Looking for great handmade gifts this Christmas? The Hawaii Potters Guild is hosting a studio sale 9 a.m. to 1 p.m. Dec. 12 at its studio at 2480 Bingham St. The sale offers a wonderful opportunity to pick up unique bowls to add to your collection or for a special gift. Pair the bowls with a favorite soup mix or recipe. Proceeds benefit Hawai‘i Meals on Wheels. For information, call 941-8108 or visit hawaiipottersguild.org.

In the meantime, try these tasty recipes compliments of the guild.

CHICKEN CHILI

3 cups cooked chicken, cut into 1- to 2-inch pieces (can substitute with turkey)

1 (12-ounce) jar medium-hot salsa verde

1 (15-ounce) can black, kidney or pinto beans, rinsed and drained

3 cups low-sodium chicken broth

1 teaspoon cumin

Salt, to taste

1/2 cup low-fat sour cream

1 cup crushed tortilla chips

3 stalks green onion, chopped

Chinese parsley sprigs, for garnish

In a saucepan, combine chicken, salsa verde, beans, chicken broth and cumin. Stir and mix thoroughly. Add salt to taste. Simmer 10 minutes.

Ladle chili into individual bowls. Garnish with sour cream, chips, green onion and Chinese parsley. Serves 6.

Approximate nutritional information, per serving (based on black beans and not including salt to taste): 320 calories, 10 g fat, 3 g saturated fat, 95 mg cholesterol, 1,000 mg sodium, 26 g carbohydrate, 6 g fiber, 5 g sugar, 28 g protein

SMASHED CAULIFLOWER

2 heads cauliflower

1 cup butter, divided

6 cloves garlic, finely minced

1-1/2 cups panko (Japanese breadcrumbs)

12 saltine crackers broken into pieces

Dash nutmeg

2 cups grated Parmesan cheese

Salt and pepper, to taste

Break cauliflower into florets and rinse thoroughly. Simmer in salted water until cooked but slightly firm. Drain in colander and lightly rinse. While still warm, place cauliflower in large bowl with 1/2 cup butter and mash.

In skillet, melt 1/4 cup butter and saute garlic lightly. Add to cauliflower. In the same skillet, melt remaining 1/4 cup butter, add panko, stir and toast lightly.

In a food processor, add crackers, nutmeg, Parmesan cheese, salt and pepper and 1/2 cup of toasted panko, and pulse until crumbly. Fold into cauliflower until well blended.

Place in heat-resistant serving dish. Top with remaining panko and keep warm in 250-degree oven until serving time. Serves 8.

Approximate nutritional information, per serving (not including salt to taste): 410 calories, 30 g fat, 18 g saturated fat, 80 mg cholesterol, 650 mg sodium, 25 g carbohydrate, 4 g fiber, 4 g sugar, 13 g protein

FRESH GINGER SPICE CAKE

1 cup molasses

3/4 cup sugar

1 cup vegetable oil

2-1/2 cups flour

1 teaspoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon pepper

1 cup boiling water

2 teaspoons baking soda

1/4 cup peeled and finely minced fresh ginger

2 eggs, room temperature

Heat oven to 350 degrees. Spray a 13-by-9-inch baking pan with cooking spray.

In large mixing bowl, combine molasses, sugar and oil.

In separate bowl, sift together flour, cinnamon, cloves and pepper.

In measuring cup, add boiling water and baking soda, and stir to dissolve. Add to molasses mixture. Mix in ginger and stir in dry ingredients. Add eggs and beat thoroughly.

Pour into prepared baking pan. Bake 35 minutes or until a cake tester comes out clean. Cool 30 minutes and cut into squares. Sprinkle with powdered sugar if desired. Serves 12.

Approximate nutritional information, per serving: 400 calories, 20 g fat, 1.5 g saturated fat, 30 mg cholesterol, 250 mg sodium, 53 g carbohydrate, 1 g fiber, 28 g sugar, 4 g protein

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.