INGREDIENTS:

• 12 slices white sandwich bread, divided
  
• 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
• 2 cups vanilla wafer crumbs
• 1/2 cup packed brown sugar
• 1 tsp. vanilla
• 1/4 cup semi-sweet chocolate chips
• 5 eggs
• 2-1/2 cups milk
  

DIRECTIONS:

1. Place 6 bread slices in single layer on bottom of 13x9-inch baking dish sprayed with cooking spray.
   
2. Beat Neufchatel, wafer crumbs, sugar and vanilla in medium bowl with mixer until blended. Stir in chocolate chips.
   
3. Divide Neufchatel mixture into 6 equal portions; flatten each into square matching size of bread slices. Place over bread slices in baking dish; cover with remaining bread slices to make 6 sandwiches.
   
4. Whisk eggs and milk until blended; pour over sandwiches.
   
5. Refrigerate 2 hours.
   
6. Heat oven to 350°F. Bake French toast 30 to 35 min. or until knife inserted in center comes out clean.

INGREDIENTS:

• 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
• 1/3 cup butter, softened
• 1 pkg. (2-layer size) devil's food cake mix
• 2 eggs, divided
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup sugar
• 1 can (21 oz.) cherry pie filling
• 1-1/2 cups thawed COOL WHIP Whipped Topping

DIRECTIONS:

1. Heat oven to 350°F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray.
3. Microwave 3 oz. semi-sweet chocolate in large microwaveable bowl on HIGH 1 to 2 min. or until chocolate is completely melted when stirred. Add butter, cake mix and 1 egg. Beat with mixer until crumbly.
4. Reserve 3/4 cup crumb mixture for later use; press remaining crumb mixture onto bottom of prepared pan. Bake 10 min.
5. Meanwhile, beat cream cheese and sugar in clean bowl with mixer until blended. Add remaining egg; mix well.
6. Spread cream cheese mixture over crust; cover with pie filling. Sprinkle with reserved crumb mixture.
7. Bake 35 min. or until center is set. Cool completely. Refrigerate 30 min. Meanwhile, make curls from remaining chocolate. (See tip.)
8. Cut dessert into 24 bars. Serve topped with the COOL WHIP and chocolate curls.

KITCHEN TIPS:

• Tip 1-- Special Extra-- For more flavor, add 1 tsp. vanilla to cream cheese mixture along with the remaining egg.
• Tip 2 --Substitute--Combine 1/2 cup cherry preserves and 1/4 cup dried cherries; use instead of the cherry pie filling.
• Tip 3--Size Wise--Savor a serving of this crowd-pleasing dessert on special occasions.
• Tip 4--Easy Chocolate Curls--Impress your friends and family by making chocolate curls like the pros. Simply heat chocolate slightly by microwaving 20 to 30 sec. or until you can just smudge the chocolate with your thumb. Draw a vegetable peeler down the edge of the chocolate to create chocolate curls. Curls are delicate, so handle carefully or place on dessert with a toothpick.
• Tip 5--How to Easily Transfer the Chocolate Curls to Bars--Use toothpick to transfer the chocolate curls to the bars before serving.
  

Used with permission from Kraft Foods

INGREDIENTS: 

• ​1 tomato, chopped
• 1/4 cup chopped onions
• 1 jalapeño pepper, chopped
• 10 slices OSCAR MAYER Bacon
• 1 pkg. (16 oz.) OSCAR MAYER Wieners
• 10 hot dog buns
• 1/4 cup KRAFT Real Mayo 
• 1/2 cup HEINZ Tomato Ketchup
• 1/4 cup HEINZ Yellow Mustard

DIRECTIONS:

1. ​Heat grill to medium heat.
2. Combine tomatoes, onions and peppers.
3. Wrap 1 bacon slice tightly around each wiener, tucking in ends of bacon slices to secure. Grill 8 to 10 min. or until bacon is done and wieners are heated through, turning occasionally. Drain on paper towels. Meanwhile, brush mayo evenly onto both sides of buns, then grill 1 to 2 min. on each side or until lightly toasted on both sides.
4. Fill buns with wieners; top with tomato mixture, ketchup and mustard.

KITCHEN TIPS: 

• Tip 1: Serving Suggestion--Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
•  Tip 2: Use Your Stove Top--Cook bacon-wrapped wieners in large skillet on medium heat 8 to 10 min. or until bacon is done, turning frequently. Drain on paper towels. Toast buns in oven.
•  Tip 3: Substitute-- Substitute serrano chiles, chipotle peppers, or pickled jalapeño pepper slices for the regular jalapeño peppers.

​Used with permission from Kraft Foods

INGREDIENTS:

•  1 Easy Meatballs Recipe
•  2 cans (11 oz. each) refrigerated thin crust pizza dough
•  1 jar (14 oz.) CLASSICO Traditional Pizza Sauce
•  1/2 cup chopped green peppers
•  1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
•  1/4 cup KRAFT Grated Parmesan Cheese

DIRECTIONS:

1. ​Heat oven to 400ºF.
2. Prepare Easy Basic Meatballs as directed, except use 1 lb. each extra-lean ground beef and ground pork, shape the meat mixture into 24 (2-inch) meatballs, and increase the baking time to 15 min. or until meatballs are done (160ºF).
3. Unroll 1 pizza crust; press lightly onto bottom of 13x9-inch pan sprayed with cooking spray; spread with half the pizza sauce. Top with meatballs, arranging in 4 rows of 6 meatballs each. Cover with remaining sauce; top with peppers, shredded cheese and Parmesan.
4. Unroll remaining pizza dough; place over pizza. Pierce with large fork at 2-1/2-inch intervals to allow steam to escape.
5. Bake 20 min. or until golden brown.

KITCHEN TIPS:

• Tip 1: Easy Basic Meatballs--Mix 2 lb. extra-lean ground beef, 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken, 1 finely chopped onion, 1 cup water and 2 eggs just until blended. Shape into 48 (1-1/2-inch) meatballs. Place on 2 rimmed baking sheets sprayed with cooking spray. Bake in 400°F oven 12 min. or until done (160°F).​ 
• Tip 2: Serving Suggestion--Serve with a crisp mixed green salad tossed with your favorite KRAFT Dressing.

​Used with permission from Kraft Foods

INGREDIENTS:

• ​2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
• 1/4 cup KRAFT Classic Ranch Dressing
• 1/2 tsp. garlic powder
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
• 1 jar (7 oz.) roasted red peppers, chopped
• 1 cup KRAFT Shredded Pepper Jack Cheese
• 5 slices OSCAR MAYER Fully Cooked Thick Cut Bacon, coarsely chopped
• 1 can (11 oz.) refrigerated thin crust pizza dough
• 1 egg
• 1 Tbsp. water

DIRECTIONS:

1. Heat oven to 425°F.
2. Reserve 4 oz. cream cheese for later use. Mix remaining cream cheese with dressing and garlic powder in medium bowl until blended. Add spinach, peppers, shredded cheese and bacon; mix well.
3. Unroll pizza dough onto lightly floured cutting board; press into 16x14-inch rectangle. Spread cream cheese mixture into 14x8-inch oval shape on center of dough. Fold dough over cream cheese mixture to completely enclose cream cheese mixture. Press edges of dough together to seal.
4. Cover dough with large sheet of parchment, then baking sheet; flip over. Gently press top of dough to even out surface of football. Starting about 2 inches from both ends of football, make 2-inch-long cuts, 1 inch apart, along both long sides of dough. Gently twist dough strips. Beat egg and water until blended; brush onto dough.
5. Bake 25 to 28 min. or until golden brown. Cool 5 min. Spoon reserved cream cheese into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe cream cheese onto top of football for the laces.

​​Used with permission from Kraft Foods

INGREDIENTS:

• 2 pkg. (2-layer size each) white cake mix
• 2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2/3 cup powdered sugar
• 1 tsp. vanilla
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 pkg. (11.4 oz.) candy-coated chocolate pieces
• 1 Tbsp. sprinkles

DIRECTIONS:

1. Heat oven to 350ºF.
2. Prepare batter from 1 pkg. cake mix and bake as directed on package for 2 (9-inch) round cake layers. Cool 15 min. Remove cakes from pans to wire racks; cool completely.
3. Meanwhile, use remaining cake mix and same pans to bake 2 additional cakes, washing pans before reusing. Remove cakes from pans; cool completely.
4. Mix sour cream, sugar and vanilla in large bowl until blended; gently stir in COOL WHIP.
5. Cut 1 (3-inch) round piece from center of each of 2 of the cakes; remove and discard small cake rounds or reserve for snacking.
6. Stack 1 whole cake and 2 cut-up cakes on serving plate, spreading each cake with 1/3 cup COOL WHIP mixture before covering with next cake layer. Spread top of cut cake with 1/3 cup of the remaining COOL WHIP mixture. Fill hole in center of stacked cakes with candies. Cover with remaining (whole) cake layer.
7. Frost top and side of cake with remaining COOL WHIP mixture. Decorate with sprinkles.
8. Refrigerate 2 hours.​

KITCHEN TIPS:
Tip 1: Size Wise--Savor a serving of this crowd-pleasing dessert on special occasions.
 
Tip 2: Substitute 1-3/4 cups of your favorite variety of candy, such small round hard candies or unwrapped chocolate candy coins, for the candy-coated chocolate pieces.
 
Tip 3: Make Ahead--For added convenience, the cake layers can be baked ahead of time. Tightly wrap each cooled cake layer in plastic wrap and freeze up to 2 weeks. When ready to serve, thaw cakes at room temperature before using to prepare dessert as directed.
 
Tip 4: Shortcut--
If you have 4 (9-inch) round pans, you can prepare and bake all the cakes at once to save time.

​Used with permission from Kraft Foods

Darren Doyle, recipe and photos:
One thing I love about summer is using both my grill and pellet smoker for some great dishes. I came up with this recipe not long ago as a great side dish (or even a main course) to burgers, hot dogs, BBQ dishes, etc., and it couldn't be any easier. The best part is, you can swap the veggies around to suit your taste and it's all ready to go in about 30 minutes.

INGREDIENTS:

• large red onion
• potatoes (one-half per guest)
• green, red, or yellow sweet peppers
• large zucchini
• squash
• cooking spray or olive oil
• your favorite steak or BBQ rub
• bacon slices (one per skewer)
• metal skewers (bamboo will work, but not my preference)

DIRECTIONS:

1. cube all the vegetables in silver dollar sizes, no more than 1/2 inch thick
2. combine all veggies in a large bowl and coat with cooking spray or olive oil
3. heavily coat veggies with your favorite rub and toss in the bowl
4. place the end of a bacon slice on the skewer first and leave hanging
5. place various veggies on the skewer in random order
6. wrap the bacon around the vegetables and skew the other end of the bacon on the top
7. place on hot grill and turn every 2-3 minutes, paying attention to flare-ups from the bacon fat
8. sprinkle with salt just before serving

TIPS:

• cut up a jalapeno or poblano pepper for some extra kick
• tomatoes and other vegetables will work, but tomatoes might get soggy 
• use any vegetables you prefer, most all will cook similarly
• make sure you get your groceries from Cee Bee Food Store when you can!

​INGREDIENTS:

• 3/4 cup caramel sauce, divided
• 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted, divided
• 1 pkg. (6 oz.) pecan halves, toasted, coarsely chopped and divided
• 2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding
• 3 cups milk
• 1 tub (8 oz.) COOL WHIP Whipped Topping (about 3-1/2 cups), thawed
• 18 graham crackers

DIRECTIONS:

1. Reserve 3 Tbsp. caramel sauce, and 2 Tbsp. each melted chocolate and nuts for later use.
2. Beat pudding mixes and milk in large bowl with whisk 2 min. Add remaining melted chocolate and half of the COOL WHIP; mix well. Spread 1/2 cup pudding mixture onto bottom of 13x9-inch dish.
3. Cover evenly with 6 graham crackers. Spread 3 Tbsp. of the remaining caramel sauce evenly onto graham crackers in dish; sprinkle with 1/3 of the nuts. Top with 1/3 of the remaining pudding mixture. Repeat layers twice.
4. Top dessert with remaining COOL WHIP. Drizzle with reserved caramel sauce and melted chocolate; sprinkle with reserved nuts.
5. Refrigerate overnight.

KITCHEN TIP:
How to Toast Nuts--Toasting nuts adds crunch and intensifies their flavor. MICROWAVE METHOD: Place up to 1 cup of nuts in a shallow microwaveable dish.  Microwave on HIGH until fragrant and crisp, stirring every 30 sec. STOVETOP METHOD: Place nuts in ungreased skillet.  Cook on medium heat until golden brown, stirring frequently. OVEN METHOD: Spread nuts in single layer in a shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally.

​Used with permission from Kraft Foods

INGREDIENTS:

• 1/2 small red onion, thinly sliced
• 2 tsp. HEINZ Red Wine Vinegar
• 2 cups shredded cooked chicken breast
• 1/4 cup KRAFT Sweet & Spicy Barbecue Sauce
• 8 corn tortilla s (6 inch), warmed
• 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 cup KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA

DIRECTIONS:

1. Toss onions with vinegar in bowl; let stand 10 min.
2. Meanwhile, combine chicken and barbecue sauce in microwaveable bowl. Microwave on HIGH 1 to 2 min. or until heated through, stirring after each minute.
3. Drain onions; discard vinegar. Spoon chicken onto tortillas; top with onions and remaining ingredients.

KITCHEN TIPS:

• Tip 1: Healthy Living--Save 40 calories and 5g of fat, including 3g of saturated fat, per serving by preparing with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese.
• Tip 2: Substitute--If you don’t have red wine vinegar, you can use HEINZ Distilled White Vinegar instead.
• Tip 3: Substitute--Prepare using your favorite flavor of KRAFT Barbecue Sauce.
  

Used with permission from Kraft Foods

INGREDIENTS:

• 2 cups orange sherbet, softened
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 can (14 oz.) sweetened condensed milk
• 1/2 cup orange juice
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

DIRECTIONS:

1. Line 9x5-inch loaf pan with Reynolds Wrap® Aluminum Foil. Spread sherbet onto bottom of prepared pan to form even layer. Freeze 10 min.
2. Meanwhile, beat cream cheese in large bowl with mixer until creamy. Gradually add condensed milk and juice, beating until blended. Whisk in COOL WHIP; spread over sherbet in pan.
3. Freeze 3 hours. To un-mold, invert pan onto plate; remove foil.

KITCHEN TIPS:

• Tip 1: Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
• Tip 2: How to Soften Sherbet--To soften sherbet, spoon measured amount of sherbet into microwaveable bowl. Microwave on MEDIUM (50%) 10 to 15 sec. or until slightly softened.
• Tip 3: How to Easily Cut Dessert--Remove from freezer about 10 min. before serving to soften slightly before slicing.
  

Used with permission from Kraft Foods