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Coupon Abbreviations
  • SC = Store Coupon
  • MC = Manufacturer Coupon
  • SS = Smart Source
  • RP = Red Plum
  • PG = Proctor and Gamble
Coupon Terms
  • WYB = When You Buy
  • B1G1 = Buy One Get One Free
  • .75/1 = 75 cents off one item
  • .75/3 = 75 cents off three items
  • EXP = Expiration Date

Going Nuts? I can help you understand coupon terms and abbreviations

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Homemade Holiday Treat Ideas 

I received the little gift above from a friend (hot chocolate & marshmallow on a stick) and I thought rather than doing a menu plan this week, that it would be fun for us to all share our favorite homemade treat ideas.

You can make a variety of fun food gifts with common ingredients you have on hand. Show your friends and family your creative & thoughtful side by whipping up one of these fun recipes to share!

To make life easier on yourself use printable recipe tags and gift labels that are already designed (see below).  Tie them on with a pretty ribbon and you’ve got a personalized gift that didn’t take long or cost a lot, but will be really be enjoyed by everyone you give it to.

Gift Ideas

Hot Chocolate on a Stick – Recipe
Cream, Sweetened Condensed Milk, Chocolate Chips

Homemade Marshmallows – Recipe
Sugar, Water, Light Corn Syrup, Powdered Gelatin

Peanut Butter No Bake Cookie Bites – Recipe
Oats, Sugar, Peanut Butter, Milk, Butter

Nutter Butter Snowmen – Recipe
Nutter Butters, White Chocolate, Orange Tic Tacs, M&Ms

Mason Jar Cookie Mix Gifts
(adapt your favorite cookie recipe or use one from the Crisco Recipe Book below)

Free Printable Recipe & Gift Labels

Crisco – Free Holiday Recipe Book & Gift Tags

All You Magazine –  Free Gift Labels & Recipe Cards

    • Heather

      You can make reindeer out of nutterbutters as well. All you need are the cookies, m&m for the eyes and nose, and mini pretzels for the antlers. Glue it all together with a little icing.

    • Laurie

      Jenny, This is going to drive me crazy.  I can’t figure out what is in your picture.  What did you get?

      • It’s hot chocolate on a stick, with little snowflake shaped marshmallows.  There are cute little instructions printed on the back that you stir it into hot milk for a hot chocolate treat.  The recipes for it are at the top of the post!

        • Laurie

          Jenny, Thanks.  I noticed you said it was hot choc on a stick, but I couldn’t figure out the white puff (sorry, but it looked like a toilet bowl brush – LOL).  Got it now, that is the marshmallow.  Fun!

          • I thought so, too, from the picture! LOL

    • Lynn Walls

      I love this idea of sharing our favorite holiday treats. Just looking at all those pictures is making me hungry. 

    • It’s not cutsie or artsy, but I always make pumpkin streusel cake during the holidays. It never goes uneaten!

      • Oh, that sounds delicious. I’d love for you to share the recipe!

        • Sure! Here it is:

          1/2 Cup packed dark brown sugar
          1 tsp. cinnamon
          1/4 tsp. pumpkin pie spice
          2 tsp. butter, softened

          3 Cups all-purpose flour
          2 tsp. baking soda
          1 Tbsp. cinnamon
          1 tsp. salt
          1 Cup butter, softened
          2 Cups granulated sugar
          4 eggs
          1 Cup canned pumpkin (NOT pie filling!)
          1.5 Cups sour cream (one 16 oz pkg.)
          1 tsp. vanilla
          Powdered or Confectioner’s sugar, optional

           1. Preheat oven to 350 F. Grease and flour a 12-cup Bundt Cake Pan.
           2. For streusel, mix all ingredients well in a small bowl and set aside.
           3. For cake, mix flour, soda cinnamon and salt in medium bowl and set aside.
           4. In large bowl, beat butter and granulated sugar with mixer on medium speed until creamy, scraping bowl occasionally.
           5. Add eggs to sugar-butter, two at a time, beating well after each addition. Beat in pumpkin, sour cream, and vanilla. Gradually beat in flour on low speed until well blended.
           6. Spread 1/2 the batter in bundt pan. Sprinkle streusel on batter, making sure streusel does NOT touch the pan. Top with remaining batter, making sure it DOES touch the pan all the way around (encapsulating streusel).
           7. Bake 55-60 minutes until toothpick comes out clean. Cool IN PAN for 30 minutes. Remove from pan to wire rack, and cool completely. Just before serving, dust top with powdered sugar. The sugar will turn yellow from the pumpkin, so don’t do it too early!

    • It’s not cutsie or artsy, but I always make pumpkin streusel cake during the holidays. It never goes uneaten!

    • katzjaspy

      A loaf of Panettone (so easy in the bread maker)!

    • Sarah J

      I make candy to give out every year. My favorite, and the easiest, is cornflake candy. Melt one 12 oz bag of butterscotch chips with one 11 oz bag of peanut butter chips. Mix with about half a box of cornflakes(depending on how much coverage you like!). Spoon onto wax paper and let harden.

    • Dawnmattes

      Not candy but sugar scrub made with sugar, almond oil and lavender oil.

      • Cindi Lou

        would you please post the recipe for this scrub? Thanks!

      • Karen

        Yes, please post recipe!

    • Cindi Lou

      I always make Martha Washington candy for my family and friends. Alos, I bake cookies and brownires and take to work for co-workers to enjoy. Fun !!

    • Sheryb

      I made flavored oils for some of my gift-giving this year. Very simple to make by slowly heating olive oil (or vegetable oil) with fresh herbs (I used whole peppercorns and fresh rosemary from my garden). All You magazine had some combinations and instructions in the December 16th issue of this year. If you like to recycle, use your glass salad dressing bottles. They are a perfect size and often have narrow necks on them to which you can tie a ribbon and instructions for using. I recommend using it in scrambled eggs, hash browns, or as a marinade, or for a dipping sauce to which you can add fresh grated mozzarella. 

    • Anonymous

      Whole foods website had some great homemade gift ideas. Unfortunately, I found it too late for this year.

    • Shamsandy

      I gave out almost 50 jars of homemade strawberry preserves and apple butter at work that I made this year!!

    • Products81

      Homemade flan (secret is to add 1 more can of each evaporated and condensed,so instead of 2 cans each use 3 cans each, and 7reg eggs instead of 12eggs.. and 2tbl of vanilla extract..1 cup sugar melt to make carmel glaze in a pot, once the sugar melts hurry and pour in your baking pan(foil or glass baking pan) it hardens very fast so have everything in reach coat the bottom of pan and if able to a little on the sides not alot (but if not able to its ok if you dont get the sides) let the carmel cool down, the beat your eggs first, then add all the cans and vanilla extract mix together(simple) then pour in baking pan. in a larger pan (to fit the flan baking pan in) place the baking pan in the larger pan, *the fastest way is to boil a pot of Hot water on stove* pour hot water in the larger pan, fill to about 1/3 of your flan pan(dont go over 1/2 with water it may over time splash in the flan as it cooks) put foil over for about a hour then lower heat and remove foil, bake for another 1/2hour, keep checking you will know its ready when carmel is liquidy on sides,flan is easy to or seperated some from pan,flan is soft but not liquidy then ready.. remove and place a oven mit in refrig. and place flan pan on top, let it cool down and form overnight, or 24hours. when ready to serve have a plate or anoter dish ware and hold it against pan, and flip flan pan over transfering it to the other plate.and your flan is ready :)
      preheat 300 for 15mincook at 200-250 depending on gas or electric stove..more tips on youtube if needed for how to make glaze and temp.