Meat filled baked beans

1 lb. ground beef
1 onion, chopped
2 can (16 oz.) pork and beans
1 can (15-1/2 oz.) mild chili beans
1/2 cup maple syrup
1/4 cup firmly packed brown sugar
1 Tbsp. yellow mustard
1 pkg hot dogs, sliced

brown meat in nonstick skillet on medium heat; drain.
Add onions; cook until tender, stirring occasionally.

Place in crockpot
Stir in remaining ingredients.
Crock pot high 4 hours or low overnight

Layered pasta salad

3 cups medium shell pasta, cooked, drained
1 large red onion, sliced
1 pkg. (10 oz.) frozen peas, thawed, drained
1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, chopped
1/2 cup KRAFT Mayonnaise
1/2 cup KRAFT Ranch Dressing
1 cup KRAFT Three Cheese Crumbles
1 cup halved grape tomatoes
LAYER pasta, onions, peas and ham in 3-qt. clear serving bowl; set aside.

MIX mayo and dressing; spread over salad to seal. Top with cheese and tomatoes; cover.

REFRIGERATE several hours or until chilled. Toss gently before serving.

Grilled chicken, monzzarella & shells

Coarse salt and ground pepper
Vegetable oil
1 1/2 pounds chicken cutlets
8 ounces medium pasta shells
1 pint cherry or grape tomatoes, halved
4 ounces fresh mozzarella, cut into 1/4-inch cubes
1/2 cup fresh parsley, chopped
1/4 cup grated Parmesan, plus more for serving
2 tablespoons butter
Directions
Bring a large pot of salted water to a boil for pasta.
Meanwhile, heat grill to medium; lightly oil grates.
Season chicken with salt and pepper.
Grill until cooked through, 2 to 3 minutes per side.
Remove from grill, and cut into thin strips, halving if long.
Cook pasta until al dente, according to package instructions.
Reserve 1 cup pasta water; drain pasta, and return to pot.
Add chicken, tomatoes, mozzarella, parsley, Parmesan, and butter.
Toss to combine.
Add reserved pasta water a little at a time to create a sauce that coats shells (you may not need all the water).
Serve with more Parmesan.

Chicken brocolli pasta bianco

1 pkg. (16 oz.) medium penne pasta
4 cups fresh or frozen broccoli flowerets
1 can (10 3/4 oz. Cream of Mushroom Soup
1 package chicken breast
1 1/2 cups milk
1/2 tsp. ground black pepper
1 1/2 cups shredded mozzarella cheese (6 oz.)
1/4 cup shredded Parmesan cheese


Directions:
COOK pasta according to package directions. Add broccoli for last 4 min. of cooking time. Drain.

Bake or boil chicken until done and cut into bite sized pieces

MIX soup, milk and black pepper in 2-qt. shallow baking dish. Stir in pasta mixture, chicken, 3/4 cup mozzarella cheese and 2 tbsp. Parmesan cheese. Top with remaining mozzarella and Parmesan cheeses.

BAKE at 350°F. for 25 min. or until hot and cheese is melted.

Ribs

4 lb. pork baby back ribs
1 cup BULL'S-EYE Original Barbecue Sauce or KRAFT Original Barbecue Sauce

CUT ribs into two-rib sections.

PLACE ribs in Dutch oven or large saucepan. Add enough cold water to cover ribs completely; cover with lid. Bring to boil. Reduce heat to medium-low; cover. Simmer 20 min.; drain.

PREHEAT grill to medium heat. Grill ribs 10 min. or until ribs are cooked through, turning occasionally and brushing generously with the barbecue sauce.

Ice cream cookie cake

4 squares BAKER'S Semi-Sweet Baking Chocolate
14 OREO Chocolate Sandwich Cookies, divided 1 pkg.
(8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1/2 tsp. vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

MELT chocolate as directed on package; set aside until ready to use. Line 8-1/2x4-1/2-inch loaf pan with foil, with ends of foil extending over sides of pan. Arrange 8 of the cookies evenly on bottom of pan. Crumble remaining 6 cookies; set aside.

BEAT cream cheese, sugar and vanilla in medium bowl with electric mixer until well blended. Stir in whipped topping. Remove about 1-1/2 cups of the cream cheese mixture; place in medium bowl. Stir in melted chocolate.

SPREAD remaining cream cheese mixture over cookies in pan; sprinkle with crumbled cookies. Gently press cookies into cream cheese mixture with back of spoon; top with chocolate mixture. Cover. Freeze 3 hours or until firm. Remove from freezer about 15 min. before serving; invert onto serving plate. Peel off foil; let stand at room temperature to soften slightly before cutting to serve.

Chuck wagon potatoes

1/2 onion, finely chopped
2 t garlic, finely chopped (I buy the bottled chopped garlic)
1/4 c olive oil
1/4 cup margarine, melted
3 T chopped parsley
about 3 lbs red potatoes (enough to fill baking pan) cut into bite size pieces
1 lb bacon, chopped and fried
2 cups shredded cheddar cheese
Put first five ingredients in a large ziploc bag, mix together. Add potatoes and toss to coat potatoes. Pour potatoes into a 9x13 pan cover with foil. Bake at 350 until fork tender, about an hour. Remove foil, stir in precooked bacon, put back in oven (uncovered) until brown 15-20 minutes. Remove from oven sprinkle cheese over the top of potatoes and serve.