I had to reproduce the spice mix my sister brought from the Carribian.  I really liked this mix and since it's not everyday that I can get something like this I'm going to make it myself,especially that these spices are available even here!

Ingredients:
1/3 cup paprika
1/3 cup salt
1/4 cup garlic powder
1/4 cup pepper
1/8 cup onion powder
2 T cayenne pepper
2 T oregano
2 T thyme

Blend all the ingredients and keep them in a tightly sealed container.

Still haven't finished transfering my review from the zaar.Made this in May and as I'm searching for Christmas gifts,I'll put it in here as I might use it.



Ingredients:
2 cups sugar
1 1/2 cups instant coffee
1 cup non-dairy powdered coffee creamer
1/2 cup cocoa
1/2 teaspoon cinnamon

In bowl mix all ingredients.
Place in sealed container for up to six months.
To Use: Add 2-3 tbs to a large mug of hot water.

Ingredients:
2 1/2 quarts popped corn (remove unpoppped kernels)

1 cup granulated sugar
3/4 cup water
2 -5 drops food coloring (your choice of color & intensity)
3 tablespoons icing sugar



Put popcorn in a large bowl that you have lightly buttered.
Put sugar and water in a small pan and boil to 238* on a candy thermometer (or until it forms a medium ball in cold water), adding the food coloring toward the last of the cooking.
Pour over the popcorn & stir evenly, then sprinkle at once with the icing sugar. Make sure you continue stirring until the syrup turns sugary and the kernels separate.

I totally love these pickles. Second year in a row that I'm making them and even little's little likes them. I've been storing them over the winter in plastic containers in the refrigerator and they were still as crunchy. Great gifts too!

Ingredients:
fresh dill, heads & stems bug-free
 garlic clove
 cucumber, washed & scrubbed
1 cup white vinegar

1/2 cup salt, scant

In a gallon glass jar with a tight-fitting lid, place a layer of dill in the bottom, then a layer of cukes; add garlic cloves if desired.
Keep layering dill & cukes to the neck of the jar; finish with a layer of dill.
 Add vinegar and salt to the top of the jar; fill with cold tap water.
Cover and screw on tightly (add a doubled over square of wax paper or plastic wrap if you like, too).
 Give the jar a few good shakes to distribute the salt.
Set in a sunny spot outside for four days; mark the calendar with the "due date."  Turn the jar slightly each day (for an even tan); leave out an extra day if rainy or cloudy.
 Chill and eat.