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Saturday, October 31, 2015

Pork Chops with Scallops






Course Main Dishes
Prep. Time 15 mins
Cooking Time 20 - 25 mins
Yields 2 servings


Preparation
What You Need
2 pork chops, 1 1/2 in (4 cm) thick
Salt
Pepper, to taste
2 tbsp (25 ml) vegetable oil
6 sea scallops, fresh or frozen
1 tbsp (15 ml) butter
1 shallot, chopped
1/4 cup (50 ml) French vermouth (Noilly Prat)
3 tbsp (45 ml) whipping cream (35 %)
1/4 cup (50 ml) chicken broth
1 tbsp (15 ml) fresh parsley, chopped


Instructions
Season both sides of chops with salt and pepper. Sauté chops in hot oil 2 minutes on each side. Put in a baking dish and cook 10 minutes more in the oven at 325 °F (160 °C).

Brown scallops in same cooking oil for 2 minutes, remove from pan and set aside.

Melt butter in a clean pan and cook shallot until transparent, about 2 minutes. Add vermouth, cream and broth. Let mixture simmer until reduced by half.

Place chops on individual plates, add three scallops to each plate, then spoon over sauce, and season with salt, pepper and a sprinkle of parsley.


Tips
*If your sauce is not thick enough, you can mix in equal quantities of butter and flour or 1 tbsp (15 mL) of cornstarch diluted in 2 tbsp (30 mL) of cold water.

Reese's Peanut Butter Cups Cookie Mix

¾ cup sugar [150 g]
¼ cup packed brown sugar [55 g]
1-¾ cups flour [228 g]
1 tsp. baking powder
½ tsp. baking soda
8 large Reese's peanut butter cups candies cut into ½ inch pieces (wrap in plastic wrap)

Sift together flour, baking powder/soda. Layer in jar in this order: flour mixture, brown sugar, white sugar, and wrapped candy. Seal and decorate jar as desired.

Attach to Jar: Reese's Peanut Butter Cups Cookies
1 Jar Mix
¾ cup softened butter [170 g]
1 egg
1 tsp vanilla

Cream butter, egg and vanilla. Add jar mix and stir well. Finally stir in the candies.  Roll dough into walnut-sized balls.  Place 2 inches apart on a lightly greased cookie sheet. Bake at 375ºF for 12 to 14 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely.  

Regular Biscuit Mix

10 cups flour [1.3 kg]
1 2/3 cup instant nonfat dry milk [187 g]
1/3 cup baking powder
2 ½ tsp salt
1 2/3 cup shortening [334 g]

Mix dry ingredients thoroughly in a large bowl. Cut in shortening until fine crumbs are obtained. Present portions in decorated quart jars.

Attach to Jar:
Biscuits
3 cups Biscuit Mix
2/3 cups water [168 ml]

Preheat oven to 425°F. Stir most of the water with the mix. Add more water to make a soft dough that is not too sticky to knead. Knead dough 15 times on a lightly floured surface. Pat or roll dough into a square about 7 x 7 inches. Cut into 16 pieces and place on ungreased baking sheet. Bake until lightly browned, about 12 minutes.

Rice Pilaf Mix

3 cups uncooked long grain white rice [600 g]
1 cup chopped dried apples
½ cup currants ]68 g]
3 tbsp chicken-flavor instant bouillon
1 ½ tsp curry powder
½ tsp garlic powder ¼ tsp allspice

In medium bowl, combine all ingredients. Present in a decorated quart jar.

Attach to Jar:
Rice Pilaf
2/3 cup Rice Pilaf Mix
1 ½ cups water [375 ml]

To prepare pilaf, stir dry mix to evenly distribute ingredients. In medium saucepan, combine mix and water. Bring to a boil. Cover; simmer over low heat 14 to 18 minutes or until rice is tender and liquid is absorbed.

Russian Tea Mix

1 ¼ cups orange breakfast drink (Tang)
2/3 cup Instant tea with sugar and lemon
1 tsp Ground cloves
1 tsp Ground cinnamon
1 tsp Ground allspice
¼ tsp Grated lemon rind
¼ tsp Grated orange rind

Combine all ingredients, stirring well. Present in a decorated pint jar.


Attach to Jar:
Russian Tea
To serve tea, place 3 to 4 tsp of mix in a cup. Add 1 cup boiling water and stir well.

Snickerdoodle Mix

2 ¾ cups all-purpose flour [358 g]
¼ tsp salt
1 tsp baking soda
2 tsp cream of tartar
1 ½ cups white sugar [300 g]
1 tbsp cinnamon

Combine all ingredients and present in a decorated quart jar.

Attach to Jar: Snickerdoodles
1 Jar Snickdoodle Mix
1 cup butter [227 g]
2 eggs

Preheat oven to 350°F. In a large bowl, cream butter and eggs. Pour in the snickerdoodle mix, and stir until a dough forms. Roll the dough into 1 inch balls, roll the balls in the cinnamon-sugar mixture, and place 2 inches apart on an ungreased cookie sheet.

Bake for 10 to 15 minutes or until light brown. Cool on wire racks.


Friday, October 30, 2015

Raisin Cake Bars Mix

1 cup sugar [200 g]
2 tsp cinnamon
1 cup raisins [167 g]
2 cup flour [260 g]
1 tsp baking powder

In a bowl, combine flour and baking powder. In another bowl, combine sugar and cinnamon. Place flour mixture in a clear plastic bag. In a quart jar, place sugar mixture. Layer the raisins in the next layer. Finally, place bag of flour mixture on top to form the final layer. Seal, and decorate jar as desired.


Attach to Jar:
Raisin Cake Bars
1 Jar Raisin Cake Bars Mix
½ cup margarine [114 g]
1 cup water [250 ml]

Remove the flour mixture bag from jar and set aside. Empty remainder of the jar into a saucepan and add the water and margarine. Bring to a boil for 5 minutes, set aside and let cool. Put flour mixture in a bowl; add liquid. Stir and pour into greased cookie sheet. Bake at 325°F for 30 minutes.

Optional Glaze:
¼ cup warm milk
1 tbsp margarine
1 ½ cup powdered sugar [450 g]

In another saucepan, put milk and oleo. Add powdered sugar; stir until lumps are dissolved. Spread glaze over raisin bars while they are still warm.

Raisin Crunch Cookie Mix

½ cup sugar [100 g]
½ cup raisins [84 g]
1-¼ cups packed flaked coconut [95 g]
1 cup crushed cornflakes [28 g]
¾ cup packed brown sugar [142 g]
½ cup quick oats [44 g]
1-¼ cups flour [163 g]
1 tsp baking soda
1 tsp baking powder

Sift together flour, baking soda and baking powder. Layer in quart jar in this order: flour mixture, raisins, coconut, brown sugar, cornflakes, sugar and oats. Compact between layers if necessary. Seal and decorate jar as desired.


Attach to Jar:
Raisin Crunch Cookies
1 Jar Raisin Crunch Cookies Mix
1 cup softened butter or margarine [227 g]
1 egg
1 tsp vanilla

Cream butter, egg and vanilla. Add jar mix and stir until completely blended. Drop by tablespoonfuls onto a prepared cookie sheet. Bake at 350ºfor 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.

Ranch Dressing and Dip Mix

1 ½ tbsp dried parsley
½ tbsp dried chives
¼ tbsp dried tarragon
½ tbsp lemon pepper
1 tbsp salt
¼ tbsp oregano
½ tbsp garlic powder

Combine all ingredients and present in a small decorated jar.

Attach to Jar: Ranch Dressing

This versatile mix can be used to make a dressing for salads, a dip for fresh veggies, or topping for baked potatoes.
Makes 1 cup [250 ml]
½ cup mayonnaise [112 g]
½ cup buttermilk [125 g]
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.

Ranger Cookies Mix

1 cup white sugar [200 g]
1 cup brown sugar [189 g]
2 ½ -2 ¾ cups flour [325 g - 358 g]
1 tsp baking soda
½ tsp baking powder
½ tsp salt
2 cups rolled oats [174 g]
2 cups Rice Krispies [56 g]
1 cup shredded coconut [70 g]
½ cup nuts (your choice)

Sift together flour, baking soda, baking powder and salt. Layer in jar in this order: flour mixture, brown sugar, rolled oats, white sugar, coconut, Rice Krispies and nuts. Seal jar and decorate as desired. Compacting between layers will be required for this one!


Attach to Jar:
Ranger Cookies
1 Jar Ranger Cookies Mix
2 eggs, beaten
1 tsp vanilla
1 cup shortening

Cream shortening, eggs and vanilla. Gradually combine cookie mix with wet ingredients. Stir well. Mold into balls the size of a walnut and press down on greased cookie sheet. Bake at 400°F for 12 minutes.

Raspberry Vinegar

1 gallon white vinegar (128 oz.) [3.5 L]
1 quart raspberries, packed tight (4 cups) [532 g]

Rinse the berries. Heat the vinegar, but do not boil. This can be done in the microwave. Pour the vinegar over the raspberries and stir well. (Do not use a metal pot unless it’s stainless steel.) Cover and let stand at least 2 weeks, stirring or shaking occasionally. Strain through a sieve, strain again through a coffee filter, then bottle. Do not use metal caps. (Salad dressing bottles work well.) You can add a few fresh or frozen raspberries to the bottle before presenting. If not presenting as a gift right away, store in a cool, dry place.

Thursday, October 29, 2015

Peach Tea Mix

1 cup instant tea mix
One 3-oz box peach-flavored gelatin [84 g]
2 cups granulated sugar [400 g]

Blend all ingredients well and present in a decorated pint jar.

Attach to Jar:
Peach Tea
For one mug use 2 tsp tea mix with 8 ounces [224 ml] hot water.

Peanut Butter Cookie Mix

¾ cup chopped salted peanuts [105 g]
¾ cup packed brown sugar [165 g]
¾ cup sugar [150 g]
¾ cup peanut butter chips
1-½ cups flour [195 g]
1 tsp. baking soda
¼ tsp. salt

Sift together flour, baking soda and salt. Layer in pint jar in this order: flour mixture, chips, brown sugar, sugar and peanuts. Compact between layers if necessary. Seal and decorate jar as desired.

Attach to Jar: Peanut Butter Cookies
1 Jar Peanut Butter Cookies Mix
½ cup softened butter
½ cup creamy peanut butter
1 egg
1 tsp vanilla

Empty cookie mix in large mixing bowl; stir well to combine. Add butter, peanut butter, egg and vanilla and mix well. Roll dough into walnut-sized balls.  Place 2 inches apart on a lightly greased cookie sheet. Bake at 350ºfor 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.

People Chow Mix

6 oz Chocolate chips [168 g]
½ cups Butter or margarine [144 g]
½ cup Creamy peanut butter [133 g]
½ tsp Ground cinnamon
8 cups Cheerios
2 to 3 cups powdered sugar [600 g - 900 g]


Stirring constantly, melt chocolate chips and butter in a medium saucepan over medium heat. Remove from heat. Add peanut butter and cinnamon; stir until smooth. Place cereal in a large bowl. Pour chocolate mixture over cereal; stir until evenly coated. Pour powdered sugar into a large paper bag; add chocolate coated cereal. Gently shake bag until mixture is evenly coated with sugar. Spread onto waxed paper; allow to cool completely. Present in decorative jar.

Peppermint Cocoa

3 (4 1/2") peppermint sticks
1 cup Confectioners' sugar [200 g]
1 cup Powdered non-dairy creamer
3/4 cup Unsweetened cocoa [74 g]

Place peppermint sticks in a airtight bag, beat to a powder with a mallet. Combine peppermint with sugar, creamer and cocoa. Present mix in a decorated pint jar.


Attach to Jar:
Peppermint Cocoa
To serve, add 1/3 cup mix to 3/4 cup [188 g] boiling water. Makes one serving.

Power Bars Mix

½ cup sugar [100 g]
½ cup flour [65 g]
½ tsp baking powder
½ tsp salt
1 cup chopped walnuts [100 g]
2 cups chopped dates [400 g]

Sift together flour, baking powder and salt. Layer in jar in this order: flour mixture, dates, walnuts and sugar. Seal jar and decorate as desired.

Attach to Jar:
Power Bars
1 Jar Power Bars Mix
2 eggs confectioners' sugar for dusting

Preheat oven to 325°F. Beat eggs until foamy. Add jar mix and stir well. Spread mix into well greased 8" square pan and bake until top has dull crust, 30 to 40 minutes. Cut into squares while warm. Cool completely and sprinkle with confectioners' sugar.

Wednesday, October 28, 2015

Orange Slice Cookie Mix

¾ cup sugar [150 g]
½ cup packed brown sugar [110 g]
1 ¾ cups flour [228 g]
1 tsp baking powder
½ tsp baking soda
1 ½ cups orange slice candies, quartered (wrap in plastic wrap)

Sift together flour, baking powder/soda. Layer in quart jar in this order: flour mixture, brown sugar, white sugar and packet of candies.  Seal and decorate jar as desired.

Attach to Jar:
Orange Slice Cookies
1 Jar Orange Slice Cookies Mix
½ cup softened butter or margarine [114 g]
1 egg
1 tsp vanilla

Cream butter, egg and vanilla. Add jar mix and stir well. Stir in orange candies.  Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 375ºF for 12 to 14 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely.

Orange Spiced Nuts in a Jar

Attach to Jar: Orange Spiced Nuts

Directions:
Open jar. Enjoy!
3 cups pecan halves [345 g]
1 cup sugar [200 g]
1/3 cup orange juice [83 ml]
1 tbsp ground cinnamon
½ tsp salt
½ tsp ground cloves

Spread the pecans on a jelly roll pan. Toast at 275°F for 10 minutes. Remove from the oven and set aside. In a saucepan, combine sugar, orange juice, cinnamon, salt and cloves. Cook and stir over medium heat to the soft-ball stage (236°F). Remove from the heat. Stir in the nuts. Using a slotted spoon, remove the nuts and spread on waxed paper. Separate and let dry 3 hours. Place in quart jar to present as gift.

Orange-Spiced Coffee Mix

1 cup dried orange rind
2-½ tbsp ground cinnamon
2-½ tbsp ground cloves
1 pound freshly ground coffee [500 g]

Place all ingredients in a 1 gallon ziplock bag, seal and shake. Present in a decorated jar.

Attach to Jar:
Orange-Spiced Coffee
Use like regular ground coffee.

Palouse Soup Mix

2 ½ cups Green split peas
2 ½ cups Lentils
2 ½ cups Pearl barley
2 cups Macaroni OR 2 cups Brown rice
½ cup Celery flakes
½ cup Parsley flakes
½ tsp Thyme
½ tsp White pepper

Mix all ingredients well and present in a decorated quart jar or divide among pint jars for many more gifts.


Attach to Jar:
Palouse Soup
1 cup Palouse Soup Mix
4 cups water or soup stock
1 cup leftover or precooked meat (optional)

Combine soup mix with water or seasoned stock in a large pot. 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 50 minutes, or until peas are tender. Add ½ tsp of salt to taste if desired.

Pasta Lentil Soup Mix

1/3 cup beef or chicken bouillon cubes
¼ cup onion flakes
½ cup each of split peas,small shell or elbow macaroni [95 g]
¼ cup barley [56 g]
¼ cup lentils [50 g]
¼ cup rice multi color spiral pasta

Use a one quart canning jar and layer ingredients in order given, minus the spiral pasta. Place clear plastic bag on top of rice layer and fill with spiral pasta until jar is completely filled. Seal and decorate jar as desired.

Attach to Jar:
Pasta Lentil Soup
1 Jar Pasta Lentil Soup Mix
1 lb ground beef

Brown ground beef in olive oil. Remove multi color pasta and reserve. Transfer meat to large pot and add 12 to 14 cups of water. Add soup mix and let it come to a boil. Lower heat and simmer 45 minutes, add the pasta and simmer 15 more minutes

Tuesday, October 27, 2015

Oatmeal Biscuits Mix

1 cup self-rising flour [130 g]
1 cup rolled oats [87 g]
½ cup white sugar [100 g]
1 ounce toasted sesame seeds (optional) [28 g]

If you are including sesame seeds with this mix, place in a separate plastic bag. Layer ingredients into jar in order listed, with bag of sesame seeds on top.


Attach to Jar:
Oatmeal Biscuits
1 Jar Oatmeal Biscuits Mix
½ cup butter [114 g]

Melt butter or margarine in saucepan, then mix with other ingredients. Toast sesame seeds in oven or grill, being very careful to avoid burning them. Mix with other ingredients and stir well. Press into greased tin, should be about a half inch thick. Bake at 350°F for 20 minutes (until lightly brown). Cool in pan, cutting into slices after a minute or so cooling, then leaving in pan until completely cool.

Oatmeal Cookies Extraordinaire Mix

1 cup flour [130 g]
1 tsp baking soda
½ tsp salt
¾ cup packed brown sugar [165 g]
1 tsp ground cinnamon
½ cup white sugar [100 g]
2 cups oats raisins [334 g]

Layer the ingredients in a quart size canning jar in the order listed. Fill remainder of jar with raisins. Raisins can be substituted with chocolate/butterscotch or other chips.

Attach to Jar: Oatmeal Cookies Extraordinaire
1 Jar Oatmeal Cookies Extraordinaire Mix
¾ cup butter or margarine, softened [170 g]
1 egg, slightly beaten
1 tsp vanilla

Preheat oven to 350°F. Empty jar of cookie mix into large mixing bowl; thoroughly blend. Add the butter or margarine, the egg, and the vanilla. Mix until completely blended. Shape into 1 inch balls. Place on a cookie sheet 2 inches apart. Bake for 11 to 13 minutes until edges are lightly browned. Cool 5 minutes on baking sheet.

Oatmeal Raisin Spice Cookie Mix

¾ cup packed brown sugar [142 g]
½ cup sugar [100 g]
¾ cup raisins [125 g]
2 cups uncooked quick oats [174 g]
1 cup flour [130 g]
1 tsp cinnamon
½ tsp nutmeg
1 tsp baking soda
½ tsp salt

Sift together flour, baking soda and salt. Mix brown sugar with cinnamon. Layer in quart jar in this order: flour mixture, raisins, oats, sugar and brown sugar. Seal and decorate jar as desired.

Attach to Jar:
Oatmeal Raisin Spice Cookies
1 Jar Oatmeal Raisin Spice Cookies Mix
¾ cup softened butter
1 egg
1 tsp vanilla

Preheat oven to 350ºF. Cream butter, egg and vanilla. Add jar mix and combine well. Drop teaspoonfuls of dough onto a  lightly greased cookie sheet. Bake for 11 to 13 minutes until edges are lightly browned.  Cool 5 minutes on cookie sheet; remove to wire racks to cool completely.

Orange Cream Cookie Mix

1/2 cup orange-flavored drink mix (e.g. Tang)
3/4 cup white sugar [150 g]
1 1/2 cups vanilla baking chips [252 g]
1 3/4 cups all-purpose flour [228 g]
1/2 teaspoon baking soda
1/2 teaspoon baking powder

Combine the flour with the baking soda and baking powder. Layer in quart jar in this order: flour mixture, orange drink mix, vanilla chips, then the white sugar. Seal and decorate jar as desired.

Attach to Jar:
Orange Cream Cookies
1 Jar Orange Cream Cookie Mix
½ cup butter or margarine [144 g]
1 egg
1 tsp vanilla

Preheat oven to 375°F. Cream butter, eggs and vanilla. Empty jar mix into large bowl and slowly mix in wet ingredients. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased baking sheet. Bake for 12 to 14 minutes or until tops are very lightly browned. Cool for 5 minutes on the sheet then remove cookies to wire racks to cool completely.

Old Fashioned Sugar Cookie Mix

3 cups all-purpose flour [390 g]
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
1 ½ cups white sugar [300 g]

In a medium bowl, stir together the flour, baking powder, baking soda and salt; set aside. In a quart jar layer the sugar on the bottom and the flour mixture on top. Seal and decorate as desired.


Attach to Jar:
Old Fashioned Sugar Cookies
1 Jar Old Fashioned Sugar Cookies Mix
1 cup softened butter [227 g]
2 eggs
1 tsp vanilla
½ tsp lemon extract (or fresh lemon juice)

Cream butter, eggs, vanilla and lemon extract (juice). Add jar mix in combine well. Cover bowl and chill for 1 hour. Preheat oven to 350°F. On a lightly floured surface, roll the dough out to ¼ inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 ½ 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.

Monday, October 26, 2015

Mocha Mix

½ cup unsweetened cocoa [56 g]
1 cup sugar [200 g]
¾ cup nonfat dry milk [84 g]
¾ cup non-dairy creamer
½ -¾ cups instant coffee powder
1 tsp cinnamon

Combine all ingredients. Mix well. Present in a decorated pint jar.

Attach to Jar:
Mocha

To serve, use 3 tsp. of mix to 6 oz. [168 ml] boiling water. Serve topped with whipped cream. Makes 3 ½ cups of dry mix.

Mocha Rum Balls Mix

This is a good jar mix to give along with a gift bottle of Rum.
Or, you can provide the exact amount of Rum required in a mini plastic bottle and attach to jar.

 2 cups crushed vanilla wafers
1 ¼ to 1 ½ cups icing sugar [up to 450g]
1 cup finely chopped almonds [150 g]
2 tbsp cocoa powder
1 ½ tsp instant coffee crystals
½ tsp cinnamon, optional
Layer ingredients into jar in order listed.

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

Mocha Sugar Cookies

Mix Make it a coffee lover's basket! Include the instant espresso (for use in the cookie mix) and add a pack of gourmet coffee too!
½ cup packed brown sugar [95 g]
½ cup granulated sugar [100 g]
2 cups flour [260 g]
½ tsp salt
½ tsp baking soda
¼ tsp baking powder
1 (1.75-to 2-ounce) chocolate bar, coarsely grated [56 g]

Place grated chocolate in a clear plastic bag. Sift together flour, salt, baking soda and baking powder. Layer in jar in this order: flour mixture, brown sugar, white sugar and the grated chocolate. Seal jar and decorate as desired.

Attach to Jar:
Mocha Sugar Cookies
1 Jar Mocha Sugar Cookies Mix
1 egg
1 ½ tsp vanilla
1 tbsp milk
2 tbsp instant espresso
1/3 cup margarine [75 g]

Use mixer to cream together margarine, egg and vanilla. Heat milk over medium heat and stir in the instant coffee powder. Add to creamed mixture and mix until well incorporated. Finally add the jar mix (minus the grated chocolate). Roll mixture into 1-inch balls. Place on ungreased baking sheets well spaced apart. Press cookie with bottom of lightly buttered glass dipped in sugar or press with a fork to flatten a little. Sprinkle lightly with grated chocolate. Bake at 375°F 8 to 10 minutes. Cool slightly before removing to wire racks. Cool completely before storing. Makes about 3 dozen cookies.

New Orleans Style Pralines in a Jar

1 ½ cups sugar [300 g]
¾ stick butter (6 tbsp) [168 g]
¾ cup light brown sugar (packed) [142 g]
1 ½ cups pecans (roasted, optional)* [168 g]
½ cup milk [125 ml]
1 tsp vanilla

Combine all ingredients and bring to soft ball stage (230-240°F), stirring constantly. Remove from heat, stir until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture. Spoon mixture on aluminum foil or parchment paper. Makes approximately 15 to 20 pralines, depending on size.

Present in a decorative jar.

*Note: To roast pecans, bake them on a sheet pan at 275°F for 20-25 minutes, until slightly brown.


Attach to Jar:
New Orleans Style Pralines

Oat Bran Cake Mix

½ cup rolled oats [44 g]
½ cup whole bran cereal [30 g]
1 cup white sugar [200 g]
1 cup packed light brown sugar [189 g]
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
1 ½ cups all-purpose flour [195 g]

Sift together flour, baking soda and salt. Mix white sugar and cinnamon. Place rolled oats and bran cereal in a separate plastic bag. Layer in this order: flour mixture, white sugar mixture, brown sugar and finally the bag of oats and bran. Seal jar and decorate as desired.

Attach to Jar:
Oat Bran Cake
1 Jar Oat Bran Cake Mix
2 eggs
½ cup shortening [100 g]
1 ½ cups boiling water [375 ml]

Pour boiling water over oats and bran cereal, and let stand 10 minutes. Cream eggs and shortening. Combine the remaining ingredients, and add oat mixture to them. Pour into two 8 or 9 inch pans. Bake at 350°F for 30 to 40 minutes.

Muffin option: To make muffins, bake about 15 minutes, or until toothpick comes out clean.

Sunday, October 25, 2015

Mexicali Snack in a Jar Mix

1 ½ cups Roasted salted peanuts [210 g]
1 ½ cups Bit size wheat square cereal
1 cup Salted sunflower seeds [84 g]
1 cup Corn nuts
¼ cup Butter, melted [63 g]
2 tsp Chili powder
¼ tsp Ground cumin
¼ tsp Red pepper
1/8 tsp Garlic powder

Combine first four ingredients in a 15 x 10 x 1 inch pan; stir well. Drizzle butter over peanut mixture; stir well. Bake at 350 ° for 20 minutes, stirring after 10 minutes. Present in a decorated jar.


Attach to Jar:
Mexicali Snack Mix Open jar and enjoy!

Mexican Hot Chocolate Mix

1/3 cup light brown sugar [83 g]
¾ tsp. ground cinnamon
1 ½ tsp. powdered vanilla
¼ cup cocoa [28 g]
2 ½ cups powdered milk [280 g]

Combine and blend ingredients in a small bowl. Present in multiple pint jars or 1 quart jar. Seal and decorate as desired.

Attach to Jar:
Mexican Hot Chocolate To serve, use like your regular instant hot chocolate mix.

Minted Cocoa Coffee Mix

1 ½ cups non-dairy creamer
1 cup sugar [200 g]
½ cup instant coffee granules or crystals
½ cup cocoa [56 g]
dash of salt
6 hard peppermint candies crushed

In large bowl or container, combine all ingredients; mix well. Present in a decorated pint jar.
Attach to Jar: Minted Cocoa Coffee

To serve, spoon 2 to 3 tbsp mix into cup or mug; fill with boiling water. Stir to blend. If desired, garnish with whipped cream.

Mixed Herb Vinegar

2 tbsp Rosemary, dried
2 tbsp Thyme, dried
2 Shallots, peeled and sliced
1 tsp Parsley, dried
3 Whole peppercorns
2 cups Red wine vinegar [500 ml]

Place rosemary, thyme, shallots, parsley and peppercorns in a clean quart jar. In an enamel saucepan, bring vinegar just to the boiling point. Pour over herbs. Cap jar and let steep for two weeks or more at room temperature. Strain vinegar and pour into a sterilized jar. Add a sprig of rosemary or thyme. Yields 16 ounces.

Attach to Jar:
Mixed Herb Vinegar Store in a cool dry place.

Mocha Cocoa Mix

2 cups dairy creamer such as Cremora
2 cups Carnation instant milk
¾ to 1 cup sugar [150 g - 200 g]
½ cup Hershey's cocoa powder [56 g]
½ cup instant coffee
1 vanilla bean, split

Mix in a blender, except the vanilla (bean or liquid), so the size and consistency is equal. Add remainder of ingredients and divide into pint jars or other small decorated jars. Make this just before presenting as a gift, do not store for very long.

Attach to Jar: Mocha Cocoa
Keep refrigerated

To make 1 cup: heat 6 oz water to boiling and add 4 to 5 heaping tsp. Stir. Add a dollop of whipped cream or marshmallow.

Saturday, October 24, 2015

Lemon Pepper Vinegar

10 or more cracked black pepper
1 pt. white wine vinegar [500 ml]
1 lemon peel only

Steep peppercorns and lemon in vinegar for 3 days.
Strain into decorative bottles, adding a few fresh peppercorns and new lemon peels.


Attach to Jar:
Lemon Pepper Vinegar

Store in a cool dry place.

Lentil Soup Mix

2 ½ cups green split peas [475 g]
2 ½ cups lentils [500 g]
2 ½ cups pearl barley [560 g]
2 cups alphabet macaroni or rice [400 g]
1 cup dried onion flakes
½ cup celery flakes
½ cup parsley flakes
1 ½ tsp thyme, optional
1 ½ tsp white pepper, optional

Combine all ingredients until well blended. This mix makes enough to fill approximately 2 quart jars with some to spare.
Attach to Jar: Lentil Soup
1 cup Lentil Soup Mix
4 cups water or soup stock [1 L]
1 cup leftover or precooked meat (optional)

Combine soup mix with water or stock. Add meat if using. Bring to a boil. Reduce heat to low and cover pan. Simmer gently for 45 to 60 minutes, or until peas are tender. Add ½ tsp salt to taste if desired.


Minestrone Variation
1 cup Lentil Soup Mix
16 oz can stewed tomatoes
2 to 3 cups water or soup stock
1 carrot, chopped
1 to 2 potatoes, chopped
½ tsp basil
1 clove minced garlic (optional)

Combine soup mix, tomatoes, water or stock, vegetables, basil and garlic and bring to boil. Reduce heat to low, cover and simmer another 45 to 60 minutes or until peas are tender. Add salt to taste if desired.

Long Grain & Wild Rice Mix

1 cup raw long-grain brown rice [195 g]
½ cup raw wild rice [98 g]
1 tbsp dried parsley
2 tsp Spike or all-purpose seasoning
1 tsp dried thyme
½ tsp salt

Combine all ingredients in a large bowl and stir until evenly distributed. Present in a small decorative jar.

Attach to Jar:
Long Grain and Wild Rice
1 Jar Long Grain & Wild Rice Mix
3 ½ cups of water [875 ml]

Bring water and butter to a simmer in a medium saucepan. Stir in rice mix, reduce heat, and cover. Cook until liquid is absorbed, about 50 minutes. Remove from heat, and wait 10 minutes before fluffing with a fork. Yield: 5 servings.

Low Fat Chocolate Cake Mix

1 ¼ cups Flour [163 g]
¾ cup Granulated sugar [150 g]
¼ cup Cocoa [28 g]
1 tsp Baking powder
1 tsp Baking soda
¼ tsp Salt

Sift together flour, baking soda, baking powder and salt. Layer in pint jar in this order: flour mixture, cocoa and granulated sugar. Note: You don't necessarily have to use "Low Fat" in the description!

Attach to Jar:
Low Fat Chocolate Cake
1 Jar Low Fat Chocolate Cake Mix
2 large Egg whites
1 cup Hot water [250 ml]
1 tsp Vanilla
¼ cup Margarine; softened [56 g]

Preheat oven to 350°F. Beat egg whites. Add margarine, hot water and vanilla. Stir in jar mix and beat well. Bake about 25-30 minutes or until an inserted wooden pick comes out clean.

M&M's Cookie Mix

1 ¼ cups sugar [250 g]
1 ¼ cups M&Ms
2 cups flour [260 g]
½ tsp baking soda
½ tsp baking powder

Sift together flour, baking soda/powder and layer in jar in this order: flour mixture, M&M's and sugar. Seal and decorate jar as desired.

Attach to Jar: M&M's Cookies
1 Jar M&M's Cookie Mix
½ cup softened butter [114 g]
1 egg
1 tsp vanilla

Cream egg, butter and vanilla. Add jar mix and mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 375°F 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: 2 ½ dozen.

Friday, October 23, 2015

Italian Pasta Fagioli Soup Mix

¾ cups dried great northern beans [150 g]
¾ cups pinto beans [142 g]
¾ cups red beans [126 g]
¼ cup dried chopped onion [40 g]
2 tsp dried minced garlic
1 tsp dried oregano
1 bay leaf
1 tsp dried basil
½ tsp dried celery flakes
½ tsp dried rosemary
¾ tsp salt
1/8 tsp crushed red pepper
1 ¼ cup small pasta, i.e. shells, bowties or ditalini [313 g]
1 bay leaf

Rinse all the dried beans, discarding any shriveled ones.  Dry on paper towels overnight as there must not be any moisture present or mix will spoil. When completely dry, combine beans with the spices except for the bay leaf.   Place small pasta in a clear plastic bag and seal. In a quart jar place seasoned beans and plastic bag of pasta on top. Finally, add the bay leaf and seal. Decorate jar as desired.

Attach to Jar:
Pasta Fagioli
1 Jar Pasta Fagioli Mix
2 tbsp olive oil
1 carrot, chopped
1 stalk celery, chopped
½ lb ham, chopped
Two 28 oz. cans Italian plum tomatoes, chopped [2/784 ml]
4 cups chicken stock or water

In a large pot, sauté 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 to 3 hours until beans are tender.  Add the bag of pasta.  Cook about 5 to 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.

Italian Wedding Cookies Mix

¾ cup confectioners' sugar [150 g]
¾ tsp salt
1 ½ cups finely ground almonds [330 g]
3 cups sifted all-purpose flour [390 g]
1/3 cup confectioners' sugar for rolling [100 g]

Place the 1/3 cup of confectioner's sugar in a small plastic bag or wrap up with plastic wrap and gather up with a twist tie. Set aside. Sift together flour and salt. Layer ingredients in jar in this order: flour mixture, ground almonds and then the ¾ cup of confectioners' sugar. Place bag of confectioners' sugar on top. Seal and decorate jar as desired.

Attach to Jar:
Italian Wedding Cookies
1 Jar Italian Wedding Cookies Mix
1 ½ cups butter or margarine [341 g]
5 ½ tsp vanilla extract

Preheat oven to 325°F . Cream butter or margarine in a bowl, gradually add Italian Wedding Cookies Mix. Beat until light and fluffy. Shape into balls (or crescents) using about 1 tsp for each cookie. Place on ungreased cookie sheets, and bake for 15-20 min. Do not brown. Cool slightly, then roll in the extra confectioners' sugar.

Jambalaya Mix

1 cup raw long-grain rice [200 g]
1 tbsp instant minced onion
1 tbsp green bell pepper flakes
1 tbsp parsley flakes
1 bay leaf
2 tsp beef bouillon granules
½ tsp garlic powder
½ tsp black pepper
½ tsp thyme
¼ -½ tsp crushed red pepper

Blend all ingredients except for bay leaf. Place mix in jar and put the bay leaf on top.
Attach to Package/Jar:
Jambalaya
1 Jar Jambalaya Mix
3 cups water
8 oz can tomato sauce [224 ml]
½ cup cooked ham or smoked sausage
½ cup cooked shrimp

Combine first three ingredients and bring to a boil in a large 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.

Kahlua Brownies in a Jar

1 cup flour [130 g]
1 cup sugar [200 g]
½ tsp baking soda
¼ tsp cinnamon
1/3 cup butter [76 g]
¼ cup water [63 ml]
3 tbsp unsweetened cocoa powder
¼ cup buttermilk [63 g]
1 egg, beaten
½ tsp vanilla extract
¼ cup walnuts finely chopped (optional) [25 g]
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 better is melted and 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°F oven. Heat up 2 oz of Kahlua liquor. When brownies are done remove one at a time pour 1 oz. of the Kahlua on top and put on lid and ring. Jars will seal as they cool.

Lemon Pepper Seasoning Mix

Lemon pepper adds a piquant flavor when used on grilled meats.

1 cup ground black pepper [112 g]
1/3 cup dried lemon peel
3 tbsp coriander seeds
¼ cup dried minced onion
¼ cup dried thyme leaves

Stir all the ingredients together and present in a decorated pint jar or decorative shaker with serving suggestion recipe below.

Attach to Jar: Grilled Lemon Chicken
Serves 4
¼ cup fresh lemon juice [63 ml]
¼ cup extra virgin olive oil [50 g]
2 tsp 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.

Alternate Recipe: Lemon Pepper Fish Fillets
3 lbs. Cod Fillets or Catfish Fillets [1.5 kg]

Shake on Lemon Pepper seasoning, liberally. Bake at 350°F until fish is firm, aproximately 20 to 30 minutes.


Thursday, October 22, 2015

Homemade Mixed Pickles in a Jar

If you are experienced with home canning this might be the perfect gift to give this Christmas!
1 quart thick-sliced cucumbers, about 1-inch pieces
1 cup canning salt [176 g]
4 quarts water [4 L]
2 cups thick-sliced carrots, about 1-½-inch pieces [300 g]
6-½ cups vinegar, 5% acidity [1625 ml]
2 cups sliced green beans, about 1-½-inch pieces
2 cups sugar ¼ cup mustard seed
2 cups pickling onions, peeled
2 tbsp celery seed
1 sweet red pepper, cut into wide strips
1 hot red pepper
1 sweet green pepper, cut into wide strips
1 small cauliflower, cut into florets

Protect hands with rubber gloves when chopping or seeding hot peppers. Combine vegetables. Dissolve salt in cold water and pour over prepared vegetables. Let stand 12 to 18 hours in a cool place. Drain thoroughly. Prepare your home canning jars and two-piece caps according to the manufacturer’s instructions. Combine vinegar, sugar, spices and hot red pepper in a large saucepot. Boil 3 minutes. Add vegetables; simmer until thoroughly heated. Carefully pack hot vegetables into hot jars, leaving ¼-inch headspace. Ladle hot pickling liquid over vegetables, leaving ¼-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar and tighten band, just until a point of resistance is met. Process 15 minutes in a boiling-water canner. Yield: about 6 pints.

Attach to Jar:
Homemade Mixed Pickles

Refrigerate after opening.

Hot Pepper Jelly

This one is for the truly daring on your gift list! This super *hot* concoction is sure to please those who love it *spicy*, but don't forget to include the caution notice on the card!
1 cup red bell peppers [150 g]
1 cup green bell peppers [150 g]
12 to 18 habanero peppers
1 cup cider vinegar [250 ml]
5 ¼ cups sugar [1050 g]
½ tsp butter (not margarine)
1 pouch pectin

Clean and halve all peppers. Be careful of the habaneros if you've never worked with them --keep hands away from eyes. Steam and finely chop (the finer the better) all peppers, mixing completely. Squeeze out moisture using cheesecloth. The more moisture you get out of the peppers, the firmer your jelly will be. If you don't squeeze out all of the moisture, or at least most of it, your jelly will be runny. But still good! Measure 3 generous cups of peppers into an 8-quart pot. Stir in vinegar add sugar, stirring in completely. Add butter bring to a full, rolling boil. Cook for one minute, stirring constantly stir in pectin return to a boil and cook for one minute, stirring constantly remove from heat ladle into pint jars to within 1/8 inch of top. Wipe off rims and threads put on lids and bands turn jars upside-down for about 5-8 minutes to seal. Turn jars upright and let stand to cool for about 1 hour, then shake gently to distribute the pepper pieces throughout the jelly. You can eat it the next day. Refrigerate after opening.

Attach to Jar:
Hot Pepper Jelly Caution:

Super Hot! Refrigerate after opening.

Hot Pepper Vinegar

6 oz. fresh green hot chilies [168 g]
1 ½ cups white wine vinegar [375 ml]
¼ tsp salt pinch of cayenne pepper

Pack chilies in jar. Boil vinegar with salt and cayenne. Pour over chilies. Seal. Let stand at cool room temperature for 3 weeks of up to 6 months.

Attach to Jar: Hot Pepper Vinegar

Store in a cool dry place.

Irish Cream Coffee Creamer Mix

1 package butter mints, crushed
2 cups chocolate malt powder
½ cup Nestle's quick chocolate drink powder
2 cups non-dairy powdered coffee creamer

Blend all ingredients well and present either in decorated pint or quart jar.

Attach to Jar:
Irish Cream Coffee Creamer

Use like regular coffee creamer to add a wonderful rich flavor!

Instant Stuffing Mix

3 ½ cups unseasoned croutons
3 tbsp dried celery flakes
1 tbsp dried parsley flakes
2 tsp dried minced onion
2 tsp chicken bouillon granules
¼ tsp poultry seasoning
¼ tsp sage

Combine celery flakes, onion, bouillon, poultry seasoning and sage. Mix well. Put mixture into clear small plastic bag. Place croutons in quart jar and add the packet of seasonings on top. Seal and decorate jar as desired.

Attach To Jar: Instant Stuffing
1 Jar Instant Stuffing Mix
1 cup water
2 tbsp butter or margarine

In a sauce pan over medium heat, bring water, 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.

Wednesday, October 21, 2015

Heartwarming Tea Mix

1 jar (15 ounces) instant orange breakfast drink mix [420 ml]
1 cup granulated sugar [200 g]
1 cup unsweetened instant tea powder
½ cup pre-sweetened lemonade-flavored soft drink mix [125 ml]
1 tsp Pineapple extract
1 tsp Coconut extract

In a blender or food processor, combine all ingredients and present in a quart jar. Seal and decorate as desired.
Attach to Jar: Heartwarming Tea To make one serving: Stir a rounded tablespoonful of tea mix into 6 ounces hot water.

Herbed Stuffing Mix

30 slices firm-textured bread
2/3 cup vegetable oil
3 tbsp instant minced onion
3 tbsp dried parsley flakes
2 tsp garlic salt
¾ tsp ground sage
½ tsp seasoned pepper

Preheat oven to 300°F. Cut bread into ½" cubes.

Put bread cubes in a single layer on two 13" x 9" baking pans; toast in the oven for 45 minutes, stirring occasionally. Meanwhile combine the oil and the minced onion, dried parsley, garlic salt, ground sage and pepper. Remove the toasted bread cubes from the oven and cool slightly. Dump toasted cubes into a large bowl; toss lightly with the oil mixture to coat cubes.

Funnel bread cubes into quart jar, seal and decorate as desired. This recipe will make enough for several quart jar gifts.

Attach to Jar: Herbed Poultry Stuffing
1 Jar Herbed Stuffing Mix
2 tbsp olive oil
1 cup onions, finely diced
¾ cup cranberry juice
½ cup chicken stock
4 tbsp olive oil

Preheat a large skillet over medium heat. Add the 2 tbsp olive oil, garlic and onions. Saute the onions and garlic until they have become soft and translucent. Add the sage and thyme and continue cooking for 2 minutes.

Add the cranberry juice and chicken stock to the skillet. Bring the mixture to a simmer, then reduce the heat to low. Add the olive oil and stuffing mix. Using a large spoon thoroughly mix the stuffing.

Transfer the stuffing to a casserole dish. Bake the stuffing for 15 to 20 minutes at 350 degrees. Cover the casserole for moist stuffing or leave uncovered for a crispier top.


Hickory Nut Drop Cookies Mix

2 cups Sugar [400 g]
4 cups Flour [520 g]
1 tsp Baking soda
1 tsp Baking powder
1 cup Nuts, chopped (walnuts, pecans or substitute your choice) [100 g]
1 cup Raisins; chopped [167 g]

Sift together flour, baking soda and baking powder. Layer in quart jar in this order: flour mixture, raisins, sugar, then the nuts.


Attach to Jar:
Hickory Nut Drop Cookies
1 Jar Hickory Nut Drop Cookies Mix
2 eggs
1 cup shortening [200 g]
1 cup sour milk [250 ml] (fill 1 cup measure 1 tbsp vinegar. Fill the rest with milk.)

Cream eggs and shortening. Add sour milk. Empty contents of jar and stir well.
Drop by teaspoonfuls onto cookie sheet. Bake in moderate 375°F oven for 10 minutes.

Holiday Scone Mix

1-¾ cups all-purpose flour [228 g]
1 tbsp baking powder
½ tsp salt
1 cup Quaker oats (quick or old fashioned) [88 g]
½ cup chopped pecans [56 g]
1/3 cup mini chocolate chips [56 g]

In a large bowl, combine flour, baking powder and salt. Add oats, pecans and chocolate chips; mix well. Present mix in a decorated jar.


Attach to Jar:
Holiday Scones
1 Jar Holiday Scones Mix
8 tablespoons (1 stick) cold butter or margarine, cut into 8 pieces [125 g]
1/3 cup honey [127 g]
¼ cup milk [63 ml]
1 large egg

Heat oven to 375°F. Lightly coat cookie sheet with no-stick cooking spray. Place scone mix in a large bowl. Cut in butter with two knives until mixture resembles coarse crumbs. In small bowl, beat together honey, milk and egg with wire whisk or fork. Add to dry ingredients all at once; stir with fork just until dough starts to hold together. Transfer dough to floured surface; knead gently 8 to 10 times. Pat dough into 8"circle. Cut into 8 wedges. Place wedges about 1"apart on cookie sheet. Bake 10 to 12 minutes or until light golden brown. Serve warm. Makes 8 scones.

Homemade Bisquick Mix

8 cups Flour [1 kg]
1 ¼ cups Nonfat Dry Milk [140 g]
¼ cup Baking Powder
1 tbsp Salt
2 cups Shortening [400 g]

Combine flour, milk, baking powder and salt. Cut in shortening. Store in tightly closed container in cool place.

Attach to Jar:
Homemade Bisquick

Use like your regular Bisquick in biscuits, pancakes, waffles and more.

Tuesday, October 20, 2015

Greek Salad Dressing Mix 2

Great to present with homemade/gourmet wine vinegar as a gift basket.

1 cup dried marjoram
½ cup dried oregano
2 tbsp garlic powder
½ cup dried mint leaves

Combine all ingredients and present in a decorated pint jar.

Attach to Jar:
Greek Salad Dressing
1 ½ tbsp Greek Salad Dressing Mix
¼ cup wine vinegar [63 ml]
¾ cup vegetable oil or 1 cup oil and vinegar dressing in place of wine vinegar/oil

Combine dressing mix with wine vinegar and oil or readymade oil and vinegar dressing. Shake well. Season with salt and pepper to taste. Makes about 1 cup of dressing.

Greek Salad Dressing Mix

½ cup marjoram
¼ cup oregano
1 tbsp garlic powder
¼ cup mint leaves

Use a smaller size jar (not quart jar) for this mix. Recipe can be doubled/tripled. Combine all ingredients and present in a jar with card.

Attach to Jar:
Greek Salad Dressing

Combine 1 ½ tsp of dressing mix with ¼ cup wine vinegar and ¾ cup oil OR 1 cup of commercial oil and vinegar dressing. Shake well. Season with salt and pepper to taste.

Ground Beef Helper Mix

2 cups nonfat dry instant milk [224 g]
1 cup corn starch [140 g]
¼ cup unsalted chicken or beef bouillon powder
2 tbsp onion flakes
1 tsp dried basil
1 tsp dried thyme
1 tsp black pepper
2 tbsp dried parsley
1 tbsp garlic powder

Mix the ingredients together and either present all in quart jar or divide into pint jars. Seal and decorate as desired. Attach one or more of the following recipes.

Attach to Jar: Chili Tomato Mac Brown one pound ground beef or turkey and drain off the fat. Add one cup water, one and one-half cups of uncooked macaroni, two 15-oz cans chopped tomatoes, one tbsp chili powder and one-half cup of the "Helper" mix. Simmer covered 20 minutes or until macaroni is tender.

Ground Beef Stroganoff Brown one pound ground beef or turkey and drain off the fat. Add 2 cups water, one-half cup "Helper" mix and two cups uncooked egg noodles and stir. Bring mixture to a boil, reduce heat and simmer covered for 15-20 minutes or until noodles are tender. Top with one-half cup "light" sour cream or plain yogurt. Serve immediately.

Hearty Potato Casserole Brown one pound ground beef or turkey and drain off the fat. Add three-fourth cup water, six peeled potatoes (sliced very thin), one cup of frozen mixed peas and carrots and one-half cup plus 1 tbsp seasoning mix. Simmer covered 20-30 minutes or until potatoes are tender. Stir, uncover and cook until excess water is evaporated.

Skillet Lasagna In a large skillet, brown one pound of lean ground beef, crumble. Drain off the fat and add: one-half cup of the Homemade Ground Beef Helper Mix, one chopped onion, two cups water, 16 ounces of tomato sauce, three cups dry noodles and one-fourth cup Parmesan cheese. Bring to a boil. Reduce heat and simmer for 15 minutes, stirring until thickened. Top with two cups of mozzarella cheese five minutes before serving; turn off heat, stop stirring and allow cheese to melt.

Harvest Moon Cookies Mix

2 cups flour [260 g]
1 tsp baking soda
1 tsp salt
¾ cup sugar [150 g]
¾ cup packed brown sugar [142 g]
2 cups uncooked oat flakes [224 g]
½ cup chopped walnuts [50 g]
1 cup dried sweet cranberries

Sift together flour, baking soda and salt. Layer ingredients in jar in this order: flour mixture, oat flakes, brown sugar, white sugar, cranberries, and then the walnuts. Seal and decorate jar as desired.


Attach to Jar:
Harvest Moon Cookies
1 Jar Harvest Moon Cookies Mix
1 cup butter [227 g]
2 Eggs
1 tsp vanilla extract

Preheat oven to 375°F. Beat eggs, vanilla and butter. In another bowl, empty contents of cookie mix. Add wet ingredients and combine well. Drop by rounded teaspoonfuls onto cookie sheet, 2 inches apart. Bake 10 to 12 minutes until golden brown. Let stand 1 minute before removing and cooling on a wire rack. Makes about 6 dozen.

Hawaiian Cookie Mix

1/3 cup sugar [67 g]

½ cup packed brown sugar [95 g]

1/3 cup packed flaked coconut [25 g]

2/3 cup chopped macadamia nuts [98 g]

2/3 cup chopped dates [166 g]
2 cups flour [260 g]
1 tsp. baking soda
1 tsp. baking powder

Sift together flour, baking soda/powder. Layer in quart jar in this order: flour mixture, brown sugar, coconut, sugar, dates and nuts. Seal and decorate jar as desired.


Attach to Jar:
Hawaiian Cookies
1 Jar Hawaiian Cookies Mix
¾ cup softened butter [170 g]
1 egg
1 tsp vanilla

Empty cookie mix in large mixing bowl; stir to combine. Add butter, egg and 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 350ºF for 11 to 13 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely.

Makes 2 ½ dozen

Monday, October 19, 2015

Gingerbread in a Jar

Readymade Gingerbread baked in a jar. So easy!
2 ¼ cups Unbleached flour [300 g]
¾ cup Granulated sugar [150 g]
1 tsp Baking soda
½ tsp Baking powder
¼ tsp Salt
2 tsp Ginger
1 tsp Cinnamon
½ tsp Cloves
¾ cup Margarine, softened
¾ cup Water [188 ml]
½ cup Molasses [125 ml]

Preheat oven to 325°F. 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 flour, sugar, baking soda, baking powder, salt, ginger, cinnamon, and cloves in a mixing bowl. In another mixing bowl, combine margarine, water and molasses. Divide batter among 5 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 tightly shut. Place jars on a wire rack; they will seal as they cool.

Once jars are cool, decorate with round pieces of cloth and then glue on flowers, ribbons, etc. on lid, ring and side of jar. Unscrew the ring (the lid should be sealed by now) and 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. Decorate as desired.


Gingerbread Scones Mix

This recipe makes enough for 3 small gifts.

3 ¾ cups all purpose flour [488 g]
½ cup packed brown sugar [95 g]
2 tbsp baking powder
2 tsp ground ginger
1 tsp ground cinnamon
½ tsp salt
¼ tsp baking soda
¼ tsp ground cloves
¼ tsp ground nutmeg
¾ cup shortening [150 g]

Combine flour, brown sugar, baking powder, ginger, cinnamon, salt, baking soda, cloves, and nutmeg in a large mixing bowl. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Store in an airtight container for up to six weeks at room temperature, or for up to six months in the freezer.

For each gift measure about 1 ¼ cups of mixture into a small jar.

Attach to Jar: Gingerbread Scones 1 Jar Gingerbread Scones Mix 2 tbsp milk 1 tbsp molasses 1 egg, beaten.

In a medium bowl, empty jar mix and make a well in its center.

In a separate bowl combine milk, molasses, and egg. Add this to the original mixture and stir until moistened. Turn dough onto a lightly floured surface and quickly knead the dough for 10-12 strokes or until dough is nearly smooth. Pat or lightly roll dough into a 6 inch circle and cut out 6 wedges.

Place wedges onto an ungreased cookie sheet. Brush with milk and sprinkle with sugar. Bake in 400°F oven for 10-12 minutes or until bottoms are brown.

Gourmet Poultry Blend Spice Mix

3 tbsp rosemary, crumbled
3 tsp savoury, crumbled
3 tsp dry mustard
1 ½ tsp thyme, crumbled
1 ½ tsp paprika
1 ½ tsp allspice

Mix all spices and present in a small jar or keepsake spice shaker. Recipe may be safely multiplied.


Attach to Jar:
Gourmet Poultry Blend Spice Add a zip to your chicken before cooking with this exotic blend of spices. Also good for seasoning fish or lamb.

Gourmet Vinegar

3 cups Red wine vinegar [750 ml]
3 Whole cloves
1 Bay leaf, crumbled
¼ cup Marjoram, chopped
¼ cup Basil, chopped
¼ cup Dill, chopped
Fresh ground pepper
¼ tsp Allspice

Pour all ingredients in a 1 quart non-metal container; cover tightly. Let stand 4 to 6 weeks in a cool, dark place; strain into a bottle of your choice.


Attach to Jar:
Gourmet Vinegar
Store in a cool dry place.

Grapenut Bread Mix

1 cup Grapenuts cereal
½ cup Sugar [100 g]
1 tsp Salt
3 cups Flour [390 g]
4 tsp Baking powder

Sift together flour, salt and baking powder. Place cereal in a separate clear plastic bag. Layer in quart jar in this order: flour mixture, sugar and bag of grapenuts.

Attach to Jar:
Grapenut Bread
1 Jar Grapenut Bread Mix
2 cups Milk [500 ml]
1 Egg, well beaten

Combine grapenuts cereal (in plastic bag) with milk and egg. Let mixture stand for ½ hour. Add mixture to the rest of the ingredients and stir well. Pour into well-oiled loaf pan. Bake at 400°F about 1 hour. Makes 1 loaf.

Sunday, October 18, 2015

Fruit and Nut Chocolate Chip Cookies Mix

2 cups white flour [260 g]
½ cup unsweetened cocoa [56 g]
½ tsp salt
1 tsp baking soda
¾ cup white sugar [150 g]
¾ cup light brown sugar [142 g]
3 cups (about 18 oz.) bittersweet chocolate chips (Ghirardelli brand recommended) [503 g]
1 ½ cups shredded coconut [114 g]
1 cup coarsely chopped walnuts or pecans [100 g]
1 cup (packed, about 5 oz.) coarsely chopped dried fruit [140 g]

Extra packing may be necessary if you'd like to fit this mix into a quart jar. Sift together flour, baking soda and salt. Layer ingredients in jar in this order: flour mixture, chocolate chips, coconut, white sugar, brown sugar, dried fruit and then the nuts. These look so pretty in the jar!


Attach to Jar:
Fruit and Nut Chocolate Chip Cookies
1 Jar Fruit and Nut Chocolate Chip Cookies Mix
1 cup (2 sticks) unsalted butter, softened [227 g]
2 eggs
1 tbsp vanilla extract

Position a rack in the upper third of the oven and preheat the oven to 375°F. Beat eggs, butter and vanilla. In a large bowl empty the contents of jar mix. Gradually (in 3 or 4 stages) stir in wet ingredients. Drop the dough by thoroughly heaping tbspfuls (each one should be about 2 tbsp of dough) onto ungreased cookie sheets, leaving at least two inches between dough balls. Bake at 375°F for about 5 minutes, then reduce the heat to 350°F. Bake for 10-12 minutes more, until the cookies just hold together when lifted from the sheet with a spatula. They should be very soft and seem in imminent danger of falling apart. This is okay; they'll firm up as they cool. Cool on wire racks and store in airtight containers. Makes about 3 dozen hefty cookies.

Fruity Nut Oatmeal Mix

1 pkg {7 oz} dried fruit, coarsely chopped [196 g]
1 container (18 oz} quick cooking oats [504 g]
1 jar {3 oz.} non-dairy powdered creamer [84 g]
½ cup granulated sugar or firmly packed brown sugar [100 g]
½ cup chopped pecans or walnuts 1 tsp salt [56 g]

Place dried fruit in a processor; process until finely chopped. Add remaining ingredients and process until well blended. Present in decorated jar.

Attach to Jar:
Fruity Nut Oatmeal

Instructions:

Stir 2/3 cup boiling water into ½ cup oatmeal mix until well blended. Let stand until thickened.

Ginger Krinkles Mix

2 ¼ cups all-purpose flour, divided [293 g]
¼ tsp salt
2 tbsp baking soda
1 tsp ground cinnamon
½ tsp ground cloves
1 tsp ground ginger
1 cup packed brown sugar (packed) [189 g]

Sift together 1 ½ cups flour, salt and baking soda. Funnel into quart jar to create first layer. Combine remaining flour, cinnamon, cloves and ginger. Create second layer with this mixture. Add packed brown sugar to form the final layer.


Attach to Jar:
Ginger Krinkles
1 jar Ginger Krinkles Mix
¾ cup shortening [150 g]
¼ cup molasses [63 ml]
1 egg
some sugar for rolling

Empty jar into large bowl and stir well. Add shortening, molasses and egg, stirring until well combined. Form one inch balls with cookie dough. Roll dough in sugar and place 2 inches apart on ungreased cookie sheet. Bake at 375°F for 10 minutes. Makes about 4 dozen cookies.

Ginger Spice Muffin Mix

1 ¾ cups flour [228 g]
2 tbsp sugar
3 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp ground cloves
½ tsp salt

Blend all ingredients well and present in a decorated pint jar.

Attach to Jar:
Ginger Spice Muffins
1 Jar Ginger Spice Muffins Mix
¼ cup butter or margarine, melted [56 g]
1 egg
1 tsp vanilla
1 cup milk [250 ml

Preheat the oven to 400ºF. 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.

Gingerbread Cookie Mix

2 cups all-purpose flour [260 g]
1 tsp baking powder
1 tsp baking soda
1 ½ cups all-purpose flour [195 g]
2 tsp ground ginger
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground allspice
1 cup packed brown sugar [189 g]
Gingerbread man cookie cutter (optional)


Mix 2 cups of the flour with the baking soda and baking powder. Mix the remaining 1 ½ cups flour with the ginger, cloves, cinnamon, and allspice. In quart jar, layer the ingredients starting with the flour and baking powder mixture, then the brown sugar, and finally the flour and spice mixture. Pack firmly between layers. Present with optional gingerbread man cookie cutter for an added touch.

Attach to Jar:
Gingerbread Cookies
1 Jar Gingerbread Cookies Mix
½ cup softened butter or margarine [114 g]
¾ cup molasses [188 ml]
1 egg

Empty contents of jar into a large mixing bowl. Stir to blend together. Mix in butter or margarine, molasses, and egg. Dough will be very stiff, so you may need to use your hands. Cover, and refrigerate for 1 hour. Preheat oven to 350°F. Roll dough to ¼ 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 for 10 to 12 minutes in preheated oven. Decorate as desired.

Saturday, October 17, 2015

Fancy Chocolate Spoons

Perfect gift basket accessory with some gourmet coffee! These are so easy you can get the kids to help out.

heavy plastic spoons
Milk chocolate
White chocolate
Chocolate sprinkles
Colored sugar

Adjust amount of chocolate according to how many spoons you need to make. In microwave (or stovetop), melt half of white chocolate in one bowl. Melt half milk chocolate in another bowl. Dip half of the spoons in white chocolate and dip other half in milk chocolate. Dip them as far as the base of the spoons bowl. Place on waxed paper and let set completely. When chocolate is set dip the white spoons in milk chocolate, dip milk chocolate spoons in white. Dip only half way up the bowl of the spoon to create a layered effect. Place back on waxed paper to begin setting. Let chocolate set only partially (about 5 min.) Then gently dip spoons in chocolate sprinkles or colored sugar. Wrap soon in cello wrap and tie with ribbon.

Attach to Jar:
Fancy Chocolate Spoons

Stir your favorite coffee with chocolate spoons for a chocolatey touch.

Feathery Fudge Cake Mix

2 ½ squares (2 ½ oz.) Unsweetened Baking Chocolate, broken into pieces [70 g]
2 cups sugar [400 g]
2 ¼ cups flour [293 g]
1 ¼ tsp baking soda
½ tsp salt

Sift together flour, salt and baking soda. Layer ingredients into quart jar in this order: flour mixture and then sugar. Place generous sized plastic wrap on top of sugar to separate the chocolate from the rest of the ingredients.

Attach to Jar:
Feathery Fudge Cake
1 Jar Feathery Fudge Cake Mix
2 eggs
¾ cup butter, softened [170 g]
1 tsp vanilla extract
1 1/3 cups water [333 ml]

Heat oven to 350°F. Place chocolate pieces in small microwave safe bowl. Microwave at HIGH (100%) 1 ½ to 2 minutes or until smooth when stirred; set aside to cool slightly. Grease and flour two 9-inch round baking pans. In large mixer bowl, heat butter; sugar and vanilla until light and fluffy Add eggs and cooled chocolate; blend well. In separate bowl, empty contents of jar mix and add alternately with water to butter mixture. Pour batter into prepared pans. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. 10 to 12 servings.

French Dressing Mix

¼ cup sugar [50 g]
1 ½ tsp paprika
1 tsp dry mustard
1 ½ tsp salt
1/8 tsp onion powder

Combine all ingredients in a small bowl until evenly distributed. Present mix in a decorated foil packet or pint jar. Recipe can be multiplied, but be sure to include "5 tbsp of French Dressing Mix" in instructions instead of "1 Jar".


Variation:
Sweet Italian Dressing, Increase sugar to ½ cup. Substitute 1 tbsp celery seed for paprika.

Attach to Jar:
French Dressing
1 Jar French Dressing Mix
¾ cup vegetable or olive oil [150 g]
¼ cup sugar [50 g]


Combine ingredients in a glass jar. Shake until well blended. Chill before serving. Makes about 1 ¼ cups of dressing.

Friendship Brownies

1 cup flour [130 g]
¾ tsp salt
2/3 cup brown sugar [127 g]
2/3 cup sugar [134 g]
1 tsp baking powder
1/3 cup baking cocoa [37 g]
½ cup chocolate chips [84 g]
½ cup chopped walnuts [50 g]

Sift together flour, salt and baking powder. Layer ingredients in jar in this order: flour mixture, chocolate chips, sugar, cocoa, brown sugar and walnuts. Seal and decorate jar as desired.


Attach to Jar:
Friendship Brownies
1 Jar Friendship Brownies Mix
3 eggs
2/3 cup oil
1 tsp vanilla

Preheat oven to 350°F. Cream together eggs, oil and vanilla. Add jar mix and combine well. Spread in 9X9 greased pan. Bake for 34-38 minutes.

Friendship Soup Mix

½ cup dry split peas [95 g]
1/3 cup beef bouillon granules
¼ cup pearl barley [56 g]
½ cup dry lentils [100 g]
¼ cup dried minced onion
2 tsp italian seasoning
½ cup uncooked long grain rice [100 g]
½ cup alphabet macaroni or other small macaraoni


Place macaroni in a clear plastic bag, seal and set aside. Layer in pint jar all ingredients in the order listed (peas to macaroni). Seal and decorate jar as desired.

Attach to Jar:
Friendship Soup
1 Jar Friendship Soup Mix
1 lb ground beef [500 g]
3 quarts water [3 L]
28 ounces can diced tomatoes, undrained [784 g]
1 cup chopped vegetables such as celery, carrots or onions (optional)

Remove macaroni packet from top of jar and set aside. In a large saucepan or Dutch oven, brown beef and drain the fat. Add vegetables and 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 to 20 minutes or until macaroni, peas, lentils and barley are tender.

Friday, October 16, 2015

Dried Cherry Scones Mix

3 cups flour [390 g]
5 tsp Baking Powder
½ cup sugar [100 g]
1 cup Dried Cherries [152 g]

Sift together flour and baking powder. Layer in quart jar in this order: flour mixture, cherries and sugar. Seal jar and decorate as desired.

Attach to Jar:
Dried Cherry Scones
1 Jar Dried Cherry Scones Mix
10 tbsp milk
1 egg
1/2 cup Butter [114 g]

Empty jar mix into large bowl and combine butter into mix with a pastry cutter until crumbly. Mix 1 egg and 10 tablespoons of milk together and pour into above mixture to form dough. Roll out with rolling pin to ¾" thickness. Cut into 2" circles, mix together 3 tablespoons milk and egg yolk and brush this mixture over scone tops, then sprinkle with sugar. Bake at 375°F for 20 minutes or until slightly golden on top. Serve plain or with jams and jellies.

Dried Fruit Soda Bread

1½ cups unbleached white flour [195 g]
1 cup whole wheat flour [130 g]
1 tsp baking soda
½ tsp salt
6 prunes, chopped
6 dried apricots, chopped
¼ cup raisins [42 g]

Sift together all dry ingredients. Divide mixture into 2. Layer into jar: dry mixture, dried fruits and finally the remaining the dry mixture.

Attach to Jar:
Dried Fruit Soda Bread
1 Jar Dried Fruit Soda Bread Mix
1¼–1½ cups buttermilk

Empty contents into large bowl and add 1¼ cups buttermilk. Knead for about a minute, and add more buttermilk if necessary. Don't overknead. Place dough on a baking sheet topped with parchment paper. Shape into a round loaf about 8 inches. Mark a half-inch deep X on top. Bake at 350°F for 30 to 35 minutes or until golden brown. Transfer to a wire rack to cool.

Dump Cookies Mix

1 cup brown sugar [189 g]
1 cup white sugar [200 g]
2 cups flour [260 g]
2 tsp soda
1 tsp baking powder
½ tsp salt
2 cups oatmeal [240 g]
1 cup corn flakes [28 g]
1 cup chocolate chips [168 g]
1 cup coconut [76 g]
1 cup nuts [140 g]

Sift together flour, baking powder and salt. In an oversize jar layer the ingredients as follows: flour mixture, chocolate chips, white sugar, corn flakes, oatmeal, coconut, brown sugar and nuts. Or layers can be distributed among 2 quart jars, with 4 ingredients in each --you can get creative with the layering. Note: this recipe can be scaled by 1/2, but don't forget to halve the ingredients in the jar directions too!


Attach to Jar:
Dump Cookies
1 Jar Dump Cookies Mix
2 eggs
1 cup shortening [200 g]
1 tsp vanilla

Cream eggs, shortening and vanilla. Gradually incorporate the dry mix with the wet. Drop the dough with a tsp on a greased cookie sheet. Bake at 350°F for 10 minutes. Makes 4 to 6 dozen.

Easy Cocoa Mix

This is an industrial quantity mix recipe! This can be scaled down or make all your gifts in one shot!
5 quart equivalent of nonfat dry milk
2 lbs Nestle's Quik [1 kg]
1 lb confectioners sugar [500 g]
16 oz. jar of powdered dairy creamer [448 g]

Mix all ingredients well and present in your choice or jars (pint jars recommended). This makes alot of mix so give many gifts or save the rest for yourself!
Attach to Jar:
Hot Cocoa Add four tsp of mix to a cup of boiling water for a quick cup of cocoa.

English Toffee in a Jar

Ready to eat treats in a jar are a great alternative to the "some assembly required" mixes.

1 cup sugar [200 g]
1 cup butter (do not use margarine) [227 g]
2 tbsp water
1 tsp vanilla
6 oz semisweet chocolate chips [168 g]
½ cup chopped walnuts (optional) [50 g]

Butter a large glass or metal tray or platter. Place sugar, butter, and water into a heavy saucepan. Bring to a boil, stirring constantly. Cook until mixture reaches 320°F on a candy thermometer. Remove mixture from heat. Stir in vanilla. Pour onto buttered platter. Sprinkle chocolate chips evenly over hot candy. As chocolate softens, spread over candy. Sprinkle with chopped nuts, if desired. Crack into pieces when cooled. Makes 1 ½ pounds.

Attach to Jar:

English Toffee Open jar and enjoy this homemade candy!

Thursday, October 15, 2015

Diabetic Chocolate Chip Cookie Mix

1 ½ cups All-purpose flour [195 g]
2/3 cup Sugar [134 g]
1/3 cup Unsweetened cocoa [37 g]
1 tsp Baking powder
¼ cup Chopped walnuts [25 g]
½ tsp Baking soda
½ cup Semisweet chocolate chips [84 g]

Sift together flour, baking powder and baking soda. Layer in jar in this order: flour mixture, cocoa, sugar, chocolate chips, walnuts. Seal jar and decorate as desired.

Attach to Jar:
Diabetic Chocolate Chip Cookies
1 Jar Diabetic Chocolate Chip Cookie Mix
¾ c Vegetable oil [150 g]
1 large Egg
2 tbsp Water if dough is dry

Beat together the oil, sugar, and egg. Add the rest of the ingredients and stir to blend well. Let stand for 10 minutes. Drop by spoonfuls, about 1 inch apart, onto a lightly oiled baking sheet. Bake for about 8 minutes at about 375°F. One cookie -106 calories, 1 starch/bread, 1 fat exchange 2 g protein, 18 g carbohydrate, 6 g fat, 124 mg sodium

Diabetic Fruit Muffins Mix

1 cup chopped dates [248 g]
¼ tsp salt
½ cup raisins [84 g]
½ cup chopped prunes (dried) [91 g]
½ cup chopped nuts
1 cup flour [130 g]
1 tsp baking soda

Sift together flour, baking soda and salt. Place raisins, prunes and dates in a separate plastic bag. Layer in jar in this order: flour mixture, nuts and then the bag of dried fruit. Seal and decorate as desired.

Attach to Jar:
Diabetic Fruit Muffins
1 Jar Diabetic Fruit Muffins Mix
2 eggs, beaten
1 cup water [250 ml]
½ cup margarine [112 g]
1 tsp vanilla

Combine bag of dates, raisins, prunes and water and bring to a boil for 5 minutes. Stir in margarine hot. Let cool. Add eggs and vanilla. Empty remaining contents of jar into another bowl. Stir in wet ingredients until just moist. Do not overstir. Spoon into greased muffin tins. Bake in 350°F oven for 15 minutes.

1 Muffin: 148 Calories, 3 g Protein, 27 g Carb, 4 g Fat

Diabetic Swiss Mocha Mix

2 cup Instant skim milk powder [224 g]
8 tbsp Instant coffee
8 tbsp Cocoa [56 g]

Combine ingredients in blender. Blend at high speed until well mixed, or place ingredients in a jar, seal and shake. Present in a decorated pint jar.

Attach to Jar:
Diabetic Swiss Mocha Coffee
Use just like your regular instant coffee! 

Dill Lemon Rice Mix

4 cups raw long-grain rice [800 g]
¼ cup dried grated lemon peel
¼ cup powdered chicken soup base [63 ml]
2 tbsp dried dill weed
1 tbsp freeze-dried chives
½ tsp salt

Combine all ingredients in a large bowl and stir until evenly distributed. Present in a decorated quart jar.

Attach to Jar:
Dill Lemon Rice
2 cups of water [500 ml]
1 tbsp butter or margarine
1 cup Dill Lemon Rice Mix


Bring water and butter to a simmer in a medium saucepan. Stir in rice mix, reduce heat, and cover. Cook until liquid is absorbed, about 15 -20 minutes.

Dirty Rice Mix

1 tsp cayenne pepper, or to taste
¼ tsp each Salt and freshly ground black pepper
1 tsp paprika
1 tsp dry mustard
½ tsp ground cumin
½ tsp dried thyme
½ tsp dried marjoram
1 Tbsp finely chopped garlic
4 cups uncooked long grain rice [800 g]

Combine all dry seasonings, salt and pepper and place in small clear plastic bag. Label bag "Dirty Rice Spice Mix". Funnel rice into quart jar and place seasoning packet on top. Seal and decorate jar as desired.

Attach to Jar:
Dirty Rice
2 tbsp Dirty Rice Spice Mix
1 ½ cups long grain rice [300 g]
2 tbsp vegetable oil
¼ lb ground pork or beef [125 g]
3 cups canned or fresh beef or chicken stock [750 g]
½ cup EACH, finely chopped onions, green and/or red bell pepper, and celery

Cook the meat in the vegetable oil in a large skillet over high heat for about 5 minutes, until thoroughly browned. Stir in the seasonings and the onion, peppers, and celery. Reduce the heat to a moderate flame and cook, stirring frequently, for about 10 minutes. Add the stock and stir, being careful to scrape all the brown bits off the bottom of the skillet. Add the rice and stir thoroughly. Cover and reduce the heat to very low. Cook for 15 minutes without lifting the lid. Remove from the heat and fluff the rice with a fork. Keep tightly covered if not served immediately. Serves 4 to 6.

Wednesday, October 14, 2015

Death by Brownies Mix

1 pound (2 cups) bittersweet or semisweet chocolate, cut into ¼-inch pieces  [500 g]
½ tsp salt  
2 cups granulated sugar   [400 g]
2 cups dark brown sugar, firmly packed   [378 g]
2 cups all-purpose flour [260 g]

Place chocolate in clear plastic bag. Combine flour and salt. In quart jar, create layers in this order: flour mixture, brown sugar, sugar and finally bag of chocolate. You may have to do some compacting to fit this all in. This mix makes more than the average brownie recipe.

Attach to Jar:
Death by Brownies
1 jar Death by Brownies Mix
5 eggs (or up to 8, depending on how adventurous you are)
2 cups butter [454 g]
1 tbsp vanilla extract

This mix will make 2 scrumptious batches of brownies. Preheat oven to 350°F and set a rack in the middle level. Prepare cake pan and set aside.

Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heatproof bowl and set over a pan of water, stirring occasionally until melted.

Whisk eggs in a large bowl and whisk in vanilla. Stir in chocolate and butter mixture, then fold in remainder of jar mix.

Pour batter into prepared pan and spread evenly. Bake for about 1 hour, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.

Makes about 50 brownies.

Decadent Butterscotch Cookie Mix

1 1/8 cups all-purpose flour [146 g]
½ tsp baking soda
¼ tsp salt
¼ tsp baking powder
½ cup packed brown sugar [110 g]
½ cup white sugar [100 g]
1 cup flaked coconut [76 g]
1 cup high protein crisp rice and wheat cereal [28 g]
¾ cup butterscotch chips ½ cup chopped pecans

Sift together flour, baking powder/soda and salt. Layer in quart jar in this order: flour mixture, butterscotch chips, white sugar, brown sugar, flaked coconut cereal and pecans. Compacting between layers is recommended. Seal and decorated jar as desired.
Attach to Jar: Decadent Butterscotch Cookies
1 Jar Decadent Butterscotch Cookies Mix
½ cup butter or margarine
1 egg
½ tsp vanilla

Preheat oven to 350°F Cream butter, egg and vanilla. Add jar mix and combine well, using your hands if necessary. 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 for 8-10 minutes.


Deep Dark Chocolate Fudge Cookies Mix

7 oz semisweet chocolate* [196 g]
2 ½ oz unsweetened chocolate* [70 g]
1 cup sugar [200 g]
¾ cup flour [98 g]
½ tsp baking powder
¼ tsp salt
4 oz chocolate, chopped [112 g]
¾ cup chopped pecans [84 g]

*Note: 1 oz = 1 square of Baker's Chocolate.

Place semisweet and unsweetened chocolate squares in a clear plastic bag or wrap in plastic wrap. Sift together flour, baking powder and salt. Layer in jar in this order: flour mixture, chopped chocolate, sugar, pecans, and package of chocolate. Seal jar and decorate as desired.

Attach to Jar:
Deep Dark Chocolate Fudge Cookies
1 Jar Deep Dark Chocolate Fudge Cookies Mix
3 eggs
3 tbsp unsalted butter
1 ½ tsp strong brewed coffee
¾ tsp vanilla

Melt semisweet chocolate, unsweetened chocolate, and butter in the top of a double boiler; set aside. Beat eggs; add butter and vanilla. Add melted chocolate and mix well. Gradually add the remaining contents of jar mix. Drop in small scoops (teaspoonfuls) onto cookie sheet. Bake at 350°F for about 12 minutes until tops are shiny and cracked and cookies are soft to touch. Cool several minutes and remove to wire racks.

Deluxe Candy Cookies Mix

2 cups flour [260 g]
1 tsp baking soda
½ cup packed brown sugar [110 g]
½ cup sugar [100 g]

Candy Pieces (chocolate chunk, toffee (like Brickle Bits), chocolate covered raisins or chopped candy bar of your choice)

Sift together flour and baking soda. Layer in quart jar in this order: flour mixture, brown sugar, white sugar, and fil the remaining area with your choice of candy pieces. Seal and decorated jar as desired.

Attach to Jar:
Deluxe Candy Cookies
1 Jar Deluxe Candy Cookies Mix
1 cup butter or margarine, softened [227 g]
1 large egg
1 tsp. vanilla

Preheat oven to 350°F. Beat the butter until it is smooth. Add the egg and vanilla and beat until smooth. Add the jar of cookie mix and stir just until mixed. Form the cookies into 1 ½ inch balls and place them 2 inches apart on a cookie sheet. Bake for 10 to 12 minutes, until golden on the edges. Cool on cookie sheet for 2 minutes.

Diabetic All Purpose Seasoning Mix

2 tbsp Minced dehydrated onion
1 tsp Spearmint
2 tbsp Sesame seeds
1 tsp Spearmint
2 tbsp Parsley flakes
1 tsp Bay leaf powder
2 tsp Oregano
½ tsp Dill seed
2 tsp Garlic powder
½ tsp Thyme
1 tsp Celery seed
½ tsp Coriander
1 tsp Marjoram
½ tsp Dry mustard
1 tsp Dried basil
½ tsp Rosemary

In a blender, blend dehydrated onion into finer pieces. Add remaining herbs. Blend to mix well, but do not make into a powder. To keep herbs fresh, store in shaker top bottle with tight fitting lid. Can be used on all cooking, and at the table too to be used instead of salt. This is also bottled as commercial product called "Instead of Salt" All Purpose Herb Seasoning, if you want to save time. Yield: 1 ¾ oz or 9 ¾ tbsp or 29 ½ tsp Gifting idea: present it in a decorator shaker top bottle!

Attach to Jar/Label:
"Instead of Salt" All Purposes Herb Seasoning

Tuesday, October 13, 2015

Creole Seasoning Mix

4 tbsp paprika
4 tbsp garlic powder
2 tbsp salt
2 tbsp onion powder
2 tbsp dried oregano
2 tbsp dried thyme
2 tbsp cayenne pepper
2 tbsp pepper

Combine all ingredients. Present in a decorated pint or smaller jar.

Attach to Jar: Creole Seasoning

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

Crumpets Mix in a Jar

4 cups bread flour [640 g]
1 tsp salt
1 tsp sugar
2 tsp active dry yeast

Optional touch: buy set of crumpet rings *or* 3.5" round metal cookie cutters and present with jar.

Mix all ingredients well and funnel into 1 quart jar.

Attach to Jar:
Crumpets
1 Jar Crumpets Mix
2 ½ cups lukewarm milk [675 ml]
2/3 cup lukewarm water vegetable oil for cooking [168 g]

Mix together milk and water. Empty crumpets mix into a large bowl. Make a well out of crumpets mix and pour in milk/water into hole. With a wooden spoon, gradually work liquid into dry mixture. Beat vigorously until smooth consistency is reached. Cover bowl with cloth and leave in a warm place 1 hour or until batter has doubled in bulk.

Prepare pancake grill/pan/heavy skillet with crumpet rings or make your own crumpet ring by cutting aluminum foil into 7x12 inch pieces. Fold in half lengthwise and then in thirds, making 6 layers. Form into a 3 ½ inch diameter circle and tape shut on the outside.

Pour batter into rings about ¼" high. Cook 5-6 minutes or until bubbles appear in batter. When ready to turn over, remove rings and flip, cooking an additional 2-3 minutes.

Serve immediately with butter and jam. YUM!

Currant Vinegar

6 cups black or red currants, coarsely chopped [810 g]
1 cup balsamic vinegar [250 ml]
5 cups white wine vinegar [1.25 ml]
5 tbsp sugar [60 g]

Combine first 3 ingredients in 2 quart jar. Let sit 10 days, stirring daily. Strain into non-corrosive saucepan extracting as much juice out of currant as possible. Add sugar. Bring to boil, lower heat and simmer 3 minutes. Cool completely. Pour in sterilized jars. Cover or cork. Store in a cool place.

Attach to Jar: Currant Vinegar

Store in a cool dry place.

Curried Rice Mix

1 cup long-grain rice [200 g]
1 chicken bouillon cube, crumbled
2 tbsp dried minced onion
¼ cup raisins [42 g]
½ tsp curry powder

Combine all ingredients well. Present in a decorated pint jar.
Attach to Jar:
Curried Rice
1 Jar Curried Rice Mix
2 ½ cups water [625 ml]

Bring 2 ½ cups water to a boil in a pan. Stir in contents of rice mix. Cover and reduce the heat. Simmer for 20 minutes.

Date Pudding Mix

1 cup seeded dates [248 g]
1 cup walnut meats [112 g]
1 cup powdered sugar [115bg]
5 tbsp flour [50 g]
1 tsp baking powder

Run dates and walnut meats through a food chopper. Mix together powdered sugar, flour and baking powder. In a pint jar, form first layer with dry mixture and add dates/walnut mixture. Seal jar and decorate as desired.

Attach to Jar:
Date Pudding
1 Jar Date Pudding Mix
2 eggs
1 tsp vanilla

Beat eggs and vanilla. Add to date pudding mix and stir well. Spread evenly, ¼ inch thick, in a Fire-King Utility Dish. Bake in a moderate oven (about 325°F.) Serve plain or with whipped cream. Serves 6.

Monday, October 12, 2015

Cranberry Raspberry Preserves

This recipe makes enough for 4 quart jars.
6 cups Raspberries (3 pints) [800 g]
2 ½ cups Sugar [500 g]
3 cups Cranberries (12 oz. bag) [336 g]
¼ cup Fresh orange juice [63 ml]
Grated zest of 1 orange

Stir together the raspberries and 1 cup of the sugar in a medium bowl and let stand for 1 hour. Stir the cranberries and the remaining sugar together in a nonreactive shallow preserving pan and place over high heat. Stir constantly so the sugar does not burn until the cranberries begin to release juice, about 5 minutes. Continue cooking until all the cranberries have popped and the mixture is syrupy and comes to a boil. Skim off any foam that forms on top and continue to cook and stir until the mixture thickens, about 10 minutes more. Add the raspberries and all their juice and cook for 10 minutes more. Stir in the orange juice and zest. Remove a small amount of the jam to a saucer and place in the freezer for 5 minutes. If the mixture wrinkles when pushed to one side, it is ready. If not, continue cooking for 5 minutes and retest. When the preserves are the right consistency, turn down the heat to a simmer and ladle into hot sterilized jars. Wipe the rims clean with a damp towel and seal with new lids and metal rings. Process in a hot-water bath for 5 minutes. Remove, cook, check seals, label, and store. Makes 4 one pint jars.


Attach to Jar:
Cranberry Raspberry Preserves [insert custom greeting here]