Mix-In-A-Jar/Gifts-In-A-Jar

I do not know of a single woman who doesn't just love to soak in a tub after a long hard week. Here are some simple ideas to make bath salts for someone special. I use them as Mother's Day gifts, Christmas gifts, birthday gifts, when someone is sick, just because, or even in my gift baskets. Mothers-to-be really like getting a little something special for themselves during a baby shower. I always add some to those baskets!

Here is a great website with some great recipes for these bath salts.

http:/www.allfreecrafts.com/giftinajar/bath-salts.shtml

Ingredients for jar:
1 1/3 C sugar
1 t baking soda
1 t baking powder
1 t cinnamon
1/2 t nutmeg
1/8 t allspice
1 t ginger
3 C all-purpose flour

Layer the ingredients in the order given into a wide mouth 1-quart jar. Pack each layer before adding the next ingredient.

Decorate the jar and attach tag.

Molasses Cookies
Makes 3-4 dozen

1 jar Molasses Cookie Mix
1 C butter or margarine, softened
2 eggs, slightly beaten
1/4 C sweet molasses

Preheat oven to 375 degrees. In a large bowl, cream butter, eggs and molasses. Add the Molasses Cookie Mix and stir until the mixture is well blended. Drop by rounded tablespoons onto greased cookie sheet. Bake for 10-12 minutes. Transfer cookies to wire rack to cool.

Ingredients for jar:
2 C all-purpose flour
1 C raisins
3/4 C chopped walnuts
1/2 C packed brown sugar
2 t baking powder
1/2 t baking soda
1/4 t salt

1. Layer ingredients in any order in a 1-quart jar. Pack ingredients down before adding next layer.
2. Decorate jar and attach tag.

Lemon Raisin Quick Bread

1 jar Lemon Raisin Quick Bread Mix
1 1/2 C lemon-flavored yogurt (not artificially sweetened)
1/4 C butter, melted and slightly cooled
1 egg

1. Preheat oven to 350 degrees. spray an 8 1/2 x 4 1/2-inch loaf pan with nonstick spray.

2. Pour contents of jar into a large bowl. Combine yogurt, butter and egg in a small bowl until blended; stir into jar mixture until just moistened. Pour evenly into prepared pan and smooth top.

3. Bake 45-50 minutes or until toothpick comes out clean. Cool in pan on wire rack for 30 minutes; remove from pan and cool completely on wire rack.

Ingredients for jar:

1/2 C packed brown sugar
1/4 C sugar
1 C quick-cooking oats
1 C flour
1/2 t baking powder
1/8 t baking soda
1/2 raisins
1/2 C coconut
1/2 C M&M candies

Instructions for jar:

In a 1-quart jar, pack brown sugar in bottom and make as level as possible. Pour sugar over and level.

Pour oats over sugar and level.

In a small bowl, combine flour, baking powder and baking soda. mix well. Gently spoon flour mixture over oats. Level carefully, then tamp down.

Sprinkle raisins over flour mixture, level and smooth the the edges to make them even.

Sprinkle raisins on top and press down.

Sprinkle coconut over raisins and press down.

Sprinkle candies on top. Press down and place lid on jar.

Decorate your jar and add a tag with the following instructions:

Hearty Trail Mix Cookies

Instructions for baking:

1 egg
6 T butter, softened

Preheat oven to 375 degrees. Empty contents of jar into large mixing bowl. Add 1 egg and 6 tablespoons softenened butter or margarine.

Beat on low speed or by hand to blend, then drop by heaping teaspoonfuls onto ungreased cookie sheet. Bake for 10 - 12 minutes or until edges are lightly browned.

Remove from oven and let cookies cool on cookies sheet for 1 minute, then transfer to cooling rack.

Makes about 3 dozen cookies.

*If you don't like the raisins or coconut, you could leave them out, but they won't be the same.

These hearty cookies are cake-like in texture and full of banana flavor.

Ingredients for jar:

1 1/2 C flour
1 t baking powder
1/4 t baking soda
1/2 t salt
1 C sugar
1 t cinnamon
1/4 t nutmeg
1 1/2 C quick-cooking oats
1/3 C finely chopped walnuts

Instructions for jar:

In a small bowl, combine flour with baking powder, baking soda and salt. Mix well. Spoon into a 1-quart jar and press down.

In another bowl, combine sugar with cinnamon and nutmeg. Stir until well mixed and evenly colored. Pour sugar mixture over flour and even out the surface.

Add the oats on top of the sugar, pressing down firmly.

Pour nuts over oats and press down. Place lid on jar.

Decorate jar and add a tag with the following instructions.

Banana Nut Cookies

Instructions for baking:

1/2 C (1 stick) butter, softened
2 eggs
1 C mashed, ripe bananas

Preheat oven to 375 degress. Add butter or margarine, eggs and bananas.

Beat on low speed or by hand to blend.

Drop by heaping teaspoonfuls onto lightly greased cookie sheet. Bake for 12 minutes.

Remove from oven and let cookies cool on cookie sheet for 1 minute, then transfer to cooling rack.

Makes 3 1/2 to 4 dozen.

This is a light, cake-like cookie with the flavor of buttermilk pie.

Ingredients for jar:

1 C packed light brown sugar
2 C flour
1/2 t baking powder
1/2 t baking soda
1/4 t salt
1 T dried, ground lemon peel (This can be found in the spice section of the grocery store.)
1 C raisins
1/2 C coarsely chopped walnuts

Instructions for jar:

Place brown sugar in 1-quart jar and press dwon firmly, making sure surface is even.

In a medium bowl, combine flour, baking powder, baking soda, salt and lemon peel. Stir well to mix. Spoon mixtue over brown sugar, pressing down firmly and smoothing out the top.

Pour raisins on top of flour mixture andpress down.
Add walnuts on top of raisins, pressing down firmly. Place lid on jar.

Decorate the jar and add gift tag with the following directions:

Buttermilk-Raisin Cookies

Instructions for baking:

1/2 C (1 stick) butter, softened
1 egg
3/4 C buttermilk

Preheat oven to 375 degrees. In a large bowl, combine contents of jar with butter or margarine, egg and buttermilk.

Beat on low speed t blend (cookie dough will be soft like a batter). Drop by tablespoons onto lightly greased cookie sheet.

Bake for 10 - 11 minutes or until edges are lightly browned. Remove from oven and let cookies cool on cookie sheet for 1 minute, then transfer to cooling rack.

Makes 3 - 3 1/2 dozen.

Ingredients for jar:

3/4 C packed dark brown sugar
1/2 C sugar
1/4 C cocoa
2 T instant coffee
1 3/4 C flour
1 t baking soda
1 t baking powder
1/4 t salt
1 C semi-sweet chocolate chips

Instructions for jar:

Place brown sugar in 1-qurat jar and press down firmly.

Pour sugar on top and smooth over.

In a medium bowl, combine cocoa, coffee, flour, baking soda, baking powder and salt. Stir well until evenly colored. Spoon flour mixture into jar in several additions, pressing down with each addition. When entire mixture has been added, smooth over top.

Gently sprinkle chocolate chips on top of flour mixtre and press down firmly.

Place lid on jar.

Decorate your jar and add tag with the following instructions.

Mocha-Chocolate Chip Cookies

Instructins for baking:

3/4 C (1 1/2 stick) butter, softened
1 egg, slightly beaten
1 t vanilla

Preheat oven to 350 degrees. Empty contents of jar into a large bowl.

Add butter or margarine, egg and vanilla.

Beat on low speed to blend.

Drop by heaping poonfuls onto ungreased cookie sheet. Bake for 10 to 12 minutes. Remove from oven and let cookies cool on cookie sheet for 1 minute, then transfer to cooling rack.

Makes 3 to 3 1/2 dozen cookies.

Jambalaya Mix in a Jar

3 C long-grain white rice
2 1/2 T dried minced onion
2 1/2 T green bell pepper flakes
2 1/2 T dried parsley flakes
2 bay leaves (place down the side of the jar)
2 T plus 1 t beef bouillon granules
1 1/4 t garlic powder
1 1/4 t pepper
1 1/4 t dried thyme
3/4 to 1 1/4 t crushed red pepper

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

Attach a gift tag with the following cooking directions.

Jambalaya

Makes 6 servings

1 jar Jambalaya Mix
7 1/2 C water
1 (20 oz) can tomato sauce
1 1/4 C cooked ham or smoked sausage
1 1/4 C cooked shrimp

In a large skillet, combine Jambalaya Mix, water and tomato sauce and bring to a boil. Reduce heat to simmer; add ham or sausage and cook 20 more minutes. Add shrimp and cook 5 more minutes. remove and discard bay leaves.

**For an extra touch to the gift, place jar mixes in a mixing bowl along with kitchen utensils, cookbooks, recipes cards, towels and potholders.**

· 1 3/4 C small shell macaroni or other small pasta
· 3/4 C dried lentils
· 3/4 C dried chopped mushrooms
· 1/2 C Parmesan cheese
· 3 1/2 T diced minced onion
· 3 1/2 T chicken bouillon granules
· 1 T + 1 t dried parsley flakes
· 1 3/4 t dried oregano
· 1/8 t garlic powder

Layer the ingredients in the order given into a wide-mouth 1-quart jar. pack each layer in place before adding the next ingredient.

Decorate your jar and attach a tag with the following directions:

1 jar Pleasing Pasta Soup Mix
1 can chicken, optional
10 1/2 C water

Place water in a large soup pot and bring to a boil. Add Pleasing Pasta Soup Mix and chicken, if desired. Reduce heat; cover and simmer for 40 minutes or until lentils are tender, stirring occasionally.

**You can add a pretty potholder and a large wooden spoon if desired.**

2 ½ C all-purpose flour
1 C chopped dried apricots
¾ C sugar
½ C dried cranberries
4 t baking powder
½ t baking soda
1/ t salt

Layer ingredients attractively in any order in 1-quart food storage jar with tight-fitting lid. Pack ingredients down slightly before adding another layer.

Cover top of jar with fabric; attach gift tag with raffia or ribbon.

Apricot-Cranberry Bread

1 jar Apricot-Cranberry Bread Mix
1 ¼ C buttermilk
¼ C shortening
1 egg, beaten

Preheat oven to 350 degrees. Spray 9-x 5-inch loaf pan with nonstick cooking spray.

Pour contents of jar into large bowl. Combine buttermilk, shortening and egg in small bowl until blended' stir into jar mixture just until moistened. Pour evenly into prepared pan.

Bake 45 - 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and cool completely on wire rack. Makes 1 loaf.

1 ½ C all-purpose flour
1 C dried cranberries
¾ C packed light brown sugar
½ C golden raisins
½ C coarsely chopped pecans
1 ½ t baking powder
½ t baking soda
½ t ground cinnamon
¼ t salt
¼ t ground nutmeg

Layer ingredients attractively in any order in 1-quart food storage jar with tight-fitting lid. Pack ingredients down slightly before adding another layer.

Cover top of jar with fabric; attach gift tag with raffia or ribbon.

Cranberry Raisin Nut Bread

1 jar Cranberry Raisin Nut Bread Mix
¾ C milk
2 eggs
¼ C (1/2 stick) butter, melted and cooled slightly
1 t vanilla

Preheat oven to 350 degrees. Grease 8 ½ x 4 ½-inch loaf pan.

Pour contents of jar into large bowl. Combine milk, eggs, butter and vanilla in small bowl until blended; stir into jar mixture just until moistened. Spoon evenly into prepared pan.

Bake 50 - 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 15 minutes; remove from pan and cool completely on wire rack. Makes 1 loaf.

1 ¾ C all-purpose flour
1 C dried cranberries
¾ C chopped pecans
½ C packed light brown sugar
2-½ t baking powder
½ t salt

Layer ingredients attractively in any order in 1-quart food storage jar with tight-fitting lid. Pack ingredients down slightly before adding another layer.

Cover top of jar with fabric; attach gift tag with raffia or ribbon.

Cranberry Pecan Muffins

1 jar Cranberry Pecan Muffin Mix
¾ C milk
¼ C (1/2 stick) butter, melted
1 egg, beaten

Preheat oven to 400 degrees. Grease or paper-lin 12 regular-size (2 ½-inch) muffin cups.

Pour contents of jar into large bowl. Combine milk, butter and egg in small bowl until blended; stir into jar mixture just until moistened. Spoon evenly into prepared muffin cups.

Bake 16 - 18 minutes or until toothpick inserted in centers comes out clean. Cool in pan on wire rack 5 minutes; remove from pan and cool completely on wire rack. Makes 12 muffins.

2 C all-purpose flour
1 C packed light brown sugar
½ C raisins
½ C chopped pecans or walnuts
1 ½ t pumpkin pie spice
1 t baking soda
1 t baking powder
½ t salt.

Layer ingredients attractively in any order in 1-quart food storage jar with tight-fitting lid. Pack ingredients down slightly before adding another layer.

Cover top of jar with fabric; attach gift tag with raffia or ribbon.

Quick Pumpkin Bread

1/3 C butter, softened
2 eggs
1 C canned pumpkin
1 jar Quick Pumpkin Bread Mix

Preheat oven to 350 degrees. Spray 8 ½ x 4 ½-inch pan with nonstick cooking spray.

Beat butter in large bowl with electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin until well blended. Add contents of jar; stir until just blended. Pour into prepared pan.

Bake 50 - 55 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan and cool completely on wire rack. Makes 1 loaf.

Ingredients for Jar:

1-quart wide-mouth jar
1 C sugar
½ t salt
3 T cocoa
1 ¾ C flour
½ C packed brown sugar
1 C chocolate chips

Instructions for Jar:

In 1-quart wide-mouth jar pour sugar and salt.

Add cocoa and flour.

Pack brown sugar into jar and screw n lid.

Place chocolate chips in small resealable plastic bag and attach to jar.

Instructions for Baking:

1 C water
1 t baking soda
1 egg
½ C cooking oil

Preheat oven to 350 degrees. In small saucepan add water and baking soda to dissolve and set aside to cool.

Pour chocolate chips and brown sugar from jar into small bowl and set aside.

In large mixing bowl pour all remaining ingredients from jar.

Mix in egg, cooking oil and stir in water with baking soda.

Prepare 9 x 13-inch baking pan with non-stick cooking spray.

Pour batter into pan and sprinkle brown sugar and chocolate chips on top.

Bake for 25 to 30 minutes or until edges are brown. Cool and cut into squares.

Ingredients for Jar:

1-quart wide-mouth jar
1 ½ C flour
1 t baking powder
½ t salt
½ C cocoa
2 C sugar
1 C chopped nuts

Instructions for Jar:

In 1-quart wide-mouth jar pour flour, baking soda and salt.

Pour in cocoa followed by sugar.

Put chopped nuts in small baggie to go in gift bag with jar. (The chopped pecans will not fit into jar.)

Screw lid on jar.

Instructions for Baking:

4 eggs
2/3 C oil
1/3 C corn syrup
2 t vanilla

Preheat oven to 350 degrees.

In large bowl, beat eggs and combine with oil, sugar, corn syrup and vanilla.

Pour in sugar and mix well.

Pour in remaining dry ingredients, a little at a time, and mix until well blended.

Prepare a 7 x 11-inch baking pan with non-stick cooking spray.

Pour batter into pan and bake for 40 to 45 minutes or until toothpick inserted into center comes out clean. (Do not overcook.) Serve immediately or any time.

Ingredients for Jar:

1-quart wide-mouth jar
2 C sugar, divided
4 (1 ounce) squares unsweetened chocolate
1 ½ C flour, divided
Pinch of salt
1 C chopped pecans

Instructions for Jar:

Divide sugar in half and put 1 cup in bottom of 1-quart-wide mouth jar.

Wedge wrapped chocolate squares as tightly as possible in jar.

Divide flour in half and put ¾ cup in jar.

Pour all chopped pecans in jar and add remaining flour, salt and sugar in layers. Screw lid on jar.

Instructions for Baking:

1 C (2 sticks) butter
4 eggs, separated
1 t vanilla

Preheat oven to 275 degrees. Pour ingredients from jar into large mixing bowl.

In small saucepan melt chocolate and butter over low heat, stirring constantly, and set aside to cool.

Beat egg yolks, add to dry ingredients and stir well.

Beat egg whites stiffly and gently fold into batter.

Add chocolate-butter mixture and stir well.

Prepare 9 x 13-ince baking pan with non-stick cooking spray.

Pour batter evenly into pan and bake for 45 to 50 minutes. Cool and cut into squares.

Ingredients for Jar:

2 C flour
1 T baking powder
½ t salt
½ C sugar
1 C sweetened, shredded coconut
¾ C chopped macadamia nuts or almonds

Instructions for Jar:

Combine flour, baking powder and salt. Spoon into bottom of 1-quart jar.

Spoon sugar over flour.

Layer coconut over sugar and top with macadamia nuts.

Place lid on jar and attach baking instructions.

Instructions for Baking:

1egg, slightly beaten
¼ C (1/2 stick) butter, melted
1 (8 ounce) can crushed pineapple with juice

Preheat over to 350 degrees.

Empty contents of jar into large bowl and stir to mix.

In separate bowl, whisk egg, melted butter and pineapple with juice and blend well.

Add liquid mixture to dry mixture and stir just until mixture is moist.

Spoon batter into 12 prepared muffin cups.

Bake for 25 to 30 minutes or until tester comes out clean.

Ingredients for Jar:

2 C Flour
½ t salt
½ t baking soda
1 t baking powder
1 C packed brown sugar
¾ C coarsely chopped pecans
½ C miniature chocolate chips

Instructions for Jar:

Combine flour, slat, baking soda and baking powder. Place in bottom of 1-quart jar.

Gently spoon brown sugar in even layer over flour mixture.

Place pecans over brown sugar.

Layer chocolate chips over pecans.

Place lid on jar, close and attach baking instructions.

Baking Instructions:

1 egg, slightly beaten
1 C milk
½ C (1 stick) butter, melted
½ t vanilla

Preheat oven to 400 degrees.

Empty contents of jar into large bowl and stir to mix.

In separate bowl, whisk egg, milk, melted butter and vanilla and blend well.

Add liquid mixture to dry mixture and stir gently, just until mixture is moist.

Spoon batter into prepared muffin cups.

Bake for 12 to 15 minutes or until brown on top.

Cheesy Ham and Potato Casserole

2 C powdered coffee creamer
1/2 C imitation bacon bits
2 (1.5 oz.) packages Knorr Four Cheese Sauce Mix
2 T dried parsley flakes
1 t salt-free seasoning blend
1 t dried minced onion
1/2 t pepper
2 C potato flakes

Layer the ingredients in the order given in a wide-mouth 1-quart canning jar. Pack each ingredient in place before adding the next one.

Decorate the jar and attach a tag with the following directions.

Cheesy Ham and Potato Casserole

1 jar Cheesy Ham and Potato Casserole Mix
4 -5 C boiling water
2 (5 oz.) cans or 1 1/4 C ham

Place the Cheesy Ham and Potato Casserole Mix in a large casserole dish. Add the boiling water. Mix well and let stand 5 minutes. Heat ham in microwave and stir in.

**For a great gift, fill a large skillet or pot with jar mixes, pot holders, kitchen utensils, towels, cookbooks and recipe cards.**