So Easy BBQ-Glazed Chicken



Prep Time: 5 min

Total Time: 30 min

Makes: 4 servings



1/2 cup KRAFT Zesty Italian Dressing, divided

4 small boneless skinless chicken breast halves (1 lb.)

1/4 cup KRAFT Original Barbecue Sauce

2 Tbsp. orange marmalade



PREHEAT grill to medium heat. Pour 1/4 cup of the dressing over

chicken in shallow dish or resealable plastic bag. Refrigerate 10

min. or up to 24 hours to marinate.

MIX remaining 1/4 cup dressing, the barbecue sauce and marmalade; set

aside.

PLACE chicken on grill; cover. Grill 12 to 15 min. or until cooked

through (170°F), turning occasionally and brushing with sauce mixture

during last few minutes of cooking. Let stand, covered with foil, for

a few minutes before serving.



Serving Suggestion

Serve with Fantastic Grilled Corn on the Cob and hot cooked rice.

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Dijon Cheddar Bacon Spread



Prep Time: 15 min

Total Time: 3 hr 15 min

Makes: 1-1/2 cups or 12 servings, 2 Tbsp. spread and 5 crackers each



1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup ( 4 oz.) KRAFT Shredded Sharp Cheddar Cheese

1 Tbsp. GREY POUPON Dijon Mustard

3 Tbsp. OSCAR MAYER Real Bacon Bits

3 Tbsp. sliced green onions, divided

RITZ Crackers



BEAT cream cheese and shredded cheese in medium bowl with electric

mixer on medium speed until well blended.

STIR in mustard, bacon and 2 Tbsp. of the onions. Transfer to serving

bowl, if desired; cover.

REFRIGERATE several hours or until chilled. Let stand at room

temperature 30 min. before serving. Sprinkle with the remaining 1

Tbsp. onions. Serve with the crackers.



Size-Wise

When eating appetizers at a social occasion, be mindful of what you

are eating. Take your time to savor the taste of each bite so you are

satisfied with just 1 serving.



Healthy Living

Save 50 calories, 7 grams of fat and 3.5 grams of saturated fat per

serving by preparing with PHILADELPHIA Neufchatel Cheese, 1/3 Less

Fat than Cream Cheese, KRAFT 2% Milk Shredded Reduced Fat Sharp

Cheddar Cheese and Reduced Fat RITZ Crackers.

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Fantastic Grilled Corn on the Cob



Prep Time: 5 min

Total Time: 25 min

Makes: 4 servings, one ear of corn each



4 ears of corn

1/4 cup (1/2 stick) butter, softened

2 Tbsp. KRAFT 100% Grated Parmesan Cheese

1 tsp. chopped fresh parsley



PREHEAT grill to medium-high heat. Husk corn; remove silk. Rinse

under cold water; shake off excess water. Wrap corn individually in

foil.

GRILL 15 to 20 min. or until corn is tender, turning occasionally.

Remove from grill; unwrap corn.

MIX butter, Parmesan cheese and parsley; spread onto corn.



Serving Suggestion

For a great summer meal, serve this corn on the cob with grilled

chicken breasts and a fresh fruit salad.



Barbecue Butter

Substitute 2 Tbsp. KRAFT Original Barbecue Sauce for the cheese and

parsley.



Caesar Butter

Tomato and Herb Butter

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Garden-Fresh Pasta Salad



Prep Time: 20 min

Total Time: 1 hr 30 min

Makes: 14 servings, 3/4 cup each



1 pkg. (16 oz.) farfalle (bow-tie pasta), uncooked

2 cups broccoli florets

1 small red onion, thinly sliced

1 medium red pepper, chopped

1 cup halved cherry tomatoes

1 bottle (8 oz.) KRAFT Sun-Dried Tomato Vinaigrette Dressing

1/2 cup KRAFT 100% Grated Parmesan Cheese



COOK pasta as directed on package, adding broccoli to the boiling

water for the last 3 min. of the pasta cooking time. Drain; rinse

under cold running water. Drain well; place in large bowl.

ADD onions, peppers and tomatoes; mix lightly. Add dressing; toss to

coat. Cover.

REFRIGERATE at least 1 hour. Stir gently just before serving;

sprinkle with the cheese.



Substitute

Substitute 1-inch asparagus pieces for the broccoli florets.



Jazz It Up

For added flavor, sprinkle salad with OSCAR MAYER Real Bacon Bits

just before serving.