Pumpkin Oatmeal Cookies Mix

-Julie

Ingredients:
1-15 oz Krusteaz Pumpkin Spice Quick Bread
1 c. quick-cooking oats
1/2 c. sugar
1 t. cinnamon
1/4 t. nutmeg
1 c. chocolate chips

Tag:
1 egg
1/2 cup butter, softened
3 T. water
sugar

Preheat oven to 375 degrees. Using an electric mixer, mix on medium speed butter and dry ingredients for one minute. Add egg and water and continue to mix on medium until dough forms into a ball. Form into tablespoon size balls, roll into sugar and place 2-in. apart on ungreased cookie sheet. bake for 11-13 minutes.

Chunk Oatmeal Cookie Mix

-Kara 1 cup flour
1 cup sugar
1 cup oats
1 tsp. cinnamon
1/4 tsp. salt
1/2 tsp. soda

Preheat oven to 375 F. Beat 3/4 cup softened butter in a large bowl with electric mixer on medium speed until creamy; beat in 1 egg and 1 tsp vanilla.
Stir Cookie Mix into butter mixture until well blended. Spoon heaping Tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
Bake at 375 for 12-14 minutes or until golden brown. Cool on baking sheet 1 min. Remove to wire racks and cool completely. Makes 30 servings (1 cookie each)

Best Brownies Mix

-Julia

6 cups flour
4 tsp baking powder
4 tsp salt
8 cups sugar
8 oz unsweetened cocoa
2 c vegetable shortening

In a large bowl, sift together flour, baking powder and salt. Add sugar and cocoa. Blend well. With a pastry blender, cut shortening until evenly distributed. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10 - 12 weeks. Makes about 17 cups of Brownie Mix.

BEST BROWNIES
Preheat oven to 350. Grease and flour an 8-inch square pan. In a medium bowl, combine 2 beaten eggs, 1 tsp vanilla and 2 1/2 cups BROWNIE MIX. Beat until smooth. Stir in 1/2 cup chopped nuts. Pour into prepared pan. Bake 30 to 35 min, until edges separate from pan. Cool. Cut into 2-inch bars. Sprinkle with powdered sugar or your choice of topping. Makes 16 brownies.

CHEWY CHOCOLATE COOKIES
Preheat oven to 375. Grease baking sheets. Combine 2 eggs and 1/4 cup water in a medium bowl. beat with a fork until blended. Stir in 2 1/4 cups BROWNIE MIX, 1/2 tsp baking soda, 3/4 cup flour and 1 tsp vanilla. Blend well. Drop by teaspoonfuls 2 inches apart onto prepared baking sheets. Put a walnut or pecan half in center of each cookie. Bake 10 - 12 minutes, until edges are browned. Cool on wire racks. Makes about 3 dozen cookies.

Snowman Soup Mix

-Jaclyn
3 cups nonfat dry milk
1 cup sugar
½ cup unsweetened cocoa
½ cup non dairy creamer
1/8 tsp salt

**Combine all ingredients and mix well. Once mixed divide in to separate bags.

Tag: When the weather outside is frightful,
Snowman Soup can be delightful.
May it warm your spirit and your soul.
Let it Snow, Let it Snow, Let it Snow!
When you feel a chill or brrrrrrr,
Use the peppermint stick to stir.
Add hot water and sip it slow.
Let it Snow, Let it Snow, Let it Snow.

Directions: Add 3-4 Tablespoons cocoa pwd. to a mug of hot water and enjoy!

Pumpkin Chocolate Chip Muffins Mix

-Lauren Contents of bag:
2 1/2 cups flour
1 cup light brown sugar
1 cup chocolate chips
1 Tbsp. baking powder
1 1/2 tsp. pumpkin pie spice
1/4 tsp. salt

Directions on bag:
1 1/4 cups canned pumpkin
3/4 cup milk
6 Tbsp. butter, melted
2 eggs

Preheat oven to 400 degrees. Grease or paper-line 18-24 regular size muffin cups.

Pour contents of bag into large bowl. Combine pumpkin, milk, butter, and egg in small bowl until blended; stir into jar mixture just until moistened. Spoon evenly into prepared muffin cups, filling 2/3 full.

Bake 15-17 minutes minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire rack 10 minutes; remove from pan and cool completely on wire racks.

Death By Chocolate Cookie Mix

-Aubrey

1 1/2 cups sugar
1 t. baking soda
1/2 t. salt
3/4 C. unsweetened cocoa powder
2 C. flour
1 C. semisweet chocolate chips

Attach the following recipe:
1 1/4 C. butter, softened
2 eggs
1 t. vanilla
Contents of jar

Preheat the oven to 350° F. In a large bowl, cream the butter, eggs and vanilla. Add contents of jar and stir until well-mixed. Drop dough by heaping teaspoons onto an ungreased baking sheet, spacing about two inches apart. Bake for eight to 10 minutes, or until lightly browned. Cool for five minutes; then remove to a rack.

Store airtight for up to two weeks.

Candy Bar Brownie Mix

-Heather



Tag:

Oatmeal Bake

-Aubrey

1 1/2 cups quick-cooking oatmeal
1/4 cup sugar
1/2 cup milk
1/4 cup melted butter
1 egg
1 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Combine all ingredients together. Pour into a greased 8x8 pan.
Bake for 25-30 minutes or until the edges are golden brown.

Immediately spoon into a bowl.
Top with warm milk, fresh fruit or brown sugar if desired.

Corn Bread

-Kara (Julie)

½ c. butter (room temperature)
1 cu. Sugar
2 eggs
1c. cornmeal
1 1/2c flour
2 tsp baking powder
½ tsp salt
1 ½ c. milk

Cream butter, sugar, and eggs, in medium bowl. Mix all dry ingredients together. Add to butter mixture. Stir in milk just until all milk is mixed in. Pour in greased 8x8 inch pan. Bake at 375 for 35 to 40 minutes or until done.

Popped Wheat or Wheat Nuts

-Aubrey

John was so excited to have these...I found the recipe at foodstoragemadeeasy.net. We tried 5 different flavors: Ranch, Garlic, Cinnamon & Sugar and cheese. Ranch was our favorite.

Take 1 cup of your cooked wheat berries (I simmered mine for 45 minutes and drained them) and add to a frying pan of pot with two tablespoons of oil in it. Cover with a lid and cook over a hot stove shaking the pan while it cooks. After about 4-5 minutes the kernels will be nice and toasted. Put the popped wheat on a paper towel to get the extra oil off, and sprinkle with your choice of seasonings. Try it with salt, seasoned salt, garlic, barbecue salt, onion salt, cinnamon and sugar or any combination you desire. These are delicious on salads as a topping, mixed with trail mix, or as toppings for a desserts or just as a healthy snack.

Instant Oatmeal

-Aubrey

I found this at budget101.com. It was really easy and tasted just like the packets you buy. And I love how much cheaper it is!

What you need:
3 cups Quick-Cooking Oats
Salt (I left the salt out)
8 Small sized Zip Baggies (I used snack sized bags)

Put 1/2 cup oats in a blender and blend on high until powdery. Set aside in a small bowl, and repeat procedure with an additional 1/2 cup oats. If you're using a food processor (or VitaMix)you can do the 1 cup of oats in one batch.

Put the following ingredients into each zip baggie: 1/4 cup un-powdered oats, 2 Tbsp. powdered oats, and 1/8 tsp. salt.

Store in an airtight container. To Use: Empty packet into a bowl. Add 3/4 cup boiling water. Stir and let stand for 2 minutes. For thicker oatmeal, use less water - for thinner oatmeal, use more water. I microwaved mine just like the store bought ones--worked great!

Variations:
Apple-Cinnamon Oatmeal- To each packet add 1 Tbsp. sugar, 1/4 tsp. cinnamon, and 2 Tbsp. chopped dried apples.

Sweetened Oatmeal- To each packet add 1 Tbsp. sugar Brown Sugar

Cinnamon Oatmeal- To each packet add 1 Tbsp. brown sugar & 1/4 tsp. cinnamon

Oatmeal w/Raisins & Brown Sugar- To each packet add 1 Tbsp. packed brown sugar and 1 Tbsp. raisins.