Peppermint Bark
Personalized Boxes: http://www.thestationerystudio.com
1 lb. chopped bittersweet chocolate (good quality, I got mine at Trader Joe’s)
peppermint extract
1 lb. chopped white chocolate
crushed pepperment
Line an 11×17 baking sheet with parchment paper or waxed paper. Melt bittersweet chocolate over a double boiler, stirring constantly.
Stir in four drops peppermint oil or more to taste.
Spread chocolate evenly onto the prepared cookie sheet. Chill until just set, about ½ hour.
Melt white chocolate over double boiler, stirring constantly, if white chocolate seizes add a little canola oil. Quickly spread white chocolate mixture over chilled dark chocolate, spreading to the edge of the pan, sprinkle with peppermint. Chill until set, to cut I trim the edges with a chef’s knife and then cut into squares and cut the squares into triangles.

Presentation:  Put triangles into tissue lined personalized boxes, tie with red butchers twine.

Limoncello
Bottles-Hobby Lobby or Amazon
10 organic lemons; washed and dried
1 750-ml bottle vodka
1 cup sugar, to taste
Equipment
Vegetable peeler
1 quart jar or other similar-sized container with a lid
Strainer
large coffee filter
4-cup measuring cup
Small funnel
2 clean bottles for gifts

Peel the lemons: Use a vegetable peeler to remove the peels from all the lemons. Try to remove only the outer yellow skin and as little of the pith as possible. Transfer the lemon peels to a 1-quart jar and cover with vodka. Screw on the lid.
Infuse the vodka: Let the vodka and lemon peels infuse somewhere out of the way and out of direct sunlight for at least 1 week or as long as a month. The longer you let the vodka infuse, the more lemony your limoncello.
Strain the vodka: Line a strainer with a large coffee filter and set it over a 4-cup measuring cup. Strain the infused vodka through the filter. You may need to stir the vodka in the strainer if the flow stops.
Prepare sugar syrup: Prepare a sugar syrup of 1 cup of water and 1 cup of sugar — bring the water to a simmer and stir in the sugar to dissolve; allow to cool. 
You can play with the ratios of water to sugar. Start with 1 cup of water and 1 cup of sugar, taste the limoncello, and add additional sugar syrup gradually until you reach a flavor you like. More water will dilute the alcohol base, making a less alcoholic, milder, and smoother-sipping liqueur. More sugar will make a sweeter limoncello.
Mix the sugar syrup with the infused vodka: Pour the sugar syrup into the infused vodka. Stir gently to mix. Taste and add additional sugar syrup if desired (see above).
Bottle the limoncello: Insert the funnel in the neck of one of the bottles and fill with limoncello. Repeat with remaining bottles.
Chill and store: Chill the limoncello in the fridge or freezer for at least 4 hours before drinking. Limoncello can be kept in the fridge for up to a month or the freezer for up to a year (and often much longer!).

 Granola
9 cups old fashion oats (not quick cook)
2 cups mix of sliced almonds, walnuts and raw pepitas
1 cup shredded coconut
3/4 cup maple syrup
¼ cup honey
½ tsp. cinnamon
1 tsp. vanilla
½ cup vegetable oil
1 cup raisins or other dried fruit
*optional for holidays 1/2 cup crushed peppermint and 1/2 cup chopped milk chocolate
Preheat oven to 350 degrees F.
In a large bowl, combine the oats, nuts, cinnamon and coconut.
In a separate bowl, combine maple syrup, honey, vanilla and oil. Combine both mixtures and pour onto 2 sheet pans.  Bake for about 30 minutes, stirring after 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl, let cool. Add raisins and mix until evenly distributed.  Great mixed with plain yogurt or milk.  You should get about five 2 cup servings.