Gifts From the Kitchen

View the illustrated recipe (available 11/13/2026)

Ingredients

• 1½ lb white baking chocolate
• 1 (14-oz) can sweetened condensed milk
• 1½ cups chopped red candied cherries
• 1½ cups green candied cherries
• 1 tsp vanilla extract
• ⅛ tsp salt

Preparation & serving

1. Melt white baking chocolate with condensed milk in a heavy saucepan, stirring constantly.
2. Remove from heat and stir in remaining ingredients.
3. Spread evenly in a buttered, parchment-lined 8 × 8-inch pan.
4. Chill about 2 hours or until firm. Lift out with parchment and cut into squares.

Yield: 24 generous or 36 small squares.

View the illustrated recipe (available 11/15/2026)

Ingredients

• 1 (8-oz) package cream cheese
• 4 cups crushed chocolate sandwich cookies, cream filling removed
• 2 cups white chocolate chips
• 1 Tbsp shortening

Preparation & serving

1. Beat cream cheese until fluffy; blend in crushed cookies.
2. Chill for 2 hours or until firm.
3. Roll into 1-inch balls and arrange on a waxed-paper-lined baking sheet.
4. Melt white chocolate chips and shortening in a double boiler over low-medium heat. Dip truffles to coat.
5. Return to waxed paper to harden. Store covered in the refrigerator.

Yield: Approximately 5 dozen; confirm by counting finished truffles.

View the illustrated recipe (available 11/17/2026)

Ingredients

• 1 (16-oz) package powdered sugar
• 2 Tbsp butter, softened
• 2½ tsp peppermint extract
• ¼ cup evaporated milk
• 1 (12-oz) package dark chocolate chips
• 2 Tbsp shortening

Preparation & serving

1. Combine butter, powdered sugar, and peppermint extract. Add evaporated milk and mix well.
2. Roll into 1-inch balls on waxed-paper-lined baking sheets; chill 30 minutes.
3. Flatten each to ¼-inch thickness with the bottom of a smooth glass; chill 45 minutes.
4. Melt dark chocolate chips and shortening in a double boiler, stirring often. Remove from heat.
5. Dip patties in chocolate, return to waxed paper, and chill until coating hardens.

Yield: Approximately 3–4 dozen, depending on size.

View the illustrated recipe (available 11/19/2026)

Ingredients

• ¼ cup butter, melted
• 2 Tbsp soy sauce
• 1 Tbsp Worcestershire sauce
• 2 cups pecan halves
• ½ tsp smoked paprika

Preparation & serving

1. Combine melted butter, soy sauce, Worcestershire sauce, and smoked paprika.
2. Add pecans and toss to coat.
3. Spread in a single layer on a large baking pan.
4. Bake at 300°F (149°C) for 25 minutes, stirring periodically.

Yield: Approximately 2 cups.

View the illustrated recipe (available 11/21/2026)

Ingredients

• 1 Tbsp dried onion
• 1 Tbsp cornstarch
• 1 Tbsp dried parsley
• 2 tsp green pepper flakes
• 1½ tsp salt
• 1 tsp sugar
• 1 tsp oregano
• 1 tsp Italian seasoning
• ½ tsp dried garlic

Preparation & serving

1. Combine all seasoning ingredients; store in an airtight container.
2. For sauce, brown and drain 1 lb ground beef.
3. Add the seasoning mix, 16 oz tomato sauce, one 6-oz can tomato paste, and 2¾ cups water or beef broth.
4. Simmer for 30 minutes or until thickened, stirring occasionally. Serve over pasta.

Yield: Approximately ⅓ cup dry seasoning mix (before settling); 4–6 servings of prepared sauce.

View the illustrated recipe (available 11/23/2026)

Ingredients

• 6 Tbsp butter, melted
• 2 Tbsp Worcestershire sauce
• 1½ tsp seasoned salt
• ¾ tsp garlic powder
• ½ tsp onion powder
• ½ tsp smoked paprika
• 3 cups bite-size crispy corn cereal squares
• 3 cups rice cereal squares
• 3 cups wheat cereal squares
• 1 cup mixed nuts
• 1 cup mini pretzels
• 1 cup garlic-flavored bagel chips

Preparation & serving

1. Preheat oven to 325°F (163°C). Whisk together melted butter, Worcestershire sauce, seasoned salt, garlic powder, onion powder, and smoked paprika.
2. Toss cereals, nuts, pretzels, and bagel chips in a large bowl. Pour butter mixture over and toss gently to coat.
3. Spread in a single layer on a baking sheet. Bake 45 minutes, stirring every 10 minutes.
4. Cool completely before packing into airtight gift jars to prevent trapped moisture and sogginess.

Yield: Approximately 12 cups, or six 2-cup gift jars.

View the illustrated recipe (available 11/25/2026)

Ingredients

• 3 Tbsp onion powder
• 3 Tbsp garlic powder
• 2 Tbsp dried parsley
• 2 Tbsp celery salt
• 2 Tbsp dry mustard
• 1 Tbsp smoked paprika
• 1 Tbsp white pepper

Preparation & serving

1. Blend all ingredients until evenly combined.
2. Store in an airtight container.
3. Use as a seasoning or dry rub on poultry, fish, or beef, to taste.

Yield: Approximately ⅞ cup (14 Tbsp), before settling.

View the illustrated recipe (available 11/27/2026)

Ingredients

• ½ cup pearl barley
• ½ cup dried split peas
• ½ cup uncooked instant rice
• ½ cup dried lentils
• 2 Tbsp dried minced onion
• 2 Tbsp dried parsley
• 2 Tbsp dried thyme
• 2 Tbsp beef bouillon granules
• 2½ tsp salt
• ½ tsp lemon pepper
• 1½ cups dried seashell pasta

Preparation & serving

1. Layer the dry ingredients in the listed order in a clean, dry 1½-liter glass jar; seal tightly.
2. To serve, empty jar into a large pot with 3 quarts water.
3. Add 2 chopped celery stalks, 2 medium carrots sliced into coins, 1 cup shredded cabbage, 1 cup frozen green beans, and 1 cup diced tomatoes.
4. Cover and cook over medium-low heat about 1 hour, or until vegetables, split peas, and barley are tender.

Yield: 10–12 servings.

View the illustrated recipe (available 11/29/2026)

Ingredients

• 1 cup powdered milk
• 1 cup buttermilk powder
• 1 cup cornstarch
• ¼ cup chicken bouillon granules
• 3 Tbsp dried minced onion
• 1½ Tbsp garlic powder
• 2 Tbsp dried parsley
• 1 Tbsp dried basil
• 1 tsp dried thyme
• 1 tsp white pepper

Preparation & serving

1. Combine all dry ingredients; transfer to an airtight jar.
2. To serve, brown 1 lb ground beef in a large skillet and drain.
3. Add 2 cups beef broth or water, 2 cups uncooked egg noodles, and ½ cup stroganoff mix; stir.
4. Bring to a boil; reduce heat and simmer covered for 15–20 minutes.
5. Stir in ½ cup sour cream and serve warm. Sprinkle with paprika to taste, if desired.

Yield: Approximately 3¾ cups of dry mix.

View the illustrated recipe (available 12/01/2026)

Ingredients

• 1 (16-oz) package brown sugar
• 2 cups all-purpose flour
• ½ cup chopped pecans
• ½ cup chopped walnuts
• ¼ tsp nutmeg
• ¼ tsp cinnamon

Preparation & serving

1. Combine dry ingredients until blended. Package in an airtight decorative tin or glass food-storage container with at least 6-cup capacity.
2. To bake, preheat oven to 350°F (177°C). Combine the full mix with 4 eggs and stir well.
3. Pour into a greased 13 × 9-inch pan. Bake for 25–30 minutes.

Yield: Approximately 5–5¼ cups dry mix.

View the illustrated recipe (available 12/03/2026)

Ingredients

• 20 Andes mints, chopped
• 1¾ cups all-purpose flour
• ¾ cup sugar
• ½ cup packed brown sugar
• 1 tsp baking powder
• ½ tsp baking soda

Preparation & serving

1. Place chopped mints in a separate resealable sandwich bag.
2. Combine remaining dry ingredients and seal in another resealable bag. Place both bags in a decorative tin.
3. To bake, preheat oven to 375°F (190°C). Combine dry cookie mix with ½ cup softened butter, 1 lightly beaten egg, and 1 tsp vanilla. The mixture will be crumbly.
4. Stir in the chopped mints. Shape into 1½-inch balls on greased or parchment-lined baking sheets.
5. Bake 12–14 minutes. Cool at least 5 minutes on the sheets, then transfer to racks to cool completely.

Yield: Approximately 3½–3¾ cups dry ingredients including mints.

View the illustrated recipe (available 12/05/2026)

Ingredients

• 1 (25.6-oz) package powdered milk
• 6 cups mini marshmallows
• 1 (16-oz) package instant chocolate milk mix
• 1 (13-oz) jar malted milk powder
• 1 cup powdered sugar
• 1 (6-oz) jar powdered peppermint mocha non-dairy creamer
• ½ tsp salt

Preparation & serving

1. Combine all ingredients in a large bowl; mix well.
2. Divide evenly among five wide-mouth 1-quart canning jars and seal tightly.
3. To serve, put ⅓ cup mix in a mug. Add ¾ cup boiling water and stir until thoroughly combined.
4. For gifting, cover metal jar lids with festive fabric tied with ribbon around the jar neck.

Yield: Five wide-mouth quart gift jars (user-tested).

View the illustrated recipe (available 12/07/2026)

Ingredients

• 1 (14-oz) can sweetened condensed milk
• 1 tsp ground cardamom
• 1 tsp sugar
• ¾ tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp ground nutmeg
• ⅛ tsp ground ginger

Preparation & serving

1. Stir all ingredients together until thoroughly combined.
2. Cover and refrigerate for at least 24 hours.
3. Pour into an airtight container and store refrigerated.
4. To serve, add 2 tsp creamer to a cup of strongly brewed coffee or black tea; stir well.

Yield: Approximately 1¼ cups. Keep refrigerated; this is a liquid creamer, not a shelf-stable dry mix.