Kitchen Focus

• 1 (6 oz.) can dry chocolate milk mix
• 1 (8 qt. size) box non-fat dry milk powder
• 1 (10 oz.) jar dry coffee creamer
• 1 cup powdered sugar

Mix the above ingredients together and place in a resealable glass jar. Tie with ribbon and attach the following directions:

To make one mug of cocoa, place 4 rounded tablespoons of this mix into a large mug. Add 1 cup of boiling water and stir well to dissolve. Top with marshmallows or whipped cream if desired and enjoy!

• Yields: 100 servings
• Preparation Time: 5 minutes

• 1 cup flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup packed brown sugar
• 1/4 cup white sugar
• 3/4 cup wheat germ
• 1 cup quick cooking oats
• 1/2 cup dried cranberries
• 1/2 cup white chocolate chunks
• 2/3 cup flaked coconut

Mix the flour, baking soda and salt together. And set aside.

Starting with the brown sugar, layer the ingredients in a 1 liter sized glass jar in the order given -- ending with the flour mixture that was premixed. Attach a card with the following directions:

1. Preheat the oven to 350 degrees F (175 degrees C). Line one baking sheet with parchment paper.
2. Empty the contents of the jar into a large bowl. Using a wooden spoon blend the mixture until well combined.
3. Using you hands work in 1/2 cup softened butter or margarine until the mixture resembles coarse crumbs.
4. Beat 1 egg with 1 teaspoon vanilla and 1/4 cup milk. Still using your hands or a wooden spoon blend the egg mixture into the dough until well combined.
5. Drop teaspoon sized mounds 2 inches apart onto the prepared baking sheet. Bake at 350 degrees F for 10 to 14 minutes or until the edges are lightly browned. Place cookies on a rack to finish cooling. Makes approximately 2 dozen cookies.

Give as housewarming or holiday gifts as needed and watch the smiles pour in.

• Yields: 1 liter jar
• Preparation Time: 15 minutes

• 2 oz. unsweetened chocolate -- coarsely chopped
• 2 1/4 c. flour
• 1/4 tsp. salt
• 1 c. butter -- softened
• 3/4 c. sugar
• 1 egg
• 1 tsp. vanilla extract

Preheat the oven to 400 degrees F.

Melt the chocolate in a microwavable dish by microwaving it on HIGH for 30 seconds at a time, mixing the chocolate after each cooking.

Combine the flour and salt in a small bowl; stir to mix.

Beat the butter and sugar in a large bowl until light and fluffy. Beat in the egg and extract. Add the chocolate and beat again. Gradually add the flour mixture while mixing.

Fit a cookie press with your desired plate and fill the press with the dough. Press the dough 1 inch apart onto an ungreased cookie sheet. Bake the cookies for 7 minutes or until set. Remove them to a wire rack and cool completely. Store tightly covered at room temperature.

• Yields: 60 cookies
• Preparation Time: 30 minutes

• 2 1/2 cups flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon black pepper
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 2 cups (8 ounces) shredded sharp Cheddar cheese
• 1 container (8 ounces) plain yogurt
• 1/2 cup butter -- melted
• 2 eggs -- lightly beaten

Preheat the oven to 375 degrees F. Combine the flour, baking powder, pepper, baking soda and salt in a large bowl. Stir in the cheese.

Stir together the yogurt, melted butter and eggs. Add the yogurt mixture to the flour mixture; stir just until the dry ingredients are moistened. Spoon the batter into a buttered and floured 9 x 5-inch loaf pan. Bake for about 35 minutes or until golden and a wooden toothpick inserted in the center comes out clean. Cool the loaf in the pan on a wire rack for 10 minutes. Remove the bread from the pan. Serve warm or toasted, if desired. This recipe can be easily doubled or tripled.

• Yields: 1 loaf
• Preparation Time: about 1 hour