Crazy Cake Mix in a Jar

Everyone loves a handmade gift and it's affordable to you too!  Be creative when decorating the jar; use fabric, raffia, personalize your labels, etc.

2 cups flour
2/3 cup cocoa powder
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1 1/3 cups sugar

In a large bowl, combine flour, salt, cocoa powder & baking powder. Layer ingredients in jar in order given in a 1 quart canning jar. It is helpful to tap jar lightly on a padded surface (towel on counter) as you layer the ingredients to make all ingredients fit neatly. Use scissors to cut a 9 inch-diameter circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach a card with the following directions:

Crazy Cake
3/4 cup Vegetable Oil
2 tsp. Vinegar
1 tsp. Vanilla
2 cups Water
Stir cake ingredients together using a wire whisk or fork, making certain that all ingredients are completely mixed together.

Bake at 350ºF for 35 minutes. Frost as desired or serve sprinkled with powdered sugar, with fresh fruit on the side.

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Make Your Own Grand Marnier

Make Your Own Grand Marnier, great for Christmas gifts!

4 medium Oranges

1 Vanilla bean

2 1/2 cups Vodka

1 cup Brandy

1 cup white granulated sugar

1/2 cup water

Look for firm, heavy oranges which indicates lots of juice, and smooth;skinned ones free from soft spots and mold.

Wash and peel oranges making sure to scrape ALL white rind from the peels to avoid bitter flavor. Slice in strips and add to liquor and vanilla bean. Steep 2-3 weeks, strain and filter.

Boil together water and sugar for about 5 minutes at a full boil

and be sure the sugar is dissolved.

Allow to cool.

Add sugar syrup to orange liquor and let age for 4 weeks.

Herbed Crockpot Stuffing

List of Ingredients 

• 8 Tbsp (1 stick) unsalted butter
• 2 large onions, chopped
• 1 medium Granny Smith apple, chopped
• 1/2 cup chopped fresh parsley
• 1-1/2 tsp dried rosemary
• 1-1/2 tsp dried thyme
• 1-1/2 tsp dried marjoram
• 1-1/2 tsp crumbled sage
• 1-1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 12 packed cups 1-inch cubes of stale Italian or French bread (about 1 pound)
• 1-1/2 cups turkey or chicken stock, preferably homemade

Instructions

1. In a large skillet, melt the butter over medium heat. Add the onions, celery and apple. Cook, stirring often, until the onions are softened, about 10 minutes. Remove from the heat and stir in the parsley, rosemary, thyme, marjoram, sage, salt and pepper.
2. In a large bowl, mix the bread cubes with the onion mixture. Tossing the bread cubes, add the turkey broth to moisten. Pack the stuffing lightly into a buttered 3-1/2-quart slow cooker.
3. Cover and slow-cook on HIGH (300° F) for 1 hour. Reduce the heat to LOW (200° F) and slow-cook until heated through, 3 to 4 hours. (The slow cooker will keep the dressing at serving temperature for up to 3 hours.)
   
   Makes 10 to 12 servings.

Cinnamon Ornaments

Cinnamon Ornaments make a fun scented crafted for adults and kids alike.

Makes 12 to 15 ornaments.

Prep Time: 30 minutes

Cook Time: 2 1/2 hours or 1 to 2 days drying time

3/4 cup applesauce

1 bottle (4.12 ounces) McCormick® Cinnamon, Ground

Supplies needed:

Cookie cutters

Drinking straw

Colorful ribbon

1. Preheat oven to 200°F. Mix applesauce and cinnamon in small bowl until a smooth ball of dough is formed. (You may need use your hands to incorporate all of the cinnamon.) Using about 1/4 of the dough at a time, roll dough to 1/4-inch to 1/3-inch thickness between two sheets of plastic wrap. Peel off top sheet of plastic wrap. Cut dough into desired shapes with 2- to 3-inch cookie cutters. Make a hole at top of ornament with drinking straw or skewer. Place ornaments on baking sheet.

2. Bake 2 1/2 hours. Cool ornaments on wire rack. (Or, to dry ornaments at room temperature, carefully place them on wire rack. Let stand 1 to 2 days or until thoroughly dry, turning occasionally.)

3. Insert ribbon through holes and tie to hang. Decorate with opaque paint markers, found in arts and crafts stores, if desired.

Test Kitchen Tip: If a different size bottle of cinnamon is used, measure 1 cup plus 2 tablespoons cinnamon.

DO NOT EAT

For more recipes visit: McCormick's Website

French Chocolate Candies

12 oz. pkg. chocolate chips
1 c. chopped walnuts
3/4 c. condensed milk
1 tsp. vanilla
1/8 tsp. salt
2 or 3 bottles chocolate sprinkles

Melt chocolate chips over medium heat, stir in nuts, milk, vanilla and
salt. Cool 5 minutes and shape into 2 inch balls and roll in chocolate
sprinkles. Makes about 50 pieces of candy

French Chocolate Christmas Candies

12 oz. pkg. chocolate chips
1 c. chopped walnuts
3/4 c. condensed milk
1 tsp. vanilla
1/8 tsp. salt
2 or 3 bottles chocolate sprinkles

Melt chocolate chips over medium heat, stir in nuts, milk, vanilla and
salt. Cool 5 minutes and shape into 2 inch balls and roll in chocolate
sprinkles. Makes about 50 pieces of candy

Christmas Peppermint Candy Pie

1/2 c. peppermint stick candy
1/4 c. sugar
1 env. unflavored gelatin
1 1/4 c. milk
3 slightly beaten egg yolks
1/4 tsp. salt
Red food coloring
1/4 c. sugar
1/2 c. heavy cream, whipped
1 1/3 flaked toasted coconut

Mix candy and next five ingredients together.
Cook and stir over low heat until gelatin dissolves, and candy melts.
Tint with red coloring.
Chill until partly set.
Beat egg whites until soft peaks form.
Gradually add 1/4 cup sugar, beating to stiff peaks.
Fold into gelatin mixture.
Fold in whipped cream.
Chill until mixture mounds lightly when spooned; pile into toasted
coconut crust.
Chill until firm.
If desired, whip some more cream.
Add enough sugar to sweeten.
Put near the edge of the pie shell to make a wreath.
Sprinkle with pistachio or other nuts or toasted coconut flakes and
crushed peppermint candy.

Peppermint Bark

PEPPERMINT BARK

1 (7.5-ounce) package hard peppermint candies
1 pound white chocolate, chopped (do not use chips)
2 cups puffed rice cereal

Coat a rimmed baking sheet with nonstick cooking spray; line with wax
paper.
Place candies in a doubled resealable plastic bag; seal, and wrap in a
kitchen towel.
Using a rolling pin or skillet, crush candies into tiny pieces.
Sift to separate crushed candy from fine powder, reserving fine powder
for another use; set crushed candy aside.
Place white chocolate in a heatproof bowl set over (not in) a saucepan
of simmering water.
Heat, stirring occasionally, until smooth, 4 to 6 minutes.
Remove from heat; stir in rice cereal.
Pour mixture onto prepared baking sheet; using a spatula, spread evenly
to a ¼ -inch thickness.
Sprinkle with crushed candy; with a piece of wax paper covering entire
surface, press in gently.
Chill until firm, 20 to 30 minutes (no longer, as candy will begin to
get moist).
Peel wax paper off.
Break bark into 2-inch pieces.
Store at room temperature in an airtight container up to 1 week.

Makes 36 pieces.