CHEESE BISCUITS (Recipe courtesy Paula Deen)
2 cups self-rising flour
1 teaspoon baking powder
1 teaspoon sugar
1/3 cup shortening
3/4 cup grated sharp Cheddar
1 cup buttermilk
Salt
1/4 stick butter, melted

Preheat oven to 350 degrees.

In a medium bowl, mix flour, baking powder, salt, to taste, and sugar together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Sir in buttermilk all at one time just until blended. Do not over stir.

Drop by tablespoonfuls, or use an ice cream scoop, onto a well-greased baking sheet. Brush dough with melted butter. Bake for 12 to 15 minutes.

Other recipes/gadgets to consider:
cookie recipe and cookie cutter
Egg casserole and a whisk
Garlic bread and garlic clove press
Any recipe and a measuring cup or spoon

food processor:
http://www.jr.com/cuisinart/pe/CUS_DLC1BCH/
salsa recipe:
http://allrecipes.com/HowTo/Homemade-Salsa-Secrets/Detail.aspx

You could even put a cute little note: here’s how to keep your marriage “hot.”

Makes: 8 servings Cook: 20 minutes
Prep: 20 minutes

Ingredients
1/2 teaspoon salt
1/4 teaspoon black pepper
2-1/2 pounds thin chicken cutlets, about 1/4 inch thick
1 cup all-purpose flour
3 tablespoons olive oil
3 tablespoons butter
1/2 cup dry white wine
2 cups chicken broth
Rind of 1 lemon, sliced into very thin strips
2 tablespoons capers, drained
2 tablespoons chopped flat-leaf parsley

Directions
1. In a small cup, mix the salt and pepper; sprinkle evenly over both sides of chicken cutlets. Dredge the chicken generously in the flour to evenly coat. Gently shake off any excess flour; reserve 2 tablespoons of the flour.

2. In large nonstick skillet, heat 2 tablespoons of olive oil and 2 tablespoons butter over medium-high heat until melted and very hot. Add half the chicken; sauté for 3 minutes per side. Remove and keep warm. Heat remaining oil and butter in skillet; sauté remaining chicken; remove.

3. To the skillet, add the reserved 2 tablespoons flour; cook for 30 seconds. Add the wine; cook, scraping up any browned bits from the bottom of the skillet, until reduced by at least half, about 30 seconds. Add the chicken broth and strips of lemon rind. Bring to a simmer; cook for about 2 minutes or until the sauce is slightly thickened.

4. Add chicken to sauce. Sprinkle with capers. Bring to a gentle simmer; cover and cook for 5 minutes to heat through.

5. To serve, place chicken on serving platter. Stir chopped parsley into sauce in skillet. Spoon over chicken. Serve with buttered orzo, if desired.

for the gift give her a set of tongs.

I make this for my family and its the best.

https://www.pamperedchef.com/ordering/prod_details.tpc.prodId=240&words=chopper

And at 30 bucks, it’s a good deal. I’m sure you could find a recipe that requires chopping . even for sauce you need to chop onions and garlic up, and this is perfect for that.

Hope that helps.