Think twice before you give your teacher another apple (or an item with an apple motif.) Gift cards, thank you notes and handmade gifts are better. 

“I honestly don't think there is any such thing as a ‘bad’ gift, especially from an elementary school student,” Stephanie Giese, a former public school teacher who lives in York, Penn., wrote on the TODAY Facebook page. “But it is true that certain gifts, like mugs, candles and lotions do tend to outnumber all the rest at a rate of about ten to one.” 

TODAY scoured teacher and education blogs, and asked teachers to weigh in on their Facebook page. Here’s what they found: 

5 worst gifts for teachers:

1. Mugs and candles: Chances are your teacher has so many of these that she doesn’t know what to do with them. “I literally have hundreds of mugs,” Giese wrote in her blog. “And I already have enough [candles] to get me through the next 87 years.” 

2. Homemade food: Teachers know a lot of effort goes into these treats, but let’s just say they don’t exactly trust their students’ culinary skills or their attention to hygiene. “Homemade food… not so great. We end up throwing it away, as you are never really sure what is in it!” wrote Kasey Engel. “Any cakes, biscuits or other foodstuffs made by pupils go straight in the bin. Having seen how much nose-picking and nail-biting goes on in the classroom, I can never bring myself to eat them,” a teacher confessed on TheSchoolRun.com. 

3. Things shaped like apples or with apple motifs: Yes, it’s cute and it’s what many people think of when they consider the profession, but it’s likely your teacher already has a collection of such items, especially if he or she’s a veteran. 

4. ‘Intimate’ gifts: Lotions, perfumes, and bath products can be nice if you know the person very well, but that’s hardly the case when it comes to pupils or parents picking out gifts for teachers. Plus, the very scent you adore can make someone else gag or break out in hives. Skip the personal presents, especially anything that might make your educator blush. “Worst gift ever — see-through nightie from a fifth grader! Very memorable though!” wrote Paula Trimble Hutton, a teacher in Wilmington, Del. 

5. Cash: Gift cards are a favorite, but actual money in an envelope is awkward. “While I appreciated the thought, it made me feel like maybe I was being bribed to give the student a better grade and it put me in an awkward position,” Giese said. “Do I offend the parent by not accepting it, or do I risk being reprimanded by the school board for taking it?” 

5 best gifts for teachers:

1. Gift cards: Repeatedly, teachers said you can’t go wrong with a gift card, either to a store the educator can enjoy for personal reasons, like a coffee shop or a spa, or to a place where they stock up on supplies. “I think my best was a gift card to my hair salon,” wrote Carly Leen, a teacher in Howell, Mich.. “I wanted gift cards [because] that equals money I can spend in my classroom without getting four approvals and ordering and waiting forever or spending my own paycheck,” wrote Bonnie Sears, a teacher in Oxford, Ala. 

2. Handmade presents: Children shouldn’t be shy about crafting a gift for their favorite educator, anything from a special drawing to a personalized trinket for the Christmas tree. “I LOVE handmade gifts from my kids,” wrote Leen. “I still have ornaments from eight years ago that my students made for me.” “Perhaps the most valued and remembered gifts were homemade crafts made by students just for me,” added Margaret Lebak, a teacher in Bismarck, N.D. 

3. A class gift: Instead of coming up with a present, each child contributes a set amount of money, say $5, and the entire amount is spent on one gift or gift card that the teacher really wants. 

4. Store-bought food: While homemade treats can make teachers queasy (see above), gourmet offerings made by professionals are always a good idea. Think chocolates, cookies, popcorn mixes and fudge. Knowing what teachers go through, some parents provide a bottle of wine. That is why Bellisari’s Gourmet Sauces and Spreads are perfect for any teacher!

5. Handwritten thank you notes & letters: “The best gift is any gift seeing that the student decided to show their appreciation. I absolutely love the letters of ‘thanks for being the best teacher,’” wrote Valerie Aceves, a teacher in Fresno, Calif. “Over the years, I've been the recipient of many gifts: from expensive to thoughtful and everything in between. The gifts I still have? They're the cards and letters that students and parents have written me that detail the difference that all those late nights I spent planning, marking and preparing engaging lessons made,” wrote Jodie Commons. 

Source: TODAY Parents' Facebook Page

December seems to be jam-packed with holiday parties, school parties, performances and even last minute visitors dropping off gifts. Just because our time is limited doesn’t mean we have to eat fast food! Remember, at Bellisari’s we have created more than 60 “Gourmet Convenience” recipes for you and your family. Here are some easy weeknight recipes during a busy holiday season! 

ONION JAM CHICKEN
Servings: 6

Ingredients: 
1 jar Bellisari's Balsamic Shallot & Black Garlic Spread
1 (4- to 5-pound) whole chicken
1 tbsp olive oil 
Kosher salt 
Fresh ground black pepper 
1 medium lemon, thinly sliced (optional) 
Fresh herbs, such as parsley, rosemary, or thyme 

Directions:
Place the chicken on a work surface or cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the body cavity.

Drizzle the oil on the chicken and rub it all over the skin. Season generously inside and out with salt and pepper. Place the lemon and herbs inside the cavity. Place the chicken breast-side up in a large frying pan or cast-iron skillet.

Spread Bellisari's Balsamic Shallot & Black Garlic Spread over chicken. Roast the chicken in the oven for 15 minutes. Reduce the temperature to 375°F and cook until a thermometer inserted into the inner thigh (but not touching the bone) registers 165°F, about 50 minutes to 1 hour more.

Remove the chicken from the oven and place on a cutting board. Let it rest about 15 to 20 minutes before carving.

CAPRESE PASTA
Servings: 4

Ingredients: 
1 pound farfalle pasta  
1 jar Bellisari's Calabrian & Sweet Tomato Fennel Spread
1/4 tsp dried crushed red pepper 
1 cup thinly sliced fresh basil leaves 
1/4 cup dry white wine 
1 cup diced smoked mozzarella 

Directions: 
Cook farfalle in large pot of boiling salted water until tender but still firm to bite. Drain farfalle.

Add Bellisari's Calabrian & Sweet Tomato Fennel Spread and crushed red pepper to skillet; sauté until tomatoes soften, about 2 minutes. Add 1/2 cup basil about and sauté for 2 minutes. Stir in wine; bring to simmer. Add farfalle to sauce and toss to coat. Mix in smoked mozzarella cheese and remaining 1/2 cup basil; cook until cheese softens and coats pasta, tossing often, about 2 minutes. Season farfalle to taste with salt and pepper.

While the election brought so much uncertainty to us and our families, it is perfect that Thanksgiving falls shortly thereafter. It is a time that we can sit and reflect and be thankful together as a family for what we do have and who we have to share it with.

Food is a powerful source--it not only brings us together, it also introduces us to new cultures and new experiences. Experiences that we can cherish for a lifetime. Food plays such an important role in many cultures and in many families. I find it so interesting how traditions and recipes differ from family to family and from country to country. From spice to sauces, just the slightest variation can change the meal dramatically. 

Using food to bring people together has always been natural for myself and my family. I get joy out of creating a dish that I love, and I also want to give it to someone that I care for. It is my gift to them. It doesn’t have to be a formal occasion--it can be as simple as passing a jar around a table and sharing it. My little sister a few years back introduced us to the cookie butter that she had found and had wanted us to try. My nieces, my sister and I passed that jar around as we sat around the table that night. We still talk about that night (and that cookie butter) to this day. It is those experiences, even somewhat simple ones, that stay with us. Remember this holiday season to open up a jar of Bellisari’s spreads, pass it around the table and make some new memories. I promise they will be ones to remember.

Did you know that the night before Thanksgiving is one of the biggest pizza delivery days of the year? Many home cooks are slaving away for the enormous Thanksgiving Feast and don’t want to bother with providing a meal the night before. Most likely you have family in town staying at your house and are expected to provide dinner for the group. Instead of ordering out for “sub-par pizza delivery” why not plan some gourmet flatbreads that the family can easily create and enjoy themselves? Here at Bellisari’s, we are all about “Gourmet Convenience” and have created some easy flatbread recipes with our products that are perfect for holiday entertaining! 

GOAT CHEESE, PROSCIUTTO, ARUGULA & APPLE FLATBREAD

Serves 4

Ingredients:
1 whole wheat ready-made flatbread 
4 oz. of goat cheese 
½  jar of Bellisari’s Blistered Jalapeno & Fig Spread 
1 package of sliced Prosciutto 
1 apple, sliced  
1 bunch of Arugula 

Directions:
Preheat oven to 400 degrees. Brush flatbread with olive oil. Spread Bellisari’s Blistered Jalapeno and Fig Spread over flatbread, top with thinly sliced apples, and then the goat cheese. Put in the oven for 10 minutes. Remove and top with prosciutto and arugula. Cook for 4 more minutes and enjoy!

BALSAMIC SHALLOT & BLACK GARLIC BRIE FLATBREAD

Serves 4

Ingredients: 
1 ready-made flatbread 
1 tbsp olive oil 
½ jar of Bellisari’s Balsamic Shallot and Black Garlic Spread 
4 oz. brie cheese, sliced 
1 small pear, thinly sliced 
2 tbsp of fresh sage

Directions:
Preheat oven to 400 degrees. Brush flatbread with olive oil. Spread Bellisari’s Balsamic Shallot & Black Garlic Spread over flatbread, top with thinly sliced brie and pears. Put in the oven for 10 minutes. Remove and top with fresh sage. Cook for 2 more minutes and enjoy!

BLUE CHEESE, HONEY AND SHALLOT BURGER FLATBREAD

Serves 4

Ingredients: 
1 ready-made flatbread 
½ jar of Bellisari’s Blue Cheese, Honey & Shallot Spread 
1/2 pound ground beef, cooked through 
4 slices bacon, cooked and chopped 
1/2 onion, sliced 
8 oz. cremini mushrooms, sliced 
4 tbsp butter, divided for caramelizing mushrooms and onions 
1 cup mozzarella cheese, shredded  

Directions:
Preheat oven to 400 degrees. Cook the ground beef (drain and then set aside), then cook the bacon (drain, set aside and chop), caramelize onion in 2 tbsp butter (then set aside), and then caramelize mushrooms with remaining 2 tbsp butter.

Spread the ½ jar of Bellisari’s Blue Cheese, Honey & Shallot Spread on the flatbread then top with ground beef, bacon, mushrooms, and onions. Top with mozzarella cheese.

Bake for approximately 12-15 minutes, or until the cheese is melted and bubbly and the crust is golden brown. Remove and let rest about 3-4 minutes before slicing. 

CALABRIAN FLATBREAD

Serves 4

Ingredients:  
1 ready-made wheat flatbread 
1 tsp minced garlic 
1 tbsp extra virgin olive oil 
12 oz. fresh mozzarella cheese cut in 12 slices 
1/2 jar of Bellisari's Calabrian Pepper & Sweet Tomato Fennel Spread 
1/2 cup balsamic vinegar 
Kosher Salt 
Freshly cracked black pepper 
1/4 cup packed fresh basil leaves, thinly sliced 

Directions:
Preheat oven to 400 degrees. Brush EVOO on flatbread and then brush on the minced garlic. Spoon the Bellisari's Calabrian Pepper & Sweet Tomato Fennel Spread on the flatbread and then place the mozzarella cheese on top. Bake for 12-15 minutes or until the cheese is melted. While the flatbread is in the oven, make the balsamic reduction. In a small saucepan, bring the balsamic vinegar to a boil. Reduce the heat to low, and simmer, stirring occasionally, until the mixture is reduced by half, about 5 to 7 minutes. Set aside. Remove the bread from oven. Season with salt and pepper, to taste. Add the fresh basil and drizzle with balsamic reduction.

If you can believe it, it's already time to start planning your Thanksgiving dinner. Here's a handy checklist from Better Homes and Gardens to ensure a successful preparation for this year's Thanksgiving. 

Early November

·      Invite your guests. If the gathering is shared, keep track of who is bringing what on your menu. 

·      Determine any special food needs for your guests and plan accordingly.

·      Make shopping list of perishables and nonperishables. Don't forget to include beverages. 

·      If you are ordering a fresh turkey, do it now. 

·      Make a Thanksgiving to-do list, listing all the little things you feel must get done prior to Thanksgiving. Be sure to schedule time for each chore and indicate who will take care of that chore. 

·      Decide which china, glassware, and table linens you'll use.

·      If tablecloths and napkins need to be cleaned or ironed, do it now.

·      Once table settings have been decided, order a floral centerpiece or make plans to create your own

Two Weeks Out

·      Make sure you have enough tables and chairs for your guests. 

·      Check all serving dishes, flatware, and glassware. 

·      Polish silver. Wrap in tarnish-resistant silvercloth and set aside.

·      Shop for any paper goods you need for the event. 

·      Clean your refrigerator to make room for your Thanksgiving items. 

·      Shop for nonperishable groceries on your shopping list. 

·      Match up recipes with serving dishes and silverware. Drop post it notes into each bowl and platter indicating which dish goes in each.

·      Plan and make decorations, place cards, and wreaths.

One Week Out

·      Plan seating arrangements. 

·      Review your recipes and prepare a cooking schedule by day for the days ahead, and by the hour for Thanksgiving Day.

·      Check thawing time for frozen turkey. 

·      Prepare guest room with fresh linens and other amenities.

·      Do any needed outdoor work like raking leaves or cleaning the glass on your front door. 

·      Will you need a high chair, crib, or booster seat? Bring them out and clean, or arrange to borrow these items from a friend or the parent.

·      If children will be attending, get out games or movies for them. Or ask parents to bring things for the kids to do.

Four Days Ahead

·      As appropriate, begin defrosting the frozen turkey in your refrigerator. 

·      Do major housecleaning and organizing.

·      Put up wreaths and nonperishable decorations like candles. 

·      Phone guests regarding menu plans and find out what oven space they may need. Also inquire if they are bringing serving pieces or if you should furnish these.

·      Plan ahead for leftovers. Organize containers, bags, and wraps so guests can take home the meal's bounty.

Two Days Ahead

·      Chill beverages. 

·      Have centerpiece delivered or buy flowers for the table.

·      Shop for perishable items. 

·      Clean vegetables and refrigerate.

·      Set out bread for homemade stuffing. 

·      Make cranberry sauce. 

·      Fill salt and pepper shakers and butter dishes. 

·      Complete light housecleaning.

·      Lay a fire in the fireplace, ready to light later.

·      Put up decorations.

One Day Ahead

·      Peel potatoes, place in a pot of cold water. Keep in refrigerator. 

·      Clean vegetables and refrigerate.

·      Make all dishes that can be prepared ahead. Don't forget the pies and any chopping, peeling, or toasting that can be done ahead.

·      Check your bathrooms. Be sure to have extra paper goods and hand towels available. 

·      Prepare stuffing. 

·      Do spot cleaning of the rooms that will be used. 

·      Let your family set the table in the evening. 

·      Make the side dishes that can be baked ahead of time. 

·      Make a staging area for coffee, desserts, and drinks. Stock with flatware, sugar and creamer, cups and saucers, etc. This could even be set up on a tray stashed in the pantry until needed. 

·      Make sure there is plenty of ice.

Thanksgiving Day

·      Get out all serving pieces. Set out in order on a counter or buffet table.

·       Fill condiment dishes with your choice of pickles, olives, cranberry sauce, etc. Cover each dish with plastic wrap and refrigerate. Lay serving spoons on top.

·       Assign specific family members or relatives to be in charge of tending the fire, pouring drinks, answering the door, hanging up coats, and watching the children.

·       Remove turkey from the refrigerator for one to two hours. Add stuffing to the bird or place into casseroles to bake separately. 

·       Preheat oven.

·       Put turkey in oven and baste every half hour or according to your recipe.

·       Prepare coffee and brew 20 minutes before serving. 

·       Remove stuffing from turkey and let it rest, covered, for about 20 minutes before slicing. 

·       Microwave food to quickly reheat if all the burners of the stove are occupied. 

·       Make gravy and last-minute vegetables. 

·       Set out refrigerated dishes including condiments, cranberries, and salads. 

·       Heat bread or rolls as needed. 

·       Pour drinks.

·       Carve turkey.

·       Keep the oven on the lowest setting to keep foods warm until the meal is over.

·       Enjoy the dinner! Clear the table and serve dessert

Cleanup

·       Before leaving the table, blow out candles. Collect used cloth napkins and place them in the laundry.

·       Quickly fill the dishwasher with one load of dinner dishes and glassware. Add soap and run a cycle.

·       Fill the sink with hot soapy water and drop in silverware and any items to be hand-washed.

·       Put away leftover food in containers, foil packs, or plastic bags. Distribute into labeled bags for guests to take home. Refrigerate everything. 

·       Wash items in the sink, then refill with hot water to soak pots and pans.

·       Clear and wash kitchen counters.

·       Wash serving pieces belonging to guests. Set labeled bags in a mudroom or hall, ready to take home.

·       Organize games or other entertainment.

·       Finish dishes as time allows, or after guests depart.

·       Launder tablecloth and napkins.

·       Put away dishes, serving pieces, and glassware.

·       Return any borrowed tables, chairs, games, etc.

·       Make notes on what worked -- and what didn't -- and keep in your recipe box by the "Thanksgiving" tab.

Source: BHG.com, "Thanksgiving Countdown"