Quick & Easy Recipes

[queenbee]

I am starting this topic because Christmas and New year's will be here before you know it.

Quick & Easy Recipes that can make up in a hurry.

[queenbee]

Good recipes for jar gifts;

NIGHTCAP COFFEE MIX

2/3 c Non dairy coffee creamer
1/3 c Instant coffee granules
1/3 c Granulated sugar
1 ts Ground cardamom
1/2 ts Ground cinnamon

Combine all ingredients in a medium bowl; stir until well blended.
Store in airtight container. Yields 1 1/3 cups coffee mix To serve:
spoon 1 heaping tablespoon coffee mix into 8 ounces hot water. stir
until well blended.


SPICED MOCHA COFFEE MIX WITH RECIPE
----------------------------MIX---------------------------------
1/3 c Instant coffee
1/2 c Cocoa powder
1/2 c Nonfat dry milk
1 ts Ground cinnamon
2 ts Dried orange peel

--------------------------COFFEE--------------------------------
1 tb Mix
6 oz Boiling water
Shaved Chocolate -OR-
Cinnamon

Mix: Combine all ingredients and store in an airtight container.

Spiced Mocha Coffee: Pour water over mix in cup. Garnish with shaved
chocolate or additional cinnamon.

VIENNA COFFEE

Ingredients :
1 c. instant coffee
2 c. instant cocoa (Nestle's)
2 c. Creamora
1/2 c. sugar or 1 c. powdered sugar
1 tsp. cinnamon

Preparation :
Mix all ingredients. Store in tightly covered jar. Add 2
teaspoons to a cup of boiling water. Top with tablespoon whipped
cream.

FIRESIDE COFFEE

Ingredients :
2 c. Swiss Miss
2 c. Cremora
1 1/2 c. sugar
1 c. instant coffee
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg

Preparation :
Mix all together. Keep in an air tight container. Use 3 to 4
heaping teaspoons per cup, fill with hot water.

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CAPPUCCINO COFFEE MIX

Ingredients :
1/2 c. instant coffee granules
1/2 tsp. grated dried orange peel
1 c. non-dairy powdered coffee creamer
1/4 c. granulated sugar
1/2 tsp. ground cinnamon

Preparation :
Finely grind coffee and orange peel in a blender or food
processor. Add remaining ingredients and process until well
blended. Store in an airtight container. To serve: Stir 2 or more
teaspoons of coffee mix into 6 ounce hot water. Yield: about 1 2/3
cups mix.

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SPICED COFFEE MIX

Ingredients :
1 (2 oz.) jar instant coffee
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground allspice
1 c. granulated sugar

Preparation :
Combine coffee, sugar and spices in blender and blend 15 seconds
or until fluffy blended. Store in airtight container. To serve,
mix 1 to 2 teaspoons to 2/3 cup hot water. Makes about 50 cups.

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MINTED COFFEE-COCOA MIX

Ingredients :
1 1/2 c. non-dairy creamer
1 c. sugar
1/2 c. instant coffee
1/2 c. cocoa
Dash of salt
1/2 tsp. peppermint extract

Preparation :
Mix all ingredients except extract. Stir to remove lumps. Add
extract and mix well. Seal in airtight container. Mix 2-3 heaping
teaspoons per cup of water. Heat water and then add mix.

HELOISE'S FLAVORED COFFEE MIXES

Ingredients :

ORANGE:
1/2 c. instant coffee
3/4 c. sugar
1 c. powdered milk
1/2 tsp. dried orange peel

MOCHA:
1/2 c. instant coffee
1/2 c. sugar
1 c. powdered coffee creamer
2 tbsp. unsweetened cocoa

CINNAMON:
1/2 c. instant coffee
2/3 c. sugar
2/3 c. powdered milk
1/2 tsp. cinnamon

Preparation :
You can substitute the appropriate amount of artificial
sweetener for sugar in any of these mixes. The label on the
sweetener usually will tell you the equivalent of the amount of
sugar. Powdered creamer also can be substituted for the powdered
milk. To make 1 cup of coffee: Place 2 rounded teaspoons homemade
coffee mix into a cup; fill with hot water. Store in an air tight
container.

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TOFFEE COFFEE

Ingredients :
2/3 c. instant coffee
1 c. non dairy creamer
1 c. brown sugar

Preparation :
Put all ingredients in blender. Blend until powder. 1 to 2
teaspoons with 1 cup hot water (2 teaspoons with multi mugs). The
price in the grocery store is over $2.00 for a 6 oz. size. These
recipes will cost about 1/3 of the store price. For sugar Twin use
16 teaspoons for 1 cup sugar. You may also use decaffinated coffee.

[queenbee]

French Vanilla Cocoa Mix

10 1/2 cups nonfat dry milk
4 cups confectioner's sugar
2 (8 ounce)jars of French Vanilla flavored nondairy powdered creamer
3 1/2 cups Nestle's Quick
2 3/4 cups nondairy powdered creamer
1/2 teaspoon salt

Combine all ingredients and store in an airtightjar. This recipe will yield approximately 8 pint size gift jars....

Attach this to the jar:

French Vanilla Cocoa Mix
Combine 3 heaping tablespoons of cocoa mix into hot water or milk..Stir...

[queenbee]

Pumpkin Dump Cake

Yield: 3 servings
4 Eggs, beaten
1 1/2 c Sugar
1 ts Salt
2 ts Cinnamon
1 ts Nutmeg
1/2 ts Cloves
2 c Cooked pumpkin
12 oz Can of Milnot
1 Yellow cake mix
1/2 c Chopped pecans
2 Sticks of melted margarine
Mix first 8 ingredients together. Pour into a 13x9 inch pan.
Sprinkle cake mix evenly over pumpkin mixture. Sprinkle chopped
pecans over the cake mix, then pour melted margarine evenly over the
cake mix. Bake at 350 degrees for 1 hour (or more). Watch time as
ovens vary somewhat. Serve with Cool Whip on top.

[queenbee]

4 cups confectioners sugar, sifted
2 packages (8 ounces each) cream cheese, softened
1 can (30 ounces) pumpkin pie filling mix
2 tsp ground cinnamon
1 tsp ground ginger
In a large mixing bowl, combine sugar and cream cheese, beating until well
blended. Beat in remaining ingredients. Store in airtight container in
refrigerator. Serve with purchased gingersnaps. Yield: about 7 cups of dip.
This Thanksgiving, why not give smooth and creamy Pumpkin Dip instead of the
traditional pies and breads! This quick and easy recipe yields plenty for
several gifts. A hollowed-out miniature pumpkin and antique canning jars are
just two of the many types of containers you can use for presenting the dip.
Add a bag of gingersnaps, and you’ve got a gift that anyone will be thankful
for!

[queenbee]

Fudgy Truffles

24 oz. (2 bags) chocolate chips
14 oz. (1 can) sweetened condensed milk
2 TB rum

Melt the chocolate over hot water. When it's melted and smooth,
mix in the sweetened milk. Mix it smoothly, and then add the rum, and
mix until smooth again. Let it cool slightly. Roll out balls in your
hands and place on waxed paper.

Or: Roll out balls, and roll them in a dish of cocoa and then put on the
waxed paper.

Or: Roll out the balls, drop in a cup of "hundreds & thousands" (colored
sprinkles, i.e. cake decs), flip over onto the waxed paper so the colored
sprinkles are on top, and flatten slightly with two fingers.

Or: Roll out the balls, drop on waxed paper, and then press a whole pecan
or walnut(-half) on top.

Let the individual truffles chill in the fridge.

Or: if you're lazy: roll the whole batch out into a long cylinder, and
roll it up in the waxed paper. Chill the whole batch, then later cut off
slices.

--

[queenbee]

Christmas Bears Snack Mix

2 c Bear-shaped chocolate graham snacks
2 c Mini oreos with red frosting
4 c Popped popcorn
2 c Red, white & green candy coated chocolates
1 c Red & green gummi bears

Mix all ingredients in a large bowl. Store in plastic
bags or covered container. NOTE: Can change this by
changing the chocolate graham bears and mini oreos for
any small cookies or snacks desired.

[queenbee]

Friendship Tea, my favorite to make and drink

I leave out the cloves & Cinnamon

INSTANT SPICED TEA

2 cups powdered orange breakfast drink (tang)
1-1/2 cups sugar
3/4 cup instant tea (generic)
2 packages unsweetened lemonade mix
1 teaspoon ground cloves
1 teaspoon ground cinnamon

Mix the ingredients and put them into a plastic container or double
plastic bag. Label the mix "Spiced Tea. Add 2 heaping teaspoons to 1 cup
boiling water."

[queenbee]

Toffee Cookies No Bake

36 caramel candies (Kraft's works well)
3 Tablespoons light cream
2 cups cornflakes
1 cup Rice Krispies
1/2 cup coconut

Over low heat, melt the caramels with the cream in a large, heavy saucepan.
When melted, add in the cereals and coconut being sure to coat them well.
Drop by spoonuls onto greased foil or cookie sheet. Allow to harden.

[queenbee]

3-Minute No-Bake Cookies

2 cups granulated sugar
8 tablespoons (1 stick) margarine or butter
1/2 cup low-fat milk
1/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
3 cups Quaker® Oats (quick or old fashioned*, uncooked)
In large saucepan, combine sugar, margarine, milk and cocoa. Bring to boil over medium heat, stirring frequently. Continue boiling 3 minutes, stirring frequently.
Remove from heat. Stir in oats.* Drop by tablespoonfuls onto waxed paper. Let stand until firm. Store tightly covered.
Makes about 3 dozen.

*If using old fashioned oats, cool mixture in saucepan 5 minutes.

[queenbee]

Almond Cookies

24 ounces almond bark
2 cups honey nut oat cereal
2 cups puffed rice cereal
2 cups peanuts
In a microwave-safe bowl, melt almond bark on HIGH about 2 to 3 minutes until soft and creamy.
Add honey nut oat cereal, puffed rice cereal, and peanuts. Stir until completely mixed.
Drop mixture by rounded teaspoons onto wax paper; let cool until firm.
Makes 48 cookies.

[queenbee]

My Stepson's favorite:

Almond Bark
Candy Canes

melt almond bark in the microwave, break up candy canes and mix in and pur into wax paper.

When cooled break into pieces.

He likes the blueberry candy canes.

[queenbee]

Boiled Chocolate-Oatmeal Cookies

2 cup granulated sugar
3 tablespoons cocoa
1/2 cup milk
1/4 cup butter or margarine
3 cups quick-cooking oats
1 teaspoon vanilla extract
1/2 cup peanut butter (any kind, I've use plain and crunchy)
1/2 to 1 cup nut meats, if desired
Bring to a boil sugar, cocoa, milk and butter. Cook 1 minute.
Remove from heat and quickly add oats, peanut butter, vanilla and nuts.
Drop by teaspoonful on waxed paper. Let stand 1/2 hour until cool (if you can).

[queenbee]

This is requested every year by the people I give food gifts to. It's a big favorite. I wind up mixing it in a Tupperware plastic cake lid, to get large amounts.

PEOPLE CHOW

1 pkg. (12 oz.) semi-sweet chocolate ( I also use the regular chocolate chips)
1 c. smooth peanut butter
1 pkg. Crispix or Chex cereal
1 bag confectioners' sugar

Melt together semi-sweet chocolate and peanut butter. When melted pour mixture over cereal an shake or stir or mix well until all coated. Pour in 1/2 bag of confectioners' sugar. Toss so all cereal is well coated. After cereal is covered add the rest of the bag and shake, stir or mix well. Cool for approximately 1 hour. Ready to eat.

[queenbee]

Chewy Chocolate No-Bakes

1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
5 tablespoons margarine or butter
16 large marshmallows
1 teaspoon vanilla extract
2 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup (any combination of) raisins, diced dried mixed fruit, shredded coconut, miniature marshmallows or chopped nuts
In large saucepan melt chocolate morsels, margarine and large marshmallows over low heat, stirring until smooth. Remove from heat; cool slightly. Stir in vanilla. Stir in oats and remaining ingredients.
Drop by rounded teaspoonfuls onto waxed paper. Cover and refrigerate 2 to 3 hours. Let stand at room temperature about 15 minutes before serving. Store tightly covered in refrigerator.
Makes about 3 dozen.