119 gift mixes in-a-jar recipes

119 Gift mixes in-a-jar Recipes!-------------------------------------------------

60 to get you started...

Chai TeaFruit & Spice TeaMulling Spices MixRussian TeaTropical Tea

Beef Vegetable Barley Soup MixConfetti Bean SoupHearty Bean SoupMeat & Potatoes Casserole in a JArOnion Soup MixPalouse Soup MixPasta Shell SoupScalloped Potatoes in a JarSplit Pea Soup Mix

Beef Gravy MixCurried Rice MixHomemade Chicken GravySloppy Joe MixTaco Seasoning

Enchilada Sauce MixFrench DressingItalian Dressing

Buttermilk Pancake MixCarrot Raisin Bread in a JarCinnamon Pancake MixFlaky Pie Crust MixGranola MixInstant Oatmeal (3 Kinds!)Moist Pie Crust MixPizza Crust Mix

Applesauce Cookie MixCandy Cookies in a jarCaramel Nut Cake in a JarCarrot Cake MixChocolate Cake in a JarChocolate Covered Raisin Cookie MixCocoa Peanut Butter Cookie MixCoconut Cream Pudding MixCoffee Mug Cakes (5 Kinds!)Cornflake Cookie MixCowboy CookiesCranberry HootyCreeksCrazy Cake in a JarDreamsicle Cookie MixHawaiin Cookie MixM&M Oatmeal Bar MixOatmeal Raisin Cookie MixOatmeal ScotchiesOrange Slice Cookie MixPina Colada Cake in a JarPumpkin Cake in a JarReeses Peanut Butter Cup Cookie Mix

Sandart BrowniesSugar Cookies in a jarTrail Mix Cookiie MixTriple Chocolate Chip Cookie MixVannilla Pudding MixWhite Chocolate Macadamia Nut Cookie MixWhite Fruit Cake in a JarZucchini Bread in a Jar

And, 59 More to keep you cookin':

A "+" before a recipe indicates a layered gift mix.

*BEVERAGES - 1. Cafe Cappucino Mix 2. Cafe Coco-Mint Mix 3. Cafe Mocha Mix 4. Cafe Spiced Viennese Mix 5. Cinnfully Orange Cafe Mix 6. Cinn-Mocha-Sation!! 7. Cranberry Orange Spiced Cider Mix 8. Good Night Cafe Mix 9. Gourmet Hot Chocolate Mix 10. Gourmet Mug 'O Chocolate Mix 11. Hot Cocoa Mix 12. Hot White Chocolate 13. Irish Flavored Coffee Creamer 14. Malted Hot Chocolate 15. Mexican Cocoa Ole!! 16. Mochachino 17. Orange Mocha Cafe Mix 18. Sugar Free Low Fat Cocoa Treat 19. Super Rich Hot Chocolate Master Mix 20. Cocoa-Mocha 21. Orange Cinnamon 22. Scotchy's Cup 23. Peanut Butter Cup 24. Minty Hot Chocolate 25. Vienna Cafe Mix 26. Raspberry Coco-Loco 27. Milk Chocolate Chocolate 28. Malted Milk Chocolate 29. Swiss Mocha Cafe Mix 30. Toffee Cafe Mix

*DIPS & DRESSINGS - 31. Buttermilk Ranch Dressing & Dip Mix 32. Cearsar's Dressing Mix 33. Creamy Bacon Dip Mix 34. Dilly of a Dip 35. Fiesta Dip Mix

*SOUPS & SEASONINGS - 36. Bayou Seasoning Mix 37. Chicken Noodle Soup Mix 38. Herbed Rice Mix 39. Lemon Pepper Seasoning Mix 40. Potatoe Soup ToGo Mix 41. Poultry Seasoning Mix

*BREADS & MUFFINS - 42. Colonial Corn Bread Mix

43. Ginger & Spice and Everything Nice Muffin Mix 44. Hush Puppy Mix 45. Nutty Pancake Mix 46. Stuffing Mix

*JUST DESSERTS - 47. Apple Spice Cake Mix 48. +Butterscotch Blondie Mix 49. Butterscotch Pudding Mix 50. Carrot Cake Mix 51. +Chocolate Chip Cookie Mix 52. Chocolate Pudding Mix 53. Fudge Brownie Mix 54. Lemon Poppy Cake Mix 55. Olde Tyme Molasses Cookie Mix 56. + Red and Green Chippers Holiday Cookie Mix 57. Scotchy's Shortbread Mix 58. Snickerdoodle Cookie Mix 59. Very Berry Cobbler Mix------------------------------------------------------------------------------------------------------------------------------------

Chai Tea-------------

6 whole cloves 1 8" cinnamon stick or 1/2 teaspoon ground cinnamon 6 cardamom seeds 4 whole allspice or 1/4 teaspoon ground allspice 1/2 teaspoon ground ginger 4 whole black peppercorns 1 bayleaf 4 rounded teaspoons loose Darjeeling tea (or other black tea) 6 cups water 2 cups milk 3 tablespoons honey

Mix together all dry ingredients and store tightly sealed.

To make a pot of Chai tea: Mix the Chai Tea mix in a medium saucepan with the 6 cups of water and bring to a boil. Allow the mixture to boil for 5 minutes. Add the 2 cups of milk and bring to a gentle simmer, do not boil. Allow the mixture to simmer until it reaches the desired strength, even over an hour. Add honey and stir t dissolve. Strain tea and serve immediately. Yield: 6 servings.

Fruit & Spice Tea-------------------------

This flavorful tea is good hot or cold.

1 jar orange breakfast drink (Tang), 15 oz size 1 cup granulated sugar 1 cup instant tea powder (unsweetened) 1/2 cup lemonade powder (sweetened) 1 packet unsweetened cherry Kool-Aid 2 teaspoons cinnamon 1 teaspoon nutmeg

Mix together all ingredients well. Store tightly sealed. To serve, stir 2 teaspoons to 2

Tablespoons (depending on size of cup and your taste) of tea mix into hot or cold water.

Mulling Spices Mix---------------------------

Use this to make mulled cider or wine. A small bag of mulling spices attached to a bottle of wine or jug of cider makes a nice holiday hostess gift.

3 boxes (1 ounce each) cinnamon sticks 6 whole nutmegs (1 ounce) 1/3 cup chopped dried orange peel 1/3 cup chopped dried lemon peel 1/4 cup whole allspice 1/4 cup whole cloves 2 tablespoons finely chopped, crystallized ginger

Put cinnamon sticks and nutmegs in a heavy plastic bag and crush with a rolling pin, mallet, or a small heavy skillet until broken in small pieces. Mix with remaining ingredients. Store in an airtight container. Yield: enough spices for 14 batches of mulled wine or cider. To mull wine: Stir 1/2 cup water and 1/3 cup sugar in a 1 1/2 t 2-quart pan over medium heat until sugar dissolves. Add a 750 ml bottle of wine (3 1/4 cups). Place three generous tablespoons of mulling spices in a tea ball or muslin or cheesecloth bag and add to pan. Reduce heat to low, cover and heat very gently until mixture is very hot but not boiling, about 20 minutes. Discard spices. To mull cider: Place 3 generous tablespoons of mulling spices in a tea ball or muslin or cheesecloth bag. Add to a half gallon (8 cups) apple cider in a 2 1/2 to 3-quart pan. Bring to a boil, reduce heat, cover, and simmer 30 to 35 minutes. Discard spices.

Russian Tea-----------------

1 cup instant tea mix (unsweetened and no lemon) 2 cups dry orange breakfast drink powder ( Tang) 1 package unsweetened lemonade mix (to make 2 quarts) 1 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves

Mix together all ingredients well. Store tightly sealed. To serve, stir 2 teaspoons to 2 tablespoons (depending on size of cup and your taste) of tea mix into hot.

Tropical Tea-------------------

1 jar (15 oz.) instant orange breakfast drink mix 1 c. sugar 1 c. unsweetened instant tea powder 1/2 c. presweetened lemonade-flavored soft drink mix 1 tsp. EACH imitation pineapple extract and imitation coconut extract

In a blender or food processor, combine all ingredients. Makes about 4 1/4 cups tea mix. Give with serving suggestions. To serve: Stir a rounded tablespoonful of mix into 6 oz. of hot water.

Beef Vegetable Barley Soup Mix--------------------------------------------

3 cup pearl barley 3 teaspoons dried whole basil 3 cup dried split peas 1 1/2 teaspoon dried whole oregano

12 tablespoons beef bouillion granules 6 bay leaves 1 1/2 teaspoon ground black pepper

Mix the spices and seperate into 6 portions .Add 2 TBLS of boullion to each portion Do the same with the beans and barley. Mix spices and beans and put into decorated jars or bags for gifts. Attach a gift tag to you jar 1 package Beef Vegetable And Barley Soup Mix with these instructions:

BEEF VEGETABLE AND BARLEY SOUP 2 tablespoons vegetable oil 1 pound beef stew meat -- 1-inch chunks 6 cups water 1 package Beef Vegetable And Barley Soup Mix 3 carrots -- chopped 3 celery stalks-- chopped 3- 4 potatoes = chopped

In a large stockpot, heat the oil and add the meat cubes. Saute until the meat is browned on all sides. Add the water, and Soup Mix. Bring to a boil, and reduce heat. Cover and simmer for 45 minutes. Stir in the celery ,carrots and potatoes. Cover and simmer for 1 hour. Throw away the bay leaf.

Confetti Bean Soup----------------------------

Materials and Supplies: 12 wide-mouth pint (2-cup) canning jars with lid and rings 14 pounds assorted dried peas, beans and lentils (at least 8 different varieties): pink beans black beans baby lima beans lentils red lentils black-eyed peas red kidney beans pinto beans split peas great northern beans small red beans white beans 12 Italian-flavor bouillon cubes (substitute beef-flavor if you cannot find Italian-flavor cubes!) 12 bay leaves 1/2 yard print cotton fabric 1 round (6 yards) craft ribbon 2 pieces cardstock (for tags)

Wash, rinse and dry canning jars. Layer beans in jars. Add 1/4-cup of each type of bean to the jars, layering the beans. Choose the most colorful bean for the bottom layers of the jar. Add eight 1/4-cup layers to each jar. Place 1 bay leaf and one bouillon cube on top of the beans in each jar. Seal each jar using lids and rings. Cut twelve 7-inch circles from cotton fabric. Top each jar with fabric circle, and tie with ribbon. Print two copies of gift tag with recipe instructions. Cut gift tags apart and attach to ribbon. Makes 12 gift jars.

Recipe Instructions (include on gift tag): Set aside bouillon cube and bay leaf and choose method to soak beans. Quick soak: Rinse and sort beans in a large pot. Add 6-8 cups of hot water. Bring to a rapid boil, and boil for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain soak water and rinse beans. Overnight soak: Rinse and sort beans in a large pot. Add 6-8 cups cold water. Let stand overnight, or at least 6 to 8 hours. Drain soak water and

rinse beans. To cook: Place beans in a large pot. Add: 6 cups water 1 can (14 oz.) chopped tomatoes in juice bay leaf bouillon cube Simmer gently until beans are tender, about 2 hours. Season to taste with salt and pepper.

Hearty Bean Soup---------------------------

1/4 cup dried garbanzo beans 1/4 cup dried navy beans or lima beans 1/4 cup dried red kidney beans or pinto beans 1/4 cup dried whole or split peas 3 Tablespoons minced dried onion 2 Tablespoons whole wheat berries (optional) 2 Tablespoons pearl barley 2 Tablespoons dried celery flakes 2 tsps. instant beef bouillon granules 1/2 tsp. dried basil, crushed 1 bay leaf Dash Salt Combine all ingredients in a plastic bag or layer in an airtight container. Store, tightly sealed, until needed. Add the following recipes when giving the gift: BASIC HEARTY BEAN SOUP: Combine contents of package with 7 cups water in a 3-quart saucepan. Bring to boiling; reduce heat. Cover and simmer 2 minutes. Remove from heat, cover, and let stand 1 hour. (Or soak bean mixture in the water overnight in a covered pan.) Do not drain. Bring beans and liquid to boiling, reduce heat. Cover and simmer 1-1/2 to 2 hours or until beans are tender. Remove bay leaf. Season to taste. Makes 6-8 side dish servings. MEATY BEAN SOUP: Follow basic recipe through the soaking step. Add 1 3/4-1 pound smoked pork hock or beef shank crosscuts. Bring to boiling; reduce heat. Cover and simmer 1 hour for pork hocks or 1-1/2 hour for beef shanks. Remove meat, chop coarsely and return to soup. Remove bay leaf. Add 1 16-oz. can tomatoes, cut up and undrained. Add one medium carrot, chopped. Cover and simmer for 30 more minutes. Season to taste. Makes 4-6 servings. SPICY BEAN POT: Follow basic recipe but reduce water to 5-1/2 cups. Remove bay leaf. Brown 1/2 pound ground beef and drain off fat. Add 1 tsp. chili powder and cook 1 minute. Add to bean soup along with 1 10-oz. can Rotel. Heat through, stirring occasionally. Season to taste. Serve in tortilla bowls or with corn chips. Garnish with jalapenos, if desired. Makes 6-8 main-dish servings. CHEESY BEAN SOUP: Follow basic recipe through the soaking step, except reduce water to 4 cups. Remove bay leaf. Mash beans slightly. Add 2 cups milk and 1 6-oz. link cheese food or smoked cheese food. Cook and stir until beans are soft. Makes 4-6 main dish servings.

Onion Soup Mix------------------------

3 onion bouillon cubes, crushed1 beef bouillon cube, crushed2 tsp. cornstarch1/3 cup instant onion flakes2 dashes pepper

Put all ingredients in a mason jar and store in cool, dry place.

To use: Empty 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. Ladlesoup into oven proof bowls, sprinkle with croutons or toasted bread. Then addone slice provalone 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.

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.)--I 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.)1-1/2 t. thyme1-1/2 t. white pepper

Mix all ingredients together. Store in a jar with a tight- fitting lid. Stir before using. Makes 10 c. of mix.

TO COOK: 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.

Pasta Soup-----------------

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

Mix all ingredients in a plastic bag or layer in an airtight container. Store, tightly sealed, until needed. Give with the following recipe: PLEASING PASTA SOUP: Combine contents of package 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.

Scalloped Potatoes in a Jar-------------------------------------

3 cups dehydrated Potatoes 1 package (6 Tbsp.) Sauce Mx 1/3 cup Nonfat Dry Milk

Place these ingredients into a one quart jar, making certain the sauce mix and dry milk are first placed into small zip baggies, then sealed with the air removed. Place the potatoes into the bottom of the jar, then add the baggie of mix on top. Place lid on jar and store in a cool dry place until ready to use. Attach the following instructions for later use, or for gift giving:

Scalloped Potatoes 3 Tbsp. Butter or Margarine 2-3/4 cups boiling Water Pour the potatoes into a medium size ungreased casserole and sprinkle the sauce mix on top. Dot with butter; stir in the boiling water. Bake at 400 degrees F for 30 to 35 minutes or until tender. If you are cooking something else at a lower temperature in your oven, adjust the baking time; at 350 degrees bake 40 to 45 minutes; at 325 degrees bake 50 to 55 minutes.

Split Pea Soup in a JAr--------------------------------

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 flakes1/2 cup celery flakes1/2 cup parsley flakes1-1/2 teaspoons thyme1-1/2 teaspoons white pepper

Mix all ingredients together. Store in a jar with a tight-fitting lid. Stir before using.Makes 10 cups of mix.

TO COOK: 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 aretender.Add 1/2 teaspoon of salt if desired.

Meat & Potatoes Casserole in a Jar-----------------------------------------------

3 cups dehydrated Potatoes 1/3 cup Nonfat Dry Milk 1 package (6 Tbsp.) Sauce Mix 1/4 tsp. Black Pepper 1/2 tsp. Salt 1 tsp. Beef Bouillon Granules

Place above ingredients into a quart jar, placing milk, sauce mix, pepper, salt & bouillon granules into a small zip baggie, which will be placed on top of potatoes in the jar. Place lid on jar & store in a cool dry place until ready to use. Attach the following instructions for later use, or for gift giving

Skillet Meat & Potatoes Casserole

Brown 1 pound of ground beef in a skillet, and drain off excess fat. Stir in 2 3/4 cups water and the ingredients from the jar. Heat to boiling, reduce heat, cover and simmer stirring now and then, for about 25 minutes or until the potatoes are tender. Yield: 4 one cup servings

Beef Gravy Mix----------------------

1 1/3 cups instant nonfat milk powder 3/4 cup instant flour 3 tablespoons instant beef bouillon granules 1/8 teaspoon ground thyme 1/4 teaspoon onion powder 1/8 teaspoon ground sage 1/2 cup butter or margarine 3 teaspoons brown sauce for gravy

Combine milk powder, instant flour, bouillon granules, thyme, onion powder and sage. Stir with a wire whisk to blend. Cut in butter or margarine until evenly distributed. Drizzle brown sauce for gravy over mixture. Stir with wire whisk until blended. Spoon into a 3-cup container with a tight-fitting lid. Label with date and contents; store in the refrigerator. Use with 4-6 weeks.

Curried Rice Mix------------------------

1 cup long-grain rice1 chicken bouillon cube, crumbled2 Tbsp. dried minced onion1/4 cup raisins1/2 tsp. curry powderLayer the ingredients in the order given in a 1 & 1/2-cup jar

Attach this to the Jar

Curried Rice 2 1/2 cups water1 package Curried Rice Mix

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

Homemade Chicken Gravy-------------------------------------

1 1/3 cups instant nonfat dry milk powder 3/4 cup instant flour 3 tablespoons instant chicken bouillon granules 1/4 teaspoon ground sage 1/8 teaspoon ground thyme 1/8 teaspoon ground pepper 1/2 cup butter or margarine

Combine milk powder, instant flour, bouillon granules, thyme, sage and pepper. Stir with a wire whisk to blend. Cut in butter or margarine until evenly distributed. Spoon into a 3-cup container with a tight-fitting lid. Label with date and contents; store in the refrigerator. Use with 4-6 weeks

Sloppy Joe Mix---------------------

1 tablespoon instant minced onion 1 teaspoon green pepper flakes 1 teaspoon salt 1 teaspoon cornstarch 1/2 teaspoon instant minced garlic 1/4 teaspoon dry mustard 1/4 teaspoon celery seed 1/4 teaspoon chili powder

Combine all ingredients in a small bowl until well blended. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Sloppy Joe Seasoning Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 3 tablespoons) of mix. To Use: Brown 1 pound lean ground beef in a medium skillet over medium-high heat. Drain excess grease. Add seasoning mix, 1/2 cup water, 1 (8 oz) can of tomato sauce and bring to a boil. Reduce heat and simmer 10 minutes, stirring

occasionally. Serve on hamburger buns.

Taco Seasoning----------------------

2 teaspoons instant minced onion 1 teaspoon salt 1 teaspoon chili powder 1/2 teaspoon cornstarch 1/2 teaspoon crushed dried red pepper 1/2 teaspoon instant minced garlic 1/4 teaspoon dried oregano 1/2 teaspoon ground cumin

Combine all ingredients in a small bowl and blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Taco Seasoning Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 2 tablespoons) of mix. Using the above recipe as a guide you can increase the amounts to make any number of packages. To use: Brown 1 pound lean ground beef in a medium skillet over medium-high heat; drain the excess grease. Add 1/2 cup water and the seasoning mix. Reduce heat and simmer 10 minutes, stirring occasionally. Yield: filling for 8 to 10 tacos.

Enchilada Sauce Mix------------------------------

1 ts salt 1 ts chili powder 1/2 ts sugar 1/2 ts ground cumin 1/4 ts oregano 2 ts minced onion 1 ts dried chili pepper 1 ts corn meal 1/2 ts minced garlic 1 ts paprika Mix together with a little water and a squeeze of lime juice, and use amount you desire when making enchiladas.

French Dressing----------------------

1/4 c Sugar 1 ts Dry Mustard 1/8 ts Onion Powder 1 1/2 ts Paprika 1 1/2 ts Salt

Combine all ingredients in a small bowl; stir until well blended. Put mixture in a foil packet or 1-pint glass jar and label as French Dressing Mix. Store in a cool, dry place and use within 6 months. Makes enough mix (5 Tablespoons) for 1 1/4 cups of French Dressing.

VARIATION: Sweet Italian Dressing: Increase sugar to 1/2 cup. Substitute 1 T celery seed for paprika. French Dressing: Combine 1 pkt

of mix, 3/4 cup vegetable oil, and 1/4 cup vinegar in a glass jar. Shake until well blended. Chill before serving. Makes about 1 1/4 cups of French Dressing.

Italian Dressing-----------------------

1 teaspoon dried minced onion 1 tablespoon dried parsley leaves, crushed 1/4 teaspoon ground oregano 1/2 teaspoon dried sweet basil leaves, crushed 1/4 teaspoon ground thyme or marjoram 1/2 teaspoon celery seed 1/4 teaspoon garlic powder 2 tablespoons grated Parmesan cheese 1 1/2 teaspoons granulated sugar 1/8 teaspoon salt pinch of pepper

Combine all ingredients in a small bowl, stirring until evenly distributed. Wrap airtight in heavy duty aluminum foil and label. Store in a cool, dry place. Use within six months. Yield: 1 package (4 tablespoons)

To make many packages of this at once, place a square of foil for each package on the table. Measure out the ingredients, one at a time onto each square of foil (first measure the dried onion onto each piece of foil, then the parsley, etc.). Wrap each tightly and label.

To make the dressing: 1 package (4 tablespoons) Italian Dressing Mix 1/3 cup red wine vinegar 3/4 cup vegetable oil Put all ingredients into a bowl, cruet, or pint jar and stir or shake until well blended. Cover and refrigerate 30 minutes before serving. Yield: about 1 cup of dressing

Buttermilk Pancake Mix--------------------------------

2 cups buttermilk powder 8 cups all-purpose flour 1/2 cup granulated sugar 8 teaspoons baking powder 4 teaspoons baking soda 2 teaspoons salt

Sift the ingredients together well. Store in a container with a tight-fitting lid. Use within 6 months. Yield: 10 cups of mix.

Buttermilk Pancakes: 1 egg, beaten 2 tablespoons vegetable oil 1 cup water, or more as needed. 1 1/2 cups Buttermilk Pancake Mix

In a medium bowl, combine egg, oil, and 1 cup water. With a wire whisk, stir in Pancake Mix until blended. Let stand 5 minutes. Stir in additional water for a thinner batter.

Lightly oil and preheat griddle. Pour about 1/3 cup batter onto hot griddle for each pancake. Cook until edge is dry and bubbles form. Turn with a wide spatula. Cook 35 to 45 seconds longer until browned on both sides. Repeat with remaining batter. Yield: about 10 four-inch pancakes.

Carrot Raisin Bread In a JAr---------------------------------------

2- 2/3 cups White Sugar2/3 cup Vegetable Shortening4 Eggs2/3 cup Water2 cups shredded Carrots3 1/2 cups all-purpose Flour1/4 tsp. Cloves1 tsp. Cinnamon1 tsp. Baking Powder2 tsp. Baking Soda1 tsp. Salt1 cup Raisins

You will need 6 wide-mouth pint-size canning jars, metal rings and lids. Don't use any other size jars. Sterilize jars, lids and ringsaccording to manufacturer's directions. Grease inside, but not the rim of jars.Cream sugar and shortening, beat in eggs and water, add carrots. Sift together flour, cloves, cinnamon, baking powder, bakingsoda and salt; add to batter. Add raisins and mix.Pour one cup of batter into prepared jars. Do not use more than one cup or batter will overflow and jar will not seal. Place jarsevenly spaced on a cookie sheet. Place in a pre-heated 325-degree oven for 45 minutes. While cakes are baking, bring a saucepanof water to a boil and carefully add jar lids.Remove pan from heat and keep hot until ready to use. Remove jars from oven one at a time keeping remaining jars in oven. Makesure jar rims are clean. (If they're not, jars will not seal correctly) Place lids on jars and screw rings on tightly. Jars will seal asthey cool. Cakes will slide right out when ready to serve.

Cinnamon Pancake Mix---------------------------------

3 cups all-purpose flour3 Tblsp. sugar2 Tblsp. baking powder4-1/2 tsps. ground cinnamon1-1/4 tsp. salt

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

DIRECTIONS: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 stilllumpy. Cook on lightly greased griddle or skillet. Makes about 10 5" pancakes.

Flaky Pie Crust Mix---------------------------

12 1/2 cups all-purpose flour 2 tablespoons salt 5 cups vegetable shortening

Combine flour and salt in a large bowl and blend

well. With a pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container and label as Flaky Pie Crust Mix. Store in a cool, dry place and use within 10 to 12 weeks. Or put about 2 1/2 cups of mixture each into 6 freezer bags. Seal and label bags and freeze. Use within 12 months. Yield: about 16 cups mix, enough for 6 double pie crusts or 12 single pie crusts.

Flaky Pie Crust: 2 1/2 cups Flaky Pie Crust Mix 1/4 cup ice water 1 large egg, Beaten 1 tablespoon white vinegar

Crumble Flaky Pie Crust Mix, if frozen. Put mix in a medium bowl. In a small bowl, combine ice water, egg and vinegar. Sprinkle one spoonful of the water mixture at a time over the flaky pie crust mix and toss with a fork until dough barely clings together in the bowl. Roll out dough to desired thickness between 2 sheets of lightly floured wax paper. Place dough in 9-inch pie plate without stretching. Flute edges. If filling recipe calls for a baked pie crust, preheat oven to 425 degrees F. (220 degrees C.). Bake 10 to 15 minutes, until very lightly browned. Cool. Fill and bake according to directions for filling. For double crust pie, place top crust over filling, press and flute edges, and cut slits in top crust. Makes enough crust for one 9-inch double-crust pie or two single-crust pies.

Granola-------------

3 cups reg. rolled oats1 cup shredded coconut1 cup of any mixture of the following: shelled sunflower seeds, sesame seeds, or chopped pecans, filberts, peanuts, or cashews3/4 cup regular wheat germ3/4 cup chopped or slice almonds2/3 cup brown sugar, firmly packed1/2 cup instant nonfat dry milk1/3 cup honey1/4 cup vegetable oil1 1/2 cups of any one or mix of the following: chopped dates, raisins, currants, chopped dried apricots, or chopped dried peaches

Preheat oven to 325 degrees F. Grease a large 16x11x2 inch baking pan with solidshortening and set aside. Combine the first 7 ingredients in a bowl, mixing well.In a small saucepan, combine honey and oil; heat gently to dissolve honey. Pourhoney mixture into the dry ingredients, stirring well to thoroughly coat and mix.Spread the mixture evenly over the baking pan and bake for 15-20 minutes or until toasted to your liking. While baking, stir with a spatula every 5 minutes. As granola cools, add the chopped dried fruit. Cool well and store at room temperature in quart sized mason jars tied with raffia bows!

Instant Oatmeal (3 Kinds!)-------------------------------------

3 cups quick oatsSalt6 plastic sandwich bags

Put 1/2 cup oats in blender and blend at high speed until powdery. Reserve in asmall bowl, then process another 1/2 cup oats. Into each bag, put 1/4 cup unchopped oats, 2 tablespoons powdered oats, and a scant 1/4 tsp. salt. Seal and store pkts. in an airtight container.

To serve: empty packet in bowl and add 3/4 cups boiling water. Stir and let stand 2 minutes.

3 Varitations: * Apples and Cinnamon:To each bag add 1 Tbsp. sugar, 1/4 tsp. cinnamon and 2 Tbsp. chopped dried apples. * Cinnamon Spice:To each bag add 1 Tbsp. sugar, 1/4 tsp. cinnamon and scant 1/8 tsp. nutmeg * Raisins and Brown sugar:To each bag add 1 Tbsp. brown sugar and 1 Tbsp. raisins.

Moist Pie Crust Mix----------------------------

5 lb (20 cups) all-purpose flour 2 tablespoons salt 3 lb can vegetable shortening 3 cups cold water 1/4 cup all-purpose flour, if desired

Combine flour and salt in a very large bowl. Mix well. With pastry blender cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Add cold water all at onc and mix lightly until the flour absorbs all the water and texture resembles putty. If dough is to sticky, sprinkle a little flour over the top and mix until dough barely holds together in the bowl. Divide dough into 10 oblong rolls. Wrap each roll well with plastic wrap and heavy foil. Freeze and label as Moist Pie Crust Mix. Use within 12 months. Yield: 10 rolls of mix; enough for 10 double pie crusts or 20 single pie crusts.

Moist Pie Crust: Partially thaw 1 roll of mix. Divide dough into 2 balls. Roll out dough to desired thickness between 2 sheets of lightly floured wax paper. Place dough in a 9-inch pie plate without stretching. Flute edges. If filling recipe calls for a baked pie crust, preheat oven to 425 degrees F. (220 degrees C.) Bake 10 to 15 minutes until very lightly browned. Cool. Fill and bake according to directions for filling. For double crust pie, place top crust over filling and flute edges, and cut slits in the top crust. Makes enough for one 9-inch double crust pie or 2 9-inch single crust pies.

Pizza Crust Mix---------------------

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.


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.

Applesauce Cookie Mix----------------------------------

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

Instructions: 1. 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. 2. 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. 3. Print out the following instructions on a gift card and tape the card to the jar:

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. Share with a friend.

Candy Cookies in a jar--------------------------------

1/2 cup sugar1/2 cup brown sugar, firmly packed1 tsp. powdered vanilla1 tsp. baking soda2 cups flour

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


Candy Cookies

Makes 3 dozen cookies1 cup unsalted butter or margarine, softened1 large egg1 package Candy Cookie Mix1 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 lowjust until the cookie mix is incorporated. Form the cookies into 1 1/2-inch balls & place them 2 inches apart on an ungreasedcookie sheet. Bake for 10 to 12 minutes, until golden on the edges. Remove from oven, and cool on cookie sheet for 2 minutes.

Caramel Nut Cake in a Jar

------------------------------------

2 cups brown sugar2/3 cup sugar1 cup (2 sticks) butter4 eggs2/3 cup milk1 Tbsp. vanilla3 1/2 cups flour 1 tsp. baking powder2 tsp. baking soda 1 tsp. salt1 cup chopped nuts

1.In large bowl cream sugars and butter with electric mixer.2. Add eggs and mix well.3. Add milk and vanilla and mix well.4. Place dry ingredients and spices in a separate large bowl and blend with a whisk.5. Add creamed ingredients to dry ingredients and mix with whisk and spoon.6. Gently stir in nuts.7. Place 1 cup batter each into 6 well-greased 1-pint wide-mouth canning jars. Wipe batter from rim.8. Place jars on a baking sheet. Bake at 325 degrees F for 50 minutes, or until a toothpick inserted in center comes out clean.9. Wipe rims. Place hot sterilized seals and rings on hot jars. Keep in refrigerator for prolonged storage.

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 container.


Carrot Cake Makes 1 13x9-inch cake

1 package 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.

Chocolate Cake in a Jar---------------------------------

1 stick plus 3 Tbsp. Butter or Margarine 3 cups White Sugar 4 Eggs 1 Tbsp. Vanilla 2 cups Applesauce, unsweetened

3 cups White Flour 3/4 cup unsweetened Cocoa powder 1 tsp. Baking Soda 1/2 tsp. Baking Powder 1/8 tsp. Salt

Prewash 8 pint-sized wide mouth canning jars (be sure to use the kind that have no shoulders) in hot, soapy water. Rinse well, dry and let them come to room temperat ure. Grease insides of jar well. Beat together butter and half of sugar until fluffy. Add eggs and remaining sugar, vanilla and applesauce. Sift dry ingredients together and add to the applesauce mixture a little at a time: beat well after each addition . Pour one cup of batter into each jar and carefully remove any batter from the rims. Place jars in a preheated 325-degree oven and bake for 40 minutes. While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids. Remove pan from heat and keep lids hot until ready to use. When the cakes have finished baking, remove jars from oven. Make sure jar rims are clean. (If they're not, jars will not seal correctly) Place lids on jars, and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out when ready to serve. Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored with other canned food or placed in a freezer. The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold. If you are concerned about the safety of storing your cakes, an alternative is to store them in the freezer.

Chocolate Covered Raisin Cookie Mix----------------------------------------------------

3/4 cup white sugar1/2 cup packed brown sugar1 cup chocolate covered raisinsdown before you add the flour mixture, it will be a tight fit but it will work.

Instructions:1/2 cup milk chocolate chips1 3/4 cups flour1 teaspoon baking powder1/2 teaspoon baking soda

Mix together the flour, baking powder and baking soda. Layer ingredients in order given in a quart size wide mouth canning jar.Press each layer firmly in place making sure you really pack it Attach instructions to the jar:

Chocolate Covered Raisin Cookies:Empty cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add 1/2 cup butter or margarine, softened atroom temperature. DO NOT USE DIET MARGARINE Add 1 egg, slightly beaten and 1 teaspoon vanilla Mix until completely blended. You will need to finish mixing with your hands.Shape into walnut sized balls. Place 2 inches apart on a parchment lined cookie sheet. DO NOT USE WAXED PAPER. Bake at 375 degrees F (190 degrees C) 13 to 15 minutes until tops are very lightly browned. Cool 5 minutes on baking sheet.Remove cookies to racks to finish cooling. Makes 2 1/2 dozen

Cocoa Peanut Butter Cookie Mix---------------------------------------------

1 cup packed brown sugar1 1/2 cups packed confectioners' sugar3/4 cup cocoa1 1/2 cups all-purpose flour1 teaspoon baking powder1/4 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.

Instructions to attach to Jar: Cocoa Peanut Butter Cookies: Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add: 1/2 cup butter or margarine,softened at room temperature.DO NOT USE DIET MARGARINE. Add 1/2 cup creamy peanut butter, 1 egg, slightly beaten, and 1 teaspoon of vanilla. Mix until completely blended. You will need touse 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 minuteson baking sheet then transfer to a cooling rack to finish cooling. Makes 3 dozen cookies.

Coconut Cream Pudding Mix-----------------------------------------

Mix 3 cups nonfat dry milk 4 cups sugar 1 tsp. salt 3 cups cornstarch 1 1/2 cups shredded unsweetened coconut 1 tsp. coconut extract

Mix the extract and the shredded coconut in a small bowl until the extract is absorbed. Add the coconut to the other ingredients and store in airtight container. To prepare, add 2/3 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.

Coffee Mug Cakes (5 Kinds!)------------------------------------------

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 ½ cups dry mix and will make 8-9 coffee cup cake mixes. Place ½ cup dry mix into a sandwich bag. Place mix into a corner of the bag and tie it there with a twist tie. Continue making packets until all your dry mix is used.

Flavor suggestions: *Lemon cake mix- lemon pudding *Yellow cake mix- vanilla pudding *Devils food cake mixchocolate pudding *Pineapple cake mixcoconut pudding *Butterscotch cake mix- butterscotch pudding

Select a large coffee cup. Check it to be sure it holds 1 ½ 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.

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

Glaze mix 1/3 cup powdered sugar 1 ½ tsp dry flavoring ( such as powdered lemonade mix, powdered orange breakfast drink mix, cocoa powder) Vanilla powder sold by coffee flavorings (or use French Vanilla CoffeeMate) Select the flavoring appropriate to the cake you are making; Example:. For the pineapple coconut cake include flaked coconut in a separate bag with instructions to sprinkle it over the

frosted cake. Place the glaze mix ingredients into a sandwich bag and tie into corner of bag. Label this bag "glaze mix" and attachit to the other bag with a twist tie.

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

Bake a cake in a coffee mug! Instructions: 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 2minutes.( you may not get satisfactory results in a low wattage small microwave). While cake is cooking, placeingredients from "Glaze Mix" into a very small container and add 1 ½ tsp water. Mix well. When cake is done, pourglaze over cake in cup. Enjoy while warm.

Cornflake Cookie Mix-------------------------------

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

Instructions: 1. 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!). 2. 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. 3. Print out the following instructions on a gift card and tape the card to the jar:

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. Share with a friend.

Cowboy Cookies----------------------- 1 1/3 cups quick cooking oats 1/2 cup packed brown sugar 1/2 cup white sugar 1/2 cup chopped pecans 1 cup semisweet chocolate chips 1 1/3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt

Directions 1 Layer the ingredients in a 1 quart jar in the order given. Press each layer firmly in place before adding the next one. Include a card with the following instructions: 2 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. 3 In a medium bowl, cream together 1/2 cup of butter or margarine, 1 egg, and 1 teaspoon of vanilla. Stir in the entire contents of the jar. You may need to use your hands to finish mixing. Shape into walnut sized balls. Place 2 inches apart on the prepared cookie sheets. 4 Bake for 11 to 13 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.

Cranberry HootyCreeks

---------------------------------

1/2 cup plus 2 tbls. flour 1/2 cup rolled oats 1/2 cup flour mixed with 1/2 tsp.baking soda and 1/2 tsp. salt 1/3 cup plus 1 tbls. packed brown sugar 1/3 cup white sugar 1/2 cup dried canberries 1/2 cup pecans

Layer the ingredients in a quart jar in order as listed.

Attach recipe below, to jar:

Cranberry Hootycreeks

In a medium bowl, cream together: 1/2 cup butter or margarine (softened), 1 egg, 1 tsp. vanilla. Add the entire jar of ingredients and mix together by hand until well blended. Drop by heaping spoonfuls onto greased baking sheet. Bake at 350* for 8-10 min.

Crazy Cake in a Jar---------------------------

2 cups flour2/3 cup Cocoa Powder3/4 tsp. Salt1 1/2 tsp. Baking Powder1 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

3/4 cup Vegetable Oil2 tsp. Vinegar1 tsp. Vanilla2 cups Water

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

Dreamsicle Cookie Mix-------------------------------- 1/2 cup orange-flavored drink mix (e.g. Tang) 3/4 cup white sugar 1 1/2 cups vanilla baking chips 1 3/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder

1 Combine the flour with the baking soda and baking powder.

2 Starting with the Tang, then sugar, vanilla chips and ending with the flour mixture. Layer the ingredients in a clean glass wide mouth quart sized jar. Press each layer firmly in place before adding the next ingredient. 3 Attach a recipe card with the following instructions to the jar. Dreamsicle Cookies Yield 2 1/2 dozen 1. Preheat oven to 375 degrees F (190 degrees C). 2. Empty contents into a large mixing bowl. Add 1/2 cup softened butter, 1 egg slightly beaten and teaspoon vanilla extract. Mix until completely blended. 3. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased baking sheet. 4. Bake at 375 degrees F (190 degrees C) 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.

Hawaiin cookie Mix------------------------------

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:

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 350º 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: 2-1/2 dozen.

M&M Oatmeal Bars Mix-----------------------------------

1/2 cup old-fashioned oats 1/2 cup mini M&M's candies 1/2 cup packed light brown sugar (see cook's note) 1 cup biscuit & baking mix 1/2 cup packed dark brown sugar 1 cup biscuit & baking mix

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

Cook's note: 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 to attach as follows:

To make M&M Oatmeal 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. Makes 16 bars.

Oatmeal Raisin Cookie Mix------------------------------------

1/2 cup sugar 1/2 cup packed brown sugar 1 cup flour 1 teaspoon baking powder 1/4 teaspoon salt 1 1/4 cup raisins 1 1/4 cup oats

Instructions: 1. 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. 2. 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. 3. Print out the following instructions on a gift card and tape the card to the jar:

Whip 1/2 cup of butter until light and fluffy. Add 1 egg and 1 tsp. vanilla and beat until mixed. Stir in the ingredients from this jar until well combined. Drop 1 Tbsps of dough on a greased cookie sheet. Bake for 15 minutes at 350 degrees F. Share with a friend.

Oatmeal Scotchies--------------------------

Materials and Supplies: 12 wide-mouth quart (4-cup) canning jars with lid and rings

for 1 jar:

3/4 cup packed brown sugar 1/2 cup white sugar 3/4 cup butterscotch baking chips 2 cups rolled oats 1 cup all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon baking soda 1/2 teaspoon salt

for 12 jars:

9 cups brown sugar 6 cups white sugar 9 cups (5 12-ounce packages) butterscotch baking chips 24 cups rolled oats 12 cups all-purpose flour 12 teaspoons cinnamon 6 teaspoons nutmeg 12 teaspoons baking soda 6 teaspoons salt

1/2 yard print cotton fabric

1 round (6 yards) craft ribbon

2 pieces cardstock (for tags)

Instructions:

In large bowl, combine flour, cinnamon, nutmeg, baking soda and salt. Layer ingredients in order given in canning jars, layering flour mixture last. Cut twelve 7-inch circles from cotton fabric. Top each jar with fabric circle, and tie with ribbon. Print two copies of gift tag with recipe instructions. Cut gift tags apart and attach to ribbon. Makes 12 gift jars.

Recipe Instructions (include on gift tag):

Empty mix into large mixing bowl, mix thoroughly. Add 3/4 cup butter or margarine, softened, 1 beaten egg, 1 teaspoon vanilla. Mix until completely blended. Form 1-inch balls and place 2 inches apart on ungreased cookie sheet Bake at 350 degrees until edges are lightly browned, about 10-12 minutes. Cool 5 minutes on cookie sheet, then transfer to wire rack to cool completely. Makes 3 dozen cookies.

Orange Slice Cookie Mix-----------------------------------

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 1½ 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:

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 375º 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: 2-1/2 dozen.

Pina Colada Cake in a Jar------------------------------------

1 Can Pineapple -- (20 oz) crushed1 Cup Margarine -- at room temperature3 1/2 Cups Brown sugar -- packed4 Eggs -- whipped1/2 Cup Rum3 1/3 Cups Unbleached flour1 1/2 Teaspoons Baking powder1 Teaspoon Baking soda1 Cup Coconut -- shredded

Preheat oven at 325. Before starting batter, wash 8 (1 pint) wide mouth canning jars with lids in hot soapy water and let drain, dry, and cool to roomtemperature. Generously prepare jars with cooking spray and flour. Drain pineapple for 10 minutes, reserving juice. Puree drained pineapple in ablender. 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. In a mixing bowl,combine applesauce, half brown sugar until light and fluffy. Beat in eggs and pineapple puree. Set aside. In another mixing bowl, combine flour, bakingpowder, and baking soda. Gradually, add to pineapple mixture in thirds, beating well with each addition. Stir in coconut. 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 hotwater 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 lidshould 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) ontop and screw the ring back on. Decorate as desired.

Pumpkin Cake in a Jar------------------------------

Pumpkin Cake in a Jar

2/3 cup shortening

2 2/3 cups sugar

4 eggs

2 cups canned pumpkin

2/3 cup water

3 1/3 cups flour

1/2 tsp. baking powder

1 1/2 tsp. salt 1 tsp. ground cloves 1/2 tsp. ground allspice 1 tsp. ground cinnamon 2 tsp. baking soda 1 cup chopped walnuts 8 pint-size wide mouth canning jars with lids and rings

Preheat oven to 325 degrees. Cream shortening and sugar together, adding sugar slowly. Beat in eggs, pumpkin, and water; setaside. In another bowl, stir together flour, baking powder, salt, cloves, allspice, cinnamon, and baking soda. Add to pumpkinmixture and stir well. Stir in nuts. Grease jars well and fill each jar about half full. Place jars on baking sheet and bake forapproximately 45 minutes. When done, remove jars, and wipe the sealing edge of the jars. Place lids on jars and close tightly withthe ring.

Reeses Peanut Butter Cup Cookie Mix------------------------------------------------------

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:

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 375º for 12 to 14 minute or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 2-1/2 dozen.

Sandart Brownies------------------------


for 1 jar:

2/3 t. salt 1 1/8 c. flour, divided 1/3 c. cocoa powder 2/3 c. brown sugar 2/3 c. sugar 1/2 c. chocolate chips 1/2 c. white chocolate chips 1/2 c. walnuts or pecans

for 12 jars:

8 t. salt 13 1/2 c. flour, divided 4 c. cocoa powder 8 c. brown sugar 8 c. sugar 6 c. chocolate chips (3 12-ounce packages) 6 c. white chocolate chips (3 12-ounce packages) 6 c. walnuts or pecans

1/2 yard print cotton fabric

1 round (6 yards) craft ribbon

2 pieces cardstock (for tags)

Instructions:

Wash, rinse and dry canning jars.

Layer ingredients as follows:

2/3 t. salt 5/8 c. flour 1/3 c. cocoa powder 1/2 c. flour 2/3 c. brown sugar 2/3 c. sugar 1/2 c. chocolate chips 1/2 c. white chocolate chips 1/2 c. walnuts

Close jars with lids and rings. Cut twelve 7-inch circles from cotton fabric. Top each jar with fabric circle, and tie with ribbon.

Print two copies of gift tag with recipe instructions. Cut gift tags apart and attach to ribbon. Makes 12 gift jars.


1. Preheat oven to 350 degrees. Grease one 9x9 baking pan. 2. Pour the contents of the jar into a large bowl and mix well. 3. Stir in 1 teaspoon vanilla, 2/3 cup vegetable oil and 3 eggs. Beat until just combined. 4. Pour the batter into the prepared pan and bake at 350 degrees for 20 to 25 minutes.

Sugar Cookies in a jar--------------------------------

3 1/4 cups all-purpose flour 1 1/4 cups white sugar 1/4 cup colored decorating sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt

Instructions: 1. Combine flour, salt and baking powder - 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.) Stir sugar and colored sugar together, add to the jar. 2. 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. 3. Print out the following instructions on a gift card and tape the card to the jar: Whip 2/3 cup of butter or shortening until light and fluffy. Add 2 eggs, 2 Tbsp. milk and 1 tsp. 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 degrees F. Share with a friend.

Trail Mix Cookie Mix-----------------------------

1/2 Cup Packed Brown Sugar 1/2 Cup White Sugar 3/4 Cup Wheat Germ 1/3 Cup Quick Cooking Oats 1 Cup Raisins 1/3 Cup Packed Flaked Coconut 1/2 Cup all-purpose Flour 1 Teaspoon Baking Powder

Layer Ingredients In Order Given In A Quart ''Wide Mouth'' Canning Jar. Mix The Flour Together With The Baking Powder. Press Each Layer Firmly In Place, It Will Be A Tight Fit. Attach Directions To Jar: Trail Mix 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. Mix In 1 Egg, Slightly Beaten And 1 Teaspoon Vanilla. Mix Until Completely Blended. You Will Need To Finish Mixing With Your Hands. Shape Into Walnut Sized Balls And Place 2 Inches Apart On A Sprayed Cookie Sheets. Bake At 350 Degrees F (175 Degrees C) 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.

Triple Chocolate Chip Cookies-------------------------------------------

1/2 cup chopped pecans 1/2 cup chocolate chips 1/2 cup white chocolate chips 1/3 cup brown sugar packed 3/8 cup white sugar 1/2 tsp soda 1/4 tsp salt 1/6 cup coca 1 1/4 cups all purpose flour

Place in this order in a 1 quart jar.

Attach this on a recipe card: To make cookies, add: 1/2 tsp vanilla 1 tbsp milk 1 egg 1 stick melted butter Place 1 inch balls on cookie sheer and press a little flat. Cook at 350 degrees for 8 minutes.

Vanilla Pudding Mix----------------------------

Mix 3 cups nonfat dry milk 4 cups sugar 1/2 tsp. nutmeg 1 tsp. salt 3 cups cornstarch 1/2 tsp. vanilla extract

Mix all except the vanilla, and store in an airtight container. To prepare, mix 1/2 cup of mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then add 1/2 tsp. vanilla extract.

White Chocolate Macadamia Nut Cookie Mix-------------------------------------------------------------


for 1 jar: 1 1/4 cups white sugar 1/2 cup chopped macadamia nuts 1 cup white chocolate baking chips 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder

for 12 jars: 15 cups white sugar 6 cups chopped macadamia nuts 12 cups (6 12-ounce packages) white chocolate chips 24 cups all-purpose flour 6 teaspoons baking soda 6 teaspoons baking powder

1/2 yard print cotton fabric 1 round (6 yards) craft ribbon 2 pieces cardstock (for tags)

Instructions:

Mix flour, baking soda, baking powder Layer ingredients in quart-size canning jars, flour mixture last. Cut twelve 7-inch circles from cotton fabric. Top each jar with fabric circle, and tie with ribbon. Print two copies of gift tag with recipe instructions. Cut gift tags apart and attach to ribbon. Makes 12 gift jars.


Empty cookie mix into mixing bowl; use hands to thoroughly blend mix. Add: 1/2 cup butter or margarine, softened, 1 beaten egg, and 1 teaspoon of vanilla. Mix until completely blended. Shape into 1-inch balls and place 2 inches apart on greased cookie sheets. Bake at 375 degrees for 12 to 14 minutes until tops are very lightly browned. Cool 5 minutes on baking sheet. Remove to racks to finish cooling. Makes 2 1/2 dozen cookies.

White Fruit Cake in a Jar----------------------------------

***FRUITS***1 Cup canned pineapple -- chunks2/3 Cup chopped citron2/3 Cup shredded lemon -- peel1/2 Cup chopped candied -- cherries3/4 Cup chopped dates1 Cup chopped dried -- apricots2/3 Cup shredded orange -- peel1/2 Cup chopped figs1 Cup white raisins1/2 Cup shredded coconut2 Cups chopped walnuts1/2 Cup flour***CAKE***1 Cup sugar1 Cup shortening5 eggs1 Cup flour1 Teaspoon salt1 Teaspoon baking powder1/4 Cup pineapple juice2 Quarts water to put in -- the pressure cooker

Drain pineapple, saving juice. Dredge fruits and nuts with 1/2 c. flour. Cream shortening and sugar and add eggs, one at a time, beating mixture wellafter each addition. Sift flour, salt and baking powder and add alternately to the mixture with the pineapple juice. Pour batter into canning jars thathave been greased and floured. BE SURE TO USE WIDE MOUTH JARS. Allow steam to flow from vent pipe of pressure cooker for 20 min. Pressurize for30 min. at 10 lbs. pressure for pints and 60 min. for qts.When placing jars in cooker, cover LOOSELY with lids, wax paper or foil. Allow space in the jars for some expansion. Tighten lids after jars have beenremoved from the pressure cooker.

Zucchini Bread in a Jar-----------------------------------

2 cups sugar1 cup oil3 eggs2/3 cup water

1 tsp. vanilla3 1/4 cups flour1 tsp. baking powder1 tsp. baking soda1/2 tsp. salt1 1/2 Tbsp. cinnamon3 cups grated zucchini1 cup chopped nuts

1. In large bowl cream sugar and oil with electric mixer.2. Add eggs and mix well.3. Add water and vanilla and mix well.4. Place dry ingredients in a separate large bowl and blend with a whisk.5. Add creamed ingredients to dry ingredients and mix with whisk and spoon.6. Place 1 cup batter each into 6 well-greased 1-pint wide-mouth canning jars. Wipe batter from rim.7. Place jars on a baking sheet. Bake at 325 degrees F for 55 to 60 minutes, or until a toothpick inserted in center comes outclean.8. Wipe rims. Place hot sterilized seals and rings on hot jars. Keep in refrigerator for prolonged storage.

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*BEVARAGES--------------------

CAFE CAPPUCINO Place all ingredients into a blender or food processor and whir until finely ground. Store in a n air tight container. 1/2 cup instant coffee granules 3/4 cup sugar 1 cup powdered nondairy creamer 1/2 tsp. dry grated orange rind

Mix 2 tbs. into 1 cup of boiling water.

CAFE COCO-MINT

Place all ingredients into a blender or food processor and whir until finely ground. Store in a n air tight container. 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

Mix 2-3 tbs. into 6oz. boiling water.

CAFE MOCHA

Place all ingredients into a blender or food processor and whir until finely ground. Store in a n air tight container. 1 1/2 cups instant coffee granules 1/4 cup each unsweetened cocoa, and powdered nondairy creamer 6 tbs. confectionary sugar Mix 1-2 tbs. into 3/4 cup boiling water.

CAFE SPICED VIENNESE

Place all ingredients into a blender or food processor and whir until finely ground. Store in a n air tight container. 2/3 cup each instant coffe granules, and sugar 3/4 cup powdered nondairy creamer 1/2 tsp. cinnamon 1/8 tsp. nutmeg

Mix 4 tsp. into 8oz. boiling water.

CINNFULLY ORANGE CAFE

Place all ingredients into a blender or food processor and whir until finely ground. Store in a n air tight container. 1/3 cup instant coffee granules 1 1/2 tsp. grated orange peel 1/2 tsp. each vanilla powder, and cinnamon

Mix 1 tbs. into 6 oz. boiling water.

CINN-MOCHA-SATION!!

Place all ingredients into a blender or food processor and whir until finely ground. Store in a n air tight container. 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. each salt, and nutmeg

Mix 1/4 cup into 3/4 cup boiling water.

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

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 to boil. Serve hot with additional orange slices for garnish, and cinnamon sticks to stir.

GOOD NIGHT CAFE

Place all ingredients into a blender or food processor and whir until finely ground. Store in a n air tight container. 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

Mix 1 tbs. into 8oz. boiling water.

GOURMET HOT CHOCOLATE MIX

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

Simply mix all the ingredients together and store in an airtight container! For a great cup of gourmet hot chocolate, measure out 3 heaping tablespoons of mix into your favorite mug, and add 6-8oz. boiling water! This recipe makes about 250 servings, and can be cut in half, or doubled to suit your needs.Truely better than store bought!!

GOURMET MUG O' CHOCOLATE MIX

11 cups powdered dry milk 1 cup confectionary 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 a n airtight container. Use 3 heaping tablespoons per 6-8 ounces of boiling water. BEWARE: For chocoholics only!!!

HOT COCOA MIX

3 cups powdered dry milk 1/2 cup unsweetened cocoa, the better the quality, the better the cup of cocoa! 3/4 cup sugar 1 dash of salt Again, it's as easy as stir and store! Use 3 heaping tablespoons per mug of hot water!

HOT WHITE CHOCOLATE

3 cups powdered dry milk 2 tsp. vanilla powder (This is a product used in place of vanilla extract. It is available in most gourmet food store, or bakers' supply shops). 2 tsp. grated orange zest 2 cups of white chocolate chips

Whir all ingredients in blender only until finely ground! Again, do it in two batches, and don't overgrind or it will clump up in the blender. Use 3 heaping tablespoons per mug of hot water. This is particularly satisfying with a cinnamon stick as a stirrer.

IRISH FLAVORED COFFEE CREAMER

Place all the ingredients into the blender or food proccessor, and whir until finely ground. Store in an airtight container. 1 package butter mints, crushed 2 cups instant chocolate malted milk mix 1/2 cup instant chocolate milk mix 2 cups powdered nondairy creamer

Use as you please to lighten, sweeten, and give your coffee the delicious flavor of Irish Cream!

MALTED HOT CHOCOLATE

3 1/2 ounces of malted milk powder 5 1/2 ounces of powdered non-dairy creamer 1 pound of powdered dry milk 1 pound of confectionary sugar 14 ounces of instant chocolate drink mix 8 ounces of mini marshmallows

Stir and store! Use 3 heaping tablespoons of mix to one mug of boiling water.

MEXICAN COCOA OLE'!

1/3 cup light brown sugar

3/4 tsp. cinnamon 1 1/2 tsp. vanilla powder (See recipe for Hot Whtie Chocolate!) 1/4 cup unsweetened cocoa 2 1/2 cups powdered dry milk

Mix it up and store. When you're ready for a little south of the border, boil 3 cups of water, add the mix, stir it up, and FIESTA!!! Garnish with cinnamon sticks and adollop of whipped cream!!

MOCHACHINO

Place all ingredients into a blender or food processor and whir until finely ground. Store in a n air tight container. 1 cup powdered nondairy creamer 1 cup instant chocolate drink mix 2/3 cup instant coffee granules 1/2 cup sugar 1/2 tsp. cinnamon 1/4 tsp. nutmeg


ORANGE MOCHA CAFE

Place all ingredients into a blender or food processor and whir until finely ground. Store in a n air tight container. 1/3 cup instant coffee granules 1/2 cup each unsweetened cocoa, and powdered nondairy creamer 2 tsp. dried orange peel 1 tsp. cinnamon


SUGAR-FREE LOW-FAT COCOA TREAT

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 it up and get ready to sit down to a steamy, creamy cup of guilt free cocoa! Just use 2 tablespoons of mix to 6 ounces of hot water, in your favorite mug, of course! Why not garnish with a cinnamon stick, or a sprinkling of cinnamon powder. One mug of this delight contains only 49 calories! Hmmmmm....Maybe I'll have a second cup!

SUPER RICH HOT CHOCOLATE MASTER MIX

3 cups nonfat dry powdered dry milk 2 cups semi sweet chocolate chips

Put ingredients in blender, or food processor. (I recommend doing half a batch at one time!) Whir it around only until it is "finely ground". If you whir too long it will clump up in the blender. Store in an airtight container. Use heaping tablespoons per mug of boiling water. VARIATIONS: * Cocoa-Mocha - Add 1/2 cup instant coffee to the mix. * Orange-Cinnamon Sip - Add 1 tsp. of grated orange peel and 2 tsp. cinnamon * Scotchy's Cup - Decrease chocolate chips by 1 cup, and add 1 cup butterscotch chips instead! * Peanut Butter Cup - Decrese chocolate chips as above, and add 1 cup peanutbutter chips. * Minty Hot Chocolate - Decrease chocolate chips as above, and add 1 cup mint- chocolate chips. * Rasberry-Coco-Loco - Decrease chocolate chips as above, and add 1 cup of Raspberry-chocolate chips.

* Milk Chocolate Chocolate - Decrrease chocolate chips as above, and add 1 cup of Milk Chocolate chips! * Malted Milk Chocolate - Prepare as for Milk Chocolate Chocolate, except substitute 1/2 cup of malted milk powder for 1/2 cup of powdered milk.

SWISS MOCHA CAFE

Place all ingredients into a blender or food processor and whir until finely ground. Store in a n air tight container. 1/2 cup powdered nondairy creamer 2 tbs. each instant coffee granules, and unsweetened cocoa


TOFFEE CAFE

Place all ingredients into a blender or food processor and whir until finely ground. Store in a n air tight container. 2/3 cup instant coffee granules 1 cup each powdered nondairy creamer, and packed dark brown sugar

Mix 2-3 tsp. into 6oz. boiling water.

VIENNA CAFE

Place all ingredients into a blender or food processor and whir until finely ground. Store in a n air tight container. 1/2 cup instant coffe granules 2/3 cup each sugar, and powdered nondairy creamer 1/2 tsp. cinnamon

Mix 2 tsp. per 1 cup boling water.

*DIPS & DRESSINGS-----------------------------

BUTTERMILK RANCH DRESSING &DIP MIX

Stir together the following ingredients, and store them in an airtight jar: 1 1/2 tsp. parsley flakes 1/2 tbs. each chives, pepper, and garlic powder 1/4 tbs. each tarragon and oregano 1 tbs. salt

To prepare dressing: Makes 1 cup. Add to 1 tbs. mix 1/2 cup mayonaisse and 1/2 cup buttermilk. Wisk together and chill 1 hour before serving.To make dip: Makes 2 cups. Add 2 tbs. mix to 1 cup mayonaisse and 1 cup sour cream. Stir and chill for 4 hours before serving.

CEASAR'S DRESSING MIX

Stir together the following ingredients to make one 1/4 cup serving, and store them in an airtight, pint sized jar: 1 tsp. dried lemon peel 1/8tsp. garlic powder 1/2 tsp. pepper 1 tsp. oregano 2 tbs. grated parmesan cheese

To make Ceasar's Dressing: Leave contents in the jar. Add to it 1/2 cup olive oil and 1/4 cup freshly squeezed lemon juice. Shake the jar vigorously!!! Chill in the fridge and serve with a big tossed salad with large croutons. Try some grilled chicken on top!!

CREAMY BACON DIP MIX

Stir together the following ingredients, and store them in an airtight jar: 2 tbs. imitation bacon bits 1 tsp. beef bullion granules 1 tbs. onion powder 1/8 tsp. garlic powder (double it if you're adventurous!) 1/2 tsp. parsley Directions for making 1 cup dip: Add 1 cup of sour cream and stir well. Allow to chill for 1 hour before serving.

DILLY OF A DIP

Stir together the following ingredients, and store them in an airtight jar: 1 tsp. each dill, Accent, seasoned salt, onion flakes, and parsley.

Directions for making 1 cup of dip: Add dip mix to 1 cup of sour cream and mix well. Allow to chill for 1 hour before serving. Try this one with fresh veggie sticks!!

FIESTA DIP MIX

Stir together the following ingredients, and store them in an airtight jar: 1/2 cup parsley 1/3 cup each onion flakes and chili powder 1/4 cup each chives, ground cumin, and salt

Makes 3 cups. Add 3 tbs. Fiesta Dip Mix to 1 cup each of mayonaisse and sour cream. Stir it up until well blended, and chill for 4 hours before use. Serve with tortilla chips or veggie sticks! Ole!!

*SOUPS & SEASONINGS-----------------------------------

BAYOU SEASONING MIX

Stir together the following ingredients, and store them in an airtight jar: 2 tbs.+1/2 tsp. paprika 2 tbs. garlic powder 1 tbs. each salt, onion powder, oregano, thyme, cayenne, and black pepper.I guarantee...you'll love it!!

CHICKEN NOODLE SOUP MIX

Stir together the following ingredients, and store them in an airtight jar: 1 cup fine dry egg noodles 1 1/2 tbs. chicken flavored bullion granules 1/2 tsp. pepper 1/4 tsp. thyme 1/8 tsp. each celery seed and garlic powder 1 bay leaf

To prepare, add entire contents of jar and 8 cups water to a large pot. Slice in 2 carrots, 1 stalk of celery, and 1/4 cup minced onion. Bring to a boil, then reduce to a simmer. Allow this to simmer for 15 minutes. Remove the bay leaf. Add in 3 cups of cooked diced chicken, or even left over turkey, and heat an additional 5 minutes. Mmmmm...It's so good!!!!

HERBED RICE MIX

Stir together the following ingredients, and store them in an airtight jar: 3 lbs. long grain rice 2 cups celery flakes 2/3 cup onion flakes 1/2 parsley flakes 2 tbs. chives 1 tbs. tarragon

2 tsp. pepper 9 chicken flavored bullion cubes ,crushed

Directions for making 2 servings of rice: Heat in a saucepan over medium heat 2/3 cup of water and 1 tbs. butter. Add to this 1/4 cup of Herbed Rice Mix once it comes to a boil. Reduce heat to a simmer, cover the pot, and cook for 20 minutes. Allow to stand for 5 minutes before serving. LEMON PEPPER SEASONING MIX

Stir together the following ingredients, and store them in an airtight jar: 1 cup ground black pepper 1/3 cup dried lemon peel 3 tbs. coriander seed 1/4 cup each onion flakes and thyme

To prepare Grilled Lemon Pepper Chicken: Serves 4. Combine 2 tsp. mix with 1.4 cup lemon juice and 1/4 cup olive oil. Use this mixture to marinate 6 chicken cutlets for and hour. Grill about 4 minutes per side, or until done. Try it on fish! A delicious dish!

POTATOE SOUP TOGO MIX

Stir together the following ingredients, and store them in an airtight jar: 1 3/4 cups instant potatoe flakes 1 1/2 cup dries powdered milk 2 tbs. chicken bullion granules 2 tsp. parsley 1 1/2 tsp. dried onion flakes 1 1/2 tsp. seasoned salt 1/4 tsp. paprika 1/4 tsp. thyme 1/8 tsp. tumeric

Combine all ingredients in a large bowl and stir until mixed. Store in a 1 quart, airtight jar. To make soup: Put 1/2 cup mix into a bowl. Add 1 cup boiling water. Stir and enjoy!!

POULTRY SEASONING MIX

Stir together the following ingredients, and store them in an airtight jar: 2 tbs. parsley 1 tbs. each marjoram, oregano, thyme, and paprika 2 tsp. rosemary (ground) 1 tsp. each salt, ginger, sage, garlic powder, celery salt, and pepper

Sprinkle some on chicken before cooking, use it to enhance the flavor of poultry stuffings, or add some to bread crumb before coating chicken parts for frying!

*BREADS & MUFFINS--------------------------------

COLONIAL CORN BREAD MIX

Stir together the following ingredients, and store them in an airtight jar: 2 cups of Bisquick, or any type of complete pancake and waffle mix 1/2 cup cornmeal 1/2 cup sugar 1 tbs. baking powder

To make cornbread for 4-6 people: Preheat oven to 350 degrees. Add entire contents of jar to 2 eggs, 1 cup milk, and 1/2 cup melted butter. Stir ingredients just until blended. Place this in a greased, 8 inch square baking pan, and bake for 30 minutes!!!

GINGER & SPICE AND EVERYTHING NICE MUFFIN MIX

Stir together the following ingredients, and store them in an airtight jar: 1 3/4 cup flour 2 tbs. sugar 3 tsp. baking powder 1/2 tsp. baking soda 1 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. ginger 1/4 tsp. ground cloves 1/2 tsp. salt

To make 1 dozen muffins: Preheat oven to 400 degrees. Grease a dozen size muffiin tin. In a large mixing bowl combine contents of jar with 1/4 cup melted butter, 1 egg, 1 tsp. vanilla, and 1 cup of milk. Stir only until ingredients are combined. Fill each muffin cup 2/3 full, and bake for 15 minutes, or until tops are golden brown.

HUSH PUPPY MIX

Stir together the following ingredients, and store them in an airtight jar: 1 1/2 cups cornmeal 3/4 cup flour 3 tbs. onion flakes 1 tsp. baking powder 1 tsp. sugar 1 tsp. salt 1/2 tsp. baking soda 1/4 tsp. pepper

Directions for making Hush Puppies: Place a deep skillet on the stove top and heat 1 1/2" of oil to 350 degrees. Next, Add to the mix 1 1/2 cups buttermilk and 1 beaten egg. Drop this batter by spoonfuls into the hot oil, and fry them up to golden brown! A traditional dish to serve with fish!!

NUTTY PANCAKE MIX

Stir together the following ingredients, and store them in an airtight container: 3 1/2 cups flour 3 cups dried powdered milk 1 cup finely ground nuts (try walnuts, pecans, hazelnuts, or even a mixture!) 2/3 cup baking powder 1/2 cup sugar 1 tbs. salt

To make pancakes: Place 2 1/2 cups mix with 1 1/4 cups water, 1 egg, and 2 tbs. corn oil in a large bowl and stir until moistened through. Grease up your griddle and set it over medium heat. Use about 1/4 cup batter per pancake, and cook on each side until golden brown. This recipe makes about one dozen pancakes.

STUFFING MIX

Stir together the following ingredients, and store them in an airtight container: 3 1/2 cups unseasoned bread cubes 3 tbs. celery flakes 1 tbs parsley flakes 2 tsp. onion flakes 2 tsp. chicken flavored bullion granules 1/4 tsp poultry seasoning 1/4 tsp. groung sage

Directions: Bring 1 cup of water and 2 tbs. butter to a boil in a medium saucepan. Add Stuffing Mix and stir to moisten. Cover the pot and remove it from the heat, allowing it to stand for 5 minutes. Enjoy!

*JUST DESSERTS-------------------------

APPLE SPICE CAKE MIX

Stir together the following ingredients, and store them in an airtight jar: 3 cups flour 1 1/2 cups sugar 1 1/2 tsp. each baking soda and cinnamon 1 tsp. vanilla powder 1/4 tsp. nutmeg 1 cup chopped walnuts 1/2 cup raisins

To make a cake serving 8 to 10 prople: Preheat oven to 350 degrees. 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, nd bake for 1 hour and 10 minutes. Allow to cool before removing from pan.

+ BUTTERSCOTCH BLONDIE MIX

Layer ingredients in order in a 1 quart mason jar. Press each layer lightly in place before adding next ingredient to the jar. 1/2 cup flaked coconut 3/4 cup chopped pecans 2 cups packed brown sugar 2 cups of flour mixed with 1 1/2 tsp. baking powder, and 1/4 tsp. salt

Directions: Makes 2 dozen brownies. Preheat oven to 375 degrees. Empty contents of jar into a lrage mixing bowl and stir until well blended. Add 3/4 cup softened butter, 2 eggs, and 1 tsp. vanilla. Mix thoroughly. Spread the batter into a greased and floured 9X13 inch pan, and bake for 25 minutes. Cool for at least 15 minutes before cutting into 1 1/2 inch squares.

BUTTERSCOTCH PUDDING MIX

Stir together the following ingredients, and store them in an airtight container: 2 cups dry powdered milk 5 cups brown sugar 3 cups cornstarch 1/2 tsp. salt

To make pudding: Place 1/2 cup of the mix into a pan with 2 cups cold milk and 3 tbs. butter. Cook over low heat until a boil. Continue cooking for one minute longer. Chill in the fridge and serve with whipped cream!!!

CARROT CAKE MIX

Stir together the following ingredients, and store them in an airtight jar: 2 cups sugar 3 cups flour 2 tsp. each vanilla powder and baking soda 1/4 tsp. nutmeg 1/2 cup chopped pecans 1 tbs. cinnamon

To make one 13X9 inch cake: preheat oven to 350 degrees. Grease and flour pan. Combine mix with 1 1/2 cups oil, 3 eggs, 3 cups grated carrot, and one 8oz. can of crushed pineapple. Blend until smooth. Bake for 40 to 50 minutes. When cake is cooled, dust with confectionary sugar.

+CHOCOLATE CHIP COOKIE MIX

Layer ingredients in order in a 1 quart mason jar. Press each layer lightly in place before adding next ingredient to the jar. * 1 cup flour blended with 1/2 tsp. each baking powder and baking soda * 1 1/4 cup rolled oats * 1 crushed chocolate candy bar (5.5oz.) * 1/2 cup sugar blended with 1/2 cup brown sugar * 1/2 cup chopped nuts (Your favorites!) * 1/2 cup chocolate chips

Directions to make 3 dozen cookies: Set oven to 375 degrees and grease a large cookie sheet. Spoon chocolate chips and chopped nuts into a small bowl and set it aside. Next, spoon sugar mixture into a bowl and creamit togehter with 1/2 cup soft butter. Add to this 1 beaten egg and 1/2 tsp. vanilla. Mix in the remaining ingredints and stir well. Lastly, add in the chocolate chips and the nuts. Roll the dough into walnut sized balls and place them onto the cookie sheet. Bake for 8-10 minutes!

CHOCOLATE PUDDING MIX

Stir together the following ingredients, and store them in an airtight container: 2 1/2 cups instant dry milk powder 5 cups sugar 3 cups cornstarch 2 1/2 cups unsweetened cocoa 1 tsp. salt

Directions for making 4 servings of Chocolate Pudding: Into a medium saucepan place 2/3 cup Chocolate Pudding Mix, 2 cups milk, 1 tsp. vanilla, and 1 tbs. butter. Cook over low heat, stirring constantly, until it boils. Cook for 1 minute longer. Chill in fridge until set. Serve with whipped cream!!

FUDGE BROWNIE MIX

Stir together the following ingredients, and store them in an airtight jar: 2 cups sugar 1 cup each flour, unsweetened cocoa, pecans, and chocolate chips

To make a 12X9 inch pan (two dozen) of brownies: preheat oven to 325 degrees. Combine brownie mix with 1 cup of softened butter and 4 whole eggs. Mix well. Spread into a greased pan, and bake for 40 to 50 minutes, or until toothpick inserted into the center comes out clean.

LEMON POPPY CAKE MIX

Stir together the following ingredients, and store them in an airtight jar: 1 1/2 cups sugar 3 cups flour 1 1/2 tsp baking owder 1/4 cup poppy seeds 1 tbs. grated lemon peel

To make a cake that serves 8: Preheat oven to 350 degrees. Grease and flour an 8 to 9 cups bundt pan. In a large bowl, cream the butter. Next add the eggs, one at a time, stirring well after each addition. Blend in the milk and flavorings. At this point, the mixture will appear to have curdles. Add the cake mix to the bowl and stir for an additional 3 to 4 minutes. Then simply pour the batter into the bundt pan, and bake for 45-55 minutes, until cake tests done with a toothpick in the center. Allow the cake to stand and cool for an hour. Now, combine 1 1/2 cups confectionary sugar with 1/2 cup lemon juice, and use to glaze your creation!!!

OLDE TYME MOLASSES COOKIE MIX

Stir together the following ingredients, and store them in an airtight jar: 2 cups flour 1 cup sugar 1 tsp. each baking powder, baking soda, cinnamon, and ginger 1/2 tsp. nutmeg 1/4 tsp. ground cloves 1/8 tsp. groung allspice

To make 4 dozen cookies, preheat oven to 375. In a large bowl, cream together 3/4 cup softened butter, 1 egg, and 1/4 cup molasses. Add the cookie mix and blend into a dough. Shape dough into one inch balls and roll them in granulated sugar. Place them two inches apart on ungreased cookie sheets, and bake for 9-11 minutes.

+ RED AND GREEN CHIPPERS HOLIDAY COOKIE MIX

Layer ingredients in order in a 1 quart mason jar. Press each layer lightly in place before adding next ingredient to the jar. 1 1/4 cups sugar 1 1/4 cups M&M red and green holiday candies 2 cups of flour mixed with 1/2 tsp. baking soda, and 1/2 tsp. baking powder

Directions: Makes 2 1/2 dozen cookies. Preheat oven to 350 degrees. 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.

SCOTCHY'S SHORTBREAD MIX

Stir together the following ingredients, and store them in an airtight jar: 1 1/2 cups flour 3/4 cup sugar 1/4 tsp. salt

To make one 8inch papie pan, or shortbread mold, of shortbread, preheat oven to 300 degrees. Knead 1 cup of softened butter into the mix until well blended. Press the mix firmly into your pie plate, or mold, and bake for 1 hour. The shortbread will be pale in color. Cut into wedges while it is still warm.

SNICKERDOODLE COOKIE MIX

Stir together the following ingredients, and store them in an airtight jar: 2 3/4 flour 1/4 tsp. salt 1 tsp. baking soda 2 tsp. cream of tartar 1 1/2 cup sugar

To make about 5 dozen Snickerdoodles, preheat oven to 350 degrees. In a large mixing bowl cream 1 cup of softened butter until light in color. Add 2 eggs and mix until smooth. Lastly, add in the cookie mix and blend unitl dough forms. In a smaller bowl, combine 1/2 cup of sugar and 1 tbs. cinnamon. Roll the dough into one inch balls and roll these in the cinnamon-sugar mixture. Place these balls two inches apart on an ungreased cookie sheet, and bake for 15-18 minutes or until tani in color.

VERY BERY COBBLER MIX

Stir together the following ingredients, and store them in an airtight jar: 1 cup each flour and sugar 1 tsp. each baking powder, vanilla powder, and cinnamon To make 8 to 10 servings, preheat oven to 375 degrees. 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 spoonfulls over the top of the berry mixture. Bake for 35-45 minutes. Allow to cool for 15 minutes before serving.

119 gift mixes in-a-jar recipes

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