Farmers' Market Chicken Skillet

What You Need

1/2

lb.  linguine, uncooked

6

small  boneless skinless chicken breast halves (1-1/2 lb.)

1/2

tsp.  black pepper

2

Tbsp.  olive oil, divided

3

 zucchini, sliced

3

 yellow squash, sliced

4

cloves  garlic, minced

1-1/2

cups  KRAFT 2% Milk Shredded Italian* Three Cheese Blend

1/4

cup  chopped fresh basil

1/4

cup  KRAFT Grated Parmesan Cheese

Make It

COOK pasta in large saucepan as directed on package, omitting salt.
MEANWHILE, sprinkle chicken with pepper. Heat 1 Tbsp. oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 7 min. on each side or until done (165ºF). Remove to plate; cover to keep warm. Add remaining oil to same skillet. Add squash; stir-fry 3 min. Add garlic; stir-fry 3 min. or until squash is crisp-tender.
DRAIN pasta, reserving 1/4 cup cooking water. Toss pasta with reserved water in same pan; place on large serving platter. Top with chicken, squash and remaining ingredients.

Banana Split Cake

9

 HONEY MAID Honey Grahams, crushed (about 1-1/2 cups)

1

cup  sugar, divided

1/3

cup  butter, melted

2

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

1

can  (20 oz.) crushed pineapple in juice, drained

6

 bananas, divided

2

pkg.  (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

2

cups  cold milk

2

cups  thawed COOL WHIP Whipped Topping, divided

1

cup  chopped PLANTERS Pecans

 

Make It

MIX crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min.
BEAT cream cheese and remaining sugar with mixer until well blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
BEAT pudding mixes and milk with whisk 2 min. until well blended. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Top with nuts.

Slow Cooker Sweet and Sour Chicken

1

 onion, sliced

1

 carrot, sliced

1

stalk  celery, sliced

1-1/2

lb.  boneless skinless chicken thighs, cut into bite-size pieces

1/3

cup  packed brown sugar

1/3

cup  KRAFT Classic CATALINA Dressing

1/4

cup  soy sauce

1

tsp.  grated gingerroot

1

Tbsp.  cornstarch

1

can  (8 oz.) pineapple chunks, drained, liquid reserved

1

 each green and red pepper, cut into strips

3

cups  hot cooked long-grain white rice

 

Make It

PLACE onions, carrots and celery in slow cooker; top with chicken.
MIX sugar, dressing, soy sauce and ginger; pour over chicken. Cover with lid.
COOK on LOW 4 to 5 hours, increasing heat to HIGH for the last 30 min.
STIR cornstarch into reserved pineapple liquid. Add to slow cooker with pineapple and peppers; stir. Cook, covered, 30 min. or until sauce is thickened. Serve over rice.

Steakhouse Potato Salad

What You Need

3

lb.  small red potatoes (about 9), quartered

1/2

cup  water

1/2

cup  MIRACLE WHIP Dressing

1/4

cup  KRAFT Classic Ranch Dressing

6

slices  OSCAR MAYER Bacon, cooked, crumbled

1

cup  KRAFT Shredded Cheddar Cheese

4

 green onions, thinly sliced

Make It

PLACE potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on HIGH 12 to 15 min. or just until potatoes are tender; drain. Place in large bowl.
REFRIGERATE 1 hour or until completely cooled.
MIX dressings. Add to potatoes with remaining ingredients; mix lightly.

Wild-Berry Oatmeal Cheesecake Muffins

What You Need

1

cup  old-fashioned oats

1

cup  buttermilk

1

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

1/4

cup  granulated sugar

3

Tbsp.  orange zest

1

cup  flour

3/4

cup  packed brown sugar

1

tsp.  CALUMET Baking Powder

1/2

tsp.  baking soda

1/2

tsp.  salt

1

 egg, beaten

1/4

cup  butter, melted

1

cup  fresh or frozen mixed berries

Make It

HEAT oven to 350ºF.
COMBINE oats and buttermilk in small bowl; let stand 10 min.
MEANWHILE, beat cream cheese, granulated sugar and zest with mixer until blended; set aside. Mix flour, brown sugar, baking powder, baking soda and salt in large bowl.
ADD egg and butter to oat mixture; stir until well blended. Add to dry ingredients; stir just until moistened. Gently stir in berries.
SPOON half the batter evenly into 12 muffin cups lined with extra-large or giant paper liners, filling each liner half full; top each with 2 Tbsp. cream cheese filling. Cover with remaining batter.
BAKE 25 to 27 min. or until toothpick inserted in centers comes out clean.

Peanut-Chocolate Mud Pie Squares

20

 OREO Cookies, finely crushed (about 1-2/3 cups), divided

1/4

cup  butter, melted

1

tub   (8 oz.) PHILADELPHIA Cream Cheese Spread

1/2

cup  PLANTERS Creamy Peanut Butter

1/4

cup  sugar

1

tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1/4

cup  coarsely chopped PLANTERS COCKTAIL Peanuts

1

pkg.   (3.9 oz.) JELL-O Chocolate Instant Pudding

1-1/2

cups  cold milk

Make It

LINE 9-inch square pan with plastic wrap, with ends of wrap extending over sides. Mix 1-1/4 cups cookie crumbs and butter; press onto bottom of prepared pan. Refrigerate until ready to use.
BEAT cream cheese spread, peanut butter and sugar in medium bowl with mixer until well blended. Gently stir in 1-1/2 cups COOL WHIP; spread over crust. Top with 1/4 cup of the remaining cookie crumbs.
BEAT pudding mix and milk in same bowl with mixer on low speed 2 min. Stir in remaining COOL WHIP; spoon over crumb mixture. Top with remaining crumbs and nuts.
FREEZE overnight. Remove dessert from freezer 20 min. before serving; let stand at room temperature to soften slightly. Use plastic wrap handles to remove dessert from pan before cutting into squares.

Easy Cheesy Frittata

4

whole  eggs

4

 egg whites

2

Tbsp.  water

1

cup  KRAFT 2% Milk Shredded Mozzarella Cheese, divided

1/2

cup   chopped seeded tomatoes

2

slices  OSCAR MAYER Bacon or OSCAR MAYER Turkey Bacon, crisply cooked, crumbled

1/4

cup   chopped fresh basil

 

Make It

HEAT oven to 350°F.
BEAT whole eggs, egg whites and water with whisk in medium bowl until blended.
STIR in 1/2 cup cheese, tomatoes, bacon and basil. Pour into greased 9-inch pie plate.
BAKE 25 min. or until puffed and golden brown. Sprinkle with remaining cheese; bake 5 min. or until melted.