Make it Yourself Monday- Jar Gifts

Yes, we are in the home stretch, just weeks before Christmas. If you are like me, there are still a few gifts that you need to finish up, so here are a few easy to do ideas. Jars are so versatile, you can fill them with bath salts, fizzy balls, foods, drinks, candies, all sorts of things! I personally enjoy receiving easy to do foods, so here are some recipes that you can make and give. There are some more recipes in this post from the beginning of the year, so be sure to check here too!  

The first, and probably the easiest jar gift is also maybe one of the most delightful....Scented Sugar.

Scented sugars add a nice, subtle flavor and scent to coffee, tea, fruit desserts, and baked goods. Just mix a small batch and put it into a pretty jar for a creative and aromatic gift. Heading to a holiday party?This jar gift makes a wonderful and thoughtful hostess gift!

Just layer granulated sugar with your choice of aromatic edibles. Try scented geranium leaves, dried lavender (make sure to only use the buds), rose petals (make sure they are untreated), vanilla beans, dried orange peels, or dried lemon peels (you can wash, peel, and dry these on the counter for a couple of days, or use the dehydrator). Make sure that you mix these in small batches for better results, and allow them to sit for a few days, in tightly sealed jars, so that the scents will infuse the sugar.

From the Martha Stewart Living (12-2006), how about some  Honey, Walnut and Dried Fruit Topping? Great for yogurt, cereal, toast, ice cream and whatever else you can dream up, this tasty treat is an easy jar gift. The following recipe will yield one 6-ounce jar, so adjust according to your needs.

Ingredients
1/2 cup walnut halves, toasted and cooled
1/4 cup dried cranberries
1/4 cup dried apricots, cut into 1/2-inch pieces
1/2 cup good-quality honey
Directions
Stir the nuts and fruit together and then transfer to a 6-ounce jar. Then top with the honey. This topping can be refrigerated in the jar for up to one month. To serve, make sure to bring it to room temperature first.


One of my personal favorites, and another great jar gift, is Chai Tea Mix.  This recipe makes two, 6 oz  jars.

Ingredients
1 1/4 cup nonfat dry milk powder
1/4 cup black tea leaves
12 cardamom pods
4 2 inch pieces of cinnamon stick
2 tsp dried lemon peel
Divide all ingredients in half and layer equally in your jars. Add the following directions to your gift;
Directions
In a large saucepan, place contents of jar with 4 cups of water. Bring to a boil then remove from the heat. Let stand for 5 minutes then strain through a strainer, coffee filter or a piece of cheesecloth.
Serve and enjoy, adding honey/sugar/sweetner to taste

Want something a bit more substantial? How about some soup? This first one could be given alone or in a gift basket with a box of tissues, some tea, and maybe even a good book, for the perfect "For whatever ales you" or "Get Well Soon" gift basket. You don't have to wait until the person is ill, give it so they will have it when they need it!

Chicken Soup Jar
Layer the ingredients from the bottom up, in the order listed, in a 1/2 quart (2 cup) glass jar.


Ingredients
1/4 cup of red lentils
2 Tbsp dried onion flakes
1 1/2 Tbsp chicken bouillon granules
1/2 tsp dried dill weed or dill seed
1/8 tsp celery seed
1/8 tsp garlic powder
1 cup medium egg noodles
1 bay leaf
In a 2 cup glass jar, layer

Then add a card with the following directions;  In a large saucepan, bring 8 cups of water to a boil, then stir in the jar of soup mix. Cover and reduce heat, simmering for 25 minutes. Remove the bay leaf and stir in 1 1/2 cups of mixed vegetables and 2 cups of cooked, diced chicken. Simmer for 5 minutes, or until the vegetables are tender and the chicken is heated through.

Minestrone soup
Layer into a 1/2 quart (2 cup) glass jar the following ingredients in the order listed;
1/4 cup red lentils
1/4 cup green split peas
1/4 cup barley
1/3 cup beef bouillon powder
2 Tbsp parsley flakes
3 Tbsp onion flakes
1/3 tsp thyme
1/3 tsp pepper
1 tsp basil
1/4 cup macaroni noodles
Add a card with the following directions; In a large saucepan combine 8-10 cups of water, a 28 oz can
of crushed tomatoes, and the jar of soup mix. Add 2 chopped carrots, 2-4 chopped potatoes, and 2 cups of chopped cabbage. Bring all to a boil, then reduce the heat, cover and simmer for 1 hour or until the peas are tender.

Curried Lentil Soup
This recipe will make two 1 quart jars.
Ingredients
1 pound red lentils
6 tablespoons minced, dried onion
2 tablespoons curry powder
1 teaspoon garlic powder
1 pound green lentils
1/2 of a 5 ounce package of dried apple rings that you cut into 1/2 inch pieces
2 tablespoons dried parsley
Divide the recipe in half and add equally to the two jars. Add a card with the following directions;
Place the soup mix in a 3 quart saucepan, with 7 cups of water. Bring to a boil, then reduce the heat to low, cover and simmer for 20 to 30 minutes, stirring occasionally. Each jar will make 8 cups of soup.

Bean Soup
This recipe will take care of 12 gifts at one time! So make sure that you have 12 wide-mouth (canning), pint jars (2-cup jars), with lids and rings. You will need 14 pounds of assorted dried peas, beans and lentils. Make sure you get at least 8 different varieties for a great soup and a pretty jar! Try some;
pink beans, black beans, baby lima beans, lentils, red lentils, black-eyed peas, red kidney beans, pinto beans, split peas, great northern beans, small red beans, and some white beans. You will also need;
12 italian-flavor bouillon cubes (you may substitute beef flavor if you cannot find the Italian flavor cubes) and 12 bay leaves.

Take 1/4 cup of each type of bean and layer them in the jars. Start by adding the most colorful one to the bottom and go from there. After you add eight (1/4 cup) layers to each jar, place 1 bay leaf and one bouillon cube on top of the beans, then seal the jars with the lids and rings. Add the following directions to a card;  Set aside the bouillon cube and the bay leaf and choose the method you wish to use to soak the beans.  To quick soak; Sort and Rinse the beans into a large pot. Add 6-8 cups of hot water. Bring to a rapid boil, and boil for 2 minutes. Remove from the heat. Cover and let stand for 1 hour. Drain the soak water and then rinse the beansp
Overnight soak; Sort and rinse the beans into a large pot. Add 6-8 cups of cold water. Let them stand overnight, or at least 6 to 8 hours, then drain the soak water and rinse the beans. Once you have completed one of the soak methods, you are ready to cook. To cook; place the beans in a large pot and add in 6 cups water, one 14 oz. can of chopped tomatoes with the juice, the bay leaf and the bouillon cube. Simmer gently until the beans are tender, usually about 2 hours. Season to taste with salt and pepper prior to serving.




To make your jars festive, try adding a circle of fabric over the lid and tie with a ribbon. You can print your gift tag on the computer and put a cute design on one side and the directions on the other. Then just attach to the ribbon, around the lid.  Want more jar recipes? Check back next Monday for jars perfect for anyone with a sweet tooth!

Soups On! Spa cuisine for your home spa day!

SOUP and DESERTRECIPES

Just a few notes, all of the salad recipes serve two, while the drink recipes are single serve I have not tried this recipe, but it was listed on two of my spa cuisine for the home books, so I am going to put it out here. To me it sounds questionable, but you never know if you don't try! -WATERMELON GAZPACHO 1 cup yellow watermelon, seeded and diced 1 medium cucumber, peeled, seeded and chopped finely 1 red bell pepper, cored, seeded and chopped finely 1 medium tomato, seeded and chopped finely 2 scallions, trimmed and chopped finely 1/2 medium red onion, chopped finely 1 celery stalk, chopped finely 1 Tbs. fresh lime juice 1 Tbs balsamic vinegar 1/4 tsp. salt freshly ground pepper to taste 1 sprig parsley, trimmed and chopped for garnish Place the watermelon in a blender, pulse two or three times, until it is broken up. Strain through a sieve, discard the pulp and save the juice. In a bowl, toss the cucumber, red pepper, tomato, scallions, red onion, celery, lime juice, vinegar, salt and pepper. Stir in the watermelon juice and chill for an hour or more. Garnish with parsley just prior to serving. Serves two. -EASY BUTTERNUT SQUASH SOUP 1 butternut squash, peeled nutmeg to taste 2 Tbs. unsalted butter 1/4 tsp. salt freshly ground pepper to taste 1 medium onion, peeled and chopped finely 6 cups of low fat or no fat chicken broth/stock

Cut the squash into 1-inch chunks. Melt the butter in a large pot. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve. Depending upon the size of your squash, this will serve 4-8

DESERTS

-APRICOT MOUSSE

1/2 cup dried apricots

2 Tbs. honey

1/2 cup nonfat cottage cheese

1/2 cup nonfat plain yogurt

1/2 pack unflavored gelatin

Place the dried apricots in a bowl and cover them with boiling water. Leave them sit for one hour to rehydrate, then place in a blender, add the honey and blend until smooth. In a small saucepan dissolve the gelatin in 2 Tbs. of water, placing over low heat and stirring until the gelatin is well dissolved. Combine the cottage cheese and the yogurt in a bowl and whip with a hand mixer (or you can blend in a blender until smooth, then place in a bowl). Pour yogurt mixture into a bowl and slowly stir in the gelatin. Fold in the apricot puree and pour into two glasses. Refrigerate for at least one hour before serving.

-PAPAYA BOATS

2 Tbs. fresh lime juice

2 Tbs. honey

1/2 cup nonfat plain yogurt

1 ripe papaya, halved and seeded

In a small bowl combine the lime juice and the honey. Gradually stir in the yogurt, making a creamy sauce. Pour this mixture into the papaya halves.

-CHERRY-VANILLA SMOOTHIE SHAKE

1 8oz can of pitted cherries, drained

1/2 cup nonfat plain yogurt

1 tsp honey

1/2 tsp vanilla extract

1/2 cup chopped ice

Blend the cherries in a blender until completely pureed. Add all the other ingredients and continue blending until smooth. Pour into glasses and serve.

-HONEY ORANGES

2 seedless oranges, peeled and cut into wedges (save some peel for garnish)

3 Tbs. honey

1 cup of brewed orange pekoe tea, chilled

Place the orange wedges in a bowl. Dissolve the honey in the tea and add to the bowl. Chill for four hours before serving, garnish with some strips of zest (from the orange peel).

Now that you have these spa cuisine recipes, go to the grocery store, stock up and prepare for your spa day at home!