kattitudes

Oh my, I absolutely love white chocolate macadamia nut cookies. They are just divine. I was actually glad when it turned out that migraines drove me away from chocolate because these could actually cause me damage. Long term damage. Oh goodness they are gooood. If you are stuck on which mix in a jar to make up, I really encourage you to try this one. It is really a treat. You will absolutely love it!

Ingredients:

1 1/4 cups white sugar
1/2 cup chopped macadamia nuts
3 ounces coarsely chopped white chocolate
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder

Layer ingredients and store in airtight container.

Attach a tag with the following instructions:

White Chocolate Macadamia Nut Cookie Mix

Combine the following until well blended:
1 package mix
1/2 cup butter, softened
1 egg slightly beaten
1 teaspoon vanilla

Shape into walnut sized balls and place 2 inches apart on sprayed cookie sheets.
Bake at 375F degrees for 12 to 14 minutes until tops are very lightly browned.

Make these cookies 2 weeks in advance. Springerle cookies are prepared then left to dry overnight before baking.

Ingredients:

4 eggs
2 cups sugar
1 teaspoon anise extract
4 1/2 cups all-purpose flour
1 teaspoon baking soda

In a large mixing bowl, beat eggs on high speed of electric hand-held mixer until light and fluffy. Add sugar; beat at high speed for 15 minutes, scraping bowl occasionally. Beat in anise extract. Gradually beat in flour and baking soda, beating until well mixed.

Chill dough for 1 to 2 hours. On a well-floured surface, roll out dough into a rectangle about 1/2 inch thick.

Roll springerle rolling pin over dough or press with springerle mold. Cut dough around the pattern with a sharp knife.

Place on greased cookie sheets. Roll out scraps and repeat.

Let cookies stand overnight to dry.

Preheat oven to 375°. Place cookie sheets in the preheated oven; reduce heat to 300°.

Bake springerle for 25 to 30 minutes, until slightly golden on bottoms, but white on top. Let cookies cool on wire racks. Store in a tightly covered container for 2 to 3 weeks. Do not freeze.

This soup mix in a jar is a little different than normal in that it is a bit more substantial than most. The flavor makes it worthwhile, frankly.

Ingredients:

1/2 cup macaroni
1/4 cup lentils (dry)
1/4 cup mushrooms, dried and chopped
2 tablespoons Parmesan cheese, grated
1 tablespoon onion flakes
1 tablespoon chicken bullion granules
1 teaspoon dried parsley
1/2 teaspoon oregano
1 dash garlic powder

Layer ingredients and store in airtight container.

Attach a tag with the following instructions:

Pasta Soup Mix:

Combine contents with three cups of water in two quart saucepan. Bring to boil then reduce heat.

Cover and simmer for 40 minutes or until lentils are tender, stirring occasionally.

Not necessarily the healthiest cupcakes around, but some of the cutest on the block. All these are is piled up to the ceiling with frosting. Lots and lots of icing. An irrational amount of frosting. There is a cute cut gumdrop mooshed and cut into place looking like a bow for an embellishment.

You know, there are times that sometimes, it is all about the details. I imagine that a nicely done plain white cake cupcake - elegant in its simplicity with moistness and richness for all would be perfect for this particularly base. And then topping it with pretty much any frosting (or icing) that you see fit to try. It seems that once you get to that level of icing, everyone involved in the cupcake decorating process has had a little fun participating in the decorating … which of course only leads to more mayhem … which starts the whole decorating mayhem circle off again.

In all seriousness, this would be a great cupcake decorating idea to carry out with more than one person in the kitchen (thinking about little hands helping). The more icing glooped around the edge, the better. It just seems like this would be a perfect opportunity to have a lot of fun in the kitchen with kids.

There have been a number of requests, both here and via email, for the marshmallow fluff fudge recipes that I use. Honestly, they are nothing special. I use the recipes from the back of the Fluff bottle, but rather than use the plastic Fluff, I use my homemade Fluff recipe instead.

Remember that the homemade marshmallow creme (fluff) does not have the preservatives that the canned Fluff has plus it has egg whites, which means that it must be stored in the refrigerator.

Regular Fudge

1 1/3 cup sugar
1 jar (7 1/2 ounces or 1 cup) marshmallow fluff
2/3 cup evaporated milk
1/4 cup butter
1/4 cup coffee liqueur
1/4 teaspoon salt
2 cups semi-sweet chocolate bits
1 cup milk chocolate bits
2/3 cup walnuts (if desired)
1 teaspoon vanilla

In a 2-quart pot, combine sugar, Fluff, evaporated milk, butter, salt and coffee liqueur. Over low heat, stir until mixed. Bring to full boil over medium heat and boil for 5 minutes stirring constantly. Remove from heat. Stir in chocolate, nuts and vanilla until mixed. Pour into buttered 8 x 8-inch pan. Makes about 2 1/4 lbs.

“Never Fail” Fudge

2 1/2 cups sugar
3/4 teaspoon salt
1/2 stick butter or margarine
1 can (5.33 ounce or 3/4 cup) evaporated milk
1 jar (7 1/2 ounces or 1 cup) Marshmallow Fluff
3/4 teaspoon vanilla
1 12 ounces package semisweet-chocolate pieces
1 /2 cup chopped walnuts

Grease a 9-inch square baking pan; set aside. In large saucepan combine first 5 ingredients. Stir over low heat until blended. Heat to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 5 minutes. Remove from heat, stir in vanilla and chocolate until chocolate is melted. Add nuts. Turn into greased pan and cool. Makes 2 1/2 pounds.

Peanut Butter Fudge

2 1/2 cup sugar
1/2 stick butter or margarine
1 can (5.33 ounce or 3/4 cup) evaporated milk
1 Jar (7 1/2 ounces or 1 cup) Marshmallow Fluff
3/4 teaspoon salt
9 ounces peanut butter (creamy or chunky)

Grease a 9-inch square baking pan; set aside. In large saucepan combine first 5 ingredients. Stir over low heat until blended. Over medium heat, bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 5 minutes. Remove from heat, stir in peanut butter until blended. Turn into greased pan and cool.
Makes 2 1/2 pounds.

Ingredients:

3/4 cup sugar
1/4 cup packed brown sugar
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
32 mini Reeses peanut butter cups candies

Layer ingredients and store in airtight container.

Attach a tag with the following instructions:

Reeses Peanut Butter Cup Cookie Mix

1 jar mix (take out candies and set aside)
3/4 cup softened butter
1 egg slightly beaten
1 teaspoon vanilla

Combine all ingredients (except candy) in good size bowl and mix well. Once mixed, drop by big spoonfuls on greased baking sheets.

Press peanut butter cups into each spoonful on the cookie sheets. Bake in 350 F oven for 12-14 minutes.

Ingredients:

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 teaspoon powdered vanilla
1 teaspoon baking soda
2 butterfinger bars (broken into little pieces)

Layer ingredients and store in airtight container.

Attach a tag with the following instructions:

Butterfinger Cookie Mix

1 cup butter, softened
1 large egg
1 jar mix

Preheat oven to 350 degrees F.

Combine mix, butter and eggs and mix well until combined. Shape into small 1 inch balls, pressing them down with a fork. Bake at 350 F for 10-12 on greased cookies sheets

As nice as it is to make gifts for everyone for the holidays, sometimes those with special dietary needs are left out of the rotation. I find this particularly true now that I have completely given up chocolate and caffeine (migraine issues). The first thing that people want to give me for Christmas is, of course, chocolate!

I know that so many people are looking for mix in a jar recipes this holiday season. I think everyone is feeling budget pinching and wants to carefully use their holiday cash wisely. Mix in a jars seems a wise way to do just that, particularly since it is something that you yourself can use in your own pantry if you end up with too many mixes.

This particular mix is geared towards those that follow a vegetarian dietary lifestyle. The combination of soybean flour and vegetable protein actually makes it pretty hefty on the protein levels, so it would be great for you to keep around for quick lunches for you if needed.

Ingredients:

6 tablespoons dried onion flakes
2 tablespoons grated Parmesan cheese
2 tablespoons cornstarch
1 tablespoon soybean flour
2-3 tablespoon vegetable protein
2 tablespoon instant mashed potato

Combine ingredients and store in airtight container.

Attach a tag with the following instructions:

Instant Cheesy Soup

Add two tablespoons mix to one mug boiling water (or to taste) and stir.

Ingredients:

1 cup dry minced onions
1/4 cup onion powder
1/4 cup parsley
2 teaspoons onion salt
2 teaspoons summer savory
2 teaspoons dried celery leaves
1 teaspoon mustard seeds
1 teaspoon peppercorns
1 tablespoon dry sweet pepper flakes
1/4 teaspoon thyme
1/4 teaspoon garlic powder
7 ounces beef bouillon powder (or granules)
1/4 cup homemade dry gravy mix (see link for recipe)
1/2 cup dried chopped vegetables

Combine ingredients and store in airtight container.

Attach a tag with the following instructions:

Beef Vegetable Soup

To make beef vegetable soup by size of soup pot used:

Add 1 1/2 tablespoons of starter mix for every cup of water.
Add 4 to 5 tablespoons of starter mix for every quart of water.
Add 8 tablespoons of starter mix for every 1/2 gallon water.

The amount of beef to be added depends upon your own tastes and budget.

Remember that it is possible to purchase both organic and low or no sodium beef bouillon granules. If you cannot find granules, simply purchase cube and crush into granules and then measure.

Ingredients:

1 1/3 cups instant nonfat milk powder
3/4 cup flour
3 tablespoons instant beef bouillon granules
1/8 ground thyme
1/4 teaspoon onion powder
1/8 ground sage

Combine ingredients and store in airtight container.

Attach a tag with the following instructions:

Beef Gravy Mix

Combine in saucepan:
1/2 cup mix
1 cup water
1 1/2 tablespoon butter

Whisk over medium heat. Heat until smooth and thick, whisking constantly.