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.

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.

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.

If you are not familiar with the American plasticized sodium filled dinner assistant Shake and Bake, it is little more than a informal dry rub with a starch added (cracker crumbs) so as to keep the herbs on the meat.

Although I never used the plastic version of Shake and Bake, I know that it was recommended to cover meat pieces with liquid first (water or milk) before dipping into the Shake and Bake mix to get the mix to stick to the meat.

Likewise, you need to include some type of instructions that tell your gift recipient the same thing: to dip the meat pieces in liquid first (usually milk or water) before dropping the meat into a plastic bag with the herb mix and shaking it to cover and mix.

I often use mixes like these for my meats and highly recommend them, but I leave out the cracker crumbs. These days, instead of calling them Shake and Bake, the big name foodies call them dry rubs and spice rubs that you put on your meat before you bake it or barbecue it. Either way, it really adds wonderful dimension to ordinary cuts of meat.

I have received email requests asking if I had anything that might serve as a replacement for Shake and Bake, so that it why this particular recipe is geared specifically towards the stereotypical Shake and Bake mix. Feel free to tweak the recipe to fit your family or your friends’ palates.

Either way, after you mix it up, package it in a beautiful jar and put a fantastic label with a beautiful ribbon to make a lovely Christmas present.

Ingredients:

1 cup all-purpose flour
1 teaspoon paprika
2 teaspoons salt
1/2 teaspoon basil or oregano, crushed
1 teaspoon pepper
1/2 teaspoon powdered thyme
1/2 cup cracker crumbs
1/2 teaspoon garlic powder

Ingredients:

3/4 cup dried cranberries or cherries
3/4 cup shelled green pistachios
2 cups all purpose unbleached flour
1/2 teaspoon cinnamon
2 teaspoon baking powder
2/3 cup sugar

Layer ingredients and store in airtight container.

Attach a tag with the following instructions:

Cranberry Pistachio Biscotti Mix

Combine the following until well blended:
1 package mix
1/3 cup butter
2 eggs

Divide into 2 loaves on cookie sheet, chilling if necessary to make dough easier to handle. Each loaf should be about 9 inches long and 2 inches wide.

Bake at 375°F for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on sheet for 1 hour.

Cut each loaf diagonally into 1/2 inch thick slices using a serrated (bread) knife. Place slices on an ungreased cookie sheet.

Bake at 325°F for 8 minutes, then turn over and bake for 8-10 minutes more or until dry and crisp. Transfer to wire rack to cool.

Ingredients:

2 cups sugar
2 teaspoons powdered vanilla
1/2 cup chopped pecans
3 cups all purpose flour
2 teaspoons baking soda
1 tablespoon cinnamon
1/4 teaspoon nutmeg

Layer ingredients and store in airtight container.

Attach a tag with the following instructions:

Carrot Cake Mix

1 package mix
1 1/2 cup vegetable oil
3 large eggs
3 cups grated carrots
1 (8 ounce) can crushed pineapple

Mix and pour into 13×9 baking dish. Bake 40-50 minutes. Cool and frost with cream cheese frosting.