Apple/Orange Spiced Tea Mix-12 Days of Easy Sweets

12 Days of Easy Sweets 2014

This version of a Friendship Tea-like mix is one of my favorites.  I found it in a 1999 Gooseberry Patch Christmas book.  This drink is not as highly spiced as some recipes.  If you want it spicier, add a teaspoon of cinnamon
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If you are not a cook or a baker (then why are you reading this blog?), this is the perfect recipe to make and give with some fancy store-bought cookies and make it look as thought it is a homemade gift.  It is also something that can be made by children, with any necessary help, to give to grandma or a favorite aunt.  I like to throw everything into a blender and blend to mix, but, if children are making this, just combine and mix in a bowl.

The recipe is easily halved or multiplied and sugar-free ingredients can be used if desired. 

Apple/Orange Spiced Tea Mix
adapted from Gooseberry Patch Christmas book
1 c sugar
1/3 c. dry orange drink mix
2/3 c. regular dry instant tea
2 envelopes instant spiced cider mix

Combine ingredients in a blender container or a mixing bowl and mix until well blended.  Pour into an airtight container or jar.  To use, combine 1 heaping teaspoon of mix into 1 (8 oz.) cup of hot water.  Mix and let steep 2 minutes.  Makes 2 cups mix, about 25 servings.

3-Way Oatmeal Baking Mix

Today’s post is part of Commentathon hosted by Blogelina where each of us have pledged to visit all the other posters in the group and leave a comment.  We are hoping for 50 comments each.  Tanya said to do a epic post.  I am not sure that I can do epic, so I am sharing what I started this blog to share:  quick and easy comfort recipes to make cooking easier.  3-Way Oatmeal Baking Mix does just that.

The mix makes oatmeal cookies, muffins and pancakes, hence the name 3-Way.  Of course, the mix can be used to just make cookies if one prefers.

All the individual recipes are basic so they can be varied with additions such as raisins, chopped dates, dried fruits, different kinds of nuts and candy chips.  I used dried cranberries in the muffins and butterscotch chips and toasted, chopped walnuts in the cookies in the photos.

Although you can use all old-fashion or quick oats in the mix, I prefer to use half of each.  I also prefer to toast the oats which helps give the mix a nutty flavor.  To toast the oats, spread two baking pans with 2 cups oats each.  Place in a 350 degree oven and bake 15 to 20 minutes, stirring after every 5 minutes, until the oats are a light golden brown.  Let cool.

If you wish to omit the dry milk powder, use milk in the individual recipes instead of water.

I have been making this mix for years.  The original recipe came from an article in our local newspaper printed in March 1988.  Yes, I really do keep old recipes.

3-Way Oatmeal Baking Mix
4 c. uncooked rolled oats, old-fashioned or quick cooking, toasted if desired
3 c. whole wheat flour
1 c. unbleached or regular flour
1 c. nonfat dry milk powder
3 T. baking powder
1 1/2 t. salt
1 lb. butter or margarine, softened (I use butter)

If you have a large Kitchenaid type mixer, this can be mixed completely with the mixer.  If you have a smaller mixer, it may be started in the mixer, but will probably need to be finished by hand.  Combine oats, flours, dry milk powder, baking powder and salt in a large mixing bowl.  Put butter in a large bowl of a electric mixer.  Beat butter until creamy.  With mixer on low speed, gradually add as much of the dry ingredients as possible.  If you can add all of the dry ingredients, continue mixing until fine, even crumbs are formed.  If you cannot add all the dry ingredients, finish with a pastry blender or rub mix between your fingers.  Store mix tightly covered in the refrigerator for up to six weeks.  Makes about 10 cups mix.  Use to make Oatmeal Muffins, Oatmeal Pancakes, and Oatmeal Cookies.

Oatmeal Muffins
1 egg
2/3 c. water
1/2 t. vanilla
1/4 c. sugar, regular or brown
2 1/4 c. 3-Way Oatmeal Baking Mix
1/2 c. raisins or other chopped, dried fruit
1/2 c. chopped, toasted nuts (optional)

In a mixing bowl, lightly beat egg with the water and vanilla.  Add sugar  and Mix, stirring just until dry ingredients are moistened.  Stir in raisins or other fruit and nuts if using.  Spoon into 12 medium muffin cups.  Bake at 425 degrees until golden brown.  Makes 12 muffins.  Note:  these muffins do not rise very high, if you want higher muffins, fill only six muffin cups or double the recipe.)

Oatmeal Pancakes
2 eggs
1 c. water
1 T. brown sugar
1 1/2 c. 3-Way Oatmeal Baking Mix

Beat eggs with water until well blended.  Stir in brown sugar and Mix, beating until fairly smooth.  Let batter stand 5 to 10-minutes to allow it to thicken.  Spoon batter onto a heated, lightly greased griddle or skillet making 3-inch pancakes.  Cook until all bubbly on top, turn and brown on second side.  Remove and keep warm.  Continue until all batter has been used.  Makes 8 to 12 three-inch pancakes.  Note:  For lighter pancakes, separate eggs, mixing egg yolks with the water.  Beat egg whites until moist peaks form and gently fold into pancake batter after 3-Way Baking Mix has been added.

Oatmeal Cookies
1/4 c. butter or margarine, softened
3/4 c. brown sugar, firmly packed
1 egg
1 t. vanilla
1 t. cinnamon or other spice of choice (optional)
1/3 c. water
3 c. 3-Way Oatmeal Baking Mix
1 c. raisins, chopped dates or other dried fruit, candy chips (optional)
1/2 c. chopped, toasted nuts (optional)

In a mixing bowl, beat butter or margarine with brown sugar.  Beat in egg, vanilla and cinnamon, if using.  Add water and beat well.  Stir in Mix until well blended.  Add in raisins, dates, dried fruit or chips and nuts, if using.  Drop by rounded teaspoonsful 2-inches apart onto a well-greased baking sheet.  Bake at 350 degrees until lightly browned, about 12 to 14minutes.  Remove cookies to a wire rack,  Cool and store in covered container.  Makes about 4 1/2 dozen cookies.

Do you make homemade mixes?  If so, what is your favorite mix to make.  If not, who not?

Linking to these great parties:
What'd You Do This Weekend
Inspiration Monday 
Marvelous Monday
Busy Monday
Monday Funday
Recipe Sharing Monday
Made by You Monday
Mix It Up Monday
Make the Scene Monday
Melt in Your Mouth Monday

DIY Chocolate Cake Mix-Guest Post

I am privileged to have CJ from Morsels of Life here to guest post.  CJ and I are both fond of Do-It-Yourself homemade versions of commercial products so she brought her DIY Chocolate Cake Mix just to share with us today.  CJ and I "meet" each week at Friday Favorite Finds over at Finding Joy in My Kitchen.

Hi, friends at Grandma Loy's Kitchen! I'm CJ, and I usually blog at Morsels of Life, where I share simple recipes using everyday materials. I'm so excited to share a recipe with you today - DIY Chocolate Cake Mix! If you've ever wanted the convenience of a cake mix without all the weirdo ingredients hanging out, I've got your solution!

If you like this recipe, please stop by Morsels of Life and check out some others! (Or if DIY Chocolate Cake mix isn't quite your thing, stop by and see what else I have to offer. :P) I'm also on Facebook, Twitter, Google+, and Pinterest. :)

Thanks again Grandma Loy for letting me share with your readers. :)

 

I first wanted to find out how to make my own cake mix when I wanted to make Cookie Brownies. I know it's not too hard, but sometimes the ease and simplicity of a boxed mix just wins out. However, just because you'd prefer a box cake mix doesn't mean you want to consume hordes of chemical names you can't even pronounce. I've never heard anyone go "Mmm - I love that propylene glycol mono and diesters of fatty acids." I'm guessing you haven't either. So why not combine the quick simplicity of a box cake mix and the control over what you eat and make with your own cake mix?

What things do you like to make on your own?

DIY Chocolate Cake Mix

by CJ Huang

Quick and easy chocolate cake mix you can make while controlling your materials.

Prep time: 5 minutes
Cook time: none
Total time: 5 minutes
Yield: 1 box

Materials:

• 1/4 cup butter
• 1 cup cocoa powder
• 2 cups flour
• 1.75 cups sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda

Methods:

	1. Gather all materials.
	2. Combine all listed materials and mash together until homogeneous. To make a cake, add 1.25 cups water, 1/2 cup butter, and 3 eggs. Bake at 350F. (35 minutes in a 9x13 pan, 30 minutes in a 9-inch diameter pan, and 20 minutes for cupcakes)

It is so easy and so handy to make your own mixes.  Thanks, CJ for coming by with such a great idea.

Teresa’s Tropical Bars

I named this recipe Teresa’s Tropical Bars to honor my friend and coworker.  She is my taste tester and cooking muse.   When I take something for her to try, she will make a comment like, “I wonder what it would be like if?”.  I am then off and running with whatever she suggested to see what would happen.

When I took the Salted Mixed Nut Bars for her to sample, she wondered what the cookie might be like with white chocolate chips and coconut.  I then began to think about a cookie with other tropical things besides coconut.

The result is this recipe which features a shortbread-like crust with a toffee topping embedded with dried pineapple and papaya, broken banana chips, coconut, chopped macadamia nuts and almonds.  A tribute to the tropics.

I give a range for the cookie mix because, if I am using the last of the mix, I usually just use the amount that I have, although I would not use less than the 2 1/2 cups.  Use of a larger amount of mix will just make the crust thicker.

I used a package of dried pineapple and papaya that I found at the Dollar Tree.  It measured about 3/4 c. chopped.

 
Teresa’s Tropical Bars
2 1/2 to 3 c. Holiday Cookie Mix
1 pkg (11 oz.) white chocolate chips
1 c. light corn syrup
1/4 c. butter
2 T. water
1/2 t. coconut extract (opt.)
3/4 c. of a combination of chopped dried pineapple and papaya
1/2 c. broken dried banana chips
1/2 c. coarsely chopped macadamia nuts
1/2 c. slivered almonds
1 c. flaked coconut

Measure cookie mix into a foil-lined 10x13-inch jelly roll pan.  Pat out to cover the bottom evenly.  Bake at 350 degrees 10 minutes or till light golden brown.  Remove from oven and set aside to cool 5 minutes.  Sprinkle pineapple, papaya, banana chips and nuts over crust evenly.  Sprinkle coconut over the top.  Set aside.  Place  white chocolate chips, corn syrup, butter and water in a medium sauce pan.  Cook and stir over medium heat, melting chips and butter and bringing to a boil.  Boil and stir 2 minutes.  Remove from heat and stir in coconut extract if using.  Quickly pour over mixture in jelly roll pan, spreading as evenly as possible.  Return to oven and bake 10-12 minutes.  Place pan on rack to cool.  Cut into 48 bars.

Linking to these great parties:
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12 Weeks of Christmas Treats-Peppermint Crunch Bars

Here we are at the last week of 12 Weeks of Christmas Treats 2012 hosted by Brenda over at Meal Planning Magic.  It is sort of sad to see this end, but  I appreciate all the great recipe ideas that have been shared.

This will be the last cookie made with the Holiday Cookie Mix posted here, but I will post more recipes here next Thursday and on Saturday sweets until Christmas.

Peppermint is the quintessential Christmas time flavor, so this one is for the peppermint lover.  These pretty pink bars have a cookie base, a white candy-like middle and a topping of cookie dough and crushed peppermint candy.

A package of 30 mini candy cane is the perfect amount for this recipe.  I prefer them to the regular size candy canes as the mini ones are easier to crush.  I leave them in their little packages and crush them with my metal meat mallet  (it just takes two or three whacks), then cut the packages open and pour the candy into a measuring cup.  This makes for easy clean-up. 

The topping will shrink somewhat and there will be some seepage of the middle layer to the top around the edges, but I haven’t yet figured out how to prevent that.  These cookies are unique and delicious and still very much worth making.

To control ingredients and save money, I usually make my own Sweetened Condensed Milk.  So far, I have not had any failures when using it in recipes.  It is necessary to plan ahead when making the milk, so I keep a couple of cans of commercial sweetened condensed milk in the pantry as I have a tendency to bake on the spur of the moment.

The recipe came from Best of Country Cookies, 1999 and was submitted by Martha Kerr from Abilene, Texas.  I adapted it for use with the Holiday Cookie Mix.

Peppermint Crunch Bars
3 1/2 c. Holiday Cookie Mix, divided
1 can (14 oz.) sweetened condensed milk (or make your own)
1 pkg. (11 oz.) vanilla or white chocolate chips
1/2 t. peppermint extract
2/3 c. crushed peppermint candy

Measure 2 c. of the cookie mix into a foil-line 9x13-inch pan.  Press out into a even layer.  Bake at 350 degrees for 8 to 10 minutes.  Remove from oven and let stand 5 minutes.  Meanwhile place condensed milk and vanilla or white chocolate chips in a micro-safe bowl.  Microwave on high 1 minute, remove from microwave and stir well.  Microwave 1 more minute.  Remove from microwave and stir until smooth.  Stir in extract.  Spread over baked crust.  Combine 1 1/2 c. cookie mix and crushed peppermint candy and sprinkle over the top.  Return to oven and bake 18 to 22 minutes.  Cool on a wire rack.  Cut into bars.  Makes about 36 bars.

Be sure to check out the links to find great recipes to help you with your holiday cooking.

Holiday Cookie Mix Brownies

Although I have posted my favorite homemade brownie mix in the past, it is nice to be able to make brownies from the Holiday Cookie Mix.  That is this week's Saturday sweet.

There are cake-like, rather milk chocolate flavored bars, made crunchy with chopped walnuts.  The recipe makes 16 to 20 brownies which can be dressed up with frosting if desired.

Other recipes using the Holiday Cookie Mix have been posted on Thursdays since September 27 as part of 12 Weeks of Christmas Treats.

 Holiday Cookie Mix Brownies
3 c. Holiday Cookie Mix
1/4 c. cocoa
2 eggs, at room temperature
2 T. water
2 t. vanilla
1/2 c. chopped, toasted walnuts

Measure cookie mix into a large mixing bowl.  Add cocoa and mix until well blended.  Break eggs into a small bowl and beat well.  Add water and vanilla.  Stir and add to cookie mix.  Stir until all of mix is moistened.  Add the walnuts and stir.  Mixture will be somewhat stiff.  Turn batter into a greased 8 or 9-inch square baking pan.  Bake at 350 degrees 30 minutes.  Place pan on rack to cool.  Cut into 16 or 20 bars.  Store tightly covered to prevent the brownies from drying out.

Linking to these great parties:
Weekend Potluck
I'm Lovin' It
Seasonal Inspirations
Weekend Bloggy Reading
Saturday Nite Special

12 Weeks of Christmas Treats-Spiced Molasses Crisps

It is week 11 of 12 Weeks of Christmas Treats hosted by Brenda over at Meal Planning Magic.  By now you certainly should have many wonderful new recipes added to your recipe arsenal.

I am continuing to post recipes made with Holiday Cookie Mix.  At our house a holiday goodie plate would not be complete without  a molasses cookie.  Hubby loves spicy cookies.  This is the first recipe from the third batch of cookie mix.  I will post a brownie recipe on my Saturday sweets post, and the last 12 Weeks of Christmas Treats recipe next week.  After that I will post additional recipes on Saturday sweets until I have run out of mix.

This cookie is like a molasses and spice sugar cookie.  The amount of spices in these are a bit assertive but can be reduced for a milder flavor.

I use my usual cookie scoop and get about 2 dozen large cookies.  For more cookies, drop dough in smaller amounts.  It may be necessary to shorten the baking time. 

Spiced Molasses Crisps

2 c. Holiday Cookie Mix

1/2 t. cinnamon

1/2 t. ginger

1/2 t. allspice

1 egg, room temperature

1/4 c molasses

1 t. vanilla

Place cookie mix in a mixing bowl and add spices.  Mix well.  Break egg into a 1-cup glass measuring cup and beat well.  Add molasses and vanilla to egg and mix well.  Stir into dry ingredients.  Cover and chill dough at least 1 hour.  Drop by teaspoonsful onto parchment-lined baking sheet.  Flatten with the bottom of a glass that has been greased and dipped in sugar.  Bake at 375 degrees 8 to 10 minutes.  Let stand on baking sheet 1 minute.  Remove to rack to cool.  Makes 2 dozen.

The last postings for 12 Weeks of Christmas Treats will be next Thursday.  If you haven't joined in but want to share a special recipe with us, you can find all the details here.

Check all the great recipes posted this week.

12 Weeks of Christmas Treats-Eggnog Cherry Drops

Here we are at week 10 of 12 Weeks of Christmas Treats hosted by Brenda at Meal Planning Magic.  Only two more weeks to go.

For me, a holiday cookie platter is not complete without a eggnog-flavored cookie.  This week I am sharing Eggnog Cherry Drops.  This is a rum and nutmeg flavored cookie full of chopped candied cherries, nuts and coconut if desired.  Only two cups of the Holiday Cookie Mix makes about 32 cookies.

Making these cookies used up the second batch of Holiday Cookie Mix.  I will need to make one more to finish the 12 Weeks of Christmas Treats, but will have some left to post additional recipes made with it on my Saturday sweets posts.

After the cherries and nuts have been chopped, these go together very quickly, and they can be all baked up and ready to eat in about 30 minutes, depending on the size of the cookie sheet they are baked on.

Any nuts can be used here.  I most often use walnuts, but almonds are very good in these also.

Eggnog Cherry Drops
2 c. Holiday Cookie Mix
1/2 t. nutmeg
1 egg
1 T. water
1 t. rum extract
1/2 c. candied cherries, chopped
1/2 c. toasted chopped nuts
1/2 c. flaked coconut (opt.)

Measure cookie mix into a mixing bowl, add nutmeg and mix well.  In a small bowl, combine egg, water and rum extract.  Mix well.  Add to dry ingredients and mix until well combined.  Stir in candied cherries, nuts and coconut, if using.  Drop by teaspoonsful onto parchment paper-lined baking sheet.  Bake at 350 degrees 10-11 minutes.  Remove to rack to cool.  Makes about 32 cookies.

There is still time to jump in and join in posting a recipe for the last two weeks.  All the important details are on Brenda's 12 Weeks of Christmas Treats post.

12 Weeks of Christmas Treats-Spiced Ciderdoodles

Before we get to today’s Christmas Treat, I want to wish everyone a very Happy Thanksgiving.  I hope that you all have a wonderful day full of family, food and friends.  Thanks for stopping by and reading my blog.

This is week nine of the 12 Weeks of Christmas Treats 2012 hosted by Brenda from Meal Planning Magic.

I am continuing to post recipes utilizing the Holiday Cookie Mix.  Today’s cookie I call Spiced Ciderdoodles.  A little envelope of dry spiced cider mix turns these into slightly apple flavored cookies.  If regular Snickerdoodles are preferred just leave out the cider mix.

I roll these in a mixture of sugar and apple pie spice, but sugar and just cinnamon can also be used.

The dough for these can be made ahead and refrigerated a day or so until ready to bake.

Spiced Ciderdoodles
2 1/2 c. Holiday Cookie Mix
1 envelope spiced cider mix
1 t. cream of tartar
1 egg
2 T. milk
1/4 c. sugar
1 t. apple pie spice or cinnamon

Measure cookie mix into a large mixing bowl.  Add spiced cider mix and cream of tartar and mix well.  Combine egg and milk and mix well.  Add egg/milk mixture to dry ingredients.  Mix until well blended.  If the dough is too soft to roll into balls, refrigerate an hour or more.  Combine sugar and apple pie spice or cinnamon.  Mix well.  Shape dough into 1-inch balls.  Roll in sugar mixture.  Place on a parchment-lined cookie sheet.  Flatten with the bottom of a glass that has been dipped in the sugar mixture.  Bake at 400 degrees 8 to 10 minutes.  Remove from oven.  Let stand one minute before removing from cookie sheet to rack to cool.  Makes about 3 dozen.

If you want to jump in and join us for the last three weeks there is still time.  Brenda has all the details on her post here.

12 Weeks of Christmas Treats-Flaky Cereal Cookies

Here we are at week eight of 12 Weeks of Christmas Treats 2012 hosted by Brenda over at Meal Planning Magic.

Today I am sharing another drop cookie recipe made from the Holiday Cookie Mix.  This one was originally called Cornflake Cookies, but I have changed the name as I have used many other flaked cereals instead of cornflakes to make these.  The ones in the photo were made with Special K Chocolately Delight.  Almost every major cereal maker makes some flaked cereals so there are many out there to choose from.

This recipe makes a cookie that is lacy on the outer edges and soft in the center.  It is a pretty cookie for a cookie tray, but it does not travel well as it breaks easily.

Flaky Cereal Cookies
2 c. Holiday Cookie Mix
1 1/2 c. flaked cereal crushed to 1 cup.  Cornflakes or any flaked cereal can be used
1/4 c. vegetable oil
1 egg
1 t. vanilla
1/2 c. chopped, toasted walnuts (opt.)
1/2 c. flaked coconut (opt.)

In a large mixing bowl, combine cookie mix and cereal.  Blend together well.  Measure vegetable oil into a glass 1-cup measure.  Add egg and vanilla.  Beat with a fork until well combined.  Pour into cookie mix mixture.  Stir until well blended.  Stir in nuts and coconut if using.  Drop mixture by teaspoonsful onto foil-lined cookie sheet.  Bake at 350 degrees for 8 to 10 minutes.  Remove from oven, let cookies stand on cookie sheet for 1 minute, then carefully transfer to a wire rack to cool.  Makes about 2 1/2 doz. cookies

It is still not too late to join us.  You can find all the necessary information on Brenda's 12 Weeks of Christmas Treats post.

Check out all the great treats that other food bloggers have shared this week.

12 Weeks of Christmas Treats-Better than Pumpkin Pie Squares

We continue with week seven of 12 Weeks of Christmas Treats hosted by Brenda at Meal Planning Magic.  This is the beginning of the second half so we are on the downhill slide right on to the end.

I am continuing to post recipes made with Holiday Cookie Mix.  Today’s recipe is what my family calls “Better than Pumpkin Pie” squares.  I have said before that I am not really into making pies so this has become our traditional Thanksgiving dessert.  It has a crust, the pumpkin filling and a wonderful brown sugar/pecan topping  and serves 12 to 15 so “fits the bill” well, I think.  This can also be cut into bars and served as part of a  cookie platter.

For those who might want to try this recipe, but don’t want to bother making the cookie mix, I am including directions to make the bottom crust without the mix.

The original recipe came from Homemade Cookies by Farm Journal published in 1971.  My copy of this cookbook is just about coming apart.  It is interesting that the pumpkin filling is the same one that has been on the back of the Libby Pumpkin can forever.  That is my favorite pumpkin filling recipe.  I am not sure who got what from whom.

For the topping, I combine the brown sugar and pecans, cut the butter in small pieces and mix it all together with clean hands.  I sprinkle it over the top of the filling and give myself permission to lick my fingers.

Better than Pumpkin Pie Squares
adapted from Homemade Cookies, Farm Journal, 1971
2 1/2 c. Holiday Cookie Mix
1/2 c. quick oats
OR
1 c. flour
1/2 c. quick oats
1/2 c. brown sugar, firmly packed
1/2 c. butter or regular margarine

1 (1 lb.) can pumpkin (2 c.)
1 (13 1/2 oz.) can evaporated milk
2 eggs
3/4 c. sugar
1/2 t. salt
1 t. cinnamon
1/2 t. ginger
1/4 t. cloves
1/2 c. chopped, toasted pecans
1/2 c. brown sugar, firmly packed
2 T. butter

Combine cookie mix and quick oats and press into a foil-lined 9x13-inch baking pan.  OR Combine flour, oats and brown sugar.  Stir to mix well.  Cut in butter until mixture is crumbly.  Press in a foil-lined 9x13-inch pan.  Bake at 350 degrees 15 minutes.  While crust is baking combine in a large mixing bowl the pumpkin, evaporated milk, eggs, sugar, salt and spices.  Beat with a whisk until well blended.  Pour mixture into hot crust and return to oven to bake 20 minutes.  Meanwhile, combine pecans and brown sugar.  Slice butter into small pieces and mix with pecans/sugar until well blended.  Sprinkle the topping over the partially baked filling mixture and return to oven to bake 20 minutes more or until filling is set.  (A toothpick inserted into filling will come out clean.)  Cool in pan on a rack and cut into large squares to serve as a dessert or into bars to serve as part of a cookie platter.  Makes 12 to 15 dessert servings or 24 to 32 bar cookies.

To recap the recipes posted so far:
Glazed Cinnamon Toffee Bars-Basic Holiday Cookie Mix is here
Buttermilk Rum Bars
Krispie Nut Bars
Chocolate Cottage Bars-This is a Saturday Sweets post that uses the mix
Tropical Dreams
Tart and Tasty Lemon Bars
Cranberry Cream Cheese Bars

Check out the links below for great recipes from other bloggers.  There is still time to join us, and you can find all the information on Brenda's 12 Weeks of Christmas Treats post.

DIY Seasoned Cornbread Dressing/Stuffing Mix

It is really very easy to make your own seasoned cornbread dressing/stuffing mix.  Just add seasonings to a batch of cornbread and then crumble it and dry it out.  The crumbled cornbread can be left to dry at room temperature if there is time, or it can be dried out in the oven.  I usually dry my cornbread in the oven as I have a small kitchen with little room, and, you all know, I rarely plan ahead.

I  use 2 t. of poultry seasoning to a batch of cornbread.  This can be varied according to personal tastes.  Yesterday I posted a recipe for DIY Poultry Seasoning if you would like to make your own.

Here is my recipe and method for making  cornbread dressing/stuffing mix.

DIY Cornbread Dressing/Stuffing Mix
1 c. cornmeal
1 c. flour
2 T. sugar (opt.)
1 T. plus 1/2 t. baking powder
1 t. salt
2 t. poultry seasoning
1/4 c. butter, melted and cooled
1 c. milk
1 egg

In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, salt and poultry seasoning.  Mix to combine.  Place butter in a 2-cup glass measuring cup, cover and melt in the microwave, about 1 minute at 50 percent power.  Let cool.  Add milk until mixture reaches the 1 1/4 c. mark on the measuring cup.  Add egg and mix well.  Pour liquid mixture into dry ingredients and stir just to combine.  The mixture will be lumpy.  Do not over mix.  Pour batter into a greased 8-inch square baking pan and bake at 425 degrees about 30 minutes or until golden brown.  Remove from oven and allow to cool in pan for 10 minutes.  Invert cornbread on a rack and cool to room temperature.  Crumble cornbread and place in a 10x15-inch jelly roll pan.  Let dry at room temperature for 2 to 4 days, stirring several times each day.  OR place pan in a 250-degree oven for 1 1/2 to 2 hours until cornbread crumbs are very dry.  Stir every 30 minutes.  Watch carefully and do not let crumbs get too brown.  Makes about 5 cups of dried cornbread.  I store this is a zip-top bag up to six months.  Use in your favorite dressing/stuffing recipe.

Tomorrow I will be posting a recipe using this cornbread dressing/stuffing mix for Crazy Cooking Challenge.

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DIY Poultry Seasoning

Good Monday and welcome to my new followers.  Thanks to all who take the time from their busy lives to read this blog.  It is truly appreciated.

I fear that I may not be following some of you so, if you follow me, please leave a comment with your blog address; and I will hop over right away to follow you back.  Thanks.

On Wednesday, I will be posting this month’s Crazy Cooking Challenge which is stuffings.  Leading up to that I am going to do a couple of posts for homemade ingredients for stuffings.

I have recipes that I use year round that have poultry seasoning as an ingredient.  Some people buy poultry seasoning at Thanksgiving time, use it, then let it sit until the next Thanksgiving time when they buy new because they are afraid that what they have is not good.  If you are one of those people, this may be of help to you.

Poultry seasoning is a combination of a number of seasonings that most people already have on hand in their pantry.  The usual ingredients are  sage, thyme, marjoram, rosemary and sometimes basil and oregano.  These can be combined to suit one's personal taste.  I like sage, myself, so use a bit more of that herb.

DIY Poultry Seasoning
Here is the basic combination that I use.  Adjust it to your own taste:
1 1/2 t. dried crumbled sage
1 t. dried thyme
1 t. dried marjoram
1 t. crushed rosemary
1/2 t. coarse ground pepper
1 t. celery seed

Combine ingredients and whirl in a mini food processor or coffee grinder until a medium powder.  You may also use a mortar and pestle.  Makes about 2 T. poultry seasoning.  Store airtight.

Linking to these great parties:
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Mangia Monday
Busy Monday
Made by You Monday
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Recipe Sharing Monday
Melt in Your Mouth Monday
Mealtime Monday

12 Weeks of Christmas Treats-Cranberry Cream Cheese Bars

We are at week six of this year’s 12 Weeks of Christmas Treats.  Hope your Christmas recipe arsenal is getting loaded with many great recipes.

I am continuing to make cookies using the Holiday Cookie Mix.  Although this is the sixth week of 12 Weeks of Christmas Treats, this is recipe number 7 made from the Holiday Cookie Mix.  The recipes that I have posted this far are:

Glazed Cinnamon Toffee Bars (Holiday Cookie Mix is here)
Buttermilk Rum Bars
Krispie Nut Bars
Chocolate Cottage Bars
Tropical Dreams
Tart and Tasty Lemon Bars

I made an error in the amount the Holiday Cookie Mix makes in my original post.  I said 12 cups, but it is actually about 16 cups.  I have made the correction in the original  post. One batch of the mix made all the listed recipes.  I have now started with a second batch of mix.

If you have ever purchased too many cans of cranberry sauce at holiday time, here is a way to use some of it up.  I developed this recipe to do just that.  These have a shortbread-like crust, a tart and creamy filling, and a crispy topping.  The can be cut into small bars to serve as cookies or into larger squares to serve as a dessert.

Either jellied or whole berry cranberry can be used.  A nice variation to this is to add a couple of finely chopped apples to the cranberry/cream cheese mixture.  The cream cheese can also be mixed with different flavor preserves to make other variations of these cookies.  Although I did not do it for the bars in the photos, next time I think that I will add a bit of red food coloring for added color to the filling.

Cranberry Cream Cheese Bars
2 1/2 c. Holiday Cookie Mix
1 pkg. (8 oz.) cream cheese, very soft (may be low fat)
1 can (16 oz.) cranberry sauce
2 T. flour
a few drops of red food coloring (opt.)
2 c. Holiday Cookie Mix
1/2 c. quick oats
1/2 c. chopped toasted walnuts

Pat the 2 1/2 cups cookie mix evenly into a foil-lined 9x13-inch baking pan.  Bake at 350 degrees for 12 to 15 minutes.  Remove and let cook 5 to 10 minutes.  Beat cream cheese,   cranberry sauce and flour together until well blended.  The mixture will not be smooth if using whole berry sauce.  Spread mixture over the baked crust.  In a medium bowl combine 2 cups cookie mix, quick oats and walnuts and mix until well blended.  Sprinkle evenly over cranberry/cream cheese mixture.  Pat topping down gently.  Bake at 350 degrees 30 minutes until topping is golden brown.  Makes about 36 bar cookies or 12 to 15 dessert squares.  Store in refrigerator.

12 Weeks of Christmas Sweets is hosted by Brenda from Meal Planning Magic.  There is still time to join us, and you can find all the necessary information in her post here.

Check out the links below for all the delicious recipes shared this week.

12 Weeks of Christmas Treats-Tart and Tasty Lemon Bars

Time is moving along, and we are at week five of 12 Weeks of Christmas Treats hosted by Brenda from Meal Planning Magic. 

I am continuing with sharing recipes made with Holiday Cookie Mix.  Today was wet and rainy, cloudy and gray so I wanted to make something bright and cheery.  The answer was Lemon Bars.  These are just a take on the typical lemon bar cookie using the cookie mix for the crust.  By now you probably realize that the mix can be used as the crust layer for many different layered bar cookies.

This recipe works best if the eggs are at room temperature which does take a little advance planning.  If you forget to remove the eggs from the fridge and don’t want to wait for them to warm up, cover the eggs with warm water and let them set 10-15 minutes.  This is what I do most of the time as I rarely remember to get eggs from the fridge ahead of time.

Putting the lemons in a microwave for 30 seconds and then rolling them on the counter will help release the juice.  I use the back of a spoon to squeeze out all the juice that I can into a glass measuring cup.  I pour the juice through a sieve to remove any pulp when I add the juice to the egg/sugar mixture.

For a couple of variations, you can add 1/2 c. chopped nuts or flaked coconut to the crust mix.

I mentioned in my original post that more than 12 different cookies could be made with the cookie mix.  I am posting some bonus recipes on my Saturday Sweets post and so far have posted a recipe for Chocolate Cottage Bars.  I will mention it when I post additional recipes.

The sweet/tartness of these makes them a nice contrast when included in a Christmas cookie tray.

Tart and Tasty Lemon Bars

3 c. Holiday Cookie Mix

4 eggs at room temperature

1 1/2 c. sugar

1/4 c. flour

1/2 c. fresh lemon juice (2 to 3 lemons)

Powdered sugar

Measure cookie mix and press into a foil-lined and sprayed 9x13-inch baking pan.  Bake at 350 degrees 12 to 15 minutes.  Set aside to cook 5 to 10 minutes.  In a large bowl beat eggs with a wire whisk until thick and lemon colored.  Add sugar and flour and beat until smooth.  Beat in lemon juice until mixture is well blended.  Pour on top of baked crust and bake an additional 20 minutes or until set.  Place pan on a rack to cool.  Dust top with sifted powdered sugar.  Cut into bars.  Makes about 32 bars.  Store in the refrigerator because of the high concentration of egg.

There is still time to join us in the fun.  Go here for complete details on Brenda's blog.

12 Weeks of Christmas Treats-Tropical Dreams

Here we are already at week four of 12 Weeks of Christmas Treats hosted by Brenda over at Meal Planning Magic.  I hope that your holiday goodie arsenal is being filled with all the wonderful recipes that are being posted.

As promised last week, here is a drop cookie recipe made from the Holiday Cookie Mix.  Eating this cookie will make your mind think of sunny beaches and warm breezes.  With pineapple, coconut and macadamia nuts, the tropics are just a bite away.

I like the pineapple to be very well drained for this so turn it out into a sieve over a measuring cup and let it sit for 15 or so minutes before I make the cookies.  I also press to pineapple down with the back of a spoon to remove any additional excess juice.  Save the juice for another use or just drink it for a treat. 

To toast the coconut, spread it in a shallow pie pan and bake at 375 degrees for about 5 to 7 minutes, checking every minute after 3 minutes.  It should just be getting golden brown around the edges.

The macadamia nuts really enhance this cookie, but almonds can also be used.

As a variation add 1 t. rum extract to make this into a Pina Colada cookie.

These make a nice addition to any Christmas cookie tray and are always a pleasant surprise. 

Tropical Dreams

3 c. Holiday Cookie Mix

1 (8 oz.) can crushed pineapple, well drained

1 egg

1 t. vanilla

1/2 c. toasted coconut

1/2 c. chopped macadamia nuts or almonds

Place cookie mix in a medium mixing bow.  In a small mixing bowl combine drained pineapple, egg and vanilla.  Mix until well combined.  Add pineapple mixture to cookie mix, stirring until mix is completely moistened.  Drop by teaspoonfuls onto foil-lined cookie sheet.  Bake at 375 degrees 10-12 minutes until just brown around the edges.  Remove to wire rack to cool.  Makes about 4 doz.

Check out the links below to see the great recipes that other bloggers have posted today.  There is still time to join in the fun.  Just see Brenda's post here for all the information. 

Chocolate Cottage Bars

If you read this blog regularly you know that I a participating in 12 Weeks of Christmas Treats hosted by Brenda over at Meal Planning Magic.

This year I decided to do something a little different and share a wonderful homemade cookie mix and all the different cookie variations that can be made from it.  Since there are more than 12 cookie variations that can be made from this mix, I cannot get them all included in the blog party.  I have decided to post the rest of them here for Saturday Sweets.

I am going to repost the basic recipe today with a recipe for Chocolate Cottage Bars.  These have the unusual ingredient of cottage cheese in them.  They make a not-too-sweet, great after-school snack.

Since I love nuts, I always add them when I can.  Other optional ingredients that can be added to the bars are:  1/2 c. shredded carrots,  1/2 c. diced zucchini, 1/4 c. wheat germ, 1/2 c. chopped candied cherries, 1/2 c. miniature marshmallows.  One or more of these may be added as desired.

Holiday Cookie Mix
8 c. flour
2 c. white sugar
2 1/2 c. brown sugar
2 t. salt
4 t. baking powder
1 1/2 t. baking soda
3 c. shortening or butter
In a very large bowl, combine flour, white sugar, brown sugar, salt, baking powder and baking soda.  Mix until thoroughly blended.  Cut in shortening or butter until mixture looks like coarse cornmeal.  Transfer to zip top bag or bags or a tightly covered container.  Store in the refrigerator if using butter.  Makes about 12 cups mix.

 Chocolate Cottage Bars
3 c. Holiday Cookie Mix
1/2 c. quick oats
1/4 c. cocoa
2 eggs
2 T. water
2 t. vanilla
1 c. cottage cheese
1/2 c. chopped, toasted nuts (I used walnuts)

Combine mix, oats and cocoa and mix well.  Combine eggs, water and vanilla.  Stir in to mix/oat mixture and blend well.  Stir in cottage cheese and nuts until well blended.  Mixture will be stiff.  Turn into a foil-lined 9x13-inch baking pan.  Pat out evenly with wet hands.  Bake at 375 degrees for 20-25 minutes.  Cool and cut into bars.  Store tightly covered to  keep soft.  Makes about 32 bars.

12 Weeks of Christmas Treats-Buttermilk Rum Bars

It is week 2 of this year’s 12 Weeks of Christmas Treats hosted by Brenda over at Meal Planning Magic.

This is the second recipe that can be made from the Holiday Cookie Mix that I posted last week.
It is another bar cookie and contains another unusual ingredient, buttermilk.  This makes a cookie bar with a crisp crust topped by a somewhat custard-like topping.  The topping is flavored with rum extract and nutmeg.  If you like the flavors of eggnog, you should like these.  If you are not into those flavors, you can omit the rum extract and nutmeg and add 2 t. of freshly grated lemon rind for a lemon version.

These are very pretty on a cookie plate, but do need to be stored in the refrigerator due to the high egg content.

Buttermilk Rum Bars
Filling adapted from a Karo Syrup print ad
3 c. Holiday Cookie Mix
4 eggs
1 c. sugar
1/4 c. butter or margarine, melted
6 T. light corn syrup
1/4 c. flour
1 c. buttermilk
1 t. vanilla extract
1 t. rum extract
1 t. nutmeg
Sifted powdered sugar

Press Holiday Cookie Mix into the bottom of a foil-line 9x13-inch baking pan.  Bake at 350 degrees 15 minutes.  Let cool.  In a large bowl beat together eggs and sugar until thick and lemon colored.  Beat in butter, corn syrup, flour, buttermilk, vanilla, and nutmeg.  Pour over top of baked crust.  Bake at 350 20 to 25 minutes until edges just begin to brown and filling is set.  Cool completely.  Sprinkle with sifted powdered sugar.  Cut into bars.  Makes 36 bars  Can also be cut larger and served with whipped topping as a dessert.  Store in refrigerator.

Check out the links below to see all the treats other bloggers have made this week.  If you would like to join in the fun, you can find all the information on how to participate here.  You are welcome to join us anytime.

12 Weeks of Christmas Treats-Glazed Cinnamon Toffee Bars

Wow, another year has passed, and here it is time for another 12 Weeks of Christmas Treats hosted by Brenda over at Meal Planning Magic.

It is so handy to have cookies and other goodies stocked away in the freezer at holiday time.  It is also nice to have a cookie mix on hand.  This year I thought that I would do something a little different.

I have a wonderful recipe for a homemade cookie mix from which over 20 different cookies can be made.  Today I am sharing the basic recipe and one of the cookies.  Each week I will share another cookie which can be made with the mix.

The original recipe called for shortening, but I usually use butter instead.  If using butter, the mix must be stored in the refrigerator.  It will tend to lump up a bit so will need to be stirred well before measuring.

The recipe for the Glazed Cinnamon Toffee Bars calls for an unusual ingredient, cottage cheese.  You may put it through a food processor or blender if you want to hide it.  You could also use sour cream or yogurt if desired.  The bars have a texture somewhat like a light brownie.

Holiday Cookie Mix
8 c. flour
2 c. white sugar
2 1/2 c. brown sugar
2 t. salt
4 t. baking powder
1 1/2 t. baking soda
3 c. shortening or butter

In a very large bowl, combine flour, white sugar, brown sugar, salt, baking powder and baking soda.  Mix until thoroughly blended.  Cut in shortening or butter until mixture looks like coarse cornmeal.  Transfer to zip top bag or bags or a tightly covered container.  Store in the refrigerator if using butter.  Makes about 16 cups mix.

Glazed Cinnamon Toffee Bars
3 c. Holiday Cookie Mix
1 c. quick oats
1 t. cinnamon
1 c. cottage cheese
2 eggs, at room temperature
2 t. vanilla
1/2 c. cinnamon chips
1/2 c. toffee chips
1/2 c. chopped, toasted walnuts or pecans
1 T. melted butter
1 c. sifted powdered sugar
1/4 t. cinnamon
2 T. or more milk

In a large bowl combine cookie mix, quick oats and cinnamon.  Mix well.   Combine  cottage cheese, eggs and vanilla.  Add to dry ingredients and mix until well combined.  Stir in cinnamon chips, toffee chips and walnuts or pecans.  Pour batter into a well-greased 9x13-inch baking dish.  Bake at 375 degrees about 20 to 25 minutes.  Place on a rack and let cool.  Combine melted butter, powdered sugar and cinnamon.  Add milk until of a glaze consistency.  Brush over the top of the bars.  Let cool and cut into bars.  Makes about 36 bars.  Store in a zip top bag.

There is still time to join us in this fun link-up.  Just click here to find the details.  For lots of great recipes just check out the links below.

Frugal Friday Tips-Make Your Own Onion Soup Mix

Today I am going to talk a little bit about onions and onion soup mix.  Onions generally keep for some time, but if they are starting to go “south” as they say, chop them up and put in the freezer.  Put the chopped onions in 1/2 c. amount in snack bags.  Put the snack bags into a large freezer bag and freeze.  The onions can then be removed as needed and added directly to soups, stews, sauces, and casseroles.

One of the handiest things to have in your kitchen is onion soup mix because there are so many things you can do with it.  Purchased onion soup mix is expensive and high in sodium.  A homemade version of the mix can be made in less than 5 minutes with ingredients probably on hand, and will be lower in sodium even with using the instant beef broth granules.  If sodium is a concern, use low sodium granules.  Note:  The mix in the photo above is not as brown as some would be due to the brand of instant broth I used.

The mix can be stored in an air-tight container and measured out as needed, or 5 T (the equivalent of 1 envelope of mix) can be measured into snack bags and stored in a larger plastic storage bag.  Dividing the mix up ahead saves time when using it.

An advantage of homemade mixes is that they can be customized to a person’s tastes.  After trial and error, this is my version of homemade onion soup mix with several recipes to use it in.  I like to place my dried onions in a 350 degree oven and toast them for about 3 minutes, but that is optional.  Watch them carefully.

Homemade Onion Soup Mix

3/4 c. dried onion flakes, toasted if desired
1/3 c. instant beef broth granules
1 T. onion powder
1 t. garlic powder
1/2 t. celery seed
1/2 t. sugar
1/2 t. black pepper

Combine all ingredients together, blending very well.  Store in an air-tight container.  When ready to use, shake container well and use 5 T. for 1 envelope of mix.  This can also be divided up into 5 T. amounts and stored in snack bags.  If using for onion dip, spread, or rice add 1 t. dried parsley to each 5 T. mix
.
Onion Dip

5 T. Onion Soup Mix
1 c. sour cream or cottage cheese (put through a blender)

Mix soup mix and sour cream or cottage cheese together and let chill at least 1 hour.

For Onion-Cheese Dip add 1 T. grated Parmesan Cheese to above mixture.

Onion Spread

5 T. Onion Soup Mix
1 pkg. (8 oz.) softened cream cheese, reg., low-fat, or fat-free

Mix soup mix and cream cheese together, blending well.  Let chill at least 1 hour.

Onion Rice Pilaf

1 T. butter or olive oil
1 c. rice, uncooked
1/2 c. vermicelli or thin spaghetti broken into 1/2-inch pieces
2 1/2 T. onion soup mix
1 1/2 to 2 c. chicken broth or water.

Melt butter in medium saucepan.  Add rice and vermicelli and cook until vermicelli is browned, watching carefully and stirring often.  Add onion soup mix and chicken broth or water.  Bring to boiling, reduce, cover and simmer until rice is done and liquid is absorbed.  I give a range on the water because most directions  call for 2 cups water to 1 c. rice, but I have better luck with 1 1/2 cups.  Serves 4.

Curried Apricot or Peach Chicken

Chicken:  may be whole, cut-up; skinless thighs, or boneless, skinless chicken breasts-enough for 4-6 people
1 bottle (8 oz.) bottle Catalina Dressing or make your own.
1 (10-12 oz.) jar apricot or peach jam
5 T. onion soup mix
1/2 –1 t. curry powder

Place chicken in a foil-lined baking pan.  Combine Catalina Dressing, jam, onion soup mix, and curry powder.  Pour over chicken.  Bake at 350 degrees 45 minutes to 1 1/2 hour depending on what chicken parts you use.  Sauce is good served over rice or couscous.  Makes 4-6 servings.