Ingredients:
6 thick-skinned Valencia or navel oranges
4 1/2 cups sugar, plus extra for rolling
1 1/2 cups water

Preparation:
Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the orange in large pieces, use the orange for another recipe. Cut the peel into strips about 1/4-inch wide. Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or 2 more times depending up how assertive you want the orange peels to be. (We liked the texture of a 3 time blanch best, it also mellowed the bitterness. But it is a matter of preference.) Remove the orange peels from the pan.

Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes (If you took the sugar's temperature with a candy thermometer it would be at the soft thread stage, 230 to 234 degrees F.) Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around. Drain the peels, (save the syrup for ice tea.) Roll the peels in sugar and dry on a rack, for 4 to 5 hours. Return to the sugar to store.

Cook's Note: One way to use orange peels is to stuff a dried date with a piece of orange peel and almond, then dip the entire thing into dark chocolate.

These flavored cocoas are as easy as they are delicious. A great gift for teachers.
Make 2-1/4 cups of mix ( 5 servings)
Storing: Stored in an airtight container, mix will keep for several months.

Ingredients
Peppermint Cocoa
3 (4-1/2") hard peppermint sticks
1 cup confectioners' sugar (sifted)
1 cup powdered nondairy coffee creamer
1/4 cup unsweetened cocoa
Instructions
Put peppermint sticks in a heavy-duty plastic zip-top bag. Beat with a mallet until powdered. Combine all ingredients and store in an airtight container.

To Serve: Add 1/4 cup of cocoa mix to 3/4 cup of boiling water.

Mocha Cocoa Variation: Add 1/2 cup of instant coffee to the mix, instead of the peppermint sticks.

Great for teacher, carpoolers, and neighbor gifts.
Makes 6 cups of mix, or 32 cups of tea
Storing: Store in airtight containers. Keeps for several weeks.

Ingredients
1/2 cup instant tea
2 cups Tang®
2 cups sugar
1 package instant lemonade
1-3/4 teaspoon cinnamon
1-1/2 teaspoon ground cloves

Instructions
Mix all ingredients together and package in tightly covered containers.

To Serve: Mix 2 to 3 teaspoons of mix with a cup of boiling water. Stir well.

Kids of all ages love these. Parents should do the cooking, but kids can help drop them onto wax paper.
Make 3 dozen
Storing: Store in an airtight container or canister up to 2 weeks.

Ingredients
1/2 cup sugar
1/2 cup light corn syrup
1 cup peanut butter (crunchy or smooth)
2 cups crisp rice cereal

Instructions
In a medium saucepan, heat sugar and corn syrup to a boil, stirring constantly. Remove from heat and stir in peanut butter until smooth. Stir in cereal and drop by tablespoon onto wax paper. Let cool completely.

Outrageously simple. Incredibly delicious.
Make Approximately 12 - 16 servings
Storing: Will keep up to two weeks; longer if refrigerated.

Ingredients
18 ounces semi-sweet chocolate chips
1 can Eagle@ Brand Sweetened Condensed Milk
dash salt
1-1/2 teaspoon vanilla
1/2 cup chopped pecans

Instructions
In a microwave-safe bowl, heat chocolate chips until melted (about 4 minutes). Add Eagle� Brand sweetened condensed Milk and stir until smooth. Stir in remaining ingredients. Line a square pan with waxed paper. Pour in chocolate and refrigerate for two hours. Cut into squares and place in tins or jars.

Crunchy, with a light caramel taste.
Make 11 cups
Storing: Store in an airtight container. Will keep for weeks.

Ingredients
3 quarts popped popcorn
1/2 cup butter or margarine
1 cup firmly packed dark brown sugar
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon vanilla
1/4 teaspoon baking soda

Instructions
Pour popcorn in a lightly greased 4-quart casserole pan and set aside. Place butter in a microwave-safe dish and cook on high for 1 minute or until melted. Stir in sugar, syrup and salt. Cover and heat on high for 4 minutes. Remove sauce from oven and stir in vanilla and baking soda. Pour over popcorn. Stir until the popcorn is coated and no sauce is left in the bottom. Cook mixture on high for 2 1/2 to 3 minutes, stirring after every minute. Remove from oven and spread into a lightly buttered 15" x 10" x 1" pan. Cool completely. Break into pieces and store in an airtight container

An old family recipe full of flavor and love.
Make 3 average-sized loaves
Storing: Store in refrigerator for up to two weeks, or freeze.

Sift together:
3-1/3 cups flour
3 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons of salt
3 teaspoons cinnamon
3 teaspoons nutmeg
1/2 teaspoon ginger

Mix Together:
1 cup salad oil
4 eggs slightly beaten
2/3 cup water
2 cups canned pumpkin

Instructions
Preheat oven to 350 degrees. Mix all ingredients until smooth. Bake in greased and floured bread pans for about 1 hour or until toothpick comes out clean. Cool slightly, then turn out loaves on a rack to cool.

Serving Suggestion: Serve with butter, cream cheese, or whipped cream.

A colorful gift and a pretty addition to any holiday meal.
Make 4 cups
Storing: May be stored in the refrigerator for up to 4 weeks.

Ingredients
1 medium orange
12 oz. package cranberries
1-1/4 cups sugar
1 cup golden raisins
1 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
16 oz. can sliced cling peaches, drained
16 oz. can sliced pears, drained
16 oz. can sliced apricot halves, drained
Instructions
Grate 1 teaspoon of orange peel and squeeze 1/4 cup fresh juice. In 3-quart saucepan over high heat, combine orange juice, orange peel, cranberries, and next five ingredients. Boil, stirring occasionally. Reduce heat to low; cover and simmer 10 minutes or until cranberries pop and mixture thickens slightly. Add peaches, pears, and apricot halves. Heat thoroughly. Compote mixture may be served warm or cold. Should be prepared at least an hour before serving and may be made days in advance.

One of the easiest, prettiest gift recipes. Lemon peel gives the vodka a pale yellow color and just a hint of citrus flavor.
Quantity: 1 quart
Storing: Store in a cool, dry place.

Ingredients
1 quart vodka
1 lemon

Instructions
Peel lemon in a long spiral, about 1/4" wide, using a sharp knife. Avoid the white pith underneath the peel; it will make the vodka bitter. Decant vodka into decorative bottle. Insert lemon spiral, cork or cap tightly and steep at least 1 week to let the flavor develop.

Hot Chili Pepper Variation
For Hot Chili Pepper Vodka, crush 2 small dried hot chili peppers and add to vodka along with 4 whole dried peppers. Cover and store in a cool place for 1 week. Strain the vodka through a fine sieve and pour into a decorative bottle. Cork or cap tightly.

This elegant and unusual gift takes about 5 minutes to put together. Makes a great hostess gift.
Make 1-1/2 cups of olives
Storing: Will keep in refrigerator for several months.

Ingredients
1-1/2 cups (10 ounces) drained and rinsed brine-cured olives
9 thin round slices of lemon
1 teaspoon crushed coriander seeds
1 teaspoon black peppercorns, ground coarse
1 cup olive oil

Instructions
In a pint jar, make a layer with 1/2 cup of olives, top it with 3 slices of lemon and sprinkle with a third of the peppercorns and coriander seeds. Make two more layers of the same. Pour the oil into the jar and chill olives for two weeks before giving.
Serving Suggestions: Serve at room temperature as a garnish for salad, martinis, or as an hors d'�uvre.

A great addition if you're making a gift basket. Make lots -- they disappear fast.
Make 2 1/2 cups
Storing: Store in airtight containers in a cool place for up to 1 month.

Ingredients
1 egg white
2 tablespoons water
1/2 cup sugar
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon salt
2-1/2 cups pecans

Instructions
Preheat oven to 300 degrees. Beat egg white and water until foamy. Add sugar, spices, and salt. Let stand until sugar dissolves, about 15 minutes. Stir in nuts and mix well. Spread mixture on large foil-lined baking pan or cookie sheet. Bake for 45 minutes, stirring every 15 minutes. Break up when cool and store.

Serving Suggestion: Wonderful as a snack, served over ice cream, on a salad or with fresh fruit.

*No Cooking Required plus "Muy bueno" with everything.
Makes 1 cup
Storing: Store in an airtight container.
Ingredients
2/3 cup chili powder
2 tablespoons salt
3 teaspoons ground cumin
1-1/2 teaspoons garlic powder
Instructions
Mix all ingredients. Shake before using. To increase the "heat," add 1 teaspoon cayenne pepper.

Serving Suggestions: Sprinkle over baked potatoes, beans, chicken, or beef dishes.

A welcome gift for the health-conscious cook on your list.

Make 2 cups
Storing: Store in an airtight container away from heat.

Ingredients
1-1/8 cups sweet paprika
1/4 cup cayenne pepper
1/4 cup freshly ground black pepper
2 tablespoons thyme leaves
2 tablespoons oregano
2 tablespoons onion powder
1 tablespoon celery seed
1-1/2 teaspoons garlic powder

Instructions
Grind in blender or food processor.

Serving Suggestion: Great on fish, pasta and baked potatoes.

Quick, easy and delicious. Healthy, too.
Make about 4 cups
Storing: Refrigerate for up to 3 to 4 weeks.

Ingredients
4 large peeled tomatoes
1 small can green chilies
1/2 green pepper
1 small onion
1/2 cup celery
1 teaspoon salt
1 teaspoon mustard seed
1 teaspoon oil
1 teaspoon vinegar

Instructions
Chop first five ingredients. Mix remaining ingredients.

Serving Suggestion: Serve with low-fat tortilla chips or any Mexican food. Also a healthy alternative on baked potatoes, or with fish, chicken or rice.

Make 2-1/2 cups
Storing: Refrigerate for up to 4 weeks.

Ingredients
2/3 cup unsweetened cocoa powder
2/3 cup brown sugar
1 tablespoon instant coffee crystals
1 teaspoon cornstarch
1-1/3 cup evaporated skim milk
2/3 cup water

Instructions
Combine cocoa, sugar, coffee and cornstarch in a microwave-safe, 1-quart bowl. Add milk and water gradually to dry ingredients, blending with a wire wisk. Microwave on high for 3 1/2 minutes, stirring once, or until thick and bubbly. Let stand 20 minutes, stirring frequently with the wisk. Store in glass jars with tight-fitting lids.