Grilled BBQ Chicken Wraps



Makes:4 servings, one wrap each



1 lb. boneless skinless chicken breasts

3 Tbsp. Zesty Italian Dressing

1/2 cup Barbecue Sauce

4 large flour tortillas (10 inch)

1 cup Shredded Cheddar Cheese

1 tomato, chopped



PREHEAT grill to medium heat. Brush chicken with dressing. Grill 6 to

8 min. on each side or until cooked through, brushing with half of

the barbecue sauce for the last few minutes. Thinly slice chicken.



SPOON remaining barbecue sauce down centers of tortillas; top with

chicken, cheese and tomatoes. Fold in opposite sides of tortillas;

roll up burrito-style.



GRILL, seam-sides down, 8 to 9 min. or until golden brown, turning

after 5 min.

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Cooper's Famous BBQ Chicken



Makes:5 servings



1/2 cup Zesty Italian Dressing

1 broiler-fryer chicken (3 lb.), cut up

1/2 cup Hickory Smoke Barbecue Sauce

1 chipotle pepper in adobo sauce, chopped



POUR dressing over chicken in resealable plastic bag. Seal bag; turn

to evenly coat chicken. Refrigerate 1 hour to marinate. Remove

chicken from marinade; discard bag and marinade.



PREHEAT grill to medium heat. Mix barbecue sauce and chopped pepper;

set aside.



GRILL chicken 40 min. or until cooked through, turning occasionally

and brushing with the barbecue sauce mixture during the last 15 min.

of the grilling time.

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All-American BBQ-Bacon Cheeseburgers



Makes:4 servings



1/2 cup Barbecue Sauce

1 lb. ground beef

4 cheese Singles

4 kaiser rolls, split, toasted

4 lettuce leaves

4 thin tomato slices

4 slices Bacon, crisply cooked, broken in half



HEAT broiler. Reserve 1/4 cup barbecue sauce. Shape meat into 4

patties.



BROIL, 4 to 6 inches from heat, 7 to 9 min. on each side or until

cooked through, brushing occasionally with remaining barbecue sauce.

Top with Singles. Broil 1 min. or until Singles begin to melt.



COVER bottom halves of rolls with lettuce and tomatoes; top with

burgers, reserved sauce, bacon and tops of rolls.

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Barbecue Ranch Chicken Salad



Makes:6 servings, 1-3/4 cups each



2 pkg. (6 oz. each) Grilled Chicken Breast Strips

1/2 cup Barbecue Sauce

1 pkg. (10 oz.) mixed salad greens

1 large tomato, cut into wedges

1/2 cup sliced red onions

1/2 cup Ranch Dressing

1/2 cup Natural Sharp Cheddar Cheese Crumbles



COOK chicken and barbecue sauce in large skillet on medium-high heat

until heated through, stirring occasionally.



TOSS greens with chicken, tomatoes and onions in large bowl.



TOP with dressing and cheese.

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Balsamic Beef Dip Sandwich



Makes:2 servings



2 Tbsp. Classic Balsamic Vinaigrette Dressing made with Extra Virgin

Olive Oil

1 cup thin onion slices

1/2 cup thin red pepper strips

1/2 cup beef broth

12 slices Shaved Roast Beef

2 French bread rolls (6 inch), partially split



HEAT dressing in medium skillet on medium heat. Add onions and

peppers; cover. Cook 5 min., stirring occasionally.



STIR in 1 Tbsp. broth; simmer, covered, on medium-low heat 10 min.,

stirring occasionally. Meanwhile, microwave remaining broth in

microwaveable bowl on HIGH 1 min. or until hot.



FILL rolls with meat and onion mixture. Serve with broth as a dipping

sauce.

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Favorite BLT



Makes:4 servings



1/4 cup Mayonnaise

4 baguette rolls (6 inch each), split, toasted

4 leaf lettuce leaves

8 slices tomato

12 slices Bacon, crisply cooked, drained



SPREAD mayo onto baguettes.



FILL with lettuce, tomatoes and bacon.

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Berry Bliss Cake



Makes:8 servings, one piece each



3/4 cup cold milk

1 pkg.(4-serving size) Vanilla Instant Pudding

1-1/2 cups thawed COOL WHIP Whipped Topping

1 pkg.(10.75 oz.) frozen pound cake

1/4 cup orange juice

2 cups mixed raspberries and sliced strawberries

1/4 cup blackberries



ADD milk to dry pudding mix in medium bowl. Beat with wire whisk 2

min. or until well blended. Stir in 1 cup of the whipped topping.



CUT cake horizontally into three layers; brush with juice. Place

bottom layer on serving plate; top with 3/4 cup of the berries, half

of the pudding mixture and middle cake layer. Repeat layers of

berries and pudding mixture; cover with top cake layer. Top with 1/2

cup whipped topping and the remaining berries; cover loosely with

foil.



REFRIGERATE at least 4 hours or up to 24 hours. Store leftovers in

refrigerator.

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Kelly in IL