Mother's Day FHE

Here are some links to some Family Home evening lessons for Mother's Day.

Mother's Day (and Motherhood)
Mother's Day Ideas and Lessons

Cooking Substitutes

Here's some quick recipe substitutes for those times when you think you have all the ingredients. For instance, when you get ready to make a dessert and it calls for a can of sweetened condensed milk and you haven't any, you don't have to run out to the store to get some.

Sad Recipe
I didn't have potatoes so I substituted rice.
I didn't have paprika so I used another spice.
I didn't have tomato sauce. I used tomato paste...
A whole can, not a half can... I don't believe in waste.
A friend gave me the recipe, she said you couldn't beat it,
There must have been something wrong with her, I couldn't even EAT it!

Recipe Substitutes
~Allspice - 1 teaspoon = 1/2 teaspoon cinnamon and 1/2 teaspoon ground cloves
~Apple pie spice - 1 teaspoon =1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/8 teaspoon cardamon
~Baking powder - 1 teaspoon = 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar
~Baking powder - 1 teaspoon = 1/4 teaspoon baking soda plus 1/2 cup buttermilk or sour milk (decrease liquid by 1/2 cup)
~Baking powder - 1 teaspoon = 1/4 teaspoon baking soda plus 1/2 tablespoon vinegar or lemon juice used with sweet milk to make 1/2 cup liquid (decrease liquid by 1/2 cup)
~Bread crumbs 1/3 cup, dry = 1 slice bread
~Bread crumbs 1/3 cup, dry = 1/4 cup, soft 1 slice bread
~Bread crumbs 1/3 cup, dry = 1/4 cup cracker crumbs or 1/4 cup cornmeal
~Bay leaf - 1 whole = 1/4 teaspoon crushed
~Broth - 1 cup = 1 bouillon cube
~Broth - 1 cup = 1 teaspoon powdered bouillon in 1 cup boiling water
~Bouillon - 1 cube = 1 teaspoon powdered bouillon
~Bell Pepper - 1 tablespoon dried = 3 tablespoon fresh chopped
~Butter - 1 cup = 7/8 cup shortening or 7/8 cup oil or 1 cup margarine
~Oil is not a direct substitute for solid fats in baked products.
Use recipes formulated for oil if a product made with oil is desired.
~Buttermilk - the same amount of yogurt can replace buttermilk
~Light Brown Sugar - 1 cup = 1 cup white sugar and 1 teaspoon molasses
~Dark Brown Sugar - 1 cup = 1 cup white sugar and 1 tablespoon molasses
~Catsup - 1 cup = 1 cup tomato sauce plus 1/2 cup sugar and 2 tablespoon vinegar (for cooking use)
~Chocolate - 1 ounce= 3 tablespoon cocoa + 1 tablespoon shortening
~Chocolate chips - 1 ounce = 1 ounce sweet cooking semi-sweet chocolate
~Chocolate - 1 ounce = 3 tablespoons unsweetened cocoa plus 1 tablespoons fat
~Cocoa - 1/4 cup = 1 ounce chocolate and omit 1/2 tablespoon fat
~Corn syrup - 1 cup = 1 cup sugar plus 1/4 cup liquid
~Cracker crumbs - 3/4 cup = 1 cup bread crumbs
~Cornstarch - 1 tablespoon = 2 tablespoons flour
~Egg - 1 whole = 3 tablespoons beaten egg
~Egg - 1 whole = 2 egg whites or 2 egg yolks
~Egg - 1 whole = 1/4 cup egg substitute
~Flour, for thickening - 1 tablespoon = 1/2 tablespoon cornstarch
~Flour, for baking - 1 cup sifted = 1 cup minus 2 tablespoons unsifted flour
~Flour, for cooking - 1 cup sifted = 3/4 cup whole wheat flour and 1/4 cup all-purpose flour
~Flour for cake - 1 cup = 1 cup minus 2 tablespoons all-purpose flour
~Flour, self-rising - 1 cup = 1 cup minus 2 teaspoons flour plus 1-1/2 teaspoons baking powder and 1/2 teaspoon salt
~Garlic - 1 clove = 1/8 teaspoon garlic powder
~Garlic - 1 clove = 1 teaspoon chopped garlic
~Ginger - 1/8 teaspoon = 1/2 teaspoon raw ginger
~Honey - 1 cup = 1 1/4 cups sugar and 1/4 cup liquid
~Horseradish - 1 tablespoon fresh = 2 tablespoons prepared
~Lemon Juice - 1 teaspoon = 1/2 teaspoon vinegar
~Lemon - 1 whole = 3 tablespoons juice plus 2 teaspoons rind
~Lemon rind - 1 teaspoon = 1/2 teaspoon extract
~Milk - Believe it or not, 1 1/2 lbs of zucchinni, peeled and pureed, will replace 2 cups of milk when baking.
~Onion - 1 small = 1 tablespoon instant minced
~Onion powder - 1 tablespoon = 1 medium onion chopped
~Pumpkin pie spice - 1 teaspoon = 1/2 teaspoon cinnamon,
~1/4 teaspoon ginger, 1/8 teaspoon allspice & 1/8 teaspoon nutmeg
~Sour Cream- 3/4 cup sour milk and 1/3 cup butter or use plain yogurt
~Sugar, white - 1 cup = 1 cup packed brown sugar
~Sugar, white - 1 cup = 1 cup honey minus 1/4 cup liquid in recipe
~Shortening, 1 cup = 1 cup and 2 tablespoons butter or margarine
~Tomatoes, fresh - 2 cups, chopped = 16 ounce can, drained
~Tomato sauce - 2 cups = 1 cup tomato paste plus 1 cup water
~Vinegar -1 teaspoon = 1/2 teaspoon lemon juice
~Yeast - 1 package = 1 cake yeast
~Yeast - 1 package = 2 tablespoon dry yeast

Recipes from Enrichment

I have added most of the recipes from the "cooking with food storage" night. I will add the rest as I get them, so keep checking back. I have also added a couple of fun websites that have great information on food storage, check them out.(The links are on the right hand side of the screen.)If you know of any other websites or recipes that you would like to share, you can leave the info in a comment, and I will try to post them on here.

Snack Cake Mix

*6 cups all-purpose flour, unbleached
*2 3/4 cups white whole wheat flour- or all-purpose if you do not like w. wheat
*2 T. baking soda
*1 T. salt
*5 1/4 cups sugar

Mix all ingredients very well. I use a large lidded container.

To Bake Cake, Mix:
*2 1/3 cups mix
*3/4 cups milk
*2 eggs
*1/3 cup vegetable oil
*1 t. vanilla extract

Add-ins can include: Nuts, bananas or other fruits, spices, chocolate chips, coconut, shredded carrots, espresso powder, and cocoa. Even leftover oatmeal! You decide!

Mix all ingredients together and bake in a greased 9x9 pan for 35-45 minutes in a 350 degree oven or until a tooth pick comes out clean. Let cool and frost if you desire. Cut into 16 pieces, wrap individually and store in refrigerator for 5 days or freezer for 6 months.

Note- The use of the white whole wheat flour does give this cake an "earthiness" that most people are not used to. If you think that is you then use all-purpose flour only

Instant oatmeal packets

*2 pounds 10 oz. quick cooking oats ( I used Albertsons brand ($2.99 plus tax: for 2 pound 10oz container (5.8 cents a packet)
*salt (1/8 tsp per bag) (optional)
Optional Flavorings

Put the following ingredients into each small-size zip baggie:
*1/4 cup oats
*1/8 teaspoons salt (optional)

Optional: add to each packet additional flavors.
Store in an airtight container.

To serve: Empty packet into a bowl.
*Add 1/2 cup water.
Stir, microwave 60 seconds.
For thicker oatmeal, use less water – for thinner oatmeal, use more water.

*Optional flavors*:
Apple-Cinnamon Oatmeal-.
*1 tablespoons sugar.
*1/4 teaspoons cinnamon
*2 tablespoons chopped dried apples.

Sweetened Oatmeal-.
*1 tablespoons sugar or 1 packet'Equal' artificial.
sweetener.

Brown Sugar/Cinnamon Oatmeal-.
*1 tablespoons brown sugar
*1/4 teaspoons cinnamon.

Oatmeal w/Raisins& Brown Sugar-.
*1 tablespoons packed brown sugar
*1 tablespoons raisins.

Health Nut Oatmeal-.
*2 tablespoons any kind of wheat germ.

Fruit& Cream Oatmeal.
*1 tablespoons non-dairy coffee creamer
*2 tablespoons dried fruit.

makes about 52 bags

Homemade Hamburger Helper

*1-2 lbs. ground beef
*salt
*pepper
*garlic powder
*onion powder
*1 med. onion, diced
*1 can beef stock
*1 box Mac & Cheese dinner mix
*1/2 cup milk

Cook noodles according to box. Brown seasoned ground beef with onion. Add beef stock and milk; stir in cheese packet from Dinner and cook on med. low heat until thickened, stirring constantly. Add the cooked and drained pasta and serve

The following recipes are effective hamburger helper substitutes.

Seasoning (Makes enough for a few batches):

Mix together the following.

Ingredients:

* 1 1/4 teaspoon black pepper
* 1 Tablespoon garlic powder
* 2 Tablespoons dried parsley
* 1/2 cup instant onion
* 1 Tablespoon onion powder
* 1 1/2 teaspoons salt
* 1 2/3 cups fat-free dry milk powder
* 3 1/2 Tablespoons beef bouillon granules

Store in a jar with tight between uses.

Cheeseburger Casserole

Ingredients:

* 1 pound hamburger
* 1 1/2 cups water
* 1 cup uncooked macaroni
* 1 can chopped tomatoes
* 1/2 cup seasoning mix
* 2 cups of grated cheese

Directions:

First brown the hamburger and drain off the fat. Add 1 1/2 cups water, 1 cup uncooked macaroni, 1 can chopped tomatoes and 1/2 cup seasoning mix. Simmer covered 20 minutes or until macaroni is tender. Remove from heat and add 2 cups of grated cheese.

Chili Tomato Macaroni

Ingredients:

* 1 pound hamburger
* 1 1/2 cups water
* 1 cup uncooked macaroni
* 1 can chopped tomatoes
* 1/2 cup seasoning mix
* 1 Tablespoon chili powder

Directions:

First brown the hamburger and drain off the fat. Add 1 1/2 cups water, 1 cup uncooked macaroni, 1 can chopped tomatoes, 1 tablespoon chili powder and 1/2 cup seasoning mix. Simmer covered 20 minutes or until macaroni is tender.

Potato Casserole

Ingredients:

* 1 pound hamburger
* 1 1/2 cups water
* 1 cup uncooked macaroni
* 1 can chopped tomatoes
* 1/2 cup plus 1 tablespoon seasoning mix
* 5 or 6 medium sized potatoes, thinly sliced

Directions:

First brown the hamburger and drain off the fat. Add 1 cup water, 5 or 6 peeled sliced thinly potatoes, 1/2 cup plus 1 tablespoon seasoning mix. Simmer covered for 20 to 30 minutes or until potatoes are tender. Stir. Uncover and cook until excess water is evaporated.

Beef Barley Soup Mix in a Jar

*1 (1 pint) jar
*3/4 cup medium pearl barley, separated
*1/2 cup dried lentils
*2 tablespoons dried parsley flakes
*1/4 cup dried minced onions
*1/4 cup instant beef bouillon
*2 tablespoons dried celery flakes
*1/2 teaspoon dried thyme leaves
*2 bay leaves
*1/4 teaspoon black pepper
*1/4 teaspoon dried minced garlic

Layer soup kit ingredients in jar in order listed, using half of barley first and then remaining barley at the top. Close jar securely with lid. Attach cooking instructions.

Beef Barley Soup

*1 (2 pound) boneless beef chuck, cut in 1/2-
to 3/4-inch pieces or 2 pound lean hamburger
*1 tablespoon vegetable oil
*Contents of gift jar
*10 cups water

Heat oil in Dutch oven over medium heat and brown the meat. Pour off drippings. Add the contents of soup kit jar and water to Dutch oven; bring to a boil. Reduce heat; cover tightly and simmer 1 1/2 to 1 3/4 hours or until beef is fork tender.

Discard bay leaves.

Yields 8 servings.

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.
Makes 10 cups of mix

To make the mix:

*1 egg, beaten
*2 Tbsp vegetable oil
*1 cup water, or more as needed.
*1 1/2 cups buttermilk pancake mix (see above)

Mix ingredients until blended. Let it stand five minutes.

Makes 10 pancakes.

Notes: Use the mix within 6 months of when you make it. If you can't find buttermilk powder in your local grocery store, try a bulk food store.

Homemade Cocoa Mix

Ingredients

*4 cups nonfat dry milk powder
*1 ½ cups sugar
*1 cup non-dairy coffee creamer
*2/3 cup unsweetened cocoa powder
*1 (4 oz) package instant chocolate pudding mix

Place all ingredients in a large bowl and mix together. Place mix in a sifter and sift to make a really fine powder (or you can use your food processor for this step). Store in an airtight container. Add ½ cup of mix to an 8 ounce mug and fill with hot water.

One Pan Cake Mix

In quart jar layer ingredients in this order:

*2 1/2 cups All purpose flour
*1/2 cup dry cocoa
*1 1/2 cups sugar
*2 tsp. baking soda
*1/2 teaspoon salt.

Put these instructions:
Empty contents of jar into 9 x 12 baking pan. Stir until well blended. Make 3 wells in the mixture. Pour 2/3 cups oil in one. Pour 2 Tbsps. Cider vinegar (yes vinegar) in the second and 1 Tbsp vanilla in the third. Pour in 2 cups water and stir with a fork until well blended. Spread into an even layer. Bake at 350 degree oven for 35 to 40 minutes. Sprinkle with powdered sugar or frost .

Homemade Condensed Cream of Chicken Soup

Ingredients

*1 ½ cups chicken broth
*½ tsp poultry seasoning
*¼ tsp onion powder
*¼ tsp garlic powder
*1/8 tsp salt
*¼ tsp parsley
*Dash of paprika
*1 ½ cups milk
*¾ cup flour

In a medium-sized saucepan, boil chicken broth, ½ cup of the milk, and the seasonings for a minute or two. In a bowl, whisk together the remaining one cup of milk and flour. Add to boiling mixture and continue whisking briskly until the mixture boils and thickens.

Hobo Pop Tarts

Ingredients

*1 package of store-bought pie crust
*Jelly of your choice

Roll the dough out flat on a cookie sheet and score it with a knife into squares. Bake until almost done (as directed on the packaging). Spread with jelly or preserves. Bake three more minutes. Put two of the squares together to make a homemade toaster pastry.

Homemade Sweetened Condensed Milk

Ingredients

*1 cup instant nonfat dry milk solids
*2/3 cup sugar
*1/3 cup boiling water
*3 tbsp melted margarine

Combine all ingredients and process with an electric mixer until smooth. This can be stored in the refrigerator until it is ready to be used.

Homemade Pancake Syrup

Ingredients

*3 cups granulated sugar
*1 ½ cups water
*3 tbsp molasses
*1 tsp vanilla
*2 tsp butter flavoring
*1 tsp maple extract

Bring all of the ingredients to a boil, stirring until the sugar dissolves. Turn off burner, but leave pot on burner until the bubbling stops.

Make-Your-Own Canned Tomato Soup

Ingredients

*6 ounce can tomato paste
*24 ounces milk
*1 tsp salt
*1 tsp celery seed

Put tomato paste in a small saucepan. Add the milk, salt, & celery seed. Cook on medium-high heat, stirring occasionally.

Homemade Chocolate Syrup

Ingredients

*½ cup cocoa
*1 cup water
*2 cups sugar
*1/8 tsp salt
*¼ tsp vanilla

Mix the cocoa & the water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar and stir to dissolve. Boil three minutes. Add the salt & the vanilla. Pour into a sterilized pint jar, and store covered in the refrigerator.

Homemade Shake & Bake

Ingredients

*4 cups flour
*4 cups ground inexpensive crackers
*4 tbsp salt
*2 tbsp sugar
*2 tsp garlic powder
*2 tsp onion powder
*3 tbsp paprika
*¼ cup vegetable oil

Mix well and store indefinitely in the refrigerator in a covered container.

Homemade Onion Soup Mix

Ingredients

*¾ cup instant minced onion
*4 tsp onion powder
*1/3 cup beef-flavored bouillon powder
*¼ tsp celery seed, crushed
*¼ tsp sugar

Mix all the ingredients and store in an airtight container. To use, add two tablespoons mix to one cup boiling water. Cover and simmer for fifteen minutes.

Make-Your-Own Stove Top Stuffing

Ingredients

*6 cups cubed bread
*1 tbsp parsley flakes
*3 tbsp chicken-bouillon powder
*¼ cup dried minced onion
*½ cup dried minced celery (or fresh celery may be sauteed and added just before cooking)
*1 tsp thyme
*1 tsp pepper
*½ tsp sage
*1/3 tsp salt

Preheat the oven to 350 degrees. Spread the cubes on a cookie sheet and bake for eight to ten minutes, turning to brown evenly. Cool. In a plastic bag or bowl, toss the cubes with the rest of the ingredients until well coated. Store in a tightly closed container in the pantry for up to four months, or in the freezer for up to a year. To use: Combine two cups stuffing mix with ½ cup water and 2 tablespoons melted butter. Stir to combine thoroughly. Warm on the stove top or in a microwave. Stir again just before serving.

Homemade Croutons

Ingredients

*6 slices of bread (any kind, but don't tell Martha!)
*¼ cup olive oil
*1 tsp basil
*1 tsp oregano, liberal sprinkling of garlic salt (to taste)

Preheat oven to 350 degrees. Cube bread into desired size and toss into a bowl. Sprinkle all of the seasonings on top of your bread cubes. Drizzle olive oil over the cubes and then toss gently with your fingers. When all pieces have been coated, put cubes into a single layer on a cookie sheet. Bake at 350 degrees for twenty minutes. Allow to cool. Place in an airtight container and these can be stored for up to weeks in this container.

Make-Your-Own Pumpkin Puree

Ingredients

Pumpkins

Cut up your pumpkin and discard peels and any blackened areas. Prepare the pumpkin as you would squash by cutting it into small cubes. Fill a pot with the pumpkin and two inches of water. Cover and boil until soft. Drain water and process in the blender. Freeze in a freezer bag in two cup portions (approximately the size of a can of pumpkin). When puree is thawed it will be a little more watery than the canned version. Just drain a little of the water off and use as directed in your recipe.

Homemade Italian Dressing Seasoning Mix

Ingredients

*1 ½ tsp garlic powder
*1 tbsp onion powder
*2 tbsp ground oregano
*1 tbsp dried parsley
*1 tbsp granulated sugar
*2 tbsp salt (adjust to your own personal preference)
*1 tsp black pepper
*1 tsp ground basil
*¼ tsp ground thyme
*½ tsp dried celery flakes

Mix all ingredients together and store in an airtight container. To prepare the dressing: Mix two tablespoons of the mix with ¼ cup vinegar, 2 tablespoons of water, and ½ to 2/3 cup olive oil or canola oil.

Homemade Ranch Dressing Mix

Ingredients

*½ cup dry buttermilk
*1 tbsp dried parsley, crushed
*1 tsp dried dill weed
*1 tsp onion powder
*1 tsp dried onion flakes
*1 tsp salt
*½ tsp garlic powder
*¼ tsp ground pepper

Combine all ingredients in your food processor and grind until it becomes a fine powder. Store in an airtight container. To prepare the dressing: Combine one tablespoon mix with one cup of mayonnaise and one cup milk

Homemade Baking Mix (AKA Bisquick)

Ingredients

*5 ½ cups sifted flour
*1 tsp baking soda
*3 tbsp baking powder
*1 cup shortening

Mix all ingredients well until crumbly. Store in an air tight container.

Homemade Poultry Seasoning Mix

Ingredients

*2 tsp. ground sage
*1 ½ tsp. ground thyme
*1 tsp. ground marjoram
*¾ tsp ground rosemary
*½ tsp nutmeg
*½ tsp finely ground black pepper

Mix well. Store in an airtight container. Use this as a substitute for store bought poultry seasoning.

Homemade Rice Seasoning Mix

Ingredients

*¾ cup chicken bouillon granules
*½ cup dried parsley
*1 tbsp. basil
*1 tbsp dill weed
*2 tbsp, dried onion flakes
*1 tsp seasoning salt
*2 tsp garlic powder
*1 tsp lemon pepper seasoning
*1 cup almonds, coarsely chopped (optional)

Mix together and store in an airtight container. When preparing rice, combine 1 cup rice, 2 cups water, and three tablespoons of the seasoning. Bring your water to a boil and add rice & seasoning. Reduce to simmer and cook for eighteen minutes.

Homemade Pumpkin Pie Seasoning Mix

Ingredients

*4 tsp. ground cinnamon
*2 tsp. ground ginger
*1 tsp. ground cloves
*1/2 tsp. ground nutmeg

Mix well. Store in an airtight container. Use this as a substitute for store bought pumpkin pie spice. Yield: 7 1/2 teaspoons.

Homemade Fudge Brownie Mix

MIX:

*2 cups sugar
*1 1/3 cups sifted flour
*1 cup unsweetened cocoa powder
*1 1/4 teaspoons baking powder
*1 1/4 teaspoons salt
*1 cup Crisco Shortening

To Make Brownies:

*2 eggs
*1 teaspoon vanilla
*3 cups Brownie mix
*1/2 cup chopped nuts -- (optional)
*icing sugar

To prepare mix; In bowl, combine the dry ingredients, sugar, flour, cocoa powder, baking powder and salt. Cut in Crisco until it resembles coarse cornmeal.

Store in sealed container for up to 6 weeks at room temperature. Will freeze for longer storage.

To make Brownies:

Preheat oven to 350°F.

Beat eggs and vanilla. Add 3 cups of the Brownie Mix. Stir until near smooth. Stir in your chopped nuts. Spread in a greased 8x8x2" pan. And bake for about 30 minutes. Cool. Sift Icing sugar over tops. The Mix makes 2 pans of brownies. Mix makes 3 cups.

Homemade Cookie Mix

Give this wonderful mix along with cookie cutters and the recipes for a Christmas gift.
Prep Time: 15 minutes
Ingredients:

* 5 cups flour
* 2 cups sugar
* 1 cup brown sugar
* 2 Tbsp. baking powder
* 2 tsp. salt
* 1 cup solid vegetable shortening
* 1/2 cup butter

Preparation:
In large bowl, combine flour, granulated sugar, brown sugar, baking powder, and salt. Mix well until blended. Cut in shortening and butter with pastry blender, two knives or your hands until the mixture resembles cornmeal and shortening and butter are evenly distributed. Store in the refrigerator in a tightly covered container for up to 12 weeks. When you want to make cookies, measure amount needed and let it come to room temperature before using.

*Recipes*

Sugar Cookies
*4 cups homemade cookie mix
*1-1/2 tsp. vanilla
*1 egg

Combine all ingredients in large bowl until well blended. Divide dough in half, then cover dough and chill at least one hour or until dough is easy to handle. Roll out dough, one half at a time, on a floured surface to 1/8-inch thickness. Cut into desired shapes using cookie cutters. Arrange cutouts 1-inch apart on a greased or parchment lined cookie sheet. Sprinkle with sugar. Bake at 375 for 8-10 minutes until cookies are set but not brown. Cool on wire rack.

Chocolate Chip Cookies
*2-1/2 cups homemade cookie mix
*2 tsp. vanilla
*1 egg
*1 cup semisweet chocolate chips
*1/2 cup chopped nuts

Combine all ingredients in a large bowl and blend until well mixed. Drop by teaspoons onto ungreased cookie sheets and bake at 375 oven for 8-10 minutes until cookies are light golden brown. Cool on sheet for 2 minutes, then remove to a wire rack to cool.

Cookie Press Cookies
*4 cups homemade cookie mix
*3 oz. pkg. cream cheese, softened
*1 tsp. vanilla
*2 egg whites

Preheat oven to 350 degrees. Combine all ingredients in large bowl and mix with a fork until blended. Fill cookie press with dough and form cookies 1-2" apart on an ungreased cookie sheet. Bake at 350 degrees for 7-9 minutes until set (cookies should not brown much). Cool 1 minute and remove from cookie sheets. Cool on wire rack.

Spice Cookies
*2-1/2 cups homemade cookie mix
*1 tsp. lemon extract
*1 tsp. ground cinnamon
*1/2 cup raisins
*1/2 cup chopped nuts

Follow directions for Chocolate Chip Cookies. Bake at 375 for 8-10 minutes until light golden brown.

Peanut Butter Cookies
*2 cups homemade cookie mix
*1/2 cup peanut butter
*1 egg
*1 tsp. vanilla

Follow directions for Chocolate Chip Cookies. Form dough into balls, place on ungreased cookie sheet, and flatten with a fork dipped in sugar. Bake at 375 degrees for 8-10 minutes.

Chocolate Candy Cookies
*2 cups homemade cookie mix
*1/4 cup cocoa
*2 Tbsp. water
*1 egg
*1 cup candy coated chocolate pieces

Preheat oven to 350 degrees. Combine all ingredients except candies in large bowl and beat until well blended. Stir in candy. Drop by teaspoonfuls onto ungreased cookie sheets 2" apart. Bake at 350 degrees 8-10 minutes until set.

Sloppy Joe Mix

Make your own Sloppy Joe mix to store in your pantry for instant meals.
Prep Time: 10 minutes
Ingredients:

* 1 cup dried minced onion
* 3 Tbsp. dried green pepper pieces
* 4 tsp. salt
* 3 Tbsp. cornstarch
* 4 tsp. instant minced garlic
* 2 tsp. dry mustard
* 2 tsp. celery seed
* 2 tsp. chili powder

Preparation:
Combine all ingredients and mix well. Store in airtight container in a cool, dry place. Makes the equivalent of 8 packages purchased Sloppy Joe seasoning mix. 3 Tbsp. Sloppy Joe Mix equals one package purchased mix.

Sloppy Joes

Brown 1 lb. lean ground beef in a large skillet; drain fat. Add 3 Tbsp. Sloppy Joe Mix, 1/2 cup water, and 1 cup ketchup or crushed tomatoes or tomatoe sauce. Bring to a boil, reduce heat, cover pan, and simmer 5-10 minutes until thickened.

Granola

Ingredients

*2 cups old fashioned oats
*1 cup shredded coconut
*1/2 cup wheat germ
*1 1/2 cup nuts any kind
*1 teaspoon salt
*1 can of sweetened condensed milk
*1/4 cup oil
*1/2 cup raisins or any kind of dried fruit you like

Combine oats, coconut, wheat germ, nuts and salt in a large bowl.
Stir in sweetened condensed milk. Add oil and mix throughly.
Spread mixture onto a well greased cookies sheet. Bake bake at 300
degrees in oven, Stirring occasionally about after 20 minutes.
Cook about 30 -40 minutes . Remove from oven, stir in dried fruit while still warm.
Store in tightly covered container or a zip-lock bag. Makes about 8 cups.

Snackin' Granola Bars

Ingredients
* 3-1/2 cups Quaker® Oatmeal, toasted
* 1 cup raisins
* 1 cup chopped nuts
* 2/3 cup butter or margarine, melted
* 1/2 cup firmly packed brown sugar
* 1/3 cup honey, corn syrup, or molasses
* 1 egg, beaten
* 1/2 teaspoon vanilla
* 1/2 teaspoon salt

Preparation

Combine all the ingredients; mix well. Press firmly into well greased 15-1/2x10-1/2-inch jelly roll pan. Bake in preheated moderate oven (350° F) about 20 minutes. Cool; cut into bars. Store in tightly covered container in cool dry place or in refrigerator.

Cook’s Notes

To bake in 13x9-inch baking pan, bake in preheated oven (325 degrees F), 30 to 35 minutes. To bake in 13x9-inch glass baking dish, bake in preheated oven (300 degrees F), 30-35 minutes.
Variations

Add 1/2 cup flaked or shredded coconut. Substitute one 6-oz. pkg. semi-sweet chocolate pieces for 1/2 cup raisins. Substitute 1/2 cup sunflower seed for 1/2 cup nuts.

Chocolate Chunk Granola Bars

Ingredients
* 1 cup firmly packed brown sugar
* 2/3 cup creamy peanut butter
* 1/2 cup (1 stick) margarine or butter, softened
* 1/2 cup light corn syrup or 1/2 cup honey
* 2 teaspoons vanilla
* 3 cups QUAKER Oats (quick or old fashioned, uncooked)
* 1-1/2 bars (6 ounces) GHIRARDELLI Sweet Dark Chocolate, chopped or 3/4 cup any kind chocolate chips
* 3/4 cup shredded coconut
* 1/2 cup raisins
* 1/3 cup KRETSCHMER Original or Honey Crunch Wheat Germ

Preparation

Heat oven to 350°F. Beat brown sugar, peanut butter and margarine until fluffy. Add corn syrup and vanilla; mix well. Stir in oats, chocolate, coconut, raisins and wheat germ. Press onto bottom of ungreased 13 x 9-inch baking pan. Bake 15 to 20 minutes or until light golden brown. Chill 1-1/2 hours or until firm. Store loosely covered.

36 BARS

Double Crunch Granola Bars

Ingredients
* 4 cups Quick Quaker Oats, uncooked (or 4-1/2 cups Old Fashioned)
* 1-1/2 cups chopped nuts
* 1 cup firmly packed brown sugar
* 3/4 cup butter or margarine, melted
* 1/2 cup honey or corn syrup
* 1 teaspoon vanilla ( I used 2 teaspoons of vanilla )
* 1/2 teaspoon salt (optional)

Preparation

Preheat oven to 350° F.

Combine all ingredients; mix well. Press firmly into well greased 15-1/2 x 10-1/2 inch jelly roll pan. Bake 10-12 minutes or until golden brown and bubbly. Cool thoroughly; cut into bars.

Homemade Cornbread Mix

To give this mix as a gift, attach a recipe card with the instructions.
Prep Time: 10 minutes
Ingredients:

* 4 cups flour
* 1 Tbsp. salt
* 1 cup sugar
* 1/4 cup baking powder
* 1 cup solid vegetable shortening
* 4 cups cornmeal

Preparation:
Combine the flour, salt, sugar, and baking powder in a large bowl. With a pastry blender or two knives cut in shortening until particles are fine. Add the cornmeal and mix well. Store in refrigerator in an airtight container for 3-4 months. Makes about 10 cups of dry mix

CORNBREAD OR CORN MUFFINS RECIPE

Combine 2 1/2 cups of the homemade cornbread mix with 1 beaten egg and 1-1/4 cups milk. Mix just until dry ingredients are moistened. Pour into a greased 8" square pan or greased muffin tins and bake at 425 degrees for 15-25 minutes until light golden brown and bread springs back when lightly touched with finger. Muffins will bake for the shorter time period.