By Lisa Fritz

Looking for the perfect gift for that special someone? Want to make a grand entrance at your next holiday party? Personalized homemade holiday gift baskets are the answer. They are a fun, creative way to show you care, and everyone appreciates receiving an original gift packed with treats from the kitchen.

The key to great gift giving is to select an interesting array of delicious culinary delights, which reflects the passions of the recipient. Make a list, keep it simple and look for a theme. Is your uncle a football fanatic? Does your best friend love wine? Once you’ve identified their interests, you’re ready to create themed baskets. These easy recipes and suggested props guarantee a memorable gift that’s sure to please.

Gourmet Wine & Cheese Basket

Surprise the wine lover with this bountiful basket overflowing with homemade treats. Add a cheese board, cheese spreaders, a bottle of your favorite wine or sparkling fruit drink, corkscrew, wine stopper and fresh grapes.

Zesty Marinated Vegetables

2 cups fresh cauliflowerets

8 ounces Mozzarella cheese, cut into cubes

1 can (6 ounces) pitted large ripe olives, drained

1 large red bell pepper, cut into squares, about 3/4-inch

3/4 cup vegetable oil

1/2 cup white wine vinegar

1 tablespoon garlic powder

2 teaspoons basil leaves

2 teaspoons thyme leaves

2 teaspoons sugar

1 teaspoon oregano leaves

1 teaspoon seasoned salt

Place cauliflower, cheese, olives and bell pepper in large bowl or self-closing plastic bag.

In small bowl or jar, combine remaining ingredients; mix or shake well. Pour over vegetables. Marinate in refrigerator 6 hours or up to 5 days. Yield: about 5 cups.

Herb & Garlic Cheese Spread

1 pkg (8 ounces) cream cheese, softened

1/2 cup butter, softened

3/4 teaspoon dill weed

1/2 teaspoon thyme leaves

1/4 teaspoon oregano leaves

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

1/4 teaspoon oregano leaves

1/4 teaspoon seasoned salt

Combine all ingredients in food processor or mixer. Mix until well blended. Cover and refrigerate at least 2 hours or up to one week. Yield: 1 1/2 cups.

Layered Artichoke & Cheese Spread

1 can (13.75 ounce) water-packed artichokes, drained

1 tablespoon fresh lemon juice

2 tablespoons chives

1 teaspoon dill weed

1/2 teaspoon garlic powder

1/4 cup olive oil

1 cup grated Parmesan cheese

1/8 teaspoon ground black pepper

1/8 teaspoon salt

2 tubs (8 ounces each) whipped cream cheese

1/3 cup roasted red bell pepper, drained, patted dry and chopped

Finely chop artichokes in food processor. Add lemon juice, chives, dill and garlic; pulse to combine. With motor running, add olive oil in steady stream, until combined. Add Parmesan, pepper and salt; pulse to combine.

Layer ingredients in each of two 1 1/2 cup glass bowls as follows: 1/2 of one cream cheese tub, 1/4 of bell peppers, 1/2 of artichoke mixture, 1/2 of remaining cream cheese tub and 1/4 of bell peppers. Cover and refrigerate at least 2 hours or up to one week. Yield: 3 cups.

Herbed Bread Chips

1 loaf (16 ounces) French bread

1/2 cup butter, melted

1 teaspoon garlic powder

1 teaspoon parsley flakes

1 teaspoon rosemary leaves

1 teaspoon thyme leaves

1/2 teaspoon rubbed sage

1/4 teaspoon salt

Preheat the oven to 300 F. Using electric knife, slice bread into very thin 1/8-inch thick slices. Place bread slices in large mixing bowl.

In small bowl, combine remaining ingredients. Pour over bread slices; toss well to coat. Spread on lightly greased baking sheets. Bake 40 minutes, stirring occasionally, or until golden brown and crisp. Store in airtight container up to two weeks. Yield: 9 cups.

Sports Fan’s Snack Pack

This is a “must” for sports lovers on your list. Fill a small cooler or football helmet with these homemade snacks. Throw in a few microbrews or sodas. Add some sports magazines, pennants, binoculars, tickets to sporting events or team T-shirts and watch your friends and family become your biggest fans.

Beer Cheese Spread

8 ounces Cheddar cheese, shredded

4 ounces cream cheese, softened

1/3 cup beer

1 teaspoon Worcestershire Sauce

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon ground mustard

1/4 teaspoon ground red pepper

1 teaspoon parsley flakes

Combine all ingredients, except parsley, in food processor or mixer. Blend until smooth. Add parsley and mix. Cover and refrigerate at least 2 hours or up to one week. Yield: 1 1/2 cups.

Hot & Spicy Nuts

1 egg white

3 cups mixed nuts (1 cup each: pecans, almonds, cashews)

3 tablespoons brown sugar

1 teaspoon seasoned salt

1 teaspoon curry powder

1 teaspoon ground cinnamon

1/4 teaspoon ground cumin

1/4 teaspoon ground red pepper

Preheat oven to 250 F. Beat egg white until foamy. Add nuts, tossing to coat. In medium bowl, combine remaining ingredients; toss with nuts to coat.

Spread nuts on greased baking sheet in a single layer. Bake 1 hour, stirring once. Cool slightly and break apart. Cool completely and store in airtight container up to two weeks. Yield: 3 cups.

Tex Mex Party Mix

1 1/2 cups small pretzels (twists)

1 1/2 cups corn chips

1 1/2 cups oyster crackers

1 1/2 cups cocktail peanuts

1 1/2 cups cheese crackers

2 tablespoons melted butter or margarine

1 teaspoon Worcestershire sauce

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon oregano leaves

1/4 teaspoon garlic powder

1/4 teaspoon ground red pepper

Preheat oven to 300 F. In large bowl, combine first five ingredients. Set aside.

In small bowl, combine remaining ingredients; mix well. Pour over pretzel mixture; toss to coat. Place on ungreased 15-by-10-inch shallow baking pan. Bake 25 minutes or until peanuts are golden brown, stirring halfway through cook time. Cool completely. Store in airtight container up to two weeks. Yield: 8 cups.

Kick Back & Relax Breakfast Basket

Conjure up memories of a special bed and breakfast getaway with these delicious recipes. Add flavorful coffee and tea samples, mugs and colorful napkins to complete the presentation. This simple gift is sure to help your friends enjoy a leisurely morning breakfast in the comfort of their own homes.

Cranberry Orange Almond Bread

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/3 cup butter, softened

1 cup sugar

1 teaspoon vanilla extract

2 teaspoons freshly grated orange zest

2 eggs

1/2 cup orange juice

1 cup coarsely chopped fresh cranberries

1/2 cup slivered almonds

Preheat oven to 350 F. In large bowl, combine first 6 ingredients. Set aside.

In medium bowl, cream butter with sugar and vanilla. Add orange zest, eggs and orange juice until combined. Gradually add butter mixture to dry ingredients. Mix until just moistened. Do not over-mix. Fold in cranberries and almonds.

Pour batter into greased 9-by-5-inch loaf pan and bake 55 to 60 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool at least 2 hours. Wrap tightly in plastic wrap. Store at room temperature up to 5 days. Yield: 1 loaf.

Winter Fruit Compote

1 cup apple juice

1/4 cup firmly packed light brown sugar

1/4 cup water

1 tablespoon fresh lemon juice

1/2 cup dried apricot halves, quartered

1/2 cup dried whole figs, sliced

1/2 cup dried cranberries

1/2 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1 teaspoon vanilla extract

In medium saucepan, simmer apple juice, brown sugar, water and lemon juice, stirring occasionally until dissolved.

Add fruit and seasonings; simmer 5 minutes or until fruits are plump and liquid is slightly thick. Refrigerate up to two weeks. Yield: 2 cups.

Pecan Pancakes with Spiced Syrup

Pancakes:

1/2 cup chopped pecans

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

2 cups complete pancake mix

Syrup:

1 cup pancake syrup

1/2 teaspoon vanilla extract

1/4 teaspoon pumpkin pie spice

For pancakes: In small bowl, combine pecans, vanilla, cinnamon and pumpkin pie spice. Mix until pecans are coated with spices. Add dry pancake mix and stir to combine. Put into a decorative glass jar. Include preparation directions: “Combine mix with 1 1/2 cups water. Lightly grease a nonstick skillet and preheat to medium. Pour 1/4 cup pancake batter into skillet. Cook until edges are dry. Turn and cook until golden. Makes about 12 pancakes. Best if used within one month.”

For syrup: Whisk together all ingredients until combined. Put into a decorative airtight container refrigerate. Include serving directions: “Syrup will keep in refrigerator one month. Warm before serving.” Yield: 2 1/2 cups pancake mix and 1 cup syrup.

Just Kidding Around Basket

Celebrate holiday fun activities with the children. Fill a colorful plastic bucket, kid’s grocery cart, backpack or holiday stocking with Cinnamon Ornaments, Easy Cinnamon Fudge and Simple Sugar Cookies. Toss in coloring books, crayons and markers, glitter, hand-held puzzles and cookie cutters for even more fun.

Cinnamon Ornaments

3/4 cup applesauce

1 bottle (4.12 ounces) ground cinnamon

Toothpick or drinking straw

Colorful ribbon

Mix applesauce with cinnamon in small bowl to form a stiff dough. Roll dough to 1/4-inch thickness on clean surface. Cut with cookie cutters. Make a hole in top of ornament with toothpick or drinking straw. Carefully lay ornaments flat on rack to dry. Let dry at room temperature 1 to 2 days or until thoroughly dry, turning occasionally.

Insert ribbon through holes and tie to hang. Decorate with opaque paint markers, if desired. Makes 12 to 15 ornaments intended for decorative purposes only.

Easy Cinnamon Fudge

1 pound (3 3/4 cups) confectioners sugar

1/2 cup unsweetened cocoa

1/2 teaspoon ground cinnamon

1/2 cup butter

1/4 cup milk

1 1/2 teaspoons vanilla extract

1 cup chopped nuts

Line an 8-inch square baking pan with foil, allowing foil to extend over sides. Butter foil. In large bowl, mix together sugar, cocoa and cinnamon.

In saucepan, heat butter and milk until butter melts. Add vanilla. Pour into sugar mixture. Stir in nuts; mix well. Pour into prepared pan. Refrigerate at least 1 hour.

Lift out of pan. Cut into 2-inch squares. Diagonally cut each square in half, making triangles. Garnish with whole nuts on top, if desired. Store in airtight container up to one week. Yield: 32 pieces.

Simple Sugar Cookies

1 cup sugar

1 cup margarine or butter, softened

1 teaspoon vanilla extract

1/4 tablespoon ground nutmeg

1 egg

2 1/4 cups all-purpose flour

Cinnamon sugar or colored sugar

Preheat oven to 375 F. In large bowl, beat sugar, butter, vanilla, nutmeg and egg until smooth. Gradually stir in flour.

Shape dough by teaspoonfuls into balls. Place dough on ungreased cookie sheet, 2 inches apart. Press dough gently with bottom of lightly floured, flat-bottomed glass. Cookies should be about 1/4-inch thick. Sprinkle lightly with sugar.

Bake 8 to 10 minutes or until edges are just golden brown. Cool cookies on cookie sheet 1 minute, then remove to wire rack. Cool. Store in airtight container up to one week. Yield: 4 dozen cookies.