S'Mores in a Jar

It's summer and time for S'mores....

S'mores in a Jar

What you will need:

1 1/3 cups graham cracker crumbs or 1 sleeve of graham crackers reduced to crumbs*

1/3 cup brown sugar

1 cup milk chocolate chips

1 1/2 cup mini marshmallows

Layer in order given in a 1 quart canning jar.

what to put on the label ...

Empty contents of jar into a bowl.

Melt 1/2 cup butter, add 1 teaspoon vanilla. 

Pour over dry ingredients, mixing well. 

Pat into a greased 9' square pan. 

Bake at 350 for 15 minutes. 

Makes 9 to 12 bars.

Apple Smoke BBQ Sauce

Apple Smoke BBQ Sauce

What you will need:

1 medium onion, grated or finely chopped
4 C. pressed apple cider (not pasteurized apple juice)
1/2 C. cider vinegar
1/2 C. firmly packed dark brown sugar
1 T. whole mustard seed
1 tsp. celery salt or celery seed
1 T. Worcestershire sauce
1 T. liquid smoke
2 (12 oz.) bottles chili sauce
Hot pepper sauce, to taste (optional)
2 1 pint sterilized jars

Bring all ingredients to boil in a large saucepan.
Reduce heat and simmer until sauce is thickened and volume is halved.
Pour hot sauce into two 1-pint sterilized jars.
Seal with 2-piece sterilized lids.
Water-bath process for 10 minutes.
Remove with tongs.
Cool.

Attach a bating brush with ribbon to give as a gift

Caramel Corn in a Jar

My kids love caramel corn, so to make things a bit easier when they were little we would make up a few of these to keep  in the pantry.

Caramel Corn in a Jar

Things you will need:

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

Set aside can of milk. Layer sugar and brown sugar in the canning jar.
Next, place popcorn into a small zip baggie. Seal baggie and place on top of sugar.
Place lid on jar.
 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 label:
Remove bag of popcorn from jar and using your preferred method, pop the 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.

Iced Coffee: Part 2

My Grandma used to have these fixed the same way she fixed her morning cup, mainly black but you can change it up to match the coffee house brews really easily.

To Make an Iced Coffee:
Ice
2 oz Coffee Concentrate
1 Tbs Sugar (more or less to your preference)
Milk or half & half or skim

Fill Glass with Ice, add 2 shot glasses of concentrated coffee, fill 1 shot glass with HOT water &

add 1 Tbs of sugar to the hot water, stirring to dissolve. Pour that onto the glass, fill to the top with milk. Stir and voila, you've just copied Starbucks Iced coffee for about 1/10th of the price.

You can change the flavors by using flavored grounds or by using flavored creamers.

Iced Coffee : Part 1 Coffee Concentrate

I adore iced coffee it's something my grandma drank all summer, so it brings back fond memories. Living on a budget I can't afford to go to the coffee house and buy them as much as I'd like but with this recipe I can make my own anytime I'd like and save money at the same time.

Coffe Concentrate

Mason Jar

1 c. Coffee (ground)

Water to Fill

Add 1 cup freshly ground coffee  

 to the mason jar and add enough water to completely fill the jar (about 3 1/2 cups). Let the grounds settle and absorb and top off with additional water. Cap the jar and place it in the fridge for at least 12 hours. 

The coffee will "brew" without the bitterness associated with hot brewed coffee. If you prefer the "bite" of hot brewed coffee, leave the jar on the counter overnight, rather than refrigerating it. It adds a certain kick or slight bitterness that is often found in Hot brewed coffee.

Once the coffee has set overnight or for at least 12 hours, Strain the brew carefully, reserving the coffee grounds to make another batch.

Blue Berry Scone Mix

Blueberry Scones Mix

2 c. all-purpose flour
1/3 c. vanilla sugar
1/4 c. nonfat dry milk powder
2 t. baking powder
1 t. dried lemon peel
1/4 t. salt
1/3 C. shortening
1 c. dried blueberries

Gently blend the first 7 ingredients until well mixed, stir in

 the dried blueberries. Pour into a jar.

Gift Tag Directions:
In medium mixing bowl add mix, 1 beaten egg & 1/4 cup water, stir till moistened.
Place dough on lightly floured surface, kneading briefly, pat or roll smooth (1/2") and cut with cookie cutters or into traditional triangles.

Bake at 400° F. for 12 -15 minutes.

Gluten Free Pancake Mix

Gluten Free Pancake Mix

3 cups powdered milk
5 cups chickpea flour
2 1/2 cups potato starch
2 1/2 cups cornstarch
1 1/2 cups glutinous rice flour
1/2 cup baking powder

Combine dry ingredients, blend well. Place in Jar.

To use:
Add 2 Eggs
1 cup of water
1 cup of mix

Gluten Free Pizza Mix

Combine the following in a bowl, blending well and then pour into a jar:

3/4 cup Gluten Free Flour Mix
2/3 cup tapioca flour
1/4 cup instant milk
3 teaspoon Xanthan Gum (prevents crumbly dough)
1 teaspoon sugar
1/4 teaspoon salt
2 teaspoons unflavored gelatin
1/2 teaspoon basil
1/4 teaspoon  oregano

Measure the following into a small baggie and place on top of the mix:
1 Tablespoon Dry Yeast

Attach a Tag
Combine the mix & yeast in a bowl with the following:
3/4 cup lukewarm water (not hot)
2 tsp oil
1 tsp apple cider vinegar (other vinegars *may* have wheat)

Knead the dough well, Preheat oven to 425F. Gently oil a pizza pan, spread the dough, bake for 8-10 minutes, remove from oven and add toppings.

Bake for an additional 15-20 minutes.

Cherry Scone Mix

Cherry Scone Mix

2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
6 tablespoons shortening
1/4 cup chopped pecans -- toasted

Combine first 5 ingredients until mix resembles cornmeal. Add pecans, seal and attach directions:

Attach:

1/2 cup dried  cherries
1 each bottle brandy or apricot nectar -- 2 oz

Directions:

Combine dried cherries & 2 tablespoons brandy or apricot nectar in bowl. Let set 15 minutes.

In a mixing bowl combine:

* 1 pkg Mix

* 1 beaten egg

* 1/3 cup half- and-half

Blend to make soft dough, Knead for 12 to 15 strokes. Roll dough into a 7-inch circle; cut into 8 wedges. Place scones 1 inch apart on an ungreased baking sheet. Brush tops with 1 tablespoon half-and-half. Sprinkle with 2 teaspoons sugar. bake in a 400 degree oven 12 to 15 minutes. Cool on a wire rack 5 minutes.

Beer Pretzels

Beer Pretzels

What You'll Need:
3 1/3 cup whole wheat flour
1 tbs. sugar
1 package active dry yeast
1 tsp. salt
1 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. garlic powder
1 tbs. dried minced onion
3/4   cup grated parmesan cheese

Combine all the ingredients together until well combined, Divide ingredients equally among two 16 ounce beer bottles or jars.


Beer Pretzels

Empty the contents of 1 jar into a medium mixing bowl.
Add 6 oz of Regular (not lite) beer (3/4 cup) to the mix, Stirring to combine. Overturn the soft dough on a lightly floured surface & knead until smooth. Cover and let rest in a warm area until doubled. (About 45 min.)

Roll out on lightly floured surface into a 10'x6' rectangle and cut lengthwise into 6 strips. (Shape if desired or leave as is.) Cover and let rise again until nearly doubled; about 30 min.

(If desired you can brush the tops with beaten egg white to achieve the glossy pretzel look and then sprinkle with Kosher Salt!)

Bake on the top rack of a 400 degrees F oven for about 8 minutes or until lightly golden. Transfer to wire rack to cool.

Seasoning Packets for Pilaf Rice

Each recipe makes one flavor packet to be used with Pilaf Rice recipe here. Also, these recipes are meant for bouillon cubes that mix with 8 oz. of water. If you prefer to substitute bouillon cubes that mix with 6 oz. of water, or powder, you will need to figure the differences accordingly. Three 8 oz. cubes equal four 6 oz. cubes.

Chicken:
3 chicken bouillon cubes, crushed
1/4 teaspoon parsley flakes
3 dashes pepper

Beef: 
3 beef bouillon cubes, crushed 
3 dashes pepper 

Onion: 
3 onion or beef bouillon cubes, crushed 
2 teaspoons dried minced or chopped onion 
3 dashes pepper 

Mushroom: 
3 chicken or beef bouillon cubes, crushed 
2 tablespoons dried mushroom slices, in bits 
3 dashes pepper 
Celery:

3 chicken bouillon cubes, crushed
3 tablespoons dried celery flakes
3 dashes pepper

Curry:
3 chicken bouillon cubes, crushed
1 teaspoon curry powder

Saffron:
3 chicken bouillon cubes, crushed
1 pinch saffron
1 pinch turmeric

Oriental:
3 chicken bouillon cubes, crushed
1 onion bouillon cube, crushed
2 teaspoons dried celery flakes
2 teaspoons dried mushroom slices, in bits
1 teaspoon dried minced onion
dash of powdered ginger
* add several dashes soy sauce to cooking water

Spanish:
3 chicken bouillon cubes, crushed
2 tablespoons dried green pepper flakes
2 tablespoons dried minced onion
dash of chili powder
* add 2 tablespoons tomato paste to cooking water 

Pilaf Rice Mix

 Pilaf Rice Mix

1 cup long-grain, converted rice
Flavor Packet (pick one from here)
2 tablespoons butter
2 1/2 cups hot water

Melt the butter in a heavy saucepan over medium heat. Saute the rice, stirring constantly, until it takes on a translucent quality; do not let the kernels pop. Slowly stir in the water, then the Flavor Packet; bring to a full boil; cover and lower heat. Simmer 20 to 25 minutes, or until nearly all of liquid is absorbed and the rice looks just a bit too moist to serve. Turn off heat and let stand for 10 minutes before uncovering and serving.

Mama J's Pizza Mix

Mama J's Pizza Mix

2 3/4 cups bread flour 
1 package (1 tablespoon) active dry yeast 
2 teaspoons salt

Combine all ingredients. Place in an airtight jar.
Attach these instructions on a gift tag:
Pizza
Makes two 12-inch pizzas
Contents of Pizza Dough Mix jar
2 tablespoons olive oil 
1 cup warm water 
1 cup tomato sauce 
1/2 cup grated mozzarella cheese 
1/3 cup freshly grated Parmesan 
1 teaspoon crushed oregano

Place the Pizza Dough Mix in a large bowl and add the olive 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 and crushed oregano. Drizzle olive oil over the pizzas.

Preheat oven to 425 degrees F, and bake for 20 to 25 minutes. Let stand 5 minutes before serving. 

Onion Soup Mix

Onion Soup Mix


3 onion bouillon cubes, crushed
1 beef bouillon cube, crushed
2 tsp. cornstarch
1/3 cup instant onion flakes
2 dashes pepper

Put all ingredients in a small sandwich bag. Seal well and store in cool, dry place.

To use:
Empty package 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. Ladle soup into oven proof bowls, sprinkle with croutons or toasted bread. Then add one 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

Beer Bread Mix

Beer Bread Mix

3 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 (12-ounce) bottle beer
3 tablespoons butter, melted

Preheat oven to 350 degrees. Spray a 5" x 9" loaf pan with cooking spray. Set aside.

Sift flour, sugar, baking powder and salt together in a large bowl. Add beer and mix until combined (Dough will be sticky). Place dough into loaf pan. Pour melted butter over top of loaf.

Bake at 350 degrees, uncovered, for 50-60 minutes, or until top is golden brown and toothpick comes out clean from center.

Serve warm or cold.

*If desired, you can substitute a 12-ounce can of soda for the beer in this recipe.

Apple Crisp Mix

Apple Crisp Mix

2 cups all-purpose flour
1 cup firmly packed brown sugar
1 cup old-fashioned rolled oats
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup chilled butter or margarine
1 cup chopped pecans

Combine all ingredients and seal in ziploc or vacuum seal bag (or jar). To give as gift, Place 2 cans apple pie filling in gift basket with a mix. Add pretty potholders, and wooden spoon.

To serve, spread 2 cans apple pie filling in a lightly greased 13 x 9-inch baking dish. Sprinkle topping over apples. Bake in a 400¼F oven for 19 to 21 minutes or until filling bubbles and topping is golden brown. Serve warm.

Hot Cocoa Mix

Almost everyone loves hot cocoa at some point during the year, with three boys who enjoyed being outside in the snow and the cold we needed an alternative to the store bought hot cocoa mix, not to mention it just never was creamy enough for me. I love this mix so much it is a common holiday gift for friends and family. My nephews request a refill of their cocoa jar every year.

Hot Cocoa Mix
Yield: 8 Cups dry mix
Ingredients
• 6 1/2 cups powdered milk
• 1 (5 ounce) package non-instant chocolate pudding mix
• 1 cup powdered chocolate drink mix
• 1/2 cup powdered non-dairy creamer
• 1/2 cup confectioners' sugar
• 1/2 cup unsweetened cocoa powder

Directions
1. In a large bowl, combine powdered milk, chocolate pudding mix, chocolate drink mix powder, creamer, confectioners' sugar, and cocoa. Divide the mixture between two 1-quart jars. Seal, and decorate as desired. These can be stored in a dry area for up to 3 months.
2. Attach a tag with the following instructions: Hot Cocoa: Dissolve 1/3 cup cocoa mix in 1-cup boiling water.

You can also change the taste slightly by using flavored coffee creamers or a little bit of cinnamon to the mix.

All Purpose Cake Mix

All Purpose Cake Mix

10 cups flour
6 1/4 cups sugar
1 cup cornstarch
5 tablespoons baking powder
1 tablespoon salt
2 1/2 cups vegetable shortening

In large sifter, combine flour, sugar, cornstarch, baking powder and salt. 
Sift in batches, into a large bowl. 
Use a pastry blender or a heavy-duty mixer to blend in shortening until mixture resembles cornmeal in texture
Spoon into a 20-cup container with a tight-fitting lid. 
Seal container, label and date. 
use within 10 to 12 weeks. 
Makes 17 cups cake mix. 

Breakfast Granola

This is great for snacking and breakfast on the go....

1 qt Rolled oats

1 c Rolled wheat

1 c Rolled rye

1 c Rolled barley

1 ts Nutmeg

3/4 ts Cinnamon

1 1/4 c Honey

3/4 c Sterling oil (vegetable oil)

1 1/2 c Assorted nut, chopped

Toss grains and spices, mix well. Mix honey and oil thoroughly and blend in the mixture of grains & spices. Spread on a sheet pan and toast in a 300 degree oven. (times vary-toast until a light-dark golden brown) Let cool on the pan thoroughly and store in an air tight container. While the mixture is cooling toss in raisins &/or other dried fruit like dates, or what ever you would like 

1001 Cookie Mix

This is an all purpose mix that can make a variety of cookies it's great to keep on hand and to give as a gift. Check out the companion recipies below the main mix

1001 Cookie Mix
5 cups all purpose flour
3 3/4 cups Sugar
2 tablespoons baking powder
2 teaspoons salt
1 1/2 cups plus 2 tablespoons butter or margarine, softened

Spoon flour into measuring cup and level with spatula. Put in large bowl with at least 4 quart capacity. Measure sugar, baking powder and salt into flour. Stir until thoroughly blended.

Add butter and use pastry blender or clean hands to work into dry ingredients until mixture resembles coarse meal.

Store covered in airtight container in refrigerator or freezer. Do not press down.
Use mix at room temperature.
If using margarine, do not choose diet, whipped or soft.
Makes 10 cups. 

I made these snicker doodles with this mix :)

Snicker Doodles

4 cups 1001 Cookie Mix
1 1/2 teaspoons vanilla
1 egg
1/2 cup Granulated Sugar
1 tsp Ground cinnamon
Preheat oven to 375°F.
Mix together in large bowl all ingredients except sugar. Cover and chill 1 hour or until dough is easy to handle.
Mix sugar and cinnamon in a small bowl.
Roll dough into 1 inch balls and coat in cinnamon and sugar mixture. place on baking sheet 1 inch apart.
Bake for 8-10 minutes. Do not brown. Cool on wire rack. Makes 4 dozen. 


Chocolate Brownies

1 (12 oz.) pkg. semi-sweet chocolate chips, divided
2 cups 1001 Cookie Mix
2 eggs
1 teaspoon vanilla
1 cup chopped nuts, divided

Preheat oven to 350°F. Grease 8 or 9-inch square baking pan.

Melt 1 cup chocolate chips in small heavy saucepan over low heat. When chips begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Let cool 5 minutes.

Combine in large bowl, melted chocolate, cookie mix, eggs and vanilla. Beat until well blended. Stir in 1/2 cup nuts. Spread evenly into prepared baking pan.

Bake for about 20 minutes. Do not over bake. Cool slightly. Meanwhile, in saucepan, melt remaining chocolate. Cool 5 minutes. Spread over baked brownies. Press remaining nuts into top. Cut into squares.
Makes 16 brownies. 

Chocolate Chip Cookies

2 cups 1001 Cookie Mix
1/2 cup firmly packed Light Brown Sugar
1 egg
1 teaspoon vanilla
1 (6 oz.) pkg. semi-sweet chocolate chips
1/2 cup chopped nuts

Preheat oven to 375°F. Grease cookie sheets.
In large bowl, mix together cookie mix, brown sugar, egg and vanilla. Stir in chocolate chips and nuts.
Drop dough by slightly rounded teaspoons onto prepared cookie sheet 2 inches apart.
Bake for 12-15 minutes until lightly browned. Cool on wire rack. Makes about 36 cookies. 

Chocolate Pinwheel Cookies
4 cups 1001 Cookie Mix
1 1/2 teaspoons vanilla
1 egg
3 tablespoons unsweetened cocoa powder

Preheat oven to 375°F. Grease cookie sheets.
In large bowl, mix together all ingredients except cocoa. Divide dough in half. Add cocoa to one-half dough. Cover and chill doughs separately.

Roll dough separately on floured board into 2 rectangles about 1/4-inch thickness. Top one with the other and press together with a rolling pin. Roll up lengthwise, jelly roll fashion. Chill until firm.

Cut rolls into 1/8-inch slices and bake on prepared cookie sheet for about 6 minutes. Cool on wire rack. Makes about 48 cookies.