Do-it-yourself gifts from the kitchen are the hit of the party

Mix sour cream, sugar and salt in a medium sauce pot. Put on stove top on low and stir constantly until it gets thick and creamy, about 6 minutes, or until it reaches 240 degrees.

Add vanilla and nuts and remove from heat, stir nuts until they are all coated well.

Spread over waxed or parchment paper. They need to sit overnight to dry. Package and take as little gifts to friends.

Angiessouthernkitchen.com

Mix cocoa powder, sugar, chocolate chips, milk powder and cinnamon in a blender and pulse until mixture forms a powder.

Repeat layers of chocolate mixture and crushed candy canes in a mason jar or in a clear plastic bag and seal. Makes about 20 servings.

If giving as a gift, add a tag that reads: To make hot cocoa, add 2 to 3 tablespoons of the mix to 1 cup boiling water and stir to dissolve.

Variation: For a delicious mocha flavor, try replacing 1/4 cup of the cocoa with instant espresso powder.

Temp-tations.com

In a 1-quart jar, layer flour, brown sugar, granulated sugar, pecans, pudding mix and butterscotch pieces; fasten lid.

To make ahead: Store jar of mix in a cool, dry place for up to 1 month.

Include these directions for making cookies with the gift.

TO MAKE COOKIES

Preheat oven to 350 degrees. Empty the contents of the jar into a very large bowl.

Beat or stir in 3/4 cup shortening and 1/4 cup softened butter until crumbly. Use your hands to knead mixture until a dough forms. Shape dough into 1 1/4-inch balls. Place 2 inches apart onto an ungreased cookie sheet. Flatten slightly, smoothing edges as necessary.

Bake for 7 to 9 minutes or until edges are lightly browned. Cool for 2 minutes on cookie sheet. Transfer cookies to a wire rack; cool.

Makes 40 cookies, each with 124 calories, 7 grams fat, 3mg cholesterol, 54 mg sodium, 14 grams carbohydrates, 10 grams sugar, 1 gram protein.

To store cookies: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

This topping is perfect on everything from ice cream to waffles, or as a topping for brie or cream cheese as an appetizer. It’s like giving pecan pie in a jar.

Mix brown sugar, cinnamon, salt and nutmeg in small bowl until blended. Set aside.

Melt 2 tablespoons of the butter in large skillet on medium heat. Add pecans; toast 5 to 7 minutes or until golden brown, stirring frequently. Reduce heat to low.

Stir remaining 1 tablespoon butter, corn syrup, water, vanilla extract, rum flavor and brown sugar mixture into skillet. Cook and stir until butter is melted and mixture is heated through. Remove from heat. (Mixture will thicken as it cools.) Serve at room temperature.

Yield: 12 (2-tablespoon) servings, each with 169 calories, 8 mg cholesterol, 86 mg sodium, 1 gram protein, 9 grams fat, 1 gram fiber, 21 grams carbohydrates.

Adapted from McCormick

There’s a reason this addictive chocolate, almond and toffee candy has been around for 100-plus years.

Grease a 9-by-13-inch baking dish. Sprinkle 3/4 cup chopped almonds on bottom of the pan.

Combine brown sugar and butter in a saucepan. With a candy thermometer clipped on the pan, heat mixture over medium-high heat, stirring constantly. Use caution and keep stirring, and be careful mixture doesn’t begin to smoke or burn. It should take about five minutes to heat.

Watch temperature climb to 290 degrees. Remove from heat and pour candy mixture over the almonds in the baking dish, using a silicone spatula to scrape all the candy from the pan. While candy sets, melt your chocolate.

Place chocolate chips and shortening in a microwave-safe bowl. Melt the chocolate in microwave for 90 seconds at 70 percent power. Stir and continue to microwave for 30 second intervals, then 15 second intervals, until fully melted and smooth when stirred well. Pour chocolate over the candy. Grease the back of an off-set spatula or spoon with shortening or butter and use it to smooth the chocolate evenly. Sprinkle remaining almonds over the chocolate.

Let the candy set 2 hours in the refrigerator, or overnight at room temperature. Cut into 2-inch square pieces. If the candy is refrigerated, let the candy come to room temperature before cutting. Makes 24 servings.

Tablespoon.com

To make cookie jar: In a 1-quart jar layer oats, flour, brown sugar, granulated sugar, baking powder, baking soda and peanuts. Place peanut butter cups in a plastic bag. Set on top of peanuts in jar. Seal jar.

Include these directions for making cookies with the gift.

TO MAKE COOKIES

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or foil. Remove peanut butter cups from jar; set aside. Empty the remaining contents of the jar into a large bowl.

In another bowl, whisk together 1/2 cup creamy peanut butter, 1/4 cup softened butter, 2 eggs and 1/2 teaspoon vanilla. Add to flour mixture; stir until combined.

Gently stir in peanut butter cups.

To make 12 monster cookies: Use a 1/4-cup measure or scoop to drop mounds of dough about 4 inches apart onto prepared cookie sheet. Flatten dough mounds to about 3/4 inch thick. Bake 12 to 14 minutes, or until edges are brown. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool.

To make 36 regular-size cookies: Drop dough by rounded teaspoons 2 inches apart on cookie sheet. Bake for 9 to 11 minutes.

Makes 12 monster cookies, each with 364 calories, 19 grams fat, 46 mg cholesterol, 210 mg sodium, 41 grams carbohydrates, 3 grams fiber, 22 grams sugar, 10 grams protein.

In a 1-quart jar, layer lemonade mix, 1/2 cup of the white baking pieces, the flour, baking soda, salt and the remaining 1/2 cup baking pieces, tapping jar gently as you layer; fasten lid.

Place crushed lemon drops in a small resealable plastic bag; seal bag and tie or attach it to jar.

To make ahead: Store jar of mix in a cool, dry place for up to 1 month.

Include these directions for making cookies with the gift.

TO MAKE COOKIES

Set aside bag of crushed lemon drops. Empty the contents of the jar into a large bowl. Stir in 2 eggs, 1/4 cup softened butter and 1/4 cup vegetable oil until combined (knead dough if necessary to combine).

Shape dough into 1-inch balls. Roll balls in crushed lemon drops to coat. Freeze balls for 15 minutes.

Meanwhile, preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Place balls 3 inches apart on the prepared cookie sheet. Bake 7 to 8 minutes, or until lightly browned. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; cool.

Makes about 54 cookies, each with 75 calories, 3 grams fat, 10 mg cholesterol, 80 mg sodium, 12 grams carbohydrates, 8 grams sugar, 1 gram protein.

To store cookies: layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Line a 13-by-9-inch pan with foil; grease the foil with 2 teaspoons butter.

In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, for 2 minutes. Remove from the heat.

Stir in marshmallows until melted. Add all chocolate; stir until melted. Stir in vanilla. Immediately spread into prepared pan; cool for 1 hour.

Score into 1-inch squares. Refrigerate, covered, for 3 hours or until firm. Using foil, lift out fudge. Remove foil; cut fudge. Store between layers of waxed paper in airtight containers. Decorate as desired. Yield: 3 pounds (117 pieces).

Taste of Home December/January 2013