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        Great for gift giving, and economical also. I have tried to include a little of everything here in hopes that it will meet the need you have. Keep in mind that it is a nice start for building a basket. For instance, if you chose to use the 'pancake mix' then you could include a kitchen towel and a variety of syrup. Or the Tea/Coffee mixes with a nice mug or cup and saucer. A cookie jar to go with one of the cookie recipes. The taco mix would go great with a tortilla warmer ;-) the possibilities are endless.

        If a recipe has 4 cups 'filling' it should fit nicely in a quart jar (wide mouth is best). IF one of your 'fillings' is brown sugar you can usually fit a little more since it can be packed.

        You will also find text that you can copy/paste into your own word program and print out to attach to the 'gift'....... ENJOY!!

        It is my understanding that they can be kept for up to 6 months if sealed tightly. (that makes it nice for pre-making for YOURSELF and storing.)Oh, one more thing (smiles) Special thanks to all who sent me recipes to include here!


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Instant Cappucino

1 c. powdered creamer
1 c. powdered chocolate milk mix
2/3 c. instant coffee
1/2 c. sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Mix all ingredients together. Use 1 heaping Tbls. per cup of boiling water. Store in airtight container.


Hot Chocolate
Serves 1

4 tablespoons Hot Chocolate Mix
8 ounces boiling water
Marshmallows or whipped cream

Place the Hot Chocolate Mix into a mug. Pour in the boiling water. Stir until the Chocolate mix is dissolved. Garnish with marshmallow or whipped cream.


HOT CHOCOLATE MIX

4 cups dry milk
1 cup unsweetened cocoa
2 cups sugar
1/2 teaspoon salt
1 teaspoon instant decaffeinated coffee (optional)

Mix the ingredients and put them into a plastic container or double plastic bags. Label the mix "Hot Chocolate. Use 1/4 cup per cup of boiling water." Makes 20 cups.

Cafe Swiss Mocha Flavored Coffee

1/4 C. Powdered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
2 T. Powdered Baking Cocoa

Process in a blender on liquify until well blended. Store in an air tight container. Use by tablespoonfuls according to taste. Spoon in cup and add hot water.

DILL DIP

3/4 cup dill weed
3/4 cup accent (optional)
3/4 cup season salt
3/4 cup onion flakes
3/4 cup parsley flakes

Combine all and place in a container. The pint size jelly jars would be perfect here ;-). To use: combine with 1 cup sour cream and one cup Miracle Whip in a small bowl AND 3TBS of your dip mix. Refrigerate for at least 2 hours to allow the flavors to blend. This makes an excellent vegetable dip as well as one for chips.

INSTANT SPICED TEA

2 cups powdered orange breakfast drink
1-1/2 cups sugar
3/4 cup instant tea
2 packages unsweetened lemonade mix
1 teaspoon ground cloves
1 teaspoon ground cinnamon

Mix the ingredients and put them into a plastic container or double plastic bag. Label the mix "Spiced Tea. Add 2 heaping teaspoons to 1 cup boiling water."

Homemade Taco Seasoning Mix

2 Tsp. chili powder
1 1/2 Tsp. paprika
1 Tsp. onion powder
1/2 Tsp. salt
3/4 Tsp. garlic salt
1 Dash red pepper

Mix all together. Makes 1 package of store bought mix.


Fudge Brownie Mix

2 cups sugar
1/2 cup cocoa
1 cup all-purpose flour
1 cup chopped pecans
1 cup chocolate chips

Mix all the ingredients together and store in an air-tight container.

Attach to the jar:

1 cup butter or margarine, softened 4 eggs 1 package of the Double-Fudge Brownie Mix

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

Pancake Mix

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

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

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 still lumpy. Cook on lightly greased griddle or skillet. Makes about 10 5" pancakes.

Snickerdoodle Mix

Snickerdoodles are soft sugar cookies dusted with cinnamon and sugar.

2 3/4 cups all purpose flour
1/4 tsp. salt
1 tsp. baking soda
2 tsp. cream of tartar
1 1/2 cups sugar

In a large bowl, combine the ingredients with a whisk. Store the mix in an airtight container.

Attach to the Jar

Snickerdoodles
Makes about 5 dozen cookies

1 cup butter or margarine, softened
2 eggs
1 package Snickerdoodle Mix
1/2 cup sugar
1 Tbsp. cinnamon

Preheat oven to 350 degrees F. In the large bowl of an electric mixer, cream the butter until light; add the eggs & beat on low speed until the mixture is smooth. Add the Snickerdoodle Mix & continue to beat on low speed until the dough begins to form. Combine the sugar & cinnamon in a small bowl. Shape the dough into 1-inch balls & roll in the cinnamon-sugar blend. Arrange on ungreased baking sheets 2 inches apart & bake for 16 to 19 minutes, or until light tan. Transfer to wire racks to cool.

Holiday M&M's Cookie Mix

1 1/4 cups sugar
1 1/4 cups M&M candies (use red and green for Christmas)
2 cups flour mixed with 1/2 tsp. baking soda and 1/2 tsp. baking powder

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

Attach to the Jar

M&M's Cookies
Makes 2 1/2 dozen cookies

1. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.
2. Add: 1/2 cup (1 stick) butter or margarine, not diet, very soft
1 egg, slightly beaten
1 tsp. vanilla (opt.)
3. Mix until completely blended. You will need to finish mixing with your hands.
4. Shape into balls the size of walnuts. Place 2 inches apart on sprayed baking sheets.
5. Bake at 375 degrees for 12 to 14 minutes, until edges are lightly browned.

Butterscotch Brownie Mix

1/2 cup firmly packed flaked coconut
3/4 cup chopped pecans
2 cups firmly packed brown sugar
2 cups flour mixed with 1 1/2 Tbsp. baking powder and 1/4 tsp. salt

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

Attach to the Jar

Butterscotch Brownies
Makes 2 dozen brownies

1. Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix.
2. Add: 3/4 cup (1 1/2 sticks) butter or margarine, not diet, very soft
2 eggs, slightly beaten
2 tsp. vanilla (opt.)
3. Mix until completely blended.
4. Spread batter into a sprayed 9x13 metal pan.
5. Bake at 375 degrees F for 25 minutes. Cool 15 minutes in baking pan. Cut brownies into 1 1/2 inch squares.

Chocolate Chip Cookies in a Jar
  
1 cup brown sugar
 1/2 cup white sugar
1 1/2 cups semisweet chocolate chips
 2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
  
Directions:
 Mix the salt and baking soda in with the flour, then layer the ingredients into the jar. Use scissors to cut a 9 inch-diameter circle from calico. Place over lid and secure with rubber band. Tie on a raffia or ribbon bow to cover rubber band.

Attach to jar:

  Chocolate Chip Cookies

Preheat oven to 375º Sift dry ingredients through a colander to separate the chocolate chips from other ingredients.

Beat 1 cup of butter or margarine in a medium bowl. Beat sifted ingredients into butter until blended. In a small bowl, beat 1 egg with 1 teaspoon of vanilla. Mix beaten egg mixture into butter mixture until blended. Stir in chocolate chips.

DREAMSICLE COOKIE MIX

1/2 cup Tang instant breakfast drink powder
3/4 cup sugar
1-1/2 cups vanilla chips

1-3/4 cups flour mixed with 1/2 tsp. baking soda and 1/2 tsp. baking powder
 

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

Attach to jar:

Empty cookie mix in a large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased baking sheet. Bake at 375° for 12 to 14 minutes or until tops are very lightly browned. Cool 5 minutes on cookie sheet. Remove to wire racks to cool completely. Yield: 2½ dozen.

PEANUT BUTTER COOKIE MIX

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

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

Attach to jar:

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

Drop teaspoonfuls of batter, spaced well apart, onto a greased cookie sheet. Bake 8 minutes or until lightly browned.

Russian Tea

2 & 1/2 cup Tang
1 & 1/2 cup white sugar
1 - 12 oz of instant lemonade mix (Kool-aid)
2 tsp. cloves
1 & 1/2 cup instant Lemon flavored tea
2 tsp. cinnamon
1 tsp. nutmeg

Measure out all ingrediants first into separate bowls. Layer the tang, sugar, lemonade and tea into jar as little or as much as you like. Repeat the layers often to make a pretty layered looking sand art type look. Add the cloves, cinnamon & nutmeg last. This is a very sweet drink.

Attach to jar:

Russian Tea

Mix dry ingrediants well and replace into your jar for storage. Add 2 Tbls. into coffee cup and add hot water.



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