Pantry Pizza Soup

I started this blog in March 2020.

Yes, THAT March 2020.

The shelves at the store were eerily empty.  Yeast.  Pasta.  Chicken.  Gone.  I had been a fan of freeze-dried food and putting aside a little extra canned goods for a long time.  Just in case.  Because you never know when you'll be snowed in or even just sick for a week and not able to get to the grocery store.   Or, -ahem- when you forgot to get something for the potluck. 

It's been 6 years now (wow, really?!) since I started collecting--and, most of the time, adjusting--recipes that use only ingredients that can be kept in the pantry.  Nothing refrigerated or fresh, or even frozen.  

So I'm excited this month to bring you another pantry-friendly soup recipe.  This time:  Pizza Soup!  We really love this at our house.  (If you want to substitute any of the freeze-dried ingredients for fresh, that's also an option.)  

PANTRY PIZZA SOUP

PREP TIME:  5-10 minutes
COOK TIME:  30-40 minutes

INGREDIENTS

• 5 c. water
• 14 oz. jar pizza sauce
• 1/3 c. dried minced onion
• 4 oz. can mushroom pieces, drained
• 14 oz. can petite diced Italian tomatoes
• 3 c. tomato juice
• 1/2 c. freeze-dried sausage (available here or here, etc.)
• 2 tsp. dried parsley
• 1 tsp. dried rosemary
• 1 tsp. dried oregano
• 2 tsp. freeze-dried garlic (I like Litehouse, or substitute 1 tsp. garlic powder)
• 1/2 c. small pasta (I used mini farfalle here, but whatever you have is fine)
• about 1-2 c. freeze-dried shredded mozzarella cheese, rehydrated according to package directions (available here or here, etc.)

DIRECTIONS

Rehydrate cheese according to package directions.  Heat all ingredients except pasta and cheese in a pot over low heat for 15 minutes.  (This allows the flavors to blend and the sausage to re-hydrate.)  Then bring to a boil over high heat.  When the soup boils, add the pasta and cook 8-11 minutes, according to package directions for that type of pasta.  Return to low to simmer a few minutes before serving.  Sprinkle soup in bowls with mozzarella cheese. 

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

Freeze-Dried Chicken Vegetable Ramen

Something I really love about the pantry-friendly recipes I share here is that they can be whipped up without a run to the store!  Everything is already on-hand.  And that goes for this Freeze-Dried Chicken Vegetable Ramen recipe, too.

In this recipe, you'll notice some options listed for amounts.  If you like a saucier dish, use the larger amounts. 

The whole thing comes together in 20 minutes, too, so if you want something convenient AND fast, this recipe is for you! 

FREEZE-DRIED CHICKEN VEGETABLE RAMEN

PREP TIME:  20 minutes
COOK TIME:  included

INGREDIENTS

• 4 c. water
• 1 1/2 c. freeze-dried chicken
• 1 c. freeze-dried carrots
• 1/4 c. freeze-dried celery
• 1/2 c. freeze-dried green onion (or dried minced onion)
• 1 1/2 c. freeze-dried broccoli (or zucchini)
• 2-3 tsp. sesame oil
• 3-4 Tbsp. teriyaki sauce
• 3-4 Tbsp. soy sauce
• 1/4-1/2 c. orange marmalade
• 3 3-oz. packages ramen noodles

DIRECTIONS

In a large bowl with a lid, combine the chicken, carrots, celery, green onion, and broccoli.  Pour 4 c. boiling water over, then stir to ensure each piece is wet.  Cover with a lid and leave for 20 minutes.

Meanwhile, in a large serving bowl, combine the sesame oil, teriyaki sauce, soy sauce, orange marmalade, and the flavor packets from the ramen noodles.

About 8 minutes before the chicken-vegetable bowl is finished re-hydrating, cook the ramen according to package directions.  Drain ramen and add it with the contents of the chicken-vegetable bowl to the serving bowl with the sauce in it.  Stir to combine well and serve hot.

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

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Sneaky Vegetable Tortellini

If you have littles who don't like vegetables, this Sneaky Vegetable Tortellini is a great way to get a few vegetables in without anyone noticing.    

Better still, this dish is pantry-friendly so all the ingredients can be kept on hand for a convenient last-minute dish or even in case of emergency.  But I do suggest hiding the "sneaky" ingredient in your pantry, out of sight, just in case.  When my kids were little and I made this recipe, one of them discovered the sneaky ingredient and I had to stop.  ha ha

That said, I now have three grown children who like vegetables and whose taste buds are open-minded.

This sneaky ingredient is simply pureed vegetables, but in an unlikely form.

SNEAKY VEGETABLE TORTELLINI

PREP TIME:  3 minutes
COOK TIME:  15 minutes

INGREDIENTS

• 12 oz. box dry tortellini (I personally like the cheese and spinach version; if not making this a pantry-friendly meal, you can substitute with refrigerated tortellini or ravioli if you like)
• The Sneaky Ingredient:  a 4-oz. package or jar of vegetable baby food such as carrots or peas, or consider combinations like carrot-sweet potato or pea-carrot-spinach.
• 1 tsp. Italian seasoning
• 1 24-oz. jar of spaghetti or marinara sauce
• parmesan cheese (optional)

DIRECTIONS

Cook tortellini according to package directions.  Drain.  In the same pot, stir the spaghetti sauce, Italian seasoning, and "pureed vegetables" (baby food) together over medium heat until combined.  Add the cooked, drained tortellini.  Stir until heated through. Sprinkle with parmesan cheese if desired.

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

Save and share this recipe by Pinning this image to Pinterest.

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Warm Citrus Spice Mix (sugar-free)

There's something undeniably cozy about a warm drink.  My favorite is Rich Sugar-Free Hot Chocolate.  Tied for second is *both* the Mulled Cider Spice Mix with cranberry or apple juice I've shared before and this yummy Warm Citrus Spice Mix I'm sharing with you today.

This recipe is a combination of a couple of recipes I was trying for a different take on the Mulled Cider Spice Mix, with a good pinch of my own additions.  I was looking for a mix that that you just stir into hot water instead of juice, and this tangy drink is just the thing.

Similar to the hot chocolate and the cider spice, this recipe is sugar-free, but you are welcome to replace the ingredients with full-sugar options if you'd rather.  And, since you may or may not be familiar with some of these ingredients, I'm including links so you can see what they are.

WARM CITRUS SPICE MIX (sugar-free)

PREP TIME:  2 minutes
COOK TIME:  time to heat water

INGREDIENTS

• 5 individual-mix packets of Tang Zero Sugar or Great Value Orange Early Rise or Crystal Light Sunrise Classic Orange (These individual-mix packets are for a 17-20 oz. bottle of water, originally.)
• 3 individual-mix packets of True Lemon Lemonade (for a 17 oz. bottle of water)
• 4 packets True Lime crystallized lime pieces
• 1/4 tsp. cinnamon or apple pie spice
• sweetener, optional (I like the tangy-ness, but you can add sweetener if you don't.)

DIRECTIONS

Cut open all packets and mix all ingredients in a small container with a lid.  Add 1/2 - 1 tsp. Warm Citrus Spice Mix to 12 oz. hot water and stir well.  (Note:  The cinnamon doesn't dissolve all that well, so I always swirl my warm drink a little before sipping.)  Cover and store in the pantry.

Of course, this pantry-friendly recipe can always be on hand, even in a snow storm, and makes a great little homemade gift, too!  If you're looking for a nice neighbor or girlfriend gift this holiday season, this mix in a pretty little jar (gifted with or without a mug) would make a great Winter Survival Kit!

To print this recipe, hit the "print" button below.  If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

Quick French Toast - Mug Recipe (plus a gift idea!)

If you missed my last post, let me catch you up:  Mug Recipes are great because they are single-serve recipes that are easy to make and take almost no time at all!

Today I'll share with you a really quick and easy breakfast Mug Recipe, and you'll get a great bonus at the end of this post, too, that makes a fun and unique gift idea!!

As with all the recipes here at Easy Pantry Recipes, this French toast recipe can be made with shelf-stable (pantry-friendly) ingredients, which means you can have these ingredients always on hand. 

But I think this is so much better than traditional French toast because it's much less mess! 

FRENCH TOAST IN A MUG

I used a multi-grain bread, but you can use any kind.

PREP TIME:  2 minutes
COOK TIME:  2 minutes

INGREDIENTS

• 2 slices of bread, cubed (While not a long-term storage item, most people have a loaf of bread in the pantry.  For homemade bread from pantry-friendly ingredients, try this delicious Easy Homemade Bread in An Hour and a Half or this Soft Two-and-a-Half-Hour Whole Wheat Bread)
• 1/4 c. pantry-friendly milk (I like this brand; or, you may use any type of milk you like, including non-pantry-friendly/fresh)
• equivalent of 1 reconstituted egg (Find the "scrambled egg mix" here or use 1 fresh egg, if preferred)
• 1/2 tsp. sugar or other sweetener
• 1/4 tsp. cinnamon
• 1/4 tsp. vanilla
• toppings such as jam, fruit, butter, or syrup (You can even get freeze-dried honey here.  See pantry-friendly butter/substitutions here.)

DIRECTIONS

Spray a large mug (at least 15 oz.) with cooking spray.  In the mug, whisk together all ingredients except bread cubes and toppings.  When well-mixed, push each bread cube into the mixture, coating thoroughly.  Microwave 90 seconds.  Top with desired toppings. 

AND A FUN GIFT IDEA 

with an awesome bonus:

A couple of years ago, I decided that putting this recipe right on a 15-oz. mug would make such a fun gift idea!  This microwavable mug is big enough to stir the ingredients and then eat from.  I created the mug using Artisan digital scrapbooking software, then submitted it for professional printing at the Forever Print Shop.  

Just like the Loaded Baked Potato Soup in a Mug that I shared last time, I love how it turned out!

I've made this mug available for ordering, so if you think this would make a great gift idea, too, it's easy to do.  (You will love the price!)  

All you need to do is find the mug at this link and then click the "add to cart" button above it.  (If there's a current sale, the sale price will be shown.)  You'll then be prompted to open a (free) Forever account, and *you will receive a $20 coupon after you verify your email address, which you can use toward this mug (or even two!).

What a great bonus to get this mug *free, right?!

*Forever offers $20 coupons to new users.

Try this recipe, then comment and let me know how you like it in the comments!  And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below.  If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

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Loaded Baked Potato Soup - Mug Recipe (plus a gift idea!)

Mug Recipes are such a handy thing to have!  If you've never heard of Mug Recipes, they're probably just what you think they are:  single-serve recipes you can make right in a mug!  As an extra bonus, they take 5 minutes or less to make.

Today I'll share with you a really quick and easy lunch Mug Recipe, and you'll get a great bonus at the end of this post, too, that is a fun and unique gift idea!!

As with all the recipes here at Easy Pantry Recipes, this potato soup recipe can be made with shelf-stable (pantry-friendly) ingredients, which means you can have these ingredients always on hand.  

LOADED BAKED POTATO SOUP IN A MUG

PREP TIME:  2 minutes
COOK TIME:  3 minutes

INGREDIENTS

• 1/2 c. chicken broth 
• 1/2 c. pantry-friendly milk (I like this kind; or, you can substitute any milk of your choice, including fresh/non-pantry-friendly)
• 1/3 c. instant potato flakes
• dash garlic powder
• toppings of your choice, such as chives, bacon bits, shredded cheese (freeze-dried, pantry-friendly shredded cheese can be found here)

DIRECTIONS

Microwave the chicken broth in a large mug for 2 minutes or until boiling.  Whisk in milk, potato flakes, and garlic powder until smooth.  Microwave 45 seconds.  Add toppings as desired.

That's it!  It's a quick and easy lunch. 

AND A FUN GIFT IDEA 

with an awesome bonus:

A couple of years ago, I decided that putting this recipe right on a 15-oz. mug would make such a fun gift idea!  This microwavable mug is big enough to stir the ingredients and then eat from.  I created the mug using Artisan digital scrapbooking software, then submitted it for professional printing at the Forever Print Shop.  

I love how it turned out!

I've made this mug available for ordering, so if you think this would make a great gift idea, too, it's easy to do.  (You will love the price!)  

All you need to do is find the mug at this link and then click the "add to cart" button above it.  (If there's a current sale, the sale price will be shown.)  You'll then be prompted to open a (free) Forever account, and *you will receive a $20 coupon after you verify your email address, which you can use toward this mug (or even two!).

What a great bonus to get this mug *free, right?!

*Forever offers $20 coupons to new users.

Try this recipe, then comment and let me know how you like it in the comments!  And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below.  If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

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Mulled Cider Spice Mix (easy gift idea!) with free printable

There's nothing like sipping something warm when those fall and winter months come along, don't you think?  

This recipe uses pantry-friendly ingredients (meaning, they're shelf-stable and don't need refrigerating), which means you can always have them on hand.

Plus it makes a delightful gift idea, too.  So much so that I've made a free printable you can attach to your Mulled Cider Spice Mix!

You can use this spice mix with apple juice, or with cranberry juice if you prefer!  (I've tried both, and they are equally delightful.)

MULLED CIDER SPICE MIX

PREP TIME:  5 minutes
COOK TIME:  2 hours warming

INGREDIENTS

• 1 3/4 c. sugar or Splenda/Stevia (must be measured cup-for-cup like sugar)
• 1/4 c. brown sugar (replace with Splenda/Stevia for a sugar-free mix)
• 2 Tbsp. ground cinnamon
• 1 1/2 tsp. ground nutmeg
• 1 1/2 tsp. ground cloves
• 2-quart bottle of apple juice (or cranberry juice)

DIRECTIONS

In a medium-size bowl, stir together the dry ingredients until well-combined.  Spoon into two 8-oz. (half-pint) jars (or four 4-oz. jars).  Pour juice into a slow cooker.  Stir in 3-4 tsp. of the spice mix for apple juice, or 5-6 tsp. if using cranberry juice.  Heat over low for about 2 hours, then serve. 

This would make a great gift, either with a bottle of juice or without.  

Click this image to print the labels:  

You can click here to download the Mulled Cider Spice Mix gift tags.  The project will open, and you can read the instructions at the right for downloading.  It's simple (and, of course, free) and takes no time.   

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

Share this recipe on social media using the share buttons, or save it by
Pinning this image to Pinterest.

To print this recipe, hit the "print" button below.  If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

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Peanut Butter Kiss Cookies (GF) (opt. SF)

I love this take on this traditional cookie because it's so easy (only 5 ingredients).  This is a flour-less recipe, which makes it gluten-free, and it's easily made sugar-free, too, if you like.  Because there isn't flour in this recipe, the texture is a little different than the usual peanut butter kiss cookie--they fall apart much easier.  But the taste more than makes up for the crumbs, believe me.

Plus, all the ingredients are pantry-friendly, so you can keep them on hand and make these cookies any time.

PEANUT BUTTER KISS COOKIES (no flour)

PREP TIME:  10-15 minutes
COOK TIME:  10-12 minutes

INGREDIENTS

• 1 c. peanut butter (regular; not reduced fat or peanut spreads)
• 1 c. sugar or Stevia (cup-for-cup)
• freeze-dried egg equivalent of one egg, rehydrated (original recipe:  1 egg)
• 1 tsp. vanilla extract
• 18-20 milk chocolate kisses, unwrapped (sugar-free also available)

DIRECTIONS

In a mixing bowl, cream the peanut butter and the sugar/Stevia.  Add the egg and vanilla, beating until well-mixed.  Roll into 1-inch balls.  Place 2 inches apart on ungreased baking sheets.  Bake at 350 degrees for 10-12 minutes.  The tops should be slightly cracked.  Remove from oven and press one chocolate kiss onto the top of each cookie.  Cool 5 minutes before removing to wire racks to cool completely.

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below.  If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

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Tuscan Pesto Soup

I love a good soup in the winter, and this one is absolutely full of goodness.  Vegetables, beans, and even wheat berries (read their health benefits here) combine with Italian seasonings and pesto for a delicious, hearty soup.  

Better still, this soup is pantry-friendly, so all the ingredients can be kept on hand for a convenient last-minute dish or even in case of emergency.

TUSCAN PESTO SOUP

PREP TIME:  10-15 minutes
COOK TIME:  50 minutes

INGREDIENTS

• 4 c. water
• 4 c. chicken broth
• 1 tsp. basil
• 2 tsp. Italian seasoning
• 2/3 c. dry wheat berries  (Wheat berries are just wheat in whole grain form.  Find them in the bulk foods section of a health food store, or order online here or here or here.)
• 1/4 c. dried minced onion
• 1/2 c. freeze-dried spinach (optional, but it's so good)
• 2 Tbsp. pesto
• 8 oz. can carrot slices, drained
• 2 cans Italian diced tomatoes, undrained
• 2 cans navy beans, rinsed and drained

DIRECTIONS

Place water, chicken broth, basil, Italian seasoning, wheat, onion, and spinach in a large soup pot.  Bring to a boil over high heat.  Boil for 5 minutes.  Cover and reduce heat to low.  Simmer for 45 minutes.  Stir in pesto, carrots, tomatoes, and beans, then heat through over medium heat about 5 minutes.

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

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Rich Sugar-Free Hot Chocolate Mix

Lucky for us, cocoa has a lot of health benefits!  From lower cholesterol to lower blood sugar, cocoa is our friend.  

However, we only get these health benefits from natural cocoa, not Dutch-processed cocoa most often used in store-bought hot chocolate.  Dutch-processed cocoa means that the cocoa beans have been washed in an alkaline solution of potassium carbonate, which neutralizes their acidity.  This makes the cocoa dissolve much quicker in liquid, but it also neutralizes all those health benefits.

I have played around with a few different recipes to settle on my very favorite homemade sugar-free hot chocolate mix.  A cup of this is a MUST for me every day in the winter!  It's a huge part of my hygge self-care, actually!

It's sugar-free, has the health benefits of natural cocoa, and has a richer flavor than any of the homemade hot chocolate mix recipes I've tried due to minimal use of nonfat dry milk.

It does have a little different flavor than packaged hot chocolate mixes, especially because of the natural cocoa (as opposed to the alkalized, processed cocoa we're used to in hot chocolate), but I hope you like it as much as I do.

RICH SUGAR-FREE HOT CHOCOLATE MIX

PREP TIME:  around 10 minutes for the mix, then just a few minutes to make a cup

INGREDIENTS

• 1  1/2 c. Nido dry whole milk (usually in the Mexican section of the grocery store), or any other brand dry whole (not nonfat) milk like Peak.  Alternatively, you can use powdered creamer in place of the dry whole milk.  
• 1/2 c. nonfat dry milk
• 2/3 c. natural unsweetened cocoa, sifted (to help it dissolve better in water)  A high-quality cocoa with a rich flavor, such as Ghirardelli, is highly recommended here.  Remember, Dutch-processed doesn't have the same health benefits as natural cocoa.
• 1 c. sweetener such as Stevia (or more, if you like)

DIRECTIONS FOR ONE CUP

Combine the dry ingredients well, then store in a jar or cannister.  To make 8 oz. of hot chocolate, pour approximately 1/2 c. very hot water into a mug.  Stir in 2 Tbsp. of the hot chocolate mix (heaping, if you like) into the water.  Stir well and let sit for a minute to allow time for the dry mix to dissolve. You'll want to mix it more than processed hot chocolate mix that dissolves quickly--and you may need to smash any lumps in the mixture you might see.  Add the remaining 1/2 c. hot water and stir well.  Enjoy! 

Try this recipe, then comment and let me know how you like it in the comments!  And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below.  If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

Spiced Wheat Berry Pilaf

Pilaf is a Middle Eastern dish normally made of rice.  Nutty-flavored cooked wheat berries replace rice in this version.  And it's a big win in the pantry-friendly department.  All of the ingredients store well in the pantry.

The spices in this dish definitely have a Middle Eastern flair, and there are chopped pistachios and dried apricots, too.  Although the flavor is quite different from what we are normally used to, my family liked this dish. 

I think it's great served with chicken.  I serve it with grilled chicken breasts, but the pantry-friendly version of this idea would be rehydrating some freeze-dried chicken and stirring it right in! 

Remember when I told you about the benefits of wheat berries?  They store really well (like, for decades), and they're very nutritious.  Since then, I've been exploring a variety of wheat recipes, and I've found some good ones, such as Overnight Cracked Wheat Cereal with Mix-Ins, Crunchy Wheat Snacks, and the Italian Vegetable Wheat Berry Bowl.  

I think this one is the most unique and interesting of the bunch!

SPICED WHEAT BERRY PILAF

PREP TIME:  50-55 minutes
COOK TIME:  about 5 minutes

INGREDIENTS

• 1 c. wheat berries  (Wheat berries are just wheat in whole grain form.  Find them in the bulk foods section of a health food store, or order online here or here or here.)
• 3 c. water
• 2 Tbsp. olive oil
• 1/2 c. finely chopped apricots
• 1/2 c. roughly chopped pistachios, shelled
• 1/2 tsp. garlic salt
• 1/2 tsp. cinnamon
• 1/2 tsp. cumin
• 1/2 tsp. mint flakes
• 1 Tbsp. lemon juice

DIRECTIONS
Place wheat berries and water in a medium pot.  Bring to a boil over high heat.  Boil 5 minutes.  Reduce heat to low, cover the pot with a lid, and simmer for 45 minutes.  Drain off excess water.  In a large skillet, heat oil over medium heat for 3 minutes.  Stir in cooked wheat, apricots, pistachios, cinnamon, cumin, mint flakes, garlic salt, and lemon juice.  Heat through.

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

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Hot Chocolate Cookies (jar mix)

These cookies are SO good!  Here's the thing:  Hot chocolate is my favorite thing this time of year!  So hot chocolate cookies just hit the spot.  Stay tuned because--like the other mixes I've shared here since May--they make fantastic gifts for neighbors and friends.  

Ask me why I love gifting these jar mixes to neighbors and friends.  Go ahead.  

First, they're easy to assemble, and I can make these mixes weeks and weeks before actually giving them out.  It makes December less busy for me.  Second, people are often inundated with treats this time of year, so I love giving people an option to enjoy my treat in February or April if they prefer. 

And, of course, jar mixes are fantastic to make ahead of time for yourself!  Need to throw a quick meal together?  Pull out the jar of Taco Soup, Chicken Noodle Soup, Turkey & Stuffing, Vegetable Legume Soup, or Hearty Breakfast and whip it up in no time.  Or always have Peachy Oat Bread, Oatmeal Chocolate Pecan Cookies, or these Hot Chocolate Cookies on hand all the time, too.  

I personally love stirring a candy cane piece into my hot chocolate for some delicious mint hot chocolate, which is technically what this recipe is.  But if you don't, you can leave out the candy cane bits.

IMPORTANT NOTES ABOUT THIS JAR MIX:  

• Jar mixes should be used within about a year unless you seal them (like with a FoodSaver and the jar attachment) or use oxygen absorbers.  
• If you decide to gift this the way I have pictured, use a piece of fabric about 6"x6".
• Making these cookies requires oil and eggs in addition to the dry ingredients in the jar mix.  Oil is already pantry-friendly, but there are a few pantry-friend options for eggs, which you can find here. I made these cookies using the pantry-friendly (shelf-stable) dried egg powder, and they turned out great.

HOT CHOCOLATE COOKIES

PREP TIME (making the jar mix):  10 minutes
COOK TIME:  20-25 minutes

JAR MIX INGREDIENTS

In a wide-mouth quart jar, layer in order, tamping down to help the ingredients settle (as needed):

• 1  1/4 c. flour
• 1/4 c. cocoa
• 1 c. sugar
• 1 tsp. baking powder
• 1 tsp. baking soda

In a small baggie, combine:

• 2/3 c. chocolate chips
• 1/2 c. Mallow Bits (or if you want them in bulk to give away as jar mix gifts, try these) 
• 1/3 c. crushed candy canes or Andes Peppermint Crunch Baking Chips (optional)  NOTE: If you use candy canes, they'll stay crunchy after baking.  The Andes chips will melt like the chocolate chips and Mallow Bits.

Place the baggie in the jar on top of the baking ingredients.

Consult the directions below for more accurate directions.

COOKING DIRECTIONS

Attach to the jar using a sticker or tag:

Preheat oven to 350 degrees.  Remove baggie from the jar.  Mix jar contents with 2 eggs and 1/2 c. oil using an electric mixer.  When mixed thoroughly, stir in contents of baggie.  Using a 1-inch cookie scoop, scoop dough onto a cookie sheet.  Bake 7-9 minutes.  Let cool at least 5 minutes on the cookie sheet before removing to a wire cooling rack.  Cookies will be very soft.

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below.  If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

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