Holiday Recipes that Double as Gifts!

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We have a "two-fer" from The Uptown Grocer... drinks and snacks for your holiday entertaining, that also double as darling gifts! The best part? Jennifer McCullough has something for every price range!

Bloody Mary Rim Rocker

1 cup kosher salt
1/2 tsp dried thyme, chopped very finely
1/4 tsp black pepper
Zest of one lemon. Take care not to zest into the pith (white part) as it is bitter.

Combine ingredients and mix very well. If using as a gift this will make two tins.

Best Zesty Bloody Mary Mix

Mix: 3 TBS Dijon Mustard
3 TBS Worcestershire sauce
1 TBS Prepared horseradish
2 TBS hot sauce
Juice of two lemons
Juice of two limes
2 TBS olive brine
2 tsp freshly ground pepper
Add: 64 oz tomato juice
Pour over ice and add your favorite vodka or enjoy as is!

Sweet and Spicy Pecans
Makes a yummy snack and a fantastic salad topping!

1 cup large pecan halves
1 cup warm water
1/4 cup sugar
2 TBS sugar
1 TBS chili powder
1/8 tsp ground red pepper
1 TBS melted butter
1/2 tsp salt

Preheat oven to 350 degrees. Dissolve 1/4 cup sugar in warm water. Add pecans and soak for 10 minutes. Drain pecans well. Combine 2T sugar, chili powder, ground red pepper, and salt in large mixing bowl. Add pecans. Drizzle with melted butter and mix very well. Pour pecans in one layer on baking sheet and bake for 15 minutes. Allow to cool completely before covering.

Cheddar and Bacon Cookies
Keep in your freezer and "slice and bake" as needed. Best eaten right away but can be stored in an airtight container for up to 3 days. Yield = approx. 35 cookies

4 oz raw bacon, cooked extra crispy and crumbled finely
8 oz all purpose flour
6 oz sharp cheddar
1 stick butter, softened
4 Tbs heavy cream
1/2 tsp ground red pepper
1/2 tsp salt

Preheat oven to 350 degrees. Combine butter, cream, oil, salt and cayenne. Add cheese and flour and mix very well. Add bacon and work dough until it comes together. Roll into a log approx. 2.5 inches in diameter and refrigerate until dough is cold and slices cleanly. Slice in 1/3 inch pieces. Can leave in refrigerator for up to three days or freeze. If dough is frozen allow to defrost slightly then slice. Bake for 12-15 minutes. Cool and enjoy!

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