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Featured Recipes

Cranberry Double Layer Mold

2 cups boiling water
1 (6-ounce) package Jell-O Brand Cranberry Flavor Gelatin, or any red flavor
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 cups cold cranberry juice cocktail or water
1 cup sliced strawberries
1 (11-ounce) can mandarin orange segments, drained
2 cups thawed Cool Whip Whipped Topping

1. Stir boiling water into combined gelatin and spices in large bowl at least 2 minutes until completely dissolved. Stir in cold juice. Remove 1 1/2 cups of the gelatin; set aside for later use. Refrigerate remaining gelatin 1 1/2 hours or until thickened (spoon drawn through leaves definite impression).

2. Stir in fruit. Spoon into 7-cup mold sprayed with cooking spray. Refrigerate 30 minutes or until set but not firm (gelatin should stick to finger when touched and should mound).

3. Meanwhile, refrigerate reserved gelatin 1 1/4 hours or until slightly thickened (consistency of unbeaten egg whites). Stir in whipped topping with wire whisk until well blended. Spoon over gelatin layer in mold.

4. Refrigerate 4 hours or until firm. Unmold. Garnish as desired. Store leftover gelatin in refrigerator.

Makes 14 servings.

Nutrition: (per serving) Calories 100; Total fat 2g; Saturated fat 2g; Cholesterol 0mg; Sodium 45mg; Carbohydrate 20g; Dietary fiber 1g; Sugars 18g; Protein 1g; Vitamin A 2%DV; Vitamin C 35%DV; Calcium 0%DV; Iron 0%DV

Recipe and photograph provided courtesy of Kraft Foods.

Baked Ham with Brown Sugar Glaze

Perfect for any gathering, glazed baked ham is the centerpiece of a holiday feast, elegant brunch or birthday dinner.

6 to 8 pounds fully cooked smoked bone-in ham
Whole cloves, if desired
1 cup packed brown sugar
1 tablespoon balsamic or cider vinegar
1/2 teaspoon ground mustard
Orange slice, if desired
Maraschino cherry, if desired

1. Heat oven to 325 degrees F.

2. Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 1/4 to 2 1/4 hours or until thermometer reads 135 degrees F (13 to 17 minutes per pound).

3. About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Cut uniform diamond shapes on fat surface of ham. Insert clove into each diamond. Stir together brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer.

4. Cover ham and let stand about 10 minutes or until thermometer reads 140 degrees F. Garnish with orange slices and cherries.

Makes 12 servings.

Tip: This ham is perfect for sandwiches, and you can save the bone for making soup!

Nutrition Information: 1 Serving: Calories 205 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 2 g); Cholesterol 55 mg; Sodium 1320 mg; Total Carbohydrate 15 g (Dietary Fiber 0g); Protein 23 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2 %; Iron 10 %

Exchanges: 1 Fruit; 3 Lean Meat

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photograph are provided courtesy of Betty Crocker Kitchens and General Mills.