Find Recipes Instantly! (Type the Recipe name or any Ingredient) Chocolate Cookie Mix in a Jar 3/4 cup dark brown sugar 1/2 cup white sugar 1/4 cup cocoa 1/2 cup chopped pecans 1 cup semi-sweet chocolate chips 1 3/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt Directions 1 Combine all-purpose flour, baking powder, baking soda, and salt. Set aside. 2 In a 1 quart wide mouth canning jar, layer dark brown sugar, white sugar, cocoa, chopped pecans, then chocolate chips. Pack everything down firmly before you add flour mixture, it will be a snug fit. 3 Instructions to attach to jar: 1. Preheat oven to 350 degrees F (175 degrees C) 2. Empty cookie mix into large mixing bowl. Thoroughly blend mixture with hands. 3. Add 3/4 cup softened butter or margarine, 1 egg slightly beaten, 1 tsp. vanilla. 4. Mix until all is blended. The dough is sticky, you will need to finish mixing with hands. 5. Shape into walnut size balls and place 2" apart on a parchment lined baking sheet. 6. Bake for 11 to 13 minutes. Cool 5 minutes on baking sheet. Remove to racks to finish cooling. Makes 3 dozen cookies. Chunky Chocolate Cookie Mix in a Jar 3/4 cup packed brown sugar 1/2 cup white sugar 1/4 cup unsweetened cocoa powder 1/2 cup chopped pecans 1 cup jumbo chocolate chips 1 3/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt Directions 1 Mix together the flour, baking soda and baking powder and salt. Set aside. 2 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. NOTE: Wipe down the inside of the jar after you add the cocoa powder. 3 Instructions to attach to jar: Chunky Chocolate Cookies 1. Empty jar of cookie mix into a large mixing bowl. Use your hands to thoroughly blend mix. 2. Add 3/4 cup butter or margarine softened at room temp. DO NOT USE DIET MARGARINE Add 1 egg, slightly beaten, and 1 teaspoon vanilla. 3. Mix until completely blended. The dough is sticky. you will need to finish mixing with your hands. 4. Shape into walnut size balls and place 2 inches apart on parchment lined baking sheets. DO NOT USE WAXED PAPER. 5. Bake at 350 degrees F (175 degrees C) for 11 to 13 minutes . Cool 5 minutes on baking sheet. Remove to racks to finish cooling. Makes 3 dozen cookies. Cinnamon Pancakes in a Jar Dry Mix Ingredients 3 cups all-purpose flour 4 teaspoons ground cinnamon 2 1/4 tablespoons white sugar 2 tablespoons baking powder 1 1/4 teaspoons salt To Make Batter Combine 1 1/3 Cups Dry Mix With the Following: 3/4 cup milk 1 egg 2 tablespoons vegetable oil Directions 1 In a quart jar, combine all ingredients in layers, placing flour on bottom, then cinnamon in middle and other ingredients on top. Place seal on jar. Store in a cool, dry place up to 6 months. 2 To make Batter for Cinnamon Pancakes: In a medium bowl, combine milk, egg, vegetable oil. Whisk in 1 1/3 cups prepared Dry Pancake Mix until moistened but still lumpy. 3 Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. French Market Soup in a Jar Makes 14 Jars 1 pound dried navy beans 1 pound dried pinto beans 1 pound dried great Northern beans 1 pound split peas 1 pound yellow split peas 1 pound dried black-eyed peas 1 pound lentils 1 pound dried baby lima beans 1 pound dried lima beans 1 pound dried soybeans 1 pound pearl barley 1 pound dried red beans Directions 1 In a very large container, combine navy beans, pinto beans, great Northern beans, split peas, yellow split peas, black-eyed peas, lentils, baby limas, limas, soybeans, barley and red beans; mix well. Divide evenly into 14 lidded jars. 2 Attach a card to each jar with the following recipe: ADDITIONAL INGREDIENTS: 2 quarts water; 1 ham hock; 1 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 (10 ounce) can diced tomatoes with green chiles; 1 large onion, chopped; 1 clove garlic, minced. TO PREPARE: Soak 2 cups French Market Bean Mix in water to cover, 8 hours or overnight. In a large soup pot, bring 2 quarts water and ham hock to a boil. Reduce heat and simmer 20 minutes. Remove ham hock. Stir in soaked beans, salt, pepper, diced tomatoes and green chiles, onion and garlic. Bring to a boil again, skimming foam off the top. Reduce heat, cover and simmer about 1 hour, until beans are tender. Hot Cocoa Mix in a Jar 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. Place 3 1/2 cups each in 1 quart airtight containers. 2 To serve, dissolve 1/3 cup cocoa mix in 1 cup boiling water. Orange Slice Cookie Mix in a Jar 3/4 cup white sugar 1/2 cup packed brown sugar 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 (10.5 ounce) package orange slices candy, quartered Directions 1 Mix together flour, baking powder and baking soda. Set aside. 2 Layer ingredients in order given in a quart sized "wide mouth" canning jar. Press each layer firmly in place. Add the orange candies last. It will be a tight fit. 3 Attach these directions to jar: Orange Slice Cookies 1. Remove orange slice candy from jar. Set aside. 2 Empty remaining cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. 3. ADD: 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Add 1 egg slightly beaten and 1 teaspoon vanilla. 4. Mix until competely blended. You may need to finish mixing with your hands. 5. Mix in orange slice candy. 6. Shape into large sized balls.place 2 inches apart on sprayed baking sheets. 7. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling. Makes 2 1/2 dozen cookies. Peanut Butter Chocolate Cookies Mix in a Jar 1 cup packed brown sugar 1 1/2 cups confectioners' sugar 3/4 cup unsweetened cocoa powder 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt Directions 1 In a separate bowl, mix together the flour, baking powder and salt. 2 Layer ingredients in order given in a 1 quart ''wide mouth'' canning jar. Clean the inside of the jar with a dry paper towel after adding the confectioners' sugar and after adding the cocoa powder. Be sure to pack everything down firmly before adding the flour mixture, it will be a tight fit. 3 Instructions to attach to Jar: Peanut Butter Cookies 1. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. 2. Add: 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Add 1/2 cup creamy peanut butter, 1 egg, slightly beaten, and 1 teaspoon of vanilla. 3. Mix until completely blended. You will need to use your hands to finish mixing. 4. Shape into walnut sized balls and place 2 inches apart on a parchment lined baking sheets. DO NOT USE WAXED PAPER. Press balls down with a fork. 5. Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes until edges are browned. Cool 5 minutes on baking sheet then tranfer to a cooling rack to finish cooling. Makes 3 dozen cookies. Peanut Butter Cup Cookie Mix in a Jar 3/4 cup white sugar 1/2 cup packed brown sugar 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 8 peanut butter cups, cut into 1/2 inch pieces Directions 1 Mix together the flour, baking powder and baking soda. Set aside. 2 Layer ingredients in order given in a 1 quart ''wide mouth'' canning jar. Press each layer firmly in place. It will be a tight fit. Add chopped peanut butter cups last. 3 Attach these directions to Jar: Reese's Peanut Butter Cup Cookies 1. Remove peanut butter cups from jar. Set aside. 2. Empty remaining cookie mix into large mixing bowl. Use your hands to throughly blend mix. 3. Add 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Add in 1 egg, slightly beaten, and 1 teaspoon vanilla. 4. Mix until competely blended. You will need to finish mixing with your hands. 5. Mix in peanut butter cups. 6. Shape into walnut sized balls. Place 2 inches apart on greased cookie sheets. 7. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling. Makes 2 1/2 dozen cookies. White Chocolate Macadamia Nut Cookie Mix in a Jar 3/4 cup white sugar 1/2 cup packed brown sugar 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 8 peanut butter cups, cut into 1/2 inch pieces Directions 1 Mix together the flour, baking powder and baking soda. Set aside. 2 Layer ingredients in order given in a 1 quart ''wide mouth'' canning jar. Press each layer firmly in place. It will be a tight fit. Add chopped peanut butter cups last. 3 Attach these directions to Jar: Reese's Peanut Butter Cup Cookies 1. Remove peanut butter cups from jar. Set aside. 2. Empty remaining cookie mix into large mixing bowl. Use your hands to throughly blend mix. 3. Add 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Add in 1 egg, slightly beaten, and 1 teaspoon vanilla. 4. Mix until competely blended. You will need to finish mixing with your hands. 5. Mix in peanut butter cups. 6. Shape into walnut sized balls. Place 2 inches apart on greased cookie sheets. 7. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling. Makes 2 1/2 dozen cookies. Apple Muffin Mix In a Jar 2 C. self-rising flour 1/2 C. granulated sugar 1/4 C. brown sugar 1 tsp. cinnamon 1/4 tsp. nutmeg 1 C. chopped dried apple Combine and store in an airtight container. Attach the following recipe to the jar: Baker's Clay Jar Lids This is a unique way to decorate jars containing your own preserves, candy, nuts, potpourri or other "gifts in a jar. 4 C. unsifted flour 1 1/2 C. water 1 C. salt NOTE: Do not halve or double recipe. Mix ingredients together thoroughly and knead for 5 minutes. Use your hands or kitchen utensils to shape and form figures. Aluminum foil over the table makes a good work surface. Roll out dough about 1/4 inch thick. Place jar lid on dough and cut out a circle about 1 inch wider than the lid. Gently shape dough over the lid. For the excess dough around the edges, pinch dough between your thumb and forefinger all the way around the lid to form a scallop. If you want more of a solid edge, take a sharp knife and very gently cut the dough from the top of the lid to the bottom of the dough. Take one side of the cut and fold over the other. Seal by painting with water and pressing edges together. You can make interesting fruit or flower decorations for your jar lids, forming them and attaching to lid before baking, or baking them separately and attaching to finished lids with glue. Bake the lid and all at 300°F for 1/2 hour to 1 hour, until dough is golden and dry but not brittle. Paint before baking with beaten egg for a more golden-bread appearance. Or, if you want colored lids, wait until lids have cooled, and then paint with acrylic. Shellac or varnish to seal.