1-2/3 cups all-purpose flour
3/4 tsp baking soda
1/2 cup granulated sugar
1-1/2 cups chocolate chips
1/2 cup brown sugar

Combine the flour, baking soda and granulated sugar. Place 1/2 of the mixture in a clean quart sized glass jar and pack firmly. Spoon the brown sugar on top, and pack firmly. Spoon the remaining flour mixture on top. Cut a circle of wax paper and lay over the flour mixture. Add chocolate chips and screw on the lid. Attach a card with the following directions:

Spoon out the chocolate chips; set aside. Empty contents of jar into bowl. In separate bowl combine 3/4 cup of butter, 2 eggs, and 1 tsp vanilla. Beat until creamy. Add to dry mixture and mix well. Stir in chocolate chips. Drop by tablespoonful onto an ungreased cookie sheet and bake in a preheated 375 degrees for 8-10 minutes. Makes 2 dozen.

Cinnamon & Spice Nuts (Nov 14)

2 cups whole almonds
2 cups pecan halves
1 cup granulated sugar
1 cup brown sugar
1/4 cup cinnamon
1 Tbs ground ginger
2 tsp ground allspice
1 tsp ground cloves
2 egg whites

Preheat oven to 300 degrees. In a large saucepan, cover almonds and pecans with water. Bring to boil, reduce heat to medium-low, and simmer 1 minute. Drain well. Combine sugars and spices; set aside. In a medium bowl, whisk egg whites until foamy. Add nuts and stir until nuts are well coated. Pour nuts into sugar mixture, stirring until well coated. Spread evenly on a greased baking sheet. Bake 25 to 30 minutes, stirring occasionally. Cool completely on baking sheet. Store in an airtight container.

Flavored Coffee Mixes (Nov 21)

Orange:
1/2 cup instant coffee crystals
3/4 cup sugar
1 cup powdered milk or coffee creamer
1/2 tsp dried grated orange peel

Mocha:
1/2 cup instant coffee crystals
1/2 cup sugar
1 cup powdered coffee creamer
2 Tbs unsweetened cocoa powder

Cinnamon:
1/2 cup instant coffee crystals
2/3 cup sugar
2/3 cup powdered milk or coffee creamer
1/2 tsp cinnamon

Instructions:

To make 1 cup of coffee: Place 2 rounded teaspoons coffee mix into a cup; fill with hot water. Store in an air tight container.

Pasta Shells Soup Mix (Nov 28)

1 cup small shell macaroni
1/2 cup dry lentils
1/2 cup dried chopped mushrooms (optional)
4 Tbs grated Parmesan cheese
2 Tbs minced dried onion
2 Tbs chicken bouillon granules
2 tsp dried parsley flakes
1 tsp dried oregano, crushed
1/4 tsp garlic powder

Mix all ingredients in a plastic bag or an airtight container; store, tightly sealed. Attach a tag to the mix with the following recipe:

Pasta Shells Soup
Combine contents of package with 5 cups water. Bring to boiling; reduce heat. Cover and simmer 45 minutes, or until lentils are tender, stirring occasionally.
Makes 4 servings.