Porcupine Meatballs

Ingredients
1 1/2 lbs hamburger
1/2 cup uncooked rice
2/3 cup milk
1/2 tablespoon dried onion flakes
1 teaspoon salt
1/4 teaspoon pepper
1 (10 1/2 ounce) can tomato soup
3/4 cup water
Directions
1Combine hamburger, rice, milk, dried onion, salt and pepper make into meatballs and put in shallow pan.
2Combine 1 can tomato soup and 3/4 cup of water. Mix together and pour over meatballs.
3Cover tightly with aluminum foil and bake for 1 hour at 325°F.

Ground Beef Stuffed Green Bell Peppers With Cheese

Ingredients
6 large green peppers
1 lb beef, Ground
1/2 cup onion, Chopped
1 (16 ounce) can tomatoes, diced
1/2 cup long grain rice
1/2 cup water
1 teaspoon salt
1 teaspoon worcestershire sauce
1 cup cheddar cheese, Shredded (about 4 ounces)
Directions
1Cut tops from green peppers; discard seeds and membranes.
2Chop enough of the tops to make 1/4 cup, set aside.
3Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
4Sprinkle insides of peppers lightly with salt. In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender.
5Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire, and a dash of pepper.
6Bring to boiling, reduce heat. Cover and simmer about 20 minutes or till rice is tender.
7Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.
8Bake, covered in a 350 degree oven for 30 minutes.

Watermelon Pops

What You Need!
1 cup sugar, divided
1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
2 cups boiling water, divided
ice cubes
1 cup cold water, divided
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
3 Tbsp. miniature semi-sweet chocolate chips
1/2 pkg. (4 oz.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups thawed COOL WHIP Whipped Topping

MIX 1/3 cup sugar and lime gelatin mix in medium bowl. Add 1 cup boiling water; stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to measure 3/4 cup. Add to lime gelatin; stir until ice is completely melted. Refrigerate 25 min.

MEANWHILE, repeat Step 1 using strawberry gelatin mix and omitting the refrigeration step. Pour into 16 (3-oz.) paper cups. Freeze 20 min. Stir 1/2 tsp. chocolate chips into gelatin in each cup

BEAT cream cheese and remaining sugar with mixer in medium bowl until well blended. Stir in COOL WHIP; spread over gelatin in cups.

POUR lime gelatin over cream cheese mixture. Insert wooden pop stick into gelatin in center of each cup. Freeze 3 hours or until firm. Remove pops from cups just before serving.

Whole Barbecued Chicken

2 whole chickens (3 lb. each)
2 small lemons
4 cloves garlic, peeled
1 cup KRAFT Original Barbecue Sauce
1 tsp. Italian seasoning
Make It
PREHEAT both burners of gas grill to medium-high heat. Trim the excess fat from the chickens and discard. Cut lemons in half; squeeze juice into a small bowl. Reserve lemon halves for later use. Add barbecue sauce and seasoning to the lemon juice; mix well.
PLACE 2 each of the lemon halves and garlic cloves inside the cavity of each chicken.
TURN off the burner on one side of the grill, then place the chickens, breast sides up, on that side. Cover grill with lid. Grill 1-1/2 to 2 hours or until the chicken juices run clear and a meat thermometer inserted into the thickest part of the thighs registers 180°F, occasionally turning and brushing the chickens with the barbecue sauce mixture during the last 20 min. of the grilling time. Remove and discard lemon halves and garlic cloves from chicken cavities before serving.

Baby Back Barbecue Ribs

What You Need!
3 lb. pork baby back ribs
1 Tbsp. brown sugar
1 Tbsp. paprika
2 tsp. garlic powder
1-1/2 tsp. ground black pepper
1 cup BULL'S-EYE or KRAFT Original Barbecue Sauce
Make It!
HEAT grill to medium heat.
PLACE half the ribs in single layer on large sheet heavy-duty foil. Mix sugar and seasonings; rub half onto both sides of ribs. Bring up foil sides. Double fold top and one end to seal packet. Add 1/4 cup water (or 3 to 4 ice cubes) to packet through open end. Double fold remaining end, leaving room for heat circulation inside. Repeat to make second packet.
GRILL on covered grill 45 min. to 1 hour or until ribs are done. Remove ribs from foil; discard foil.
RETURN ribs to grill; brush with barbecue sauce. Grill 15 min., turning occasionally and brushing with sauce.

BBQ Ribs

1 bottle (18 oz.) KRAFT Original Barbecue Sauce, divided
1/2 cup lime juice
1/2 cup water
4 lb. pork baby back ribs
Make It
MIX 1 cup of the barbecue sauce, lime juice and water. Place ribs in large shallow glass dish. Pour barbecue sauce mixture over ribs; cover. Refrigerate at least 2 hours or overnight to marinate. Drain; discard marinade.
PREHEAT oven to 350°F. Place ribs in foil-lined shallow baking pan. Bake 30 minutes.
PREHEAT grill to medium-hot coals. Grill ribs 10 minutes on each side or until cooked through, brushing frequently with the remaining barbecue sauce.

KOOL-AID Kool Pops

2 qt. (8 cups) prepared KOOL-AID Grape Flavor Sugar-Sweetened Soft Drink Mix
Make It!
POUR prepared drink into 16 paper or plastic cups.
FREEZE 2 hours or until almost firm.
INSERT wooden pop stick or plastic spoon into center of each cup. Freeze 4 hours or until firm. Remove from cups before serving.