INGREDIENTS:

• 1 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
  
• 1/2 cup KRAFT Classic Ranch Dressing
• 1/2 cup KRAFT Original Barbecue Sauce
• 2 cups gemelli pasta, cooked
• 1 can (15.5 oz.) black beans, rinsed
• 1 red pepper, chopped
  
• 4 green onions, chopped
• 6 slices cooked OSCAR MAYER Bacon, crumbled
• 1 cup KRAFT Shredded Cheddar Cheese
• 1/2 cup chopped fresh cilantro
• 1 cup honey barbecue-flavored twisted corn chips
  

DIRECTIONS:

1. Mix mayo, ranch dressing and barbecue sauce until blended.
   
2. Combine all remaining ingredients except corn chips in large bowl. Add mayo mixture; mix lightly.
3. Refrigerate 2 hours.
4. Top with corn chips just before serving.
   

KITCHEN TIPS:

• Tip 1: This colorful pasta salad can be refrigerated up to 24 hours before topping with the chips and serving.
  
• Tip 2: Prepare using KRAFT Lite Ranch Dressing and KRAFT 2% Milk Shredded Cheddar Cheese.
  

Used with permission from Kraft Foods

INGREDIENTS:

• 8 CLAUSSEN Kosher Dill Mini Pickles
• 3/4 cup PHILADELPHIA Spicy Jalapeño Cream Cheese Spread
• 12 slices OSCAR MAYER Bacon

DIRECTIONS:

1. Heat oven to 375ºF.
   
2. Drain pickles; pat dry with paper towel. Cut each pickle crosswise into 3 pieces; set aside.
   
3. Cover rimmed baking sheet with foil. Spread 1 Tbsp. cream cheese spread onto each bacon slice. Cut crosswise in half.
   
4. Wrap pickles with bacon, cream cheese sides down; place, seam sides down, on prepared baking sheet.
   
5. Bake 30 min. or until bacon is crisp, turning after 15 min. Cool slightly.
   

KITCHEN TIPS:

1. Everything is better when cooked on a stick! Heat grill to medium heat. Wrap pickle pieces with cream cheese-topped bacon as directed. Thread 4 pickle pieces onto each of 6 skewers. Grill 4 to 6 min. on each side or until bacon is crisp.
   
2. Practice mindfulness and savor the flavor of each bite of these spicy appetizers.
   
3. Serve with KRAFT Classic Ranch Dressing for dipping.
   

Used with permission from Kraft Foods

​Used with permission from Kraft Foods

• 15 vanilla creme-filled vanilla sandwich cookies, finely crushed, divided
• 1/2 cup freeze-dried strawberries, chopped
• 1 Tbsp. butter, melted
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1/2 tsp. vanilla
• 2 eggs
• 3/4 cup thawed COOL WHIP Whipped Topping

DIRECTIONS:

• 1: Heat oven to 325°F.
  
• 2: Combine 1/3 cup cookie crumbs and strawberries; reserve for later use. Mix remaining cookie crumbs with butter; press onto bottoms of 12 paper-lined muffin pan cups. Bake 8 min.
• 3: Meanwhile, beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Spoon evenly over crusts.
• 4: Bake 22 to 25 min. or until centers of cheesecakes are almost set. Cool completely.
• 5: Refrigerate cheesecakes 2 hrs.
• 6: Top with COOL WHIP and reserved crumb mixture just before serving.

Kitchen Tips:
Tip 1: These fun mini cheesecakes can be stored in the refrigerator up to 3 days, or frozen up to 1 month. If freezing cheesecakes, thaw overnight in refrigerator before serving.
Tip 2: With their built-in portion control, these easy-to-serve cheesecakes are a welcome addition to any celebration.
Tip 3: How to Soften Cream Cheese--Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

Used with permission from Kraft Foods