Ball Jars are one of the many legacies the Ball Brothers left behind, and now there is a unique use for them. It can be difficult for students to find the time to make meals, but Ball Jars provide an easy solution. They can be used to make quick and simple meals to pop in the microwave or pull out of the fridge. Follow these recipes and find joy in a jar.
1 cup flour
1 tablespoon baking powder
2 tablespoons organic sugar
2 tablespoons vegan margarine, melted (or sub. real butter)
3/4 cup nut milk (or sub. dairy milk)
1 cup of blueberries
First, combine the flour, baking powder and sugar in a small bowl, then whisk until combined. Stir in melted margarine and milk.
Set blueberries on the bottoms of the jars, and then fill jar halfway with batter. The pancake will rise while cooking. Microwave for about one minute for small jars, or 90 seconds for larger jars. Let them cool before topping with more margarine, blueberries and syrup.
(Recipe from boyandtherabbit)
1 pound penne pasta noodles
1 pound of ricotta
1 hand full of Parmesan cheese
½ teaspoon of kosher salt
2 cups of Mozzarella cheese
3 cups of marinara sauce
12 (8 oz.) wide-mouth Ball Jars
Boil noodles according to package directions. Drain and add them back to the pot. Mix in 2 cups of sauce. In a bowl mix together ricotta, egg, Parmesan cheese, salt and Mozzarella. Fold the cheese mixture gently into the noodles. Place in greased jars and top with the remaining sauce, and sprinkle with more Parmesan cheese. Bake the jars at 350 degrees for 35 minutes.
(Recipe from bigredkitchen)
Nutella and Peanut Butter Mousse
1/4 cup Nutella
1 1/4 cup milk – fat free or 1% milk (don’t use whole)
1/4 cup sugar
1 packet instant chocolate pudding (1.34 ounce box)
Chocolate wafers (2 cups crushed)
3 tablespoons peanut butter
1 cup butter
Cool Whip (8 ounces for mousse; extra for topping)
First, pulverize one package of chocolate wafers (Put them in a Ziploc bag and crush them with a rolling pin; a food processor works as well). Mix 2 cups of the crushed wafers with melted butter, sugar and 2 heaping tablespoon-fuls of peanut butter. Layer the mixture generously into bottom of Ball Jars and bake at 375 degrees for 10 minutes.
Whisk dry instant chocolate pudding mix with 1 1/4 cup of fat free or 1% milk for 2 minutes. Add in 1/4 cup of Nutella and whisk for another 1-2 minutes. Add in 1/2 of Cool Whip (4 ounces) and whisk for another 2-3 minutes. Gently fold in remaining Cool Whip. Pour mixture into jars on top of peanut butter crust; chill for 2-4 hours.
Serve with dollop of Cool Whip; top with crushed chocolate wafer crumbs and Reese’s peanut butter chips.
(Recipe from masonjarcraftslove)