CONTAINER GIFT RECIPESM&M Cookie Mix Jar GiftIngredients for a 1 quart jar:
1 1/4 cups M&M-brand chocolate candies (for a holiday touch, use M&M chocolate candies in seasonal colors)
1 1/4 cups sugar
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Mix together flour, baking soda, baking powder and sugar. Place dry ingredients on bottom of jar, and M&M candies on top. Pack firmly.
Top jar with a fabric circle, and tie with ribbon.
Print instructions out and include as a gift tag attached with ribbon.
INSTRUCTIONS FOR TAG (attach to jar):Cream 1/2 cup butter or margarine, softened, 1 egg and 1 teaspoon vanilla. Slowly add contents from jar, and mix until completely blended.
Roll into 1-inch balls, and place 2 inches apart on an ungreased cookie sheet. Bake at 375 degrees until edges are lightly browned, about 12 to 14 minutes.
Cool on cookie sheet for five minutes, then transfer to wire racks. Makes 2 1/2 dozen cookies.
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Oatmeal Scotchies
Ingredients for 1 wide mouth quart-sized jar:
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed brown sugar
1/2 cup white sugar
3/4 cup butterscotch baking chips
2 cups rolled oats
In large bowl, combine flour, cinnamon, nutmeg, baking soda and salt and reserve for top layer. Layer remaining ingredients in order given in canning jar, layering flour mixture last. Top jar with fabric circle, and tie with ribbon.
INSTRUCTIONS FOR TAG (attach to jar):Empty mix into large mixing bowl, mix thoroughly.
Cream 3/4 cup butter or margarine, softened, 1 egg, and 1 teaspoon vanilla. Slowly add contents from jar, and 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.
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Apricot Cranberry BreadIngredients for 1 quart jar:
2 ½ cup all-purpose flour
1 cup dried apricots, chopped
¾ cup sugar
1 cup dried cranberries, chopped
4 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
Layer ingredients in any order in a 1-quart jar. Pack ingredients down slightly before adding another layer. Cover top of jar with fabric and tie off with a ribbon. Attach recipe tag to jar.
INSTRUCTIONS FOR TAG (attach to jar):Jar of bread mix
1 ¼ cup buttermilk
¼ cup shortening
1 egg, beaten
Preheat oven to 350 degrees. Grease a 9x5 inch bread pan with shortening or non-stick spray. Pour contents of jar into a large bowl. Combine buttermilk, shortening, and egg in a small bowl until blended; stir into jar mixture just until moistened. Pour evenly into prepared pan. Bake for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and cool completely on wire rack.
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Cream of Potato Soup Mix1 ¾ cup instant mashed potatoes
1 ½ cup dry milk
2 tablespoons chicken bouillon granules
2 teaspoons dried minced onion
1 ½ teaspoons seasoned salt
1 teaspoon dried parsley
¼ teaspoon pepper
Combine all ingredients in a large bowl. Pour into a quart jar and top with fabric and a ribbon. Include instructions on tag.
INSTRUCTIONS FOR TAG (attach to jar):
Cream of Potato Soup: Place ½ cup of soup mix into a cup or bowl and add 2/3 cup boiling water. Stir until smooth. For extra creamy soup, add ½ cup of soup mix to 2/3 cup hot milk.
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Rich and Creamy Hot Chocolate Mix4 cups powdered milk
1 cup cocoa powder
2 cups granulated sugar
Dash of salt
Combine all ingredients in a large bowl. Pour into a quart jar and top with fabric and a ribbon. Include instructions on tag.
INSTRUCTIONS FOR TAG (attach to jar):
Rich & Creamy Hot Chocolate: Spoon ¼ cup of mix into a mug. Add 1 cup of boiling water. Stir until smooth. For extra creamy hot chocolate, add ¼ cup of mix to 1 cup hot milk. Top with marshmallows.
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Candy Cane Cappuccino1 cup powdered non-dairy creamer
1 1/3 cups granulated sugar
1 cup instant coffee
1 cup hot cocoa mix
8 regular sized candy canes, crushed
Blend all ingredients in a food processor or blender until it becomes a smooth powder. Place mixture in small jars and decorate with fabric and ribbon, and attach tag.
INSTRUCTIONS FOR TAG (attach to jar/bag):Candy Cane Cappuccino: Stir 1 tablespoon of cappuccino mix into 1 cup boiling water. For a richer cup of cappuccino, place 1 tablespoon of mix into 1 cup of hot milk.
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PRETZEL GIFT RECIPESEasy, Festive Chocolate Holiday PretzelsIngredients:
3 (10 ounce) bags checkerboard, windowpane or round shaped pretzels
1 (large pound size) bag holiday M&Ms plain chocolate candies (red & green)
3 (13 ounce) bags Hershey's Hugs chocolates
3 (13 ounce) bags Hershey's chocolate kisses
Preheat oven to 170 degrees.
Open the bags of pretzels and place them on a parchment or waxed paper-lined cookie sheets in a single layer. DO ONLY ONE TYPE OF CANDY PER SHEET because the Hugs melt faster than the kisses. Unwrap Hugs or Kisses, place one on each pretzel, repeat for an entire cookie sheet.
Place cookie sheet/s in the preheated oven, bake for 4 MINUTES FOR THE SHEET OF pretzels and HUGS, 5-6 minutes for the pretzels and Kisses. Remove from oven and immediately an M&M on top of each pretzel/chocolate, pressing down gently. Place cookie sheet in freezer or refrigerator until the chocolate is reset.
Wrap either in cellophane bags or a candy box.
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Chocolate Dipped Pretzel RodsIngredients:
Pretzel Rods
Semisweet chocolate chips
Sprinkles (the sugar sprinkles won’t work as well as non-perils or “jimmy” sprinkles)
Line a cookie sheet with parchment paper.
Melt the chocolate chips in either a double boiler, or in a mason jar over a pot of simmering water. Remove from heat. While the chocolate is still hot. Dip the rods in the chocolate and place on the cookie sheet. Using a spoon, scoop out some chocolate finish covering the rods to ½ of the way down. Sprinkle with sprinkles. Allow to cool until solid.
Wrap either individually or in bunches in Pretzel Rod bags.
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Smashed Bugs Candy RecipeThey sort of look like smashed bugs, but they are really bites of pure heaven.
Ingredients:
2 cups (about) square or round snack pretzels
1 package (12 ounces) Rollo chocolate-covered caramel candies
8 (about) large marshmallows, each cut into 8 pieces
1 cup (about) pecan halves
Preheat oven to 300 F. Line baking sheets with parchment paper.
Place pretzels in rows 1 inch apart on lined baking sheets. Top with chocolate caramel candies. Place marshmallow on top. Bake for 3 minutes only. Immediately place pecan half on top of each and gently press down so all layers stick together. Let cool.
Package in either cellophane bags, candy boxes, etc.
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BAKED RECIPESDouble Lemon Delights
2 ¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, softened (NOT melted)
¾ cup granulated sugar
1 egg
2 tablespoons grated lemon peel, divided
1 teaspoon vanilla
Additional sugar
1 cup powdered sugar
4-5 (more or less) teaspoons lemon juice
Preheat oven to 375 degrees.
Combine flour, baking powder and salt in a small bow and set aside. Beat butter and granulated sugar in a large bowl until light and fluffy. Beat in egg, 1 tablespoon lemon peel, and vanilla until well blended. Gradually beat in flour mixture at low speed until well blended.
Drop 2 tablespoons of dough 2 inches apart on an ungreased cookie sheet. Flatten dough with the wide bottom of glass that has been dipped in sugar.
Bake 12-14 minutes, or until cookies are just set and edges are lightly golden brown. Cool on cookie sheet for 2 minutes, then transfer to wire racks to cool completely.
Combine powdered sugar, lemon juice and remaining lemon peel in a small bowl; drizzle mixture over cookies. Let stand until icing is set.
Makes 12 large cookies. Wrap either in cellophane bags, or in a nice box or basket.
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Very Rich Chocolate Nut Bars1 ¾ cup graham cracker crumbs
½ cup (1 full stick) of unsalted butter, melted
1 14-oz can of sweetened condensed milk
2 cups (12-oz bag) of semi-sweet chocolate chips, divided
1 teaspoon vanilla extract
1 cup chopped pecans
Preheat oven to 375 degrees. In a medium mixing bowl, combine crumbs and melted butter and press firmly on bottom of a 13x9” pan. Bake for 8 minutes. Remove from oven and drop oven temp to 350 degrees.
In a small saucepan, heat sweetened condensed milk, vanilla, and 1 cup of chocolate chips, stirring constantly until smooth. Spread over graham cracker crust. Top with remaining chocolate chips and chopped pecans, pressing down firmly. Bake for 25 to 30 minutes. Allow bars to cool completely before cutting. Cut into bars or triangles.
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OTHER RECIPESSugar Scrub
Ingredients:
1 cup sugar (I prefer white, but 2/3 white with 1/3 brown is pretty)
1/4 cup oil (may need more if scrub is too dry)
4-8 drops essential oil for scent (you can usually get this at a health food or organic store)
Directions: Mix ingredients well and store in a sealed container.
INSTRUCTIONS FOR TAG (attach to jar):
To use: use a few tablespoons to scrub your skin in small circles. Be aware that the oil may leave the shower floor slippery.
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Christmas Crunch
White Chocolate Chips
2 cups crushed candy canes
Melt chocolate chips either in the microwave on high for 2 minutes (stirring often) or over the stove on low heat. Add crushed candy canes and toss to coat. Spread mixture out on a piece of parchment paper about ¼” thick. Allow to cool, and then cut up into pieces. Package in candy boxes or cellophane bags.
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Snowball MarshmallowsBag of Large Marshmallows
Corn Syrup
Sugar Crystals
Cake Sparkle Sprinkles
Gently brush each marshmallow with corn syrup. Roll in sugar crystals and cake sparkles. Set aside on parchment paper to dry. Cover lightly with saran wrap to keep air off so marshmallows don’t dry out. Once set, place into snack-sized zip loc bags.
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Calico Baked Beans
1 cup dried northern beans
½ cup dried pinto beans
½ cup dried red beans
Layer beans in a pint-sized jar and top with fabric and a ribbon. Include instructions on tag. Also, include the following season pack:
1 cup packed brown sugar
2 tablespoons garlic powder
2 tablespoons onion powder or dried onion flakes
1 teaspoon salt
½ teaspoon ginger
¼ teaspoon allspice
Place ingredients in a 12-oz jar or in a plastic zip loc bag.
INSTRUCTIONS FOR TAG (attach to jar/bag):
Calico Baked Beans:
1 Jar Dried Beans
1 Seasoning package
1 8-oz can tomato sauce
2 cups ketchup
1 onion, diced finely
1 green pepper, diced finely
½ pound bacon, cooked, crumbled
Cover the beans with water and soak overnight. Drain. Place in a large pot and add 10-12 cups water. Cook over medium-low heat until tender, about 3 hours. Drain. Add the bacon, onion, pepper. Place in a large oven proof casserole, and set aside.
In a medium bowl add the seasoning package, tomato sauce, and ketchup. Mix well, and add more ketchup if necessary – add to bean mixture. Whole mixture should seem slightly soupy.
Bake at 350 degrees for 1 and ½ hours.
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EXTRA RECIPESDried Cranberry Pecan Sweet Rolls
Makes about 2 dozen
1 25-ounce package frozen roll dough (like Rich’s Enriched Homestyle Roll Dough), thawed according to package instructions
½ cup chopped pecans
¼ cup butter, melted
3 ounces dried cranberries, chopped
3 tablespoons granulated sugar
¾ teaspoon pumpkin pie spice (or apple pie spice)
2 cups powdered sugar
3 tablespoons hot water
Preheat oven to 200 degrees.
Place dough balls in 2 greased 9” cake pans (disposable aluminum pans). Turn off oven. Cover dough balls with plastic wrap; place in oven and let rise for 25-30 minutes or until doubled in bulk. Remove from oven and discard plastic wrap.
Stir together pecans, butter, cranberries, 3 tablespoons of sugar and pie spice. Sprinkle evenly over dough in pans. Bake at 350 degrees for 12-15 minutes, or until golden brown. Cool.
Stir together powdered sugar and hot water. Drizzle evenly over rolls.
Cover the pan securely with plastic wrap for freshness, and then, wrap the entire pan of rolls with cellophane wrap and tie off with a pretty ribbon.
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Texas Cornbread
Ingredients for 1 jar or bag:
1 cup yellow corn meal
1 cup sifted flour
1/4 cup sugar
1/2 teaspoon salt
4 teaspoons baking powder
Instructions: In a large bowl, thoroughly mix all dry ingredients. Place Texas Cornbread mix in a wide-mouth pint canning jar or zip loc baggie.
Jar note: to package in jars, pre-wash, rinse and dry canning jars, lids and bands. Cut circles from cotton fabric to top each jar. Tie fabric on with ribbon.
Bag note: place zip loc bag inside holiday-colored paper bag. Fold down paper bag top, and tape or staple closed. Decorate with ribbon and tag.
Packaging note: pre-mix ingredients thoroughly before filling bags or wide-mouth pint canning jars with the finished mix. Mixing ingredients permits the finer flour granules to fill spaces between the cornmeal, and allows a single recipe to fit inside a pint jar. This is not a layering recipe.
INSTRUCTIONS FOR TAG (attach to bag or jar):Texas Cornbread Mix:
1 container (2 cups) Texas Cornbread Mix
1 egg
1 cup milk
1/4 cup soft shortening (Crisco)
Preheat oven to 425 degrees. Grease one 8-inch square pan, or 8-inch cast iron skillet, or cast iron cornbread mold. Place cornbread mix into bowl, mix thoroughly. Add egg, milk and shortening. Hand-beat until smooth, about one minute. DO NOT OVERBEAT! Lumps are a good thing! Bake for 20 to 25 minutes for pan or skillet, 15 to 20 minutes for cornbread mold.
