Gifts From Your Pantry

Transcript

Gifts from Your Pantry Compiled by Debbie Kent and Karen Tolman November 6, 2010 PeaceofPreparedness.com There is nothing I love to receive more than homemade gifts during the holidays. I know they take more time and effort, but it seems to me that a bit of the giver’s heart and soul are wrapped up in these gifts. Gifts don’t have to be big or expensive to be appreciated. But there are a few little things that you can do to make them memorable. These can include so many things: jams and jellies; cookie and muffin mixes, bounty from your garden, hot fudge sauce, meat rubs, pie fillings and even complete meals. You can make up a batch for them to taste and add a jar for later. Here are a few ideas to get you started. Brunch idea— Cherry & Cream Baby Cakes 2 C. flour ½ C. semisweet mini choc. chips 1 Tbs. baking powder ¾ tsp almond extract ¼ tsp. salt 1 Tbs. cream ½ C. sugar 2 tbs. sugar ¾ C. cream 1/3 C. cold butter, cut into pieces 1/2 c. dried cherries, chopped Mix the first 4 ingredients in a bowl; then cut butter into the dry ingredients with a pastry blender until crumbly. Add ¾ C. cream, cherries, mini chips and almond extract; stirring with a fork until dry ingredients are moistened. Knead dough in a bowl 2 or 3 times to mix in dry ingredients. Turn dough out onto a lightly floured surface and knead 3 or 4 times. Pat dough to about ¾‖ thickness; cut with a lightly floured 1 ½‖round cutter. Place scones on a lightly greased baking sheet. Chill for 20 minutes. Brush scones with 1 Tbs. cream and sprinkle evenly with 2 Tbs. sugar. Bake at 375° for 18 –20 minutes or until scones are golden. Serve warm; makes 2 dozen. Snacks Honey Popcorn Sharon’s Fudge Honey Taffy Popcorn 1 C. sugar ½ C. light honey ½ C. cream 1/8 tsp. baking soda 1 tsp. vanilla 4 quarts popped corn Mix sugar, honey and cream in heavy saucepan. Cook over medium heat to firm ball stage (244248 degrees). Remove from heat and stir in baking soda, stirring till bubbles subside; add vanilla. Pour over popped corn and stir till coated. Cool and break into chunks. For a less sticky version, place honey taffy popcorn onto greased baking sheets and put them in the oven for about 10 minutes at 250 degrees. Pour out onto waxed paper to cool. Sharon’s Delicious Fudge 1 large can evaporated milk (12 oz.) 2 C. semi sweet chocolate chips 2 Tbs. vanilla 4 C. sugar 3 C. mini marshmallows 1 C. milk chocolate chips 1 stick (1/2 lb butter) In a large saucepan, over medium high heat, stir the evaporated milk and the sugar. Stir to dissolve sugar and then stir occasionally while cooking. Boil mixture (adjust heat to medium low) for 12 minutes. Remove from heat and beat in marshmallows, chocolate chips, butter and vanilla. Stir until smooth and creamy and pour into buttered 9X13‖ pan or small buttered tins to cool. Let set in fridge for 24 hours. Holiday Crunch 1 ½ c. powdered sugar ½ t. nutmeg 1 c. white choc.chips 8 c. small corn or rice cereal squares ½ c. smooth peanut butter ¼ c. butter, cut-up ½ t. vanilla 1 ½ c. salted cashews 1 1/3 c dried red fruit Chop up dried fruit. In very large Ziploc bag combine sugar and nutmeg, and set aside. Melt white chips, butter and peanut butter in medium saucepan over low heat until melted and stir in vanilla. Put cereal in large bowl and pour melted sauce over cereal and stir gently until cereal is evenly coated and cool slightly. Add cereal mixture and dried fruits to bag with sugar mixture. Shake to coat and let cool on cookie sheet lined with wax paper. Makes 14 cups. Candied Candy Canes 1 t. shortening 1 c. white chocolate chips 12-5 1/2‖ candy canes Candy sprinkles Heat chips and shortening over low heat, stirring constantly until melted, pour into 1 c measuring cup. Dip the top half on candy cane in melted mixture then sprinkle immediately with sprinkles. Place on waxed paper for an hour to dry. Candied Popcorn Balls 20 c. popped popcorn 1 ½ c. light corn syrup 1 ½ c. sugar 1-7oz jar marshmallow crème 2 T. butter 1 t. vanilla 1 ½ c. M&M’s, Reese’s pieces food coloring Remove all unpopped kernels from popcorn. Place popcorn in buttered roasting pan. Keep popcorn warm in 300º oven. In large saucepan over med. heat, bring corn syrup and sugar to boil, stirring constantly. Remove from heat, stir in marshmallow cream, butter and vanilla until combined. Stir in couple drops of red or green food coloring. Pour this mixture over hot popcorn and stir gently to coat. Cool until mixture can be handled easily. Mix in candy. Dampen hands and quickly form into 3‖ balls. Insert wooden skewer or popsicle stick into each ball. Makes 16 balls. May dip popcorn ball into melted white or milk chocolate and let dry on wax paper. Roasted Spiced Almonds 1 egg white 1/3 c brown sugar 4 c. whole raw almonds 1 t. water 1/3 c sugar 2 t. pumpkin pie spice ½ t. salt Preheat oven to 350º. Spread nuts in single layer on cookie sheet. Bake for 10 minutes. Cool. Reduce oven temperature to 325º. Grease 15x10‖ baking pan. Whisk together egg whites and water until frothy. Stir in sugars and spices. Stir in cooled nuts. Spread nuts in single layer on pan. Bake about 20 minutes or until nuts look dry, stirring after 10 minutes. Cool on waxed paper. Makes 5 ½ cups. Pumpkin Tarts ¾ c canned pumpkin 1/8 t salt 1/3 c chopped pecans 1 pkg rolled pie crusts ¼ c sugar 1 t pumpkin pie spice 1 egg, beaten ¼ c. ½ & ½ or evaporated milk 1 T. brown sugar 1 T butter Let piecrusts warm at room temperature. Preheat oven to 350º. Unroll pie crusts. Using 2 ½‖ round cookie cutter, cut 12 rounds from each pie crust. Gently place crust rounds into the bottoms and up sides of ungreased muffin cups. Topping: stir together pecans, brown sugar and butter and set aside. For Filling: In a bowl, mix together pumpkin, sugar and spices. Add in egg until mixed then gradually add in half and half, just until combined. Spoon about 2 t. of filling into each ―crust‖. Top each with 1 t. of topping. Bake about 35 minutes until crust is golden brown and filling is set. Carefully remove from muffin cups and cool on wire rack. Makes 24. Store in refrigerator 3 days or in freezer for 3 months. Thaw about 1 hour before serving. Red Velvet Woopies 1 c brown sugar ¼ t salt 2 c flour ½ c. butter, soft 2 T. cocoa powder 1/2 t. baking soda 1 egg 1 t vanilla ½ c buttermilk 2 T red food coloring Frosting 2-3oz pkg cream cheese, soft 3 T butter, soft ½ t peppermint extract 3 c powdered sugar 2 T milk Preheat oven to 375º. Line cookie sheet with parchment paper. Beat butter for 30 seconds then mix in sugar, cocoa, baking soda and salt until well blended then beat egg and vanilla until smooth. Add in flour and buttermilk a little at a time then add in food coloring. Spoon dough with a rounded teaspoon, 2 inches apart on cookie sheet. Bake 7-9 minutes. Cool on cookie sheet 2 minutes then transfer to wire rack and let cool. To make frosting: beat together cream cheese, butter and peppermint until light and fluffy. Gradually get in sugar. If necessary add milk 1 t. at a time until spreadable. Spread frosting onto bottom of one cookie and then sandwich another on the other side so it resembles a hamburger. Stores in refrigerator up to 3 days. Makes 40. Crackers Cheddar Cornmeal Crackers 2 c. shredded sharp cheddar cheese 1 ¼ c. flour ¼ t. salt 1/4 t. cayenne pepper ½ c. butter ¼ c. yellow cornmeal 1/4 t. nutmeg Preheat oven to 350º. In a bowl, combine cheese and butter, let stand at room temperature fro 1 hour then beat with electric mixer until well blended. Stir in flour, cornmeal and spices. Divide dough in half. Roll each hunk of dough on lightly floured surface into 12x4‖ rectangle. Using sharp knife or pastry cutter, cut dough into 4x1/2‖ pieces. Place pieces 1/2‖ apart on lightly greased cookie sheet. Bake about 15 minutes, or until bottoms are lightly browned. Cool on wire rack. Makes 48 crackers. Rich & Buttery Crackers 1 C. flour 1 tsp. baking powder ¼ tsp. seasoned salt 5 T. butter 1/8 tsp. pepper ¼ C. half & half Stir together flour, baking powder, seasoned salt & pepper. Using pastry blender, cut in butter until mixture is crumbly. Stir in half & half all at once. On a lightly floured surface, knead dough gently for about 10-12 strokes. Roll out thin. Cut with a floured 2‖ round cookie cutter or other small shape. Prick each cracker several times with a fork and bake at 400° for 10-15 minutes until lightly golden. Honey Graham Cracker 1 ½ C. whole wheat flour ¼ C. brown sugar 1/8 tsp baking soda ½ tsp salt ¼ C. malted milk powder 2 Tbs. honey ¼ C. oil 6-8 Tbs. Cold water Mix dry ingredients together and stir in oil until crumbly. Stir in enough water to make a firm dough. If needed, knead in enough flour to make a workable dough. Roll dough to about 1/8‖ thickness. (Dough can be directly rolled onto a flat cookie sheet or stoneware pan.) Using a pizza cutter; cut dough into squares. (Or roll on floured surface and cut out with a cookie cutter.) Prick tops with fork tines. Sprinkle lightly with a mixture of cinnamon and sugar, if desired. Place on ungreased baking sheet and bake at 350 degrees for 15-20 minutes or until golden. brown. Cool about 10 minutes and remove crackers from pan. Paired up with some homemade butter cream icing for dip, this would be a fun gift! Sesame Whole Wheat Crackers 1 C. whole wheat flour ¼ C. oil ½ tsp. salt 4 Tbs. sesame seeds 4 Tbs. wheat germ 1/3 C. cold water Spray flat cookie sheet or baking stone lightly with no stick spray. Mix all ingredients together until well-blended. Knead dough several times in bowl and roll out on prepared cookie sheet or baking stone to about 1/8‖ thickness. Cover entire surface with dough and trim sheet around the edges. Use a pizza or pastry cutter to cut dough into small squares. Prick tops of each cracker several times with a fork. Sprinkle lightly with salt and bake at 400 degrees for 12 minutes or until golden brown. Cool for about 10 minutes and remove crackers from pan. Flaky Cream Crackers 2 C. flour 1 tsp. baking powder ½ tsp salt ¼ C. butter ¼ C. heavy cream 3 Tbs. cold water Salt Paprika In a large bowl, mix flour, baking powder and ½ tsp. salt. Using a pastry blender cut the butter into flour until mixture resembles coarse meal. Stir in the cream and water. Add a little additional water if dough is too stiff, or additional flour if dough is too soft. Roll dough on floured surface to about ¼‖ thickness. Using a 2‖ round cookie cutter, cut out crackers and place on a greased baking sheet. Sprinkle with salt and paprika. Prick each cracker three times with a fork. Bake 10-12 minutes, or until very lightly browned around edges. Remove from pan and cool on wire rack. Makes about 6 dozen crackers. Cheese-Crisp Crackers ¼ C. whole wheat flour 1/8 tsp. baking soda ¼ tsp. salt ¼ C. cheese powder 3 Tbs. oil 6-8 Tbs. Cold water Sift dry ingredients together. Stir in oil until crumbly. Mix in enough water to make a firm dough. Knead dough slightly in bowl and then roll dough out very thin on a greased flat cookie sheet or baking stone. (Sprinkle flour onto rolling pin to prevent sticking) Using pizza cutter or pastry cutter, cut dough into small squares. Prick tops with fork tines. Sprinkle with salt and bake at 350 degrees for 15 minutes or until golden brown. Cool 10 minutes and remove crackers from pan. Spreads Herbal Cheese Spread 2 8 oz. pkgs. softened cream cheese ¼ C. whipping cream 1 T. olive oil 2 cloves garlic, minced or pressed 3 Tbs. fresh parsley 3 T. fresh chopped chives Salt & pepper to taste 1/8 tsp. dried thyme Combine the cream cheese and cream; beat until fluffy. Add the remaining ingredients and stir until thoroughly mixed. (For the garlic, parsley and chives, you may use the equivalent in the dried version if you prefer.) Spoon cheese spread into crocks or other small decorative containers and cover— pair with some of your homemade crackers for a fun gift! (This can be stored in the refrigerator for approximately 2 weeks.) Italian Cheese Spread Mix one 8 oz. package of cream cheese thoroughly with ½ package of dry Good Season’s Italian Dressing mix, and beat until fluffy. For squeeze cheese, pack cheese into a disposable pastry bag with a large star tip. Tie the bag closed with a rubber band and tie curly ribbon around the rubber band. Give along with a package of homemade crackers. Pumpkin Butter 2-15 oz cans pumpkin 1 ¼ c pure maple syrup 1/2 c apple juice 2 T. lemon juice 2 t. pumpkin pie spice ¼ t. salt In heavy medium saucepan, combine all ingredients and bring to a boil, then reduce heat and simmer uncovered, stirring frequently about 25 minutes or until thick. Remove from heat and cool. Ladle into ½ pint sized jars or freezer containers and seal. Store in refrigerator. Makes 5. Breads and Brownies Double Chocolate Muffins 1 ¼ c flour ½ c. sugar 1/3 c. brown sugar ¼ cocoa powder 2 t. baking powder ¼ t. baking soda ¼ t. salt 1 c. chocolate chips ½ c. vegetable oil ½ c. milk 1 egg powdered sugar Preheat oven to 375º. Fill 36 -1 ¾‖ in muffin cups with paper liners. In a bowl, mix oil, sugars, milk and egg. Add in flour, cocoa, baking powder and soda and salt until blended, add in chips. Stir just until moistened. Fill muffin cups 2/3 full. Bake for 12-15 minutes. Cool then sprinkle with powdered sugar. Baker’s One Bowl Brownie 4 sq. unsweetened baking chocolate ¾ C. (1 ½ sticks) butter 2 C. sugar 3 eggs 1 tsp. vanilla 1 C. flour Heat oven to 350°. Spray 9X13‖ pan with vegetable cooking spray. Microwave chocolate and butter in a large microwavable bowl on high 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir sugar into chocolate until well blended. Mix in eggs and vanilla. Stir in flour. Spread into prepared pan and bake for 30-35 minutes or until toothpick inserted in center comes out with fudgy crumbs and sides have pulled away from the pan. Do Not Over bake. Cool in pan and cut into squares. Variations: you can add 1 C. chocolate chips or 1 C. of nuts to batter before pouring into pan. You can press miniature peanut butter cups into batter before baking or other candy or chopped candy bars. For Layered Mint Brownies, spread cooled brownies with butter cream icing (1/2 C. butter, 1 tsp. mint extract, 4 C. powdered sugar and enough milk or cream to make a smooth spreading frosting…add a drop or two of green food color, if desired.) Chill frosted brownies long enough for frosting to be cold. For topping, melt 1 ½ C. semi sweet chocolate chips with ½ C. butter and stir until smooth. Spread over butter cream icing layer of brownies and chill until set. Cinnamon Apple Muffin Mix 1 ½ t. baking powder 1 T. cinnamon 2/3 c. brown sugar 1 1/3 c. flour 1/4 t. baking soda ½ t. salt 1/4 t. nutmeg ¾ c. rolled oats ½ c. dry apple pieces ½ c. chopped nuts Break up apples into small pieces. Mix flour baking powder and soda, salt, brown sugar and spices in jar and mix. Top with oats, apples and nuts. On Card: Preheat oven to 400º. Grease 12 muffin tins. In bowl combine in egg, 3/4 c. buttermilk, 1.3 c. vegetable oil and 1 t. vanilla. Stir in contents of jar just until moistened. Drop by ice cream scoop into muffin tins, Bake for 20 minutes, remove from cups and cool on wire rack. Makes 12. Gingerbread Loaves 1 ½ c flour 1 t. baking powder 1 t. cinnamon ½ t. ginger ¼ t. baking soda ¼ t. salt 1 egg 1/3 c mild molasses 1/3 c vegetable oil ¼ c brown sugar ¼ c milk Preheat oven to 350º. Grease 2 medium- 5 ¾x3x2‖ loaf pans. In bowl, combine flour, baking powder, spices and baking soda. Whisk together: egg, molasses, oil and sugar the pour into well in middle of flour mixture. Stir just until moistened (still lumpy). Divide between 2 pans. Bake for 25-30 minutes, until done. Cool in pan 10 minutes then remove from pan and cool completely on wire racks. Drizzle tops of loaves with icing. Makes 2 loaves. Lemon Icing 1 c powdered sugar 1 T. lemon juice milk Stir together and stir in just enough milk to make a drizzling icing. Gingerbread Scone Mix ½ c. brown sugar 1 t. cinnamon ¼ t. cloves 3 ¾ c. flour 2 T. baking powder 2 t. ground ginger 1/2 t. salt ¼ t. baking soda ¼ t. nutmeg ¾ c. shortening In bowl combine: flour, sugar, and spices. Cut in shortening until it looks like coarse crumbs. Divide into 3 jars. Makes 6 scones each. On card: Preheat oven to 400º. Mix in bowl: 1 eggs, 2 T milk, 1 T molasses. In another bowl dump in contents of jar, make well in center and pour in liquid ingredients. Mix just until moistened. Put dough on lightly floured surface and knead 10 times, until smooth. Pat or roll into 6 inch circle. Cut in 6 wedges. Place on ungreased baking sheet, brush with milk and lightly sprinkle with sugar. Bake for 10-12 minutes. Serve warm. Makes 6. Cookies Chocolate Waffle Cookies These are not very sweet & are great with vanilla ice cream & chocolate sauce 3 oz. unsweetened chocolate, coarsely 1 ½ tsp. cinnamon chopped ½ C. plus 2 Tbs. unsweetened cocoa powder 2 ¼ sticks butter 1 ½ C. flour 4 large eggs ¼ C. powdered sugar, plus more for dusting 1 tsp. vanilla 1 ½ Tbs. whole milk 1 ½ C. sugar Vegetable oil cooking spray ½ tsp. salt Melt chocolate with 1 cup butter (2 sticks); set aside to cool slightly. Put eggs, vanilla and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale, 4 to 5 minutes. Mix in chocolate mixture, salt, cinnamon ½ C. cocoa powder and the flour and blend well. Heat a waffle iron until hot. Lightly coat grids with cooking spray. Spoon about 1 tablespoon of the batter onto the center of each waffle iron square to make 1 ½ inch rounds. Close cover; cook until set, about 1 ½ minutes. Transfer to a wire rack, bottom sides up. Let cool completely. Repeat with remaining batter, coating grids with spray after each batch. Melt remaining 2 Tbs. butter in a small saucepan over low heat. Add powdered sugar and remaining a2 Tbs. cocoa powder; stir until smooth. Stir in milk. Gently dip one surface of each cookie in icing so that just the waffle lines are coated. Repeat with remaining cookies and icing. Transfer to wire racks; let stand until set about 10 minutes. Dust ice surfaces of cookies with confectioner’s sugar. Makes about 3 ½ dozen. Pat’s Sugar Cookie 2 C. sugar 2 C. butter 6 eggs 2 Tbs. baking powder 7 C. flour 4 tsp. vanilla Cream sugar and butter. Add eggs, vanilla and dry ingredients. Mix thoroughly. This dough is wonderful for shaped cookies. Can be rolled immediately or after refrigeration…roll with rolling pin or shape into small balls. Roll out onto floured surface and make sure to flour your rolling pin, too. Bake at 375 degrees for 10 minutes on greased cookie sheets; rotate cookie sheets, bake for 2 minutes longer. Smooth spreading icing— Blend 1 C. sifted powdered sugar, ¼ tsp. salt, ½ tsp vanilla or other flavoring. Add liquid to make easy to spread…(about 1 Tbs. water or 1 ½ tsp cream). Tint with a drop or two of food coloring. Spread on cookies with small spatula or pastry brush; or dip cookies into frosting to glaze. Let set on racks to dry. This recipe makes a lot—(about 10-12 dozen small cookies). Citrus Shortbread Cookies ¼ c. sugar 1 1/2 c. flour 1 c. cold butter 2 T. finely shredded orange peel Preheat oven to 325º. Mix together dry ingredients in bowl, cut in butter with pastry blender until looks like fine crumbs. Form into ball and knead until smooth. Shape into 1‖ balls. Place balls on ungreased cookie sheet. Using floured flat bottom glass, flatten until ¼‖ thick. Bake for 15-18 minutes or just until bottoms start to brown. Cool on wire rack and let cool. Makes 40 cookies. Dust with luster dust if desired for added sheen. Coconut Cookie Crunch Mix ½ c. chopped nuts ¾ c. brown sugar 1 t. baking soda ½ c. sugar 1 ¼ c. coconut 1 c. crushed corn flakes ½ c. quick oats 1 ¼ c. flour 1 t. baking powder ¼ t. salt In bowl mix flour, baking soda and powder and salt, set aside. In quart jar, layer: sugar, nuts, coconut, cornflakes, brown sugar and oats then top with flour mixture. Make 36 cookies On Card: Preheat oven to 350º. In bowl cream together ½ c. softened butter, 1 egg and 1 t. vanilla. Add in contents from jar and mix until combined. Shape in 1‖ balls and place 2‖ apart on ungreased baking sheet and bake for 10 minutes or until just browning around edges. Peanut Butter Goodies ½ C. butter, softened 1 tsp. vanilla ½ C. peanut butter 2 C. whole wheat flour ¼ C. honey ½ tsp. salt ½ C. sugar 1 tsp. baking soda 1 egg Coarse sugar for dipping Cream first 6 ingredients. Sift dry ingredients together and stir into creamed mixture. Roll cookies into 1 inch balls. Roll in granulated sugar and place on ungreased cookie sheets. Flatten cookie with floured fork. Bake at 350 degrees for 10 minutes on top oven rack. Remove immediately. Cool on wire rack. (Makes about 4 dozen cookies) Toffee Blondies ½ c. chocolate chips ¼ t. salt 1 c. brown sugar 1 c. flour 1 t. baking powder ¾ c. chopped nuts ½ c. toffee pieces Mix together flour, baking powder and salt, set aside. Layer in Quart Jar: sugar, chocolate chips, flour mixture, nuts and toffee pieces. Makes 16 bars. On Card: Preheat oven to 350º. Grease 8x8x2‖ baking pan. In bowl combine: ¼ c. melted butter, 2 eggs, 1 t. vanilla. Add in contents of jar and stir until combined. Spread into ban and bake for 25-30 minutes or until edges are beginning to pull away from sides. Cool and cut. Makes 16 bars. Oatmeal Waffle Iron Cookies 2/3 C. butter 2 tsp. cinnamon ¾ C. sugar 1 tsp. ginger 2 beaten eggs 2 tsp. baking powder 2 C. oats 1/2 tsp. baking soda 1 ¾ C. whole wheat flour 1 C. buttermilk 1 C. white flour 1 C. plumped raisins 1 tsp. salt Cream butter and sugar. Add eggs and mix well. Combine oats, flours, salt, cinnamon, ginger, baking powder and baking soda, and add alternately with the milk. Stir in raisins. Heat waffle iron to medium heat. Spray iron with vegetable cooking spray. Drop a tablespoonful of dough on each section of the waffle iron and bake 3 to 5 minutes. Serve warm. Variation: substitute mini chocolate chips for the raisins. Other Good Stuff Apple Pie Filling Rebekah Wilson 4 ½ c. sugar 1 c. clear jel 2 t. cinnamon ½ t. nutmeg 1 t. salt 10 c. water 6 lb apples, peeled, cored, sliced (or reconstituted apples. soaked) Mix in large pan. Cook until thick and bubbly. Add 3 T. lemon juice. Put apples into 7 quart jars. Cover with sugar mixture, ½ inch from top. Process in water bath for 20 minutes. Cranberry Relish 6 c. fresh cranberries 1 c. cranberry juice 1 ½ c. sugar 1/4 t. salt 1 T. finely shredded orange peel 1 cinnamon stick Clean, wash and drain the cranberries. In a non-stick skillet, bring juice, sugar, salt and cinnamon to a simmer over medium heat until sugar is dissolved. Cook a couple of minutes then add berries, bring to a boil, reduce heat add orange peel and gently simmer for 20-30 minutes, smashing berries if desired. Cool, remove cinnamon stick. Spoon into 4 or 5 half-pint jars. Hot Fudge Sauce ½ c. butter 1 1/2 c. chocolate chips 1 1/3 c. sugar 1 1/3 c evaporated milk In small heavy saucepan, over medium heat, melt butter and chocolate chips. Add sugar and gradually add in the milk. Stir until sugar is dissolved. Bring to a boil while stirring. Gently boil for 8 minutes, always stirrings so it doesn’t burn. Remove from heat and cool. Pour into 3 cup size jars. Peanut Butter Fudge Sauce: Add in ½ c. peanut butter after 8 minute boil. On Card: To serve, heat in microwave or over low heat until warm, stirring often. Hot Peppermint Cocoa Mix 1 1/2 c. cocoa powder 3 c. nonfat powdered milk ¾ c sugar ½ c crushed peppermint candies Stir together milk, cocoa and sugar. Divide into 5 gift containers, top with divided candies. On Tag: Shake contents of container. For each serving place 3 T of mix and add 1 c. boiling water and mix. Candies will dissolve in about 2 minutes. 4 servings per bag. Mealtime Black Beans and Corn Salsa 1 can black beans 1 can corn ¼ c. red onion, chop 3 T. lime juice 2 T. olive ½ jalapeño chile ½ t. cumin ¼ t. salt 1/8 t black pepper 1 med tomato 2 T cilantro, finely chopped Tortilla Chips 3 plastic containers w/lids: 4 c, 2 c and 1 c sizes Separately seed and chop tomato and jalapeno and set aside. In medium container, stir together beans, corn, onion, lime juice, oil, jalapeño and spices, cover and chill. In small container, mix tomatoes and cilantro, cover and chill. Put tortilla chips in large container and cover. Stack up for snowman and add eyes, buttons and scarf. To serve mix small and medium containers. Tortellini Vegetable Soup Mix 6 T. chicken bouillon granules 2 T. dry minced onion 1 T. Italian seasoning 1 t. black pepper ½ t. garlic powder 3 bay leaves 16 oz dry cheese tortellini 8 oz dry vegetable soup mix 4 c. dry tomato slices Mix spices together and divide into 3 quart jars, top each with bay leaf. Divide dry vegetable mix into all 3 jars, top with tortellini then tomato slices. On Card: Bring 6 cups of water to boil in large saucepan, add contents of jar. Return to boiling, reduce heat, simmer, covered for 15 minutes or until pasta and vegetables are done. Serves 4. Rubs Jamaican Jerk Rub 1 T. onion powder 1 T. brown sugar 1 T. dry thyme 1 ½ t. salt 1 ½ t. allspice 1 t. black pepper ½ t. cinnamon ½ t. cloves ¼ t. cayenne pepper Mix all ingredients and pour into 1/3 c. spice jar. On Card: On 1 lb. pork or chicken, sprinkle with ½ the rub and rub in before grilling. Spicy Southwest Rub 1 T. ancho or pasilla chile powder 1 T paprika 1 ½ t. brown sugar 1 ½ t cumin 1 t. garlic powder 1 t. black pepper 1 t. thyme ½ t. salt ¼ t cayenne pepper Whisk together and put in gift container. Makes 4 servings. On Card: Rub 1 T of mixture over 1 lb of meat or poultry. Grill, broil or roast as desired. Mediterranean Rub 2 t. dry rosemary 2 t. dry thyme 2 t dry minced onion 2 t. dry minced garlic 1 t. salt ¾ t black pepper Whisk together and transfer to gift container. Makes 3 servings. On Card: Rub 1 T of mixture over 1 lb of meat or poultry. Grill, broil or roast as desired. Peppery Barbecue Rub 1 T. cumin 1 T. black pepper ¼ c paprika 1 T brown sugar 1 T chili powder 1 ½ t cayenne pepper ¼ t. cloves Whisk together and transfer to gift container. Makes 6 servings. On Card: Rub 1 T of mixture over 1 lb of meat or poultry. Grill, broil or roast as desired. Gift Wrap Ideas Try some of these unique gift wrapping ideas. Creative wrapping adds another layer of personality and uniqueness to your gift giving and can turn an average gift into a stand out. 1) 2) 1) Put the ingredients for a meal together in a bag with the recipe. 2) Present a special cookie in a decorated CD envelope 3) 4) 3) Dip pretzel sticks in chocolate and roll in sprinkles. 4) Bake individual pies or cupcakes in muffin tin cups, wrap in clear cellophane wrap—tie on a pretty ribbon & gift tag 5) 6) 5) Make a wreath of sugar cookies by overlapping unbaked cookies in wreath shape on a cookie sheet—Bake and decorate as desired and wrap in a new, decorated pizza box 6) Cut Holiday scrap book paper the size of a small sandwich sized baggie—insert a cookie to fit for a single recipient 7) 8) 7) Make your own boxes with wooden handles for a variety of gifts. 8) Dip candy canes in melted white or milk chocolate chips. If you dip the straight end, it becomes a cocoa stirrer and will hang over the edge of a mug of cocoa 9) 10) 11) 9) Brown paper lunch bags are useful for food gifts—fold over the top; cut slits and thread candy cane through to close the bag or make into reindeer with kid hand prints for antlers. 10) Wrapping large individual brownies or bar cookies in colored cellophane for an individual gift—seal it closed with a cute sticker and bow are appreciated anytime of the year. 11) Waxed paper or foil boxes can be used to hold small cupcakes, cherry tarts or a roll of refrigerated cookie dough. 12) 13) 14) 12) Sew together your own colored cellophane bags—fold a rectangle of colored cellophane in half and sew side seams. Add goodies and fold down the top and clip it closed with a colorful paper clip and gift tag. 13) Potato or chip bags can be washed and turned inside out and used for gift bags 14) Make a mix in a jar for a quick meal for side dish. 15) 16) 15)Fudge or brownies can be baked or cooled in meat cans and then decorated. 16) Homemade graham crackers and spreadable frosting make a delightful treat, use decorated pint sized containers for the frosting. 17) 18) 17 Don’t forget to look for cleaned found objects for gift wraps: #10 cans, etc. 18) Oatmeal or Pringles Potato Chip cans with labels removed and decorated with holiday paper make protected shipping containers for cookies or popcorn. 19) 20) 19) Use cellophane bags or wrap for: granola, Christmas tree cookies and muffin mixes. 20) Use wrapped tubes for: cut-and bake cookie dough, candies and even dipped pretzels. 20) 21) 22) 20) Egg cartons can be decorated and filled with homemade truffles, mini brownie bites or minicupcakes. 21) Cake or soup mix for one in a jar recipes packed in a mug with instructions make great gifts for teachers, Visiting Teaching sisters or even your children’s friends. 22) Use to go boxes for packaging: caramel corn, cookies, candy, etc.