Country Oatmeal Cookie in a Jar

Country Oatmeal Cookie in a Jar

"You can substitute raisins for chocolate chips, but the chocolate makes for a nice change."

3/4 cup white sugar
3/4 cup packed brown sugar
1 cup rolled oats
1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
1 cup chopped walnuts (optional)

1. Using a 1 quart or 1 liter jar, layer in the ingredients in the order given. Pack down the jar after each addition. Put the lid on, and cover with an 8 inch circle of fabric. Secure the fabric over the lid using a rubber band, then cover the rubber band by tying a nice piece of ribbon or raffia around the lid.

Attach a tag to the ribbon with the following instructions:

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together 3/4 cup of softened butter, with 2 eggs and 1 teaspoon of vanilla.

Add the entire contents of the jar, and mix by hand until combined. Drop dough by heaping spoonfuls onto an unprepared cookie sheet. Bake for 12 to 15 minutes.

Split-Pea Soup

Split-Pea Soup

1 (2.75-ounce) pkg. gravy mix
1 tablespoon chicken bouillon granules
2 teaspoons imitation bacon bits
2 teaspoons celery flakes
2 teaspoons dried minced onion
1 teaspoon dried parsley flakes
1 1/4 cups dried split green peas
1 bay leaf (place on top, not in Mix)


Measure ingredients in layers in jar or blend in a vacuum seal bag if desired.

Tag: Split-Pea Soup

Empty contents of jar into large saucepan or Dutch oven. Add 6 cups water; heat to boiling, stirring often.

Reduce heat; cover and simmer for 1 to 1-1/2 hours or until peas are tender, stirring occasionally to prevent peas from sticking. Remove bay leaf before serving.

Creamy Wild Rice and Mushroom Soup

Creamy Wild Rice and Mushroom Soup

1 (2.75 ounce) package country gravy mix (regular or no-fat)
1 tablespoon chicken bouillon granules (I used sodium free)
2 teaspoons dried minced onion
2 teaspoons dried celery flakes
1 teaspoon dried parsley flakes
1/2 cup uncooked wild rice
1/2 cup uncooked white rice
1 ounce coarsely chopped dried mushrooms (shiitake, chanterelle or oyster)*

Pour gravy mix into wide-mouth pint jar.

In small bowl, stir together bouillon granules, onion, celery and parsley. Pour into jar to make second layer. Add layers of wild rice, white rice and mushrooms. Seal with lid.

Attach gift tag (below) and decorate jar as desired.

Tag: Creamy Wild Rice and Mushroom Soup

Empty contents of jar into a large saucepan or Dutch oven. Add 7 cups water; heat to boiling.

Reduce heat; cover and simmer for 25 to 30 minutes or until rice is tender, stirring occasionally. Garnish with chopped fresh parsley, if desired.