White Chocolate-Macadamia Cookies Mix in a Jar

White Chocolate-Macadamia Cookies Mix in a Jar

1/2 cup chopped macadamia nuts
1/2 cup white chocolate or vanilla milk chips
1/2 cup packed light or dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup light or dark brown sugar
1 cup buttermilk biscuit and baking mix

In a 1-quart wide-mouth jar, gently layer and pack ingredients in the order listed.

If there is any space left after adding the last ingredients, add more nuts or baking chips if desired.

Place lid on top. (For a decorative lid, cut an 8-inch circle of fabric, place over lid, secure with a rubber band, then tie with ribbon or raffia.)

Attach the following gift card to the jar:

Empty contents of jar into medium bowl. Stir in 1 stick butter or margarine, melted, 1 large egg and 1 teaspoon vanilla or almond extract. Mix until well combined. Shape into 1-inch balls. Place on baking sheets coated with cooking spray. Bake at 375 degrees F for 10 to 12 minutes or until cookies are light golden brown.

Makes 2 1/2 dozen.

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chocolate malt shoppe pie

Chocolate Malt Shoppe Pie

1 1/2 cups chocolate cookie crumbs
1/4 cup butter, melted
1 pint vanilla ice cream, softened
1/2 cup crushed malted milk balls
2 tablespoons milk, divided
3 tablespoons instant chocolate malted milk powder
3 tablespoons Marshmallow Cr?me
1 cup whipping cream
Additional whipped cream and malted
    milk balls, to garnish

Combine cookie crumbs and butter. Press into a 10-inch pie pan. Freeze.

In a mixing bowl, blend ice cream, crushed malted milk balls and 1 tablespoon of the milk. Spoon into crust. Freeze for 1 hour.

Meanwhile, in a mixing bowl, blend malted milk powder, Marshmallow Cr?me and remaining milk. Stir in whipping cream, and whip until soft peaks form. Spread over ice cream layer. Freeze several hours or overnight.

Before serving, garnish with additional whipped cream and malted milk balls.

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chocolate malt cheesecake

Chocolate Malt Cheesecake

1 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons butter, melted
16 ounces cream cheese, softened
3/4 cup granulated sugar
1/3 cup chocolate malt
1 teaspoon vanilla extract
2 eggs
Whipped cream

Preheat oven to 375 degrees F.

Combine crumbs, the 3 tablespoons sugar and butter. Press onto bottom and sides of a 9-inch springform pan. Set aside.

Combine softened cream cheese, the 3/4 cup sugar, chocolate malt and vanilla extract. Mix with electric mixer until well blended. Blend in eggs, mixing well. Pour into crust and bake for 30 minutes.

Remove from oven, loosen rim and cool. Remove rim and add whipped cream sprinkled with chocolate malt. Chill before serving.

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Refrigerator Grape Jelly

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chocolate grasshopper pie

Chocolate Grasshopper Pie

3 cups miniature marshmallows
1/2 cup milk
1/4 cup Hersheys cocoa
2 tablespoons white cr?me de menthe
2 tablespoons white cr?me de cocoa
1 cup chilled whipping cream
2 tablespoons confectioners? sugar
1 (8-inch) chocolate crumb crust

In medium saucepan combine marshmallows, milk and cocoa. Stir constantly over low heat until marshmallows are melted; remove from heat. Stir in cr?me de menthe and cr?me de cacao; cool to room temperature.

In large mixer bowl beat whipping cream with confectioners sugar until stiff. Fold in cooled chocolate mixture. Spoon into crust. Cover and freeze several hours or overnight. Garnish as desired.

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peanut butter mousse

Peanut Butter Mousse

2/3 cup milk
1 2/3 cups peanut butter chips
1/2 cup peanut butter, room temperature
1 cup heavy cream, chilled
1/4 cup bittersweet chocolate, shaved

In a small saucepan, bring the milk to a simmer. Place the peanut butter chips in a medium mixing bowl. Pour the hot milk over the chips, let stand for about 30 seconds, then stir until the chips are melted and the mixture is smooth. Add the peanut butter and stir just until smooth. Refrigerate for a few minutes until cooled.

Whip the cream in a medium bowl. Fold it into the peanut butter mixture. Spoon the mousse into 6 dessert bowls or glasses. Refrigerate for at least 15 minutes or for up to 6 hours. Just before serving, sprinkle with the shaved chocolate.

Yields 6 servings.

Per Serving: 561 Calories; 44g Fat (67.9% calories from fat); 18g Protein; 29g Carbohydrate; 5g Dietary Fiber; 61mg Cholesterol; 246mg Sodium

Exchanges: 1/2 Grain (Starch); 2 Lean Meat; 0 Non-Fat Milk; 7 1/2 Fat; 1 1/2 Other Carbohydrates

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beefy mexican casserole mix in a jar

Beefy Mexican Casserole Mix in a Jar

1 (1.61 ounce) package regular or non-fat brown gravy mix
3 tablespoons taco seasoning mix
2 tablespoons dried minced onion
2 tablespoons dried celery flakes
2 tablespoons beef bouillon granules
1 tablespoon dried parsley flakes
3 to 3 1/4 cups wagon wheel pasta

Pour gravy mix into wide-mouth quart jar.

In small bowl, stir together taco seasoning mix, celery flakes, bouillon granules and parsley flakes. Pour into jar to make second layer. Add pasta. Close with lid. Attach gift tag and decorate jar as desired.

Tip for filling jar: Use a funnel to pour the dry ingredients into the bottom of the jar.

Use the following instructions for the gift tag:

Beefy Mexican Casserole
Cook and stir 1 pound ground beef in skillet until done; drain and set aside.

Empty contents of jar into 13 x 9-inch baking pan that has been coated with cooking spray. Add 3 1/2 cups water; stir to combine. Stir in 1 cup chunky salsa, 1 (16 ounce) can Mexican corn (drained) and the cooked beef. Cover tightly with aluminum foil. Bake at 375 degrees F for 60 to 70 minutes or until pasta is tender. Remove foil; sprinkle 1 cup shredded Cheddar cheese over top. Cover loosely and let stand until cheese melts.

Makes 8 servings.

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Strawberries Italian Style

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Sybil Carters Chocolate-Peanut Butter Frosting

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Peach-Rhubarb Crisp

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