Speaking of creative gifts... you can make...

Erin's post got me thinking of a couple of other easy gifts that would work great for teachers, bus drivers, coaches, co-workers, etc...

These are easy to do and people think you put a lot of thought into the gift...the price is right too!

Hot Cocoa Mix in a Jar

6 cups of instant nonfat dry milk

1 1/2 cups granulated sugar

1 cup plus 2 tablespoons baking cocoa

1 1/2 cup miniature marshmallows

Combine dry milk, sugar, cocoa and marshmallow in a large bowl. Pour into 2 quart jar or tall container. Seal with a lid and decorate with fabric and ribbon.

Recipe to attach: Measure 1/2 cup cocoa mix into mug. Stir in 1 cup hot water or milk. Serves 12.

Variation for pint jar: 1 1/2 cups nonfat dry milk, 1/3 cup granulated sugar, 1/4 cup plus 2 tablespoons baking cocoa, 1/2 cup miniature marshmallows. Recipe to attach: Measure 1/2 cup cocoa mix into mug. Stir in 1 cup hot water or milk. Serves four. (associated press)

Creamy Italian Chicken with Porcini Mushroom Kit

1 1/2 cups long grain white rice

1 teaspoon dried basil

1/2 tsp dried marjoram

1/4 tsp dried thyme

1/8 tsp red pepper flakes

1/4 tsp white pepper

1/2 tsp powdered garlic

1 tablespoon (1/2 ounce each) dried porcini mushrooms, cut or broken into small pieces

1/4 cup dried red bell peppers (optional)

1 1/2 tsp cornstarch

1 tsp salt

In a large bowl, combine all ingredients. Use a spoon to mix well, then pour into a gift bag. Seal and use a ribbon to attach gift label.

Makes 1 gift bag (four servings)

The preparation instructions should read:

In a large saucepan, combine the contents of this package with 3 1/4 cups chicken broth and 1 1/4 pounds of boneless, skinless chicken breast cut into small chunks. Bring to a boil, then cover and reduce heat to simmer. Cook for 20 minutes, then let the pan stand off the heat for 5 minutes. Stir in 1/4 cup sour cream.

Serves four(associated press)

Sinful but Fabulous Granola

1 cup shredded coconut

1 cup roughly chopped almonds

1 cup roughly chopped macadamia nuts

1 cup roughly chopped pecans

4 1/2 cups old fashioned rolled oats

1/4 cup wheat germ

1/2 cup bran

1/4 cup unsalted sunflower seeds

8 tablespoons unsalted butter (1 stick)

1/2 cup honey

1 tsp pure vanilla extract

1 1/2 tsp coarse salt

1/2 tsp ground cinnamon

1/4 tsp fresh ground nutmeg

1/2 cup semisweet chocolate chips

1/2 cup white chocolate chips

1/2 cup raisins

1/2 cup dried cherries

Heat oven to 350 degrees Line a baking sheet with parchment and spread shredded coconut on top. Bake until toasted. Transfer to plate to cool.

Line same baking sheet with parchment and spread out almonds, macadamia nuts & pecans on pan. Toast for 10-15 minutes, shaking occasionally. do not let nuts get too brown. Take out of oven, transfer to platter to cool. Reduce oven to 300 degrees.

In a large bowl, mix together oats, wheat germ, bran, sunflower seeds and sesame seeds.

Melt butter in a saucepan over med-low heat. Add honey, vanilla, cinnamon, nutmeg and salt and stir until well-mixed. Pour over oat mixture and arrange onto two rimmed baking sheets;, bake until golden brown, about 25-30 mins.

While that mix cooks, spread out cooled roasted nuts on a flat surface. In separate bowls, melt the semisweet and white chips in the microwave. Take the back of the spoon and generous drizzle melted chocolates onto the roasted nuts. Let dry completely.

Once oat mixture cools, break into chunks and add to large bowl. Add toasted coconut, dried fruits and chocolate drizzled nuts. Store in airtight container.

Make 12 cups

To gift tag add these serving suggestions: A super topping for baked apples or pears. Sprinkle over yogurt, ice cream or cinnamon gelato. Add to pancake batter or press into sugar cookies halfway thru baking process. Or enjoy it by itself. (Michelle s Miller / Bartlett)