Gifts from Your Kitchen

Make up some batches of these recipes for party favors, hostess gifts, etc. They’re sure to be appreciated!

Holiday Potpourri Recipe

Makes the house smell great!

Ingredients:

3 cinnamon sticks

3 bay leaves

1/4 c. whole cloves

1/2 lemon, sliced

1/2 orange, sliced

1 qt. water

Preparation:

Wrap the cinnamon sticks, bay leaves, and cloves separately in plastic wrap. Place those packets and the fruit in a cellophane bag tied with a ribbon or in any decorative container.

Include a tag or note with the following directions:

Combine all ingredients in saucepan, hot pot, or simmering potpourri container. Bring to a boil. Reduce heat and simmer as long as desired. Be sure to check often and add water as needed.

Mixture may be stored in refrigerator several days and reused. Replace lemon and orange slices when they become too mushy.

Hot Cocoa Mix

Makes 32 servings

Ingredients:

4 c. nonfat dry milk powder

1 1/2 c. sugar

1 c. cocoa

1 c. powdered nondairy creamer

Dash salt

1/2 c. miniature marshmallows, optional

Preparation:

In a large bowl, combine all ingredients and mix well. Pour into airtight containers.

Include a tag or note with the following directions:

To prepare a serving of hot cocoa, combine 1/4 c. mix and 3/4 c. boiling water. Stir to blend.

Store the Hot Cocoa Mix in a cool dry place for up to 6 months.

Mocha Cooler Mix

Makes 14 servings

Ingredients:

1/2 c. instant coffee granules

2 c. nonfat dry milk powder

2 c. sugar

2/3 c. cocoa

2 c. powdered nondairy creamer

1/2 tsp. salt

Preparation:

With a rolling pin, crush coffee granules into a fine powder between sheets of waxed paper. Place the granules in a large bowl. Add the remaining ingredients and mix well. Pour into airtight containers.

Include a tag or note with the following directions:

To prepare a cooler, combine 1/2 c. crushed ice, 1/4 c. milk, and 1/4 c. mix in a blender. Cover and process on high until smooth. Pour into a glass. Top with whipped topping if desired.

Store the Mocha Cooler Mix in a cool dry place for up to 1 year.

Pancake Mix

Makes 8 cups (4 batches of pancakes, 10 each)

Ingredients:

4 c. quick-cooking oatmeal

2 c. all-purpose flour

2 c. whole wheat flour

1 c. packed brown sugar

1 c. nonfat dry milk powder

3 Tbs. baking powder

2 Tbs. ground cinnamon

5 tsp. salt

1/2 tsp. cream of tartar

Preparation:

In a large bowl, combine all ingredients. Pour into airtight containers.

Include a tag or note with the following directions:

To make pancakes, beat 2 eggs in a bowl. Gradually beat in 1/3 c. vegetable oil. Add 2 c. pancake mix and 1 c. water. Mix well. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle on medium heat. Turn after about 2 minutes. Cook until second side is browned.

Brownie Mix

Makes 1 gift jar

Ingredients:

1 1/2 c. sugar

1/3 c. cocoa

1 c. peanut butter or white chocolate chips

1 c. all-purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

1/2 c. miniature chocolate chips

Preparation:

Layer the ingredients in a 1-quart glass jar or canister in this order: sugar, cocoa, peanut butter chips, flour, baking powder, salt, and chocolate chips. Tap jar gently on the counter to settle each layer before adding the next. Cover the jar.

Include a tag or note with the following directions:

Heat oven to 350°F. Grease and flour an 8x8-inch baking pan. Combine 1/2 c. melted, cooled butter and 2 beaten eggs in a large bowl. Stir in contents of jar and spread in prepared pan. Bake for 35 minutes.

Cool in pan. Cut into bars.

Seasoned Rice Mix

Makes 3 1/2 cups

Ingredients:

3 c. uncooked long grain rice

6 tsp. instant chicken bouillon granules

1/4 c. dried parsley flakes

2 tsp. onion powder

1/2 tsp. garlic powder

1/4 tsp. dried thyme

Preparation:

Combine the ingredients in a storage container with an airtight lid.

Include a tag or note with the following directions:

To prepare rice, combine 2 c. water and 1 Tbs. butter in a saucepan. Bring to a boil. Stir in 1 c. mix. Reduce heat. Cover and simmer for 15-20 minutes. Makes 6 servings.