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!)

Ingredients:

• 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

Instructions:

1. Spray a large roasting pan with non-stick spray. Pour popcorn into the pan. Preheat oven to 225°F.

2. Melt butter, sugar, and syrup over medium heat. Bring to a hard boil, stirring constantly. Cook for 5 minutes.

3. Remove from heat and stir in baking soda until the mixture turns straw-colored and light and frothy.

4. Pour mixture over the popcorn and mix well, tossing for a couple of minutes using a large buttered spoon.

5. Bake for 1 hour, stirring every 15 minutes.

Yields about 2 gallons.

Mayme’s Cinnamon Sugared Pecans

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

Ingredients:

• 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

Instructions:

1. Beat the vanilla and egg white together until foamy. Pour the mixture into a 2-gallon Ziploc bag, add the pecans, and shake to coat them.

2. Mix together the sugars, salt, and cinnamon. Add this mixture to the bag and shake again to coat the pecans.

3. Spread the sugar-coated pecans on a sprayed baking dish.

4. Bake at 250°F for 60 minutes, stirring every 15 minutes.

Southwestern Three-Bean and Barley Soup Mix

Ingredients:

• 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

Instructions:

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 looks beautiful when layered in a jar!)

To make soup:

1. Heat 1 tablespoon 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).

2. Add 9 cups water, 4 cups broth, and the soup mix. Bring to a lively simmer over high heat.

3. Reduce heat to maintain a simmer and cook, stirring occasionally, until the beans are tender (1 ¾ to 2 ½ hours).

4. Season with ¾ teaspoon salt, or to taste.

Holiday Cranberry Butter

Ingredients:

• 1 cup butter, softened

• 1/3 cup dried cranberries, chopped

• ¼ cup honey

• 2 tablespoons orange zest

• 1/8 teaspoon salt

Instructions:

1. Blend ingredients one at a time in the order listed.

2. Store in the fridge for up to 2 weeks. You can also freeze part of it to use later.

Super Easy Chocolate Nut Bark

Ingredients:

• 2 cups semisweet, bittersweet, or milk chocolate chips, melted

• 1 ½ cups assorted nuts (hazelnuts, almonds, cashews), plus more for garnish

Instructions:

1. Line a rimmed baking sheet with foil, avoiding wrinkles. Combine melted chocolate and nuts in a bowl.

2. Spread mixture onto the foil into an approximate 12x9-inch rectangle. Sprinkle with additional finely chopped nuts, if desired.

3. Refrigerate until set (about 20 minutes).

4. Transfer to a cutting board and cut into 1 ½-inch pieces.

Cranberry Walnut Quick Bread

Quick-Bread Dry Mix Ingredients:

• 1 ½ cups whole-wheat pastry flour or whole-wheat flour

• 1 cup all-purpose flour

• 1 ½ teaspoons baking powder

• 1 teaspoon ground cinnamon

• ½ teaspoon baking soda

• ¼ teaspoon salt

Wet Ingredients and Add-ins:

• 2 large eggs

• 1 cup nonfat buttermilk

• 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 (fresh or thawed)

• ½ cup chopped toasted walnuts

Instructions:

1. Preheat oven to 400°F for muffins or mini loaves, or 375°F for a large loaf. Coat pan(s) with cooking spray.

2. Whisk eggs, buttermilk, brown sugar, butter, oil, and vanilla in a large bowl.

3. Add wet ingredients to the dry mix. Stir just until combined. Add orange zest, cranberries, and walnuts.

4. Pour batter into prepared pans. Bake according to size: 22–25 minutes for muffins, 35 minutes for mini loaves, or 1 hour 10 minutes for a large loaf.

Texas Fire Crackers

Ingredients:

• 1 lb. oyster crackers

• 1 cup canola oil

• 1 packet Ranch dressing mix (1 oz.)

• 2 tablespoons crushed red pepper flakes

• ½ teaspoon garlic powder

Instructions:

1. Mix spices and oil thoroughly in a bowl.

2. Place crackers in a 2-gallon Ziploc bag and pour the mixture over them.

3. Shake the bag to coat crackers. Let sit overnight, shaking occasionally.

Cowboy Candy

Ingredients:

• 1 lb. jalapeño peppers, sliced into ¼-inch rounds

• 1 ½ cups thinly sliced garlic cloves

• 3 ½ cups sugar

• 1 ¼ cups red wine vinegar

• ¾ tsp. salt

• ¾ tsp. mustard seed

• ¾ tsp. celery seed

• ½ tsp. ground turmeric

• 1 cayenne pepper, minced (optional)

Instructions:

1. Pack jalapeños and garlic into three hot 1-pint jars, leaving ½-inch headspace.

2. In a saucepan, bring sugar, vinegar, and seasonings to a boil. Reduce heat; simmer for 5 minutes.

3. Ladle hot liquid over the pepper mixture. Remove air bubbles and adjust headspace.

4. Wipe rims, center lids on jars, and screw bands until fingertip tight.

5. Process jars in a boiling water bath for 15 minutes. Cool jars and store.