Straight From the Heart - Big Y® World Class Market®

Homemade Holiday Gifts

The kitchen can be a magical place during the holiday season; with so many tempting sights and smells, everyone can recall a favorite memory from times past. Gingerbread houses, colorful cookies and powdered pastries are just a few of the traditions to look forward to. Favorite family recipes can be a wonderful inspiration for gifts this year. They’re delightful surprises for anyone on your list, including teachers, hostesses and cousins. Make and package several batches at a time to economize your time. Save your sanity and your wallet by avoiding the holiday shopping rush. And let your friends and family know just how much you care by giving them gifts you made, straight from your hearth and heart.

Hot Cocoa Mix

To make the mix:

3⁄4 cup Big Y sugar

2 cups nonfat dry milk

1⁄2 cup unsweetened cocoa

1⁄2 cup powdered nondairy creamer

1⁄2 cup mini chocolate chips

In a large bowl, combine all the ingredients until well blended. Divide evenly into four small plastic bags. Decorate bags and place in a large mug filled with marshmallows, peppermint sticks and a spoon. Then wrap with cellophane and secure with a bow, if desired.

Makes 4 (1-cup) bags.

Attach this recipe to the bags:

Hot Cocoa Mix
Spoon 3 generous tablespoons of cocoa mix into a coffee mug. Add boiling water and stir well. For a creamier taste, mix with warm milk instead of water.

Winter White Fruit Fudge

2 cups Big Y sugar

3⁄4 cup Big Y sour cream

1⁄2 cup Big Y margarine

1 12-oz. bag white chocolate morsels

1 tsp. Big Y vanilla extract

1 7-oz. jar Big Y marshmallow cream

11⁄2 cups candied fruit, chopped

In a heavy saucepan over medium heat, combine sugar, sour cream and margarine. Bring to a full rolling boil, stirring constantly. Continue to boil for 7 minutes, stirring constantly, to prevent scorching; remove from heat. Stir in chocolate and vanilla until chocolate is melted and smooth. Add marshmallow cream and beat, using a wire whisk until well blended; fold in chopped fruit. Pour into a greased 8x8-inch baking pan, smoothing the top. Let cool at room temperature for 2 to 3 hours, then place in the refrigerator overnight. Cut into small squares and package as desired. Keep refrigerated.

Makes 4 dozen.

Rainbow Bean Soup Mix

To make the soup mix:

3⁄4 cup small red kidney beans, sorted and washed

3⁄4 cup great northern beans, sorted and washed

3⁄4 cup green split peas, sorted and washed

3⁄4 cup lentils, sorted and washed

3⁄4 cup dry black beans, sorted and washed

2 tsp. dried onion

2 tsp. beef bouillon granules

2 tsp. dried parsley flakes

2 tsp. dried basil leaves

2 tsp. Big Y powdered lemonade mix

11⁄2 tsp. Big Y chili powder

1 tsp. Big Y garlic powder

1 tsp. Big Y black pepper

11⁄2 tsp. Big Y salt

1 tsp. dried oregano leaves

Layer the beans in a quart-size canning jar in the order listed. Place seasonings in a non-resealable sandwich bag, tie a knot at the top and place at the top of the jar.

Attach this recipe to the jar:

Rainbow Bean Soup
1 jar rainbow bean soup mix
8 cups water
1 28-oz. can Big Y crushed tomatoes
- desired vegetables
1 seasoning packet
Remove seasoning packet from jar; set aside. Rinse beans. Place beans in large microwave-safe dish, cover with water 1 to 2 inches over top of beans, and cover dish loosely with plastic wrap. Microwave on HIGH for 15 to 20 minutes or until desired doneness is reached. Drain and rinse beans well.

Place beans in a large pot. Add water, crushed tomatoes, desired vegetables and seasoning packet. Bring to a boil over high heat. Lower heat, cover and simmer 1½ hours or until beans and vegetables are tender. Stir occasionally.

Makes 14 (1-cup) servings.