Post by Granny Smith on Apr 5, 2008 11:55:36 GMT -5
Mixes in a ''JAR''
contributed by riverwalk
Potato Soup Mix
1 3/4 cups instant mashed potatoes
1 1/2 cups dry milk
2 tablespoons instant chicken bullion
2 teaspoons dried minced onion
1 teaspoon dried parsley
1/4 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/8 teaspoon turmeric
1 1/2 teaspoons seasoning salt
Combine all ingredients in a bowl and mix. Makes 6 servings. Place in 1 quart canning jars to store.
Attach this to the Jar:
Place 1/2 cup mix in soup bowl and add 1 cup boiling water. Stir until smooth
French Market Soup Mix
1 pound dried navy beans
1 pound dried pinto beans
1 pound dried great northern beans
1 pound split peas
1 pound yellow split peas
1 pound dried black eyed peas
1 pound lentils
1 pound dried baby lima beans
1 pound dried lima beans
1 pound dried soybeans
1 pound pearl barley
1 pound dried red beans
In a very large container, combine navy beans, pinto beans, great northern beans, split peas, yellow split peas, black eyed peas, lentils, baby limas, limas, soybeans, barley and red beans; mix well. Divide evenly into 14 lidded jars.
Attach this to the Jar:
French Market Soup Mix
2 quarts water
1 ham hock
1 1/4 teaspoon salt
1/4 teaspoon pepper
1 10 ounce can diced tomatoes with green chiles
1 large onion, chopped
1 clove garlic, minced
Soak 2 cups French Market Bean Mix in water to cover, 8 hours or overnight. In a large soup pot, bring 2 quarts water and ham hock to a boil. Reduce heat and simmer 20 minutes. Remove ham hock. Stir in soaked beans, salt, pepper, diced tomatoes and green chiles, onion and garlicup Bring to a boil again, skimming foam off the top. Reduce heat, cover and simmer about 1 hour, until beans are tender. Makes 14 jars.
Soup Mix in a Jar
1/3 cup beef bouillon granules
1/4 cup dehydrated onion flakes
1/2 cup split peas
1/2 cup ABC, small shell, or ring macaroni; any small shape pasta will do
1/4 cup barley
1/2 cup lentils
1/3 cup noninstant white rice
tricolor spiral pasta
Use a canning funnel or any funnel that has about a 2 inch neck. This will make it easier to fill the jars with the ingredients. Be sure to use a wide mouth, 1 quart canning jar.Layer ingredients in the order given: bouillon, onion flakes, split peas, small shape pasta, barley, lentils, rice, and enough tricolor spiral pasta to fill jar.
Attach this to the Jar:
Soup Mix in a Jar
In large kettle, brown 1 pound ground beef or stew beef cut into bite size pieces in a little olive oil. Remove tricolor pasta from top of jar and reserve. Add the rest of the jar contents to the kettle with 12 cups water. Let come to a boil and simmer 45 minutes. Add tricolor pasta and simmer 15 minutes more. Serve with your favorite bread or rolls and a tossed salad.
Cobbler Mix
1 cup all purpose flour
1 teaspoon baking powder
1 cup sugar
1 teaspoon powdered vanilla
Combine and blend the ingredients in a small bowl. Store in an airtight container decorated with a pretty ribbon.
Attach this to the Jar:
Berry Cobbler
Serves 8 to 10
4 cups fresh berries; blueberries, raspberries or boysenberries
1/4 cup orange juice
1/4 cup sugar
1 teaspoon cinnamon
1 cup unsalted butter, melted
1 egg
1 package Cobbler Mix
Preheat oven to 375F. In large mixing bowl combine berries, juice, sugar and cinnamon. Place berries in a 13x9-inch pan. In small mixing bowl blend the butter with the egg. Add the Cobbler Mix & stir until the mixture sticks together. Drop the cobbler topping by tablespoonfuls on top of the berry filling. Bake for 35 to 45 minutes or until the topping is golden brown and the filling is bubbling. Allow to cool for 15 minutes before serving.
Cinnamon Pancake Mix
3 cups all purpose flour
2 tablespoons sugar
2 tablespoons baking powder
4 teaspoons cinnamon
1 1/4 teaspoons salt
Combine all ingredients and put in a quart jar, shake down if necessary. Store in a cool, dry place up to 6 months.
Decorate and attach the following written on a gift card:
Cinnamon Pancakes
In a medium bowl, combine 3/4 cup milk, 1 egg, 2 tablespoons of oil with a wire whisk. Add 1 1/3 cups pancake mix and stir just until moist, and still a bit lumpy. Cook on lightly greased griddle or in a waffle iron. Makes about a dozen medium pancakes.
Multigrain Pancake Mix
Mix:
1/2 cup regular oats
2 cups flour
1/2 cup whole wheat flour
1/2 cup cornmeal
1/4 cup unprocessed wheat bran
1/4 cup toasted wheat germ
1/4 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
Mix:
Place oats in food processor and process until smooth. Add remaining ingredients; process until smooth. Store in a tightly sealed container in refrigerator. Makes 4 cups.
Attach this to the Jar:
Multigrain Pancakes
1 cup buttermilk
3 tablespoons vegetable oil
2 egg whites; lightly beaten
1 1/2 cups pancake mix
vegetable cooking spray
Combine buttermilk, oil and egg whites; stir well. Add pancake mix and stir until smooth. Batter will be slightly thick. Spoon about 1/4 cup batter onto a hot nonstick griddle or skillet coated with cooking spray. Turn when covered with bubbles and edges look cooked.Makes about 10 4 inch pancakes.
Carrot Cake Mix
2 cups sugar
2 teaspoon powdered vanilla
1/2 cup chopped pecans
3 cups all purpose flour
2 teaspoons baking soda
1 tablespoon cinnamon
1/4 teaspoon nutmeg
Combine and blend ingredients in a small bowl. Store in an airtight container decorated with a pretty ribbon.
Attach this to the Jar:
Carrot Cake
Makes 1 13 x 9 inch cake
1 package Carrot Cake Mix
1 1/2 cups vegetable oil
3 large eggs
3 cups grated carrots
1 8 unce can crushed pineapple
Preheat oven to 350F & grease 13 x 9 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.
Mocha Rum Balls
2 cups crushed vanilla wafers
1 1/4 to 1 1/2 cups icing sugar
1 cup finely chopped almonds
2 tablespoons cocoa powder
1 1/2 tsp instant coffee crystals
1/2 teaspoon cinnamon, optional
Layer ingredients into a 1 quart jar, tamping down layers to eliminate air gaps.
Attach this to the Jar:
Mocha Rum Balls
Place contents of jar into a bowl. Add 4 to 5 tablespoons rum, espresso, and/or coffee. Form into small balls. Roll in icing sugar. Place on a cookie sheet to dry. Store in airtight container decorated with a pretty ribbon.
Mexican Hot Chocolate Mix
1/3 cup light brown sugar
3/4 teaspoon ground cinnamon
1 1/2 teaspoons powdered vanilla
1/4 cup cocoa
2 1/2 cups powdered milk
Combine and blend ingredients in a small bowl. Store in an airtight container decorated with a pretty ribbon.
Attach this to the Jar:
Mexican Hot Chocolate
Serves 6
3 cups water
Mexican Hot Chocolate Mix to taste
cinnamon sticks for garnish
Heat the water to boiling and add the Mexican Hot Chocolate Mix. Stir with a whisk until the mixture is smooth. Garnish with cinnamon sticks. For a frothier hot chocolate, mix in a blender.
Spiced Apple Cake Mix
3 cups all purpose flour
1 1/2 cups sugar
1 1/2 teaspoon baking soda
1 teaspoon powdered vanilla
1 1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 cup chopped nuts
1/2 cup golden raisins
Combine and blend ingredients in a medium bowl. Store in an airtight jar.
Attach this to the Jar:
Spiced Apple Cake
Serves 8 to 10
1 package Spiced Apple Cake Mix
1 1/2 cups canola oil
3 large eggs
3 cups chopped apples
Preheat the oven to 350F & grease a tube or Bundt pan. Place the Spiced Apple Cake Mix into a large mixing bowl. Make a well in the center of the mix; add the oil, eggs, and apples. Stir until mixture is smooth. Pour into the prepared pan and bake for 1 hour & 10 minutes, or until a toothpick inserted into the center comes out clean. Cool; remove from the cake pan.
Sand Art Brownies
Materials and Supplies:
wide mouth quart canning jars with lid and rings
1 round (6 yards) craft ribbon
2 pieces cardstock for tags
1/2 yard print cotton fabric
2/3 teaspoon salt
1 1/8 cups flour, divided
1/3 cup cocoa powder
2/3 cup brown sugar
2/3 cup sugar
1/2 cup chocolate chips
1/2 cup white chocolate chips
1/2 cup walnuts or pecans
Wash, rinse and dry canning jars. Layer ingredients as follows:
2/3 teaspoon salt
5/8 cups flour
1/3 cup cocoa powder
1/2 cup flour
2/3 cup brown sugar
2/3 cup sugar
1/2 cup chocolate chips
1/2 cup white chocolate chips
1/2 cup 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.
Attach this to the Jar:
Sand Art Brownies
Preheat oven to 350F. Grease one 9 x 9 baking pan. Pour the contents of the jar into a large bowl and mix well. Stir in 1 teaspoon vanilla, 2/3 cup vegetable oil and 3 eggs. Beat until just combined. Pour the batter into the prepared pan and bake at 350F for 20 to 25 minutes.
Gingerbread Cookie Mix
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups all purpose flour
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 cup packed brown sugar
Mix 2 cups of the flour with the baking soda and baking powder. Mix the remaining 1 1/2 cups flour with the ginger, cloves, cinnamon, and allspice. In a 1 quart, wide mouth canning 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.
Attach this to the Jar:
Gingerbread Cookies
Empty contents of jar into a large mixing bowl. Stir to blend together. Mix in 1/2 cup softened butter or margarine, 3/4 cup molasses, and 1 slightly beaten egg. Dough will be very stiff, so you may need to use your hands. Cover, and refrigerate for 1 hour. Preheat oven to 350F. Roll dough to 1/4 inch thick on a lightly floured surface. Cut into shapes with a cookie cutter. Place cookies on a lightly greased cookie sheet about 2 inches apart. Bake for 10 to 12 minutes in preheated oven. Decorate as desired. Makes 1 1/2 dozen.
Mexican Fiesta Dip Mix
1/2 cup dried parsley
1/3 cup minced onion
1/4 cup dried chives
1/3 cup chili powder
1/4 cup ground cumin
1/4 cup salt
In a large bowl, combine the spices and store in an airtight container decorated with a pretty ribbon.
Attach this to the Jar:
Mexican Fiesta Dip
Makes 2 cups
3 tablespoons Mexican Fiesta Dip Mix
1 cup mayonnaise or lowfat mayonnaise
1 cup sour cream or lowfat yogurt
In a medium mixing bowl combine the Dip Mix with the mayonnaise and sour cream. Whisk the mixture until smooth. Refrigerate for 2 to 4 hours. Serve with tortilla chips or fresh vegetables.
Snow Balls in a Jar
1/2 cup confectioners' sugar
2 cups all purpose flour
1 cup chopped pecans
In a medium bowl, combine the confectioners' sugar and flour. Place into a 1 quart canning jar. Put the chopped pecans on top. Close the lid and attach a tag with the following instructions:
Snow Balls
Makes 4 dozen
Preheat the oven to 325F. Grease cookie sheets. In a medium bowl, cream together 3/4 cup of shortening and 1/4 cup of margarine. Stir in 2 teaspoons of vanilla. Add the entire contents of the jar and mix well. Roll dough into 1 inch balls and place them on the prepared cookie sheet. Bake for 20 to 25 minutes, until lightly browned. Cool, and roll in confectioners' sugar. Makes 4 dozen.
Split Pea Soup Mix
2 1/2 cups green split peas
2 1/2 cups lentils
2 1/2 cups pearl barley
2 cups alphabet macaroni
1 cup dried onion flakes
1/2 cup celery flakes
1/2 cup parsley flakes
1 1/2 teaspoons thyme
1 1/2 teaspoons white pepper
Mix all ingredients together. Store in a jar with a tight fitting lid. Stir before using.Makes 10 cups of mix.
Attach this to the Jar:
Split Pea Soup
Combine 1 cup of soup mix with 4 cups of water or seasoned stock in large pan. Add 1 cup of cooked chopped meat, if desired. Bring to a boil. Reduce heat to low and cover pan. Simmer gently for 45 to 60 minutes, or until peas are tender. Add 1/2 teaspoon of salt if desired.
Taco Seasoning Mix
2 teaspoons chili powder
1 1/2 teaspoons paprika
1 teaspoon onion powder
1/2 teaspoon salt
3/4 teaspoon garlic salt
1 dash red pepper
Mix all together. Makes 1 package of store bought mix. You may want to expound on this and put into baby food jars with pretty ribbons.
Pancake Mix
3 cups all purpose flour
3 tablespoons sugar
2 tablespoons baking powder
4 1/2 teaspoons ground cinnamon
1 1/4 teaspoon salt
In a 1 quart jar, combine all ingredients; seal, adding dried fruits; apples are especially good if necessary to fill small gaps.
Attach this to the Jar:
Pancake Mix
In medium bowl, combine 3/4 cup milk, 1 egg, and 2 tablespoons salad oil. With fork, blend in 1 1/3 cup pancake mix until moistened but still lumpy. Cook on lightly greased griddle or skillet. Makes about 10 5 inch pancakes.
Holiday Bean Soup Mix
1 pound dried black beans
1 pound dried red beans
1 pound dried kidney beans
1 pound dried navy beans
1 pound dried great northern beans
1 pound dried baby lima beans
1 pound dried large lima beans
1 pound dried pinto beans
1 pound dried green split peas
1 pound dried yellow split peas
1 pound dried black eyed peas
1 pound dried green lentils
1 pound dried brown lentils
Combine beans in a very large bowl. Pour two cups of bean mix into pretty 16 ounce wide mouth jars. Instead of mixing the beans together, you can layer the beans. Very pretty. Just use about 1/8 cup of each bean until you fill the jar.
Attach this to the Jar:
Holiday Bean Soup Mix
Bean Mix from jar
1 smoked ham hock
2 cans, 14.5 oz each stewed tomatoes
1 medium onion, chopped
1 clove garlic, minced
1 bay leaf
6 cups water
1/4 cup fresh parsley
1 tablespoon red wine vinegar
2 teaspoons salt
1 teaspoon chili powder
1 teaspoon cumin seed
Cover beans with water and soak overnight. Drain beans and place in a stockpot. Add ham hock, tomatoes, onion, garlic, bay leaf and 6 cups of water. Bring to a boil over medium high heat, cover and simmer 1 hour or until beans are tender. Remove bay leaf before serving. Serve warm. Makes 11 cups of soup.
contributed by riverwalk
Potato Soup Mix
1 3/4 cups instant mashed potatoes
1 1/2 cups dry milk
2 tablespoons instant chicken bullion
2 teaspoons dried minced onion
1 teaspoon dried parsley
1/4 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/8 teaspoon turmeric
1 1/2 teaspoons seasoning salt
Combine all ingredients in a bowl and mix. Makes 6 servings. Place in 1 quart canning jars to store.
Attach this to the Jar:
Place 1/2 cup mix in soup bowl and add 1 cup boiling water. Stir until smooth
French Market Soup Mix
1 pound dried navy beans
1 pound dried pinto beans
1 pound dried great northern beans
1 pound split peas
1 pound yellow split peas
1 pound dried black eyed peas
1 pound lentils
1 pound dried baby lima beans
1 pound dried lima beans
1 pound dried soybeans
1 pound pearl barley
1 pound dried red beans
In a very large container, combine navy beans, pinto beans, great northern beans, split peas, yellow split peas, black eyed peas, lentils, baby limas, limas, soybeans, barley and red beans; mix well. Divide evenly into 14 lidded jars.
Attach this to the Jar:
French Market Soup Mix
2 quarts water
1 ham hock
1 1/4 teaspoon salt
1/4 teaspoon pepper
1 10 ounce can diced tomatoes with green chiles
1 large onion, chopped
1 clove garlic, minced
Soak 2 cups French Market Bean Mix in water to cover, 8 hours or overnight. In a large soup pot, bring 2 quarts water and ham hock to a boil. Reduce heat and simmer 20 minutes. Remove ham hock. Stir in soaked beans, salt, pepper, diced tomatoes and green chiles, onion and garlicup Bring to a boil again, skimming foam off the top. Reduce heat, cover and simmer about 1 hour, until beans are tender. Makes 14 jars.
Soup Mix in a Jar
1/3 cup beef bouillon granules
1/4 cup dehydrated onion flakes
1/2 cup split peas
1/2 cup ABC, small shell, or ring macaroni; any small shape pasta will do
1/4 cup barley
1/2 cup lentils
1/3 cup noninstant white rice
tricolor spiral pasta
Use a canning funnel or any funnel that has about a 2 inch neck. This will make it easier to fill the jars with the ingredients. Be sure to use a wide mouth, 1 quart canning jar.Layer ingredients in the order given: bouillon, onion flakes, split peas, small shape pasta, barley, lentils, rice, and enough tricolor spiral pasta to fill jar.
Attach this to the Jar:
Soup Mix in a Jar
In large kettle, brown 1 pound ground beef or stew beef cut into bite size pieces in a little olive oil. Remove tricolor pasta from top of jar and reserve. Add the rest of the jar contents to the kettle with 12 cups water. Let come to a boil and simmer 45 minutes. Add tricolor pasta and simmer 15 minutes more. Serve with your favorite bread or rolls and a tossed salad.
Cobbler Mix
1 cup all purpose flour
1 teaspoon baking powder
1 cup sugar
1 teaspoon powdered vanilla
Combine and blend the ingredients in a small bowl. Store in an airtight container decorated with a pretty ribbon.
Attach this to the Jar:
Berry Cobbler
Serves 8 to 10
4 cups fresh berries; blueberries, raspberries or boysenberries
1/4 cup orange juice
1/4 cup sugar
1 teaspoon cinnamon
1 cup unsalted butter, melted
1 egg
1 package Cobbler Mix
Preheat oven to 375F. In large mixing bowl combine berries, juice, sugar and cinnamon. Place berries in a 13x9-inch pan. In small mixing bowl blend the butter with the egg. Add the Cobbler Mix & stir until the mixture sticks together. Drop the cobbler topping by tablespoonfuls on top of the berry filling. Bake for 35 to 45 minutes or until the topping is golden brown and the filling is bubbling. Allow to cool for 15 minutes before serving.
Cinnamon Pancake Mix
3 cups all purpose flour
2 tablespoons sugar
2 tablespoons baking powder
4 teaspoons cinnamon
1 1/4 teaspoons salt
Combine all ingredients and put in a quart jar, shake down if necessary. Store in a cool, dry place up to 6 months.
Decorate and attach the following written on a gift card:
Cinnamon Pancakes
In a medium bowl, combine 3/4 cup milk, 1 egg, 2 tablespoons of oil with a wire whisk. Add 1 1/3 cups pancake mix and stir just until moist, and still a bit lumpy. Cook on lightly greased griddle or in a waffle iron. Makes about a dozen medium pancakes.
Multigrain Pancake Mix
Mix:
1/2 cup regular oats
2 cups flour
1/2 cup whole wheat flour
1/2 cup cornmeal
1/4 cup unprocessed wheat bran
1/4 cup toasted wheat germ
1/4 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
Mix:
Place oats in food processor and process until smooth. Add remaining ingredients; process until smooth. Store in a tightly sealed container in refrigerator. Makes 4 cups.
Attach this to the Jar:
Multigrain Pancakes
1 cup buttermilk
3 tablespoons vegetable oil
2 egg whites; lightly beaten
1 1/2 cups pancake mix
vegetable cooking spray
Combine buttermilk, oil and egg whites; stir well. Add pancake mix and stir until smooth. Batter will be slightly thick. Spoon about 1/4 cup batter onto a hot nonstick griddle or skillet coated with cooking spray. Turn when covered with bubbles and edges look cooked.Makes about 10 4 inch pancakes.
Carrot Cake Mix
2 cups sugar
2 teaspoon powdered vanilla
1/2 cup chopped pecans
3 cups all purpose flour
2 teaspoons baking soda
1 tablespoon cinnamon
1/4 teaspoon nutmeg
Combine and blend ingredients in a small bowl. Store in an airtight container decorated with a pretty ribbon.
Attach this to the Jar:
Carrot Cake
Makes 1 13 x 9 inch cake
1 package Carrot Cake Mix
1 1/2 cups vegetable oil
3 large eggs
3 cups grated carrots
1 8 unce can crushed pineapple
Preheat oven to 350F & grease 13 x 9 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.
Mocha Rum Balls
2 cups crushed vanilla wafers
1 1/4 to 1 1/2 cups icing sugar
1 cup finely chopped almonds
2 tablespoons cocoa powder
1 1/2 tsp instant coffee crystals
1/2 teaspoon cinnamon, optional
Layer ingredients into a 1 quart jar, tamping down layers to eliminate air gaps.
Attach this to the Jar:
Mocha Rum Balls
Place contents of jar into a bowl. Add 4 to 5 tablespoons rum, espresso, and/or coffee. Form into small balls. Roll in icing sugar. Place on a cookie sheet to dry. Store in airtight container decorated with a pretty ribbon.
Mexican Hot Chocolate Mix
1/3 cup light brown sugar
3/4 teaspoon ground cinnamon
1 1/2 teaspoons powdered vanilla
1/4 cup cocoa
2 1/2 cups powdered milk
Combine and blend ingredients in a small bowl. Store in an airtight container decorated with a pretty ribbon.
Attach this to the Jar:
Mexican Hot Chocolate
Serves 6
3 cups water
Mexican Hot Chocolate Mix to taste
cinnamon sticks for garnish
Heat the water to boiling and add the Mexican Hot Chocolate Mix. Stir with a whisk until the mixture is smooth. Garnish with cinnamon sticks. For a frothier hot chocolate, mix in a blender.
Spiced Apple Cake Mix
3 cups all purpose flour
1 1/2 cups sugar
1 1/2 teaspoon baking soda
1 teaspoon powdered vanilla
1 1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 cup chopped nuts
1/2 cup golden raisins
Combine and blend ingredients in a medium bowl. Store in an airtight jar.
Attach this to the Jar:
Spiced Apple Cake
Serves 8 to 10
1 package Spiced Apple Cake Mix
1 1/2 cups canola oil
3 large eggs
3 cups chopped apples
Preheat the oven to 350F & grease a tube or Bundt pan. Place the Spiced Apple Cake Mix into a large mixing bowl. Make a well in the center of the mix; add the oil, eggs, and apples. Stir until mixture is smooth. Pour into the prepared pan and bake for 1 hour & 10 minutes, or until a toothpick inserted into the center comes out clean. Cool; remove from the cake pan.
Sand Art Brownies
Materials and Supplies:
wide mouth quart canning jars with lid and rings
1 round (6 yards) craft ribbon
2 pieces cardstock for tags
1/2 yard print cotton fabric
2/3 teaspoon salt
1 1/8 cups flour, divided
1/3 cup cocoa powder
2/3 cup brown sugar
2/3 cup sugar
1/2 cup chocolate chips
1/2 cup white chocolate chips
1/2 cup walnuts or pecans
Wash, rinse and dry canning jars. Layer ingredients as follows:
2/3 teaspoon salt
5/8 cups flour
1/3 cup cocoa powder
1/2 cup flour
2/3 cup brown sugar
2/3 cup sugar
1/2 cup chocolate chips
1/2 cup white chocolate chips
1/2 cup 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.
Attach this to the Jar:
Sand Art Brownies
Preheat oven to 350F. Grease one 9 x 9 baking pan. Pour the contents of the jar into a large bowl and mix well. Stir in 1 teaspoon vanilla, 2/3 cup vegetable oil and 3 eggs. Beat until just combined. Pour the batter into the prepared pan and bake at 350F for 20 to 25 minutes.
Gingerbread Cookie Mix
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups all purpose flour
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 cup packed brown sugar
Mix 2 cups of the flour with the baking soda and baking powder. Mix the remaining 1 1/2 cups flour with the ginger, cloves, cinnamon, and allspice. In a 1 quart, wide mouth canning 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.
Attach this to the Jar:
Gingerbread Cookies
Empty contents of jar into a large mixing bowl. Stir to blend together. Mix in 1/2 cup softened butter or margarine, 3/4 cup molasses, and 1 slightly beaten egg. Dough will be very stiff, so you may need to use your hands. Cover, and refrigerate for 1 hour. Preheat oven to 350F. Roll dough to 1/4 inch thick on a lightly floured surface. Cut into shapes with a cookie cutter. Place cookies on a lightly greased cookie sheet about 2 inches apart. Bake for 10 to 12 minutes in preheated oven. Decorate as desired. Makes 1 1/2 dozen.
Mexican Fiesta Dip Mix
1/2 cup dried parsley
1/3 cup minced onion
1/4 cup dried chives
1/3 cup chili powder
1/4 cup ground cumin
1/4 cup salt
In a large bowl, combine the spices and store in an airtight container decorated with a pretty ribbon.
Attach this to the Jar:
Mexican Fiesta Dip
Makes 2 cups
3 tablespoons Mexican Fiesta Dip Mix
1 cup mayonnaise or lowfat mayonnaise
1 cup sour cream or lowfat yogurt
In a medium mixing bowl combine the Dip Mix with the mayonnaise and sour cream. Whisk the mixture until smooth. Refrigerate for 2 to 4 hours. Serve with tortilla chips or fresh vegetables.
Snow Balls in a Jar
1/2 cup confectioners' sugar
2 cups all purpose flour
1 cup chopped pecans
In a medium bowl, combine the confectioners' sugar and flour. Place into a 1 quart canning jar. Put the chopped pecans on top. Close the lid and attach a tag with the following instructions:
Snow Balls
Makes 4 dozen
Preheat the oven to 325F. Grease cookie sheets. In a medium bowl, cream together 3/4 cup of shortening and 1/4 cup of margarine. Stir in 2 teaspoons of vanilla. Add the entire contents of the jar and mix well. Roll dough into 1 inch balls and place them on the prepared cookie sheet. Bake for 20 to 25 minutes, until lightly browned. Cool, and roll in confectioners' sugar. Makes 4 dozen.
Split Pea Soup Mix
2 1/2 cups green split peas
2 1/2 cups lentils
2 1/2 cups pearl barley
2 cups alphabet macaroni
1 cup dried onion flakes
1/2 cup celery flakes
1/2 cup parsley flakes
1 1/2 teaspoons thyme
1 1/2 teaspoons white pepper
Mix all ingredients together. Store in a jar with a tight fitting lid. Stir before using.Makes 10 cups of mix.
Attach this to the Jar:
Split Pea Soup
Combine 1 cup of soup mix with 4 cups of water or seasoned stock in large pan. Add 1 cup of cooked chopped meat, if desired. Bring to a boil. Reduce heat to low and cover pan. Simmer gently for 45 to 60 minutes, or until peas are tender. Add 1/2 teaspoon of salt if desired.
Taco Seasoning Mix
2 teaspoons chili powder
1 1/2 teaspoons paprika
1 teaspoon onion powder
1/2 teaspoon salt
3/4 teaspoon garlic salt
1 dash red pepper
Mix all together. Makes 1 package of store bought mix. You may want to expound on this and put into baby food jars with pretty ribbons.
Pancake Mix
3 cups all purpose flour
3 tablespoons sugar
2 tablespoons baking powder
4 1/2 teaspoons ground cinnamon
1 1/4 teaspoon salt
In a 1 quart jar, combine all ingredients; seal, adding dried fruits; apples are especially good if necessary to fill small gaps.
Attach this to the Jar:
Pancake Mix
In medium bowl, combine 3/4 cup milk, 1 egg, and 2 tablespoons salad oil. With fork, blend in 1 1/3 cup pancake mix until moistened but still lumpy. Cook on lightly greased griddle or skillet. Makes about 10 5 inch pancakes.
Holiday Bean Soup Mix
1 pound dried black beans
1 pound dried red beans
1 pound dried kidney beans
1 pound dried navy beans
1 pound dried great northern beans
1 pound dried baby lima beans
1 pound dried large lima beans
1 pound dried pinto beans
1 pound dried green split peas
1 pound dried yellow split peas
1 pound dried black eyed peas
1 pound dried green lentils
1 pound dried brown lentils
Combine beans in a very large bowl. Pour two cups of bean mix into pretty 16 ounce wide mouth jars. Instead of mixing the beans together, you can layer the beans. Very pretty. Just use about 1/8 cup of each bean until you fill the jar.
Attach this to the Jar:
Holiday Bean Soup Mix
Bean Mix from jar
1 smoked ham hock
2 cans, 14.5 oz each stewed tomatoes
1 medium onion, chopped
1 clove garlic, minced
1 bay leaf
6 cups water
1/4 cup fresh parsley
1 tablespoon red wine vinegar
2 teaspoons salt
1 teaspoon chili powder
1 teaspoon cumin seed
Cover beans with water and soak overnight. Drain beans and place in a stockpot. Add ham hock, tomatoes, onion, garlic, bay leaf and 6 cups of water. Bring to a boil over medium high heat, cover and simmer 1 hour or until beans are tender. Remove bay leaf before serving. Serve warm. Makes 11 cups of soup.