Jellin’-Melon Snacks

1 cantaloupe, or other melon, cut lengthwise in half
3/4 cup boiling water
1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
1/2 cup cold water

Remove seeds from melon halves; cut thin slice from bottom of each half. Scoop out melon flesh, leaving 1-inch-thick shells. Place upside-down on paper towels to drain.

Add boiling water to gelatin mix; stir 2 minutes until completely dissolved. Stir in cold water. Refrigerate 15 minutes or until slightly thickened. Pour into melon shells.

Refrigerate 3 hours or until gelatin is set. Cut into wedges.

Makes 8 servings

Pyrex Smart Essentials Mixing Bowl Set Including Locking Lids (Clear), 8 piece

Glazed Bacon

3 lb. Canadian bacon
1/2 cup brown sugar, packed
1 tablespoon flour
1/2 teaspoon dry mustard
1/8 teaspoon ground cloves
2 tablespoons water

Place Canadian bacon in shallow baking pan. Bake, uncovered, in 350 degree oven for 1 hour.

Meanwhile, blend together brown sugar, flour, mustard and cloves; add water and mix well. Brush half the mixture on bacon; return to oven for 10 minutes. Brush on remaining mixture and bake 5 minutes more.

Garnish with watercress.

Serves 12.

Cooking with Brown Sugar: 51 Recipes

Caesar Shrimp and Pasta

3 cups uncooked bow tie pasta
3 cups fresh broccoli florets
1 pound peeled and deveined cooked medium shrimp
2 tablespoons plus 1/2 cup reduced-fat creamy Caesar salad dressing, divided
1/3 cup grated Parmesan cheese

In a large saucepan, cook pasta according to package directions, adding the broccoli during the last 4 minutes of cooking.

Meanwhile, in a large skillet, cook shrimp in 2 tablespoons dressing over medium heat for 3-4 minutes or until heated through.

Drain pasta mixture; transfer to a large bowl. Add the shrimp, cheese and remaining dressing; toss to coat. Serve immediately.

Yield: 4 servings.

Bialetti Oval 5 Quart Pasta Pot with Strainer Lid, Charcoal

Mulled Wine with Cranberries

1 1/2 cups cranberry juice cocktail
1/2 cup sugar
2 cinnamon sticks
2 pieces star anise
3 cups dry red wine (such as Merlot or Cabernet Sauvignon)
1/2 cup fresh cranberries

In a large saucepan, combine the cranberry juice cocktail, sugar, cinnamon sticks, and star anise. Simmer for 15 minutes.

Stir in the wine and cranberries and bring back to a simmer. Serve warm.

Serves 4

Anchor Hocking Café Glass Coffee Mugs, 16 oz (Set of 6)

Savory Bulgur with Vegetables

1 teaspoon olive oil
1 cup zucchini — chopped
1/2 cup carrots — sliced
1/2 cup sweet red pepper — chopped
1/4 cup scallion — chopped
1/2 cup canned broth — chik’n or veg
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon garlic powder
1/4 cup chopped fresh parsley
3 cups cooked bulgur

In a large skillet, heat oil. Add vegetables and cook until crisp-tender, about 6 minutes.

Add broth, mustard, lemon juice and garlic powder; bring to a boil. Add parsley and bulgur; heat through.

Serves 6. Yields about 3/4 cup per serving.

Pyrex 3-Piece Glass Measuring Cup Set

Slow Cooker Kasha

3 medium onions — thinly sliced
2 tablespoons olive oil
1 cup kasha — medium or coarse (buckwheat groats)
1 large egg
8 oz sliced cremini mushrooms — or white button mushrooms
2 1/2 cups broth — (homemade or low-sodium store-bought)
Fresh black pepper
Kosher salt — (if using homemade broth)

In a 3-quart slow cooker, stir the onions and olive oil together. Cook on HIGH for 2 hours, stirring once. The onions should begin to brown here and there.

In a small bowl, toss the kasha with the egg to coat all of the grains, then add it to the slow cooker along with the mushrooms, broth, and 1/2 teaspoon of black pepper. Stir everything together.

Cook on HIGH for 40-45 minutes, stirring once or twice, or until the liquid is absorbed and the kasha is soft.

Serve as a side dish to any roast or grilled meat or fish.

Serving Size: 6

Instant Pot Duo Mini 3 Qt 7-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer

Nutty Brussels Sprouts

1/2 pound Brussels sprouts, halved
1 tablespoon butter
3/4 teaspoon cider vinegar
3/4 teaspoon maple syrup
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped pecans, toasted

Saute Brussels sprouts in butter in a skillet until tender. Add vinegar, syrup, salt and pepper, cook 1 minute longer.

Sprinkle with pecans, then serve.

Makes 2 servings.

WearEver Complete Nonstick Cookware Set, 10-Piece, Red