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7:20 pm
September 1, 2008
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Reindeer Munchies
5 cups sweetened corn & oat honeycomb-shaped cereal or cereal squares
2 cups thin pretzel sticks, broken in half
1/2 cup Butter
1/2 cup creamy peanut butter
1 (11.5-ounce) package (1 1/2 cups) real milk chocolate chips
1 cup powdered sugar
1 cup red and green candy-coated milk chocolate candies
Storage Ingredients:
2 (1-gallon size) resealable plastic food bags
Combine cereal and pretzels in 4-quart bowl; set aside.
Place butter, peanut butter and chocolate chips in medium microwave-safe bowl. Microwave on HIGH for 45 seconds; stir. Continue microwaving until butter and chocolate are melted (15 to 45 seconds). Stir until smooth.
Immediately pour chocolate mixture over cereal in bowl; stir until well coated. Spread mixture evenly into single layer on two waxed paper-lined baking sheets. Refrigerate 20 minutes to set.
Break into bite-sized pieces; place half of mixture in each plastic food bag. Pour 1/2 cup powdered sugar into each bag; seal bags. Shake bags until mixture is well coated. Place 1/2 cup candies in each bag. Seal bags; gently shake bags to distribute candies. Store mixture in sealed bags or airtight container in refrigerator up to 4 weeks.
TIP: Add more powdered sugar after storage, if needed.
TIP: For longer storage, freeze in airtight container or resealable plastic freezer bags up to 2 months.
High Altitude: No adjustment needed.
Makes 10 cups
3:59 pm
November 19, 2009
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This was posted in my local paper and I am going to make these for all my nieces and nephews for Christimas. I think it's really great! NOTE: I used buttermilk instead of the milk and 1/4 tsp baking powder and I liked the texture better:
3-MINUTE CHOCOLATE MUG CAKE
1 Coffee Mug
4 tablespoons flour (that's plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
some nuts (optional)
Small splash of vanilla
Add dry ingredients to mug, and mix well. Add the egg and mix
thoroughly. Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla, and mix again.
Put your mug in the microwave and cook for 3 minutes on high. The cake
will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT! (This can serve 2 if you want to share!)
And why , is this the most dangerous cake recipe in the world?
Because now we are all only 3 minutes away from chocolate cake at any
time of the day or night!
9:47 pm
December 11, 2008
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I came across this link today for some great quick and easy gifts in a jar if anyone needs some more gift basket ideas. It's a free e-book to download complete with step-by-step instructions and pictures.
*********************************************************
MODERATOR caution: It's been brought up that the cakes actually baked in a jar as given on this site are NOT safe to store that way. Someone who is very aware of canning and food safety noticed these recipes were here and brought this to our attention. We're not taking the link down because there are a lot of other projects in the link, but as always, PLEASE USE SAFE FOOD HANDLING, STORAGE AND COOKING PRACTICES!!!!
If something doesn't look or sound right, at least investigate the process. These sorts of things are all over the web, not just at this link so this is a good time to remind everyone to BE AWARE of food safety!
//end rant. thank you for your attention!
7:36 am
February 8, 2009
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I'm thinking these would be great with lemon candies for tea. Then there are Butter Rum lifesavors too…….
Candied Tea Stirrers
Make these flavored spoons for the "tea-totalers" on your gift list. The variations are endless. Some examples are butter-rum or cinnamon flavor.
34 pieces Flavored hard candies, crushed
2 Tbsp. Light corn syrup
Heavyweight clear plastic spoons or metal spoons
Line a jellyroll pan with waxed paper and spray with cooking spray. In a small heavy saucepan, combine crushed candies and corn syrup over low heat. Heat until candies melt, stirring constantly. Spoon melted candy into bowl of each spoon. Place spoons on prepared pan with handles on rim and spoons level. Allow to sit until candy hardens. Store in airtight container.
9:25 pm
October 17, 2008
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Hot Chocolate on a Stick
Yield: 10 cubes of hot chocolate (ice-cube-tray size)
(use 1 oz. hot chocolate on a stick per every 1 cup milk or cream)
Equipment:
Ziplock bags or piping bags
A double boiler or pan with a glass bowl that can sit over the simmering water
Some kind of chocolate mold, ice trays work great
Stir sticks or a bag of wooden craft sticks like I used
Ingredients:
8 oz. chocolate (high percent cocoa butter type), bittersweet, semisweet, milk, or white chocolate
1/4 cup cocoa, Dutch processed if possible, sifted
1/2 cup confectioner’s sugar, sifted
pinch of salt
6 cups milk and 2 cups heavy cream if you plan to enjoy these right away
Method
- If your chocolate is in a block, chop it into even-sized meltable pieces. Simmer a couple inches of water in a pan, then turn down the heat so the water is just below a simmer. Place glass bowl over the top to make a double boiler. Be sure the bottom of the bowl does not touch the water beneath it, and regulate the heat so the water stays just below a simmer. Dump chocolate into the clean, dry bowl and stir as the chocolate melts. If you can keep the chocolate from getting over 90 degrees (88 degrees for milk and white chocolate) the chocolate will stay “in temper,” so it will still be nice and pretty when it cools.
- Once the chocolate is 2/3 melted, with just some pieces of the chocolate unmelted, remove the pan from the heat and continue stirring until chocolate is fully melted.
- Add cocoa, sugar, and salt and continue to stir until combined. The chocolate will be thicker, almost as thick as frosting, but still glossy and smooth and very fun to stir. If it looks grainy or more like fudge and is difficult to stir, it’s possible you’ve accidentally gotten a drop of water in the mixture.
- Lift the bowl off the pan and use a towel to dry off any drips of water. Scoop chocolate into a ziplock bag and clip off the corner.
- Pipe the chocolate into your chocolate mold, tapping the mold on the counter to make sure all the chocolate settles into the mold. Add a stir stick and you’re done. The stir stick should stay upright without any trouble.
- Let the chocolate cool either at room temperature or in the fridge if you’re in a hurry.
- If you don’t like the look of the chocolate once it is removed from the mold, you can dip the cubes into a new batch of plain melted chocolate for a shinier finish (again, try to keep chocolate from heating over 90 degrees, or use wilton candy melts, which will stay shiny and pretty even if you go a little above 90 degrees). This also lets you add sprinkles or crushed candy or just lets you dip in fun patterns. I like dipping at an angle into a different color of chocolate.
- In order to enjoy these, heat up any combo of milk, water, half and half, or cream. I like 6 cups milk with 2 cups heavy cream. One ounce of chocolate on a stick should be melted into one cup milk or cream. So a standard ice cube-tray block, which is 3/4 an ounce, should be melted into a mug with 3/4 cup milk or cream in it.
How to store it: Chocolate will keep in an airtight container for up to a year. Don’t keep it in the fridge because it is really good at absorbing odors.
10:39 am
February 10, 2009
Offline
Mo olelo said:
I came across this link today for some great quick and easy gifts in a jar if anyone needs some more gift basket ideas. It's a free e-book to download complete with step-by-step instructions and pictures.
MODERATOR caution: It's been brought up that the cakes actually baked in a jar as givin on this site are NOT safe to store that way. Someone who is very aware of canning and food safety noticed these recipes were here and brought this to our attention. We're not taking the link down because there are a lot of other projects in the link, but as always, PLEASE USE SAFE FOOD HANDLING, STORAGE AND COOKING PRACTICES!!!!
If something doesn't look or sound right, at least investigate the process. These sorts of things are all over the web, not just at this link so this is a good time to remind everyone to BE AWARE of food safety!
//end rant. thank you for your attention!! 
1:27 pm
February 8, 2009
Offline
I apologize for not saying something about the cake in a jar recipes. I saw those and just plain forgot to comment. Here is the NCHFP stand on these:
Can I can bread or cake in a jar?
These products are not recommended for canning; choose recipes that you can freeze. In fact, most of these products are not really "canned." The directions call for baking in the jar and then closing with a canning lid. Many recipes for quick breads and cakes are low-acid and have the potential for supporting the growth of a bacteria like Clostridium botulinum if it is present inside the closed jar. One university's research showed a high potential for problems. You will see these products made commercially; however, additives, preservatives and processing controls not available for home recipes are used. Canning jar manufacturers also don't endorse baking in their canning jars.
Dede
who really liked these until I read the test results a few years back 
4:54 pm
December 28, 2008
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A similar potential for food safety issues is baking things in cans. We used to do it quite a lot, then slip the baked and wrapped little cakes/breads into coffee mugs as gifts. They were very cute and made for a nice presentation for many occasions.
It has become increasingly difficult to find cans not lined with plastic. I haven't baked any of those little cakes/breads in years because I just don't want to risk coating the cakes/breads with a baked on plastic wrapper! To say nothing of imparting a funky taste, or worse.
12:05 pm
December 28, 2008
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Not exactly sure where this ought to be, since it has a link for recipes, is perfect for a gift basket and involves canning jars!
This idea just blew me away. Using an old sweater sleever, you wrap a canning jar in which you have layered soup mix for the gifting, then the recpient can use the sleeve to keep hot soup warm in the jar!
From the Ball newletter, with links to even more ideas for gifts using canning jars:
http://editor.ne16.com/alltris…..upjar.html
12:48 pm
October 17, 2008
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How absolutely cute is that!!!! Could be used for soooo many things!
10:00 am
September 1, 2008
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I get that newsletter too and thought what a great idea for old sweaters.
10:36 am
February 10, 2009
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I wonder how it would work to felt that. Hmmmm.
10:42 am
December 28, 2008
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Oh, now that would be very interesting! Maybe even work with woven wool, and let it dry around a canning jar. Hmmm. 
1:17 pm
November 18, 2008
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I saw this episode of Paula Deen today and thought you might be interested in the recipes. She packaged all of the dry ingredients in tins or canning jars with ribbons, except for the toffee. That she just made and packaged in a tin. The for the chile, she also packaged some tortilla chips with the dry beans and seasoning. The dip looks really good. I think I'm going to make the toffee as gifts this christmas. Enjoy!
– I love these emoticons!
http://www.foodnetwork.com/pau…..index.html
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