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Shopping, Crafts, and Recipes on a Budget


Category: Gifts in a Jar

Chocolate Spoons

For the chocoholic a nice gift is homemade fudge, truffles or a fudge sauce to be used for ice cream packed with a basket of gourmet hot cocoa mixes and a pretty mug.

~Chocolate Spoons~

20 heavy duty plastic spoons
4 ounces semisweet or dark chocolate baking bar, chopped
2 Tbsp whipping cream
1 Tbsp favorite liqueur
4-6 ounces vanilla flavored candy coating, melted (optional).

Combine the chocolate baking bar, whipping cream and liqueur in a 1 cup glass measuring cup. Microwave on medium 50% power for 1 minute stirring at 30 seconds until melted and desired consistency. Dip spoons in the melted chocolate so that the bowl of the spoon is completely covered. Allow excess to drip off. Place on waxed paper; chill for at least 15 minutes in the freezer to allow the chocolate to set. Drizzle the spoons with the melted white chocolate if desiresd to decorate. Wrap in plastic wrap and tie each with a bow. To use, place the spoon into coffee until chocolate is melted. Makes 20 spoons.

Jelly Recipe

2 C (500ml) Freshly Squeezed Lemon Juice, strained (about 13 lemons)
1 C (250ml) Water
1 C (250ml) Pure Honey, I like to use orange or clover honey
3 1/2 (700g) Sugar (use exactly this amount do not alter)
1 box Powdered Fruit Pectin (box= 1 3/4 oz 52.5g)
1 T Poppy Seeds

Start to process the jars using the hot bath method. See included information on the canning jars or above
in the recipe information.

In a large nonreactive pot, over medium high heat, combine the lemon juice, water, honey and fruit pectin.

Bring to a rolling boil stirring as needed to dissolve and incorporate the pectin.

Once the lemon mixture is boiling and the pectin is dissolved, add all the sugar and bring the mixture back to a boil.

Boil for 1 minute and then remove from heat and let cool for 5 minutes.

If you like skim off the foam on the top of the jelly.

Stir in the poppy seeds.

Using tongs, remove a jar from the hot water bath and ladle in your beautiful jelly to 1/4 inch from the top
of the jar. A canning funnel really helps in this step and they are inexpensive.

Wipe the mouth of the jar and place the seal firmly on top and then screw on the ring.

Place the sealed jar back in the hot water bath.

Repeat for all the jars until you have canned all your jelly.

Process (bring the hot water bath back to a boil) the jars for another 15 minutes.

Now you are just about done!

Remove the jars from the hot water bath and turn them upside down on a dish towel for 15 minutest to cool. As
the jars are cooling shake them every few minutes. This makes the poppy seeds spread evenly through out the jelly.

Turn the jars up and let cool over night. The next day check which jars sealed and which did not. The center
circle of the seal will make a clicking sound when pressed if the jar did not seal. If some or all of your jars did
not seal all is not lost.

The jars that sealed will have a shelf life of 1 year, if they last that long. The jars which did not seal will keep
up to 3 months in the refrigerator.

The jelly should be refrigerated after opening and will last 3 months after opening.

Pizza Dough Mix

2 +3/4 cups bread flour
1 package (1 tablespoon) active dry yeast
2 teaspoons salt
In a medium bowl, combine all the ingredients. Place the mix in an airtight container.

Attach this to the jar:

Makes 2 12 inch pizzas
1 package Pizza Dough Mix
2 tablespoons olive oil
1 cup warm water
1 cup tomato sauce
1/2 cup grated mozzarella cheese
1/3 cup freshly grated parmesan cheese
1 teaspoon crushed oregano

Place the Pizza Dough mix in a large bowl and add the oil and water. Beat with a wooden spoon or dough hook until the mixture forms a ball. Turn out onto a floured board and knead for 5 minutes. Transfer to a greased bowl and let the dough rise for 90 minutes. Divide the dough in half and pat into two 12 inch circles. For thin crust, fill and bake the pizzas now. For thicker crust, let pizzas rise 30-45 minutes.

Top the pizza dough with tomato sauce, cheeses of your choice, crushed oregano and olive oil drizzles over the pizzas. Preheat the oven and bake at 425 degrees F for 20-25 minutes. Let stand 5 minutes.

You may have heard about cookie recipes in a jar and be wondering what in the world are these? They are pretty much what they sound like! They typically contain all of the dry ingredients that are needed to make a batch of cookies. All the user has to do is follow the directions provided by the seller, add a few wet ingredients (ex. egg, water, etc.), bake the mix and voila you have delicious homemade cookies! You can find pretty much any type of cookie mix ranging from the popular Chocolate-Chip, all the way to a tasty Cranberry Biscotti.

So where can you find a Cookie in a Jar?

Typically you can search for wide varieties online, or make your own. There are plenty of recipes offered online to make your own Cookie in a Jar. But for those not wanting to mess with the hassle of buying the ingredients, the right size of jar, and the appropriate décor to make the jar look good, just buying a pre-made Cookie in a Jar is the route to take.

What Kind of Cookie in a Jar Can I Find?

A Cookie in a Jar is usually decorated, with the ingredients contained in the jar layered one on top of the other to give it more of a fun look. The lids of the glass jars can have anything from beads, fun material wrapped around it, and/or ribbon tied according to the theme of that particular jar. The jars usually come in various shapes and sizes, depending on how many cookies you can get from the recipe contained in the jar. Sometimes you will get a small jar just able to contain the ingredients for a small batch of cookies. Other times you’ll find jars much larger; possibly enough for several batches of cookies. The sizes vary, depending on the need for the Cookie in the Jar. However, the seller generally will always include how many cookies that batch in the jar will make.

Speaking of “needs” for a Cookie in a Jar, here are a few different ideas as to how you could use them. First of all, you might just want some delicious homemade cookies all for yourself! Or, you might want to buy some because they catch your eye with their decorated glass jars. Another popular idea for purchasing a Cookie in a Jar mix is the fact that they make wonderful party favors! They are typically very affordable with an average price range of $5 to $10 a jar. Many online stores and sellers of cookies in a jar can theme any jar to your preference.

What Are the Cookies in a Jar Used For?

For example, if you are throwing a Baby Shower and would like to give homemade Cookies in a Jar as party favors, the seller would decorate the jars with a themed Baby Shower look to give them that extra special touch. Another idea is to give them away for Teacher Appreciations, or Holiday gifts. They’re a great, inexpensive, way to tell somebody thanks. Not to mention they look great too!

Find out more about Wendy and her famous cookie in a jar mix recipes. You can find all her delicious recipes and cutely decorated jars for all occasions including Weddings, Birthdays, Christmas, Valentines Day, Halloween and Thanksgiving at Bon Appetite!

Christmas Biscotti

3/4 cup dried cranberries or dried cherries
3/4 cup chopped shelled green pistachios
2 cups all-purpose flour
1/2 teaspoon ground cardamom
2 teaspoons baking powder
2/3 cup Vanilla Sugar (recipe at bottom)

Quart jars come in a range of shapes with varying amounts of headroom. The best mix recipes are flexible enough to allow you to add a few extra pieces of fruit, candy or nuts if necessary to tightly pack the contents and keep the layer

Layer the ingredients in a 1-quart canning jar. Tap jar gently on the counter to settle each layer before adding the next one. Add additional dried fruits or pistachios to fill small gaps, if necessary. Makes 1 jar.

Gift Tag Directions:
Beat 1/3 cup butter (no substitutes) in a large mixing bowl with an electric mixer on medium speed for 30 seconds.
Beat in 2 eggs. Stir in jar contents just till combined using a wooden spoon. Divide dough in half. Cover and chill till easy to handle, if necessary. Shape each portion of dough into a 9 inch loaf. Place loaves 4 inches apart on a lightly greased cookie sheet, flattening slightly till 2 inches wide. Bake in a 375 oven for 25 to 30 minutes or till a wooden toothpick inserted near the center comes out clean. Cool loaves on the cookie sheet for 1 hour. Cut each loaf diagonally into 1/2 inch thick slices using a serrated knife. Place slices, cut sides down on an ungreased cookie sheet.
Bake in a 325 oven for 8 minutes. Turn slices over; bake 8 to 10 minutes more or till dry and crisp. Cool on wire rack. Makes 32.

Vanilla Sugar -
Fill a quart jar with 4 cups sugar. Cut a vanilla bean in half lengthwise and insert both halves into sugar. Secure lid and store in a cool dry place for several weeks before using. Will keep indefinitely.

Apple Pie in a Jar Mix

28 cups sliced, peeled apples
1/4 tsp nutmeg
4 1/2 cups granulated sugar
1 tsp salt
1 cup cornstarch
10 cups water (see note below)
2 tsps cinnamon
3 Tbsps lemon juice
Pack apple slices tightly in quart jars. Make a syrup from sugar, cornstarch, cinnamon, nutmeg, salt and water. Cook and stir until thick and bubbly. Add lemon juice, seal and process jars in water bath 20 minutes. Yield 7 quarts.

Cobbler Mix

1 cup all-purpose flour
1 teaspoon baking powder
1 cup sugar

Combine ingredients in a small bowl. Store in an airtight container.

Attach this recipe to the jar:

Berry Cobbler

4 cups fresh berries (blueberries, raspberries or boysenberries)
1/4 cup orange juice
1/4 cup sugar
1 teaspoon cinnamon
1 cup unsalted butter, melted
1 egg
1 teaspoon vanilla extract
Mix from jar

Preheat oven to 375F. In large mixing bowl combine berries, juice, sugar, and cinnamon. Place berries in a greased 13 x 9-inch pan. In small mixing bowl blend the butter with the egg and vanilla. Add the jarred mix and stir until dough sticks together. Drop the cobbler topping by tablespoonfuls on top of the berry filling. Bake for 35 to 45 minutes or until the topping is golden brown and the filling is bubbling. Allow to cool for 15 minutes before serving.

Chewy Butterscotch Nut Bars

1/2 cup butterscotch chips
1/2 cup pecan pieces or coarsely chopped pecans, toasted (see Note)
and cooled completely
1/2 cup packed light brown sugar (see Note) 1 cup buttermilk biscuit
and baking mix
1/2 cup packed dark brown sugar (see Note)
1 cup buttermilk biscuit and baking mix

In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed, beginning with butterscotch chips. If there is any space left after adding the last ingredient, add more butterscotch chips or pecans to fill jar. Place lid on top. Cut an 8-inch circle of fabric to cover lid. Place fabric over lid; secure in place with ribbon or raffia. Attach gift tag with preparation instructions and decorate as desired.

Gift Tag: To make Chewy Butterscotch Nut Bars: Empty contents of jar into medium bowl. Stir in 1/2 cup (1 stick) melted butter, 1 large egg and 1 teaspoon vanilla. Press into an 8-by-8-by-2-inch baking pan coated with cooking spray. Bake at 350 degrees for 18 to 22 minutes or until bars are light golden brown and center is almost set. Makes 16 bars.

Note: To toast pecans, place in a microwave-safe dish and microwave on High for 4 to 5 minutes, stirring every minute.

After measuring the brown sugar, crumble it between your fingers for uniform texture. Be sure to pack the brown sugar firmly in the jar to prevent the baking mix from sifting down through it. Source: Pioneer Brand

Almond Pancake Mix

3 cups nonfat dry milk
2 +1/2 cups all-purpose flour
1 cup whole-wheat flour
1 cup finely ground almonds
2/3 cup baking powder
1/3 cup granulated sugar
1 tablespoon salt

In a large bowl, stir all ingredients together until well blended. Store in a resealable plastic bag. Give with recipe for pancakes.

Yield: about 7 1/2 cups pancake mix, enough for 3 batches of pancakes.

To make pancakes: In a medium bowl, combine:
2 +1/2 cups pancake mix
1 +1/4 cups water,
1 egg
2 tablespoons vegetable oil

Stir just until moistened. Heat a greased griddle over medium heat. For each pancake, pour about 1/4 cup batter onto griddle and cook
until top of pancake is full of bubbles and underside is golden brown.

Then turn with a spatula and cook until remaining side is golden brown. Regrease griddle as necessary. Serve with butter and syrup. Yield: about 1 dozen 5-inch pancakes.

You can make this fabric bag to put bag of mix in for gift giving: For fabric bag, use a 10-1/2″ by 40″ fabric piece of your choice. With right sides of cloth together and matching short edges, fold fabric in half; finger press folded edge (bottom of bag). Using a 1/4″ seam allowance and thread to match fabric, sew sides of bag together.
Press top edge of bag 1/4″ to wrong aide; press 1/2″ to wrong side again and stitch in place. For a bag with a flat bottom, match each side seam to fold line at bottom of bag; sew across each corner 1″ from point. Turn bag right side out. Put pancake mix in bag and close the top of bag with a pretty ribbon. Attach the recipe for the pancakes to the bag. You can also use a pretty jar if you don’t care to make the bag. Be sure and attach the recipe for the pancakes to
your gift.

Tarragon Vinegar

Tarragon stocks

Strip the tarragon from the large stalks. Put into small stone jar or wide necked jar, and in doing this, twist some of the branches so as to bruise the leaves and tear them apart. Pour in enough very pale vinegar so as to cover the top. Allow to infuse for about 2 months or more. Strain into small bottles and cork

Rose Petal Vinegar

Basically, if you like it as an herb, put a good sized sprig of it in some white vinegar and wait a couple of months and try it. This works with sage (don’t leave it too long), oregano, tarragon, thyme (may have to leave it longer) and chives that I can think of.
1 c rose petals
3 whole cloves
2 c white wine vinegar

Trim away white part of rose petals. Wash and drain thoroughly. Slightly bruise petals and place with cloves in a wide mouth canning jar. Place vinegar in a medium saucepan bring to a boil. Pour vinegar over petals, cover at once with metal lids, and screw bands tight. Let stand at room temp for 1 week. Strain vinegar into decorative jars, discarding rose petals. Seal jars with a cork or other airtight lid. Makes 2 cups

Preserved Lemons

Preserved Lemons
Makes 2 pint jars
8 to 9 small Meyer lemons, or 5 to 7 small regular lemons, plus a few
additional for juice.
About 1/2 cup kosher salt
2 bay leaves
2 2-inch-long cinnamon sticks
6 whole cloves

Scrub the lemons. If they are not organic, immerse them in boiling water for 30 seconds to remove any pesticides and wax. Cool them in a  bowl of ice water. Make two deep vertical incisions in each lemon to divide it into quarters, but don’t cut it all the way through. You will have a lemon “flower.” If the lemons are large, you may just want to quarter them and arrange them nicely in the jar after salting.

Sprinkle 1 tablespoon of the salt in the bottom of each sterilized jar. Sprinkle the inside of each lemon “flower” with a rounded tablespoon of salt and pack into the jars. Press down as you pack the lemons to release some juice and to fit as many as you can into each jar. Wedge a bay leaf and cinnamon stick between the lemons and the side of the jars. Add the cloves. If needed, add additional lemon juice to cover the lemons. Seal the jars.

Let stand for one week at room temperature, inverting the jars occasionally to distribute the salt and juice. Then store the jars in the refrigerator for up to six months. When the rinds soften (about two weeks), the lemons are ready. To use, rinse lemon, scrape away the pulp, and dice the rind. If white crystals appear, the lemons may still be used. Just rinse them first.

To complete the gift, add a cookbook on Mediterranean or Moroccan cooking. Or add a tag to suggest using these lemons to flavor sauces, braised dishes, vegetable stews, roast chicken, fish, rice or even tuna salad.

Nasturtium Vinegar

1 quart Nasturtium flowers
1 chopped shallot
1 small piece garlic
1 piece red pepper
1 tsp. salt
Loosely fill a quart jar with clean nasturtium flowers. Add a finely chopped shallot, a very small piece of garlic, and a piece of red pepper. Fill the jar with cold vinegar, and let stand 2 months. Add 1 t of salt, strain through several thicknesses of cheesecloth and store in sterilized jars closely sealed.

Moonshine Cake

Day 1-The day you get your starter. Pour starter into a gallon glass container. (Keep covered lightly and at room temperature.) Add to starter a 16-oz can of sliced peaches & the juice from the peaches, & 1 1/2 cups sugar. Stir daily for 9 days.

Day 10-Add 2 cups sugar, 1 16-oz can chunk pineapple and juice. Stir daily for 9 days.

Day 20- add 2 cups sugar, 16-0z can fruit cocktail & its juice, 1 ten oz jar Maraschino cherries and its juice. Stir daily for 9 days.

Day 30- Strain fruit, divide into 3 equal parts. Divide starter liquid into 5 parts, give to 4 friends, keeping one part for yourself to start a new batch.
Fruit makes three cakes. For each cake: Grease and flour a 10″ Bundt pan, or 2 9x5x2″ loaf pans. Preheat oven to 350 degrees

1 box yellow cake mix
2/3 cup oil
4 eggs
1 box vanilla instant pudding
1 cup chopped nuts
1/3 the strained fruit

In large bowl, mix together the oil and the eggs with electric mixer, on high speed. Add the cake mix and the pudding mix. Beat well. Fold in 1/3 of the strained fruit, and the nuts.

Pour into the prepared pan. Bake for 1 hour, or until toothpick inserted in center comes out clean.

Cakes may be frozen for up to 1 year.

If you don’t have a friend to give you the starter, you can use this recipe, beginning with the ingredients used on the first day, and add an 6 oz can of apricot nectar, and 1/4 cup of any good liquor.

Marinated Olives

8 cloves of garlic, squashed in their skins (or peeled and finely chopped
if you love garlic)
2 tablespoons of red wine vinegar
2 teaspoons of finely chopped thyme leaves
4 tablespoons extra virgin oil
one teaspoon of crushed dried chilies
500g black olives

Put the garlic, vinegar, thyme, olive oil and chilies in a clean, dry jar. Add the olives and shake the jar, then seal. Leave for at least 48 hours, though three weeks will be even better.

Lavender Honey

Provided by JaCyn Lavender Farm

8oz Light Honey (such as clover honey)
4 tablespoons of Dried Lavender buds

Heat honey in double boiler till fully heated add lavender and stir Continue over heat for 30 minutes . Remove from heat and allow to partially cool Place in sun for 3 hours (optional) Strain out lavender Put honey in jar.

Comments: Different varieties of lavender will cause variations in flavor. Varying the amount of lavender will change the intensity of flavor. Heating for too long can release a more acrid oil into the honey in some lavender varieties.

Homemade Christmas Spice Bundles

4 cinnamon sticks
2 tsp. ground allspice
2 tsp. ground ginger
20 whole cloves
2 Tbsp pickling spice
dried orange and or lemon peel is also a nice addition if you have them on hand

Place all in a decorative jar. Attach a card that reads: “Pour the spices into a kettle or pan, add a quart of water and cook until hot. Turn down the heat to low and simmer for a while. Makes the house smell wonderful.”

Or tie the spices into bundles to be used for mulling cider.

Garlic Jam

4 Garlic head, whole (~14 oz)
1 T Olive oil, extra-virgin
1 md Onion; unpeeled & halved lengthwise
Salt (opt)

Preheat the oven to 350F. Using a large sharp knife, cut off 1/2-inch from the top of each head of garlic to expose some of the flesh.
Drizzle 1 tablespoon of the oil over the bottom of a gratin or glass pie dish. Place the garlic and the onion halves cut sides down in the dish, cover tightly with foil and bake for 45 minutes, until very soft to the touch. Uncover and let cool for 20 minutes. Peel the onion halves and finely chop them. Place in a medium bowl.
Squeeze the garlic pulp from the skins into the bowl; discard the skins. Using a fork, stir in the remaining 2 teaspoons oil and mash with the onion and garlic until thoroughly incorporated. Season with salt if desired.

(The garlic jam will keep refrigerated in a glass jar for up to 2 weeks.)

Makes 1-1/3 cups.

Use this condiment with roasted meats or as a spread for toasted croutons or cold meat sandwiches, or try a spoonful of it mixed into homemade salad dressings and sauces.

Dried Orange and Lemon Peel


Preheat oven 150:. Peel oranges and lemons, using only the outermost peeling. Cut into strips (3×1/2″). Place on baking sheet in a single layer and bake for 2 hours or until slices are crisp and dry.

These can be used in cooking.

These are pretty as gifts placed into glass jars-to decorate the jars cut circles of fabric 1 inch larger than the jar top. Use a gold cord or raffia to tie the fabric to the jar top. These peels can be added to hot cider along with cinnamon and cloves or used as part of a potpourri

Cranberry Mustard

1/2 cup finely chopped sweetened dried cranberries
2 tablespoons honey
1 jar (8 ounces) Dijon mustard

In small, microwave-safe bowl, combine cranberries, honey and 1 tablespoon of the mustard; mix well.

Microwave on high 45 to 60 seconds or until hot. Cool 2 minutes.

Stir in remaining mustard. Divide mixture evenly into 3 (4-ounce) decorative jars; cover. Store in refrigerator.

30-Day Friendship Starter Cake

If you can obtain the “starter” juice from a friend who has made this recipe, do so. If not, you substitute a mixture of 6 ounces apricot or peach brandy, and 6 ounces of heavy syrup from canned peaches, apricots or fruit cocktail. Do not use any other type of fruit syrup. Day 1: In a glass gallon jar, put the 12 ounces (1 1/2 cups) of starter juice or the brandy-syrup mixture. Add 2 1/2 cups of sugar and a large can of diced peaches, juice and all. Stir well. Place lid on jar and refrigerate. Day 2 through 9: Stir well once a day. Day 10: Add a 20 ounce can of crushed pineapple, juice and all, and 2 1/2 cups of sugar to peach mixture. Stir well. Day 11 through 19: Stir well once a day. Day 20: Drain liquid from at least 20 ounces of maraschino cherries. Sliced cherries are preferable but whole ones (minus pits) may be used. Discard liquid. Add cherries and 2 1/2 cups sugar to peach-pineapple mixture. Stir well. Day 21 through 29: Stir well once a day. Day 30: time to bake the cake! Place peach-pineapple-cherry mixture in a large strainer and drain off as much liquid as possible. It will take a while because mixture is quite thick. Save the liquid in 12 ounce lots (pint jars work nicely) and refrigerate or freeze. Will keep 30 days in refrigerator and longer, frozen. Keep this liquid as the starter for your future cakes or share with friends to start theirs.

1/2 c. EACH raisins, chopped dates,
chopped walnuts and chopped pecans
1/3 of the drained fruit mixture
1 box yellow cake mix
1 box vanilla instant pudding
4 eggs
1/2 c. Wesson oil
1 1/2 c. EACH raisins, chopped dates,
chopped walnuts and chopped pecans
All of the drained fruit mixture
3 boxes yellow cake mix
3 boxes vanilla pudding
12 eggs
1 1/2 c. Wesson oil

Use ingredients shown above to make either 2 loaves or 6 loaves at a time. If you have a very large mixing bowl, use second set of ingredients and make all 6 loaves at once. If not, use the first set of ingredients and make 2 loaves at a time. Preheat oven to 350 degrees. Grease and flour the loaf pans. Mix ingredients and pour into loaf pans. Batter will be stiff. Bake 50 to 60 minutes. Do not overbake. If your oven temperature isn’t accurate and seems too hot, use a lower temperature (325 degrees). This cake is delicious, moist and rich. Serve for special occasions or give as gifts.

M&M Oatmeal Cookies

1/2 cup old-fashioned oats
1/2 cup mini M&M’s candies
1/2 cup packed light brown sugar (see Note)
1 cup buttermilk biscuit and baking mix
1/2 cup packed dark brown sugar (see Note)
1 cup buttermilk biscuit and baking mix

In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed, beginning with oats. If there is any space left after adding the last ingredient, add more candies to fill the jar. Place lid on top. Cut an 8-inch circle of fabric to cover lid. Place fabric over lid; secure in place with ribbon or raffia. Attach gift card with preparation instructions and decorate as desired.

Gift Card: To Make M&M Oatmeal Bars: Empty contents of jar into medium bowl. Stir in 1/2 cup (1 stick) melted butter, 1 large egg and 1 teaspoon vanilla. Press into an 8-by-8-by-2-inch baking pan coated with cooking spray. Bake in preheated 350-degree oven for 18 to 22 minutes or until bars are light golden brown and center is almost set. Makes 16 bars.

Note: After measuring the brown sugar, crumble it between your fingers for uniform texture. Be sure to pack the brown sugar firmly in the jar to prevent the baking mix from sifting down through it.

Holiday Oatmeal Cookie Mix

2 3/4 cups all-purpose flour
2 teaspoons salt
1 teaspoon baking soda
2 cups firmly packed brown sugar
1 cup granulated sugar
2 cups solid vegetable shortening
1 18-ounce container (6 cups) Quaker oats (quick or old-fashioned, uncooked)
4 1-quart jars with lids
4 cups “Add-Ins”


Confetti: 1 cup candy-coated chocolates, divided
Cherry-Berry: 1/2 cup dried cherries, 1/2 cup dried cranberries
Chocolate-Cherry: 1/2 cup dried cherries, 1/2 cup chocolate chips
Nutty Chocolate: 1/2 cup chocolate chips, 1/2 cup chopped nuts

Stir together flour, salt and baking soda in a very large bowl. Add sugars; mix well. Cut in shortening with pastry blender or two knives until mixture is crumbly. Stir in oats.

In each 1-quart jar, layer 1 1/3 cups cookie mix, 1/2 cups “Add-Ins,” 1 cup cookie mix, 1/2 cup “Add-Ins,” 1 cup cookie mix. Place lid on jar; seal tightly.

Makes 4 1-quart gift jars. Include the following directions with each gift:

Preparation instructions:

1 egg
1/4 cup water
1 teaspoon vanilla
1 jar Holiday Oatmeal Cookie Mix

Heat oven to 350 degrees. Lightly spray cookie sheets with cooking spray. In a large bowl, combine eggs, water and vanilla; mix well. Add entire contents of one jar of Holiday Oatmeal Cookie Mix; stir with fork until all dry ingredients are moistened and a stiff dough forms.

Drop by rounded tablespoonfuls onto cookie sheets. Bake 14 to 16 minutes or until light golden brown. Cool one minute on cookie sheets;
remove to wire cooling racks. Cool completely.
Makes about 3 dozen.

Cranberry Hootycreeks Cookie Gift Mix

5/8 cup all-purpose flour
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans


1. Layer the ingredients in a 1 quart or 1 liter jar, in the order listed. Attach a tag with the following instructions:

2. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line with parchment paper.

3. In a medium bowl, cream together : 1/2 cup butter or margarine, softened, 1 egg, and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheets. Bake for 8 to 10 minutes, until edges start to brown. Cool on baking sheets or remove to cool on wire racks. Makes 18 cookies.

Caramel Popcorn Kit

1 can Sweetened Condensed Milk
1 1/3 cups un-popped Popcorn
1 cup Sugar
1 cup packed Brown Sugar

Set aside can of milk. Layer sugar and brown sugar in a one quart canning jar. Next, place popcorn into a small zip baggie. Seal baggie and place on top of sugar. Place lid on jar, then using clear packaging tape, attach the can of milk to the bottom of jar so they are firmly connected for storage purposes & store in a cool dry place until ready to use. Attach the following instructions for later use, or for gift giving:

***Caramel Popcorn**(written on a note card or recipe card)

Remove popcorn from jar and using your preferred method, pop corn until you have about 12 cups or 3 quarts of popped corn. Remove unpopped kernels from corn, and set aside. In a large saucepan, mix sugar from jar with 1/2 cup butter or margarine and the can of sweetened condensed milk. Stirring constantly, bring mixture to a boil. Boil for one minute and remove from heat. Working quickly, pour mixture over popped corn, coating as much as possible while pouring, then using a large wooden spoon, mix popped corn and caramel until all corn is well coated. Spread onto cookie sheets which have been prepared with non-stick cooking spray, or eat directly from bowl.

Candy Coated Chocolates

This cookie jar makes a colorful homemade gift for any
occasion. You can use regular sized candies instead of the
mini’s if you like. Prep Time: approx. 15 Minutes. Cook

Time: approx. 12 Minutes.

Printed from Allrecipes, Submitted by Michelle

3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts
1 cup mini candy-coated chocolate pieces
1/2 cup raisins
3/4 cup packed brown sugar
1-1/4 cups quick cooking oats

1 In a medium bowl, stir together the flour, baking soda, salt and cinnamon. In a 1 quart glass jar, layer the ingredients in the following order: Flour mixture, walnuts, 1/2 cup of the mini candy
coated chocolates, oats, remaining candies, and brown sugar. pack down well after each addition and attach a tag with the instructions.

2 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

3 In a large bowl, cream together 3/4 cup of butter, 1 egg and 3/4 teaspoon of vanilla until light and fluffy. Stir in the contents of the jar until well blended. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets.

4 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Makes 4 dozen ( 48 servings).

Butterscotch Brownie Mix

1/2 cup firmly packed flaked coconut
3/4 cup chopped pecans
2 cups firmly packed brown sugar
2 cups flour — mixed with
1 1/2 Tbsp. baking powder — and
1/4 tsp. salt

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

Attach this to the Jar:

Butterscotch Brownies

Makes 2 dozen brownies. Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add: 3/4 cup butter or margarine, not diet, very soft 2 eggs, slightly beaten 2 tsp. vanilla (optional) Mix until completely blended. Spread batter into a sprayed 9×13 metal pan. Bake at 375 degrees F for 25 minutes.

Cool 15 minutes in baking pan. Cut brownies into 1 1/2 inch squares.

Tortilla Soup Mix

1 cup converted long grain rice
2 to 2-1/2 cups crushed tortilla chips
1 (5 oz.) can chicken

Seasonings: Mix the following and place in a thin zipper sandwich bag.

2 T. chicken bouillon granules
2 t. lemonade powder with sugar
1 t. lemon pepper
1 t. dried cilantro leaves
1/2 t. garlic powder
1/2 t. ground cumin
1/2 t. salt
1/4 cup dried minced onions

Size of jar: Quart

Place ingredients in jar in this order:

1. Place rice in jar first.
2. Place seasoning packet into jar next. Gently flatten bag so it is visible from all sides of jar.
3. Fill jar with tortilla chips.
4. Put lid on jar.
5. Attach can of chicken to top of jar.
6. Decorate jar.
7. Attach the following recipe to jar.

Recipe To Attach:
Tortilla Soup

1. Carefully empty tortilla chips from jar into a dish. Set aside.
2. Remove seasoning packet. Set aside.
3. Place rice in large pan. Add 10 cups water and 1 (10 oz.) can diced tomatoes and green chilies and seasonings from packet.
4. Bring to a boil. Lower heat, cover and simmer 20 minutes.
5. Add tortilla chips. Cover and simmer 5 more minutes. Serve immediately.

Makes 12 cups soup.

Texas Two Step Soup

1 (1.61-ounce) package brown gravy mix (regular or no-fat)
2 tablespoons mild red chili powder
2 teaspoons dried oregano leaves
1 teaspoon ground cumin (optional)
1 teaspoon dried minced onion
1/2 teaspoon garlic salt
10 to 12 regular-size tortilla chips, coarsely crushed
1 to 1 1/4 cups uncooked small to medium-size pasta (such as wheels, shells, macaroni)

Pour gravy mix into wide-mouth pint jar. In small bowl, stir together chili powder, oregano, cumin, onion and garlic salt. Pour into jar to make second layer. Add layers of tortilla chips and pasta to fill jar. Seal with lid. Attach gift tag with preparation instructions and decorate jar as desired.

Gift Tag: Brown 1/2 pound ground beef in a large saucepan or Dutch oven. Add contents of jar and 7 cups water; heat to boiling. Stir in 1 (15-ounce) can corn with red and green bell peppers and 1 (16-ounce) can chopped tomatoes. Reduce heat; cover and simmer for 20 to 25 minutes or until pasta is tender, stirring occasionally. Serve with additional crushed tortilla chips and shredded Monterey Jack cheese, if desired.

Makes 8 servings.

Creamy Wild Rice Mushroom Soup

1 (2.75-ounce) package country gravy mix (regular or no-fat)
1 tablespoon chicken bouillon granules
2 teaspoons dried minced onion
2 teaspoons dried celery flakes
1 teaspoon dried parsley flakes
1/4 cup uncooked wild rice
1 cup uncooked white rice
2 tablespoons coarsely chopped dried mushrooms (shiitake, chanterelle or oyster)

Pour gravy mix into wide-mouth pint jar. In small bowl, stir together bouillon granules, onion, celery and parsley. Pour into jar to make second layer. Add layers of wild rice, white rice and mushrooms. Seal with lid. Attach gift tag with preparation instructions and decorate jar as desired.

Gift Tag: Empty contents of jar into a large saucepan or Dutch oven. Add 7 cups water; heat to boiling. Reduce heat; cover and simmer for 25 to 30 minutes or until rice is tender, stirring occasionally. Garnish with chopped fresh parsley.

Makes 6 servings.

Note: You can find dried mushrooms in the produce section of your grocery store.