Last minute gifts: something with a little bit of you in it

As the gift-giving season comes down to the wire, it’s getting to be desperation time for those last few presents. Instead of fighting the mob at the malls, how about giving something that you’ve made yourself? Cook something, bake something, package it attractively, and you’ll be able to give a gift that you know the recipient will use and that has a personal touch.

Delicious no-bake cookies

My childhood Christmas memories always include my favorite cookie ever, Peanut Butter Balls. My family spent many hours rolling these cookies into bite-sized balls. This delicious chocolate peanut butter “cookie” is rich and sweet and most importantly, decadent.

People always ask me for this recipe and I have almost never given it out. Your gift recipients will be getting something very special with these goodies—just make sure they aren’t allergic to peanuts.

The only cooking involved is the melting of the chocolate chips, and that can be done in the microwave if the chips are carefully watched so they don’t scald and ruin the chocolate.

Note: Chocolate chips retain their chip form even after melted when microwaved, so check them after every 30 seconds.

Ingredients

2 sticks margarine at room temperature

1 pound confectioner’s sugar

1 medium container of chunky peanut butter

4 cups of coarsely chopped honey graham crackers

1 bag of semi-sweet chocolate chips

Mix the first four ingredients well together, using your hands. This is a sticky mess, but using your hands releases the oil in the peanut butter and the margarine so the dough becomes tacky, not dry.

Roll the dough into balls or press firmly into a nine- by 11-inch cake pan. Melt your chocolate chips in the microwave or over a double boiler at low to medium heat. Dip the balls into the melted chocolate using toothpicks or simply spread the melted chocolate over the top of the peanut butter mixture in the cake pan. Allow the balls to cool completely. Enjoy, they are fabulous!

—Emily Grillo

Parsley pesto

Attractive and interesting jars can frequently be found at dollar or thrift stores, and even a mason or Bell’s canning jar will look appealing when filled with a home-cooked recipe. Fill one with pesto and you’ll have a jar with a seasonable green color and contents that can be used in a variety of ways by the creative cook.

Pesto is traditionally made with basil, but I suggest a parsley variation for local gardeners, whose basil blackened at the first touch of frost, but whose parsley in a mild year like this has may have soldiered well on into December. The recipe below makes about two cups.

Ingredients

2 cups parsley (remove major stems), loosely packed

1 cup grated parmesan or romano cheese

1 cup pine nuts or walnuts

2/3 cup olive oil

2-4 cloves garlic, to taste

1 teaspoon salt

Method

If using walnuts, put them in a dry frying pan over medium heat and stir constantly for 3-5 minutes to toast. Put all ingredients except olive oil in food processor; process 30 seconds or so until thoroughly ground. Then add oil, pouring in a slow stream with the processor on. The recipe can be made in a blender, but you will have to do it in batches.

Pack the pesto in the jar with a thin layer of olive oil on top to help preserve it. Be sure to let the recipient know that the jar should be placed in the refrigerator after received.

—Anne Willard