I’m a Virgo and as such tend to make lists and be over-prepared as a general rule. So, the only last minute gifts I tend to need are a couple extras for those unexpected visits that come up like a surprise gift from a neighbor.
A few of the “things” I keep on hand (with a festive ribbon already tied to them) for those occasions are:
- Coffee gift cards
- Homemade JARS such as the Harvest Soup or Brownie mixes I did this past year
- Soft, comfy lap blankets
- Homemade applesauce
- Homemade jam
- And closer to the actual day a plate full of homemade goodies
Here are a couple of recipes I make most years that are great to have around and NEVER, EVER go to waste whether they are given as gifts or eaten in house LOL 😀
CARAMEL BUTTERSCOTCH FUDGE1 1/4 cup milk chocolate chips
1 1/4 cup butterscotch chips
1/2 cup Kraft caramel bits
14 ounces Eagle-Brand sweetened condensed milk
1/3 cup Fisher’s Cinnamon Pecans
- Line a 9×9 pan with heavy duty foil leaving enough foil overhanging the edges to use as handle to lift the foil out of the pan after the fudge has set.
- Using a double boiler over medium heat melt the chips, caramel bits and condensed milk together until smooth.
- Immediately pour into the foil lined pan.
- Top with pecans using a piece of wax paper to press the pecans slightly into the fudge.
CHOCOLATE PEANUT BUTTER FUDGE
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
1 cup milk chocolate chips
14 ounces Eagle-Brand sweetened condensed milk
1/3 cup Crushed Honey Roasted Peanuts or walnuts
- Line a 9×9 pan with heavy duty foil leaving enough foil overhanging the edges to use as handle to lift the foil out of the pan after the fudge has set.
- Using a double boiler over medium heat melt the chips and condensed milk together until smooth.
- Immediately pour into the foil lined pan.
- Top with peanut pieces using a piece of wax paper to press the pecans slightly into the fudge.
Homemade, store bought, gift cards… What do you prefer? What are your thoughts about each? I do buy gifts and have even done gifts cards in a pinch, but prefer to not do gift cards as a general rule because they just aren’t personal enough for me.
Over the years I have made everything, and I do mean everything at one time or another to create a handmade Christmas. I’ve made rolls and rolls of butcher paper into wrapping paper, cut grocery bags into handmade tags, made enough fudge, cinnamon rolls, candies and cookies to feed a small country, as well as jams, jellies, soup mixes and Snowman soup!
My award winning jams were requested one year at the Church Christmas Boutique and I ended up selling them there for another 10 years before we moved from that area. Now I make just enough for gifts for neighbors and family. I started making Snowman Soup about 20 years ago for the girl scouts and it was a HUGE seller at our public gift wrap days and later for the Church Boutique.
Several years ago I missed the big Christmas Crafts Festival at the fairgrounds because of an ice storm, but I’ve tried to be at every one since! Then it didn’t happen a couple years because of the pandemic. Last year was the 50th annual year. I normally go on Friday because there are fewer people, but we had a HUGE storm that weekend and everyone knew it was coming so I think they ALL went on Friday! It wasn’t as enjoyable as in years past though. LOL that didn’t stop me from getting much of my Christmas shopping done. I chose not to go this year, but did do many local mom and pop local vendors instead as well as several smaller craft festivals.
1/2 cup black beans
1/2 cup split green peas
1/2 cup red beans
1/2 cup split yellow peas
1/2 cup red lentils
1/2 cup great northern beans
3 tablespoons chicken bouillon granules
1 tablespoon minced onion
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1 tablespoon parsley flakes
1 teaspoon celery seeds
1/4 cup packed brown sugar
- In a quart mason jar layer the ingredients in the order above for the best color. Gently bump the jar periodically to settle the ingredients as you go.
- Add a gift tag and colorful ribbon with instructions for preparing the soup.
- Add brown sugar to quart jar and press in as firmly as possible.
- Add walnuts, pressing firmly.
- Add sugar.
- Add dried fruit, pressing gently.
- Sift together the flour, baking soda and salt in a small bowl. Layer flour mixture over the fruit, gently bumping down the jar to settle the ingredients.
- Seal with lid
- Add a gift tag and colorful ribbon with instructions for preparing.
- Divide rice evenly into 5 pint mason jars.
- Whisk together the seasonings.
- Divide seasonings evenly into the top of the pint jars.
- Add a gift tag and colorful ribbon with instructions for preparing.
