 Tbsp cocoa powder
1 1/2 tsp instant coffee crystals
1/2 tsp cinnamon, optional

Layer ingredients into a 1 quart jar, tamping down layers to eliminate air gaps.

ATTACH THE FOLLOWING GIFT TAG:

To make Mocha Rum Balls:
Place contents of jar into a bowl. Add 4 to 5 tablespoons rum, espresso, and/or coffee. Form into small balls. Roll in icing sugar. Place on a cookie sheet to dry. Store in airtight container.

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200. MOLASSES COOKIES
Soft, crinkle-coated with sugar, and spicy, these old-fashioned cookies are delightful.

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

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

ATTACH THIS TO THE JAR:

"Molasses Cookies"

3/4 cup butter or margarine, softened
1 egg
1/4 cup sulfured molasses
1 package 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 & place 2 inches apart on ungreased cookie sheets. Bake for 9 to 11 minutes. Cool on wire racks. Makes 4 dozen cookies.

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201. MOLASSES HERMITS

Layer the following in a quart-size jar:

1 3/4 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
3/4 c Packed brown sugar
1 c Raisins
3/4 c Chopped nuts

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Molasses Hermits:
Preheat oven to 375 degrees. Cream together 1/3 cup shortening and 1/4 cup softened butter or margarine. Add 1/4 cup molasses, 1/4 cup cold coffee, 1 egg and contents of jar. Mix together thoroughly. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until almost no indentation remains when touched; cool.

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202. MUG O' CHOCOLATE MIX

11 cups powdered dry milk
1 cup powdered sugar
11 ounces powdered non-dairy creamer
2 pounds instant chocolate drink mix
4 heaping tablespoons unsweetened cocoa
1 small box of instant chocolate pudding mix

Mix and store in an airtight jar.

ATTACH TO JAR:

To make Mug O' Chocolate:
Measure out 3 heaping tablespoons of mix into your favorite mug, and add 6-8 oz. boiling water.

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203. MULLED WINE MIX

Â¾ cup firmly packed brown sugar
2 teaspoons cinnamon
1 teaspoon ground cloves
Â½ teaspoon lemon peel
Â½ teaspoon orange peel
1 teaspoon allspice
Â½ teaspoon nutmeg

Combine all ingredients in a small bowl. Place in an airtight container and give with the recipe for Mulled Wine. Yields about Â¾ cup of mix.

ATTACH THIS RECIPE TO JAR:

To make Mulled Wine:
Combine Â¼ cup mix with 1 cup red wine and Â¼ cup water. Bring to a boil over medium heat; reduce heat and simmer 5 minutes. Yields 1 serving.

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204. MUNCHY CRUNCHY COOKIE MIX

1 cup all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup white sugar
3/4 cup brown sugar
1 cup corn flakes cereal
3/4 cup semisweet chocolate chips
2 tablespoons flaked coconut
1 cup rolled oats

In a 1 liter jar, mix flour, baking powder, baking soda, and salt. Pack down, and add the remaining ingredients in the following order: sugar, brown sugar, corn flakes cereal, coconut, chocolate chips, oatmeal. Pack down jar after each ingredient.

DECORATE JAR AND ATTACH A LABEL THAT SAYS:

To make Munchy Crunchy Cookies:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl stir together 1/2 cup melted butter, 1 egg, and 1/4 teaspoon of vanilla. Add entire contents of the jar and mix well. Roll dough into 2 inch balls, place on a cookie sheet, and bake in the preheated oven for 10 to 12 minutes. Makes 30 cookies.

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205. OATMEAL COOKIES

3 cups rolled oats
1 cup brown sugar
1 cup all-purpose flour
1/3 cup white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon

In a 1 quart jar, layer the ingredients in the following order: half of the oats, half of the brown sugar, flour. Mix together the sugar, baking soda and cinnamon, put on top of flour, then remaining brown sugar and remaining oats. Screw on the lid.

ATTACH A GIFT TAG WITH THE FOLLOWING INSTRUCTIONS:

To make Oatmeal Cookies:
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large bowl, beat 1 1/4 cups of butter with 1 egg and 1 teaspoon of vanilla until fluffy. Stir in the contents of the jar. Drop cookies by rounded tablespoons 2 inches apart onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Cool on cookie sheets for 1 minute before removing to wire racks to cool completely.

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206. OATMEAL FRUIT COOKIES

1/2 cup packed brown sugar
1/4 cup white sugar
3/4 cup wheat germ
1 cup quick cooking oats
1/2 cup dried cherries
1/2 cup golden raisins
2/3 cup flaked coconut
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Mix the flour, baking soda and salt together. Starting with the brown sugar layer the ingredients in a 1 liter sized glass jar in the order given. Ending with the flour mixture.

ATTACH A CARD WITH THE FOLLOWING DIRECTIONS:

To make Oatmeal Fruit Cookies
Preheat the oven to 350 degrees F (175 degrees C). Line one baking sheet with parchment paper. Empty the contents of the jar into a large bowl. Using a wooden spoon blend the mixture until well combined. Using you hands work in 1/2 cup softened butter or margarine until the mixture resembles coarse crumbs. Beat 1 egg with 1 teaspoon vanilla and 1/4 cup milk. Still using your hands or a wooden spoon blend the egg mixture into the dough until well combined. Drop teaspoon sized mounds 2 inches apart onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 10 to 14 minutes or until the edges are lightly browned. Place cookies on a rack to finish cooling. Makes approximately 2 dozen cookies.

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207. OATMEAL RAISIN SPICE COOKIES

3/4 cup packed brown sugar
1/2 cup sugar
3/4 cup raisins
2 cups uncooked quick oats
1 cup flour mixed with 1 tsp. cinnamon, 1/2 tsp. nutmeg, 1 tsp. baking soda and 1/2 tsp. salt

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

RECIPE TO ATTACH TO JAR:

To make Oatmeal Raisin Spice Cookies:
Empty cookie mix in large mixing bowl; stir to combine. Add 3/4 cup softened butter, 1 egg slightly beaten and 1 tsp.vanilla; mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350Âº for 11 to 13 minutes until edges are lightly browned. Cool 5 minutes on cookie sheet; remove to wire racks to cool completely. Yield: 3 dozen.

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208. OATMEAL SHORTBREAD

Layer the following ingredients in a quart-size jar:

1 1/2 c all-purpose flour
1 tsp baking powder
1 c brown sugar
1 1/2 c rolled oats

ADD THE FOLLOWING GIFT TAG TO THE JAR:

To make Oatmeal Shortbread:
Cream 1-1/4 cups margarine; add 1/2 teaspoon vanilla. Gradually add contents of jar, mixing well. Turn dough onto lightly floured surface. Knead lightly. Pat or roll dough in a rectangular shape, not too thin. Cut into slices. Bake in 350 oven, 20-25 minutes. Cool on wire racks.

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209. OLD FASHIONED SUGAR COOKIES

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 1/2 cups white sugar

In a medium bowl, stir together the flour, baking powder, baking soda and salt; set aside. In a 1 quart large mouth jar, layer the sugar on the bottom and the flour mixture on top.

ATTACH A TAG WITH THE FOLLOWING INSTRUCTIONS:

To make Old Fashioned Sugar Cookies:
Empty the contents of the jar into a large bowl. Cut in 1 cup of softened butter until the mixture is crumbly. In a separate bowl, beat 2 eggs, 1 teaspoon vanilla and 1/2 teaspoon of lemon extract until light and fluffy. Pour into the dry ingredients and mix until well blended. Cover bowl and chill for 1 hour. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until edges begin to brown. You can decorate them with sugar before baking of frost after baking.

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210. ONE-PAN CAKE IN A JAR

In quart jar layer ingredients in this order:

2 1/2 cups All purpose flour
1/2 cup dry cocoa
1 1/2 cups sugar
2 tsp. baking soda
1/2 teaspoon salt

ATTACH A GIFT TAG WITH THESE INSTRUCTIONS:

To make One-Pan Cake:
Empty contents of jar into 12 x 8 baking pan. Stir until well blended. Make 3 wells in the mixture. Pour 2/3 cups oil in one. Pour 2 Tbsps. cider vinegar (yes, vinegar!) in the second and 1 Tbsp vanilla in the third. Pour in 2 cups water and stir with a fork until well blended. Spread into an even layer. Bake at 350 degree oven for 35 to 40 minutes. Sprinkle with powdered sugar or frost with your favorite frosting.

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211. ONION SOUP OR DIP MIX

3 onion bouillon cubes, crushed
1 beef bouillon cube, crushed
2 tsp. cornstarch
1/3 cup instant onion flakes
2 dashes pepper

Put all ingredients in a small sandwich bag. Seal well and store in cool, dry place.

Fill a large mason jar with any type of snacks for dipping (small snack crackers, pretzels, breadsticks, etc.). Attach package of dip mix to jar and decorate for gift-giving.

LABEL AS FOLLOWS:

Onion Soup: Empty package into a pot and gradually stir in 4 cups cold water and 1 Tbsp. butter. Bring to boil, reduce heat and cover. Simmer 20 minutes. Ladle soup into oven proof bowls, sprinkle with croutons or toasted bread. Then add one slice provolone cheese. Briefly put bowls under a broiler to melt cheese. Serve. Makes 4 1-cup servings.

Onion Dip: Mix one package onion soup mix with 2 cups sour cream. Chill before serving.

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212. ORANGE CHIP COOKIES

Layer the following in a quart-size jar, packing down very well between layers:

3 c White flour
2 ts Baking soda
1/2 ts Salt
1/4 ts Allspice
1/2 c Wheatgerm
1/2 c Brown sugar
1/2 c White sugar
2/3 c Unsweetened chocolate chips

ADD THE FOLLOWING GIFT TAG TO THE JAR:

To make Orange Chip Cookies:
Empty contents of jar into a large bowl and mix well. Add 3/4 cup orange juice and beat until thoroughly blended. Lightly oil non-stick cookie sheets. Drop the batter by the teaspoonful onto the cookie sheets. Bake 12 to 15 minutes or until lightly browned. Cool on wire racks.

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213. ORANGE COCOA MIX

In this order, layer the following ingredients in a pint size jar:

1/3 cup powdered orange-flavor drink mix
3/4 cup powdered coffee creamer
1/2 cup chocolate-flavored drink mix
1/2 cup powdered sugar

ATTACH THE FOLLOWING GIFT TAG:

To make Orange Cocoa:
Empty cocoa mix into large mixing bowl. Blend very well with a whisk. Place mix back into jar. Place 1 1/2 to 2 Tbsp. mix into a cup or mug. Add 1 cup boiling water. Stir until mixture is completely dissolved. Top with whip cream or marshmallows if desired.

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214. ORANGE COCONUT CHEWS

Layer the following in a quart-size jar:

1 c Brown sugar
1/2 c Flour
2 ts Grated orange rind
1/2 ts Salt
1 ts Baking powder
1 c Dates; chopped
1 c Coconut (fluff it up, if needed, to fill the top part of the jar)

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Orange Coconut Chews:
Melt 1/4 cup butter. Add the contents of the jar, along with 1 egg and 1 teaspoon vanilla. Mix well. Spread in a 7x11-inch pan; bake at 350 degrees for 30 minutes. When cool cut in squares. If desired, sprinkle with powdered sugar.

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215. ORANGE COOKIES

3 1/4 cups all-purpose flour
3 teaspoons baking powder
1 Tbsp. dried grated orange rind
1 1/2 cups brown sugar

Combine flour, baking powder and orange rind - stir well. Place flour mixture in a clean mason jar. Pack down tight so everything will fit in the jar. (Use a spoon or a mallet.) Add brown sugar, packing well. Put the lid on the jar and tie a ribbon around the lid. You can add a personalized label, if you wish. As an added touch, tie a wooden spoon to the lid with a piece of ribbon.

ADD THE FOLLOWING INSTRUCTIONS ON A GIFT CARD AND ATTACH TO JAR:

To make Orange Cookies:
Whip 1 cup of butter or shortening until light and fluffy. Add 2 eggs, 1/2 cup sour cream and 1 tsp. vanilla and beat until mixed. Stir in the ingredients from this jar until well combined. Drop teaspoons of dough on a greased cookie sheet. Bake for 12 minutes at 350 degrees F. You can ice these with a thin icing made of 1 cup icing sugar and enough orange juice to make the icing spreadable.

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216. ORANGE MACADAMIA NUT COOKIES

Layer the following in a quart-size jar:

2 c Flour
1/2 c Cornstarch
1 c Powdered sugar; sifted
1/2 tb Fine shredded orange peel
1/2 c Macadamia nuts

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Orange Macadamia Nut Cookies:
Empty contents of jar into a large mixing bowl. Mix in 1 cup softened butter till mixture resembles coarse crumbs. Combine 1 egg yolk and 2 tablespoons orange juice; add to flour mixture, stirring until moistened. If needed, add more orange juice to moisten. On lightly floured surface, knead dough til it forms a ball. Shape dough into 1-1/4" balls. Arrange balls on ungreased baking sheets; flatten by pressing with the bottom of a glass to 1/4" thickness, dipping glass into sugar for each round. Bake at 350 for 12-15 minutes or until edges begin to brown. Remove from baking sheets. Cool on wire rack. Frost with Orange Frosting (recipe follows), if desired. If desired, garnish with finely shredded orange peel. ORANGE FROSTING: In a bowl, stir together 1 cup sifted powdered sugar, 1 1/2 tablespoons softened butter, 1/2 teaspoon finely shredded orange peel and enough orange juice to make an icing of spreading consistency (probably about 1 tablespoon).

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217. ORANGE PECAN COOKIES

Layer the following in a quart-size jar:

2 3/4 c Flour
1/4 ts Baking soda
1 tb Grated orange rind
1/2 c Brown sugar
1/2 c White sugar
1/2 c Chopped pecans

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Orange Pecan Cookies:
Cream 1 cup butter. Add 1 egg; beat well. Add 2 tablespoons orange juice and contents of jar. Mix well. Shape into a roll (or rolls), wrap in waxed paper and place in refrigerator for several hours, or overnight. With a sharp knife, slice thin, and place on greased cookie sheets. Bake at 400 degrees about 8 to 10 minutes Makes about 4 dozen.

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218. ORANGE SLICE COOKIES

3/4 cup sugar
1/2 cup packed brown sugar
1-3/4 cups flour mixed with 1 tsp. baking powder and 1/2 tsp. baking soda
1-1/2 cups orange slice candies, quartered (wrap in plastic wrap)

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

RECIPE TO ATTACH TO JAR:

To make Orange Slice Cookies:
Remove candies from jar and set aside. Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Stir in orange candies. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 375Âº for 12 to 14 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 2Â½ dozen.

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219. OREO COOKIE MUFFIN MIX

Layer the following in a quart-size jar:

1 3/4 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 cup sugar
20 Oreo chocolate sandwich cookies, coarsely chopped

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Oreo Cookie Muffins:
Empty contents of jar into a large mixing bowl and blend together. In a small bowl, combine 3/4 cup milk, 1/3 cup sour cream and 1 egg. Dump milk mixture into dry ingredients. Add 1/4 cup melted margarine and stir until just blended. Spoon batter into 12 greased 2 1/2-inch muffin-pan cups. Bake at 400 F for 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan; cool on wire rack. Serve warm or cold. Makes 1 dozen muffins.

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220. PALOUSE SOUP MIX

2-1/2 c. green split peas (16 oz. pkg.)
2-1/2 c. lentils (16 oz. pkg.)
2-1/2 c. pearl barley (16 oz. pkg.)
2 c. alphabet macaroni (8 oz. pkg.)--OR use brown rice instead
1 c. dried onion flakes (2 3/8-oz. pkgs.)
1/2 c. celery flakes (1 3/8-oz. pkg.)
1/2 c. parsley flakes (1 1/4-oz. pkg.)
Optional: 1-1/2 t. thyme AND/OR 1-1/2 t. white pepper

Mix all ingredients together. Store in jar(s) with tight-fitting lid(s). Makes 10 c. of mix.

ATTACH TO JAR(S):

Palouse Soup Mix:
Combine 1 c. of soup mix with 4 c. of water or seasoned stock in large pan. Add 1 c. of cooked chopped meat, if desired. Bring to a boil. Reduce heat to low and cover pan. Simmer gently for 45 to 60 minutes, or until peas are tender. Add 1/2 t. salt if desired.

Minestrone Variation:
Combine 1 c. of soup mix with a 16-oz. can of stewed tomatoes, 2 to 3 c. water or stock, 1 chopped carrot, 1 to 2 chopped potatoes, and 1/2 t. basil. (Optional: 1 clove minced garlic). Bring to a boil. Reduce heat to low and cover pan. Simmer 45 to 60 minutes or until peas are tender. Add 1/2 t. salt, if desired.

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Posted by Gypsy (Member # 18) on December 14, 2004 10:46 AM December 14, 2004 10:46 AM :

221. PANCAKE & WAFFLE MIX

2 cups dry buttermilk powder
8 cups flour
1/2 cup sugar
8 teaspoons baking powder
4 teaspoons baking soda
2 teaspoons salt

In a large bowl, combine all ingredients. Mix with fork until evenly distributed. Pour into a 12-cup jar with a tight-fitting lid (or may also be divided into smaller jars). Seal container. Label. Store in a cool dry place. Use within 6 months.

ATTACH THE FOLLOWING TO THE JAR:

PANCAKES:
1 egg, beaten
2 tablespoons vegetable oil
1 cup water, more if desired
1 1/2 cups Mix
In a medium bowl, combine egg, oil, and 1 cup water. With a wire whisk, stir in mix until blended. Let stand 5 minutes. Stir in additional water for a thinner batter. Preheat griddle according to manufacturer's directions. Lightly oil griddle. Pour about 1/3 cup batter onto hot griddle to make 1 pancake. Cook until edge is dry and bubbles form. Turn with spatula. Cook 35 to 45 seconds longer until browned on both sides. Repeat with remaining batter. Makes ten 4-inch pancakes

WAFFLES:
2 1/2 cups Mix
2 cups water
3 eggs, separated
4 tablespoons vegetable oil
Preheat waffle iron. In a large bowl, combine mix, water, egg yolks, and oil. Beat with a wire whisk until just blended. In a medium bowl, beat egg whites until stiff. Fold into egg mixture. Bake according to waffle iron instructions. Makes 3 or 4 large waffles

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222. PARMESAN HERB MUFFIN MIX

2 c Unbleached Flour
1 tb Sugar
1 1/2 ts Baking Powder
1/2 ts Baking Soda
1/2 ts Sage Leaves, Crumbled
1/2 c Chopped Fresh Parsley

Mix the above ingredients well and pour into a pint-size jar.

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Parmesan Herb Muffins:
Heat oven to 400 degrees F. Grease bottoms of 12 muffin-pan cups or line with paper baking cups. Mix contents of jar with 1/4 cup grated parmesan cheese, 1-1/4 cup buttermilk, 1/4 cup melted butter and 1 large egg. Stir until dry ingredients are moistened. Fill prepared muffin cups 2/3rds full. Bake for 15 to 20 minutes or until toothpick inserted in center coumes out clean. Serve hot. MICROWAVE DIRECTIONS: Prepare muffin batter as directed above. Using 6 cup microwave-safe muffin pan, line each with 2 paper baking cups to absorb moisture during baking. Fill cups 1/2 full. Sprinkle top of each muffin with cornflake crumbs. Microwave 6 muffins on HIGH for 2 1/2 to 3 minutes or until toothpick inserted in center comes out clean, rotating pan 1/2 turn halfway through baking. Remove muffins from pan and immediatedly discard outer baking cups. Cool 1 minute on wire rack before serving. Repeat with remaining batter.

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223. PASTA SOUP MIX

1/2 cup small shell macaroni or other small pasta
1/4 cup dry lentils
1/4 cup dried chopped mushrooms (optional)
2 Tablespoons grated Parmesan cheese
1 Tablespoon minced dried onion
1 Tablespoon instant chicken bouillon granules
1 tsp. dried parsley flakes
1/2 tsp. dried oregano, crushed
Dash garlic powder
Layer the ingredients in a jar.

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

Pasta Soup: Combine contents of jar with 3 cups water in a 2-quart saucepan. Bring to boiling; reduce heat. Cover and simmer 40 minutes, or until lentils are tender, stirring occasionally. Makes 3 side dish servings.

Pea Soup: Combine contents of jar with 3-1/2 cups water. Bring to boiling; reduce heat. Cover and simmer 35 minutes or until lentils are tender, stirring occasionally. Stir in 3 oz. frozen pea pods, halved crosswise and 2 tsps. soy sauce. Cover and cook 2-3 minutes more. Garnish each serving with enoki mushrooms or regular mushrooms, sliced thin, and cilantro. Makes 3-4 appetizer servings.

Curry Chicken Soup: Combine contents of jar with 2 cups water. Bring to a boil. Reduce heat, cover and simmer 35 minutes or until lentils are tender, stirring occasionally. Add 13-oz. can evaporated milk (1-2/3 cups), 3/4 cup diced cooked chicken, and 1-1/2 to 2 tsps. curry powder. Garnish with apple slices and fresh mint leaves. Makes 3-4 main-dish servings.

Pepperoni-Vegetable Soup: Combine contents of jar with 3 cups water, 1 12-oz. can V-8 juice, and 1 cup frozen mixed vegetables. Bring to boiling; reduce heat. Cover and simmer 35 minutes or until lentils are tender, stirring occasionally. Stir in 4-6 oz. sliced pepperoni. Cover and simmer 5 minutes more. Garnish with Parmesan cheese.

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224. PASTA FAGIOLA SOUP MIX

3/4 cups dried great northern beans
3/4 cups pinto beans
3/4 cups red beans
1/4 cup dried chopped onion
2 teaspoons dried minced garlic
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1/2 teaspoon dried celery flakes
1/2 teaspoon dried rosemary
3/4 teaspoon salt
1/8 teaspoon crushed red pepper
1 1/4 cup small pasta, (i.e. shells, bowties or ditalini)

Layer ingredients in a 1 quart jar. If youâ€™d like you can rinse all the dried beans first, and look for any shriveled ones. Dry on paper towels overnight and combine with the spices. You can package the pasta separately, in a ziploc or cloth bag, and add to the jar. You can put the bay leaf on top if you'd like, it looks pretty neat when you open it and get a surprise, or just place it down the side of the jar, and pour in the other ingredients.

ADD THIS GIFT TAG TO THE JAR:

"Pasta Fagiola Soup"

2 Tbl. olive oil
1 carrot, chopped
1 stalk celery, chopped
1/2 lb.ham, chopped
2 (28 oz.) cans Italian plum tomatoes, chopped
4 cups chicken stock or water

In a large pot, saute carrot, celery, and ham in olive oil. Add tomatoes, chicken stock or water and bean mix. Bring to a
boil. Cover partially, reduce heat and simmer 2-3 hours until beans are tender. Pasta may be added now. Cook about 5-7
minutes or until pasta is al dente. You may even want to cook pasta separate, place in the bottom of your bowl and then spoon hot soup over the pasta. Garnish with shredded parmesan cheese. Enjoy...

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225. 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

In a wide mouth pint jar layer the barley, split peas, rice and lentils. In a small Ziploc bag combine the parsley flakes, minced garlic, pepper, salt, garlic powder, herb seasoning and sage. Place Ziploc bag inside jar on top of other ingredients.

GIFT TAG INSTRUCTIONS:

To make Patchwork Soup:
Empty jar into a colander, rinse and pick over beans. Place beans in a large stockpot and cover with 10 cups water. Stir in 1 chopped medium onion, and the seasoning packet. Bring to a boil. Lower heat, cover and simmer for 1 hour, stirring occasionally. Check after 30 minutes and add additional water if necessary.

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226. PEANUT BUTTER COOKIES #1

3/4 cup chopped salted peanuts
3/4 cup packed brown sugar
3/4 cup sugar
3/4 cup peanut butter chips
1-1/2 cups flour mixed with 1 tsp. baking soda and 1/4 tsp. salt

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

RECIPE TO ATTACH TO JAR:

To make Peanut Butter Cookies:
Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1/2 cup creamy peanut butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350Âº for 11 to 13 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 3 dozen.

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227. PEANUT BUTTER COOKIES #2

1 cup packed brown sugar
1 1/2 cups confectioners' sugar
3/4 cup unsweetened cocoa powder
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 THIS GIFT TAG TO THE JAR:

To make Peanut Butter Cookies:
1. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.
2. 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 of vanilla.
3. Mix until completely blended. You will need to use your hands to finish mixing.
4. Shape into walnut sized balls and place 2 inches apart on a parchment lined baking sheets. DO NOT USE WAXED PAPER. Press balls down with a fork.
5. Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes until edges are browned. Cool 5 minutes on baking sheet then tranfer to a cooling rack to finish cooling. Makes 3 dozen cookies.

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228. PEANUT BUTTER AND CHOCOLATE COOKIES

3/4 cup sugar
1/2 cup brown sugar
1 3/4 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup peanut butter chips*
1/2 cup chocolate chips*

*or you can use 8 peanut butter cups, cut into pieces

Mix together the flour, baking powder and baking soda in a medium bowl. Set aside. Layer ingredients in order given in a one quart canning jar. Press each layer into place. It will be a tight.

ATTACH THESE DIRECTIONS TO JAR:

To make Peanut Butter and Chocolate Cookies:
Sift out the chips and set aside. Empty remaining cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add 1/2 cup butter or margarine, softened at room temperature. Add in 1 egg, slightly beaten, and 1 teaspoon vanilla. Mix until completely blended. Mix in chips or peanut butter cups. Shape into walnut sized balls. Place 2 inches apart on greased cookie sheets. Bake at 375 degrees F for 12 to 14 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling. Makes 2 1/2 dozen cookies.

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229. PEANUT BUTTER OATMEAL COOKIES

Layer the following in a quart-size jar:

1 1/2 c Flour; unbleached
1 ts Baking soda
1/2 ts Salt
3/4 c Brown sugar; packed
1/2 c Sugar; granulated
1 c Oats, quick cooking rolled
1 c Peanuts; chopped

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Peanut Butter Oatmeal Cookies:
Cream together 3/4 cup shortening and 1/2 cup peanut butter; add 3 large eggs, one at a time, beating well after each. Blend in 1/4 cup milk and 1 teaspoon vanilla. Gradually add contents of jar, mixing thoroughly. Drop from teaspoon 2 inches apart on greased cookie sheet. Bake in preheated 350 degree oven for 10-12 minutes. Yield: 6 dozen.

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230. PEANUT BUTTER SQUARES

Layer the following in a quart-size jar:

1 c Unsifted all-purpose flour
1 ts Baking powder
1/4 ts Salt
1/2 c Brown sugar; firmly packed
1/2 c Granulated sugar
6 oz Semisweet chocolate chips

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Peanut Butter Squares:
Preheat oven to 350 degrees. Beat together 1/2 cup peanut butter and 1/3 cup softened butter or margarine. Beat in 2 eggs and 1 teaspoon vanilla until blended. Gradually mix in contents of jar until well blended. Spread in a greased 8x8x2-inch pan. Bake for 30 to 35 minutes; do not overbake. Cool in pan and cut into squares. Makes about 16 two-inch-square cookies.

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231. PEANUT CRISPIES

Layer the following in a quart-size jar:

1 c Sifted all-purpose flour
1/2 ts Soda
1/2 ts Baking powder
1/4 ts Salt
1 c Brown Sugar
1 c Rolled oats
1/2 c Corn flakes
1/2 c Salted peanuts

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Peanut Crispies:
Melt 1/4 cup shortening and 1/4 cup butter over very low heat. Remove from heat and stir in contents of jar along with 1 unbeaten egg and 1/2 teaspoon vanilla; beat well. Shape dough into 1" balls. Place 2" apart on greased baking sheet. Bake at 350 degrees for 12 to 15 minutes. Makes 4 dozen 2" cookies.

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232. PECAN COOKIES

1/2 cup sugar
1/2 cup firmly packed brown sugar
1 1/4 cup old fashioned oats
3/4 cup finely chopped pecans
1 cup crisp rice cereal
3/4 cup flour mixed with 1/2 tsp baking soda and 1/2 tsp baking powder

Layer ingredients in order given in a 1 quart wide mouth canning jar, pressing down firmly after each ingredient.

GIFT TAG INSTRUCTIONS:

To make Pecan Cookies:
Empty jar into large mixing bowl, use your hands to thoroughly mix. Add 1 stick soft butter, 1 egg (slightly beaten) and 1 tsp vanilla (optional). Mix until completely blended - you will need to finish mixing with your hands. Shape into balls the size of walnuts. Place 2" apart on sprayed cookies sheets. Bake 350 for 10-12 minutes until edges are lightly browned - cool 5 minutes on baking sheet and remove cookies to racks to cool completely. Makes 3 dozen cookies.

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233. PECAN DATE SQUARES

Layer the following in a quart-size jar:

3/4 c Flour
1 ts Baking powder
1/4 ts Salt
1 c Brown sugar
1 1/2 c Pecans; chopped
1 c Dates; chopped

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Pecan Date Squares:
Preheat oven to 300. Combine contents of jar with 3 slightly beaten eggs and 1 teaspoon vanilla. Turn into a greased 9 x 9 inch baking pan. Bake 1 hour. When completely cool, dust with confectioners' sugar.

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234. PECAN PIE MUFFIN MIX

1/2 cup all-purpose flour
1 cup light brown sugar; packed
1 cup pecans; chopped

Layer ingredients in a pint sized canning jar.

ATTACH THE FOLLOWING GIFT TAG:

"Pecan Pie Muffins"

1 jar mix
2/3 cup butter; softened
2 eggs; beaten

Preheat oven to 350 degrees F. Grease and flour 18 mini-muffin cups or line with paper muffin liners. In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3
full. Bake at 350 degrees F for 20 to 25 minutes. Cool on wire racks when done. Makes 18 mini muffins.

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235. PERSIMMON COOKIES

Layer the following in a quart-size jar:

2 Cups Flour
1 Teaspoon baking soda
1 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon ground cloves
1 Cup sugar
1 Cup walnuts -- chopped
1/2 Cup raisins -- optional

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Persimmon Cookies:
Cream 1/2 cup softened butter. Beat in 1 egg. Empty contents of jar into bowl and mix well. Puree 1 cup of persimmon pulp until smooth. Add persimmon and dry ingredients from jar alternately to creamed butter, mixing well after each addition. Drop batter by heaping teaspoons on greased baking sheet. Bake at 350 degrees for 15 minutes. Makes about 2 dozen cookies.

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236. PINA COLADA JAR CAKES

1 can (20oz) unsweetened crushed pineapple
1 stick + 3 T unsalted butter, softened (11 Tbs)
3 1/2 cups light brown sugar, packed
4 eggs
1/2 cup dark rum
3 1/3 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup coconut, sweetened flaked

Preheat oven to 325 degrees F. Before starting batter, wash 8 (1-pint) wide mouth canning jars with lids in hot, soapy water and let them drain, dry, and cool to room temperature. Generously grease inside of jars.

Drain crushed pineapple for about 10 minutes in a colander, reserving juice. Puree drained pineapple in a food processor. Measure out 1 1/2 cups puree, adding a little juice if necessary to make 1 1/2 cups. Set puree aside. Discard remaining juice or reserve for another use.

With an electric mixer, beat together butter and half of brown sugar until light and fluffy. Beat in eggs, then remaining sugar. Beat in pineapple puree and rum and set aside.

Sift together flour, baking powder, and baking soda. Gradually add to pineapple mixture in thirds, beating well after each addition to make a thick batter. Stir in coconut.

Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean, then place jars in center of preheated oven. Bake 40 minutes.

About 10 minutes before cakes are done, bring a medium saucepan of water to a boil. Put in jar lids, cover, and remove from heat. Keep lids in hot water until they're used.

When cakes are done, remove jars from oven. If jar rims need cleaning, use a moistened paper towel. Carefully put lids and rings in place, then screw tops tightly shut. Place jars on a wire rack; they will seal as they cool. Makes 8 cakes.

WARNING: Use only CANNING JARS for this recipe. Others may not be tempered to withstand the heat. Do NOT use coffee or vegetable cans as most contain lead and are painted or sealed with materials that may give off toxic gases when heated.

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237. PINEAPPLE COOKIES

Layer the following into a quart-size jar:

2 c Flour
1 t Baking soda
1/2 ts Salt
1 c Light brown sugar, packed
3/4 c Chopped walnuts
1/2 c Raisins

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Pineapple Cookies:
Cream 1/2 cup shortening. Add 1 egg and 1 teaspoon vanilla. Empty contents of jar into a separate bowl and mix ingredients well. Add dry ingredients alternately to shortening mixture with 1-1/2 cups drained crushed pineapple. (You may wish to add a little more pineapple and flour to make the mixture stiffer). Drop onto lightly greased cookie sheet. Bake at 375 F for 12 minutes or until light brown.

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238. PIZZA DOUGH MIX
This is a gift for friends of all ages, whether a starving college student or a senior citizen--everyone loves pizza.

2 3/4 cups bread flour
1 package (1 Tbsp.) active dry yeast
2 tsp. salt

In a medium bowl, combine all the ingredients. Place the mix in an airtight container.

ATTACH THIS TO THE JAR:

"Pizza"
Makes 2 (12-inch) pizzas

1 package Pizza Dough Mix
2 Tbsp. olive oil
1 cup warm water
1 cup tomato sauce
1/2 cup grated mozzarella cheese
1/3 cup freshly grated Parmesan
1 tsp. crushed oregano

Place the Pizza Dough Mix in a large bowl & add the 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, crushed oregano, and olive oil drizzled over the pizzas. Preheat the oven and bake at 425 degrees F for 20 to 25 minutes. Let stand 5 minutes.

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239. POTATO CHIP COOKIES

1 cup white 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 AND ATTACH A TAG WITH THE FOLLOWING DIRECTIONS:

To make Potato Chip Cookies:
Empty jar of cookie mix into large mixing bowl. Mix thoroughly. Add: 2 sticks butter, softened and 1 teaspoon vanilla. 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. Makes 2 1/2 dozen cookies.

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240. POTATO SOUP MIX

1-3/4 cups instant mashed potatoes
1-1/2 cups dry milk
2 Tb. instant chicken bullion
2 tsp. dried minced onion
1 tsp. dried parsley
1/4 tsp. ground white pepper
1/4 tsp. dried thyme
1/8 tsp. turmeric
1-1/2 tsp. seasoning salt

Combine all ingredients in a bowl and mix. Makes 6 servings. Place in 1 quart canning jars to store.

INSTRUCTIONS TO ATTACH TO JAR:

To make Potato Soup:
Place 1/2 cup mix in soup bowl and add 1 cup boiling water. Stir until smooth.

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241. PRALINE COOKIES

Layer the following in a quart-size jar:

1 1/2 c Flour
1 1/2 c Packed brown sugar
1 c Chopped pecans

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Praline Cookies:
Heat oven to 350 degrees. Cream 1/2 cup butter. Add 1 egg, 1 teaspoon vanilla and contents of jar. Mix well by hand. Shape into balls about the size of walnuts, place on cookie sheets and flatten to about 1/8 inch. Bake 10 to 12 minutes, or until brown. Remove from oven and allow to cool completely and harden. These cookies should be chewy, not hard.

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242. PRALINE SYRUP
Pair up a jar of this delicious syrup with one of the Pancake Gift Jars for a special treat!

2 cups dark corn syrup
1/3 cup dark brown sugar
1/2 cup water
1 cup pecan pieces
1/2 teaspoon vanilla

Combine syrup, sugar, and water in a saucepan over medium heat. Bring to a boil; boil for 1 minute. Remove from heat; stir in pecans and vanilla. Pour into hot pint-sized jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in a boiling water bath. Makes about 4 pints.

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243. PUMPKIN CHOCOLATE CHIP MUFFIN MIX

1 2/3 c all-purpose flour
1 tsp pumpkin pie spice
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 c sugar
1/2 c sliced TOASTED almonds *
6 ozs chocolate chips

Layer the above ingredients in a quart-size jar. * To Toast Almonds: Put almonds on a baking sheet or pie pan and bake about 5 minutes at 350 degrees, just until lightly browned. Let cool completely before putting in jar.

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Pumpkin Chocolate Chip Muffins:
Heat oven to 350 degrees. Grease muffin cups or line with muffin papers. Empty contents of jar into a large bowl. Break 2 eggs into another bowl. Add 1 cup plain canned pumpkin and 1/2 cup melted butter to eggs and whisk until well-blended. Pour over dry ingredients and fold in just until moistened. Scoop into tins and bake 20-25 minutes.

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244. PUMPKIN COOKIES

Layer the following in a quart-size jar:

2 1/4 c Flour
2 1/4 ts Baking Powder
1 ts Cinnamon
1/4 ts Allspice
1/4 ts Cloves; ground
1/4 ts Ginger; ground
1/2 ts Salt
1 c Sugar
1 c Raisins; optional
1/2 c Chopped Nuts; optional

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Pumpkin Cookies:
Cream 1/2 cup shortening. Add 1 cup pureed pumpkin (canned is okay), 1 teaspoon vanilla and 1 beaten egg; mix well. Add contents of jar; mix well. Drop by teaspoonful onto ungreased cookie sheet. Bake at 375 for 10 minutes or until light brown.

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245. PUMPKIN SPICE BREAD BAKED IN A JAR

8 jars Ball (#14400-81400) -- (12 oz)
8 new lids - don't use old ones
8 rings okay to use old ones
1 c raisins
2 c unbleached flour
2 tsps baking soda
1/4 tsp baking powder
1/2 tsp salt
2 tsps cloves
2 tsps cinnamon
1 tsp ginger
4 egg whites -- whipped
2 c granulated sugar
1 c margarine -- softened
2 c pumpkin

Preheat oven at 325.
Place a baking sheet onto middle rack and remove top rack from oven. Before starting batter, wash jars, lids, and rings in hot soapy water and let drain, dry, and cool to room temperature.

Generously prepare inside of jars with margarine.

To prepare batter, combine raisins, flour, baking soda, baking powder, salt, cloves, cinnamon, and ginger in a mixing bowl. In another mixing bowl, combine egg whites, sugar, margarine, and pumpkin.

Divide batter among 8 jars (should be slightly less than half full).

Carefully wipe rims clean, then place jars on baking sheet (or they'll tip over) in the center of oven.
Bake 40 minutes.

Keep lids in hot water until they're used. When cakes are done, remove jars which are HOT from oven one at a time. If rims need cleaning, use moistened paper towel. Carefully put lids and rings in place, then screw tops on shut.

Place jars on a wire rack; they will seal as they cool. Once jars are cool, decorate with round pieces of cloth.

Unscrew the ring; the lid should be sealed by now. Place a few cotton balls on top of the lid (makes it poofy on top), then a piece of cloth (about 3" larger than the lid) on top and screw the ring back on.

WARNING: Use only CANNING JARS for this recipe. Others may not be tempered to withstand the heat. Do NOT use coffee or vegetable cans as most contain lead and are painted or sealed with materials that may give off toxic gases when heated.

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246. RAISIN CRUNCH COOKIES

1/2 cup sugar
1/2 cup raisins
1-1/4 cups packed flaked coconut
1 cup crushed cornflakes
3/4 cup packed brown sugar
1/2 cup quick oats
1-1/4 cups flour mixed with 1 tsp. baking soda and 1 tsp. baking powder

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

RECIPE TO ATTACH TO JAR:

To make Raisin Crunch Cookies:
Empty cookie mix in large mixing bowl; stir to combine. Add 1 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350Âº for 10 to 12 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 3 to 4 dozen.

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247. RAISIN PINEAPPLE COOKIES

Layer the following in a quart-size jar:

2 1/2 c Flour
1 t Baking Powder
1 t Baking Soda
1/2 ts Salt
1 c Brown Sugar, packed
1/2 c Raisins

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Pineapple Raisin Cookies:
Cream 1/2 cup butter. Stir in 1 egg, 1/2 teaspoon vanilla and 3/4 cup crushed pineapple (drained well). Gradually stir in contents of jar until well blended. Drop by teaspoons on greased cookie sheets. Bake 12-15 minutes in a preheated 375 degree oven.

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248. RANCH DRESSING AND DIP MIX
This versatile mix can be used to make a dressing for salads, a dip for fresh veggies, or topping for baked potatoes.

1 1/2 Tbsp. dried parsley
1/2 Tbsp. dried chives
1/4 Tbsp. dried tarragon
1/2 Tbsp. lemon pepper
1 Tbsp. salt
1/4 Tbsp. oregano
1/2 Tbsp. garlic powder

In a medium bowl, combine all the ingredients. Store in a small airtight sandwich bag.

Fill a large mason jar with any type of snacks for dipping (small snack crackers, pretzels, breadsticks, etc.). Attach package of dip mix to jar and decorate for gift-giving.

LABEL AS FOLLOWS:

"Ranch Dressing"
1/2 cup mayonnaise
1/2 cup buttermilk
1 Tbsp. Ranch Pressing & Dip Mix
In a large bowl whisk together the mayonnaise, buttermilk and dressing & dip mix. Refrigerate for one hour before serving. Makes 1 cup.

"Ranch Dip"
2 Tbsp. Ranch Dressing & Dip Mix
1 cup mayonnaise or low-fat mayo
1 cup sour cream or low-fat yogurt
Combine the Ranch Dressing and Dip Mix with mayonnaise and sour cream. Refrigerate for 2 hours before serving with raw vegetables, or as a topping for baked potatoes. Makes 2 cups.

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249. RED BEANS & RICE MIX

Seasonings:
1 tablespoon dried bell pepper flakes
1 tablespoon dried minced onion
1/2 teaspoon dried minced garlic
2 teaspoons seasoned salt
1 bay leaf
1 teaspoon sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon celery seed
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper

Beans & Rice:
2 cups dried red beans
1 cup uncooked long grain white rice

In a small bowl, combine seasoning ingredients. Place in a small, sealable plastic bag or container. Fill a pint canning jar with red beans. Fill a sealable plastic bag with rice.

RECIPE TO ATTACH:

"Red Beans & Rice"

2 cups red beans (included)
1 ham bone
Seasoning mixture (included)
1 cup uncooked rice (included)
2 cups water
1 tsp. salt
1 pound spicy smoked sausage, sliced
Salt & pepper to taste

Wash beans. Place in a Dutch oven; cover with water and soak overnight. The following day, add ham bone and seasoning mixture. If necessary, add additional water to cover the beans. Cook, partially covered, over medium-low heat 3 to 4 hours. About 30 minutes before serving, combine rice, water and salt in a saucepan and bring to a boil. Reduce heat to low. Cover pan and cook 30 minutes without lifting lid. About 20 minutes before serving, add sausage, salt and pepper to beans. Serve over rice.

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250. RED & GREEN HOLIDAY COOKIES

1 1/4 cups sugar
1 1/4 cups M&M's, red and green holiday candies
2 cups of flour mixed with 1/2 tsp. baking soda and 1/2 tsp. Baking powder

Layer ingredients in order in a 1 quart mason jar. Press each layer lightly in place before adding next ingredient to the jar.

GIFT TAG INSTRUCTIONS:

To make Red & Green Holiday Cookies:
Preheat oven to 350. Empty Cookie mix into a large jar and stir until blended. Add 1/2 cup softened butter and 1 egg. Mix until cookie dough forms. Roll dough into 1 inch balls, and place two inches apart on a greased cookie sheet. Bake for 12-14 inches, or until edges begin to brown. Makes 2 1/2 dozen cookies.

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Posted by Gypsy (Member # 18) on December 14, 2004 10:48 AM December 14, 2004 10:48 AM :

251. RED VELVET CAKE BAKED IN A JAR

2/3 c. mayonnaise
3 c. white sugar
3 eggs
1 tbsp. vanilla
2 c. applesauce, unsweetened
3 c. white flour
2/3 c. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp baking powder
1/8 tsp. salt
2 tsp. red food coloring

Prepare jars as any other cake in a jar. Beat together mayonnaise and half of sugar until fluffy. Add eggs, remaining sugar, vanilla, food coloring and applesauce. Sift together dry ingredients and add to applesauce mixture a little at a time: beat well after each addition. Pour one cup of batter in each jar and carefully remove any batter from the rims. Place jars in a preheated 325 degree oven and bake for 40 mintues. While cakes are baking heat jar lids until ready to use. Remove cakes from oven one at a time clean rims add lid and bands. Jars will seal as they cool. Makes 8 pint jars.

WARNING: Use only CANNING JARS for this recipe. Others may not be tempered to withstand the heat. Do NOT use coffee or vegetable cans as most contain lead and are painted or sealed with materials that may give off toxic gases when heated.

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252. REESE'S PEANUT BUTTER CUP COOKIES

3/4 cup sugar
1/4 cup packed brown sugar
1-3/4 cups flour mixed with 1 tsp. baking powder and 1/2 tsp. baking soda
8 large Reese's peanut butter cups candies cut into 1/2 inch pieces (wrap in plastic wrap)

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

RECIPE TO ATTACH TO JAR:

To make Reese's Peanut Butter Cup Cookies:
Remove candies from jar and set aside. Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Stir in candies. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 375Âº for 12 to 14 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 2Â½ dozen.

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253. REFRIED BEANS MIX IN A JAR

This is great for camping or just a quick side dish!

3 cups of dried beans, any variety
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon salt
1 tablespoon dried minced onion
cayenne pepper, to taste

In a coffee grinder, food mill or blender, grind beans until a flour consistency. Mix all ingredients together until they are
well blended. Store in a large jar.

ATTACH THE FOLLOWING RECIPE TO THE JAR:

"Refried Beans"

3/4 cup Instant Refried Bean Mix
2 1/2 cups boiling water

Combine bean mix and water in a medium-sized saucepan. Mix with a wire whisk until combined. Don't worry about the lumps, they are tasty and add texture to your beans. Bring to boil, cover, reduce heat to low and simmer for 4-5 minutes or until thickened. Mixture will thicken more as it cools. Refried beans will remain thickened even when reheating.

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254. ROCKY ROAD CRISPY BALLS

3/4 c sugar
1/2 c chopped pecans
1 1/4 c rice crispies
1 c mini marshmallow
1 1/4 c milk chocolate chips

Place first 4 ingredients in qt.wide mouth jar. Place chips in zipper sandwich bag. Push in jar to make fit.

ADD GIFT TAG TO JAR:

To make Rocky Road Crispy Balls:
Remove bag of chips, place in sauce pan add 1/2 stick margarine. Melt over medium heat stirring till melted. Empty remaining jar mix into bowl and stir, then add melted chips. Stir well to coat. Roll into balls and place on wax paper to set.

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255. RUM DAINTIES

3 c Vanilla wafers -- crushed
2 1/3 tb Cocoa
1 c Pecans -- chopped very fine

Layer the above ingredients in a quart-size jar. To make vanilla wafer crumbs, put wafers in a plastic bag and roll with a rolling pin.

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Rum Dainties:
Pour contents of jar into a bowl and mix with 3 tablespoons white Karo syrup and 3/4 oz rum. Shape into balls about 1 inch in diameter. Roll in powdered sugar and chill. This mixture is sticky, so keep finger and palms of hands dusted with powdered sugar while shaping cookies. Store in tin box between layers of wax paper.

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256. RUSSIAN REFRESHER DRINK MIX

2 c Orange Drink Mix Powder
1 1/3 c Sugar
1/2 ts Ground Cloves
1 pkg (3 oz) presweetened powdered Lemonade Mix
1 t Cinnamon

Combine all ingredients in a medium bowl. Mix well. Put in a 1-quart jar.

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Russian Refresher:
Add 2 to 3 teaspoons to 1 cup hot water. Stir to dissolve. Makes 1 serving.

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257. SAND ART BROWNIES

5/8 cup all-purpose flour
3/4 teaspoon salt
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
2/3 cup packed brown sugar
2/3 cup white sugar
1/2 cup semisweet chocolate chips
1/2 cup vanilla baking chips
1/2 cup walnuts

Mix the 5/8 cup of flour with salt. In a clean wide mouth quart or liter sized jar layer the ingredients in the order given. Starting with the flour and salt mixture and ending with the walnuts.

ATTACH A DECORATIVE TAG TO THE OUTSIDE OF THE JAR WITH THE FOLLOWING DIRECTIONS:

To make Sand Art Brownies:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch square baking pan. Pour the contents of the jar into a large bowl and mix well. Stir in 1 teaspoon vanilla, 2/3 cup vegetable oil and 3 eggs. Beat until just combined. Pour the batter into the prepared pan and bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Makes one 9x9 pan. Enjoy!

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258. SAND ART COOKIES

1/2 cup white sugar
1/2 cup rolled oats
1/2 cup candy-coated chocolate pieces
1/2 cup packed brown sugar
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup crisp rice cereal
1/2 cup semisweet chocolate chips

In a 1 quart or 1 liter jar, layer the ingredients in the order given. Lightly pack down the jar after each addition.

ATTACH A CARD WITH THE FOLLOWING INSTRUCTIONS:

To make Sand Art Cookies:
Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet. Empty the entire contents of the jar into a medium bowl. Add 1 large egg and 1/2 cup of margarine melted; mix well. Form dough into 1 inch balls and bake for 10 to 12 minutes in the preheated oven. Makes about 2 dozen cookies.

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259. SANDBAKELSE

1 c Sugar
1/2 ts Cardamom
3 c Flour

Mix the above ingredients and pour into a quart-size jar.

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Sandbakelse:
Cream 1/2 pound of unsalted butter until light and fluffy. Add 1 large egg and contents of jar. Mix well. Wrap dough in plastic and refrigerate for several hours. Heat oven to 375. Lightly butter mini muffin tins. Press dough into tins, making a well with your finger. Bake for 8-10 minutes or until just beginning to brown. Let cool on wire racks. Fill with jelly or jam and sprinkle with confectioners sugar.

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260. SANDIES

Layer the following in a quart-size jar:

2 c Sifted all-purpose flour
1/2 ts Salt
1/2 c Sifted confectioners' sugar
1 c Quaker Oats, uncooked -- (quick or old-fashioned)
1/2 c Chopped pecans

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Sandies:
Beat 1 cup softened butter until creamy. Gradually add contents of jar and 2 teaspoons vanilla; blend well. Shape to form crescents, balls or logs. Place on ungreased cookie sheets. Bake in preheated slow oven (325 F) about 30 minutes. While warm, sift confectioners' sugar generously over cookies.

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261. SCOTTISH SHORTBREAD MIX
This older recipe never fails to bring a smile.

1 1/2 cups all-purpose flour
3/4 cup powdered sugar
1/4 tsp. salt

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

ATTACH THIS TO THE JAR:

"Scottish Shortbread"

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. Makes 16 pieces.

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262. SESAME SEED COOKIES

Layer the following in a quart-size jar:

1 c All-purpose flour
1/4 ts Baking powder
1/4 ts Salt
1 1/2 c Brown sugar; packed
1 c Toasted sesame seeds *

* To toast sesame seeds: Heat oven to 375. Toast sesame seeds on an ungreased baking sheet until light brown, 10 to 12 minutes. Watch closely so they don't burn.

ADD THE FOLLOWING GIFT TAG TO THE JAR:

To make Sesame Seed Cookies:
Mix contents of jar with 3/4 cup melted butter or margarine, 1 egg and 1 teaspoon vanilla. Drop dough by 1/2 teaspoonfuls, 1 1/2 inches apart, onto greased baking sheet. Bake at 375 until light brown, about 4-6 minutes. Cool about 2 minutes before removing from baking sheets to wire rack to cool completely. Store in tightly covered cookie tin when thoroughly cooled. Yield: about 6 dozen.

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263. Sâ€™MORES SQUARES MIX

Layer in a 1 quart canning jar:

1 cup milk chocolate chips
1 1/2 cups mini marshmallows
1/3 cup brown sugar
1 sleeve graham crackers; reduced to crumbs

ATTACH GIFT TAG TO SAY:

To make S'mores Squares:
Empty contents of jar into a bowl. Melt 1/2 cup butter, add 1 teaspoon vanilla. Pour over dry ingredients, mixing well. Pat into a greased 9" square pan. Bake at 350 for 15 minutes. Makes 9 to 12 bars.

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264. SNICKERDOODLES
Snickerdoodles are soft sugar cookies dusted with cinnamon and sugar.

2 3/4 cups all purpose flour
1/4 tsp. salt
1 tsp. baking soda
2 tsp. cream of tartar
1 1/2 cups sugar

In a large bowl, combine the ingredients with a whisk. Store the mix in an airtight jar or container.

ATTACH THIS TO THE JAR:

"Snickerdoodles"

1 cup butter or margarine, softened
2 eggs
1 jar Snickerdoodle Mix
1/2 cup sugar
1 Tbsp. cinnamon

Preheat oven to 350 degrees F. In the large bowl of an electric mixer, cream the butter until light; add the eggs & beat on low speed until the mixture is smooth. Add the Snickerdoodle Mix & continue to beat on low speed until the dough begins to form. Combine the sugar & cinnamon in a small bowl. Shape the dough into 1-inch balls & roll in the cinnamon-sugar blend. Arrange on ungreased baking sheets 2 inches apart & bake for 16 to 19 minutes, or until light tan. Transfer to wire racks to cool. Makes about 5 dozen cookies.

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Crystal

10-21-2007, 11:32 PM

265. SNOW BALLS IN A JAR

1/2 cup confectioners' sugar
2 cups all-purpose flour
1 cup chopped pecans

In a medium bowl, combine the confectioners' sugar and flour. Place into a 1 quart canning jar. Put the chopped pecans on top and close the lid.

ATTACH A TAG WITH THE FOLLOWING INSTRUCTIONS:

To make Snow Balls:
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. In a medium bowl, cream together 3/4 cup of shortening and 1/4 cup of margarine. Stir in 2 teaspoons of vanilla. Add the entire contents of the jar, and mix well. Roll dough into 1 inch balls and place them on the prepared cookie sheet. Bake for 20 to 25 minutes, until lightly browned. Cool, and roll in confectioners' sugar. Makes 4 dozen.

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266. SPICED CRANBERRY CIDER MIX
This spicy cider tastes delicious after winter sports, so here's just the gift for a hostess on a ski vacation.

1/2 cup dried cranberries
12 cinnamon sticks
1/2 tsp. crushed whole cloves
2 Tbsp. whole allspice

In a small bowl, stir the cranberries and spices together. Store in an airtight jar or container.

ATTACH THIS TO THE JAR:

"Spiced Cranberry Cider Mix"

2 quarts apple cider
1 quart water
1 package Spiced Cranberry Cider Mix
2 oranges, sliced

In a large saucepan combine the cider, water, and Spiced Cranberry Cider Mix. Heat through but do not boil. Add most of the orange slices. Serve warm, garnished with the remaining orange slices. Serves 12 to 14.

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267. SPICED TEA MIX

1/3 c Instant Tea powder
1 c Tang
1/3 c Sugar
1/4 ts Ground allspice
1/4 ts Ground cloves

Blend well store in air tight container.

ADD THIS NOTE TO CONTAINER:

To make Spiced Tea:
Use 1-1/2 tsp. or more per cup of boiling water.

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268. SPICY SALSA / SALSA SPREAD

1 1/2 cup dried cilantro
1 tsp. garlic powder (more to taste)
1/2 cup dried chopped onion
1/4 cup dried red pepper flakes
1 tbs. salt
1 tbs. pepper

In a small bowl, combine all ingredients until well blended. Store in an airtight jar or container. Give with serving instructions.

SERVING INSTRUCTIONS:

Spicy Salsa:
Blend 2 tablespoons salsa mix with one 10 oz. can mexican style tomatoes. Serve with chips.

Salsa Spread:
Blend 2 tablespoons salsa mix with 1 cup softened cream cheese. Serve with crackers

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269. SPLIT PEA SOUP MIX

2-1/2 cups green split peas (16 oz. pkg.)
2-1/2 cups lentils (16 oz. pkg.)
2-1/2 cups pearl barley (16 oz. pkg.)
2 cups alphabet macaroni (8 oz. pkg.)
1 cup dried onion flakes
1/2 cup celery flakes
1/2 cup parsley flakes
1-1/2 teaspoons thyme
1-1/2 teaspoons white pepper

Mix all ingredients together. Store in a jar with a tight-fitting lid. Stir before using. Makes 10 cups of mix.

ATTACH GIFT TAG TO JAR:

To make Split Pea Soup:
Combine 1 cup of soup mix with 4 cups of water or seasoned stock in large pan. Add 1 cup of cooked chopped meat, if desired. Bring to a boil. Reduce heat to low and cover pan. Simmer gently for 45 to 60 minutes, or until peas are tender. Add 1/2 teaspoon of salt if desired.

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270. SPLIT PEA TORTELLINI SOUP MIX

3 ounces dried cheese-filled tortellini (2/3 cup)
1/4 cup dried tomatoes -- snipped
1/3 cup dried split green peas
1/2 cup dried chopped carrots
1 tablespoon instant chicken bouillon granules
1 tablespoon dried minced onion
1 1/2 teaspoons dried basil -- crushed
1 1/2 teaspoons dried thyme -- crushed
1/2 teaspoon garlic powder
1/4 teaspoon ground pepper

Layer ingredients in a large jar.

GIFT TAG INSTRUCTIONS:

To make Split Pea Tortellini Soup:
Empty jar ingredients into a 3-quart saucepan. Add 5 cups water. Bring mixture to boil. Reduce heat; cover and simmer 50 minutes or until peas are tender. (Option: Add 1 cup chopped cooked ham or sausage.) Serves 4.

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271. STRAWBERRY JAM SQUARES MIX

Layer the following in a quart-size jar:

1 c Sugar
2 c Unsifted flour
1 c Chopped walnuts

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Strawberry Jam Squares:
Cream 1 cup softened butter in a medium bowl. Beat in 2 egg yolks. Gradually stir in contents of jar, mixing well. Form dough into a ball, and cut in half. Wrap 1/2 of the dough in plastic and chill in the freezer. Pat the remaining half into an ungreased 8x8x2 inch pan. Spread 3/4 cup strawberry jam over dough. Take the remaining half of the dough and roll out between 2 pieces of plastic wrap. Place the dough on top of the jam-covered dough in the pan. Bake at 325 F for 55-60 minutes, or until lightly browned. NOTE: This is VERY sweet and VERY rich!!

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272. SUGAR COOKIES

3 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups white sugar
1/4 cup colored decorating sugar

Layer ingredients in jar in order given.

GIFT TAG INSTRUCTIONS:

To make Sugar Cookies:
Whip 2/3 cup of butter or shortening until light and fluffy. Add 2 eggs, 2 Tbsp. milk and 1 teaspoon vanilla and beat until mixed. Stir in the ingredients from this jar until well combined. Roll into small balls and place on a greased cookie sheet. Flatten each ball slightly with a fork or the bottom of a glass. Bake for 8 minutes at 350.

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273. SUGAR-CRUSTED MELTAWAYS

Layer the following in a quart-size jar:

1/4 cup sugar
1/8 teaspoon salt
1 3/4 cups all-purpose flour
1 cup finely chopped nuts
6 ounces semisweet chocolate chips -- (1 cup)

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Sugar-Crusted Meltaways:
Heat oven to 325 degrees F. In small bowl, combine 1 tablespoon grated orange peel and 1/4 cup orange juice; set aside. In large bowl, cream 3/4 cup softened margarine or butter, 1 tablespoon water and 1 teaspoon vanilla. Gradually stir in contents of jar; mix well. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Bake for 15 to 20 minutes or until firm to tough. Remove from cookie sheets; cool completely. Strain orange juice mixture. Dip cookies in orange juice; then roll in granulated sugar. Allow to dry to form sugar shell. Makes 3 1/2 dozen cookies.

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274. SUGAR-FREE HOT COCOA MIX

3/4 cup unsweetened cocoa
1/2 tsp. salt
1 quart powdered non-fat dry milk
Your favorite sugar substitute equal to 1 1/2 cups sugar

Mix all ingredients together first and then portion out into whichever size jar you'd like to use.

ATTACH TO JAR:

To make Sugar-Free Hot Cocoa:
Use 2 tablespoons of mix to 6 ounces of hot water. Garnish with a cinnamon stick or a sprinkling of cinnamon powder, if desired. One mug of this delight contains only 49 calories!

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275. SUGAR-FREE OATMEAL RAISIN COOKIES

1 1/2 cup rolled oats
1 cup artificial sweetener
1 1/2 cup flour
1/2 tsp salt
2 tsp. baking powder
1 cup raisins

Layer the ingredients in a jar, packing down very well between each layer.

RECIPE TO ATTACH TO THE JAR:

To make Sugar-Free Oatmeal Raisin Cookies:
Preheat oven to 350 and grease cookie sheets. Mix 2/3 cup melted butter, 4 egg whites, 1/2 cup skim milk and 1
tsp vanilla. Add to jar contents and mix well. Drop by tsp onto cookie sheet 1-2 inches apart. Bake 10-15 minutes.

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276. SUGAR-FREE WHEAT & FRUIT COOKIES

Layer the following in a quart-size jar:

1 c Whole wheat flour
1 ts Baking powder
1/8 ts Salt
4 ts Orange peel (just the colored part - not the white part) -- fresh grated
1/2 c Pecans -- finely ground
1 c Unsugared dates -- chopped
1 c Unsweetened coconut -- flaked
1/2 c Pecans -- finely ground (put these into a separate baggie and place atop the coconut)

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Sugar-Free Wheat & Nut Cookies:
Cream 1/2 cup softened butter, 1 egg and 2 teaspoons vanilla together in a large mixing bowl. Remove baggie of nuts from jar and set aside for later. Empty remaining contents of jar into a bowl and mix together well. Add dry ingredients to creamed mixture a little at a time, mixing well after each addition. Divide the dough in half and form into two logs, approximately 1 1/2 inches in diameter. Place the nuts from the baggie on a piece of waxed paper. Roll the logs in the nuts. Wrap each log in waxed paper and chill for 1 hour. To bake, slice the logs into 1/8 inch rounds and place them on an ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes, until lightly browned. Makes 5 dozen.

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277. SUN-DRIED TOMATO PESTO MIX IN A JAR

In pint jar layer the following:

1 cup parmesan cheese (the kind that does not have to be refrigerated - KRAFT)
1/4 tsp salt
1/4 tsp ground pepper
1 tsp dried basil
1 tsp Dried parsley
1/4 cup Pine nuts
3 1/2 to 4 oz. Sun dried tomatoes (wrapped in plastic wrap and placed on top of pine nuts)

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Sun-Dried Tomato Pesto:
Place Sun dried tomatoes in bowl and cover with warm water for 5 minutes. In blender or food processor combine tomatoes and contents of jar. Process until well blended. Add 1 large clove garlic and slowly add 1/2 cup olive oil (extra virgin). Process to a paste. Toss with 12 ounces fettucinni or spaghetti. Or use as a dip for crusty Italian Bread. Enjoy!

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278. SUPER CHOCOLATE CHUNK COOKIES

Layer the following in a quart-size jar:

1 c Flour
1/2 ts Baking powder
1/4 ts Salt
1/4 c Firmly packed brown sugar
1/2 c Granulated sugar
1 c Chopped walnuts
4 Squares Bakers semi-sweet chocolate; cut into 1/2 inch chunks

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Super Chocolate Chunk Cookies:
Beat 1/2 cup softened margarine or butter, 1 egg and 1 teaspoon vanilla until light and fluffy. Mix in contents of the jar until well blended. Refrigerate at least 30 minutes. Heat oven to 375. Drop dough by heaping teaspoonfuls, 2 inches apart onto greased cookie sheets. Bake 8 to 10 minutes or until lightly browned. Cool 5 minutes; remove from cookie sheets. Cool on wire racks. Makes 4 dozen.

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279. SWEETHEART TRUFFLE MIX

2 cups chips - semi/sweet or milk chocolate (12 oz bag)
2 1/2 cups powdered sugar
1/2 cup powdered non dairy coffee creamer
1/2 cup unsweetened cocoa
1/4 cup paramount crystals (a form of shortening you can find at confectionary supply stores)
1/4 teaspoon flavoring oil (cherry, orange, lemon, amaretto, etc.)
Pinch of salt (just a few grains)

Combine chips and dry ingredients in a food processor. Process on high for at least a minute or two until powdered. With food processor running, drizzle flavoring oil into feed tube. Process another 30 seconds.

Place 2 1/3 cups mix in a pint sized jar. Place 1/3 cup unsweetened cocoa* (to roll the truffles in) in a small baggie, seal baggie, place on top of mix.

INCLUDE THESE DIRECTIONS:

To prepare Sweetheart Truffles:
Heat 1/4 cup milk to boil, pour into a medium sized bowl. Remove plastic bag from jar. Add mix to milk.. Stir to blend well. Beat with spoon for about one minute. Refrigerate until firm. Empty contents of plastic bag into a small bowl. Shape rounded tablespoons of mixture into balls, roll in unsweetened cocoa.

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280. SWEET POTATO COOKIES

Layer the following in a quart-size jar:

1 c Whole-wheat flour
1 ts Baking powder
1/4 ts Baking soda
3/4 ts Salt
1/4 ts Cinnamon
1/4 ts Nutmeg
3 tb Wheat germ
1 ts Grated lemon rind
1/3 c Brown sugar
1/3 c Nonfat dry milk powder
1 1/4 c Rolled oats
1/3 c Chopped nuts
1/4 c Grated coconut

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Sweet Potato Cookies:
Preheat oven to 375 degrees. Cream 1/3 cup softened butter and 1/3 cup honey together in bowl; beat in 1 egg. Stir in contents of jar and 1 cup shredded sweet potato; mix well. Drop dough by teaspoons onto greased cookie sheet. Bake for 10 to 12 minutes. Remove from cookie sheet and cool on rack.

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Posted by Gypsy (Member # 18) on December 14, 2004 10:49 AM December 14, 2004 10:49 AM :

281. â€œTANGYâ€ COOKIE MIX

1/2 cup Tang Instant Breakfast Drink -- powder
3/4 cup sugar
1 1/2 cups vanilla chips
1 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder

Mix flour, baking powder, and soda together. Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.

RECIPE TO ATTACH TO JAR:

To make "Tangy" Cookies:
Empty cookie mix in a large mixing bowl; stir to combine. Add: 1/2 cup softened butter 1 egg slightly beaten 1 tsp. vanilla Mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased baking sheet. Bake at 375F degrees for 12 to 14 minutes or until tops are very lightly browned. Cool 5 minutes on cookie sheet. Remove to wire racks to cool completely.

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282. TEXAS CORNBREAD MIX

12 wide-mouth pint (2-cup) canning jars with lids and rings
12 cups yellow corn meal
12 cups sifted flour
3 cups sugar
3 tablespoons salt
16 tablespoons baking powder

In a large bowl, thoroughly mix all dry ingredients. Wash, rinse and dry canning jars, lids and bands.

Packaging note: Pre-mix ingredients thoroughly before filling wide-mouth pint canning jars with 2 cups each of the finished mix. Mixing ingredients permits the finer flour granules to fill spaces between the cornmeal, and allows a single recipe to fit inside a pint jar. Layering ingredients for this recipe will require larger jars. Place two cups Texas cornbread mix in each wide-mouth pint canning jar. Makes 12 jars.

GIFT CARD INSTRUCTIONS:

"Texas Cornbread"

1 container (2 cups) Texas Cornbread Mix
1 egg
1 cup milk
1/4 cup soft shortening (Crisco)

Preheat oven to 425Â°. Grease one 8-inch square pan, or 8-inch cast iron skillet, or cast iron cornbread mold. Place cornbread mix into bowl, mix thoroughly. Add egg, milk and shortening. Hand-beat until smooth, about one minute. DO NOT OVERBEAT! Bake for 20 to 25 minutes for pan or skillet, 15 to 20 minutes for cornbread mold.

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283. TOFFEE COFFEE MIX
A creamy, flavorful and sweet hot drink.

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

Combine all ingredients well in a large bowl. Place in air-tight jars.

ATTACH GIFT TAG TO JAR:

To make Toffee Coffee:
Place 2 - 3 teaspoons of mix in a mug and add boiling water.

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284. TOFFEE PEANUT COOKIES

Layer the following in a quart-size jar:

1 2/3 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup packed brown sugar
1/2 cup sugar
4 (1.4 oz.) heath bars -- chopped
1/4 cup unsalted peanut halves (put these into a baggie and place on top of the chopped heath bars)

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Toffee Peanut Cookies:
Preheat oven to 350Â°. In a large bowl, beat 1/2 cup softened butter or margarine, 1/2 cup creamy peanut butter, 1 teaspoon vanilla, and 1 large egg until well mixed. Remove peanut baggie from jar and set aside. Gradually beat in remaining contents of jar until well blended. Shape dough into 3/4 inch balls. Place balls about 1 inch apart on ungreased cookie sheets. Remove peanuts from baggie and press a peanut half into top of each ball. Bake cookies 10 minues or until lightly browned. Remove cookies to wire rack to cool. Store cooled cookies in tightly covered container. Makes about 7 - 1/2 dozen cookies.

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285. TORTILLA SOUP MIX

Ingredients for Jar - Size of jar: Quart:

1 cup converted long grain rice
2 to 2-1/2 cups crushed tortilla chips
1 (5 oz.) can chicken

Seasonings - mix the following and place in a thin zipper sandwich bag:

2 T. chicken bouillon granules
2 t. lemonade powder with sugar
1 t. lemon pepper
1 t. dried cilantro leaves
1/2 t. garlic powder
1/2 t. ground cumin
1/2 t. salt
1/4 cup dried minced onions

Place ingredients in jar in this order:
1. Place rice in jar first.
2. Place seasoning packet into jar next. Gently flatten bag so it is visible from all sides of jar.
3. Fill jar with tortilla chips.
4. Put lid on jar.
5. Attach can of chicken to top of jar.
6. Decorate jar.

ATTACH THE FOLLOWING RECIPE TO JAR:

To make Tortilla Soup:
Carefully empty tortilla chips from jar into a dish. Set aside. Remove seasoning packet. Set aside. Place rice in large pan. Add 10 cups water and 1 (10 oz.) can diced tomatoes and green chilies and seasonings from packet. Bring to a boil. Lower heat, cover and simmer 20 minutes. Add tortilla chips. Cover and simmer 5 more minutes. Serve immediately. Makes 12 cups soup.

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286. TRAIL COOKIES

1/2 cup packed brown sugar
1/2 cup sugar
3/4 cup wheat germ
1/3 cup quick oats
1 cup raisins
1/3 cup packed flaked coconut
1/2 cup chopped pecans
3/4 cup flour mixed with 1 tsp. baking powder

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

RECIPE TO ATTACH TO JAR:

To make Trail Cookies:
Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350Âº for 12 to 14 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 2Â½ dozen.

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287. TRAILBLAZER BEAN SOUP MIX

1 c. pinto beans
1 c. black beans
1 c. kidney beans
1 c. yellow split peas
1 c. black-eyed peas
1 c. lentils
1 c. green split peas
1 c. Great Northern beans

Layer ingredients in a LARGE (8 cup) jar.

GIFT TAG INSTRUCTIONS:

"Trailblazer Bean Soup"

1 jar bean soup mix
7 c. water
1 ham hock
1 garlic clove, minced
1 lg. onion, chopped
1 tsp. chili powder
1-2 tsp. salt
1 8-oz can tomato sauce
2 carrots, chopped
1 rib celery, chopped

Place all ingredients in a slow cooker pot. Cover and cook on medium for 7 hours or until beans are tender. (May cook soup in a stock-pot on the stove. Cover and simmer until done.) Remove meat from ham hock and return to soup. Before serving, add 3 T. lemon juice. Top soup with sour cream or grated cheese.

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288. TRIPLE CHOCOLATE CHIP COOKIES

1 1/4 cups all purpose flour
1/6 cup cocoa
1/4 tsp salt
1/2 tsp soda
3/8 cup white sugar
1/3 cup brown sugar packed
1/2 cup white chocolate chips
1/2 cup chocolate chips
1/2 cup chopped pecans

Place in this order in a 1 quart jar.

GIFT CARD INSTRUCTIONS:

To make Triple Chocolate Chip Cookies:
Add 1/2 tsp vanilla, 1 tbsp milk, 1 egg, 1 stick melted butter. Place 1 inch balls on cookie sheet and press a little flat. Cook at 350 degrees for 8 minutes.

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289. TROPICAL OATMEAL COOKIES

Layer the following in a quart-size jar:

1 c Flour; sifted
1/2 ts Baking soda
1/2 ts Salt
1/8 ts Nutmeg
1/2 ts Cinnamon
1/2 c Brown sugar
1/2 c White sugar
1 1/2 c Oatmeal
1/2 c Nuts; chopped

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Tropical Oatmeal Cookies:
Mix contents of jar with 1/2 cup shortening, 1 egg and 1 cup crushed pineapple (drained); blend together well. Drop by teaspoonfuls onto ungreased baking sheet. Bake 375 for about 15 minutes.

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290. TROPICAL TREATS

Layer the following in a quart-size jar, packing down well between layers:

2 c All-purpose flour; UNbleached
1 ts Baking soda
1/4 ts Salt
1 c Brown sugar, packed
1/3 c Dried papaya; chopped
1/3 c Dried pineapple; chopped
1/3 c Golden raisins
1 ts Orange rind; grated
1/4 c Unsweetened coconut; shredded

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Tropical Treats:
Preheat oven to 350 degrees; coat 2 cookie sheets with nonstick cooking spray. Empty contents of jar into a large bowl. Add 1 large egg, 1/4 cup vegetable oil and 8 oz crushed pineapple in juice (undrained). Mix well. Drop by rounded teaspoonfuls about 2 inches apart onto the cookie sheets. Bake for 10 to 12 minutes, or until the cookies are lightly browned. Cool on wire racks. Repeat until all of the cookies are baked.

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291. TURKEY OR CHICKEN NOODLE SOUP MIX

1 cup uncooked fine egg noodles
1 1/2 Tbsp. chicken-flavored bouillon
1/2 tsp. ground black pepper
1/4 tsp. dried whole thyme
1/8 tsp. celery seeds
1/8 tsp. garlic powder
1 bay leaf

Combine all ingredients in a medium bowl. Store in an airtight jar or container.

ATTACH THIS TO THE JAR:

"Turkey or Chicken Noodle Soup"
This is a great way to use up leftover turkey or chicken!

1 jar soup mix
8 cups water
2 carrots, diced
2 stalks celery, diced
1/4 cup minced onion
3 cups cooked diced turkey or chicken

Combine the 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 or chicken and simmer an additional 5 minutes.

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292. VANILLA CHIP COOKIES

Layer the following in a quart-size jar, packing down well between layers:

1 c Flour
1/4 ts Salt
1/2 ts Baking soda
1/4 c Light brown sugar; packed
1/2 c Sugar
1 c White chocolate chips
1/2 c Flaked coconut
1 c Macadamia nuts; chopped

NOTE: White coating chocolate may be substituted for white chocolate chips. It can be cut into chip size pieces.

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Vanilla Chip Cookies:
Preheat oven to 375. Cream 1/2 cup softened butter or margarine until light. Beat in 1 teaspoon vanilla and 1 egg. Stir in contents of jar, blending well. Drop by level tablespoonfuls onto ungreased cookie sheets. Bake for about 12 minutes or until golden. Remove to wire racks to cool.

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293. VEGETARIAN BLACK BEAN CHILI MIX

3 cup black beans, sorted - put in jar or bag.

Combine spices in a small bag:
3 Tbsp. dehydrated onion
3 Tbsp. granulated garlic
1 tsp. crushed oregano
2 tsp. salt
1/4 to 1/2 tsp. cayenne pepper (do not omit)

1 1/2 cups white rice - put in a separate package.

LABEL AS FOLLOWS:

To make Vegetarian Black Bean Chili:
Wash beans. Put in pot with seasonings. Add 1 Tbsp. olive oil and cover beans with 2" water. Bring to boil and simmer until very well done (about 2 hours). Beans should be very soft. Add water as needed to keep beans from sticking. There should be some liquid left on beans when done. To cook rice, put 3 cup water and 1 tsp salt into a pot and when it boils, add rice. Lower heat, cover and steam for 20 minutes. Serve about 1/2 cup rice in bowl, and put beans on the top. Sprinkle with minced cilantro, finely chopped green onion, and a squeeze of lime juice. This is very healthy. It has almost no fat, and is mainly from the bottom of the food pyramid.

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294. WAFFLE IRON COOKIE MIX

Layer the following in a quart-size jar:

1 1/2 cup sugar
3/4 cup cocoa
2 cups flour

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Waffle Iron Cookies:
Mix contents of jar with 1 cup softened butter, 4 eggs and 2 teaspoons vanilla. Blend well. Put a heaping teaspoon of batter on waffle iron. Bake 50-60 seconds, or until done. If you'd like, you can frost with a mixture of powdered sugar, milk, vanilla, and food coloring.

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295. WALNUT CHOCOLATE CHIP MUFFINS
Because this mixture doesn't quite fill up the quart jar, it isn't necessary to pack the layers down as tightly as usual.

Layer in a clean 1 quart jar the following:

2 c. flour, mixed with 2 tsp. baking powder
1/3 c. packed brown sugar
1/3 c. granulated sugar
2/3 c. chocolate chips (I used semi sweet but milk chocolate
would be good as well)
1/3 c. coarsely chopped walnuts (OR macadamia? pecans?)

ATTACH RECIPE TO JAR:

To make Walnut Chocolate Chip Muffins:

Spoon out walnuts & chocolate chips into small bowl. In a large bowl, empty remaining contents of jar and stir together until well blended. In a third bowl, stir together:

2/3 c. milk
1/2 c. butter, melted (allow to cool before mixing)
2 eggs, lightly beaten
1 tsp. vanilla

Make a well in center of the dry ingredients. Add milk mixture and stir just to combine. Fold in chocolate chips & walnuts. Spoon batter into either greased or lined muffin cups (about 2/3 full). Bake 15-20 minutes. Test for doneness with toothpick. Cool 5 minutes before removing from muffin cups. Makes 12 muffins.

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296. WHITE CHOCOLATE MACADAMIA COOKIES

1 1/4 cups white sugar
1/2 cup chopped macadamia nuts
3 ounces coarsely chopped white chocolate
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder

Mix together flour, baking soda and baking powder. Set aside. Layer ingredients in order given in a quart sized wide mouth canning jar. Press each layer down firmly in place. Add the flour mixture last. Store in a cool dry place away from a heat source so condensation and clumping does not occur.

ATTACH THESE DIRECTIONS TO JAR:

To make White Chocolate Macadamia Cookies:
Empty cookie mix into large mixing bowl. Thoroughly blend mix. Add: 1/2 cup butter, softened 1 egg slightly beaten 1 teaspoon of vanilla Mix until completely blended. Shape into walnut sized balls and place 2 inches apart on sprayed cookie sheets. Bake at 375F degrees for 12 to 14 minutes until tops are very lightly browned. Cool 5 minutes on baking sheet. Remove to racks to finish cooling.

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297. WHITE CHRISTMAS BARS

1/2 cup vanilla milk chips
1/2 cup sliced almonds, toasted and cooled completely
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix

In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed, beginning with vanilla chips. If there is any space left after adding the last ingredient, add more vanilla chips or almonds 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.

Note: To toast almonds, place in 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.

MAKE A GIFT CARD WITH BAKING INSTRUCTIONS TO ATTACH AS FOLLOWS:

To make White Christmas Bars:
Empty contents of jar into medium bowl. Stir in 1/2 cup (1 stick) butter or margarine, melted; 1 large egg; and 1 teaspoon almond extract. Press into an 8x8x2-inch baking pan coated with cooking spray. Bake at 350 degrees for 18 to 22 minutes or until bars are light golden brown and center is almost set. Yield: Makes 16 bars.

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298. WHITE HOT CHOCOLATE MIX
A great idea for a major chocoholic.

1 tsp. vanilla powder
1 tsp. dried orange peel
1/2 cup grated white chocolate or white chocolate chips

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

ATTACH THIS TO THE JAR:

To make 2 servings of White Hot Chocolate:
In a small saucepan, heat 1 1/2 cups milk until bubbles form around the outside. Add 1/4 cup White Hot Chocolate Mix and whisk until the chocolate is melted. Continue to whisk until the mixture is hot. Pour into mugs.

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299. WILD WEST BARBECUE SAUCE

1 medium onion, grated or finely chopped
4 C. pressed apple cider (not pasteurized apple juice)
1/2 C. cider vinegar
1/2 C. firmly packed dark brown sugar
1 T. whole mustard seed
1 tsp. celery salt or celery seed
1 T. Worcestershire sauce
1 T. liquid smoke
2 (12 oz.) bottles chili sauce
Hot pepper sauce, to taste (optional)

Bring all ingredients to boil in a large saucepan. Reduce heat and simmer until sauce is thickened and volume is halved. Pour hot sauce into two 1-pint sterilized jars. Seal with 2-piece sterilized lids. Water-bath process for 10 minutes. Remove with tongs. Cool. Decorate with Baster Brush Wrap.

Baster Brush Wrap:
1 (12-inch) length 1/4-inch wide red grosgrain ribbon
1 small baster brush

Center gingham squares on jar lid. Slip rubber band over fabric, gathering in around the rim of jar. Tightly tie ribbon around jar lid. Tie ribbon streamers in bow around handle of basting brush. Remove rubber bands.

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300. YOGURT SPICE COOKIES

Layer the following in a quart-size jar:

1 c packed brown sugar
2 c flour
1 ts baking soda
1 ts cinnamon
1 ts ground ginger
1 ts ground allspice
1/4 ts ground cloves
2/3 c cocoa powder

To make Yogurt Spice Cookies:
Cream together 5 tablespoons softened butter, 1 teaspoon vanilla, 1/3 cup nonfat yogurt and 2 large egg whites. Gradually add contents of jar. Blend well. Cover bowl and refrigerate for 2 hours. Heat oven to 375 degrees. Have cookie sheet(s) ready. Put some granulated sugar in a small bowl. Roll tablespoons-full of dough into 1" balls. Roll balls in granulated sugar. Place on cookie sheets 1" apart. Bake for 8 - 10 minutes or until set. Cool on wire rack. Store airtight for up to 3 weeks. Makes about 48 cookies.

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301. ZUCCHINI BREAD BAKED IN A JAR

3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/4 tsp ground cloves
2 cups granulated sugar
3 large eggs
1 cup oil (use only fresh oil)
2 cups zucchini, grated
1/4 tsp nutmeg
1 tsp vanilla
1/2 cup pecans, chopped

Preheat oven to 325-degrees
Sift together the flour, salt, baking powder, baking soda, cinnamon and cloves; set aside.
Beat eggs until foamy.
Add sugar, oil, zucchini and vanilla.
Mix well with beater.
Add flour mixture to zucchini mixture.
Add nuts.

For the pint jars, bake for about 35 minutes, moving the jars around in the oven so they'll bake evenly.
Start checking the cakes at 25 minutes.
For 1-1/2 pint jars, bake for about 1 hour and 15 minutes, and start checking them at 1 hour.

Have your HOT lids ready.
Take one jar at a time from the oven and place a lid on, then the ring.
Tightly screw on lids.
Allow jars to cool on your countertop.

Once the jars are cool, decorate with round pieces of cloth.
Unscrew the ring (the lid should be sealed by now) and place a few cotton balls or a wad of batting on top of the lid (makes it poofy on top), then a piece of cloth (about 3" larger than the lid) on top of that and screw the ring back on.
Decorate as desired.

WARNING: Use only CANNING JARS for this recipe. Others may not be tempered to withstand the heat. Do NOT use coffee or vegetable cans as most contain lead and are painted or sealed with materials that may give off toxic gases when heated.

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302. ZUCCHINI OATMEAL COOKIES

Layer the following in a quart-size jar:

2 c Whole wheat flour
1 ts Baking soda
1 ts Ground cinnamon
1/4 ts Ground cloves
1/2 ts Ground nutmeg
1/4 ts Salt
1 c Rolled oats
1 c Chopped dates or raisins

ATTACH THE FOLLOWING GIFT TAG TO THE JAR:

To make Zucchini Oatmeal Cookies:
Cream 1/2 cup margarine with 3/4 cup honey. Add 1 egg and beat well. Add contents of jar and 1 cup grated zucchini. Mix well. Drop by teaspoons onto greased baking sheets. Bake at 375 F 10 to 12 minutes.

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THANK YOU... & HAVE FUN!!