Chocolate mint ice cream brownies

6 brownies
1 pint mint chocolate chip ice cream, softened
1 C. fresh raspberries
Fudge sauce, heated

Directions
Cut brownies in half, crosswise. Carefully remove top of brownie and set aside, placing bottom of brownie on individual plates.
When ready to serve, spoon softened ice cream onto bottom of brownie, smooth with a small spatula, top with raspberries and replace tops.
Drizzle with hot fudge and garnish with raspberries. Serve immediately

Chocoate/vanilla ice cream cake

1 pkg. (1 lb.) Chocolate Chip Cookies (42 cookies), divided
1/3 cup margarine or butter, melted
1 cup hot fudge ice cream topping, divided
3 cups vanilla ice cream, divided
3 cups chocolate ice cream, divided
1 cup thawed COOL WHIP Whipped Topping
7 maraschino cherries

Directions
CRUSH 30 of the cookies. Mix cookie crumbs and margarine; press 2/3 of the crumb mixture onto bottom of 9-inch springform pan or pie plate. Stand remaining 12 cookies around edge of pan. Microwave 3/4 cup of the sundae topping as directed on pkg.; drizzle onto bottom of crust. Freeze 15 min.
SOFTEN 1-1/2 cups of each flavor of ice cream; spread, 1 layer at a time, over fudge layer in crust. Sprinkle with remaining crumb mixture. Scoop remaining ice cream into balls; place over crumb layer.
FREEZE 4 hours or until firm. Microwave remaining 1/4 cup sundae topping as directed on pkg. Top dessert with whipped topping, the sundae topping and cherries just before serving. Store leftover dessert in freezer.

Banana split ice cream sandwiches

1package (18 ounces) refrigerated chocolate chip cookie dough
2 ripe bananas, mashed
1/2 cup strawberry jam, divided
4 cups strawberry ice cream softened
Hot fudge topping and whipped cream (optional)
9 maraschino cherries (optional)

Directions
1.Preheat oven to 350°F. Lightly grease 13X9-inch baking pan. Let dough stand at room temperature about 15 minutes.
2.Combine dough and bananas in large bowl; beat until well blended. Spread dough evenly in prepared pan and smooth top. Bake about 22 minutes or until edges are light brown. Cool completely in pan on wire rack.
3.Line 8X8-inch baking pan with aluminum foil or plastic wrap, allowing some to hang over edges of pan. Remove cooled cookie from pan; cut in half crosswise. Place 1 cookie half, top side down, in prepared pan, trimming edges to fit, if necessary. Spread 1/4 cup jam evenly over cookie in pan. Spread ice cream evenly over jam. Spread remaining 1/4 cup jam over bottom of remaining cookie half; place jam side down on ice cream. Cover tightly with foil or plastic wrap; freeze at least 2 hours or overnight.
4.Cut into bars and top with hot fudge sauce, whipped cream and cherries, if desired.

Summer Fruit Salad

A great summer fruit salad!

Ingredients
1 watermelon
1 cantalope
1 melon
bunch of red grapes(seedless)
1 container of fresh strawberries (opt)
1 can frozen minute maid lemonade
you can also put any fruit you wish

Directions
using a melon baller, ball all the watermelon,cantaloupe, and melon, then put in the grapes and strawberries cut in half. put it all in a bowl, then take the defrosted lemonade and pour on top of fruit, do not mix with water, then chill for about 1 hour. serve in plastic cups with fork. awesome for summer parties. If using only half of fruit use only half of the can defrosted lemonade.
I like to put it all back in the watermelon basket.

Prep Time: 10 Min
Servings: 25

Cathy's hot pinapple casserole

2 20-oz cans of chunk pineapple (in own juice, drained)

¾ cup sugar

1 Tbsp flour

1 to 1½ cups grated sharp cheddar cheese

1¼ sleeve of townhouse crackers – crushed

1 stick butter



In shallow dish, layer ingredients in this order:

Pineapple chunks

Mixture of sugar & flour

Grated cheese

Crushed crackers



Melt butter and drizzle over crackers.

Bake at 350 degrees for 25 minutes.

Strawberry bread

5 tablespoons plus 1 teaspoon unsalted butter, softened, plus more for pan
1 pint strawberries, rinsed, hulled, quartered, and mashed with a fork
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs

Preheat oven to 350 degrees.
Butter a loaf pan.
In a small saucepan, bring strawberries to a boil over medium heat.
Cook, stirring, 1 minute.
Set aside.
In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside.
With an electric mixer, cream butter, sugar, and eggs in a mixing bowl until light and fluffy.
Add flour mixture alternately with 1/3 cup water, beginning and ending with flour. Fold in reserved strawberries.
Scrape batter into prepared pan, smoothing top.
Bake until a toothpick inserted in center comes out clean, about 1 hour (tent with foil after 45 minutes if top is getting too dark).
Cool in pan 10 minutes. Run a knife around edges; invert onto a rack.
Reinvert; cool completely.

Fresh Strawberry cake

8 oz. miniature marshmallows
1 box (18.25 oz) white cake mix
4 c fresh strawberries
1 box (3oz) strawberry gelatin

Preheat oven to 350.
Cover bottom of a greased 9"x13" pan w/ marshmallows.
Prepare cake mix according to package directions.
Pour cake batter evenly over marshmallows.
Crush strawberries & mix w/dry gelatin, stirring until gelatin dissolves.
Spoon strawberry mixture evenly over cake batter.
Bake at 350 for 45 to 50 minutes.
Strawberries sink to bottom & marshmallows rise to top to create a glaze.
Store leftover cake in fridge.
*** This cake is equally good made w/ fresh peaches & peach gelatin.

Bean Salsa

2 cans blackeyed peas, drained ( I use black beans)
2 cans shoepeg corn, drained
2 cans Ro-tel tomatoes w/ green chillies
2 large green peppers, chopped
24 green onions, chopped (or 1 large onion)
4 tomatoes, chopped
1 (16 oz.) bottle Italian dressing (I use ½ bottle)
2 teaspoons garlic powder
Cilantro
3-4 sliced jalapenos
Texas pete or caynenne pepper to taste for hotness


Mix together the vegetables. Combine garlic with the dressing and pour over vegetables.


Serve with tortilla scoops!

Loaded baked potato salad

You know how we all love to indulge in the steakhouse baked potato with all the fixin's? Well here is a great recipe for a potato salad that stores great and goes good with all the good summertime grill foods.

Ingredients
1 5lb. bag of Idaho potatoes
1-2 packs of bacon (depending on your preference)
6-9 bundles of green onion (use stalk only)
1pkg. (4 cup) shredded cheddar
mayonnaise
1 lg. sour cream

Directions
Start off by either grilling or baking your potatoes until the skins are crispy- time will vary. In the mean time you will want to cook the bacon to desired crispiness. Then you will want to chop your green onion stalks into small pieces-again this recipe is all by taste; use as much or as little as you want, you may always add more. When the potatoes are done you will want them to cool down quite a bit, but not completely before peeling them. The potato will be more of a crumble than a chunk. Mix potato, bacon pieces and onion in a large bowl. Next you will add the shredded cheese. Now you will take your mayonnaise and sour cream (use as much as you want but make it half and half) and add it to the potato mixture. Add salt and pepper to taste. Let it sit in the refridgerato for at least an hour. Prep. time: 45 min. Serving size: This is party size and will serve about 30, you may cut the recipe in half and eat it all week.

Fresh strawberry or peach cake

8 oz. miniature marshmallows
1 box (18.25 oz) white cake mix
4 c. fresh strawberries
1 box (3oz) strawberry gelatin

Preheat oven to 350.
Cover bottom of a greased 9"x13" pan w/marshmallows.
Prepare cake mix according to package directions. Pour
cake batter evenly over marshmallows. Crush strawberries &
mix w/dry gelatin, stirring until gelatin dissolves.
Spoon strawberry mixture evenly over cake batter.

Bake at 350 for 45 to 50 minutes.

Strawberries sink to bottom & marshmallows rise to top to
create a glaze. Store leftover cake in fridge.

*** This cake is equally good made w/fresh peaches & peach gelatin.

Apple pie rolls

American Pie
By Gina Gillespie

Description
A cookout isn't complete without the favorite apple pie rolls!

Ingredients
3/4 cup sugar
1/2 stick butter
2 TBSP ground cinnamon
1 large granny smith apple
1 can crescent rolls
1 can Mountain Dew

Directions
Preheat oven to 350F degrees. Peel and core the granny smith apple and cut into eight wedges, roll each on in a crescent triangle, place in ungreased baking dish. Melt butter, and mix in sugar and cinnamon, then pour mixture over the apple rolls. Then pour 1/2-3/4 can of Mountain Dew over the top and bake at 350F for 45-50 minutes. Prep time: 10 minutes. Cooking time: 45-50 minutes. Servings: 8

Grilled ham & swiss cheese stuffed chicken breast

4 boneless skinless chicken breast halves (1 1/4 pounds)
4 slices (1/2 ounce each) Swiss cheese, 3x1 1/2 inches
4 slices (1/2 ounce each) cooked ham, 3x1 1/2 inches
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1/2 cup honey mustard dressing

Total Time: 20 min.
Heat coals or gas grill for direct heat.
Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper.
Place cheese slice and ham slice on center of each chicken breast; roll up. Secure with small metal skewers
Reserve 1/4 cup of the dressing.
Cover and grill chicken rolls 4 to 6 inches from medium heat 15 to 20 minutes, brushing with remaining 1/4 cup dressing during last 10 minutes of grilling, until juice of chicken is no longer pink in center.
Serve chicken rolls with reserved dressing.

Yummy Hot Dog Casserole

8x8 baking pan
1 can hot dog chili
1 package of hotdog's chopped into bite size pieces
1 box Jiffy corn muffin mix

1. Preheat oven to 350
2. Spray the pan with Pam
3. Empty the can of chili into the bottom of the pan
4. Dump cut up hotdog's over the chili
5. Mix the Jiffy mix as directed on the box
6. Spoon the Jiffy mix over the hotdog's
7. Bake 350 for 40 Min

Enjoy! It tastes like a corn dog dipped in chili. Yum.

Frozen Grasshopper squares

28 OREO Chocolate Sandwich Cookies, divided
1 container (1-1/2 qt.) mint-chocolate chip ice cream,
softened 1 tub (8 oz.) COOL WHIP Whipped Topping,
thawed 1 square BAKER'S Semi-Sweet Chocolate, grated
Make It!
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Crush 20 cookies; sprinkle crumbs onto bottom of prepared pan.

SPREAD ice cream evenly over crumbs in pan; top with COOL WHIP and grated chocolate.

FREEZE 3 hours. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Lift dessert from pan with foil handles; cut into 16 squares. Cut remaining cookies in half; place 1 on each square.

Frosty orange cream layered dessert

2 cups orange sherbet or sorbet, 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
Make It!
LINE 9x5-inch loaf pan with foil. Spread sherbet onto bottom of prepared pan to form even layer. Freeze 10 min.

MEANWHILE, beat cream cheese in large bowl with mixer until creamy. Gradually add condensed milk and juice, beating until blended. Gently stir in COOL WHIP. Spread over sherbet in pan.

FREEZE 3 hours. To unmold, invert pan onto plate; remove foil.
Kraft Kitchens TipsHealthy LivingTrim 30 calories and 3 grams of fat per serving by preparing with PHILADELPHIA 1/3 Less Fat Cream Cheese and COOL WHIP LITE Whipped Topping.How to Soften SherbetTo soften sherbet, spoon measured amount of sherbet into microwaveable bowl. Microwave on MEDIUM (50%) 10 to 15 sec. or until slightly softened.How to Easily Cut DessertRemove from freezer about 10 min. before serving to soften slightly before slicing.

Peach glazed grilled chicken

Spicy Peach Glaze:
2 cups peach preserves
1 tablespoon finely chopped garlic
3 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 small jalapeno, finely chopped
Salt and freshly ground pepper
8 Frenched chicken breasts
4 ripe peaches, cut in half and pitted
Directions
Combine Spicy Peach Glaze ingredients in a medium bowl and season with salt and pepper to taste. Reserve 1/2 cup.

Preheat grill. Brush the chicken with olive oil and season with salt and pepper to taste. Place skin-side down and cook for 6 to 7 minutes, until golden brown. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking an additional 4 to 5 minutes.

Place peach halves, cut side down on the grill and grill for 2 minutes. Turn over and brush with the reserved 1/2 cup of peach glaze, grill for 3 to 4 more minutes until peaches are so

Tortellini Primavera

1 cup Sliced mushrooms
1/2 cup Chopped onion
1 clove Garlic, minced
2 tbsp Butter
1 package (10oz) frozen chopped spinach, thawed and well drained
1 Container (8oz) soft cream cheese
1 Medium tomato, chopped
1/4 cup Milk
1/4 cup (1oz) grated Parmesan Cheese
1 tsp Italian seasoning
1/4 tsp Salt
1/4 tsp Pepper
8-9 oz Fresh or frozen cheese-filled tortellini, cooked and drained

Cook and stir mushrooms, onion and garlic in butter in large skillet. Add remaining ingredients except tortellini; mix well. Cook until mixture just begins to boil, stirring occasionally. Stir in tortellini; cook until thoroughly heated

Strawberry Cake

Ingredients
Cake:
1 box white cake mix
1/2 cup water
1 small box strawberry jello
4 eggs
3 Tbsp flour
3/4 cup strawberries-mashed
1 cup cooking oil
Icing:
1 stick butter, softened
1/4 cup strawberries- mashed
1 small box powdered sugar, sifted

Directions
Cake: Mix ingredients together and bake at 350 degrees in a long glass dish. Bake 25-30 minutes or until toothpick tests done. Let cool before icing. Icing: Beat ingredients together until smooth. Smooth over entire cake. Garnish with fresh strawberries if desires. Serves 8-10

Wedding Punch

2 gallons of apple juice
3 quarts of grape juice
3 quarts of pineapple juice
3 quarts of sparkling water
2-3 sliced oranges
3-4 sliced lime

Directions
Add all ingredients into punch bowl and stir.
Then, add the sliced fruit to float at the top.

Prep Time: 5 Min
Servings: 100

Creamy peach pie

One 9-inch single unbaked pie shell.
4 cups of fresh peeled and sliced peaches.
¾ cup of sugar.
¼ cup of flour.
¼ teaspoon of salt.
¼ teaspoon of freshly grated nutmeg.
1 cup of whipping cream.

Preparation Instructions:
Preheat your oven to 400°F.

Prepare the shell and peaches.

Combine the sugar, flour, salt and grated nutmeg.

Add to the peaches and toss lightly.

Turn into the pie shell.

Pour whipping cream evenly over top.

Bake for 40 minutes or until firm and golden brown on top.

Refrigerate for at least 6 hours before serving

from peachrecipes.net

Flank steak with coffee peppercorn

3 tablespoons strong brewed coffee
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon brown sugar
2 cloves garlic, minced
1 teaspoon whole black peppercorns, crushed
1/2 teaspoon salt
1 pound flank steak, trimmed of fat
Directions
Whisk coffee, vinegar, oil, sugar, garlic, peppercorns and salt in a glass dish large enough for meat to lie flat. Add steak and turn to coat. Cover and refrigerate for at least 1 hour or up to 8 hours.

Heat grill to high.

Remove steak from marinade (discard marinade). Lightly oil grill rack (see Tip). Place steak on grill and cook for 4 to 5 minutes per side for medium-rare. Transfer steak to a cutting board and let rest for 5 minutes. Slice thinly across the grain and serve.

To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. Do not use cooking spray on a hot grill.

Lime in the coconut cheesecake bars

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
2 tablespoons Gold Medal® all-purpose flour
1/3 cup butter or margarine, softened
1 egg, slightly beaten
Filling
2 packages (8 oz each) cream cheese, softened
1 can (16 oz) cream of coconut (not coconut milk)
3 tablespoons lime juice
1 teaspoon vanilla
2 eggs
Topping
1 container (12 oz) Betty Crocker® Whipped cream cheese frosting
1 1/4 cups coconut, toasted
2 teaspoons grated lime peel


1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press evenly in bottom of pan. Bake 15 to 18 minutes or until golden brown. Cool 15 minutes.
2. Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Beat in cream of coconut until well blended. Beat in lime juice, vanilla and 2 eggs until smooth. Spread over cookie base.
3. Bake 40 to 45 minutes or until set and light golden brown on edges. Cool 30 minutes at room temperature. Refrigerate 1 hour to cool completely.
4. Carefully spread frosting over filling. Sprinkle with coconut and lime peel. Cover; refrigerate 30 minutes. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator

Scalloped Potatoes and Ham

1/2 cup chopped onion
1-1/2 cups fat-free milk
3 tablespoons all-purpose flour
1/8 teaspoon ground black pepper
1 teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 medium round red potato, cut into 1/4-inch-thick slices
1 medium sweet potato, peeled and cut into 1/4-inch-thick slices or white potato
1 medium turnip, peeled and cut into 1/4-inch-thick slices
1/4 cup water
8 ounces low-fat, reduced-sodium cooked boneless ham, cut into thin strips
Paprika

1. Preheat oven to 350 degrees F. For sauce: In a medium saucepan, cook onion in a small amount of boiling water over medium heat for 3 to 5 minutes or until tender. Drain; return to pan. In a screw-top jar, combine milk, flour, and pepper; cover and shake until well mixed. Add milk mixture to saucepan. Cook and stir over medium heat until thickened and bubbly. Stir in rosemary.

2. Meanwhile, in a 2-quart microwave-safe baking dish, combine potatoes, turnip, and the 1/4 cup water. Cover with vented plastic wrap. Microwave on 100% power (high) about 8 minutes or just until vegetables are tender. Carefully drain in a colander.

3. In the same 2-quart baking dish, layer half of the ham, half of the potato mixture, and half of the sauce. Repeat layers. Sprinkle with paprika. Bake, uncovered, about 30 minutes or until heated through. Let stand for 10 minutes before serving. Makes 6 servings.

Best Ever Sweet Rolls

15 frozen yeast rolls(I use Kroger Brand)
1 (3oz) pkg instant Butterscotch Pudding
1 cup brown sugar
1 stick of butter or margarine
2 t Cinnamon
1 C chopped pecans or walnuts

Spray 13x9 baking pan with Pam
Spread nuts over bottom of pan
Evenly space rolls in pan over nuts
Sprinkle dry pudding mix over rolls
Melt brown sugar, butter and cinnamon. (Don't boil)
Pour brown sugar mixture over rolls.
Cover the pan loosely with plastic wrap, leave on counter over night and
let rise.

In the morning preheat over to 350. Remove plastic and bake 20 minutes.
Be careful not to let them burn, Remove from oven and let sit for a few
minutes, Invert pan to release rolls.

Saint Louie Style BBQ Ribs

Recipe By: Tommy Houston, Pigs R Us BBQ, Martinsville

Ingredients:

1/2 cup salt
1/2 cup turbinado sugar
1/4 cup granulated brown sugar
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
2 tablespoons cayenne pepper
2 tablespoons dried thyme
1 tablespoon ground cumin
1 teaspoon ground nutmeg
1 rack of St Louie Ribs

Instructions:

Always remove membrane from the back of your ribs. It's hard for seasoning to penetrate through this membrane.

Put your BBQ rub on evenly! Don't go too heavy! Season both sides of ribs. Let seasoning set on ribs for 30 minutes.

Smoke your ribs at 250-degrees for 4 hours. After smoking your ribs, baste with southern style sweet BBQ sauce. Make sure to baste AFTER smoking, not DURING the smoking process.

Paula Deen's broccoli salad

Salt and freshly ground black pepper
1/4 cup sugar
1/2 cup halved cherry tomatoes
2 tablespoon white vinegar
8 ounce sharp Cheddar cheese, cut into very small chunks
1 cup mayonnaise
1/2 cup raisins (optional)
1/2 cup chopped red onion
6-8 slices cooked bacon, crumbled
1 head broccoli

Directions
Trim off large leaves of broccoli. Remove tough stalks at end and wash broccoli thoroughly. Cut flowerets and stems into bite-size pieces. Place in a large bowl. Add crumbled bacon, onion, raisins, and cheese. In a small bowl, combine remaining ingredients, stirring well. Add to broccoli mixture and toss gently.

Yield: 6 to 8 servings
Preparation time: 15 minutes
Ease of Preparation: Easy

Recipe courtesy Paula Deen

Angel Food Cake

Prepared By: Mary Rapoport/Virginia Egg Council

Ingredients:

1 cup sifted cake flour

1½ cups sifted granulated sugar (separated)

12 egg whites, room temperature

1 teaspoon cream of tartar

¼ teaspoon salt

1 ½ teaspoons vanilla extract

1 ½ teaspoons lemon juice

½ teaspoon almond extract

Instructions:

1. Adjust oven rack to lower-middle position and heat oven to 325°. Have ready an ungreased large tube pan (9 inch diameter and 16 cup capacity), preferably with a removable bottom. If pan bottom is not removable, line with parchment or wax paper.

2. Whisk flour and ¾ cup sugar in a small bowl. Place remaining ¾ cup sugar in another small bowl next to mixer.

3. Beat egg whites with electric mixer at low speed until just broken up and beginning to froth. Add cream of tartar and salt and beat at medium speed until whites form very soft, billowy mounds. With the mixer still at medium speed, beat in ¾ cup sugar, 1 tablespoon at a time, until all sugar is added and whites are shiny and form soft peaks. Add vanilla, lemon juice and almond extract and beat until just blended.

4. Place flour-sugar mixture in sifter set over wax paper. Sift flour mixture over whites, about 3 tablespoons at a time and gently fold in, using a large rubber spatula. Sift any flour-sugar mixture that falls onto paper back into bowl with whites.

5. Gently scrape batter into pan, smooth top with spatula and give pan a couple of raps on the counter to release any large air bubbles.

6. Bake until cake is golden brown and top springs back when pressed firmly, 50 - 60 minutes.

7. If cake pan has feet, invert pan onto them. If not, invert pan over neck of a bottle so air can circulate all around it. Allow to cool completely for 2 to 3 hours.

8. To unmold, run a knife around edges, being careful not to dislodge golden crust. Release cake from pan, peel off parchment if using. Place cake, bottom side up, on a platter. Use a serrated knife to cut cake in a gentle sawing motion.

*Recipe taken from The Best Recipe, by the editors of Cook's Illustrated magazine.

VIRGINIA EGG COUNCIL

Grilled chicken cesaer salad

1/2 cup KRAFT Classic Caesar Dressing, divided
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
4 thick slices Italian bread
1 clove garlic, peeled, cut in half
1 Tbsp. olive oil
6 cups torn romaine lettuce
3 Tbsp. KRAFT Grated Parmesan Cheese
Make It!
POUR 2 Tbsp. dressing over chicken in resealable plastic bag. Seal bag; turn to coat chicken with dressing. Refrigerate 30 min. to marinate.

MEANWHILE, heat grill to medium heat. Thread chicken onto 4 skewers. Grill 6 to 8 min. or until done, turning occasionally. Add bread to grill; cook 1 min. on each side or until toasted on both sides. Rub toast with garlic; brush with oil.

ARRANGE toast and lettuce on platter; drizzle with remaining dressing. Top with chicken skewers and Parmesan.
Kraft Kitchens TipsSubstituteSubstitute KRAFT Ranch Dressing for the Caesar dressing.Variation Substitute 2 hearts of romaine, rinsed and cut lengthwise in half, for the torn romaine. Grill 1 to 2 min. or until romaine is slightly wilted and marked with grill marks, turning occasionally. Place on cutting board. Cut off core ends; discard. Cut

Easy Greek tomato salad

2 medium tomatoes, cut into chunks
1 large cucumber, chopped (about 2 cups)
1/2 cup coarsely chopped green peppers
1/2 cup thinly sliced red onions
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
1/4 cup KRAFT Greek Vinaigrette Dressing
1/2 tsp. grated lemon peel Make It
TOSS all ingredients in large bowl.

SERVE immediately. Or, cover and refrigerate until ready to serve.
Kraft Kitchens TipsMake AheadMaking this salad ahead

Chicken & cheese enchilada's by Campell's

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)


Directions:
Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.

Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam-side up in a 2-quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.

Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Tip: Stir 1/2 cup canned black beans, drained and rinsed into the chicken mixture before filling the tortillas