recipes & gifts sweet food gifts to make & give idea Give a gift of love homemade treats in creative, you-can-do packages. holidays BHG.

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Joy Alannah Wilson
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1 recipes & gifts Give a gift of love homemade treats in creative, you-can-do packages. Christmas macaroon mix peanut butter fudge candied candy canes salty oatmeal jumbles butter mint cookies double chocolate mini muffins caramel corn holiday snowmen peanut butter balls white chocolatecranberry bars sweet food gifts to make & give holidays BHG.com Celebrate the holidays at BHG.com

Christmas macaroon mix 1 2 3 1 4 1 4 1 4 2 7 -ounce package flaked coconut (22 3 cups) cup sugar cup chopped almonds, toasted cup all-purpose flour teaspoon salt cup chopped candied red and/or green

Include directions for making macaroons. Makes 1 jar (enough for 30 cookies). TO MAKE MACAROONS: Preheat oven to 325 F. Line cookie sheets with parchment paper or foil. Grease foil, if using.

2 Christmas macaroon mix ounce package flaked coconut (22 3 cups) cup sugar cup chopped almonds, toasted cup all-purpose flour teaspoon salt cup chopped candied red and/or green cherries tablespoons finely chopped candied orange peel 1. In a quart jar, layer the coconut, sugar, almonds, flour, salt, candied cherries, and candied orange peel; fasten lid. Include directions for making macaroons. Makes 1 jar (enough for 30 cookies). TO MAKE MACAROONS: Preheat oven to 325 F. Line cookie sheets with parchment paper or foil. Grease foil, if using. In a mixing bowl, stir together the contents of the jar. Add 3 lightly beaten egg whites, stirring well to combine. Drop mixture by teaspoons 2 inches apart onto prepared cookie sheets. Bake for 15 to 18 minutes or until cookies are lightly browned. Transfer to a wire rack; cool. Makes 30 cookies. MAKE-AHEAD DIRECTIONS: Store mix in jar in a cool, dry place for up to 1 month. Trace the disk lid on a piece of scrapbooking paper and cut out the circle. Fill the jar with the cookie mix. Place the disk lid on top of the jar, then place the circle of scrapbooking paper on top. Secure the rim lid around the paper and the disk. Twist a white pipe cleaner onto each end of one red pipe cleaner. Position the center of the red pipe cleaner underneath the jar and bring the white pipe cleaners up the sides of the jar, twisting the ends together at the top. Affix a scrapbooking sticker to the front of the jar and label the jar. Be sure to include baking directions for the mix when you give the gift. peanut butter fudge 2 1 3/4 1/4 c ups sugar 5-ounce can evaporated milk (2/3 cup) cup butter cup peanut butter of a 7-ounce jar marshmallow crème (about 3/4 cup) or 2 cups tiny marshmallows teaspoon vanilla cup semisweet chocolate pieces cup chopped peanuts 1. Line a inch baking pan with foil, Place fudge squares in mini paper bake cups and arrange pieces in a 9-inch round foil pan. Cut a circle of scrapbooking paper to set inside one of the paper bake cups and attach cutout words from our kitchen to the paper. Tie the package with ribbons. extending the foil over the edges of the pan. Butter the foil; set aside. 2. Butter the sides of a 1- to 2-quart heavy saucepan. In the saucepan, combine sugar, milk, and butter. Cook and stir over medium-high heat until mixture boils. Reduce heat to medium; continue boiling at a moderate, steady rate for 12 minutes, stirring occasionally. 3. Remove saucepan from heat. Add peanut butter, marshmallow crème, and vanilla; stir until mixture is combined. Spread fudge evenly in the prepared pan. Let stand until fudge is firm (1 to 2 hours). Use foil to lift fudge out of pan. 4. Place chocolate pieces in a microwavesafe bowl. Microwave on 70 percent power (medium) for 1 minute; stir. Microwave on 70 percent power about 1 minute more or until melted, stirring after every 15 seconds. Drizzle chocolate over fudge; sprinkle with peanuts. Cut into squares. Makes about 1 pounds (64 pieces). MAKE-AHEAD DIRECTIONS: Place fudge in a single layer in an airtight container; cover. Store at room temperature for up to 2 days or in the refrigerator for up to 1 month.

In a small saucepan, combine baking pieces and shortening. Heat and stir over low heat until melted. (Or combine baking pieces and shortening in a microwavesafe bowl.

3 Pour a couple of inches of sparkly sugar in the bottom of a vase to hold the canes in place. candied candy canes 1 cup white baking pieces or semisweet chocolate pieces 1 teaspoon shortening 12 candy canes, about 51/2 inches long Decorative red sugar, nonpareils, and/or jimmies 1. In a small saucepan, combine baking pieces and shortening. Heat and stir over low heat until melted. (Or combine baking pieces and shortening in a microwavesafe bowl. Microwave on 70 percent power for 1 to 2 minutes or until melted, stirring every 30 seconds.) 2. Transfer melted baking pieces to a 1-cup glass liquid measure. Dip the top half of each candy cane into the melted chocolate, tilting cup if necessary to coat candy cane.* Immediately sprinkle with decorative sugar, nonpareils, or jimmies. Place on a waxed paper-lined baking sheet. Let stand for at least 1 hour or until chocolate is firm. Makes 12 candy canes. *TIP: If you have any leftover melted chocolate, spread it onto a waxed paper-lined baking sheet and let stand until set. Chop chocolate and use it in cookies or as an ice cream topper. MAKE-AHEAD DIRECTIONS: Place coated candy canes in a single layer in an airtight container; cover. Store in a cool, dry place for up to 2 weeks. Lay a string of crafting beads on a flat surface. Using a wooden crafts stick, rub on letters from a scrapbooking store. Tie the string of beads tightly around the center of a glass vase. Fill the bottom third of the vase with coarse or granulated sugar. Press the candy canes into the sugar for added support in the arrangement. Using crafts glue, attach ribbon around the rim of the bottom half of a plastic fruit container. Write the recipe name on a metal tag (found at a hobby or crafts store) with a permanent marker. Affix the tag to the container. salty oatmeal jumbles 1 cup butter, softened cup granulated sugar cup packed brown sugar teaspoon baking soda 1/4 teaspoon salt 1 egg 1 teaspoon vanilla 1 cups all-purpose flour 2 cups rolled oats 1 cup small pretzel twists, coarsely crushed (1/2 cup) 1 cup golden raisins 1. In a mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Beat in flour until combined. Stir in rolled oats, pretzels, and raisins. Cover and chill dough about 1 hour or until easy to handle. 2. Preheat oven to 375 F. Roll dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Flatten balls slightly. 3. Bake for 7 to 8 minutes or until edges are browned. Transfer to a wire rack to cool. Makes about 60 cookies. MAKE-AHEAD DIRECTIONS: Layer cookies between waxed paper in an airtight for up to 3 days or freeze for up to 3 months. For extra glitz, look for fringed ribbon at a fabrics, hobby, or crafts store..

butter mint cookies 1 cup butter, softened 3/4 cup finely crushed butter mints (about 1 cup mints) 1/4 cup powdered sugar 1 tablespoon water 1 teaspoon vanilla 2 cups all-purpose flour 1.

4 Fold over the top of a brown paper lunch sack to create a 3-inch flap. Using a scrapbooking paper punch, punch three snowflakes across the flap. Cut a 31/2-inch-wide piece of scrapbooking paper to the width of the bag. Using a glue stick, affix the paper to the inside of the flap, leaving 1/2 inch of the paper sticking out from the flap. butter mint cookies 1 cup butter, softened 3/4 cup finely crushed butter mints (about 1 cup mints) 1/4 cup powdered sugar 1 tablespoon water 1 teaspoon vanilla 2 cups all-purpose flour 1. In a mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1 4 cup of the crushed mints and the powdered sugar. Beat until combined, scraping bowl occasionally. Beat in the water and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. If necessary, cover and chill about 1 hour or until dough is easy to handle. 2. Preheat oven to 325 F. Shape dough into 1-inch balls. Place 1 inch apart on an ungreased cookie sheet. 3. Bake about 15 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack. Place the remaining crushed mints in a plastic bag. Add warm cookies, a few at a time, shaking gently to coat. Cool completely on wire rack. Makes about 36 cookies. MAKE-AHEAD DIRECTIONS: Layer cookies between waxed paper in an airtight for up to 3 days or freeze for up to 3 months. double chocolate mini muffins 11/4 cups all-purpose flour cup granulated sugar 1/3 cup packed brown sugar 1/4 cup unsweetened cocoa powder 2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup miniature semisweet chocolate pieces cup vegetable oil cup milk 1 egg Powdered sugar (optional) 1. Preheat oven to 375 F. Line thirty-six inch muffin cups with paper bake cups; set aside. In a bowl, combine flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt. Stir in chocolate pieces. Make a well in center of flour mixture; set aside. 2. In another bowl, whisk together oil, milk, and egg. Add oil mixture all at once to the flour mixture. Stir just until moistened. Spoon batter into prepared muffin cups, filling each two-thirds full. 3. Bake for 12 to 15 minutes or until edges are firm (tops will be slightly rounded). Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; cool. If desired, sprinkle with powdered sugar. Makes 36 mini muffins. MAKE-AHEAD DIRECTIONS: Place muffins in an airtight container or freezer bags; cover or seal. Freeze for up to 3 months. Thaw to serve; if desired, sprinkle with powdered sugar. Cut two circles on the front of a tall white box with a handle, making the bottom circle slightly larger than the top one. Attach a piece of clear acetate inside with a glue stick. Using pinking shears, cut a strip of red felt, tie it in a bow, and glue it between the circles with crafts glue. Cut a short strip and a square from felt; attach to the top of the top circle to create a hat. Place three sticker dots on acetate in bottom circle for buttons. Check out thecontainerstore.com for a variety of gift boxes you can order.

caramel corn 14 cups popped popcorn 2 cups whole almonds and/or roasted, salted cashews (optional) 1 cups packed brown sugar 3/4 cup butter 1/3 cup light-color corn syrup teaspoon baking soda

Keep popcorn warm in the oven while making the caramel mixture. 2. Butter a large piece of foil; set aside. For caramel, in a medium saucepan, combine brown sugar, butter, and corn syrup.

5 caramel corn 14 cups popped popcorn 2 cups whole almonds and/or roasted, salted cashews (optional) 1 cups packed brown sugar 3/4 cup butter 1/3 cup light-color corn syrup teaspoon baking soda teaspoon vanilla 1. Preheat oven to 300 F. Remove all unpopped kernels from popped popcorn. Put popcorn and, if desired, nuts into a inch roasting pan. Keep popcorn warm in the oven while making the caramel mixture. 2. Butter a large piece of foil; set aside. For caramel, in a medium saucepan, combine brown sugar, butter, and corn syrup. Cook and stir over medium heat until mixture boils. Continue boiling at a moderate, steady rate, without stirring, for 5 minutes more. 3. Remove saucepan from heat. Stir in baking soda and vanilla. Pour caramel over popcorn; stir gently to coat. Bake for 15 minutes. Stir mixture; bake for 5 minutes more. Spread caramel corn on prepared foil; cool. Makes 18 cups. MAKE-AHEAD DIRECTIONS: Place popcorn in an airtight container; cover. Store at room temperature for up to 1 week. Fill a metal bucket with the popcorn. Using a small piece of fabric or ribbon, tie a letter ornament around 1 yard of fabric. Gather the fabric and tie it around the center of the bucket. For an easy gift, place the popcorn in a large plastic bag and then ease the bag into a bucket. holiday snowmen 1 18-ounce roll refrigerated sugar or chocolate chip cookie dough Royal Icing Miniature semisweet chocolate pieces, miniature candy-coated milk chocolate pieces, and/or gumdrops 1. Preheat oven to 375 F. Cut cookie dough into 15 equal pieces. Divide each dough piece into graduated-size balls: about 1 inch, 3 4 inch, and inch in diameter. On an ungreased large cookie sheet, arrange each set of balls into a snowman shape, placing balls 1 4 inch apart and snowmen at least 3 inches apart. 2. Bake for 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheet for 3 minutes. Transfer cookies to a wire rack and let cool. Cut a piece of decorative scrapbooking paper to fit inside a sandwich-size resealable plastic bag. Add Frosty s name to a sticker name tag and adhere the tag to the front of the bag. Wait until the icing is dry on the cookies and carefully slide a couple inside the plastic bag. 3. Spread cooled cookies with Royal Icing. Decorate as desired with chocolate pieces and/or candies. Makes 15 cookies. ROYAL ICING: In a mixing bowl, combine 3 tablespoons meringue powder and 1 3 cup warm water. Add one 16-ounce package powdered sugar, 1 teaspoon vanilla, and teaspoon cream of tartar. Beat with an electric mixer on low speed until combined; beat on high speed for 7 to 10 minutes or until very stiff. When not using icing, keep it covered with plastic wrap. If necessary, thin icing with a little water. MAKE-AHEAD DIRECTIONS: Layer unfrosted cookies between waxed paper in an airtight for up to 1 day or freeze for up to 3 months. Thaw cookies if frozen. Frost and decorate as above.

If necessary, knead with hands until smooth. Shape peanut butter mixture into 1-inch balls; place on the prepared tray. Set aside. 2.

6 peanut butter balls 1 cup peanut butter 6 tablespoons butter, softened 2 cups powdered sugar 12 ounces chocolate-flavor candy coating, cut up 1. Line a tray or baking sheet with waxed paper; set aside. In a bowl, stir together peanut butter and butter. Gradually add powdered sugar, stirring until combined. If necessary, knead with hands until smooth. Shape peanut butter mixture into 1-inch balls; place on the prepared tray. Set aside. 2. In a medium heavy saucepan, melt candy coating over low heat, stirring constantly until smooth. Remove from heat and cool for 5 minutes. Using a fork, dip balls one at a time into coating, allowing excess coating to drip off. Return to waxed paper; let stand until coating is set (about 10 minutes). If desired, drizzle balls with any remaining coating. Store, tightly covered, in the refrigerator. Makes about 40 candies. MAKE-AHEAD DIRECTIONS: Place candies in a single layer in an airtight container; cover. Store in the refrigerator for up to 1 month or freeze for up to 3 months. Slide a square-cut bar cookie into a waxed paper bag. Wrap and tie a ribbon around the square to make it look like a small package. white chocolate-cranberry bars Cut a sheet of scrapbooking paper to wrap around the lid of an egg carton. Cut out squares where the notches in the top of the lid are located. Attach the paper to the egg carton with a glue stick. Place candies in paper bake cups and set them in the egg spaces of the egg carton. Wrap a sheer ribbon lengthwise around the container. 2 cups all-purpose flour 2 teaspoons freshly grated nutmeg or 1 teaspoon ground nutmeg 1 teaspoon baking powder 1/4 teaspoon baking soda 2 cups packed brown sugar 2/3 cup butter 2 eggs 2 teaspoons vanilla 3/4 cup dried cranberries 1 1/2 cups fresh or frozen cranberries, thawed 3/4 cup coarsely chopped white chocolate (3 ounces) 1. Preheat oven to 350 F. Line a inch baking pan with foil, extending foil over pan edges. Grease foil; set aside. In a bowl, combine flour, nutmeg, baking powder, and baking soda; set aside. 2. In a medium saucepan, combine brown sugar and butter. Cook and stir over medium heat until melted and smooth. Cool slightly. Stir in eggs, one at a time, beating well after each addition. Stir in vanilla. Add flour mixture; stir just until combined. Stir in dried cranberries. Spread batter into prepared pan. Sprinkle batter with fresh cranberries. 3. Bake about 40 minutes or until a toothpick inserted near the center comes out clean. Remove pan from oven. Sprinkle with white chocolate. Cool in pan on a wire rack. Using the foil, lift the uncut bars out of the pan. Cut into bars. Makes 12 bars. MAKE-AHEAD DIRECTIONS: Layer bars between waxed paper in an airtight for up to 3 days or freeze for up to 3 months.

recipes bite-size desserts idea Choose a few of these decadent sweets for a festive dessert buffet. holidays BHG.com

recipes bite-size desserts idea Choose a few of these decadent sweets for a festive dessert buffet. holidays BHG.com recipes Choose a few of these decadent sweets for a festive dessert buffet. petite peppermint petits fours berry and caramel cream bites browned butter toffee tartlets raspberry-almond meringues sweet