Wrap It Up

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Impress everyone on your list — from teachers to neighbors to coworkers — with these tips to create pretty packages for your homemade goodies.

Pro Tip 06:
Use tea towels or scrap fabric to create a unique — and functional — ribbon.

Pro Tip 07:
If you aren’t able to deliver your gifts immediately, wrap the entire box in plastic wrap to preserve the freshness of your treats.

Pro Tip 08:
Not only are simple, flat ribbons a modern approach, they are also better for stacking. Add the cinnamon stick as you deliver your gifts for the best stackability.

Pro Tip 09:
Add a festive tag with the recipe name and reheating instructions. Save time by printing on pre-cut templates. Download those shown here at halfandhalfmag.com/tags.

pro Tip 10:
Parchment squares and oversized cupcake liners play double-duty in creating an oil barrier, as well as adding layers and texture for an elegant presentation. 

Pro Tip 01:
Fresh rosemary, thyme, eucalyptus and cinnamon sticks add an aromatic embellishment and dry beautifully.

Pro Tip 02:
Place tags off-center for a stylish twist.

Pro Tip 03:
Coated, food-safe bags prevent leaking and help the crackers stay fresh. A wide variety of options are available online. 

Pro Tip 04:
Use neutral colors for a more sophisticated and on-trend look.

Pro Tip 05:
Collect and repurpose food jars throughout the year for an economical gift vessel. Remove labels and any glue residue with hot soapy water, alcohol or an adhesive remover.

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Maple Cinnamon Rolls with Whiskey buttercream

Popping open an aluminum can of cinnamon rolls is a tradition that often begins by drawing straws for who has to slowly peel off the paper with intense anticipation. And while seeing someone jump when the dough eventually spills out of its container is enough entertainment to last the morning, it doesn’t outweigh fresh, homemade cinnamon rolls.

Pillowy dough and caramelized sugar melded together and blanketed in frosting is tough to beat. Add a splash of whiskey and you’ll be selling these on Etsy. If you can resist from eating all of them, bake in disposable pans to gift partial batches, or surprise a friend with a single roll.

Buffalo Ranch Nut Mix

A recipe you’ll love just as much as your Keto friends. Snack by the handful, top a salad, or mix with pretzels and popcorn to keep all your Keto friends away. (Because who says this can’t just be a gift for yourself?)

Rosemary & white Cheddar Crackers

Cheese crackers aren’t just after-school snacks anymore. This grown-up version makes its debut with fresh rosemary and sharp white cheddar cheese blitzed into homemade pie dough. Crispy on the bottom with flaky layers, this cracker is perfect for snacking on its own or topping tomato soup — and of course, gifting.

BBQ Queso Nachos

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Be chief of the snack table with our Kansas City-inspired nachos during Sunday’s Big Game.

Start to finish: 1 hour 30 minutes
Impresses: Houseful of Mahomies (10–12)

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Ingredients

For the steak:
1 pound Kansas City strip steaks
2 teaspoons garlic, chopped
½ teaspoon ground pepper
1 teaspoon kosher salt
1 orange, juiced
12-ounce can golden ale beer, we’re partial to Boulevard Brewing Co.’s American Kolsch

For the queso:
3 tablespoons butter
3 tablespoons barbeque seasoning, we’re partial to Q39
2 cups half and half
1 cup whole milk
2 8-ounce blocks cream cheese, cut into cubes
16-ounce pepper jack cheese, freshly grated

For the rest:
1 cup apple cider vinegar
¼ cup sugar
1 red onion, thinly sliced
Large bag tortilla chips, we’re partial to red and white corn chips for the Chiefs!
¼ cup barbeque sauce, we’re partial to Jack Stack
1 jalapeno pepper, thinly sliced
1 avocado, thinly sliced
¼ cup cilantro, chopped
1 lime, cut into wedges

Method

For the steak:
Add steaks to a gallon-sized, zip-top bag with garlic, pepper, salt, orange juice and beer. Seal and let marinate at least one hour in the fridge.
When ready to cook, heat a grill pan over high heat. Grill steaks for 3 minutes, before flipping and grilling the other side for about 2 minutes for a medium-temperature steak — or until desired doneness. 
Let rest 5 minutes for thinly slicing against the grain. 

For the queso:
Melt butter in a heavy-bottomed saucepan over medium-low heat. Once melted, whisk in barbeque seasoning to combine. 
Add in half and half and milk and bring to a slow boil and whisk in cream cheese to melt. 
Remove from heat and whisk in shredded pepper jack until melted, sauce will be thick.

To assemble:
In a small bowl, combine vinegar and sugar until dissolved. Add in sliced red onion and stir to coat. Let pickle for 10 minutes before using.
Line a large baking sheet with foil and cover with a hearty layer of tortilla chips. 
Drizzle with queso, then barbecue sauce.
Add sliced steak, before topping with jalapenos, avocado, cilantro, pickled onions and a squeeze of lime juice. 

Serve immediately.

Pumpkin Donuts

Start to finish: 4 hours; Active: 30 minutes; Inactive: 3 hours 30 minutes

Makes: 1 dozen

Ingredients

For the dulce de leche glaze:
14-ounce can sweetened condensed milk
¼ cup half and half

For the donuts:
1 box yellow cake mix
15-ounce can pumpkin puree
1½ teaspoons pumpkin pie spice

Method

For the dulce de leche glaze:
Place can of sweetened condensed milk in the bottom of a pot. Cover with water and bring to a boil.

Reduce to a simmer and heat condensed milk for 2 hours, adding extra boiling water to ensure can remains covered with water while cooking.

Remove from water with tongs and let cool completely. 

Whisk together dulce de leche and half and half to combine.

Glaze baked donuts.

For the donuts:
Heat oven to 325 F and grease a donut pan. Set aside.

In a large bowl, beat together cake mix, pumpkin puree and pumpkin pie spice until combined

Fill a gallon-sized zip-top bag with mixture and seal. Cut the tip off one of the bottom corners of the bag.

Pipe mixture into greased donut pan. 

Cook for 12–14 minutes.

Let donuts cool in pan 5 minutes before removing and cooling completely on a wire rack. 

Once cool, frost donuts with dulce de leche glaze. Enjoy immediately or store in an airtight container.

Ricotta and Butternut Squash Dip

Start to finish: 50 minutes
Impresses: 6

Ingredients

1 pound butternut squash, diced
2 tablespoons butter, melted
1 tablespoon sage, minced
3 garlic cloves, peeled
2 slices naan bread, cut into strips
1 tablespoon olive oil
1 teaspoon kosher salt
2 cups whole milk ricotta

Method

Heat oven to 400 F and line a baking sheet with parchment paper.

Add butternut squash, melted butter, sage and garlic to baking sheet and toss to combine. Spread in an even layer and roast 25–30 minutes or until squash starts to brown.

Add squash to a medium-sized bowl and set aside to cool for 10 minutes.

Using the same baking sheet, add a single layer of sliced naan bread and drizzle with 1 tablespoon olive oil and kosher salt.

Toast in the oven for 8–10 minutes, or until it starts to crisp.

While naan toasts, add ricotta to the bowl of squash. Using a fork, mix together and slightly mash squash while you combine.

Transfer dip into a serving dish and serve with freshly toasted naan.

Harvest Salad with Apple Butter Vinaigrette

Start to finish: 10 minutes
Impresses: 6

Ingredients

For the vinaigrette:
¼ cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons apple butter
1 teaspoon fresh rosemary
1 clove garlic, peeled
½ teaspoon salt
¼ teaspoon pepper

For the salad:
8 cups lacinato kale, chopped
½ cup feta cheese
½ cup dried cranberries
¼ cup pecan halves
¼ cup bacon

Method
For the vinaigrette:
Combine all ingredients in a blender and pulse until emulsified. Store in the refrigerator and shake when ready to use.

For the salad:
Add all ingredients to a large serving bowl. 

Pour half the dressing over the salad and toss to combine. 

Add more dressing as desired. 

Serve immediately.

Baked Brie and Roasted Garlic Onion Jam

Start to finish: 30 minutes
Impresses: 4-6

INGREDIENTS

8-ounce wheel triple cream brie
Thawed phyllo dough or puff pastry, cut into one 8”x8” sheet
1/2 teaspoon dried Herbs de Provence (or other Italian-style herb blend)
1 tablespoon butter, melted
Fresh sage
Fresh rosemary
Crackers or crudités, for serving
Garlic-onion jam, for serving

METHOD

Preheat oven to 300 F. Place the thawed pastry dough in the center of a prepared baking sheet or small cast iron skillet. Place the brie in the center (do not remove the rind), then carefully fold the edges around the wheel.
Brush the melted butter onto the outer edges of the dough. Sprinkle with the dried herbs and bake 15-20 minutes until the center is soft. Remove from the oven and allow to cool 3-5 minutes.
Arrange the fresh herbs on top, then serve with crackers, crudités, jam, or your other favorite accompaniments for dipping.

Vanilla Coffee Creamer

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Start to finish: 5 minutes
Makes: 1 cup

Ingredients
1 cup nonfat dry milk
½ cup sugar
1 vanilla bean

Method
Add nonfat dry milk and sugar to blender.

Using a knife, make a slit vertically in the vanilla bean. Slightly open up the slit to expose the beans inside and using the back of the knife, scrape the beans out of the pod.

Add beans to blender.

Blend all ingredients together for 30 seconds to a minute, or until a fine powder forms.

Store in an airtight container until ready to use.

To enjoy, mix 1 tablespoon, or more, into a cup of hot coffee.

Cheddar-Thyme Biscuits

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Start to finish: 30 minutes
Makes: 12 biscuits

Ingredients
2½ cups flour, plus extra for kneading
½ cup nonfat dry milk
2 tablespoons baking powder
1 teaspoon salt
½ cup (1 stick) butter, diced and cold, plus more for brushing
1 cup cold water
4 ounces sharp cheddar, freshly grated
1 tablespoon fresh thyme leaves

Method
Pulse together flour, nonfat dry milk, baking powder and salt in a food processor to combine.

Add in butter and pulse until a fine meal forms. Continue pulsing and drizzle in cold water until the dough starts to come together.

Sprinkle flour on a piece of parchment paper and turn dough onto floured surface. Add cheddar and thyme and knead into dough.

Form into a disc and wrap in plastic wrap. Chill for 30 minutes in
the refrigerator. 

Heat oven to 425 F and line two baking sheets with parchment paper.

Remove dough from refrigerator, unwrap and place on floured surface. Dust with a little extra flour and slightly flatten with the palm of your hand. Using a rolling pin, roll until dough is ½-inch thick.

Using a cup or biscuit cutter, cut out rounds out of dough and place 2-inches apart on prepared baking sheets.

Bake 11–13 minutes, or until browned on top.

Serve warm.

Breakfast Banana Muffins

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Start to finish: 40 minutes
Makes: 12

Ingredients
2 ripe bananas
6 tablespoons unsalted butter, melted
2/3 cup brown sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons heavy cream
1½ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice

Method
Heat oven to 400 F and grease a muffin tin with baking spray.

In a large bowl, mash together bananas, butter, sugar, egg, vanilla and heavy cream. Set aside.

In a medium-sized bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice.

Using a spatula, fold dry ingredients into the banana mixture in three batches, until just combined.

Using an ice cream scoop, fill muffin tins 2/3 full. Bake 15–18 minutes, or until tops are brown and a toothpick inserted in the center comes out clean.

Serve warm with butter, if desired.

Simply Perfect Roasted Chicken

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Start to finish: 1 hour 30 minutes
Impresses: 6 for dinner

Ingredients
½ cup (1 stick) unsalted butter, softened
¼ cup fresh parsley, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh oregano, chopped
3 cloves garlic, minced
2 cups carrots, roughly chopped
2 cups baby potatoes, halved
1 yellow onion, quartered
2 sprigs fresh rosemary
2 tablespoons olive oil
1 tablespoon kosher salt
1 roasting chicken, patted dry
1 teaspoon black pepper

Method
Heat oven to 425 F.

In a small bowl, mash together butter, parsley, thyme, oregano and garlic. Set aside.

On a large baking sheet, toss together carrots, potatoes, onion, rosemary, olive oil and 1 teaspoon kosher salt. Spread in an even layer.

Set roasting chicken atop veggies and sprinkle with remaining salt and pepper. Spread compound butter onto chicken skin and into the cavity.

Roast 50 minutes to an hour until the internal temperature of the chicken thigh reads 165 F or juices run clear.

Remove from oven and let cool until able to touch.

Roasted Veggie Quinoa Bowls

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Start to finish: 25 minutes
Impresses: 4

Ingredients
2 cups quinoa
4 cups water
1 teaspoon salt
Roasted veggies (from Simply Perfect Roasted Chicken recipe)
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 cup olive oil
2 tablespoons red wine vinegar
½ teaspoon salt
1/4 teaspoon pepper
½ cup shaved Parmesan cheese

Method
Heat oven to 350 F and line a baking sheet with parchment paper. Set aside.

In a medium-sized pot, mix together quinoa, water and salt. Bring to a boil, cover and simmer for 15 minutes. Once cooked, remove from heat and fluff with a fork.

Spread roasted veggies on prepared pan and place in oven to reheat, about
10 minutes.

While quinoa cooks and veggies reheat, make the vinaigrette by combining Dijon, honey, olive oil, vinegar, salt and pepper into a blender. Pulse until emulsified. 

To serve, add quinoa to a bowl and top with warmed veggies, a drizzle of vinaigrette and Parmesan cheese.

Quick Tip
Make the quinoa on Sunday while the chicken is roasting and reheat on Monday with the veggies when you’re ready for dinner.

Chicken and Bean Enchiladas

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Start to finish: 45 minutes
Impresses: 4

Ingredients
15-ounce can verde enchilada sauce
8 corn tortillas
15-ounce can refried black beans
2 cups shredded chicken (from Simply Perfect Roasted Chicken recipe)
2½ cups shredded pepper jack cheese

Method
Heat oven to 400 F.

Spread ½ cup enchilada sauce onto bottom of baking dish.

Spread 1–2 tablespoons of refried beans onto tortilla, along with 2 tablespoons chicken and pepper jack. Roll up and place seam-side down into baking dish.

Repeat with remaining ingredients to make 8 enchiladas.

Pour remaining enchilada sauce on top of rolled enchiladas and top with remaining pepper jack.

Cover with foil and bake 15 minutes until cheese begins to melt. Remove foil and bake an additional 10 minutes. Let rest 5 minutes before serving.

Quick Tip

Build in advance and store in the fridge. While oven preheats, set on counter to come to room temperature before cooking as listed above.

BBQ Chicken Stuffed Sweet Potatoes

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Start to finish: 1 hour 30 minutes
Impresses: 4

Ingredients
4 medium-sized sweet potatoes
2 tablespoons olive oil
1 tablespoon kosher salt
¼ cup barbecue sauce
2 cups shredded chicken (from Simply Perfect Roasted Chicken recipe)
1 jalapeño, sliced
¼ cup cilantro, chopped
½ cup queso fresco, crumbled

Method
Heat oven to 400 F.

Poke potatoes all over with a fork and place on baking sheet. Toss with olive oil and salt. Bake until a fork pierces through easily — about 55 minutes.

Add chicken and barbecue sauce to a skillet over medium heat. Warm, stirring constantly, about 10 minutes.

Once potatoes are done baking, make a middle split to open. Stuff each potato with ½ cup chicken mixture and top with jalapeño, cilantro and queso fresco.

Quick Tip

Bake sweet potatoes on Sunday (reduce cook time to 40 minutes if baking with chicken) for quick assembly on Wednesday.

Noodle Stroganoff

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Start to finish: 1 hour 45 minutes
Impresses: 4

Ingredients
Chicken bones and skin (from Simply Perfect Roasted Chicken recipe)
2 carrots, chopped in half
2 celery stalks, chopped in half
1 onion, quartered
1 head garlic, halved
8 cups water
4 ounces wide egg noodles
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon Italian seasoning
½ cup heavy cream (if opting for a soup, sub heavy cream for 1 cup half and half)

Method
Add chicken bones and skin to a large pot, top with carrots, celery, onion, garlic and water. Bring to boil, then reduce to a simmer for 1 hour. Strain, reserving the broth.

Add broth back to pot and bring to a boil. Add in egg noodles, salt, pepper and seasoning. Cook 2 minutes shy of package instructions.

Reduce heat to low and stir in heavy cream (or half and half if opting for soup). Simmer until thickened.

Serve immediately.

Quick Tip

Make the broth on Sunday and store until ready to cook on Thursday.

Thai Chicken Pizza with Lime Slaw

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Start to finish: 25 minutes
Impresses: 4

Ingredients
1 premade thin pizza crust
¼ cup sweet chili sauce (can be found in the Asian aisle of your grocery store)
¼ red onion, thinly sliced
2 cups shredded chicken (from Simply Perfect Roasted Chicken recipe)
2 cups coleslaw mix
¼ cup Greek yogurt
1 tablespoon lime juice
1 teaspoon lime zest

Method
Heat oven to 450 F and line a baking sheet with parchment paper.

Spread pizza crust with sweet chili sauce and top with chicken, red onion and mozzarella.

Bake 12–15 minutes, or until edges start to brown.

While pizza bakes, make slaw. Mix together yogurt, lime juice and lime zest. Toss with slaw.

Remove pizza from oven and let rest 2 minutes before cutting into 8 slices. Top with slaw and serve immediately.

Quick Tip

Bake the pizza in advance and store slices and slaw separately in the refrigerator. Heat up slices individually when ready to eat and top with slaw.

Cashew Fried Rice

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Start to finish: 40 minutes
Impresses: 4

Ingredients
For the rice:
3 tablespoons butter
1 tablespoon sesame oil
2 cups cold, cooked rice
2 tablespoon soy sauce
¼ cup cashews, chopped
2 eggs

For the aioli:
¼ cup Greek yogurt
1 tablespoons sriracha
1 tablespoon lime juice

Method
For the rice:
Melt 1 tablespoon butter with sesame oil over medium heat.

Add in rice and toss to coat. Increase heat to medium-high and cook, stirring constantly until slightly toasted, about 7 minutes. Add in soy sauce and cashews and stir to combine.

Remove from heat. 

Heat a separate pan over medium-high heat. Melt two tablespoons butter and fry two eggs until desired doneness. 

Serve rice by drizzling with aioli and topping with fried egg. 

For the aioli:
Mix all ingredients together in a small bowl and drizzle to serve.

Serve warm.

Falafel-Feta Wraps

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Start to finish: 45 minutes
Impresses: 4

Ingredients
For the falafel:
15-ounce can chickpeas, rinsed and drained
1 cup parsley leaves
1 tablespoon lemon juice
4 cloves garlic
1 tablespoon cumin
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne
pepper
¼ cup flour

For the spread:
¼ cup heavy cream
½ cup crumbled feta
2 tablespoons sundried tomatoes

To build:
4 pita breads
Use up whatever is left in your fridge, you’ll need about two cups of greens and vegetables. We had sprouts and baby kale.

Method
For the falafel:
Heat oven to 400 F and line a baking sheet with parchment paper.

Combine all ingredients but flour in a food processor until a fine meal forms. Scrape down sides, add in flour and pulse until mixture starts to lump together. 

Using a cookie scoop, roll scoopfuls into balls.

Gently flatten balls between your palms and place on prepared baking sheet.

Bake 15 minutes, flip, and bake another 10 minutes.

For the spread:
Using an electric mixer, beat all ingredients together in a medium-sized bowl. 

To build: 
Smear 2 tablespoons of the feta spread onto a pita. Top with 4–5 falafel patties and veggies of choice. 

Wrap and serve.