INGREDIENTS:

1. 1/2 cup butter, softened
   
2. 2/3 cup creamy peanut butter
3. 2/3 cup granulated sugar, divided
4. 1/3 cup packed brown sugar
5. 1 egg
6. 2 Tbsp. milk
7. 1 tsp. vanilla
8. 1-1/2 cups flour
9. 1/3 cup cocktail peanuts, finely chopped
10. 1 tsp. baking soda
11. 1/2 tsp. salt
    
12. 48 foil-wrapped milk chocolate pieces, unwrapped
    

DIRECTIONS:

• Heat oven to 375°F.
  
• Beat butter, peanut butter, 1/3 cup granulated sugar and brown sugar in large bowl with mixer until light and fluffy. Add egg, milk and vanilla; mix well. Combine flour, nuts, baking soda and salt. Gradually add to butter mixture, beating after each addition until well blended.
• Shape dough into 48 balls, each about 1 inch in diameter; roll in remaining granulated sugar. Place, 2 inches apart, on baking sheets.
• Bake 9 to 10 min. or until lightly browned. Immediately press a chocolate piece into center of each cookie. (Cookie will crack slightly around edge.) Cool on baking sheets 1 min. Remove to wire racks; cool completely.
  

Used with permission from Kraft Foods

INGREDIENTS:

1. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2. 1 cup KRAFT Grated Parmesan Cheese, divided
3. 2 cans (8 oz. each) refrigerated crescent dinner rolls
4. 1 red pepper, chopped
5. 1/4 cup chopped fresh parsley

DIRECTIONS:

• Heat oven to 350°F.
• Mix cream cheese and 3/4 cup Parmesan until blended.
• Unroll dough; separate into 8 rectangles. Press seams and perforations together to seal. Spread with cream cheese mixture; top with peppers and parsley.
• Fold each dough rectangle lengthwise into thirds; cut crosswise into 4 squares.
• Place, seam sides down, on baking sheet; sprinkle with remaining Parmesan.
• Bake 13 to 15 min. or until golden brown
  

Used with permission from Kraft Foods

INGREDIENTS:

1. 1 pkg. (9 oz.) refrigerated fettuccine
2. 1 Tbsp. olive oil
3. 1 lb. boneless skinless chicken breasts, cut into thin strips
4. 1 Tbsp. Cajun seasoning, divided
5. 1 cup each red and yellow pepper strips
6. 1 pkg. (5 oz.) baby spinach leaves
7. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
8. 3/4 cup milk
9. 2 green onions, sliced
10. 1/2 cup KRAFT Shredded Parmesan Cheese

DIRECTIONS:

• Cook pasta in boiling water in large skillet 2 min. Drain pasta in colander; set aside.
• Heat oil in same skillet over medium heat. Add chicken; sprinkle evenly with 1 tsp. Cajun seasoning. Cook 5 min. or until chicken is done, stirring frequently. Spoon chicken into bowl; cover to keep warm.
• Add peppers to skillet; sprinkle with 1 tsp. of the remaining Cajun seasoning. Cook and stir 5 min. or until peppers are crisp-tender. Return chicken to skillet. Add spinach; cook and stir 2 to 3 min. or just until spinach is wilted.
• Add cream cheese, milk and remaining Cajun seasoning to chicken mixture; cook and stir 2 to 3 min. or until cream cheese is completely melted and sauce is well blended. Add pasta; cook 3 to 5 min. or until heated through, stirring frequently. Remove skillet from heat.
• Top chicken mixture with onions and Parmesan.

KITCHEN TIPS:

• For a touch of heat, prepare using 1 tub (7.5 oz.) PHILADELPHIA Jalapeño Cream Cheese Spread.
  

Used with permission from Kraft Foods

INGREDIENTS:

• 2 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
• 2 cups cold milk
• 1 chocolate cookie crumb crust (6 oz.)
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

​DIRECTIONS:

1. Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.)
2. Spread 1-1/2 cups pudding onto bottom of crust. Stir half the COOL WHIP into remaining pudding; spread over layer in crust. Top with remaining COOL WHIP.
3. Refrigerate 3 hours or until firm.

KITCHEN TIPS:

1. Prepare using fat-free milk, a ready-to-use reduced-fat graham cracker crumb crust and COOL WHIP LITE Whipped Topping.
2. Garnish with fresh strawberries and fresh mint sprigs just before serving. 
3. Prepare using JELL-O Lemon Flavor Instant Pudding and a ready-to-use graham cracker crumb crust.

used with permission from Kraft foods

INGREDIENTS:

1. 1 cup sugar, divided
2. 1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
3. 2 cups boiling water, divided
4. ice cubes
5. 1 cup cold water, divided
6. 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
7. 3 Tbsp. miniature semi-sweet chocolate chips
8. 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
9. 1-1/2 cups thawed COOL WHIP Whipped Topping

DIRECTIONS:

• Combine 1/3 cup sugar and dry lime gelatin mix in medium bowl. Add 1 cup boiling water; stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to measure 3/4 cup. Add to lime gelatin; stir until ice is completely melted. Refrigerate 25 min.
• Meanwhile, repeat Step 1 using strawberry gelatin mix but omitting the refrigerating step. Pour into 16 (3-oz.) paper cups. Freeze 20 min. Stir 1/2 tsp. chocolate chips into gelatin in each cup.
• Beat cream cheese and remaining sugar with mixer in medium bowl until blended. Stir in COOL WHIP; spoon over gelatin in cups.
• Pour lime gelatin over cream cheese mixture. Insert wooden pop stick into center of each cup. Freeze 3 hours or until firm. Remove pops from cups just before serving.

KITCHEN TIPS:

• Look for wooden pop sticks in craft or hobby stores. If you don't have pop sticks, you can use plastic spoons for handles instead.
• Dip cups in warm water for 15 sec. Peel off cups. (Do not twist or pull pop sticks.)

Used with permission from Kraft Foods

INGREDIENTS:

• 1-1/2 cups graham cracker crumbs
  
• 1/2 cup butter, melted
• 1/4 cup granulated sugar
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 2 cups powdered sugar
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 cup strawberry jam, warmed
• 1 cup blueberries
  

DIRECTIONS:

1. Combine graham crumbs, butter and granulated sugar; press onto bottom of 13x9-inch dish.
   
2. Beat cream cheese and powdered sugar with mixer until blended. Gently stir in COOL WHIP; spread over crust. Refrigerate 1 hour.
   
3. Place assorted sizes of star-shaped cookie cutters on top of cheesecake; press gently into cheesecake to secure. Drizzle jam around cookie cutters; spread gently to completely cover area around cookie cutters. Carefully remove cookie cutters. Arrange blueberries around edge of cheesecake.
   

KITCHEN TIPS:

1. Place unopened 8-oz. tub of COOL WHIP in the refrigerator for 4 hours. We DO NOT recommend thawing COOL WHIP Whipped Topping in the microwave.
   
2. This colorful cheesecake can be refrigerated up to 24 hours before serving.
   

used with permission from Kraft Foods

INGREDIENTS:

• 2 lb. small red potatoes, quartered
• 1 red pepper, halved, seeded
• 3 green onions
• 1 Tbsp. chopped fresh basil
• 1/2 cup KRAFT Natural Three Cheese Crumbles
• 3/4 cup KRAFT Zesty Italian Dressing

DIRECTIONS:

1. Heat grill to medium-high heat.
2. Cook potatoes in boiling water 10 min. or just until tender; drain.
3. Grill potatoes, peppers and onions 10 min. or just until browned, turning occasionally.
4. Place potatoes in bowl. Chop pepper and onions. Add to potatoes with remaining ingredients; mix lightly. Serve warm.

KITCHEN TIPS:

1. Substitute 2 tsp. dried basil leaves for the fresh basil.
2. Grilling the potatoes is a new twist for a classic recipe. The potatoes and peppers team up to make this potato salad a good source of vitamin C.
   

Used with permission from Kraft Foods:

INGREDIENTS:

• 1/3 cup lime juice
• 1/3 cup apple juice
• 1/3 cup chopped canned chipotle peppers in adobo sauce
• 1 Tbsp. garlic powder
• 1 Tbsp. ground red pepper (cayenne)
• 2 lb. chicken wings, split at joints, tips removed
• 3/4 cup KRAFT Spicy Honey Barbecue Sauce
• 1 green onion, sliced

DIRECTIONS:

1. Mix first 5 ingredients until blended; pour over chicken in shallow dish. Turn to even coat both sides of each wing. Refrigerate 30 min. to marinate.
2. Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 15 min., turning occasionally. Brush lightly with some of the barbecue sauce; grill 4 to 5 min. or until chicken is done, turning and brushing frequently with remaining barbecue sauce.
3. Place chicken on platter; top with onions.

KITCHEN  TIPS:

• Serve with carrot and celery sticks.
• Serve as dippers with KRAFT ROKA Blue Cheese Dressing.​

INGREDIENTS:

1. 1-1/2 cups graham cracker crumbs
   
2. 1/2 cup butter or margarine, melted
3. 1 can (14 oz.) sweetened condensed milk
4. 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, coarsely chopped
5. 1-1/3 cups BAKER'S ANGEL FLAKE Coconut
6. 1 cup chopped pecans
   

DIRECTIONS:

• Heat oven to 350°F.
  
• Combine graham crumbs and butter; press onto bottom of 13x9-inch pan sprayed with cooking spray.
• Pour condensed milk over crust; top with layers of remaining ingredients. Press nuts lightly into coconut layer.
• Bake 30 min. or until lightly browned. Immediately run knife around edge of pan to loosen dessert from sides of pan. Cool completely before cutting into bars.
  

Used with permission from Kraft Foods:

INGREDIENTS:

• 4 cups torn romaine lettuce
• 1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
• 1 large tomato, chopped
• 1 can (11 oz.) corn, drained
• 1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
• 1/4 cup KRAFT Classic Ranch Dressing
• 1/4 cup TACO BELL® Thick & Chunky Salsa
• 8 flour tortillas (6 inch)

DIRECTIONS:

1. Combine first 4 ingredients in large bowl; sprinkle with cheese.
2. Mix dressing and salsa. Add to lettuce mixture; toss to coat.
3. Spoon onto tortillas; roll up.

KITCHEN TIPS:

1. Santa Fe Grilled Steak Salad Wrap: Prepare as directed, substituting 3/4 lb. boneless beef sirloin steak, grilled and cut into strips, for the chicken breast strips.

Used with permission from Kraft Foods