Fantastic Grilled Corn on the Cob (Kraft)

Yep, from their magazine again.

There are a few variations on the butter mixture. The butter on is the only one we've tried cause we love it! It adds just the perfect punch to the corn to go with the BBQ burgers that my husband loves to cook. You can find all the other variations here.

Ingredients:

• 4 ears of corn
• 1/4 cup (1/2 stick) butter, softened
• 2 tbsp. original BBQ sauce

PREHEAT grill to medium-high heat. Husk corn; remove silk. Rinse under cold water; shake off excess water. Wrap each ear in foil.

GRILL 15 to 20 min. or until corn is tender, turning occasionally. Remove from grill; unwrap corn.

MEANWHILE, mix butter and BBQ sauce. Spread butter mixture on corn.

Stuffed Fiesta Burgers (Kraft)

We love these!!! Once again this is from Kraft's Food and Family magazine (free!)


(picture courtesy of Kraft's website)

Ingredients:

• 1 lb. ground beef
• 1 pkg. (1-1/4 oz.) Taco Seasoning Mix
• 1/4 cup Chive & Onion Cream Cheese Spread
• 1/3 cup Shredded Cheddar Cheese
• 4 hamburger buns, split, lightly toasted
• 1/2 cup Thick 'N Chunky Medium Salsa
• 8 slices ripe avocado

PREHEAT grill to medium heat. Mix meat and seasoning mix. Shape into 8 thin patties. Mix cream cheese spread and shredded cheese. Spoon about 2 Tbsp. of the cheese mixture onto center of each of 4 of the patties; top with second patty. Pinch edges of patties together to seal.

GRILL patties 7 to 9 min. on each side or until cooked through (160°F.)

COVER bottom halves of buns with burgers. Top with salsa, avocado and top halves of buns.

Inside-Out Bacon Cheeseburgers (Kraft)

(This recipie was taken out of Kraft Food and Family magazine. Anyone who likes cooking or likes to get new ideas every now and then, should subscribe to this magazine...why is that??? cause it's free!!! To subscribe to it just go to their website, www.kraftfoods.com/free)

Prep: 15 min. Total: 33 min.

Ingredients:

• 1 lb. ground beef
• 3 tbsp. Ranch Dressing, divided
• 4 slices Bacon, cooked, crumbled
• 2 Kraft singles, cut into quarters
• 4 hamburger buns, split, lightly toasted
• 4 lettuce leaves
• 8 slices tomato

Preheat grill to medium heat. Mix meat and 2 tbsp. of the dressing. Shape into 8 thin patties. Mix remaining 1 tbsp. dressing and the bacon. Spoon about 1 tbsp. of the bacon mixture onto the center of 4 of the paties; top with 2 Singles quarters and second patty. Pinch edges of patties together to seal.

Grill patties 7 to 9 min. on each side or until cooked through (160 degrees F).

Cover bottom halves of buns with lettuce and burgers. Top with tomatoes and top halves of buns.

This recipie was a HUGE hit with my husband! It's pretty good...and REALLY easy to make.

Tip: I don't know if it's as good as it would be with real bacon, but I didn't have real bacon and didn't feel like taking the extra time to cook some so I just used bacon bits...and took a huge guess on how many bacon bits would equal the same amount of bacon...and it still turned out pretty good!

Tangy Limonade (my recipie)

Ok, FINAL draft of this recipie--tried this version today and it was great! So here we go...

Ingredients:

• 1 packet of limonade kool-aid
• 1 packet of pink limonade kool-aid
• 1 packet of limon-lime kool-aid
• 3 cups of sugar, divided
• 14 cups of water, divided
• several empty ice trays (apx. 6)

Directions:

1) mix 1 packet of limonade, 1 cup sugar, & 8 cups water (as directed on package) in a pitcher. Put in the fridge until ready to serve.

2) mix 1 packet of pink limonade, 1 cup sugar, & 3 cups water in a bowl. Spoon out into ice trays and freeze. (I found a soup laddle worked great for this)

3) Do the same as step 2 with the limon-lime kool-aid

4) When ready to serve, put several "kool-aid cubes" into glasses, pour limonade into glasses and Engoy!

Chicken Fajitas (my recipie)

serves: apx. 2 servings

Ingredients:

for chicken mixture:

• Tyson (pre-cooked) grilled chicken strips (frozen)
• 3/4 of an average sized green pepper (sliced)
• 1/6 of an average sized white onion (sliced)
• 2 tbs. butter/margarine

for rice:

• 1 box rice-a-roni spanish rice mix (dry mix)
• 1 (14.5 oz) can of hunts diced tomatoes
• 2 tbs. butter/margarine

for guacamole:

• 3 avacados
• 1/2 cup salsa

toppings:

• sour cream
• GV fiesta blend cheeses
• salsa
• refried beans (warmed)
• 2 pizza sized buritos

Directions:

1) Make rice using directions on box

2) Put sliced onions & green peppers in large skillet with 2 tbs. butter/margarine. Saute on medium-high heat.

3) When green peppers are beginning to turn a darker shade of green, add in frozen grilled chicken strips.

4) Continue saute-ing until chicken is totally thawed and both chicken and onions/green peppers are about half-way browned.

5) Remove & throw away skin and pits on avacados. Mush up avacados in bowl; add salsa and mix together.

6) Heat up tortillas for apx. 24 sec. (Put them in the microwave straight out of the fridge and sit them on top of each other. Heat 12 seconds and then flip the stack of two and heat an additional 12 seconds.)

7) Put tortillas on 2 plates, add chicken mixture, add rice, guacamole, & toppings to prefered taste.

Fiesta Taco Salad (Hunts)

Prep: 10 min. / Cook: 20 min. / Serves: 4-6

Ingredients:

• 1 lb. lean ground beef or ground turkey
• 1 pkg. (1 oz.) taco seasoning mix
• 1 can (14.5 oz.) Hunt's Diced Tomatoes
• 1 pkg. (10 oz.) frozen whole kernel corn, thawed
• 6-9 cups salad greens (about 10 oz.)
• 4 ounces tortilla chips
• optional: sliced ripe olives, sliced green onions, shredded cheddar cheese, and/or sour cream

Cook: meat in a large skillet over medium-high heat until crumbled, browned and no longer pink; drain. Add seasoning mix, tomatoes, and corn. Cook over medium-low heat, uncovered, 8 minutes, stirring occasionally.

Place: about 1 1/2 cups of greens on each serving dish. Top with meat mixture. Arrange tortilla chips around lettuce.

Garnish: with olives, onions, cheese, and/or sour cream, if desired.

visit the hunts club at www.hunts.com/club