You will Need: # 2 envelopes (1 tablespoon) unflavored gelatin # 3/4 cup (175 mL) sugar # 1 cup (250 mL) hot water # 3 cups (750 mL) pureed fresh mangoes # 1 cup (250 mL) 2 percent evaporated milk # 8 ice cubes # Dessert Mold 1) Mix thoroughly gelatin, sugar and hot water until completely dissolved. 2) In a pan or large bowl mix mango puree, ice cubes, and evaporated milk. 3) Slowly add the hot water mixture into the large bowl with the mango puree solution. 4) Stir in completely until the ice cubes melt, make sure the consistency of the solution is smooth. 5) Pour the mango pudding liquid into dessert molds, cover with saran wrap and refrigerate for at least 3 hours. 6) When fully firm, slide a knife around the inner edges of the mold, invert and plop out the pudding onto a plate. SERVE with liquefied condensed milk drizzled on top

In this video, Betty makes a Fluffy Peach Gelatin Salad. It’s great-looking and great-tasting! Great for a party or a meal at home!!! Ingredients: 1 small package peach Jello 8 oz. package cream cheese 8 oz. container whipped topping (like Cool Whip) 1 small can crushed pineapple, drained–juice not needed 1/2 cup chopped pecans Dissolve small package of Jello in 1 cup of boiling water. Add 8 oz. cream cheese, and stir until dissolved. Place mixture in the refrigerator for about 1 hour, until it is beginning to thicken, but is not jelled. Now, fold in 8 oz. whipped topping, 1 small can of drained, crushed pineapple, and 1/2 cup chopped pecans. Mix gently, and pour into a nice serving bowl. Cover with plastic wrap, and refrigerate at least 4 hours, or until ready to serve. This is a gorgeous salad with a wonderful mix of flavors that is great with just about anything–or by itself!!!

bit.ly Easy Summer Food Ideas – Spring and Summer Recipes For Dinner Tracy Metro for the Kraft Kitchens has some great dinner ideas that combine the best of Spring vegetables, colors, and wonderfully fresh tastes to celebrate the season in style. Recipe: Balsamic-Maple Glazed Ham Ingredients 1 bone-in skinless smoked ham, shank or butt end portion (7 lb.) 1/4 cup KRAFT Balsamic Vinaigrette Dressing 1/4 cup maple-flavored or pancake syrup 1 Tbsp. GREY POUPON Dijon Mustard 8 parsnips (2 lb.), trimmed, peeled and cut into 1/2-inch-wide spears 1-1/2 lb. baby carrots 3 Tbsp. olive oil Directions HEAT oven to 325ºF. Place ham, fat-side up, in foil-lined roasting pan. Score ham; cover with foil. Bake 1 hour. Mix dressing, syrup and mustard; brush 1/3 of glaze onto ham. BAKE, uncovered, 1 hour or until ham is heated through (140ºF). Brush with remaining glaze every 20 min. Meanwhile, toss parsnips and carrots with oil in large shallow baking pan. Add to oven with ham after the first 15 min. of ham baking time, stirring vegetables every time ham is brushed with glaze. TRANSFER ham to cutting board; cover loosely with foil. Let stand 15 min. Meanwhile, increase oven temperature to 425ºF. Bake vegetables an additional 15 min., stirring after 10 min. Serve with the sliced ham. Tips 1) Creative Leftovers After carving the ham, reserve the bone for making split pea or other soups. 2) How to Score a Ham Using a sharp knife, make 1/4-inch-deep parallel cuts, about 1 inch apart, in top …

These simple little jellies are spot on for a house party or some drinking games – fruit jelly with a splash of alcohol. Get the recipes at www.sortedfood.com Follow us on Facebook facebook.com Check out the books www.sortedfood.com

bit.ly Quick and Easy Snack Food Recipes – Smart Snack Recipes Trying to make smarter food choices for a balanced diet? Don’t forget about snacks! Tracy Metro for the Kraft Kitchens shares smart snacking tips with a focus on variety, portion control, calorie intake and lot’s of flavor! Keywords: easy snack food recipes quick snack recipes easy snack ideas eat smart snacks smart snack recipes eat smart snacks