Valentine’s Day Peppermint Popcorn Gift Bags
January 27, 2012
Make yummy take-home favors for your Valentine’s Day party guests with this fun recipe from
This is a great way to use up all those leftover candy canes from Christmas. Fill cellophane bags with this addictive mix, tie at the neck with pretty ribbons, add a Valentine, and hand out to party guests as they leave.
INGREDIENTS
24 cups popped popcorn
2/3 cup finely crushed peppermint candy
1 pound white candy coating, coarsely chopped
DIRECTIONS
1. Pick over popcorn, making sure to discard any unpopped kernels. In a large bowl, combine the popcorn and crushed peppermint candy. In a microwave, zap candy coating in 20-second intervals until just melted; stir until completely smooth.
2. Working quickly, pour the melted candy coating over the popcorn mixture, tossing to coat. Turn mixture out on a waxed paper-lined baking sheet. Let cool completely. Break apart into bite sized pieces.
Minnie Mouse called. She wants her gift basket back. We love this latest super-affordable Valentine’s Day gift. Because of the wild red polka dots, we couldn’t help but call it, Minnie’s Delight. Click here for details.
Preacher Cookies
February 8, 2010
Make a Valentine’s Day gift for someone you love with this simple recipe from
Happy Valentine’s Day!
PREACHER COOKIES
This teeth-chatteringly sweet, yet irresistible cross between a cookie and chocolate fudge goes by many names. My mom called her version “Preacher Cookies” because they could be whipped up quickly, and with common pantry staples, to serve when the preacher came a-calling unexpectedly. I don’t think preachers drop by unannounced anymore, but this simple recipe still provides almost instant gratification, making it the perfect recipe for cooking with kids. Let them line the cookie sheets with waxed paper, measure the ingredients, and put them in the pot. However, make sure an adult does the boiling and stirring part! Omit the coconut and just use 3 cups of oatmeal, if you prefer.
INGREDIENTS
(Makes about 2 dozen)
2 cups sugar
3 tablespoons unsweetened cocoa powder
½ cup milk
1 stick butter
1 teaspoon pure vanilla extract
2 cups uncooked old-fashioned oatmeal (not quick-cooking)
1 cup shredded sweetened coconut
DIRECTIONS
- Cover 2 large baking sheets with waxed paper. Combine the sugar, cocoa powder, milk, and butter in a medium sized heavy-bottomed saucepan. Cook over medium high heat, stirring occasionally, until the butter melts and the sugar dissolves. Bring to a full boil and boil for exactly 3 minutes.
- Remove from the heat and stir in the vanilla. Add the oatmeal and coconut and stir to combine.
- Working quickly, drop the mixture by tablespoonfuls onto the baking sheets. Let sit for about 10 minutes until the cookies become firm. (Cookies can be stored at a cool room temperature in a covered tin for up to 2 days.)
FIND A GIFT FOR EVERYONE ON YOUR LIST AT ELIZABETH W. GIFT BASKETS!
Easy Baked Ziti
January 20, 2010
Here’s an easy pasta recipe for casual entertaining,
compliments of Elizabeth W. Gift Baskets.
BAKED ZITI
Your dinner guests will think you’ve been cooking all day when you serve up this hearty pasta made with “Kinda Homemade Marinara Sauce.” Adding a little red wine and fresh garlic to jazz up jarred sauce saves time and fills the house with tantalizing made-from-scratch aromas. I keep my pantry stocked with dried ziti and jars of sauce (I prefer Ragu Old World Style Traditional because it has less added salt) so I’ll always have a go-to dish to make when unexpected guests end up staying for dinner. Add a crisp green salad, a loaf of crusty bread, and a bottle of red and you’ve got a meal!
INGREDIENTS
(Makes 6 to 8 servings)
1 pound dried ziti pasta
3 ¾ to 4 cups Kinda Homemade Marinara Sauce (recipe follows)
¾ cup freshly grated Parmesan, divided
1 pound mozzarella, preferably fresh, half cut into ½ – inch cubes and half thinly sliced
1 (15-ounce) tub of ricotta cheese
1 egg, lightly beaten
Salt & pepper to taste
DIRECTIONS
- Preheat oven to 375 degrees. Lightly grease a 9 x 13-inch baking dish. Bring a large pot of generously salted water to boil. Add pasta and cook until al dente. Drain.
- Cover the bottom of the baking dish with a thin layer (about ¾ cup) of marinara sauce. In a large bowl (or the pasta cooking pot) toss together the cooked pasta, the rest of the sauce, ¼ cup of the Parmesan, and the cubed mozzarella pieces. Season with salt and pepper.
- Transfer the pasta mixture to the baking dish. Sprinkle with the rest of the Parmesan. Cover the top of the pasta with the mozzarella slices.
- Mix together the ricotta cheese and beaten egg; season with salt & pepper to taste. Stir until well combined. Spoon the ricotta in large dollops on top of the pasta, covering the surface. Bake for 30 to 35 minutes or until bubbly and hot. Let sit for 10 minutes before serving.
KINDA HOMEMADE MARINARA SAUCE
Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add 2 large cloves finely chopped garlic and a generous pinch of crushed red pepper. Saute for about 30 seconds. (Don’t let the garlic get brown.) Add 1/3 cup of red wine and let simmer until the alcohol burns off and the liquid is reduced by half, 5 to 8 minutes. Stir in 4 cups jarred red sauce. Cook until heated through, about 5 minutes. Remove from heat and season to taste with salt and pepper. Add fresh chopped herbs such as oregano or basil, if desired. Sauce can be made up to 4 days ahead and kept covered in the refrigerator.
CHECK OUT OUR VALENTINE’S DAY GIFT BASKETS!
Valentine Tostadas
February 10, 2009
Happy Valentine’s Day from Elizabeth W. Gift Baskets!
I know it’s corny, but it was so easy to make this appetizer into a heart shape that I couldn’t resist. Remember how you used to make a Valentine by folding a piece of paper in half and cutting out the half-heart shape, then unfolding to reveal a complete heart? Do the same thing with a large flour tortilla and you’ve got the base for this irresistible, healthy hors d’ oeuvre. Of course, if you can’t find your scissors, it tastes just as good in a round shape.
VALENTINE TOSTADAS
(Makes 4 large tostadas)
Ingredients
1 cup diced seeded plum tomatoes (about 4)
½ cup pitted, coarsely chopped Kalamata olives
1 large onion, halved and thinly sliced
½ cup yellow pepper, coarsely chopped
½ cup jarred roasted red peppers, drained and sliced
2 tablespoons olive oil, divided
4 small cloves roasted garlic
4 large (10-inch) flour tortillas
½ cup shredded mozzarella
½ cup crumbled feta cheese
¼ cup chopped fresh parsley
Directions
- Preheat the oven to 400°. Stir tomatoes, olives, onion, yellow and red peppers and 1 tablespoon of the oil in a small bowl to blend. Cover two baking sheets with parchment paper. Fold each tortilla in half (if making hearts), cut into heart shapes and unfold. Place two tortillas on each of the two baking sheets.
- Squeeze a clove of roasted garlic onto each tortilla and use your fingers to smear it over the tortilla. Brush each tortilla lightly with the remaining tablespoon of olive oil. Sprinkle each with the mozzarella. Top with the tomato mixture, spreading almost to the edges. Sprinkle with the feta.
- Bake for 8 minutes or until tortilla is crisp and browned around the edges and cheese is melted. Sprinkle the parsley on top, slice into wedges and serve.
FIND A GIFT FOR EVERYONE ON YOUR LIST AT ELIZABETH W. GIFT BASKETS!
