My 1000 sheets of 12 two inch round labels ran about $240 I recall. That including tooling and setup charges. Tooling is actually the making of the cutting die and setup is for setting up the dies in a punch press. The paper grades and types are numerous, so I opted for a medium weight removable adhesive. The glossy surface isn't as much as a photo glossy, more like a magazine type soft gloss. The label weight (thickness) was such that it would block out any printed words on the metal round lids of regular mouth quart and pint jars. It fits nicely in the circle of the lids. The source below has a 3/4 inch by 1 7/8 inch oval. Also, found 1/2 x 1 3/4 inch rectangle as a closeout at this link: http://www.planetlabel.com/catalog/product_info.php/cPath/10_17/products_id/125 and: http://www.onlinelabels.com/OL6025.htm And then the jelly jar types: http://www.kitchenkrafts.com/product.asp?pn=PP0016 Here is a link that might be useful: Oval labels

I have three soups hand written at the top of my shopping list. (it's a simple spread sheet that has room top and bottom for notes) I just jot down what i'm thinking of making over the next weekend. Beef Barley - probably use a mix of grains, maybe some lentils. It is hearty but not quite a stew. Lots of broth for bread, biscuits or croutons. I add extra stock usually. It will thicken overnight. Freezes great. Make a killer top crust/or biscuit pot pie. Thai Coconut Chicken Curry - Also nice and rich but still brothy. I add a bit of tumeric and sweet paprika for color. Very much like a chowder. Not really a bread companion but we like it with thin rounds of toasted baguette. Potato Leek w/garlic and fennel - I use so much roasted garlic it should be called Garlic Soup. (less garlic for gifting). The fennel is some stalks i have frozen i just add while cooking and remove. I have leeks left over from T-day and lots of garlic. I like to use a few whole baby potatoes removed with some of the leeks/onions before stick blending some of the broth. One regular potato diced and half a sweet potato that get blended for some creaminess. Or i could use some squash/pumpkin from the freezer that i roasted a few weeks ago. I made versions of these with a chili and filled a friends freezer after she had her baby. It's a nice gift. If you google any suggestions, you will find many variations of the recipes. For example i just googled the curry to give me a quick reminder of the ingredients... i've never used fish sauce. I might add some shelled edamame. This Beef Barley is similar... Here is a link that might be useful: holiday soups

I also agree that a 5-7 timeframe would need heavier foods as it would be around suppertime and some/many would not have eaten their evening meal before that time. So, possibilities? Gougeres, cheese straws, cheese thumbprints filled with hot pepper jelly, hot cheese and artichoke dip, spinach dip, Teresa's cheeseball or pimento cheese suggestion. A bit heavier would be sweet potato biscuits with a sliver of honey/glazed ham, rye puffs filled with cream cheese and corned beef, like a Rueben, small dinner rolls or croissants with chicken, turkey, chicken salad, ham, thin slices of roast beef. Desserts could be Christmas cookies, of course, or fudge, some "bark", which is fast and easy, truffles or peanut butter balls, bundt cake, mini cupcakes, brownies, pecan pie bars. I think bars would be faster and more efficient than something like rolled out sugar cookies or frosted and decorated types, so you could have a good assortment with less time spent. Refrigerator type cookies are good too, the kind you make ahead of time and then freeze or refrigerator, then slice and bake fresh when they are needed. You could even serve a crockpot of some type of soup or chili, if you are adventurous, with cups and spoons instead of bowls, so people could eat standing up or walking about. Have fun, it sounds like a very nice idea. Annie

I completely understand what you're saying, chloebud. I was also going to have lascatx double check the amounts she provided in case there might have been a typo somewhere. But, if hers turned out fine, then it'll be user error on this end. :) After the initial knead and refrigeration, the dough is actually fairly crumbly (probably due to the ground walnuts); and it takes a few minutes of handling before it becomes what I consider a perfect dough for rolling. That said, this time around I found I had to roll to 1/4", refrigerate the rolled dough to chill again -- pulled out the sheet cold, immediately cut, placed onto pan and baked. Even starting off with chilled dough, the cookies are done @ 11 minutes (tops) at 325 convection bake.