Prep Time:
10 min
Total Time:
22 min
Makes:
4 servings, one cheeseburger each

Ingredients
1 lb. ground beef
4 KRAFT DELI STYLE American Cheese Slices
2 Tbsp. KRAFT Mayo Real Mayonnaise
2 Tbsp. KRAFT Thousand Island Dressing
4 kaiser rolls, split, toasted
4 CLAUSSEN Kosher Dill Burger Slices
4 lettuce leaves
4 slices tomato
4 red onion slices

Instructions
PREHEAT grill to medium-high heat. Shape meat into four patties.

PLACE patties on grill; cover grill with lid. Grill 4 to 6 min. on each side or until burgers are cooked through (160°F). Top burgers with cheese; continue grilling until cheese is melted.

MIX mayo and dressing. Spread evenly onto cut sides of rolls; fill with cheeseburgers, pickles, lettuce, tomatoes and onions.

Kraft Kitchens Tips
Healthy Living
Save 60 calories and 8 grams of fat per serving by preparing with KRAFT 2% Milk Singles, KRAFT Mayo Light Mayonnaise and KRAFT Light Thousand Island Reduced Fat Dressing.
How to Use the Stove
Cook patties in large skillet on medium heat 7 to 9 min. on each side or until cooked through (160°F). Top each burger with 1 cheese slice; cover. Continue cooking until cheese is melted. Continue as directed.
Substitute
Substitute hamburger buns for the kaiser rolls.

Prep Time:
30 min
Total Time:
4 hr 30 min
Makes:
16 servings, one slice each

Ingredients
2 baked round white cake layers (9 inch), cooled
2 cups boiling water, divided
1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin, or any other red flavor
1 pkg. (4-serving size) JELL-O Brand Berry Blue Flavor Gelatin
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Instructions
PLACE cake layers, top-sides up, in two clean 9-inch round cake pans. Pierce cakes with large fork at 1/2-inch intervals.

STIR 1 cup of the boiling water into each flavor dry gelatin mix in separate small bowls 2 min. until completely dissolved. Carefully pour red gelatin over 1 cake layer and blue gelatin over remaining cake layer. Refrigerate 3 hours.

DIP one cake pan in warm water 10 sec.; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped topping. Refrigerate 1 hour or until ready to serve. Cut into 16 slices to serve. Store leftover cake in refrigerator.

Kraft Kitchens Tips
Jazz It Up
Serve with colorful fresh berries, such as blueberries, strawberries and raspberries.
Substitute
Prepare as directed, using COOL WHIP LITE Whipped Topping.Variation – Patriotic Poke Cake with Cream Cheese FrostingPour gelatin over cake layers and refrigerate as directed. Unmold 1 of the layers onto serving plate; set aside. Beat 2 pkg. (8 oz. each) softened PHILADELPHIA Cream Cheese and 2 cups powdered sugar in large bowl with electric mixer on medium speed or wire whisk until well blended. Gently stir in whipped topping until well blended. Spread onto cake layer on plate as directed; top with second cake layer. Continue as directed.

Prep Time:
10 min
Total Time:
10 min
Makes:
2 doz. or 24 servings, one cupcake each

Ingredients
1-1/2 cups BAKER’S ANGEL FLAKE Coconut, divided
4 drops each: blue and red food colorings
24 yellow cupcakes
2 cups thawed COOL WHIP Whipped Topping
24 red string licorice pieces (4 inch)

Instructions
PLACE 1/2 cup of the coconut in each of two separate resealable plastic bags; set remaining 1/2 cup coconut aside. Add blue food coloring to coconut in one bag and red food coloring to coconut in second bag. Seal bags; shake until coconut is evenly tinted.

SPREAD tops of cupcakes with whipped topping. Sprinkle with red, white (uncolored) and blue coconut as desired; press coconut gently into whipped topping to secure.

INSERT licorice piece into top of each cupcake for the firecracker’s fuse. Store in refrigerator.

Kraft Kitchens Tips
Jazz It Up
Divide whipped topping into thirds. Color one portion with 4 drops red food coloring and second portion with 4 drops blue food coloring. Leave remaining portion white. Spread onto cupcakes and continue as directed.
Family Fun
Have children decorate their own cupcakes.
Substitute
Prepare as directed, using your favorite flavor of cupcakes

Prep Time:
10 min
Total Time:
30 min
Makes:
4 servings

Ingredients
4 boneless skinless chicken breast halves (about 1 lb.)
1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
1 zucchini, cut into chunks
1 red pepper, cut into chunks
1 cup chopped asparagus
1/2 of a red onion, cut into chunks

Instructions
PREHEAT grill to medium-high heat. Brush chicken with 2 Tbsp. of the dressing. Let stand 10 min.

MEANWHILE, poke holes in bottom of disposable aluminum foil pan. Toss vegetables with remaining 2 Tbsp. dressing. Place in prepared pan.

GRILL 20 min. or until chicken is cooked through and vegetables are crisp-tender.

Kraft Kitchens Tips
Use Your Grill Basket
Omit foil pan. Place vegetable mixture in grill basket. Grill as directed, shaking basket often.
Creative Leftovers
Toss leftovers with hot cooked pasta for a quick Grilled Chicken and Vegetable Pasta.

Prep Time:
2 min
Total Time:
20 min
Makes:
5 servings, one slice each

Ingredients
1 (24.8 oz.) DI GIORNO Thin Crispy Crust Supreme Pizza

Instructions
PREHEAT grill, setting all burners on low to medium-low (about 400°F).

REMOVE wrapper and cardboard from frozen pizza. Place pizza directly on center of grill rack; close lid.

GRILL
13 to 15 min., rotating pizza 1/2 turn with spatula after 8 min.
Continue grilling, covered, for specified time or until cheese is
melted and crust is golden brown. Let stand 2 to 3 min. before serving.

Kraft Kitchens Tips

How to

For best results, use a gas grill. Due to differences in grills and weather conditions, grilling times can vary.
Keeping It Safe
For best results, do not allow pizza to thaw. Do not eat pizza without cooking.
Keeping It Safe
Because
DI GIORNO bakes up fresh and HOT on your grill, please use care when
handling the pizza. Let stand 5 min. before enjoying.

Prep Time:
10 min
Total Time:
16 min
Makes:
2 servings, one kabob each

Ingredients
6 large shrimp (1/4 lb.), peeled, deveined
6 chunks fresh pineapple (1-1/2 inch)
6 squares green pepper (1-1/2 inch)
6 wedges onion (1-inch wide)
1/4 cup KRAFT Teriyaki Sesame Ginger Barbecue Sauce
Instructions
PREHEAT grill to medium-high heat. Using four long wooden skewers, place two skewers, side-by-side on clean work surface.

THREAD shrimp onto each set of two parallel skewers alternately with the pineapple, peppers and onions. (You will have two kabobs.)

GRILL kabobs 4 to 6 min. or until shrimp turn pink, turning and brushing occasionally with the barbecue sauce. Serve over hot cooked rice.

Kraft Kitchens Tips
Substitute boneless skinless chicken breasts, cut into 1-inch pieces, for the shrimp.
Substitute: Prepare as directed, using KRAFT THICK ‘N SPICY Brown Sugar Barbecue Sauce mixed with 1/8 tsp. ground ginger.

Prep Time:
5 min
Total Time:
17 min
Makes:
8 servings, 1/2 steak each

Ingredients
2/3 cup A.1. Original Steak Sauce
4 cloves garlic, minced
1 tsp. ground cumin
1/4 tsp. ground red pepper (cayenne)
4 boneless beef ribeye steaks (8 oz. each)

Instructions
PREHEAT grill to medium-high heat. Mix steak sauce, garlic, cumin and pepper until well blended.

GRILL steaks 4 to 6 min. on each side or until cooked through, brushing frequently with the steak sauce mixture.

CUT each steak in half to serve.

Kraft Kitchens Tips
Serving Suggestion
Serve with a cooked crisp green vegetable, such as broccoli, and a glass of fat-free milk.
Substitute
Prepare as directed, using bone-in beef ribeye steaks, increasing the grilling time if necessary.
Use Your Broiler
Steaks can also be broiled. Broil steaks, 3 to 5 inches from heat, for 4 to 6 min. on each side or until cooked through, brushing frequently with the steak sauce mixture.

Prep Time:
35 min
Total Time:
1 hr 5 min
Makes:
6 servings

Ingredients
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened 1 pkg.
(10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided 6 Tbsp.
KRAFT 100% Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 egg
10 RITZ Crackers, crushed (about 1/2 cup)
1-1/2 cups spaghetti sauce, heated

Instructions
PREHEAT oven to 375ºF. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.

BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13×9-inch baking dish sprayed with cooking spray.

BAKE 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.

Kraft Kitchens Tips
Healthy Living
Save 40 calories and 4g fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, KRAFT 2% Milk Shredded Redcuced Fat Mozzarella Cheese and RITZ Reduced Fat Crackers.

Make Ahead
Assemble chicken bundles and place in baking dish as directed; cover and refrigerate up to 4 hours. When ready to serve, uncover and bake at 375ºF for 35 min. or until chicken is cooked through.

Jazz It Up
Stir chopped fresh basil and/or sliced black olives into spaghetti sauce before heating.

Courtesy of http://www.kraftfoods.com

Prep Time:
20 min
Total Time:
43 min
Makes:
4 servings, two enchiladas each

Ingredients
1/2 lb. extra lean ground beef
1/2 cup chopped green peppers
1/2 cup chopped red peppers
2 cups TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa, divided
1 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese, divided
2 Tbsp. KRAFT Light Zesty Italian Reduced Fat Dressing
8 corn tortillas (6 inch)
2 Tbsp. chopped fresh cilantro

Instructions
PREHEAT oven to 400°F. Cook meat and peppers in large nonstick skillet on medium heat until meat is no longer pink, stirring frequently. Add 1 cup of the salsa; simmer 3 to 4 min. or until peppers are tender. Remove from heat; stir in 1/2 cup of the cheese.

SPREAD 1/4 cup of the salsa onto bottom of 13×9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 of the tortillas on large sheet of waxed paper; wrap tortillas in waxed paper. Microwave on HIGH 20 to 30 sec. or just until warmed. Immediately spoon 1/3 cup meat mixture down center of each warm tortilla; roll up. Place, seam-side down, in dish. Repeat with remaining 4 tortillas and meat mixture. Spoon remaining 3/4 cup salsa evenly over filled tortillas; cover with foil.

BAKE 20 min. or until heated through. Uncover; top with remaining 1/2 cup cheese. Bake an additional 2 to 3 min. or until cheese is melted. Sprinkle with cilantro.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips
Makeover Savings
Try this madeover version of beef enchiladas that can save you 200 calories and 18 grams of fat per serving by decreasing the beef and using a leaner variety, adding peppers, and using KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese.

Cooking Know-How
Corn tortillas are typically fried in oil to prevent cracking, but in this healthy version the tortillas are spread with dressing and warmed to minimize cracking.

Courtesy of http://www.kraftfoods.com