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! Fabulous !
200+
Gifts
in a
Jar
... for EVERYONE and EVERY Occasion ...
INTRODUCTION & A FEW IDEAS
Most of the following recipes require a quart jar, large or small mouth opening. I find though a large mouth works easier to get the ingredients in. Besides a quart jar with lids, you will need a large rubber band. A piece of material 8x8 square. Ribbon to decorate. After filling the jars, place the material on the lid and put the rubber band around it to secure it in place.
Tie with decorative ribbon and tie the recipe card to the ribbon for the directions
on how to bake the ingredients. If you have a printer, print out the tag onto a colorful piece of paper or onto adhesive paper. When putting in the ingredients, make sure to pack them down tightly. If you have loose ingredients like nuts, M&M, raisins, etc. make sure they are the next ingredient on top of packed brown sugar. If the next layer is to be white sugar or flour, the white sugar or flour will seep through the nuts, M&M, etc some what. Also when using cocoa, wipe inside of jar before adding another ingredient to keep jar looking nice.
Have fun and give the filled jar to a friend!
SOME IDEAS TO MAKE YOUR GIFT OF COFFEE OR COCOA MIX MORE SPECIAL:
Get some plastic spoons and dip the spoon end only in melted chocolate chips; sprinkle with non-pareils or colored sugar sprinkles if desired. Let the chocolate set up. Wrap a spoon or two (depending on who the gift is for) in a piece of cellophane and tie with a pretty ribbon. Include this with a gift jar of cocoa mix or coffee mix. Make some homemade biscotti. After biscotti is cooled, dip half of each stick into melted chocolate chips (or melted vanilla candy coating also known as chocolate bark). Let chocolate set up. Wrap and add as you would the above spoons. Sew up a pretty gift bag from a festive fabric of your favorite holiday calico or even a shiny lame to wrap your gift jar in. Decorate with twigs of silk holly and a pretty ribbon Place the wrapped jar of mix in a basket and include the recipe if desired so the recipient may make more when their supply runs out. Add a bag of home made cookies, a
couple of coffee mugs and a CD of holiday music.
SOME IDEAS FOR MAKING YOUR GIFT OF COOKIE MIX MORE SPECIAL:
Wrap your jar in a fabric bag as described above, but add a cookie cutter or a wooden spoon to the jar instead of the chocolate spoons. Place the jar in a mixing bowl and add a new digital timer. Place a jar of cookie mix and a jar of cocoa mix in a basket together to give to a young family with children. Put cookie mix in a cookie jar, wrap the jar containing the mix with a couple of new kitchen towels so it won't rattle inside the cookie jar. Make a basket with three different cookie mixes in it and give to a family with
school aged kids who will be on vacation during the holidays.
... here are just a few GIFT ideas ...
BAVARIAN MINT COFFEE CREAMER
3/4 cup non-dairy coffee creamer
1/2 cup Dutch process cocoa
3/4 cup confectioners sugar
1/2 tsp. peppermint extract
Combine all ingredients in a container with a tight fitting lid. Shake well to blend. Store in airtight container and give creamer with the recipe for Bavarian Mint Coffee.
Yields 15 servings. To make Bavarian Mint Coffee: In a mug, combine 2
tablespoons of creamer with 6 ounces of coffee.
BEAN SOUP MIX
***MIX AND POUR INTO JAR***
1/4 cup dried garbanzo beans
1/4 cup dried navy beans -- black beans or lima beans
1/4 cup dried red kidney beans -- soy beans or pinto beans
1/4 cup dried whole or split peas
3 tablespoons minced dried onion
2 tablespoons whole wheat berries
2 tablespoons pearl barley
2 tablespoons dried celery flakes
2 teaspoons instant beef bouillon granules
1/2 teaspoon dried basil -- crushed
1 bay leaf
Attach to the jar:
To make Bean Soup:
Combine contents of package with 7 cups water in a 3-quart saucepan. Bring to boiling; reduce heat. Cover and simmer 2 minutes. Remove from heat, cover, and let stand 1 hour. (Or soak bean mixture in the water overnight in a covered pan.) Do not drain. Bring beans and liquid to boiling, reduce heat. Cover and simmer 1-1/2 to 2 hours or until beans are tender. Stir in one cup diced ham or 1 pound Italian sausage which has been cooked, crumbled and drained. Remove bay leaf. Season to taste with salt or seasoned salt. Variation: Add one 16-oz. can tomatoes, cut up and undrained and one medium carrot, chopped. Cover and simmer for 30 more minutes. Season to taste. To give these soups as gifts, use canning jars for the mixes. Cut a piece of fabric in a circle which is several inches larger than the jar lid and place the flat lid on the jar . (Pinking shears make a nice edge.) Secure the fabric to the lid with a rubber band or use the canning jar ring. Attach the directions to the jar with a ribbon or raffia. These soups would be nice grouped in baskets with bread mixes for a gift of a complete meal.
BEEF GRAVY MIX
1-1/3 cups instant nonfat milk powder
3/4 cup flour
3 tablespoons instant beef bouillon granules
1/8 teaspoon ground thyme
1/4 teaspoon onion powder
1/8 teaspoon ground sage
1/2 cup butter or margarine
3 teaspoons brown sauce for gravy
Combine milk powder, instant flour, bouillon granules, thyme, onion powder and sage. Stir with a wire whisk to blend. Cut in butter or margarine until evenly distributed. Drizzle brown sauce for gravy over mixture. Stir with wire whisk until blended. Spoon into a 3-cup container with a tight-fitting lid. Label with date and contents; store in the refrigerator. Use with in 4-6 weeks.
BEIGNET MIX
1 cup all purpose flour
1/2 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
In a medium mixing bowl, combine all the ingredients. Store the mix in jar.
Attach a label to the jar with the following instructions:
Beignets
1/4 cup butter or margarine
3/4 cup water
3 teaspoons sugar
1 package Beignet mix
4 large eggs
vegetable oil for frying
In a medium saucepan, combine the butter, water, and sugar. Bring the mixture to a boil and remove the pan from the heat. Add the Beignet mix and beat with a wooden spoon until the mixture leaves the sides of the pan. Add the eggs, one at a time, and beat until the mixture is smooth. Heat 4 inches of oil in a heavy 5 to 6 quart saucepan to 360 degrees. Drop the dough by tablespoonfuls into the oil, and cook about 3 minutes until each is puffed and golden. Drain the beignets on paper towels and sift powdered sugar over each one. Serve iwth French Roast coffee. Makes 2 dozen.
BISCUIT MIX
4 cups unbleached white flour
2/3 cup instant non fat dry milk
1 tsp salt
3 tbsp double acting baking powder
1/2 cup good vegetable oil
Mix flour, milk, salt and baking powder together in blender or food processor. Mix well, then blend in the oil. Empty into covered container, and store in fridge until needed. This yields about 5 cups of mix. Each cup of mix makes about six biscuits. Attach this to the Jar: Add 1/2 cup water to each 1 cup of mix. Roll out dough 1/2 inch thick on lightly floured board, cut into biscuits & bake on a greased cookie sheet in a pre heated 425 deg. oven for approx. 10 minutes
.
... This FABULOUS 225 page ebook offers a huge variety of
GIFT JAR Recipes that will make everyone happy !! ...
... They are easy to make and you can even
get your children and family members involved
in making these wonderful Gift Jars !! ...
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
! Free Bonus !
Big Holiday ebook
(118 pages)
This has a huge variety of recipes and gifts
to make your Holidays Super Fabulous !!
... here are just a few ...
Appetizers
Cheese Ball
1 lb. grated sharp cheddar cheese
2 bunches green onions
1 1⁄2 cup pecans, crushed
Enough mayonnaise to make the cheese stick together
Strawberry preserves
Grate cheese in food processor. Pour cheese into a bowl. Mix in enough mayonnaise to make the cheese stick together. Form cheese into a flat ball. Coat the ball with strawberry preserves.Refrigerate until served.
Christmas Cheese Ball
8 oz. cream cheese
4 oz. blue cheese
1 tbsp. chopped green pepper
1 tbsp. diced pimento
Chopped walnuts
Minced parsley
Combine cheeses; add green pepper and pimento. Roll into ball then roll in walnuts. Garnish with parsley and serve with crackers.
Christmas Cheese Dip
1 (8 oz.) pkg. cream cheese, softened
2 tbsp. freshly grated onion (or more)
3-4 tbsp. Ketchup
2-3 drops Tabasco sauce
Beat all ingredients together. Adjust ketchup to make mixture a dip consistency. Great with raw vegetables or chips.
Christmas Cheese Torte
1 1/2 lbs. cream cheese, at room temp.
3/4 c. unsalted butter, room temp.
5 oz. Montrachet goat cheese without ash, at room temp.
1 lb. sliced Fontina or Provolone
1 c. good quality Pesto
12 sun-dried tomatoes, packed in oil, drained
1/2 c. pine nuts, lightly toasted
One day before serving, line a 9x5 inch loaf pan with a double thickness of slightly dampened cheesecloth. Beat the cream cheese, butter and goat cheese until very smooth. To assemble the
torte, arrange a layer of the sliced cheese on the bottom of the lined loaf pan. Trim the edges of
the cheese to fit if necessary. Top with a thin layer of cheese mixture evenly on top with a
rubber spatula. Top with a thin layer of pesto and top pesto with layer of sliced cheese. Spread a
layer of the cheese mixture on top of sliced cheese. Top with a layer of sun-dried tomatoes and
a sprinkling of pine nuts. Continue to layer, alternating pesto and sun-dried tomatoes. Cover top
with layer of slightly dampened cheesecloth and press gently with the palm of your hand to
compress the layers. Refrigerate overnight. To serve, remove cheesecloth from top and unmold
onto serving platter. Remove cheesecloth liner.
Arrange crackers or French bread slices around the torte. Serves 25-30.
Christmas Crab Rolls
1/2 lb. crab meat (not imitation)
1/2 lb. grated Velveeta cheese
1/2 lb. grated mild cheddar
4 green onions, chopped
1 green pepper, chopped
6 oz. green olives, chopped
1 c. tomato sauce
2/3 c. oil
3/4 tsp. garlic powder
36 small French rolls
Mix all ingredients (except rolls) together. Set aside and refrigerate. Cut the top 1/4 off the rolls
and gently pull out the insides of the bottoms. Fill with crab mixture and replace tops. Place
rolls in foil and store in refrigerate until ready to bake or may be frozen. Bake at 350 degrees for
20-30 minutes until outside are crispy and filling is melted and hot.
Christmas Oyster Roll
2 (8 oz.) pkg. cream cheese
2 tsp. Worcestershire
1/8 tsp. garlic powder
2 cans smoked oysters, drained & finely chopped
1/2 sm. onion, grated
3 tbsp. mayonnaise
1/8 tsp. salt
1/4 c. fresh parsley, chopped
Cream together cream cheese, Worcestershire, garlic powder, onion, mayonnaise and salt.Spread mixture on waxed paper until it is about 12 x 8 inches and less than 1/2 inch thick. Chill
well in refrigerator, about an hour. Spread oysters on top of cheese mixture, and roll up into a
log. Roll log in chopped parsley and chill refrigerator for 24 hours before serving. Serve with crackers. Serves 10-25.
Christmas Soup
1 large can V-8 juice (46 fl. oz.)
1 can beef consomm頨11 oz)
2 bay leaves
4 cloves
Dash of Worcestershire sauce
Dash of Tabasco sauce
Simmer all ingredients for 1 hour. Serve hot in demitasse cups. Serves 8.
Cocktail Cheese Biscuits
1 stick butter
1 cup sharp yellow New York Cheese
1 tsp. salt
1⁄2 tsp. red cayenne pepper
? 1 cup flour
Pecan halves
Preheat oven to 350 degrees. Cream butter in a medium-sized bowl. Add cheese, followed by
salt, pepper and flour. Roll dough into small balls. Press a half-pecan on each ball to flatten.
Place on cookie sheet and bake 15 minutes in a 350 degree oven.
Makes 40-45 biscuits.
Edible Christmas Tree Centerpiece
16" styrofoam cone
5 bunches fresh parsley
Plastic wrap
1/2 lb. (or more) med. sized shrimp shelled, deveined and cooked
1 dozen cherry tomatoes
Ripe pitted olives
Stuffed green olives
1/2" cubes of assorted cheese
Decorative toothpicks
Wash and dry parsley. Using decorative toothpicks, secure parsley sprigs to styrofoam cone,
working around and down to completely cover cone with parsley. Cone should appear to be
covered with parsley leaves. (Stems should not show.) This step may be done the day before the
party. Cover the green cone with plastic wrap and store in refrigerator. An hour before the party,
"decorate" the tree by securing shrimp, cherry tomatoes, olives and cheese cubes to the cone
with toothpicks. A cherry tomato on top of the tree completes the ornaments. Place decorated
tree on a pedestal candle stand to serve as a Christmas tree stand or use any approximate base
available. As guests discover that the tree is edible, the hostess should redecorate the centerpiece with more garnishes.
Festive Pine Cone Cheese Ball
8 oz Cream cheese
4 oz Goat cheese
6 oz Blue cheese
2 TBS Capers, chopped
1 TB Ground caraway seeds
6 To 8 green onion tops, finely chopped
1 1/2 LB Almonds, whole and freshly roasted
Combine everything but the almonds thoroughly. Shape and place on a rather large platter
forming the shape of a pinecone (flat against the platter.) place in refrigerator to chill for about a
half an hour. Stud cheese with almonds to cover it. Try to do it in rows to resemble a pinecone.
Put back in refrigerator until serving time. If possible, surround with pine boughs when serving.
Serve with crackers.
Ranch Party Mix
1 envelope Ranch salad dressing, (1 ounce)
2 tablespoons dried dill weed
6 cups cereal, corn and rice
1 package oyster crackers, (10 ounces)
1 package pretzel sticks, (6 ounce)
3/4 cup vegetable oil
Combine dressing mix and dillweed; add cereal, crackers, and pretzels. Combine well. Drizzle
mixture with oil; stir to coat thoroughly. Place mixture in a large paper bag; let stand for about 2
hours, shaking occasionally. Store in an airtight container. Makes about 16 cups.
Shrimp Christmas Tree
3 lbs. shrimp, fresh or frozen
2 qts. water
1/2 c. salt
4 lg. bunches curly endive
1 plastic foam cone, 2 1/2 ft. high
1 plastic foam square, 12 x 12 x 1 ? Inch
Cocktail sauce (Recipe Below)
Thaw frozen shrimp. Place shrimp in boiling salted water. Cover and simmer about 5 minutes
or until shrimp are pink and tender. Drain. Peel shrimp leaving the last section of the shell on.
Remove sand veins and wash. Chill. Separate and wash endive. Chill. Place cone in the center
of the plastic foam square and draw a circle around the base of the cone. Cut out the circle and
insert cone. Cover base of cone with overlapping leaves of endive. Fasten endive to the plastic
foam with toothpick halves. Start at the outside edge of the base and work up. Cover fully with
greens to resemble Christmas tree. Attach shrimp to tree with toothpicks.
Christmas Stollen
1 package Active, dry, or cake yeast
4 tablespoons Sugar
1 teaspoon Salt
4 tablespoons Butter or margarine soften
4 tablespoons Walnuts, chopped
1 cup seedless raisins
3 1/2 cups All-purpose flour, sifted
3/4 cup Powdered sugar
Glazed cherries (opt)
4 tablespoons Water, warm
3/4 cup Milk; scalded, cool lukewarm
1 Egg
4 tablespoons Slivered blanched almonds
4 tablespoons Glaced lemon peel
4 tablespoons Glaced orange peel
1 tablespoon Grated lemon peel
2 tablespoons Butter, melted
1 tablespoon Milk
Slice blanched almonds, optional
Make two or three days before serving. In medium bowl, dissolve yeast in water. Stir in
lukewarm milk, granulated sugar, salt, egg, soft butter or margarine. Next, stir in slivered
almonds, chopped walnuts, lemon peel, orange peel, raisins, 1 & 1/2 cups flour. Mix with spoon
until smooth. Mix in enough of remaining flour to handle easily. Turn onto lightly floured
board. Knead until smooth and elastic, about 5 minutes. Put in greased bowl; brush top with
melted butter and cover with towel. Let rise in warm place (80-85~) until double, about 1 & 1/2
hours. Roll or pat dough into 12" by 8" oval. Spread with 1 tablespoon melted butter. Fold in
two lengthwise into crescent. Press edges firm enough to hold together place on a greased sheet.
Brush top with remaining melted butter. Let rise until double, 35-45 minutes. Heat oven to
375~. When loaf has doubled, bake 30-35 minutes or until golden brown and done. Frost, while
still warm, with confectioner's sugar and [1 tablespoon] milk, beaten together until creamy. Let
frosting drip down sides of loaf. Decorate with glaced cherries and sliced almonds, if desired.
Store in tightly covered container.
Eggnog Bread
2 eggs
1 cup sugar
1 cup dairy eggnog
1/2 cup butter, melted
1/4 tsp. nutmeg
2 tsp. rum extract
1 tsp. vanilla
2 1/4 cup flour
2 tsp. baking powder
Preheat oven to 350 degrees. Grease bottom of bread pan.
Beat eggs; add sugar, eggnog, butter, rum and vanilla. Blend well; add flour, baking powder and nutmeg. Stir until just moistened. Pour into greased pan.
Bake at 350 degrees for 45-50 minutes or until toothpick comes out clean. Cool 10 minutes.
Remove from pan. Cool bread completely before slicing.
Ham and Egg Pudding
1/4 cup Butter, melted
1 pound Sliced ham
White pepper to taste
6 Eggs, well beaten
2 cups Milk
2 cups Flour, sifted
1 teaspoon Salt
Preheat oven to 425 degrees. Spread butter evenly in a 9 x 13 pan. Line bottom of pan with ham
slices and sprinkle with pepper. Beat eggs until light. Beat in milk. Add flour and salt, beat until
smooth. Pour mixture evenly over ham. Bake for 40 to 45 minutes or until brown and crusty.
Cut into squares and serve. Can be topped with Hollandaise Sauce, if desired.
Serves 8
Peanut Butter and Jelly French Toast
12 slices bread
Peanut butter
Jelly or jam
3 eggs
3/4 cup milk
Salt to taste
2 tablespoons Butter or margarine
Spread peanut butter on six slices of bread; spread jelly on other six slices of bread.
Put together to form sandwiches.
In a bowl, lightly beat eggs; add milk and salt, mix.
Melt butter in a large skillet over medium heat.
Dip sandwiches in egg mixture, place in skillet and brown both sides.
There is a recipe or gift for everyone !
FUN ! FUN ! FUN !
for the entire family !!
( the Big Holiday ebook comes to you ** FREE ** You may not resell it. )
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