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!