Sources:
Potato Soup Mix, Turkey Noodle Soup Mix, Tortilla Soup Mix:
Leslie Sausage lives with her husband in rural Texas. She is the
mom of four grown children, a freelance writer, and has a degree
in business administration. You are invited to visit her online for
more creative, practical and fun ideas – http://heart4home.net.
Painted Desert Chili Mix, Tortilla Soup Mix in a Mug, Mexican
Bean Soup Mix in a Jar; www.recipegoldmine.com
Tex-Mex Seasoning Mix from: Taste of Home simple &
delicious Nov/Dec 2009
Bazaar Sour Mix, Ranch Dressing and Dip Mix from:
Country Woman Dec/Jan 2010
Pizza Kit, Pepperoni-Veggie Pizza from: It’s In The Bag!
Homemade Seasoned Rice Mix, Fruity Cobbler Mix, Toasty Hot
Cocoa Mix, Spiced Tea Mix from: Taste of Home Christmas country style 2009
Oatmeal Scotchie Bars from Gifts in a Jar Bars & Brownies
Snickerdoodle Cookie Mix and Peanut Butter Chocolate Chip
Cookie Mix both from Gifts in a Jar Cookies
* NO ENDORSEMENT IS MADE OR IMPLIED BY KANSAS
COOPERATIVE EXTENSION SERVICES
Kansas State University Agricultural Experiment Station and Cooperative Extension Service.
K-State, County Extension Councils, Extension Districts, and U.S. Department of Agriculture
Cooperating.
All educational programs and materials available without
discrimination on the basis of race, color, religion, national
origin, sex, age, or disability.
Homemade
Gifts
from
Your
Kitchen
Presented by:
Janice O. St.Clair & Brenda Fry
Comanche County Extension Agent
2009
PIZZA KITS:
The pizza Kits recipe makes 3 gifts; each gift makes two 12-inch
pizzas.
PIZZA DOUGH MIX:
11¼ cups all-purpose flour, divided
3 packets dry yeast, divided
3 teaspoons sugar, divided
1 ½ teaspoons salt, divided
PIZZA SAUCE:
3 tablespoons olive oil
1 cup finely chopped onion
5 cloves garlic, minced
1 green pepper, chopped
1 can (29 ounces) tomato sauce
3 large ripe tomatoes, peeled and chopped (about 2 cups)
1 jar (6 ounces) sliced mushrooms, drained
1 can (6 ounces) tomato paste
2 cans (2 ¼ ounces each) sliced ripe olives, drained
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh oregano leaves
3/4 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon sugar
¼ teaspoon crushed red pepper flakes
Three - 8 ounce packages shredded mozzarella cheese and
Three - 8.5 ounce packages pepperoni slices to give with gifts
For pizza dough mix, combine the following ingredients
in each of 3 resealable bags: 3¾ cups flour, 1 package yeast, 1
teaspoon sugar, and ½ teaspoon salt.
For pizza sauce, heat oil in a large Dutch oven over
medium-low heat. Add onion, garlic, and green pepper. Stirring
frequently, cook until vegetables are tender. Add tomato sauce,
tomatoes, mushrooms, tomato paste, olives, basil, oregano, salt,
Preheat the oven to 375°F. In a large bowl, cream the butter until
light, add the eggs and beat, until the mixture is smooth. Add the
Snickerdoodle Cookie Mix and continue to beat until the dough
begins to form a ball. Combine the sugar and cinnamon in a small
bowl. Shape the dough into 1-inch balls and roll in the cinnamonsugar blend. Arrange on ungreased cookie sheet and bake for 10 to
15 minutes or until light tan. Transfer to wire racks to cool.
PEANUT BUTTER CHOCOLATE CHIP COOKIE MIX
¾ cup sugar
¾ cup brown sugar
1 cup chocolate chips
2 cups all-purpose flour
½ tsp baking soda
¼ tsp salt
Layer the ingredients in the order given into a wide-mouth 1-quart
canning jar. Pack each layer in place before adding the next
ingredient.
Attach a gift tag with the mixing and baking directions.
Peanut Butter Chocolate Chip Cookies
(makes 3 to 4 dozen)
1 jar Peanut Butter Chocolate Chip Cookie Mix
1 cup butter or margarine, softened
2 eggs, slightly beaten
2 tsp. Vanilla
1 cup creamy peanut butter
Preheat the oven to 350°F degrees. In a large bowl, cream the butter,
eggs and vanilla. Blend in the peanut butter. Add the Peanut Butter
Chocolate Chip Cookie Mix and stir until the mixture is well
blended. Drop by rounded tablespoonfuls onto greased cookie sheet.
Bake for 9 to 11 minutes. Transfer to wire racks to cool.
Oatmeal Scotchie Bars
(makes 24 bars)
1 jar oatmeal scotchie bar mix
¾ cup butter or margarine, softened
2 eggs, slightly beaten
1 tsp. Vanilla
Preheat the oven to 350° F. In a large bowl, cream the butter,
eggs and vanilla. Add the Oatmeal Scotchie Bar Mix and stir
until the mixture is well blended. Spread batter into a lightly
greased or sprayed 9 x 12 in pan. Bake for 20 to 25 minutes.
Cool in pan. Cut into 2-inch squares.
SNICKERDOODLE COOKIE MIX
2 ¾ cups all-purpose flour
¼ tsp salt
1 tsp baking soda
2 tsp cream of tartar
1 ½ cup sugar
Layer the ingredients in the order given into a wide-mouth 1quart canning jar. Pack each layer in a place before adding the
next ingredient.
Attach a gift tag with the mixing and baking directions.
Snickerdoodles
(makes 4 to 5 dozen cookies)
1 jar Snickerdoodle Cookie Mix
1 cup butter or margarine, softened
2 eggs, slightly beaten
½ cup sugar
1 Tbsp. Cinnamon
black pepper, sugar, and red pepper flakes; simmer uncovered 20
minutes or until thickened. Remove from heat and cool. Place 2 ½
cups sauce in each of 3 containers. Cover and store sauce in
refrigerator.
For each gift,
give 1 bag pizza dough mix,
1 container (2 ½ cups) pizza sauce,
1 package mozzarella cheese,
1 package pepperoni slices, and recipe for Pepperoni- Veggie Pizza
PEPPERONI-VEGGIE PIZZA
1 bag Pizza Dough Mix
1 ½ cups very warm water
2 tablespoons vegetable oil
1 container Pizza Sauce
1 package pepperoni slices
1 package shredded mozzarella cheese
In a large bowl, combine Pizza Dough Mix, very warm water, and
oil; stir until a soft dough forms. Turn dough onto a lightly floured
surface. Knead about 5 minutes or until dough becomes smooth and
elastic, using additional flour as necessary. Cover and allow dough to
rest 10 minutes. Divide dough in half and press into 2 lightly greased
12-inch pizza pans. Cover and let rise in a warm place (80 to 85
degrees) 30 minutes.
Preheat oven to 425°F degrees. Bake crusts 10 minutes. Spread 1¼
cups pizza sauce over each partially baked crust. Place pepperoni
slices on each pizza. Sprinkle 1 cup mozzarella cheese over each
pizza. Bake 10 to 12 minutes or until crust is lightly browned and
cheese is melted.
Yield: two 12-inch pizzas
BAZAAR SOUP MIX
TOASTY HOT COCOA MIX
¼ cup dried lentils, sorted
¼ cup dried green split peas, sorted
¼ cup uncooked long grain rice
2 tbsp medium pearl barley
4 tsp beef or chicken bouillon granules
2 tbsp dried minced onion
1 tsp celery salt
½ tsp Italian seasoning
3 tbsp dried parsley flakes
½ cup uncooked small pasta shells
10 cups nonfat dry milk powder
1 can (15 oz) instant chocolate drink mix
1 1/3 cups powdered nondairy creamer
2 cups powdered sugar
Additional Ingredients:
½ lbs. Ground beef
2 qt. water
1 can (14 -1/2 oz. ) diced tomatoes, undrained
1. In a 1-pint jar or container with a tight-fitting lid, layer the first
nine ingredients in the order listed. Wrap pasta in a small piece
of plastic wrap; add to jar. Seal tightly. Store in a cool dry place
for up to 3 months. Yield: 1 batch (1-1/2 cups).
To prepare soup:
Remove pasta from top of jar and set aside. In a Dutch oven,
cook beef over medium heat until no longer pink; drain. Add the
water tomatoes and soup mix; bring to a boil. Reduce heat; cover
and simmer for 45 minutes.
Stir in reserved pasta; cover and simmer 15-20 minutes longer
or until pasta, lentils, peas and barley are tender. Yield 8 servings
(2 qt.)
In a large bowl, combine all ingredients.
Divide into thirteen 1-cup airtight containers.
Store in a cool dry place up to 6 months.
Yield: 13 batches (13 cups total) This recipe makes 12 gifts.
This mix makes three or four cups of cocoa. Store mix in cool, dry
place for up to 6 months.
4 to 5 tbsp. Cocoa mix
1 cup boiling water
Dissolve the mix with 1 cup boiling water; stir well.
OATMEAL SCOTCHIE BAR MIX
¾ cup brown sugar
½ cup sugar
½ cup butterscotch baking chips
2 cups old fashioned oats
1 cup all-purpose flour
1 tsp. Ground cinnamon
1 tsp. baking soda
½ tsp. Salt
Layer the ingredients in the order given into a wide-mouth 1-quart
canning jar. Pack each layer in place before adding the next
ingredient.
Attach a gift tag with the mixing and baking directions.
SPICED TEA MIX
RANCH DRESSING AND DIP MIX
1 jar (21.1 oz) orange breakfast drink mix
1 jar (6 oz) sugar-free instant lemon iced tea
mix
2/3 cup sweetened lemonade drink mix
2 tsp. Ground cinnamon
1 tsp ground cloves
4-1/2 tsp. Dried parsley flakes
1 Tbsp. Minced chives
1 Tbsp. Garlic powder
2 tsp. Lemon-pepper seasoning
1-1/2 tsp. Dried tarragon
1-1/2 tsp. Dried oregano
1 tsp. Salt
In a large bowl, combine all ingredients. Divide mix between
two airtight containers and store in a cool dry place for up to 6
months. Yield: 2 batches(about 7 ½ cups total) This recipe makes
2 gifts.
You can make spiced tea with this mix or a slow cooker party
punch. This mix makes 60 cups of hot spiced tea or 11 batches of
slow cooker spiced punch. Store in a cool, dry place for up to 6
months.
Additional ingredients for each serving of spiced tea:
1 tbsp. Tea mix
1 cup boiling water
Additional ingredients for slow cooker spiced punch:
2 quarts apple juice or cider
1 ½ cups cranberry juice
1/3 cup tea mix
3 cinnamon sticks (3 ½ inches)
To Prepare Tea - Dissolve about 1 tablespoon of the tea mix
in boiling water; stir well.
To Prepare Punch - In a 3 qt. slow cooker, combine the juices,
1/3 cup tea mix and cinnamon sticks. Cover and cook on low for
4 hours.
Yield: about 12 servings (6oz) each.
RANCH SALAD DRESSING:
½ cup mayonnaise
½ cup buttermilk
RANCH DIP:
1 cup mayonnaise
1 cup (8 oz.) Sour cream
In a small bowl, combine the first seven ingredients. Transfer to a
4-oz. Jar. Shake well before using. Yield: 1 jar (about 6 Tbsp.)
For salad dressing:
In a small bowl, whisk the mayonnaise, buttermilk and 1 Tbsp.
Mix. Refrigerate for at least 1 hour. Yield 1 cup.
For Dip:
In a small bowl, combine the mayonnaise, sour cream and 2 Tbsp.
Mix. Refrigerate for at least 2 hours. Serve with assorted crackers
and fresh vegetables or as a topping for baked potatoes. Yield 2 cups.
TEX-MEX SEASONING MIX
2 Tbsp. Dried parsley flakes
4 tsp. Dried minced onion
4 tsp. Chili powder
3 tsp. Dried minced chives
3 tsp. Ground cumin
In a small bowl, combine
seasonings. Store in an airtight container in a cool dry place for
up to 6 months. Yield: about 6 Tbsp.
If you want to give this as a gift, attach the following instructions to
the jar:
2 cups water
1 tbsp butter
1 cup seasoned rice mix
Combine 2 cups water and 1 tbsp butter in saucepan, bring to a
boil. Stir in one rounded cup of rice mix. Reduce heat; cover and
simmer for 15 - 20 minutes or until rice is tender. Yield: serves six
FRUITY COBBLER MIX
Additional ingredients for tex-mex dip:
½ cup mayonnaise
½ cup sour cream
To prepare dip: In a small, bowl, combine the mayonnaise,
sour cream and 4-1/2 tsp. seasoning mix. Serve with corn chips.
Yield: about 1 cup.
Additional ingredients for tex-mex chicken:
7 cups uncooked wide egg noodles
1 pkg. (16 oz.) process cheese (Velveeta), cubed
1 cup (8 oz) sour cream
2 Tbsp. Milk
3 pkg. (6 oz. Each) ready to use Southwester chicken strips
1 can (15 oz.) Black beans, rinsed and drained
1 can (10 oz.) Diced tomatoes and green chilies, undrained
To prepare chicken: Cook noodles according to package
directions. Meanwhile, in a large saucepan, combine the process
cheese, sour cream and milk. Cook and stir over medium-low
heat until cheese is melted. Add the chicken, beans, tomatoes and
2 Tbsp. Seasoning mix; heat through.
Drain noodles; add to sauce and toss to coat. Yield 7 servings.
4 ½ cups all-purpose flour
2 ½ cups sugar
¾ buttermilk blend powder
3 tbsp baking powder
2 tsp salt
In a large bowl, combine all ingredients. Divide into four batches
of 2 cups each. Store in airtight containers in a cool dry place for up
to 6 months. Yield 4 batches (8 cups total) This recipe makes four
gifts.
To give as a gift, put a batch of it, along with a can of pie filling
and serving directions, in a decorated bag.
½ cup butter, melted
1 can (21 oz) cherry pie filling or filling of your choice
Contents of cobbler mix (2cups)
½ cup water
Pour butter into an 11x7 baking dish. Top with pie filling. In a
bowl, combine cobbler mix and water. Drop by rounded tablespoonfuls over pie filling; spread gently. Bake at 350°F for 25 - 40
minutes or until the topping is golden brown. Serve warm. Yield:
serves 6 - 8.
PAINTED DESERT CHILI MIX
POTATO SOUP MIX
Layer in a 1-quart jar:
1¾ cups instant mashed potatoes
1 ½ cups dry milk
2 tbsp instant chicken bouillon
2 tsp dried minced onion
1 tsp dried parsley
¼ tsp ground white pepper
¼ tsp dried thyme
1/8 tsp turmeric
1 ½ tsp seasoning salt
Combine all ingredients in a bowl and mix. Makes 6 servings.
Place in 1 quart jar to store.
Instructions to attach to jar:
To Serve:
Place ½ cup mix in soup bowl and add 1 cup boiling water.
Stir until smooth.
HOMEMADE SEASONED RICE MIX
3 cups uncooked long grain rice
6 tsp chicken bouillon granules
1/4 cup dried parsley flakes
2 tsp onion powder
½ tsp garlic powder
¼ tsp dried thyme
Combine all ingredients in a storage container with a tightfitting lid. Yield 1 batch (about 3 ½ cups total). This recipe
makes one gift.
¼ cup dried parsley
2 Tbsp granulated garlic
2 Tbsp taco Seasoning
2 Tbsp dried onion flakes
2 Tbsp taco Seasoning
2 Tbsp cumin
2 Tbsp paprika
2 Tbsp white cornmeal
2 Tbsp taco seasoning
2 Tbsp granulated garlic
2 Tbsp chili powder
2 Tbsp dried parsley
1 cup dried pinto beans
¼ cup small dried white beans
¼ cup small dried black beans
Approximately 1 cup dried kidney beans
The ingredients are layered, like sand art. Don’t worry about
getting the layers even. The desert effect comes from the rippled
appearance of the spices. One tip is to carefully add each seasoning
along the edges of the jar, then fill in the middle of the layer. This
way all of the beautiful colors show along all of the edges.
Attach these instructions to the jar:
Pour contents of jar into 12-quart pot.
Add:
1 medium diced onion
4 (15 oz.) Cans diced tomatoes
1 large can of tomato paste
½ cup cider vinegar
½ cup brown sugar
49 ounces tomato juice
2 pounds ground beef or turkey, browned
TURKEY NOODLE SOUP MIX
This is a great recipe for chicken or turkey.
Fill remainder of the pot with water. Bring to boil. Let simmer
2 ½ to 3 hours. Add salt and pepper to taste.
TORTILLA SOUP MIX IN A MUG
3 tbsp crushed tortilla chips
2 tbsp instant rice
1 tbsp Lipton Vegetable Soup Mix
1 tsp chicken bouillon granules
¼ tsp onion powder
1/8 tsp garlic powder
1/8 tsp cumin
Measure all ingredients into a small zip-top plastic bag. Shake
to combine. Tuck plastic bag into a microwave able mug. Attach
a gift tag with the following instructions:
Tortilla Soup:
Empty contents of bag into mug. Add 1 cup water. Stir, and
microwave for 1 ½ to 2 minutes. Stir again. Cover and let sit for
3 minutes. All ready to eat!
TORTILLA SOUP MIX
1 cup converted long grain rice
2 to 2 ½ cups slightly crushed tortilla chips
1 (5 oz.) Can chicken
1 (10 oz.) Can diced tomatoes and green
chilies
Seasonings:
Mix the following and place in a zip-close sandwich bag.
1 cup uncooked fine egg noodles
1 ½ tbsp chicken bouillon
½ tsp ground black pepper
¼ tsp dried whole thyme
1/8 tsp celery seeds
1/8 tsp garlic powder
1 bay leaf
Combine all ingredients in a medium bowl. Store in an airtight
container.
If you want to give this as a gift, attach the following instructions
to the jar:
Turkey Noodle Soup
1 package Turkey Noodle Soup Mix
8 cups water
2 carrots, diced
2 stalks celery, diced
¼ cup minced onion
3 cups cooked diced turkey
Combine the Turkey Noodle Soup mix and water in a large
stockpot. Add the carrots, celery, and onion and bring to a boil.
Cover the soup and reduce the heat to a simmer. Simmer for 15
minutes. Discard the bay leaf. Stir in the turkey and simmer an
additional 5 minutes.
MEXICAN BEAN SOUP MIX IN A JAR
¾ cup dried pinto beans
¾ cup dried kidney beans
Flavor Packet:
2 tbsp. Dried onion flakes
2 tbsp. Dried parsley flakes
1 tbsp. Chili powder
2 tsp ground cumin
1 tsp dried oregano
6 chicken bouillon cubes
½ cup uncooked white rice
1 cup small-cut pasta
Put beans in a 1 quart jar with lid. Put flavor packet
ingredients in a sandwich-size plastic bag. Seal bag with tie or
ribbon. Do the same with the rice and pasta. Place in jar with
beans.
2 Tbsp. Chicken bouillon granules
2 tsp lemon-flavored sugar
1 tsp lemon pepper
1 tsp dried cilantro leaves
½ tsp garlic powder
½ tsp ground cumin
½ tsp salt
¼ cup dried minced onion
1 wide-mouth quart jar and lid
Place ingredients in a jar in this order:
Add rice to the jar first.
Add the seasoning packet into jar.
Fill jar with tortilla chips.
Add the lid to the jar.
Decorate and attach the directions to the jar.
Type or print neatly the cooking directions on a small card,
punch a hole in the corner, and attach with a ribbon to the jar.
You might want to attach the can of chicken to top of the jar. This
can be done by taping it to the top of the jar. Cut a larger than normal
circle of fabric to cover the can and the top part of the jar. Attach the
fabric with ribbon or twine.
Mexican Bean Soup:
Rinse and pick over beans. Put into a 4 to 5 quart heavy pot
with 4 cups water. Bring to a boil, cover and remove from heat.
Let sit 1 hour.
Or you can simply include both extra cans of the soup mix in a little
bag or basket.
Attach the following directions to the top of the jar:
Drain beans and return to pot. Add 8 cups water and contents
of flavor packet. Bring to a boil, reduce heat, cover and simmer 1
hour or until beans are firm-tender (time will vary depending on
age of beans). Stir in rice and bring to a simmer. Cover and
simmer 15 minutes.
Uncover, stir in pasta and ½ cup water. Simmer 10 minutes or
until pasta is tender.
Tortilla Soup Mix in a jar
Remove tortilla chips and seasoning packet from the jar into a
dish and set aside. In a one-gallon soup pot, add the rice and 10 cups
of water. Add 1 (10oz) Can diced tomatoes and green chilies, plus
the seasoning packet included in the jar. Bring to a boil; then lower
the heat, cover and simmer for 20 minutes. Add tortilla chips, replace
the cover and simmer 5 more minutes. Makes 3 quarts soup. Enjoy!
Peanut Butter Chocolate Chip Cookies
(makes 3 to 4 dozen)
1 jar Peanut Butter Chocolate Chip Cookie Mix
1 cup butter or margarine, softened
2 eggs, slightly beaten
2 tsp. Vanilla
1 cup creamy peanut butter
Preheat the oven to 350°. In a large bowl, cream the butter, eggs
and vanilla. Blend in the peanut butter. Add the Peanut Butter
Chocolate Chip Cookie Mix and stir until the mixture is well
blended. Drop by rounded tablespoonfuls onto greased cookie
sheet. Bake for 9 to 11 minutes. Transfer to wire racks to cool.
Ranch Dressing and Dip Mix
For salad dressing:
In a small bowl, whisk ½ cup mayonnaise, ½ cup buttermilk
and 1 Tbsp. Mix. Refrigerate for at least 1 hour. Yield 1 cup.
For Dip:
In a small bowl, combine 1 cup mayonnaise, 1 cup sour cream
and 2 Tbsp. Mix. Refrigerate for at least 2 hours. Serve with
assorted crackers and fresh vegetables or as a topping for baked
potatoes. Yield 2 cups.
Spiced Tea Mix
Oatmeal Scotchie Bars
(makes 24 bars)
1 jar oatmeal scotchie bar mix
¾cup butter or margarine, softened
2 eggs, slightly beaten
1 tsp. Vanilla
Preheat the oven to 350° F. In a large bowl, cream the butter,
eggs and vanilla. Add the Oatmeal Scotchie Bar Mix and stir until
the mixture is well blended. Spread batter into a lightly greased or
sprayed 9 x 12 in pan. Bake for 20 to 25 minutes. Cool in pan. Cut
into 2-inch squares.
Toasty Hot Cocoa Mix
This mix makes three or four cups of cocoa. Store mix in cool, dry
place for up to 6 months.
4 to 5 tbsp. Cocoa mix
1 cup boiling water
You can make spiced tea with this mix or a slow cooker party punch.
This mix makes 60 cups of hot spiced tea or 11 batches of slow cooker
spiced punch. Store in a cool, dry place for up to 6 months.
Additional ingredients for each serving of spiced tea:
1 tbsp. Tea mix
1 cup boiling water
Additional ingredients for slow cooker spiced punch:
2 quarts apple juice or cider
1 ½ cups cranberry juice
1/3 cup tea mix
3 cinnamon sticks (3 ½ inches)
To Prepare Tea - Dissolve about 1 tablespoon of the tea mix in
boiling water; stir well.
To Prepare Punch - In a 3 qt. slow cooker, combine the juices, 1/3
cup tea mix and cinnamon sticks. Cover and cook on low for 4 hours.
Yield: about 12 servings (6oz) each.
Fruity Cobbler Mix
½ cup butter, melted
1 can (21 oz) cherry pie filling or filling of your choice
Contents of cobbler mix (2cups)
½ cup water
Pour butter into an 11x7 baking dish. Top with pie filling. In a
bowl, combine cobbler mix and water. Drop by rounded
tablespoonfuls over pie filling; spread gently. Bake at 350 for 25 40 minutes or until the topping is golden brown. Serve warm.
Snickerdoodles
(makes 4 to 5 dozen cookies)
1 jar Snickerdoodle Cookie Mix
1 cup butter or margarine, softened
2 eggs, slightly beaten
½ cup sugar
1 Tbsp cinnamon
Preheat the oven to 375°F. In a large bowl, cream the butter
until light, add the eggs and beat, until the mixture is smooth.
Add the Snickerdoodle Cookie Mix and continue to beat until
the dough begins to form a ball. Combine the sugar and
cinnamon in a small bowl. Shape the dough into 1-inch balls
and roll in the cinnamon-sugar blend. Arrange on ungreased
cookie sheet and bake for 10 to 15 minutes or until light tan.
Transfer to wire racks to cool.
Potato Soup Mix
PEPPERONI-VEGGIE PIZZA
1 bag Pizza Dough Mix
1 ½ cups very warm water
2 tablespoons vegetable oil
1 container Pizza Sauce
1 package pepperoni slices
1 package shredded mozzarella cheese
In a large bowl, combine Pizza Dough Mix, very warm water, and
oil; stir until a soft dough forms. Turn dough onto a lightly floured
surface. Knead about 5 minutes or until dough becomes smooth
and elastic, using additional flour as necessary. Cover and allow
dough to rest 10 minutes. Divide dough in half and press into 2
lightly greased 12-inch pizza pans. Cover and let rise in a warm
place (80 to 85 degrees) 30 minutes.
Preheat oven to 425°F degrees. Bake crusts 10 minutes. Spread
1¼ cups pizza sauce over each partially baked crust. Place
pepperoni slices on each pizza. Sprinkle 1 cup mozzarella cheese
over each pizza. Bake 10 to 12 minutes or until crust is lightly
browned and cheese is melted.
Yield: two 12-inch pizzas
Homemade Seasoned Rice Mix
2 cups water
1 tbsp butter
1 cup seasoned rice mix
Combine 2 cups water and 1 tbsp butter in saucepan, bring to a
boil. Stir in one rounded cup of rice mix. Reduce heat; cover and
simmer for 15 - 20 minutes or until rice is tender. Yield: serves six
To Serve:
Place ½ cup mix in soup bowl and add 1 cup boiling water. Stir
until smooth.
These tags can be copied to attach to your gift
Tortilla Soup:
Empty contents of bag into mug. Add 1 cup water. Stir, and
microwave for 1 ½ to 2 minutes. Stir again. Cover and let sit for 3
minutes. All ready to eat!
Tortilla Soup Mix in a jar
Remove tortilla chips and seasoning packet from the jar into a dish and set
aside. In a one-gallon soup pot, add the rice and 10 cups of water. Add 1
(100z.) Can diced tomatoes and green chilies, plus the seasoning packet
included in the jar. Bring to a boil; then lower the heat, cover and simmer for
20 minutes. Add tortilla chips, replace the cover and simmer 5 more minutes.
Makes 3 quarts soup. Enjoy!
Bazaar Soup Mix
Additional Ingredients:
½ lbs. Ground beef
2 qt. water
1 can (14 -1/2 oz. ) diced tomatoes, undrained
To prepare soup:
Remove pasta from top of jar and set aside. In a Dutch oven,
cook beef over medium heat until no longer pink; drain. Add the
water tomatoes and soup mix; bring to a boil. Reduce heat;
cover and simmer for 45 minutes.
Stir in reserved pasta; cover and simmer 15-20 minutes
longer or until pasta, lentils, peas and barley are tender.
Yield 8 servings (2 qt.)
These tags can be copied to attach to your gift.
Painted Desert Chili Mix
Pour contents of jar into 12-quart pot.
Add:
1 medium diced onion
4 (15 oz.) Cans diced tomatoes
1 large can of tomato paste
½ cup cider vinegar
½ cup brown sugar
49 ounces tomato juice
2 pounds ground beef or turkey, browned
Fill remainder of the pot with water. Bring to boil. Let
simmer 2 ½ to 3 hours. Add salt and pepper to taste.
Turkey Noodle Soup
1 package Turkey Noodle Soup Mix
8 cups water
2 carrots, diced
2 stalks celery, diced
¼ cup minced onion
3 cups cooked diced turkey
Combine the Turkey Noodle Soup mix and water in a large
stockpot. Add the carrots, celery, and onion and bring to a boil.
Cover the soup and reduce the heat to a simmer. Simmer for 15
minutes. Discard the bay leaf. Stir in the turkey and simmer an
additional 5 minutes.