Pulled Chicken Sandwiches
What You Need:Pulled Pork Sandwiches
 
1 lb. boneless skinless chicken thighs
1  onion, sliced
1/2 cup KRAFT Original Barbecue Sauce
1/4 cup  water
1 Tbsp. brown sugar
1   French bread baguette, 16 to 20-inches long (about 10 oz.) 4 KRAFT Singles Make It

COOK chicken and onions in skillet on medium-high heat 8 min., stirring occasionally.

ADD barbecue sauce, water and sugar; stir. Reduce heat to medium; cover. Cook an additional 7 min. or until chicken is cooked through (165F).
REMOVE chicken from skillet. Shred chicken with fork or chop into small pieces. Return to skillet; stir until evenly coated with sauce. Cut baguette crosswise into four pieces. Cut each piece lengthwise in half. Fill with chicken mixture and Singles.


Parmesan Corn on the Cob

What You Need: Parmesan Corn on the Cob
 
4 hot cooked ears corn on the cob
2 Tbsp.  butter or margarine
1/4 cup KRAFT Grated Parmesan Cheese
4  fresh lime wedges Make It

SPREAD corn evenly with butter.
SPRINKLE each with 1 Tbsp. of the cheese.
SERVE each with a lime wedge to squeeze over the corn.
Kraft Kitchens Tips:
 
How to Grill Corn on the Cob in Husks: Remove silk from ears of corn; rewrap ears in husks. Soak corn in husks in enough water to completely cover the husks at least 2 hours. Preheat grill to high heat. Grill corn 20 min. or until tender. Remove husks.
 
How to Grill Corn on the Cob in Foil: Remove husks from corn; rinse ears under cold water to remove silk. Wrap ears individually in sheets of aluminum foil. Preheat grill to high heat. Grill corn 15 to 20 min. or until tender, turning occasionally. Remove foil.
 
Hole in One Cake

What You Need:Hole in One Cake
 
1 pkg. (2-layer size) yellow or white cake mix 
1 cup  boiling water
1 pkg. (4-serving size) JELL-O Lime Flavor Gelatin
1/2 cup  cold water
2 squares BAKER'S Semi-Sweet Chocolate, melted
2 cups  thawed COOL WHIP Whipped Topping
1 red and 1 green chewy fruit snack roll
4  pretzel sticks
1 JET-PUFFED Miniature Marshmallow, cut into quarters
Make It:
 
PREPARE and bake cake mix in 13x9-inch baking pan as directed on package. Cool completely. Invert cake onto large platter; remove pan. Using small sharp knife, cut and scoop out a shallow free form "golf course" from center of cake. Reserve removed cake for another use.
STIR boiling water into dry gelatin in medium bowl until completely dissolved. Stir in cold water. Refrigerate about 1 hour until slightly thickened (the consistency of unbeaten egg whites). Pour thickened gelatin into center of cake. Refrigerate 3 hours or until set.
STIR slightly cooled melted chocolate into whipped topping until well blended. Frost borders and side of cake with whipped topping mixture. Cut out small triangle from the red fruit roll. Attach to pretzel stick. Place in center to resemble flag. Using sharp small knife, cut green fruit roll into strips and attach to remaining pretzel sticks to form trees. Use some of the darker reserved crumbs to make sand traps. Roll marshmallow quarter into ball and place near flag for the golf ball. Store any leftover cake in refrigerator.

Kraft Kitchens Tips
 
Shortcut: For a quick-set gelatin, substitute 2 cups ice cubes for cold water. Stir 3 to 5 min. or until gelatin begins to thicken. Remove any unmelted ice. Pour thickened gelatin into center of cake; continue as directed.
 
Substitute: Prepare as directed, using COOL WHIP LITE Whipped Topping.   
 

Try this recipe using cheddar cheese:

Baked Potato Salad With Wisconsin Aged Cheddar Cheese

 Ingredients:

 
2 pounds red potatoes, washed
2 tablespoons canola oil
4 teaspoons kosher salt, divided
8 ounces (1/2 pound) smoked bacon, diced and cooked crisp
1 cup sour cream
4 green onions, thinly sliced
2 cups (8 ounces) Wisconsin Aged Cheddar cheese, shredded
1 teaspoon black pepper, freshly ground

Cooking Directions:
Preheat oven to 350F. Toss potatoes, canola oil and 2 teaspoons kosher salt in large bowl. Place potatoes on rimmed baking sheet, and bake until potatoes are tender, about 20 to 30 minutes, depending on size.
 
Meanwhile, fry bacon until crisp. Drain on paper towels. Set aside.
When potatoes are baked and cool enough to handle, quarter them or cut in large chunks and place in a large mixing bowl. Add bacon (reserving 1/3 cup), sour cream, green onions and Aged Cheddar. Season with remaining kosher salt and black pepper.
 
Fold all ingredients carefully, being careful to leave the potatoes chunky. Scatter reserved bacon over. Best served warm.
 
Cheddar Cheese
Recipe Courtesy of the Wisconsin Milk Marketing Board.