Salted Caramel Sprinkles

 I had surgery the first part of November.  Several friends and family brought me meals.  I wanted something to send back in their dishes.   I purchased some 4 oz. glass shaker bottles on Amazon and this is what I filled them with.  These will be fun little Christmas gifts too!

Salted Caramel Sprinkles  (enough to fill 6 or 7 jars)

3/4 c. powdered sugar

1 1/8 c. turbinado sugar

1 c. brown sugar

2 T. salt

Stir together and blend in blender.  Pour into shaker jars.  Sprinkle on anything and everything!!!  So fun to use and share!!!

Sprinkle on:

Popcorn

Ice cream

hot chocolate

whipped cream for a shimmery touch

oatmeal or cream of wheat

fruit

yogurt

toast or tortillas or pie crust

muffins or sweet breads or cinnamon rolls

Amish friendship breads

pound cake, bundt cakes, cupcakes and cookies

Butterscotch Delight

gourmet desserts 

fruit crisps

sweet potatoes

Make a dip = 4 oz. cream cheese + 1 to 2 T. sprinkles  Served with graham crackers, cookies, apples or grapes

If you only want to fill one 4 oz. jar:

2 T. powdered sugar

3 T. turbinado sugar

2 1/2 T. brown sugar

1 t. salt

Reese's Cookie Pie

Reese's Cookie Pie
1 package peanut butter cookie dough or make your own recipe**
1/2 cup white or chocolate chips
12 Reese’s Peanut Butter Cups
2 c. mini marshmallows
Hot fudge sauce
Spray a deep pie pan. Press 2/3 of the dough all over the bottom and sides of the pie plate. Bake at 350 for 8 minutes until dough starts to set up, but is still doughy.
Layer chocolate chips evenly over the bottom, then a layer of peanut butter cups and then a layer of marshmallows over the top. Press remaining dough into a circle and carefully place on the top of the pie to cover up all the layers. Bake for an additional 15 to 20 minutes or until golden brown. The insides will be gooey coming out. Cool.  Cut.  Drizzle with hot fudge sauce.  Serve.

** Page 176 of Atkinson Family Cookbook - Peanut Butter Cup Cookies Recipe

EASY Microwave FUDGE

Easy Microwave Fudge
Stir together and Microwave for 1 min on high:
1 can sweetened condensed milk
3 c. milk chocolate chips
Stir until creamy. 
Pour into a foil lined and sprayed 8x8 pan.  Chill in fridge for 2 hours.  Remove from pan and cut into pieces. 

Cranberry Honey Butter

A great holiday gift!!

Cranberry Honey Butter
1 cup butter, softened
1/3 cup finely chopped dried cranberries
1/4 cup honey
2 teaspoons grated orange peel
1/8 teaspoon kosher salt
Beat all ingredients until blended. Store in an airtight container in the refrigerator up to 2 weeks or freeze up to 3 months.

Hot Chocolate......Candy Cane Marshmallows

hang these on the side of your mug filled with hot chocolate or enjoy them just as they are....

Candy cane marshmallows 
crushed candy canes
large marshmallows
mini candy canes
melted chocolate. 
Simply stick a mini candy cane into the large marshmallow. Dip the marshmallow into the melted chocolate, allow excess chocolate to drip off, then roll into the crushed candy cane. Place on a waxed paper lined baking sheet and allow to set. 

Citrus Bath Salts.....and baking soda uses

Citrus Bath Salts
2 Cups Epsom Salts
1 Cup Baking Soda
Fresh Grated Zest from 1 Orange or Lemon
20 drops of essential oil. Use Lemon, Orange, Grapefruit or Citrus Bliss essential oil by doTerra.
Glass bowl, metal spoon, and large bath salt jar (available at Walmart for $2.97) or use any clear glass jar you like.
Combine Epsom Salts and Baking Soda into a glass bowl.
Stir in freshly grated zest of orange or lemon.
Add 20 drops of essential oil and stir well.
Spoon the citrus bath salts into a clean empty jar and seal.
Let your bath salts sit for a day or two to get infused with the scent of the oil.

For 25 ways to use Lemon oil and other oils go to.....    

 http://www.deniseinbloom.com/25-ways-to-use-lemon-essential-oil/

OR for 60 ways to use baking soda go here.....

http://www.deniseinbloom.com/60-ways-to-use-baking-soda/

Cookie Pizzas.....

Toll House Cookie Pizza with Nutella Ganache and Skor Toppings

Author: Cookie recipe from Nestle Toll House, pizza recipe from Cravings of a Lunatic, Ganache recipe from In Good Taste

Recipe type: Dessert

Serves: Depends how hungry you are!

 

Ingredients

For the Cookie Portion;

• ½ cup butter, softened
• ½ cup brown sugar
• ½ cup sugar
• 1 egg
• ½ teaspoon baking soda
• 2 tablespoons whole milk
• 1¼ cup flour
• ½ teaspoon vanilla salt
• 1 cup milk chocolate chips
• 1 teaspoon vanilla

For the Ganache Portion:

• ¾ cup Nutella
• ½ cup heavy cream

For the Topping:

• ½ cup Skor toffee bits

Instructions

For the Cookie Portion:

1. In your stand mixer combine butter and both sugars, mix until blended well.
2. Add your egg and mix.
3. Add your whole milk and mix.
4. Now add your flour, vanilla salt and baking soda and mix on low until combined.
5. Now add vanilla and chocolate chips and mix by hand.
6. Spread on a parchment lined round pizza pan.
7. It is helpful to start in middle and push outwards. Smooth as best you can.
8. Bake in a preheated 350 degree oven for 12 to 15 minutes.
9. Remove from oven and let cool.

For the Ganache Portion:

1. Scoop Nutella into a medium sized bowl.
2. In a small saucepan warm your milk until it just starts to boil.
3. Pour it over the nutella and whisk until smooth.

Putting it all together:

1. Once your cookie pizza is cool you may start your ganache.
2. Once your ganache is ready (instructions above) you can pour that onto the cookie pizza. It is best to start pouring it right in the middle of the pizza and let it work it’s way outwards. You can smooth it with the back of a spoon to help the process.
3. Let this cool slightly.
4. Now sprinkle Skor toffee bits over top.
5. Cut with a pizza cutter.
6. Serve with a smile.

Notes

Tips and Hints: Spraying utensils with pam spray helps smooth out the cookie and the nutella easier. Lining the pizza pan with parchment is really helpful. You can refrigerate this to help harden up the ganache a bit if you like.   

Friendship Tea

A couple weeks ago I went to Boise to teach a class and  I had prepared a handout of lots of recipes.  I took a jar of my Friendship Tea along and of course someone wanted the recipe for that and I had not included it in my handout.  Since I did include my blog address I told them they could find it here.  I realized yesterday that it wasn't on here yet.  So here it is:

Friendship Tea
2 c. powdered Tang mix
1/4 c. powdered lemonade mix OR 1 packet of  Koolaid sugar free lemonade
1 c. sugar
1/2 t. cloves, nutmeg. & ginger
1 t. cinnamon
Mix all ingredients together.  Store in air tight container.
To serve; add 2 T. mix to 1 cup hot water.  Microwave 20 to 30 seconds.  Stir and serve.

I didn't have a name for this recipe, but I took a bottle of it to a friend when she was sick.  She said, "What is it?  Friendship Tea?"  So that became it's name.  I often take this to someone who is sick or recovering from surgery.  It is great for sore throats too!  Last weekend Tanner was spending the night and at bedtime he said, "Grandma I have a sore throat".  I asked him if he would like some Friendship Tea?  He agreed with a little bit of hesitation as he has never had it before.  He drank it all down and he was cured!!
It is also great for tea parties or anytime you want something warm inside!!  I keep this on hand at all times!  and I even supply it for my children's families.....maybe they will discover this recipe too someday????

Gifts from the Kitchen....and wrapping it up!!!

This is a handout I put together for a class I am teaching next week......

Gifts from the Kitchen….. and wrapping it up!                                                                                            By Karla Kimball

Presentation is the icing on the cake!  The good news is, you don’t have to spend a lot of money to come up with a great package…… glass bottles, canning jars, tins, food bags, shopping bags, paper sacks, buckets, mailing tubes and even TP rolls…..a few trinkets to spruce them up….. and a little imagination.  The perfect gift comes from the heart ….isn’t expensive…..and creates memories to last a lifetime. 

Turn your kitchen into a holiday workshop, complete with music, good smells, and great tastes…..it is way more fun  than fighting the crowds at the mall……and you won’t need a parking space either!!

Here are some of my favorite gift recipes….some don’t even require any cooking. 

The secret ingredient in this mix is the mini chocolate chips.   Include a tag with the following instructions: "Spoon 3 or 4 generous tablespoons of cocoa mix into your cup (depending on the size), add boiling water, and stir well."

Hot Chocolate MIX – package and drop it a mug

2 c. nonfat dry milk powder

3/4 c. sugar

1/2 c.  cocoa

1/2 c. mini semisweet chocolate chips

1/2 c. powdered nondairy creamer

1/8 t. salt

  

Granola is great served with fruit and milk for breakfast, stirred into yogurt or sprinkled on ice cream. A fun recipe for kids to help mix.

Crunchy Granola  - fill a quart jar and decorate it up a bit

4 c. rolled oats

1 c. wheat germ

1 c. chopped walnuts or slivered almonds

1/2 c. sesame seeds

1/4 c. brown sugar

1 t. cinnamon

1/4 t. salt

1/3 c. vegetable oil

1/3 c. honey

1/3 c. water

6 oz. dried cranberries or other dried fruits (cherries, raisins, pineapple, or papaya)

Heat the oven to 300º. In a large mixing bowl, stir together the oats, wheat germ, nuts, sesame seeds, brown sugar, cinnamon, and salt.  Make a well in the dry ingredients and add the oil, honey, and water. Toss the mixture until the ingredients are well combined, then spread it evenly on a cookie sheet.  Bake the granola for 40 minutes or until lightly browned, stirring every 10 minutes to keep the mixture from sticking. Let it cool completely, then stir in the cranberries or dried fruit. Makes about 7 cups.

This just-add-liquids Christmas cookie, is perfect for people who have fun being in the kitchen. There are many possible recipes.  Don’t forget a bow and tag with instructions.

Cookies in a Jar 

1/4 c. sugar

1/2 c. packed brown sugar

1 1/2 c. all-purpose flour

3/4 t. baking soda

1/4 t. baking powder

1/2 c. M&M's

1/2 c. rolled oats

1/2 c. cocoa crispies or rice crispy cereal

1/2 c. white chocolate chips

In a 1-quart wide mouthed jar, add the ingredients in the order listed. Pack them down firmly after each addition. Screw on the lid, tie on a ribbon  and prepare a gift tag with the following instructions: "To make your holiday cookies, cream together 1/2 cup of butter or margarine, 1/2 teaspoon vanilla extract, and 1 egg in a large bowl. Add the contents of the jar and stir until well blended. Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.  Makes 4 dozen.

 A much faster…..but just as tasty as one of my old time favorites. 

7 Minute Caramels – wrap in waxed paper and toss into a lunch sack or wrap in TP rolls

Combine in a 2 quart bowl :

1/4 c. butter
1/2 c. sugar
1/2 c. brown sugar
1/2 c. light Karo corn syrup
1/2 c. sweetened condensed milk

Microwave on high for 7 minutes - stirring 2 twice.  Pour into buttered 8 x 8 glass pan.  Cool. Cut. Wrap in waxed paper. 

This fast microwave version of peanut brittle is yummy, enjoy a game of Candy Land while it cools.

FAST Peanut Brittle  - line a box with doilies, layer with waxed paper to prevent sticking together

1 c. sugar

1/2 c. light corn syrup

1 c. raw peanuts

1/8 t. salt

1 t. butter or margarine

1 t. vanilla extract

1 t. baking soda

In a 2-quart microwave-safe bowl, stir together the sugar, syrup, peanuts, and salt, mixing well. Microwave on high for 6 minutes. (Times may vary depending on microwave wattage.) Carefully SWIRL the butter or margarine and vanilla extract into the mixture; DO NOT STIR.

Microwave for another 30 seconds. The peanuts should be light brown, the syrup will have darkened slightly, and the mixture will be very hot (300° on a candy thermometer).  Add baking soda and gently stir the mixture until it is light and foamy. Pour  onto a buttered cookie sheet.  Let cool.  Break it into small pieces. Makes 2 pounds.

Fast, easy and delicious-- package in see-through cellophane bags tied with a bow.

Chocolate Bark

1 c. shelled pistachio nuts

12 oz.  semisweet chocolate chips

8 oz. white chocolate chips

3/4 c. dried, sweetened cranberries

Heat the oven to 350º and lightly toast the pistachio nuts on a baking sheet, about 10 minutes, stirring occasionally.  Let the nuts cool.

Melt the semisweet chocolate in the top of a double boiler set over simmering water, stirring until smooth. Or microwave it, on medium power for 2 to 3 minutes, stirring once. Remove the chocolate from the microwave and stir until smooth. Melt the white chocolate separately, following the same directions.

In a small bowl, combine the nuts and cranberries, then stir half of them into the semisweet chocolate. Using a spatula, spread the mixture to about a 1/2-inch thickness on a large cookie sheet. Drop the white chocolate by tablespoonfuls over the dark. With the tip of a butter knife, swirl the chocolates together to create a marbled effect. Sprinkle on the rest of the nuts and berries.

Refrigerate the bark for about 1 hour or until firm, break it into pieces. Store the bark in an airtight container in the refrigerator for up to a month.  Makes about 1 3/4 pounds.

This homemade rice mix is easy to cook and complements just about any main dish, a great gift for busy families. Keeps well in a glass jar accompanied by a tag with these instructions: For 4 servings, combine 2 1/2 cups of water and 1 cup of rice mix in a medium saucepan and bring  to a boil. Reduce the heat, cover, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes. Fluff the rice with a fork. Serve hot with salt and pepper to taste.

Herbed Rice Mix

1 1/2 c. dried mushrooms, chopped

1 T. dried onion flakes

1 T. garlic powder

1 T. dried thyme

1 T. dried parsley

3 c. long-grain white rice

In a mixing bowl, combine the dried mushrooms, onion flakes, garlic powder, dried thyme, and parsley and mix well. Add the rice and toss, making sure all of the ingredients are evenly combined. Pour the rice into a jar and seal tightly. Makes enough for 12 servings.

One of my favorite gifts to give......I’ve been told if you place a slice in the microwave for 7 seconds it is heavenly.

Lemon Pound Cake or Loaf or Muffins – you decide

1 lemon cake mix
1 small box lemon instant pudding
1/2 c. oil
1 c. water
4 eggs

Beat together at medium speed for 2 minutes. Pour into sprayed bundt pan. Bake at 350 for 40 to 50 minutes for bundt cake. Cool for 10 minutes in pan and dump out onto cake plate. Drizzle with glaze while still warm.

Glaze - 1 c. powdered sugar                                                                  2 to 3 T. lemon juice
Mix together until desired consistency. Drizzle or spread over the top.

Sometimes I use loaf pans or muffin pans and don't bake them as long.
Sometimes I add 1 T. poppy seeds to the batter & then I sprinkle more poppy seeds over the glaze.
Make ahead and freeze. Great to have on hand in the freezer for a last minute gift.

These two flavorful rubs let you give others the gift of a quick, delicious dinner. Package the rubs in small stainless steel tins or simply make your own little packet out of foil….tie on the instruction card.

        JAMAICAN SPICE RUB

3 tablespoons brown sugar

3 tablespoons paprika

1 tablespoon cinnamon

1 tablespoon salt

2 teaspoons ginger

 1 teaspoon allspice

1 teaspoon cayenne pepper

3/4 teaspoon grated nutmeg

3/4 teaspoon freshly ground black pepper

 Combine all  ingredients in a medium bowl.  Place the rub in an airtight container. Makes about 1/2 cup.
Wording for the card: Brush 3/4 to 1 pound of shrimp or poultry with oil, then coat with 1 tablespoon of the seasoning. For maximum flavor, let the rubbed chicken or shrimp rest several hours before cooking.

MONTREAL STEAK RUB

2 T. paprika

 2 T. granulated or dried minced onion

2 T. granulated or dried minced garlic

2 T. coarse salt

1 1/2 T. coarse-ground black pepper

1 1/2 T. dill weed

1 T.  ground coriander seeds

1 1/2 t. cayenne pepper

Combine all the ingredients .  Place the rub in an airtight container. Makes about 2/3 cup.
Wording for the card: Brush 3/4 to 1 pound of steak or 1/3 pound hamburger patties with oil. Coat the steak with 1 tablespoon of rub, the patties with 1 teaspoon each, or mix 1 tablespoon of the seasoning into 3/4 to 1 pound of ground beef before forming the burgers. For maximum flavor, let the meat rest several hours before cooking.

This whole-grain pancake mix takes minutes to make…. provides breakfast  for weeks to come.

Pancake MIX

5 c. all-purpose flour

1 1/2 c. whole wheat flour

1 c. cornmeal

1/3 c. sugar

2 T. plus 2 t. baking powder

2 t. salt

Mix together the flour, whole wheat flour, cornmeal, sugar, baking powder, and salt . Store the mix in a 2-quart glass jar. 

Affix a label on the front of the jar that says "Pancake Mix." Affix a second label on the back of the jar with the pancake directions: "Stir 1 1/2 cups of pancake mix, 2 eggs, and 1 1/4 cups of milk in a mixing bowl until smooth. Melt 1 tablespoon of butter in a large frying pan over medium heat. Cook the pancakes for 2 to 3 minutes on each side. Enjoy!”

Muffin Mixes  -  a gift for fresh baked muffins any day of the week.

CRANBERRY PECAN MUFFIN MIX

Sift the flour, sugar, baking powder, salt, and cinnamon into a large bowl (a great job for kids). Carefully pour the mixture into a clear cellophane bag big enough to hold about 5 cups. Next, top the mixture with the dried cranberries followed by the pecans to create a layered look. Seal the top of the bag with clear packing tape. Then tie on a ribbon and a card with the Cranberry Pecan Muffin recipe instructions printed inside.

2 1/2 c. flour

3/4 c. sugar

1 T. baking powder

1 t. salt

1/4 t. cinnamon

3/4 c. dried cranberries

1/2 c. chopped pecans

1 egg

1 1/2 c. of milk

1/3 c. of vegetable oil

Heat the oven to 400° and butter the bottoms only of 12 regular-size or 6 jumbo muffin cups.

Pour the muffin mix into a large bowl and stir with a wooden spoon. In another bowl, whisk 1 egg. Then blend in 1 1/2 cups of milk and 1/3 cup of vegetable oil.

Make a well in the dry ingredients. Pour in the liquid mixture and stir just until smooth. Spoon the batter into the muffin cups.

Bake  until a toothpick inserted into the center comes out clean, 15 to 20 minutes for regular muffins or 20 to 25 minutes for jumbo muffins.

QUICK CORN MUFFIN MIX

Sift the flour, cornmeal, sugar, baking powder, and salt into a large bowl. Carefully pour the mixture into a clear cellophane bag big enough to hold about 5 cups. Seal the bag with clear packing tape. Attach a ribbon and a card with the printed Quick Corn Muffin recipe instructions for preparing the muffins.

1 1/2 c. flour

1 c. fine yellow cornmeal

1/3 c. sugar

1 T. baking powder

1 t. salt

To make the muffins, heat the oven to 400° and butter the bottoms only of 12 regular-size or 6 jumbo muffin cups.  Pour the muffin mix into a large bowl and stir with a wooden spoon. In another bowl, whisk l large egg. Then blend in 11/2 cups of milk and 1/3 cup of vegetable oil.  Make a well in the dry ingredients. Pour in the liquid mixture and stir just until smooth. Spoon the batter into the muffin cups.  Bake until a toothpick inserted into the center comes out clean, 15 to 20 minutes for regular muffins or 20 to 25 minutes for jumbo muffins.

This is great for dipping (pretzels, angel food cake, apples, grapes, strawberries, & etc).  It is an excellent ice cream or dessert topping.  It is great on just about anything!!  It also freezes well and can be heated up in the microwave. 

Choice Chocolate Topping – fill a few jars …..to give away or stick them in the freezer for later

Combine in saucepan:

2 c. half and half or light cream

3 c. sugar

1 c. butter or margarine

¼ t. salt

1 ½ c. cocoa

Cook  & stir over med-high heat; bring to a boil, and boil for 2 minutes.  Stir in 20 large marshmallows.  Remove from heat and continue to stir until marshmallows are completely melted. 

Homemade Sugar Scrub, lip gloss and lotions – tons of recipes available online

Pumpkin Rolls or Cake Rolls – wrap in foil and place in the freezer

Breads & Rolls…..a bread machine may become your best friend……as it takes all the work out of homemade bread and rolls…..

Dried fruits, fruit leather & dried herbs…..packaged for giving & makes a very useful gift.

Jam, Jelly, Pickles & Relish…..any of those canned items you put on the shelf last canning season……don’t give away anything over 1 year old!!!!   Please make sure you used a current  recipe that has been tested/approved by a reliable source.  Old canning recipes must be updated as our products have changed through the years.

HaPpY  GifT  GiVinG !!          

Salted Caramel Hot Chocolate Mix

This sounds yummy and makes 32 servings....so I think it would be great to fill lots of little jars and give this as a little gift.....

Salted Caramel Hot Chocolate Mix    
2 1/2 c. sugar
3 T. pure vanilla extract
1 1/2 c. Dutch cocoa powder
1 T. good sea salt 
1 c. dry milk powder
3/4 c. packed light brown sugar
10 oz. good quality bittersweet chocolate or chocolate chips

Line a rimmed baking sheet with parchment paper; set aside. Heat the 2 1/2 cups granulated sugar in a large heavy pan, over medium heat, without stirring. When the sugar begins to melt, take the handle of the pan and swirl it to melt without burning. The sugar might seem to crystallize, but it will eventually melt to a deep amber color. (Takes 15-20 minutes, so be patient.)

Remove the pan from the heat and carefully add the vanilla. Whisk the caramel until smooth again, then immediately pour it onto the lined baking sheet. Allow it to spread without touching it. Set aside and let the caramel harden, at least 1 hour.

When ready to make the mix, use the back of a large spoon to tap the caramel several times into small broken pieces that can fit into the feeding tube of a large food processor. Turn the processor on, and while running, feed the caramel pieces into the tube so the processor pulverizes the caramel into a fine powder. Continue to add the pieces, a few at a time, until it is completely powder (a cloud of caramel dust will float out of the tube). Turn the processor off and follow the next steps to complete the mix.

Add the rest of the ingredients, except the chocolate, into the food processor with the caramel powder. Replace the lid and process until smooth. Add the chocolate to the bowl and process again until the mixture is a fine powder.

Store in an airtight container, in a cool, dry place for up to one month. To serve, stir 3 tablespoons mix into 1 cup hot milk.

Source: Adapted from Mom It Forward