Some of my personal favorites: SNICKERS FUDGE Bottom Layer: 1 cup milk chocolate chips (6 oz.) 1/4 cup butterscotch chips 1/4 cup creamy peanut butter Filling: 1/4 cup butter 1 cup sugar 1/4 cup evaporated milk 1-1/2 cups marshmallow cream 1/4 cup peanut butter 1 tsp. vanilla 1-1/2 cups chopped salted peanuts Caramel Layer: 14 oz. pkg. caramels 1/4 cup whipping cream Icing: 1 cup milk chocolate chips (6 oz.) 1/4 cup butterscotch chips 1/4 cup creamy peanut butter Combine the first 3 ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13X9X2 in. pan. Refrigerate until set. For filling, melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 min. Remove from heat; stir in the marshmallow crème, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set. Caramel Layer: Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set. Icing: In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 in. squares. Store in the refrigerator. Recipe from Kellie at NanaÂs Kitchen. SPICY WALNUT BRITTLE 1 cup sugar 1/2 cup light corn syrup 1 cup coarsely chopped walnuts 1/2 tsp. cinnamon 1 tsp. margarine or butter 1 tsp. vanilla 1 tsp. baking soda MICROWAVE DIRECTIONS: Butter cookie sheet. In 8-cup microwave-safe measuring cup or medium microwave-safe bowl, combine sugar and corn syrup; mix well. Microwave on HIGH for 4 minutes. Stir; microwave on HIGH for 3 to 5 minutes or until light brown. Stir in walnuts, cinnamon, margarine and vanilla until well blended. Microwave on HIGH for 1 minute. Add baking soda; stir until light and foamy. Pour onto buttered cookie sheet. Cool 30 minutes or until hardened. Break brittle into pieces. Store in tightly covered container. Recipe posted at NanaÂs Kitchen by MsFitz 5/21/03.

Here's an interesting one that I haven't yet tried, but we almost finished up the chocolate sorbet tonight, so I think this one might be up very soon! I found the main ingredient up in the Sonoma area (wine country) in Northern CA. This brand has a sweet, lovely taste. If you can't find it in your town, they do ship! They're a small family company too. Verjus Mint Sorbet Verjus is the tart, unfermented juice of unripe wine grapes. Verjus (pronounced Vair-Zhoo) literally means "green juice." It is an elegant and delicate alternative to both vinegar and lemon juice in cook. Because this sorbet is made from verjus, it goes well with wine. Check out Ice Cream, Sorbet, Granita, & Gelato Recipes for more recipe ideas. ________________________________________ 1 cup sugar 2 cups water 1/4 cup fresh mint leaves 1 1/2 cups Verjus* 2 tablespoons vodka * Verjus is found in specialty or wine stores. To learn more about Verjus, check out my web page HERE. In a medium saucepan over medium heat, combine sugar, water, and mint leaves. Stir until mixture comes to a boil and sugar is dissolved; reduce heat to low and simmer 5 minutes. Remove from heat; place a fine strainer over a large bowl and pour syrup mixture through (straining out the mint leaves). Add verjus and vodka to the strained syrup mixture; stir until thoroughly blended. Let mixture cool to room temperature. NOTE: The vodka (or any other type of alcohol) is the secret to a soft sorbet. Alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same. Vodka is excellent to use because it doesn't affect the taste. Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions. Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time. NOTE: Can be prepared 3 days in advance. Cover and keep frozen. Makes 8 to 10 servings. Here is a link that might be useful: My Verjus choice

I was thinking along the same lines for friends and family Christmas presents also to have around here for surprise guests. Here are some that I found. Stacie Onion Soup or Dip Mix 3 onion bouillon cubes, crushed 1 beef bouillon cube, crushed 2 tsp. cornstarch 1/3 cup instant onion flakes 2 dashes pepper Put all ingredients in a small sandwich bag. Seal well and store in cool, dry place. Label bag as follows: Onion Soup: Empty package into a pot and gradually stir in 4 cups cold water and 1 Tbsp. butter. Bring to boil, reduce heat and cover. Simmer 20 minutes. Ladle soup into ovenproof bowls, sprinkle with croutons or toasted bread. Then add one slice provolone cheese. Briefly put bowls under a broiler to melt cheese. Serve. Makes 4 1-cup servings. Onion Dip: Mix one package onion soup mix with 2 cups sour cream. Chill before serving. Dill Dip 3/4 cup dill weed 3/4 cup accent 3/4 cup season salt 3/4 cup onion flakes 3/4 cup parsley flakes Combine all and place in a jar. The pint size jelly jars would be perfect here. To use: combine 2 tablespoons mix with 1 cup sour cream and one cup Miracle Whip in a small bowl. Refrigerate for at least 2 hours to allow the flavors to blend. This makes an excellent vegetable dip as well as one for chips. Bacon Flavored Dip Mix 2 tbs. Instant Bacon Bits 1 tsp Instant Beef Bouillon 1 tbs. Instant Minced Onion 1/8 tsp Minced Garlic Combine all ingredients in a small bowl; blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Bacon-Flavored Dip Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 3 T) of mix. Add these directions to label: Bacon Flavored Dip: Combine 1 cup of sour cream and 1 package of mix. Chill at least 1 hour before serving. Makes about 1 cup of dip. VARIATIONS: Substitute 1 cup yogurt, 1 cup cottage cheese or 1 (8 oz) package of softened cream cheese for sour cream. Fill a large mason jar with any type of snacks for dipping (small snack crackers, pretzels, breadsticks, etc.). Attach package of dip mix to jar and decorate for gift giving. Mexican Fiesta Dip Mix 1/2 cup dried parsley 1/3 cup minced onion 1/4 cup dried chives 1/3 cup chili powder 1/4 cup ground cumin 1/4 cup salt In a large bowl, combine the spices and store in an airtight container. Attach this to the Jar: Mexican Fiesta Dip Makes 2 cups 3 Tbsp. Mexican Fiesta Dip Mix 1 cup mayonnaise or low-fat mayonnaise 1 cup sour cream or low-fat yogurt In a medium mixing bowl combine the Dip Mix with the mayonnaise and sour cream. Whisk the mixture until smooth. Refrigerate for 2 to 4 hours. Serve with tortilla chips or fresh vegetables. Ranch herb dip and dressing mix Ingredients: 1/4 cup dried parsley flakes 1/4 cup dried thyme leaves 2 tablespoons dried tarragon leaves 2 tablespoons dried onion flakes 3 teaspoons garlic powder 1/2 teaspoon salt 1/2 teaspoon coarsely ground black pepper. Directions: Combine all and mix well. Store in a jar with a tight-fitting lid. Stir or shake before using. Use as a seasoning in recipes. Herb Mix Dip: use 1 tablespoon of the mix with 3/4 cup sour cream, 1/4 cup mayonnaise, and 1 teaspoon lemon juice. Blend well. Cover and refrigerate at least 4 hours. Serve with assorted fresh vegetables. Make your own Onion Cheese Dip Mix for parties. INGREDIENTS: * 1/4 cup instant minced onion * 2 tsp. instant beef bouillon powder * 1/4 cup grated Parmesan cheese * 1 tsp. garlic salt PREPARATION: Combine all ingredients in a small bowl and blend well. Spoon mixture into a small glass jar with screw-top lid. Label as "Onion Cheese Dip Mix" and attach instructions for use. Store in a cool dry place and use within 3-4 months. Makes 4 batches of mix. Each batch, equaling 3 tablespoons, can be substituted for 1 package of purchased onion-cheese soup mix. ONION CHEESE DIP Combine 1 cup sour cream or 1 8-oz. pkg. softened cream cheese with 3 tablespoons of Onion Cheese Dip Mix. Chill at least 1 hour before serving. Makes about 1 cup of dip. Give this dip and dressing mix in decorative jars with instructions for making dip or dressing. Make a basket up with this dip, a pretty serving bowl, and fancy breadsticks, croutons, or bagel chips, INGREDIENTS: * 2 teaspoons salt * 2 teaspoons dried minced garlic * 3 tablespoons dried minced onion * 2 teaspoons freshly ground pepper * 2 teaspoons sugar * 2 1/2 teaspoons paprika * 2 1/2 teaspoons dried parsley flakes PREPARATION: Combine ingredients; blend well. Store in an airtight container. Give in decorative jars with directions below for dressing and dip. Makes 1/2 cup of mix, or 8 portions for dressing or dip. Dressing: In a bowl or jar combine 1 cup of mayonnaise and 1 cup buttermilk. Dip: In a small bowl blend 1 tablespoon mix with 1 cup sour cream. Refrigerate 1 hour before serving. Hope that these sound as good to you as to me. I think I might make a bunch of these and give a mix of them for Christmas presents. Stacie

I haven't seen a Good Humor truck in ages. I'd guess there are several reasons. One being that we now live in the era of "Be Afraid. Be Very Afraid" that keeps kids indoors lest the boogie man get 'em. (There are no more pedophiles now than ever, IMO.) Gas prices are probably another reason. And...all the mothers are at work during daylight hours when the truck would circulate through a neighborhood. The last Good Humor truck I recall seeing regularly was parked at an intersection between two forest preserves west of Winnetka (Illinois). HIkers and bikers would stop for an ice cream. marita -- Oh, ick, the wooden paddle! Kids who brought their lunches could buy a carton of milk and one of those cups at my grammar school. (Back when mothers were home all day, and most kids went home for lunch.)