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I’m certain that many of you have your Christmas shopping done or have a good start on this part of your Christmas celebration. There’s still time to bring back a little of the magic of the holidays with useful gifts from the kitchen. Almost everyone loves to receive food as a gift because it adds a personal touch to giving.

Make or buy a special container for your gift. You can buy inexpensive containers at a dollar store. Kitchen gifts are great for older people, shut-ins or someone who has just returned home from the hospital. A suggestion would be to put muffins, tea bags in a little wicker basket or another kind of container. This would make a tasty afternoon snack. Make a bow from red ribbon and secure it to the basket and you have a lovely gift for someone you care about.

Sit down and make a list of things you would like to bake or make for someone. They will love you for it.

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CHOCOLATE CHERRY MUFFINS
1 pkg. (2 cups) milk chocolate chips, divided
2 c. flour
1/4 c. each, packed brown sugar and white sugar
2 t. baking powder
1/2 t. each, baking soda and salt
1/2 c. maraschino cherries, drained well on paper towels
3/4 c. milk
1/3 c. canola or vegetable oil
1 egg, slightly beaten

Grease 12 muffin cups or use paper liners. In a large bowl, combine 1-3/4 c. chips and next six ingredients. Stir in cherries. IN a small bowl, combine next three ingredients until well blended. Add milk mixture to dry ingredients; stir just until moistened. Spoon equal amounts of batter into muffin cups. Sprinkle with remaining 1/4 c. chips. Bake at 375 degrees for 18-20 minutes. Cool in pan for 10 minutes. Remove from pan; serve warm or cool completely. Makes 12 muffins.

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ISLAND TREASURE COOKIES
1-2/3 c. flour
3/4 t. baking powder
1/2 t. each, baking soda and salt
14 T. (1-3/4 sticks) butter, softened
3/4 c. packed brown sugar
1/3 c. white sugar
1 t. vanilla
1 egg
3/4 c. each, flaked coconut and chopped macadamia nuts or pecans
1 pkg. (12 oz.) semi-sweet chocolate chips

In a small bowl, combine first four ingredients. In a large bowl with electric mixer at medium speed, beat next four ingredients until creamy. Beat in egg. Gradually blend in flour mixture. Stir in last three ingredients. Drop dough by slightly rounded tablespoonfuls onto ungreased cookie sheets. Bake at 375 degrees for 10-12 minutes, or until edged are lightly browned. Let stand two minutes before removing from cookie sheets. Cool in wire racks. Makes two dozen cookies.

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CRUNCHY PEANUT BUTTER BARK
1 lb. white almond bark, slice in 1/4 inch pieces
1/2 c. peanut butter
1-1/2 c. Rice Krispies
1 c. dry roasted peanuts
1 c. mini marshmallows

Put almond bark in a large microwave safe bowl. Cook on 50 percent power until melted, about 3-4 minutes until smooth, stirring now and then. Remove from microwave and let sit for a few minutes to cool a bit. Fold in remaining ingredients. Drop by tablespoonfuls onto waxed paper or turn into a lightly butter or sprayed nine inch square pan. Cut in squares. Makes about four dozen pieces. Note: If your gift person cannot eat peanuts, leave them out and add 1/2 c. more Rice Krispies

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CHEDDAR PECAN CHEESE BALL
1-8 oz. container cheddar cheese spread
1-8 oz. pkg. cream cheese, softened
1 t. Worcestershire sauce
1/2 t. garlic salt
1 T. bottled bacon bits
1 c. finely chopped pecans

In a medium size bowl, combine first five ingredients; mix well. Wash and dry your hands. Shape mixture into a ball; roll in pecans, pressing a bit so they don’t fall off. Put in fridge for 30 minutes. Wrap in plastic wrap and refrigerate for 3-4 hours. Makes one ball.

Note: If using as a gift, wrap tightly with a new piece of plastic wrap. Include a couple small boxes of special crackers to get with the cheese ball. This would be a nice hostess gift. Make a little tag saying “refrigerate now” and tape it to the ball. Put it in a container, like a wicker basket, so the cheese ball is visible.

Thought for the Day: What would life be like if we had no courage to attempt anything?

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