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Chunky Chocolate Cookie Mix

3/4 cup firmly packed brown sugar
1/2 cup sugar
1/4 cup cocoa powder (clean jar after this layer)
1/2 cup chopped pecans
1 cup jumbo chocolate chips
1 3/4 cups flour, mixed with 1 tsp. baking soda, 1 tsp. baking powder,
1/4 tsp. salt

Layer ingredients in order given in a 1 quart wide mouth canning jar.
Press each layer firmly in place before adding next ingredient.

*Attach this to the Jar*

Chunky Chocolate Cookies
Makes 3 dozen cookies
Instructions:
1.Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.
2.Add: 3/4 cup (1 1/2 sticks) butter or margarine, not diet, very soft
         1 egg, slightly beaten
         1 tsp. vanilla (opt.)
3.Mix until completely blended. The dough is sticky. You will need to finish mixing with your hands.
4.Shape into balls the size of walnuts. Place 2 inches apart on sprayed baking sheets.
5.Bake at 350 degrees F for 11 to 13 minutes. Cool 5 Minutes on baking sheet.
 
 

Oatmeal Raisin Spice Cookie Mix

3/4 cup firmly packed brown sugar
1/2 cup sugar
3/4 cup raisins
2 cups old fashioned oats
1 cup flour mixed with 1 tsp. cinnamon,
1/2 tsp. nutmeg,
1 tsp. baking soda
1/2 tsp. salt

Layer ingredients in order given in a 1-quart wide mouth canning jar.
Press each layer firmly in place before adding next ingredient.

*Attach this to the Jar*

Oatmeal Raisin Spice Cookies
Makes 3 dozen cookies
Instructions:
1. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.
2. Add: 3/4 cup (1 1/2 sticks) butter or margarine, not diet, very soft
          1 egg, slightly beaten
         1 tsp. vanilla (opt.)
3. Mix until completely blended. You will need to finish mixing with your hands.
4. Shape into balls the size of walnuts. Place 2" apart on sprayer baking sheets.
5. Bake at 350 degrees F for 11 to 13 minutes, until edges are lightly browned. Cool 5 minutes on baking sheet.

*HOT COCOA MIX*

1 cup powdered sugar
1/2 cup unsweetened cocoa powder
1/2 cup non-dairy cream powder
1/4 tsp. salt
2 3/4 cups instant nonfat milk powder
1 cup miniature marshmallows, if desired

In a large bowl, combine powdered sugar, cocoa powder, non-dairy cream powder, and salt. Stir in milk powder and marshmallows. Pour into a 4 cup container with a tight fitting lid. Seal container. Label with date and contents. Store in a cool dry place. Use within 6 months. Makes about 4 cups.

*Attach this to the Jar*

Hot Cocoa Mix
Instructions:
TO MAKE:  Stir 3 to 4 Tbsp. mix into 1 cup hot water.
 
 

APPLE NUT PANCAKE MIX

3 cups nonfat dry milk
2 1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup coarsely ground pecans
1/3 cup sugar
1/4 cup baking powder
1 1/2 tsp. salt
1/2 tsp. ground cinnamon
1 pkg. dried apples, cut into small pieces

Combine dry milk, flours, pecans, sugar, baking powder, salt and cinnamon in large bowl. Stir in dried apples. Store in airtight container in a cool place.

*Attach this to the Jar*

Apple Nut Pancake Mix
Makes 8 1/2 cups pancake mix
Instructions:
To serve: Combine 2 3/4 cups pancake mix, 1 1/4 cups water, 1 egg, and 2 Tbsp. vegetable oil
in a mediumm bowl. Stir just until moistened.Grease and preheat griddle. For each pancake, pour about 1/4 cup batter onto griddle. Cook until top of pancake is full of bubbles and underside is golden brown. Turn with spatula and cook until remaining side is golden brown.
Makes about 14 pancakes
 
 

GOURMET COOKIE MIX IN A JAR

1 cup all-purpose Flour
1/2 tsp.  Baking Powder
1/2 tsp.  Baking Soda
1-1/4 cups Rolled Oats
1 (5.5 ounce) Milk Chocolate Bar
1/2 cup White Sugar
1/2 cup Brown Sugar
1/2 cup chopped Nuts, your choice (optional)
1/2 cup Chocolate Chips

Mix flour, baking powder, and baking soda. Pour into jar, pack down level with heavy object.  Mix oatmeal in a blender. Grate chocolate bar and mix into the oatmeal. Pack on top of flour in jar.   Add white sugar and pack down. Add brown sugar and pack down. Layer chopped nuts on top of brown sugar. Finish layering jar with chocolate chips until even with the top.

*Attach this to the Jar*
*Gourmet Cookies*
Yield:   3 dozen
Instructions:
Preheat oven to 375 degrees F. Spoon chocolate chips and nuts into small bowl, set aside. Spoon brown and white sugar into mixing bowl, add 1/2 cup margarine or butter, cream well. Add 1 egg and 1/2 teaspoon vanilla, mix well. Pour oatmeal and flour mixture from jar into bowl, mix thoroughly. Roll into walnut size balls, place on slightly greased cookie sheet 2 inches apart. Bake for 8 to 10 min.
 
 

M & M's Cookie Mix In A Jar

1 1/4 cups sugar
1 1/4 cups M and M's candies
2 cups flour mixed with 1/2 tsp. baking soda, and 1/2 tsp. baking powder

Layer ingredients in jar,  in order given,  in a 1 quart ''wide mouth'' canning jar. It will be a tight fit when you add the flour mixture so be sure to pack everything down firmly.

*Attach this to the Jar*
M & M's Cookie Mix In A Jar
Makes 2 1/2 dozen cookies.
Instructions:
Empty jar of cookie mix into a large mixing bowl. Use your hands to thoroughly blend mix.
Add: 1 stick margarine or butter softened at room temp. {DO NOT USE DIET
       MARGARINE}, 1 egg, slightly beaten, 1 tsp. vanilla.
Mix until completely blended. You will need to finish mixing with your hands.
Shape into balls the size of walnuts and place on a parchment lined cookie sheet 2'' inches apart. DO NOT USE WAXED PAPER.
Bake at 375% for 12 to 14 minutes until edges are slightly browned. Cool on cookie sheet for about 5 minutes then remove to wire racks to finish cooling.
 
 

PUMPKIN CAKE IN A JAR
Makes 8 {1 pint} jars}

2/3 cup shortening
2 2/3 cups sugar
4 eggs
2 cups canned pumpkin
2/3 cup water
3 1/3 cups flour
1/2 tsp. baking powder
1 1/2 tsp. salt
1 tsp. ground cloves
1/2 tsp. ground allspice
1 tsp. ground cinnamon
2 tsp. baking soda
1 cup chopped walnuts
8 pint-size wide mouth canning jars with lids and rings

Sterilize jars, lids and rings in boiling water and let drain; dry and cool to room temperature. Preheat oven to 325 degrees. Place a cookie sheet on middle rack of oven; remove top rack. Cream shortening and sugar together, adding sugar slowly. Beat in eggs, pumpkin, and water; set aside. In bowl, stir together flour, baking powder, salt, cloves, allspice, cinnamon, and baking soda. Add to pumpkin mixture and stir well. Stir in nuts. Generously grease  jars and pour in batter, filling half full. Place jars on the cookie sheet. Bake upright, without lids, for about 45 minutes. When done, remove jars carefully one at a time. Wipe the sealing edge of jars clean. Place lids on jars and close tightly with the ring. They should not move at all.

*Attach this to the Jar*
PUMPKIN CAKE IN A JAR
5 slices per jar
Instructions:
To serve: Open jar, slide knife around the inside of jar to loosen cake, and slide cake out. Slice and serve with whipped cream.
*Properly sealed, cake will keep up to 6 months refrigerated*
 
 

FRUITY NUT OATMEAL MIX

1 pkg. {7 oz.} dried fruit, coarsely chopped
1 container {18 oz.} quick cooking oats
1 jar {3 oz.} non-dairy powdered creamer
1/2 cup granulated sugar or firmly packed brown sugar
1/2 cup chopped pecans or walnuts
1 tsp. salt

Place dried fruit in a processor; process until finely chopped. Add remaining ingredients and process until well blended. Store in airtight container.

*Attach this to the Jar*
FRUITY-NUT OATMEAL MIX
Makes 7 1/2 cups mix; about 15 servings.
Instructions:
Stir 2/3 cup boiling water into 1/2 cup oatmeal mix until well blended. Let stand until thickened.
 
 

APPLE, CINNAMON, WALNUT OATMEAL MIX

1 pkg. {7 oz.} dried apples
1 container {18 oz.} quick cooking oats
1 jar {3 oz.} non-dairy creamer
1/2 cup firmly packed brown sugar
1/2 cup chopped walnuts
1 tsp. salt
2 tsp. ground cinnamon

Place dried apples in a blender; finely chop. Add remaining ingredients and process until well blended. Store in airtight container.

*Attach this to the Jar*
APPLE, CINNAMON, WALNUT OATMEAL MIX
Makes 7 1/2 cups mix; about 15 servings.
Instructions:
Stir 2/3 cup boiling water into 1/2 cup oatmeal mix until well blended. Let stand until thickened.
 
 

ORANGE CAPPUCCINO MIX

1/2 cup powdered nondairy creamer
1/2 cup sugar
1/4 cup powdered or freeze-dried instant coffee {dry}
1 tsp. dried orange peel
1/4 tsp. ground cinnamon

Place all ingredients in blender. Cover and blend on high speed 30 seconds, stopping blender after 15 seconds to stir, or process 5 to 10 seconds until well mixed. Store in tightly covered container at room temperature up to 6 months.

*Attach this to the Jar*
ORANGE CAPPUCCINO MIX
Makes about 24 {1 cup} servings.
Instructions:
For one serving, place 2 tablespoons mix in cup or mug and add 2/3 cup boiling water. For 6 servings, place 1/4 cup mix in heatproof container and add 4 cups boiling water.
 
 

SPICED TEA MIX

1/2 cup orange-flavor instant breakfast drink {dry}
1/2 cup instant tea
1/4 cup sugar
1/4 cup lemonade flavor drink mix
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves

Mix all ingredients. Store in tightly covered container at room temperature up to 6 months.

*Attach this to the Jar*
SPICED TEA MIX
Makes about 24 {1 cup mix} servings}
Instructions:
For one serving: Place 2 to 3 teaspoons mix in cup or mug and add 3/4 cup boiling water.
 
 

CALICO BEAN SOUP MIX

2 cups mixed dried beans {1/3 cup EACH of yellow split peas, green split peas,lima
  beans, pinto beans, kidney beans, and great northern beans}
1/4 cup instant minced onion
2 tsp. chicken bouillon granules
1/4 tsp. ground cumin
1/4 tsp. garlic powder

Mix all ingredients. Store tightly covered at room temperature up to 3 months.

*Attach this to the Jar*
How to use Calico Bean Soup Mix (Print the following on a Recipe Card or Tag)
CALICO BEAN SOUP
Makes 6 servings.

8 cups water
Calico Bean soup mix
2 medium carrots, chopped
2 medium stalks celery, chopped
2 lbs. smoked ham shanks or ham hocks or 1 ham bone

Heat water and Calico Bean Soup Mix to boiling in Dutch oven. Boil 2 minutes; remove from heat. Cover and let stand 1 hour. Stir carrots and celery into bean mixture. Add ham shanks. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until beans are tender. Remove ham shanks; remove ham from bone. Cut ham into 1/2 inch pieces. Stir ham into soup. Heat until hot.