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Holiday Gift Mixes in a Jar

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Here are your 38 GIFT IN A JAR RECIPES! There used to be 101, but they vanished!


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

Mix the ingredients together and store in an airtight jar.

Attach the following recipes to the jar:

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

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

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

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



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

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

Add these directions to label:

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

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



WARNING: The bread and cake recipes baked in a jar are not for long term storage. This method is not considered safe. The air bubbles in the cake mix work as natural insulation preventing the cake from getting hot enough to kill bacteria in the center. The in jar cakes are safe only as long as a fresh cake would be. The egg in the mix can develop unsafe bacteria, as well as any butter or other ingredients likely to spoil or go rancid. Recipes like this have been circulating for years and are quite tasty, but most magazines have been forced to print retractions urging people not to follow them. The best way to keep a cake long term is to freeze it. The stuff they put on the shelves in stores can only last there for so long because it has been subjected to massive additions of chemical "preservatives". Try the recipes without sealing them in jars, they are all delicious.

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

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

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

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


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

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

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

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

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



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

Mix and store in an airtight container. Attach the following
instructions to jar:

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

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



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

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

Attach this to each jar:
Bread Machine Mix
Add the contents of jar to bread machine in the order suggested by
machine manufacturer along with:
2/3 cup water or milk
1 tablespoon oil, butter or shortening
1 teaspoon bread machine yeast or 1 1/2 teaspoons active dry yeast



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

Layer ingredients in a jar and seal.

Add recipe directions to jar:
Beat 1/4 cup vegetable oil, 1 cup milk or vanilla yogurt, and 1 egg
in a mixing bowl until combined. Stir in jar contents, approximately
40 strokes. Spoon into 12 greased or lined muffin cups. Bake at 400
for 20-25 minutes, cool in pan for five minutes and transfer to a
wire rack. Serve warm. Makes 12 muffins.



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

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

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



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

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

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



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

Mix and store in airtight container or jar.

Attach tag to jar:
To prepare, add 1/2 cup mix to 2 cups milk. Heat and stir constantly
while boiling. Cool, then serve.



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

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

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



2 cups Powdered non dairy creamer
1 cup instant coffee

Blend ingredients together. Store in airtight jar.

Attach this to jar:
To use: Mix 1 tablespoon mix with 1 cup hot water.


(Read all instructions before starting)
You will need 8 coffee mugs... (makes 8 gifts)

Cake Mix........
1 cake mix any flavor
1 (4 serving size) instant pudding mix (not sugar free), any flavor

Place dry cake mix and dry pudding mix into a large bowl and blend
well with a whisk. This will be about 4 - 4 12 cups dry mix and will
make 8 coffee cup cake mixes. Place 12 cup dry mix into a sandwich
bag. Place mix into a corner of the bag and tie it there with a
twist tie. Label this bag "Cake Mix".
Continue making and labeling packets until you have 8 packets.

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

Glaze mix........
1/3 cup powdered sugar
1 12 tsp dry flavoring (such as powdered lemonade mix, powdered
orange breakfast drink mix, cocoa powder - Select a flavoring
appropriate to the cake you are making)
Vanilla powder sold by coffee flavorings (or use French Vanilla

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

Select one of 8 large coffee cups. Check it to be sure it holds 112
cups of water. That way you will be sure you have bought the size
the recipe calls for. It can't have any metallic paint on it because
it will be used in the microwave. Place one baggie of cake mix and
one baggie of glaze mix in each coffee cup. Add one baggie of
toppings into each cup also, if using. Continue with the remaining
coffee cups.

Now attach the following baking instructions to each coffee cup:

Generously spray inside of coffee cup with cooking spray. Empty
contents of large packet into cup. Add 1 egg white, 1 tbsp oil, 1
tbsp water to dry mix. Mix 15 seconds, carefully mixing in all the
dry mix. Microwave on full power 2 minutes. (You may not get
satisfactory results in a low wattage small microwave). While cake
is cooking, place ingredients from "Glaze Mix" into a very small
container and add 112 tsp water. Mix well. When cake is done, pour
glaze over cake in cup. Enjoy while warm.


This is a sweet, cake-like corn bread that is delicious with honey

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

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

Attach this to the Jar:
California Corn Bread
Serves 4 to 6
1 package California Corn Bread Mix
2 eggs
1 cup milk
1/2 cup butter, melted
Preheat the oven to 350 degrees F. Place the corn bread mix in a
large mixing bowl and add the eggs, milk and butter. Blend until the
mixture is smooth. Poor into a greased 8-inch baking pan and bake
for 30 minutes.



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

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

Attach this to the Jar:
Candy Cookies
Makes 3 dozen cookies
1 cup unsalted butter or margarine, softened
1 large egg
1 package Candy Cookie Mix
1 cup candy bar chunks (Reese's peanut butter cups, Butterfinger
bars, white or milk chocolate chunks)
Preheat oven to 350 degrees F. In the large bowl of an electric
mixer, beat the butter until it is smooth. Add the egg, and continue
beating until the egg is combined. Add the Candy Cookie Mix and
candy bar chunks and blend on low just until the cookie mix is
incorporated. Form the cookies into 11/2-inch balls & place them 2
inches apart on an un-greased cookie sheet.
Bake for 10 to 12 minutes, until golden on the edges. Remove from
oven, and cool on cookie sheet for 2 minutes.


This recipe makes 6 pint-sized cakes.

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

In large bowl, cream sugars and butter with an electric mixer. Add
eggs and mix well. Next add vanilla and milk, again mixing
completely. Place dry ingredients and spices in a large bowl and mix
with a whisk. Add creamed mixture and mix with whisk or wooden
spoon. Gently stir in nuts.
Grease the inside of the jars with Pam. Place 1 cup batter into each
jar. Place jars on baking sheet and bake at 325 degrees for approx.
50 minutes, or until toothpick inserted in center comes out clean.
Remove cakes from oven, one at a time, and place sterilized lid and
ring on each while they are still hot. The jars will seal as they
cool. (Just as with canning vegetables, etc. you will hear a
slight "pop" as the jars seal and the lids bend inward slightly. If
they do not "pop" they are not sealed properly.)
Use any unsealed cakes immediately or refrigerate them and they will
last about 2 weeks this way. Sealed cakes may be stored without
refrigeration for up to 6 months.



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

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

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



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

Attach this to the Jar:
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.



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

In 1-quart wide-mouth glass jar, gently layer and pack ingredients
in the order listed, beginning with butterscotch chips. If there is
any space left after adding the last ingredient, add more chips or
pecans to fill the jar. Place lid on top. Cut an 8-inch circle of
fabric to cover lid. Place fabric over lid; secure in place with
ribbon or raffia. Decorate as desired. Note: To toast pecans, place
in a microwave-safe dish and microwave on High for 4 to 5 minutes,
stirring every minute. After measuring the brown sugar, crumble it
between your fingers for uniform texture. Be sure to pack the brown
sugar firmly in the jar to prevent the baking mix from sifting down
through it.
Make a gift card with baking instructions to attach as follows:
To make Chewy Butterscotch Nut Bars in a Jar: Empty contents of jar
into medium bowl. Stir in 1/2 cup (1 stick) butter or margarine,
melted; 1 large egg; and 1 teaspoon vanilla. Press into an 8x8x2-
inch baking pan coated with cooking spray. Bake at 350 degrees for
18 to 22 minutes or until bars are light golden brown and center is
almost set. Yield: Makes 16 bars.



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

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

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



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

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

Include in your gift basket:
1 8oz. can tomato sauce
2 14oz. cans diced tomatoes in juice
1 package Corn Bread Mix

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

For: Chili Corn Bread
Include in the package with the Corn Bread Mix, 1 small can whole
kernel corn and 1 small can diced green chili's (not the hot kind).
Stir the well-drained corn and chili's into the corn bread just
before baking. Bake in a well-buttered 8" square pan at 425 degrees
for 25 minutes.



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

Preheat oven at 325F degrees. Place a baking sheet onto middle rack
and remove top rack from oven. Before starting batter, wash 8 (1
pint) wide mouth canning jars with lids in hot soapy water and let
drain, dry, and cool to room temperature. Generously prepare jars
with butter. In a mixing bowl, combine butter, sugar, egg whites,
vanilla, almond extract, and applesauce. In another mixing bowl,
combine flour, cocoa powder, baking powder, baking soda, and salt.
Mix wet ingredients with dry ingredients just until moistened. Spoon
1 level cupful of batter into each jar. Carefully wipe rims clean,
then place jars on baking sheet (or they'll tip over) in the center
of oven. Bake 40 minutes. Keep lids in hot water until they're used.
When cakes are done, remove jars which are HOT from oven one at a
time. If rims need cleaning, use moistened paper towel. Carefully
put lids and rings in place, then screw tops on tightly shut. Place
jars on a wire rack; they will seal as they cool. Makes 8 cakes.



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

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

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



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

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

Attach a tag to the ribbon with the following instructions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl,
cream together 3/4 cup of softened butter, with 2 eggs and 1
teaspoon of vanilla. Add the entire contents of the jar, and mix by
hand until combined. Drop dough by heaping spoonfuls onto an
unprepared cookie sheet. Bake for 12 to 15 minutes in the preheated
oven. Makes 2 dozen.



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

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

Recipe to attach to 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 heaping tablespoonfuls into balls. Place 2
inches apart on a lightly greased cookie sheet. Bake at 375 for 13
to 15 minutes until tops are very lightly browned. Cool 5 minutes on
cookie sheet; remove to wire racks to cool completely. Yield: 212


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

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

Remember to press firmly between each layer. Place lid and ring onto
jar. The recipe attached should read as follows:

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



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

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

Attach this to jar:
To prepare Chocolate Mint Coffee-
1 1/2 tbs Mix
6 oz Boiling water
Whipped Cream -Candy Cane -- for garnish (optional)
Pour boiling water over mix in cup. Garnish with whipped cream and
stir with candy cane.



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

Mix all ingredients together until they are well blended. Store in a
large airtight container or jar.

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



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

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

Instructions to attach to jar:

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

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

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

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

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

Makes 3 dozen cookies.



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.

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"



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

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

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 tsp. cinnamon
1 cup unsalted butter, melted
1 egg
1 package Cobbler Mix
Preheat oven to 375 degrees F. 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.



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

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



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

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

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



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

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

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



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

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

Attach a card with the following directions:

This is a crazy cake because you mix the cake all together in the
pan that you bake it in. Pour contents of jar into a 9 x 13 inch
baking pan, and then add the following ingredients:
3/4 cup Vegetable Oil
2 tsp. Vinegar
1 tsp. Vanilla
2 cups Water
Stir cake ingredients together using a wire whisk or fork, making
certain that all ingredients are completely mixed together. Bake at
350 degrees F for 35 minutes. Frost as desired or serve sprinkled
with powdered sugar, with fresh fruit on the side.



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

Combine all ingredients. Yield: 1 gift (about 1/2 cup). Place in a
pretty jar tied with a ribbon.

Attach these instructions for use: Use to season chicken seafood,
steak or vegetables.


This curried rice mix is an interesting complement for plain chicken
or pork.

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

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

Attach this to the Jar:
Curried Rice
Serves 6
2 1/2 cups water
1 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.



1 cake mix, any flavor
1/2 c. oats, quick or old fashioned
1 c. chocolate chips
Optional add in: Butterscotch chips, raisins, milk chocolate chips,
white chips, nuts, etc. Use your imagination and go crazy.

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

Put this info on a card and attach it to the jar....
Add to mix:
1/2 c. oil
2 eggs slightly beaten
Drop dough by rounded teaspoon 2 inches apart onto un-greased cookie
Bake at 350 degrees for 8 - 10 minutes. Cool a minute before
removing from cookie sheet.
HINT: Do not over bake. In fact they are much better under baked a
little and left on cookie sheet for 5 minutes before removing.

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