You’re probably spending the upcoming holiday weekend with oodles of friends and family. That might be you’re going to be a guest in someones home. You know the old rule- never come empty handed. It’s kind of a big deal. Whether it’s a lavish homemade cake or a simple bottle of wine, just make sure you have some sort of offering for your gracious hosts. Here area few host gifts- homemade and easy to travel with. You’re sure to be invited back!

Strawberry Cake- it’s easier than it looks!

recipe from Patty Pinner’s Sweets

1 (18.5 ounce) box white cake mix (without pudding)

1 (3 ounce) package strawberry jello

1 Tablespoon self rising flour

4 teaspoons granulated sugar

3/4 cup vegetable oil

4 eggs

1/2 cup water

1/3 cup fresh strawberries, finely diced.

Preheat the oven to 350 degrees F.

To make the cake, combine to cake mix, Jello, flour and sugar in a large bowl. Mix well. Add the oil. Add the eggs one at a time, beating well after each addition Add the water and strawberries and mix well. Divide the batter evenly into 2 8-inch round baking pans that have been oiled and floured. Bake for 25-35 minutes, or until a tooth pick inserted into the center of the cakes comes out clean and the layers pull away from the sides of the pan.

Transfer the layers from the oven to wire racks. Let them cool, still in their pans, for 10 minutes. After 10 minutes, run a knife around the inside edge of each pan, then unmold each layer onto the racks to cool completely.

Find the Cream Cheese Frosting recipe here!

All-American Cole Slaw

1 ½ lb green cabbage, quartered, cored and shredded
3 tablespoon cider or malt vinegar
2/3 cup mayonnaise
1 small onion grated (optional)
2 medium carrot grated
¼ teaspoon salt or to taste

In a large mixing bowl, toss the cabbage with the vinegar and salt. Grate the carrots and optional onion directly into the bowl. Add the mayonnaise and toss well.

The slaw can be served immediately, but it is much better, more melded and tender, if allowed to stand and tossed occasionally for 30 minutes to 1 hour.

For a very limp slaw, refrigerate several hours or overnight.

Baked Macaroni and Cheese

recipe from Alton Brown

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs

Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Chocolate Chocolate Chip Banana Bread- give your hosts breakfast for the next morning!

recipe from Dorie Greenspan

2 cups all-purpose flour

1 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 stick (8 Tablespoons) unsalted butter, at room temperature

3/4 cup sugar

1/2 cup (packed) light brown sugar

2 large eggs

2 ripe bananas, mashed

3/4 cup buttermilk

3 ounces bittersweet chocolate, coarsely chopped

Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9×5 inch loaf pan and place it on an insulated baking sheet or on two regular baking sheets one on top of the other. This extra insulation will keep the bottom of the bread from over baking.

Sift together the flour, cocoa, baking powder, salt ad baking soda.

Working with a stand mixer with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about a minute until soft. Add the sugars and beat for 2 minutes more. Add the egs one at a time, beating for a minute after each addition. At this point , the batter may look a little curdled- it’s ok. Reduce the mixer speed to low and mix in the mashed bananas. Add the dry ingredients in three additions, mixing only until they disappear into the batter. Still on low sweep, add the buttermilk, mixing until it is incorporated. Stir in the chopped chocolate. Scrape batter into prepared pan.

Bake for 3o minutes. Cover the bread loosely with a foil tend to keep the top from getting too dark, and continue to bake for another 40-45 minutes (total baking time is between 70 and 75 minutes), or until a thin knife inserted into the center comes out clean. Transfer the pan to a rack and cool for at least 20 minutes before running a knife around the edges of the bread and unmolding it. Invert and cool to room temperature right side up.

French Bread- goes with any meal! Make if from scratch or but it fresh from a bakery. Wrap it in a fancy kitchen towel and bow and call it a great gift!

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Tags | bread, cake, desserts, Entertaining, holiday, homemade, host gifts, recipes, Summer