Holiday Corn by Summer Hospodka

2 16 oz bags of frozen corn
1 bar of cream cheese 8 oz - cut it into cubes
1 stick of butter - cut it into cubes
2 tbl water
2 tbl sugar
1 tsp salt

put corn in crock pot and than throw the rest on top. cook on high for 45 mins,
and than cook on low for 3.5 hrs - stir every once in a while.
Serves about 8

Easy Parmesan-Garlic Chicken

1/2 cup KRAFT Grated Parmesan Cheese (I omited this)
1 env. GOOD SEASONS Italian Dressing Mix
1/2 tsp. garlic powder
6 boneless skinless chicken breast halves (2 lb.)

HEAT oven to 400°F. Mix cheese, dressing mix and garlic powder.
MOISTEN chicken with water; coat with cheese mixture. Place in shallow baking dish.
BAKE 20 to 25 min. or until chicken is done (165°F).

Cheddar Chicken & Rice Skillet

1/2 cup KRAFT Light Zesty Italian Dressing
1 lb. boneless skinless chicken breasts, cut into strips
2 cups instant brown rice, uncooked
1-1/4 cups fat-free reduced-sodium chicken broth
1 green pepper, cut into strips
1-1/2 cups chopped tomatoes
1 cup KRAFT 2% Milk Shredded Mild Cheddar Cheese (I omited this)
1/2 cup sliced green onions

HEAT dressing in large nonstick skillet on medium-high heat. Add chicken; cook and stir 2 min.
STIR in rice, broth and peppers. Bring to boil; cover. Reduce heat to low; simmer 5 min. or until chicken is cooked through and rice is tender. Let stand covered, 5 min. or until liquid is absorbed.
ADD tomatoes, cheese and onions; stir until blended.

All-in-one Pot Saucy Pasta

1 lb. extra lean ground beef
1 onion, chopped
3 cups rotini pasta, uncooked (I use whole wheat)
3-1/2 cups water
1 jar (26 oz.) spaghetti sauce (about 3 cups)
1 cup sliced mushrooms
1 cup chopped red peppers
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese (I left this out)

BROWN meat large deep skillet; drain. Add onions; cook until tender.
ADD pasta, water and spaghetti sauce. Bring to boil; cover Simmer on low heat 15 min., stirring occasionally. Add mushrooms and red peppers; cook 5 min.
SPRINKLE with cheese.

Saucy Pork Medallions

1 large pork tenderloin (1-1/2 lb.)
2 tsp. oil
3 cups frozen peas
1 can (10 oz.) turkey gravy
1/4 cup KRAFT Zesty Italian Dressing
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken, prepared as directed on package
Make It
CUT pork crosswise into 3/4-inch-thick slices.
HEAT oil in large nonstick skillet on medium-high heat; add pork. Brown 5 min., turning once. Stir in peas, gravy and dressing; bring to boil. Spoon prepared stuffing around edge of skillet; cover.
SIMMER on medium-low heat 10 min. or until stuffing is heated through and pork is done.

Saucy Baked Chops

4 bone-in center-cut pork chops (1 lb.)
1/2 cup KRAFT Original Barbecue Sauce
2 Tbsp. orange marmalade (I omited this)
1 tsp. ground ginger
1 tsp. garlic powder

PREHEAT oven to 400ºF. Place chops in 8-inch square baking dish.
COMBINE sauce, marmalade, ginger and garlic powder; spoon evenly over chops.
BAKE 45 min. or until chops are cooked through (160ºF).

One-Pan Chicken and Potato Bake

4 bone-in chicken pieces (1-1/2 lb.)
1-1/2 lb. potatoes (about 3 med. potatoes), cut into thin wedges
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese (I omited this)
1 tsp. Italian seasoning

PREHEAT oven to 400°F. Place chicken and potatoes in 13x9-inch baking dish.
TOP with dressing; sprinkle with cheese and Italian seasoning. Cover with foil.
BAKE 1 hour or until chicken is cooked through (180ºF), removing foil after 30 min. Sprinkle with chopped fresh parsley, if desired.