What are you mixing now? Dry mixes, Gifts-In-A-Jar, Herb Blends, etc

Pancake mix!
I gift it with a whisk, dried fruit or pie filling, "Dream Whip" mix, and local maple syrup,
all in a basket.
Great little gifts too, for teachers, mailmen, etc.!
Just put in a ziploc, then into a little gift bag, tie on a mini whisk & add dried cranberries to the mix for the holidays!
Instant "Breakfast with Santa" !

I am planning to give homemade mixes,for cookies,snack cakes ect. like the ones in some of the other post's,but I was thinking of useing cellophane bags,
or sleeves in place of the jars.What do you think would be the best sizes to get.

Ladyfarmer, for bag or jar sizes, I always go by the space required for total volume of the ingredients. Some examples...

For dip and spice mixes of 1/2 cup or less, 3" x 5" bags work. You can get these in ziplocks from Michaels, AC Moore, Walmart, etc. Look in the beads or crafting aisles. Sometimes they're called "bagettes".

For mixes of 1/2 cup to 1 cup, 4" x 6" ziplock bags, available at same stores.

For dry soup, rice, pasta or baking mixes
The cellophane bags in the 3" x 5" size work for recipes up to 2 cups. Bags in the 4" x 6" work for 4 cup recipes.

I usually use jars though - many recycled commercial jars work perfectly. For 2 cup recipes, use 1 pint or 16 oz jar. For 4 cup recipes, use 1 quart or 32 oz jar.

Also, the little tiny ziplock bags, about 1 1/2" x 2" are perfect for containing the "herb packet" for many soup, pasta or rice mixes.

Hope this is helpful.

This is a very old thread, but since Christmas is coming up, I thought I'd try to revive it as I'm looking for things I can make for my Mother in CA who is 86 and doesn't like to spend her time making things that require a lot of ingredients.

She has gotten to the stage in life where she doesn't eat a lot, and actually spends a lot of time snacking. So I'm thinking dips, chex mix type stuff. Does anyone have any new ideas for me?

I wonder why this old thread popped up as new posts on my computer?

Whatever the reason, I am glad that it did. I wish I had known that it was out there.

I am going to make a bunch of these for my pantry. I am trying to make the evening meal easier for me, I hate having to start from scratch every evening after work to make supper. Sometimes, supper isn't ready until 8:00 or so and we go to bed at 9.

Hey want allot of recipes quick dinners added revive it

I don't do a lot of mixes for prepared foods, but I do mix spices. One mix in particular that I like to keep on hand is Emeril's Essence. You could buy it, but I make a double batch always and keep it in a ziploc or container in the cabinet. I cook with it and season fried chicken or french fries with it. My favorite thing to use it in is jambalaya.

The recipe:

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

Just combine everything in a bowl and mix together. I almost always double the recipe. It store well in any sealed container. Typically I use a ziploc or small pyrex bowl with a fitted lid. You could put it in a mason jar too.

Tip: If you are watching your salt intake, just cut the salt in half or remove it all together. The seasoning mix is still very tasty.

BReeder! said:

I don't do a lot of mixes for prepared foods, but I do mix spices. One mix in particular that I like to keep on hand is Emeril's Essence. You could buy it, but I make a double batch always and keep it in a ziploc or container in the cabinet. I cook with it and season fried chicken or french fries with it. My favorite thing to use it in is jambalaya.

The recipe:

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

Just combine everything in a bowl and mix together. I almost always double the recipe. It store well in any sealed container. Typically I use a ziploc or small pyrex bowl with a fitted lid. You could put it in a mason jar too.

Tip: If you are watching your salt intake, just cut the salt in half or remove it all together. The seasoning mix is still very tasty.

Click to expand...

I do that also just have no thyme in it

penny1960 said:

I do that also just have no thyme in it

Click to expand...

I've done it with and without the thyme. I don't always have thyme on hand in the spice cabinet.

I like to use the spices pre mixing is a time saving idea a very good one ... I also use the lipton make a dry onion soup I use it Mostly on pork and will make a gravy of it