One of my neighbors distributes the See's Candy chocolate, and gave me a huge bag of their "overrun" chocolate. The last of the vat stuff, hardened into a brick like block. I was delighted!! After playing with homemade chocolate almond bark and peanut butter cups, it was time to bake this old family favorite!

Ingredients

2 sticks (8 Tablespoons = 1 cup) of unsalted butter, cut into pieces (you can also use 1 cup of high quality margarine)
8 large eggs
1 pound (16oz) of semisweet chocolate, coarsely chopped
A pan of Boiling water

Instructions

Adjust your oven rack to lower middle position and heat oven to 325 degrees (350 degrees for us high altitude folk). This is important so the top or bottom doesn't overcook. Line the bottom of an 8-inch springform pan with parchment paper and grease pan sides. While the original recipe calls for lining it with parchment paper, I was out of the paper, and just greased the pan REALLY well. Cover the bottom of the pan and along sides with a single sheet of foil and set in large roasting pan. You are doing this so you don't have any water seep in. This is actually important. However, since I was out of foil, I skipped this step and it turned out fine...but do be aware, this could be fatal to your cake.

Boil a pan of water.

In a mixer, beat the eggs until they double in volume. This takes about 5 minutes or so. In a double boiler, melt the chocolate and the butter together, stirring until completely blended. Not having a double boiler, I zapped the chocolate and butter 1 minute at a time in the microwave until it was melted instead. If you zap yours, be sure to stir with a wooden spoon to help it melt in between each minute.

Fold 1/3 of the beaten egg foam into the melted chocolate/butter mixture until only a few streaks of egg are visible; fold in half of the remaining egg foam, mix again. Then the last of the remaining egg foam, until mixture is homogenous and totally blended together.

Scrape the chocolate mixture into your prepared springform pan. Place the springform pan inside the roasting pan. Carefully pour enough boiling water in the roasting pan to come about halfway up the outside sides of the springform pan. Very carefully, so you don't get any water seepage in the springform pan.

Bake at 325 degrees for about 25 minutes. The top will have a thin "crust" (like a brownie) that has formed on the surface. The cake will be very soft at this point, and you need be careful to not disturb it much. I let mine sit in the oven with the door open once the 25 minutes are reached for a few minutes to help it "set".

Remove the springform pan from the water bath and set on a wire rack to cool. Once cooled to room temperature, cover and refrigerate overnight to mellow. You can also place it in the freezer at this point. This cake is best served very cold.

About 30 minutes before you are ready to serve, remove the springform pan sides, invert the cake on a plate or a sheet of parchment paper. I used a plate because after that you are going to turn the cake back over on a serving platter or another cake. It was just easier.
Eat plain (it's delectable!) or sprinkle the top with a little powdered sugar and add some seasonal berries. Bet you can't eat just one slice!!!!

Go ahead and hate me now, because once you have tried these simple to make cream puffs, you will be completely addicted!

Ingredients

1 cup water
1/2 cup butter (1 stick) ...margarine will do in a pinch, but they are never quite as good without the real thing.
1 cup all-purpose flour
4 large eggs
1/2 teaspoon lemon juice (fresh is best, but concentrate will do)
Confectioners sugar

One of the three below:
Cool Whip
Your favorite pudding
or home made whip cream as follows:

1 pint whipping cream
Granulated sugar to taste
Vanilla to taste

Directions:

Preheat oven to 400 degrees F, or for high altitude (above 4000ft), 425 degrees F. Set aside a large (10 or more) muffin tin, very lightly buttered. Bring water, lemon juice and butter to a slow boil over medium heat in heavy saucepan. Reduce heat to low and add flour, stirring until mixture forms a ball. Remove from heat. Stir in eggs, one at a time, beating until dough is smooth. Using a tablespoon, drop dough into deep muffin tins. This doesn't have to be an exact measurement, rather depends on how big you want your shells to be. Divide all the batter between 10 to 12 tins. I use heaping tablespoons for the largest size possible and if having company, will only divide into 8 of the tins. Bake shells in 400 degrees F oven for 25 to 35 minutes or until puffed (if high altitude, bake at 425 degrees F for 35 minutes), golden brown and dry. Important that the puffs are dry or they may collapse. If you pull them out too soon, and they fall, simply place back in the oven for another 5 minutes. Remove from oven and cool completely. When you think the shells are ready to take out of the oven, leave them in about another 2 minutes. They should be quite crisp on the outside for which you will be glad when you’re filling them later. Cover with foil when completely cooled, and chill in the fridge for an hour or more before serving.....if you can wait that long lol. Don't worry, they are still good if served warm, but are definitely better if chilled. When ready to eat, slice in half, scoop out the soft insides if desired (I rather enjoy the soft insides and leave it, but it is entirely a taste thing), and add a healthy dollop of pudding or whip cream. The low calorie version is just as good with Cool Whip, but note that frozen is better than thawed Cool Whip with these. Sprinkle with confectioners sugar and serve...or do as seen above and roll the top in it for a strong delectable taste of sugar.

If using homemade whip cream, whip your cream using electric beaters and add sugar and vanilla to your liking.

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Chai Tea

6 whole cloves
1 8" cinnamon stick or 1/2 tsp. ground cinnamon
6 cardamom seeds
4 whole allspice or 1/4 tsp. ground allspice
1/2 tsp. ground ginger
4 whole black peppercorns
1 bay leaf
4 rounded tsp. loose Darjeeling tea (or other black tea)
6 cups water
2 cups milk
3 tbsp. honey
Mix together all dry ingredients and store tightly sealed.

To make a pot of Chai tea:
Mix the Chai Tea mix in a medium saucepan with the 6 cups of water and bring to a boil. Allow the mixture to boil for 5 minutes. Add the 2 cups of milk and bring to a gentle simmer, do not boil. Allow the mixture to simmer until it reaches the desired strength, even over an hour. Add honey and stir to dissolve. Strain tea and serve immediately. Yield: 6 servings.

Fruit & Spice Tea

This flavorful tea is good hot or cold.
1 jar orange breakfast drink (Tang), 15 oz size
1 cup granulated sugar
1-cup instant tea powder (unsweetened)
1/2-cup lemonade powder (sweetened)
1 packet unsweetened cherry Kool-Aid
2 tsp. cinnamon
1 tsp. nutmeg

Mix together all ingredients well. Store tightly sealed. To serve, stir 2 tsp. to 2 Tbsp. (depending on size of cup and your taste) of tea mix into hot or cold water.

Mulling Spices Mix

Use this to make mulled cider or wine. A small bag of mulling spices attached to a bottle of wine or jug of cider makes a nice holiday hostess gift.

3 boxes (1 ounce each) cinnamon sticks
6 whole nutmegs (1 ounce)
1/3 cup chopped dried orange peel
1/3 cup chopped dried lemon peel
1/4 cup whole allspice
1/4 cup whole cloves
2 tbsp. finely chopped, crystallized ginger

Put cinnamon sticks and nutmegs in a heavy plastic bag and crush with a rolling pin, mallet, or a small heavy skillet until broken in small pieces. Mix with remaining ingredients. Store in an airtight container. Yield: enough spices for 14 batches of mulled wine or cider.

To mull wine:
Stir 1/2-cup water and 1/3 cup sugar in a 1 1/2 to 2-quart pan over medium heat until sugar dissolves. Add a 750-ml bottle of wine (3 1/4 cups). Place three generous tbsp. of mulling spices in a tea ball or muslin or cheesecloth bag and add to pan. Reduce heat to low, cover and heat very gently until mixture is very hot but not boiling, about 20 minutes. Discard spices.
To mull cider:
Place 3 generous tbsp. of mulling spices in a tea ball or muslin or cheesecloth bag. Add to a half-gallon (8 cups) apple cider in a 2 1/2 to 3-quart pan. Bring to a boil; reduce heat, cover, and simmer 30 to 35 minutes. Discard spices.

Russian Tea

1 cup instant tea mix (unsweetened and no lemon)
2 cups dry orange breakfast drink powder (Tang)
1 package unsweetened lemonade mix (to make 2 quarts)
1 cup sugar
1 tsp. ground cinnamon
1/2 tsp. ground cloves

Mix together all ingredients well. Store tightly sealed. To serve, stir 2 tsp. to 2 tbsp. (depending on size of cup and your taste) of tea mix into hot water.

Tropical Tea

1 jar (15 oz.) instant orange breakfast drink mix
1 c. sugar
1 c. unsweetened instant tea powder
1/2 c. presweetened lemonade-flavored soft drink mix
1 tsp. EACH imitation pineapple extract and imitation coconut extract

In a blender or food processor, combine all ingredients. Makes about 4 1/4 cups of tea mix. Give with serving suggestions. To serve: Stir a rounded tablespoonful of mix into 6 oz. of hot water.

Beef Vegetable Barley Soup Mix

3 cup pearl barley
3 tsp. dried whole basil
3 cup dried split peas
1 1/2 tsp. dried whole oregano
12 tbsp. beef bouillon granules
6 bay leaves
1 1/2 tsp. ground black pepper

Mix the spices and separate into 6 portions. Add 2 Tbsp. of bouillon to each portion. Do the same with the beans and barley. Mix spices and beans and put into decorated jars or bags for gifts. Attach a gift tag to you jar, 1 package Beef Vegetable and Barley Soup Mix with these instructions:

BEEF VEGETABLE AND BARLEY SOUP
2 tbsp. vegetable oil
1 pound beef stew meat -- 1-inch chunks
6 cups water
1 package Beef Vegetable and Barley Soup Mix
3 carrots -- chopped
3 celery stalks-- chopped 3- 4 potatoes = chopped

In a large stockpot, heat the oil and add the meat cubes. Sauté until the meat is browned on all sides. Add the water, and Soup Mix. Bring to a boil, and reduce heat. Cover and simmer for 45
minutes. Stir in the celery, carrots and potatoes. Cover and simmer for 1 hour. Throw away the bay leaf.

Confetti Bean Soup

12 wide-mouth pint (2-cup) canning jars with lid and rings
14 pounds assorted dried peas, beans and lentils (at least 8 different varieties):
pink beans
black beans
baby lima beans
lentils
red lentils
black-eyed peas
red kidney beans
pinto beans
split peas
great northern beans
small red beans
white beans
12 Italian-flavor bouillon cubes (substitute beef-flavor if you cannot find Italianflavor
cubes!)
12 bay leaves
1/2 yard print cotton fabric
1 round (6 yards) craft ribbon
2 pieces cardstock (for tags)

Wash, rinse and dry canning jars. Layer beans in jars. Add 1/4-cup of each type of bean to the jars, layering the beans. Choose the most colorful bean for the bottom layers of the jar. Add eight 1/4-cup layers to each jar. Place 1 bay leaf and one bouillon cube on top of the beans in each jar. Seal each jar using lids and rings. Cut twelve 7-inch circles from cotton fabric. Top each jar with fabric circle, and tie with ribbon. Print two copies of gift tag with recipe instructions. Cut gift tags apart and attach to ribbon. Makes 12 gift jars. Include on gift tag:

Bean Soup:
Set aside bouillon cube and bay leaf and choose method to soak beans. Quick soak: Rinse and sort beans in a large pot. Add 6-8 cups of hot water. Bring to a rapid boil, and boil for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain soak water and rinse beans. Overnight soak: Rinse and sort beans in a large pot. Add 6-8 cups cold water. Let stand overnight, or at least 6 to 8 hours. Drain soak water and rinse beans.

To cook: Place beans in a large pot.
Add: 6 cups water
1 can (14 oz.) chopped tomatoes in juice
1 bay leaf
bouillon cube
Simmer gently until beans are tender, about 2 hours.
Season to taste with salt and pepper.

Hearty Bean Soup

1/4 cup dried garbanzo beans
1/4 cup dried navy beans or lima beans
1/4 cup dried red kidney beans or pinto beans
1/4 cup dried whole or split peas
3 Tbsp. minced dried onion
2 Tbsp. whole wheat berries (optional)
2 Tbsp. pearl barley
2 Tbsp. dried celery flakes
2 tsp. instant beef bouillon granules
1/2 tsp. dried basil, crushed
1 bay leaf
Dash Salt

Combine all ingredients in a plastic bag or layer in an airtight container. Store, tightly sealed, until needed. Add the following recipes when giving the gift:

BASIC HEARTY BEAN SOUP:
Combine contents of package with 7 cups water in a 3-quart saucepan. Bring to boiling; reduce heat. Cover and simmer 2 minutes. Remove from heat, cover, and let stand 1 hour. (Or soak bean mixture in the water overnight in a covered pan.) Do not drain. Bring beans and liquid to boiling, reduce heat. Cover and simmer 1-1/2 to 2 hours or until beans are tender. Remove bay leaf. Season to taste. Makes 6-8 side dish servings.

MEATY BEAN SOUP:
Follow basic recipe through the soaking step. Add 1 3/4-1 pound smoked pork hock or beef shank crosscuts. Bring to boiling; reduce heat. Cover and simmer 1 hour for pork hocks or 1-1/2 hour for beef shanks. Remove meat, chop coarsely and return to soup. Remove bay leaf. Add 1 16-oz. Can tomatoes, cut up and undrained. Add one medium carrot, chopped. Cover and simmer for 30 more minutes. Season to taste. Makes 4-6 servings.
SPICY BEAN POT:
Follow basic recipe but reduce water to 5-1/2 cups. Remove bay leaf. Brown 1/2 pound ground beef and drain off fat. Add 1-tsp. chili powder and cook 1 minute. Add to bean soup along with 1 10-oz. can Rotel. Heat trough, stirring occasionally. Season to taste. Serve in tortilla bowls or with corn chips. Garnish with jalapenos, if desired. Makes 6-8 main-dish servings.
CHEESY BEAN SOUP:
Follow basic recipe through the soaking step, except reduce water to 4 cups. Remove bay leaf. Mash beans slightly. Add 2 cups milk and 1 6-oz. link cheese food or smoked cheese food. Cook and stir until beans are soft. Makes 4-6 main dish servings.

Meat & Potatoes Casserole in a Jar

3 cups dehydrated Potatoes
1/3 cup Nonfat Dry Milk
1 pkg. (6 Tbsp.) Sauce Mix
1/4 tsp. Black Pepper
1/2 tsp. Salt
1 tsp. Beef Bouillon Granules

Place above ingredients into a quart jar, placing milk, sauce mix, pepper, salt & bouillon granules into a small zip baggie, which will be placed on top of potatoes in the jar. Place lid on jar & store in a cool dry place until ready to use. Attach the following instructions for later use, or for gift giving:

Skillet Meat & Potatoes Casserole
Brown 1 pound of ground beef in a skillet, and drain off excess fat. Stir in 2 3/4 cups water and the ingredients from the jar. Heat to boiling, reduce heat, cover and simmer stirring now and then, for about 25 minutes or until the potatoes are tender. Yield: 4 one-cup servings

Onion Soup Mix

3 onion bouillon cubes, crushed
1 beef bouillon cube, crushed
2 tsp. cornstarch
1/3-cup instant onion flakes
2 dashes pepper
Put all ingredients in a mason jar and store in cool, dry place. To use: Empty into a pot and gradually stir in 4 cups cold water and 1 Tbsp. butter. Bring to boil, reduce heat and cover. Simmer 20 minutes. Ladle soup into ovenproof bowls, sprinkle with croutons or toasted bread. Then add one slice provolone cheese. Briefly put bowls under a broiler to melt cheese. Serve. Makes 4 1-cup servings.

Onion Dip:
Mix one package onion soup mix with 2 cups sour cream. Chill before serving.

Palouse Soup Mix

2-1/2 c. green split peas (16-oz. pkg.)
2-1/2 c. lentils (16 oz. pkg.)
2-1/2 c. pearl barley (16-oz. pkg.)
2 c. alphabet macaroni (8 oz. pkg.)--I use brown rice instead
1 c. dried onion flakes (2 3/8-oz. pkgs.)
1/2-c. celery flakes (1 3/8-oz. pkg.)
1/2-c. parsley flakes (1 1/4-oz. pkg.)
1-1/2 t. thyme
1-1/2 t. white pepper

Mix all ingredients together. Store in a jar with a tight- fitting lid. Stir before using. Makes 10 c. of mix.

Palouse Soup:
Combine 1 c. of soup mix with 4 c. of water or seasoned stock in large pan. Add 1 c. of cooked chopped meat, if desired. Bring to a boil. Reduce heat to low and cover pan. Simmer gently for 45 to 60 minutes, or until peas are tender. Add 1/2-tsp. salt if desired.
MINESTRONE VARIATION:
Combine 1 c. of soup mix with a 16-oz. can of stewed tomatoes, 2
to 3 c. water or stock, 1 chopped carrot, 1 to 2 chopped potatoes, and 1/2 t. basil.
(Optional: 1 clove minced garlic). Bring to a boil. Reduce heat to low and cover pan.
Simmer 45 to 60 minutes or until peas are tender. Add 1/2-tsp. salt, if desired.

Pasta Shell Soup

1/2 cup small shell macaroni or other small pasta
1/4 cup dry lentils
1/4 cup dried chopped mushrooms (optional)
2 Tbsp. grated Parmesan cheese
1 Tbsp. minced dried onion
1 Tbsp. instant chicken bouillon granules
1 tsp. dried parsley flakes
1/2 tsp. dried oregano, crushed
Dash garlic powder

Mix all ingredients in a plastic bag or layer in an airtight container. Store, tightly sealed, until needed. Give with the following recipe:

PLEASING PASTA SOUP:
Combine contents of package with 3 cups water in a 2-quart saucepan. Bring to boiling; reduce heat. Cover and simmer 40 minutes, or until lentils are tender, stirring occasionally. Makes 3 side dish servings.

Scalloped Potatoes in a Jar

3 cups dehydrated Potatoes
1 package (6 Tbsp.) Sauce Mix
1/3 cup Nonfat Dry Milk

Place these ingredients into a one quart jar, making certain the sauce mix and dry milk are first placed into small zip baggies, then sealed with the air removed. Place the potatoes into the bottom of the jar, then add the baggie of mix on top. Place lid on jar and store in a cool dry place until ready to use. Attach the following instructions for later use, or for gift giving:

Scalloped Potatoes
3 Tbsp. Butter or Margarine
2-3/4 cups boiling Water
Pour the potatoes into a medium size ungreased casserole and sprinkle the sauce mix on top. Dot with butter; stir in the boiling water. Bake at 400 degrees F for 30 to 35 minutes or until tender. If you are cooking something else at a lower temperature in your oven, adjust the baking time; at 350 degrees bake 40 to 45 minutes; at 325 degrees bake 50 to 55 minutes.

Split Pea Soup in a Jar

2-1/2 cups green split peas (16-oz. pkg.)
2-1/2 cups lentils (16 oz. pkg.)
2-1/2 cups pearl barley (16-oz. pkg.)
2 cups alphabet macaroni (8 oz. pkg.)
1 cup dried onion flakes
1/2-cup celery flakes
1/2-cup parsley flakes
1-1/2 tsp. thyme
1-1/2 tsp. white pepper
Mix all ingredients together. Store in a jar with a tight-fitting lid. Stir before using. Makes 10 cups of mix.

Split Pea Soup:
Combine 1 cup of soup mix with 4 cups of water or seasoned stock in large pan. Add 1 cup of cooked chopped meat, if desired. Bring to a boil. Reduce heat to low and cover pan. Simmer gently for 45 to 60 minutes, or until peas are tender. Add 1/2 tsp. of salt if desired.

Beef Gravy Mix

1 1/3 cups instant nonfat milk powder
3/4 cup instant flour
3 tbsp. instant beef bouillon granules
1/8 tsp. ground thyme
1/4 tsp. onion powder
1/8 tsp. ground sage
1/2 cup butter or margarine
3 tsp. brown sauce for gravy

Combine milk powder, instant flour, bouillon granules, thyme, onion powder and sage. Stir with a wire whisk to blend. Cut in butter or margarine until evenly distributed. Drizzle brown sauce for gravy over mixture. Stir with wire whisk until blended. Spoon into a 3-cup container with a tight-fitting lid. Label with date and contents; store in the refrigerator. Use with 4-6 weeks.

Curried Rice Mix

1 cup long-grain rice
1 chicken bouillon cube, crumbled
2 Tbsp. dried minced onion
1/4 cup raisins
1/2 tsp. curry powder

Layer the ingredients in the order given in a 1 & 1/2-cup jar. Attach this to the Jar:

Curried Rice
2 1/2 cups water
1 package Curried Rice Mix
In a medium saucepan bring the water to a boil. Add the rice mix. Cover and reduce the heat to a simmer for 20 minutes.

Homemade Chicken Gravy

1 1/3 cups instant nonfat dry milk powder
3/4 cup instant flour
3 tbsp. instant chicken bouillon granules
1/4 tsp. ground sage
1/8 tsp. ground thyme
1/8 tsp. ground pepper
1/2 cup butter or margarine

Combine milk powder, instant flour, bouillon granules, thyme, sage and pepper. Stir with a wire whisk to blend. Cut in butter or margarine until evenly distributed. Spoon into a 3-cup container with a tight-fitting lid. Label with date and contents; store in the refrigerator. Use with 4-6 weeks

Sloppy Joe Mix

1 tbsp. instant minced onion
1-tsp. green pepper flakes
1 tsp. salt
1 tsp. cornstarch
1/2 tsp. instant minced garlic
1/4 tsp. dry mustard
1/4 tsp. celery seed
1/4 tsp. chili powder

Combine all ingredients in a small bowl until well blended. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Sloppy Joe Seasoning Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 3 tbsp.) of mix.

Sloppy Joes:
Brown 1 pound lean ground beef in a medium skillet over medium-high heat. Drain excess grease. Add seasoning mix, 1/2 cup water, 1 (8 oz) can of tomato sauce and bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally. Serve on hamburger buns.

Taco Seasoning

2 tsp. instant minced onion
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cornstarch
1/2 tsp. crushed dried red pepper
1/2 tsp. instant minced garlic
1/4 tsp. dried oregano
1/2 tsp. ground cumin

Combine all ingredients in a small bowl and blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Taco Seasoning Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 2 tbsp.) of mix. Using the above recipe as a guide you can increase the amounts to make any number of packages.

Tacos:
Brown 1 pound lean ground beef in a medium skillet over medium-high heat; drain the excess grease. Add 1/2-cup water and the seasoning mix. Reduce heat and simmer 10 minutes, stirring occasionally. Yield: filling for 8 to 10 tacos.

Enchilada Sauce Mix

1 tsp. salt
1 tsp. chili powder
1/2 tsp. sugar
1/2 tsp. ground cumin
1/4 tsp. oregano
2 tsp. minced onion
1 tsp. dried chili pepper
1 tsp. corn meal
1/2 tsp. minced garlic
1 tsp. paprika

Mix together with a little water and a squeeze of lime juice, and use amount you desire when making enchiladas.

French Dressing

1/4 c Sugar
1 tsp. Dry Mustard
1/8 tsp. Onion Powder
1 1/2 tsp. Paprika
1 1/2 tsp. Salt

Combine all ingredients in a small bowl; stir until well blended. Put mixture in a foil packet or 1-pint glass jar and label as:

French Dressing Mix.
Store in a cool, dry place and use within 6 months. Makes enough mix (5 Tbsp.) for 1 1/4 cups of French Dressing.
VARIATION:
Sweet Italian Dressing: Increase sugar to 1/2 cup. Substitute 1 Tbsp. celery seed for paprika. French Dressing: Combine 1 pkt. of mix, 3/4 cup vegetable oil, and 1/4 cup vinegar in a glass jar. Shake until well blended. Chill before serving. Makes about 1 1/4 cups of French Dressing.

Italian Dressing

1 tsp. dried minced onion
1 tbsp. dried parsley leaves, crushed
1/4 tsp. ground oregano
1/2 tsp. dried sweet basil leaves, crushed
1/4 tsp. ground thyme or marjoram
1/2 tsp. celery seed
1/4 tsp. garlic powder
2 tbsp. grated Parmesan cheese
1 1/2 tsp. granulated sugar
1/8 tsp. salt
pinch of pepper

Combine all ingredients in a small bowl, stirring until evenly distributed. Wrap airtight in heavy-duty aluminum foil and label. Store in a cool, dry place. Use within six months. Yield: 1 package (4 tbsp.) To make many packages of this at once, place a square of foil for each package on the table. Measure out the ingredients, one at a time onto each square of foil (first measure the dried onion onto each piece of foil, then the parsley, etc.) Wrap each tightly and label.

To make the dressing:
1 package (4 tbsp.) Italian Dressing Mix
1/3 cup red wine vinegar
3/4 cup vegetable oil
Put all ingredients into a bowl, cruet, or pint jar and stir or shake until well blended. Cover and refrigerate 30 minutes before serving. Yield: about 1 cup of dressing

Buttermilk Pancake Mix

2 cups buttermilk powder
8 cups all-purpose flour
1/2 cup granulated sugar
8 tsp. baking powder
4 tsp. baking soda
2 tsp. salt

Sift the ingredients together well. Store in a container with a tight-fitting lid. Use within 6 months. Yield: 10 cups of mix. Write this on your gift tags:

Buttermilk Pancakes:
1 egg, beaten
2 tbsp. vegetable oil
1-cup water, or more as needed.
1 1/2 cups Buttermilk Pancake Mix
In a medium bowl, combine egg, oil, and 1-cup water. With a wire whisk, stir in Pancake Mix until blended. Let stand 5 minutes. Stir in additional water for a thinner batter. Lightly oil and preheat griddle. Pour about 1/3-cup batter onto hot griddle for each pancake. Cook until edge is dry and bubbles form. Turn with a wide spatula. Cook 35 to 45 seconds longer until browned on both sides. Repeat with remaining batter. Yield: about 10 four-inch pancakes.

Carrot Raisin Bread In a Jar

2- 2/3 cups White Sugar
2/3 cup Vegetable Shortening
4 Eggs
2/3 cup Water
2 cups shredded Carrots
3 1/2 cups all-purpose Flour
1/4 tsp. Cloves
1 tsp. Cinnamon
1 tsp. Baking Powder
2 tsp. Baking Soda
1 tsp. Salt
1 cup Raisins

You will need 6 wide-mouth pint-size canning jars, metal rings and lids. Don't use any other size jars. Sterilize jars, lids and rings according to manufacturer's directions. Grease inside, but not the rim of jars. Cream sugar and shortening, beat in eggs and water, add carrots. Sift together flour, cloves, cinnamon, baking powder, baking soda and salt; add to batter. Add raisins and mix. Pour one cup of batter into prepared jars. Do not use more than one cup or batter will overflow and jar will not seal. Place jars evenly spaced on a cookie sheet. Place in a pre-heated 325-degree oven for 45 minutes. While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids. Remove pan from heat and keep hot until ready to use. Remove jars from oven one at a time keeping remaining jars in oven. Make sure jar rims are clean. (If they're not, jars will not seal correctly) Place lids on jars and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out when ready to serve.

Cinnamon Pancake Mix

3 cups all-purpose flour
3 Tbsp. sugar
2 Tbsp. baking powder
4-1/2 tsp. ground cinnamon
1-1/4 tsp. salt
In brown bag or 1 quart jar, combine all ingredients; seal bag or jar, adding dried fruits (apples are especially good!) if necessary to fill small gaps.

DIRECTIONS:
In medium bowl, combine 3/4-c. milk, 1 egg, and 2-T. salad oil. With fork, blend in 1-1/3 c. pancake mix until moistened but still lumpy. Cook on lightly greased griddle or skillet. Makes about 10 5" pancakes.

Flaky Pie Crust Mix

12 1/2 cups all-purpose flour
2 tbsp. salt
5 cups vegetable shortening

Combine flour and salt in a large bowl and blend well. With a pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container and label as: Flaky PieCrust Mix

Store in a cool, dry place and use within 10 to 12 weeks. Or put about 2 1/2 cups of mixture each into 6 freezer bags. Seal and label bags and freeze. Use within 12 months. Yield: about 16 cups mix, enough for 6 double piecrusts or 12 single piecrusts.

Flaky Pie Crust:
2 1/2 cups Flaky Pie Crust Mix
1/4 cup ice water
1 large egg, Beaten
1 tbsp. white vinegar

Crumble Flaky PieCrust Mix, if frozen. Put mix in a medium bowl. In a small bowl, combine ice water, egg and vinegar. Sprinkle one spoonful of the water mixture at a time over the flaky piecrust mix and toss with a fork until dough barely clings together in the bowl. Roll out dough to desired thickness between 2 sheets of lightly floured wax paper. Place dough in 9-inch pie plate without stretching. Flute edges. If filling recipe calls for a baked piecrust, preheat oven to 425 degrees F. (220 degrees C.). Bake 10 to 15 minutes, until very lightly browned. Cool. Fill and bake according to directions for filling. For double crust pie, place top crust over filling, press and flute edges, and cut slits in top crust. Makes enough crust for one 9-inch double-crust pie or two single-crust pies.

Granola

3 cups reg. rolled oats
1 cup shredded coconut
1 cup of any mixture of the following: shelled sunflower seeds, sesame seeds, or
chopped pecans, filberts, peanuts, or cashews
3/4 cup regular wheat germ
3/4 cup chopped or sliced almonds
2/3 cup brown sugar, firmly packed
1/2 cup instant nonfat dry milk
1/3 cup honey
1/4 cup vegetable oil
1 1/2 cups of any one or mix of the following: chopped dates, raisins, currants, chopped
dried apricots, or chopped dried peaches

Preheat oven to 325 degrees F. Grease a large 16 x 11 x 2 inch baking pan with solid shortening and set aside. Combine the first 7 ingredients in a bowl, mixing well. In a small saucepan, combine honey and oil; heat gently to dissolve honey. Pour honey mixture into the dry ingredients, stirring well to thoroughly coat and mix. Spread the mixture evenly over the baking pan and bake for 15-20 minutes or until toasted to your liking. While baking, stir with a spatula every 5 minutes. As granola cools, add the chopped dried fruit. Cool well and store at room temperature in quart sized mason jars tied with raffia bows!

Instant Oatmeal (3 Kinds!)

3 cups quick oats
Salt
6 plastic sandwich bags

Put 1/2-cup oats in blender and blend at high speed until powdery. Reserve in a small bowl, then process another 1/2-cup oats. Into each bag, put 1/4 cup unchopped oats, 2 tbsp. powdered oats, and a scant 1/4-tsp. salt. Seal and store pkts. in an airtight container.

To serve: empty packet in bowl and add 3/4 cups boiling water. Stir and let stand 2
minutes.

3 Variations:

• Apples and Cinnamon:

To each bag add 1 Tbsp. sugar, 1/4 tsp. cinnamon and 2 Tbsp. chopped dried apples.

• Cinnamon Spice:

To each bag add 1 Tbsp. sugar, 1/4-tsp. cinnamon and scant 1/8-tsp. nutmeg

• Raisins and Brown sugar:

To each bag add 1 Tbsp. brown sugar and 1 Tbsp. raisins.

Moist Pie Crust Mix

5 lb. (20 cups) all-purpose flour
2 tbsp. salt
3 lb. can vegetable shortening
3 cups cold water
1/4 cup all-purpose flour, if desired

Combine flour and salt in a very large bowl. Mix well. With pastry blender cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Add cold water all at once and mix lightly until the flour absorbs all the water and texture resembles putty. If dough is too sticky, sprinkle a little flour over the top and mix until dough barely holds together in the bowl. Divide dough into 10 oblong rolls. Wrap each roll well with plastic wrap and heavy foil. Freeze and label as Moist PieCrust Mix. Use within 12 months. Yield: 10 rolls of mix; enough for 10 double piecrusts or 20 single piecrusts.

Moist Pie Crust:
Partially thaw 1 roll of mix. Divide dough into 2 balls. Roll out dough to desired thickness between 2 sheets of lightly floured wax paper. Place dough in a 9-inch pie plate without stretching. Flute edges. If filling recipe calls for a baked piecrust, preheat oven to 425 degrees F. (220 degrees C.) Bake 10 to 15 minutes until very lightly browned. Cool. Fill and bake according to directions for filling. For double crust pie, place top crust over filling and flute edges, and cut slits in the top crust. Makes enough for one 9-inch double crust pie or 2 9-inch single crust pies.

Pizza Crust Mix

2 3/4 cups bread flour
1 package (1 Tbsp.) active dry yeast
2 tsp. salt
In a medium bowl, combine all the ingredients. Place the mix in an airtight container. Attach this to the Jar:

PIZZA
Makes 2 12-inch pizzas
1 package Pizza Dough Mix
2 Tbsp. olive oil
1 cup warm water
1 cup tomato sauce
1/2 cup grated mozzarella cheese
1/3 cup freshly grated Parmesan
1 tsp. crushed oregano

Place the Pizza Dough Mix in a large bowl & add the oil and water. Beat with a wooden spoon or dough hook until mixture forms a ball. Turn out onto a floured board and knead for 5 minutes. Transfer to a greased bowl and let the dough rise for 90 minutes. Divide the dough in half and pat into two 12-inch circles. For thin crust, fill and bake the pizzas now. For thicker crust, let pizzas rise 30 to 45 minutes. Top the pizza dough with tomato sauce, cheeses of your choice, crushed oregano, and olive oil drizzled over the pizzas. Preheat the oven and bake at 425 degrees F for 20 to 25 minutes.
Let stand 5 minutes.

Applesauce Cookie Mix

1 cup brown sugar
2 1/4 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 tsp. ground cinnamon
3/4 cup raisins
3/4 cup chopped nuts

Combine flour, salt, cinnamon and baking soda - stir well. Place flour mixture in a clean mason jar. Pack down tight so everything will fit in the jar. (Use a spoon or a mallet.) Add other ingredients, one item at a time, packing each layer down. Put the lid on the jar and tie a ribbon around the lid. You can add a personalized label, if you wish. As an added touch, tie a wooden spoon to the lid with a piece of ribbon. Print out the following instructions on a gift card and tape the card to the jar:

Applesauce Cookies
Whip 3/4 cup of butter or shortening until light and fluffy. Add 1 egg and 1/2 cup applesauce and beat until mixed. Stir in the ingredients from this jar until well combined. Drop tsp. of dough on a greased cookie sheet. Bake for 8 - 12 minutes at 350 degrees F. Share with a friend.

Candy Cookies in a jar

1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 tsp. powdered vanilla
1 tsp. baking soda
2 cups flour

Combine all ingredients in a medium bowl. Whisk the ingredients together until they are evenly distributed, making sure all brown sugar lumps are crushed. Store in an airtight container. Attach this to the Jar:

Candy Cookies
Makes 3 dozen cookies
1 cup unsalted butter or margarine, softened
1 large egg
1 package Candy Cookie Mix
1 cup candy bar chunks (Reese's peanut butter cups, Butterfinger bars, white or milk
chocolate chunks)

Preheat oven to 350 degrees F. In the large bowl of an electric mixer, beat the butter until it is smooth. Add the egg, and continue beating until the egg is combined. Add the Candy Cookie Mix and candy bar chunks and blend on low just until the cookie mix is incorporated. Form the cookies into 1 1/2-inch balls & place them 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes, until golden on the edges. Remove from oven, and cool on cookie sheet for 2 minutes.

Caramel Nut Cake in a Jar

2 cups brown sugar
2/3 cup sugar
1 cup (2 sticks) butter
4 eggs
2/3 cup milk
1 Tbsp. vanilla
3 1/2 cups flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 cup chopped nuts

In large bowl cream sugars and butter with electric mixer. Add eggs and mix well. Add milk and vanilla and mix well. Place dry ingredients and spices in a separate large bowl and blend with a whisk. Add creamed ingredients to dry ingredients and mix with whisk and spoon. Gently stir in nuts. Place 1-cup batter each into 6 well-greased 1-pint wide-mouth canning jars. Wipe batter from rim. Place jars on a baking sheet. Bake at 325 degrees F for 50 minutes, or until a toothpick inserted in center comes out clean. Wipe rims. Place hot sterilized seals and rings on hot jars. Keep in refrigerator for prolonged storage.

Carrot Cake Mix

2 cups sugar
2 tsp. powdered vanilla
1/2 cup chopped pecans
3 cups all-purpose flour
2 tsp. baking soda
1 Tbsp. cinnamon
1/4 tsp. nutmeg

Combine and blend ingredients in a small bowl. Store in an airtight container. Attach this to the jar:

Carrot Cake
Makes 1 13x9-inch cake
1 package Carrot Cake Mix
1 1/2 cups vegetable oil
3 large eggs
3 cups grated carrots
1 (8-ounce) can crushed pineapple

Preheat oven to 350 degrees F & grease 13x9-inch pan. Place Carrot Cake Mix in large mixing bowl. Make a well in the center of the mix & add the oil, eggs, carrots & pineapple. Blend until smooth. Pour into the prepared pan & bake for 40 to 50 minutes, or until a toothpick inserted into center comes out clean. Cool the cake and frost if desired or dust with powdered sugar.

Chocolate Cake in a Jar

1 stick plus 3 Tbsp. Butter or Margarine
3 cups White Sugar
4 Eggs
1 tbsp. Vanilla
2 cups Applesauce, unsweetened
3 cups White Flour
3/4 cup unsweetened Cocoa powder
1 tsp. Baking Soda
1/2 tsp. Baking Powder
1/8 tsp. Salt

Pre-wash 8 pint-sized wide mouth canning jars (be sure to use the kind that have no shoulders) in hot, soapy water. Rinse well, dry and let them come to room temperature. Grease insides of jar well. Beat together butter and half of sugar until fluffy. Add eggs and remaining sugar, vanilla and applesauce. Sift dry ingredients together and add to the applesauce mixture a little at a time: beat well after each addition. Pour one cup of batter into each jar and carefully remove any batter from the rims. Place jars in a preheated 325-degree oven and bake for 40 minutes. While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids. Remove pan from heat and keep lids hot until ready to use. When the cakes have finished baking, remove jars from oven. Make sure jar rims are clean. (If they're not, jars will not seal correctly) Place lids on jars, and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out when ready to serve. Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored with other canned food or placed in a freezer. The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold. If you are concerned about the safety of storing your cakes, an alternative is to store them in the freezer.

Chocolate Covered Raisin Cookie Mix

3/4 cup white sugar
1/2 cup packed brown sugar
1-cup chocolate covered raisins
1/2-cup milk chocolate chips
1 3/4 cups flour
1 tsp. baking powder
1/2 tsp. baking soda

Mix together the flour, baking powder and baking soda. Layer ingredients in order given in a quart size wide mouth-canning jar. Press each layer firmly in place making sure you really pack it. Attach instructions to the jar:

Chocolate Covered Raisin Cookies:
Empty cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add 1/2-cup butter, softened at room temperature. DO NOT USE MARGARINE Add 1 egg, slightly beaten and 1 tsp. vanilla. Mix until completely blended. You will need to finish mixing with your hands. Shape into walnut sized balls. Place 2 inches apart on a parchment lined cookie sheet. DO NOT USE WAXED PAPER.
Bake at 375 degrees F 13 to 15 minutes until tops are very lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling. Makes 2 1/2 dozen

Cocoa Peanut Butter Cookie Mix

1 cup packed brown sugar
1 1/2 cups packed confectioners' sugar
3/4 cup cocoa
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt

In a separate bowl, mix together the flour, baking powder and salt. Layer ingredients in order given in a 1-quart ''wide mouth'' canning jar. Clean the inside of the jar with a dry paper towel after adding the confectioners' sugar and after adding the cocoa powder. Be sure to pack everything down firmly before adding the flour mixture, it will be a tight fit. Instructions to attach to Jar:

Cocoa Peanut Butter Cookies:
Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add: 1/2-cup butter, softened at room temperature. DO NOT USE MARGARINE. Add 1/2-cup creamy peanut butter, 1 egg, slightly beaten, and 1 tsp. of vanilla. Mix until completely blended. You will need to use your hands to finish mixing. Shape into walnut sized balls and place 2 inches apart on a parchment lined baking sheets. DO NOT USE WAXED PAPER. Press balls down with a fork. Bake at 350 degrees F for 9 to 11 minutes until edges are browned. Cool 5 minutes on baking sheet then transfer to a cooling rack to finish cooling. Makes 3 dozen cookies.

Coconut Cream Pudding Mix

3 cups nonfat dry milk
4 cups sugar
1 tsp. salt
3 cups cornstarch
1 1/2 cups shredded unsweetened coconut
1 tsp. coconut extract

Mix the extract and the shredded coconut in a small bowl until the extract is absorbed. Add the coconut to the other ingredients and store in airtight container. To prepare, add 2/3-cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.

Coffee Mug Cakes (5 Kinds!)

1 cake mix any flavor
1 (4 serving size) instant pudding mix (not sugar free), any flavor

Place dry cake mix and dry pudding mix into a large bowl and blend well with a whisk. This will be about 4 - 4 ½ cups dry mix and will make 8-9 coffee cup cake mixes. Place ½ cup dry mix into a sandwich bag. Place mix into a corner of the bag and tie it there with a twist tie. Continue making packets until all your dry mix is used.

Flavor suggestions:
*Lemon cake mix- lemon pudding
*Yellow cake mix- vanilla pudding
*Devils food cake mix- chocolate pudding
*Pineapple cake mix- coconut pudding
*Butterscotch cake mix- butterscotch pudding

Select a large coffee cup. Check it to be sure it holds 1 ½ cups of water. That way you will be sure you have bought the size the recipe calls for. It can't have any metallic paint on it because it will be used in the microwave.

Decorating the cups: Paint on the cup if you like. DecoArt Ultra Gloss Acrylic Enamel is one brand of craft paint that can be made dishwasher safe by baking the painted cup in the oven. (instructions are on the bottle of paint usually).

Glaze mix

1/3 cup powdered sugar
1 ½ tsp. dry flavoring (such as powdered lemonade mix, powdered orange breakfast drink
mix, cocoa powder)
Vanilla powder sold by coffee flavorings (or use French Vanilla CoffeeMate)
Select the flavoring appropriate to the cake you are making; Example: For the pineapple coconut cake include flaked coconut in a separate bag with instructions to sprinkle it over the frosted cake.
Place the glaze mix ingredients into a sandwich bag and tie into corner of bag. Label this bag "glaze mix" and attach it to the other bag with a twist tie. Place one baggie cake mix and one baggie glaze mix in each coffee cup. Now attach the following baking instructions to each coffee cup:

Bake a cake in a coffee mug!
Generously spray inside of coffee cup with cooking spray. Empty contents of large packet into cup. Add 1 egg white, 1 tbsp. oil, 1 tbsp. water to dry mix. Mix 15 seconds, carefully mixing in all the dry mix. Microwave on full power 2 minutes.( you may not get satisfactory results in a low
wattage small microwave). While cake is cooking, place ingredients from "Glaze Mix" into a very small container and add 1 ½ tsp. water. Mix well. When cake is done, pour glaze over cake in cup. Enjoy while warm.

Cornflake Cookie Mix

1 1/4 cups white sugar
1/4 tsp. salt
2 1/2 cups coconut
1 1/2 cups corn flake cereal

Place sugar and salt in a clean mason jar. Pack down tight so everything will fit in the jar. (Use a spoon or a mallet.) Add other ingredients, one item at a time, packing each layer down (put cornflakes in last and don't crunch them down!). Put the lid on the jar and tie a ribbon around the lid. You can add a personalized label, if you wish. As an added touch, tie a wooden spoon to the lid with a piece of ribbon. Print out the following instructions on a gift card and tape the card to the jar:

Cornflake Cookies
Whip 3 egg whites until stiff. Add 1/2 tsp. of vanilla extract. Stir in the ingredients from this jar until well combined. Drop tsp. of dough on an ungreased cookie sheet. Bake for 15 minutes at 325 degrees F. Share with a friend.

Cowboy Cookies

1 1/3 cups quick cooking oats
1/2 cup packed brown sugar
1/2 cup white sugar
1/2 cup chopped pecans
1-cup semisweet chocolate chips
1 1/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

Layer the ingredients in a 1-quart jar in the order given. Press each layer firmly in place before adding the next one. Include a card with the following instructions:

Cowboy Cookies
Preheat oven to 350 degrees F. Grease cookie sheets. In a medium bowl, cream together 1/2 cup of butter or margarine, 1 egg, and 1 tsp. of vanilla. Stir in the entire contents of the jar. You may need to use your hands to finish mixing. Shape into walnut sized balls. Place 2 inches apart on the prepared cookie sheets. Bake for 11 to 13 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.

Cranberry HootyCreeks

1/2 cup plus 2 tbsp. flour
1/2 cup rolled oats
1/2 cup flour mixed with 1/2 tsp. baking soda and 1/2 tsp. salt
1/3 cup plus 1 tbsp. packed brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup pecans

Layer the ingredients in a quart jar in order as listed. Attach recipe below, to jar:

Cranberry Hootycreeks
In a medium bowl, cream together: 1/2-cup butter (softened), 1 egg, and 1-tsp. vanilla. Add the entire jar of ingredients and mix together by hand until well blended. Drop by heaping spoonfuls onto greased baking sheet. Bake at 350* for 8-10 min.

Crazy Cake in a Jar

2 cups flour
2/3 cup Cocoa Powder
3/4 tsp. Salt
1 1/2 tsp. Baking Powder
1 1/3 cups Sugar

In a large bowl, combine flour, salt, cocoa powder & baking powder. Layer ingredients in jar in order given in a 1 quart canning jar. It is helpful to tap jar lightly on a padded surface (towel on counter) as you layer the ingredients to make all ingredients fit neatly. Use scissors to cut a 9 inch-diameter circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach a card with the following directions:

Crazy Cake
3/4 cup Vegetable Oil
2 tsp. Vinegar
1 tsp. Vanilla
2 cups Water

Stir cake ingredients together using a wire whisk or fork, making certain that all ingredients are completely mixed together. Bake at 350 degrees F for 35 minutes. Frost as desired or serve sprinkled with powdered sugar, with fresh fruit on the side.

Dreamsicle Cookie Mix

1/2 cup orange-flavored drink mix (e.g. Tang)
3/4 cup white sugar
1 1/2 cups vanilla baking chips
1 3/4 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder

Combine the flour with the baking soda and baking powder. Starting with the Tang, then sugar, vanilla chips and ending with the flour mixture. Layer the ingredients in a clean glass wide mouth quart sized jar. Press each layer firmly in place before adding the next ingredient. Attach a recipe card with the following instructions to the jar:

Dreamsicle Cookies
Yield 2 1/2 dozen
Preheat oven to 375 degrees F (190 degrees C). Empty contents into a large mixing bowl. Add 1/2 cup softened butter, 1 egg slightly beaten and tsp. vanilla extract. Mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased baking sheet. Bake at 375 degrees F for 12 to 14 minutes or until tops are very lightly browned. Cool for 5 minutes on the sheet then remove cookies to wire racks to cool completely.

Hawaiian cookie Mix

1/3 cup sugar
1/2 cup packed brown sugar
1/3 cup packed flaked coconut
2/3 cup chopped macadamia nuts
2/3 cup chopped dates
2 cups flour mixed with 1-tsp. baking soda and 1 tsp. baking powder

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient. Recipe to attach to jar:

Hawaiian Cookies
Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1-tsp. vanilla; mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Press cookie down slightly with the heel of your hand. Bake at 350º for 11 to 13 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 2-1/2 dozen.

M&M Oatmeal Bars Mix

1/2 cup old-fashioned oats
1/2 cup mini M&M's candies
1/2 cup packed light brown sugar (see cook's note)
1-cup biscuit & baking mix
1/2 cup packed dark brown sugar
1-cup biscuit & baking mix

In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed, beginning with oats. If there is any space left after adding the last ingredient, add more candies to fill the jar. Place lid on top. Cut an 8-inch circle of fabric to cover lid. Place fabric over lid; secure in place with ribbon or raffia. Decorate as desired. Cook's note: After measuring the brown sugar, crumble it between your fingers for uniform texture. Be sure to pack the brown sugar firmly in the jar to prevent the baking mix from sifting down through it. Make a gift card to attach as follows:

M&M Oatmeal Bars:
Empty contents of jar into medium bowl. Stir in 1/2-cup (1 stick) butter, melted; 1 large egg; and 1-tsp. vanilla. Press into an 8 x 8 x 2-inch baking pan coated with cooking spray. Bake at 350 degrees for 18 to 22 minutes or until bars are light golden brown and center is almost set. Makes 16 bars.

Oatmeal Raisin Cookie Mix

1/2 cup sugar
1/2 cup packed brown sugar
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
1 1/4 cup raisins
1 1/4 cup oats

Combine flour, salt and baking soda - stir well. Place flour mixture in a clean mason jar. Pack down tight so everything will fit in the jar. (Use a spoon or a mallet.) Add other ingredients, one item at a time, packing each layer down. Put the lid on the jar and tie a ribbon around the lid. As an added touch, tie a wooden spoon to the lid with a piece of ribbon. Print out the following instructions on a gift card and tape the card to the jar:

Oatmeal Raisin Cookies
Whip 1/2 cup of butter until light and fluffy. Add 1 egg and 1-tsp. vanilla and beat until mixed. Stir in the ingredients from this jar until well combined. Drop 1 Tbsp. of dough on a greased cookie sheet. Bake for 15 minutes at 350 degrees F. Share with a friend.

Oatmeal Scotchies

For 1 jar:
3/4 cup packed brown sugar
1/2 cup white sugar
3/4-cup butterscotch baking chips
2 cups rolled oats
1 cup all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. baking soda
1/2 tsp. salt

For 12 jars:
9 cups brown sugar
6 cups white sugar
9 cups (5 12-ounce packages) butterscotch baking chips
24 cups rolled oats
12 cups all-purpose flour
12 tsp. cinnamon
6 tsp. nutmeg
12 tsp. baking soda
6 tsp. salt
1/2 yard print cotton fabric
1 round (6 yards) craft ribbon
2 pieces cardstock (for tags)

In large bowl, combine flour, cinnamon, nutmeg, baking soda and salt. Layer ingredients in order given in canning jars, layering flour mixture last. Cut twelve 7-inch circles from cotton fabric. Top each jar with fabric circle, and tie with ribbon. Print two copies of gift tag with recipe instructions. Cut gift tags apart and attach to ribbon. Makes 12 gift jars. Include on gift tag:

Oatmeal Scotchies
Empty mix into large mixing bowl, mix thoroughly. Add 3/4-cup butter, softened, 1 beaten egg, and 1-tsp. vanilla. Mix until completely blended. Form 1-inch balls and place 2 inches apart on ungreased cookie sheet. Bake at 350 degrees until edges are lightly browned, about 10-12 minutes. Cool 5 minutes on cookie sheet, then transfer to wire rack to cool completely. Makes 3 dozen cookies.

Orange Slice Cookie Mix

3/4 cup sugar
1/2 cup packed brown sugar
1 3/4 cups flour mixed with 1-tsp. baking powder and 1/2 tsp. baking soda
1 1/2 cups orange slice candies, quartered (wrap in plastic wrap)

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient. Recipe to attach to jar:

Orange Sliced Cookies
Remove candies from jar and set aside. Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1-tsp. vanilla; mix until completely blended. Stir in orange candies. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 375º for 12 to 14 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 2-1/2 dozen.

Pina Colada Cake in a Jar

1 Can Pineapple -- (20 oz) crushed
1 Cup Margarine -- at room temperature
3 1/2 Cups Brown sugar -- packed
4 Eggs -- whipped
1/2 Cup Rum
3 1/3 Cups Unbleached flour
1 1/2 Tsp. Baking powder
1 Tsp. Baking soda
1 Cup Coconut -- shredded

Preheat oven at 325. Before starting batter, wash 8 (1 pint) wide mouth canning jars with lids in hot soapy water and let drain, dry, and cool to room temperature. Generously prepare jars with cooking spray and flour. Drain pineapple for 10 minutes, reserving juice. Puree drained pineapple in a blender. Measure out 1 1/2 cups puree, adding a little juice if necessary to make 1 1/2 cups. Set puree aside. Discard remaining juice. In a mixing bowl, combine applesauce, half brown sugar until light and fluffy. Beat in eggs and pineapple puree. Set aside. In another mixing bowl, combine flour, baking powder, and baking soda. Gradually, add to pineapple mixture in thirds, beating well with each addition. Stir in coconut. Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean, then place jars on baking sheet (or they'll tip over) in the center of oven. Bake 40 minutes. Keep lids in hot water until they're used. When cakes are done, remove jars which are HOT from oven one at a time. If rims need cleaning, use moistened paper towel. Carefully put lids and rings in place, then screw tops on tightly shut. Place jars on a wire rack; they will seal as they cool. Once jars are cool, decorate with round pieces of cloth and then glue on flowers, ribbons, etc. on lid, ring and side of jar. Unscrew the ring (the lid should be sealed by now) and place a few cotton balls on top of the lid (makes it poofy on top), then a piece of cloth (about 3" larger than the lid) on top and screw the ring back on. Decorate as desired.

Pumpkin Cake in a Jar

2/3 cup shortening
2 2/3 cups sugar
4 eggs
2 cups canned pumpkin
2/3 cup water
3 1/3 cups flour
1/2 tsp. baking powder
1 1/2 tsp. salt
1 tsp. ground cloves
1/2 tsp. ground allspice
1 tsp. ground cinnamon
2 tsp. baking soda
1 cup chopped walnuts
8 pint-size wide mouth canning jars with lids and rings

Preheat oven to 325 degrees. Cream shortening and sugar together, adding sugar slowly. Beat in eggs, pumpkin, and water; set aside. In another bowl, stir together flour, baking powder, salt, cloves, allspice, cinnamon, and baking soda. Add to pumpkin mixture and stir well. Stir in nuts. Grease jars well and fill each jar about half full. Place jars on baking sheet and bake for approximately 45 minutes. When done, remove jars, and wipe the sealing edge of the jars. Place lids on jars and close tightly with the ring.

Reese's Peanut Butter Cup Cookie Mix

3/4 cup sugar
1/4 cup packed brown sugar
1-3/4 cups flour mixed with 1-tsp. baking powder and 1/2 tsp. baking soda
8 large Reese's peanut butter cups candies cut into 1/2- inch pieces (wrap in plastic wrap)

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient. Recipe to attach to jar:

Reese's Peanut Butter Cup Cookies
Remove candies from jar and set aside. Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1-tsp. vanilla; mix until completely blended. Stir in candies. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 375º for 12 to 14 minute or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 2-1/2 dozen.

Sandart Brownies

For 1 jar:
2/3 tsp. salt
1 1/8 c. flour, divided
1/3 c. cocoa powder
2/3 c. brown sugar
2/3 c. sugar
1/2-c. chocolate chips
1/2 c. white chocolate chips
1/2 c. walnuts or pecans

For 12 jars:
8 tsp. salt
13 1/2 c. flour, divided
4 c. cocoa powder
8 c. brown sugar
8 c. sugar
6 c. chocolate chips (3 -12-ounce packages)
6 c. white chocolate chips (3 -12-ounce packages)
6 c. walnuts or pecans
1/2 yard print cotton fabric
1 round (6 yards) craft ribbon
2 pieces cardstock (for tags)

Wash, rinse and dry canning jars. Layer ingredients as follows:
2/3 t. salt
5/8 c. flour
1/3 c. cocoa powder
1/2 c. flour
2/3 c. brown sugar
2/3 c. sugar
1/2 c. chocolate chips
1/2 c. white chocolate chips
1/2 c. walnuts

Close jars with lids and rings. Cut twelve 7-inch circles from cotton fabric. Top each jar with fabric circle, and tie with ribbon. Print two copies of gift tag with recipe instructions. Cut gift tags apart and attach to ribbon. Makes 12 gift jars. Recipe for gift tag:

Brownies
Preheat oven to 350 degrees. Grease one 9x9 baking pan. Pour the contents of the jar into a large bowl and mix well. Stir in 1-tsp. vanilla, 2/3-cup vegetable oil and 3 eggs. Beat until just combined. Pour the batter into the prepared pan and bake at 350 degrees for 20 to 25 minutes.

Sugar Cookies in a jar

3 1/4 cups all-purpose flour
1 1/4 cups white sugar
1/4 cup colored decorating sugar
2 1/2 tsp. baking powder
1/2 tsp. salt

Combine flour, salt and baking powder - stir well. Place flour mixture in a clean mason jar. Pack down tight so everything will fit in the jar. (Use a spoon or a mallet.) Stir sugar and colored sugar together, add to the jar. Put the lid on the jar and tie a ribbon around the lid. As an added touch, tie a wooden spoon to the lid with a piece of ribbon. Print out the following instructions on a gift card and tape the card to the jar:

Sugar Cookies
Whip 2/3 cup of butter or shortening until light and fluffy. Add 2 eggs, 2 Tbsp. milk and 1 tsp. vanilla and beat until mixed. Stir in the ingredients from this jar until well combined. Roll into small balls and place on a greased cookie sheet. Flatten each ball slightly with a fork or the bottom of a glass. Bake for 8 minutes at 350 degrees F. Share with a friend.

Trail Mix Cookie Mix

1/2 Cup Packed Brown Sugar
1/2 Cup White Sugar
3/4 Cup Wheat Germ
1/3 Cup Quick Cooking Oats
1 Cup Raisins
1/3 Cup Packed Flaked Coconut
1/2 Cup all-purpose Flour
1 Tsp. Baking Powder

Layer ingredients in order given in a quart ''Wide Mouth'' canning jar. Mix the flour together with the baking powder. Press each layer firmly in place, It will be a tight fit. Attach directions to jar:

Trail Mix Cookies
Empty Jar Of Cookie Mix Into Large Mixing Bowl. Use Your Hands to Thoroughly Blend Mix. Add: 1/2-Cup Butter, Softened At Room Temperature. Do Not Use Margarine. Mix In 1 Egg, Slightly Beaten and 1 Tsp. Vanilla. Mix until Completely Blended. You Will Need To Finish Mixing With Your Hands. Shape Into Walnut Sized Balls And Place 2 Inches Apart On A Sprayed Cookie Sheet. Bake At 350 Degrees F for 12 To 14 Minutes Until Edges Are Lightly Browned. Cool 5 Minutes On Baking Sheet. Remove Cookies to Racks To Finish Cooling. Makes 2 1/2 Dozen Cookies.

Triple Chocolate Chip Cookies

1/2 cup chopped pecans
1/2-cup chocolate chips
1/2 cup white chocolate chips
1/3-cup brown sugar packed
3/8 cup white sugar
1/2 tsp. soda
1/4 tsp. salt
1/6 cup coca
1 1/4 cups all purpose flour

Place in this order in a 1-quart jar. Attach this on a recipe card:

Triple Chocolate Chip Cookies
To make cookies, add:
1/2 tsp. vanilla
1 tbsp. milk
1 egg
1 stick melted butter
Place 1-inch balls on cookie sheer and press a little flat. Cook at 350 degrees for 8 minutes.

Vanilla Pudding Mix

3 cups nonfat dry milk
4 cups sugar
1/2 tsp. nutmeg
1 tsp. salt
3 cups cornstarch
1/2 tsp. vanilla extract

Mix all except the vanilla, and store in an airtight container. Add to gift tag:

Vanilla Pudding
To prepare, mix 1/2 cup of mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then add 1/2-tsp. vanilla extract.

White Chocolate Macadamia Nut Cookie Mix

For 1 jar:
1 1/4 cups white sugar
1/2 cup chopped macadamia nuts
1 cup white chocolate baking chips
2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder

For 12 jars:
15 cups white sugar
6 cups chopped macadamia nuts
12 cups (6 -12-ounce packages) white chocolate chips
24 cups all-purpose flour
6 tsp. baking soda
6 tsp. baking powder
1/2 yard print cotton fabric
1 round (6 yards) craft ribbon
2 pieces cardstock (for tags)

Mix flour, baking soda, baking powder. Layer ingredients in quart-size canning jars, flour mixture last. Cut twelve 7-inch circles from cotton fabric. Top each jar with fabric circle, and tie with ribbon. Print two copies of gift tag with recipe instructions. Cut gift tags apart and attach to ribbon. Makes 12 gift jars. Include on gift tag:

White Chocolate Macadamia Nut Cookies
Empty cookie mix into mixing bowl; use hands to thoroughly blend mix. Add: 1/2-cup butter, softened, 1 beaten egg, and 1 tsp. of vanilla. Mix until completely blended. Shape into 1-inch balls and place 2 inches apart on greased cookie sheets. Bake at 375 degrees for 12 to 14 minutes until tops are very lightly browned. Cool 5 minutes on baking sheet. Remove to racks to finish cooling.
Makes 2 1/2 dozen cookies.

White FruitCake in a Jar

FRUITS:
1 Cup canned pineapple -- chunks
2/3 Cup chopped citron
2/3 Cup shredded lemon -- peel
1/2 Cup chopped candied -- cherries
3/4 Cup chopped dates
1 Cup chopped dried -- apricots
2/3 Cup shredded orange -- peel
1/2 Cup chopped figs
1 Cup white raisins
1/2 Cup shredded coconut
2 Cups chopped walnuts
1/2 Cup flour
CAKE:
1 Cup sugar
1 Cup shortening
5 eggs
1 Cup flour
1 Tsp. salt
1 Tsp. baking powder
1/4 Cup pineapple juice
2 Quarts water to put in -- the pressure cooker

Drain pineapple, saving juice. Dredge fruits and nuts with 1/2-c. flour. Cream shortening and sugar and add eggs, one at a time, beating mixture well after each addition. Sift flour, salt and baking powder and add alternately to the mixture with the pineapple juice. Pour batter into canning jars that have been greased and floured. BE SURE TO USE WIDE MOUTH JARS. Allow steam to flow from vent pipe of pressure cooker for 20 min. Pressurize for 30 min. at 10-lbs. pressure for pints and 60 min. for qts. When placing jars in cooker, cover LOOSELY with lids, wax paper or foil. Allow space in the jars for some expansion. Tighten lids after jars have been removed from the pressure cooker.

Zucchini Bread in a Jar

2 cups sugar
1 cup oil
3 eggs
2/3 cup water
1 tsp. vanilla
3 1/4 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 Tbsp. cinnamon
3 cups grated zucchini
1 cup chopped nuts

In large bowl cream sugar and oil with electric mixer. Add eggs and mix well. Add water and vanilla and mix well. Place dry ingredients in a separate large bowl and blend with a whisk. Add creamed ingredients to dry ingredients and mix with whisk and spoon. Place 1-cup batter each into 6 well-greased 1-pint wide-mouth canning jars. Wipe batter from rim. Place jars on a baking sheet. Bake at 325 degrees F for 55 to 60 minutes, or until a toothpick inserted in center comes out clean. Wipe rims. Place hot sterilized seals and rings on hot jars. Keep in refrigerator for prolonged storage.

You can make your own spice mixes for a third of the cost, and be healthier for it! Here's a list of easy to make recipes:

Basic Seasoning

1 teaspoon each dried basil, marjoram, parsley flakes, thyme and savory (finely crush all)
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon rubbed sage
1 teaspoon ground mace
1 teaspoon pepper
1/8 teaspoon cayenne pepper

Taco Seasoning

4 Tbsp. chili powder
1 tsp. granulated garlic or garlic powder
1 tsp. granulated onion or onion powder
1 tsp. crushed red pepper flakes or cayenne pepper
2 tsp. dried oregano
2 tsp. paprika
2 Tbsp. ground cumin
4 tsp. black pepper

Blackened Seasoning

1 1/2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground thyme
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried basil
1 teaspoon dried oregano

Santa Fe Seasoning

4 teaspoons ground cumin
2 1/2 teaspoons ground coriander
2 1/2 teaspoons chili powder
2 teaspoons dried oregano
2 teaspoons dried thyme
1/4 teaspoon clove
1/4 teaspoon allspice
1/4 teaspoon cinnamon

Creole Seasoning

3 tablespoons paprika
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon cayenne pepper
1 tablespoon fresh ground black pepper
1 tablespoon white pepper
1 1/2 teaspoons dried thyme
1 teaspoon dry mustard

Fajita Mix

1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bouillon cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin

Cajun Rub

8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons black pepper, freshly ground
6 tablespoons garlic powder
3 tablespoons onion powder
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Jamaican Rub

1 1/2 teaspoons ground allspice
1 1/2 teaspoons dried thyme
1 teaspoon curry powder
1 1/2 teaspoons paprika
1 teaspoon sugar
3/4 teaspoon black pepper
1 1/2 teaspoons cayenne pepper
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves

Salad Seasoning

1 1/2 teaspoons sesame seeds
1 teaspoon paprika
1/2 teaspoon poppy seed
1/2 teaspoon celery seed
1/4 teaspoon garlic powder
1/4 teaspoon coarse ground black pepper
1 dash cayenne pepper

Italian Seasoning

1 teaspoon thyme
1 teaspoon oregano
1 teaspoon savory
1 teaspoon marjoram
1 teaspoon basil
1 teaspoon sage
1 teaspoon rosemary

Old Bar Seasoning

1 tablespoon bay leaf powder
2 1/2 teaspoons celery seed, ground fine
1 1/2 teaspoons dry mustard
1 1/2 teaspoons black pepper
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/2 teaspoon ground red pepper flakes
1/4 teaspoon mace
1/4 teaspoon cardamom

Rib Rub

2 tablespoons granulated sugar
1 tablespoon packed brown sugar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons chili powder
1 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
1 teaspoon onion powder
1 teaspoon white pepper
1 teaspoon ground black pepper

Arabic 7 Spice

2 tablespoons ground black pepper
2 tablespoons paprika
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom

Pork Roast Rub

6 tablespoons brown sugar
6 tablespoons chili powder
3 tablespoons paprika
2 1/2 tablespoons black pepper
2 1/2 tablespoons garlic powder
3 teaspoons dried tarragon
1 tablespoon onion powder
1 tablespoon lemon pepper
1 tablespoon rosemary
1 tablespoon dried thyme
1 tablespoon mustard powder
1 teaspoon cumin
1/2 teaspoon cayenne (or adjust to heat level)

Poultry seasoning & stuffing

1 tablespoon rosemary
1 tablespoon oregano
1 teaspoon sage
1 tablespoon ginger
1 tablespoon marjoram
1 tablespoon thyme
1 teaspoon pepper

Curry Powder

(grind all to a fine powder)
4 1/2 teaspoons ground coriander
2 teaspoons turmeric
1 1/2 teaspoons cumin seeds
1/2 teaspoon whole black peppercorn (1/2 to 1)
1/2 teaspoon crushed red pepper flakes (1/2 to 1)
1/2 teaspoon cardamom, whole,without pods
1/2 inch cinnamon stick
1/4 teaspoon whole cloves
1/4 teaspoon ground ginger

Mrs Dash Mix

1/2 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon basil
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon parsley
1 teaspoon savory
1 teaspoon mace
1 teaspoon onion powder
1 teaspoon sage
1 teaspoon black pepper

Greek Seasoning

2 teaspoons oregano
1 1/2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons black pepper
1 teaspoon dried parsley
1 teaspoon cornstarch
1/2 teaspoon dried thyme

Beef Stew Mix

2 cups flour
4 teaspoons oregano
2 tablespoons basil
4 1/4 tablespoons black pepper
4 1/4 tablespoons garlic powder
4 1/4 tablespoons paprika
1 teaspoon cayenne pepper
2 tablespoons celery seeds
4 1/4 tablespoons onion powder
2 teaspoons rosemary

Steak Mix

2 teaspoons paprika
1 teaspoon black pepper, find grind
1 teaspoon msg, Accent
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon coriander
1/4 teaspoon turmeric

Pumpkin Spice

4 teaspoons cinnamon
2 teaspoons ginger
1 teaspoon allspice
1 teaspoon nutmeg

Saltless Lawry's

2 tablespoons superfine sugar
1 tablespoon cornstarch
3 tablespoons celery seed (Grind)
2 tablespoons paprika
1 tablespoon onion powder
2 teaspoons garlic powder
2 teaspoons ground turmeric
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
1/4 teaspoon ground oregano
1/4 teaspoon ground thyme
1/8 teaspoon ground cinnamon

Rice Mix

3/4 cup chicken salt free bouillon granule (you can also use chicken stock when cooking the rice instead)
1/2 cup dried parsley
1 tablespoon basil
1 tablespoon dill weed
2 tablespoons dried onion flakes
1 teaspoon basic seasoning mix from above
2 teaspoons garlic powder
1 teaspoon lemon pepper seasoning
1 cup almonds, coarsely chopped (optional)

Chili Mix

1 tablespoon white flour, unbleached
1 1/2 teaspoons chili powder
1/2 teaspoon red pepper flakes, crushed
1/2 teaspoon sugar
2 tablespoons dried onion
1 teaspoon basic seasoning mix from above
1/2 teaspoon dried garlic
1/2 teaspoon ground cumin

Grill Seasoning

3 tablespoons fresh coarse ground black pepper
1 tablespoon basic seasoning mix from above
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon ground coriander
1 teaspoon crushed red pepper flakes

Five Spice Powder

(finely grind all)
3 tablespoons cinnamon
6 star anise or 2 teaspoons anise seeds
1 1/2 teaspoons fennel seeds
1 1/2 teaspoons szechuan peppercorns or 1 1/2 teaspoons whole black peppercorns
3/4 teaspoon ground cloves

Gyro Mix

2 tablespoons chili powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1/2 tablespoon paprika, hot or sweet
1/2 tablespoon garlic powder
1 tablespoon dried parsley
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon ground cinnamon

KFC Mix

4 tablespoons nonfat dry milk powder
8 1/2 tablespoons Basic Spice mix from above
2 tablespoons egg white powder
3/8 teaspoon garlic powder
8 tablespoons ground pepper (6 tbsps Tellicherry, 2 tbsps white)
4 tablespoons ground sage
2 1/2 tablespoons ground ginger
1 tablespoon ground winter savory
1 tablespoon ground vanilla bean
2 1/4 teaspoons ground anise seeds
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground cloves
1 1/2 teaspoons onion powder
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons ground rosemary

Seasoned Flour

2 cups flour
2 tablespoons Basic Spice mix from above
1 tablespoon ground celery seed
1 tablespoon pepper
2 tablespoons dry mustard
4 tablespoons paprika
2 tablespoons garlic powder
1 teaspoon ginger
1/2 teaspoon thyme
1/2 teaspoon sweet basil
1/2 teaspoon oregano

Chipolte Mix

1/3 cup chili powder
2 tablespoons dried cilantro
2 tablespoons cumin
2 tablespoons Mexican oregano, leaves
2 tablespoons dried sweet basil leaves
1 tablespoon garlic powder
1 tablespoon dried thyme leaves
1 tablespoon crushed chipotle pepper

Directions for all of the above: Mix together all ingredients and store in an air-tight container.

________

Easy Hot Tamales

3 1/2 lbs pork shoulder or 3 1/2 lbs pork butt, trimmed of fat and cut up
10 cups water
1 medium onion, quartered
3 garlic cloves, minced
3 1/2 teaspoons salt
Red Chili Sauce recipe below
3/4 cup shortening
6 cups masa harina
1 1/2 teaspoons baking powder
50 dried corn husks (about 8 inches long)

Directions:

Be sure to cut as much fat off the pork shoulder as reasonably possible and cut into large 2 inch wedges to cook. In a 5 qt pot, bring pork, water, onion, garlic and 1 1/2 salt to boil. Simmer covered, about 2 1/2 hours or until meat is very tender. Remove meat from broth and allow both meat and broth to cool. Shred the meat using 2 forks, discarding only excessive fat - not all as a little fat adds flavor to your tamales. Emulsify the broth in blender when cooled enough.

In a large sauce pan, heat the red chili sauce (see Red Chili Sauce recipe below) and add meat; simmer, covered for 10 minutes.

To make masa, beat shortening on medium speed in a large bowl for 1 minute. In a separate bowl, stir together masa harina (usually found in the Mexican food isle), baking powder and 2 teaspoons salt. Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste - around 6 to 7 cups of broth).

In the mean time, soak corn husks in very warm water for at least 20 minutes; rinse to remove any corn silk and drain well just before use. Don't drain too soon, or they will harden again.

To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side). Place about 1 tablespoon meat and sauce mixture in the middle of the masa. Fold in sides of husk and fold up the bottom. Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven. Lean the tamales in the basket, open side up. Add water to Dutch oven just below the basket. Bring water to boil and reduce heat. Cover and steam 40 minutes, adding water when necessary.

Serve with sour cream and salsa. Makes approximately 4 dozen small to medium sized tamales.

To freeze these for future meals, leave them in the husks and place them in foil or freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.

Red Chili Sauce

15 large dried chilies (such as Anaheim, New Mexico, California, or pasilla)
4 -5 garlic cloves
2 teaspoons ground cumin
1 teaspoon salt
2 teaspoons all-purpose flour
2 teaspoons olive oil or 2 teaspoons melted shortening

Directions:

Remove stems and seeds from dried chili peppers. Place peppers in a single layer on a baking sheet. Roast in 350°F oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning. Remove from oven and soak in enough hot water to cover for about 30 minutes or until cool.

Put peppers and 2 1/2 cups of the soaking water into a blender (save the remaining soaking water). Add garlic, cumin and salt. Cover and blend until smooth. In a 2 quart sauce pan, stir flour into oil or melted shortening over med heat until browned. Carefully stir in blended chili mixture. Simmer uncovered for 5 to 10 minutes or until slightly thickened (if sauce gets too thick, stir in up to 1 cup of the remaining soaking water until you reach the desired thickness). Use this sauce for traditional tamales.

Important note: When working with chilies, use rubber gloves to protect your skin, and avoid contact with your eyes. Wash hands thoroughly with soap and water to remove all of the chili oils.

---

My answer to the question is YES! Birds should be kept as pets. Don't get me wrong, they should be protected in the wild as well, but birds do have a valid place in our lives and families as pets.

It's a fact that a wild birds life spam is a fraction of what it is in captivity, they are also far less healthy, loose a far higher percentage of chicks and die from starvation & habitat destruction in contrast to pet bird owners going to extremes in search for the best foods and the most interesting toys for their birds and providing appropriate veterinary care. Many pet bird owners DO keep their birds fully flighted and their birds enjoy flying about their homes and outdoor aviaries. If someone is going to make the argument that birds were meant to fly free, then dogs and cats were meant to hunt and be free and no one should keep them either. It's hypocrisy to claim one without the other.

The only valid argument is that there are a lot of unconscionable pet owners, to the tune of the same number of unconscionable parents, mates, and fellow workers. This sort of pet owner is also unconscionable in their treatment of cats and dogs, it's not just birds. Of my own, Icarus has had his wings clipped (not the first flight feathers either, rather just the secondary so he couldn't fly "high" into light fixtures and what not while he was learning). It wasn't for the long term, but rather the short term while he was learning to fly. Currently, Ick flies about the house, with the full freedom nature intended. He goes to bed in a cage, and come morning, knows the routine is to go to his "tree" with the other birds. Come nightfall, my bird family will clamor to be put away if I haven't already done so and all my birds are very happy with this set up. I don't doubt for a minute that they are happy, especially when they are riding on my shoulders or stealing food from my plate. The only time they don't all get out is if I have company (for the safety of my companies fingers remaining intact as like cats, not all my birds are friendly to strangers), or if I have to leave for a short spell.

It is no surprise that the opinions of some are against keeping birds as pets. That is their belief. They are entitled to their opinion, but it is shameful that some attach to their opinion all sorts of manufactured factoids. It is shameful that they are attempting to color public opinion of those who have no familiarity with birds as pets. The facts are that there are millions of very well cared for happy pet birds in the USA, UK and throughout the world. In turn, as strongly as their thoughts are, they should also be against the keeping of any animal as pets because the argument used is about care and limitations of the animals physical being.

Are we "bad" for keeping house cats? Indeed, my birds have the same limitations as any house cat. There's little difference between keeping chickens vs parrots, vs cats really. We coup chickens to keep them safe at night. Does that make us guilty for keeping them safe from predators? People with too small a coup are just as guilty as those keeping their dog in too small a crate, or putting it on a chain in the yard with a mere 12 foot radius. That doesn't mean nobody should ever be allowed to own a dog again. In my household, I don't own birds, rather, they own me and they know it. Also, due to the large number of birds living in captivity which cannot be returned to the wild and the limited space available in avian sanctuaries, optimizing care of birds held in private hands can go far in reducing suffering and improving the welfare of captive birds. Like people who adopt dogs and cats from the shelters, Mariah and Lucy are both birds I rescued and introduced to our happy family flock because I had available room and time to devote to them.

There has been an ongoing animal rights agenda to eliminate all pet animals (kind of like the old tree huggers): dogs, cats, herps and birds, whether domesticated or non-domesticated. These anti-pet people follow a cult of sorts...the cult of NO ANIMAL USE. And, they consider pet animals as being "used." While they are legally free to have their opinion, it is important that the public recognize this end agenda so that the public is not suckered into agreeing with them and thus lose the right to keep pet animals of any kind.

Many of us who do have pet birds and who do care about birds are also involved in conservation projects, either in funding projects or in actively participating in projects. Without our experience and intimate knowledge of the behavior of our birds, we would be less able to contribute meaningfully to this conservation work.

Birds have been kept as pets as long as humans have lived in any type of family units or societies. Just because a modern day cult doesn't agree with the idea that birds be kept as pets doesn't mean their statements have any basis in fact. They take every opportunity to find reasons why their ideas should be supported by the public. If this kind of argument was supported, it would remove our ability to keep horses, cows, goats, pigs, dogs, cats, the list goes on....including our having children. We constrain our children with car seats, highchairs, playpens, naps, bed times and fences. Where do we draw the line? Either you are a good parent or you're not. Either you are a good pet caretaker, or you are not. It's all the same.

I think people who care about birds in the wild or in captivity would be supportive of the statements of true scientists and conservation experts like Dr. Ulysses Seal of ISIS (http://eclectusbreeder.com/practices.htm ~ & ~ http://www2.isis.org/membership/Documents/Benefits%20of%20ISIS.pdf), who stated that IF we are going to maintain birds on the planet that we must have BOTH conservation of birds in the wild AND captive breeding of birds in domestic situations. There are bird species that have survived only because they were bred in captivity.

Noted on the first link regarding Dr. Ulysses Seal, it states:

Our philosophy about bird keeping and bird breeding is based on the fact that humans have been associated with birds from the earliest days and that these activities are not only traditional, but beneficial for birds and humans. I believe that by working with birds, learning about them, understanding them, and appreciating them, that our lives are enriched. For the birds, it means because of our interest and understanding of birds, we will do our best to see that they are protected, their habitats preserved and their future secured. We humans have more interest in protecting birds and animals with which we are familiar. Therefore, for most people who keep pet birds, and for the few who breed birds, they are more likely to take constructive action to conserve birds in the wild and to protect them in aviculture, than they would without this meaningful personal contact with birds.

---

• Regarding this topic, I found an interesting article on parrots as pets...here are the highlights:

Dr. Irene M. Pepperberg, author of Alex and Me: How a Scientist and a Parrot Discovered a Hidden World of Animal Intelligence — and Formed a Deep Bond in the Process (Harper Paperbacks, $13.99), says a large parrot needs an enriched environment to challenge its intelligence.

“And we have to recognize that they may not be the perfect pet for everybody. It's a lifestyle issue,” she said.

She says parrots are suitable pets for people who are home a lot. Writers and others who don't have to leave the house for work can interact with the birds all day long.

“They make wonderful companions if you have the lifestyle,” Pepperberg said.

“These are really intelligent creatures. I'm not trying to say they are terrible pets. I'm just trying to say be aware,” Pepperberg said.

http://www.chron.com/disp/story.mpl/pets/6824863.html

These Tuscan cookie treats (they are really more a candy than a cookie), are a true Christmas classic. They're deceptively simple to make, nutty flavored, perfectly chewy in the middle, crispy on the ends, toffee-scented with a hint of orange. If you aren’t salivating yet, try them with chocolate sandwiched between two layers, dipped with chocolate around the edges, drizzled with chocolate, sprinkled with powdered sugar or they can simply be rolled into flutes and accompany your coffee and teas.

Florintines

Ingredients

1 3/4 cups sliced, blanched almonds (about 5 ounces)
3 tablespoons all-purpose flour
Finely grated zest of 1 orange (about 2 tablespoons)
1/4 teaspoon fine salt
3/4 cup sugar
2 tablespoons heavy cream
2 tablespoons light corn syrup
5 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract

Chocolate Topping, optional: 2 to 4 ounces semisweet chocolate, chopped

Directions

Note: It is important to follow the directions exactly. If the almond mixture is added at the wrong stage, the cookies will not spread out like they need to. Batter dropped onto a heated tray will start to spread the dough instantly so they end up oddly-shaped. So, if you are rolling them into cones, be sure to cool your tray with water each time you remove it from the oven or have extra trays handy.

Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat, wax or parchment paper (a well greased cookie sheet will do in a pinch). Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.

Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.

Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread (they spread considerably!).

Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.

Optional chocolate topping: Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)

• For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set.
• For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.
• For cones: As soon as you can remove the cookies from the paper or pan (while they are still very warm), roll gently around a spoon or knife handle and drizzle with melted chocolate or sprinkle with powdered sugar.

Store baked cookies carefully, separated by parchment or waxed paper, in an air-tight container for up to 3 days. Florentines are best stored separated from moist cookies and cakes.

Variations:

Replace the ground almonds with ground hazelnuts.
Mix in 3 T very finely diced crystallized ginger

This is one of those accidental dishes that came out of a "whats left in the cupboard" at the end of the month days. One large pot of soup, neighbors over for supper and it was gone in a heart beat. Frankly, the aroma of this cooking made us all so hungry, I was lucky to get pics!

Sopa de Frijoles Pollo

Ingredients

2 tablespoons olive oil
3 large chicken pieces (thighs, breasts, backs, what ever)
1 30 ounce can of traditional refried beans (I prefer Rosarita)
2 30 ounce cans of water
1/4 cup chili mix seasoning (Johnny's Lazy J Chili Mix is my favorite)
3/4 medium sized cabbage shredded & chopped (so you have small thin pieces)
1 large red onion chopped into large chunks
3 very full, but not heaping tablespoons ground cumin (a must have for any Mexican or chicken dish!)
3 very full, but not heaping tablespoons ground pepper (fresh is best, but pre-ground will do)
1 very full, but not heaping tablespoon kosher salt
a couple dashes of your favorite hot sauce (careful to not overdo the hot sauce, regardless how tempting it may be - this is a spicy soup)



Directions

This soup is best cooked in a pressure cooker, so the beans don't burn on the bottom of your pan, but if you are happy to do a lot of stirring while cooking, you can make this meal in a large stock pot. If your pot is on the smaller side, use only one can of water instead of two.

Mix the refried beans with the water in a large bowl until soupy. Starting with the oil, place all ingredients including your soupy beans in your pressure cooker, placing the chicken on top last. Cook on "stew" at the highest pressure for 60 minutes and release the pressure right away when finished. As soon as the pot is cool enough to open, gently pull out the chicken pieces with tongs or a fork, and shred the meat off the bones (toss the bones when finished). A close friend taught me the proper way for pulled pork or chicken is to use two forks (one in each hand) to shred the meat off the bones; it's quick, shreds the meat into the right size and is the least messy. Stir the shredded meat back into the soup and serve hot with crisp tortilla chips, shredded mozzarella and a dollop of sour cream.

Serves 16 (it was so good that 8 of us finished it in one sitting, as we all kept going back for more, but we were truly being pigs lol)

I love Mexican food! Vanessa's corn tortillas are so much better than store bought too, and are very simple to make. Don't worry if some end up darker than others. That's just the nature of tacos!

As for the taco filling, keep it rather simple and try wrapping the crisp taco in a soft flour tortilla for a special treat. A wonderful taco filling base: shredded beef or fish, 1/2 onion diced, diced green pepper, fresh diced tomatoes, one can of black beans, and tomato paste mixed with garlic powder, cumin (the world can never get enough cumin!), chili powder, salt and pepper to taste, cooked on high for 15 minutes, then simmered low for 45 minutes. Serve a layer in your taco shells, with home made salsa, diced avocado, sour cream and shredded cheese.

Vanessa's Homemade Taco Shells

Ingredients:

1 1/2 cup cold water
1 cup all purpose flour
1/2 cup of cornmeal
1/4 teaspoon salt
1 egg
vegetable oil

Directions:

Heat well seasoned skillet over medium heat just until hot. Grease the skillet if it looks "dry".

Beat water, flour, cornmeal, salt and egg with hand beater until smooth. Pour scant 1 quarter cup of the batter into skillet; immediately rotate skillet until batter forms very thin tortilla about 6 inches in diameter. Cook tortilla until dry around edge, about 2 minutes. Turn and cook other side unti golden, about 2 minutes longer.

Heat oil (1 inch deep) in a 3 quart saucepan to 375. Slide tortilla into oil. Fold in half with tongs or two forks and hold so 1-inch space remains between halves of tortilla. Fry, turning occasionally, until crisp and golden brown; drain on paper towel.

Do not use self rising flour in this recipe!!! If yours are chewy, it means the oil wasn't hot enough.



For the above shrimp taco, I made Mango salsa:

Mango Salsa

Ingredients:

2 roma tomatoes seeded & diced
2 mangos, peeled & diced
1 small red pepper, cored, seeded & chopped coarsely
1 small red onion, diced
½ small Jicima peeled & diced
¼ c chopped fresh cilantro
1 med garlic, peeled & minced
½ jalapeño chili, seeded & minced (more if you want!!)
2 limes juiced
¼ c of mango or orange juice
1 tsp of your favorite hot sauce

Directions:

Mix all in a bowl then put in the refrigerator, covered, for 1-4 hours - then see if you can figure out why it keeps disappearing (like magic!).

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Important - Do not substitute vegetable oil or shortening for the lard. Also, be sure to use exact amount of lard in this recipe. Using more than the two level tablespoons lard will cause the tortilla edges to break when being rolled out.

Ingredients:

4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons lard
1 1/2 cups water

Directions:

Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.

Preheat a large well seasoned skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

Makes 24 nicely sized tortillas

Healthy and full of crisp, sweet, nutty flavor, these are my favorite treat to take hiking, camping, or just to keep around the house for breakfast or snacks. The nice thing about granola bars, is that they are so easy to modify!

Granola Bars

Ingredients

10 cups rolled oats
1 3/4 cups wheat germ
1 3/4 cups oat bran
3/4 cup sesame seeds (optional)
3/4 cup unsweetened coconut flakes (optional)
1 cup shelled sunflower seeds
1 cup finely chopped almonds
1 1/2 cup finely chopped pecans
1 1/2 cup finely chopped walnuts
Note: In place of the nuts above, you can also use two 10 oz cans of mixed nuts, finely chopped)
1 cup raisins (optional)
1 cup chocolate chips (optional)
1 cup flax seed/flax meal (optional)
1 1/2 teaspoons salt
1 1/2 cup brown sugar
1/2 cup cocoa powder (optional - but incredibly perfect for all chocolate lovers)
1 cup flavored syrup (maple, boysenberry etc)
1 cup honey
1 cup chocolate chips (optional)
1 1/2 cup butter or margerine
1 tablespoon ground cinnamon
1 tablespoon ground cloves
1 tablespoon vanilla extract
4 eggs

Directions

Preheat the oven to 325 degrees F. Lightly grease two large 11x21 baking sheets (or 4 9x11's).

Combine the oats, wheat germ, oat bran, sunflower seeds, sesame seeds, coconut flakes, almonds, pecans, flax seed and walnuts in a large bowl. Whip the eggs together until lightly frothy and stir into the oat mixture just before adding the following syrup mixture.

Syrup Mixture - Stir together the salt, brown sugar, syrup, honey, butter, cinnamon, cocoa powder and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat everything well. Spread the mixture out evenly on the baking sheets.

Bake for 25 minutes for a softer crunch, 10 minutes more for a crispier crunch. When you remove from the oven, gently cut into bars but leave in the pan until completely cool. Store in an airtight container.

40 large 1 serving bars

Please remind me that I really must stop baking! Especially if I expect to fit into a wedding dress in a couple months!

Every morning at the cafe, we made 100 cookies to go with the bagged lunches ($5 got you a sandwich, chips and a large cookie of sorts). These were the most requested:

Mary's Dirty Brownies

Ingredients

• For the brownie layer

10 tablespoons butter
1 1/4 cup sugar
3/4 cup cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
2 eggs
1/2 cup flour

• For the cookie dough layer

1/2 cup butter
1/4 cup brown sugar
3/4 cup sugar
1 egg
1 1/2 teaspoons vanilla extract
1 1/4 cups flour
1/2 teaspoon Salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup semi-sweet chocolate chips

1 15 ounce package Oreo Cookies


Instructions

Preheat the oven to 350 degrees. Line the bottom of a 9×9 baking pan with tin foil and then spray the tin foil with a layer of baking spray. The foil isn't necessary, but does enable you to easily remove the cookies from the pan. Important if you don't want to loose anything so tasty!

• For the brownie layer:

In a medium sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Stir together well and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix. Set batter aside.

• For the cookie dough layer:

Cream together the butter and sugars using a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips. Set dough aside.

• To assemble:

Layer the cookie dough on the bottom of the prepared baking pan, pressing down to form the bottom of the brownies. Layer as many Oreos as you can on top of the cookie dough. No need to overlap. One single layer will be perfect. Pour the brownie batter on top of the Oreo layer and spread evenly on top.

Bake for 30 to 35 minutes. Test with a toothpick to see if the center is done. If the toothpick comes out clean, then remove the pan from the oven and let the brownies rest before serving. If the toothpick comes out wet with batter, allow the brownies to bake another 5 minutes. Best served with ice cream! Makes 16 brownies.

Warning! These brownies cause extreme taste satisfaction and complicate weight loss.

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It's hard for me to pass by any musical piece that lends positive energy to the feeling of the day. So it wasn't surprising that I fell in love with the Citybank commercial song, sung with a lusty femme fatale voice belting out "Somebody left the gate open, Come save us a runaway train", where the woman climbs to the top of a massive rock formation and stands on it's pinnacle. It's as if my life's motto was placed before my feet, much like letting all the horses out, simply to take delight in their storming across the fields.

Somebody left the gate open 
You know we got lost on the way 
Come save us a runaway train 
Goin insane

LP aka Laura Pergolizzi, a relatively unknown singer-songwriter from Los Angeles by way of New York, is responsible for the wonderful vocal acrobatics of the commercial's song in which she not only throatily sings but whistles evocatively. Her music seems to bridge the gap somewhere between folk and pop. Since 2001, LP's songwriting credits list the Backstreet Boys' 2007 hit Love Will Keep You Up All Night, Rihanna's Cheers and Christina Aguilera's Beautiful People.

Visit her interesting website at http://www.iamlp.com/


{ Image: 0.tqn.com/d/top40/1/0/_/c/2/LP-into-the-wild-warner-bros.jpg }

Even better: Download "Into The Wild" free, for a limited time (who doesn't love free music?) at http://www.warnerbrosrecords.com/news/download-lp%E2%80%99s-%E2%80%9C-wild%E2%80%9D-live-east-west-studios

This is a mini batch of the same recipe served in my cafe. They were always in short supply as they seemed to almost fly out the window!

Skillet Country Fried Potatoes

4 cups small red potatoes, diced in approx 1 1/2 inch cubes
1 cup chopped sweet onions (Walla walla's if you can find them!) (Optional)
1 cup grated cheddar cheese (Optional)
4 tablespoons butter or margarine (Country Crock is my favorite because it will brown your tators very nicely without burning)
paprika, to taste
salt and pepper, to taste
Ham chunks, bacon bits, browned ground beef, or other precooked meat (Optional)

Boil diced potatoes in water for about 4 minutes, until just a bit tender but not fully cooked. Drain potatoes and toss with onions. Heat butter/margarine over medium heat in a heavy skillet; add potatoes and onions. Fry, bringing potatoes up from bottom of pan with a spatula occasionally for even cooking and browning. Try not to turn your tators too soon, so the edges fully crisp while browning. If adding meat, this is the time to do so. Season to taste with paprika, salt and pepper. Sprinkle cheddar over the top and cover with lid for a minute and serve.
Serves 4.

Note: If planning breakfast in advance (large gatherings or that weeks breakfasts), preboil a batch of potatoes and store in the fridge. They will keep up to three days before souring.

Here they are, sans onions and cheese:

Food can be the most intimidating thing to tackle for someone who has never owned a parrot before. Yet, bird foods can be horribly expensive. Making my kids food from scratch is the most reasonable for my pocketbook. Better yet, it's 100% healthy and lacks the preservatives, shelf life extenders and additives found in most pre-prepared bird foods.

These recipes are flexible, so feel free to make substitutions based on what your birds prefer or what's available in your area.

Birdy favorites:

Multi grain pasta (lightly cooked), quinoa, kashi, tabouille, hummus, falafal, oatmeal, flax seeds, popcorn, sprouts (be sure to rinse them well to avoid toxins), chia seeds, sesame paste & seeds, the list goes on & on...And don't forget Corn on the cob: It's a treat and it's a toy! Mariah loves it and shreds the whole cob after she's eaten all of the corn. Cooked beans are good because they are a good protein source and are a favorite treat of many birds, but raw, dry bean mixes can be extremely harmful to your bird. Uncooked beans contain a poison called hemaglutin which is very toxic to birds. To avoid exposure, make sure to thoroughly cook any beans that you choose to share with your bird. Try boiling a 15 bean soup mix without any seasoning. Allow the beans to cool, and then offer a scoop to your bird. Chances are that this will become a fast favorite with your little friend.

Then, there is the love of cayenne pepper (birds love spicy hot!). Although many humans have trouble eating spicy peppers, birds can definitely take the heat. It seems that our avian friends lack the taste receptors that pick up on a pepper's stinging bite, which makes them a favorite of birds around the world. Try giving yours a nice fresh chile or banana pepper and watch him chomp through it to get to the meat and seeds inside. You may find out that you have quite a hot little tamale on your hands!

Avoid giving your birds sugar, salt, dairy and high fat foods. Never give your bird avocado, artichoke, onions, mushrooms, tomato leaves, caffeine or alcohol as these are poison to your bird. Remove any seeds or pits from fresh fruit. Believe it or not, apples - along with other members of the rose family including cherries, peaches, apricots, and pears - contain trace amounts of Cyanide within their seeds. While the fruit of the apple is fine for your bird, be aware that in addition to the poisonous seeds, there may be pesticides present on the fruit's skin.

Birdy Nutriberries

Ingredients:

1 cup of unsulphured dried fruit

• These are Icks favorites:
  • Mango
  • Papaya
  • Sultanas
  • Dates (stoned)

2 Tablespoons of shredded unsweetened coconut
1/2 cup of uncooked oatmeal
1/2 cup of organic raisins or currants
1/4 cup of small seeds and/or crushed nuts

• These are Icks favorites:
  • Peanuts
  • Walnuts
  • Sunflower seeds
  • Pumpkin seeds

1/4 cup dry split peas
1/4 cup dried corn kernels (I get mine from the feed store)
1/4 cup pellets (I prefer Roudybush)
1/4 cup of raw organic wheat germ flakes
2 Tablespoons of organic almond butter
1 to 2 Tablespoons of blackstrap molasses (more or less to suit)


Blend all the dry ingredients in a food processor until chopped finely - if you have larger birds like Macaws, chop less, chop finer for parakeets. Place mixture into a bowl and add almond butter and molasses. Mix very well, the mix will be sticky. Add more molasses one drop at a time if it's not wet enough, being careful to not make it too gooey. Roll mixture into small 1/2" balls and place on a cookie sheet. Save the fine coconut shreds until last and roll the balls in it, or shake them in a bag of wheat germ or ground almonds. Bake at 325 degrees for about 20 minutes. Cool and serve. Recipe x 2 makes over ninety nutriberries!

Birdy Avicakes

Ingredients:

2 cups crushed cereal (Shredded Wheat and whole wheat Cheerios are Ick's favorite)
2 cups crushed pellets (I prefer Roudybush)
2 cups assorted seed mix - crush the larger bits
1 1/4 cup honey or 1/2 cup honey & 1/2 cup molasses

Stir until mix is wet, but not dripping. Pour onto a wax paper covered cookie sheet and spread to the thickness you want your cakes. Bake at 225 degrees for 25 minutes and deeply score the top of the cake to the biscuit size you desire. Bake for another 20 minutes. Break apart when cooled and serve as desired.

Birdy Popcicle Cookies

Pre-drill small holes at the top of 15 to 20 Popsicle sticks (for easy hanging later)

Soak over night in tap water:
1/2 cup Split Peas
1/2 cup Dried corn bits

Blend in large bowl:
1/2 cup chopped Peanuts
1/2 cup shredded Coconut
1/2 cup shelled Sunflower seeds

Chop fine and add to the bowl:
1/2 cup Mixed fruit
1/2 cup Sultanas
1/2 cup Dates
the soaked ingredients

Add:
Couple handfuls of mixed Birdseed
1 tbsp peanutbutter
2 tbsp honey or molasses
2 beaten Eggs
Shell from four eggs, which are first dried and finely crushed (coffee grinders are perfect for this).

Mix all ingredients together well making sure the egg is well distributed and shape around Popsicle sticks (not too thick) and cook on wax papered cookie sheets at 120 degrees for 2 hours. Note: egg shells are not mandatory but help boost low calcium issues.

Birdy Corn Bread

My birds love this stuff!

Ingredients:

1 cup all-purpose flour
1 cup cornmeal
4 teaspoons baking powder
1/4 cup shortening
1 jar pureed baby food vegies
1 jar pureed baby food fruit
1/2 cup raisens
1/2 cup nuts
Chopped vegies
2 eggs

Mix the cornmeal, flour, baking powder and shortening in a bowl with the baby food until you get the right consistency. If you need more liquid, simply add more of the baby food or a little water. Then add raisin, nuts and regular vegetables, the egg (shell and all - just crush the shell well in your hands prior to adding). Pour into a greased bread pan. Bake for 40 minutes at 400 degrees. Serve by the chuck, appropriately sized for your bird.

Birdy Daily Staple Bread

This recipe is the mainstay of my parrots every day food and they waste less of this than anything else (two pans last my 6 birds of varying sizes about two and a half weeks).

Ingredients:

4 cup all-purpose flour
4 cup cornmeal
1/2 cup baking powder
1 cup shortening
2 bags of frozen mixed veggies
1 bag of frozen green veggies. My birds prefer chopped turnip greens.
3 small bags of frozen fruit. I usually use one bag of blackberries, one bag of blueberries, and one bag of mango chunks.
1 large sweet potato
2 heaping spoonfuls of peanut butter
6 eggs (be sure to include the shell!)
Approx 1/4 cup Baking powder. Aluminum-free is best.
2 cups pellets (I prefer Roudybush)
1 cup almonds
1 large or 2 small sweet potatoes
1 green apple
Olive oil
Ground cinnamon

Put 1 bag of mixed veggies, 1/2 bag of green veggies, and 1/2 of each of the three bags of fruit into a colander and run some cool water over it until it is completely defrosted. Peel your large sweet potato. Cut half of it into small pieces. Crack 3 eggs into a large mixing bowl. Crush up the shells and throw them in the bowl as well. Add a large (heaping) scoop of peanut butter and the chopped sweet potato. Mix well. Add the thawing vegie and fruit mix to your mixing bowl and stir. Add 2 cups cornmeal, 2 cups flour, 1/4 cup baking powder and 1/2 cup shortening and sprinkle a little baking powder on top. Add 1 cup of pellets and 1/2 cup of almonds.

Follow the above steps again for the second pan in a second bowl. This ensures your birds get a well balanced meal with each serving. A steady diet is very important for healthy birds. I've tried mixing everything in one bowl, but it never fails that one pan gets more or less of something than the other and the birds get shorted in the end.

Lightly coat two 9x13 pans with olive oil and pour batter into the pans. Cut the apple into thin slices and arrange them in a single layer on the top of the batter in the pans. Sprinkle a little ground cinnamon over both. Put both of the pans in the middle rack near the center of your oven and bake for 80 minutes (1 hour 20 minutes) at 350 degrees. Once the pans are cool, separate the bread from the sides of the pan with a blunt knife and dump them out onto a large cutting board. Cut the bread into whatever size pieces your birds prefer most and wrap them. Keep the unused bread in the fridge. For longer storage you could easily freeze the pieces. Makes 2 sheet pans.

Birdy Pilaf

Ingredients:

1/2 cup brown rice
1 Tbsp oats
1/4 cup frozen peas (could also use succotash, peas and carrots, or really any frozen veggie mix)
small crown of broccoli, finely chopped
1/2 medium sized carrot, chopped
1/2 cup raisins
1/4 bell pepper, chopped
sprinkle of cinnamon (makes your bird smell nice!)
1 to 1 and 1/4 cup water

Combine all ingredients and simmer, covered, on low heat for 35 minutes or until rice is cooked. Serve by the teaspoon. This freezes well and is a great thing to serve on those occasions when you are in a hurry. Place teaspoon servings on a cookie sheet covered in waxed paper and freeze. Once frozen, pour the individual pilaf servings into a zip-lock bag and keep in the freezer.

Birdy Mash

This recipe is my variation of Shan Lung's Tinkerbell Mash, and takes approximately three to four days to make, so plan ahead. It's a lot of food, so be sure you have enough freezer space available. Important note: Soaking the beans for 72 hours, while not mandatory, allows the beans to sprout and adds to their nutritional value. However, soaking the beans for a minimum of 24 hours is a must. Most of the beans used in this recipe contain toxins. If the beans are not properly rinsed and cooked, the toxins could damage your parrot's internal organs.


Ingredients:

3/4 cup black beans
3/4 cup lima beans
3/4 cup kidney beans
3/4 cup soybeans
3/4 cup garbanzo beans
3/4 cup black-eyed beans
3/4 cup great northern white beans
3/4 cup brown rice
3/4 cup crushed barley
3/4 cup rolled oats
3/4 cup rolled wheat berries
1 1/2 cups millet
2 cups diced yams
2 cups diced potatoes
2 tbsp wheat germ
2 tbsp crushed fine oyster calcium tablets
2 cups California Mix frozen vegetables
2 tbsp red palm oil (optional)

Also needed:

1 strainer
1 wooden cutting board
2 bath towels
6 24-oz plastic containers, with lids
1 20-q. stock pot
40 1-qt sandwich bags


Place each type of bean in a 24-oz. plastic container. Fill the containers with enough water to cover the beans plus an additional inch. Place lids loosely on each container to allow gas to escape. Set aside to soak. Rinse the beans thoroughly every 12 hours for 72 hours. Thoroughly rinse each container prior to replacing the beans and add fresh water. Beans should begin to sprout after 72 hours. Add soaked, sprouting beans to the stock pot. Add water, covering beans with an excess of approximately 2 inches of water.

• Cooking

Bring to boil for five minutes. Reduce heat and remove any foamy buildup from the top of the water with a strainer. Add grains, potatoes, yams, wheat germ, crushed calcium, frozen vegetables and palm oil. Stir thoroughly. Return heat to boiling for 15 minutes and stir constantly to avoid sticking. Remove from heat and cover with the stock pot lid. Place the warm stock pot on the wooden block and cover with towels to retain heat. Let the mixture sit for 8 to 10 hours. Spoon the cooled mixture into sandwich bags. Freeze portions for later use.

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It takes a lot of time and love to make your own bird food. Unlike human foods, a manufacturer is only required to place the ingredients they themselves place in their product on the label. That means, if they buy pre mixed mixes, pre made anything, there may still be preservatives in the stuff you just don't know about it because the manufacterer doesn't have to list what he didn't add. This is extra important because birds are extra sensitive to everything. Especially their foods. Plucking, discomfort in breathing, a reduction of the body's own antioxidant enzyme, this list of health issues cause by additives seems endless. Go whip up a batch of the most nutritious food for your parrot from one of these healthy recipes that is free of any kind of presevatives and shelf life extenders. Made with love and care for your birdie. Your birds will love you for it!

...that take our breath away.

Feels So Good by Steven Tyler
http://music-mix.ew.com/2011/05/10/steven-tyler-new-single-it-feels-so-good/
http://www.directlyrics.com/steven-tyler-feels-so-good-lyrics.html
Steven Tyler also made a very fun video that goes with the song, but it's not exactly family friendly lol. Send me a note and I will send you a link.

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Forget pudding box mixes! You will find this is a very easy to make, moist and delicious, cake!

Chocolate Cake

• 2 cups sugar or, bakers Splenda for a perfect sugar free version
• 1-3/4 cup all purpose flour
• 3/4 cup cocoa powder
• 1-1/2 tsp baking powder
• 1-1/2 tsp baking soda
• 1 tsp salt

Stir the above ingredients together well. I will often make two batches of the above, and save one batch in a ziplock bag for future use as a pre-made cake mix. It is far better than any boxed cake mix on the market!

To the above, add:

• 2 eggs
• 2 tsp vanilla extract
• 1 cup boiling water

Mix well for 2 minutes, or until creamy - batter will be thin. Grease and lightly flour two 9 inch cake pans or 1 9x11 lasagna pan. Pour into greased pans and bake at 350 degrees for 35 minutes or until a wood toothpick inserted in center comes out clean. Let cool for at least ten minutes before frosting. Makes terrific cupcakes too!

Chocolate Frosting

• 1/2 cup margarine or butter
• 2/3 cup cocoa powder
• 3 cups powdered sugar
• 1/3 cup milk
• 1 tsp vanilla extract

Melt margarine/butter and stir in cocoa. Then alternately add powdered sugar and milk, a little at a time, beating until it is a spreadable consistency. Stir in vanilla. This will make enough frosting to frost both tops and sides of your two 9 inch cake pans for one cake. Cut this recipe in half if you are frosting a cake made in a lasagna pan, unless you like a lot of frosting.

Left over frosting? Simply zap leftovers for 25 seconds in your microwave to freshen and spread on cupcakes, cookies or what ever you wish to sweeten.

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At the request of a dear friend, these are the very same biscuits I served in my cafe in Snohomish Washington.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1/3 cup shortening
• 1 cup milk

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
3. Turn out onto a floured surface, but do not knead more than once or twice. Pat or roll dough out to 1 1/2 inch thick. Cut biscuits with a large cutter or juice glass (3 inches wide) dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
4 Let rest for an hour on baking sheet; or, for extra large biscuits, roll in foil and refrigerate. Keeps for up to 36 hours. Allow to return to room temp before baking.
5. Bake for 15 to 20 minutes in the preheated oven, or until edges begin to brown.

Note: You can store baked biscuits for up to two days, and zap them in a microwave for 10 to 20 seconds (depending on your microwave) to serve piping hot - no one will ever know they didn't just come out of the oven!

Alternatives:

- replace shortening with 1/3 cup canola oil
- replace milk with 1 1/4 cup sourdough starter
- replace 1/4 cup white flour with 1/4 cup whole wheat flour
- use butter or butter flavored shortening and as little as 3/4 cup of milk for slightly heavier biscuits
- no shortening or milk in the fridge? Try butter and a cup of beer. Go ahead and laugh, but they always came out great.

Makes 5 or 6 very large biscuits. Top with butter and serve with jam or honey! mmmmmmm

{ Image: goldtoken.com/pics/albums/photo670110408164206.jpg }

Buttermilk Pancakes

• 1 1/4 cups flour - two table spoons more if you prefer thicker heavier pancakes, two table spoons less if you prefer thinner, lighter pancakes
• 1 egg
• 1 1/4 cups buttermilk
• 1/4 cup white sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 cup canola oil
• Canola oil to season pan

Preheat a flat skillet over medium heat after wiping a layer of canola oil on the pan with a paper towel. That is the most important step to keep the pancakes from sticking. Pan choice is also very important for the best pancakes and crepes. I use a large well seasoned cast iron skillet. The general rule: Once a pan has been seasoned for crepes or pancakes, never use it for anything but pancakes or crepes!

Combine all ingredients in a blender. Puree until smooth. This is much better than whipping by hand and ensures a very creamy consistency. Pour batter onto the skillet, the amount depends on the size you desire. Flip pancakes when edges firm and the bubbles on top pop. Cook pancakes on other side for same amount of time until golden brown.

Serve with fresh butter, and your favorite topping.

Buttermilk Crepe variation: Add an additional 1/4 cup buttermilk and an extra egg for the most delicious crepes ever. Although there is a technique to making crepes, once you have mastered it you'll make crepes as easily as pancakes. There are two ways to cook your crepes - either way, you must use a properly seasoned pan or your crepes will stick horribly and frustrate the bedoodles out of you!

Method 1.) Preheat a flat skillet over medium heat as noted above for pancakes after wiping a layer of canola oil on the pan with a paper towel. Pour 1/4 cup of crepe batter into pan, quickly tilting in all directions to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

Method 2.) To use an ”upside-down" crepe pan, pour the prepared batter into a shallow dish or pie pan. Preheat crepe pan upside down over a medium-high heat and test for readiness after wiping a layer of canola oil on the pan with a paper towel (when a small piece of butter melts and bubbles on the pan the temperature is correct). Dip the crepe pan into the batter in an even motion to obtain an even coating. Turn the pan over and cook until the edges begin to turn a golden brown. Patch the crepes if necessary with a drop or two of batter. This will take about 45 seconds. Invert the pan and let the crepe come off onto a plate. Sometimes you may have to loosen the crepe edges a bit with a table knife or fork to get it to come off.

Special note for crepes: To remove any crumbs, wipe the pan lightly with a canola oil-moistened paper towel. Repeat the procedure and make the rest of the crepes. If the batter does not adhere to the pan and a skim of cooked batter floats on the batter mix, the pan is too hot. Remove the skim and adjust heat.

Now that your crepes are made, choose a crepe filling. Below are a couple of my favorite fillings, from breakfast to easy dinner crepes, but just about anything will do!

• Banana split crepes: fill crepe with a couple scoops of ice cream, add banana slice, roll, and top with whipping cream and chocolate sauce
• Eggs Benedict crepe: fill with diced smoked ham and cheese, roll and top with a poached egg and hollandaise sauce <<---my fav!
• PJ Crepes: If you’re craving something sweet, fill your crepes with your favorite fruit preserves or jam, add peanut butter (if desired). Roll and top with whipping cream or maple syrup.
• Dinner crepes: There’s nothing better than crepes filled with meats or vegetables and covered with swiss cheese sauce or cheddar cheese sauce mmmmmmmm!!!!

Or, try these fillings:

• Prosciutto, gorgonzola and fruit preserves
• Chicken, artichoke or asparagus, and sun dried tomatoes
• Chicken divan with broccoli and cheddar cheese
• Beef burgundy with red wine sauce

This recipe will make 5 to ten pancakes depending on how much you pour in, or 10 to 15 crepes.

Your birth date and place.

It's no big deal to say what day you were born, but if you provide the year and place you were born too, you’ve just given identity thieves a key to stealing your financial life. Beware! Your birth date and place of birth can be used to track down the numbers in your Social Security number!

Vacation plans.

I was horrified to learn a dear friend was recently robbed when she posted vacation shots while still in Costa Rica. Post the photos on websites when you return, if you like. But don’t invite criminals in by telling them specifically when you’ll be gone or letting them know you may still be away. And never announce when you are leaving - that is an open invite!

Home address.

Do I have to elaborate? You are putting yourself and family at greater risk of home robbery and identity theft because of the information you share. This is the internet! You know your friends online, but that doesn't mean they are 100% safe offline. Be smart and extra careful to reveal your address to only those you really trust.

Confessionals.

You may hate your co worker, cheat on your taxes or spouse, and steal pens & paper from your employer, but the internet is no place to confess. Employers commonly use social networking sites to determine who to hire and, sometimes, who to fire. A study done last year that estimated over 8% of large companies fired someone for “misuse” of social media. Google these words and you will be amazed at the thousands of people having been fired for something they posted online: fired for posting on the internet

Password clues.

Simply by nature of the internet, you have probably answered a dozen different security questions while signing up for various services like email and such; telling your home town, your mothers maiden name, your first pets name, or the name of your favorite song. Got that same stuff on the information of an online profile? If so, you’re giving unscrupulous characters an easy way to guess your passwords. Try using a universal answer to those same questions, only one you know and use.

isky behaviors.

Enjoy street racing your 57 chevy, bungee jumping off skyscrapers, or imbibe more than you should when you shouldn't? Insurers are increasingly turning to the web to figure out whether their customers are putting their lives or property at risk. So far, there’s no efficient way to collect the data, so cancellations and rate hikes are rare. But the technology is fast evolving to track this information!

Conclusion.

Be smart, keep your private offline life private or use ambiguous names to thwart someone from using any information you post against you. And always ponder how anything could or would be used against you before posting it.

This was my entry for GoldToken's "Holiday Baking Traditions" contest; saving it here for the fun of it

My favorite recipe to make with kids, as there is no "exact" amount to measure. A little more or less of anything is part of the recipe. Besides, a little marshmallow fight is part of the fun! I normally make a huge batch, using two boxes of brownie mix, but few people have families as large and likely only need the half recipe version posted below:

Preheat oven to 350ºF

In large bowl, hand mix the following:

1 plain Brownie box mix (I prefer Duncan Hines Dark Chocolate)
1/2 16oz package of bakers semi-sweet chocolate chunks (M&M's or chocolate chips also work good)
1/2 16 oz package of bakers caramel pieces
1 box of chocolate Jello pudding mix (not the cook style)
chopped walnuts to taste (I use approx 12 ounces)
1 large egg
1/3 cup water
1/3 cup canola or vegetable oil

Gently stir in (do not mix completely, you want it swirled) the following:

1 6.5 oz jar of marshmallow creme
1 huge, extra large scoop of peanut butter (about 6 ounces worth)

Pour into greased 13"x9"x2" pan and bake for 35 minutes. Note: The brownies will appear to not be done, especially in the center, but don't worry, this is normal.

Sprinkle 1/2 16oz package of Heath Bar toffee pieces on top of the half baked brownies and cover the pan tightly with foil and let set on the counter for 15 minutes before cutting into squares. Serve hot with the very best vanilla ice cream you can find and prepare for heaven. Brownies don't get any better than this!

{ Image: img4.myrecipes.com/i/recipes/ck/00/06/berry-brownies-ck-223465-l.jpg }

Variations:

• Espresso Brownies - add 1/4 instant coffee and 1 TB cinnamon
• Cake Like Brownies - add an extra egg
• Macadamia Brownies - use white chocolate pieces and macadamia nuts instead of walnuts and chocolate chunks
• Pumpkin Brownies - drop the peanut butter and toffee bits; layer several layers of brownie batter with pumpkin puree (1/2 teaspoon ground cloves, 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon mixed with large can of pumpkin) with final layer of pumpkin on top, gently make swirls through the layers with knife on top before baking
• Low Cal Brownies - Sorry, there is no low cal version of this recipe hahaha...take a diet day off and enjoy it anyhow!

As I slowly get older, I have found my memory just isn't what it used to be. Lucky all of us, we have GoldToken, because brain games are the answer!

What are brain games? Any game that requires you think, remember and utilize cognitive thinking. By playing brain games for at least 15 minutes every day, you can keep your mind sharp. In addition to being a fun way to give your brain a workout, it is a great way and terrific excuse to take a break from other "normal" work.

A study funded by the National Institute of Health found that cognitive training can counteract seven to fourteen years of age related cognitive decline.

With all the advances in technology today, scientist purport that your memory is like a muscle. We all know that when you exercise your muscles, they get stronger. The same goes with your memory, exercise it and it too will get stronger. And the opposite can be true when it comes to any part of our brain that requires logic and problem-solving ability, if you don’t use it, you can become very unskilled when it comes time to use it.

The trouble is, who wants to do memory exercises, which is exactly what they are, exercises. You get done working all day, the last thing that you want to do is go home and exercise. Most people just want to relax, turn their brains off when they get home. This is where playing GoldToken games can come into play. When brain games are fun, you will enjoy them and start improving your brain power.

The Alzheimer's Association of Northern California suggests playing brain games like Whist or Cribbage to keep the brain healthy.

We have all heard that Alzheimer's is incurable, however, using memory exercises like brain games has been proven to delay its debilitating effect. Alzheimer's causes memory lapses and consequently, odd behavior. This can occur over a sustained period of time, therefore, it is imperative that those with Alzheimer's exercise their brain too. It has been proven time and time again that brain exercise helps to fight the disease and preserve the brain as a functioning organ.

The reason that we can use brain games to fight Alzheimer's and other memory troubles is that the brain can be molded. It is not a rigid concrete like object. Again, if your brain is exercised it will become stronger, but if it is left alone, its power will decrease. By playing brain games, you help your brain retain its cognitive abilities and associations.

Many doctors believe that by playing brain games like Backgammon and Checkers, Alzheimer's can be delayed by ten years or more. This adds to the importance of keeping our brain active. While brain games are not the only way and many other activities should be used, it is nonetheless integral to the brain fitness program.

According to John Hopfield of Princeton University, '...card games require us to use a unique set of our neural pathways known as "association memory". This adds to the legitimacy of playing card games in the fight against Alzheimer's.'

If you are thinking that improving your memory is going to be something that just happens, it is not. It is going to take some time to improve it. Start by joining a few tournaments of your favorite game types and learning new and challenging games to exercise your brain to it's fullest ability. As I said at the beginning, your memory can get stronger. But it is up to you to train it, just like you exercise and train your muscles. You go to the gym to work out your muscles, you need to do the same thing to improve your memory. If you don’t use use your memory or work it out, it is going to go through the atrophy process and deteriorate over time. Like the old saying goes “use it or lose it”.

This was my entry for GoldToken's "Summer Recipe" contest, saving here for the fun of it

I have been making my own shakes, smoothies and "icecreams" for years in an effort to cut calories and eat healthier. The trick that turns this everyday smoothie into a low cost/low cal "ice-cream" is in the yogurt. This is one of my favs:

Almost Ice Cream

Three ripe bananas
6 ounces Strawberry Yogurt (or your favorite fruity flavor)
Sweetener to taste - honey, sugar, Splenda etc (I use a splash of Torani's sugar free Raspberry Syrup)
Tray of ice cubes
About 1 cup of half & half or milk


Mix all ingredients in blender until smooth - pouring the half n half or milk into blender slowly as it blends until it achieves an ice-creamy consistency

• Makes four 1 1/2 cup servings
• Approx 29 carbs 132 calories per serving if using a sugar free sweetener

Variations

• Toss in 1/2 cup fresh berries, peaches or apples for variety. Each one gives it's own unique flavor.
• Use plain vanilla yogurt instead of a fruity yogurt, use caramel syrup for the sweetener, and add 1/4 cup powdered coco for a lovely chocolate flavor
• Add a handful of walnuts/peanuts or almonds while blending - delectable!
• Replace the yogurt with sour cream if you want the consistency to be more of a dessert smoothie
• Chop fruits into 1/2 inch chunks and add after blending
• Top with coolwhip and fresh fruit
• No fruit or bananas? Try frozen orange juice concentrate or other juice concentrate
• Add peanutbutter to the chocolate smoothie for a silky nutty flavor

{ Image: 2.bp.blogspot.com/_jnfrhbKW8zk/TBEf7NfeP2I/AAAAAAAAAjM/_k3HtIlTvQU/s1600/1.png }

Saturday, I picked up a handful of nectarines from the local farmers market. Amazing how quickly fresh fruit can go from ripe to over ripe; this time, almost forcing me to blend the last two into this summers most delightful smoothy. But so worth it! If you try this, please let me know how incredible yours turned out.

California Summer Smoothy

Two ripe nectarines with the skin on (can be substituted with mango, papaya, peaches, apples, etc)
Two ripe bananas,
1 tray of ice cubes
1/2 cup of half n half/milk/ice tea
a dollop (two table spoons or so) of sour cream
sweetener to taste (I prefer a dash of raspberry syrup, but sugar or Splenda work fine)

Blend in blender until creamy and serve. Delectable! Makes 2 to 4 large servings, depending on how hungry you are. :-D

Someone asked why we write game rules in a masculine form. I understand and empathize with anyones concern regarding GoldToken's rules being written in the masculine form. But there is a logical explanation. Here is the question and my answer:

>>How come all of the rules are written in the masculine? For example "He makes a move" or "His turn is over". This is very upsetting, as I am female, and enjoy playing on your site. They should be written to be gender neutral, so males and females can play, and not feel like the rules are targeting a certain sex.

For starters, it may be noted that the site is owned by me, a woman. The rules are not so much written in the masculine as they are vernacular English. The verbiage used on GoldToken stems from old English and as yet, is not politically incorrect. It has been written to appeal to all nationalities regardless of gender.

One of the most fundamental principles in the philosophy of language is the necessity to understand the concept of intention, between what is really meant and the way of meaning it. Because I have chosen to use the form of "he" in place of "he/she" in the rules does not make it wrong or inferior.

I feel the use of he/she, he or she, s/he, or some other phrase offends just about everybody, including most likely the reader, self, because it is a kind of kludge. It's polysyllabic and syntactically complex, and it draws attention to its political correctness at the expense of its sense and reference. "Political correctness" is distracting, and it's a poor informational strategy because of that, just as misspelling is a poor informational strategy in writing. What one normally wants in a pronoun is something monosyllabic and unstressed that won't draw any attention to itself. After all, we already know who we're talking about, or we wouldn't be using a pronoun in the first place. To go through and change every "he" to he/she is a lose-lose situation in my opinion.

Blogging. It is a fairly newish term given to journaling online. Newish, because 20 years ago blogging was unknown. Mecir suggested we add a GoldToken blog ability besides offering classic games, because GoldToken is very much a social site. If players enjoy it, we will add more features to what he has set up now. I would be most interested in following this up by setting up a club blog ability. Clubs could use it to track club history, games...any number of things really. But we have to see if players are even interested in utilizing it first.

According to Wikipedia, a blog (a contraction of the term "weblog" or web log) is a type of website, usually maintained by an individual with regular entries of commentary, descriptions of events, or other material such as graphics or video. Entries are commonly displayed in reverse-chronological order. "Blog" can also be used as a verb, meaning to maintain or add content to a blog. The ability for readers to leave comments in an interactive format is an important part of many blogs. One of the features we were sure to include here.

Most blogs are primarily textual, although some focus on art (artlog), photographs (photoblog), sketches (sketchblog), videos (vlog), music (MP3 blog), and audio (podcasting). Micro-blogging is another type of blogging, featuring very short posts. GoldToken has a test DB set up to see if it is anything players might use here. If so and it is well used, we will add something like it here too. Would you enjoy the ability to post a mini line that everyone could read? A "what are doing doing now" box that could be shared on your subscribers game sheet? Maybe under your message box or in the right hand column? What are your thoughts on this idea? It would be simple to code and easy to implement. But a waste of time if nobody cares for the idea.

Are you going to utilize your blog ability here? If so, what kind of blog are you going to write? Once you decide, you are by no means restricted to stay in one category. It can be humorous one day and serious the next. Or a journal of the days events and a comment on the latest political scandal.

Blogs, as a whole, provide commentary or news on a particular subject; others function as more personal online diaries or journals. Make it anything you want; a place to save your poetry or short stories, political commentary, research, travel tales or news articles, etc. A typical blog combines text, images, and often links to other blogs. To link to another players blog on GoldToken, use this format: { Blog: badger }. Do be extra careful to ensure any blog or outside source is family safe. Re: no cusswords, flaming or derogatory material. GoldToken is unable to allow blogs that link to un-family friendly sites, including MySpace, YouTube and Twitter. Yes, even Twitter. I have an account there, but like every one here on GoldToken, am unable to link to it here because, Twitter is so big, the site administrators are simply unable to ensure it remains family safe.

Do be careful what you blog about. GoldToken’s moderators will diligently hold all players to the site rules in their blogs just like they do the discussion boards. Why is this? Blogs can bring serious legal and social consequences. Several cases have been brought before the national courts against bloggers concerning issues of defamation or liability. We must protect GoldToken from any outcome that might close our beloved site, and our aim to keep GoldToken family safe and kid friendly has never changed. In order to uphold these values, GoldToken needs to curb abuses that threaten our ability to provide this service and the freedom of expression it encourages. As a result, there are some boundaries on the type of content that can be hosted on GoldToken blogs. The boundaries our rules define are those that both comply with legal requirements and that serve to enhance the service as a whole.

Sure, it can be a bear if your post/blog has been moderated, but that’s life. It’s not like our words are so much more valuable than everyone else’s that it won’t ever happen if we misbehave when posting. lol...even I have been moddied! If you genuinely care about the other players and the well being of GoldToken as a whole, you will understand. It comes down to this basic rule: if you use your blog to defame another player, post copyrighted material without prior permission or anything slanderous, your blog can be shut down or moderated. We are currently working on GoldToken’s “Blogger Terms of Service” and will post them soon for everyone

I have blogged for a few years, starting around 2004 on 360, the site yahoo closed recently. They allowed members to transfer their blogs to their personal yahoo profiles, but with limited abilities. It’s not like I was regularly posting there, but it did provide a lovely outlet for my feelings and life’s experiences. Now I can continue that here.

Google has an advisory on some blogs that says:

Content Warning
Some readers of this blog have contacted Google because they believe this blog's content is objectionable. In general, Google does not review nor do we endorse the content of this or any blog. For more information about our content policies, please visit the Blogger Terms of Service.

Google posts this warning for the same reason Yahoo shut theirs down, objectionable material. They tried to manage naughty and potentially illegal material by closing accounts of those that abused it, but found it impossible due to the number of bloggers world wide that used their services. Here on GoldToken, we are attempting to provide a safe place for players to blog where we don’t have to worry about being shut down. Lets all work together, respecting the basic rules, so that we can keep our new feature and enjoy sharing our blogs with each other.

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