Chocolate Chip Cookie Mix in a Jar (or Huge Ziplock Baggie)

1 C. brown sugar
1/2 C. granulated sugar
1 1/2 C. semisweet chocolate chips
2 C. all−purpose flour
1 tsp. salt
1 tsp. baking soda

Mix the salt and baking soda in with the flour, then layer the ingredients into the jar. Attach a gift card with the following instructions:

Chocolate Chip Cookies
Sift dry ingredients through a colander to separate the chocolate chips from other ingredients.
Beat 1 cup of unsalted butter or margarine in a medium bowl. Beat sifted ingredients into butter until blended. In a small bowl, beat 1 egg with 1 teaspoon vanilla extract. Mix beaten egg mixture into butter mixture until blended. Stir in chocolate chips. Drop teaspoonfuls of batter, spaced well apart, onto a greased cookie sheet. Bake at 375 degrees F for 8 minutes or until lightly browned.

Cheddar-Herb Bread Mix

Ingredients (to produce the bag we made at Nov 1st meeting):

2 cups all-purpose flour
1 tbsp sugar
1 tbsp dried cilantro or parsley
1 tbsp dried rosemary
2 tsp baking powder
1/2 tsp salt

Instructions:

Preheat oven to 350 degrees Fahrenheit. Lightly grease an 8X4X2 inch loaf pan. Place Basic Mix in a bowl. With a pastry blender, cut in 1/4 cup butter until mixture resembles coarse crumbs. Stir in 4 ounces white cheddar cheese, shredded. In a bowl, combine 3/4 up milk and 1 egg, slightly beaten. Add to crumb mixture all at once. Stir quickly with a fork to moisten. Spread in prepared pan. Bake 45 minutes or until a wooden pick comes out clean. Cool in pan on wire rack for 10 minutes. Turn loaf out onto wire rack; cool completely. Makes 12 servings.

Country Soup in a Jar

Ingredients:

1/2 cup barley
1/2 cup dried split peas
1/2 cup uncooked white rice
1/2 cup dry lentils
2 tablespoons dried minced onion
2 tablespoons dried parsley
2 teaspoons salt
1/2 teaspoon lemon pepper
2 tablespoons beef bouillon granules
1/2 cup uncooked alphabet pasta
1 cup uncooked twist macaroni

Instructions:

1. In a wide mouth 1 quart jar, layer the barley, peas, rice and lentils. Then layer around the edges the onion, parsley, salt, lemon pepper, bouillon and the alphabet pasta. Fill the rest of the jar with the twist macaroni.
2. Seal and attach a gift card. The gift card should read: Add contents of jar to 3 quarts of water, 2 stalks of chopped celery, 2 sliced carrots, 1 cup of shredded cabbage (optional) and 2 cups diced tomatoes. Over medium low heat, cover and simmer about 1 hour, or until vegetables are tender.

Balsalmic Chicken

-Boneless, Skinless Chicken Breasts
-Balsalmic Vinegar, Olive Oil
-Onion, Zuchinni, Yellow Squash

-Marinate Chickin in Balsalmic Vinegar and Olive Oil
-Pan Sear Chicken
-Once cooked, remove and keep chicken warm
-Add chopped vegetables to same skillet, season to taste with seasoned salt and seasoned pepper. Add more Balsalmic Vinegar and Olive Oil
-Serve together and can top with shredded Monterrey Jack Cheese

*Portions vary to people being served, can't mess it up
**Oven Variation: Cook chicken in preheated Oven at 350 degrees for one hour, add chopped, mixed and seasoned vegetables to pan after 20 minutes to allow vegetables to cook with chicken for 40 minutes. Chicken is more moist but less flavorable. Both are good.

One-Dish Chicken Bake with Vegetables

This recipe is from www.kraftfoods.com.

Prep Time: 10 min
Total Time: 40 min
Makes: 6 servings, about 1-1/3 cups each

1-2/3 cups hot water
1 pkg. (6 oz.) Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10-3/4 oz.) condensed cream of chicken soup
1/3 cup Sour Cream
1-1/2 cups Shredded Mozzarella Cheese
1 pkg. (16 oz.) frozen mixed vegetables, thawed, drained

PREHEAT oven to 400°F. Add hot water to stuffing mix; stir just until moistened. Set aside.

PLACE chicken in 3-qt. baking dish or13x9-inch baking dish. Mix soup, sour cream, cheese and vegetables; spoon over chicken. Top with prepared stuffing.

BAKE 30 min. or until chicken is cooked through.

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Here you go ladies!!! You better all get on here and post those recipes like crazy!!!