• cushioned insoles
• directories for local malls
• gift certificates (get a lot of small ones for different stores)
• tote bag to carry home purchases
• parking pass
• list of babysitters or volunteer to babysit
• coupons

• pedometer
• sweat band
• tapes and batteries for the Walkman
• shoe laces
• sport socks
• personal alarm
• t-shirt
• water bottle in a shoulder or waist holder

• marinade recipes
• BBQ sauce
• BBQ tools
• packages of meat tenderizer
• skewers
• gift certificate for the local butcher

• sunscreen
• sunglasses
• lemonade mix
• novel

• a silk scarf
• scarf clip
• earrings
• belt
• broach
• necklace
• perfume
• evening purse

• bubble bath
• no-tears shampoo and conditioner
• bath crayons (they let kids write on the tub or the wall, then they wash off)
• bath toys
• bath mit or decorative face cloth
• printed towel
• robe
• slippers

• wedding planner
• unity candle
• garter
• cake knife
• honeymoon travel information or tickets
• wedding decorations
• wedding album

• other grains like quinoa, spelt, bulgur, etc.
• all-natural candy bars
• tofu in aseptic packages (so it doesn't need refrigeration)
• assorted dried beans (black, black-eyed peas, chick peas, lima beans, Java beans, etc.)
• assorted spices
• all natural skin and body care products (find them at your local health food store)

Ingredients:
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 tsp. powdered vanilla
1 tsp. baking soda
2 cups flour

Directions:
Combine all ingredients in a medium bowl.
Whisk the ingredients together until they are evenly distributed, making sure all brown sugar lumps are crushed.
Store in an airtight container

Attach a label to the jar with the following instructions:
Candy Cookies
Ingredients:
1 cup unsalted butter or margarine, softened
1 large egg
1 package Candy Cookie Mix
1 cup candy bar chunks (Reese's peanut butter cups, Butterfinger bars, white or milk chocolate chunks)
Directions:
Preheat oven to 350 degrees.
In the large bowl of an electric mixer, beat the butter until it is smooth.
Add the egg, and continue beating until the egg is combined.
Add the Candy Cookie Mix and candy bar chunks and blend on low just until the cookie mix is incorporated.
Form the cookies into 1 1/2 inch balls & place them 2 inches apart on an ungreased cookie sheet.
Bake for 10 to 12 minutes, until golden on the edges.
Remove from oven, and cool on cookie sheet for 2 minutes.
Makes 3 dozen cookies

Ingredients:
3 cups all-purpose flour
3 Tblsp. sugar
2 Tblsp. baking powder
4-1/2 tsps. ground cinnamon
1-1/4 tsp. salt

Directions:
In brown bag or 1 quart jar, combine all ingredients; seal bag or jar, adding dried fruits (apples are especially good!) if necessary to fill small gaps.

Attach a label to the jar with the following instructions:
Cinnamon Pancake Mix
Ingredients:
1 jar pancake mix
3/4 c. milk
1 egg
2 T. salad oil
Directions:
In medium bowl, combine 3/4 c. milk, 1 egg, and 2 T. salad oil.
With fork, blend in 1-1/3 c. pancake mix until moistened but still lumpy.
Cook on lightly greased griddle or skillet.
Makes about 10 5 inch pancakes.

Ingredients:
1 cup flour
1/2 cup unsweetened cocoa powder
1/2 tsp. baking soda
1 tsp. baking powder
1/2 cup sugar
1/2 cup brown sugar
1 cup semi-sweet chocolate chips
1 cup walnuts

Directions:
In a large bowl, mix flour, baking soda, and baking powder.
Layer ingredients in a quart jar starting with flour mixture, cocoa powder, sugar, brown sugar, chocolate chips, and walnuts.

Attach a label to the jar with the following instructions:
Double Double Chocolate Chip Cookies
Ingredients:
2 eggs
3/4 cup unsalted butter
Directions:
Preheat oven to 350 degrees.
In a bowl whisk together flour, cocoa powder, baking soda, and baking powder.
In another bowl with an electric mixer cream butter, and sugar until light and fluffy.
Beat in eggs, 1 at a time, beating well after each addition.
Beat in flour mixture.
Stir in chocolate chips.
Drop dough by level tablespoonfuls 2 inches apart onto buttered baking sheets.
Bake cookies in batches in the middle of oven for 15 minutes.
Cool cookies on racks.

Ingredients:
1 package powdered sugar -- sifted (16 oz.)
1/2 cup cocoa
1/4 teaspoon salt
1 1/2 teaspoons instant coffee granules
1/8 teaspoons ground cinnamon -- up to 1/4

Directions:
Combine all ingredients.
Store in an airtight container until you want to make fudge.

Attach a label to the jar with the following instructions:
Microwave Fudge Mocha Mix
Ingredients:
1 jar fudge mix
1/2 cup butter or margarine
1/4 cup milk
1 teaspoon vanilla extract
1 cup chopped pecans
Directions:
Place microwave mocha fudge mix in a 2 quart glass bowl.
Add butter or margarine.
Microwave on High, uncovered, 2 to 3 minutes.
Stir until smooth.
Stir in milk, vanilla extract and chopped pecans.
Pour mixture into an 8" square baking dish.
Refrigerate until firm; cut into squares.
Store in refrigerator.
Yield: 1 1/2 pounds.

Ingredients:
1 cup firmly packed dark brown sugar
1 1/2 cups firmly packed powdered sugar {Clean inside of jar with a dry paper towel after this layer}
3/4 cup cocoa powder {Clean inside of jar with a dry paper towel after adding this layer}
1 1/2 cups flour mixed with 1 tsp. baking powder and 1/4 tsp. salt

Directions:
Layer ingredients in order given in a 1 quart wide mouth canning jar. Be sure to pack everything down firmly before adding the flour mixture, it will be a tight fit.

Attach a label to the jar with the following instructions:
Peanut Butter Cookie Mix
Ingredients:
1 jar cookie mix
1 stick butter or margarine, softened at room temp.
1/2 cup creamy peanut butter
1 egg, slightly beaten
1 tsp. vanilla
Directions:
Empty jar of cookie mix into large mixing bowl.
Use your hands to thoroughly blend mix.
Add: butter or margarine, creamy peanut butter, egg and vanilla
Mix until completely blended. You will need to use your hands to finish mixing.
Shape into walnut sized balls and place 2 inches apart on a parchment lined baking sheets. DO NOT USE WAXED PAPER.
Press balls down with a fork.
Bake at 350 degrees for 9 to 11 minutes until edges are browned.
Cool 5 minutes on baking sheet then transfer to a cooling rack to finish cooling.
Makes 3 dozen cookies

Ingredients:
1 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 c. sugar

Directions:
Combine flour and baking powder.
Mix in sugar.
Pour in jar.

Attach a label to the jar with the following instructions:
Snowcaps
Ingredients:
1 jar snowcap mix
1 (3 oz.) pkg. light cream cheese
1/4 tsp. lemon flavoring
1 c. powdered sugar
1/2 c. margarine
Directions:
Beat margarine and cream cheese together with mixer.
Add flavoring and beat until fluffy.
Add flour mixture from jar and beat until well mixed.
Chill overnight.
Shape into 1 inch balls.
Place on an ungreased cookie sheet.
Bake in a 350 degree oven for 12-15 minutes.
Remove and cool slightly.
In a plastic bag pour powdered sugar and shake a few cookies at a time.
Makes about 36.
Recipe can be doubled.

Ingredients:
1 (14 ounce) package individually wrapped caramels, unwrapped
1 (18.25 ounce) package German chocolate cake mix
1 cup chopped peanuts
1 cup semisweet chocolate chips

Directions:
Layer the cake mix, peanuts, and chocolate chips in a jar and seal.
Attach the unwrapped caramels in a plastic bag to the jar.

Attach a label to the jar with the following instructions:
Caramel Squares
Ingredients:
1 jar caramel squares mix
3/4 cup shortening
2/3 cup evaporated milk
Directions:
Preheat oven to 350 degrees.
Grease 9 inch square baking pan.
Mix shortening and cake mix until smooth.
Add in 1/3 of a cup of the milk and peanuts and mix well. Mixture will be crumbly.
Press half of mixture into baking pan and bake for 8 minutes.
Over low heat, melt caramels and 1/3 cup of the evaporated milk in top of a double boiler.
Stir until smooth.
Remove from heat.
Sprinkle chocolate chips over warm dough.
Spread the caramel mixture over the chips.
Add the rest of the cake mixture over the caramel.
Bake for 18 to 20 minutes.
Let cool before cutting into bars.
Makes 2 dozen.

Ingredients:
1 cup all-purpose flour
1 tsp. baking powder
1 cup sugar
1 tsp. powdered vanilla

Directions:
Combine and blend the ingredients in a small bowl.
Store in an airtight container.

Attach a label to the jar with the following instructions:
Berry Cobbler
Ingredients:
4 cups fresh berries (blueberries, raspberries or boysenberries)
1/4 cup orange juice
1/4 cup sugar
1 tsp. cinnamon
1 cup unsalted butter, melted
1 egg
1 package Cobbler Mix
Directions:
Preheat oven to 375 degrees.
In large mixing bowl combine berries, juice, sugar and cinnamon.
Place berries in a 13x9-inch pan.
In small mixing bowl blend the butter with the egg.
Add the Cobbler Mix & stir until the mixture sticks together.
Drop the cobbler topping by tablespoonfuls on top of the berry filling.
Bake for 35 to 45 minutes or until the topping is golden brown and the filling is bubbling.
Allow to cool for 15 minutes before serving.

Ingredients:
2 cups sugar
1 cup cocoa (not Dutch process)
1 cup all-purpose flour
1 cup chopped pecans
1 cup chocolate chips

Directions:
Mix all the ingredients together and store in an airtight container.

Attach a label to the jar with the following instructions:
Double-Fudge Brownies
Ingredients:
1 cup butter or margarine, softened
4 eggs
1 package Double-Fudge Brownie Mix
Directions:
Preheat the oven to 325 degrees.
Grease a 12 by 9 inch pan.
In the large bowl of an electric mixer, cream the butter.
Add the eggs, one at a time, beating well after each addition.
Add the Double-Fudge Brownie Mix & continue to beat the mixture until it is smooth.
Spread the mixture into the greased pan, and bake for 40 to 50 minutes.

Ingredients:
2 cups all-purpose flour
1 cup sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/8 tsp. allspice
1 tsp. ginger

Directions:
In a large mixing bowl, combine all ingredients.
Store the mix in an airtight container.

Attach a label to the jar with the following instructions:
Molasses Cookies
Ingredients:
3/4 cup butter or margarine, softened
1 egg
1/4 cup sulfured molasses
1 package Molasses Cookie Mix
Directions:
Preheat oven to 375 degrees.
In large bowl, cream together the butter, egg, and molasses.
Add the Molasses Cookie Mix and beat until smooth.
Shape the dough into 1-inch balls; roll in granulated sugar and place 2 inches apart on ungreased cookie sheets.
Bake for 9 to 11 minutes.
Cool on wire racks.
Makes 4 dozen cookies

Ingredients:
3/4 cup white sugar
1/2 cup packed brown sugar
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
8 peanut butter cup candy -- (0.7 ounce) cut into 1/2 inch pieces

Directions:
Mix together the flour, baking powder and baking soda.
Set aside.
Layer ingredients in order given in a 1 quart wide mouth canning jar. Press each layer firmly in place. It will be a tight fit.
Add chopped peanut butter cups last.

Attach a label to the jar with the following instructions:
Peanut Butter Cup Cookies
Ingredients:
1 jar cookie mix
1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE.
1 egg, slightly beaten
1 teaspoon vanilla
Directions:
Remove peanut butter cups from jar.
Set aside.
Empty remaining cookie mix into large mixing bowl.
Use your hands to thoroughly blend mix.
Add: butter or margarine, egg and vanilla.
Mix until completely blended. You will need to finish mixing with your hands.
Mix in peanut butter cups.
Shape into walnut sized balls.
Place 2 inches apart on greased cookie sheets.
Bake at 375 degrees for 12 to 14 minutes until edges are lightly browned.
Cool 5 minutes on baking sheet.
Remove cookies to racks to finish cooling.
Makes 2 1/2 dozen cookies.

Ingredients:
1 1/8 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup packed brown sugar
1/2 cup white sugar
1 cup flaked coconut
1 cup high protein crisp rice and wheat cereal
3/4 cup butterscotch chips
1/2 cup chopped pecans

Directions:
Layer the ingredients in the order given in a one quart wide mouth canning jar.
Firmly pack each ingredient in place. It will be a tight fit, but all ingredients will fit in the jar.
Use pinking shears to cut an 8 or 9 inch circle from gingham, calico, or a seasonal fabric.
Place the fabric over the wide mouth lid and rim and secure with a rubber band.
Tie on a raffia or ribbon bow to cover the rubber band.

Attach a label to the jar with the following instructions:
Special Butterscotch Chip Cookies
Ingredients:
1 jar cookie mix
1/2 cup of butter or margarine
1 egg
1/2 teaspoon of vanilla
Directions:
Empty jar of cookie mix into a large mixing bowl.
Add butter or margarine, egg and vanilla.
Use hands to mix the wet and dry ingredients together.
When completely blended, roll into large walnut sized balls.
Place on unprepared cookie sheets and use the palm of your hand to flatten each cookie ball.
Bake at 350 degrees in a preheated oven for 8-10 minutes.
Makes 2 dozen.