In the midst of all of the holiday hoopla and Christmas shopping, I realized that there may be a load of practical gift cards that might be received far better than any piece of clothing or fancy kitchen gadget. For students, especially those living in highly populated cities, transportation can be an issue. Gift cards focused on shuttling a person from one destination to another might be much more appreciated versus a piece of clothing. Train passes, Uber gift cards, bus passes, etc. are all good ideas. Last year my sister in law gave my children transportation gift cards and they were used to shuttle them to the local grocery store, to the airport, and home from the local burger and brew joint. (Each of my children are in college and over the age of 21.). They also received gift cards from the local drug store where they were able to by toiletries, milk, and basic groceries while on campus. Another great idea for college students, gifts cards for sandwich shops and local eateries. Many dorm cafeterias are closed on Sunday evenings so having a gift card for a local diner is always appreciated.
Be creative as you think of ways to “wrap” your gift cards. Think of using beautiful paper scraps, college themed papers, Christmas wrap, or themed scrap book papers. I recently purchased some high-end soap from a local discount store. The soap was wrapped in a beautiful heavy weight paper that I just couldn’t throw away. This gave me the idea to use the paper as a wrap for a small gift; hence, a gift wrap for the gift card. Here’s what I did…
I found a template here. Or, Google various gift card envelope images for the shape you prefer.
I gathered an assortment of scrap paper, and the beautiful wrapping paper found on some milled soaps.
I printed the template and traced the outline on various scraps.I penciled in some fold lines.
I thought it might be nice to have a contrasting liner.Using a few paper punches, I fashioned a gift tag.
Use Christmas paper, shopping bags, newspaper… Whatever you like.This is an enjoyable way to personize and make personal, an ordinary, yet purposeful gift card.
This week marks the beginning of the official holiday season. Like many of you, my calendar is filled with holiday commitments, most of which require a carry-in dish or baked treat to bring along to the party. I really enjoy this time of year and I do my best to take advantage of a few stress-free tips that can really simplify things. One such tip would be to choose recipes that are easy yet flavorful. The recipe below includes ingredients that are nearly always on-hand in my kitchen. It’s adapted from a recipe that I found in an old community cookbook many years ago. This one’s a no brainer for me… It always turns out perfect. A few simple ingredients bake up a moist and flavorful, good ole’ fashioned, pound cake.
Easy Peasy Pound Cake
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 1/2 cups sugar
1 1/2 cups butter
1 1/2 teaspoons vanilla or almond extract
3/4 cup milk
Grease and flour a Bundt pan (take your time with this step, getting all of the softened butter and flour into all the nooks and crannies). DON’T PREHEAT THE OVEN.
In a medium bowl, mix flour, baking powder and salt. Set aside.
In a large bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla/almond extract and continue mixing well.
Add flour mixture alternately with milk. Beat until smooth batter is smooth. Pour into prepared pan.
Place cake into the oven, set the temperature to 350 degrees and bake for approximately 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.
A couple of weeks ago, our local woman’s club held a holiday craft-making session for all of its members. During one of the sessions, I saw a group assembling a dry soup mix in a cone shaped bag. The leader of the session had carefully measured out ingredients for all to use for their individual bags. The layered mix looked colorful and interesting. I complimented her on the clever idea of making such an inexpensive gift packaged in a compact and attractive cellophane bag. Two days later, she left a couple of different soup packages on my desk while she visited my office. She included a little note card explaining how each of the soup mixes should be cooked. I was so appreciative of her gift. What a kind gesture!
Naturally, I made a pot of soup when I returned home that evening. The Italian Curly Soup recipe made just the right amount and tasted delicious poured over a few mini-meatballs. Warm and flavorful with a crisp green salad and some crusty bread…
I’d like to send a big shout out to my dear friend… Thank you for the delicious mixes. Can’t wait to try the Wild Rice Soup recipe. This is a great and inexpensive “anytime” gift to pass along to someone special in your life… A warm and wonderful gift from the kitchen.
I recently remade the soup and I have posted a slightly different recipe below…
Italian Curly Soup In a Cone
Layer in a cake decorating disposable cone (or quart sized-jar) the following ingredients:
- 2 tsp. Italian seasoning
- 1teaspoon garlic powder
- 1 tsp. pepper
- 2 T beef bouillon
- 1/4 C minced dry onions
- 1 tsp. sugar
- 3 cups rotini or curly tri-colored pasta
6 cups water
1 jar of Curly Soup Mix
1 (14 oz) can crushed or diced tomatoes
Bring 6 cups of water to a boil in a large soup pot. Add the Curly Soup Mix and can of tomatoes. Bring back to a boil. Lower heat and simmer uncovered for 12-15 minutes or until pasta is tender. Tip: For a full meal pour over Italian sausage pieces or min-meatballs; sprinkle with grated Parmesan cheese. Serve with crisp salad and crusty bread.
How about a piping hot bowl of wild rice soup?
Here’s another great soup in a jar recipe…
The holiday season is upon us and it’s just about time to start our Christmas baking. We had a great time this weekend as we welcomed a few young guests to share in the fun. I was happy to have found some package labels (last year’s clearance aisle) to wrap up our tasty treats for gift giving. As one of my favorite cookie recipes, I posted it several years ago… You can find it here. These tasty morsels truly do “melt in your mouth” and they are relatively simple to make. Great little gifts for those that we share our lives with… Coworkers, colleagues, the mail carrier, our anyone else that you care to share a heartfelt gift with.
Wishing you the blessings of the season as you celebrate the holidays with your family and friends.
Jeepers creepers, it sure is busy around here…
This happens every December as the temperatures drop, the snow starts to fall, and holiday celebrations begin.
I recently attended an early morning co-worker’s meeting. We only meet four times a year and our December meeting is more like a meeting/potluck lunch. We discuss business during the morning hours and then celebrate the upcoming holidays with a carry-in lunch in the afternoon. As a special breakfast treat, I had volunteered to bake a few items and run to a local coffee shop for a box of hot coffee for the crowd.
Well, to my dismay, it started to snow heavily the night before the event and I knew the snow would hamper my trip to the donut shop the following morning. I decided that I would get up really early to throw my baked goods into the oven so that I could travel into town and onto the meeting in a timely manner. I wanted to make an uncomplicated recipe with only a few ingredients to speed up the process so I grabbed my recipe file to look for a recipe that had appeared in the newspaper many years ago. I had clipped it out and tucked it away for just such an occasion. For this simple recipe, I used a box of spice cake mix and a can of apple pie filling for two of the ingredients. The addition of three eggs was all that was needed to finish off the batter. I threw in a handful of chopped walnuts to add a bit of crunch.
Below you will find the basic recipe. The addition of nuts, raisins, chocolate chips, etc. will certainly add to the flavor and texture of the cake. I’ve added a note with some classic flavor combinations if you would like to change things up a bit… Enjoy this moist and flavorful cake!
Amish Snack Cake
1 box cake mix, any flavor (I use spice cake mix)
3 large eggs, beaten
1 can pie filling, any flavor (I use apple pie filling)
Preheat the oven to 350 degrees. Spray a 13×9″ pan with non-stick cooking spray. In a large mixing bowl, combine cake mix, eggs and pie filling. Stir together until well blended. Bake for 40-45 minutes or test for doneness with a toothpick inserted in the center of the cake. Cool completely before icing (if desired).
- Chocolate cake mix with cherry pie filling and chocolate chips
- Butter pecan cake mix with apple pie filling and nuts
- Yellow cake mix with peach filling and walnuts
- Pineapple cake mix with blueberry filling and coconut
- Yellow cake mix with cherry filling
- Spice cake mix with apple pie filling and walnuts
I recently attended a daylong training in Indianapolis. A soup and salad lunch was served mid-day. One of the local restaurants was asked to provide a bounty of fresh rolls, piping hot turkey chili and a fabulous cranberry and feta salad. I passed on the rolls and chili but piled a healthy portion of the salad on my festive plate. As I munched on the salad, I was reminded of a recipe that I used to make years ago and made a note to look through my cookbook collection to remake the dish for the Thanksgiving table (for some lighter fare.) Here is the version that I made… I don’t recall where the recipe originated, I have a handwritten note with the dressing ingredients loosely estimated. We sure enjoyed this recipe. To save time, I’ve used a bottled raspberry vinaigrette or poppy seed dressing. I have also added some freshly sliced pears to the mix. Super easy and delicious! Great for the upcoming holidays.
Festive Cranberry Feta and Pecan Salad
2 tablespoons raspberry or apple cider vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar or the equivalent sweetener
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons olive oil
6 cups mixed salad greens, rinsed and dried
3/4 cup dried cranberries
3/4 cup crumbled feta cheese
1 cup pecan halves, lightly toasted
In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Slowly whisk in olive oil. In a chilled glass salad bowl, toss together the greens, cranberries, pecans, and cheese. Drizzle with vinaigrette, and gently toss to coat. Serve immediately.
Making my way through the leftovers after a holiday meal is always a challenge. I hate to waste food so I try to be as creative as possible when reinventing leftovers to make tasty meals for the family. Yesterday I came across a plastic container containing a few cups of homemade cranberry sauce. I remembered a recipe that I had made years ago for a chunky cranberry quick bread that would use up the two cups of sauce that I had leftover. I searched my trusty kitchen file and found the recipe. With staple ingredients, this batter comes together rather quickly. A sprinkle of maple/cinnamon steel cup instant oats makes for a sweet crunchy topping. This is a great way to turn those holiday leftovers into a sweet treat the whole family will enjoy.
Leftover Holiday Cranberry Sauce Quick Bread
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup canola oil
1/2 cup sugar
1/2 cup water
1 teaspoon vanilla
2 cups cranberry sauce
1 cup chopped walnuts
Preheat oven to 350 degrees. Grease an 8 1/2 x 4 1/2″ loaf pan, set aside. Combine flour, baking powder, salt, cinnamon and nutmeg in a small mixing bowl; set aside. In a medium bowl, mix oil and sugar until light and fluffy. Add egg and cranberry sauce; mix well. Combine dry ingredients to the cranberry mixture, mixing just until the dry ingredients are moist. Fold in chopped walnuts. Spread batter evenly into prepared loaf pan. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Cool completely before slicing.