Holiday Glazed Ham 1⁄3 cup reduced-fat raspberry vinaigrette salad dressing 1 cup firmly packed dark brown sugar 2 teaspoons Better Than Bouillon Vegetable Base 2 teaspoons Better Than Bouillon Chili Base 1 7- to 10-pound thawed smoked, bone-in, spiral-sliced, fully cooked ham 1⁄2 cup water
Directions: Preheat oven to 350°F. For glaze, in a large saucepan whisk vinaigrette, brown sugar, and vegetable and chili bases over medium-low heat. Whisk continuously until glaze begins to boil. Remove from heat; reheat glaze if needed. Coat a large rack and roasting pan with nonstick cooking spray. Place ham on prepared rack in roasting pan, adding water to the bottom of the pan. Generously brush ham with glaze. Use remaining glaze to baste ham every 30 minutes; discard leftover glaze. Lightly cover ham with foil if ham starts to brown too quickly. Bake until done, about 2 hours. If desired, make an additional glaze recipe to serve warm when ham is served. Makes 10 to 12 servings. Recipe from Southeastern Mills. *See more recipes in our meat collection
	Stuffed French Toast 1 8-ounce tub whipped cream cheese 1 tablespoon packed brown sugar 3 teaspoons ground cinnamon 11⁄2 teaspoons vanilla 16 1⁄2-inch-thick slices Italian bread 1⁄2 cup apricot preserves or jam 5 eggs 1 cup milk 2 tablespoons butter
Directions: Mix cream cheese, brown sugar, 2 teaspoons cinnamon, and 1 teaspoon vanilla in a small bowl until blended. Spread 2 tablespoons cream cheese mixture on each of 8 bread slices. Spread 1 tablespoon preserves on remaining 8 bread slices. Top preserved-topped bread slices with cream cheese-topped slices, topped sides down, to form 8 sandwiches. Beat eggs with wire whisk in a 13x9-inch baking dish. Stir in milk and remaining ½ teaspoon vanilla until well blended. Dip sandwiches in egg mixture, soaking for 2 minutes on each side. Melt 1 tablespoon butter in large nonstick skillet or griddle over medium-low heat. Place 4 sandwiches in skillet. Cook 4 to 5 minutes per side or until golden brown. Melt remaining butter in skillet. Repeat cooking with remaining sandwiches. If desired, serve French toast with maple syrup. Makes 8 servings. Recipe from McCormick. *See more recipes in our breads collection
	Cherry Tassies 48 maraschino cherries with stems (approximately 2 10-ounce jars), drained with 2 tablespoons juice reserved 1 cup (2 sticks) unsalted butter, at room temperature 6 ounces cream cheese, at room temperature 2 cups all-purpose flour 1⁄4 teaspoon kosher or fine sea salt 1 tablespoon unsalted butter, melted 1⁄2 cup granulated sugar 1 large egg, lightly beaten 1 teaspoon pure vanilla extract
Directions: Preheat oven to 325°F. Lightly spray 48 mini muffin cups with nonstick cooking spray. Pat the maraschino cherries dry with paper towels. In a food processor combine 1 cup butter and cream cheese and process until blended. Add flour and 1⁄8 teaspoon salt to the processor and blend until mixed. Do not overprocess. Using a small ice cream scoop or spoon, scoop about 1 tablespoon dough per cookie and roll into balls. Place the balls into the prepared muffin tins. Using your thumb or the end of a French rolling pin, make an indentation in each ball. In a small bowl whisk together the 2 tablespoons reserved maraschino cherry juice, 1 tablespoon melted butter, remaining 1⁄8 teaspoon salt, sugar, egg, and vanilla. Spoon about 3⁄4 teaspoon of the mixture into each dough ball indentation. Place a maraschino cherry with stem up on top of each cookie. Bake 25 minutes or until the cookies are lightly browned and the filling is set. Let cool in the pans for 5 minutes; remove to a wire rack to finish cooling. Makes about 48 cookies. Recipe from National Cherry Growers & Industries Foundation. *See more recipes in our desserts collection
	Field Greens with Oranges, Strawberries, and Vanilla Vinaigrette VINAIGRETTE: 1⁄3 cup olive oil 3 tablespoons white wine vinegar 1 teaspoon vanilla extract 1⁄2 teaspoon salt 1⁄2 teaspoon sugar 1⁄4 teaspoon black pepper SALAD: 1 6-ounce package field greens or baby spinach leaves 2 seedless oranges, peeled and sectioned 2 cups strawberry halves or slices 1⁄2 cup toasted pecan pieces
Directions: For vinaigrette, mix all ingredients in a small bowl with wire whisk until well blended. Toss greens with oranges, strawberries, and pecans in large bowl. (Or divide among individual serving plates.) Serve with vinaigrette. Makes 6 servings. Recipe from McCormick. *See more recipes in our veggie collection
	 Lemon Cheesecake Bars 11⁄2 cups graham cracker crumbs 1⁄3 cup butter, melted 1⁄2 teaspoon ground ginger 3 8-ounce packages cream cheese, softened 1 cup sugar 1⁄4 cup milk 1 tablespoon all-purpose flour 11⁄2 teaspoons lemon extract 1 teaspoon vanilla extract 3 eggs
Directions: Preheat oven to 350°F. Mix graham cracker crumbs, butter, and ginger. Press firmly onto bottom of foil-lined 13x9-inch baking pan. Refrigerate until ready to use. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add milk, flour, and extracts; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust. Bake 40 to 45 minutes or until center is almost set. Cool completely on wire rack. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board. Cut into bars. Garnish as desired. Store leftover bars in refrigerator. Makes 24 servings. Recipe from McCormick. Berry Topping: Garnish top of cheesecake with 4 cups assorted berries, such as blackberries, blueberries, sliced strawberries, and/or raspberries. Brush berries with 3 tablespoons currant or apple jelly, melted and cooled slightly. Flavor Variations: Prepare as directed. Use 1½ teaspoons orange extract or 2 teaspoons raspberry extract in place of lemon extract. *See more recipes in our desserts collection
	 Hot Cocoa Mix in a Gift Jar 6 cups instant nonfat dry milk 11⁄2 cups sugar 1 cup plus 2 tablespoons baking cocoa 11⁄2 cups miniature marshmallows (optional)
Directions: Combine dry milk, sugar, cocoa powder, and marshmallows in large bowl. Pour into 2-quart jar or tall container. Seal with lid and decorate with fabric and ribbon. Recipe to attach: Measure ½ cup cocoa mix into mug. Stir in 1 cup hot water or milk. Makes 12 servings. Recipe from Nestlé. *See more recipes in our desserts collection