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

INGREDIENTS:

1. 4 cups fresh strawberries
2. 1 pkg. (12 oz.) frozen prepared pound cake, thawed, cut into 14 slices
3. 1-1/3 cups blueberries, divided
4. 1 tub (12 oz.) COOL WHIP Whipped Topping, thawed

DIRECTIONS:

• Slice 1 cup strawberries; halve remaining strawberries.
• Cover bottom of 13x9-inch dish with cake slices; top with sliced strawberries and 1 cup blueberries. Spread COOL WHIP over berries.
• Arrange strawberry halves and remaining blueberries on COOL WHIP to resemble a US flag. Keep refrigerated.

Used with permission from Kraft Foods

INGREDIENTS:

1. 1 pkg. (8 oz.) refrigerated crescent dinner rolls
   
2. 1/4 cup A.1. Original Sauce
3. 2 KRAFT Singles, quartered
4. 1 pkg. (16 oz.) OSCAR MAYER Beef Franks
5. 1 egg, beaten
6. 1 tsp. poppy seed
7. 1/4 cup BULL'S-EYE Original Barbecue Sauce
8. 1/4 cup KRAFT Real Mayo
9. 4 tsp. GREY POUPON Dijon Mustard
10. 1-1/2 tsp. HEINZ Yellow Mustard
    

DIRECTIONS:

• Heat oven to 350ºF.
  
• Separate crescent dough into 8 triangles. Brush with steak sauce; top with Singles pieces. Place 1 frank on wide end of each dough triangle; roll up. Place, seam-sides down, on baking sheet. Brush with egg; sprinkle with poppy seed.
• Bake 10 to 12 min. or until golden brown, Meanwhile, mix all remaining ingredients until blended.
• Serve franks with sauce.
  

KITCHEN TIPS:

• Enjoy your favorite foods on occasion, but keep portion size in mind.
  
• Serve with a cold glass of prepared KOOL-AID Tropical Punch Soft Drink.
• Prepare sauce as directed. Refrigerate up to 24 hours before serving.
  

Used with permission from Kraft Foods

INGREDIENTS:

1. 1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
2. 1 can (10 oz.) ROTEL Diced Tomatoes & Green Chilies, undrained
3. 4 cups shredded cooked chicken breasts
4. 4 green onions, cut into thin slices
5. 6 flour tortillas (10 inch)

DIRECTIONS:

• Combine VELVEETA and ROTEL in large microwaveable bowl. Microwave on HIGH 5 to 6 min. or until VELVEETA is completely melted and mixture is well blended, stirring every 3 min. Stir in chicken and onions.
• Heat large heavy nonstick skillet on medium heat. Spoon about 1/2 cup chicken mixture onto half of 1 tortilla; fold in half. Add to skillet; cook 1 min. on each side or until quesadilla is golden brown on both sides. Remove quesadilla from skillet. Repeat with remaining tortillas and filling.
• Cut into wedges to serve.

KITCHEN TIPS:

• Prepare using 2% Milk VELVEETA.
• Serve topped with chopped fresh tomatoes.

Used with permission from Kraft Foods

INGREDIENTS:

1. 1 container (6 oz.) strawberry low-fat yogurt
   
2. 1 stick (0.27 oz.) KOOL-AID Singles Cherry Flavor Drink Mix
3. 6 strawberries
4. 1 cup ice cubes
   

DIRECTIONS:

• Blend all ingredients except ice in blender until smooth.
  
• Add ice; blend on high speed until thickened.
• Serve immediately.
  

Recipe used with permission from Kraft Foods

INGREDIENTS:

• 1 pkg. (32 oz.) ORE-IDA TATER TOTS
• 1 container (8 oz.) sour cream
• 1/4 cup KRAFT Classic Ranch Dressing
• 3 Tbsp. chopped fresh chives, divided
• 1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
• 4 slices OSCAR MAYER Bacon, cooked, crumbled

DIRECTIONS:

1. Heat oven to 425ºF.
2. Bake TATER TOTS as directed on package.
3. Meanwhile, mix sour cream, dressing and 2 Tbsp. chives until blended.
4. Spread TATER TOTS onto platter; top with sour cream mixture, cheese and bacon. Sprinkle with remaining chives

KITCHEN TIPS:

1. Prepare using BREAKSTONE'S Reduced Fat or light sour cream, KRAFT Lite Ranch Dressing, KRAFT 2% Milk Shredded Cheddar Cheese and OSCAR MAYER Turkey Bacon.
2. Substitute chopped green onions for the chives.
   

Used by permission from Kraft Foods.

INGREDIENTS:

1. 3 cups rotini pasta, cooked
2. 2 cups small broccoli florets
3. 1/2 cup KRAFT Grated Parmesan Cheese
4. 1/2 cup chopped red peppers
5. 1/2 cup sliced red onions
6. 1/2 cup pitted black olives
7. 1 cup KRAFT Zesty Italian Dressing

DIRECTIONS:

• Combine all ingredients except dressing in large bowl.
• Add dressing; mix lightly.
• Refrigerate several hours.

KITCHEN TIPS:

• Prepare using KRAFT Lite House Italian Dressing, KRAFT Tuscan House Italian Dressing or KRAFT Caesar Vinaigrette Dressing.
• This Italian-inspired pasta salad is both rich in vitamin C from the vegetables, and a good source of vitamin A from the broccoli.

Used with permission from Kraft Foods