Testimonials

“This has GOT to be the best recipe newsletter on the internet. Thank you so much for your hard work. I have actually USED these recipes!!!! I will be making this one tomorrow… I know my children as well as myself will love it!!!! Thank you, thank you, thank you! Gina “
“Thank you soooo much! I was just making a new recipe for banana bread and had almost everything mixed together when I realized I hadn’t any baking powder and in a panic I hopped online and VOILA! you had a perfect substitution!!! Thanks again, Carrie Williams p.s. I love the recipes and have received the highest praise from family and friends whenever I try a new one out on them!!!”
” Just wanted to let you know how upset I was when I check my mail and your newsletter was not there. It was hiding at the bottom of my stack, and I was looking forward to relaxing a minute and reading it. I’ve zapped most lists because I’m caring for an aging mom; trying to get out orders; coping with life. I want you to know it’s a supreme compliment when I am looking for an email rather than dreading it, and I look forward to your newsletter every day. Hugs and thanks- Pat”
“Just wanted to let you know how very much I enjoy receiving your recipes via email. I look forward to them every day. I’ve found so many great dishes to try from you and the pen pals – and they are “real” food, not just fancy, gourmet dinners. They’re homey and my family loves them. Thanks so much for this service and for being you! Sheila Torres”
“I just wanted to let you know that of all the web sites I’ve been to, yours is the best! I love the recipes you send via e-mail each day and look forward to utilizing the recipes I have copied from your site. A very large “Thank You” to you. Judy Nowak”
“Hi Kaylin, Well, U done yourself proud with this one Lady– it is one of the very best I have seen published. Keep up the wonderful work U do. I dearly love it. Howard”
“I just love your site, keep up the wonderful job. I have ordered all the mix recipe books you have and have really enjoyed all of them. You are a very talented lady…. Cherryl Rogers-Covina,CA”
“Hi Kaylin, Thanks so much for the Mocha-Walnut Cookie and Mocha Kailua Brownie recipes. They look awesome and I can’t wait to try them. I wanted to thank everyone for all the kind responses to my request. This is my favorite e-zine, not only for the great variety of wonderful recipes but also for the best group of subscribers that write in. June”
“Hi Kaylin, I am requesting copies of your “Cake Mixes in Jars recipes” and I am taking your suggestion for making them for special occasions and holidays. Thank you so very much for this wonderful ezine, don’t know what I did before I found your wonderful site. Sincerely, Bobbie Page”
Dear Kaylin!
I have been in this group for about 3 yrs and I LOVE the new look! I have been sick, and wanted to tell you this a few weeks ago. Anyway, keep up the good work! This is really great and looks so nice! I have sent this e-zine to all my friends! Even some of the ones I am not sure if they cook or not! And a lot of the guys too! And enjoy getting recipes from the guys, here, too! Everyone is so nice and I have gotten some wonderful recipes! Thanks so much for all your effort! Sincerely, Patti Miller
I just love your site, keep up the wonderful job. I have ordered all the mix recipe books you have and have really enjoyed all of them. You are a very talented lady…. Cherryl Rogers-Covina, CA
Kaylin, Thank you so much for such a wonderful idea. I have had so much fun baking the “pint sized cakes”. Can not wait to give them out for the holidays. And watch the peoples faces when I tell them I “canned them a cake”. Jacquita Davis
I have two little granddaughters who love to make things in the kitchen and help their Dad. I could make up the mixes and put them in baggies. Love your Ezine. June
Kaylin, Cannot understand why ANYONE would want to unsubscribe. The daily ezine is the highlight of the morning. I love it that the email addresses of those submitting recipes are shown. I have contacted many to discuss their recipes. What fun! Katie Johnson
I just wanted to say “thanks” for a great site and helpful info. I really appreciate it. I was reading about dehydrating various foods and your site answered my questions. So I thought “thanks” was in order. Be well my friend and keep smiling. Your friend in NY, Bill
Kaylin, My friend, Donna, recently forwarded your website to me, and I signed up to receive the newsletters. I am so glad I did. I have found several recipes I love, but the best find of all was the one I received this morning for Ground Beef Roll-ups. I grew up in Wyoming, and we had these for lunch at school. I have tried for nearly 50 years to find a recipe that was remotely like those Roll-ups. Today I hit the jackpot!! I can hardly wait to make the recipe! Thank you so much for a GREAT website. I collect recipe books, especially those compiled by churches, schools, etc. that have family favorites. That is the same concept of your website, and I love it. Kathy Gist
Kaylin, I adore this ezine. I await its arrival in my in-box each and every day. Thanks to you for all the time and effort and all the subscribers for their wonderful recipes. Thank you, Barbara Smith
Love your site. My coconut cake for Christmas would have been a disaster without your conversion charts. Thanks. Caroline
I know you get many of these notes of thank you. I just wanted to add mine to the list. Today I am trying and using all the recipes sent in. The mix will be used as Christmas gifts for this year, my spinach in the garden and my strawberries will go into the salad. I am always looking for new and different salads to make and the fruit salad is a keeper. Thank you for sharing. Pat

Hello Kaylin, I received my order for Pint Size Cakes. Thank you very much for the prompt service! I am truly happy with my purchase!! Thanks again, Beth
I just found your site this morning and love it!!!! I had seen the cakes & breads in the jar on a TV show and thought it was a great idea so have since been making some. When telling others about it they were shocked!!!! I find your site informative as to what you can and can’t use, which I had questions about. Thank you for sharing your information with all of us!!! Nancy K.

 

Comfort Drinks & Coffee Cakes

The market for flavored coffee & tea drink mixes, flavored creamers, butters or cream cheese, and cake mixes is astounding! You can realize significant savings by making these items yourself, using the mixes in this collection.

The mixes in this collection make great gifts! Package them in appropriate containers, and give them alone, or as part of gift baskets. Gift baskets are great using one mix along with several mugs, or pair several up together in a gift basket for a great gourmet collection with your own personal touch!

Enjoy the following recipes, and be sure to check out the entire collection at the end of this page! Enjoy!

Vanilla Coffee Creamer

3/4 cup Non-dairy Coffee Creamer
3/4 cup Powdered Sugar*
1/2 tsp. REAL Vanilla Extract or 1 tsp. **Imitation Vanilla Extract

Combine all ingredients in a pint sized jar. Shake well to blend. Store in a cool dry place, and use as with normal coffee creamer.

*Splenda may be substituted for the powdered sugar, to accommodate diabetic diets.
**Real Vanilla Extract is more potent, and lasts longer with a better flavor, and is highly recommended.

Strawberry Cream Cheese

8 ounces Cream Cheese, softened
8 ounces Strawberry Preserves
1 Tbsp. Lemon Juice

In a large mixing bowl, whip creamed cheese until fluffy, then add strawberry preserves and lemon juice; mix well. Then transfer to containers. Store in refrigerator up to 2 weeks, or freeze up to 6 months.

Black Raspberry Jam Cake

1/2 cup Butter or Margarine
1/2 cup Sugar
1/2 cup Brown Sugar, packed
3 Eggs, slightly beaten
1 cup Black Raspberry Jam
1/3 cup Sour Cream
2 1/4 cups Flour
2 tsp. Baking Powder
1 Tbsp. Orange Zest
1 Tbsp. Lemon Zest
1/2 tsp. Salt
1/3 cup Pecans, chopped

In a large mixing bowl, cream butter or margarine and sugars, then add slightly beaten eggs; mix well. Add sour cream, black raspberry jam, orange zest and lemon zest; mix well. Mix flour, baking powder, and salt in a second bowl, then gently fold into first mixture. Preheat oven to 350 degrees F. Prepare 9 x 13 inch pan with non-stick cooking spray, then sprinkle chopped pecans in bottom of pan.

Pour cake batter over pecans and spread evenly. Bake at 350 degrees F for 50 – 55 minutes. Cool on baking rack for about 10 minutes, then turn onto serving platter or baking sheet and finish cooling. Make icing while cake is cooling:

2 Tbsp. Butter or Margarine
1 Tbsp. Light Corn Syrup
1/4 cup Black Raspberry Jam
1 1/2 cups Powdered Sugar

Melt butter or margarine in a small bowl in your microwave, set aside. In a small mixing bowl, beat corn syrup with jam, then add cooled, melted butter or margarine, and powdered sugar; beat until smooth. Pour icing over cake; allow icing to set before cutting and serving cake.

 

Child Size Mixes & More!

Enjoy this one-of-a-kind collection with your favorite little person!

Never before have you seen such a fun and easy recipe collection.

Check out the sample recipes below!

(All recipes formulated to bake in “Easy/Queasy Bake-type” Oven ovens which are approximately 350 degrees F. OR in mom’s oven at same temp.)

Child Size Chocolate Chip Cookie Mix

4 teaspoons Brown Sugar
2 teaspoons Sugar
2 tablespoons Chocolate Chips — miniature
3 tablespoons Flour
1 pinch Salt
1 pinch Baking Soda

Mix together flour, brown sugar, sugar, chocolate chips, baking soda and salt in a zip baggie or 6 ounce baby food jar. It will be a tight fit, and it will be helpful to tap jar on padded surface (a dishtowel on counter). Use scissors to cut a 5-6 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. Attach a card with the following directions:

Chocolate Chip Cookies

With Adult Supervision, Pre-Heat oven 10-15 minutes, (or full size oven to 350 degrees F). then:

Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add 1 Tbsp. margarine softened at room temp. Stir in 1 tsp egg, slightly beaten. Add in 1 dash of vanilla. Mix until completely blended. You will need to finish mixing with your hands. Shape into small balls. Place 4 at a time on a greased child size cookie sheet. Bake 8 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to baking racks to finish cooling.

Child Size Crazy Cake Mix

3 tablespoons Flour
3 teaspoons Cocoa Powder
½ dash Salt
1 dash Baking Powder
2 tablespoons Sugar

In a zip baggie or 4 ounce baby food jar, combine flour, salt, cocoa powder and baking powder. It is helpful to tap jar lightly on a padded surface (towel on counter) to make all ingredients fit neatly. Use scissors to cut a 5-6 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. Attach a card with the following directions:

Crazy Cake

With Adult Supervision, Pre-Heat oven 10-15 minutes, (or full size oven to 350 degrees F). then:

This is a crazy cake because you mix the cake all together in the pan that you bake it in. Pour contents of jar into a child size baking pan, then add the following ingredients:

1 Tbsp. Vegetable Oil
1 1/2 dashes Vinegar
1 dash Vanilla
3 Tbsp. Water

Stir cake ingredients together using a fork, making certain that all ingredients are completely mixed together. Bake for 13 — 15 minutes. Frost as desired, or serve sprinkled with powdered sugar.

 

 

Cake Mixes in Jars & More!

I received a phone order for a set of Real Food recipe collections, and was given the suggestion of coming up with another collection- this time for cake mixes in jars- and after giving it a bit of thought, this collection is what I have come up with. Thank you Neta!

These are not like the ‘Pint Sized Cakes’, which are actually baked in the jars. These are mixes, similar to the mixes you would buy in a store, and most are made in quart sized jars, rather than baked in pint sized jars. These mixes are unique because first, they are made by You, and second, they are layered in the jars and are quite decorative once they have been completed. You can decorate them as the recipes suggest, or use your imagination.

These mixes can be made in jars when they are available, but may also be made in large zip baggies or other containers which will hold at least 4 cups of mix. Your mixes may be stored for up to one year. When storing food for later use, please remember to use high quality ingredients, and to package your food in airtight containers, and to store in a cool, dry place which is safe from extended exposure to sunlight, and also safe from exposure to mice and insects.

I hope you enjoy these recipes as much as I enjoyed coming up with them!

Crazy Cake Mix in a Jar

2 cups flour
2/3 cup Cocoa Powder
3/4 tsp. Salt
1 1/2 tsp. Baking Powder
1 1/3 cups Sugar

In a large bowl, combine flour, salt, cocoa powder & baking powder. Layer ingredients in jar in order given in a 1 quart canning jar. It is helpful to tap jar lightly on a padded surface (towel on counter) as you layer the ingredients to make all ingredients fit neatly. 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. Attach a card with the following directions:

Crazy Cake

This is a crazy cake because you mix the cake all together in the pan that you bake it in. Pour contents of jar into a 9 x 13 inch baking pan, then add the following ingredients;

3/4 cup Vegetable Oil
2 tsp. Vinegar
1 tsp. Vanilla
2 cups Water

Stir cake ingredients together using a wire whisk or fork, making certain that all ingredients are completely mixed together. Bake at 350 degrees F for 35 minutes. Frost as desired or serve sprinkled with powdered sugar, with fresh fruit on the side.

Homemade Non-Stick Coating

1 cup Vegetable Oil
1 cup Shortening
1 cup Flour

In a large mixing bowl, mix until smooth with electric mixer. Store in an airtight container in the refrigerator until needed. Use this to coat pans for cakes, muffins, pies or anything that requires ‘greased and floured’ pans.

 

 

Bread Maker Mixes!

When I got my first bread maker, I was so excited! Then I read the instructions telling me to use special flour and special yeast, and I saw how much the pre-packaged mixes were, and I was quickly unhappy with what I saw. I have experimented with the recipes since then and have discovered two important things.

First, you do not need to use special flour or special yeast! The same stuff you were using before is just fine. Second, you can make your own bread maker mixes and save a lot of money doing it.

The following are some of my favorite bread maker recipes. I make up several bags of bread mix at a time. These can also be used to give as gifts. Just label your mix, include instructions, a packet of yeast and list of added ingredients for making a completed loaf and place inside a decorative tin or a bread basket , and you have a great gift!

Important Tips For Using Your Bread Maker:

Measuring- Because each ingredient plays such a specific role, it is especially important to measure the ingredients exactly to get the best results.

Dry Ingredients: Use a standard measuring spoon or measuring cup, not a tableware spoon or coffee cup, and level off. For flour, simply spoon the flour into a measuring cup and level off with a flat kitchen utensil.

Liquids: Fill a standard measuring spoon or measuring cup to the level indicated. Check your cup measurement by placing the measuring cup on a flat surface.

Solid Fats: Fill a standard measuring spoon or measuring cup to the level indicated and level off with a kitchen utensil.

Unless your bread maker manufacturer specifies otherwise, always put the liquids in the bread maker pan first, the dry ingredients in next and the yeast last. Before adding the yeast, dig a shallow hole in the dry ingredients and place the yeast in the hole so that there is absolutely NO contact between the yeast and the liquids. You don’t want the yeast to be activated too soon in the process. This is especially important when you are using the Delay option.

Place dried fruits, vegetables and dried spices away from the liquid ingredients in the bread pan. If they soak up water, they can undermine the bread’s chemistry.

For best results, wait fifteen minutes before slicing your baked bread. The bread needs time to cool.

To freeze fresh bread, let it cool completely and double bag the loaf in plastic. For best results, freeze loaves whole and slice after thawing.

Traditional White Bread Mix

3 cups Flour

2 tablespoons Sugar

1 tablespoon Dry Milk

1 1/2 teaspoons Salt

Place the above ingredients into a large (gallon) sized zip baggie, label and seal. To make the bread later, you will need the following additional ingredients:

2- 1/2 tsp. Active Dry Yeast (1 pkg.)

Or

2-1/2 tsp. Quick Acting Active Dry Yeast (1 pkg.)

1 1/4 cups warm water

1 tablespoon Vegetable Oil

When ready to bake bread, place the second set of ingredients into the bottom of the bread pan of your bread maker. Place dry ingredients on top of wet ingredients, reserving yeast for last. Select “White, Crust Color (light), Large, (rapid if using fast acting yeast), Delay option if desired, and Start”

You should store these mixes in a cool, dry place just as you would store the pre-packaged mixes you can purchase in the stores.

Potato Bread Mix

3-1/4 cups Flour

~1/2 cup Dry Potato Flakes

1 Tbsp. White Sugar

1-1/2 tsp. Salt

Place the above ingredients into a large (gallon) sized zip baggie, label and seal. To make the bread later, you will need the following additional ingredients:

1-1/4 cups Warm Water (110 degrees F)

2 Tbsp. Vegetable Oil

2-3/4 tsp. Active Dry Yeast (1 pkg.)

Or

2-3/4 tsp. Quick Acting Active Dry Yeast (1 pkg.)

Place all wet ingredients into the bread pan, then add the dry ingredients on top, reserving the yeast for last. Insert the bread pan into the bread maker, and select “White”, desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.

You should store these mixes in a cool, dry place just as you would store the pre-packaged mixes you can purchase in the stores.

 

 

All Time Favorites

All Time Favorites

Since the Real Food for Real People first had it’s birth in June of 1998, I have had several people tell me I should do a ‘favorite’s book, with the most popular of the recipes published. Since this is a ‘best of’ collection, I believe you should know the actual history of Real Food for Real People. The birth of Real Food for Real People actually took place in 1994, when my sister told me she was getting married.

I decided to write a cook book for her and her new husband, as a wedding gift. I included family favorites, my own creations, and heirloom recipes which I believed she would enjoy in her new home. The title of this cook book, of course, was ‘Real Food for Real People’.

Years later, when I began the ezine, this same name stuck, because the recipes I choose to share with my readers, are just what the title states- tried and true recipes which have ordinary ingredients, fairly easy directions, and have been enjoyed by real people- not just test kitchens.

The only recipes left out of this collection, are the ‘Jar’ recipes, which are available in their own collections. I hope you enjoy these Sample recipes as much as readers have enjoyed them over the past few years, and will want to own the complete collection for yourself.

Buttery Pan Rolls

2 Tbsp. Yeast
1/4 cup Honey (1)
4 ½ cups Flour
10 Tbsp. Butter or Margarine – melted
1 cup Warm Milk
½ cup Warm Water
1/4 cup Honey (2)
1 tsp. Salt
1 Egg

In large bowl, dissolve yeast into water and honey. Let stand until bubbly (15 minutes). Stir together 2 cups of flour, honey, salt, yeast mixture, milk, and 6 T. of the butter or margarine. Blend 3 to 5 minutes. Gradually add remaining 2-1/2 cups flour. Cover. Let rise in a warm place until doubled (45 min.). Pour
remaining butter or margarine into a 9 x 13 inch baking pan and coat bottom. Drop batter by spoonfuls into pan and turn each one to coat with butter or margarine. Let rise for 30 minutes. Bake at 425 degrees Fahrenheit for 12 – 17 minutes, or until golden brown.

Hungry Man’s Manicotti

2 packages Manicotti – (14 each)
1 pound Lean Ground Beef
2 Eggs
1 box Stuffing Mix – Chicken flavor
2 cups Cottage Cheese
2 cups Cheddar Cheese – shredded
1/8 cup Parmesan Cheese – grated
8 cups Spaghetti Sauce – prepared

Note: This recipe will make either 2- 9 x 13 pans of manicotti, or 3- 8×8 pans. Have pans prepared with non-stick spray and ready to fill before following the directions below:

In a large bowl, mix dry stuffing mix (similar to Stove Top brand) and seasoning packet, ground beef, eggs, cottage cheese, Parmesan cheese and cheddar cheese, to make a thick paste. Set mixture aside for 5 minutes so bread crumbs can absorb moisture.

Begin stuffing uncooked manicotti shells by hand, and place them side by side into prepared baking pans. Continue until all shells have been filled and are placed as desired into baking pans. Next, spoon spaghetti sauce evenly over shells until all sauce has been distributed.

To bake: Cover and bake in 350 degree Fahrenheit oven for 2 hours.

To freeze: Cover with foil tightly and mark each package. Freeze for up to 6 months. To bake, thaw overnight in refrigerator and bake according to instructions above.

Easy Banana Bread

1/3 cup Vegetable Shortening
3/4 cup Sugar
2 medium Bananas – sliced
2 cups Flour
1 tsp. Vanilla
1 tsp. Baking Powder
½ tsp. Baking Soda
1 tsp. Salt
3/4 cup Sour Cream OR-
1 cup milk w/1 Tbsp. Vinegar, mixed

Preheat oven to 350 degrees F. In a large bowl, mix shortening, sugar and bananas. Mix dry ingredients in another bowl, then add to banana mixture, alternating with sour cream (or milk); mix well. Pour into large loaf pan, which has been sprayed with non-stick cooking spray. Bake 50 – 60 minutes at 350 degrees Fahrenheit.

Note: This recipe may be doubled or tripled. This recipe freezes well.

No Bake Fudge Cookies

2 cups Sugar
½ cup Milk
½ cup Butter or Margarine
3/4 cup Peanut Butter
3 cups Quick-cooking oats
6 Tbsp. Cocoa Powder
1 tsp. Vanilla

Boil first three ingredient for one minute, over medium heat in a large pan (Dutch oven size). Next, add peanut butter and cocoa and mix well with a wire whisk. Remove from heat, and stir in vanilla. Add quick oats, until mixture will just hold it’s shape when dropped from a spoon. You may need to increase the amount of oats by as much as ½ cup, depending one your altitude and humidity. Drop mixture by teaspoonfuls or use cookie scoop to drop mixture onto cookie sheets which have been lined with waxed
paper. Cool before serving.

 

 

Company Chicken Tortillas

Company Chicken Tortillas

Tortillas:
2 cups Chicken Breasts without skin — cooked & chopped
10 1/2 ounces Cream of Mushroom Soup — 1 can
4 ounces Mushrooms — sm. can, drained
1/2 cup Onion — chopped
8 ounces Sour Cream
1 teaspoon Salt
1/2 teaspoon Black Pepper
10 large Flour Tortillas

Topping:
10 1/2 ounces Cream of Chicken Soup — 1 can
8 ounces Sour Cream
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
2 cups Cheddar Cheese — shredded

Prepare casserole pan(s) by spraying with non-stick cooking spray. Fill each tortilla with filling and roll up to lay side by side in casserole pan. Drizzle sauce over prepared tortillas and top with shredded cheese. Bake at 375 degrees Fahrenheit for 30 minutes.

Our first vacation as a family was to Island Park, ID. We visited with our new In-Laws, and the kids got to learn how to fish with Grandpa! Stevie caught a fish which happened to have a minnow in it’s mouth- Two fish in one try! She saved it in the fridge in a paper cup, and brought it home to feed to Tara the cat! Yum!

More Bread Maker Mixes!

This second collection of bread maker mix recipes contains so much more than just recipes for bread. In the pages of this book, you will also find many tips which can help you to tailor your home baked bread, to the needs of you and your family.

You will find alternatives to many standard bread recipe ingredients, as well as many unique recipes to add to your current collection. This collection also includes recipes for bread products which can be made from bread dough which is made in your bread maker, and then shaped and baked in your oven.

By including all of these ideas and recipes in this volume, I hope to expand both your knowledge and your pleasure, with the wonderful things you can do with your bread maker. Enjoy!

Converting Bread Maker Recipes to Standard Recipes

You do not need to own a bread maker to use recipes written for bread makers. A good guide to follow is your favorite standard bread recipe. Sit down and compare the list of ingredients to a bread maker recipe.

You will see that the ingredient lists are very similar. If you put the ingredients together in approximately the following sequence, adjusting for altitude and personal preferences, you will soon have a warm, wonderfully fragrant loaf of bread!

1- Heat liquid to approximately 110 degrees F (luke warm), and mix in a small bowl with salt, sweetener and yeast.

2- Place any other wet ingredients (fat, yogurt, sour cream, etc.) in the bottom of a large mixing bowl. Add yeast mixture to these ingredients and mix well with a wire whisk.

3- Begin to add dry ingredients, one cup at at time, until mixture is thick enough to turn onto a floured surface, where you can finish adding dry ingredients by kneading them in by hand.

4- Knead dough for approximately 10 minutes, and then place into a greased bowl, and let rise until doubled (about 30 – 45 minutes) in a warm, draft free area.

5- Punch down, and shape into a loaf. Place loaf into a greased bread pan, cover, and let rise until doubled again, in a warm, draft free area.

6- Bake at 350 degrees F. aprox. 30 minutes or so until loaf is golden brown and sounds hollow when tapped with a spoon.

Chocolate/Chocolate Chip Bread Mix

3 cups Flour
4 Tbsp. Sugar
1 1/2 tsp. Salt
4 Tbsp. Unsweetened Cocoa Powder
1/2 cup Miniature Chocolate Chips
2 1/4 tsp. Active Dry Yeast

Place chocolate chips into a small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of chocolate chips and yeast on top of mix and apply lid. To make the bread later, you will need the following additional ingredients:

1 1/8 cup Water
1 Egg, beaten
1/2 tsp. Vanilla

Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select “White”, desired color, rapid or normal baking cycle and loaf size. Select delay option, and press Start. Add chocolate chips at the beep.

Note: For a different flavor, try using Mint Chocolate Chips, and/or Mint extract in place of Vanilla.

White Ranch Bread Mix

3 1/4 cups Flour
1/3 cup Dry Milk
2 Tbsp. Sugar
1 1/2 tsp. Salt
1 Tbsp. Powdered Ranch Dressing Mix
2 1/4 tsp. Active Dry Yeast

Place ranch dressing mix into a small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of dressing mix and yeast on top of mix and apply lid. To make the bread later, you will need the following additional ingredients:

1 1/8 cup Water
1 Egg, beaten
1/4 cup Vegetable Oil

Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select “White”, desired color, rapid or normal baking cycle and loaf size. Select delay option, and press Start.