Holiday gifts

This year, instead of buying people things they may or may not like, I decided to put my heart into each and make handmade gifts.  How can you go wrong with these fabulous and easy to make presents.  I think it actually took me longer to come up with a design for the labels than to actually make and package them.  Give it a try if you are short on ideas and need that last minute surprise.  Happy holidays!!!

Sugar scrub

2 ½ c Sugar

1 c. mineral oil or olive oil

Scent oil of choice ( I used Bath and Bodyworks massage oil, but if you have a concentrated scented oil, use that)

Mix until combined and fill jars.

Here is the label template I used.  

Sugar Scrub Labels

Simply Divine Caramel Sauce

INGREDIENTS:

2 cup light corn syrup (1 bottle)
2 ½  cups packed brown sugar
1 stick butter

2 cup whipping (heavy) cream

DIRECTIONS:

1. In 2-quart saucepan, heat corn syrup, brown sugar and butter to boiling over low heat, stirring constantly. Boil 5 minutes, stirring occasionally.

2. Stir in whipping cream; heat to boiling. Cool about 30 minutes. Serve warm. Store covered in refrigerator up to 2 months. Reheat slightly before serving if desired.

Here is the label template I used:

Caramel Sauce Labels

Rockin' Mac 'n Cheese

This classic puts on it's fancy duds and hits the town.  Using Dolcelatte for the cheese and bacon makes this dish go from same 'ole same 'ole to ROCK MY WORLD!  Dolcelatte is a sweet, soft Gorgonzola that add the extra zing.  Bacon and scallions put this dish over the top.  You will come back to this time and time again.

 

Rockin' Mac n' Cheese

1 lb. box elbow macaroni

salt and pepper

4 slices bacon, diced

4 scallions, trimmed and sliced

1 T. fresh thyme, chopped

3 T. butter

5 T. flour

pinch of nutmeg

1 t. ground dry mustard

3/4 c. milk

1 1/4 c. heavy cream

8 oz. Dolcelatte or Gorgonzola cheese

1 c. panko bread crumbs

4 oz. parmesan cheese

3 T. butter, softened

chopped fresh parsley, garnish

Preheat oven to 400 degrees.  Cook the macaroni in a large pan of boiling salted water just shy of al dente.  Drain, then return to the pan and set aside.

Fry the bacon in a medium skillet over medium heat until it just starts to brown and crisp up, then add the thyme leaves and scallions and cook for an additional 3 minutes. Remove the skillet from the heat and add its contents to the pasta.

For the sauce, put the butter, flour, nutmeg, and mustard in a small pan set over medium heat and cook until the butter has melted.  Add milk then cream a little at a time to the flour and butter in the pan, stirring well. Keep adding and stirring well each time till smooth and creamy. This will prevent the sauce from going lumpy. The sauce will thicken, then remove the pan from the heat. Add two-thirds of both of the cheeses to the sauce while it is still hot and combine well. It may be a bit lumpy, but that is fine. Season to taste with salt and pepper and add to the pasta mix. Stir everything together and spoon into a shallow casserole dish or 4 individual large ramekins.

Sprinkle the top with parmesan cheese and the bread crumbs and dot with butter.  Bake in the oven for about 20 minutes, or until the cheese starts to bubble and the topping goes crumbly and brown. Sprinkle with chopped parsley and serve while hot.