The Holidays are a terrific time to say a big thanks and of course Merry Christmas to
friends, family, teachers, and co-workers. What better way than to give the gift of
food! Here are several ideas, some you may have seen before but they are still great!

Caramel Butter Puff Popcorn

(These make terrific gift bags, and you cannot eat just one

• 2 bags Chester’s Butter Puff Popcorn
• 2 sticks butter
• 2 cups packed dark brown sugar
• 1/2 cup light corn syrup
• 1 tsp. baking soda

Spray large roasting pan with non-stick spray. Pour popcorn in pan. Preheat oven to
225 degrees.
Melt butter, sugar, and syrup over med. heat. Bring to a hard boil stirring constantly.
Cook for 5 mins. Remove from heat and stir in baking soda, stirring until mixture
turns straw color and becomes light and frothy. Pour mixture over the popcorn and
mix well, tossing a couple of minutes using a large spoon that has been buttered.
Bake 1 hour stirring every 15 minutes. Yields about 2 gallons.

Mayme’s Cinnamon Sugared Pecans

(This one I am sure that I have shared before but it is my favorite to make and these nuts are addictive!)

• 1 lb. shelled pecan halves
• 1 large egg white
• 1 Tablespoon Vanilla
• ½ cup brown sugar
• ½ cup white sugar
• ¼ tsp. Salt
• 1 tsp. Cinnamon

Beat the vanilla and egg white together until foamy. Pour this mixture in a 2 gallon
Ziploc bag, add the pecans and shake to coat them with the mixture. Mix together
the sugars, salt, and cinnamon. Pour into bag with the nuts, shake again to coat.
Place the sugar-coated pecans on a sprayed baking dish. Bake at 250 degrees for 60
minutes, stirring every 15 minutes.

Southwestern Three-Bean and Barley Soup Mix

• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/3 cup dried black beans
• 1/2 cup pearl barley
• 1/3 cup dried kidney beans
• 1/3 cup dried great northern beans

Layer chili powder, cumin, oregano, black beans, barley, kidney beans and great
northern beans in a clean, dry 2-cup jar or bag. (This recipe is really pretty when
layered in a jar!)
To turn the soup mix into a pot of soup: Heat 1 tablespoon extra-virgin olive oil in a
Dutch oven over medium heat. Add 1 diced large onion, 1 diced celery stalk and 1
diced carrot; cook, stirring occasionally, until softened, about 5 minutes. Add 9 cups
water, 4 cups broth and the soup mix. Bring to a lively simmer over high heat.
Reduce heat to maintain a simmer and cook, stirring occasionally, until the beans
are tender, 1 3/4 to 2 1/2 hours (adding more water, 1/2 cup at a time, if necessary
or desired). Season with 3/4 teaspoon salt, or to taste.

Holiday Cranberry Butter

This easy to make flavored butter tastes great on toast, muffins, buns or anything you
would put butter or jam on. I know you will love it when you taste it. It even smells
heavenly and makes a great gift. I shared tastes of this recipe at the Farmers Market
and it was a big hit!

• 1 cup butter, softened
• 1/3 cup dried cranberries, chopped
• ¼ cup honey
• 2 tablespoons orange zest
• 1/8 teaspoon salt

Blend the ingredients one at a time, in order given. Keeps in the fridge for up to 2
weeks or part of it can be frozen and thawed for later use.

Super Easy Chocolate Nut Bark

• 2 cups semisweet, bittersweet or milk chocolate chips, melted
• 1 1/2 cups assorted nuts, such as hazelnuts, almonds and cashews, plus more for garnish

Line a rimmed baking sheet with foil. (Take care to avoid wrinkles.) Combine melted
chocolate and nuts in a medium bowl. Scrape the mixture onto the foil and spread it
into an approximate 12-by-9-inch rectangle. Sprinkle with additional finely chopped
nuts, if desired. Refrigerate until set, about 20 minutes.
Transfer the bark and foil to a cutting board. Use a sharp knife to cut into 1 1/2-inch
pieces.

Cranberry Walnut Quick Bread

Quick-Bread Dry Mix

• 1 1/2 cups whole-wheat pastry flour or whole-wheat flour
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup nonfat buttermilk, (see Tips)
• 2/3 cup brown sugar
• 2 tablespoons unsalted butter, melted
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1 teaspoon freshly grated orange zest
• 2 cups chopped cranberries, (see Tips), fresh or frozen, thawed
• 1/2 cup chopped toasted walnuts, (see Tips), plus more for topping if desired

Preheat oven to 400°F for muffins, mini loaves and mini Bundts or 375°F for a large
loaf. Coat pan(s) with cooking spray. Prepare Quick-Bread Dry Mix.
Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well
combined. Make a well in the center of the dry ingredients, pour in the wet
ingredients and stir until just combined. Add orange zest, cranberries and walnuts.
Stir just to combine; do not over mix. Transfer batter to the prepared pan(s). Top
with additional walnuts, if desired.
Bake until golden brown and a wooden skewer inserted into the center comes out
clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1
hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out
onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves
for 30 minutes, large loaves for 40 minutes.

Texas Fire Crackers

• 1 lb. oyster crackers
• 1 cup canola oil
• 1 (1 ounce) packet Ranch dressing mix
• 2 tablespoons crushed red pepper flakes
• ½ teaspoon garlic powder

Mix all spices and dry ingredients in a small bowl. Add oil and mix thoroughly.
Place oyster crackers in a 2 gallon zip bag, and pour oil and spices over the crackers.
Shake the bag thoroughly to coat all of the crackers.
Let sit overnight, occasionally turning and shaking the bag.

Cowboy Candy

• 1 pound jalapeno peppers, cut into ¼ inch slices
• 1 ½ cups thinly sliced garlic cloves, about 4 bulbs
• 3 ½ cups sugar
• 1 ¼ cups red wine vinegar
• ¾ teaspoon salt
• ¾ teaspoon mustard seed
• ¾ teaspoon celery seed
• ½ teaspoon ground turmeric
• 1 cayenne pepper, minced, optional

Pack jalapenos and garlic into three hot 1-pint jars to within 1/2 in. of the top. In a
large saucepan, bring sugar, vinegar, seasonings and, if desired, cayenne pepper to a
boil. Reduce heat; simmer, uncovered, 5 minutes.
Carefully ladle hot liquid over pepper mixture, leaving 1/2-in. headspace. Remove
air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims.
Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely
covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.