Mixes

 

All Purpose Mix and recipes from Real Food for Real People

 

 

 


All Purpose Mix &
More!

This recipe is for an All Purpose
baking mix which can be used for a variety of different items, similar to the ‘Bisquick’
brand baking mix sold in stores.  By making your own mix, you can not only save
money, but also have control over the amount of fat, sugar and salt used in your mix, as
well as the type of flour you use.  Have fun with this one!  Be creative!


All
Purpose Mix

 

10 cups all-purpose flour

1-1/2 teaspoons baking soda
1-1/2 tablespoons baking powder
1-3/4 cups powdered milk
3 teaspoons cream of tartar
2-1/2 cups vegetable shortening

In a large bowl, sift together all
dry ingredients. Blend well.   With butter knives or a pastry blender, cut in
the shortening until evenly distributed. Mixture will be rough in texture. Put into an
airtight container or large zip baggies. Label. Store in a cool, dry place.

Use within 10 – 12 weeks if storing
unrefrigerated, or within 3-6 months when storing in refrigerator. Makes about 14 cups of
ALL PURPOSE MIX.  (Exception:  When using powdered shortening, mix may be stored
for up to one year, unrefrigerated.)

Variation: Use 5 cups all-purpose
flour and 5 cups whole- wheat flour instead of 10 cups all-purpose flour. Increase baking
powder to 4 tablespoons.

Note: If you are using ALL PURPOSE
MIX at high altitudes, add ½ cup  flour when making mix.

 

You can use ALL PURPOSE MIX with any recipe you may
already have for ‘Bisquick’, as well as in the following recipe and many more!

 

 


 


FRIED
PIES

 

(For a main dish or dessert, depending on filling.)

Vegetable Oil for frying
1 cup milk or water
4 cups ALL PURPOSE MIX
Filling

Preheat 1 inch of oil to 350
degrees F in an electric frying pan.  Combine ALL PURPOSE MIX and milk or water in a
medium bowl. Stir to blend. Knead on a lightly floured surface until dough is smooth. Roll
dough as for pie crust. Cut into circles with a large drinking glass (about 4 inches in
diameter). Place 1 to 2 Tablespoons of filling in center of each circle. Fold dough over
and press the edges firmly together with floured fingers. Fry in hot oil about 2 minutes
on each side, until golden brown. Makes 20 – 24 turnover pies.

 


 


Fruit
Fillings

*Applesauce: Fill with thick,
flavored applesauce.

*Fresh Fruit: Fill with fresh, cut-up, sweetened fruit such as strawberries, peaches,
apricots or raspberries.

*Canned Pie Fillings: Fill with any fruit pie filling such as cherry, blueberry and lemon.

*Dried Fruit: Fill with cooked dried apricots, peaches or apples with 3 tablespoons sugar
and 2 teaspoons cornstarch, cooked together until thickened, then cooled.

*Pineapple: Fill with mixture of 2/3 cup drained crushed pineapple, 4 teaspoons sugar and
2 teaspoons cornstarch, cooked together until thickened, then cooled.

*Mincemeat: Fill with mixture of equal parts mincemeat and thick applesauce.

(After dessert pies are cooled, drizzle them with a simple glaze (frosting) for a special
treat, or serve them with ice cream while they are hot!)



Main
Dish Fillings

 

*Chili: Fill with thick homemade or canned chili

*Chicken or Tuna: Fill with mixture of 1 cup minced, cooked chicken or tuna, 1 Tablespoon
chopped pimento or parsley and 1/4 cup chicken gravy or cream of chicken soup.

(I like to fill them with a mixture of browned lean ground beef, chopped onions, sliced
black olives and seasonings to taste. Then I serve them with the following sauce and
shredded cheddar, Co-Jack or Monterey Jack cheese.

 

 


 




CREAMY
ENCHILADA SAUCE

 

1 can Tomato soup
½ cup Margarine
½ cup Flour
1 Tbsp. Chili Powder
2 cans Water

Melt margarine in small saucepan over medium heat. Thicken with flour. Add soup, water and
Chili Powder and cook over med-high heat until thick. Serve over Filled Pies, Frozen
Burritos or anything you like!)

 

Would you like more
recipes to use with this mix?  We have a collection including the above recipes as
well as:

 


All Purpose Mix #2, Homestyle Pancakes, Wonderful
Waffles, Cinnamon Rolls, Pizza, Meat Pinwheels, Pot Pie, Rolled Biscuits, Coffee Cake,
Indian Fry Bread, Banana Bread, Breadsticks, Sugar Cookies, Carmel Pudding Cake,
Pineapple-Upside-down Cake, Cream Puffs and Apple-Walnut Cobbler!


Own your copy of
All Purpose Mix & More e-book for only 3.50!

 


 

Meals In Jars

 

 


Meals
in
Jars



Today’s economy makes
it difficult to afford convenience foods without cutting costs on
other items your family needs.  Many people are working more
than one job just to make ends meet, and this cuts into precious
time you want to spend with your family and doing things that you
Want to do.

Making
meals in jars is one way to make sure your family
has nutritious meals that save you time, allow
family members to eat when they need to, and save
those well-earned dollars!  Make a variety of
meals on Saturday morning, put them in the
refrigerator or freezer, and you are set for meals
the remainder of the week!  Feeding individuals
with different tastes or dietary needs is suddenly
very simple. 


W
ant to
eat together as a family but not everyone wants the
same thing?  No problem!  Simply let
everyone choose the meal they like and heat them in
your microwave oven, or place them on a cookie sheet
in your oven for 20 – 30 minutes.  Your meal is
finished, everyone is happy, and you had time to sit
back and relax for a few minutes in the process.



S
hepherd’s


P
ie

1 pound Lean Ground Beef
10-1/2 ounces Cream of Mushroom Soup
2 16-ounce cans Green Beans— French Cut
1 small Onion— chopped
4 cups Mashed Potatoes
1-1/2 cups Cheddar Cheese— shredded
6 wide-mouth pint jars

Brown ground beef with
chopped onion in a large skillet; drain. Add
soup
to ground beef mixture; spoon evenly into 6
wide-mouth pint jars. Add a
layer of green beans to each jar. Top beans
with a layer of mashed potatoes,
and top each jar with shredded cheese. Put
lids on jars and store in
refrigerator up to one week. (each jar
contains 1—2 servings)

*To Freeze for later use:
Label cooled jars and freeze for up to 6
months.
To serve, thaw overnight in refrigerator,
heat in microwave or in the oven.

Per Serving: 426 Calories;
27g Fat (56.2% calories from fat); 22g
Protein; 24g Carbohydrate;
4g Dietary Fiber; 80mg Cholesterol; 672mg
Sodium.

Exchanges: 1 Grain(Starch); 2 1/2 Lean
Meat; 1 Vegetable; 3 1/2 Fat.




Each
copy of Meals in Jars contains the following recipes and
instructions:



‘Oh Boy’ Supper, ‘I Can’t Believe
its not Tuna’ Casserole, Company
Chicken Tortillas, Egg-Chili
Breakfast Casserole, King Ranch
Chicken Casserole, Cracker Barrel
Hash Brown Casserole, Kaylin’s
Meatloaf, Easy Tortilla Dinner,
Baked Spaghetti, Stuffed Peppers,
Disappearing Chicken Casserole,
Tex-Mex Lasagna, and Shepherd’s Pie




To get YOUR e-copy of
Meals in Jars   now
for
only $5.00

click the button above!

 

 

 

Main Dish

 

Free recipes from Real Food for Real People



 



Main Dishes


Click on recipe names to
view recipes:


‘Red’s Split
Pea Soup



Brats from the Heart

Calico Beans
Easy Tortilla
Dinner

Ground Beef
Roll-Ups

Quick Chili-Mac
Shepherd’s Pie
Chicken and
Dumplings

Red’s
Fried Chicken & Gravy

Red’s Split
Pea Soup

(for those who
are curious, “Red” is a nickname I picked up several years ago.
Kaylin)

 

 

 

 

 

 

 

 

 

 

 

 *
Exported from MasterCook *


‘Red’s Split Pea Soup

Recipe By : Real Food for Real
People
Serving Size : 16 Preparation Time :0:00
Categories : Beans
Main Dish

Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Bacon
2 cups Carrots — sliced
3 cups Potatoes — diced
1 large Onion — chopped
32 ounces Pork and Beans
2 cups Milk, skim
2 teaspoons Salt
1/2 teaspoon Black Pepper
1 pound Split peas
Water

In a large pan, cover peas with hot water and let soak overnight.
Next day, cook peas, water and 1/2 of salt for 1 hour on medium
heat. Mash or puree peas and water until smooth. Add prepared
vegetables and cook until tender. Add remainder of salt, pepper,
milk, pork and beans and more water if needed. Cook for 10 minutes
on medium heat. Meanwhile, fry bacon until crisp and crumble,
pressing between paper towels to remove as much grease as possible.
Cook for an additional 15 minutes, and serve hot.

Copyright: “(c)2001, Kaylin White/Real Food for Real People”
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 363 Calories; 15g Fat (37.3%
calories from fat); 20g Protein; 37g Carbohydrate; 11g Dietary
Fiber; 29mg Cholesterol; 982mg Sodium. Exchanges: 2 Grain(Starch); 1
1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat.

NOTES : This may be made with lean ham, which has been shredded to
reduce fat content, or made without any meat at all for vegan diets.

 * Exported from
MasterCook *

Brats from
the Heart


Recipe By : Real Food for Real People
Serving Size : 10 Preparation Time :0:00
Categories : Main Dish
Sausages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 medium Bratwurst Links — uncooked
1 pound Brown Sugar
2 cans Beer — choose your favorite
2 large Onions — sliced 1/2″ thick

Place Brats in a large pot. Layer sliced onions on top of Brats,
then cover with brown sugar. Slowly pour beer over the brown sugar.
Bring to a low boil, then reduce heat, and cook on low for about 4
hours (covered). Before serving, remove Brats from liquid (should be
quite thick), and using a pre-heated skillet, grill a couple of
minutes on each side. Serve hot, with onions and sauce on the side.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 464 Calories; 22g Fat (44.1%
calories from fat); 12g Protein; 50g Carbohydrate; 1g Dietary Fiber;
51mg Cholesterol; 495mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2
Vegetable; 3 1/2 Fat; 3 Other Carbohydrates.

 

 * Exported from
MasterCook *

Calico Beans

Recipe By : Real Food for Real People
Serving Size : 12
Preparation Time :0:00
Categories : Main Dish
Side Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
32 ounces Pork and Beans — drained
16 ounces Red Kidney Beans, canned — drained
16 ounces Butter Beans — canned, drained
16 ounces Black Beans, canned — drained
1 pound Bacon — 1 ” pieces, cooked well
1 pound Ground Beef, extra lean — browned and drained
1 large Onion — chopped
1/2 cup Brown Sugar, packed
1/2 cup Catsup
2 tablespoons Vinegar
1/2 teaspoon Chili Powder
1/4 cup Molasses
1/2 teaspoon Horseradish
Salt & Pepper to taste

Brown bacon, ground beef and onion. Mix with beans and remaining
ingredients. Bake in a large casserole or dutch oven at 350 degrees
F for one hour. Extra catsup may be added if desired. This freezes
well. Recipe may be doubled for freezing or when cooking for a large
group of people.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 621 Calories; 27g Fat (38.8%
calories from fat); 34g Protein; 62g Carbohydrate; 17g Dietary
Fiber; 64mg Cholesterol; 1337mg Sodium. Exchanges: 3 Grain(Starch);
3 1/2 Lean Meat; 0 Vegetable; 3 1/2 Fat; 1 Other Carbohydrates.

 

 * Exported from
MasterCook *

Easy
Tortilla Dinner

Recipe By : Real Food for Real People
Serving Size : 16 Preparation Time :0:00
Categories : Beans
Main Dish

Rice
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 cups Rice, cooked
16 ounces Salsa — fresh or preserved
3 cups Red Kidney Beans, canned — drained and rinsed
2 cups Frozen Corn
16 large Flour Tortillas
1 package Taco Seasoning Mix — (vegan)
Optional:
2 cups Cheddar Cheese, shredded
1 cup Sour Cream

In a large pan, mix rice, salsa, taco seasoning, corn and kidney
beans. Heat through. Spoon into tortillas to serve. At this point,
you may add the optional cheese and sour cream.

Note: A low fat option to sour cream is unflavored yogurt.
Note: For total vegan diets, you may use tofu cheese in place of
shredded cheese.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 500 Calories; 13g Fat (24.2%
calories from fat); 16g Protein; 78g Carbohydrate; 7g Dietary Fiber;
21mg Cholesterol; 874mg Sodium. Exchanges: 5 Grain(Starch); 1/2 Lean
Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

 

 * Exported from
MasterCook *

Ground Beef
Roll-Ups

Recipe By : Real Food for Real People
Serving Size : 6 Preparation Time :0:00
Categories : Beef
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Lean Ground Beef
1 small Onion — diced
1 small Green Pepper — diced
1 1/2 teaspoons Salt
2 tablespoons Flour
Black Pepper — to taste
1 cup Tomato Juice
2 cups Flour
3 teaspoons Baking Powder
1/2 teaspoon Salt
6 tablespoons Vegetable Shortening
2/3 cup Milk

Brown ground beef, onion and pepper. Drain any excess fat from
cooked mixture, then stir in 2 Tbsp. Flour. Add tomato juice, black
pepper and salt. When thickened, remove from heat and cool. Sift 2
cups flour, baking powder and salt, then cut in shortening. Stir in
milk and knead to a smooth dough. Roll dough to a 1/4 inch thick
rectangle and spread meat mixture on top of dough. Roll up and cut
into 12 slices. Bake on a cookie sheet prepared with non-stick
cooking spray, for 12 to 20 minutes at 375 degrees F. Serve hot with
a white sauce or mushroom soup over the top of rolls.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 513 Calories; 30g Fat (53.0%
calories from fat); 20g Protein; 40g Carbohydrate; 2g Dietary Fiber;
60mg Cholesterol; 1168mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean
Meat; 1 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates.

 

 * Exported from
MasterCook *

Quick Chili-Mac

Recipe By :Real Food for Real People
Serving Size : 6 Preparation Time :0:00
Categories : Beans
 Beef

Casserole
Main Dish

Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
32 ounces Chili Con Carne with Beans
3 cups Elbow Macaroni — uncooked
1 pound Lean Ground Beef
2 cups Cheddar Cheese — shredded

Brown ground beef in a large skillet. Drain fat from meat, and set
aside. While ground beef is browning, cook macaroni according to
package directions. Drain, rinse and place into a large Dutch oven
sized pan. Add chili and ground beef to macaroni and stir until well
mixed. Sprinkle cheese on top of mixture and cover. Cook over warm
heat for 10 minutes, then serve as main
dish with corn and a green salad on the side.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 458 Calories; 29g Fat (57.2%
calories from fat); 26g Protein; 22g Carbohydrate; 1g Dietary Fiber;
96mg Cholesterol; 289mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3
1/2 Lean Meat; 3 1/2 Fat.

 

 * Exported from
MasterCook *

Shepherd’s Pie

Recipe By : Real Food for Real People
Serving Size : 6 Preparation Time :0:00
Categories : Beef
Casserole

Main Dish
Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Lean Ground Beef
1 medium Onion — chopped
1 can Cream of Mushroom Soup — (10 oz.)
2 cups Green Beans — French cut, drained
4 cups Mashed Potatoes
1 cup Cheddar Cheese — shredded
to taste Salt and Pepper

In a large skillet, brown ground beef with onion and season to taste
with salt and pepper. Drain fat, if any. Add soup to beef and
onions. In a 9×13 inch oven proof casserole dish, layer the beef
mixture first in the bottom and then the green beans. Top with
mashed potatoes to make a crust, similar to a top pie crust.
Sprinkle with cheese. Bake, uncovered, at 350 for 15 to 30 minutes,
or until hot and bubbly and cheese is melted.

Variation: You may substitute Tomato soup in place of the Mushroom
soup, or substitute 2 cups of whole kernel corn in place of the
green beans.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 426 Calories; 27g Fat (56.2%
calories from fat); 22g Protein; 24g Carbohydrate; 4g Dietary Fiber;
80mg Cholesterol; 672mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2
Lean Meat; 1 Vegetable; 3 1/2 Fat.

NOTES : This recipe is a great one to use when taking a meal in to
someone, or for families who are on split schedules, because it
reheats beautifully, as well as freezes beautifully. My mother used
to use it as a ‘company’ meal, whenever my grandparents came to
visit.

 

 * Exported from
MasterCook *

Chicken
and Dumplings

Recipe By : Real Food for Real People
Serving Size : 6
Preparation Time :0:00
Categories : Chicken
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
CHICKEN:
1 1/2 pounds Chicken — skin removed
1 1/2 cups Water
1/2 tsp Salt
1/2 stalk Celery
1/4 cup Onion

DUMPLINGS:
1 cup Flour
1 tsp Baking Powder
1/4 tsp Salt
1 Tbsp Shortening
1/2 cup Skim Milk

Place chicken in large pan. Add water, salt, celery, and onion;
simmer 1 to 2 hours or until meat is tender. Remove chicken from
bone; return chicken to chicken stock. Bring chicken and stock to a
boil; add rolled dumplings. Cover and boil gently 8 to 10 minutes.

Directions for making rolled dumplings: Combine flour, baking
powder, and salt. Cut in shortening. Add milk to make a stiff dough.
Roll dough out to about 1/8 inch thickness and cut into 1 inch
strips, squares or diamonds.

Note: You can also use this recipe to make a chicken pot pie, put
mixture in a deep dish, cover with a rolled pastry dough to fit,
making several slashes in the top. The top crust would add calories
to the total. You may add peas, carrots or mushrooms if you like.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 282 Calories; 15g Fat (49.5%
calories from fat); 17g Protein; 18g Carbohydrate; 1g Dietary Fiber;
75mg Cholesterol; 421mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean
Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

 

 * Exported from
MasterCook *


Red’s Fried Chicken & Gravy

Recipe By :Real Food for Real People
Serving Size : 8    
Preparation Time :0:00
Categories : Chicken
 Main Dish

Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds chicken pieces — boneless
2 cups flour
salt — to taste
pepper — to taste
paprika — to taste
1 cup vegetable oil — or as needed
6 cups milk — or as needed

Pre-heat Vegetable Oil in large skillet or electric frying pan (300
degrees F). Rinse chicken pieces with cold tap water. Roll each wet
chicken piece in flour and gently lay in hot oil. Season with as
desired with salt, pepper and paprika. Let simmer 2 minutes, then
lower heat to 260 degrees F. Turn pieces over and season this side
as desired. Cover with vented lid and cook for 30 minutes or until
done clear through. Turn up to 375 degrees and cook just a few
minutes on each side to make crispy. Remove from pan and drain on a
heavy plate covered with 2 or 3 paper plates or paper towels.

While chicken is draining, add 1/2 to 1 cup of left over flour to
oil & chicken drippings in hot pan and stir. Season with salt &
pepper to taste, and cook on high heat until thickened/browned.
Using a wire whip, add milk to this mixture until you have the
desired amount of gravy. Continue cooking and stirring constantly
until gravy thickens to desired consistency.

Serve over mashed potatoes with chicken and vegetable of your
choice.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 634 Calories; 45g Fat (64.5%
calories from fat); 24g Protein; 32g Carbohydrate; 1g Dietary Fiber;
95mg Cholesterol; 145mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2
Lean Meat; 1/2 Non-Fat Milk; 7 1/2 Fat.

NOTES : This is my family’s traditional Halloween dinner. I make the
mashed potatoes green by adding food coloring, and I make the gravy
orange by adding food coloring. I serve this ‘spooky supper’ with
whole kernel corn as the vegetable, green and orange finger-Jell-O
and punch with a frozen severed hand (ice) floating in it. The kids
look forward to it every year, and it is a meal no one ever forgets
;o)
 

 

 * Exported from
MasterCook *

Red’s Split Pea Soup

Recipe By :Real Food for Real People
Serving Size : 10 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound split peas — dry
2 cups carrots — sliced
3 cups potatoes — diced
1 large onion — chopped
2 cans pork and beans
2 cups milk
2 1/2 teaspoons salt
1/2 teaspoon pepper
1 pound bacon — cooked crisp
2 tablespoons bacon drippings
water

Cover peas with hot water and let sit overnight. Cook peas, water
and 1/2 of salt for 1 hour on medium heat. Mash or puree peas and
water until smooth. Add vegetables and cook until tender. Add
remainder of salt, pepper, milk, pork & beans and more water if
needed. Cook 10 minutes on medium heat, then add bacon after
crumbling, and bacon drippings. Cook 15 minutes and serve hot with
rolls.
Serves 8 – 12.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 575 Calories; 28g Fat (43.4%
calories from fat); 30g Protein; 52g Carbohydrate; 16g Dietary
Fiber; 51mg Cholesterol; 1524mg Sodium. Exchanges: 3 Grain(Starch);
2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat.

 

 

 

Journals

 

Cooking Journals in Jars & More!

 

 

 

 

 

 

Cooking Journals in Jars & More!

 

 

 


Journals in Jars are wonderful gift ideas for parents,
grandparents, teens, ‘tween’s, children, friends, neighbors- Anyone! They can be
adapted for any age or interest group- even children who are just learning to read &
write, or don’t read and write yet!  They are fantastic to encourage folks to
write down their life stories for their children and grandchildren!

Journals in Jars require a jar, as well as an additional gift pack and an
instruction card. The gift pack should enable the recipient to complete a hard copy
journal.  Suggested materials for the gift pack, are paper, recipe cards, a binder,
vinyl sleeves and scrap booking supplies.

Inside the jar, you will place multi-colored strips of paper with prompts written
on them. You can include as many questions or prompts as you like.

There are many great sources for jars to use in making your Journal Jars Packs-
select from among the following, or come up with new sources!

*    Thrift Shops
*    Yard Sales
*    Recycled Mayonnaise or food jars
*    Decorative Tins
*    Recycled Candle jars
*    Dollar Store finds
*    Recycled kitchen canisters

You can decorate your jar, by cutting a 9 inch-diameter circle from fabric of your
choice (new or recycled fabric both work well- old aprons or blouses are great recycled
fabric sources). Center fabric circle over lid, and secure in place using a rubber band.
Finish by tying a bow over the rubber band- raffia, yarn or ribbon all make great bows!
Last, attach a card or label with directions on making the journal.

Below are some sample prompts from ‘Cooking Journals in Jars & More!’. They
cover several age groups, and should help you get started on creating your own unique
Journal Jars.

 



See
a sample Journal Page! 


Adult w/recipes:

1-    Sugar Cookie recipe; Relate an experience baking/decorating sugar
cookies with your parents, children or other person close to you.
2-    Cake recipe; Relate your favorite birthday.
3-    Pie recipe; Relate a fond memory of Thanksgiving with your family.
4-    Main Dish recipe; Relate where this recipe comes from and it’s
history.
5-    Holiday recipe; Relate this recipe’s history, and any fond
holiday memories
associated with it.

 

 

 


Adult without recipes:

6-    Write a description of your husband or wife.
7-    Tell about retirement – when, where, what will/did you do with your
time?
8-    Describe your mother’s wedding dress – what do you know about her
wedding?
9-    Where did you live as a child – town, country, suburb, etc?
10-    What is your greatest joy, your greatest sorrow?

 

 

 


Child- cannot read:

11-    Draw a picture of your family.
12-    Draw a picture of something that you are afraid of.
13-    Draw a picture of what you would buy if you had a million dollars.
14-    Draw a picture of your favorite clothes.
15-    Draw a picture of your bedroom.

 

 

 


Child- can read:

16- Who are my neighbors? What is something I like about them?
17-    Who’s my favorite school teacher? Why?
18-    What do I think of myself?
19-    Do I like the way I look? If I could change any part of myself what
would it be?
20-    What is the weirdest dream I’ve ever had?

 

 

 


Child, ‘Tween’ or Teen:

21-    Describe your favorite clothes?
22-    What kind of music do you like? What is your favorite song and why?
23-    What was your most embarrassing moment?
24-    Do you have a bicycle? What is it like?
25-    What instrument do you play or wish you could play, and why?

 

 

 


Child, ‘Tween’ or Teen w/recipes:

26- Recipe of Choice- Describe your sibling(s) and share a fond memory of each.
27-    Recipe of Choice- Describe the home you grew up in. Tell about the
kitchen-  your bed room- your favorite family area.
28-    Recipe of Choice- What is your favorite ‘Comfort Food’?
Why?

 

 

 


Family Time/Activities:

29-    Put together a family recipe book, including the favorite of each
family member.   Write about this experience.
30-    Make a family quilt and donate to a women’s shelter, local hospital,
etc. Write about this experience.
31-    Make seasonal pillowcases or place mats, i.e.. Halloween, Christmas,
Valentines Day, and give them to the pediatric unit at a hospital. Write about this
experience.
32-    Organize a round robin letter to include extended family, college
students and married siblings. Each family member writes part of the letter and mails it
onto the next family member to add to the letter. This can be done in email. Write about
this experience.

 

 

Graphics for scrap booking & journaling can
be found here on the RF4RP
website!

Click Here for RF4RP Journaling Graphics

Ideas for using these graphics
can be viewed by clicking on the above adult
w/recipes
sample journal page.

Pictures of completed Journal Jars as well as finished Journals will be added as
they are available- feel free to send a digital picture of yours! To send your pictures to
us, attach them to an email, with JOURNAL PICTURE SUBMISSION in the subject line-
submissions without these words will likely be deleted, as attachments are not generally
opened, due to the danger of computer viruses.

No matter which kind of journaling you choose to do with your Journal Jars, I wish
you an enriching experience! Enjoy!

Do you want to have the complete version of ‘Cooking Journals
in Jars & More!’? 
  In this comprehensive collection you will get:

 


Complete directions for making unique Cooking
Journal Jars or Journal Jars!
Several poems and labeling ideas for making journal jars! 100 Cooking Journal prompts! 100
Adult Journal prompts!
25 Children’s Picture Journal prompts! 75 Children’s Journal Jars prompts! 80
‘Tween’ or Teen Journal prompts!
25 Child, ‘Tween’ or Teen Cooking Journal
prompts!
and 35 Family Time Activity/Journal prompts!

 

 

 

 


Own your copy of ‘Cooking Journals in Jars & More!’ e-book for only 5.00!

 


 

 

 

 

 

Jars

 

 

Cakes baked in Jars? You have to be kidding!

 

 


 


Little Cakes Baked in
Little Jars





 


Are
you

K
idding?
 


Did you hear right?   Yes, that’s right, they are baked in the jar.  Is this
safe?  Certainly!   These cakes are baked in a hot oven, then sealed
securely in the jars by the great heat arrived at from baking.  These recipes can be
stored safely just as you would any other home canned food, in a cool, dry
place. When ready to serve, bread will slide out.   A properly sealed quick
bread will stay fresh for up to one year. If you are concerned about the safety of storing
your cakes, an alternative is to store them in the freezer. If you do not choose to
freeze your cakes, be certain to check the seals on your jar cakes about once each
month.  If jar cakes are not stored in a cool, dry place, which is out of direct
sunlight (dark is even better), the jar seals may become broken due to extreme changes in
temperature.   Simply push on the center of the seals, to make sure they are secure-
a seal which does not have any ‘give’ should be fine, while a seal which will dent up and
down is no longer secure, and the cake should be thrown away immediately.   Be
sure to pass any storage tips on to the ‘receiver’ if you give the cakes as gifts.

The jars you will need to use are
wide-mouth pint size, thus the names for these recipes:  ‘Pint Sized Cakes’.
Sterilize jars in boiling water for 15 minutes or run them through a ‘sani-cycle’ in your
dishwasher.  Remove and allow to air-dry.  When recipe indicates, place lids and
rings into hot water until you are ready to use them.  Do NOT continue to boil the
water after adding the lids and rings.  Make sure that you bake your cakes at the
recommended temperature for as long as the recipe indicates.  The cakes must remain
at a high temperature for a certain period of time in order to kill any possible bacteria
which could be in the food.  Under-baked cakes could contribute toward food
poisoning.  Again, if you are unsure of the safety of your cake- maybe not certain it
was baked completely- the best alternative is to store it in the freezer as explained
above.

A
simple circle of cloth placed between the seal and the ring (of
a two-part canning lid) makes a pretty effect and you can also
tie a ribbon around the ring. All recipes, unless otherwise
noted, are designed to fit into wide mouth 1-pint canning jars.
These jars can be purchased in most grocery stores, and are
normally found on sale in the late summer each year, or
click here for more sources.

Please do not attempt to bake
cakes in jars larger than the size recommended in each recipe.  Larger jar cakes do
not get baked completely and the doughy middle can contribute toward food poisoning.
These recipes intended for
personal use only and are not to be used for commercial purposes.  Many major jar
manufacturing companies only guarantee their jars for freezing & water bath, steamer
and pressure cooker canning processes, and do not warranty them for baking purposes.

 

 

Note: The
National Food Safety Database recommends keeping
canned breads and cakes refrigerated or frozen if
not using right away, as the seal may not be
reliable.


Pint Sized Carrot-Raisin Bread

2- 2/3 cups White Sugar
2/3 cup Vegetable Shortening
4 Eggs
2/3 cup Water
2 cups shredded Carrots
3 1/2 cups all-purpose Flour
1/4 tsp. Cloves
1 tsp. Cinnamon
1 tsp. Baking Powder
2 tsp. Baking Soda
1 tsp. Salt
1 cup Raisins

You will need 6 wide-mouth pint-size canning jars, metal rings and lids. Don’t use any
other size jars. Sterilize jars, lids and rings according to manufacturer’s directions.
Grease inside, but not the rim of jars. Cream sugar and shortening, beat in eggs and
water, add carrots. Sift together flour, cloves, cinnamon, baking powder, baking soda and
salt; add to batter. Add raisins and mix. Pour one cup of batter into prepared jars. Do
not use more than one cup or batter will overflow and jar will not seal. Place jars evenly
spaced on a cookie sheet. Place in a pre-heated 325-degree oven for 45 minutes. While
cakes are baking, bring a saucepan of water to a boil and carefully add jar lids.
Remove pan from heat and keep hot until ready to use.  Remove jars from oven one at a
time keeping remaining jars in oven.  Make sure jar rims are clean.   (If
they’re not, jars will not seal correctly)  Place lids on jars and screw rings on
tightly.  Jars will seal as they cool. Cakes will slide right out when ready to
serve.  Unsealed jars should be stored in the refrigerator and eaten within 2
weeks.  Sealed jars may be stored with other canned food or placed in a freezer.
A properly sealed quick bread will stay fresh for up to one year.  The cake is
safe to eat as long as the jar remains vacuum-sealed and free from mold.   If
you are concerned about the safety of storing your cakes, an alternative is to store them
in the freezer.


Pint
Sized Chocolate Cake 


1 stick plus 3 Tbsp. Butter or
Margarine
3 cups White Sugar
4 Eggs
1 Tbsp. Vanilla
2 cups Applesauce, unsweetened
3 cups White Flour
3/4 cup unsweetened Cocoa powder

1 tsp. Baking Soda
1/2 tsp. Baking Powder
1/8 tsp. Salt

Prewash 8 pint-sized wide mouth canning jars (be sure to use the kind that have no
shoulders) in hot, soapy water. Rinse well, dry and let them come to room temperature.
Grease insides of jar well. Beat together butter and half of sugar until fluffy. Add eggs
and remaining sugar, vanilla and applesauce. Sift dry ingredients together and add to the
applesauce mixture a little at a time: beat well after each addition . Pour one cup of
batter into each jar and carefully remove any batter from the rims. Place jars in a
preheated 325-degree oven and bake for 40 minutes. While cakes are baking, bring a
saucepan of water to a boil and carefully add jar lids. Remove pan from heat and keep lids
hot until ready to use. When the cakes have finished baking, remove jars from oven. Make
sure jar rims are clean. (If they’re not, jars will not seal correctly) Place lids on
jars, and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out
when ready to serve. Unsealed jars should be stored in the refrigerator and eaten within 2
weeks. Sealed jars may be stored with other canned food or placed in a freezer. The cake
is safe to eat as long as the jar remains vacuum-sealed and free from mold.   If
you are concerned about the safety of storing your cakes, an alternative is to store them
in the freezer.

 

 


Would you
like more recipes for jar cakes?

We have a
great collection of ‘Pint Sized Cake’ recipes which include:


Carrot-Raisin Bread,
Chocolate Cake,  Lemon Poppy seed Cake, Gingerbread, Carrot Cake, Zucchini Bread,
Banana-Nut Bread, Carmel-Nut Cake, Red Velvet Cake, Chocolate Chip Cake, Applesauce Cake,
Almond-Cherry Bread, Pumpkin Bread, Raisin Bran Bread & Brown Sugar Bread!

Own your copy of
‘Pint Sized Cakes’ e-book now for only 5.00!


 


Sources for Glass Canning Jars:

Mirro Aluminum Corp., P.O. Box 409,
Manitowoc, WI, 54220-0409 (414) 684-4421 ** also sells Foley, Earthgrown brands

National Presto Industries Inc., 3925 W. Hastings Way, Eau Claire, WI, 54701 (715)
839-2209

Wisconsin Aluminum Foundry Co., P.O. Box 246, Manitowoc, WI, 54221- 0246 (414) 682-8627

Dixie Canner Equipment Co., Box 1348, Athens, GA., 30603 (404) 549- 1914

General Housewares, P.O. Box 4066, Terre Haute, IN, 47804 (812) 232-1000

Ball Corp., 345 S. High St., Muncie, IN, 47302 (317) 284-8441

Kerr Glass Manufacturing Corp., 2444 West 16th St., Chicago, IL, 60608 (312) 226-1700 or
(800) 331-2609

Anchor Glass Cont. Corp., One Anchor Plaza, 4343 Anchor Plaza Parkway, Tampa, FL 33634
(813) 884-0000. Golden Harvest jars

Glashaus Inc., 415 West Golf Road, Suite 13, Arlington Heights, IL, 60005 (708) 640-6918
Distributes Weck
Products

 

 

 

Index

Welcome to Real Food for Real People free ezine!

 

Real Food for Real People free ezine and
website can give you:


  • GREAT Conversion Charts, Spice Charts,
    and Ingredient Information

  • How to make your own homemade mixes

  • ORIGINAL Recipes for baking cakes or cupcakes
    in canning jars

  • Recipes for making your own pet
    treats

  • Great gift ideas from your own
    kitchen

  • Recipes using common ingredients
    found in most kitchens- no searching for
    expensive or odd ingredients your family
    is not accustomed to

  • ORIGINAL Recipes for making your own bread
    maker mixes

  • Directions for using regular bread
    recipes in a bread maker

  • Directions for using bread maker recipes
    in your oven

  • Tried and True recipes shared with
    readers since 1998

  • A forum for requesting and/or sharing
    recipes with other readers

  • An archive with newsletter issues
    going back many years

  • Free sample recipes from more than 20
    original recipe collections written by
    Kaylin White

  • Heirloom recipes you may have lost many
    years ago- also enjoyed by other readers

  • Holiday recipes that are not only tried
    & true, but are unique


  • Information links for couponing or extreme
    couponing & free sample and coupon links




Frugal
Mom’s Guide to Once A Month Cooking



Turn Cupcakes into Cash!   

 

 

Holiday Catalog

 

Holiday Recipe Collections from Real Food for Real People

 



Holiday Recipe
Collection Sets

 



These special holiday sets will make your gift giving fun, easy and
economical!

 

Page
1 
2
  
3

Dollar Mixes
E-Gift
Certificates

 



Ebooks are sent via email.  Delivery is generally within 2-3
business days of order being placed.



Set 1, Gifts from Your Kitchen


This fun holiday gift giving set will enable you
to make and give gifts to family, friends, neighbors, co-workers and
even that hard-to-give-to person on your list!
This amazing
collection includes:



Gift
Size Mixes
,

Gifts & Mixes
,
Cake
Mixes in Jars
,
Soup &
Spice Mixes
,
and

Comfort
Drinks & Coffee Cakes


Click
on the titles above for sample recipes
from this limited offer e-book collection.

This collection is
valued at 25.00 when sold separately but is on sale now for 19.75!

 


Set 2, Gifts from Your Kitchen


This great holiday gift giving set gives you a whole new set of options
for giving gifts!  Use these awesome mix recipes to make gifts for
family, friends, neighbors, co-workers, OR use them to decorate for a
holiday party!
  This outstanding collection includes:



Bread Maker
Mixes in Jars
,

More Bread
Maker Mixes in Jars
,
The Popcorn
Book
,
Child Size Mixes & More
, and
Bandana
Fundraisers!

Click
on the titles above for sample recipes
from this limited offer e-book collection of favorites!
This collection is valued at 30.00 when sold separately but is on sale now
for 23.75!

 

 

 


 Set
3, Gifts from Your Kitchen


Give gifts unlike anything
else they will receive this year!  These gifts will be remembered
long after the holiday glow has faded away.  This unique collection
includes:



Cooking
Journals in Jars & More!
,
Child Size
Mixes & More!
and
Bandana Fundraisers

Click
on the titles above for sample recipes
from this limited offer e-book collection of favorites!
This collection is valued at 15.00 when sold separately, but is on sale
now for 11.75!

Click here for more
$ Saving Collection Sets
 



Page
1



2
  
3

 Set

4, Gifts from Your Kitchen


This collection gives you all you need to make gifts for everyone on
your list, using common ingredients found in your very own kitchen!



Pint Sized
Cakes
,
Gift Sized Mixes
,
Bandana
Fundraisers & More!
,
Yummy Gifts for Pets
,
Cupcakes in
a Jar
,
Outstanding Oatmeal Mixes,
and
Child Size
Mixes & More!

Click
on the titles above for sample recipes
from this limited offer e-book collection of favorites!
This collection is valued at 35.00 when sold separately, but is on sale
now for 26.75!

 



 

 

Graphics

RF4RP Journaling Graphics

 

 

RF4RP
Journaling Graphics


The images
on this page ARE copyrighted and I only give the public
permission to use them for the purpose of personal
journaling/scrap booking purposes
.

They are NOT to be used on web pages, either personal or commercial
without prior WRITTEN consent from me.

If I find this agreement is being disregarded, the images will be
removed from the RF4RP web site and I will not offer my original graphic
designs for public use unless they are first purchased.

To save the
images below for scrap booking or journaling, simply right click on the
image and select ‘save image as’ from the menu that appears on your
screen.  It is helpful to first create a folder for these images on
your computer called ‘RF4RP Copyrighted Images’. 

 

 

 

 

For Two

 

Real Food for Real People presents ‘Recipes for Two’

 

 

 

 


Recipes for Two

People have been asking me for years, to send them recipes formulated for
just one or two people. This collection contains many favorites which have gone out in the
ezine over the years, as well as some personal favorites. Some desserts are included, and
are formulated for only 2 servings, so even if you have a sweet tooth and make an
entire batch for yourself, you can’t get into too much trouble!  I hope you
enjoy these sample recipes and will want the entire collection!

 

 

Breakfast In A Pan

3 medium Potatoes — boiled or baked
2 tablespoons Margarine
1 cup Ham, extra lean — cubed
4 medium Eggs — beaten
1/8 teaspoon Salt
1/8 teaspoon Black Pepper — freshly ground

Slice the potatoes. Melt the margarine in a skillet. Brown the potato slices and ham
pieces, stirring gently. Sprinkle the potato slices with salt and pepper. In a small bowl
or pot, beat the eggs until they are smooth and yellow. Pour the eggs into skillet with
the rest of the ingredients and mix. Stir until the eggs are set. Serve hot.

Per serving: 466 Calories
(kcal); 24g Total Fat; (45% calories from fat); 28g Protein; 35g Carbohydrate; 406mg
Cholesterol; 1353mg Sodium
Food Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other
Carbohydrates

 

 



Lasagna Roll Ups

2 Lasagna noodles
1 1/2 cups Spaghetti Sauce
3/8 cup Mozzarella Cheese — shredded
1 tablespoon Parmesan Cheese — freshly grated

Cook lasagna noodles according to package directions. Drain, and rinse with cool water,
set aside. In bottom of small greased baking dish, spread about 1/4 of sauce. Spread about
1/4 sauce on each lasagna noodle. Carefully roll each one up and place, seam side down, in
baking dish. Top with remaining sauce. Cover and bake in 350 degree F oven for 30 minutes
or until hot and bubbly. Uncover and sprinkle with mozzarella and parmesan. Return to oven
for 5 – 6 minutes or until cheese melts and top is lightly browned.

Per serving: 598 Calories
(kcal); 16g Total Fat; (24% calories from fat); 20g Protein; 94g Carbohydrate; 21mg
Cholesterol; 1067mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 6 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

 

 


Fudge Bars

Part One:
1 1/3 tablespoons Butter or Margarine — softened
2 2/3 tablespoons Brown Sugar — packed
3 1/3 tablespoons Flour
1 teaspoon Eggs — beaten
1 dash Vanilla
1 dash Salt
1 pinch Baking Soda
1/4 cup Quick-Cooking Oats

Part Two:
1 ounce Milk Chocolate Chips
1 ounce Sweetened Condensed Milk
2 dashes Salt
1 1/3 tablespoons Nuts — chopped (optional)

To make dough: In a bowl, cream butter, eggs and brown sugar with an electric mixer- then
add vanilla, salt and baking soda. Using a wooden spoon, stir in flour and oats.
Spread dough in a small greased baking pan, reserving 1 1/2 Tbsp. of mixture for
later.  Set aside.

To make filling: Preheat oven to 350 degrees F. Using a saucepan, melt filling
ingredients over low heat.

Pour filling over dough in baking pan, and spread evenly. Now crumble remaining dough and
sprinkle over filling as a topping. Bake at 350 degrees F for 15 – 20 minutes.
Cool for 5 minutes, then cut into 2 squares and remove from pan.

Per serving: 359
Calories (kcal); 18g Total Fat; (43% calories from fat); 6g Protein; 46g Carbohydrate;
39mg Cholesterol; 556mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 2 Other
Carbohydrates

 

 



Did you enjoy these sample recipes? You can own the entire collection! Recipes included in
this one of a kind collection are:

 



Delicious Macaroni & Cheese. ‘Red’s Split Pea Soup, Filled Bread Sticks,
Apricot Chicken, Fudge Bars, Arizona Chicken, Hashbrown Casserole, Baked French Toast,
Healthier Macaroni & Cheese, Breakfast in a Pan, Healthy Leftover Oatmeal Muffins,
Buttery Pan Rolls, Honey Glazed Chicken, Cashew Chicken, Honeymooner’s Casseroles,
Cheese Stuffed Manicotti, Hungry Man’s Manicotti, Chicken Broccoli (or Cauliflower),
Kentucky(like) Fried Chicken, Chicken Casserole Supreme, King Ranch Chicken Casserole,
Chicken Noodle Soup, Lasagne Roll Ups, Chicken Packets, Magnificent Casserole, Chicken
Sandwich Ring, Oh Boy! Supper, Cinnamon Pancake Mix, Portobelo Chicken with Alfredo Pasta,
Clam Chowder, Shepherd’s Pie, Cold Tortellini Salad, Soft Chocolate Chip Cookies,
Company Chicken Tortillas, Soft Sugar Cookies, Copper Pennies, String Casserole,
D.D.’s Deviled Jalapeno Eggs and Taco Soup

 

 

Own Your copy of
‘Recipes for Two’ e-book for only 5.00!

 

 


 

 

 

Favorite

Favorite Holiday Recipes from Real Food for Real People


Favorite Holiday Recipes

I had been asked for years, to put
together a holiday collection.  I wanted this collection to be special- not just
another holiday recipe collection, and so I have very carefully chosen the recipes which
are included in this collection.  These recipes are a combination of family
heirlooms, original recipes, and favorites of my family and friends.  It is my
holiday wish to you, that you and yours enjoy these recipes as much as we have.

 


Cinnamon
Pancake Mix in a Jar

 

3 cups Flour
2 Tbsp. Sugar
2 Tbsp. Baking Powder
4 ½ tsp. Cinnamon
1 1/4 tsp. Salt

In a large bowl, combine all ingredients. Place mixture into a quart sized jar. It is
helpful to tap jar lightly on a padded surface (towel on counter) as you layer ingredients
to make all ingredients fit neatly. To decorate, use scissors to cut a 9 inch-diameter
circle from fabric of your choice. Center fabric circle over lid and secure with a rubber
band. Tie on a raffia or ribbon bow to cover the rubber band. Store in a cool, dry place
up to 6 months before using. Use the following recipe when you are ready to make pancakes,
or copy it onto a recipe card and attach it to your decorated jar to give as a gift:

 


Cinnamon
Pancakes

 

In a medium bowl, combine 3/4 cup
Milk, 1 Egg and 2 Tbsp. Vegetable Oil. With a wire whisk, blend in 1-1/3 cups Pancake Mix
until moistened but still lumpy. Cook on a lightly greased griddle or skillet. Makes about
10- 5 inch pancakes.  

NOTE: This recipe makes wonderful
waffles as well! Simply make batter a bit thicker by adding less liquid when mixing it up.
Enjoy!

 

 

 


Potpourri Gel Jars

 

2 cups Distilled Water
4 envelopes Un-flavored Gelatin
50 drops Essential Oil – (for fragrance)
Food Coloring – as desired

Heat one cup water in medium sized saucepan. Add gelatin, stirring to dissolve. Remove
from heat and add remaining 1 cup of liquid as well as food coloring, and stir until
dissolved. Put drops of essential oil into jars then add gelatin mixture. Place in fridge
for approximately 2 hours. Remove, cover with plastic wrap or lid if you have one, and
store at room temperature. To release the scent simply remove the lid… and when you are
finished make sure you re-cover the jar so all the scent doesn’t evaporate.

This recipe makes four gel jars/ approximately 4 oz each.

To decorate for gifts, tie ribbon or lace around the neck of the jar or add silk/dried
flowers to the bow. It works very well to cut a circle of lace which can be reapplied
after removing lid, by screwing the band on over the lace. This will allow the scent to be
enjoyed as well as keeping the jar decorative while it is being used.

Note: Some folks in humid areas had trouble with their gel accumulating a thin layer of
mold when stored for a long time. If you are in an area like this, or plan to store your
jars for an extended period of time, you may want to store them in your refrigerator or a
cool, dark place, such as a cellar.

Hot Cocoa Mix

10 cups Powdered Milk
– instant
4 3/4 cups Powdered Sugar
1 3/4 cups Unsweetened Cocoa Powder
1 3/4 cups Non-Dairy Creamer

Mix all ingredients well in a large sized bowl and store in an airtight
container in a cool, dry place.

To make Hot Cocoa, Mix 4 heaping teaspoons to each 8 ounce mug (about 6
– 7 ounces hot water).

Variations:
Use any of the flavored coffee creamers if you like them. Try French
Vanilla or Mint for interesting flavors, or use 1 package of unsweetened
raspberry Kool-Aid for every 3 cups of hot chocolate mix for
chocolate-raspberry hot chocolate.

Note: This makes a great gift for Christmas! Place in a container and
include instructions on how to make it. The dollar stores are a great
place to look for containers when giving them with home made mixes
inside.

Holiday
Mints

1 Egg White
2 cups Powdered Sugar
2 Tbsp. Butter or Margarine
1/2 tsp. Mint Flavoring

Mix powdered sugar and butter using a pastry blender or butter knives. Add egg white and
flavoring, as well as any food coloring desired. Mix well, adding extra powdered sugar if
needed to make a soft dough. Roll into balls the size of large marbles and press with a
fork to flatten and add ridges.


Would you like more of our Favorite
Holiday Recipes?  We have a great collection which includes:

 

Wonderful Fudge,
Mailing Food Mixes, English Toffee, Christmas Mice, White Hot Chocolate, After
Thanksgiving Dinner, Chocolate Bon Bons, All-Purpose Mix, Snowflake Pretzel Treats,
Velveeta Fudge, Hot Wassail, Sugar Cookie Suckers, Spiced Cider, Gift Sized Gourmet Cookie
Mix, Apple Mulling Spice, Yule Log, Egg-free Eggnog, Cinnamon Pancake Mix in a Jar, Hot
Cocoa Mix, Jiminy Cricket Cookie Suckers, Raspberry Cream Puffs, Filled Cookies,
Fool’s Toffee, Holiday Cookies, Lemon Squares, Red’s Holiday Muffin Mix,
Chocolate Clay, Holiday Brownie Buttons, Vanilla Fudge, Chocolate Mint Pinwheels, Butter
Pecan Fudge, Cookie Crumb Crust,  Irish Cream Caramels, Chocolate Spoons, Pumpkin
Mousse, Cinnamon Candied Spoons, Christmas Special Fruitcake, Potpourri Gel Jars,
Cathedral Cookies, Classic Salt Dough Ornament Recipe, Jack Daniel’s Balls, No Bake
Dough Ornament Recipe, Fondant, Cinnamon Dough Ornament Recipe #1, Holiday Mints, Cinnamon
Dough Ornament Recipe #2, Grandma Vesta’s Dressing

 

Own your copy of
‘Favorite Holiday Recipes’ e-book for only 5.00!