••••HAPPY FUDGE DAY :)••••

(photo-enjoyillinoisblog.com)

••••HAPPY FLAG DAY••••

(photo-memorialpics2015 & google+ photo)

••••SLOW-COOKER PULLED PORK SANDWICHES••••

(Source: kraftpromo.eprize.com & photo also)

Slow-Cooker BBQ Pork Sandwiches

 

Prep Time: 10 min. | Total Time: 8 hours 10 min. | Makes: 8 servings

WHAT YOU NEED

• 1 boneless pork shoulder (2 lb.)
• 3 onions, sliced, separated into rings
• 1/2 cup KRAFT Original Barbecue Sauce
• 8 kaiser rolls, split
• 8 KRAFT Singles

MAKE IT

PLACE meat in slow cooker; top with onions and barbecue sauce. Cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).

REMOVE meat from slow cooker; cut off and discard excess fat. Chop meat into small pieces or shred with fork. Return to slow cooker; stir to coat with sauce.

FILL rolls with meat mixture and Singles just before serving.

Serving Suggestion:
For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.

To Double:
Serving a crowd? Prepare as directed, doubling all ingredients. Makes 16 servings.

How to Store Leftovers:
Cool any leftovers, then place in Ziploc® VersaGlass™ Container*. Cover with lid and refrigerate up to 2 days or freeze up to 3 months. When ready to serve, reheat, uncovered, in same container in microwave until heated through. (If frozen, thaw in refrigerator before reheating.) Fill rolls with meat mixture and Singles just before serving.

Substitute:
Prepare using KRAFT Hickory Smoke Barbecue Sauce, KRAFT Sweet Honey Barbecue Sauce or BULL'S-EYE Memphis Style Barbecue Sauce.

NUTRITION (PER SERVING)

••••A.1 SWEET FIRE PORTERHOUSE PORK CHOPS••••

(Source: kraftpromo.eprize.com & photo also)

A.1. Sweet Fire Porterhouse Pork Chops

                                                        

Prep Time: 30 min. plus regfrigerating | Makes: 4 servings

WHAT YOU NEED

• 2 Tbsp. oil
• 1-1/2 tsp. chipotle chile pepper powder
• 1/2 tsp. garlic powder
• 4 bone-in pork chops (1-1/2 lb.), 3/4 inch thick
• 1/4 cup A.1. Original Sauce
• 3 Tbsp. brown sugar

MAKE IT

MIX first 3 ingredients until blended; rub onto chops. Place in single layer in shallow pan. Refrigerate 30 min. Meanwhile, combine A.1. and sugar.

HEAT grill to medium-high heat.

GRILL chops 4 to 5 min. on each side or until done (145ºF), brushing with A.1. mixture for the last few minutes. Remove from grill. Let stand 3 min. before serving.

Serving Suggestion:
Serve with hot grilled corn on the cob and baked potatoes.

NUTRITION (PER SERVING)

Nutrition Information Per Serving: 260 calories, 13g total fat, 3g saturated fat, 60mg cholesterol, 370mg sodium, 10g carbohydrate, less than 1g dietary fiber, 8g sugars, 23g protein, 6%DV vitamin A, 0%DV vitamin C, 6%DV calcium, 8%DV iron.

••••SWEET HEAT GRILLED CHICKEN SANDWICHES••••

(Source: kraftpromo.eprize.com & photo also)

Sweet Heat Grilled Chicken Sandwich

                    

Prep Time: 20 min. | Makes: 4 servings

WHAT YOU NEED

• 4 small boneless skinless chicken breasts (1 lb.)
• 4 KRAFT Big Slice Hot Habanero Cheese Slices
• 4 pretzel sandwich rolls, split
• 1/4 cup KRAFT Real Mayo Mayonnaise
• 2 Tbsp. mango chutney
• 1/2 cup spring lettuce mix
• 1 tomato, cut into 4 slices

MAKE IT

Heat grill to medium-high heat.

GRILL chicken 6 to 8 min. on each side or until done (165°F), topping with cheese and adding rolls, cut sides down, to grill for the last minute.

MIX mayo and chutney until blended; spread onto bottom halves of rolls.

FILL with chicken, lettuce and tomatoes.

How to Check Meat and Poultry Doneness:
The easiest way to ensure that cooked meat or poultry is done is to check the internal temperature. Using an accurate food thermometer will take away the guesswork. Simply insert the thermometer into the thickest part of the meat or poultry, avoiding any bones if present. For whole poultry, insert the thermometer into the thickest part of one of the thighs, again taking care to avoid any bones.

Serving Suggestion:
Add a fresh fruit platter to the menu and you'll have the makings for easy party fare.

Use Tongs When Cooking Chicken:
When cooking chicken, use tongs instead of a fork when turning the chicken over. This will help to prevent the juices from running out, resulting in a moister, more flavorful cooked product.

Substitute:
Substitute peach preserves for the chutney.

••••GRILLED HOTDOGS WITH SPICY JALAPEÑO TOPPING••••

(Source: kraftpromo.eprize.com & photo also)

Grilled Hot Dogs with Spicy Jalapeño Topping

                                                                                      

Prep Time: 15 min. | Makes: 4 servings

WHAT YOU NEED

• 4 OSCAR MAYER Selects Uncured Angus Beef Franks
• 4 hot dog buns
• 1/2 cup chopped peeled jicama
• 1 large plum tomato, seeded, chopped
• 2 green onions, sliced
• 1 fresh jalapeño pepper, chopped
• 3 Tbsp. KRAFT Real Mayo Mayonnaise
• 1 tsp. chili powder
• 1/2 tsp. lime juice
• 1/2 cup tightly packed shredded lettuce

MAKE IT

HEAT grill to medium heat.

GRILL franks 7 min. or until heated through, turning occasionally and adding buns, cut sides down, to grill for the last few minutes.

MEANWHILE, combine jicama, tomatoes, onions and peppers in medium bowl. Mix mayo, chili powder and lime juice until blended. Add to jicama mixture; mix lightly.

FILL buns with franks, lettuce and jicama mixture.

Variation:
For less heat, seed the jalapeño pepper before chopping. Or for more heat, prepare using OSCAR MAYER Jalapeño Dogs

Make it Easy:
Instead of using an outdoor grill, use a stove-top grill pan or panini grill to cook the franks and toast the buns.

Go Breadless:
Omit buns and substitute 4 large lettuce leaves for the shredded lettuce. Top each lettuce leaf with grilled frank and jicama slaw; roll up.

Food Facts:
Jicama has a creamy white flesh, crisp texture and sweet flavor similar to that of an apple.

••••FUNNEL CAKE CUPCAKES••••

••••WOW-These LOOK Great!!!

(Source: confessionsofacookbookqueen & photos also)

Funnel Cake Cupcakes

Ingredients

• Cupcakes:
• 3/4 cup (1 1/2 sticks) salted butter, slightly softened
• 1 3/4 cup sugar
• 2 eggs
• 1 tsp cinnamon
• 2 1/2 tsp baking powder
• 2 1/2 cup cake flour
• 2 1/2 teaspoons vanilla
• 1/2 cup sour cream
• 1 1/4 cup whole milk
• Frosting:
• 2 sticks salted butter, slightly softened
• 1 1/2 tsp vanilla
• 1/2 cup heavy cream
• 3 cups powdered sugar
• 1/2 tsp cinnamon
• Funnel Cakes:
• 1/4 teaspoon salt
• 1 1/4 teaspoon baking powder
• 1 3/4 cups all-purpose flour
• 2 eggs
• 3 TBS white sugar
• 1 1/3 cup milk
• Vegetable oil, for frying
• About a cup of powdered sugar

Instructions

1. Preheat oven to 375. Line 24 muffin tins with liners and set aside.
2. In a medium bowl, whisk together baking powder, cake flour, and cinnamon. Set aside.
3. In a large glass mixing cup, combine milk, sour cream, and vanilla. Set aside.
4. In the bowl of your mixer, beat butter and sugar on medium until fluffy and light in color, about 3 minutes. Beat in eggs. Add flour and milk mixture alternately, a bit at a time, starting and ending with the flour mixture. Increase speed to medium and beat until batter is smooth.

1. Fill prepared muffin tins 2/3 full. Bake for about 15 minutes or until tops spring back when lightly touched in the center. Remove and cool on wire racks.
2. Prepare frosting:
3. In the bowl of your mixer, beat butter, cream, and vanilla on medium speed until smooth. Reduce mixer speed to low and slowly add powdered sugar, beating until just combined. Increase speed to high and beat until fluffy and smooth, about a minute. If frosting is too thin, add a bit more powdered sugar.
4. Funnel Cakes:
5. In a medium bowl, whisk together flour, salt, and baking powder. 
6. In the bowl of your mixer, cream milk, sugar and eggs. Add the flour mixture and beat until smooth. The batter should resemble thick pancake batter -- pourable, but thick enough to hold it's shape when poured into hot oil. If it's too thick, add a bit of milk. If it's too thin, add a bit more flour until you get the right consistency.
7. Pour oil in an 8 inch skillet. The oil should be about an inch high. Heat until it reaches 375, or batter sizzles when you drop a bit in.
8. Using a funnel or a pancake batter dispenser, pour batter in the pan in a circular motion. Do about 3 circles, then fill in with criss crosses of batter. This will hold it all together. Cook in the oil until the bottom turns a dark golden, then flip over and do the same. Drain funnel cakes on paper towels. Cut into pieces.

1. Frost prepared cupcakes, then top with pieces of funnel cake. Sprinkle liberally with powdered sugar and serve.

Notes

Funnel cake batter adapted from allrecipes.com