Neighbor Gifts 2015 Style

Oh the neighbor gifts .... They get me every year.  I have done Moose Munch for years.   I think it's a big hit - everyone raves about it.  Maybe they're just bring nice, but I think everyone loves it.  It's fast and easy.   It isn't cheap, and it's super messy.  So after doing it for years, I got bored with it, and also I hate dropping off a little treat bag full of the stuff to a big family.  I feel like I'm saying, "one bite for everyone!"  So I was bored with it, and felt dumb passing it out.
     So I found myself this year looking for something new.  I'm not afraid to do a gift that requires work ... I've got the time, so the work doesn't bother me.  I looked high and low (also known as "Pintrest") for a good idea.  I couldn't find anything I loved.  I need something I can make for the masses, and I mean masses.  I finally decided on hot chocolate spoons.  So I ordered the wooden spoons on Amazon, bought the cute washi tape, bought all the chocolate and toppings, bought the individual ziploc bags, bought the treat bags, made the tags, and got to work.  It was so many steps!   First, tape the spoons (like an idiot, I put the tape the entire length of the spoon.  Then I realized that the tape would then go in their hot chocolate, that'd be bad, so I had to retape every one. Annoying.). Then I dipped and topped them - that was fast and easy.  I did milk chocolate with mini marshmallow bits (which I found at Albertsons- took me 5 stores to find those), Christmas sprinkles, mini chocolate chips, drizzled white chocolate, and crushed candy canes. Then I did the same toppings on spoons dipped in white chocolate.  The dipping was actually the fastest part of the assembly.   Then I had to put them all in individual bags (that I found super cheap at Cash and Carry), then assemble them into bags - specific to families.  Then I had to tie tags on to each bag, with cute ribbon saying to add this to their next cup of hot chocolate.  This was another hang up.  Tyler thought people would be confused - like they would just added it to milk, not hot chocolate. They certainly don't have enough chocolate to become hot chocolate, it's just a fun addition to hot chocolate.  But Tyler thought people would be confused, Derek thought it was dumb we weren't supplying hot chocolate, and then I heard of one friend who got our spoons and was actually confused, adding it to plain milk (after I had adamantly said that no one could be confused).  Then there's the plain number of how many spoons you have to do. I ordered 200 spoons - my thinking being I do about 40 families, and they average 5 people per family.  I was WAY off!  I only got half way through my list.  This year we did 65 families, who average closer to 6 or 7, so instead of 200 I needed closer to 400.  So then I still ended up doing 30 bags of moose munch on top of the spoons.  After it was all said and done, I didn't love the spoons.   Super cute, but too many issues.  Two thumbs down from my family.   Way down if you ask Derek and Tyler (who is extremely opinionated for being a 14 year old boy).

 Too much tape - bummer

    So that leaves me thinking about next year ... I'm thinking a treat bag filled with different kinds of cookies.  If I did 4 different kinds (chocolate chip, peanut butter, snicker doodles, and chocolate with crushed candy canes), I could do 2 of each - giving each family 8 cookies.  And, the best part, I could make them early and freeze them.  I could have them bagged and tagged  and in  the freezer.  I could have them done before thanksgiving!  Gasp!  I think I'd need 11 dozen of 4 different kinds.  I could just bag them in treat bags and tie on a tag with baker's twine - easier than ribbon.  Bring on cookies for next year.

Cinnamon Butter

Source:  food.com

1/2 c. butter, salted, softened
1/3 c. powdered sugar
1 t. cinnamon

DIRECTIONS

1. In a small bowl, with a handmixer, beat butter till fluffy.
2. Add powdered sugar slowly, blending well.
3. Add cinnamon to mixture and blend well.
4. Scoop into a small container-serve immediately or refrigerate.

Strawberry Butter

Source:  divascancook.com

Ingredients

• ½ cup fresh strawberries, diced (make sure they are really sweet and fragrant)
• 2 sticks real butter, (16 tablespoons) softened
• ¼ cup powdered sugar

Instructions

1. In a large bowl cream butter with a hand mixer until whipped and smooth.
2. Stir in powdered sugar.
3. Fold in diced strawberries.
4. Mix until butter is light pink and creamy.
5. Store in refrigerator

*I like the strawberries really mashed, so I like to use a food chopper rather than using a knife. 

Crepes

Source:  jamiecooksitup.net

1 1/2 C milk

1 C flour

2 eggs

1 T cooking oil

1/4 t salt

2 t sugar

1. Mix all ingredients together WELL. I actually put everything into my Kitchen Aid and let it mix for 2-3 minutes.

2. Heat a skillet over medium heat. When it’s nice and hot spray it with cooking spray and pour some into the pan. Twist the pan around in a circle until the batter covers the bottom evenly.

3. Cook until the bottom starts to become golden brown. Lift up the edge with a fork and flip it over.

4. Cook on the other side until it’s golden brown as well.

5. Fill as desired and serve!

 

 

 

 

 

* I make these in the blender, its the only way to not have lumps of flour.

* This recipe makes 10 crepes - so it needs to be doubled for my crew.

* These look a lot better if you use a small pan, instead of a big one.

Twist Bread

Source:  Shanna G.
Makes 4 big loaves

4 c. warm water
4 T. yeast
1/2 c. sugar
4 t. salt
1/4 c. oil
1 T. (heaping) dough enhancer
11 c. flour

Mix 5 cups of the flour with yeast.  Add water - as hot as can come from tap. Add dough enhancer.  Let rise 10 minutes.  Add sugar, salt, and oil.  Add remaining flour - enough to clean the sides of bowl.  Mix 1-2 minutes.  Let rise for 5-10 minutes.  Put in loaf pans and let rise.  Bake at 350 for 28 minutes.

To make twist bread:
Divide dough into 4 parts.  Roll one part out into a large rectangle.  Top with different toppings (garlic/parm or cinnamon sugar).  Roll up long end into long tube.  Starting 2 inches down from end, cut lengthwise all the way down.  Twist halves over each other - three times - letting the layers lay open. Can fit 2 loaves on one cookie sheet.  Bake for 20 minutes at 350 degrees. 

Toppings, for 2 loaves:
Garlic/parm:
1/4 c. butter
Garlic
Simmer
Add basil, oregano, and cheese

Cinnamon sugar:
1/2 c. butter, melted
Cinnamon

*Bake all 4 loaves, freeze unused ones to be used for later.
Brown sugar

Chocolate Lemon Cupcakes

Source:  yourcupofcake.com

Lemon Cake:

1 box white or yellow cake mix

3 eggs

1/2 C. lemon juice

zest of 2 lemons

3/4 C. plain greek yogurt, I used Tillamook (or sour cream)

1/3 C. oil

Chocolate Frosting:

1 C. butter, softened

2 tsp. vanilla extract

1/2 C. unsweetened cocoa powder

3 Tbsp. milk or sour cream (I prefer sour cream)

3-4 C. powdered sugar

Sprinkles and Raspberries for decoration

Directions

1. Preheat oven to 350 degrees and line pans with cupcake liners.

2. Sift cake mix into a small bowl and set aside.

3. In a large bowl, combine eggs, lemon juice, lemon zest, yogurt and oil until smooth.

4. Stir in cake mix and fill cupcake liners 3/4 full.

5. Bake for 15-20 minutes or until an inserted knife comes out clean.

6. Chocolate Frosting: Beat butter until smooth. Add vanilla, cocoa powder, and milk. Slowly add in powdered sugar until you reach your desired consistency. Add more milk if the frosting becomes too thick.

7. Pipe onto cooled cupcakes and top with sprinkles and raspberries!

3.1

*I used a yellow cake mix, and sour cream in the cupcakes as well as the frosting.  YUM.

Peanut Butter Trifle

Source:  astepinthejourney.com

 

Ingredients

1. Brownies (box or from scratch...usually need eggs, oil, and water)
2. 1 large tub of cool whip
3. 1 large box of Jello chocolate instant pudding (3 cups of milk)
4. 1 bag of Reese's peanut butter cups
5. 1 cup of peanut butter
6. 8 oz. of cream cheese
7. 1 cup of powdered sugar
8. 2 tbsp. of milk

Instructions

1. Before we can layer our trifle there is some prep work that must be done...
2. Prepare brownies and chocolate pudding according to package instructions, set aside
3. Set cream cheese out. It needs to be at room temperature
4. In a food processor chop your opened Reese's cups, set aside
5. Once the cream cheese is a room temperature use a hand mixer to whip. Then fold in 1 cup of peanut butter. Once well combined add 1 cup of powdered sugar and 2 tbsp of milk. Continue to whip until "fluffy"
6. Now it's time to LAYER! You can go in any order you would like, my suggestion: broken up brownies, peanut butter fluff, chocolate pudding, cool whip, chopped Reese's...then REPEAT.
7. Enjoy!

If not serving immediately, leave in the refrigerator to chill.

Menu Planning

Pasta:
Stroganoff
Lasagna
Spaghetti
Baked Ziti
Garlic Chicken Farfalle
Chicken Parmesan
Italian Chicken
One Pot Chicken Cheesy Alfredo
Crispy Chicken with Creamy Italian Sauce and Pasta
Cheesy Tortellini Bake

Rice:
Poppy Seed Chicken
Bourbon Chicken
Oriental Chicken
Hawaiian Haystacks

Potato:
Oven Baked BBQ Chicken
Stuffing Chicken
Pork Chops
Roast
Ranch Chicken
BBQ/Marinated Chicken
Potato Soup
Baked Potato Bar

Tortilla:
Enchiladas
Ranch Chicken Quesadillas
Tacos
Sweet Pork Tacos
Taquitos

Sandwich:
Pulled Pork
French Dip
Turkey Bacon Flatbread
Hawaiian Sliders
Turkey Bacon Ranch Flatbread

Soup:
Chicken Noodle
Potato Soup

Miscellaneous:
Chicken Pillows
Pizza Pull Aparts
Nachos
Hamburgers 
Hot dogs

Crispy Cheddar Chicken

Time: 15 minute prep + 35 minutes baking

Yield: 7 servings

***Note: This recipe makes a great freezer meal. Assemble the chicken according to recipe instructions, but don’t bake it. Cover your pan tightly with foil and freeze. When you are ready to use it let it thaw completely and then bake at 400 degrees for 35 minutes. It’s best to make the sauce fresh, when you are ready to eat.

Chicken:

4 large chicken breasts

2 sleeves Ritz crackers

1/4 t salt

1/8 t pepper

1/2 C milk

3 C cheddar cheese, grated

1 t dried parsley

Sauce:

1   10 ounce can cream of chicken soup

2 T sour cream

2 T butter

 

1. Cut each chicken breast into 3 large chunks. 

 

2. In a small food processor grind up the ritz crackers. 

 

 

3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.

 

4. Dip each piece of chicken into the milk…

 

5. then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don’t worry about it.

Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don’t let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers.

5. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. 

6. Sprinkle the dried parsley over the chicken. 

7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy. 

8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken. 

Enjoy!

Zupas Nuts about Berries Salad

Source:  iheartnaptime.net

 

Prep Time: 20 minutes

Ingredients:

• Fresh spinach
• Fresh strawberries (cut)
• Fresh blackberries
• Fresh raspberries

*Cinnamon sugared almonds:*

• 1/2 cup sliced almonds
• 2 TB sugar
• 2 TB brown sugar
• 1 tsp cinnamon

*Poppyseed dressing:*

• 11/8 cup olive oil
• 1/3 cup red wine vinegar
• 1/2 cup sugar
• 3/4 tsp dry mustard
• 3/4 tsp salt
• 1 tsp poppyseed

Directions:

Wash spinach and berries and set aside.
*Almonds:*
In a small frying pan, combine almonds and sugar. Cook on medium/low heat and watch closely. Keep stirring as the sugar begins to melt, to keep it from burning. Once sugar has coated the nuts, sprinkle with cinnamon and remove from heat and place on foil to cool.

 *Dressing:*
Combine all of the ingredients in a blender or mason jar and mix until combined. Store in the refrigerator until ready to serve. Shake just before serving.
For the salad, layer the spinach, berries and nuts and top with dressing.

*Halving this dressing recipe is still plenty!

Poppy Seed Bread

 Source:  allrecipes.com    

 

Makes servings USMetricAdjust Recipe (Help)

• 1 teaspoon salt                                                    
• 1/4 cup poppy seeds                                                    
• 3 cups all-purpose flour                                                    
• 4 eggs                                                    
• 1 1/2 cups vegetable oil                                                    
• 2 cups white sugar                                                    
• 1 teaspoon baking soda                                                    
• 1 teaspoon vanilla extract                                                    
• 1 cup milk                                                         

ADVERTISE WITH US

ADVERTISEMENT

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 x 5 inch loaf pans.
2. Mix the flour, salt, sugar, and soda in a mixing bowl. Add vanilla, milk, eggs, and oil. Beat for five minutes with an electric mixer. Stir in the poppy seeds. Pour batter into loaf pans.
3. Bake for one hour. Cool on wire racks.

*I halfed this recipe, and made 17 muffins.  Bake at 325 for 20-25 minutes.

*I made the 2 loaves of bread and the top was burning while it was still undercooked inside.  Next time I'm going cover them with tin foil for 40 minutes, then take if off for the last 20 minutes.

Chocolate Chip Muffins

Source:  Allyson G.

2 eggs
1 c. milk
1/2 c. oil
3 c. flour
1 c. sugar
1 T. baking powder
1/2 t. salt
1 c. chocolate chips (I use mini chocolate chips if I'm making mini muffins)

Mix wet ingredients first, then add dry. Use a whisk to avoid getting lumps.  Switch to a spatula before adding chocolate chips.  Bake at 350 for 20-25 minutes.  Makes 24 muffins or 48 mini muffins.

*23 minutes for my oven for regular or mini muffins

Creamy Chicken Enchiladas

Source:  Grandma M.

3 c. cooked and cubed chicken 

1 can cream of mushroom soup

1 c. cheddar cheese 

1 c. Monterey Jack cheese 

1 c. sour cream

Chilies 

Onion

Heat soup, sour cream, chilies, and onion in sauce pan. Divide mixture in half.  Add chicken to one half of the mixture.  Put a small amount in bottom of 9x13 pan.  Fill tortillas with chicken mixture, and add a small amount of each cheese.  Roll up tortilla.  Put filled tortillas in pan.  Top with remaining sauce and cheese.  Bake at 350 degrees until hot and bubbly, 30-45 minutes.

*great to take to people.  Add chips and salsa, salad and dessert.  Can be dropped early and they can heat it up themselves.  

Lasagna

Source:  Kraft Foods

1

ground beef

2-1/2

C.  Mozzarella Cheese

1

Ricotta Cheese

1/2

Grated Parmesan Cheese

1/4

fresh parsley

1

egg

1

spaghetti sauce

1

water

12

lasagna noodles

make it

HEAT oven to 350°F.

BROWN meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups mozzarella, ricotta, 1/4 cup Parmesan, parsley and egg until blended.

DRAIN meat; return to skillet. Stir in spaghetti sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until blended. Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with foil sprayed with cooking spray.

BAKE 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.

Baked Ziti

Source:  sixsistersstuff.com

1 (16 ounce) package Ziti pasta (or Penne pasta)
1 onion (chopped)
1 pound lean ground beef
pepper, to taste
garlic powder, to taste
onion powder, to taste
1 teaspoon minced garlic
2 (26 ounce) jars spaghetti sauce (feel free to add any veggies to this sauce)
8 slices Provolone cheese
1 1/2 cups sour cream
2 cups shredded Mozzarella cheese
2 Tablespoons grated Parmesan cheese


DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add pasta, and cook until Al Dente, about 7-8 minutes; drain.
In a large skillet, brown onion, ground beef, pepper, garlic powder, onion powder, and minced garlic over medium heat. Drain grease.
Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees. Spray 2 8 x 8 inch pans with non-stick cooking spray. Layer as follows in each pan: 1/4 of the pasta, 1/4 of the sauce, 4 slices of Provolone cheese, 1/2 of sour cream, 1/4 of pasta, 1/4 mozzarella cheese and 1/4 of sauce mixture. Top with grated Parmesan cheese and remaining mozzarella cheese.
Bake covered for 30 minutes in the preheated oven, or until cheeses are melted.

*Can be frozen