Brownies in a Jar

INGREDIENTS:
1/2 cup white sugar
1/2 cup rolled oats
1/2 cup candy-coated chocolate pieces
1/2 cup packed brown sugar
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup crisp rice cereal
1/2 cup semisweet chocolate chips

DIRECTIONS:
1) In a 1 quart or 1 liter jar, layer the ingredients in the order given. Lightly pack down the jar after each addition. Attach a card with the following instructions:

2) Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet. Empty the entire contents of the jar into a medium bowl. Add 1 large egg and 1/2 cup of margarine melted; mix well. Form dough into 1 inch balls and bake for 10 to 12 minutes in the preheated oven. Makes about 2 dozen cookies.

srawberry Shortcake recipes

CREPES


INGREDIENTS:
1 cup milk
1 cup flour
2 eggs
1 tsp vanilla
1 tbsp sugar
1 tbsp melted butter

DIRECTIONS:
1. Mix the milk, flour, and eggs (and sugar and vanilla if you're making desert crepes)with a wire whisk or electric mixer. You can also use a blender.

2. Add the butter and continue mixing until the butter is thin and smooth.

3. Heat a frying pan until droplets of water "dance" on it.

4. Pour 1/4 cup of butter into the pan. When the crepe bubbles an the eges look dry, flip it. Cook for another few minutes until the othersie is done.

5. Fill with your favorite toppings! Vegetables and cheese make a nice crepe for lunch or dinner. Fruit, whipped cream, or choclate are all yummy fillings for a desert.

COZY COCO



INGREDIENTS:
2 cups milk
4 tbsp cocoa powder
1/2 cup sugar

DIRECTIONS:
1. Mix together cocoa an sugar in a small bowl.

2. In a small pot over low heat, warm the milk.

3. Add the cocoa an sugar mixure one tablespoon at a time, stirring until the cocoa has just the right amount of chocolate for you.

4. You can add marshmallows or whipped cream and chocolate shavings for an extra special treat.



TROPICAL FRUIT PUNCH


INGREDIENTS:
4 cups pineapple juice
2 cups orange or tangerine juice
1 cup cranberry juice
2 tangerines split into sections

DIRECTIONS:

1. Combine the different juices in a large punch bowl and serve chilled.

2. Add tangerine slices right before serving for a sweet burst of citrus!

homemade Makeup

INGREDIENTS:
2 tablespoons of soft shortening
4 tablespoons of cornstarch
Food coloring

DIRECTIONS:
1) Mix ingredients shortening and cornstarch. Separate the recipe into different cups, add food coloring.

2) Wash your face and any area that you will be applying makeup to and than dry thoroughly.

3) Apply a thin coat of cold cream to the entire face.

4) Using a cotton ball, gently pat cornstarch over cold cream. Keep your eyes closed.

5) Apply make-up with fingers tips.

3 Ingredient Microwave cup cakes

INGREDIENTS:
1 Package of Angel food cake
1 Package of Regular cake mix (any flavor)
Water

DIRECTIONS:
1) Mix the 2 cake mixes together in a ziplock bag.

2) When making the cupcakes put
3 T. water in a mug, add 1/3 C. cake mix
& stir until there are no lumps or dry mix.
It will be foamy.

3) Put in the microwave for 1 minute.

4) It will dump right out of the mug when done.

Muffins

INGREDIENTS:

2 cups boiling water
5 teaspoons baking soda
1 cup shortening
2 cups sugar
4 eggs
1 teaspoon salt
5 cups Flour
1 quart Buttermilk
4 cups All Bran Cereal
2 cups 40% Bran Flakes
1 cup walnuts (chopped)


DIRECTIONS:
1) Add soda to boiling water and set aside. Whip shortening and sugar until light and fluffy. Add the eggs slowly. Mix well. Add the buttermilk, flour, salt and mix again. Add the soda water very slowly. Gently fold the cereals and the walnuts into the mix.


2) Spoon 1/8 cup into greased muffin tins. Bake at 350 degrees for 30 minutes. Let cool for 5 minutes.

3) Muffin mix must sit in the refrigerator over night before baking. Muffin mix will last one week, covered and refrigerated. Yields 3 dozen muffins.

Lemony Monster Sugar Cookies - healthier

To decorate these frightening monster cookies, we’ve opted for flavorful dried fruit and nuts instead of sugary icing. Try using dried blueberries or currants for the eyes and pumpkin seeds or pine nuts for the teeth and eyebrows. Dried cranberries and slivered almonds are great to have on hand for decorating, too. Make sure to allow time for chilling the dough. Secret Ingredient - Emphasize that to children - Whole wheat flour!

INGREDIENTS:

2½ cups flour
1 teaspoon baking powder
1/4 teaspoon fine salt
3/4 cup (1½ sticks) butter, softened
3/4 cup sugar
2 eggs
1 tablespoon lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla extract
10 drops natural orange (or a combination of red and yellow) food coloring (optional)
Dried fruit and nuts for decorating

DIRECTIONS:
1) Whisk together flour, baking powder and salt in a large bowl; set aside. In a second large bowl, beat butter and sugar with an electric mixer until fluffy, about 30 seconds, then beat in 1 egg. Add lemon juice, zest and vanilla and beat again until smooth, about 30 seconds more. Add flour mixture and beat to combine. Add food coloring (if using) and beat again, or knead by hand, just until color is evenly distributed. Shape dough into two logs then wrap each snugly in parchment paper, twisting the ends in opposite directions like a piece of candy to tighten each roll and make it uniformly round and about 6 inches long. Chill for 2 hours.

2) Preheat oven to 350 degrees. Whisk remaining egg and 1 tablespoon water together in a small bowl to make an egg wash; set aside.

3) Line two large baking sheets with parchment paper. Cut dough crosswise into 1/4-inch-thick slices and transfer to prepared baking sheets, arranging cookies about 1 inch apart. Working with a few cookies at a time, brush tops with egg wash then decorate with dried fruit and nuts to make monster faces on each. Bake until light golden brown about the edges, 12 to 13 minutes. Set aside to let cookies cool completely then serve.

NUTRITION:
Per serving (1 cookie/29g-wt.): 120 calories (50 from fat), 6g total fat, 2.5g saturated fat, 20mg cholesterol, 35mg sodium, 15g total carbohydrate (1g dietary fiber, 7g sugar), 2g protein

Oatmeal cookies

INGREDIENTS:
1 cup raisins
1 cup water
3/4 cup shortening
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
2 cups rolled oats
1/2 cup chopped walnuts

DIRECTIONS:
1) Simmer raisins and water over medium heat until raisins are plump, about 15 minutes. Drain raisins, reserving the liquid. Add enough water to reserved liquid to measure 1/2 cup.

2) Preheat oven to 400 degrees F.

3) Mix the shortening, sugar, eggs and vanilla thoroughly. Stir in reserved liquid.

4) Blend in the remaining ingredients.

5) Drop by rounded teaspoons about 2 inches apart onto ungreased baking sheets. Bake 8 to 10 minutes or until light brown.

Angel food Cake

Ingredients:
18 egg whites
2 teaspoons cream of tartar
1 pinch salt
1 1/2 cups white sugar
1 cup cake flour
1/2 cup confectioners' sugar
1 teaspoon vanilla extract

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Sift cake flour and confectioners sugar together 5 times and set aside.
2. In a large clean bowl, whip egg whites with a pinch of salt until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar while beating, and continue to beat until very stiff. Add vanilla.
3. Quickly fold in flour mixture. Pour into a 10 inch tube pan.
4. Bake at 350 degrees F (175 degrees C) for 45 minutes.

Moon Sand - Thank you, Hannah

INGREDIENTS:
6 cups of play sand (I got a 50lb bag from Lowes, it was $4.99 plus tax)

3 cups of cornstarch (most dollar stores carry it for $1 per box...you'll need around 24 boxes for the whole 50lbs!)

1 1/2 cups of cold water


DIRECTIONS:
Step one: Mix the water and cornstarch together thoroughly, this will take a few minutes to get it nice and smooth.

Step two: Gradually mix in the sand, one cup at a time. You'll need to really work it in with your fingers.

Step three: Play with it!

Step four: When you're all done, pop it in an airtight container.

Step five: When you next play with it, you'll need to revive it with 2-3 tablespoons of water. Just sprinkle it over and work it in.

That's all there is to it. Very cheap, very easy and the kids will get to play with heaps of the stuff. Play sand also comes in different colors, so buy different colored bags to mix things up a little. Have fun!

Hot Chocolate

INGREDIENTS:
10 cups dry milk powder
4 3/4 cups sifted confectioners' sugar
1 3/4 cups unsweetened cocoa powder
1 3/4 cups powdered non-dairy creamer

DIRECTIONS:

1 - In a large mixing bowl, combine milk powder, confectioner's sugar, cocoa powder, and creamer. Stir till thoroughly combined. Store cocoa mixture in an airtight container. Makes about 15 cups mix, or enough for about 45 servings.
2 - For 1 serving, place 1/3 cup cocoa mixture in a coffee cup or mug, and add 3/4 cup boiling water. Stir to dissolve. Top with dollop of whipped cream or a few marshmallows, if desired.


hot chocolate in a jar


INGREDIENTS:
6 1/2 cups powdered milk
1 (5 ounce) package non-instant chocolate pudding mix
1 cup powdered chocolate drink mix
1/2 cup powdered non-dairy creamer
1/2 cup confectioners' sugar
1/2 cup unsweetened cocoa powder

DIRECTIONS:
1 - In a large bowl, combine powdered milk, chocolate pudding mix, chocolate drink mix powder, creamer, confectioners' sugar, and cocoa. Divide the mixture between two 1 quart jars. Seal, and decorate as desired. These can be stored in a dry area for up to 3 months.
2 - Attach a tag with the following instructions: Hot Cocoa: Dissolve 1/3 cup cocoa mix in 1 cup boiling water.


Creamy Hot Chocolate


INGREDIENTS:
1/3 cup unsweetened cocoa powder
3/4 cup white sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups milk
3/4 teaspoon vanilla extract
1/2 cup half-and-half cream

DIRECTIONS:
1 - Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.