Ranch Dressing and Dip Mix

Ranch Dressing and Dip Mix

This versatile mix can be used to make a dressing for salads, a dip for fresh veggies, or topping for baked potatoes.

1 1/2 tablespoons dried parsley
1/2 tablespoon dried chives
1/4 tablespoon dried tarragon
1/2 tablespoon lemon pepper
1 tablespoon salt
1/4 tablespoon oregano
1/2 tablespoon garlic powder

In a medium bowl, combine all the ingredients. Store in an airtight container.

Attach these instructions to the jar:

Ranch Dressing

Makes 1 cup

1/2 cup mayonnaise
1/2 cup buttermilk
1 tablespoon Ranch Dressing and Dip Mix

In a large bowl whisk together the mayonnaise, buttermilk and dressing & dip mix. Refrigerate for one hour before serving.

Ranch Dip

Makes 2 cups

2 tablespoons Ranch Dressing and Dip Mix
1 cup mayonnaise or low-fat mayonnaise
1 cup sour cream or low-fat yogurt

Combine the Ranch Dressing and Dip Mix with mayonnaise and sour cream. Refrigerate for 2 hours before serving with raw vegetables, or as a topping for baked potatoes.

We are an arrogant species, full of terrible potential, but we also have a great capacity for love, friendship, generosity, kindness, faith, hope, and joy. — Dean Koontz

Also check out

Technorati Tags: jar mix recipes

apple muffin mix in a jar

Apple Muffin Mix in a Jar

2 cups self-rising flour
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup chopped dried apple

Combine and store in an airtight container. Attach the following recipe to the jar:

Apple Muffins

Contents of jar
1 egg
3/4 cup milk
1/4 cup vegetable oil

Preheat oven to 400 degrees F. Turn jar contents into medium bowl. Add remaining ingredients, stirring just until moistened. Fill greased muffin cups 3/4 full. Bake for 15 to 18 minutes, or until golden brown.

While we stop to think, we often miss our opportunity. — Publilius Syrus

Also check out

Technorati Tags: jar mix recipes

Apricot and Almond Chutney

Apricot and Almond Chutney

1 cup cider vinegar
1 cup granulated sugar
12 apricots
2 red bell peppers
2 onions
1 garlic clove
1 orange
1 lemon
1/2 cup sliced candied ginger
1 teaspoon salt
1/2 cup raisins
1/2 cup whole blanched almonds
1 teaspoon ground ginger

Pour 3/4 cup of the vinegar into a preserving pan. Add sugar. Stir over low heat until the sugar has completely dissolved. Increase the heat and bring the mixture to a boil. Simmer for 5 minutes.

Halve, pit and chop apricots. Core, seed and chop bell peppers. Peel and chop onions and garlic. Finely chop the whole orange and lemon, including the peel and pitch. Finely chop the candied ginger.

Add prepared fruits and vegetables to the vinegar mixture together with the candied ginger, salt and raisins. Simmer over medium heat, stirring frequently, for 30 minutes.

Add almonds, ground ginger and remaining vinegar. Simmer for 30 minutes longer, stirring frequently, or until the chutney has reduced and thickened.

Spoon the chutney into warmed sterilized jars and seal.

Makes about 1 quart.

Chutney generally keeps for up to 1 year if stored in a cool, dry, and dark place.

You see few people here in America who really care very much about living a Christian life in a democratic world. — Clare Booth Luce

Also check out

Technorati Tags: jar mix recipes, preserving recipes, canning

dried cranberry and almond biscotti mix in a jar

Dried Cranberry and Almond Biscotti Mix in a Jar

2 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
3/4 cups granulated sugar
3/4 cup sliced almonds
2/3 cup dried cranberries

Stir together flour, baking powder, salt and sugar in mixing bowl. Trasnfer mixture to 1-quart wide-mouth jar.

Place almonds into small zip-type bag. Place cranberries into small zip-type bag and seal. Layer bags in jar.

Decorate jar and attached the following instructions on a gift tag:

Dried Cranberry and Almond Biscotti

Makes 2 dozen.

1 jar Dried Cranberry and Almond Bixcotti Mix
2 large eggs, at room temperature
1/2 teaspoon pure vanilla extract
1/4 pound (1 stick) unsalted butter, melted

Center rack in oven. Heat oven to 350 degrees F.

Place almonds from jar mix on baking sheet and toast in oven for 5 minutes. Cool on rack. Adjust oven racks to upper and lower thirds of oven. Line two baking sheets with parchment paper or nonstick liners.

Lightly beat eggs and vanilla extract in large mixing bowl. Add butter and stir to blend. Stir in flour mixture from jar until combined. Stir in almonds and cranberries from jar mix until blended.

Divide dough in half. Dust hands with flour and form each piece into log measuring about 10 x 4 x 3/4-inch. Place each log in center of baking sheet.

Bake for 12 minutes then switch pans on racks and bake another 12 to 13 minutes or until set. Cool on racks for 15 minutes.

Place each log on cutting board. Using serrated knife, cut on diagonal into 3/4-inch thick slices. Place slices on baking sheets cut side down. Bake for 8 minutes. Switch baking sheets on racks. Bake another 8 to 10 minutes.

Cool on racks. Store biscotti in airtight container between sheets of wax paper at cool room temperature up to two weeks.

To err is dysfunctional, to forgive co-dependent. — Berton Averre

Also check out

Technorati Tags: jar mix recipes

spiced shortbread cookies mix in a jar

Spiced Shortbread Cookies Mix in a Jar

3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/8 teaspoon ground cloves
3/4 cup granulated sugar

Stir flour, salt and spices together in mixing bowl. Transfer mixture to 1-quart wide-mouth jar.

Place sugar into small plastic zip-type bag and seal. Add bag to jar. Seal jar.

Decorate jar and attach the following instructions on a gift tag:

Spiced Shortbread Cookies

Makes 3 1/2 dozen.

3/4 pound (3 sticks) unsalted butter, at room temperature
1 jar Spiced Shortbread Cookies Mix

Beat butter on medium high speed in large mixing bowl until fluffy, about 2 minutes. Add sugar from jar mix and cream together well.

Add flour mixture from jar mix in three batches, blending well after each addition.

Sprinkle bottom of 9 x 13-inch baking pan with flour. Transfer dough to pan. Using fingertips, press dough evenly into pan. With a ruler score dough into 1 1/4 x 2 1/8pinch bars. Pierce each bar on diagonal with fork in two places. Cover pan with plastic wrap and chill at least 2 hours.

Adjust oven racks to upper and lower thirds of oven. Preheat oven to 300 degrees F. Line two baking sheets with parchment paper or nonstick liners. Cut through score lines of bars. Transfer bars to baking sheets, leaving at least 2 inches between bars.

Bake for 15 minutes. Switch baking sheets on racks. Bake another 15 to 20 minutes or until cookies are pale and set.

Cool on racks. Store in airtight container between sheets of wax paper at cool room temperature for up to a week. Freeze for longer storage.

And while the law of competition may be sometimes hard for the individual, it is best for the race, because it ensures the survival of the fittest in every department. — Andrew Carnegie

Also check out

Technorati Tags: jar mix recipes

Praline Syrup

Praline Syrup

2 cups dark corn syrup
1/3 cup dark brown sugar
1/2 cup water
1 cup pecan pieces
1/2 teaspoon vanilla extract

Combine syrup, sugar, and water in a saucepan over medium heat. Bring to a boil; boil for 1 minute.

Remove from heat; stir in pecans and vanilla extract. Pour into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in a boiling water bath.

Makes about 4 pints.

Rich Folkers is throwing up in the bullpen. — Jerry Coleman

Also check out

• Mulling wine – recipes for mulled wine syrup and a Medieval …

Technorati Tags: jar mix recipes, syrup recipes

Cinnamon Candy Popcorn

Cinnamon Candy Popcorn

6 quarts freshly popped popcorn (1 cup unpopped)
12 ounces red hots (cinnamon candies)
Granulated sugar (see directions)
1 cup butter
1/2 cup light corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon oil

Preheat the oven to 250 degrees F. Butter a large roasting pan. Combine the popped corn in the prepared pan. Place in the oven while preparing the glaze.

Place red hots into a 2 cup measure and fill to the top with sugar. Boil red hots, sugar, butter, corn syrup and salt for 5 minutes. Remove from heat and add soda and oil. Stir well and pour over popped corn, tossing quickly to distribute evenly. Bake for 1 hour stirring every 15 minutes.

Remove from oven. Using a metal spatula, free the popcorn from the bottom of the pan. Let cool completely in the pan.

Break into clumps. Store in an airtight container at room temperature for up to 1 week.

Yields 6 quarts.

The judge is condemned when the criminal is absolved. — Publilius Syrus

Also check out

Technorati Tags: jar mix recipes, sweet popcorn recipes

dark chocolate chunk and dried cherry scone mix in a jar

Dark Chocolate Chunk and Dried Cherry Scone Mix in a Jar

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1/8 teaspoon salt
1cup (4 ounces) dark chocolate, cut into small chunks
1/2 cup dried cherries

Sift flour and baking powder together in mixing bowl. Add sugar and salt and toss together to blend well. transfer mixture to 1-quart wide-mouth jar.

Place chocolate in small plastic zip-type bag and seal. Add to jar. Place cherries in small palstic zip-type bag and seal. Add to jar. Seal jar.

Decorate jar and attach gift tag with the following instructions:

Dark Chocolate Chunk and Dried Cherry Scones

Makes 8 scones.

1 jar Dark Chocolate Chunk and Dried Cherry Scone Mix
6 tablespoons (3/4 stick) unsalted gutter, chilled
2 large eggs, at room temperature
3/4 cup heavy whipping cream

Egg Wash
1 large egg yolk
2 tablespoons heavy whipping cream
2 teaspoons granulated sugar

Heat oven to 400 degrees F. Line baking sheet with parchment paper or nonstick liner.

Add flour mixture from jar mix to work bowl of food processor fitted with steel blade. Cut butter into pieces and add to bowl. Pulse until butter is cut into tiny pieces. Add chocolate and cherries from jar and pulse three times.

Mix 2 eggs and 34/ cup cream together. Add mixture through feed tube with processor running. Process until dough forms ball.

Transfer dough to lightly floured work surface. Pat into a 1/2-inch thick rectangle. Cut out two 6-inch circles. Cut each circle into quarters. Place scones on baking sheet 2 inches apart.

Mix egg yolk and 2 tablespoons cream together. Brush tops of scones with wash and sprinkle with sugar.

Bake for 13 to 14 minutes or until light golden. Cool on rack.

The ultimate measure of a man is not where he stands in moments of comfort, but where he stands at times of challenge and controversy. — Martin Luther King, Jr.

Technorati Tags: jar mix recipes