I often do a two or three jam combo with english muffins and scone mix, fancy tea, some type of tea tchotchke. I make jams in those little 4 oz. jars just for that.

I also have done a pasta salad combo, IF I can ever come up with decent jardinaire (see my previous post, lol!) A jar of jardinaire, cute fancy pasta, red or white kidney beans, and then anything to go with it, baguette, wine, pepper spread. Maybe a pasta scooper if I know my friend doesn't have one.

I once did a picnic basket for friends who were getting married, all kinds of appetizers, including bought ones and my home canned ones, a nice blanket for sitting on. They still talk about that one, (and are still married!)

This year I am thinking about trying my hand at making cordials, so that opens up possibilities of alcohol-related tchotchkes, (wine rings, stoppers, glasses, etc.)

I'm filling equine feed bags with goodies for my brother...
Bandana Nut Bread (yes, wrapped in a bandana), Banana Nut Bread Jam tucked into the actual "feed bags" for his horses. I am on a mission to eliminate/reduce/reuse the wrapping paper this year...even more than before.

When I make jam, I always fill a couple of tiny jars for my mom. Four varieties, 2 jars each, wrapped in a furoshiki (japanese style of wrapping in cloth), in this case a beautiful silk scarf.

I do lots of baskets:
Italian dinner basket (Homemade pasta sauce, noodles, dressing mix, pasta spoon, wine in a colander or basket).
Homemade Bread and Jam.
Spicy Christmas (dried peppers, spicy spices from Penzey's, Hab Gold, and maybe a new one I just found...Chili Chocolate Truffles).
Snack Basket (cheese, crackers, dip mixes, summer sausage or smoked salmon).
Poker Night (tiny cookies, Spiced nuts, candy, and poker related individual serving bowls).
Last year I did a virtual vacation (Homemade Kahlua, "mood" music, a homemade recipe book for drinks using kahlua, chocolates).
I'm planning Snacks To Go for a couple of my adult kids in college and working this year (granola bars, fresh fruit, maybe soup or dessert mixes).
One each of red and green salsa and gourmet chips made a nice gift for some co-workers last year.

Jessy's Vanilla Fig Preserves and a spoon!! (grin)

Oh, wait..........that's for me!

Deanna

I like to mix & match things because not everyone likes everything --- some people just don't do jellies or jams much, others would never get around to a fancy dessert item, etc.; my hope is that everyone will like at least ONE thing and I encourage people to trade if they want!

I also try to make a point of giving things that have some unusual aspect --- people can buy Red Pepper Jelly anywhere, or Strawberry Jam, so even though of course my homemade versions will be WAY better, I try to give away things with a little twist that they won't find at the grocery.

I just gave in my thanks-for-helping-at-my-wedding bags

- Habanero Gold
- Zesty Red Onion Jelly
- Poached Pears in White Wine
- Chocolate Raspberry Jam
Together with a package of locally made fancy crackers for spreading the jellies on, each with a nice card with a scene of one of the places that I know that particular friend has enjoyed in my area (one of the veggie stand, one of the maple syrup farm, etc.).

OK, I lied, I actually forgot to bring the cards when I went to Toronto for the weekend and got together with those friends. AND the gift bags. So I just handed over handfuls of jars at a Chinese restaurant. Sigh. They didn't look nearly as appropriately nice-seeming that way, considering all the help these friends gave. I told everyone they had to imagine the nice packaging, and they obligingly pretended, to the amusement of the other restaurant patrons. ;-)

Z, clearly not competent to advise on making nice gift packages!

Great ideas everyone. Now if I can just learn to be as creative in my packaging as you all are. I never think of the "extras".

Ann

unfortunately, it's not enough just to think of them --- you also have to not forget them when you leave for the train... ;-(

Zabby

I have made cordials many times, they are really fun to make and wonderful to make your own. I usually start in Sept though and set them in a cool dark place undisturbed for three months, then drain through cheesecloth.

I made pear ginger using fresh pears and ginger root, it was awesome! I tried my hand at making chocolate mint but it came out cloudy. Last year I got unsweetened black cherries and made black cherry with a touch of almond extract. The liquer was wonderful but the blackcherries made a great brandied cherry ice cream sauce.

Have fun creating.

Susan in NC

I was thinking about making a Salsa Pack - Annie's Salsa, Peach Salsa, and another, but I haven't decided.

Or even a Mustard Pack with 3 types of mustard or condiments. Everyone likes mustard (at least that I know) and it's a different twist than the sweet stuff.

I'm going to try out some mustard this weekend recipes.

Reading your applesauce post gave me an idea for an apple themed basket. My dad and brother are applesauce fans and I may start a tradition of giving it to them for Christmas. Last year I just gave them plain, but this year I may do a couple different kinds.