The most innovative way to give gifts from your kitchen. 100 Easy Recipes In Jars is a collection of easy to make, delicious jar recipes that will make a big dent in your holiday gift giving list.
100 Easy Recipes In Jars includes recipes for cookies, beverages, bars and snacks. There is also a tasty assortment of muffins, breads and hearty soups that everyone will enjoy.
The recipes use simple ingredients to create a homemade meal or snack that’s as easy to use as a store-bought mix. You do the hard part, while the recipient sits back and enjoys.
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I’ve been experimenting with Crockpot Breakfasts because our schedule has gotten to the point that three or even four of us are getting out and about early in the morning but not all together or at the same time. My family would rather sleep than fix themselves breakfast and most would rather sleep extra than get up earlier to eat all together with the earliest leaving person.
So I have attempted to have something in the crockpot overnight ready for breakfast. I need more recipes though. You can find several recipes using potatoes/bread, sausage/bacon and egg type ingredients which are fine for special occasions but not what I want for an everyday type breakfast.
So far I’ve only cooked items for around 6 – 7 hours.
Lift crock up in crockpot cooker by using canning rings to raise crock.
I also use my old crockpot which doesn’t cook as hot.
I’ve also tried using the crockpot liners. They are too expensive for daily use.
I spray my crockpot with Pam before using.
1 1/2 cup Grits
7 cups Water
1/4 cup Butter
2 cups Milk
1/2 cup White Sugar
Spray crock with Pam. Combine all of the ingredients.
Cook on low for 6-8 hours.
Sprinkle with cheese for cheese grits.
French Toast Crockpot
1 loaf Italian Bread (Torn)
3 cups Milk
1 tablespoon Vanilla Extract
1/4 cup Sugar
Lift crock up in crockpot cooker by using canning rings to raise crock. Tear bread into pieces into greased Crockpot.
Mix eggs, sugar, vanilla and milk. Pour over bread. Stir well.
Cook on low for 6 hours.
Serve with pancake syrup.
Overnight Steel Cut Oats
2 cups Steel Cut Oats
1 cup dried cranberries
1/2 cup Raisins
8 cups Water
1 cup Milk
1/2 cup White Sugar
1/2 stick Butter
This ebook is organized in such a way so that you will enjoy just sitting down and reading through it. Recipes and tips will be sprinkled throughout as ladies from my newsletter list share what has worked for them. I felt to keep each lady’s recipes, tips, and thoughts together would better give you an idea where each lady is coming from. I want to personally thank each one who sent me a recipe and/or tip for this ebook. I pray you are blessed as each one shares what has worked in their home and in their family, and you are able to find some frugal ideas to try. I know I learned some new things as I read and researched for this project! In these uncertain times, we need to do what we can to help each other. Sharing from our homemaking experiences is one way we can mentor each other… in the spirit of Titus 2.
Free Kindle book for a limited time.
1 extra large zucchini, or two to three small ones, sliced
1 large onion, sliced
Ham pieces, 1/4 – 1/2 cup
Parmesan cheese, shredded
Italian Bread crumbs
Sprinkle large skillet with Olive Oil.
Layer Zucchini, onion and ham pieces.
Sprinkle with Salt, Pepper, and Worcestershire Sauce.
Add several pats of butter to top.
Simmer on medium to low heat until veggies turn translucent.
Cook off as much water as possible.
Sprinkle with Parmesan Cheese and Bread crumbs.
This was surprisingly very good. The end flavor was much better than the individual flavors would lead you to believe. Which is a good thing since we have an abundance of zucchini. :O How about some zucchini brownies?
I know this will sound really strange, but oh, so yummy!
We had an abundance of strawberries a month ago due to Aldi’s having quarts of strawberries for $.49 – $.79 each. So we ate strawberries. We froze strawberries. And we made lots of jam. In looking for new strawberry ideas I found several recipes for Strawberry, Mint, Pepper Jam. Interesting. Since we had all the ingredients we gave it a try.
Most recipes are an unique why of making jams and jellies involving marinating the strawberries over night and cooking with a candy thermometer. I didn’t want to do that so essentially I just made up my own version based off the way I make Strawberry Jam.
Strawberry, Mint, Pepper Jam
5 cups mashed or strawberry puree
7 cups sugar
1 box sure-jell
1 tbles butter (optional for foaming)
10 – 20 whole peppercorns fresh ground
10 – 20 mint leaves shredded finely
I throw whole strawberries into the food processor and give it a whirl for just a second. Just enough to leave it chunky still. Measure out 5 cups. Follow the directions on the sure-jell box. Add the mint leaves and pepper while heating up the strawberries. Here is where you need to play around with the taste. We added a lot of mint but still didn’t have enough noticeable mint taste. (Mint’s flavor changes according to the rain and weather, so it is temperamental.) We add a lot of pepper but next batch we will add even more. Process jam as directed from instructions.
The pepper somehow makes the jam not quite as sweet and gives it a little surprising zest. It was hard to notice the mint after the jam was processed and cooled. But just Strawberry Pepper Jam is really good. I think I’ll make my jam like that more often than just plain Strawberry Jam. I like the extra kick.
Several months ago I ran across a brand new in the box Fondue pot at a local thrift store. But until this week I was still needing some extra Fondue forks beyond the six that came with it. Also turns out Wal-mart had heavy cream on sale for a dollar a quart. 🙂 So we attempted fondue for supper. The vegetables and steak slices cooked in broth took too long so everyone decided to forgo that part next time. Now fitting seven dippers around a small fondue pot is a different matter.
Swiss Cheese Fondue
- 8 oz. Swiss cheese, shredded or diced small
- 4 oz. Shredded Mozzarella
- 2 tbsp. cornstarch
- 1 tsp. garlic powder
- 3 tbsp. butter
- 2 1/4 to 2 1/2 cups milk, or half & half
- pepper to taste
- Items to dip, such as French bread cubes or apples slices
- Toss cheese in double boiler with cornstarch.
- Add remaining ingredients for cheese sauce.
- Heat in double boiler until cheese is melted and sauce is creamy. Add extra milk as needed.
- Pour into fondue pot over low heat or flame.
- Dip items with fondue fork.
- Add a little milk if it begins to get too thick.
Chocolate Fondue Recipe
- 12 ounces of chocolate chips
- 8 ounces of heavy cream
- Dipping items such as strawberries, banana pieces, apple pieces, cubed pound cake, cookies
1 Warm the cream over in double boiler. Add the chocolate and stir until smooth.
2 Immediately transfer to a fondue pot heated at low or with a low flame.
3 Use a fondue fork to dip the fruit pieces and other items into the hot melted cream chocolate mixture. Eat immediately.
If the fondue begins to feel a little stiff, add a tablespoon of heavy cream and stir.
Peanut Butter Brownies
For the Brownies:
- 1 cup butter
- 2 cups sugar
- 3 eggs
- 3 teaspoons vanilla
- 2/3 cup cocoa powder
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Peanut Butter Filling:
- 1/2 cup butter, softened
- 1/2 cup creamy peanut butter
- 2 cup powdered sugar
- 2-3 teaspoons milk or whipping cream
- 1/4 cup creamy peanut butter
- 2 cups semisweet chocolate chips
- 1/4 cup butter
- 2 tablespoons milk or heavy whipping cream
- Preheat oven to 350F. Using a 9 by 13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Spray the parchment with Pam.
- Melt butter and add the sugar; stir to combine. Beat in eggs and vanilla until combined. Mix in cocoa, baking powder and salt. Add flour and mix well. Pour into prepared pan and spread into an even layer. Bake for 25-30 minutes. Let cool completely in pan on a cooling rack. (Note: Don’t over cook.)
- While the brownies are cooling, make the peanut butter filling. Combine the ingredients and beat until smooth. Add more milk if necessary to make it spreadable. Spread in an even layer over the brownies. Place in the refrigerator until filling is set, about 30 minutes.
- While the filling is setting, make the ganache, combine the ingredients in a microwave safe bowl. Melt together and combine. Pour the ganache over the top and spread gently. Return to the fridge until set.
- Lift out of pan and cut into pieces. Store in refrigerator.
I’m still enjoying my kindle that my son got me well over a year ago. The opportunities for free kindle books just keep coming.
The Everything Potluck Cookbook is available for free for a limited time. I have the Crockpot Cook books by the same author and look forward to finding a few new recipes for potlucks. Our church has a fellowship meal each Sunday and often our Sunday night Bible studies include a light supper so preparing and transporting food is a regular occurrence around here. Sometimes a little too regular! :0 A few weeks ago I had nine potluck type meals over an eleven day span. Since some of the same people were involved I quickly ran out of ideas. So I’ve been looking for more recipes to add to my list.
My kids made fun of me last Saturday. They thought mom had lost her mind. See I baked a cake, made icing and then mixed it all up again in the mixer.
But they sure ate the results.
1 Cake Mix, baked according to directions
1 tub icing or one recipe of icing
1 package Almond Bark
I used a fudge cake mix and baked it, then refrigerated the cake over night. The next day I made chocolate cream cheese frosting and then crumbled the cake into the icing in the mixer. Mix until crumbly and moist. Some recipes called for refrigerating the mix but mine was cool and I could easily make balls from the mixture. I made bite size balls of cake and placed them on wax paper in a baking pan. Then I froze the cake balls for a couple of hours.
Melt the almond bark (I used chocolate). I melted a coffee cup full in the microwave at a time. Now to make the Almond Bark easier to dip into I added about 1/4 tsp of vegetable shortening. Using a toothpick I dipped the frozen cake balls into the almond bark. After twirling to smooth the chocolate over the ball place them on wax paper. They will harden quickly. The hardest part is removing the tooth pick when hard but not so hard that it cracks the ball. Dab a drop of almond bark over the toothpick hole. The cake balls that begin to thaw while dipping the others were hard to dip so I suggest not removing all of the balls from the freezer at once.
The cake balls were crunchy chocolate outside and very very moist inside. The insides seemed to be more moist then when I started but the effect was nice. These were really good but it isn’t something I would make regularly due to the time it takes. One thought I had is that this would be a good use for leftover iced cake that would make the amount of time much less.
This will be a special treat not a regular treat.
After making these I’ve seen them advertised for $14 – $25 dollars.
I had an extra pan of Mexican Cornbread that I was looking for an idea of how to use. My folks all liked it. Others it depended on which ingredients they ate. We only brought home a little of the bottom layer of Mexican Cornbread.
Mexican Cornbread Salad
1 pan Mexican Cornbread, cooked and cooled
2 cans Black Beans, rinsed and drained
2 cans Whole Kernel Corn, drained
2 large cans Rotel Tomatoes, drained slightly
16 ounces Sour Cream
2 cups Shredded Cheddar Cheese
Spicy Ranch Salad Dressing
Other items if available:
Diced Bell Peppers
Drained, Sliced Black Olives
Starting with 1/2 the Mexican Corn Bread, crumble and layer in the bottom of a large glass dish. (I used a punch bowl.) Add each item in layers. Half way up use the remaining Mexican Cornbread. Continue to layer with sour cream and cheese being the last items. Seal the salad with the sour cream like icing a cake. This will keep in the moisture. Sprinkle with cheese. Cover and refrigerate. Serve with salsa and spicy ranch dressing.