Chocolate Chip Cookies Mix in a Jar

Chocolate Chip Cookies Mix in a Jar

1 cup brown sugar
1/2 cup granulated sugar
1 1/2 cups semisweet chocolate chips
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda

Mix the salt and baking soda in with the flour, then layer the ingredients into the jar.

Attach a gift card with the following instructions:

Chocolate Chip Cookies

Sift dry ingredients through a colander to separate the chocolate chips from other ingredients.

Beat 1 cup of unsalted butter or margarine in a medium bowl. Beat sifted ingredients into butter until blended.

In a small bowl, beat 1 egg with 1 teaspoon vanilla extract. Mix beaten egg mixture into butter mixture until blended. Stir in chocolate chips. Drop teaspoonsful of batter, spaced well apart, onto a greased cookie sheet. Bake at 375 degrees F for 8 minutes or until lightly browned.

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Sweet-Tart Berry Jelly

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strawberry margarita preserves

Strawberry Margarita Preserves

2 quarts strawberries, cleaned
2 cups pared tart apples
1/4 cup lemon juice
4 cups granulated sugar
1/2 cup tequila
7 tablespoons triple sec
2 tablespoons strawberry schnapps

Hull and halve berries. Measure 6 cups. Peel and core apples, chop and measure 2 cups
Combine berries, apples and lemon juice in a large stainless steel or enamel saucepan. Bring to a full boil stirring constantly. Add sugar to boiling fruit and stir until dissolved. Boil gently uncovered, stirring frequently until mixture reaches gel stage, about 30 to 40 minutes.

Prepare six 1/2-pint jars for filling.

Remove mixture from heat. Stir in tequila, triple sec and schnapps. Return to heat and boil for 5 minutes.

Ladle into hot jars, leaving 1/4-inch headspace. Remove bubbles.

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spiced cranberry cider mix in a jar

Spiced Cranberry Cider Mix in a Jar

Place these ingredients into airtight jar:

1/2 cup dried cranberries
12 cinnamon sticks
1/2 teaspoon crushed whole cloves
1 tablespoon whole allspice

Attach this recipe to the jar:

Spiced Cranberry Cider

Serves 12 to 14

2 quarts apple cider
1 quart water
Contents of cider mix from jar
2 oranges, sliced

In a large saucepan combine the cider, water and cider mix from the jar. Heat thoroughly. Add most of the orange slices.

Serve warm, garnished with remaining orange slices.

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Four Bean Chorizo Chili Mix in a Jar

Four Bean Chorizo Chili Mix in a Jar

3/4 cup dried white beans
3/4 cup dried kidney beans
1/2 cup dried pinto beans
1/2 cup dried black beans
4 to 6 dried jalapeno peppers
Corn Husk Garni (see recipe)

Layer mix ingredients into a quart home canning jar in the order given. Adjust cap. Prepare Corn Husk Garni.

Corn Husk Garni
3 thin corn husks
4 cloves garlic, unpeeled
6 to 8 sprigs dried oregano, broken (Mexican if available)
1 tablespoon black peppercorns

Layer 2 corn husks together, turning base ends in opposite direction. Tear remaining corn husk into thin strips lengthwise. Place garlic, oregano and peppercorns in center of layered corn husks. Fold long sides toward center, then bring ends together, forming a packet. Tie ends securely with strips of corn husk.

Attach Corn Husk Garni and recipe card to jar.

Four Bean Chorizo Chili

Contents of jar
1 1/2 cups finely diced onion
1/2 pound chorizo
2 tablespoons vegetable oil
1 pound plum tomatoes, diced
1 (14.5 ounce) can tomato puree
2 cups water or cooking liquid from beans
1 lime (optional)
Corn Husk Garni
Salt

Cook beans separately in water to cover by 1 1/2 inches until almost tender. Drain, reserving cooking liquids for soup, except from black beans, if desired.

Remove casing from sausage; crumble sausage. Crush dried jalapeno peppers. Saut? sausage, crushed peppers and onion in oil until cooked through. Raise heat to medium-high and continue cooking until ingredients become richly brown, but not burned. Drain sausage and onion on a paper towel. Combine all ingredients in a large stockpot. Simmer soup for 45 minutes. Season to taste with salt. Continue simmering 15 minutes. Remove Corn Husk Garni.

NOTE: If there is not enough liquid in soup, add additional water or cooking liquid from beans.

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cinnamon cucumber pickles

Cinnamon Cucumber Pickles

First Day
2 gallons cucumbers, peeled and seeded
2 cups lime
8 1/2 quarts water

Mix and soak.

Second day
Drain and wash cucumbers. Simmer the cucumbers in the following: 

1 cup vinegar
1 small bottle red food color 
1 tablespoon alum
Water to cover

Simmer for 2 hours. Drain and put into a larger container. Make a syrup of:

2 cups vinegar
2 cups water
5 cups granulated sugar
8 cinnamon sticks
1 package red hot candies

Bring to a boil. Pour over cucumbers and let stand overnight.

Third day
Drain and reheat syrup. Pour over cucumbers and let stand overnight.

Fourth day
Reheat syrup and pour over cucumbers. Let stand overnight.

Fifth day
Reheat syrup. Put cucumbers in jars and pour syrup over. Seal jars.

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Pickled Kohlrabi

Ask, and it shall be given you Seek, and ye shall find Knock, and it shall be opened unto you. — Bible

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Pretzel Dippers

Pretzel Dippers

2 1/2 (8 ounce) packages semisweet chocolate squares *
12 (8-inch long) baked pretzel rods
Toppings: chopped toasted nuts, chopped dried
    fruit, flaked coconut, almond brickle chips, mini
    peanut-butter pieces, green and red sprinkles

* Do NOT use semisweet chocolate chips as they will not set up correctly.

Place chocolate in 4-cup measuring cup or large glass bowl. In microwave oven, cook, covered with wax paper, on HIGH 2 to 3 minutes, until almost melted, stirring occasionally until smooth. (Or, in 3-quart saucepan, heat chocolate over low heat, stirring frequently, until melted and smooth.)

Meanwhile, place each topping choice on sheet of wax paper.

Holding 1 pretzel rod at a time over melted chocolate, spoon some chocolate over pretzel to coat, leaving about 2 inches uncoated at one end. Immediately sprinkle coated pretzel with choice of topping. Carefully place coated pretzel rods in pie plate or shallow bowl, leaning uncoated portion on edge (try to keep pretzels from touching one another) and refrigerate about 15 minutes to set coating.

Apply a second coating of melted chocolate and choice of topping to each pretzel as above; refrigerate about 15 minutes to set coating. Store at room temperature in tightly covered container, with wax paper between layers, up to 2 weeks.

Each pretzel: About 265 calories, 5 g protein, 37 g carbohydrate, 16 g total fat (9 g saturated), 0 mg cholesterol, 180 mg sodium

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Orange Jelly

You may have to fight a battle more than once to win it. — Margaret Hilda Thatcher

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dilled green beans

Dilled Green Beans

2 pounds green beans, washed and trimmed
4 cloves garlic
2 1/2 cups vinegar
1/4 cup salt
4 heads fresh dill
2 1/2 cups water

Pack beans lengthwise into pint jars, leaving 1/4 inch headspace. To each pint, add 1 clove garlic and 1 head dill. Combine vinegar, water and salt; bring to a boil. Pour boiling liquid to cover beans; adjust lids. Process in water bath for 7 minutes. Do not eat for at least 3 weeks.

When you are younger you get blamed for crimes you never committed and when you
e older you begin to get credit for virtues you never possessed. It evens itself out. — I. F. Stone

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